Every successful restaurant brand reaches a crossroads where data can’t decide the next move—only courage can. For Bob Andersen, President of The Great Greek Mediterranean Grill, that courage is the “guts of growth,” the essential quality that separates bold brands from cautious ones. “Scaling a restaurant brand is nearly impossible without it,” Andersen writes, describing courage not as a personality trait but as a learned mindset that must come before any strategy or skillset.
Andersen explains that real growth happens when leaders act decisively despite uncertainty. It requires the conviction to “bet on yourself and your brand,” even when the market is unpredictable or the data isn’t perfect. Whether it’s opening a new location in a challenging economy or reinvesting in a struggling store, courageous leaders push forward when others hesitate. “Courage isn’t just about taking big or wild swings,” he writes, “it’s about building the muscle to act decisively when the outcome isn’t certain.”
Courage, however, is not recklessness. Andersen defines it as disciplined conviction — a balance between decisive action and operational control. He points out that leaders who develop this mindset build stronger teams, greater trust in their systems, and faster decision-making rhythms. Referencing Walter Bond’s Swim!, Andersen reinforces that “you can’t develop your skillset until you develop your mindset,” underscoring that internal strength is what allows external execution to succeed.
To help leaders strengthen what he calls Iron Will, Andersen offers a simple framework: embrace discomfort, build team confidence, trust proven systems, and make bold decisions faster. Courage, he explains, grows through repetition. Each time a leader acts in the face of uncertainty, it reinforces the muscle of resilience, creating a culture where progress replaces paralysis.
Andersen concludes that while many restaurant brands have strong operations and marketing, the real differentiator is leadership courage. “Hard work beats talent when talent doesn’t work hard,” he writes. For The Great Greek Mediterranean Grill and other United Franchise Group™ brands, that mindset defines how they continue to grow, adapt, and lead with conviction in a competitive, fast-changing industry.
This article was originally published by QSR.