FED Lunch & Learn Series 2021

Energizing a Concept by Design

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. Doing so will require embracing what made the concepts successful in the past while evolving through the use of technology, updated menus and enhanced restaurant design. This will allow restaurants to achieve operate efficiently while energizing the concept in the eyes of the guest. David Bloom will address how Wingzone approached these issues and more as the chain prepares to fly into the future.

David Bloom, Chief Development & Operating Officer, Capriotti’s & Wing Zone

DavidBloom webDavid Bloom’s early career in the restaurant and hotel industries included working with and for some of the most iconic brands and leaders in their respective industries where he learned how to strategically accelerate sustainable brand expansion. Having grown up in the restaurant industry in and around New York City, Bloom’s entrepreneurial career began as a large multi-unit franchisee and serving as the SVP of Brand Expansion for Quiznos, growing it from a small regional brand of 18 restaurants to opening over 5,000 locations in 28 countries. Following a subsequent series of similar senior roles with various other franchise brands, today, Bloom is responsible for all aspects of franchise development and operations for Capriotti’s Sandwich Shops and scaling recently acquired fast-casual concept Wing Zone to new heights.