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Mary Martin joined Boston Consulting Group in 2010. She is a core member of the Consumer, and Marketing, Sales, & Pricing practice areas. Mary co-leads the Technology/Digital and Experienced Hire recruiting team.

Mary has deep expertise in restaurants across the quick-service, fast-casual, and casual-dining segments. She is a thought leader and expert on topics including consumer-driven brand, growth strategy, and digitization for restaurants; delivery strategy; and supply chain and operations.

In her client work, Mary has focused on consumer-insight-driven brand and growth strategies for US restaurants, including improving the user experience, digital and tech capabilities, brand position, and go-forward strategy. Mary has also worked with restaurant clients on optimizing delivery operations and creating a cross-brand digital delivery strategy, as well as on their item-level pricing strategy, market prioritization, and growth.

Mary’s work in supply chain and operations includes the supply chain diagnostics and design and rollout of planning toolkit to reduce waste for a food and beverage company; and the analysis and mitigation of the waste impact of a food retailer's inventory allocation processes.

AREAS OF EXPERTISE

EDUCATION


  • MBA, beta gamma sigma, Columbia Business School
  • BA, summa cum laude, Patrick Henry College

HONORS AND AWARDS


  • Graduated first in her class, Columbia Business School

Publications and Videos

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Where’s the Value in AI?

Only 22% of companies have advanced beyond the proof-of-concept stage with AI, and only 4% are creating substantial value. Our new research reveals important insights about what leaders are doing right.

Unleash Innovation to Restrain Costs

Innovation is a powerful tool for lowering costs and driving meaningful impact. Four BCG experts describe how companies can seize on this opportunity.

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Menu for One: GenAI Lets Restaurants Get Personal

GenAI can allow restaurants to create 1:1 relationships with their customers. But to make this happen, restaurants will need to rethink key workflows.

The Human Element of AI Adoption

For business leaders, one of the biggest obstacles to scaling traditional AI and GenAI is changing people’s ways of working, explains Mary Martin, a managing director and partner at BCG with expertise in restaurants.

The $100 Billion Digital Lifeline for Restaurants

The $100 Billion Digital Lifeline for Restaurants

The pandemic has accelerated consumer shifts in six months that otherwise would have taken five years. Many of the changes will stick.
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Feeding the Algorithm

Data and analytics are a big opportunity for restaurant brands that move fast and a threat to those that delay.
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The New Digital Reality for Restaurants

Restaurant brands that are developing a digital game plan—and putting the necessary investment behind it—are opening a big lead over the competition.
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How Digital Delivery Puts the Restaurant Value Chain Up for Grabs

Digitally enabled delivery is poised to produce the most substantial market disruption ever in the restaurant industry, profoundly affecting brands whether they choose to play or not.
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Dining and Dollars: Directing Restaurants’ Digital Investments

Restaurant companies are divided on how digital technologies are reshaping their business and what to do about them. Each company sees the hazards and the opportunities differently.
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Casual Dining: How Brands Can Pivot from Irrelevance to Growth

Consumers choose brands and experiences, not industry dining segments. Smart brands navigate through shifting industry currents by adjusting their brand experience to changing consumer needs.