by Bob Gershberg, CEO/Managing Partner Wray Executive Search
As we enter the middle of Women’s History Month, it is important to note the great advances women have made as well as the obstacles women continue to face in the workforce and more specifically in leadership roles. Studies have outlined that companies with greater gender diversity, not just within their workforce but directly among senior leaders, are significantly more profitable than those without.
In a report by McKinsey & Company, greater gender diversity on the senior executive team corresponded to the highest performance boost in their data set. For every 10% increase in gender diversity, EBIT rose by a glaring 3.5%. From this data, we can determine that women leaders have a measurable impact on an organization’s bottom line.
Wray Executive Search is pleased to announce the expansion into the influential Miami market with the opening of an office in the rapidly growing city. Rebecca Patt, who brings 18 years of executive search experience with Wray as Senior Vice President, will lead the Miami office.
by John A. Gordon, Principal and Founder, Pacific Management Consulting Group
Now we have a war in Ukraine that is affecting the restaurant space. As if we needed any more drama. It is another Black Swan. In 2007, a mathematician and former stock market trader named Nassim Talab used the term Black Swan as the title of his book to describe rare and profoundly impactful events that happened in society. Now all of a sudden, we have a Black Swan event affecting the restaurant space in two ways: a grain cost spike and another oil spike.
Global Grain Price Spike:
Ukraine is known for being the breadbasket of Europe and is intense in wheat in corn crops. Last week, the USDA Analysis Shops said that: “since the net reduction in corn availability triggered by a sharp cut in Ukrainian corn exports, is bound to trigger substantial changes in global corn markets. Lower net supplies combined with the fairly low level of global corn stocks….a grain price spike has resulted.” For the US, the USDA’s term is for “relatively higher farm-gate prices and values for corn.”
"Without courage we cannot practice any other virtue with consistency. We can’t be kind, true, merciful, generous, or honest."
–Maya Angelou
Two years later, read how COVID-19 forever changed the restaurant industry
Two years ago, the World Health Organization declared COVID-19 a pandemic. Since then, the restaurant industry has changed dramatically.
The restaurant industry was arguably one of the industries affected most by the COVID-19 pandemic. Not only were the doors of dining establishments shuttered for weeks following national lockdowns, but even upon re-opening, they were forced to operate at reduced capacity as well as implement additional sanitation measures to help reduce the spread of the potentially deadly virus. Now, restaurants stand in a unique position after undergoing drastic changes and innovations that led to a more consumer-focused industry, changing the dining landscape for the foreseeable future.
Good Times Restaurants Inc. Welcomes Matthew Karnes as Senior Vice President of Finance and Reports Inducement Grant Under Nasdaq Listing Rule 5635(c)(4)
BBQ Holdings, Inc. Reports Results for Fourth Quarter and Fiscal Year 2021; Announces Acquisition of Barrio Queen, Corporate Name Change and Provides 2022 Guidance
