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March 16-18, 2020 | Atlanta — Early Bird registration ends February 14. Sign up today!

BREAKOUT SESSION / WEDNESDAY / MARCH 18, 2020 / 12:45 PM

Bringing Your Kitchen Out of the Dark Ages

As retail space becomes more expensive, restaurants are trying to operate in smaller footprints. This means there is a constant need to reassess and evaluate new ideas surrounding cooking solutions. There are more open kitchen designs, for example, sparking the demands for flexible cooking equipment as well as more efficient equipment that can deliver against an ever-changing menu.

In this session, you’ll hear from restaurant operators who are on a mission to bring their kitchens into the future. They’ll discuss the equipment issues they’re facing, the benefits of scaling down prep areas by using commissaries and finding ways to automate back-of-the-house processes as well as what is happening with Sous Vide efforts.

Lastly, they’ll pull back the curtain on their own kitchens, giving attendees a look into what has worked best for them and what they wished they could do differently.

PANELISTS

Hassy Braggs | Director of Marketing | Your Pie

With more than 15 years of professional marketing experience, Hassy Braggs brings a wealth of industry knowledge to the Your Pie family. He has held marketing and brand development roles for national brands such as Outback Steakhouse, LongHorn Steakhouse, Chick-fil-A and ESPN. As Marketing Director at Your Pie, Hassy is responsible for developing and implementing Your Pie’s overall marketing strategy and brand development at both the national and store levels, with a particular focus on raising brand awareness among new audiences, driving store sales and fueling franchise development.

Alonso Castañeda | VP of Brand Development & Strategy | Four Foods Group

Alonso Castañeda’s professional career began as a General Manager for Qdoba Mexica Grill in Colorado and he excelled in the business quickly and passionately. Since then he has worked as a Director of Franchise Operations, Regional Manager, Director of F&B, Director of Sales and Store compliance and currently Vice President of Brand Development and Strategy for the Four Foods Group Brands. He received the RevGen award from Mercato Partners in 2017 for top revenue generator in the FFG Brands. He has worked with great companies such as Qdoba, Paradise Bakery, Panera Bread, Café Rio, Kneaders Bakery & Café, R & R BBQ and Mo’Bettahs Hawaiian Style Food.

David Ponce | CMO | Wings Etc.

David Poncé started his career as a high school teacher: speech, drama, debate, creative writing. He transitioned from teaching creative writers into becoming an ad agency writer/creative director. Eventually, David moved from the ad agency side to the client side, working with a wide range of small to mid-sized companies: from startup franchisors in need of essential brand definition and development to established/maturing franchise companies with over 1200 units operating. David has helped franchisors and franchisees succeed on a continually-shifting marketing and advertising landscape. In his current position, he creates/manages projects for system-wide consumer marketing, franchisee/local store marketing and franchise development.

MODERATOR

Scott Heim | President | Middleby Ventless Solutions & Evo America

Scott Heim is President of Middleby Ventless Solutions and Evo America. In this position he leads the efforts of all the Middleby commercial brands with ventless cooking solutions. He is concentrating on educating designers, architects and customers on a variety of ventless concepts, especially focusing on ways to create pockets of F&B revenue in non-traditional locations and even in historical buildings. Scott joined Evo, Inc. in 2012, sparking the product development work in the griddle, plancha and cooktop segments. He directed the launch of the EVent ventless griddle in 2015. Prior to joining Evo, he created a consumer packaged goods firm which was successful in a competitive retail market.

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