Restaurant Franchising & Innovation Summit
Speaker Spotlight: Chris Noffze, director of direct franchising and operations, Gong cha
In today's Speaker Spotlight, we are highlighting Chris Noffze, director of direct franchising and operations at Gong cha Americas, who will be sharing leader's advice for operators.
February 26, 2026 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator
ChatGPT
Grok
Perplexity
ClaudeThe Restaurant Franchising & Innovation Summit is coming to San Diego, California from March 16 to 18. This premier event is a major gathering for franchisors and franchisees looking to learn from each other and network. In today's Speaker Spotlight, we are highlighting Chris Noffze, director of direct franchising and operations at Gong cha Americas, who will be sharing leader's advice for operators.
In this newly created role, Noffze has worked closely with both owners and operators to ensure solid performance and branded success. Read about him in today's Speaker Spotlight.
Describe your current role.
I support franchisees from onboarding and store openings through ongoing operations. In my newly created role, I work closely with owners and operators to ensure operational consistency, strong performance and adherence to brand standards across Gong cha's expanding U.S. market, while helping franchisees build sustainable, profitable businesses through hands-on operational guidance.
What was your first-ever career role and what is one important lesson you learned from it?
My first career role in the QSR space was with Domino's Pizza in their leadership development program. One of the most important lessons I learned there was: 'if you don't make it, take it, or bake it, you support someone who does.' I learned very early on that every role — no matter the department and how behind-the-scenes — directly impacts the people who bring our brands to life on the frontlines. Whether it's training, operations or support, the work we do shapes the experience for both team members, franchisees and guests. That perspective has stayed with me throughout my career, reinforcing the importance of servant leadership, operational excellence and empathy for the people making the business run every day.
What inspired you to work in your industry?
What inspired me to work in franchise operations is my love for food and people, and my career path reflects that passion. I started in politics, where I learned the importance of listening, connecting with people and driving results. I then moved into QSR with Domino's Pizza through their leadership development program, learning firsthand how operations, training and support impact the people making the brand come to life. From there, I transitioned to Burger King, deepening my experience in franchise operations and system-level management. Today, at Gong cha, I get to combine all those experiences — supporting franchisees, optimizing operations and helping teams deliver a great guest experience. It's been a journey of people-first leadership, operational excellence and a love of creating experiences that bring joy through food and beverage.
What do you enjoy most about your current role?
What I enjoy most about my current role at Gong cha is the opportunity to influence decisions and processes that are rolled out across the Americas while collaborating with incredibly smart, talented people. Working with franchisees, teams and leaders who bring diverse perspectives and expertise challenges me to think differently, innovate and continuously improve. I've also been fortunate to travel internationally — to Korea, Dubai and the Bahamas — seeing how global markets approach franchise operations and guest experience. Combining these experiences allows me to create repeatable, scalable systems that support franchisees, elevate operations and deliver consistent, high-quality experiences for guests. At the end of the day, it's the combination of impact, collaboration and learning from brilliant people that makes this role so rewarding.
What's a common misconception people have about what you do?
A common misconception is that my work in franchising is easy because it can look simple from the outside. People see a store running smoothly and assume it 'just happens.' The truth is, while the concepts — training, systems and operational excellence — are simple, executing them consistently across multiple locations is far from easy. It takes careful planning, attention to detail and constant problem-solving to ensure franchisees open successfully, operate profitably and deliver great guest experiences. If it were truly easy, everyone would do it. The challenge and the reward comes from turning simple principles into repeatable, scalable success across the system.
Who is/was your mentor and what's one important lesson you learned from them?
I've been fortunate to have mentors in many forms, including leaders I've met and voices I've learned from through podcasts. Listening to experts across industries has shown me that mentorship doesn't always come from someone sitting beside you. There's a wealth of insight available if you approach others with curiosity, take the time to listen and reflect thoughtfully on what you learn.
What industry trends do you think are currently over-hyped and why?
One trend I think is often over-hyped is the idea that technology alone can fix operational challenges. New platforms, AI tools and automation get a lot of buzz, but without strong fundamentals—clear processes, proper training and franchisee buy-in—those tools rarely deliver their promised impact. In franchising especially, innovation must be practical and scalable.
If a system adds complexity or isn't intuitive for operators and frontline teams, it can actually slow execution instead of improving it. I've seen that the most successful innovations are the ones that quietly make daily operations easier — reducing errors, saving time and supporting consistency. True innovation isn't about adopting what's newest; it's about investing in solutions that fit the business model, support franchisees and drive long-term performance across the system.
What industry trends do you think don't get enough attention and why?
One trend that doesn't get enough attention is the innovation happening in foundational systems — training, onboarding and operational readiness. These areas aren't flashy, but they have the biggest impact on franchisee confidence, speed to profitability and long-term success.
There's also growing importance in treating the pre-opening phase as a strategic investment, not just a checklist. Structured soft opens, digital training tools and data-driven readiness programs allow teams to test systems, refine execution and build muscle memory before the doors officially open. Finally, ongoing franchisee engagement often gets overlooked. Consistent communication, coaching and feedback loops — supported by the right tools — are critical to keeping operators aligned and performing at a high level as systems scale. These trends may not grab headlines, but they're the innovations that quietly strengthen franchise networks and drive sustainable growth.
What advice would you give to someone just starting out in your industry?
Franchisee profitability is fundamental to franchising and long-term success. A franchise system only thrives when franchisees achieve strong, sustainable unit-level economics. Every initiative — operational, technological or strategic — should be evaluated through its impact on efficiency, scalability, and profitability at the store level.
Spend time understanding the operator experience and what happens on the floor day-to-day, as that insight drives better decisions around training, technology and processes. Just as important, build trust early. Franchising is a people business, and clear communication, active listening and practical innovation are essential to supporting long-term profitability and shared success. Finally, remember that the most impactful innovation is practical. If it makes the business easier to run, improves the guest experience and supports long-term profitability, you're on the right path.
If you weren't working in your current field, what would you be doing instead?
If I weren't working in franchising operations, I'd likely be pursuing something entrepreneurial in real estate or finance. I've always been drawn to identifying opportunities, improving systems and creating value — whether that's flipping properties, managing rentals or streamlining operations for a growing portfolio.
What do you do to have fun outside of work?
Outside of work, I love spending time in nature, especially going on hikes and unplugging whenever possible. Being outdoors helps me reset, gain perspective and come back to work more focused and energized. I also really enjoy going to parks with my kids — whether it's exploring trails, playgrounds or just being outside together. Those moments slow everything down in the best way and remind me what balance and presence really mean.
Are you involved in any charitable organizations that you would like to tell people about?
One organization that's especially meaningful to me is Night to Shine, an unforgettable prom-night experience for people with special needs ages 14 and older. Each year, on the Friday before Valentine's Day, tens of thousands of individuals with special needs are celebrated as royalty — honored for who they are: unique, valued and deeply loved. I serve as a volunteer lead, guiding a kitchen team that serves dinner to more than 200 participants and their caregivers. What resonates most with me is how closely this experience mirrors my work in the QSR industry. It takes thoughtful planning, clear processes, strong teamwork and calm execution to deliver a seamless, meaningful experience at scale.
Where did you grow up and how did your upbringing impact the person you are today?
I grew up in Michigan. My Midwest roots have had a lasting influence on who I am today. Growing up around a community shaped by hard work, resilience and pride in doing things the right way taught me the value of showing up, staying accountable and earning trust through action. That Midwest grit still guides how I approach my work in franchising and operations. I believe in rolling up my sleeves, solving problems head-on and supporting people through consistency and follow-through.
What's one interesting thing about you that even the people you work with every day probably don't know?
One thing that surprises people is that I used to flip mini fridges to help pay for my college textbooks — and this was before Facebook Marketplace. I stumbled into a simple form of arbitrage: buying mini fridges cheaply during student move-out, when supply was high and demand was low, then cleaning them up and selling them during move-in, when demand spiked. It was all about timing, understanding the market and creating value with minimal resources. That experience taught me early lessons in pricing, margins and operational efficiency — skills I still rely on today.
At its core, it's the same mindset I bring to franchising and process improvement: identify opportunities, reduce friction and build systems that are scalable and profitable.
Is there anything else you would like to tell people about yourself or your company/organization?
My favorite Gong cha drink is our Brown Sugar Milk Tea with Pearls and Milk Foam!
Click here to register for the Restaurant Franchising & Innovation Summit.Use the code AMCEDIT20 for 20% off at checkout.
About Bradley Cooper
Related Media
Subscribe
Get the latest news and resources from Food Truck Operator.
Recent Posts
