Ryan O’Melveny Wilson: Balancing Innovation and Tradition
A family restaurant business honors its past while eyeing the future.
September 26, 2019
A business whose biggest innovation has been adding sour cream to a baked potato may not seem like a candidate for change.
The key is making lots of small changes instead of a few big ones, says Ryan O’Melveny Wilson, MS ’18, chief marketing and strategy officer of Lawry’s Restaurants Inc.
— Mike Brown
Share this
https://www.gsb.stanford.edu/experience/news-history/ryan-omelveny-wilson-balancing-innovation-tradition
For media inquiries, visit the Newsroom.
Explore More
May 13, 2024
Video
Changemakers: Teaching Young People a Recipe for Success in the Restaurant Industry
This founder’s culinary nonprofit aims to help struggling young people find their footing personally and professionally.
May 09, 2024
Written
Stanford GSB Professor Neil Malhotra Named Carnegie Fellow
Award will fund continuing research on political polarization
May 09, 2024
Written
Stanford GSB Researchers Discuss the Ideas They’re Most Excited About
If you’re looking for smart answers to complex questions, then you should check out this new podcast.