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MONDAY / OCTOBER 10, 2016 / 11:00 AM

The Supply Chain Demystified

Before any brand can grow, it must have its supply chain under control, especially when it comes to expanding globally. Many restaurants, however, have a difficult time solving such mysteries as how to incorporate locally sourced foods, when it’s best to use frozen options and where they can cut costs. Luckily, we have a few supply chain experts who will address all those issues and also discuss supply chain trends.


Blaine Adams | VP, Supply Chain | Fazoli’s

Blaine joined Fazoli’s as Vice President of Supply Chain in 2013. He has over 25 years of supply chain experience working with some of the best known brands in the industry. Before joining Fazoli’s, Blaine served as Vice President, Purchasing, Total Quality and Distribution for Romano’s Macaroni Grill. Prior to joining Romano’s, he was Director of Purchasing, for Darden, Inc. and was working to expand Darden’s supply chain internationally. Blaine began his career in 1991 with General Mills, Inc., which then became Darden Restaurants, Inc. Blaine was responsible for the procurement of multiple categories for all 7 of the Darden brands within his 20+ years at Darden.

session sponsor

Brian Balconi | President – USA | Gloria Jean’s Coffees

Brian Balconi is President – USA of Gloria Jean’s Coffees and It’s a Grind Coffee House chains, and of Di Bella Coffee. In this role, he manages the North American businesses of the Australia-based Retail Food Group. His responsibilities include overseeing the coffee houses as well as the coffee roasting business. Previously, Brian was Vice President and General Counsel of Little Caesars where he oversaw the legal and human resources functions, as well as various strategic initiatives. A veteran of the restaurant and franchise industry, he has also held corporate positions with Dunkin’ Brands and Mail Boxes Etc.

Paul Damico | President, North America | FOCUS Brands, Inc.

Paul Damico joined FOCUS Brands in 2008 as President of Moe’s Southwest Grill. In October 2015 he was named President, North America with responsibility for overseeing Auntie Anne’s, Carvel, Cinnabon, McAlister’s Deli, Moe’s Southwest Grill and Schlotzsky’s Bakery & Café and their more than 4,000 locations that generate more than $2 billion in revenue. Paul has previous experience with SSP America, where he was the Chief Operating Officer responsible for the operation of 42 airport properties in North America, Canada and the Caribbean for the 170-unit restaurant concessions company. Prior to that, Paul was cofounder and Vice President of Operations and Concept Development for FoodBrand.


Maryanne Rose | President & CEO | SpenDifference

With more than 25 years of experience in the foodservice business, Maryanne’s expertise spans all facets of the industry. She has overseen the strategic supply chain activities for a multi-concept restaurant company as well as lead initiatives and teams in both operations and training. Her breadth of experience includes management and executive positions with Rock Bottom Restaurants Inc., VICORP Inc., CA1 Services, and Sky Chefs Inc. She is currently a member of the Institute for Supply Management (ISM), and the Women’s Foodservice Forum.