Ryan O’Melveny Wilson: Balancing Innovation and Tradition

Video

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.

Wilson

— Mike Brown

For media inquiries, visit the Newsroom.

Explore More

November 15, 2019
Written
Project Redwood, launched at a Stanford GSB class reunion, gives early-stage grants to innovative social impact companies.
One of the families who received flooring from EarthEnable, which was funded by Project Redwood. Credit:  Jacques Nkinzingabo
November 8, 2019
Written
A few alumni discuss the big lessons they’ve taken from work, school, and the military.
Stanford GSB Alumni Eric Hanft in military uniform, leading a rehearsal before of a large military funeral in Arlington National Cemetery.. Photo Courtesy of Eric Hanft
October 30, 2019
Written
Project-based courses pair students with external organizations to solve real-world business problems.
Students sit and work on a project together. Credit: Elena Zhukova