Due to the pandemic, we expanded the FED experience to a Lunch & Learn series in 2020. We kept the TED-style-talks format that worked so well with the in-person Summit. Below you'll find these quick, concise, on-trend thought leadership discussions.

Sandra Duff, SVP, Strategy Activation & Operations, Jackman Reinvents

Get actionable insights on how to redefine your customer experience, and win with your guests.

Steve Maahs, President & COO, Alto-Shaam

This presentation will provide key considerations to effectively adapt and evolve while continuing to deliver on your brand promise and long term goals.

Patrick Conlin, President, Wayback Burgers

This presentation will provide key considerations to effectively adapt and evolve while continuing to deliver on your brand promise and long term goals.

Dick Eisenbarth, FCSI, President Emeritus, Cini-Little International, Inc.

While the safety of customers and staff remains of the utmost importance, it does not have to come at the expense of hospitality.

Timothy FitzGerald, CEO, The Middleby Corporation

Given the rapidly changing landscape we will see a complete transformation over the next 5-10 years. How does a major manufacturer view this change?

Rafi Taherian, Associate Vice President, Yale Hospitality

The proper flow supports simple, yet authentic menus and allows consumers to explore different cuisines without compromising safety, flow and efficiency.

Scout Driscoll and Amanda Wurzbach

With more and more meals consumed off premises, learn how operators can take back some control of their branding through graphics, design and much more.

Jim Lund, CEC, Director, Design & Consultant Resources

All foodservice companies will need to be aware of and adjust to 5 unique disruptors: Design, Distribution, Delivery, Digitalization, and Dark Kitchens.

Peter Cancro, CEO, Jersey Mike's Subs

Learn how investing in store design, people and the communities the company serves work together as key ingredients that fuel one restaurant chain’s growth.

David Portalatin, VP, Food Industry Advisor, The NPD Group, Inc.

Top foodservice research firm The NPD Group, Inc. representative David Portalatin details real-world data from the restaurant industry and how consumers will use restaurants in the future.

B. Hudson Riehle, SVP, Research & Knowledge Group, National Restaurant Association

The SVP, Research & Knowledge Group from the National Restaurant Association walks through the latest stats from the restaurant industry and how the operating environment will look in 2021 and beyond.