2018 Restaurant Takeout, Delivery and Catering Symposium Panel Video

2018 Restaurant Takeout, Delivery and Catering Symposium Panel Video

129.00

Gain full access to exclusive footage of the panel discussions from this years’ 2018 Restaurant Takeout, Delivery and Catering Symposium.

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1. Off-Premise Insights — What the Data Tells us About Takeout & Catering Operations

To keep pace with the dynamic world of the foodservice marketplace for takeout and catering, we need common definitions, data for benchmarking and analysis of our operations to identify and pinpoint the investments that operators need to make in their future. During this keynote presentation, industry leaders will present findings and insights from their research and data regarding the current market size and its expected growth and will correlate findings to a business framework that operators can adopt to reliably and predictably scale a multi-channel, off-premise experience for their organizations.

DARREN TRISTANO – CEO, CHD EXPERT AMERICAS & ERLE DARDICK – FOUNDER & CEO, MONKEY GROUP- (MONKEYMEDIA SOFTWARE, CATERING INSTITUTE, OFF-PREMISE INSIGHTS)

 

2. The 8 Strategic Areas of Investment for Off-Premise Success

You have to spend money to make money! In this session, attendees will interact and learn from industry CEOs and senior executives who have facilitated the organizational change required to be able to develop and implement a successful off-premises program for their corporate restaurants and their franchisees. The conversation will revolve around the 8 Strategic Areas of Investment under the business framework of the 5 Pillars of Successful Restaurant Takeout, Delivery & Catering, as well as the 89 Key Performance Indicators that need to be measured on a daily basis to ensure flawless execution.

PANEL: JEFF DRAKE – CEO, PROTEIN BAR / SCOTT DAVIS – PRESIDENT, CORELIFE EATERY / JIM VINZ – PRESIDENT, GENGHIS GRILL

MODERATOR: ERLE DARDICK

 

3. Your Technology Blueprint for Off-Premise Sales Growth

Today’s technology stack for foodservice operators is evolving rapidly and is a critical strategic priority required to connect the dots in the multi-channel, on-demand transaction. For the first time in our modern history, the power of ordering is in the hands of consumers. But 3rd party delivery services and marketplaces are simply “cogs in the wheel”, and not the business strategy. Operators need a technology stack comprised of best of breed, cloud-based tools to elevate the takeout and catering experience to a rich web based environment — a real time experience for customers, foodservice operations, and the 3rd party marketplace. This session will provide guidance on building a technology roadmap that creates seamless customer experiences and operational efficiencies for scalable off-premise programs worldwide.

PANEL: FRED LEFRANC, FOUNDING PARTNER – RESULTS THRU STRATEGY / MICHAEL ATKINSON – FOUNDER, ORDERSCAPE / MO ASGARI – PRESIDENT, MONKEY GROUP - (MONKEYMEDIA SOFTWARE, CATERING INSTITUTE, OFF-PREMISE INSIGHTS) / VANCE MILLER – PARTNERSHIPS AND CHANNEL SALES - PATRONIX / STEPHEN LEE, MANAGER OF STRATEGIC PARTNERSHIPS WITH PAR-TECH INC. / TAMY DUPLANTIS – HEAD OF IT, LE DUFF AMERICA

MODERATOR: ERLE DARDICK

 

4. Channel Differentiation in Takeout and Catering - Why it Matters

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging and centralized services. These require two entirely different strategies - This session will explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

PANEL: JAMES CLARK – DIRECTOR OF FOOD & BEVERAGE, MAMA FU’S / BILL HOLLEMAN – FOUNDER, CATERCULT / ED KELLER – DIRECTOR OF OFF-PREMISE BUSINESS DEVELOPMENT, CORNER BAKERY / TRUDY JONES, MERAKI THOUGHT PARTNERS, FOUNDER AND PRINCIPAL STRATEGIST

MODERATOR: ERLE DARDICK

 

5. How to Build a Strong Sales Culture to Drive Off-Premise Growth

There are many elements associated with designing scalable and sustainable catering sales strategies for your brand, with specific corporate segments in mind. It involves such disparate factors as bonus and compensation packages, research to support new account acquisition, activating dormant accounts, and formulating key value propositions. In this fun and interactive session, attendees will not only learn new strategies for direct selling, but enhance their understanding of the roles and responsibilities of the off-premises sales team.

PANEL: JACKIE KURKJIAN – SENIOR DIRECTOR OF OFF-PREMISE DINING, FIESTA RESTAURANT GROUP / GRACIE PRASANSON – DIRECTOR OF SALES, JASON’S DELI / ALEX NOCIFERA – CEO, FIELD DAY / BRIANNA SCHMALTZ – SENIOR DIRECTOR OF CATERING, EINSTEIN NOAH RESTAURANT GROUP

MODERATOR: TRACY AVOLIO

 

6. Leverage the 3rd Party Marketplace - Delivery, Call Centers, Loyalty & More

Off-premise marketplaces for 3rd party delivery and other services are important pieces of the puzzle, but not the whole strategy. Attendees will walk away from this session with a clear strategy of how to leverage this fast growing marketplace so that they can increase their sales and profits.

PANEL: BRIAN SCHAAF – FOUNDER, MILEAGE SCOUT / RICHARD HODGES – VP, OPERATIONS SERVICES, LA MADELEINE / BEN FLAMMANG – VP, BUSINESS DEVELOPMENT, BRINGG / DAVID SAWICKI – PRESIDENT, VOICE TELESERVICES / JIM RAND, CATERING PRACTICE LEADER, EZCATER

MODERATOR: ERLE DARDICK