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Appealing to Shifts in Consumer Behavior: Rethinking Your Physical Layout

Before the pandemic broke out, restaurant delivery was projected to grow at more than three times the rate of on-premise sales by 2023. Also, the online food delivery market was predicted to grow from $35 billion in 2020 to $365 billion by 2030. Those numbers are sure to be even larger now that restaurants have been forced to embrace contactless and digital orders to serve customers during COVID-19.

This aggressive shift in consumer behavior has already made several brands rethink their physical store layout. Others are still trying to catch their breath and are left wondering if the need for a large seating capacity will continue to shrink. We will take a look at how kitchen and seating layouts are drastically changing to accommodate off-premise.


Randal Black | General Manager | The Greene Turtle Sports Bar & Grille

Randal Black has been in the hospitality industry for over 11 years. For the past seven years, Randal has been with The Greene Turtle in various roles. He currently operates a training store and is responsible for training new managers along with testing new innovative initiatives and menu concepts. He assists with the rollouts and planning that goes into easy and seamless execution at the store level. Randal enjoys engaging with his team and learning through the day-to-day operations and finding the most efficient way to operate. He is passionate about the future of the industry and providing a world class experience for every guest and team member.

Alex Canter | CEO | Ordermark

Alex Canter is a restaurant industry innovator, in-demand speaker, and passionate advocate for restaurant operators and workers. He was raised in the kitchen of the world-famous Canter’s Deli in Los Angeles, where he and his team invented Ordermark. A fourth-generation restaurateur, the restaurant business has been in Alex’s blood for over 85 years. In addition to being the visionary and leader of Ordermark, Alex is active with the Techstars network and enjoys mentoring other restaurant technology entrepreneurs. A 2019 recipient of the Forbes 30 Under 30, Alex has previously led several technology ventures.

Ross Franklin | Founder & CEO | Pure Green

Ross Franklin, is the Founder & CEO of Pure Green Franchise, one of the fastest growing juice bar franchises. Ross is ranked as one of the top five wellness entrepreneurs by Thrive Global and has two decades of experience building top tier brands within the health and wellness industry. He is a sought after keynote speaker and presenter.


Ben Lawrence | Aziz Hashim endowed Professor in Franchise Entrepreneurship | Georgia State University

Dr. Ben Lawrence is the Aziz Hashim endowed Professor in Franchise Entrepreneurship at Georgia State University. Ben’s broad domains of interest include franchise relationships, consumer coproduction, and service innovation. He has published research articles in leading business journals including Production and Operations Management, International Journal of Research in Marketing, Journal of Advertising, Journal of Operations Management, Journal of Retailing, Industrial Marketing Management, Service Science and Journal of Business Ethics. Prior to joining GSU, he was on the faculty of Cornell University. He holds a B.S. from Cornell Univeristy, a MBA from Texas A&M University and a PhD from Boston University.

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