March 20-22, 2023 | Coral Gables, FL — Early Bird registration ends Dec. 16. Register Now

Breakout Session / Wednesday / March 22, 2023 / 10:00 AM

Reimagining the Supply Chain

Supply chain delays can obviously be detrimental to a restaurant’s menu offerings, but restaurants are also facing issues when it comes to non-food related items like replacement parts and new equipment. Also, the higher demand for carry out and delivery has led to shortages on packaging as well.

This session will focus on how everyone in the industry from shippers and growers to operators and manufacturers can work together to resolve these disruptions, which lead to higher costs and longer wait times.


PANELISTS

Patrick Conlin | President | Wayback Burgers
Patrick Conlin joined Wayback Burgers in 2017 as a senior vice president and was named president in 2019. Conlin has over 37 years of franchising experience. Since graduating from Rutgers University – Newark in 1985, Conlin has worked as a franchisee, franchise consultant, area developer and franchisor. Conlin believes building a strong relationship with franchisees and providing them with a reliable support system is key to Wayback Burgers’ rapid growth. He relishes any opportunity to work with local franchisees and help them reach their full potential. In his free time, Conlin enjoys spending time with family, friends and watching the New York Giants.
Anissa Mandell-Chance | SVP, Supply Chain | Focus Brands
Anissa Mandell-Chance joined Focus Brands in 2011 and brings over 30 years in the hospitality industry and experience across various supply chain and operations roles. As Senior Vice President of Supply Chain for Focus Brands, she is responsible for the strategic planning framework for supply chain, distribution, logistics, and quality assurance functions and oversees planning and directing all aspects of policies, objectives, and initiatives for the supply chain function for the Company's family of brands. During her tenure with Focus, Anissa has successfully navigated the complexity of working with cross-functional brand teams to drive results and ensure adaptable and scalable solutions for all seven brands. She currently serves as Vice Chair of the National Restaurant Association Supply Chain Expert Exchange Board and is an active member of the Women's Foodservice Forum.
Matt Stanton | Partner & Chief Growth Officer | Mici Italian
Matt Stanton has been Partner and Chief Growth Officer at Mici Italian since 2021. He leads the company’s corporate and franchise growth throughout the U.S., focusing on long-term success by selecting exceptional and motivated franchisees, while securing optimized real estate. Prior to Mici, Matt led the growth efforts for WellBiz Brands, Inc. and their 800+ unit portfolio of brands which include: Drybar, Elements Massage, Amazing Lash, Radiant Waxing, and Fitness Together. Matt also led the growth efforts for Smashburger, where he played a vital role in building the chain from <100 units in 2011 to over 350 units by 2016 in 36 states and eight countries. Prior to these roles, he was a Consultant with Bain & Company focused on growth strategy across a variety of industries. Matt earned his B.A. in Chemistry from Bowdoin College, his M.A. in Analytical Chemistry from The University of Texas at Austin, and his MBA from Duke University’s Fuqua School of Business.
Samir Wattar | COO | Layne’s Chicken Fingers
Samir Wattar is a veteran of the restaurant industry with 30+ years experience in restaurant operations and management with established high growth and start up companies. Samir is progressive, decisive, innovative and is highly valued for expertise in interpreting corporate vision and strategy, translating objectives into actionable plans, and providing leadership to multi-functional, cross cultural teams. His past roles include Senior Director of Operations at Pollo Campero, Vice President of Franchise Development & Supply Chain at MOOYAH Burgers, Fries & Shakes, Vice President of Supply Chain at Fuzzy’s Taco Shop and currently the Chief Operating Officer at Layne’s Chicken Fingers.
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session sponsor

GROUP DISCOUNTS

Take Your Team to the Summit!

Restaurant/Foodservice Operators who register two attendees may add a third attendee at no additional cost.

Group discount does not apply to Franchise Brokers/Consultants or Vendors.

HOTEL RESERVATIONS

Loews Coral Gables Hotel

To reserve your room, call 1-800-235-6397 and use the code NMG319 to receive the group rate of $299/night.

SPONSORSHIP OPPORTUNITIES

Connect with Restaurant Execs

Sponsoring the Summit will put you in meaningful conversations with executives in your target market.

Download the Sponsor Prospectus to learn more.