Chat with us, powered by LiveChat


Enhancing Off-premise Operations to Build Customer Trust

Although consumers were starting to embrace delivery and carry-out options by the beginning of 2020, the pandemic accelerated the off-premise trend and forced operators to adjust their business models to win in this new normal.

They not only had to lean into technology to help them offer contactless experiences, but they also implemented strict hygiene and food safety protocols in hopes of gaining customer trust.

This session features restaurant leaders sharing those journeys. They’ll discuss what companies they partnered with and why, how much they invested and what they’d do differently.


Jim Bitticks | COO | Dave’s Hot Chicken

Jim Bitticks is the Chief Operations Operator at Dave’s Hot Chicken, a Los Angeles-based Nashville hot chicken concept, a role he has held since July 2020. In this role, he is responsible for opening new locations and enhancing restaurant operations, as well as being an additional resource for franchise partners and playing a key role in systemwide strategies, policies and programs. He has more than 25 years of operational and training experience with franchise restaurant brands, including CKE Restaurants and Blaze Pizza, where he helped build the pizza chain from two restaurants to 375 locations across the country.

Tom Ferguson Jr. | Founder & CEO | Rise Southern Biscuits & Righteous Chicken

Tom Ferguson is founder and CEO of Rise Southern Biscuits & Righteous Chicken, a fast growing franchise known for innovative, chef-inspired twists on favorite breakfast and lunch items, tight operating procedures and a corporate culture that promotes love and respect at all levels. The concept has grown from a single restaurant to 16 Rise locations now open in North Carolina, Maryland, Virginia, Georgia and Tennessee with over 100 units in development. Rise was named a Fast Casual Top 100 Mover & Shaker in 2016. Before starting Rise Biscuits Donuts, Tom was a pioneer in the NC Triangle’s food truck scene with Only Burger.

Tinku Saini | CEO & Co-Founder | Tarka Indian Kitchen

Tinku Saini is CEO/CTO/CMO/CDO & Co-founder of Tarka Indian Kitchen. He is currently focused on growing Tarka in a national brand by spreading and introducing as many people as possible to the amazingness of Indian Cuisine. Tinku has been running restaurants for over 20 years and has opened 10 of his own including Tarka and it’s full-service predecessor, Clay Pit, Contemporary Indian Cuisine. Prior to the restaurant business, Tinku was Environmental Editor for the Seattle Daily Journal of Commerce, and went to school to get a degree in English Literature. Outside of work, Tinku is a devoted husband and father, and is an avid Trekker and dog lover.


Tracey Fullington | National Account Manager | Essity North America

Tracey Fullington is National Account Manager for Essity North America. She is an accomplished sales management professional with over 20 years of experience, who is dedicated to serving restaurants in a sustainable way. Tracey promotes Tork, an Essity brand products and hygiene solutions to national account foodservice concepts with corporate headquarters based in the Southeastern United States. Since 2007 she has been responsible for maintaining and growing a portfolio of high profile national foodservice concepts with locations that cross regional boundaries.

session sponsor