WEDNESDAY / MARCH 30, 2016 / 12:00 PM

Kitchen Design and Technology: 5 ways to improve foodservice operations

Rick Caron, SVP of Innovation at Manitowoc Foodservice, will discuss how a successful foodservice operation must incorporate three elements: food, people and equipment. He’ll explain how asking the right questions allows operators to visualize an improved system, select the right elements and then bring it all together. Lastly, Caron will share the Top 5 ways for restaurants to improve operations that his team uncovered while working with some of the world’s leading operators.


Rick Caron | Senior Vice President of Innovation | Manitowoc

Rick previously was the chief technology officer at Manitowoc, and at Enodis before it was acquired by Manitowoc in 2008. Among Rick’s many career accomplishments has been the development of Manitowoc’s renowned Education and Technology Center in Tampa, Florida. The “ETC” regularly hosts ideation and innovation sessions for leading operators such McDonald’s, Chik-Fil-A and Brinkers. Rick had previously served as CEO of the Moseley Corporation, president & CEO of TurboChef, and managing director at Arthur D. Little, a global consulting firm based in Cambridge, Massachusetts. Rick holds an MS and BS in Chemical Engineering from MIT, and a variety of patents for foodservice equipment.

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