Content Schedule

A week-by-week look at the 30+ webinars that make up RRS Community 

November 16 - 20, 2020


Talks from the Top: The Future of Occasion Dining

Moderator: Peter Romeo, Editor At Large, Restaurant Business  
Dave Deno, CEO, Bloomin' Brands

The ability to share a meal, one might argue, is the key to community, connecting and certainly the livelihood of many casual and fine dining operations.  Hear how decisions made during the COVID restrictions helped shaped the pacing for this year and the future from David Deno, CEO of Bloomin’ Brands - and its well-loved Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar.
Presented by: NCR Corporation 


Workshop: Using Science to Keep You Safer

Moderator: Joe Guszkowski, Senior Editor, Foodservice Group, Winsight LLC
Panelists: Doug Davis, Senior Director of Global Food Safety, Marriott International 
Dr. Ruth Petran, Senior Corporate Scientist, Food Safety and Public Health, Ecolab Inc.
Ed Snodgrass, RD&E Program Leader, Corporate Account Technical Service, Ecolab

It’s become clear that, as the pandemic continues, safety precautions demanded by governments, communities and patrons are central to keeping stores operational. The scientists, engineers and solutions providers at Ecolab are pleased to lend their collective expertise about the Novel coronavirus outbreak and public health to the RRS audience.  Please join our group of experts as they share guidance on keeping employees and customers safe, and offer practical industry insights to help combat coronavirus.

Presented by: Ecolab


November 23 - 27, 2020


Keynote Webinar: The Future Economic Landscape

Moderator: Peter Romeo, Editor-at-Large, Restaurant Business
Kevin Hassett, Senior Economic Advisor to the White House

One of the world's leading economists and former Chairman of the White House Council of Economic Advisers from 2017 to 2019, Dr. Kevin Hassett provides audiences with substantive, actionable insights on the future economic landscape. While serving in the White House, Hassett was a key force driving internal and external debate on virtually every economic topic, as well as serving as the top public spokesperson for the White House on economic policy and the state of economy. A renowned tax expert, prior to joining the White House, Hassett served as a senior economist at the Board of Governors of the Federal Reserve and worked on tax policy, fiscal policy, energy issues, and investing in the stock market as an economist at the American Enterprise Institute. RRS attendees can expect to be surprised and delighted, as Hassett is frequently heralded for his refreshing sense of humor, leaving audiences informed and engaged.
Presented by: NCR Corporation 



November 30 - December 4, 2020


Talks from the Top: New Insights from the World's Largest Restaurant Company

Moderator: Peter Romeo, Editor At Large, Restaurant Business  
David Gibbs, CEO, Yum! Brands

Few have viewed 2020 as David Gibbs has, stepping into the CEO position of Yum! Brands on the first of January. After a bold start with the acquisition in The Habit Burger Grill, Gibbs clearly telegraphed his vision for the industry powerhouse that already included Taco Bell, KFC and Pizza Hut. And then COVID-19 hit. In the midst of a tumultuous first year, Gibbs will share how Yum! and the brands have responded to the epidemic, what he’s learned and best practices that have been uncovered, how the customer experience has changed, his view of the future and how he leveraged insights and perspectives from his 30 years with Yum! Brands

Presented by: PepsiCo Foodservice


Workshop: Targeting the "Digital Diner"- How to Reach Consumers in a Distant World 

Moderator: Chris Keating, Group President, Restaurant Media & Events, Winsight
Panelists: Katie Stratton, Head of US Restaurants Sales, Facebook and Instagram

Restaurants have been forced to innovate and digitize faster than ever this year - but how do they sustain the customer engagement and loyalty to future-proof their business? Join Katie Stratton, Head of Industry, Restaurants at Facebook in conversation with Chris Keating, Head of Conferences, to hear about must-know consumer trends, the importance of fostering community and new ways to drive sales and loyalty. Attendees will leave with a set of actions to maximize off-premises dining and mobile ordering so they can preserve their business now and future-proof for what may lie ahead.

Presented by: Facebook


Workshop: Why Tech Infrastructure can be Your Brand’s Saving Grace

Moderator: Anna Tauzin, TRA 
Panelists: Scott Redler, Freddy's Frozen Custard ; Chris Mertens, VP of Sales, Samsung

Presented by: Samsung Electronics 


Workshop:  Creating Contactless Guest Experiences – Embrace Change to Win

Moderator: Coming Soon! 
Panelists: Coming Soon! 

From curbside pickup to dine-in experiences, restaurants are having to adapt how they operate.  Brands that embrace change will win.  Adopting contactless guest experiences is a key element to improving efficiency, reducing costs and meeting guest expectations for a safe experience. During this workshop, NCR experts and industry leaders will share best practices for transforming restaurant operations – inside and outside – to deliver the best contactless guest experience.

Presented by: NCR Corporation


Workshop: Frying Solutions 101

Presented by: IFFCO



December 7 - 11, 2020


Talks from the Top: The Leader in Delivery and Technology

Moderator: Jonathan Maze, Editor-in-Chief, Restaurant Business 
Ritch Allison, CEO, Domino's Pizza, Inc.
Presented by: The Coca-Cola Company

In a world ever more reliant on off-premise dining and the technology that drives it, Ritch Allison, CEO of the world’s largest pizza chain, is well versed in the “last mile.”  Domino’s continues to lead in ordering technology that gives customers many options in ordering – from anywhere, at any time, on any device – and manages to generate some 65% of sales via digital ordering channels. Learn how Domino’s continues to deliver amazing results and its vision for the future.

Presented by: The Coca-Cola Company 

Workshop: Impact on Regional and Emerging Chains

Moderator: Heather Lalley, Editor, Restaurant Business 
Panelists: Kathryn Fenner, Principal, Technomic,
Michael Crouse, President, US Foodservice / Away From Home, Kraft Heinz Company, Charlie Guzzetta, President, BurgerFi, Scott Taylor, President & COO, Walk-On's
Presented by: Kraft Heinz Foodservice

The pressures faced by smaller brands are ever present. In a crowded marketplace, it’s challenging enough to distinguish a brand, find a niche or neighborhood, and navigate growth. But after a pandemic, it’s starting anew, to recover and reclaim and move forward. Pick up valuable learnings from a panel of your peers.

Presented by: Kraft Heinz Foodservice


Workshop: Can Technology Save Foodservice? 

Presented by: ParTech 


December 14 - 18, 2020


Keynote Webinar: From the National Restaurant Association

Tom Bené, President & CEO, NRA, and CEO, NRAEF
Jonathan Maze, Editor- in – Chief, Restaurant Business

Tom Bené has been the Association and Foundation’s CEO for less than six months. In that short period of time, he has already demonstrated the value of his seasoned leadership and decades of industry experience, and he is well-positioned to continue to guide the industry into the post-pandemic landscape. Never before has the Association’s support of its constituency been so critical—advocating at the federal, state, and local levels on behalf of the restaurant industry. One of Tom’s initial priorities is to ensure that the industry as ONE—chains, independents, franchisees, the national and state restaurant associations, suppliers, and distributors—is aligned on the industry’s recovery.

Presented by: Unilever Food Solutions


Talks from the Top

Moderator: Heather Lalley, Editor, Restaurant Business 
Charlie Morrison, CEO, Wingstop 

Talks from the Top is an exclusive interview with a key restaurant industry executives by Restaurant Business Editors.

Presented by: Unilever Food Solutions


Workshop: Creating a Healthier Kitchen Culture Amidst Labor and Staffing Challenges with #FairKitchens

Moderator: Gefen Einav, Corporate Executive Chef, Unilever Food Solutions
Panelists: Coming Soon! 

Presented by: Unilever Food Solutions


Workshop:  Integrated Bakery Solutions A-Z

Presented by: IFFCO


Workshop: Coming Soon!

Presented by: PepsiCo Foodservice 


December 21 - 25, 2020


Keynote Webinar: The Trailblazers

Moderator: Jonathan Maze, Editor-in-Chief, Restaurant Business Magazine
Michael Lastoria, Co-founder, &pizza
Brett Schulman, CEO, CAVA and Zoës Kitchen
Robert Thompson, Founder & CEO,  Thompson Growth Group

In a devastating year, it’s difficult to think beyond today’s challenges and the misfortunes many companies have faced. But these entrepreneurs didn't built their brands without an abundance of vision, daring and fortitude.  So, what's next for these operators? Hear from several who've demonstrated the innovation and ingenuity required to survive, thrive and navigate the future.  

Presented by: NCR Corporation 

Workshop: Racial & Gender Diversity at the Board Level: A 21st Century Priority

Gerry Fernadez, MFHA

Workshop: Impact on Top 100 Chains

Moderator: Jonathan Maze, Editor-in-Chief, Restaurant Business Magazine
Scott Boatwright, CRO, Chipotle Mexican Grill
Charles Watson, CEO, Tropical Smoothie Cafe

Where to start? Is breakfast coming back? Will guests come inside? Can growth be fueled and sustained? Join Restaurant Business Editor-in-Chief, Jonathan Maze and our panel of restaurant executives as they navigate 2020 and its impact on chains nationwide.
Presented by: Proctor & Gamble


January 4 - 8, 2021


Keynote Webinar: Succeeding in the Global Restaurant Industry: A Discussion on Addressing Issues in the Age of COVID-19

This panel of senior restaurant industry executives will explore critical success factors and discuss how they’ve addressed key challenges in their businesses even as a pandemic has upended the global restaurant industry. Discussion will include topics such as managing the global supply chain, adapting for off-premise, managing the menu, and other key issues.

Moderator: Dave Henkes, Senior Principal, Technomic 

Presented by: IFFCO


Workshop: How Should You Adapt Your Menu to the New Normal?

Kathryn Fenner, Principal, Technomic

Protein shortage? Pricing gone “through the roof?” Service options limited?  How can you use menu development to address challenges while driving traffic and profits?  This session will answer those questions with original research and perspective from research firm Technomic Inc., as well as an operator panel.

Presented by: Nestlé Professional 

Workshop: State of the Global Foodservice Industry

Dave Henkes, Senior Principal, Technomic
Anne Mills, Senior Manager, Technomic

Coca-Cola is proud to present the State of the Global Foodservice Industry. Attendees will have an exclusive look at the latest and most trusted global market foodservice data, generated and presented by Technomic, the world’s leading foodservice research firm. During this session, Technomic’s David Henkes, Senior Principal, and Anne Mills, Senior Manager, will reveal authoritative industry sales data as well as the impact of the COVID-19 pandemic on the industry. The latest consumer research spanning the globe will also be shared. Learn the macro forces shaping food and beverage usage and how COVID-19 is impacting consumers’ foodservice behavior.

Presented by: The Coca-Cola Company 

Workshop: What Do Consumers Want?

Robert Byrne, Senior Manager, Consumer Insights
Rich Shank, VP, Research & Insights, Technomic

Short answer: Everything. But in a challenging time, consumers need to be protected – in their physical environment, in their families, in their wallets.  They also want convenience, variety, great service and terrific food.
Presented by: Henny Penny Corporation 



January 11 - 15, 2021


Keynote Webinar: State of the Foodservice Industry

Joe Pawlak, Managing Principal, Technomic
Patrick Noone, Executive Vice President, Business Development, Technomic

It’s been said so often, it hardly bears repeating, but the disruption, apprehension and unpredictability experienced by the restaurant industry in 2020 is unparalleled. To add true perspective, the experts at Technomic provide valuable, reliable and real-time information to steer your company’s growth in 2021 and beyond.

Talks From the Top: Restaurant Leader of the Year Reunion

Moderator: Peter Romeo, Editor-at-Large, Restaurant Business
Paul Brown, Co-founder and CEO, Inspire Brands
Greg Creed, former CEO, YUM! Brands
Greg Flynn, Founder, Chairman, and Chief Executive Officer, Flynn Restaurant Group and Flynn Properties 
Brian Niccol, Chairman and Chief Executive Officer, Chipotle Mexican Grill
Ron Shaich, Managing Partner, Act III Holdings, and Founder and former Chairman & CEO of Panera Bread

There’s a reason each of these amazing leaders - Brian Niccol, Greg Creed, Greg Flynn, Paul Brown, Ron Shaich,  - was selected by the editors of Restaurant Business magazine to be named the Restaurant Leader of the Year.  Enjoy this celebration of excellence as well as the chance to hear from the industry’s finest - together.
Presented by: PepsiCo Foodservice

Workshop: How Has the Workforce Changed?

Moderator: Juan Martinez,  PhD, PE, FCSI, Principal, Profitality®

And how will you attract, train, maintain and advance your team members?  What will they expect from you?  Security, safety, compensation, appreciation.

Workshop: Race and Anti-Racism: How to Have the Conversation

Gerry Fernadez, MFHA