March 20-22, 2023 | Coral Gables, FL — Early Bird registration ends Dec. 16. Register Now

BREAKOUT SESSION / WEDNESDAY / AUGUST 11, 2021 / 1:15 PM

Cannabis-Infused Cauliflower Crust With Vegan Cheese: Wait, Is That a Thing?

If you haven’t heard of Cannabis-Infused Cauliflower Crust with Vegan Cheese, don’t worry, it’s not a new menu trend. We made it up, but would you be surprised if it were all the rage? Customers’ obsession with trying the newest craze [think CBD] before everyone else is forcing chefs to add dramatic flares to the menu, but how can you test your cost margins, recipe costs and manage inventory of these newly-implemented items?

This session will explore the latest menu trends, when or if brands should implement them and proven techniques for discovering cost and profit margins along with inventory control.

PANELISTS

Mindy Armstrong | Director of Menu Strategy & Product Innovation | Buffalo Wild Wings

Mindy Armstrong finds excitement in discovery and has spent her career helping marketers and culinary teams do just that–discover what’s next for their business. By digging into marketplace trends, studying consumer data, hunting down the next gotta-try-it flavor, and uncovering the “so what,” Mindy is all about spirited and focused collaboration, asking “what if,” and inspiring her team toward action. In her current role, Mindy leads the menu strategy and product innovation efforts at Buffalo Wild Wings.

Alice Crowder | CMO | Krystal

Alice Crowder is the Chief Marketing Officer for Krystal Restaurants, LLC, the oldest quick service restaurant chain in the South. Alice previously served as the brand’s Vice President of Marketing from 2014 to 2018 before leaving to head menu strategy and innovation at industry leader Tropical Smoothie Cafe. She is returning to drive relevance and preference for Krystal and its famous square burgers under the brand’s new ownership group and along with a completely new management team led by industry veteran, Tom Stager.

Jeff Fenster | Founder & CEO | Everbowl

Since earning his J.D. from Thomas Jefferson School of Law, Jeff has proven himself as an entrepreneurial innovator. As a serial entrepreneur, Jeff’s been recognized nationally for his business creations ranging from a quick-serve restaurant chain, payroll & HR company, digital marketing agency, and construction company, among others. In addition, Jeff is a Forbes Professor at their school of Business and Technology, named a top 100 Entrepreneur in America under the age of 35 in 2013 by Empact, named a Top 40 Executive under 40 by the Business Journal in 2019, and was recently a finalist for CEO of the year.

Chef Dave Woolley | Director of Deliciousness | Buffalo Wild Wings

Cooking at four- and five-star restaurants, Chef Dave Woolley has always wanted to further explore the culinary world through flavor & inspiration while either apprenticing at fine dining restaurants in Walt Disney World, perfecting cowboy cuisine at his family-owned Antero Grill restaurant, being mentored by culinary historian Sam Arnold at The Fort, or inspiring culinary research and development at Red Robin Gourmet Burgers. In 2013, he formed CD Culinary Approach, a consulting company that helps inspire food service and retail brands through passionate innovation, ideation and initiation. He took this learning experience and brought it to his current role at Buffalo Wild Wings as Director of Culinary Innovation AKA “Director of Deliciousness”.

MODERATOR

Brett Berger | Director of Sales | SynergySuite

Brett Berger is the head of sales at SynergySuite, where he leads customer acquisition and partnerships. Brett has more than 15 years of experience in sales, sales development, banking, and technology, and brings a collaborative perspective to his work. Brett is passionate about driving revenue and profitability for restaurants, and focuses on restaurant needs to understand ways that technology can best help clients meet their goals.

session sponsor