Food & Beverage
The Buona Companies Sr. Vice President, Operations and Training Steve Felson will be sharing insight on the “Executive Perspectives: Inspiration for Today’s Restaurant Leaders” session that consists of four short, thought-provoking talks that will leave you challenged and inspired.
Photo: Networld Media Group
August 1, 2025
In anticipation of the upcoming Fast Casual Executive Summit, FastCasual.com is spotlighting panelists participating in the annual industry event.
The Buona Companies Sr. Vice President, Operations and Training Steve Felson will be sharing insight on the “Executive Perspectives: Inspiration for Today’s Restaurant Leaders” session that consists of four short, thought-provoking talks that will leave you challenged and inspired. Felson’s talk focuses on how to develop leaders instead of managers.
Going on 20 years, the Fast Casual Executive Summit has been the premier gathering for top-level restaurant executives looking to innovate, connect and elevate their brands. This year’s event is taking place October 5-7 in Austin Texas.
The summit is run by Networld Media Group, publishers of Fastcasual.com, QSRweb and Pizza Marketplace. It is one of several leading industry conferences throughout the year. Click here to register for the Fast Casual Executive Summit. The next Networld Media Group event is the Restaurant Franchising & Innovation Summit taking place March 16-18, 2026 in San Diego, California. Top restaurant leaders will spend two and a half days of networking, inspiring stories and proven strategies.
Describe your current role.
In oversee Operations and Training for two iconic Chicago brands, Buona Beef (closing in on 25years in business) and The Original Rainbow Cone (nearing 100 years in business). I joined the company almost two years ago to guide the burgeoning franchise business, oversee daty to day operations and create world-class training for our team members and operators for both brands.
What was your first-ever career role and what is one important lesson you learned from it?
My first ever career role was as a dishwasher at a Ponderosa steakhouse when I was 15 years old. I earned a number of valuable lessons washing dishes that have stayed with me for the last 40 years. 1) Treat everybody with dignity and respect. While washing dishes may not be as glamorous as cooking, serving or bartending, it is hard work and those who choose to do this should be admired. 2) There is no unimportant job when you are part of a team. No matter how good the food is or how friendly the service is, without a dishwasher to provide clean plates and forks, the quality of food and service really don’t matter.
What’s a common misconception people have about what you do?
A common misconception about my, or most roles in the industry, is that the business revolves around food. Our industry is a people and relationship business. Great people do great work when they are well trained, appreciated and respected. The food is the easy part of the business. Finding, developing and nurturing great people and teams is the hard work. But, as Tom Hanls once said, “It’s the hard that makes it great.”
Who is/was your mentor and what’s one important lesson you learned from them?
One of the great things about restaurants and hospitality is that you can learn so much from so many people. I have been lucky enough to learn from numerous people along the way. One mentorship moment that stands out can be attributed to Brent Wandler, my leader back in the early 1990’s. Brent always encouraged me to be, not just my best, but better than even I thought I could be. He always encouraged me to challenge him for his spot or any other role in the company. He also reminded me that he was running just as far and fast as I was and that I would have to try and catch him. This lesson taught me the power of inspiring people to be their best without the fear of others taking my job or looking smarter than me. I have always surrounded myself with the best/smartest people and did my best to give credit where credit is due. This mentoring has served me well for decades.
What advice would you give to someone just starting out in your industry?
If you are going to be in this industry, learn everything from the bottom up, not the top down. Get your hands dirty. Understand what it feels like to take inventory at 4:30 AM. Understand the fatigue of closing a restaurant on a busy night. Learn the plight of your purchasing department and the inexact science of marketing in the digital age. In other words, walk a mile in everyone else’s shoes before making decisions standing in your own shoes. Restaurants are a collaborative venture. Every cog in the wheel must remain greased if you are to move forward and be successful.
If you weren’t working in your current field, what would you be doing instead?
If I were not working in restaurants, I am clear that I would be teaching and coaching others in some capacity.
What do you do to have fun outside of work?
I am an avid marathon runner. Having completed 59 full marathons, I am chasing completing a full marathon in all 50 states (currently aqt 41) and completing the Abbott World Majors series, having completed 5 of 6 races across the globe.
