Many of the recent hires for restaurant CEO positions share a common listing on their resumes: Somewhere along the way, they logged time at Yum Brands, parent of Taco Bell, Pizza Hut, KFC and The Habit. For reasons that go beyond the sheer size of the franchisor, it’s become a major prep school of sorts for a new generation of chain chiefs, from Brian Niccol at Starbucks to Rob Lynch at Shake Shack. 

The situation calls to mind a time when it seemed almost like a requirement for casual-dining CEOs to have worked under Norman Brinker at the parent of Steak and Ale or Chili’s (now led by a Yum alumnus, Kevin Hochman). The graduates of those real-world training centers eventually found themselves in demand to lead chains in every sector of the business, from family dining (Mike Jenkins at Bakers Square and Village Inn) to eatertainment (Dick Frank at Chuck E. Cheese). 

This week’s episode of Restaurant Rewind looks at the unique role those companies played in shaping the industry’s leadership ranks, as well as why Yum is filling a similar role today. 

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