Kidd’s routine begins before dawn with a workout and a review of previous-day sales reports, providing a data-driven snapshot of national trends before he ever sets foot in a store. By 9 a.m., he is typically embedded in a restaurant, observing the prep process. He prioritizes hands-on engagement, often standing in line with customers to solicit candid feedback while buying lunch for those around him. Approximately 25% of these visits are surprise inspections, designed to gauge the true state of operations without the polish of a scheduled walk-through.
Maintaining consistency across thousands of locations is the primary challenge for the Newport Beach-based executive. During his visits, he focuses on two pillars: food quality and team health. With 23,000 internal promotions last year, identifying talent is as crucial as ensuring the salsa is consistent. Even when traveling, his focus remains on growth, as the company eyes a long-term goal of reaching 7,000 locations in the U.S. and Canada. After a day spent balancing real estate development, KPI reviews, and staff mentorship, Kidd ends his day with regional team dinners, aiming to understand the personal aspirations of the people running the restaurants.
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