September 12, 2019
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.
February 5, 2019
The decade I spent with Chipotle (‘02-‘12) was absolutely amazing. During the pre-IPO years where we were trying to figure out who we were and making it up as we went along were a blast. Post-IPO where we saw accelerated growth, but also recognized that we needed to build a strong people culture to make it all happen, was incredibly inspiring.
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.
June 29, 2018
When a brand loses what made it special, that loss is always rooted in losing the culture that made the company what it was. While brands certainly need to reinvent themselves along the way and revise the brand narrative, changing the DNA of the brand should not be part of the equation. Are you listening Chipotle?
April 26, 2018
...I latched onto that vision and along with so many thousands of other people, we believed. We believed that food with integrity was the key to accomplishing that vision. We told the story on a shoestring marketing budget. We hit the streets. We did events. We did fundraisers to support local organizations. We bought lunches for guests when they brought new people in. We believed. We saw people camping out on sidewalks for new restaurant openings when we went to new cities and states. We saw lives change, both in our employees and in our guests. We made the world a better place by supporting our local farmers and by standing up to industrial farming. We believed.
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.