This interview is part of CMO Perspectives, presented by NRN in partnership with the National Restaurant Association’s Marketing Executives Group. The monthly feature explores how leading executives are navigating the ever-changing restaurant marketing landscape. In this installment, Clay Dover, CMO of Pei Wei, discusses the dos and don’ts of marketing with MAD Greens' vice president of marketing Lucas Clarke.
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Clay Dover, CMO of Pei Wei. Photo: Pei Wei
In this month’s CMO Perspectives and the next one, I have decided to change the approach of the article. I went to one of the younger marketing leaders in the industry. Sometimes each of us can fall into the trap of doing the same things the same way.Lucas Clarke, leads the marketing team of MAD Greens, a fast-growth emerging brand in the fast-casual segment. As I read Lucas’s comments, I was reminded of the early days in my career when I was developing marketing plans for one restaurant at a time. I had hardly any resources, but my restaurant marketing team was passionate, and failure was not an option.
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