The sixth-annual Food On Demand Conference has expanded its programming in concert with the ongoing growth in delivery, drive-thru, takeout and off-premises dining formats.
Happening May 3-5 at The Cosmopolitan in Las Vegas and produced by Franchise Times sibling publication Food On Demand, this year’s FODC will begin with a look at the state of the industry, as well as a keynote conversation with Salad and Go CEO Charlie Morrison, formerly Wingstop’s chairman and CEO for nearly a decade.
That first day will include a cross-industry roundtable with Stefania Mallett of ezCater, Stephanie Sollers of Virtual Dining Concepts, Olo’s Noah Glass and Michael Montagano of Kitchen United, led by Food On Demand Editor Tom Kaiser. Day one will close out with a session on marketing to omni-channel guests, as well as the Third-Party Deep Dive where attendees will hear directly from the largest third-party delivery providers.
The second day includes three simultaneous tracks covering everything from advanced drive-thru and takeout technology to an in-depth look at multi-channel restaurant pricing and alternative delivery solutions, as well as tangible ways to improve off-premises food quality.
Featuring restaurant operators of all types, additional sessions include a panel of big-brand chief marketing officers, independent virtual restaurant operators and large, multi-unit operators, including a panel led by Cheng Cohen’s Amy Cheng on how large franchise systems and franchisees can negotiate better third-party delivery contracts.
As economic uncertainty remains elevated, John Hamburger of the Restaurant Finance Monitor will moderate a panel of high-level restaurant and food-tech investors, including Brita Rosenheim of Vita Vera Ventures, Andy Peskoe of Golenbock, Eiseman Assor Bell & Peskoe, and Jimmy Frischling of Branded Strategic Hospitality. They’ll share where they’re placing bets this year.
Other sessions include operators and executives from Jason’s Deli, Portillo’s, Papa Johns and Brinker International.
Read more here: https://www.franchisetimes.com/franchise_technology/food-on-demand-conference-tackles-key-off-premises-topics
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