Habit Burger CEO Shannon Hennessy Swears by Oura Ring, Daily Workouts | Invesloan.com

This as-told-to essay is based on a conversation with Shannon Hennessy, the CEO of Habit Burger, the newest chain in the Yum! Brands portfolio, which also includes fast food titans like Taco Bell and KFC. It has been edited for length and clarity.

I’m a mornings-and-margins kind of person. I get my workout in before most inboxes are awake, and I protect my sleep as if it were one of my core KPIs.

When I joined The Habit Burger & Grill in 2022, after serving as CFO of KFC’s Global Division for two years, my first focus was to protect the things that make Habit special — the open-flame cooking, consistency, and care — while improving the economics of every restaurant. With that foundation built, I’ve been able to shift my attention to growth, finding ways to connect Habit’s fresh, feel-good food with real, everyday value.

I spend a lot of time in the restaurants, listening to guests and our teams, and I’m constantly looking for inspiration, whether that’s from a peer’s podcast, a great book, or the design of a patio umbrella.

My belief is simple: people shouldn’t have to choose between food that tastes good and food that feels good. If we continue to deliver both consistently and with heart, growth will take care of itself.

Here’s what a typical day looks like for me.

I wake around 5:30 a.m.

I’m a morning person. Most days, I wake up around 5:30 a.m., usually a few minutes before my alarm sounds.

I set up my coffee station the night before so I can creep downstairs without waking anyone, flip it on, and grind beans for a hot cup.

Later in the morning, I’ll switch to an iced latte — I love playing with flavors, but the first mug is sacred.

Move first, intensity by feel

I plan my workouts every Sunday and block them on my calendar. My anchor sessions are two Orangetheory classes a week.

If I’m home on Saturday, I’ll join a strength boot camp outdoors at a local park. On other days, I mix Peloton rides (Cody, Leanne, and Christine are my go-tos), plus Pilates, yoga, and long walks.

I wear an Oura Ring mainly for sleep and recovery. I’m not obsessive, but if my score says “take it easy,” I’ll swap a HIIT class for a walk. Exercise, for me, regulates energy so I can show up as my best self — not to “win the Olympics.”

I focus on protein and fiber as my family’s breakfast chef

After workouts, I’ll grab a high-protein shake if I’m not home yet, then I make breakfast for the family — often prepped egg-and-veg wraps I batch on weekends.

I upped my protein target this year from around 100g to 120g a day and pay more attention to my fiber intake after realizing how deficient most of us are. I use nutritional macros like a guideline, but I only track my meals closely when I need a mental reset.

In the office by 8:30 a.m. — caffeinated and listening

I try to protect my sleep so I can be sharp in the mornings. Another coffee or two doesn’t hurt.

At the office, the “glue” is my longtime assistant, Katie. If her usually calm demeanor shifts, I pay attention: it often signals something brewing that hasn’t reached me yet. She’s a pulse check on culture and fit, and I’m often bouncing ideas off of her throughout the day.

I spend a lot of time in our restaurants and in meetings with my team to check in on our projects. Recently, I’ve been focused on our market “glow-ups,” where we’re updating signage, patios, lighting, and visibility at restaurants across the country, tailoring our approach to each city instead of having one-size-fits-all storefronts.

A quick lunch around noon, then more meetings

Lunch is quick — typically a big salad with protein, if I’m not sampling new menu items in our test kitchen.

Then I spend the afternoon in working sessions with ops, design, and marketing. Sometimes, that means being in front of the camera to film content for our social media channels, or it can involve a brainstorming session with our innovation team to develop new seasonal menu items.

I look for inspiration everywhere

My early career in consulting trained me to seek ideas everywhere, so I curate my own inspiration stream:

• Whenever a restaurant leader peer is on a podcast, I listen to understand how others think about the industry.
• I cycle through podcasts from “The Daily” and Esther Perel, as well as the occasional murder-mystery series for “mind candy.”
• You can usually find me reading business books, such as “Unreasonable Hospitality” and “No Rules Rules.”
• I also play Wordle, a tiny daily puzzle that resets my brain.

I’m always listening for questions we’re not being asked — like how people feel working for me, or how to become a Gen Z “first-choice” employer — and using the answers to build momentum in our business.

I finish work around 5 p.m.

Evenings are for my teenage kids and, ideally, a home-cooked meal.

My husband is the dinner MVP; he’s truly an exceptional home cook, so evenings are his domain. I’m grateful to be delightfully surprised by whatever he’s making.

I don’t micromanage dinner — prioritizing balance across the day lets me enjoy whatever’s on the table. If I need a sweet finish, I’m a sucker for great ice cream.

On weekends, I try to avoid being available for work. That’s my family’s time, and protecting it helps me show up as my best self at the office.

I try to be in bed by 9 p.m.

I skim my sleep trends from my Oura Ring, maybe read some fiction (strong female leads are my jam), and aim to be in bed by 9.

Protecting sleep is non-negotiable. I can power through a day or two short on rest, but beyond that, my patience and mental capacity dip — and my team deserves the best version of me.