When John Scardapane opened the first Saladworks in 1986, getting regular face time with his employees was a given, not a management strategy. But as the brand started to expand across the country, it became more difficult for Scardapane to foster that human connection with Saladworks employees.
Robin Van Tan
Robin Van Tan is a contributor to <em>QSR</em>'s online exclusives.
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You’ve heard of celebrity chefs entering the quick-service industry, but celebrity CEOs? Soon, they might be just as common. Take Chipotle’s Steve Ells, for example.
On April 10, Mauricio Acevedo, the CEO of Miami-based crepe concept BannaStrow’s, will head to India to visit Mumbai, Hyderabad, and New Delhi. While there, Acevedo will meet with entrepreneurs who are interested in partnering with the brand to open stores in each market.
Since May 2010, TCBY has introduced a self-serve prototype, revamped its store design, and signed a deal to open 200 stores in Texas over the next 10 years.
It was no coincidence that TCBY hired a new CEO that same month.
Chef Art Smith will let you in on a little secret: Even chefs eat a lot of fast food.
“They might tell you that they don’t, but they do,” says the two-time James Beard Award winner who owns two fine dining restaurants and was Oprah’s personal chef for 10 years.
The recession forced many quick-serve companies to make staff and cost cutbacks. New research shows that salary compensation for executives also took a hit in the economic downturn, drawing to the spotlight the subject of what kind of compensation executives should be awarded in the first place.
Chris Newcomb, cofounder, president, and CEO of Newk’s Express Café, would have called himself an understanding manager. His two co-owners, however, would have described it differently—something along the lines of too forgiving.
“They came to me and said, ‘You sure do give people a lot of chances,’” he says. “And you know what? They were right—sometimes you need to realize when a person’s just not a good fit with your company or your culture. Now I separate my employees’ personalities from their professional skills when I evaluate them from a business standpoint.”
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Jim Amos Jr., CEO of frozen dessert concept Tasti D-Lite, does exactly one thing to discourage conflict among members of his c-suite: nothing.
“There is no progress without disagreement,” Amos says. “As long as there’s no extreme fear of failure, people will dig in and state their opinions. Then they’re not afraid to say what they truly believe, and that’s where really productive decisions come from.”
Cold Stone Creamery president Dan Beem will tell you that 2010 treated the company pretty well.
“We had our best October in about four years,” he says. “If you look at our year overall, we’re trending much better than the industry.”
In an attempt to replicate that success in the coming months, Cold Stone will revisit some of the initiatives that were most successful in 2010—and introduce a few new ones it hopes will be similarly well received.
Here, a look at four areas the brand will focus on in 2011.
Kevin West will tell you he’s been working in the coffee industry since he was 10 years old, when he would spend free time at a coffee roasting plant with his father, watching, learning, and tasting. Now, as director of coffee operations for Tim Hortons, West tastes more than 300 cups a day to ensure the concept serves consistently high-quality brews. Here, he discusses the increasingly competitive nature of the coffee game—and how spikes in coffee bean prices will affect all its players.