1 33
Art and Nick Depole, franchisees, Mooyah Burgers, Fries & Shakes, on opening their first restaurant in Times Square
Ryan Zink, CEO, Bad Daddy’s Burger Bar on shifting consumer habits
Laura Rea Dickey, CEO, Dickey’s Barbecue Pit, on growing sales year-over-year during the pandemic
GJ Hart, CEO, Torchy’s Tacos, on returning to innovation and resiliency
Mel Knight, president, Fuzzy’s Taco Shop, on the surprise hit of family meals
Jamie Beall, president, Ledo Pizza, on changing quickly
Barry McGowan, CEO, Fogo de Chão, on transitioning from fine-dining to off-premise
Nick Kenner, CEO, Just Salad, on protecting his family and the safety of his employees
Scott Lawton, CEO and founder, Bartaco, on equating hospitality and safety
Robert Lee, CEO, Coolgreens, on the next generation of entrepreneurs
John Secretan, owner, Zinc Café & Market, on creating a quarantine pod with his workers
Kevin Lillis, owner, Jaxon, on closing his restaurant right after it opened
Todd Graves, CEO, Raising Cane’s, on leadership
Justin McCoy, chief marketing officer, Cousins Subs, on shifting messaging
James O’Reilly, CEO, Smokey Bones, on reopening dine-in when the first states reopened in April
Russ Bendel, CEO, The Habit Burger Grill, on the chain’s new normal and which new strategies are here to stay
Andrew Gruel, founder, Slapfish, on implementing contactless delivery
Tony Lamb, CEO and founder, Kona Ice, on pivoting his events-based business
Al Hank, senior vice president, Famous Dave’s, on getting a leg-up from the brand’s new small footprint
Shaun Garcia, executive chef, Soby’s, on offering comfort food to go
Aaron Deal, managing partner, The River and Rail, on trying everything to make ends meet
Taylor Lanzet, head of sustainability and supply chain, Dig Food Group, on rethinking supply chain during a crisis
Henry Rich, owner, The Oberon Group, on staying true to a company’s values
Mazen Albatarseh, CEO, Cotton Patch Café, on building a culture of kindness
Frances Allen, CEO, Checkers and Rally’s, on crisis management and the future of the industry
Eric Wyatt, COO, Boston Market, on putting people first
Christine Specht, CEO, Cousins Subs, on how the pandemic is changing what consumers want
Nick Kokonas, owner, The Alinea Group, on quickly overhauling a business model
Dan Simpson, CEO, Taziki’s Mediterranean Café, on adapting to serve three types of guests
Andy Hooper, chief operating officer, &pizza, on going above and beyond for employees
Mario Marovic, owner, the Lounge Group, on furloughed employees not coming back to work
Tony Darden, president, Mooyah Burgers, Fries and Shakes, on accelerating plans to fulfill consumers’ needs
Jim Holthouser, CEO, Focus Brands, on the evolution of ‘mall brands’
