Consumers’ appetites for restaurant-quality food remain unsatiated, which is a good thing for the industry. That said, today’s consumer is more time-starved and increasingly financially starved than ever before. These challenges are not likely to subside any time soon. One key to helping overcome these challenges is by meeting customers where they are and providing a restaurant-like experience in terms of food quality andservice. Renowned Chicago restaurateur Bill Stavrou will outline his vision for doing that and more in this presentation.

Bill Stavrou, Founder & CEO, FoodHaul

Bill Stavrou is a hospitality entrepreneur with more than 30 years of experience building and operating restaurant and foodservice businesses across the Midwest. He is the owner of Valley Lodge Tavern, a long standing, high volume neighborhood restaurant with two Chicagoland locations. As CEO of FoodHaul, Bill leads company strategy, chef partnerships, retail and platform relationships, and operations, with a focus on scalable execution and culinary integrity.