Robby Berg, regional director of operations for Genghis Grill, shares a look at his career, his achievements and industry trends ahead of his appearance at Restaurant Franchising & Innovation Summit 2025.
Today we’re shining a spotlight on Robby Berg, regional director of operations for Genghis Grill. Berg will be a speaker at the upcoming Restaurant Franchising & Innovation Summit, which takes place on March 11-13, 2025, in Myrtle Beach, South Carolina. He will be a panelist on a breakout session titled, “Maximizing Catering Revenue and Expanding Your Reach.”
We thought it would be fun to get to know Berg a bit better ahead of his appearance at RFIS.
Describe your current role.
As the operating partner, I oversee all aspects of the businesses, including vendors, employees, franchises, facilities and compliance with regulatory and licensing agencies.
What was your first-ever career role and what is one important lesson you learned from it?
My first job out of college was at Barnes & Noble, where I learned the value of establishing strong work relationships. As a manager, I learned that the quality of your relationships influences the speed at which the team can get things done.
What inspired you to work in your industry?
I first entered the “food-iverse” as a grocery store manager at New Seasons Market, a natural foods grocery chain in Portland, Oregon. When I moved back to Arizona, I knew I wanted to start a career in the restaurant industry.
What do you enjoy most about your current role?
I wonder if there is anything in life more valuable than making connections with people. The greatest thing about being a restaurant operator is actually something you share with all the employees: the chance to interact positively with hundreds of people every day. The feeling of making someone smile with kind service is what hospitality is all about! I want all our employees, customers and vendors to know they are dealing with someone who is honest and fair, because that is how my business’s reputation is built.
What’s a common misconception people have about what you do?
That my shifts have a definitive ending time. Just answering the question, “When are you free?” can lead to all sorts of misunderstandings. I often find myself replying, “I can call you after the dinner rush is over, if it’s not too late.”
What is one career achievement you’re most proud of?
In management and customer service, the most important skill is communication. Because we operate in the Southwest, I am most proud of my ability to read, write, and speak fluently in Spanish. This means I am available to help all our Spanish-speaking employees and customers without hesitation. Whether translating for an English speaker or taking care of a scheduling concern, I probably receive the most sincere appreciation from people who feel their voice was not heard because someone did not speak their language.
Who is/was your mentor and what’s one important lesson you learned from them?
I’m lucky enough to say that my mentors are also my business partners! They have helped me develop the critical skill of negotiating and making deals. Whether a handshake deal or a contract, your reputation is your most important business asset, and it only takes breaking your word one time to diminish the value of your handshake forever.
What industry trends do you think are currently over-hyped and why?
Software-as-a-Service business models are over-hyped. Of course, none of us would want to give up the huge leaps forward that POS providers have achieved in recent years. But in a restaurant, there are so many tasks that can only be performed by human hands, hands that no tech provider, despite their promises, can make go any faster or perform fewer mistakes. Save the SaaS fees, pay your cook fifty cents more an hour, and use your own hands (and not a tablet) to help your team through the rush.
What industry trends do you think don’t get enough attention and why?
I would like to see more lobbying from the national restaurant association to reduce merchant fees for restaurant owners. Our industry has so many layers of complexity, and fighting for percentages on the PnL can feel like a Herculean effort.
What advice would you give to someone just starting out in your industry?
I would say, start out by having an honest discussion with your business partner about the time and effort required to operate a successful restaurant. Many first-time restauranteurs underestimate the commitment of time, energy and capital that go into starting up and maintaining a profitable business.
If you weren’t working in your current field, what would you be doing instead?
I would probably be writing an unreadable novel or a book of bad poetry.
What do you do to have fun outside of work?
I travel frequently to see my favorite rock band all over the USA.
What’s one interesting thing about you that even the people you work with every day probably don’t know?
I have a great singing voice and know a ton of songs! I’m a lot of fun at a karaoke spot.
Is there anything else you would like to tell people about yourself or your company/organization?
Company culture is everything, and it comes from the top. I’m very happy to operate a restaurant under the Craveworthy Brands umbrella. If anyone is looking to add to their franchise portfolio, look no further than Craveworthy.
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