During this session, learn to unlock the sales and guest visit generating power of the multiple new data sources now available to restaurant marketers and operators.  By focusing on the customer first, ADM Marketing has consistently driven incremental sales for its clients over its 20 year history.

Consumers were already embracing digital solutions, but over the past 18+ months, we witnessed - and were forced to embrace - an unprecedented acceleration of technology. Pick-up, Delivery and even In Restaurant Technologies challenged restaurants to survive and consumers to find new ways to experience food service. So now, as the world re-emerges and foot traffic returns, restaurants should ask: "What do customers want, and how do we build customer experiences that meet their expectations in 2022 and beyond?" 

For the fourth year in a row, Tillster commissioned a survey of 1,000 QSR and Fast-Casual consumers to understand the impact of technology on customer behavior. Tillster CMO Hope Neiman will share findings and actionable takeaways from this report, comparing the latest findings with where previous results showed consumers were already heading. You will leave this interactive session with key insights and a better understanding of customers' preferences in the post-pandemic world that will enable brands to craft customer experiences their guests will love and that generate more profits from their technology and loyalty investments. 

In the current environment, where operators are fighting for talent, reacting to fast-changing market dynamics, and needing to lean into (or get sidelined by) the accelerating pace of innovation, one operational lever has become both a major constraint on the business and the path to growth: team execution. Specifically, ops leaders are investing in initiatives that will give them an edge in both making store, field and HQ employees more efficient and that will raise the bar on the quality of execution across every one of their stores, even as they add more locations. 

As one of the world’s largest quick service restaurant companies with operations spanning 100 countries, Restaurant Brands International Inc. understands the strategic importance and tangible impact of improving how work gets done across its 28,000 restaurants.  John Zurovchak, Sr. Director Ops Training of RBI joins Zenput’s VP of Customer Success, Lydia Olu-Harding to share how RBI is prioritizing initiatives and technology investment decisions to scale operations by elevating team execution. 

Staffing and talent shortages are impacting all segments of the restaurant industry in an unprecedented way. At the same time, restaurant operators are looking to invest in talent development solutions that will prepare their workforce for leadership roles in the future. Strategic Enterprise Education programs are the solution that address all of these challenges and more. In this session hosted by InStride with guests Dr. Howard Liebman of Smart Horizons Career Online High School and Courtney Brafford of the University of Memphis, attendees will learn how investments in employee education have helped companies like McDonald's, FedEx, and more to build education-based career opportunities for their employees. Come learn how organizations are able to solve talent challenges, create positive ROI, drive brand engagement and loyalty, and accomplish DEI goals.

Off-premise dining was an industry lifeline the past two years, but now it’s more than that: it’s a “sticky” habit that consumers enjoy because it makes their lives easier and more enjoyable. But with the rise of order ahead, curbside pickup, delivery, and drive thru, how can restaurants keep hospitality front and center?

In this panel, you’ll hear from industry experts who will speak on how digital is transforming the off-premise dining experience. Native apps, line busting, curbside pickup and new store designs are changing the way restaurants do business. Learn how Freddy’s Frozen Custard & Steakburgers and Shake Shack are using digital tools and strategies to increase efficiency and throughput while giving customers what they want: convenience and excellent hospitality.

As the restaurant industry recovers amidst many challenges such as rising costs, labor shortage and elevated patron expectations, operators that are ready to adapt will thrive.

The foodservice industry has experienced a paradigm shift in the last 18 months. With persistent supply and labor shortages, and inflation at a 40-year high, operators face higher costs across every aspect of their business, including ingredients, consumables, third-party delivery, and labor. This market volatility and rising prices environment is expected to persist for the rest of the year and most operators are broadly exploring new ways to mitigate costs and empower productivity. While there has been a steady increase in productivity enhancing technology and automation solutions, the industry has reached an inflection point. Investments in these solutions are not only necessary but also critical for survival.

Furthermore, operators will have to shift mindset and operating models to accommodate smaller and changing workforce and the need to optimize both dine-in and off-premise experiences. A renewed focus on productivity is essential within the new foodservice landscape, as many operators look toward technology and automation to complement their downsized workforce. 

Join a panel of reputed Foodservice industry experts and C-suite Operators who will share their real life experiences and practical advice. Learn how investments in solutions that enhance operational efficiency can help elevate your patrons experience, improve customer service, increase staff productivity, and raise the bar on hygiene and food safety.

The restaurant industry, like many others, has faced its set of challenges. Closures, capacity limits and labor shortages all contribute to today’s market uncertainty. But has widespread vaccine availability and general pandemic fatigue created a new—and complicated—relationship with restaurants?

Restaurant marketers have been agile, innovative, and resilient through many new challenges. And now more than ever, it’s important to deliver personalized messages that connect with guests on a 1:1 level.

Join Travis Freeman of Inspire Brands and Heather Hicks of Epsilon in this interactive fireside chat as they review new research from Epsilon on consumer sentiment towards restaurant ordering and eating, and how marketers can adjust their strategy accordingly to ensure success.

During this session, we’ll innovate together and discuss:

• Hot off the press research and trends reflecting insights on guest sentiment as it relates to third-party delivery versus native restaurant ordering
• The restaurant marketer’s strategies that are nimble and personalized
• The importance of understanding your guests as an individual
• Today’s pick-up and delivery preferences

Feeling the strain of “The Great Resignation” restaurants are turning to technology for help. Find out how top brands are empowering team members through automation technology, nimble labor management tools, and talent development solutions to help address some of the challenges they face. Join us for this dynamic panel featuring executives from several restaurant chains who have found creative ways to mitigate staffing shortages with technology.

Customers are more interested now than ever in treating themselves to innovative beverages while dining out, according to December 2021 research from The National Restaurant Association. Updating and/or adding to your beverage menu can increase guest check and drive revenue, but creating such intricate drinks for mass consumption could be quite the challenge given the labor shortage. This session will discuss how to quench the consumer’s thirst for new options and customization despite fewer workers.

Join Chris DeFrain, Vice President, Strategic Planning and Business Development of Lehigh Valley Restaurant Group (Red Robin Franchisee) and Hernan Mujica, Chief Information Officer of Texas Roadhouse to hear key technology learnings from the past two years and how technology is being implemented to bring guests back on-premise, support their restaurant teams and to streamline operations. Hosted by Raymond Howard, Chief Sales Officer of Ziosk. 

You decide, 5 restaurant trends that will define the future of food service. 

The restaurant industry is on the road to recovery from Covid 19 but now it must face the longer-term effects from the pandemic such as a higher business costs, a shallow labor pool, and supply chain/procurement disruptions. There are several predictions for the future of food service but, what does the restaurant leadership see as the most influential key trends that will define the industry in the categories of: Marketing, Workforce/labor, Products/Service, Supply Chain, Technology and Sales/Economic? 

In this interactive session a panel of food service and hospitality leaders in restaurant operations, distribution and culinary will discuss some of the evidence-based trends, innovation and influences predicted to impact the restaurant and hospitality industry. The panelists along with help from the attending audience will vote on what they see is the most impactful trends in each category and the most game changing trend of all.