Chat with us, powered by LiveChat


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.


Erin Levzow | VP of Marketing Technology | Del Taco Restaurants

Erin Levzow is Vice President of Marketing Technology for Del Taco Restaurants. Prior to her current role Erin was the CMO for Marcus Hotels & Resorts. She 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. Erin’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, and serving as vice president of marketing and technology for Freebirds World Burrito, where she oversaw the marketing initiatives for nearly 100 restaurant chains.

Todd Madlener | President & COO | Coolgreens

Todd Madlener is an industry veteran with over 25 years of leadership experience building passionate teams and brand culture that drives quality and growth. At Coolgreens, Todd is leading the brand into its next phase of growth with culture-first programs like “coolstories” and an enhanced training program. He’s also leading key initiatives for the brand including a new prototype, catering program, and updated technologies all aimed at enabling restaurant teams to elevate the guest experience. Todd previously served as Vice President of Operations at MAD Greens and Senior Director of Operations for Red Robin where he spent over 20 years.

Aaron Noveshen | Founder & President | Starbird & Culinary Edge Ventures

A graduate of UC Berkeley’s Haas School of Business, Aaron Noveshen is an award-winning chef and restaurant entrepreneur. He is the Founder and President of The Culinary Edge, an innovation agency that provides global companies with strategic food, brand and operations solutions. Aaron is also the Founder and President of Starbird, a modern chicken concept that is revolutionizing food and convenience in the QSR/Fast Casual marketplace. As Co-founder of Pacific Catch Restaurants, Aaron served as president for 10 years and currently serves on the board of directors. Most recently Aaron co-founded The Culinary Edge Ventures with the mission to create, incubate, operate and grow restaurant brands.

Xuhui Zhang | VP, Design & Development | Junzi Kitchen

Xuhui Zhang is a hospitality entrepreneur and designer based in New York. Xuhui became Junzi Kitchen’s founding team member in 2014 and is currently leading the Real Estate Development and Architecture Design of the restaurant group. Prior to joining Junzi, Xuhui worked as an architect at architecture design office Pei Cobb Freed & Partners. Xuhui also cofounded the non-profit forum Architectural Practice Talks which curates programs to foster the environment design communities in NYC, Chicago and Shanghai.


Elliot Maras | Editor | Kiosk Marketplace & Vending Times

Elliot Maras brings a background covering the retail, foodservice and payments industries, having served as the editor of Automatic Merchandiser Magazine for 20 years and as the founding editor of He is a graduate of the National Automatic Merchandising Association/Michigan State University Executive Development Program, a former board member of the International Foodservice Editors Council, and a winner of the Journalism Award of the Office Refreshment Development Foundation.

session sponsor