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Breakout Session | October 20, 2015 | 10:00am - 11:00am

Building a Foundation for Profitable Growth

Exciting new restaurant concepts are developed and launched every day. There are many key areas to consider to ensure profitable growth for any brand, including building an efficient supply chain. Supply chains must be flexible, responsive and deliver the products and equipment needed to run profitable restaurants. It is important to implement both short term and long term purchasing and distribution strategies that enhance operations, sustain growth and present an attractive ROI to potential stakeholders. Executives from some of the industry’s top concepts will share their experiences on how to build an effective supply chain for now and the future.


Glen Helton | CEO | Kudu Corporation

Glen is the CEO of Kudu Corporation, based in Riyadh, Saudi Arabia. Kudu is Saudi’s leading restaurant company, with 292 locations in the Middle East and a portfolio that consists of QSR, fast casual and casual dining restaurants. Glen is also co-owner of VooDooBBQ & Grill, a 12-year, fast casual concept based in New Orleans. Prior to VooDooBBQ, Glen served on Burger King’s leadership team as SVP of global operations, and played an instrumental part in their recent, widely publicized turn-around. Prior to Burger King, Glen served as the president and COO for Strategic Restaurants Acquisitions Corp. (SRAC), at the time, the second largest franchise group.

Frank Paci | CEO | Corner Bakery Cafe

Frank has 30 years of restaurant and retail experience with top brands. He currently serves on the board of directors of Round Table Pizza, and was previously president and CEO of Einstein Noah Restaurant Group. Prior to Einstein’s, Frank led the nationally recognized fast-casual concept McAlister’s Deli as the company’s president and chief executive officer. Prior to McAlister’s, Frank was chief financial officer at The Pantry, Inc., a convenience store chain with over 1,500 locations. He also held various general management, finance, and franchise sales positions with Pizza Hut and Burger King.

Matthew Riddleberger | VP, Supply Chain Services | Firehouse Subs

Matthew controls all aspects of purchasing, distribution, research and development, and quality assurance for corporate and franchise owned Firehouse Subs restaurants. Prior to his employment at Firehouse Subs, Matthew worked at Sysco Food Services for eight years as the VP of Merchandising & Marketing, where he managed a diverse organization of 25 full time employees, with 30,000+ inventory of regular/remote and special order stock. In 2008, Matthew was the first ever end user to receive the IFMA Sparkplug award for working with vendors to better understand the needs of end users in both products and distribution.

Moderator: Steve Pattison | General Manager | Supply Chain Services

Steve has been general manager at Supply Chain Services since the company’s inception in 2004. In addition to serving as SCS’ GM, Steve is the CEO and VP of business analysis and risk management for RSI. Steve and his team are responsible for RSI’s financial operations and risk management functions and provide input for the company’s strategic business direction. Prior to joining SCS/RSI, Steve held several positions over his ten-year tenure at Burger King Corporation. His roles included vice president of corporate planning, and reporting & treasury, where he was responsible for global planning, forecasting, risk management, internal & external reporting, internal control assessment, cash management and captive franchisee financing program.

Sponsored by Supply Chain Services