Jill Broussard

Women's Leadership

Del Friscos’ Mia Meachem Discusses How She Leads

The chief marketing officer came over from Highland Park Village about a year ago.

Mia Meachem grew up in California, but her career with brands like Estée Lauder and Land Rover has taken her all over the world. In 2011 it brought her to Dallas, for a marketing post at Neiman Marcus. Four years later, she moved to Highland Park Village and helped give the iconic shopping destination a refresh.

She recently took on a new challenge: chief marketing officer at Del Frisco’s Restaurant Group, which has nearly 80 restaurants under the Del Frisco’s Double Eagle Steakhouse, Del Frisco’s Grille, Barcelona Wine Bar, and Bartaco brands. In June, the Irving-based company agreed to sell to L Catterton, a private equity firm, for $650 million.

How do you approach career decisions?
“I have been fortunate to work for several amazing companies. I’ve always looked at things in terms of what I am missing and what I can learn.” 

What led you to join Del Frisco’s?
“It offered the chance to work in a new industry. The company had just acquired Barteca Restaurant Group and its fast-growing brands, Barcelona Wine Bar and Bartaco. So that was exciting, too.”

How are things going so far?
“I’ve been here since last August, so it has almost been a year. I believe it’s important to come in and listen and learn, to build relationships and understand the business and its needs. I’m proud of the structure and team I’ve put together and the work we’re already doing.” 

What’s a key leadership strategy?
“Marketers are creative, so I strive to create an open, collaborative environment. I want people to feel free to share ideas and, frankly, push back. Just because I sit in this seat, it doesn’t mean I have all the answers. We’re all focused on the same goals.”

Looking ahead, what are the biggest challenges and opportunities?
“The biggest opportunity is to help each brand flourish and grow while maintaining their unique essence. The challenge is the ever-changing landscape in terms of restaurants and the way people communicate, and staying on top of trends. It’s all about the experience.”

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