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AGENDA

SUNDAY // OCTOBER 18, 2020

10:00 am | Registration opens for Food Tour participants

11:00 am – 3:00 pm

Fast Casual Food Tours

Join fast casual restaurant executives and other Summit attendees as we tour and eat out at some of Charlotte’s top local fast casual restaurants.

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11:00 am – 3:00 pm

Fast Casual Food Tours

Join fast casual restaurant executives and other Summit attendees as we tour and eat out at some of Austin’s top local fast casual restaurants.

Tours include:

Austin Daily Press
Baby Greens
Bird Bird Biscuit
Chi’Lantro
Corner Bakery Cafe
Freebirds World Burrito
Kitchen United
MezzeMe
Nékter Juice Bar
Newk’s Eatery
Paperboy
Pokeatery
Tarka Indian Kitchen
True Food Kitchen
Velvet Taco
  • Sponsored by Kitchen United
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3:00 pm | Registration opens

5:00 pm | Opening Remarks

Cherryh Cansler | VP of Editorial | Networld Media Group

5:10 pm | Opening Keynote

Why Companies That Innovate on People and Talent Will Win

Companies that innovate will be successful, but companies that innovate on people and talent will win. If you have the talent piece in place, your brand can thrive in an age where every company in every industry is disrupting or transforming their category. As a long-established successful fast-casual brand, Panera has been on a transformation journey of its own, underscored by investments in technology—to seamlessly integrate digital ordering platforms, Rapid Pick-Up and delivery services—as well as its commitment to clean and healthy ingredients. A pivotal part of that journey, for every company, is attracting both customers and top talent to carry the brand into the future.

PRESENTER:
Karen Kelley | SVP, Chief Restaurant Operations Officer | Panera Bread

  • Sponsored by 7shifts

KEYNOTE SPEAKER

Karen Kelley
SVP, Chief Restaurant Operations Officer
Panera Bread

6:00 – 8:00 pm | Networking

Welcome Reception

This is a great opportunity to meet some of our speakers, sponsors and your fellow attendees over hors d’oeuvres and cocktails.

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All times noted below are Eastern Time Zone.

TUESDAY // OCTOBER 20, 2020

7:00 am | Registration & Breakfast

9:40 am | Morning Briefing

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10:00 am | Opening Remarks

Cherryh Cansler | VP of Editorial | Networld Media Group

10:10 am | Opening Keynote

Session Topic – Coming Soon!

Keynote Speaker:
Scott Boatwright | Chief Restaurant Officer | Chipotle Mexican Grill

KEYNOTE SPEAKER

Scott Boatright
Chief Restaurant Officer
Chipotle Mexican Grill

11:00 am | Break – Virtual Exhibit Hall Open

7:40 am | Breakfast Briefing

Data Gravity

PRESENTER:
Charles Fuhrmann | Lead, Enterprise Services | Square

  • Sponsored by Square

Data Gravity

PRESENTER:
Charles Fuhrmann | Lead, Enterprise Services | Square

  • Sponsored by Square

PRESENTER 

Charles Fuhrmann
Lead, Enterprise Services
Square

11:30 am | General Session

Executive Perspectives: Inspiration for Today’s Restaurant Leaders

In this session, you will hear three short, thought-provoking talks that will leave you challenged and inspired.

Presenters:

Session Topic – Coming Soon!
Jeff Fenster | Founder & CEO | Everbowl

Session Topic – Coming Soon!
Samantha Rincione | Founder, CEO & COO | CRAVE Franchising

Session Topic – Coming Soon!
Joe Thornton | Executive Vice President & Chief Operating Officer | HMSHost

Moderator:
Zach Goldstein | Founder & CEO | Thanx

  • Sponsored by Thanx
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12:30 pm | Lunch & Learn

Session Topic – Coming Soon!

  • Sponsored by Middleby Corporation
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9:00 am | Refreshment Break

1:15 pm | 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:
Sandra Noonan | Chief Sustainability Officer | Just Salad
Gregg Rozeboom | Founder & CEO | Fruitive

1:15 pm | 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:
Scott Redler | COO & Co-Founder | Freddy’s Frozen Custard & Steakburgers
Kelly Roddy | CEO | Saladworks
Steve Schulze | Co-Founder & CEO | Nékter Juice Bar

  • Sponsored by Paytronix

2:00 pm | Break – Virtual Exhibit Hall Open

2:30 pm | General Session

Brain Exchange

The Brain Exchange breaks attendees into small groups to discuss some of the most pressing issues facing restaurant operators today. These informal group discussions allow attendees to learn from one another’s mistakes and successes.

Brain Exchange Topics:
• CATERING
• DELIVERY
• FOOD SAFETY
• FRANCHISING
• INNOVATION/TECHNOLOGY
• MARKETING
• MENU TRENDS
• MOBILE
• STAFFING

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3:30 pm | Energy Break – Virtual Exhibit Hall Open

  • Sponsored by Red Bull

4:00 pm | 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:
Tony Darden | President & COO | MOOYAH Burgers, Fries & Shakes
Kevin Fish | Senior Vice President, Digital | Wingstop
Chad Fox | Director of Operations | Four Foods Group

  • Sponsored by ItsaCheckmate

4:00 pm | 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

  • Sponsored by Messner Reeves

5:00 pm | Virtual Mixer

12:00 pm | Lunch & Learn

You Want to Cook Where?

PRESENTER:
Scott Heim | Divisional President | Evo, Inc.

  • Sponsored by Middleby Corporation

PRESENTER 

Scott Heim
Divisional President
Evo, Inc.

1:45 pm | Refreshment Break

4:00 pm | General Session

6:30 – 9:30 pm | Dinner Party

NASCAR Hall of Fame

After a full day of informative and inspiring sessions, get ready for an evening of great food, conversation and fun at the NASCAR Hall of Fame!

Boogity, boogity, boogity! Enjoy an evening at the home of legends and explore the history of NASCAR. Uncover new stories and get in on the action at every turn with more than 50 interactive experiences. Get behind the wheel of an iRacing simulator on your favorite track or see if you have what it takes to make the team in our Pit Crew Challenge. Hear intimate, never-before-told stories of the past.

You’ll get to experience it all and have fun with fellow Summit attendees as we will have exclusive access to the NASCAR Hall of Fame!

This private dinner party is included with your Summit registration at no additional cost. Please wear your badge.

  • Sponsored by 7shifts

WEDNESDAY // OCTOBER 21, 2020

7:30 am | Breakfast

10:00 am | General Session

The Perfect Pitch

Following a global contest, five concepts have been selected to be part of The Perfect Pitch. Listen and learn as entrepreneurs pitch their fast casual concepts. The pitchers will address not only the Summit’s attendees but also a panel of advisers who will give them advice about how to grow their concepts.

It’s our “nicer” version of “Shark Tank,” which means it’s all about helping small but innovative concepts get off the ground. The audience members will vote on their favorite pitch, and the winner will receive bragging rights (of course) and a $3,500 prize!


  • Sponsored by Henny Penny
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8:00 am | General Session

The Perfect Pitch

Following a global contest, six concepts have been selected to be part of The Perfect Pitch. Listen and learn as entrepreneurs pitch their fast casual concepts. The pitchers will address not only the Summit’s attendees but also a panel of advisers who will give them advice about how to grow their concepts.

It’s our “nicer” version of “Shark Tank,” which means it’s all about helping small but innovative concepts get off the ground. The audience members will vote on their favorite pitch, and the winner will receive bragging rights (of course) and a $5,000 prize!

2019 Finalists:
Due’ Cucina Italiana
Karma Farm
Puli-Ra
Roll Play
Royals Hot Chicken
Sweet Carrot

Advisers:
Massimo De Marco | Chief Culinary Officer | Kitchen United
Josh Goldin | Founder & Managing Partner | Alliance Consumer Growth
Kathleen Wood | Founder & CEO | Kathleen Wood Partners | Suzy’s Swirl

Moderator:
Jason Moles | Senior Brand Manager | Henny Penny

  • Sponsored by Henny Penny
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11:00 am | Break – Virtual Exhibit Hall Open

11:30 am | 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:
Michael Mohammed | CEO | Chronic Tacos

  • Sponsored by Consolidated Concepts

11:30 am | Breakout Session

Calculating the Value of Self-Service

What if you could see a huge increase in your average ticket size by spending a little money upfront? That’s what happened last year at the AT&T Center, the Cincinnati Museum Center and LSU. After deploying self-service kiosks in their food and restaurant areas, those companies saw 18%, 20% and 16% increases in average order sizes, respectively.

This session will demonstrate how kiosks can enhance the guest experience and increase staff productivity to drive financial performance, improve guest experience and future-proof operations. And we’ll discuss how to calculate the ROI to see if a deployment is in your brand’s best interest.

Panelists:
Todd Madlener | President & COO | Coolgreens
Aaron Noveshen | Founder & President | Starbird & Culinary Edge Ventures

  • Sponsored by Appetize

12:15 pm | Break – Virtual Exhibit Hall Open

12:45 pm | 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 Le Bel | President & CEO | Anthony’s Pizza & Pasta
Kyle Noonan | Owner & CEO | Free Range Concepts
Yong Zhao | Co-Founder & CEO | junzi

Moderator:
Tracey Fullington | National Account Manager | Essity North America

  • Sponsored by Tork
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1:30 pm | Energy Break

2:00 pm | 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:
William Eudy | Corporate Executive Chef | McAlister’s Deli

2:00 pm | 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 | Chief Brand Development Officer | BurgerFi
Rajina Pradhan | COO | Tarka Indian Kitchen
Nick Vojnovic | President | Little Greek Franchise Development

2:45 pm | Break

3:00 pm | 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

3:00 pm | Breakout Session

Session Topic – Coming Soon!

  • Sponsored by NCR

3:45 pm | Energy Break

4:00 pm | General Session

CEO Roundtable / State of Industry

This panel packed with fast casual CEOs will talk about important issues restaurant operators face today and what it will take to succeed in 2021 and beyond.

Panelists:
Tom Gordon | Co-Founder & CEO | Slim Chickens
G.J. Hart | CEO | Torchy’s Tacos
Michael Lastoria | Co-Founder & CEO | &pizza
Christine Specht | CEO | Cousins Subs

  • Sponsored by TOAST
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12:00 pm | Lunch & Learn

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12:25 pm | Lunch & Learn

Supplier Flexibility & Innovation is the Name of the Game

Today, it’s all about digitizing the restaurant experience from the front of house, back of house and outside the four walls. Consumer uses of technology are evolving fast with online ordering, delivery, loyalty, kiosks, pay at table and more. Restaurants need to move fast too to keep up and keep ahead of their consumer’s expectations. This means suppliers need a flexible mindset to enable restaurants to move faster with innovations and go to market strategies.

In this panel, discover how critical it is for the digital restaurant space to look for opportunities to stay agile, iterate new functionalities and get feedback from consumers and restaurant operators in near real-time.

Panelists:
Mike O’Hanlon | Head of Catering Partner Business | ezCater
Shaun Shankel | CEO | ToGo Technologies
Shane Wheatland | Chief Strategy & Marketing Officer | Omnivore

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

  • Sponsored by Omnivore & ToGoTechnologies
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1:45 pm | Energy Break

2:00 pm | Breakout Session

2:00 pm | Breakout Session

2:45 pm | Refreshment Break

3:00 pm | Breakout Session

3:00 pm | Breakout Session

3:45 pm | Energy Break

5:00 pm | Summit concludes

Agenda and speakers are subject to change.

TAKE YOUR TEAM TO THE SUMMIT

Register two attendees and get a third registration at no additional cost!