Fast Casual Executive Summit
Troy Hooper, CEO of Pepper Lunch, shares a look at his career, his achievements and industry trends ahead of his appearance at Fast Casual Executive Summit 2025.
Image by Willie Lawless/Networld Media Group
June 13, 2025 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
In anticipation of the upcoming Fast Casual Executive Summit, FastCasual.com is spotlighting panelists participating in the annual industry event.
Pepper Lunch CEO Troy Hooper will be sharing insight on the “Profitability Under Pressure: Winning the War on Rising Costs” session aimed at providing restaurant owners with the tools and strategies to navigate the challenging landscape of inflation and rising costs.
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
CEO of the North American holding company for Pepper Lunch restaurants and the co-CEO of the brand globally.
What was your first-ever career role and what is one important lesson you learned from it?
Busser, kitchen manager in first year. I learned the complexity of the operation of a busy national chain restaurant and the need to master the skills for each role deeply.
What inspired you to work in your industry?
I grew up in the construction side of the business as my father owned construction companies specializing in the industry. I became a chef first, then a manager and worked my way up the ladder.
What do you enjoy most about your current role?
New stores opening and thriving. Developing my HQ team.
What’s a common misconception people have about what you do?
That I am a figure head and don’t manage the business day to day or that I only focus on the US.
What is one career achievement you’re most proud of?
Owning my own restaurant.
Who is/was your mentor and what’s one important lesson you learned from them?
I have had several who have molded me at different times in my career. I have learned self awareness, the power and importance of being curious, and building community.
What industry trends do you think are currently over-hyped and why?
POS systems. I think we are moving away from the POS as the center of the business operating system.
What industry trends do you think don’t get enough attention and why?
Supply chain and menu optimization. Because there is massive savings and brand resilience that can be built there and there is a huge opportunity for market differentiation through varied product usage.
What advice would you give to someone just starting out in your industry?
Learn each part in the business deeply.
If you weren’t working in your current field, what would you be doing instead?
Be a resort owner in Fiji.
What do you do to have fun outside of work?
Scuba diving.
Are you involved in any charitable organizations that you would like to tell people about?
Not at the moment. I am usually on the board of at least one or more. I will be engaging in this again next year.
Where did you grow up and how did your upbringing impact the person you are today?
Miami, Florida. It molded me with street smarts, a love of diversity, exposure to cuisines of the world and pride in my city.
What’s one interesting thing about you that even the people you work with every day probably don’t know?
I am a licensed maritime captain capable of driving boats up to 150-plus feet long and I am a master instructor in all facets of SCUBA.
