11 conversations with restaurant CEOs

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Jose Armario, Bojangles

Courtesy of Bojangles

Armario shared how the chain’s pared down menu is helping it finally become a national brand.

Scott Deviney, Chicken Salad Chick

Courtesy of Chicken Salad Chick

Deviney discussed the challenges of being a “category of one,” and updated NRN on development goals, including the brand’s Piece of Cake acquisition.

John Peyton, Dine Brands

Courtesy of IHOP

Stacy Peterson, Jeni’s Splendid Ice Creams

Courtesy of Jeni’s Splendid Ice Creams

Peterson and head of innovation Beth Stallings explained the secrets to the treat brand’s renowned menu R&D.

Susan Taylor, Juice It Up

Courtesy of Juice It Up

Taylor and director of R&D Noah Burgess discussed how the company develops distinctive menu items that resonate with guests.

Elisia Flores, L&L Hawaiian BBQ, and Beto Guajardo, Blaze Pizza

Courtesy of L&L Hawaiian BBQ and Blaze Pizza

Flores and Guajardo may have very different brands, but each faces myriad challenges and an evolving industry as they look to capitalize on growth opportunities.

Mahesh Sadarangani, Philz Coffee

Courtesy of Philz Coffee

Sadarangani and VP of coffee operations and sustainability Andi Trindle Mersch talked about how to stand out in a coffee-heavy market.

Michael Unagro, San Pedro Fish Market

Courtesy of San Pedro Fish Market

Unagro shared how the restaurant seized control of its narrative through social content and an online TV show.

Jerry Morgan, Texas Roadhouse

Courtesy of Texas Roadhouse

Morgan shared the strategies that have helped the Brand Icon become massive popular.

Farrah Scott, Trapper’s Sushi

Headshot courtesy of Trapper’s Sushi

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