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General Session / Wednesday / March 22, 2023 / 11:15 AM

Why Frontline Technology Is the Key to Labor Optimization

In the labor-pressed restaurant industry, it's imperative to get the most out of every worker, which is where training and technology come in handy. This session features best practices in developing a training strategy, new modes of training that restaurant owners are leveraging and up-and-coming technology trends that are already proving how employers can do more with less.


Ambryn Alam | Head of People | Swingers Golf Club
Ambryn Alam began her hospitality career working in the back of house at Daniel Boulud's Dinex group after graduating from the French Culinary Institute in New York City. After making a career pivot and returning to school to obtain her Masters degree in Hospitality Industry Studies, she went on to leadership roles at some of the most notable restaurant organizations including Union Square Hospitality Group and Delicious Hospitality Group. Ambryn joined Swingers in Spring of 2021 as the Director of People and Culture, using her recruitment and human resources expertise to support Swingers in their United States expansion. Swingers currently has locations in London, Washington, DC and New York City, with further plans to grow nationwide.
Deric Rosenbaum | President | Groucho's Deli
Deric Rosenbaum is currently the President of Groucho's Deli and a multi-unit franchise owner. Throughout his 20+ years in food service, Deric learned all the inner workings of the distribution side of the industry first-hand. He has been an operator, implemented a central distribution commissary, and project managed the opening of over 40 franchised units. Hailed as a builder by his colleagues, his career has been a progression of building sandwiches, teams, a restaurant brand, countless physical spaces, experiences, and a tech stack (his personal favorite). As the resident CTO of Groucho’s Deli, Deric is a firm proponent of open and bi-directional APIs and industry-wide data standards. Deric spent the last several years building, adding to, and refining Groucho's tech stack. His decision to move an 80-year-old restaurant chain into modern operations allowed the Groucho's Deli system to pivot, survive, and ultimately thrive for several years during the COVID-19 pandemic.
Julianna Voyles | Director of Operations | Jeremiah's Italian Ice
Julianna Voyles, Director of Operations, oversees Franchise and Company owned Operations for Jeremiah’s Italian Ice, with responsibility for the company’s 100+ locations in 11 different states. She also oversees the company’s ongoing expansion, as it is projected to reach 140+ units in 2023. In her previous role with Jeremiah’s Italian Ice, she served as Director of Training and Operational Growth. Julianna was responsible for leading the development and administration of the Jeremiah’s training program (“Cool School”) and the New Store Opening Process. Amidst her tenure, Ms. Voyles has been recognized by QSR Magazine in the 2021 issue of Young Leaders to Watch. Julianna takes pride in being active in the community, volunteering as a coach for Pop Warner sports. In 2017, Ms. Voyles received a Bachelor of Arts in History degree from the University of Central Florida and Master of Business Administration with a specialization in Finance, Rollins College 2021.

Rachael Nemeth | CEO & Founder | Opus Training
Rachael Nemeth is the CEO and Co-Founder of Opus, a mobile learning platform that helps employers engage and train their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking skills to underrepresented women. Her first company, ESL Works, brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).
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