Dan Gertsacov  new_releases

I have spent the last 25 years helping organizations and teams grow through adversity. From Google to McDonald's to Big Green Egg, from venture backed startups to non-profits, from the competitive rugby field to the competitive BBQ pit, I have forged my own leadership path that has taught me that overcoming challenges is a requirement for growth, for individuals, teams and organizations. I have had the responsibility to grow the top-line revenue and lead the digital turnaround of various billion-dollar brands in the restaurant industry, as both franchisor and franchisee. As a Senior Executive, Board Member and Advisor, I have helped chart the growth plan for leading companies in the fintech, media, food & beverage and non profit sectors. Turnaround and Growth Expertise: -- Driving the creation of new business models, from mobile commerce and CRM to data analytics and "SAAS-like" subscription models. -- Attracting talent to get wins on the board and inspire collaboration across cross-functional teams, from sales, marketing and operations to legal, finance, IT and product management. -- Leading the transformational process to establish digital and behavioral science as growth-driving disciplines, helping to transform the culture of an existing operation. On the personal side, my passion is the science of food and the art of hospitality. I have spent the last 25 years on a life mission to learn 50 cuisines. So far, I have traveled to 23 different countries to learn 39 different cuisines - good progress but more to go! I am a Fellow at the Culinary Institute of America and Senior Advisor to the James Beard Foundation. I am on a life-long pursuit to understand how different cultures around the world prepare food via fire, having collected 11 different types of BBQ grills and smokers in the process. Specialties and Hobbies: food, scale-ups and turnarounds, digital transformation, startup investing, alternative education models, rugby, ice hockey, CrossFit, Japanese whiskey, and preparing home-made Thai curries, Southern BBQ and Argentine asado.