The Cutting Onions Podcast Podcast Por Bobby Shaw arte de portada

The Cutting Onions Podcast

The Cutting Onions Podcast

De: Bobby Shaw
Escúchala gratis

On the Cutting Onions Podcast, restaurant executives Bobby Shaw and Myles Gift celebrate leaders and organizations that build strong people cultures that develop other leaders.

Bobby and Myles interview leaders who have built amazing cultures in their organizations through developing great leaders who produce amazing results, the right way.Copyright Bobby Shaw Economía
Episodios
  • 99. Leaders Who Stay In The Fire: The Cost of Consistency

    99. Leaders Who Stay In The Fire: The Cost of Consistency
    Jul 10 2025
    On today's episode, Episode 99, we’re talking about something rarely celebrated but always essential: consistency, especially when it’s hard. Especially when you’re in the fire.We all know what the fire is: • Pressure. • Repetition. • Crises. • Cultural fatigue. • Emotional burnout. Today, we share stories and ideas that can help us be more consistent as leaders to be the leaders our teams need.
    Call to Action:Where are you tempted to tap out when you need to lean in?What would it look like to stay in the fire this week?
    Call to Reflection: What’s one consistent behavior you can recommit to?
    Más Menos
    35 m
  • 98. Bobby and Myles discuss Texas Roadhouse and their innovative Managing Partner Program

    98. Bobby and Myles discuss Texas Roadhouse and their innovative Managing Partner Program
    May 24 2025
    In today's episode of The Cutting Onions Podcast, we take a look at Texas Roadhouse and their innovative Managing Partner program and how it fuels their results. We also look at the difference between a traditional GM role and a Managing Partner, and how Texas Roadhouse has built its company on this foundation.Congratulations to Texas Roadhouse on being named the #1 Casual Dining restaurant in the United States.Behind the Numbers: ▪ Each Texas Roadhouse averages 5,000 guests a week, which is one of the highest in the industry. ▪ They serve 300,000 meals per day. ▪ The average Texas Roadhouse is 6,700 - 7,500 square feet and seats 291 guests. ▪ Ice-cold draft beer is served at 36-degrees Fahrenheit. ▪ They offer 15 varieties of Legendary Margaritas. ▪ The #1 seller is the 6-ounce USDA Choice Sirloin. ▪ Steaks account for 44% of the menu. #CuttingOnions #Leadership #Growth #PeopleDevelopment #Managing Partner #TexasRoadhouse #MylesGift #BobbyShaw
    Más Menos
    49 m
  • 97. William Espey, former brand voice for Chipotle joins us for an incredible conversation on how the Genius of Naiveté fueled the brand voi

    97. William Espey, former brand voice for Chipotle joins us for an incredible conversation on how the Genius of Naiveté fueled the brand voi
    Apr 12 2025
    In the latest episode of the "Cutting Onions Podcast," Myles and I are excited to present this conversation with William Espey, the brand voice of Chipotle Mexican Grill for almost two decades. In this conversation, William discusses his early journey with Chipotle, detailing how he transitioned from a non-marketing background to pioneering the brand's creative strategies despite a limited budget and how "The Genius of Naiveté" truly fueled the creativity around the brand.As the company’s “brand voice” for nearly two decades, William played a crucial role in cultivating Chipotle’s growth from its early entrepreneurial roots to the multi-billion dollar powerhouse it became in the U.S. and Europe. William has since continued his career in brand strategy, expression, and development, expanding his influence on the branding landscape as a speaker and consultant—with a consistent focus on how to build authentic brands rooted in organizational core values, no matter the industry or the audience.
    Más Menos
    1 h y 10 m
Todavía no hay opiniones