Ingrid Hebel
Ingrid Hebel is a fractional Chief Operating Officer who helps restaurant brands improve operational performance, strengthen profitability, and build scalable operating systems. She partners with founders, executive teams, and franchise organizations to simplify complexity, align teams, and translate strategy into disciplined execution.
With more than four decades of restaurant leadership experience, Ingrid is recognized for driving operational excellence while balancing financial performance with guest experience and people development. Her expertise spans menu optimization, labor strategy, culinary systems, operational standards, franchisee alignment, and enterprise-wide transformation.
Ingrid spent more than 40 years with Red Lobster, serving in progressively senior operational leadership roles before becoming Vice President of Operations Excellence. Following the pandemic, she helped guide the 700+ restaurant system through one of the industry’s most significant operating transformations, supporting the expansion of off-premise business, evolving operating models, and strengthening execution across corporate and franchise operations.
Most recently, Ingrid served as Vice President of Operations at Tijuana Flats, where she joined the executive team during a critical turnaround following bankruptcy and new ownership. She led operational stabilization efforts, implemented labor benchmarking and pricing strategies, optimized the menu to generate more than $250,000 in annualized profit improvement, strengthened franchise partnerships, modernized culinary systems, and rebuilt leadership capability across the organization.
Known for her servant leadership style and practical approach, Ingrid helps organizations build operating disciplines that improve margins, strengthen teams, and create sustainable long-term growth.
She currently serves on the Board of the Central Florida Restaurant Association and is a past chapter president.