Take a deeper dive into the challenges facing the food industry
Take advantage of the opportunity to learn from the industry’s leading experts. They’ll share the recent successes and challenges their businesses have faced and deliver useful takeaways.
As a restaurant chain grows, menu development must adjust from daily chef specials based on the latest trend to a more consistent and cost-effective strategy. Here’s how to create a scalable menu while retaining creativity.
Methods to researching new markets that are appropriate to your brand, plus tips on selecting the right sites and negotiating with landlords.
It’s said that there are two types of companies: those that have had a cybersecurity breach and those that have but don’t know it. This session will look at new and time-tested ways to keep your data, transactions, employees and customers safe and secure.
Loyalty programs went digital long ago, but top brands now that a loyalty app won’t buy return traffic. In a social media world, word of mouth is your loyalty app. This session will look at the best approaches and successful case studies to build customer loyalty and repeat traffic with positive guest reviews, engagement and sentiment.
Whether opening new units or investing in existing restaurants, growth takes investment. This session uncovers the myriad ways operators are funding expansion and development, from asking patrons to participate in funding, to finding the right private equity partner.
A brand built around locally sourced product can encounter obstacles when expanding to new markets. How growth chains can continue to think local.
New layers of management, increasing staff size and culture shifts–not to mention work in a restaurant–can lead to sexual harassment claims. This session will address how to set and enforce workplace policies.
The attraction to emerging growth brands has never been higher. A handful of brands are stealing top talent from some of the largest national chains, with the hopes of gaining innovative approaches, the ability to successfully scale and knowledge of efficiencies to drive the bottom line. Hear from these big-to-small CEOs.
How to keep up with orders–much of them off-premise–in a smaller kitchen with a smaller staff.
As new technology tools and suppliers come online, operators must evaluate the benefits before taking a risk. Here’s how to determine what’s worth it.
How to determine and maintain—core brand attributes, and then tell that story to consumers.
This session will outline what franchisees and investors are seeking in a brand, and how to determine if pursuing franchising is an appropriate goal.
Smaller chains don’t have the buying power of national brands, but there are ways to build strategic relationships with suppliers to will support brands as they grow.
Exploring how leading operators recruit and retain the most important employee in the restaurant.
Life lessons from those who learned the hard way about the growing pains of emerging chains.