Education Forums (choose 1 of 6):
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.
If gochujang was the next Sriracha, what’s the next gochujang? This session will explore this question and many others as they relate to restaurant menu trends of today and tomorrow. Using Technomic’s Ignite menu data, bolstered by predictive analytics, Pat Cobe and Lizzy Freier will delve into the ingredients, flavors, foods and beverages driving menu innovation. Take away business-building ideas for powering your menu in 2019 and beyond.
Every year, restaurants and other food service entities in the U.S. squander $161 billion due to excess food purchasing, preparation and disposal. By methodically tracking and reducing your restaurant’s excess food, for every $1 invested in food waste reduction, your business can save $7. In this session, you’ll learn about the environmental and economic impacts of wasted food, how to leverage EPA’s Food Recovery Hierarchy, and strategies & tools for measuring and reducing the volume of surplus food generated on a day-to-day basis.
Social media can be a great leveler for restaurant chains that lack the big marketing budgets of a national brand. Any Gen Z’er with a smart phone knows how to tweet, post, “like” or troll. But how can an emerging operation get the most out of digital media? And what are the pitfalls to avoid? This highly interactive session will look at what’s worked and what hasn’t for growth concepts. Get answers to the questions every chain leader is asking about this often confusing means of engaging consumers.
Take a picture of consumers dining in your establishments today and compare it to three, two, even one decade from now. The images will portray a distinct evolution toward a more diverse consumer as the growth of Hispanic, Black/African American, and Asian populations continues to transform both the consumer landscape and the foodservice industry. The food and dining preferences of these groups have been and will continue to be influential and far-reaching. Learn what you can do today, and in the coming decade, to prepare for these impactful and long-lasting demographic and cultural shifts.
Delivery is here to stay. Sharing Technomic’s consumer data and research, principal Melissa Wilson explores the next wave, and what you can expect in 2019 and beyond.
The looming labor challenge isn’t getting any easier. Good workers are hard to find and even harder to keep. You’ll hear stealable ideas and best practices to take back to your business – along with some lessons on what not to do.
General SessionLocation: Platinum Ballroom A-E
What do investors think of the restaurant business today? And how can small chains get the investment they need to add units and grow? This panel will help answer these and other questions growing chains are asking as they try to raise funds and compete in today’s ultra-competitive market.
In a prior life, Phil Rosenthal built the popular sitcom “Everyone Loves Raymond” around an Everyman character who finds delight in the un-extraordinary, be it a family dinner or a chance to needle his brother. It’s the same approach Rosenthal takes in eating his way through his current hit show, “Somebody Feed Phil,” a foodie’s tour of the best of the restaurant mainstream. He’s just as likely to introduce his cult audience to a chicken sandwich joint as some Far Eastern market stall specializing in fisheye stew—even as he proudly declares, “I’m exactly like Anthony Bourdain if he was afraid of everything.” His friend Patton Oswald describes him as “the Mr. Rogers of food.” Rosenthal will tap that proto-customer approach in discussing the trends he sees unfolding in restaurant menus and concepts.
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