LUNCH & LEARN / WEDNESDAY / 19 JULY 2017 / 1:00 PM
Innovative Restaurant Equipment and Its Impact on Sales, Services and the Bottom Line
When it comes to your restaurant’s kitchen, the future is now. This revelation comes at an apt time for restaurateurs faced with labor shortages, high turnover and demanding customers, who expect quick, cheap and high-quality food. This panel will not only discuss today’s must-have automated equipment, but experts will share tips on creating streamlined processes to help kitchens save time and money, while increasing energy efficiency and achieving higher food quality.
Colin Lacey | Vice President of Service, KitchenCare | Welbilt EMEA
Colin Lacey is Vice-President of Service for Welbilt Inc., responsible for its KitchenCare Aftermarket division in Europe, the Middle East and Africa. A service professional for over 25 years having spent the last 12 years working for Welbilt in the Foodervice industry. He previously held service leadership roles in the building climate control and transport refrigeration industries. Aftersales service is usually a “distress” environment, regardless of the equipment type or industry, and his role has always been to “fix the equipment and fix the customer”! He is a Certified Food Service Professional and holds an MBA from Anglia Ruskin University in Cambridge.
Shane O’Neill | Field Marketing, EMEA | Welbilt, Inc.
With over a decade of experience in the Food Service Industry working with some of the largest global chains; Shane’s passion is being on the sharp edge of equipment and process innovation when it comes to Chains seeking better, faster, and more efficient kitchen operations. Originally qualifying as an Economist in 2004, Shane went on to earn an MBS in Management Consultancy from UCD. From this he was hired by H&K International, eventually becoming their Market Manager for the MEA region. Since 2014, Shane has been part of the Welbilt team helping match customers with the best Hot Side Equipment for their businesses across EMEA.