The restaurant industry is currently going through unprecedented change with delivery as one of the fastest-moving trends in its history. This presentation will answer your most pressing restaurant delivery questions as well as discuss real-life case studies of restaurants that are offering delivery:

• What can restaurants do make their delivery operations a success?
• How can chains quickly scale up and make the economics work?
• What key challenges will they face once they start delivering?

Learn the top techniques for controlling labor costs and reducing labor liability that every operator must know in 2018.  The largest and most successful chains in the world are already putting into place the tools and process they need to manage labor.  When it comes to managing labor - time is money!

The bar is raising rapidly when it comes to mobile innovation. Are you staying ahead? Join The Culinary Edge's Aaron Noveshen and industry experts who bring experience from running mobile initiatives at Taco Bell International, Checker's, Sonic, Starbird and Olga's Kitchen as they discuss mobile trends that are defining the next wave of restaurant technology investment.

The labor management landscape is rapidly evolving. How can operators quickly onboard team members, stay in compliance with recent regulation changes and overcome the challenges of off-premise operations - all at restaurant speed? Find out the latest strategies the most innovative brands in the industry are using to staying ahead of the trends.

FinTech innovations can now help reduce payroll costs while offering employee payment benefits. SimplyPaid, powered by Green Dot, is an all-in-one payment disbursement platform that allows businesses to electronically pay anyone in the U.S., including customers, employees, contractors and vendors. SimplyPaid works seamlessly with existing payroll systems to enable 100% electronic  payroll and tip disbursement to employees when and how they want, such as any debit card, payroll card, direct deposit, cash pick-up, or online wallets.

As marketing becomes increasingly digital and supply chains become “smart,” the proliferation of data has the potential to change how restaurants of the future will operate. How can Marketing better understand the constraints promotions create for their supply chain? How can the supply chain become more nimble and responsive to Marketing? This innovation session will focus on practical ways analytics can enable the marriage of supply and demand to deliver exceptional customer experiences.

Take a visionary exploration through how restaurants will adapt to the expectations of their guests to compete. From attracting new customers for trial, to the pre-visit experience online or via apps, to in store interactions and payment, to compelling repeat purchase – the guest experience expectation is changing rapidly. Are you ready?

As the availability of online ordering, delivery and related off-premise channels continue to proliferate, the impact on in-restaurant dining as well as brand and quality perceptions are an ongoing concern. Understanding the changing dynamics of how and where consumers source foodservice at home and expectations for the future are critical for operators across all industry segments. This session includes new custom consumer research from Technomic to uncover the key drivers and needstates that have fueled trial and usage of these services, measure usage of these channels compared to in-restaurant dining, identify the products most likely to be ordered and learn what consumers miss most about the in-restaurant experience.

Melissa, Wilson, principal at Technomic, will help decode the research, as well as lead a panel of three operators who will share their experiences and shed light on the strategies and tactics they’re employing to adapt to this new competitive landscape and maintain their connection with the consumer.

We all know that investing in the development of your employees is a great way to retain them and create management bench strength. At the same time, developing your people is one of the best ways to improve your guest experience. But oftentimes, people development programs rolled out by corporate training departments are not well adopted by the franchisee community. And with joint employer interpretations in constant flux, it is difficult to know how far you can push a corporate agenda onto franchisees. Find out the secrets to success in driving people development to franchisees from three highly-franchised restaurant chains that employ very different approaches to solve this dilemma. In this dynamic panel discussion, you’ll hear a variety of perspectives ranging from a hands-off value proposition-driven approach, to a contractual mandate approach. Learn best practices for selling the benefit of people development to your franchisee so they fully leverage the resources available to them and thrive with their employees.

Design is not just a verb – it is a way of thinking. In this session, Kellogg School of Management Professor and IDEO Business Designer David Schonthal will highlight some of the fundamentals of Design Thinking and discuss how they can be applied to everything from products and services to business models. We’ll explore how we can apply these principles across a variety of industries, in small companies and large enterprises alike. You don’t need a background in design or engineering to benefit from this session – you just need a bit of curiosity and a desire to view the world through a more human-centered lens.

In an insightful and candid conversation, Yelp Co-founder and CEO Jeremy Stoppelman and Matt Maloney, founder and CEO of Grubhub, will discuss the latest developments and trends in their respective sectors, and how their new partnership will benefit diners and restaurants alike. You'll hear directly from the founders of two market-leading platforms for restaurants and how they think about their role in the restaurant ecosystem.

Born into a football family and selected with the first overall pick in the 1998 draft, the legendary quarterback faced high expectations that raw talent alone couldn’t satisfy. The future Hall of Famer will reveal how he became a leader on the gridiron and in his 21 Papa John’s restaurants, striving to live by his credo: “The Most Valuable Player is the one who makes the most players valuable.” (If you’re not up on football trivia, Manning is the only five-time NFL MVP.) Being interviewed by Winsight’s Chris Keating, a notorious Giants fan, Manning will also likely settle once and for all the debate over who’s the better QB, him or his brother Eli.