In an industry where tradition often meets technology with hesitation, Elizabeth Truong is fearlessly forging a new path—one where innovation and humanity thrive side by side. As the founder of First Born Los Gatos, Breaking Dawn Brunch, and the groundbreaking BurgerBots, Truong is transforming the way we think about dining by blending robotics, precision, and passion into every plate.
Her journey from peeling vegetables in a mom-and-pop kitchen at fifteen to leading a multi-brand hospitality group is a story of perseverance, purpose, and vision. For Truong, innovation isn’t just about automation—it’s about empowerment: building better systems for her teams, creating consistent quality for her guests, and shaping a more sustainable, transparent future for food service.
Grounded by her values and inspired by her children, Truong’s approach to leadership is as personal as it is progressive. She defines success not by profits or prestige, but by legacy, impact, and peace of mind. Through her ventures, she’s proving that technology can elevate—not replace—the human touch that makes hospitality so meaningful.
In this exclusive Women On Topp interview, Elizabeth opens up about the pivotal moments that shaped her leadership, the philosophy behind BurgerBots, and her bold vision for the next era of food innovation.
What drives you personally to keep innovating and taking risks in such a fast-moving industry?
My kids are my biggest motivators. I think about the world they’ll inherit when I’m no longer around, and I want them to know their mom played even a small part in shaping the future of food.
Have there been any pivotal moments or challenges in your life that shaped who you are as a leader?
So many pivotal points have shaped how I lead. One of the first was when I was 15, working in the back of a mom-and-pop kitchen peeling daikons and carrots. I remember thinking that if I ever owned a restaurant, my appreciation for my team and their environment would be so different. Starting from the bottom made me want to lead differently. Everyone has to work, but I want my team to want to come to work and to know that I notice and value every ounce of their hard work. That mindset really changes the dynamic in our restaurants.
How do you personally define success today — and has that definition changed over time?
I used to define success by how many material possessions you had or how much money you made. Now, I define it by the legacy I want to leave for my children and future grandchildren. Success also means making decisions that align with my morals and character. And finally, it is peace. Peace within yourself and in your environment is priceless to me now.
How do you recharge mentally and creatively when you’re managing multiple businesses?
I love martial arts. Training is my escape, and it helps me stay sharp in stressful situations. You have to learn and adapt to the person you are sparring with, and I bring that same mindset to managing my teams across different companies. Every situation, goal, and stress level is different. You have to stay calm, breathe, remember your combinations, pivot when needed, and keep moving toward your goal. As for my creativity, I get inspired when I travel. There is nothing more exciting than being in a new place, experiencing a new culture, and bringing that creativity back home.
Have you had any mentors or role models that shaped your leadership style?
My mentor is my karate teacher. From a very young age, he taught us that character is above all, the importance of discipline and consistency, and to put your heart and soul into everything you do. He also taught me to face challenges without fear, because fear can hold you back from your true capabilities.
What’s one personal habit or mindset that you believe has contributed most to your success?
I don’t give up. The more I’m doubted, the more determined I become. I also value my team deeply. I know I can’t do it alone, so I want for the people with me the same success and fulfillment that I want for myself.
BurgerBots is such an innovative concept — what inspired the fusion of robotics and food service?
The vision is to bring consistency, transparency, and efficiency to food service. For consumers, transparency means knowing exactly what goes into their food, how it’s made, where it comes from, and that it is prepared the same way every time. That builds trust. For restaurant owners, it means clear visibility into food costs, more accurate forecasting, and ultimately better decision-making. We are excited to be at the forefront of a smarter, more reliable food experience for everyone.
How do you approach building and leading teams across multiple businesses with such different identities?
I approach building teams the same way, even though the businesses have very different identities. At the end of the day, it’s about letting people do what they do best, finding team members who align with our company values, and making sure my team knows that we are building for all of us.
What does innovation mean to you — and how do you cultivate it within your companies?
Innovation means the ability to evolve and adapt to what is needed now and what will be needed in the future.
How do you see automation and robotics shaping the future of hospitality — and where do people fit in that vision?
I think we are just at the beginning. As labor challenges continue and consumer expectations around speed and consistency grow, robotics will become less of a novelty and more of a necessity. In the next five years, I believe most restaurants will have some form of robotics, whether it’s back-of-house prep, assembly, or even front-of-house service. Rising labor costs and ongoing employment challenges are accelerating this shift. As I have mentioned, automation is not about replacing people; it is about helping operators build more resilient, efficient, and scalable businesses.
What advice would you give other entrepreneurs looking to disrupt traditional industries?
I would tell them “DO IT!” People will doubt you. Use that as fuel and go be disruptive!
How do you measure impact beyond just profit — whether through guest experience, innovation, or team growth?
One of the biggest impacts beyond profit is providing solutions to the industry. We focus on automating the most repetitive, time-consuming, and precision-critical tasks in the kitchen. Slicing and dispensing fresh vegetables, applying sauces, and assembling burgers are all areas where consistency, speed, and portion control matter—not just for quality, but also for cost management.
By automating these steps, we reduce human error, improve food safety, and ensure every burger meets the same high standard every time. It also frees up staff to focus on customer experience and higher-value tasks, making operations more efficient and scalable. Ultimately, it is about delivering a better product, with less waste and more predictability, for both the customer and the business.
We also help the team grow by removing repetitive and often less desirable tasks, which has always been one of the biggest operational challenges in restaurants. Robotics fills that gap. It does not replace people; it supports them.
This creates incredible energy within the team. Everyone, from engineering to operations, feels proud because we are not just building a robot; we are redefining how food is made. There is a real sense of momentum and purpose. Every day we are learning, refining, and moving closer to making this the new standard in food automation.
Follow Elizabeth Truong on Instagram @itselizabethtruong and explore her ventures at First Born Los Gatos, Breaking Dawn Brunch, and BurgerBots. Stay inspired by a leader who’s fearlessly forging a new path where innovation and humanity thrive side by side.
