Jason Rusk leads the Restaurant Operations group at Wonder, a VC-backed food-tech startup company whose goal is to be the super app for mealtime bringing high-quality food from chef-backed restaurants. Wonder’s accelerated growth strategy of new brick-and-mortar locations gives guests the ability to order across multiple restaurants and cuisines in under 35 minutes through a fully integrated end-to-end platform. Prior to Wonder, Jason served as Chief Business Development Officer of Red Robin, where he oversaw Franchise Operations, Food & Beverage, Supply Chain, Development, and Off-premise channels. During his tenure, he helped scale Red Robin from a regional brand to over 550 locations nationwide. He led the strategy for Red Robin’s future, from new prototype to interior design and in-restaurant experience. Most recently he spearheaded the rollout of Donatos Pizza, the foray into on-demand services including delivery, catering, and online ordering, which contributed more than $500 million to the top line.

Sawsan Abublan is CEO and Co-Founder of the first Authentic Shawarma franchise in the US. Since opening the first fast casual Mediterranean restaurant in 2017, award-winning Shawarma Press has committed to a multicultural employee pool and a diverse menu that bursts with authentic and fusion flavors. The company has employees and suppliers from five different continents who converse in 10 different languages. Team members routinely prepare and deliver countless meals to help fight hunger. Sawsan is the winner of a Stevie® Award in the Diversity and Inclusion category in the 21st Annual American Business Awards® presented recently in New York.

Brad Adams is the President, CEO, and Chairman of Qvinci Software. He is responsible for the implementation of Qvinci’s strategic vision and tactical plans. As the leader in franchise financial performance, Qvinci helps restaurant and franchise brands effectively measure, monitor, and communicate financial performance in a manner franchise owners can easily understand, resulting in increased profitability, faster growth, and improved compliance. At Qvinci, Brad manages the leadership team on behalf of the Board of Directors. Brad has over 30 years’ experience of successfully managing and leading teams that succeed. His specialties include financial planning and actionable insights that drive success.

Nabeel Alamgir is the founder and CEO at Lunchbox, the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.

Geoff Alexander joined Chicago-based Lettuce Entertain You Enterprises (LEYE) in 1993 and following his work on multiple concepts within LEYE’s portfolio, he took over LEYE’s Asian concept, Wow Bao in 2009. A pioneer in both technology and social media, Geoff redefined the fast casual space by implementing mobile ordering, self-ordering kiosks, bicycle delivery and nationwide shipping. Geoff has overseen Wow Bao’s inclusion into airports, major sports stadiums, university campuses, music venues, grocers around the country sell Wow Bao’s frozen retail line. Shortly after being named to both Nation’s Restaurant News’ Power List and Most Influential Restaurant CEOs in the country, Geoff changed the game in the restaurant industry once again by creating Wow Bao Now; launching more than 500 Wow Bao Dark / Virtual Kitchens in more than 400 cities in less than 18 months.

As Chief Product Officer of FranConnect, Jaffrey Ali is responsible for taking the company vision and creating a product roadmap for success, translating to concrete milestones for the product. The management aspect of his role involves determining ways to build and invest in the product on an ongoing basis to gain customer traction and increase value for customers. Most recently, he served as Head of Product Management, Strategy, and Marketing for Haystax Technology, a cybersecurity product company.

As Chief Marketing Officer at Nekter Juice Bar, Jon Asher leads brand development and marketing, brand partnerships, franchise marketing, technology enhancement and innovation, menu innovation, and product development with a core focus on ensuring a fresh, frictionless and fun omnichannel marketing experience across all customer touchpoints in-store, online and out-of-home (OOH). He was responsible for transitioning Nekter’s loyalty program from punch cards to a pioneering mobile app with more than 2 million members and recently led a successful rebranding effort that helped propel Nekter Juice Bar to its position as one of the most successful next-gen juice bar brands in the country with more than 210 locations. Jon began his career as an Aerospace Analyst before switching over to marketing in the biotech, outdoor and fitness retail sectors, and now enjoys promoting a healthier lifestyle in the QSR space.

Dave Baer started as a driver for Domino’s Pizza while in college 1991. He managed a Domino’s Pizza restaurant in 1994 and was immediately named Rookie manager of the year. From 1994-1998 he quickly ascended the ranks at Dominos where he held positions of Supervisor, Senior Supervisor and Training Director of Corporate operations at Domino’s Pizza in the Northeast. From 1998-2012, he was the VP of Operations for a 17 unit Franchise Domino franchise. Since 2012, he has been creating and scaling multiple emerging brands including Zinga and Firenza Pizza. Most recently he has been honing HCK Hot Chicken as well as acting as the Chief Operating Officer for Mahana Fresh.

Mitch Baker brings extensive marketing experience across multiple industries to his role of Vice President of Marketing at Robeks Juice. Baker leads the marketing team and its support agencies, focusing on brand building and local store marketing initiatives. He emphasizes the importance of the franchisee community as key to Robeks’ success and aims to foster this partnership to drive growth. Previously, Baker co-founded a coffee and juice concept where he was integral to the brands’ creation and marketing strategies. His career also includes roles at Blockbuster Video, Blockbuster Music, the American Cancer Society, and Walt Disney World, demonstrating his diverse and robust marketing background.

Louis Basile is a passionate leader in the restaurant industry. He grew up in a family-owned restaurant in New Jersey. Previously, Mr. Basile worked at the Chart House and Au Bon Pain. He founded Wildflower in 1995. Wildflower operates multiple restaurants and a fresh dough manufacturing facility in Arizona. Wildflower is an award-winning brand that serves breakfast, lunch, and dinner. Mr. Basile is an emeriti National Restaurant Association board member, past chair of the Arizona Restaurant Association and ARAEF. As well, Louis has served on numerous boards for both charitable and for-profit organizations.

Jim Bitticks is the President and Chief Operating Officer for Dave’s Hot Chicken. He oversees the day-to-day operation of the company with direct oversight over operations, training, procurement, construction, and technology. Jim joined the Dave’s team when there were just four restaurants and has helped grow the brand to 150 locations across the U.S., Canada, and the Middle East. Prior to his current role, Jim was the Chief Restaurant Officer and EVP of Operations, Training, and Construction for Blaze Pizza, and oversaw the successful growth of that brand from two restaurants to three hundred seventy-two restaurants before making the move to Dave’s.

David Bloom’s early career in the restaurant and hotel industries included working with and for some of the most iconic brands and leaders in their respective industries where he learned how to strategically accelerate sustainable brand expansion. Having grown up in the restaurant industry in and around NYC, David’s entrepreneurial career began as a large multi-unit franchisee and serving as the SVP of Brand Expansion for Quiznos, growing it from a small regional brand of 18 restaurants to opening over 5,000 locations in 28 countries. Subsequent senior roles included the rapid growth of numerous enterprises including; Clockwork Home Services, Bridge International Academies based in Nairobi, Kenya, Famous Brands International with approximately 900 franchised restaurants in over 30 countries and as President of Office Evolution. Today, David is responsible for all aspects of franchise development, growth, and operations for both Capriotti’s and Wing Zone.

Craig Blum is the heart and soul behind Johnny Doughnuts, a beloved Bay Area institution known for its delectable, handcrafted doughnuts in both classic and inventive flavors. Craig's journey began in 2010 with a simple yet revolutionary idea: to elevate the humble doughnut using locally sourced, organic ingredients and to share these treats from a traveling food truck. Today, Johnny Doughnuts boasts four brick-and-mortar locations, with one more on the way in 2024, and a fleet of food trucks. The shop has been recognized as one of the top 5 doughnut shops in the country by Food Network.

Nathan Breneman is the VP of Leadership at R&R BBQ, with over a decade of experience in restaurant management and scaling. He excels in fostering employee development to drive sales growth and brand success. Nathan has led innovations, such as streamlining inventory systems, optimizing staffing, and launching digital tools that have significantly enhanced operations. His leadership has been instrumental in overcoming challenges like the COVID-19 pandemic, and his contributions have reshaped processes while achieving financial growth. With a forward-thinking mindset and strategic acumen, Nathan continues to make a significant impact on the organization and the food and beverage industry.

Jason Brooks has over 30 years of experience in the hospitality industry in multiple leadership roles with 6 of the Top 100 hospitality brands today. Jason coaches hospitality executives in the art of not just goal setting, but goal getting. He also teaches managers how to transform their management style to improve their hospitality leadership, so they never lead alone again. As an author, his new book, Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers to Hospitality Leaders, was released on March 18, 2024. His background from 20+ brands has given him the unique perspective of seeing the Mona Lisa painted 20+ ways with the ability to take the best points of each one and apply them to teams today. He is an expert in creating bite-sized chunks of audacious goals, conceptual ideation, and communicating with all levels of an organization to help create step change.

Ryan Burhorn is the Founder and CEO of RAD - Restaurant Analytics Delivered, a forward-thinking SaaS company that enables restaurant concepts with actionable insights. With 20+ years of data engineering and analytics experience, Ryan has been a driving force in RAD's prescriptive approach to solving the restaurant data problem. Under his leadership, RAD partners with leading brands such as Dave's Hot Chicken, Blaze Pizza, Velvet Taco, and Mendocino Farms, transforming the wealth of their transactional data into a correlated, decision making machine purpose built for analytics. Passionate about the restaurant industry and the people that make it great, Ryan is on a mission to push the boundaries of what's possible for restaurants powered by data. When not leading RAD, Ryan enjoys exploring the world on a pair of skis or mountain bike with his wife and three kids out of their home base in Evergreen, CO.

Mike Burns is the Chief Executive Officer at &pizza. He has nearly two decades of operational experience across brands in both the quick-service and fast-casual sectors. Most recently, Mike was COO and EVP for RAVE Restaurant Group, helping lead both its Pie Five Pizza and Pizza Inn concepts. His experience also includes time as the Vice President of Operations for Pei Wei Asian Kitchen and over a decade with the popular Bojangles franchise overseeing more than 175 corporate operated locations.

Before joining Networld Media Group as Vice President of Events, Cherryh Cansler spent several years as VP of Editorial managing the Networld’s nine B2B publications. Throughout her 20-year career as a journalist, she’s written about a variety of topics, ranging from the restaurant industry and technology to health and fitness news. Her byline has appeared in a plethora of newspapers, magazines and websites, including Forbes, The Kansas City Star and American Fitness magazine. She also serves as the managing editor for FastCasual.com.

Chef Guy Carmeli, Chef and owner of Pasta di Guy, is a graduate of Le Cordon Bleu Culinary School in London, UK. Initially studying computer engineering, he later pursued his true passion—cooking. After completing the Grand Diploma at Le Cordon Bleu, he worked in various UK kitchens, including a Michelin-starred restaurant. In 2019, he launched Pasta di Guy as a food truck in Tampa Bay, FL, which has since expanded to three successful brick-and-mortar locations: two in Florida and one in Indiana, serving Italian gourmet in a fast-casual concept. Now, Pasta di Guy is open to franchising nationwide.

Parrish Chapman brings a wealth of technology enterprise sales leadership to GRUBBRR. He was most recently the Senior Director of Enterprise Retail Sales at Samsung Electronics America, where he led a sales team that was focused on providing hardware and software solutions that solved retailers’ core problems. Chapman also designed and implemented Samsung’s B2B display go-to-market strategy. Prior to that, he was the Head of Retail Sales at Panasonic USA. Additionally, Parrish has deep experience in food service, as he was a Dairy Queen franchisee for many years, and worked at Wendy’s corporate office.

Rev is a New York City restaurant owner and knows exactly how hard it is to operate and brand a hospitality business. He is a hospitality marketing consultant, customer and technology evangelist at Branded Strategic Hospitality, with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and demand generation. He helps technology companies, brands and restaurants to acquire and retain more customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile and hosts the Restaurant Marketing Podcast. He believes that Pizza is a religion.

Darden Coors is the Head of Lettuce (CEO) of Salad Collective, LLC, LLC, a Golden, CO-based fast casual restaurant group comprised of three health-conscious brands, MAD Greens, Snappy Salads, and Tokyo Joe’s and a total of 61 locations. Coors joined the company in December 2013 when the Coors family enterprises purchased a majority stake in MAD Greens which had 12 restaurants. She led the concepts’ rapid growth and market expansion, its merger with Snappy Salads in 2019, and its acquisition of Tokyo Joe’s in 2022. In addition, Coors serves in various leadership roles with other family enterprises. Prior to Salad Collective, Coors held a variety of in-house legal counsel positions with public and privately held Coors-family enterprises, including ACX Technologies, Inc., Graphic Packaging International, and CoorsTek, Inc. in Colorado, New Hampshire, and Ottawa, Canada.

Nick D’Antonio is SVP of Information Technology at Salad Collective, a restaurant group which owns and operates fast-casual restaurants under the MAD Greens, Tokyo Joe’s, and Snappy Salads brands. He started his career in restaurants as a teenager behind the counter working concessions stands at a baseball stadium, and has also held various roles in IT at a large fast-casual before joining Salad Collective 8 years ago. At Salad Collective he oversees all information systems, processes, and strategy. Since joining Salad Collective he’s streamlined integrations, and data warehousing strategy to prime all of the brands for growth and to make informed, data-driven decisions to help better key areas of the business, including real estate, culinary, operations, finance, HR, and marketing. During his time so far at Salad Collective, he’s been involved with the rapid growth of the MAD Greens brand between 2015 and 2018 where the brand grew from 11 to over 30 company-owned units in a relatively short period of time.

Scott Davis is a leader and innovator in the restaurant industry specializing in brand positioning and clean/healthy menu development. From his early days in Boston as an operator to his current role at CoreLife Eatery, Scott has been a creative force for better food and a better life. Scott currently serves as the President and Partner of CoreLife Eatery. CoreLife Eatery is a start up fast casual concept focused on providing everyday access to a great tasting, clean and healthy menu for people pursuing active lifestyles. CoreLife currently operates 46 Eateries, primarily in upstate NY and PA. Previously Scott served as the Chief Concept Officer for Panera Bread from the inception of the brand until December 2014. In his role of Chief Concept Office Davis oversaw menu development, category management, restaurant design and sustainability. Scott was also an integral part of Panera’s marketing and strategy teams guiding the brand’s evolution.

Jesse Deshield is the Senior Director of Franchise Operations & Innovations at Taziki's Mediterranean Cafe, where she has dedicated over nine years to transforming the brand through her multifaceted expertise in business, operations, and hospitality. Over the past two years, she has successfully spearheaded initiatives that drive down costs and enhance profitability, showcasing her commitment to operational excellence. Believing in the power of innovation to inspire change within the franchise community by combining strategic thinking with a collaborative spirit, she empowers teams to embrace new ideas and practices that lead to sustainable growth. As a passionate advocate for leveraging technology and best practices, she strives to cultivate a culture of continuous improvement, inspiring others to rethink possibilities and pursue transformative change in their organizations.

Laura Rea Dickey serves as the Chief Executive Officer of Dickey’s Barbecue Restaurants, Inc. With over 20 years of experience in the marketing and information technology fields, Laura Rea continually inspires innovation in the Dickey’s brand while keeping spirits high with her witty sense of humor. In her time as CEO, Dickey has continued the brand's expansion and overseen the development of the first international locations with restaurants in the UAE, specifically Abu Dhabi and Dubai. Dickey also helped pioneer the third-party delivery program for the brand, contributing to positive same store sales in all digital channels. Under Dickey’s leadership, the brand also launched its first major menu addition in four years debuting six new signature sauces and adding pit-smoked chicken wings to the core menu. As CIO, Dickey implemented a new technology infrastructure for the brand bringing parity and integration to data reporting and information security.

Kris Douglas stands as an innovative technology leader with a wealth of experience across diverse industries, including QSR, consumer goods, and financial services. Over the years, Kris has consistently showcased an ability to drive change through strategic technology solutions, practical planning, and process development, effectively eliminating business obstacles. Kris' ability to navigate the intricacies of various industries reflects his deep expertise and dedication to fostering innovation and driving results. Kris is, without a doubt, a driving force in today's technology-driven world.

Laura Eich, Chief Purpose Officer for BIGGBY® COFFEE, started her BIGGBY® journey as a barista at one of the coffee shops in Southeast Michigan. A few years after joining the Home Office as a member of the operations team, Laura had the opportunity to form a new department within the company entirely focused on leadership development, and thus, the Life You Love Laboratory was born. As BIGGBY® COFFEE found its higher purpose of supporting people in building lives they love, Laura found her passion for the power and impact of healthy workplace culture. Along with serving on the executive leadership team for BIGGBY® COFFEE, she promotes this work through a podcast, co-hosted by BIGGBY®’s Co-CEO Mike McFall called Love in Leadership. BIGGBY® COFFEE has now proudly grown to over 390 locations open and operating in 13 states with a vision towards 1000 units by 2028.

Blas Escarcega serves as the Vice President of Franchise Development for Pollo Campero, the world’s largest Central American chicken chain with over 100 units in the U.S. and 280 units in Central America. Escarcega, a Dallas-based restaurant financial executive, spent the bulk of his career guiding those in the restaurant industry to a path of growth and profitability via performance management, strategic planning, mergers and acquisitions, resource allocation and capital structure. Escarcega held the position of Chief Financial Officer at a beverage distributorship before transitioning to Campero USA, where he first held the position of Corporate Controller for over two years and then Corporate Business Partner and Director of Finance for over 13 years. As Vice President of Franchise Development, Escarcega leverages his experience and drive to accelerate franchise development across the U.S.

Victoria Fausnaught, an operating partner within a franchise group based out of Middle Tennessee, has spent years navigating the complex challenges of franchise operations. One of the most significant hurdles she has faced has been supply chain management—no matter before, during, or after the COVID-19 pandemic. These challenges forced her to adapt quickly and find creative solutions to keep operations running smoothly, even in the most uncertain times. Through this journey, she developed a deep understanding of how critical it is to have both practical strategies and innovative approaches in place. It was out of these challenges that Victoria founded Pink Unicorn AI, a company that focuses on providing solutions like customized training and operational support, specifically designed to tackle the real-world issues we face in the franchise space. She is excited to share how her personal experiences and the lessons she has learned along the way can help other franchise operators across the market.

Alex Fayn founded S-NET Communications in 2006 with the mission to provide companies large and small with quality customer service and cutting-edge cloud communication solutions that meet the needs of a rapidly changing business environment. Under his leadership, S-NET has grown from its early days as a VoIP pioneer to the leading cloud service provider it is today. A tech-savvy problem solver by nature, Fayn is responsible for the long-term strategic vision for S-NET and is directly involved in product innovation, finance, sales, marketing and strategic customer management. He enjoys spending his free time with his three sons, as well as skiing, fishing, camping or at the gym.

Tiffany Fixter is the founder and owner of Brewability, an inclusive craft brewery and pizzeria that employs adults with disabilities based in Englewood, Colorado. As a former special education teacher, Tiffany has a heart for creating welcoming, inclusive, and fully accessible spaces for people with disabilities. Coupled with a passion for wanting to make a difference in her local community and a strong work ethic, she developed the concept for Brewability back in 2016 with the intention of providing employment opportunities and a welcoming gathering space for those with disabilities and the community as a whole.

Jason Ganahl, founder GQue BBQ, is a celebrated figure in the world of Barbecue. There isn’t anything he hasn’t done in BBQ. As a competitor, He is a KCBS certified BBQ judge, has won a combination of 19 Grand and Reserve Grand Championships in professional BBQ contests. Perfect scores in each category, Including a Team of the year award and induction into the RMBBQA Hall of Fame. Following the success as a competitor Jason opened his first Restaurant in Westminster Colorado in 2018. Since opening, GQue Has received Countless Best of Awards and has been featured on Food Network and Cooking Channel. GQue BBQ now has 7 locations in the front range including Empower Field, Home of the Denver Broncos and Coors Field Home of the Colorado Rockies.

John serves as Chief Strategy Officer for WOWorks, LLC – a family of “better for you” restaurant Brands which include Saladworks, Frutta Bowls, Garbanzo Mediterranean Fresh, The Simple Greek, Zoup!, and Barberitos. John has extensive experience and training in restaurant operations and resource management. He is accredited as a Certified Franchise Executive by the International Franchising Association, having completed hundreds of hours of education course work. As such, John adheres to a strict professional code of ethics and promotes a culture of high values in servicing his businesses and their guests.

Cassie Ghaffar, a native of Houston and dynamic businesswoman, has a diverse background in both science and business. While pursuing her B.S., M.S., and Ph.D. in Clinical Psychology from the University of Houston, she simultaneously owned her own business in the nightclub industry and worked as a consultant for dental practices. Through these experiences, she gained expertise in business and marketing within the medical and healthcare industries. Cassandra joined ZT Wealth in 2009 and quickly aligned with the company's vision. In addition to her responsibilities in corporate marketing and events, she spearheaded the management and consulting for the dental division at ZT Wealth, drawing from her firsthand experience and passion for dentistry. She made an impressive mark in her career after climbing the corporate ladder as Senior VP of Marketing and Operations at ZT Wealth. Shortly after having a family, she embarked on a new entrepreneurial venture and focused her effects into becoming a franchisee of Amazing Lash Studio with six successful locations in Dallas and Austin.

Since 2022, Sara Grofcsik has served as Executive Sales Director and has taken on responsibility for supply chain, collaborating with the partner community surrounding innovation within the U.S. markets, and also managing a GTM of mobile/display alliance within retail, hospitality and enterprise. Sara has taken on the responsibility of building out an ecosystem strategy that incorporates many departments within Samsung that has been designed as One Samsung. In 2024, Sara is overseeing the initiative of Integrated Solutions and creating channel demand with new innovative combined products to help advance technology into today’s market.

Josh Halpern is the Chief Executive Officer for Big Chicken. Josh is a dynamic, partnership-focused, thought leader with a robust career in streamlining efficiency, driving innovation, building diverse engaged teams, and growing economic results across the CPG, retail, and restaurant verticals. Most recently, Josh served as the Chief Sales Officer for FIFCO USA, the 8th largest US brewing company, where he was responsible for commercial operations and building top and bottom-line results for Off-Premise, On-Premise, and company-owned brewpubs. Prior, Josh led the Anheuser-Busch InBev, On-Premise and Small Format channels in the US, and Shopper Marketing globally.

Michelle Harden is COO and Managing Partner at Messner Reeves LLP. A former nurse, Michelle has extensive experience in defending catastrophic injury cases and multi-district, multi-plaintiff personal injury cases. She has significantly focused her practice on representation of physicians and other health care professionals as well as healthcare entities. In addition to a very active litigation and trial practice, she frequently represents health care providers in matters involving the Colorado Medical Board, the Board of Nursing, and other credentialing entities, and represents these providers in administrative law hearings. Beyond litigation, she serves as a trusted advisor to many clients on a wide variety of topics and acts as general counsel to several entities. She has received numerous awards and recognitions, including 5280 Magazine Top Lawyers, Super Lawyers and US News & World Report Best Lawyers and was awarded the Colorado Trial Lawyers Association Professionalism Award in 2020,

Casey Hilder, Director of Marketing for Starbird, has led the brand to become a defining force in the super-premium QSR segment since joining in 2018. Under his leadership, Starbird has expanded from three to fourteen restaurants, achieving over 25% comp sales growth for four consecutive years. Hilder spearheaded successful LTOs and the development of Starbird's virtual concepts. With over 12 years of experience, Hilder launched Starbird’s TikTok, growing to 125,000 followers in under two years, and implemented a loyalty program, increasing app usage to 200,000 users. He holds a bachelor's degree from Xavier University.

Amy Hom brings over 25 years of impactful leadership in the restaurant industry and technology innovation space, Amy is currently the COO at Barcelona Wine Bar. Previously, Amy served as the Chief Operating Officer and Chief People Officer for Bluestone Lane, where she played a pivotal role in shaping operational strategies and fostering a culture of excellence. Before her tenure at Bluestone Lane, she held the position of Executive Vice President of North American Retail and Kitchens at REEF Technology, where she led transformative initiatives to convert static neighborhood spaces into dynamic community hubs, including building a food safety team, training department, and an operational excellence strategy. With a keen eye for operational efficiency and a passion for nurturing talent, Amy has contributed in key leadership positions at prominent restaurant brands. She served as the Vice President of Operations at sweetgreen, providing operational support to over 100 locations.

Troy Hooper joined Pepper Lunch as one of the three global business unit CEO’s for the brand, and oversees Pepper Lunch’s parent company in North America, Hot Palette America. Troy brings 30 years of unparalleled experience in hospitality, operations management and executive leadership to this role, which has fueled Pepper Lunch’s infrastructure development, growth efforts, and brand deliverables, creating a fruitful franchise model for the North American market. Throughout his career, Troy has successfully built new concepts, rebranded existing restaurants, and improved well-established venues for iconic brands. Troy’s decades of experience and business acumen brings a breadth of knowledge to the rapidly growing global brand, Pepper Lunch.

R.J. Hottovy, CFA is Head of Analytical Research for Placer.ai. He has covered the restaurant, retail, and e-commerce sectors for nearly 20 years. He has held several analyst positions in the past, including Global Consumer Equity Strategist at Morningstar and equity analyst roles at William Blair & Co. and Deutsche Bank. Hottovy also brings a wealth of experience with early-stage investments as an investor and member of the investment committee for the IrishAngels Venture Capital group. He has worked with more than 100 early-stage consumer and technology companies, advising on more than $200 million in capital raises and other buy- and sell-side M&A transactions. Hottovy is also a member of the Chicago Seed Co. network, a group of Chicago-area investors focused on early-stage food & beverage companies. Hottovy's efforts have been recognized by several financial and trade publications, including CNBC, The Wall Street Journal, Investors Business Daily, Barron's, BusinessWeek, and Forbes.

Amy Huff helps clients create a vision for their matters, while also providing skilled advice on various complex real estate issues. Clients value her ability to provide real-life solutions to challenging problems based on their unique and individual needs. She offers a competitive perspective in a variety of areas, including real estate transactions, entity formation, contract negotiation, and corporate governance. Clients range from national and local restaurant concepts to commercial developers to health care providers, including pro bono legal services for non-profit organizations.

Ming-Tai Huh is a James Beard–nominated restaurant owner and technology executive – he currently serves as the Head of Food and Beverage for Square, and he is also a Partner at Cambridge Street Hospitality Group with six restaurant concepts (and more) located in Greater Boston. Ming recognized the need for better restaurant technology when he opened his first restaurant in 2012, and he founded a loyalty software and hardware startup before later joining Toast to lead consumer product development. After working at Toast for seven years, Ming joined Square in 2023. He is a proud resident of Cambridge, MA.

After service in the U.S. Marine Corps, Amanda Kahalehoe integrated the values of adaptability and determination into her professional journey. From Long Island, NY, she melds her disciplined nature with exceptional communication skills and sharp critical thinking. Amanda's career embarked on its trajectory at a New York security firm, where she rose from the position of a data communication specialist to Chief Operating Officer of Business Operations. Throughout her profession, Amanda consistently led the charge in pioneering innovation across sales, operations, accounting, HR, and IT domains. Following her relocation to Charleston, she collaborated with George McLaughlin, becoming a pivotal member of the Vicious Biscuit team and contributing to its growth through the implementation of innovative strategies and practices.

Stacey Kane has more than 25 years of experience working with multi-unit restaurant chains as a Head of Marketing and Marketing Consultant. She has worked with such brands as California Tortilla, Think Food Group, Subway and East Coast Wings. Known for her incredible creativity and obsession with data she was one of the pioneers of using social media in the restaurant space and has been named a Top 20 Movers and Shakers by Fast Casual Magazine five times. Her passion is leading emerging brands as they scale for growth. Currently, Stacey is a fractional CMO for several fast casual brands including Fresh Baguette, Garden Catering, HCK Hot Chicken, Mahana Fresh and Mamoun's Falafel. Kane is passionate about the industry. She has been a National Pro-Start Judge for 3 years and after serving as a consultant, she was asked to sit on the board of CORE:Children of Restaurant Employees in 2022. CORE’s mission is to provide short-term financial relief to food and beverage service employees with children when navigating a qualifying circumstance.

As president and CEO, Sean Kennedy has been instrumental in establishing Cowboy Chicken as the premium fast casual restaurant brand that pioneered wood-fired rotisserie chicken. Sean has worked to refine the menu, build operational systems, grow system-wide sales and strengthen store financial performance. He launched Cowboy Chicken’s franchise program that helped to pave the way for today’s national expansion and has built a strong corporate team to support franchise development, real estate, construction, training, marketing and franchise support efforts. During his leadership, the brand has been included in Fast Casual’s Top 100 Movers & Shakers list every year since 2011 and in 2017 won the Emerging Chain of the Year award from Restaurant Business.

Josh Kern is the Chief Executive Officer for SPB Hospitality. Josh is a passionate leader with a track record of creating powerful and high-performing marketing and business teams across a variety of brands and channels. He is a decisive and skilled leader, exceptional innovator, and brand builder. Josh most recently served as President of Concepts at SPB Hospitality, overseeing marketing, culinary, beverage, supply chain, and information technology. He has previously held leadership positions with several successful restaurant groups including Quiznos, American Blue-Ribbon Holdings, Smashburger, and Cerca Trova Restaurant Concepts.

Steven King is the Distinguished Professor of Innovation and Emerging Technologies at The University of North Carolina at Chapel Hill, holding a joint appointment with the Hussman School of Journalism and Media and Kenan-Flagler Business School. He combines computer science concepts, human-centered design and storytelling to create new ways to present information through emerging technologies such as virtual and augmented reality, artificial intelligence, and other interactive media forms. Steven is the CEO of Blue Sky Robotics, which leverages computer vision and robotics to solve difficult problems in the supply chain, manufacturing, and hospitality industries.

Ryan Kleper leads all operations for H&H Bagels, both company-owned and franchise locations. He transitioned from one New York Institution to another during the COVID-19 pandemic after spending five years as the Director of Operations at Tavern on the Green. Ryan is an enthusiastic, energetic professional who leads with an optimistic perspective and the desire to build up not only the business itself but also all its partners and everyone around him.

Patric Knapp is a proven operational leader with more than 30 years of experience providing senior-level leadership within the Fast Casual, Casual, and Quick Service Restaurant industries. Extensive experience overseeing real estate site selections for brands, managing the franchising process, growing unit counts, improving average unit volume, and driving positive comparable sales. Supporting franchise operators in notable consumer brands including Hissho Sushi, Cold Stone Creamery, Blimpie Subs, and more. An extensive background in non-traditional development and initiating strategic alliances resulting in successful co-branding initiatives.

Eric Knott is a restaurant executive with a proven track record built upon operational excellence, driving revenues with favorable returns, and a passion for developing best in class teams. Currently leading the fast casual brand Tiki Taco as Chief Executive Officer. Previously, Knott led the Premium QSR brand People Dedicated to Quality (PDQ) as the Chief Operating Officer, Eric has committed over a decade to driving strategic growth across the business. Understanding the importance of a holistic vision, Eric is directly responsible for producing results through a vast array of incentives. Innovation across Operations, Technology, Real Estate, and Marketing campaigns are a few examples of how Eric has created superior value to both the organizations.

Charnell Landry brings over 20 years of experience across diverse industries, including government, aerospace, and food service, where she has pioneered omnichannel strategies by harnessing data-driven insights and cutting-edge tools. Her dedication to adopting innovative technologies empowers organizations to confidently navigate the complexities of the digital age. With a keen understanding of consumer behavior, market trends, and technology, Charnell is a true disruptor in the industry. Her forward-thinking approach propels brands to new heights in today’s hyperconnected world, making her a pivotal leader in digital innovation and a catalyst for change across the technology space.

Luis Lara is the Senior Vice President of Business Development for Consolidated Concepts, a Buyers Edge Platform company. Luis started working in restaurants when he was 16 years old. After graduating college, Luis worked with restaurants as a financial analyst for BMO Bank in Chicago and has also helped build customer databases and loyalty programs for restaurants. Today, Luis leads all new business development efforts and initiatives for Consolidated Concepts. His team works closely with emerging, regional and national restaurants, virtual and ghost kitchen operators, channel sales partners and supply chain consultants, private equity and venture capital firms. Luis enjoys working with clients and finding the right solution for their specific needs. Luis is also an Investor in EMERGING Fund, the leading growth equity fund for restaurant-entertainment concepts and restaurant technology.

Benson Lau, the esteemed Director of Business and Development at Fuwa Fuwa, possesses a wealth of experience in brand curation and strategic leadership honed during his tenure at a conglomerate and world-class shopping mall in Asia Pacific. Graduating with a Master of Business Management from Hong Kong Baptist University in 2012, Benson's trajectory to success was further propelled as he secured a competitive role as a management trainee at this conglomerate. Earning the prestigious title of “Most Outstanding Employee” in 2016, Benson's tenure provided a solid foundation in strategic planning, brand management, and innovative thinking. This experience equipped him with the expertise to lead groundbreaking projects, foster tenant relationships, and drive revenue growth. Demonstrating his relentless drive for personal and professional growth, Benson further honed his skills by pursuing culinary and hospitality education at the prestigious Le Cordon Bleu.

Erin Levzow is a 20 year veteran and dynamic motivational speaker having worked in multiple industries. Most recently she was the Chief Marketing Officer for Musuem of Ice Cream. Prior to her MOIC role, she was the Vice President of Marketing Technology for Del Taco Restaurants. Recently Erin was awarded Top 25 Future is Female Award by Advertising Week New York as well as in 2023 CMO of the Year, 2023 MarComms Most Influential and Global MarTech Leader of the Year Awards. Prior to Del Taco, Erin was the CMO for Marcus Hotels & Resorts. Levzow has served as vice president of customer relationship marketing (CRM), loyalty and marketing for Hathway in Austin, Texas, a customer service experience company specializing in helping billion-dollar brands develop mobile-first strategies. Levzow’s extensive marketing and digital experience also includes serving as senior director of digital, social, CRM and e-commerce for Wingstop Restaurants in Dallas, Texas.

Steve Lieber is a respected figure in the restaurant industry, celebrated for his expertise in restaurant concept design and successful operations. A certified pizzaiolo from Italy, he earned the title of Best Pizza in the USA in 2009. Currently, as Vice President of Franchise Development at BURGERFI International, he represents both the BURGERFI and Anthony's Coal Fired Pizza & Wings brands. Steve has led his team to sell over 150 franchises to 50+ groups, spanning 20+ states and international markets like Kuwait and Saudi Arabia. His commitment extends to mentoring franchisees and boosting local store marketing strategies for profitability.

Vladivoj Lisica Fox joined the Dickey's off-shore technology and development team in 2021, thinking he would only be the team's HR assistant. The universe, however, is fickle, so today he manages about fifty people across diverse software development and support teams, coordinates projects, and partners closely with everyone in Dickey's to drive tech and other activities. Outside of this life, Fox has a Master's degree in English and IT Education, has worked as a translator for a decade, had a fun temporary gig as a radio host, writes and hosts pub quizzes, has been doing social media and event management for his favorite pub since 2018, organized a sci-fi convention for twenty years, and is an avid gamer. He survives on coffee, sarcasm, and crude humor.

Justin Livingston brings nearly two decades of experience starting and growing franchise brands worldwide. A Certified Franchise Executive (CFE) and accomplished franchise leader, Justin specializes in domestic and international expansion to grow franchises to their maximum potential. A trustworthy speaker and author of many franchise articles, Justin is proud to be a source of information, inspiration, and innovation for those at varying stages of the franchise journey. Through his Franchise Consulting Company, Franchise Transformations, Justin was the first to ever franchise Cannabis Dispensary franchise Unity Rd. He currently runs franchise development for powerhouse brands like the world-famous Coyote Ugly Saloon where is is also a franchisee with a location in Piccadilly, London, United Kingdom, Ziggi’s Coffee, where he is also a franchisee with three units in Colorado, and niche-leading emerging brands like The Local Drive, a brand with a unique high-end bar combined with start-of-the-art technology golf simulator bays, The Lime Truck, an award-winning, Food Network Champion food truck concept, and Tapster, a disruptor emerging franchise and innovator in the you-pour bar space.

Hannah Lopez is an accomplished brand developer and marketing expert with a strong background in creating better-for-you food and beverage brands within the retail and hospitality industry. With an unwavering passion for promoting healthier choices and sustainable living, Hannah has taken on the pivotal role of Foodservice Director at the Plant-Based Foods Association (PBFA). PBFA is the nation's only premier trade association for leading plant-based food companies and Hannah is dedicated to championing, fortifying, and uplifting both members and the entire plant-based foods sector.

John Lucas is an industry veteran with over 35 years of hospitality and restaurant experience. In his role, John ensures Farmer Boys upholds our consistent operational standards and delivers a high-quality, reliable guest experience in every restaurant. Additionally, Lucas oversees all the system’s franchised locations and is responsible for building upon Farmer Boys’ high service standards at those locations. Lucas joined the Farmer Boys team in 2017 as a franchise business consultant and now serves as the Vice President of Brand and Franchise Development.

Michele Maerz brings over 30 years of experience in the restaurant industry to her role as President of Salata. Before joining Salata, she served as Regional Vice President at On The Border Grill & Cantina, where she managed operations for 39 restaurants across six states. Her extensive background also includes leadership roles at Lazy Dog Restaurants, BJ’s Restaurants, and Brinker International. At Salata, Maerz has been instrumental in enhancing operational procedures, launching new menu items, and expanding revenue streams through strategic partnerships. As President, she is focused on driving the brand's strategic vision, ensuring operational excellence, and doubling the chain's footprint.

Gregg Majewski is the Chief Executive Officer and Founder of Craveworthy Brands. Previously, he served as the Chief Executive Officer of Jimmy John's Gourmet Sandwiches. The Craveworthy Brands portfolio includes Wing It On!, The Budlong Southern Chicken, Krafted Burger Bar + Tap, Lucky Cat Poke Company, Pastizza, and Scramblin Ed’s, as well as legacy brands Genghis Grill, BD’s Mongolian Grill, and Flat Top Grill, all formerly part of Mongolian Concepts Restaurant Group, for which Gregg previously served as CEO. Known for driving business transformation while putting people first, Gregg leads teams with humility. His approach includes introducing new revenue streams and crafting effective grassroots marketing strategies. Gregg serves on the Board of the Texas Restaurant Association and is a member of the board of Big Chicken. He also serves on the Advisory Board of Ovation, the Fast Casual Industry Council, and the Lunchbox Food Tech Council.

With over 25 years of expertise in the food and beverage, hospitality and payments technology sectors, David Marovic is a seasoned professional specializing in sales and customer service for point-of-sale (POS) systems. Throughout his career, David has demonstrated an ability to enhance operational efficiency for companies of all sizes, from small businesses to large enterprises. His comprehensive understanding of both the technical and operational aspects of POS and payment systems has enabled him to deliver tailored solutions that drive business success.

Jack Mashini is the proprietor and operator of Wing Snob, a restaurant chain based in Warren. The rapid expansion of Wing Snob can be attributed to the strategic approach taken by Mashini and Brian Shunia. In the early days, both Mashini and Shunia dedicated themselves to the first restaurant, working tirelessly seven days a week until they were confident enough to take a step back. This hands-on approach was replicated with each new location, leading to years of relentless work as they built their teams and established the systems necessary to ensure the smooth operation of their growing enterprise. Today, Mashini’s focus has shifted towards refining these systems and expanding their customer base. Wing Snob launched their redesigned mobile app and the overhaul of their loyalty rewards program, Snob Perks. For Mashini, Wing Snob is more than just a business. He affectionately refers to it as his “third child”.

James McGehee is a seasoned executive with 31 years of experience in system implementations for growth-oriented companies. He specializes in financial analysis, debt restructuring, and implementing business intelligence systems to enhance reporting and profitability. James excels at creating and deploying scalable, non-proprietary financial and IT systems tailored to clients' needs, focusing on productivity metrics and ROI capital management. He has provided CFO and financial advisory services to high-growth restaurant groups, including Dave’s Hot Chicken, Blaze Pizza, Mendocino Farms, and Wetzel’s Pretzels. Notably, he facilitated a $100MM transaction for a Fast Casual restaurant group and implemented a scalable perpetual inventory management system at The Habit Burger. James also establishes industry-wide productivity metrics and mentors CFOs across the sector.

Sherif Mityas serves as Chief Executive Officer of BRIX Holdings and as an Operating Partner for JAMCO Interests LLC. He focuses on supporting the group in the areas of strategic positioning, growth, and M&A, while leading the shared services and brand teams of the current portfolio companies of BRIX Holdings, LLC and Amici Partners Group, LLC. Prior to this role, Mityas has held various executive positions in consulting and the retail-restaurant industry sectors most notably as the chief experience officer for TGI FRIDAYS and as the chief executive officer for Hollywood Video/Movie Gallery. Mityas received a B.S. degree in aerospace engineering from Boston University, a M.S. in mechanical engineering from Rensselaer Polytechnic Institute (RPI) and an M.B.A. from Northwestern’s Kellogg School of Management.

Sukhmani Mohta is an award-winning channel and marketing executive with over 18 years of experience in the technology and electronics industries. She currently serves as the Chief Marketing Officer for Samsung Electronics America’s Display division where she is responsible for driving awareness and generating demand for channel partners and end customers. She is also responsible for marketing and enablement for the channel eco-system across all solution and product categories across multiple industries and verticals.

Molina joined Marco's in 2019 and was promoted to VP of Store Technology in September 2023. He has 25-years of experience in QSR and a vast background that includes Finance, Analytics, Operations, Supply Chain, Procurement and IT. Over the years he has continuously taken on new challenges and has served in a variety of leadership roles with an increase in responsibilities. In his most recent role, he successfully led the implementation of Marco's propriety order management system in +1,100 stores in just eight months. Prior to joining Marco's, he worked with Burger King and Pollo Tropical, domestically and in Latin America / Caribbean. Molina has an MBA from Florida International University in Miami, Florida.

Priya Monga is a GM at Instacart Business leading the GTM Strategy for Instacart Business, a service from Instacart built to help restaurants get the ingredients and supplies that they need delivered the same-day. The team at Instacart Business work with restaurants of all sizes to help them streamline their ordering processes and save them time and money by not sending their employees out of their stores to pick up missing ingredients. She lives in San Francisco with her husband and puppy named Gobi and when she's not working with restaurants, she's exploring the restaurant scene in the Bay Area!

Janet Monroe's leadership at ClusterTruck is underscored by a strategic approach that combines legal acumen with business savvy, honing the company's competitive edge. As CEO, Monroe has steered the company's strategic direction towards innovation in the food delivery industry. Her tenure is marked by a commitment to driving efficiency, fostering strategic growth, boosting community presence, and tackling new challenges head-on. Under Monroe's guidance, ClusterTruck has taken its first steps into franchising. A reflection of her calculated and thoughtful leadership style, this endeavor is aimed at amplifying ClusterTruck’s innovative model across new markets while maintaining the company's core values of efficiency and superior service. Monroe's dedication to scaling the business thoughtfully ensures that each new franchise upholds the high standards that have become synonymous with the ClusterTruck brand, reinforcing its role in shaping the future of food delivery.

David Moore is an engaging customer-oriented, value-centered operations professional with experience in strategic business development, initiative implementation and operations management. He has a unique mix of government and private industry experience. Prior to joining KPS Commercial Construction in July 2024 he served as an advisor. He joined KPS from the Ohio Facilities Construction Commission where he spent 13 years as the Encouraging Diversity Growth and Equity (EDGE) Program Manager. There he assisted certified small businesses achieve an average of $75 million dollars in state construction contracts annually. During his prior 12 years with the State of Ohio he oversaw successful revenue generating operations for the Ohio Lottery Commission, and Ohio Division of Unclaimed Funds. His vast sales experience comprises 25 years in retail management including general management of several Brooks Brothers clothing store locations.

Jason Morgan throughout his career has built and led successful growth companies across various industries. Currently, as Chief Executive Officer at Original ChopShop, Morgan has increased unit count from three units to 22 units in the past seven years achieving sales and operating results that are leading the fast casual sector. As Chief Financial Officer of Zoës Kitchen from 2008 to 2015, Morgan was instrumental in the growth of the company, increasing store count from 20 to 150 and revenues from $18mm to $223mm. In April 2014, he led Zoës Kitchen IPO –one of the most successful IPOs in the restaurant sector in the past decade. Prior to Zoës Kitchen, he held CFO positions at a private equity-backed start-up and a gaming technology company. He also held executive positions in strategic planning, investor relations, and treasury at Gaylord Entertainment Co. and Harrah’s Entertainment.

Rachael Nemeth, CEO and Co-Founder of Opus, is a multifaceted leader in the res-tech space. With a career spanning several decades, she has made an impact not only as a business professional but also as a public speaker and educator. Opus, revolutionizes learning and engagement for the "deskless" workforce in the restaurant industry. Her journey features work at renowned establishments like Danny Meyer's Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO empowering underrepresented women through baking skills. Beyond her corporate roles, Rachael's influence extends into the education sphere, where she has championed instructional design and second language acquisition. Her first company, ESL Works, brought industry-relevant English training to kitchen staff via SMS text message. Widely respected in the res-tech space, Rachael is a public speaker, sharing her insights and expertise as a tech leader, restaurant veteran, and educator.

Chris Newcomb is a distinguished figure in the restaurant industry, best known as the founder and a current board member of Newk’s Eatery. Headquartered in Jackson, Mississippi, Newk’s Eatery is a culinary-forward, high-volume, fast-casual restaurant concept boasting over 100 locations across 14 U.S. states. Chris's journey in the restaurant sector began in 1989 with the launch of his family’s first restaurant, Checquer’s, in Oxford, Mississippi. Within a year, it became a successful business, prompting a name change to McAlister’s Gourmet Deli to avoid confusion with an existing chain.

Sandy Nguyen, a Houston native and first-generation Vietnamese, has achieved remarkable success as an entrepreneur. Graduating from the University of Houston with an accounting degree, she drew inspiration from her mother's entrepreneurial spirit to forge her own path. After successfully managing her initial restaurant startups for over a decade, Sandy redirected her focus toward scaling quick-service restaurants. In 2019, she co-founded Ordinary Concepts and introduced Saigon Hustle, Sunday Press, and Ginger Kale, all-day cafes that proudly showcase her Vietnamese heritage. Sandy firmly believes that food possesses the extraordinary ability to unite people. Her goal is to achieve a space where relationships can flourish, mirroring the bonds and friendships she has built throughout her years in the food and beverage industry. Her goal was to create a welcoming environment where people could experience meaningful connections and create lasting memories.

Mitchell Nolan’s unique background in franchising started at the Titus Center for Franchising at Palm Beach Atlantic University. He obtained his undergraduate degree with a concentration in franchising and is one of two people with a masters in franchising from the university. Mitchell began his career as a supplier to the franchise community first in software then writing brand standards manuals. Co-founding Vett3d with Steve Lieber, they introduced the five-pillar framework to scrutinize and ensure the alignment of franchisors and franchisees, emphasizing exceptional customer experiences, streamlined operations, and robust economics. Vett3d is leading the charge in assisting emerging brands to successfully expand.

Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He grew up in restaurants before getting into startups. He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, has been to 50 countries, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, “Dating Never Works…Until it Does.” He currently is Founder and CEO of Ovation, the no. 1 restaurant feedback platform in America, voted Top 50 Most Influential Supplier by Nation’s Restaurant News, and host of “Give an Ovation: A Podcast for Restaurants.”

Rory Odell is the SVP of Operations at Ike's Love and Sandwiches, the iconic toasted sandwich shop founded by Ike Shehadeh in San Francisco. With over 100 units, Ike's serves up a menu of over 800 unique premium sandwiches that highlight Ike's signature Dirty Sauce and San Francisco Dutch Crunch bread. Before Ike's, Rory served in multiple roles at the fast-casual concept, Burger Lounge, a healthy grass-fed forward burger joint. More recently, Rory spent three years at Fox Restaurant Concepts, supporting regional operations across the United States at the Flower Child Brand, which serves up farm-fresh, fast casual food every day.

More than 15 years ago, Amy Peart dove into the franchise marketing world, kicking things off at HYVE Brand Concierge, which used to be called UMI Marketing Solutions, as an Account Manager. With a lot of elbow grease, a vision in her mind, and a commitment to being the best, Amy became a driving force behind turning HYVE into a big name in the business. Being named CEO in 2020 only further amplified that drive! Amy is all about HYVE, and she's just as dedicated to making sure her partners and clients knock it out of the park. From building solid ties to providing HYVE's signature white-glove service, her motto is simple: "We take care of the details so you don't have to" – and that's been one of many keys to success from day one.

Curtis Pollard is an entrepreneur and CEO of the Nordics largest Ramen Chain, Momotoko. With over 20 years in the restaurant industry, Curtis has taken the focus on operational efficiency and development of internal systems to improve profitability and sustainability within the restaurant and service industry. Immigrating from Australia to Finland 11 years ago, Curtis has opened over 20 restaurants in various categories. Momotoko being his main interest currently the business has grown from 3 Locations to 15, in 2 countries, since his joining of the business as COO in 2019. "Throughout the COVID ordeal, the Momotoko team has had to find new ways to motivate and drive employee engagement in the businesses interests, We have done this through a new way of presenting training and career development which I will present at the summit.”

After 15 years of working his way up through the competitive ranks of NYC’s financial sector, Andrew Pudalov made a conscientious decision to leave his most recent position as Global Head of Fixed Income Derivative Trading at National Australia Bank to pursue an interest he felt was a virtue of higher importance. While he worked his entire adult life for a number of prestigious financial institutions to achieve an expertise in institutional fixed income derivative trading, he simply felt it time to gratify another more altruistic ambition he had always held. Andrew founded Boulder’s University Hill District’s first all-natural bowl/smoothie bar in the fall of 2004, providing a healthy alternative to the common “Hill” fare. After enormous success, Andrew launched a line of frozen grab-n-go bowls soon to meet the ever-mounting demand. Today, he operates Rush Bowls retail, wholesaling, and franchising with over 100 stores in various stages of development throughout the US.

As the Director of Global Catering at Subway, Jennifer Saunders-Haynes is responsible for driving the growth and profitability of the off-premises business across all markets and channels. She has over 10 years of experience in the restaurant and hospitality industry, with a focus on catering, off-premise sales and marketing, and franchising relationship management. Jennifer has successfully restructured the entire Subway Catering business, resulting in year-over-year sales lift, increased operational efficiency, and enhanced customer satisfaction. She has also integrated over 13,000 locations with ezCater, capturing millions in lost revenue. As a subject matter expert in all cross-functional aspects of catering, including marketing, operations, technology, and packaging, Jennifer is passionate about creating innovative solutions, system process improvements, and quality assurance standards that ensure the satisfaction of franchisee partners, vendors, and corporate counterparts.

Chris Schultz, CEO - Chris boasts a remarkable track record in expanding renowned brands both nationally and globally, with over four decades of industry experience. In the 1990s, he played a vital role in Starbucks' U.S. and international growth, including entry into the UK. Chris was a founding team member at Mod Pizza, growing it from one store to over 300 locations nationally and internationally. His strategic acumen and leadership made Mod Pizza a fast-casual industry leader. Since 2017, as CEO at Voodoo Doughnut, he's tripled the company's size and expanded nationally. Chris' solid business sense, leadership, and growth insights have been pivotal at Voodoo Doughnut, which has grown from five to 22 locations in seven states. Chris has twice been recognized as “One of Most Influential CEO’s” by National Restaurant News and recently as one of “The Top 25 Food and Beverage Executives of 2023” by C-Suite Magazine.

Shokouh Shafiei is a seasoned executive with 20 years of diverse leadership experience in Heavy Industrial Manufacturing. Her expertise expands across Engineering, Operations and Supply Chain. Her focus on Turnaround & Restructuring allows her to identify growth opportunities and develop highly profitable businesses that operate to their fullest potential.

No stranger to the restaurant industry, Max Sheets got his start as a teenager scraping cheese off pans in a Pizza Hut kitchen. In the early 2000s – after having already spent 23 years in real estate and development for such brands as Lone Star Steakhouse and Saloon, Freddy’s Frozen Custard & Steakburgers, Smashburger and Ted’s Montana Grill – he began mulling over the idea of a franchise concept that would accommodate the ever growing movement towards red meat alternatives. In 2017, he founded Chick N Max, a next generation fast casual franchise specializing in almond wood smoked chicken and wings, chef-crafted sandwiches and golden fried tenders.

Chris Smith, owner of Zunzi’s + Zunzibar, has never been one to put off until tomorrow what can be done today. It’s that drive that led him to become a Five Guys franchisee while still in college, going on to open seven locations within eight years. And it’s that same spirit that, upon his first visit to the Savannah sandwich shop Zunzi’s in 2008, drove him to declare that he would one day own the restaurant—a goal he eventually realized in 2014. Smith quickly refined the Zunzi’s concept, narrowing its wide-reaching menu to home in on its South African influences. As he set about planning an Atlanta location to showcase a new focus on fast casual dining in a fun and energetic atmosphere, he also set his sights on what he sees as a key part of Zunzi’s future success—a company culture founded on the principles of positivity, inspiration and community outreach.

Darren Spicer is the CEO & Co-Founder of Clutch Coffee Bar, a premium drive-thru beverage brand based in the Carolinas. A transformative leader, Darren helps companies grow in a way that positively impacts society and cultivates a sense of community. Under his leadership, Clutch has grown rapidly to multiple locations and established a fanatically loyal, recurring customer base through unparalleled customer experience, speed, quality, and investment in local communities and charities.

Jim Sullivan, chief development officer at Smashburger, is a seasoned restaurant industry executive with more than 29 years of experience in real estate, construction, facilities, franchise development and site acquisition management. In his role with Smashburger, Sullivan leads all restaurant development activities, including market planning, site selection, real estate negotiations, franchising and more to support the company’s aggressive growth plan. Sullivan has held leadership positions with many prominent restaurant brands including Qdoba, CKE Restaurant Holdings, Friendly’s Ice Cream Corporation and American Hospitality Concepts. He received his Bachelor of Science from University of Massachusetts, Amherst and a Mini MBA from University of St. Thomas in Minneapolis, MN.

Considered more “cowboy” than “corporate”, Julie Swift’s experience and leadership span across Foodservice sales and marketing in senior and executive leadership roles along with two years of service in Diversity, Equity, Inclusion and Belonging as an Inaugural DE&I Board member with Advantage Solutions. Today, as owner of Julie-Swift, LLC, she deploys her over 30 years of experience spent at companies like French’s Foods and McCormick in helping clients gain greater effectiveness in the Foodservice marketplace. In addition to her consulting business, Julie is the Founder of the non-profit organization, Foodservice Women’s Alliance. Julie, along with the FWA Board, aim to fill a wide gender gap prevalent in Foodservice, recognizing this gap is exponentially so for women of color.

A highly successful restaurant industry veteran with 30+ years of experience, Susan Taylor joined Juice It Up! in 2019 as VP Franchise Operations and was promoted to President and CEO of the brand in early 2020. In the five years following Taylor’s arrival, Juice It Up! has achieved record sales, generated impressive franchise momentum and significantly ramped up expansion efforts, with sights set on doubling unit count in the next four years. Menu innovation also tops the list of Taylor’s critically successful endeavors, ensuring the brand balances flavor and functionality and remains on the vanguard of ingredient trends.

A Yale alum and emigrant to the US, Etkin Tekin brings 15 years of entrepreneurial and corporate experience to the Haven Hot Chicken team. Cutting his teeth in the hospitality space with two startups in his early twenties, he then moved to ZX Ventures, the corporate innovation and venture capital arm of AB-InBev, where he gained the management and leadership experience he has today. As HHC's CEO, Etkin’s primary responsibilities for Haven include business planning & strategy, leadership development, marketing & branding, and fundraising & investor relations.

Johnny Tellez is the Chief Operations Officer (COO) at Blaze Pizza, bringing a wealth of experience in operational leadership and training. Before joining Blaze Pizza, Johnny was the Vice President of Operations Support & Training at Focus Brands International, overseeing operations and training initiatives for over 1,900 units across five brands in more than 60 countries. He played a key role in developing flexible operating formats, advancing training content, and leading the Customer Experience Center of Excellence, which significantly boosted sales growth. Johnny's extensive experience includes roles at Schlotzsky's, Which Wich? Franchising Company, Rita's Italian Ice, and Red Mango Franchising Company, where he consistently drove operational excellence. His focus on efficiency and high standards continues to enhance Blaze Pizza's operational efforts and ensure consistent quality across the brand.

Marla Topliff is presently the Strategic Franchise Consultant at Kathleen Wood Partners, LLC., who worked with restaurants such as Suzy’s Swirl, Big Chicken and Cornbread Farm to Table. Previously she was President of Rosati’s Pizza for 22 years, where she led Rosati’s Pizza to become included in Entrepreneur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System by Franchise Times. She was also the corporate media spokesperson and managed vendor and store relationships as well as human resources. As Chairman of the National Restaurant Association’s Pizzeria Council, she was the 2012 Keynote Speaker at the International Pizza Expo. As a member of the International Franchise Association, she served on the membership and convention planning committees and was named one of the top 24 women in franchising by Franchise Update Magazine in 2014. Marla has also been featured in Entrepreneur, Suit Magazine, Chain Pulse Magazine and written many blogs for PizzaMarketplace.com.

Suzie Tsai is CEO of Bonchon, a global leader in Korean fried chicken. Bonchon operates more than 140 restaurants in the U.S. and 450 worldwide. Recently named one of Fast Casual’s Top 25 Executives, Suzie joined Bonchon in August 2023 as Chief Growth Officer and was appointed Chief Executive Officer in January 2024. Suzie is a Korean American and has been in the hospitality industry for 20 plus years. Before joining Bonchon, she was in leadership roles at Chili’s Grill & Bar, On The Border Mexican Grill & Cantina and KidZania USA.

Anand Tumuluru is the CEO and co-founder of Loop, a SaaS co-pilot for delivery profitability helping 1000s of locations across the nation's top brands like Dave's Hot Chicken, Freddy's and Mo'Bettahs. Over the past decade, he wore several hats as a restaurateur, AI researcher and was most recently at Uber witnessing the growth of delivery. He believes that the future of food is going to be shaped heavily by data driven insights on consumer behaviour and an AI based co-pilot for operators to take control of everything from guest experience to finances.

Along with his two business partners, André Vener co-founded Dog Haus in April 2010, with the mission of elevating stadium food classics into culinary masterworks. Over the last decade, Dog Haus has expanded from its Pasadena, CA, base to nearly 50 locations from coast-to-coast. André and his partners have spearheaded the craft-casual brand’s rapid expansion by forming alliances with leading ghost kitchen networks, an innovative partnership with Live Nation and the 2020 introduction of The Absolute Brands – a suite of virtual restaurant concepts spun off from several of Dog Haus’ signature menu items, such as the Bad Mutha Clucka. André has been interviewed as a restaurant industry expert on multiple national platforms, including CNN, FOX News Channel and MSNBC. He and his Dog Haus partners were featured on the cover of QSR Magazine’s April 2020 edition, and they have been profiled in Entrepreneur magazine, Food & Wine and more.

Jeremy Vitaro has been with Qdoba since March 2024. He has more than 20 years of development and franchising experience with diverse brands in the food industry. Most recently, he was Chief Development Officer for Little Caesars Pizza, leading their global growth from 2021-2024. Prior to that, Jeremy was with Dunkin’ Brands (Dunkin’ Donuts & Baskin-Robbins) for 18 years in roles of increasing responsibility in Operations, Finance, Development and International. Jeremy also has extensive experience working overseas and speaks multiple languages, having worked earlier in his career in Europe for both the Benedict Group in the franchise education segment and Casoni SpA in the wine and spirits industry. Jeremy received a Bachelor’s degree from UCLA, a Master’s degree from Stanford University, and an MBA from Colombia University.

Harold Walters is first and foremost a husband, and father of 3. Featured in QSR Magazine as one of 35 young leaders to watch, Harold has casted a vision for Shootz to be a top nationwide Hawaiian Asian Fusion QSR. Prior to co-founding Shootz, Harold cut his teeth as an entrepreneur in the world of internet marketing and ecommerce. His past experience has helped him develop and execute innovative and effective digital marketing strategies that drive massive acquisition, frequency, and retention.

Over the past decade, Michele Walters has become the go-to-expert for all things regarding SBA lending. Michele uses her financial and lending experience to help entrepreneurs realize their dream of running successful businesses by financing business acquisitions and refinancing debt to improve cash flow. She has also helped other small business owners purchase commercial real estate and expand their operations with working capital and equipment financing. As a problem solver, Michele likes finding innovative solutions to the challenges small business owners face.

Samir Wattar is a veteran of the restaurant industry with 30+ years experience in restaurant operations and management with established high growth and start up companies. Samir is progressive, decisive, innovative and is highly valued for expertise in interpreting corporate vision and strategy, translating objectives into actionable plans, and providing leadership to multi-functional, cross cultural teams. His past roles include Senior Director of Operations at Pollo Campero, Vice President of Franchise Development & Supply Chain at MOOYAH Burgers, Fries & Shakes, Vice President of Supply Chain at Fuzzy’s Taco Shop and currently the Chief Operating Officer at Layne’s Chicken Fingers.

Liz Wattiker leads the Global Customer Success Team at ResQ, a facilities management solution empowering restaurants to control their spend, boost productivity, and gain data-driven insights. With over 12 years of experience in the hospitality-adjacent tech space and a lifelong career in hospitality, Liz is passionate about building strategic, mutually beneficial partnerships. Her focus is on driving mutually beneficial revenue growth, customer retention, and optimization at scale.

Kathleen Wood is the Founder of Kathleen Wood Partners (KWP), an innovative, award-winning growth strategy firm committed to scaling businesses for success for over two decades. Kathleen and her team specialize in transforming visions into reality through strategic growth solutions, business optimization, competitive sales building, and leadership development. Kathleen's work spans across various industries, focusing on transforming small companies into national brands. She is a nationally recognized strategist who has scaled businesses into market leaders and billion-dollar brands. Kathleen also authored Founderology, a guide for improving workplace dynamics. Kathleen has extensive leadership and operational experience as the former President and COO of Raising Cane’s Chicken Fingers and executive roles with MasterCard, TGI Friday’s, and the Educational Foundation of the National Restaurant Association.

Kira Zabrowski, Founder and Managing Partner of Much Ado About Pizza in Pleasanton, CA, brings her passion for pizza and the arts to life. With a BA in Theatre and a CA Teacher’s credential in English, Kira's diverse career spans teaching, acting, and authorship before launching Much Ado in 2022. Known for its slow-fermented sourdough crusts and seasonal toppings, Much Ado has earned acclaim as a top pizzeria, recognized on Yelp’s 2024 Top 100 US restaurants list and by Diablo magazine as a top 5 Bay Area pizzeria in 2023. Kira's commitment to her community and culinary craft shines through her involvement with the Pleasanton Chamber of Commerce, Women in Pizza, and the US Pizza Team.

Mark Zabrowski, Managing Partner and Operator of Much Ado About Pizza in Pleasanton, CA, leads a celebrated pizzeria renowned for its slow-fermented sourdough crusts and seasonal toppings. Recently honored on Yelp's 2024 Top 100 US restaurants list and recognized by Diablo magazine as a top 5 Bay Area pizzeria in 2023, Much Ado was also named one of PMQ magazine's top 20 pizzerias to watch in 2024. Before founding Much Ado in 2022, Mark earned a Marketing degree from Florida State University and enjoyed a career in sales management and education, including teaching Business and Economics. He finds joy in working alongside his family at the pizzeria, driven by a passion for community engagement, mentoring young entrepreneurs, and crafting exceptional pizzas. Mark actively participates in the Pleasanton Chamber of Commerce, Slice Out Hunger, and the US Pizza Team, showcasing his dedication to both his craft and community.