Cheryl Bachelder joined Popeyes Louisiana Kitchen as CEO in 2007 in the midst of the fried-chicken restaurant chain’s downward spiral. Sales had declined, the stock price had tanked, and relations between corporate leaders and franchise owners were adversarial at best. From the outset, Bachelder and her executive team embraced “servant leadership.” To them, that meant prioritizing service to franchisees, focusing on game-changing problems, committing resources and measuring progress. They valued the people they served both inside and outside of the organization. By 2015, profits were up 40%, market share was growing and the stock price had never been higher. Bachelder’s leadership advice is simple, straightforward and based on humanist principles. And it works. getAbstract recommends her easy, inspiring read to CEOs, HR managers, entrepreneurs, small-business owners, and aspiring or current leaders in every field.
About the Author
Cheryl Bachelder became the CEO of Popeyes Louisiana Kitchen restaurants in 2007. She held prior positions with P&G, Gillette, Nabisco and Domino’s Pizza.