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Food & Beverage
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Value-oriented
How to get everyone aligned with your vision and values
Fonda Hopkins models
company values each day
at Montesquieu by listening to her 112 employees and
communicating with them.
“I commu...
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A fresh perspective
How Dan Pittard repositioned Rubio’s by reinventing the company’s strategy
When Dan Pittard became president and CEO of Rubio’s
Restaurants Inc., the operator of Rubio’s Fresh Mexican Grill, in
August 2006, he immediately...
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The right idea
How George Katakalidis found success in his second career at Daphne’s Greek Cafe
It was 1988, and George Katakalidis had
been playing soccer professionally in
the United States since he was 18. As a member of the San Diego ...
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Making Mama proud
How Mike Mellace encourages intelligent growth at Mama Mellace’s Old World Treats
The opportunities for Mike Mellace to
grow his business seem endless. But
by the same token, the opportunities to overextend his resources...
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Socially responsible leader
How Karen Cebreros runs a booming business at Elan Organic Coffees while improving the environment
Karen Cebreros sees herself as much more than a coffee developer and importer. After a trip to Peru in 1989, the founder and president of Elan O...
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The perfect mix
How Stone Brewing’s Greg Koch wrote his own recipe for success
Whoever said that business and pleasure don’t mix clearly never met Greg Koch. When Koch and fellow beer aficionado Steve Wagner founded Sto...
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Tunaround artist
How John Signorino revitalized Chicken of the Sea by changing the way consumers think about seafood
When John Signorino took over as president and CEO of Chicken of the Sea in January 2005, he faced a classic dilemma: How do you move your produ...
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