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.


Gary Meehan | CEO | QiCOde

Gary Meehan, CEO of QiCode (key-kode) is a serial entrepreneur who for the past 25 years has worked in the foodservice industry as a strategic marketing and digital technology consultant for leading manufacturers, service providers and chains. A strong advocate for ‘the end customer we all serve’, Gary views technology as a ‘force for good’ that can be used to increase collaboration and seriously reduce complexity and cost for every stakeholder in the industry.

Shane O’Neill | Field Marketing, EMEA | Welbilt, Inc.

Speaker bio coming soon!

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