TUESDAY / MARCH 29, 2016 / 2:30 PM

Should My Franchise Cater?

Off-premise sales seems like the easiest way to increase profits, but franchisors and their franchisees must be ready to invest the time, money and strategies it takes to be successful. Our panel of experts will discuss not only best practices but how to know when catering makes sense for your brand.


Scott Goodrich | COO | Uncle Maddio’s

Scott Goodrich is VP Operations at Uncle Maddio’s Pizza and is responsible for its operations, franchise support, training and new store development. Uncle Maddio’s has 40 restaurants in 14 states and has 300 units in development. Scott spent 10 years in operations at United and was recruited by the Murrell Family, founders of Five Guys Burgers in Fries, in March of 2005. During his career at Five Guys, Scott developed operational procedures and policies that sustained the massive growth of the Five Guys franchise system over an 8 year career.

Paul Hicks | SVP, Ops. Services & New Concept Dev. | Corner Bakery Cafe

Paul joined Corner Bakery Cafe in 1998 serving in various operations roles in Dallas-Fort Worth and Southern California prior to becoming director of catering operations in 2006. He was named VP of operations services in 2008, and was promoted to VP of training & operations services in 2010, then to SVP of operation services & new concept development in 2015. With over 20 years of industry experience, including various multi-unit roles in the QSR & fast casual segments, Paul oversees the brand’s catering program including the development and support of catering systems and processes. He and his team are also responsible for all training and development programs as well as the support and implementation of all operational brand initiatives.

Jessica James | Principal | Clean Plate Consulting

Jessica James has spent the last ten years working as an executive chef for Kansas City based Applebee’s, creating menu items and serving more than one million people each day. Today, Jessica is principal of Clean Plate Consulting; a firm specializing in helping restaurant chains connect with families and kids by providing product development, recipe development and culinary support for kids’ menus. Her style of innovation is fresh, approachable and rooted in her Midwest upbringing. Jessica understands the challenges working families face and tailors her product development to be fun, balanced, indulgent and memorable


Travis Wagoner | Editor | and

Travis Wagoner is editor of and He spent nearly 18 years in education as an alumni relations and communications director, coordinating numerous annual events and writing, editing and producing a quarterly, 72-plus-page magazine. Travis also was a ghostwriter for an insurance firm, writing about the Affordable Care Act. He holds a BA degree in communications/public relations from Xavier University.