Since Ray Kroc opened the first McDonald’s franchise in 1955, the restaurant industry has transitioned from a landscape dominated by mom-and-pops into a sophisticated global enterprise. But in some important ways, management development has not kept pace. In particular, the identification and recruitment of top executive talent often remains a hit-or-miss affair, with a frequent inability or unwillingness to look outside the industry.

As business conditions become more complex, so do human capital requirements -- which means that hiring from within may not always be the most prudent approach. Making the Case for Cross-Industry Hiring in the Restaurant Business explores this issue and suggests that restaurant companies should more aggressively recruit experienced executives from outside their own ranks.

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