Fast Casual Executive Summit
Andy Huang, VP/COO, L&L Hawaiian Barbecue is one of dozens of panelists participating in the upcoming Fast Casual Executive Summit.
Image: Willie Lawless, Networld Media Group
July 25, 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.
Andy Huang, VP/COO, L&L Hawaiian Barbecue, will be sharing insight on the “The Franchise Paradox: Growth and Empowerment in the Modern Era” panel talk that will explore the latest trends and innovation in franchising. Topics include shared-service models, micro-franchising and building strong franchisee communities.
Going on 20 years, the 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
As COO of L&L Hawaiian Barbecue, I drive operational excellence and support franchisees across the country with a focus on consistency, quality, and efficiency. My role involves overseeing store builds and training new operators to optimizing vendor relationships and championing culinary integrity.
What was your first-ever career role and what is one important lesson you learned from it?
My first career role was as a general manager at a restaurant after a couple years working in food service. I learned how to manage a team, solve problems on the fly, and stay calm under pressure. One of the biggest lessons was understanding the importance of consistency and communication. I had to make quick decisions, deal with customer issues, and lead by example. That experience taught me how to handle tough situations, and it’s something I carry with me today. It also helped me understand that building relationships with your team, vendors, and customers is critical for success. The lessons from that first role are still applicable now — especially around leadership, adaptability, and customer focus.
What inspired you to work in your industry?
My first job was as a fry cook in high school, and I quickly discovered that I loved the fast pace and energy of food service. There’s something incredibly rewarding about seeing customers enjoy their meals and creating a welcoming atmosphere. The hospitality aspect was always fun for me — being part of a team, serving others, and the hustle and bustle of the kitchen. It gave me a sense of fulfillment early on, and that feeling stuck with me. I knew from then that I wanted to stay in the food service industry. It’s more than just serving food; it’s about creating experiences, making people happy, and working with others who share the same passion. That early inspiration is what drives me still.
What do you enjoy most about your current role?
What I enjoy most is the meaningful connections I get to build with people from all walks of life. Many franchisees I work with become more than business partners — they become close friends. Helping them build and operate a successful restaurant business is very fulfilling. I also get to travel across the country, which gives me exposure to new communities and fresh perspectives. My role allows me to make a real impact — both in supporting small business owners and in shaping the future of the brand. It’s rewarding to see someone grow their business and know that I played a part in their journey. The diversity of relationships and experiences keeps the work exciting and meaningful.
What’s a common misconception people have about what you do?
Some people assume my role as COO is only about benefiting the corporation or enforcing top-down directives. In reality, my goal is to strengthen our brand in a way that benefits the entire system. I focus on using our brand’s scale and purchasing power to help franchisees save on costs and operate more efficiently. Everything I do is aimed at creating long-term value and sustainability for all stakeholders. I work hard to ensure franchisees are heard, supported, and positioned for success. Our brand’s strength is built from the ground up, and my role is to ensure everyone — from franchisees to vendors — wins together. It’s about balance, collaboration, and shared growth.
What is one career achievement you’re most proud of?
Joining L&L as chief operating officer is one of my proudest career milestones. It’s a role that allows me to apply everything I’ve learned over the years — from operations and leadership to brand building and people development. I’m proud not just of the title, but of the responsibility and trust that comes with it. It’s meaningful to contribute to the legacy of such a beloved brand while also helping to shape its future. Supporting our franchisees, improving operational efficiencies, and launching new initiatives are achievements I take seriously. I see it as a culmination of hard work, learning, and mentorship throughout my career—and I’m excited for what’s ahead.
Who is/was your mentor and what’s one important lesson you learned from them?
During my time as a general manager at the restaurant, my mentor was both a co-worker and my direct supervisor. He played a pivotal role in shaping my early approach to leadership and operations.
One of the most important lessons he taught me was the balance between being firm and fair. He showed me that while it’s important to uphold company policies and maintain high standards, it’s equally important to lead with empathy and understanding. Not every situation is black and white, and great leaders take the time to see the full picture before making decisions. He also emphasized the importance of attention to detail, which has stayed with me throughout my career. Whether it’s in guest service, store operations, or team management, those small details often make the biggest difference.
What industry trends do you think are currently over-hyped and why?
I think automation has been over-hyped in the food service industry. While technology absolutely has a place in improving efficiency — like online ordering, kitchen display systems, and digital POS — there’s a fine line between streamlining operations and losing the personal connection that defines great hospitality. In our industry, we pride ourselves on building relationships with customers. Too much automation —whether it’s self-service kiosks, AI-driven interactions, or completely contactless experiences — can disengage the business from its guests. People don’t just come for food; they come for the experience, the human touch, and the sense of connection. Technology should enhance hospitality, not replace it. That balance is key, and I think the industry needs to be mindful of how it integrates automation into the guest experience.
What industry trends do you think don’t get enough attention and why?
To piggyback my answers to the previous question. While there are always emerging technologies and innovations in our industry, what I think doesn’t get enough attention is the importance of operational fundamentals — things like staff development, food quality, training systems, and guest experience consistency. In the rush to adopt the latest tech or follow the next big trend, the basics often get overlooked. But these are the very things that build long-term success for restaurant brands. Strong operations, well-trained teams, and genuine hospitality may not always make headlines, but they’re what keep customers coming back. So while I may not point to a specific “under-the-radar” trend, I believe the industry should always pay closer attention to strengthening its foundation — because that’s what truly drives sustainable growth.
What advice would you give to someone just starting out in your industry?
Learn every part of the business from the ground up. In food service, there’s no substitute for hands-on experience — cooking, cleaning, managing the front, and dealing with customers. These experiences build empathy, leadership skills, and real-world judgment. Stay humble, be open to feedback, and don’t be afraid to work hard — success doesn’t come overnight. Also, focus on building relationships. The industry is built on people — your team, your customers, your vendors. Stay curious and always ask questions. The most successful people in this field never stop learning or improving. And finally, understand your numbers — profitability, food cost, labor — all of it matters. Operational knowledge paired with people skills is what sets great leaders apart.
If you weren’t working in your current field, what would you be doing instead?
I’d likely still be in the car industry. I previously worked in rental cars and electric car sharing and really enjoyed being around different vehicles. It’s also part of the hospitality world, which I’ve always been drawn to.
What do you do to have fun outside of work?
Outside of work, I really enjoy golfing, especially because it’s something I get to share with my wife and son — they’re both avid golfers as well. Most weekends, you can find us on the course together, enjoying the game and each other’s company. We also love to travel to different cities around the country to experience new courses. I enjoy the challenge golf presents, but just as much, I appreciate the peacefulness and beauty of the courses themselves. It’s a great way to unwind, stay active, and spend quality time with family.
Are you involved in any charitable organizations that you would like to tell people about?
I am the chairman of the Hawaii Restaurant Association and proudly support the Hawaii Restaurant Association’s Educational Foundation, especially its ProStart program, which helps develop and inspire future culinary professionals from high schools across the state. These students represent the next generation of chefs, managers, and restaurant owners, and it’s incredibly rewarding to be part of an organization that invests in their growth. Through mentorship, hands-on experiences, and scholarships, the program gives them a strong foundation to pursue their passion and succeed in the industry. Supporting their journey is not only meaningful — it’s essential to the future of our local food and hospitality community.
Where did you grow up and how did your upbringing impact the person you are today?
I was born and raised in Taiwan, where the school system was very different from America. I remember long school hours and lots of homework every day. The pressure of preparing for exams meant even longer days — I remember the long hours of tutoring every day not getting home until late at night. That experience had a lasting impact on me. It instilled in me a strong work ethic, a sense of discipline, and the mindset that long hours and dedication are just part of doing what needs to be done. Even now, working hard and staying committed — especially during demanding times—feels natural to me. It’s something that has shaped both my personal and professional approach to leadership and responsibility.
Is there anything else you would like to tell people about yourself or your company/organization?
I feel incredibly grateful to be part of L&L Hawaiian Barbecue, a company that has grown from humble roots into a nationally recognized brand — while still holding on to the spirit of ohana, community, and authenticity. What makes L&L special is more than just the food — it’s the people behind every restaurant: the hardworking franchisees, the dedicated team members, and the loyal customers who support us. We’re proud to represent Hawaii’s unique culture and comfort food in communities across the country. For me personally, this work is more than just a job — it’s a mission to uplift others, to create opportunities, and to help people build something meaningful through the power of food and hospitality. If there’s one thing I’ve learned, it’s that when we support each other, we all rise together.
