2018 Restaurant Off-Premise Symposium
The future of restaurant off-premise is here. Don’t get left behind!
The 4th Annual Restaurant Takeout, Delivery & Catering Symposium is the can’t-miss event for everyone in the fast-moving world of off-premise foodservice.
Join us at this full-day summit as we bring industry experts together with restaurant operators, vendors, suppliers and brand leaders from across the country, offering a unique networking and learning opportunity for the foodservice industry.
Who’s coming? Multi-Unit Operators, Franchisees, Food Service Executives, and Team Leaders in Restaurant Operations, Technology, Catering Sales, Marketing, and Delivery.
Hot industry topics include future-thinking insights on the off-premise marketplace, the evolving regulatory environment, third-party delivery players and trends, and best practices in menu design, food preparation, packaging, branding, and the consumer experience.
Keynotes and Interactive sessions feature a powerful roster of catering and foodservice experts, including speakers from The Catering Institute, Bringg, Corner Bakery, La Madeleine, Red Robin, Mama Fu’s, Protein Bar, Potbelly, Field Day, Jason’s Deli, Genghis Grill, and more. Click here for full agenda and speakers list.
The 2018 Restaurant Takeout, Delivery & Catering Symposium takes place June 19, 2018 in Denver, Colorado at The Art Hotel. For sponsorship opportunities, or to enquire about reserving a block of tickets for your group, contact us!
$549 – General Admission
Agenda & Speaker Information:
*Event time: 830am – 5:30pm
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 – Industry Trends Expert
Erle Dardick – Founder & CE0, MonkeyMedia Software, Catering Institute, Catering Insights
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.
Jeff Drake – CEO, Protein Bar
Scott Davis – President, Core
Jim Vinz – President, Genghis Grill
Erle Dardick – Founder & CEO, MonkeyMedia Software, Catering Institute, Catering Insights
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.
Fred LeFranc – Results Thru Strategy
Michael Atkinson – Founder, Orderscape
Mo Asgari – President, MonkeyMedia Software
Vance Miller – Paytronix
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, centralized services and workflow — 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.
Trudy Jones – Director of Alternative Platforms, Catering, Red Robin
James Clark – Director of Food & Beverage, Mama Fu’s
Bill Hollerman – Founder, CaterCult
Ed Keller – Director of Off-Premise Business Development, Corner Bakery
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.
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
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.
Brian Schaaf – Founder, Mileage Scout
Richard Hodges – VP, Operations Services, La Madeleine
Ben Flammang – VP, Business Development, Bringg
David Sawicki – President, Voice Teleservices
2017 in Review:
205 attendees representing 95 leading brands, plus restaurant industry participation from 22 speakers & panelists and 17 vendors & suppliers.
Check out photos from our 2017 Restaurant Takeout, Delivery, and Catering Symposium.
“Just when you think you’re up to speed on everything in the restaurant world, a conference like this proves otherwise. The Catering Symposium will be the best conference we’ll attend all year – hands down! From strategy to execution, the day was a whirlwind of education from the industries best and we walked away with several ideas to put into action immediately. Great job team – we’re already looking forward to 2018!”
$549 – General Admission
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