On The QSR Evolution Conference Agenda: Slim Chickens COO Christina Vaughan

Next up as we introduce speakers from this year’s QSR Evolution Conference agenda is Christina Vaughan, president and chief operating officer of Slim Chickens.

Vaughan leads the brand’s U.S. operations, performance strategy, and franchisee support. She has more than two decades of experience in franchising an ops and joined Slim Chickens as SVP of Operations before being promoted to COO in 2024 and later named the company’s first president.

Before Slim Chickens, Vaughan held senior leadership roles a Sonic Drive-In and Steak ‘n Shake.

She’ll be speaking at 1:30 on September 10 on the Unstoppable Chicken Wars panel, where we’ll get into what’s driving one of the industry’s hottest categories these days.

Vaughan sat down with QSR to share some thoughts ahead of the event.

In fitting fashion, what is one “evolution” your company has made recently, or plans to make, that’s really helping drive performance?

One of the biggest evolutions for us has been getting even clearer about who we are as a brand. We’ve sharpened our identity through “Whatcha Pickin’?” to better showcase the variety and customization that set Slim Chickens apart, while also introducing new restaurant prototypes and development incentives that give franchisees more flexibility. Every evolution is intentional, strengthening the guest experience while creating long-term value for our franchise partners.

What’s your best piece of advice on how to get the most out of in-person conferences?

Go in with a plan, but leave room for the conversations you didn’t expect to have. Some of the most valuable takeaways don’t come from the sessions themselves; they come from connecting with peers who are solving many of the same challenges. Listen more than you talk, ask questions, and don’t underestimate the value of building relationships that continue well after the conference ends.

What’s one theme—from AI to the consumer to value (or something else)—that you expect to hear about before, during, and after this year’s event?

I think we’ll continue hearing a lot about how brands can use technology to improve both the guest experience and restaurant operations. AI is certainly part of that conversation, but the bigger question is how to apply it in practical ways that make life easier for guests, team members, and franchisees. At the same time, consumers still expect great food, genuine hospitality, and value. The brands that will stand out are the ones using technology to support those fundamentals rather than replace them.