Wear your wings to Atlanta

When I was in college, I took a public speaking course (not on purpose). My professor’s commentary: Wear a suit if you ever go on stage—it might help mask how bad you are.

I’m probably less terrible now, but I’d still much rather talk than present. Back in February, at our inaugural Women in Restaurant Leadership Summit, my plan was to consider what I wanted to say rather than how to say it. I didn’t practice or run through. Just stared at a wall for 10 good minutes before I got up and went from zero to 100 in a second. I ended up telling this story of sorts about my daughter and the crazy outfits she puts on to do mundane things, like take a trip to the supermarket. In particular, she has to loop on fairy wings to leave the house. Who knows why. It’s often some combination of rainbow pants, character or dog T-shirt, a wand, crown, and wings.

My basic message to 300 people (296 of whom were women) was I look at her sometimes and think, “she has no clue.” She’s 5, does what she wants. Listens to nobody. Has unbridled dreams and visions of what she can become. She’s wanted to be a doctor, teacher, “whatever dad does on the computer,” vet, and on and on. And my realization is, she’s yet to face that moment in life when somebody says, “you can’t do this,” and she believes them.

I have a solid sense of how feedback works these days in a content world where everybody can contribute. Half of what I post on social media gets replied to by someone letting us know they hate the food or wanting to comment on much it costs. It’s fine. That’s the megaphone of a user-connected universe. Yet what’s become so vital, in my view, isn’t to always think of methods to educate readers, as much as how can we create spaces? That’s the unique thing we were able to offer at WiRL. Yes, we brought programming to it, but more so I wanted to convey this collective sense of belief in a room of peers who can relate.

Kelly McCutcheon, from Whataburger, who was about to host the event’s opening keynote, came to me a couple of minutes before and asked if the first few rows were reserved. They were table style and then the next couple were just chairs. The only reason that happened was because we planned for the event to sit 175 people, not 300. So when it ballooned we had to bring those reinforcements in. But it did look as though some were priority seating and some weren’t. I joked with her we should dynamically price them. Always good when my jokes get blank stares.

Kelly, though, carried this concept onto the stage where she talked about never assuming the chair isn’t reserved for you. Sit in it. If somebody tells you to move, cool. If not, assume it’s reserved for you. I hope that message was the lasting one.

Where I’m going with all of this is that I met briefly with Kelly and Another Broken Egg’s Brandy Blackwell yesterday to go over for a bit what their panels at our upcoming QSR Evolution Conference and NextGen Restaurant Summit will look like. It’s still a work in progress. Both are called “Women in Restaurant Leadership: State of the Union” for the sole purpose I wanted them to be broad enough so we could tweak until the end.

CONFERENCE WEBSITES AND SPECIAL WIRL CODE:

WIRL REGISTRATION CODE: Type in WIRL50 at checkout (this gets you in for half-off. I approve all registrations, so don't try anything crazy, please. It's for restaurant operators who want to join the WiRL movement. If you're a vendor and want to get involved, let me know in a message and I can direct).

QSR Evolution (you can go straight to registration here)

FSR NextGen Restaurant Summit (straight to reg here)

WIRL 2025: We're Head Back to Nashville

Two those panels, which currently feature 14 executives (will list them below), precede our afternoon keynote on Day 1 with KFC Global CEO Sabir Sami and then roll right into the WiRL Cocktail Reception, or WiRL Networking Hour. I’m not sure what to call it officially, only that it’s going to have drinks and we’ll include some engaging networking activities this year versus simply having a big open room for people to congregate in. We’ll see how it all goes. This event is a refined version of the one we introduced in Atlanta last year where I had zero clue what I was doing. The feedback there and after led to the Nashville offshoot (which will be back in February as well) as well as the updated, more robust lineup this go-around. Alongside the twin panels and ensuing reception, I also loaded in some content throughout the two days.

Again, my main aspiration was to set the stage. Don’t think you can’t stand on it, whether you’re wearing a suit or wings.

The details:

The Networking/Cocktail Hour Itself

September 4

5:15 to 6:15 p.m.

NOTE: You add this to your registration when you sign up. We only have 48 seats left!

Panels:

September 4

3:15 to 4:15 p.m.

Women in Restaurant Leadership: State of the Union

QSR, moderated by Kelly McCutcheon

Kim DeCarolis, Craveworthy Brands

Kristen Hartman, GoTo Foods

Abby Taylor, Playa Bowls

Natalie Green, Nekter Juice Bar

Alice Crowder, Krispy Krunchy Chicken

Jodi Boyce, Teriyaki Madness

Anne Pritz, Bobby's Burgers by Bobby Flay

FSR, moderated by Brandy Blackwell

Cheryl Whiting-Kish, founder of Define Consulting (formerly HOA Brands' chief people officer)

dawn petite, BRIX Holdings

Shauna K. Smith, Savory Fund

Cai Palmiter, MBA, JINYA

Robin Gagnon, MBA, CFE, CBI, We Sell Restaurants

Natalie Hansen, CFE, Ascent Hospitality Management

Ginger Flesher Sonnier, M.Ed., The Ginger Brands

Fireside chats

September 5

10:30 to 11:30 a.m.

Maria Rivera, CEO, Smalls Sliders

Small is Big. How Smalls Sliders Defines Their Niche … One Can at a Time

These days, you can’t open LinkedIn or QSR magazine without seeing news about Smalls Sliders. What’s the secret to their success? Simplicity and disruption. From a limited selection of menu items and streamlined operations to their built-offsite-and-dropped-in-place modular Cans, Smalls is shaking up the big burger industry and taking the quick-service space by storm in the process. Hear from Smalls Sliders CEO Maria Rivera as she breaks down why keeping it simple is hardest thing you’ll ever do and how dropping Cans has changed the game forever. No wonder they are considered rising stars in quick service with over 230 Cans open or under development across 18 states.

Anita Adams , CEO Black Bear Diner

Working on the name, but much to talk about.

11:45 to 12:45

Lindsay Radkoski, CMO U.S., The Wendy's Company

Same as above!

Presentations

September 4

3:15–4:15 p.m.

Lisa W. Miller, CSP

How to Unlock Traffic Growth Through The Business of Joy

What are guests really hungry for? Based on her nationally recognized consumer research, The Journey Back to Joy, find out four key consumer insights to drive traffic and win guest loyalty amid the current economic rollercoaster.

September 5

11:45–12:45

Emily Litzinger and Courtney Leyes with Fisher Phillips

Orders Up!: Top 5 Labor & Employment Mistakes Putting Your Restaurant at Risk

Join QSR regular contributors of the “Ask the Restaurant Legal Professional” series for an informative discussion of the top 5 labor and employment issues facing the fast-paced world of QSR and FSR businesses. Courtney & Emily will discuss wage and hour issues including tip pooling, tip credit and child labor compliance along with the latest enforcement trends in workplace law. Unlike other lawyers, this will be an interactive discussion that you will leave with best practices and action items in hand to implement in your restaurant operations to avoid potential workplace law liability.