BREAKOUT SESSION / MONDAY / OCTOBER 19, 2020 / 12:45 PM
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.
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.
Steve Schulze | Co-Founder & CEO | Nékter Juice Bar
Steve Schulze is co-founder and CEO of Nékter Juice Bar. Leveraging personal savings and an SBA loan, Steve and his wife Alexis have built the company in seven years into a predominant restaurant and lifestyle brand, offering fresh, clean, nutritious juices, smoothies and acai bowls made without processed ingredients, artificial flavors, added sugars, or unnecessary fillers. With more than 80 locations in six states, over 900 employees and nearly $50 million in annual revenue, Nékter is expanding nationally through corporate and franchise growth with plans to grow to 425 restaurants by 2020. Prior to launching Nékter, Steve worked for consumer-based companies in various sales, marketing and management capacities.
Zach Goldstein | Founder & CEO | Thanx
Zach Goldstein is a die-hard Sacramento Kings fan; it was through many losing seasons where he first learned the value of loyalty. He founded Thanx in 2011 with the goal of helping merchants identify, reward and retain their best customers / die-hard fans. Previously, Zach worked with retail and tech giants at Bain and Company, where he focused on customer satisfaction and retention. He received his MBA from Stanford and shivered his way to a BA at Dartmouth.