Chat with us, powered by LiveChat

August 10-12, 2021 | Atlanta – It’s not too late! Registration is open until August 6. Sign up today!

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

Speaker bio coming soon!

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

session sponsor