food & drink exclusive: by kathryn jones
Working incognito on the front line inspired the head of a restaurant chain to make changes.
Johnny Rockets CEO John Fuller takes customers’ orders.
It seemed like any other day at Johnny Rockets in Atlantic City, N.J. The burger joint was abuzz with jive music coming from the tabletop jukeboxes. Servers danced from table to table, writing down orders; bartenders behind the bar joked around with the customers; the cooks were in the back grilling burgers and dipping up shakes; and a trainee, eager to learn the ropes, stood to the side watching the entire scene unfold.
Doing his best to conceal his nervousness, the new hire adjusted his paper hat and straightened his bow tie, hoping he would ﬁt in with the rest of the staff and not embarrass himself in front of the customers. Nobody knew he was John Fuller, CEO of Johnny Rockets, working undercover.
1 food and drink • spring 2011 • www.fooddrink-magazine.com 2
Table of Contents for the Digital Edition of Food and Drink - Spring 2011