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New Content on August 13th
| | | All new LIVE sessions on August 13th. Register now! | | Get the latest insights and information on the future of dining in America, virtual kitchen best practices and fusing profitability with culinary innovation. |
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| Dining in America: Where We Are Today, and What Might Be Ahead 1:00 p.m.- 2:00 p.m. EDT |
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| A session with AlixPartners’ Adam Werner, Managing Director of the Restaurants, Hospitality & Leisure practice at the renowned consulting and research firm. |
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| | | Speaker Adam Werner, Managing Director, AlixPartners |
| | | Moderator Ron Ruggless, Senior Editor, Nation’s Restaurant News |
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| Innovative value - A fusion of business rationale with culinary inspiration 2:15 p.m.- 3:00 p.m. EDT |
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| In the face of the current rollercoaster of industry challenges, it’s tough to focus on all of the issues coming at you at once. How can you simplify your menu, while creating new and innovative items that generate interest and profitable new business? How can you be innovative and still offer value? What creative menu items will work for both dine-in and delivery/take-out? We will take you into the kitchen to explore several opportunities that will help you successfully address menu simplification, portability, profitability, and innovation. You will take away ideas that are practical for your business and help you make the right decisions, based on your individual operations. |
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| | | Speaker Alan Kahn, Vice President of Foodservice, Idaho Potato Commission | | Session Sponsored by: |
| | | Speaker Adam Moore, Chef & President, Flashpoint Innovation | | |
| | | Moderator Alan Liddle, Sr Editor of Data & Event Content, Nation’s Restaurant News/Restaurant Hospitality |
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| The Virtual Kitchen’s Time is Now 3:15 p.m.- 4:15 p.m. EDT | | Ghost kitchens were popping up before the pandemic hit, and now many operators are turning to this strategy as a revenue-driving solution that also helps minimize hard costs. Hear from restaurateurs who have turned to ghost kitchens to bring in revenue and attract new consumers during the pandemic. This session will look at the strategy and execution behind virtual restaurant brands and ghost kitchens, which every restaurant can take advantage of to drive business. |
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| | | Speaker Alp Franko, Founder, The Local Culinary | | Session Sponsored by: |
| | | Speaker Tim Chilson, VP Growth Solutions, Datassential | | |
| | | Speaker Wade Allen, Senior Vice President of Innovation, Brinker International, Inc |
| | | Moderator Bret Thorn, Senior Food & Beverage Editor, Nation's Restaurant News |
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| THANK YOU TO OUR SPONSORS: |
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