DALLAS —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
David Brandon of Domino’s Pizza, Doug Brooks of Brinker International and Clarence Otis of Darden Restaurants shared insights into their upbringings, business philosophies and favorite books in a wide-ranging and often humor-filled discussion led by Ellen Koteff, NRN’s editor-in-chief. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“There’s never a dull moment,” Brandon said of working at Ann Arbor, Mich.-based Domino’s, which has nearly 8,900 units. “It’s like getting up every day and going whitewater rafting.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Brandon, who had never taken a business class before entering the business world, explained that during school he planned to become a teacher and a coach until an offer from Procter & Gamble prompted him to reroute his career. Still, he said, his former coaches played a big role in building his confidence, and he hopes to have that same effect on others. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Brooks, who noted that he lost his father at age 7 and never had a role model as a youth, echoed Brandon’s sentiments, saying, “The most important thing is the impact you have on young people.” His ability to grow at Brinker has kept him there for 31 years, he said. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
At the end of its most recent fiscal year ended June 24, Dallas-based Brinker had 1,689 restaurants, including 1,485 Chili’s, 160 On the Border Mexican Grill & Cantinas and 44 Maggiano’s Little Italy restaurants. The company also has a 20-percent interest in 226-unit Romano’s Macaroni Grill, which Brinker sold to Golden Gate Capital in 2008. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Otis, who grew up in the Watts neighborhood of Los Angeles, where his father worked two eight-hour-a-day jobs for 15 years, attributed his drive to the many people who expressed confidence in him, including his parents, coaches and teachers “who felt we could do anything we wanted to do.” In 2006, Otis received the Horatio Alger Award given to those who overcome adversity to achieve success. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Darden operates about 1,700 casual-dining restaurants under such brands as Red Lobster, Olive Garden, Bahama Breeze and Seasons 52. With the acquisition of Rare Hospitality in 2007, Darden added to its portfolio LongHorn Steakhouse and Capital Grille. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
While the restaurant business environment turned out to be softer than projected at the time Darden acquired Rare for $1.4 billion, officials were also cautious in the synergies they expected to achieve in combining the entities, Otis said. “The transaction turned out to be what we thought it would be,” he said, adding, “The fit is tremendous.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Given the tough environment, leaders need to be even more visible, said Otis. “Your customers and employees have a lot of anxieties,” he said. “You have to get out and let people know what’s going on.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Among corporate employees that has gotten easier with the recent opening of Darden’s new headquarters in Orlando, Fla. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“We’ve increased collaboration through the new headquarters,” Otis said, noting that even the culinary teams of Darden’s many concepts now share one long research-and-development kitchen. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“A crisis is a terrible thing to waste,” said Brooks, echoing a statement from earlier in the conference and noting that the recession is forcing a cultural change at Brinker, which previously was not known to encourage risk taking. “I’m trying to make Brinker a place where people can make mistakes,” he said, adding that innovating occurs in peaks and valleys. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
After reorganizing earlier this year, the company shifted from focusing solely on sales to focusing on the customer, Brooks said. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“We say there’s a story at every table,” he said, which heightens the importance of the people out collecting those stories. “There are 125,000 people in my organization who have a hell of a lot more to do with our success than I do.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Each of the leaders voiced support for a federal menu-labeling standard, with Brandon noting that Domino’s is in favor of broadening the scope of the pending Labeling Education and Nutrition Act, which would require the posting of calories for chains with 20 or more units. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“Why 20?” Brandon asked. “It’s goofy and political, and it bothers us.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Speaking of politics, Brandon, who noted that both his father and grandfather were in politics and that he believes it is a noble pursuit, said he would not be announcing his candidacy for governor of Michigan. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
“I’m a pizza guy,” he said. When asked to name his favorite pizza, he said, “Whatever’s selling the most.” —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
In closing, each of the leaders discussed their favorite books. —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
Brooks, in tribute to Norman Brinker, said “On the Brink” and “The Five Dysfunctions of a Team: A Leadership Fable,” by Patrick Lencioni. Otis named as one of his perennial favorites “Good to Great” by Jim Collins. And Brandon said, “Based on today’s economy and environment, the Bible.”— [email protected] —“Having Words With,” a weekly feature of Nation’s Restaurant News’ print publication, came to life during the 50th annual Multi-Unit Foodservice Operators conference in an animated question-and-answer session featuring chief executives from three of the restaurant industry’s largest companies.
