Moreton’s View from the Top
On the evening of May 12, 2010, Bill Moreton and dozens of his Panera Bread colleagues celebrated the career of Ronald Shaich, the bakery-café’s cofounder, departing CEO, and ultimate visionary. For 25 years, Shaich guided Panera’s growth from a 19-unit chain into a fast-casual giant claiming $3 billion in sales.
Like many, Moreton stood at the center of that room in St. Louis and rattled off Shaich stories alongside compliments and gratitude. The room was jovial and celebratory. Moreton didn’t know how different tomorrow’s tone would be.
On May 13, at the company’s annual meeting, Moreton again stood in that same room, for his first address and public moment as the new CEO of Panera Bread. Suddenly, life was different.
Although the transition from Shaich to Moreton was six months in the making, little prepared Moreton for the gravity of the situation, the moment in which he stepped out as
Panera’s leader. As Panera’s co-COO, Moreton could slide into the background; as CEO, he cannot hide.
“You feel it acutely,” Moreton says of the responsibility of shepherding Panera’s 1,400-plus cafés and 50,000-person workforce. “There’s a successful heritage that needs to be carried on at Panera, and there’s no escaping that reality.”
One year later and still settling into his seat at the head of Panera’s table, Moreton still feels the responsibility, yet remains confident that he—and Panera—will continue to deliver.
Panera’s New Leader
Although self-assured and bright, Moreton is neither a larger-than-life personality nor pompous. Above all, he’s pragmatic and a team player. In some ways Moreton even appears embarrassed to sit in Panera’s CEO chair, often sending praise the way of the company’s established senior leadership team.
In an hour-long one-on-one at Panera’s suburban St. Louis headquarters, Moreton never expresses a single desire to put his own stamp on the brand, never breaks character to tout his own accomplishments or espouse any smarter-than-thou ambitions. The task, he says, is simply to continue Panera’s charge with its company ethos and long-term outlook in mind.
“The companies that try to respond to the trend of the day easily lose their way,” Moreton says. “We’ve cemented our roots and know what needs to be done.”
Candid and articulate, the 51-year-old bispectacled Moreton speaks with energetic hand movements, often pointing—subconsciously, it seems—to the embroidered Panera logo on his blue dress shirt every time he mentions the phrase “Panera’s soul”—an occurrence that is as frequent as it is enthusiastic. It’s part company line, yet greater part unwavering belief in his corporate America team. Moreton’s at home with Panera, perhaps a result of a five-year hiatus from the brand in which objectivity and insight into the company’s distinctive qualities planted itself in his mind and compelled his return in 2008 as co-COO.
From 1998 to 2003, Moreton served as Panera’s executive vice president and chief financial and administrative officer. After a short-lived retirement, he held a pair of two-year leadership posts: CEO at Wendy’s subsidiary Baja Fresh, followed by a stint as president and CFO of Potbelly Sandwich Works. Both experiences reminded Moreton of Panera’s charm and reinforced a pair of industry lessons that will serve as central tenets of his Panera leadership.
“At Baja Fresh, I saw the absolute necessity of communicating your points of differentiation effectively. … At Potbelly, I learned the value of choice … and the fact that people want different things at different times,” he says.
Moreton returned to Panera in October 2008 and found a bigger, more robust company. The store count had doubled to more than 1,000 and Panera was no longer a minor player in the fast-casual game. Alongside record revenues and profits, Panera’s stock had climbed and sat in the top tier of all companies in the Russell 1000.
Above all, Moreton rediscovered the Panera culture he so admired, one difficult to explain when he was in the executive trenches each day, yet easy to recognize upon his homecoming.
“The company’s size and scale had changed, but we were talking about the same issues in the same way,” Moreton says. “Panera’s DNA—how you treat customers, how you improve, how you innovate—didn’t budge.”
The succession plan from Shaich to Moreton was officially announced in November 2009 and many wondered how Panera would fare as Shaich, the brand’s only CEO, ceded control to Moreton.
Shaich was a gut-trusting mover and shaker, an industry legend in many quarters for turning the then-modest St. Louis Bread Company into the fast-casual behemoth that is today’s Panera. But Moreton possesses a blue-collar vibe, a clear product of his Chicago roots and a nod to the Midwestern city long known for fostering lunch-box-and-hard-hat characteristics and matter-of-fact sensibilities even in its most polished professionals.
“Let’s face it,” the father of two youngsters says, “this isn’t the fashion industry. We’re selling soup, salad, and sandwiches, which don’t go out of style.”
Unlike Shaich, who remains involved as Panera’s executive chairman, Moreton doesn’t face the task of building a national brand from the ground up. But Moreton does inherit the burden of a company on top of the fast-casual category. Few cared what St. Louis Bread Company did in the mid-1990s; now in 2011, competitors and customers watch Panera with earnest eyes. The company’s movement throughout Moreton’s tenure will be analyzed, critiqued, studied, and judged. Moreton acknowledges the attention, but doesn’t seem at all concerned.
“There’s a big target on our back. People watch to see what we do with our menu, our environment,” he says. “But I don’t think people realize that it’s the combination of so many factors that have made Panera what it is.”
Of course, Moreton recognizes some of the company’s inherent advantages, all of which provide him the confidence to believe that Panera will remain an industry leader. He points to Panera’s size and scale as particular advantages. With $3 billion in systemwide sales, the company exhibits purchasing power and leverage rare in the fast-casual category. Furthermore, Panera’s national name recognition attracts customers and quality staff, while longstanding relationships with vendors lead to proprietary equipment capable of increasing the bakery-cafés’ efficiency and throughput.
“While some would use that leverage to cut costs, we’ve chosen to use it to come up with quality and innovation that others cannot match,” Moreton says.
One Year Down
When Moreton entered the CEO’s office, he viewed his new role as a relay race. Shaich handed the baton; Moreton is required to keep the pace.
“We’ve been lucky to be successful for so long,” Moreton says. “Every decision we make now is about continuing that streak with the same philosophical moorings and bent.”
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.