March 11-13, 2025 | Myrtle Beach, SC — Registration is open until March 7. Register Now

What if the (Menu) Price Is Wrong?


Food costs aren’t getting any cheaper, but does that mean you can pass it on to your customer? And who decides the price: Marketing or Finance? Also, when is it time to raise prices?

Our experts answer all of these questions and more!

Panelists
Tony Reaman
CFO
Luna Grill
Tony Reaman has served as Luna Grill’s Chief Financial Officer since September of 2021. Tony has 20 years of diverse experience leading strategic and financial functions at founder-led, private equity and Fortune 500 companies. His background and knowledge relating to multi-unit operations, scalability and revenue growth management aligns perfectly with the future of the Luna Grill brand. Most recently, he spent five years as Senior Vice President of Strategic Planning at Corner Bakery Cafe, where he was responsible for developing strategic and financial goals through initiative design, execution, and monitoring for the company.
Chris Sasser
VP of Finance & Analytics
Tropical Smoothie Cafe
Chris Sasser is the Senior Vice President of Finance and Analytics at Tropical Smoothie Café, where he is responsible for corporate and franchisee profitability management, providing data driven strategy and insights to drive accretive sales for TSC's franchisees at the brand's 1,000+ locations. During Chris' 3 year tenure at TSC, average unit volumes and unit count have both grown more than 40%, while continuing to increase franchisee profitability and flow through. Prior to TSC, Chris worked at an Atlanta based private equity backed franchisee as a strategy consultant, and with Restaurant Brands International leading marketing analytics for the Popeyes brand.
Mike Sebazco
EVP of Operations & Development
MOOYAH Burgers, Fries & Shakes
Mike Sebazco is the EVP of Operations & Development at MOOYAH Burgers, Fries and Shakes With 30 years in the industry, he has been involved in the operations and growth associated with Don Pablo’s, Boston Pizza, Texas Land & Cattle and MOOYAH. He has been directly involved in the opening of 350 restaurant locations over his career and he has played a key role in leading prototype and menu engineering programs for the past 15 years for various brands.
Moderator
Ted Babcock
VP, Menu & Pricing Analytics
Personica
Ted Babcock’s 40+ years of professional experience within the restaurant industry encompasses a variety of roles as a Consultant, Executive, and Operator. He has coupled a lifelong passion for food and service with a keen understanding of management, finance, marketing, and statistics to enhance execution and profitability in multiple foodservice business formats. Ted currently leads the Menu & Pricing Analytics practice for Personica, developing strategic insights and tactical recommendations that improve menu, marketing, and financial performance for clients including Chipotle, Tropical Smoothie Café, Ruth’s Chris, and many other brands. Before joining Personica, Ted worked with Czar Metrics, leading similar menu and pricing analytics engagements prior to Czar’s acquisition by Personica, (formerly known as Fishbowl).
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