9:30 am | General Session

Using Mobile Marketing to Defend Your Turf

Competition for customer dollars is steeper than ever as brands are not only going head to head with one another but also with grocery stores, gas stations and subscription meal services.

There’s no doubt that these nontraditional restaurant experiences are a threat, but luckily fast casuals have a weapon at their disposal, and it’s mobile marketing.

Whether it’s finding their nearest location in mobile search or seeing an offer shared by their friend, mobile influences 56% of all offline transactions.

Executives in this session will share how they’re using mobile marketing techniques to protect their piece of the fast casual turf.

Panelists:
• Chris Demery | Chief Technology Officer | Blaze Pizza
• Steve Felson | VP of Operations | Bonchon

9:30 am | General Session

Are You Protecting Your Frontline?

Nothing stands between customers and your frontline employees, so staff must be equipped with the proper tools and social skills to handle an ever-increasing demanding consumer not to mention the emotions often triggered by social distancing mandates.

This session will show you how to teach your employees how to handle customer demands and complaints without feeling abused in the process.

Panelists:
• Jeff Fenster | Founder & CEO | Everbowl
• Dennie Laney | VP of Training & Development | MOOYAH Burgers Fries and Shakes
• David McDougall | CEO | Your Pie Franchising, LLC

Moderator:
• Cherryh Cansler | VP of Editorial | Networld Media Group

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.

Panelists:
• Alex Canter | CEO | Ordermark
• Ross Franklin | Founder & CEO | Pure Green

Moderator:
• Ben Lawrence | Aziz Hashim Professor of Franchise Entrepreneurship | Georgia State University

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 when is it too much?

This session will explore the latest menu trends and when or if brands should implement them.

Panelists:
• Chef Dave Woolley | Director of Deliciousness | Buffalo Wild Wings

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

Mastering Multi-Unit Expansion

It obviously makes sense to grow your brand via franchise partners you already have, but how do you know which of your franchisees are up for the challenge?

This session will help you evaluate the skills and knowledge of existing partners to see which ones have what it takes to help you expand the brand.

But that’s only half the equation; you must also do your part. Our experts will also help you discover what your company needs in order to support multi-unit ownership.

Panelists:
• Rafik Farouk | Sr. Director New Franchise Development | Bloomin’​ Brands
• Mahesh Sadarangani | COO | Wingstop
• Jim Stevens | President | Golden Chick

Moderator:
• Chris Lybeer | Chief Strategy Officer | Revel Systems

How to Know When It’s Time for Your Franchise to Grow Up

Loyal customers love everything about their favorite brands from the food and atmosphere to the logo and tone of marketing materials, but how does that change as they enter different phases of their lives? And will they outgrow you if you don’t grow with them?

Branding and marketing experts will help you decide if your business is ready to move on to the next stage whether that means implementing a total rebrand, enhancing your social media presence or adding a bit of creativity to the menu.

Panelists:
• Steven Chan | Founder & CEO | Tin Drum Asian Kitchen
• Ellen Hartman | CEO | Hartman Public Relations – Crisis Management & Public Relations Expert
• Jackie Lobdell | VP of Franchise Development | Slim Chickens
• David McDougall | CEO | Your Pie Franchising, LLC

Solving Labor Woes

Managing labor is time-consuming and expensive but takes frustration to a new level when you add in the ongoing changes regarding employment rulings and laws.

From minimum wage to health care issues, this session will provide an update on labor laws facing the restaurant industry as well as offer best practices on hiring and managing workers.

Panelists:
• Drew French | Founder & President | Your Pie
• David Webber | Operating Partner | Taziki’s Mediterranean Cafe

Moderator:
• Scott Absher | Co-Founder & CEO | ShiftPixy

Keeping Your Franchisees Healthy and Happy

So you’ve found the perfect franchise partner, but now what? Hear from franchisees and franchisors who learned (sometimes, the hard way) how to successfully onboard and train franchisees to ensure solid partnerships. After all, nobody wants an unhappy franchisee.

Panelists:
• John Ramsay | VP of Franchise Sales | Noodles & Company
• Jim Thompson | VP of Operations | Chicken Salad Chick

Moderator:
• Stacey Kane | Restaurant Marketing Consultant