1:15 pm ET | Breakout Session

Sustainability Made Easy

Customers expect their favorite restaurant brands to be as green as possible without diluting food quality or the customer experience.

This session will show attendees how to identify easy fixes to reduce waste as well as give creative tips on how to not only train employees but inspire them to want to do their parts in reducing the brand’s carbon footprint.

Panelists:
• Adam Chose | COO | Alder-Tek Manufacturing
• Landon Eckles | Co-Founder & CEO | Clean Juice
• Sandra Noonan | Chief Sustainability Officer | Just Salad
• Gregg Rozeboom | Founder & CEO | Fruitive

Moderator:
• Cherryh Cansler | VP of Editorial | Networld Media Group

1:15 pm ET | Breakout Session

We’re Living in a Mobile Revolution

It may sound dramatic to call these times that we are living in a mobile revolution, but that doesn’t make it any less true.

As we see more technology and disruption in the restaurant market, brands must continue to adjust accordingly. Where restaurants used to only focus on their menus, physical environments and the experience created there, they now must become experts in technology and in creating experiences for guests who may never set foot in a physical restaurant.

This session will teach attendees how to do just that.

Panelists:
• Kelly Roddy | CEO | Saladworks
• Steve Schulze | Co-Founder & CEO | Nékter Juice Bar
• Bill Valentas | CFO | Freddy’s Frozen Custard & Steakburgers

Moderator:
• Brian Whitney | VP, Restaurants | Appetize

4:00 pm ET | Breakout Session

Where Do You Stand in the ‘New Era’ of Third-Party Delivery?

Orders through delivery apps are expected to grow at a compound annual rate of 27.9%. That equates to about $16.6 billion by 2023. And as with any new hyper-growth technology, it means that the companies competing for a significant position are rapidly evolving.

This session will not only discuss who the key players are in delivery and the recent changes but will also teach attendees how to take advantage of advancements in efficiency and performance made available in 2020.

Panelists:
• Zaid Ayoub | Founder & CEO | SAJJ Mediterranean
• Alonso Castaneda | VP of Brand Development & Strategy | Four Foods Group & Savory
• Tony Darden | President & COO | MOOYAH Burgers, Fries & Shakes

Moderator:
• Akash Kapoor | Founder & CEO | Curry Up Now

4:00 pm ET | Breakout Session

Women in the Lead: Keeping the Momentum Going

Although it’s true that more women than ever are holding leadership roles as chefs, CEOs and vice presidents, we are still a long way from a 50-50 gender split.

This panel brings together several female leaders of the fast casual industry who will discuss how they overcame the challenges they faced on their way to the top and how the industry can be more inclusive of all genders.

Panelists:
• Amy Hom | VP of Operations | sweetgreen
• Laurie Schalow | Chief Corporate Affairs & Food Safety Officer | Chipotle Mexican Grill
• Carin Stutz | CEO | Native Foods

Moderator:
• Michelle Harden | Partner | Messner Reeves

11:30 am ET | Breakout Session

Uncovering Supply Chain Hacks

Scaling your brand is not possible without a solid supply chain in place, but the word, “solid” often means expensive and immobile. But does it have to be?

Our experts say no and will reveal the ways they increase operations efficiencies, reduce costs and improve revenue.

Panelists:
• Jason Lee | VP, Supply Chain | CAVA
• Michael Mohammed | CEO | Chronic Tacos
• Shayla Partusch | VP of Purchasing and Retail | Dickey’s Barbecue Restaurants

Moderator:
• Cherryh Cansler | VP of Editorial | Networld Media Group

11:30 am ET | Breakout Session

Calculating the Value of Mobile Ordering and Payment

One of the biggest changes taking place in commercial foodservice today is having the ability to order your meal online rather than waiting for someone to take your order. Not only does mobile order and pay save the customer money, it can make the foodservice operation more efficient and profitable.

A panel of veterans who have introduced mobile technology will share their experiences, including what they might have done differently if they had the benefit of other operators’ experiences.

Panelists:
• Erin Levzow | VP of Marketing Technology | Del Taco Restaurants
• Todd Madlener | President & COO | Coolgreens
• Aaron Noveshen | Founder & President | Starbird & Culinary Edge Ventures
• Xuhui Zhang | VP, Design & Development | Junzi Kitchen

Moderator:
• Elliot Maras | Editor | Kiosk Marketplace & Vending Times

12:45 pm ET | General Session

Coming Back From COVID-19

It is fair to say that no single event has rocked the entire restaurant industry like the coronavirus outbreak, and brands – big and small – are still rebuilding from the fallout.

This session will be filled with stories not only from executives who kept their businesses afloat during the trying time but what they learned and how they are moving forward.

Panelists:
• John Lebel | President & CEO | Anthony’s Pizza & Pasta
• Kyle Noonan | Owner & CEO | Free Range Concepts
• Yong Zhao | Co-Founder & CEO | Junzi Kitchen

Moderator:
• Dana Grueber | Sr. National Account Manager | Essity North America

2:00 pm ET | Breakout Session

Chef Chatter: Menu Trends Revealed

Chefs must be on the cutting edge of all menu trends, and who better to reveal next year’s most popular foods than the people designing menus for some of the hottest up and coming fast casuals.

Panelists:
• Brian Bailey | Founder & CEO | Ichor Restaurant Group
• William Eudy | Corporate Executive Chef | McAlister’s Deli
• Ike Shehadeh | Founder | Ike’s Love & Sandwiches
• Tim Wildin | Strategic Advisor | TiffinLabs

Moderator:
• Emily Hirsch | VP of Beverage Menu Development | Botrista Technology

2:00 pm ET | Breakout Session

Don’t Do Business Like A Rookie

Whether you are a seasoned restaurant operator or new to the business, it’s always best to learn from other people’s mistakes instead of making your own.

This session will run through 10 common missteps that you’ll want to avoid.

Panelists:
• Charlie Guzzetta | President | BurgerFi
• Stacey Kane | Restaurant Marketing Consultant
• Nick Vojnovic | President | Little Greek Franchise Development

Moderator:
• Cherryh Cansler | VP of Editorial | Networld Media Group

3:00 pm ET | Breakout Session

How to Get in the Food Safety Zone

Keeping customers and employees safe has been one of the year’s most pressing issues whether it’s containing the spread of COVID-19 or avoiding foodborne illnesses that can often crop up in restaurants.

This session will take a look at how restaurants fighting the good fight are succeeding by implementing strict procedures, inspiring employee and leadership buy-in as well as using technology when possible.

Panelists:
• Steve Felson | Vice President of Operations | Bonchon
• Carl Howard | President & CEO | Fazoli’s
• Matthew Sheppard | Director of Franchising Development | The Hummus & Pita Co.

Moderator:
• John Walsh | Director of Industry Relations | PathSpot Technologies

3:00 pm ET | Breakout Session

Getting Down to Business with Contactless

As the pandemic surges on, restaurants are finding innovative ways to stay in business, and that means reimagining the customer experience to provide easy contactless options; whether at the table, on the patio, in the drive-thru, curbside or delivery. But what if you don’t have a lot of time, money or space to accommodate this need? It’s OK, according to this panel’s experts, who will share how they incorporated the contactless experience without straining business operations.

Panelists:
• Bill DiPaola | COO | Ballard Brands
• Rich Goodman | Vice President of Operations Services | Firehouse Subs
• Wayne Pederson | Vice President, IT | Fazoli’s Restaurant Group

Moderator:
• Dirk Izzo  | President & General Manager | NCR Hospitality