by Bob Gershberg, CEO/Managing Partner Wray Executive Search
If you want your enterprise to shine in 2021 and beyond, focus on the quality of your leadership team now. Winning companies are most often the result of a consistent and high level of team performance, which allows them to lap their competition and enjoy economies of scale. However, modern-day organizations are finding it increasingly harder to find leaders that can deliver such performance. Research shows that 70% of U.S. based employees do not work at their full potential. Half the current workforce is only concerned about their paychecks with little interest in what goes on in the workplace. These actively disengaged employees cost companies billions in lost productivity and poor management.
“Rarely are opportunities presented to you in a perfect way. In a nice little box with a yellow bow on top. 'Here, open it, it's perfect. You'll love it.' Opportunities – the good ones – are messy, confusing and hard to recognize. They're risky. They challenge you.”
- Susan Wojcicki, Youtube CEO
We Are Finally Lapping COVID-19
by John A. Gordon, Principal and Founder, Pacific Management Consulting Group
On March 11, the industry began lapping the most extraordinary event ever to hit the industry since World War 2. Looking ahead, it is exciting to be in a country with multiple vaccines developed already and being implemented.
But COVID’s long slowdown was painful and will impact us for years to come.
Is Pent Up Demand Real?
In the consumer discretionary sector of the economy of which restaurants are categorized, every industry except airlines is talking about “Pent Up Demand” as the rationale for 2021 and 2022 sales and profit recovery. It is a consistent theme on restaurant earnings calls and commentary by analysts, economists, the business press, and many others. Recently, the UCLA Anderson School 2021 Economic forecast highlighted pent-up demand and forecasted robust growth for the US and California in 2021. Jonathan Maze noted the restaurant CEOs have been talking up pent-up demand also, in his opinion post on March 9th. 
My research shows that there is documented restaurant pent-up demand, but it has been historically been present. Prior NRA surveys point to this historical pent-up demand. It makes sense that more people would dine out if they had the time or money. This condition was present before COVID, however.
Featuring Kevin Eggen, VP of Development for Hops n Drops
Hops n Drops started in 2009 with its first location in Bonney Lake, Washington, and has grown to 21 locations in Washington, Oregon, and Colorado with plans for continued expansion. The concept is a favorite neighborhood gathering place specializing in friendly hospitality, excellent burgers, ice cold beer, and signature cocktails that feature real fruit icy drops served in a glass made of ice. The company is built on a culture of trust, quality service, and a multi-faceted commitment to community giving. Kevin Eggen is the VP of Development and part of the founding family.
How did Hops n Drops get started?
My parents Mark and Shauna Eggen started Hops n Drops in the summer of 2009. We opened our first location in Bonney Lake, WA. Mark took every dime he had to his name to open the restaurant. He wanted to create a company he would be proud to work for. Shauna was the first employee and waited tables for the first few years. I started out as a bartender.