June 1, 2019
May 5, 2019
Things change fast in the restaurant industry. Over the last 35 years that change has happened at a rapid-fire pace. From changes in technology to menu innovation to how restaurants are built, change has been like a speeding bullet. I feel fortunate to have been in this space at this time in the history of the industry and getting to experience the evolution of how business gets done.
April 23, 2019
September 11, 2018
Hi my name is Bobby Shaw, and I'm a One Trick Pony. At least that is how some people see me in this industry. A One Trick Pony is defined as 'a person or thing with only one special feature, talent, or area of expertise'. And that's not really true of course, but I do have an intense focus on culture and people development in the restaurant business and I won't apologize for that. That intense focus has also produced some kick ass results over the years and while I'm certainly proud of that, I am even more proud of the teams of people I have led through the years that have delivered those results.
September 8, 2018
When we lead with authenticity and boldness we are telling a story with spirit. People get inspired. Change happens. And everyone gets better. I’ve often heard it said that leadership isn’t taught, it’s caught. I think that is absolutely true. In the restaurant business I often see leaders with their heads down and trudging through the shift, and as the shifts turn into days, trying to will better things to happen. But they fail to realize that “willing something” to happen will never result in sustainable, reproducible, great results.
August 6, 2018
The last several years fractional executives have become a real thing in the world of business. I've seen it mainly in the Marketing discipline, but it happens in IT and Operations as well. Over the last 30 days I have been in a fractional CEO role with a small restaurant franchisee looking to scale growth in Austin, Texas. It's been an interesting position to be in, and I've learned a great deal as well as been able to validate what I teach in a real-world environment. There have been a few things that I've learned that I want to share that someone looking at a role like this might find helpful, and also some things to watch out for.
May 1, 2018
A few years ago as I was working on strategic planning with my leadership team and we were outlining the key performance initiatives and what we were going to do the following year to continue driving results, I said the phrase "we need to protect our investment".
April 14, 2018
Everyone knows how important leadership is to the long-term health of any organization, and we strive to be the best leaders we can be. But knowing how important leadership is won't be enough to help an organization accomplish its goals and objectives. We have to be great leaders who create a culture that supports the organization and creates the future. In order to be a great leader you have to surround yourself with the best people who are as good or BETTER than you. That's right. Better than you are. That's what enlightened leaders do. Unenlightened leaders on the other hand do just the opposite.
March 13, 2018
The biggest impact that has been made across the restaurant industry comes from the way companies have invested in their people over the last 25 years. The next generation CEO’s in the restaurant industry are going to be the ones who grew up understanding that it isn’t all about them.
December 21, 2017
The power of emotional intelligence has never been more on display than in this next generation of leaders, and we would all do well to cultivate it, coach it, and embrace it.