In 2021, we expanded the FED experience to a digital Lunch & Learn series.
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.
Leaders in this environment must prepare their teams to adapt to an ever-changing set of challenges. Discover change management strategies that help face these challenges head on and gain the buy-in from your workforce.
Tom & Chee - a QSR-chain based in Cincinnati, OH - is famous for its melts, soups, salads and grilled cheese donuts. Its 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.
Despite the market turbulence brought forth by the pandemic, restaurants need to continue to keep one eye trained on the horizon as they plot their course for future growth. David Bloom will address how Wingzone approached new challenges as the chain prepares to fly into the future.
Leaders in this environment must prepare their teams to adapt to an ever-changing set of challenges. Discover change management strategies that help face these challenges head on and gain the buy-in from your workforce.
Restaurant operators have learned to adapt quickly and creatively to extraordinary circumstances that have upended the industry as we know it. The question now is, where do we go from here? How do restaurant designers incorporate the lessons of the past year and take them to the next level? //3877 co-founder David Tracz takes a look at emerging concepts and trends shaping the future of the restaurant design industry.
The key to successfully balancing the change in commercial kitchen design is understanding the name of the game is still efficiency. Landmark Kitchen Design’s Antonio Rico will discuss the delicate balance between evolution and efficiency in today’s rapidly changing foodservice world.
Labor. When you can find it, it's expensive and lacks the skills required to operate today's high demand and busy throughput kitchen. Enter automation. While examples of automation have been in our industry for some time now, the past 18 months have led to accelerated advancements in the quest to enhance profitability through the deployment of targeted technologies.
Restauranteur Meghan Lee will discuss six lessons learned, among them how to retaining great staff and mentor them for success while helping them achieve work-life balance; navigate being a female restaurant owner in a male-dominated industry; challenge standard business practices and daring to be different; how to trust your instincts and stay true to yourself, continually innovate – even after achieving success and more!