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Breakout Session / Monday / October 10, 2022 / 10:00 AM

Making Your Brand an (Efficient) Oasis for Customers

Giving your customers the confidence to get back out into the world is imperative for any brand that hopes to thrive post pandemic, but how do you convey that you are still taking health and safety seriously while serving them effectively and turning a profit? After all, fewer workers and lack of supplies does not equal fewer tasks.

This panel features execs who have found ways to maximize productivity despite supply chain issues, inflation and labor shortages.


Justin Bartek | Vice President of Marketing | Dog Haus Worldwide
Justin Bartek recently joined Dog Haus Worldwide as the Vice President of Marketing where he will specialize in building brand identities through data-driven decisions and highly valued partnerships and collaboration within organizations. Justin will handle strategic brand management, conduct market research, and help take Dog Haus and The Absolute Brands to the next level. Prior to joining the Dog Haus team Bartek has spent nearly 20 years in marketing for various restaurant concepts such as JINYA Holdings, The Halal Guys, Veggie Grill, Qdoba Mexican Grill and Baja Fresh. Bartek has played a key role in helping grow them from regional sensations into national and international brands. Justin currently lives in Los Angeles, California with his wife Rebecca and daughter Olivia.
Louis Basile | Founder & President | Wildflower
Louis Basile is a passionate leader in the restaurant industry. He grew up in a family-owned restaurant in New Jersey. Previously, Mr. Basile worked at the Chart House and Au Bon Pain. He founded Wildflower in 1995. Wildflower operates multiple restaurants and a fresh dough manufacturing facility in Arizona. Wildflower is an award-winning brand that serves breakfast, lunch, and dinner. Mr. Basile is an emeriti National Restaurant Association board member, past chair of the Arizona Restaurant Association and ARAEF. As well, Louis has served on numerous boards for both charitable and for-profit organizations.
Scott Redler | Co-Founder & Board Member | Freddy’s Frozen Custard & Steakburgers
Scott Redler is a restaurant industry veteran with 45 years of experience as a franchisor, owner, and operator. Redler is Co-founder and Board Member of the Kansas-based fast-casual restaurant concept Freddy’s Frozen Custard & Steakburgers. In 2002, Redler launched Freddy’s along with his business partners Bill and Randy Simon. After franchising in 2004, Freddy’s has grown to over 400 locations serving 35 states across the nation. Redler has been instrumental in developing over 20 different concepts throughout his distinguished career in the hospitality industry ranging from five-star to business and institutional dining. Redler’s vast knowledge of restaurant ownership and operations has made him a sought-out professional in the industry. An IFMA Silver Plate Award recipient, he currently serves as an officer on the Board of the National Restaurant Association, advocating for and representing restaurant industry interests with policymakers.

Tracey Fullington | National Account Manager | Essity North America
Tracey Fullington is National Account Manager for Essity North America. She is an accomplished sales management professional with over 20 years of experience, who is dedicated to serving restaurants in a sustainable way. Tracey promotes Tork, an Essity brand products and hygiene solutions to national account foodservice concepts with corporate headquarters based in the Southeastern United States. Since 2007 she has been responsible for maintaining and growing a portfolio of high profile national foodservice concepts with locations that cross regional boundaries.
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