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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.
Big idea: The franchise world needs to be younger, more diverse and internationally oriented.
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.
Big idea: Single-unit franchisees can become multiunit enterprises through training, education, mentorship and connections to the right franchisors.
Big idea: Organic food restaurant chains can go national.
Big idea: A burger icon can be resurrected by a franchisee.
Big idea: Hands-on operators — not major investors — will be key to rapid expansion.
Big idea: A farm collective will help communities battle food insecurity, create jobs and train workers.
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.
Big idea: Offer stock options to share the wealth with front-line employees.
Big idea: Through pro-bono records clearance, formerly incarcerated team members can have the playing field leveled for their careers.
Big idea: Rice bowls can bring communities together.
Big idea: Foster kids who have aged out of the system are kind, hard-working employees.
Big idea: A return to the basics of exceptional product and great customer service will accelerate franchise growth.
Big idea: Work with and learn from franchisees to navigate the big three issues of coronavirus, labor and inflation.
Big idea: Social media will lead restaurants to their perfect leadership matches.
Big idea: Restaurants can appeal to quality employees by taking action on diversity, equity and inclusion.
Big idea: Employee benefits like English and Spanish lessons, paternity leave, and mental and physical health classes lead to happier employees and better business.
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.
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.
Big idea: Restaurants can fight climate change by carbon labeling everything.
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.
Big idea: A channel-agnostic restaurant brand can interact with customers wherever they choose.
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.
Big idea: A farm collective will help communities battle food insecurity, create jobs and train workers.
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.
Big idea: The ‘anti-ghost kitchen’ that’s connecting people with virtual restaurants.
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.
Big idea: Merging off-premises and on-premises experiences will deepen engagement from customers.
Big idea: Customer data can redefine restaurants’ VIP guest experience.
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.
