Meet the 2022 Power List: 50 people with big ideas to transform the restaurant industry

Big ideas: Franchise ownership deserves to be in reach to those who have been traditionally shut out; Invest in people to put franchise ownership in reach to those who have been traditionally shut out.

Big idea:

Create unlimited opportunity for next-generation restaurateurs by integrating proven strategies into the start-up process.

Hear directly from Harman>>

Big idea: The franchise world needs to be younger, more diverse and internationally oriented.

Hear more from Williams>>

Big idea: Thought leadership and operational expertise can set emerging concepts on a path toward growth.

Big idea: Investing in brands and founders that reflect the cultural fabric of the country.

Hear directly from Fernandez>>

Big idea: Single-unit franchisees can become multiunit enterprises through training, education, mentorship and connections to the right franchisors.

Hear directly from Bascaro>>

Big idea: Organic food restaurant chains can go national.

Hear directly from the Eckleses>>

Big idea: A burger icon can be resurrected by a franchisee.

Hear directly from Perkins>>

Big idea: Hands-on operators — not major investors — will be key to rapid expansion.

Hear directly from Daleo>>

Big idea: A farm collective will help communities battle food insecurity, create jobs and train workers.

Hear directly from Williams>>

Big idea: A better work-life balance for salaried staff will result in happier hourly employees and better retention.

Big idea: A culture-driven portfolio company can support growth and attract other brands.

Hear directly from O'Connor>>

Big idea: Offer stock options to share the wealth with front-line employees.

Hear directly from Nguyen>>

Big idea: Through pro-bono records clearance, formerly incarcerated team members can have the playing field leveled for their careers.

Hear directly from Druyan>>

Big idea: Rice bowls can bring communities together.

Big idea: Foster kids who have aged out of the system are kind, hard-working employees.

Hear more from Reihani>>

Big idea: A return to the basics of exceptional product and great customer service will accelerate franchise growth.

Hear directly from Hamm>>

Big idea: Work with and learn from franchisees to navigate the big three issues of coronavirus, labor and inflation.

Hear directly from Aberra>>

Big idea: Social media will lead restaurants to their perfect leadership matches.

Hear directly from Lao>>

Big idea: Restaurants can appeal to quality employees by taking action on diversity, equity and inclusion.

Hear directly from Henry>>

Big idea: Employee benefits like English and Spanish lessons, paternity leave, and mental and physical health classes lead to happier employees and better business.

Hear directly from Dana and Moreira>>

Big idea: Every restaurant can be a pathway to greater possibilities for all team members.

Big idea: Better food and better employee pay can save lives.

Hear more directly from Marquis>>

Big idea: Empower people in underserved communities to become successful franchisees.

Big idea: The perception of fast food can change with a stronger commitment to people and plant-based foods.

Hear directly from Bradbury>>

Big idea: Restaurants can fight climate change by carbon labeling everything.

Hear directly from Noonan>>

Big idea: Restaurants are in the perfect position to fight climate change.

Big idea: Think outside the box to adapt your product to your consumer.

Hear directly from Chavez>>

Big idea: A channel-agnostic restaurant brand can interact with customers wherever they choose.

Hear directly from Damola Adamolekun>>

Big idea: A relentless focus on the guest experience will be the path to becoming a leader in the digital economy.

Big idea: Restaurants can build digital storefronts that are not dependent upon third-party partners.

Hear directly from Nabeel Alamgir>>

Big idea: A farm collective will help communities battle food insecurity, create jobs and train workers.

Hear directly from Canter>>

Big idea: Digital interaction is going to play a much bigger role in the guest experience — including in ways they can’t see.

Big idea: Robotic pizza trucks can reduce costs and make fresh food more accessible.

Hear directly from Tsai>>

Big idea: The ‘anti-ghost kitchen’ that’s connecting people with virtual restaurants.

Hear directly from Barnett>>

Big idea: The automat will power the future of contactless off-premises service.

Big idea: The digital transformation will continue as it enables restaurants to serve higher-quality food at a lower price point.

Big idea: Restaurants can compete with third-party aggregators in the convenience economy.

Hear directly from Morgan>>

Big idea: Merging off-premises and on-premises experiences will deepen engagement from customers.

Hear directly from Mobayeni>>

Big idea: Customer data can redefine restaurants’ VIP guest experience.

Hear directly from Teo>>

Big idea: Ghost-kitchen hubs for local restaurants can help them expand into the suburbs.

Big idea: Technology can first make a better team experience — and in turn make a better guest experience.

Big idea: Merging “convenient” with “convenience” via smartly placed restaurants with easy throughput and minimal contact.

Hear more from Park>>