Roy started his career at the Leo Burnett Company in 1967. Two years later he decided to sell hamburgers instead, and began his adventure at McDonald’s. Starting as an assistant advertising manager, he became manager, national advertising manager, director of advertising and promotion, assistant vice president of advertising and promotion, and vice president of advertising.

Roy retired from McDonald’s in 2001 as Chief Creative Officer. Along the way, he was responsible for U.S., as well as all advertising worldwide. While under his care, McDonald’s earned every creative award possible, including Cannes, Clios, and the Four A’s best five year campaign. Roy lives happily in Payson, Arizona, with his wife, dogs, and horses. Read Roy’s columns.

Denise Lee Yohn has been inspiring and teaching companies how to operationalize their brands to grow their businesses for more than 20 years. Denise shows business leaders how to transform brand-building from a costly, discrete, subjective activity into the most integral way of managing and growing a business.

World-class brands including Frito Lay, Jack in the Box, and Jamba Juice have called on Denise, an established speaker, author, and consulting partner. Read Denise’s columns.

George Green is vice president of the Nashville-based fast-casual concept Bread & Co. Since establishing itself as the first European-style bakery in the Tennessee city when it opened in 1992, Bread & Co. has grown into a brand with more than $10 million in annual sales.

Green's 20 years of experience in the restaurant industry started in his native city of New Orleans where he worked with the Brennan family, a restaurant-industry dynasty. He shares his insights on the fast-casual industry in his monthly column Fast Break! Read George’s columns.

Chris Wolf is a widely quoted authority on consumer and food industry trends. For more than 17 years at a leading food consulting firm, he uncovered and helped marketers to anticipate and address emerging opportunities based on consumer needs. Companies he has consulted for include PepsiCo, American Airlines, Black & Decker, Otis Spunkmeyer, Campbell’s, M&M/Mars, Gerber, McDonald’s, Nestle Foods, Yum!Brands, Brinker International, Subway, Burger King and Tyson Foods. Read Christopher’s columns

Jerry authored the book My Secret Life on the McJob: Lessons in Leadership Guaranteed to Supersize any Management Style (McGraw-Hill, 2007). The Wall Street Journal selected it as one of the 12 best books for 2007. He is also co-author of the text, Compensation (2007), a best-in-class book for McGraw-Hill since 1984 (now on 9th edition). Over the past four years he has been gathering information on best practices across the QSR and Casual Dining Industries. There is a wealth of information on this industry in both academic journals and in the hundreds of discussions he has had with industry leaders and creative thinkers. He hopes to share this information with you in his column for QSR magazine. Jerry also is the author of more than 100 articles on compensation and rewards, performance management and other Human Resource issues. He is the recipient of the 2008 SNAPS Award for best feature article – “Compensation Lessons from the Fast Food Trenches” (WorkSpan, March, 2007). In more than 30 years of consulting Jerry has worked with such companies as Cummins Engine, AT&T, Graphic Controls, Hewlett-Packard, RJR Nabisco, Sorrento Cheese, McDonalds, Burger King and A & W Root Beer (Canada). Read Jerry’s columns

A classically trained chef who earned his Grand Diplôme d'Études Culinaires at Paris's prestigious Ecole de Cuisine La Varenne, COO Marc Halperin brings considerable gastronomic expertise and more than two decades of restaurant-consulting and teaching experience to the table. Prior to co-founding CCD, Halperin's culinary tenure included stints in such celebrated kitchens as those of Taillevent and Maxim's in Paris, Chez Panisse in Berkeley, California, and the Deer Valley Ski Resort in Park City, Utah, where he served as head pastry chef during the resort's inaugural season. Later, he was a chef instructor at Le Cordon Rouge cooking school in Sausalito, California, and at the California Culinary Academy.

Marc is a professional member of the Research Chefs Association and a member of the San Francisco Professional Food Society, and currently contributes each month to QSR Halperin holds a Bachelor’s degree in biology from Reed College in Portland, Oregon, and a Master’s in music performance from Boston University. Read Marc’s columns.