Start to Finish: What Inspires Execs
I fell in love with cooking when I went to college and had to start feeding myself. I really enjoyed feeding people, and I found the act of cooking itself to be really relaxing.
During college, I envisioned working with children as a school psychologist. I believe life has a funny way of presenting itself; it’s full of twists and turns.
I was drawn to brand creation from an early age. My family has always owned restaurants.
I started out at Subway as a sandwich artist. My owner trusted me to run his business. He put me in charge of one store, which became multiple stores.
I have always been a person who will jump in and take risks. I look at failure not as a barrier but as an opportunity and something to build on.
When I was 28 years old, I was a waiter in a restaurant that began franchising, and I bought a Pour La France! catering franchise and built that for a number of years.
I started in this business in 1987; I’ve been in hospitality since I was a busboy at 16.
I started at Schlotzsky’s almost 30 years ago as a field marketing manager. I hit the streets and developed marketing plans for all the individual corporate restaurants in Houston.