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
In a challenging environment, operators need all the help they can get. Whether you’re a small “mom and pop” or a thousand-unit enterprise brand, having the infrastructure to support a flexible tech stack can improve efficiencies and unlock revenue streams quickly that can change the trajectory of your restaurant in a time where you need it most.
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
Moderator: Richard Pattinson, General Manager for Global Key Accounts, IFFCO Out-of-Home
Have you got the right frying oil for your business?
Look no further! Here's a quick guide to enable your business to make the right decisions.
Introducing 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
LIVE session on Tuesday, December 15th, 9:30am MT
Moderator: Gefen Einav, Corporate Executive Chef, Unilever Food Solutions
Panelists: Matt Johnston Director of Menu & Product Experience at Pita Pit Canada; Dr. Seema Sarin Medical Director, Lifestyle Medicine at EHE Health; Chef Oron Franco Director of Culinary Operations at Westville Restaurant Group
Our industry thrives only when the people who work here thrive. Our panel will discuss why creating a healthier culture for foodservice employees is more important than ever and share expert advice and resources on how to address it. We will focus on three of the top concerns for the industry: (1) Staffing, which is anticipated to be a top challenge in the short and long term with restaurant recovery, (2) Mental illness, which our industry had suffered at some of the highest rates even prior to this pandemic and (3) Career Progression as many younger demographics have been left to wonder what long term opportunities exist for them and ultimately leave foodservice, depriving many operators of great talent.
Presented by: Unilever Food Solutions
Workshop: The Bakery Value Chain
Richard Pattinson, General Manager for Global Key Accounts, IFFCO Out-of-Home
Bakery is not just an impulse purchase, but managed well it can be a cornerstone to your menu bringing consumer back time after time. In this innovation forum session, we discuss how (at IFFCO Out of Home) we use the balancing act between integration and innovation to meet all our customer's baking needs.
From specialty to flour and confectionery mixes to creams and fully frozen bakery products, we have the solutions for you.
Presented by: IFFCO
December 21 - 25, 2020
Keynote Webinar: The Trailblazers
Moderator: Jonathan Maze, Editor-in-Chief, Restaurant Business Magazine
Panelists:
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
Moderator: Gerry Fernandez, President of MFHA, the Multicultural Foodservice & Hospitality Alliance
Panelists: John Miller, Chief Executive Officer, Denny’s
In 2014 there were six African American CEO’s of publicly held restaurant companies. Today they are zero. Companies that once had solid diversity representation at the officer level, have lost that advantage due to poor succession planning. Board rooms need more diversity and not just limited to white women. Black, Latinos, and Asians are 44% of the foodservice workforce yet only 1.7% of executives. Board diversity is even lower.
Gerry Fernandez, President of MFHA, the Multicultural Foodservice & Hospitality Alliance will interview Mr. John Miller, Chief Executive Officer, Denny’s and James White, former Chairman and Chief Executive Officer, Jamba Juice discuss why diversity needs to be a priority, how companies will benefit, and how to get started.
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
John Dillon, Chief Brand Officer, Executive Vice President, Denny's
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: P&G Professional
January 4 - 8, 2021
Keynote Webinar: Succeeding in the Global Restaurant Industry: A Discussion on Addressing Issues in the Age of COVID-19
Moderator: Dave Henkes, Senior Principal, Technomic
Panelist: Jim Holthouser, CEO, Focus Brands
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.
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.
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
Panelists:
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
You won’t want to miss what Brian Niccol, Greg Creed, Greg Flynn, Ron Shaich have to say in a first time reunion of past Restaurant Leader of the Year recipients, selected by the editors of Restaurant Business. With an introduction by Anne Fink, Global Foodservice President of PepsiCo, these leaders share thoughts on industry challenges and what is to come with editor Peter Romeo.
Presented by: PepsiCo Foodservice
Workshop: How Has the Workforce Changed?
Moderator: Juan Martinez, PhD, PE, FCSI, Principal, Profitality®
Panelists: Michelle Morgan, Zaxby's Franchising LLC ; Jason Cochran, Vice President of Operations Services for Chipotle Mexican Grill
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
Moderator: Gerry Fernandez, President, Multicultural Foodservice & Hospitality Alliance
Panelists: Zeta Smith, CEO, Seniors North America, Sodexo
Workshop: Pathways to Black Franchise Ownership: A Social Equity Approach to Wealth Creation
Moderator: Gerry Fernandez, President, Multicultural Foodservice & Hospitality Alliance
Panelists: Wanda Williams, Head Yum Global Franchising and Hugh Roth, Chief Customer Officer, PepsiCo Foodservice
Corporations, foundations, and governments are looking for ways to address inequity in Black communities, amplified by the pandemic and social unrest. In response to the need, PepsiCo announced a Racial Equality initiative that includes sponsorship of a Black franchising program in foodservice. The Pathways Initiative is focused on creating successful and sustainable Black-owned businesses through franchising. In collaboration with MFHA, 4thMVMT, a social equity organization that develops people through its proprietary training model, MFHA will recruit Black entrepreneurs and provide tailored training and mentorship. Gerry Fernandez, President of MFHA, speaks to Wanda Williams of YUM! Brands and Hugh Roth of PepsiCo about the need for and benefits of this breakthrough program.
Presented by: PepsiCo Foodservice
Workshop: Extinction Events: Innovate To Survive
Ryan Volberg, SVP & GM, PAR Restaurant Solutions Group
The restaurant industry will never be the same. Who will emerge thriving and who will become extinct? You must adapt to stay in the competition and innovate to beat the competition. To truly innovate, restaurants have had to step outside of their comfort zone. Your restaurant’s solutions should allow you to innovate and deepen the relationship between your brand and your guests. PAR is not only helping to redefine the guest experience, but we are also changing the way operators view their technology. Our restaurant partners know and serve their guests better than anyone else.
FOOD. PEOPLE. NOTHING IN BETWEEN.™ It’s that simple.
Presented by: Partech, Inc.