March 11-13 | Louisville, KY — Early Bird registration ends Feb. 8. Sign up today!
AGENDA
MONDAY / MARCH 11, 2019
3:00 pm | Registration opens
4:00 pm | Opening Keynote Session
Strategic Brand Building through Entertainment
Canadian entrepreneur Ryan Smolkin’s master goal for his franchise is GLOBAL DOMINATION! As the mastermind behind Smoke’s Poutinerie, Smolkin has always viewed the QSR as an Entertainment brand first, and restaurant second. Ryan will walk guests through a day in the life of Smoke’s Poutinerie and what it takes to build a global brand. He’ll also talk about the journey into franchising as well as the challenges faced and outcomes.
SPEAKER
• Ryan Smolkin | Founder & CEO | Smoke’s Poutinerie
- Sponsored by Welbilt
5:00 pm | Community Give-Back Party
Join us for a Community Give-Back Party, where for one hour we will bag apples and make peanut-butter-and-jelly sandwiches for the Louisville community. Last year our efforts benefited 2,400 families! Our community partner is Dare to Care Food Bank.
6:00 – 8:00 pm | Opening Reception
Join us at the start of the Summit for a chance to network with attendees, speakers and sponsors over cocktails and hors d’oeuvres.
- Sponsored by Polar King
TUESDAY / MARCH 12, 2019
7:00 am | Registration & Breakfast
8:00 am | Opening Remarks
• Cherryh Cansler | Director of Editorial | Networld Media Group
8:15 am | General Session
Three:15
In this session, you will hear three 15-minute, thought-provoking talks that will leave you challenged and inspired.
PRESENTERS
The Flattening of the Restaurant Landscape and the Rise of Conscious Eating
• Susie Fogelson | Founder | F&Co.
What Danny Meyer Never Told You About the Restaurant Business
• Frank Klein | Founder & CEO | Asian Box
What in the World is Blockchain and Why Does It Matter to My Restaurant
• Ray Wiley | CEO | Hot Head Burritos & Rapid Fired Pizza
MODERATOR
Drive-Thru of the Future
• Tracey Fullington | National Account Manager | Essity North America
- Sponsored by Tork
9:00 am | Refreshment Break
9:30 am | Breakout Session
Solving the Digital Marketing ROI Problem
Trends in online consumer behavior and digital technologies are finally allowing franchisees to see a return on local digital advertising. The internet now represents a game-changing opportunity for you to more efficiently acquire new customers, turn existing customers into brand loyalists and re-engage customers in highly personalized ways.
This session will teach attendees how to ensure that your entire digital presence works in harmony to help drive incremental revenue, gain insights in to what really works to create that revenue, and to leverage customer data in order to personalize marketing campaigns.
PANELISTS:
• Hassy Braggs | Director of Marketing | Your Pie
• Jodie Conrad | VP of Marketing | Fazoli’s
• David Ponce | CMO | Wings Etc.
MODERATOR:
• Bradley Voreis | VP of Strategic Marketing | Scorpion
- Sponsored by Scorpion
9:30 am | Breakout Session
The Delivery Conundrum: Keep It In-house or Take It Outside?
Incorporating delivery into your service mix is one of the hottest trends now in the restaurant space, but with so many third-party vendors and strategies to choose from, how can you be sure you have the best one?
We’ll hear from experts who will describe how they vetted various services and determined which delivery model was right for their brand.
PANELISTS:
• Alonso Castañeda | VP of Brand Development & Strategy | Four Foods Group
• Patrick Conlin | Senior Vice President | Jake’s Franchising, LLC / Wayback Burgers
• Matt Friedman | Co-Founder & CEO | Wing Zone
MODERATOR:
• Scott Absher | Co-Founder & CEO | Shiftpixy
- Sponsored by ShiftPixy
10:30 am | Refreshment Break
11:00 am | Breakout Session
Democratizing Dining: How the Changing Restaurant Landscape Opens Doors and Cuts Costs
Industry veterans and food entrepreneurs alike continue to navigate a costly restaurant landscape, often significantly investing in real estate, equipment, delivery operations and more. With a little creative planning, however, many innovative brands are cutting costs and streamlining operations in unexpected ways.
This panel will explore those strategies, which often include shared kitchen space, pop-up locations and centralized delivery hubs.
PANELISTS:
• Alex Canter | Owner | Canter’s Deli
• Kyle Gordon | Owner | Dillas Quesadillas
• Kyle Noonan | Owner & Founder | Mutts Canine Cantina
• Sebastiaan Van De Rijt | Owner | Bamboo Asia
- Sponsored by Kitchen United
11:00 am | Breakout Session
From AI to VR: When are Tech Upgrades Worth the Upfront Cost?
It’s an exciting time to be in the restaurant business. From back-of-house robots to customer-facing apps that enable virtual experiences, restaurateurs seem to have endless options when it comes to upgrading their technological offerings. But when is it worth the cost?
Our panelists will discuss the pros and cons of their own deployments and talk about emerging technologies that they expect to see in both the near and distant future.
PANELISTS:
• Jacob Brewer | Sr. Director, Restaurant Excellence | CKE Restaurants Holdings
• Cesar Elizondo | Controller | StarCorp, owns over 140 Carl Jr’s & Hardee’s locations
• Dan Simpson | CEO | Taziki’s Mediterranean Cafe
MODERATOR:
• Dave Brewer | COO | Middleby Corp.
- Sponsored by Middleby Corporation
12:00 pm | Lunch
12:30 pm | Lunch & Learn
Automation and Robotics: The Past, Present, and Future of Your Kitchen
PRESENTER:
• Don Hawkins, Jr. | Group VP, Emerging Chains, Government & Retail | Middleby Corporation
- Sponsored by Middleby Corporation
PRESENTER
Don Hawkins, Jr.
Group VP, Emerging Chains, Government & Retail
Middleby Corporation
1:15 pm | Breakout Session
Behind the Digital Scenes: Learn How to Enhance the Customer Experience Via Mobile Technologies
Find out how restaurant brands globally are using digital engagement to increase customer loyalty and drive digital and drive customers to purchase. This session will reveal some success stories from a variety of brands that focused on the power of AI and personalization to drive emotional engagement at scale.
PANELISTS:
• Desereé Lopez | Sr. Digital Marketing Manager | la Madeleine
• Leslie Walters | Director of Marketing & Design | BAB Systems
MODERATOR:
• Craig Herbison | Chief Executive | Plexure
- Sponsored by Plexure
1:15 pm | Breakout Session
Taking Big Data to the Next Level: How to Collect and Organize Across Multiple Locations
We’ve all heard the selling points of big data. It helps restaurants leverage customer data to offer targeted ads and campaigns and can also aid in better operational decisions. The key word, however, is “understanding.”
This session will break down big data and teach you how to make it work for you.
PANELISTS:
• Jim Balis | Managing Director, Strategic Operations Group | CapitalSpring
• Liz Bazner | Digital Manager | A&W Restaurants
- Sponsored by Wavicle Data Solutions
2:15 pm | Refreshment Break
2:30 pm | Breakout Session
How to Stop Sweating Labor Issues
Worker shortages, minimum wage increases, the #MeToo movement and the gig economy are just a few of the minefields employers must tiptoe through these days.
This session will show you how to protect your restaurant brand — and at the same time, will introduce strategies for cutting labor costs while keeping your valued employees happy.
PANELISTS:
• Landon Eckles | CEO | Clean Juice
• Scott Goodrich | COO | Stacked Pickle
• Christine Specht | President & CEO | Cousins Subs
MODERATOR:
• Scott Absher | Co-Founder & CEO | Shiftpixy
- Sponsored by ShiftPixy
2:30 pm | Breakout Session
DIY: Helping Your Customers Conquer Self-Service
Customers want to take their ordering experience into their own hands, but with so many different technologies in use, navigating the self-ordering process can be frustrating and even overwhelming.
Self-order kiosks can be tablets, free-standing units or countertop devices. Adding to the confusion, some accept cash, while others don’t. Operators then must decide what type of content should be displayed and how to integrate kiosks with mobile ordering. And then there are the mobile-only concepts.
This session will discuss the pros and cons of self-ordering options and the steps you can take to help your customers understand and master the process.
PANELISTS:
• Derin Alemli | Founder & CEO | Square Roots Kitchen
• Randy Gier | CEO | NRG Restaurant Group
• Akash Kapoor | Founder & CEO | Curry Up Now
MODERATOR:
• Healey Cypher | CEO | ZIVELO
- Sponsored by ZIVELO
3:30 pm | Refreshment Break
4:00 pm | Breakout Session
Protecting Your Brand in the Wild, Wild East of the Franchising World
If franchising outside the comfort zone of your city or state can be nerve-wracking, taking on a whole other country and its unfamiliar culture can seem practically impossible.
This session will teach you how to vet potential out-of-country franchisees, how to identify and avoid potential pitfalls, how to negotiate a fair contract, and how to pursue legal protection for your brand in even the most “franchise-lawless” markets.
PANELISTS:
• Andrew Gruel | Founder & CEO | Slapfish
• Jim Perkins, VP of International Development | Dickey’s Barbecue Pit
MODERATOR:
• Pedro Ramos | VP of Sales | Agilence
- Sponsored by Agilence
4:00 pm | Breakout Session
Ask a Chef
If you want to know what’s on the cusp of menu and foodservice trends, the people to ask are the adventurous and inspired restaurant chefs who are cooking and creating new and exciting dishes every day.
This session will bring together talented fast casual chefs and news-making chefs outside the segment to discuss what’s coming next on the restaurant scene.
PANELISTS:
• Sarah Chaffin | Executive Chef | The Pie Hole
• Ciarán Duffy | Corporate Executive Chef | Moe’s Southwest Grill
• Jason Moore | Corporate Executive Chef | Schlotzsky’s
- Sponsored by SOCi
6:30 – 9:30 pm | Dinner Party
Kentucky Derby Museum
Experience the ‘Fastest Two Minutes in sports’ at the Kentucky Derby Museum—Where Every Day is Derby Day!
After a full day of informative and inspiring sessions, get ready for an evening of great food and great conversation at one of the premiere attractions in the Louisville region. The Kentucky Derby Museum celebrates the tradition, history, hospitality and pride of the world-renown event that is the Kentucky Derby.
Located on the grounds of Churchill Downs where the legendary race is held annually, the museum consists of two floors of interactive exhibits, including a 360-degree theater that shows the HD video “The Greatest Race.” Through the film and exhibits, you can can learn what goes into the breeding and training of a young foal and the path it takes to the Kentucky Derby’s winner circle.
This private dinner party is included with your Summit registration at no additional cost. Transportation will be provided.
- Sponsored by Welbilt
After a full day of informative and inspiring sessions, get ready for an evening of great food and great conversation in a unique setting. Attendees of the Restaurant Franchising & Innovation Summit will be treated to a private dinner party at at a premiere attraction in Louisville that celebrates the tradition, history, hospitality and pride of the Bluegrass State!
This private dinner party is included with your Summit registration at no additional cost. Transportation will be provided.
- Sponsored by Welbilt
WEDNESDAY / MARCH 13, 2019
8:00 am | Breakfast
What’s in a name?
At the home of “The Whopper”, Burger King might say just about everything. Naming new products is part of the same business pursuit as innovation itself. We’re seeking differentiation. New customers. A multiplier on sales. Yet when it comes to naming products the process is often emotional and without practice discipline. In his brief breakfast discussion, Jerry Preyss, CEO of Scoppechio and former CEO of branding consultancy Interbrand Cincinnati, will share usable criteria for fast tracking the development of a great name for your next new product.
PRESENTER
• Jerry Preyss | CEO | Scoppechio
- Sponsored by Scoppechio
PRESENTER
Jerry Preyss
CEO
Scoppechio
9:00 am | General Session
Brain Exchange
The Brain Exchange breaks attendees into small groups to discuss some of the most pressing issues facing restaurant operators today. These informal group discussions allow attendees to learn from one another’s mistakes and successes.
Brain Exchange Topics:
• CUSTOMER EXPERIENCE | Does yours measure up? Sponsored by: LSI Industries
• DATA ANALYTICS | Do you understand your KPIs? Sponsored by: Acrelec America
• DELIVERY | Integrating Operations and Technology Sponsored by: Checkmate
• FRANCHISING | What is the most intelligent path to growth and what are the most common obstacles you will face to get there? Sponsored by: Winmark Franchise Partners
• KITCHEN OPS | Benefits of Decreasing Your Restaurant Building Footprint Sponsored by: Polar King
• MARKETING | Are you spending too little or too much?
• MENU TRENDS | What will your customers demand in 2020 and beyond?
• MOBILE | Are you providing the right platforms for your customers? Sponsored by: Forter
10:30 am | Refreshment Break
11:00 am | Breakout Session
Remodeling Done Right: Create a Stellar New Look with Staying Power
Renovation and renewal are part of the natural evolution for any brand, but rushing to remodel only to change course again a short time later can be detrimental to a franchise’s growth.
Designers and restaurant operators will discuss lessons learned from their own remodeling efforts and offer some do’s, don’ts and best practices that can make your restaurant remodeling a resounding success.
PANELISTS:
• Bob Bafundo | President | RAVE Restaurant Group
• Larry Jones | VP of Construction | Captain D’s
• Jason Valentine | President & COO | Zoup! Eatery
• Doug Willmarth | CMO | Mongolian Concepts
11:00 am | Breakout Session
The Restaurant of the Future: How Next-Gen Technologies Enrich the Guest Experience and Lower the Cost of Innovation
It’s no secret that the most successful restaurants deliver compelling and consistent customer experiences at every possible interaction and at each location. But the cost and effort of extending these experiences across channels and multiple locations can be both costly and overwhelming – especially while ensuring the latest requirements in security and compliance and turning up new locations. Can your current restaurant infrastructure and technology deliver on tomorrow’s customer and organizational needs?
Experts on this session will provide a high-level overview of the benefits of the latest technologies, including delivering robust guest experiences, enhancing security compliance, enriching loyalty programs and simplifying rollouts. They’ll also discuss how to implement them as fully managed solutions to free up CapEx budgets and allow your teams to focus on proactive strategic initiatives.
PANELISTS:
• Scott Davis | President & CCO | CoreLife Eatery
• Phil Friedman | CEO | Salsarita’s
• Michael Johnson | Sr. Director of Technical, Voice & Data Services | Papa John’s Pizza
• Scott Stalnaker | Director of IS Operations & Projects | Donatos
MODERATOR:
• Matthew Douglass | Senior Director of Solutions Engineering | CBTS, a Cincinnati Bell company
- Sponsored by Parallel Technologies
12:00 pm | Lunch
12:45 pm | Breakout Session
How to Please the ‘We Want It Now’ Crowd
Whether picking up an order at a QSR or grabbing a late lunch at a fast casual hot spot, customers demand immediacy when it comes to speed of service. This requires multiple ways for customers to order, pickup, or take delivery of their food. While daunting for operators to tackle this on their own, this is well within reach with the right partners.
This session will show attendees how to service today’s clientele by leveraging the latest technology to enable best-in-class management and operational techniques.
PANELISTS:
• Sean Brennan | Founder | The Pie Hole
• Jena Henderson | VP of Growth | Saladworks
MODERATOR:
• Marc DeVinney | VP of Product | Long Range Systems
- Sponsored by Long Range Systems
12:45 pm | Breakout Session
How to Become a Master Caterer
Offering a solid catering menu used to be a sure-fire way for a brand to stand out from its competitors. Today, though, it’s become a “must-have” on the journey to success and profitability.
This session will not only identify what it takes to implement and grow a thriving catering business, but will also explore the types of technology and software now available to make operations simple and efficient.
Importantly, too, our experts will discuss what an expanding catering business can mean for a restaurant brand’s labor force.
PANELISTS:
• Zaid Ayoub | Founder & CEO | SAJJ Mediterranean
• Sunny Ilyas | Founder & CEO | Vale Food Co.
1:45 pm | Refreshment Break
2:00 pm | Closing General Session
Franchising Think Tank
This panel packed with CEOs and franchisors will talk about the latest issues of the day and what it takes to succeed in franchising.
PANELISTS
• Andy Howard | President & CEO | Huey Magoo’s
• Paul Macaluso | President & CEO | Krystal
• Heather Neary | President | Auntie Anne’s
• Kelly Roddy | President | Schlotzsky’s
MODERATOR
• Peter McLaughlin | Head of Customer Success | PlayerLync
- Sponsored by PlayerLync
3:00 pm | Summit adjourns
