Former Chipotle, McDonald's exec: 'Leadership development has evolved'
Cultivating leadership and developing oneself is key to success, according to Bobby Shaw, a veteran executive of several brands, including Chipotle and McDonald's. He told attendees of this year's Restaurant Franchising and Innovation Summit in Dallas that during his time with those two aforementioned brands, he quickly learned the importance of formal leadership development programs in restaurant operations.
Nonetheless, numerous studies have shown that a third of all employees simply do not trust their employers, while two-thirds of employees say their CEOs focus too much on short-term performance.
"We might not be providing the right type of leadership to our teams," Shaw said, adding that leaders need to create an experience of working with their employees rather than dictating to them.
Watch the full presentation below.
Topics: Workforce Management
About 500 leaders of the fast casual industry gathered in October in Nashville for the annual Fast Casual Executive Summit.
Mary Barker, VP of human resources at Rave Restaurant Group, talks about how the brand handles training.
Sponsored by: Hughes
Panera's former chief concept officer, Scott Davis, discusses why he thinks he'll hit another homerun with CoreLife Eatery.
Wahlburgers CFO Patrick Renna talks about the brand's plans of opening 500 units worldwide.
Powell Kalish, the concept's chief development officer, sat down with FastCasual's Cherryh Cansler to describe how he chooses sites for the pizza and salad concept.
Natalie Anderson Liu, Mooyah's VP of marketing, chats with Cherryh Cansler about how the cash infusion from the chain's new owner, an Affiliate of Balmoral Funds LLC and Gala Capital Partners, will help the brand grow.
The 2017 Fast Casual Top 100 Movers & Shakers were honored at the annual gala.
Jim Bitticks, VP, operations and training for Blaze Pizza, takes the stage to accept first place in this year's Fast Casual Top 100 Movers & Shakers.
Ellen Hartman, CEO of Hartman Public Relations, taught the attendees of this year's Restaurant Franchising & Innovation Summit in Dallas about the importance of having a risk-management plan. Key steps, however, to defusing any negative event, from a food safety...
Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.
Restaurant executives from all over the world gathered in March at the Restaurant Franchising and Innovation Summit in Dallas to not only learn from one another about growing their businesses, but also make more than 10,000 peanut butter and jelly sandwiches.