Tag: Executive MBA



Photo, above: George Paletta, Jason English, Eric Willis, Patrick Fairfield, Garrett Ray, Kyle Sheffler, Dan Cohen, Tim Sims, David Moons, and Nick Lane.

Those who play together, stay together—that is the motto of the ten golfers in EMBA 43 who managed to carve out a long weekend to break away for a golfing adventure.

EMBA 43 played 84 holes over three days, three courses, and even some unfavorable rain. From Westwood Country Club in St. Louis to Frenchlick Resort and Victoria National in Indiana, these EMBA alums made their annual golf outing a true masters event.

Similar to their Executive MBA days, the golfers broke into teams of five, as Team Captains Garret Ray and Kyle Sheffler drafted their picks. Perhaps the captains even used some learnings from Business Analytics and Decisions to choose their teammates, assessing their handicaps and the likely variances to occur in their favor.

When these EMBAs get together they are “back at Olin,” with good friends and challenging terrain—discussing everything from the physical obstacles on the course, to career challenges, life’s curve balls, and everything in between. The “play of the day” went to Dr. George Paletta, who climbed into water to rescue a stray shot. George’s team, led by Garrett, came home with the green jackets. The fun didn’t stop on the golf course, as the group was able to use their knowledge of probability and odds—maybe even some game theory—at the casino in the evening. It was reported that Jason English was the overall casino king, as well as the golfing champion—one might call him the Beta Gamma Sigma of the trip. This tight-knit group spent 20 months together in Olin’s Executive MBA program—but that wasn’t enough. They are already planning their 2018 trip!

Click on image to expand photo.




Olin Business School’s Executive MBA program in partnership with Fudan University in China is number seven in the 2017 Financial Times’ annual ranking of the world’s top 100 EMBA programs.This survey marks the sixth consecutive year that the Olin-Fudan EMBA has been ranked in the FT’s top ten global programs.

Alumni of the Olin-Fudan program reported gains in the important areas of salary increase, career progress, and work experience. Olin-Fudan EMBA graduates are among the top earners of the schools in the ranking with an average salary of $360,250, the third highest globally.

“Olin’s partnership with Fudan University pioneered the executive MBA in China in 2002 and has consistently been a leader,” said Mark Taylor, dean of Olin Business School. “The large number of top American and European business schools that have followed us to Asia in recent years are a testament to our successful program and our outstanding alumni who have propelled their global careers to new heights after earning the Olin-Fudan EMBA degree.”

The Financial Times ranking is based on two surveys: one of business schools and one of their alumni who graduated in 2014. Criteria in 16 categories are weighted for the overall ranking. For more on the FT ranking methodology and details of this year’s survey, link to the Oct. 16 edition of the FT.




Adena T. Friedman, president and chief executive officer of Nasdaq, will be on the Washington University in St. Louis campus at 4 p.m. Thursday, Oct. 19, in Knight Hall’s Emerson Auditorium as part of the David R. Calhoun Lectureship. Co-sponsored by Olin Business School and Arts & Sciences, the lecture series aims to bring to campus well-known national leaders discussing how their value system and global experience creates an impact in the business environment.

Friedman assumed the role of Nasdaq president and CEO in January 2017 and proceeded to steer the company through the implementation of new architecture — called Nasdaq Financial Framework — that earned her Institutional Investor’s No. 1 spot in its 2017 Tech 40 list of financial technology leaders.

While serving as Nasdaq’s president and COO through 2016, Friedman oversaw the company’s business while focusing on driving efficiency, product-development growth and expansion.

Wrote Friedman in an Oct. 6 LinkedIn blog post:

“To Nasdaq, tomorrow isn’t an expression of time but a story to rewrite about a connected ecosystem that constitutes a market of possibilities. We possess what is needed to unleash those possibilities: the leading-edge technology, the forward thinking, and the power of data and analytics. We have the ingenuity to power economies, the insights to empower people, and the integrity that is the cornerstone of all markets.

“With those resources, we are going to rewrite ways to expand wealth, create jobs and enrich people’s lives. We aim to set the pace for all that — for re-thinking capital markets and economies anywhere and everywhere.”

Friedman earned a bachelor’s degree in political science from Williams College and a master of business administration from the Owen Graduate School of Management at Vanderbilt University.

The Calhoun Lecture is free and open to the public but registration is encouraged as seating is limited in Emerson Auditorium. A reception will follow.

Guest Blogger: Chuck Finder, The Source. Photo credit: Matt Greenslade/photo-nyc.com




Food is big business, so the Executive MBA program hosted a delicious panel to discuss what’s “behind the counter” at four different quick-serve restaurants (QSRs) and fast casual establishments. Moderated by food blogger Lauren DeSantis-Then, the panel featured two Executive MBA alums, Toby Warticovschi (Lion’s Choice) and Eric Benting (Chick-Fil-A) along with BSBA alum Oliver Kremer (Dos Toros) and Gail Kitsis (Crazy Bowls & Wraps).

The panel brought very different perspectives to the discussion. EMBA alum Eric Benting owns a single Chick-Fil-A, which is the typical ownership within the company. His motivation to drive sales is the potential to be chosen to open a second store. Dos Toros, on the other hand, has opened 14 restaurants in the NYC area over 9 years, modeling them after a specific taqueria cuisine that the founding brothers grew up with in California. Their strategy is to build in highly dense areas (such as tall, crowded office buildings) and hit their numbers during lunch. As they expand to new markets, such as Chicago, they will focus on many units within a handful of key markets—all with a dense walking population.

The morning kicked off with talk about supply chain and operations. Consumers don’t usually think about the business of food with respect to inputs and how the food gets to the restaurants. Yet ordering, inputs, waste, and throughput are a large piece of the restaurant puzzle. Three of the panelists spoke about the challenges of being in a business that uses only fresh (not frozen) inputs, making them vulnerable to varying consumer demand and pricing fluctuations of ingredients such as broccoli and avocados. The conversation moved to how technology has played a role regarding waste in the “back of the house.” For example, Chick-Fil-A now uses iPads to direct those on the line on how many patties and nuggets to batter and fry at any given point, which prevents food from sitting for too long. It’s a balancing act between being prepared and ready, but not having food sitting out and awaiting purchase for more than 5 minutes.

Technology is a hot topic among the restaurant professionals. All spoke about the role of tech—both in the kitchen, as well as the consumer-facing technology, such as mobile apps, drive-thrus, and online ordering. Get it right, and customers will eat at your restaurants more often and with a higher ring. Get it wrong, and they may not come back. Today’s consumers (millennials especially) are “on the run” and looking for time-saving measures. Yet many of the restaurant owners and operators spoke to the fact that their food is meant to be consumed within minutes of it being prepared, which doesn’t lend itself to pre-ordering and/or delivery. Most of the speakers agreed they did not want to get into the business of delivering, so they outsource this component – yet then lose control of the final experience.

The morning flew by leaving the standing room-only audience hungry for more insights on the business of food.

Don’t miss the next Executive MBA event. Be sure to check out upcoming EMBA webinars, panels, and information sessions.




Hungry for the latest trends facing the food business? Don’t miss the Business of Food event taking place Thursday, Oct. 5, 7:15 a.m. – 9:00 a.m. at Emerson Auditorium in Knight Hall. It’s part of the St. Louis Leadership Perspectives in partnership with the St. Louis Business Journal and Olin’s Executive Education programs. There is no cost to attend, but registration is required. Click Here to Register!

Event Details:

7:15 a.m. – 8 a.m. Networking and Chick-fil-A Breakfast

8 a.m. – 9 a.m. Panel Discussion

​The Business of Food Panelists: 

Eric Benting, Owner/Operator, Chick-fil-A; EMBA Alumnus

Gail Kitsis, Owner and Founder, Crazy Bowls and Wraps

Oliver Kremer, Owner and Founder, Dos Toros Taqueria; BSBA Alumnus

Toby Warticovschi, Partner, Millstone Capital Advisors, LLC; Owner, Lion’s Choice Restaurants; EMBA Alumnus

Moderator: Lauren DeSantis-Then, Founder, Capital Cooking TV and Blog; Attorney, Polsinelli

Managing earnings and same-store revenue expectations, supply chain challenges, talent acquisition and retention, marketing, and reputation management in the age of social media – how single restaurants and regional and national chains operate is more complex than ever before.

Professionals involved in the business of food find themselves wrestling with a list of competing priorities.  Emerging technologies and the demand for a better mobile experience is at the top of the list. Changes in consumer preferences and expectations, along with health movements, food safety and FDA requirements, are forcing a new dialogue and menu choices.

The fight for a larger share of stomach has never been greater!  Join us as we cook up some lively discussion with owners, a franchisee and a food blogger – and engage in the business of food.

 Photo: Oliver and Leo Kremer of Dos Toros taquerias in NYC.

 


Olin Business School Blog Olin Business School Blog