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Agenda
4 days. Endless opportunities.
7:30am – 11:00am

Registration & Information Desk

Location: Grand Canyon Ballroom Foyer
Presented By:
McLane Foodservice
NCR Corporation
PepsiCo Foodservice
7:30am – 9:00am

RLC Social Enterprise Partnership Desk

Location: Grand Canyon Ballroom Foyer
Presented By:
NCR Corporation
PepsiCo Foodservice
7:30am – 8:30am

Networking Breakfast

8:15am – 9:00am

Innovation Forums (choose 1 of 9)

Led by the brightest professionals in foodservice, RLC's innovation forums are packed with hot topics and powerful messages designed to spark new ideas. Connect with the industry's game changers and gain valuable takeaways from the latest and greatest in foodservice innovation. There's something for everyone!

Option 1:
Presented By:
Hormel Foods Corporation
Option 2: Drive Traffic: The Art and Science of Improving Guest Experience

Which is more important today to drive guest traffic: Creative thinking or Analytics? Each of us lean towards one direction but solving today’s traffic challenges requires the best of both the creative right brain and the data-driven left brain. Come and hear two industry pros: Brad Rukstales CEO, Cogensia and Robin Blanchette CEO, Norton-Creative share real examples of how both analytics and creative strategies are working to improve the guest experience. This will be a spirited, lively interaction and you will leave with specific steps your brand can take to improve your guest traffic.

Speakers:

President/CEO
Cogensia LLC

President/CEO
Norton Creative

Presented By:
Cogensia
Option 3:
Speakers:

Director, Workforce Development
National Restaurant Association

President and Chief Operating Officer
Orange Leaf Frozen Yogurt

Vice President of Operations
Creative Dining Services & Premiere Food Service

Director
Delaware North Culinary and Hospitality Council

Presented By:
ServSafe International
Option 4:
Presented By:
Whirley-DrinkWorks!
Option 5: Unlock The Secrets to Employee Pay and Benefits

Labor cost is a critical driver of business success. How can you tell if you are paying too much or too little? How can you learn about the latest offerings in employee benefits? This session will share restaurant compensation and benefits trends and reveal sources that you can use to know how your labor costs stack up!

Speakers:

Partner
AON

Survey Manager
AON

Vice President, Human Resources
cicis Pizza

Director of Human Resources
MAD Greens - Eat Better

Presented By:
Aon
Option 6:
Presented By:
Spendgo
Option 7:
Option 8:
Option 9:
9:15am – 11:00am

General Session

Grand Prize Drawing
Speakers:

Vice President, Industry Relations and Business Development
PepsiCo Foodservice

Presented By:
PepsiCo Foodservice
Power Panel: Emerging Leaders To Watch

Who is going to lead the top restaurant chains in the future? In its annual Power 20 list, Restaurant Business highlighted those future decision-makers—the emerging leaders well-poised to rise through the ranks of their operations and end up in the c-suite. In today's challenging labor market, these are not only the top examples of all-star employees, but the ones that need to be cultivated and inspired. They'll share what excites them, motivates them and keeps them sticking around plus much more. Their insights will provide a roadmap for finding and growing your company's leaders of tomorrow.

The New Restaurant Recession

The restaurant industry is facing dramatic changes in the coming years. The business is saturated in the U.S., with no room to generate additional sales without taking them from existing locations. It faces new competitors in ghost kitchens that promise new economic models that could undercut existing players. And it faces a dramatically changing consumer that has more choices and more information than ever. All of this is putting operators on their heels and changing the very nature of what it means to be a restaurant.

Jonathan Maze, the executive editor of Restaurant Business Magazine, is the author of The Bottom Line blog and its companion newsletter and is the host of the weekly restaurant finance podcast A Deeper Dive. He gives his overview on the future of the restaurant industry, and how operators can combat these changes. 

Speakers:

Executive Editor
Restaurant Business Magazine

100+Speakers
2kAttendees