Fast Casual Executive Summit
Susan Taylor, CEO and president of Juice It Up, shares a look at her career, achievements and industry trends ahead of her appearance at Fast Casual Executive Summit 2025.
Image: Willie Lawless/ Networld Media Group
July 18, 2025 by Mandy Wolf Detwiler — Managing Editor, Networld Media Group
In anticipation of the upcoming Fast Casual Executive Summit, FastCasual.com is spotlighting panelists participating in the annual industry event.
Juice It Up CEO and President Susan Taylor will share insight on the “The Geography of Profit: Location Intelligence for Restaurant Success” session aimed at providing restaurant owners with the knowledge and tools to optimize financial performance across all locations.
Going on 20 years, the Fast Casual Executive Summit has been the premier gathering for top-level restaurant executives looking to innovate, connect and elevate their brands. This year’s event is taking place October 5-7 in Austin, Texas.
The summit is run by Networld Media Group, publishers of Fastcasual.com, QSRweb and Pizza Marketplace. It is one of several leading industry conferences throughout the year. Click here to register for the Fast Casual Executive Summit. The next Networld Media Group event is the Restaurant Franchising & Innovation Summit taking place March 16-18, 2026 in San Diego, California. Top restaurant leaders will spend two and a half days of networking, inspiring stories and proven strategies.
Describe your current role.
As the CEO of a tenured and successful QSR brand, my role is pivotal and far-reaching, encompassing the strategic direction, operational excellence and cultural foundation of the brand. I am responsible for steering the Juice It Up! into its next phase of growth while upholding its established legacy for quality acai bowls, and handcrafted smoothies, bowls and food. I am lucky to lead a cross-functional that is focused on our franchise owners success and innovating for the brand’s future success.
What was your first-ever career role and what is one important lesson you learned from it?
My first career role out of college was as a field representative for a California assemblywoman, responsible for communicating, working with and problem solving with her constituents in the field office. I learned to listen and try to find solutions that were equitable for all. Basically customer service 101.
What inspired you to work in your industry?
I have always worked in restaurants. The field representative job was the only non-food job I have ever had. I love the team dynamic of working in restaurants to accomplish the daily goals together. I am very creative and love the ability to provide a great product and experience that makes a difference in a guest’s day.
What do you enjoy most about your current role?
The ability to work with my team that are at different stages of their career and helping them learn and grow. I also love the ability to strategically look at the current state of the business and plan for what a guest wants now and in the next ten years. The fast casual business has evolved over the past 30 years, and it is exciting to look toward what is possible in the next 20 years from a food, beverage and tech perspective.
What’s a common misconception people have about what you do?
I think people think that a CEO is far removed from the day-to-day business or don’t sometimes understand what it is like at the store level. I have experience from all levels, and I love to be in stores with operators and franchise owners and spend time on how their business is performing and get feedback on how I can and my team better support. I love being able to connect with guests and get their perspective on our brand, too. Some of our best innovations come from franchisees and guests.
What is one career achievement you’re most proud of?
I’ve always endeavored to be a mentor, and a coach with those that I have worked with, actively investing in the potential of my team. It’s an achievement that has ripple effects, as I find that those I’ve helped often go on to do the same for others.
What industry trends do you think are currently over-hyped and why?
Excessive use of functional ingredients without clear benefit or taste. For a tenured and successful QSR, the key is to understand fundamental shifts in consumer preferences (e.g., demand for convenience, value, freshness and personalization) rather than getting swept up in every new food trend. Innovation should serve a clear business purpose and enhance the core brand experience.
If you weren’t working in your current field, what would you be doing instead?
I’d be a photographer.
What do you do to have fun outside of work?
I have season tickets to the Hollywood Bowl and attend 15 to 20 concerts in the summer.
Where did you grow up and how did your upbringing impact the person you are today?
I grew up in California, the first 11 years in Southern California and then the next 15 in Northern California. My parents placed a high value on being curious and adventurous about the world around me. Fresh food, multicultural communities, innovation in the restaurant space inform who I am and what I expect. I went to school in the bay area and was exposed to a lot of forward thinking restaurants during college and after.
About Mandy Wolf Detwiler
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living.
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