Manage episode 287507502 series 1107562
If you haven’t tried a coach approach to your leadership, you’re missing a key opportunity to focus on serving instead of selling, and getting buy-in from your team and your clients. We’ll share how superior performance is learned by leaders developing leaders, instead of spending thousands of dollars on courses and conferences. We’ll also provide insights that are integral as you implement a coach approach to servant leadership:
• how to turn the performance into service so you can change results into rewards
• how to NOT be the leader you’ve dreaded working for so you can be the leader everyone wants to follow
• how to employ the 6 behaviors critical to serving people well so you can reap a return on your investment
About Cheryl Bachelder
Cheryl A. Bachelder is a passionate restaurant industry executive and former CEO of Popeyes® Louisiana Kitchen, Inc. Cheryl is known for her crisp strategic thinking, franchisee-focused approach, superior financial performance, and the development of outstanding leaders and teams.
Cheryl joined Popeyes, Louisiana Kitchen, Inc., in November 2007, after serving as an active member of the Board for a year. She brought more than 35 years of experience in brand building, operations, and public-company management at companies like Yum Brands, Domino’s Pizza, RJR Nabisco, The Gillette Company, and The Procter & Gamble Company.
At Popeyes, Cheryl promptly established a Road Map for Results. This strategic framework led to market share gains of eight points, improved guest ratings, and increased restaurant margins (400 basis points in seven years). The improvement in restaurant performance led franchisees to remodel the system and accelerate new unit growth both in the U.S. and abroad. In eight years, the enterprise market cap grew from less than $300 million to over $1.3 billion. At fiscal year-end 2015, Popeyes’ system-wide revenues were $3.1 billion. These revenues were generated by over 2,539 restaurants operated by 360 franchisees and more than 60,000 restaurant employees in the United States, three territories, and 27 foreign countries.