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Breakout Session / Monday / October 14, 2024 / 4:00 PM

Navigating the Tech Wave: Streamlining Your Restaurant with Efficiency Tools

Labor shortages, rising food costs and demanding customer expectations make operating a restaurant tougher than ever, but fear not! Technology is here to help. This session will delve into real-world examples of how restaurants can leverage various tools to optimize both front-of-house and back-of-house operations to boost efficiency and profitability.

Discussion topics include using technology to reduce wait times, improve accuracy and better manage inventory operations, such as leveraging smart tools to track stock levels, automate ordering and minimize waste. We’ll also explore the importance of having a POS system that achieves efficiency gains across all operations.


Nick D’Antonio | SVP of Information Technology | Salad Collective
Nick D’Antonio is SVP of Information Technology at Salad Collective, a restaurant group which owns and operates fast-casual restaurants under the MAD Greens, Tokyo Joe’s, and Snappy Salads brands. He started his career in restaurants as a teenager behind the counter working concessions stands at a baseball stadium, and has also held various roles in IT at a large fast-casual before joining Salad Collective 8 years ago. At Salad Collective he oversees all information systems, processes, and strategy. Since joining Salad Collective he’s streamlined integrations, and data warehousing strategy to prime all of the brands for growth and to make informed, data-driven decisions to help better key areas of the business, including real estate, culinary, operations, finance, HR, and marketing. During his time so far at Salad Collective, he’s been involved with the rapid growth of the MAD Greens brand between 2015 and 2018 where the brand grew from 11 to over 30 company-owned units in a relatively short period of time.
Kris Douglas | VP, Technology | Smalls Sliders
Kris Douglas stands as an innovative technology leader with a wealth of experience across diverse industries, including QSR, consumer goods, and financial services. Over the years, Kris has consistently showcased an ability to drive change through strategic technology solutions, practical planning, and process development, effectively eliminating business obstacles. Kris' ability to navigate the intricacies of various industries reflects his deep expertise and dedication to fostering innovation and driving results. Kris is, without a doubt, a driving force in today's technology-driven world.
Patric Knapp | Vice President of Operations | Bobby’s Burgers by Bobby Flay
Patric Knapp is a proven operational leader with more than 30 years of experience providing senior-level leadership within the Fast Casual, Casual, and Quick Service Restaurant industries. Extensive experience overseeing real estate site selections for brands, managing the franchising process, growing unit counts, improving average unit volume, and driving positive comparable sales. Supporting franchise operators in notable consumer brands including Hissho Sushi, Cold Stone Creamery, Blimpie Subs, and more. An extensive background in non-traditional development and initiating strategic alliances resulting in successful co-branding initiatives.

Stacey Kane | Fractional Chief Marketing Officer
Stacey Kane has more than 25 years of experience working with multi-unit restaurant chains as a Head of Marketing and Marketing Consultant. She has worked with such brands as California Tortilla, Think Food Group, Subway and East Coast Wings. Known for her incredible creativity and obsession with data she was one of the pioneers of using social media in the restaurant space and has been named a Top 20 Movers and Shakers by Fast Casual Magazine five times. Her passion is leading emerging brands as they scale for growth. Currently, Stacey is a fractional CMO for several fast casual brands including Fresh Baguette, Garden Catering, HCK Hot Chicken, Mahana Fresh and Mamoun's Falafel. Kane is passionate about the industry. She has been a National Pro-Start Judge for 3 years and after serving as a consultant, she was asked to sit on the board of CORE:Children of Restaurant Employees in 2022. CORE’s mission is to provide short-term financial relief to food and beverage service employees with children when navigating a qualifying circumstance.
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