BREAKOUT SESSION / MONDAY / OCTOBER 14, 2019 / 4:00 PM
To Respond or Not to Respond?
The number of reviews per location is increasing faster in food service than any other industry. For the first time, it will surpass Hospitality, so how do restaurant brands respond and control those customer reviews? This session will answer a variety of questions including:
- Should I let my GMs and franchisees respond?
- How do I keep control of the branding and voice?
- What kinds of technologies are out there to help me?
- Are they worth the cost?
- How can I measure ROI?
Tom Carr | VP of Marketing | Chicken Salad Chick
Tom Carr serves as the Vice President of Marketing for Chicken Salad Chick leading all aspects of marketing and communications for the fast growing brand. He has nearly 30 years of experience as a strategic, creative, and innovative marketing executive across a diverse range of industries. This includes entertainment, apparel, restaurants, consumer products, and media. Tom’s experience includes marketing leadership roles with Discovery Communications, Spanx, Nike and Turner Broadcasting. He established his professional reputation in multi-unit restaurant and beverage advertising in senior roles at top agencies, where he managed Coca-Cola Fountain, Outback Steakhouse and helped take Little Caesars Pizza from a regional to a national chain.
Adrienne Ingoldt | VP, Marketing Communications | Jack in the Box
Adrienne Ingoldt is the Vice President of Marketing Communications for one of fast food’s favorite, most iconic brands, Jack in the Box. She leverages the brand’s inherent spirit and iconic CEO alongside data and digital content strategy to connect with today’s young consumers in an authentic and 1:1 personalized manner. Adrienne’s experience ranges from the quick service restaurant category to sports, fashion, and automotive. Prior to joining Jack in the Box, Adrienne spent 13 years in creative agencies on brands such as Infiniti, Ray-Ban, LensCrafters, Adidas and Asics.
Kyle Noonan | Owner & Founder | Mutts Canine Cantina
Kyle Noonan is an American entrepreneur, speaker, television personality, sommelier, and creative tastemaker. First known as an entrepreneur who grew his hospitality and entertainment company to a $50mm company in five short years and is on pace to eclipse $100mm in revenue by his seventh year. Not only has Kyle quickly emerged as an innovative entrepreneur and respected speaker, but he has been recognized as an engaging media personality appearing in national outlets such as CBS, NBC, ABC, Fox, Bravo, ESPN, FoodNetwork, Travel Channel, Food & Wine Magazine, New York Times, WallStreet Journal, and many more. Kyle has been described “as innovative as he is engaging” by the New York Times.
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.
Lee Zucker | Head of Industry, Food Service | Yext
Lee Zucker joined Yext as Head of Industry for Food Service with deep knowledge, passion and years of experience in the food service technology space. In his role, Lee leads global Food Service strategy, product and partnership development. Before Yext, Lee was Vice President of Sales & Restaurant Partnerships at the venture backed startup Slice–the premier digital ordering and marketing platform for independent pizzerias that focuses on bringing mobile commerce to the $45 billion U.S. pizza market. While at Slice, he grew the restaurant network to over 6,500 independent restaurants in more than 2,000 cities and towns nationwide.