First business: Niccol, 41, learned some of his earliest lessons while running a lawn-mowing business as a teenager with some friends. The group would get contracts to mow lawns that included residential yards and office park expanses. Early on, he learned that pricing varied by location, and to get a contract, marketing was a must. Niccol would take this idea with him to future jobs. “At the time you do it, you don’t realize how it’s influencing you going forward,” he said. “I think it carries on with you in the subconscious.”
Tech savvy: Technology changed rapidly in the early to mid-1990s while Niccol attended Ohio’s Miami University. During his freshman year, he used a Brother word processor. By his senior year, he had an email address and could make a website. The quickly evolving tools made an impression on him and eventually played a major role at each of his companies. “Technology, if it provides a service and can solve the stress points or anxiety points, people will adopt it in a big way,” Niccol said.
Fresh take: After graduating from college in 1996 with an engineering degree, Niccol took a job at Procter & Gamble Co. to work in brand management. One of his more memorable projects was a Scope mouthwash campaign to send an animated kiss via email — something that had never been done. From that campaign, he said he learned the necessity of taking risks to keep brands young and relevant. “What I’ve always seen is the brands that have a youthful mindset, a youthful vigor, they have a great value proposition,” he said. While working at Procter & Gamble, Niccol earned an MBA from the University of Chicago.
The pizza business: In 2005, Niccol moved to Yum Brands, the parent company of Taco Bell, Pizza Hut and KFC. Two years later, he was named chief marketing officer of Pizza Hut and eventually rose to general manager for Pizza Hut USA. At the time, the company was mulling the idea of selling pizzas online, something done only by a company in New Zealand. Niccol thought online ordering had two big benefits — convenience and accuracy — and decided to try it out. “Today, all the big pizza companies are huge in the online space,” he said. “It just shows the power of technology.”
Read more: Los Angeles Times
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1:00 - 5:00 pm
Over 70% of Executives Surveyed Agree: Many Strategic Planning Efforts Lack Systematic Approach Tips for Enhancing Your Strategic Planning Process
Executives expressed frustration with their current strategic planning process. Issues include:
Steve Rutan and Denise Harrison have put together an afternoon workshop that will provide the tools you need to address these concerns. They have worked with hundreds of executives to develop a systematic approach that will enable your team to make better decisions during strategic planning. Steve and Denise will walk you through exercises for prioritizing your lists and steps that will reset and reinvigorate your process. This will be a hands-on workshop that will enable you to think about your business as you use the tools that are being presented. If you are ready for a Strategic Planning tune-up, select this workshop in your registration form. The additional fee of $695 will be added to your total.
2:00 - 5:00 pm
Female leaders face the same issues all leaders do, but they often face additional challenges too. In this peer session, we will facilitate a discussion of best practices and how to overcome common barriers to help women leaders be more effective within and outside their organizations.
Limited space available.
10:30 - 5:00 pm
General’s Retreat at Hermitage Golf Course
Sponsored by UBS
General’s Retreat, built in 1986 with architect Gary Roger Baird, has been voted the “Best Golf Course in Nashville” and is a “must play” when visiting the Nashville, Tennessee area. With the beautiful setting along the Cumberland River, golfers of all capabilities will thoroughly enjoy the golf, scenery and hospitality.
The golf outing fee includes transportation to and from the hotel, greens/cart fees, use of practice facilities, and boxed lunch. The bus will leave the hotel at 10:30 am for a noon shotgun start and return to the hotel after the cocktail reception following the completion of the round.
