March 24-26, 2024 | Kansas City, MO — Early Bird registration ends Jan. 12. Register Now

Breakout Session / Tuesday / March 26, 2024 / 11:15 AM

Reducing Food Waste AND Boosting Profits: It’s Possible!

Restaurant brands produce nearly 11.4 tons of food waste each year, leading to $25 billion in losses for the industry. Although waste is seen as an avoidable consequence of operating a restaurant, cutting it is imperative, not only for the environment but also for a brand’s bottom line. This session will explore how the right technology and processes in place can help restaurants track inventory from delivery to preparation and drive consistency with forecasting, predictive ordering and recipe management.


Tom Foley | Founder | Indigo Group LLC
Tom Foley is T2D Concepts’ creator in the boardroom overseeing business strategy and operations for the purpose-driven hospitality group, which operates Roots Southern Table, Roots Chicken Shak, and Radici (opening early 2024). T2D’s the mission is to provide great food, great service, great conversation, and great impact; and ultimately to bridge the gender and racial wealth gap in the hospitality industry through the power of good food and meaningful dialogue around the table. Tom aims to achieve this goal through an innovative franchising model that will expand the Roots Chicken Shak footprint, deliver consistent chef-driven food, and provide incentives and opportunities for minorities to operate their own franchise. Tom started his career practicing law in New York, handling large civil litigation, mergers, acquisitions, and real estate matters. After actively practicing law for 15+ years, Tom transitioned to explore social impact business opportunities and founded Indigo Group on the belief that businesses must drive social impact.
George Frangos | Co-Founder | Farm Burger
George Frangos co-founded the innovative grassfed burger chain, Farm Burger, in 2010. A seasoned veteran of the hospitality industry, George aligned with restaurateur and grassfed cattle rancher Jason Mann to make farm-to-table both accessible and scalable through a fast-casual business model. The menu is simple but thoughtful, featuring ingredients from local, sustainable farms. Over the past 13 years, George has overseen Farm Burger’s growth from one Atlanta store to 12 locations across the Southeast—but growth is not Farm Burger’s priority, nor will it be its legacy. Farm Burger’s legacy will be in creating a lifeline for small to midsize local farms—a sector of agriculture that continues to struggle, despite the countless brands in today’s market who tout “sustainable” and “locally sourced” ingredients. A passion for George is connecting consumers with the local farms who nourish them. It’s not always easy, and Farm Burger is transparent about the challenges and compromises involved.
Dan Harmon | CEO | Playa Bowls
Dan Harmon is a seasoned industry veteran with leadership experience from some of the industry’s most recognized and successful brands. Previously, Harmon was the President and Chief Operations Officer at Smoothie King and has also worked with various brands including Papa Murphy’s, Potbelly Sandwich Works, Blockbuster, and McDonald’s. In 2023, Harmon was appointed to Chief Executive Officer of Playa Bowls, the nation’s leading superfruit bowl shop specializing in bowls such as acai and pitaya, oatmeal, chia, smoothies, juices, cold brew, and more.


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.


InterContinental Kansas City at the Plaza

To reserve your room, call 1-816-756-1500.


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