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How Culture Drives Brand Experience

The pandemic has changed all aspects of the restaurant industry for good. From the way people work to the way consumers want to use restaurants and beyond, there’s really no going back to what was once considered normal. As a result, operators and their supply chain partners need to take a fresh look at what leadership, biz culture look and feel like to deal with decision making as the foodservice industry marches onward and deals with new and more complex issues. For example, despite the more widespread adoption of artificial intelligence in the industry, people will never be more important to an organization’s success. Owners AND workers are BOTH essential, which is something the labor market had been telling us prior to the pandemic. Moving forward it’s not just what companies will do but how they do it that will count as Rudy Miick will explain.
Speaker: Rudy Miick, CMC, FCSI, MA, Founder, The Miick Companies, LLC

Empowering Change to Drive Strategic Growth

While segments of the foodservice industry were still managing in crisis mode during the early months of the year, the summer months forced many to manage a demand surge. That presented a new set of challenges: supply chain disruptions, material shortages, intense inflation and an ongoing labor shortages. Leaders in this environment must prepare their teams to adapt to an ever-changing set of challenges. Steve explains his change management strategies that helped him face these challenges head on and gain the buy-in from his workforce.
Speaker: Steve Maahs, President and COO, Alto-Shaam

Form and Function Fuel Growth

Several years ago, Tom & Chee went from rags to apparent riches when the chain received an investment from one of the investors on the hit television show “Shark Tank.” But the concept never achieved its potential, due to inability to provide a compelling consumer value proposition and having a high cost of development. Enter GSR Brands, which bought the chain and set out to revitalize Tom & Chee’s by changing the form and function of the concept. In doing so, GSR made sure to optimize both customer’s experience as well as the team member’s journey to deliver optimum hospitality while streamlining development costs. The new concept aims to develop appropriate unit economics for the existing business, while ensuring an upside in sales capacity. Roger David, CEO of Tom & Chee, and Juan Martinez, principal and co-founder of Profitality Labor Guru, will take you through this evolutionary journey.
Roger David, President & CEO, GSR Brands, Gold Star, Tom & Chee
Juan Martinez, Principal & Co-Founder, Profitality Labor Guru