TOP 50 FOODSERVICE THOUGHT LEADERS, KEYNOTE SPEAKERS & FUTURIST CONSULTING EXPERTS

Top 50 foodservice thought leaders, keynote speakers and futurist consulting experts posit that the industry is rapidly evolving, with executives tackling challenges ranging from sustainability and labor shortages to technology integration and consumer preferences. The world’s Top 50 foodservice thought leaders are not only managing their organizations but also driving innovation and pushing for positive change within the global sector, though.

To begin with, think about the work of futurist keynote speaker and consulting expert to 3000 brands Scott Steinberg. A standard Top 50 foodservice thought leaders list favorite, he works with countless franchisors, franchisees and business firms to stay a step ahead of the curve.

Thinking about who else makes the cut though, it’s clear that there are no shortage of consulting advisors and researchers to pick from. In fact, this year’s Top 50 foodservice thought leaders roster is the most robust ever.

In coming years though, it’s clear that the field is only going to change and evolve at an ever-accelerating pace. So please do hit us up and drop us a line with any alternate Top 50 foodservice thought leaders options you think that we should be covering as well.

1. Scott Steinberg – Futurist consulting expert and keynote speaker, offering input into technology adoption and innovation for the industry.
2. Steve Ells – Founder and former CEO of Chipotle Mexican Grill, driving the fast-casual food revolution and sustainable sourcing.
3. Brian Niccol – CEO of Starbucks, transforming the company with an emphasis on digital innovation and sustainable practices.
4. Tim Rosato – Founder of Silver Lion Group, focusing on sustainability, employee well-being, and customer experience.
5. Ruth Ann Harnisch – CEO of Harnisch Foundation, supporting innovation and social impact in foodservice, particularly in women’s leadership.
6. David Burwick – CEO of Dunkin’ Brands, Top 50 foodservice thought leaders pick overseeing Dunkin’ Donuts and Baskin-Robbins with a focus on digital transformation and franchise growth.
7. Doug Rauch – Former President of Trader Joe’s, pioneering customer loyalty and innovative retail concepts in foodservice.
8. John Shook – CEO of The Restaurant Group, leading the company to adapt to changing consumer preferences, sustainability, and food safety.
9. Chris Kempczinski – CEO of McDonald’s, steering the global brand towards greater transparency, digital ordering, and sustainable practices.
10. Greg Creed – Former CEO of Yum! Brands, Top 50 foodservice thought leaders authority transforming Taco Bell, KFC, and Pizza Hut with new product innovations and a focus on customer satisfaction.
11. Patrick Doyle – Former CEO of Domino’s Pizza, revolutionizing pizza delivery with tech integration and a strong focus on digital ordering.
12. Steve Easterbrook – Former CEO of McDonald’s, focusing on operational efficiency, brand rejuvenation, and digitalization.
13. Jon Luther – Former CEO of Dunkin’ Brands, growing Dunkin’ into a global leader while pushing for sustainability in supply chains.
14. Dan Cathy – CEO of Chick-fil-A, driving expansion and focusing on community engagement and customer service excellence.
15. Chuck Templeton – CEO of OpenTable, revolutionizing restaurant reservations and digital customer experiences in the foodservice industry.
16. Patricia P. Haynes – CEO of Aramark, focused on workplace dining, sustainability, and creating healthier food environments.
17. Gary Friedman – CEO of Restoration Hardware, integrating luxury dining into the broader retail experience and focusing on high-end service.
18. John Miller – CEO of Denny’s, growing the diner chain’s digital presence and expanding its global footprint.
19. Tom Gamboa – CEO of Hardee’s, driving innovation in the fast-food industry with new menu items and efficient delivery services.
20. Cindy Hirschfeld – CEO of Bon Appétit Management Company, driving sustainability and responsible sourcing in institutional foodservice.
21. Scott Weiner – CEO of the 3G Capital-owned Burger King, focusing on digital innovation and reinvention of the iconic brand.
22. Andrew H. Mason – Former CEO of Groupon and founder of Uptake, now pushing for tech-driven restaurant innovations.
23. Herman E. Johnson – CEO of International House of Pancakes (IHOP), focusing on expanding international markets and digital dining solutions.
24. Bryan P. McDonald – CEO of McDonald’s UK, overseeing innovative marketing strategies and sustainability initiatives.
25. Alan T. Stewart – CEO of Shake Shack, leading the fast-casual chain with a focus on sustainability and community-driven growth.
26. Vicky Iovine – CEO of Ziosk, helping drive technology solutions for restaurants to enhance customer experience and service efficiency.
27. Stephen J. R. Spence – CEO of Arcos Dorados (McDonald’s Latin America), leading McDonald’s expansion and adaptation across the Latin American market.
28. David C. Rogers – CEO of Red Robin Gourmet Burgers, championing the modern foodservice experience with digital innovations.
29. Danny Meyer – CEO of Union Square Hospitality Group, known for his contributions to the fine dining and hospitality industry.
30. Kathy J. (Baker) – CEO of Sweetgreen, leading the company’s expansion into healthy, fast-casual dining options.
31. Gregory W. (Gary) Berman – CEO of The Cheesecake Factory, overseeing innovation in menu diversity and global restaurant operations.
32. Bill Belichick – Executive Director of Restaurant Services at Kraft Group, working on sports and stadium dining services.
33. Fernando M. – CEO of Jollibee Foods, expanding the Filipino brand globally and transforming foodservice with a focus on family dining.
34. Marc D. Gagnon – CEO of Brinker International, overseeing Chili’s and Maggiano’s Little Italy chains and advancing digital integration.
35. Julie Masino – CEO of Cracker Barrel, focused on creating customer experiences that blend tradition with modern dining trends.
36. David Gagnon – CEO of Cafe Rio Mexican Grill, expanding the brand and focusing on operational efficiency.
37. Stuart Heflin – President of Peet’s Coffee, leading innovative sustainability practices and customer experiences in the coffee industry.
38. Michael Skipworth – CEO of Wingstop, a leader in fast casual and digital restaurant concepts.
39. James North – CEO of Jimmy John’s, growing the sandwich chain with a focus on high-quality ingredients and efficient delivery.
40. Sean Tresvant – CEO of Taco Bell, leading innovation in menu items and customer engagement strategies.
41. Jonathan Fitzpatrick – CEO of Subway, working to modernize the brand and push for digital transformation.
42. John Wilkerson – CEO of Olive Garden, overseeing significant innovations in the casual dining industry.
43. Michael Spanos – CEO of Outback Steakhouse, working on refining the steakhouse experience with focus on quality and customer service.
44. Todd Penegor – CEO of Papa John’s Pizza, focusing on improving product quality and implementing technology-driven solutions.
45. Damola Adamolekun – CEO of Red Lobster, advancing the seafood chain with an emphasis on sustainability and local sourcing.
46. Paul Carbone – CEO of Panera Bread, leading innovations in fast-casual dining and healthier menu options.
47. Chris Turner – CEO of WingStreet, overseeing the company’s transition into a dominant fast-casual dining player.
48. Lynsi Snyder – CEO of In-N-Out Burger, maintaining a high standard for service quality and operational efficiency.
49. Betsy Schmandt – CEO of A&W Restaurants, focusing on expanding the chain’s footprint and embracing eco-friendly initiatives.
50. Ken Cook – CEO of The Wendy’s Company, focusing on building a sustainable, technology-driven future in foodservice.

Global Top 50 foodservice thought leaders are not only tackling challenges but also driving positive transformation through sustainability, innovation, and technology. Experts’ work is setting the stage for the next phase in the industry, focused on healthier menus, digitalization, and creating stronger connections with consumers. All are crafting the future of dining and hospitality for generations to come.