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For restaurant operators, 2020 is redefining what it means to be a customer-centric business.  Consumers want more transparency and authenticity.  Innovation remains key to winning and keeping happy customers, whether it’s marketing, menu, or technology-related.

Before you sprint in to 2021, check out these four top-rated sessions from Restaurants Rise powered by MUFSO.  Each dives deep into the most bottom-line impacting consumer trends to incorporate into your 2021 business plan.

These and all our on-demand sessions are FREE for the restaurant industry.
 
Jack Li
President & Haiku Master
Datassential
All Together Now? Consumers’ Diverging Paths to Recovery

Polarization and generational divides existed well before the coronavirus crisis — remember the uproar over “OK, boomer” last year? — but the pandemic’s effects will be uneven across demographic and regional lines. That dynamic will only make it harder for restaurant leaders to know where to expand, what to serve, and who to target. View Session Here
 
Maeve Webster
President
Menu Matters
Reaching a Changed Consumer: Telling the Right Story with your Menu

The pandemic has lasted long enough that we're seeing fundamental changes in consumer behavior, creating new challenges and pain points that operators need to address. We'll look at which attitudes and expectations have changed, which haven't, and how operators can best address the new consumer landscape with solutions from product innovation to marketing messages. View Session Here
 
Russell Diez-Canseco
President & CEO
Vital Farms
Building Trust Through Transparency

As consumers across the country continue to navigate the significant consequences of COVID-19, multi-unit operators must confront a new normal: rebuilding trust with wary diners. With a dramatic shift in consumers’ expectations of foodservice, honesty, authenticity, and transparency are more important now than ever before.  View Session Here
 
New Guest Behaviors Pilot New Opportunity for Restaurant Digital Tech

From the dining room to the drive thru, ways guests are interacting with restaurants have changed, and there is an even greater emphasis on customer service than ever before. With new forms of customer behavior — contactless transactions, socially distanced dining areas, increase in curbside and food delivery pickup — comes the need for new forms of service and points of communication. View Session Here
Cory Kiesel
Vertical Practice Director, QSR/Fast Casual Restaurants
STRATACACHE
Ben Reynolds
Vice President of Business Development
Walkbase, a STRATACACHE Company"
 
 
 
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