Hard work, confidence, keys to women's success

Melissa Strait, Arby’s new chief people officer, discusses her experience, advancement opportunities for women, and the characteristics of a successful career. Today she is responsible for leading the strategy, development and execution of key organizational effectiveness and talent management programs for the company’s 71,000 employees at nearly 3,400 stores worldwide.

How did you get involved in the restaurant business?
I started when I was 20 years old, back in 1984, so I’ve spent 30 years in the industry. I started as an hourly employee on the front line when I was in college. I was going to school to be a psychologist and was attending graduate school, but decided I didn’t want to do that. So I ended up back at the restaurant I worked at during the summer. Working the day shift helped teach me this was more of a business than I’d understood previously. I was intrigued. I became a manager and not long after that, part-owner of our small franchise.

What are the lessons you’ve learned being a part of this industry?
I learned how to please the guest and make people happy. It’s about getting things done quickly. No matter what job you do, it’s about making a difference for people and responding quickly to their needs. It’s also about having a team environment. You can’t achieve anything unless you work well with everybody around you.

Have you had many mentors?
A lot of people believed in me and gave me opportunities. Steve Tripp, the owner of the first Arby’s I worked in, in Lansing, Mich., saw something in me. He let me try out ways I thought could improve the restaurant. He had faith in me, inviting me to partner with him as we opened more Arby’s restaurants. He sold me on why I should have a career in this industry, and he has played a huge role in everything I’ve done. Russ Umphenour, the owner of RTM Restaurant Group, an Arby’s franchisee, is another. He convinced me to move into training and move to Atlanta. Every time I thought there was something more I could do, he let me do it and encouraged me all the way through. Last, I’d say Arby’s CEO Paul Brown. We’ve had our ups and downs at Arby’s, but when Paul came in, he put an incredible emphasis on people and culture and was willing to listen to what I thought we needed to do. He encouraged me and allowed me to succeed.

What have you learned as a woman in this industry?
One of the great things about the restaurant industry is that anyone can be successful if he or she is willing to work hard. If you want to succeed, you have to find great people, encourage them, engage them and empower them to do their jobs well. That’s the piece that will get you to rise.

What advice would you give to other women in this industry?

Being able to have a work/life balance is one of the things that concerns women the most. Our business can require long hours, but there’s an ability to raise a family and have a great career if you set your priorities and do your work smartly.

I think back to my earliest days when I started coming up through the ranks. At the time, it was a very male-dominated business, and I often was the only woman. I felt intimidated and wondered whether I should be in the room. But as time passed, I learned that none of these executives were holding me back. What can hold you back is your doubts or concerns. Having confidence in yourself and knowing you have something to offer allows you to contribute. Don’t feel intimidated. And if you are intimidated, pretend you’re not.

Visit America Works Here and learn more about the women and men impacting the restaurant industry.

Registration for the 2014 NRA Public Affairs Conference is open

The Louisiana Restaurant Association (LRA) consistently delivers one of the top state delegations to the annual National Restaurant Association (NRA) Public Affairs Conference in Washington, D.C. Last year, nearly 50 LRA members made the trip to meet with Louisiana’s Congressional Delegation. This year, the NRA Public Affairs Conference is April 29-30 at the Ronald Reagan Building and International Trade Center.

Stan Harris, LRA President and CEO

“Every year, the NRA holds the conference to provide restaurateurs with their state’s Congressional Delegation,” said Stan Harris, LRA President and CEO. “During the LRA Hill Climb, our members meet with all nine of Louisiana’s delegation to discuss priority issues for the restaurant industry.”

The restaurant industry is facing unprecedented challenges on a variety of legislative fronts from health care and taxes to minimum wage and immigration reform. This year will be a critical mid-term election year for restaurateurs large and small. Congress needs to know how all of these issues affect your and your employees. Join hundreds of industry peers and colleagues for two days in Washington, DC.

“Advocacy plays such an important role in our business,” said Melvin Rodrigue, COO of Galatoire’s Restaurant. “We’re all concentrating on what’s happening within our four walls, but we have to be aware of what’s outside, such as regulations on the city, state and federal level.”

The NRA Public Affairs Conference is open! Early bird registration is $165; $185 after March 28; and Spouse or non-business guest is $90. Click here to register online and to see the list of hotels nearby. View the agenda here.

Learn about the issues, talk with colleagues and share your story with Congress. They need to know that America Works Here. 

Louisiana's restaurant industry to add jobs in coming years

Food is big business in Louisiana. Restaurants in Louisiana are projected to top $6.5 billion in annual sales and that number has been on the upswing in the last three years. While we’ll see a modest increase of three percent over 2011 sales, the number of jobs, and careers for that matter, is expected to increase by 17,000 by the year 2022.

“The Louisiana Restaurant Association Education Foundation administers the ProStart program in 50 high schools statewide to help meet the demand,” said James Blanchard, ProStart Coordinator. “The two year dynamic curriculum focuses on culinary arts and restaurant management and gives young people an opportunity to see what the industry is all about.”

As the largest private sector employer in Louisiana with nearly 200,000 employees, there are many advantages to working in restaurants. Those advantages include upward mobility into management positions for those who want it and want to work for it, provides flexible schedules for students, working parents and those who have a passion for the industry and have made it their career choice.

Currently, there are nearly 17,000 restaurant locations in Louisiana and 80 percent of those establishments are small independently owned businesses. The restaurant business is enticing to many individuals with an entrepreneurial spirit and wish to be their own boss.