Brooks Kirchheimer, Wayne A. Schick, Josh Zadikoff
Over the past three years the restaurant industry has changed in ways that were once considered unimaginable. How will operators adapt designs and equipment selections to do more with less labor? How will changes in consumer preferences, work habits and more impact where operators look to open their restaurants? How will operators use technology to efficiently meet the needs of both on- and off-premises customers? This panel of operators spanning a variety of segments and geographies will address these issues and more during this presentation.