5 Questions With Todd Huetinck, of Whataburger

1. How did you get into the foodservice industry?
My first job out of college was doing food testing in a microbiology lab. It was there that I became aware of opportunities outside the lab and moved into a quality assurance role at CKE Restaurants. Throughout my career, my science background has served me well. A formal education in the sciences fosters an innate curiosity—you’re always asking what’s possible, with a clear desire to test outcomes. I’ve applied that mindset to be process-oriented, creating experimental designs that lead to data-based decisions. For example, I’ve implemented a process at Whataburger to vet our food and equipment suppliers, using various types of testing and experience to ensure they meet our long-term needs.

2. What has been your biggest accomplishment since joining Whataburger in 2024?
We opened a record number of stores (87) in 2025, and that momentum will continue in 2026. Our goal is to manage costs while growing responsibly, and to do that we’re focused on operations—improving efficiency and creating a more accurate, consistent experience for our customers. One area my team prioritized was diversifying our supply chain partners. A broader network has helped foster a culture of innovation, as new partners bring new ideas. By thinking more broadly, we’ve seen positive results across the supply chain, both financially and in performance.

3. What trends and innovations in equipment most excite you?
We’re focused on how technology can improve operations. We’re working on better integration of communication within the restaurant so teams can make more informed decisions. For example, POS systems that integrate with our kitchen management systems help employees understand orders and improve accuracy. Back-office software helps control labor and food costs. And equipment connected through IoT, with the ability to provide data on cycles and performance, is key to reducing downtime—especially in restaurants that operate 24 hours a day.

4. What goes on behind the scenes that makes a difference in how your kitchens run?
It really comes down to ensuring the quality of products. Supplying consistent, high-quality goods to the kitchen—whether that’s food or equipment—allows them to operate consistently so our teams can deliver the kind of hospitality our guests remember. For example, we source equipment that connects to the IoT, like our flattop grills, to improve performance and consistency across locations.

5. What has changed the most since you began your career in foodservice?
First and foremost, the increased focus on food safety across the entire supply chain has been a positive change, creating a better experience for everyone. Another major shift is how consumers approach dining. The balance between dine-in and takeout has changed significantly, with a move toward portability in both food and how it’s consumed. Understanding that allows us to meet customers where they are—whether that’s in the drive-thru, curbside or through delivery—without compromising the quality or experience they expect from us. At the end of the day, it’s about delivering great food and treating people right.