Revolutionize Labor Management for Profitability

About This Webinar

Unlock industry-leading strategies to navigate today's complex world of restaurant labor costs. Whether you run a fine dining establishment or are navigating the fast-paced world of quick service, one challenge unites us all: optimizing labor costs. Join industry leaders as they share insights and strategies for leveraging efficient technology to navigate economic and regulatory pressures. Learn real-world examples and proven tactics that empower you to streamline operations, enhance productivity, and master the delicate balance between employee satisfaction and fiscal responsibility.

Presented By: SpotOn
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Closed captioning is available in 30 languages.

This webinar is approved for .50 CEU through Foodservice Consultants Society International, and .50 CEH through the American Culinary Federation toward the initial or recertification application for ACF certification. Please contact programming@winsightmedia.com for a certificate of attendance.

Who can view: Everyone

Webinar Price: Free

Featured Presenters

Emma Blecker

Director of Business Systems, Boqueria

Emma Blecker is a Restaurant Executive originally hailing from Brooklyn, NY. Emma grew up working in bustling NYC restaurants since the age of 15. She moved to the UK in 2009, and after graduating from the University of London, went on to work for esteemed Chefs and Restaurateurs, including Richard & Oliver Gladwin (The Shed, Rabbit, Nutbourne), Michelin-starred Chef Adam Byatt (Trinity, Upstairs, Bistro Union), and James Beard Award-Winner Gabrielle Hamilton, Chef and owner of the acclaimed Prune in NYC.

In 2018, Emma joined the Boqueria team as Chief of Staff, later becoming Director of Business Systems with a focus on Data Analytics and Process Scaling.

Outside of work, Emma is a passionate cook, writer, hiker, and animal enthusiast. She enjoys spending her weekends with her husband and flock of animals at their upstate sanctuary, including their hound dog, Oberon, and their pet pig, Puck.

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Trey Dyer

President and CEO, Mesero Restaurant Group

As President and CEO of Mesero Restaurant Group, Trey oversees 7 locations with over 550 full time employees. Prior to creating Mesero, Trey spent 11 years practicing law. In 2011, Trey followed his passion for the restaurant industry and opened the first Mesero Restaurant, an elevated Mexican dining concept with roots in Tex-Mex, traditional Mexican cuisine and American culture. By definition, Mesero means ‘waiter’ which is the inspiration behind the concept, where a guest’s Mesero offers a guided experience throughout their meal. Guests often come to think of their experiences at Mesero like having a meal at home. Today, Trey has no plans on stopping and looks to expand the culture of Mesero into the future one store, one guest and one team member at a time.

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Kevin Bryla

Chief Marketing Officer & Head of Customer Experience, SpotOn

Kevin is a global marketing and communications executive with deep experience in large, mid- and small-sized businesses. Over the past 10 years, he has been the CMO at SaaS and Fintech firms ADP, National Funding, and Kyriba with a track record of accelerating sales, building robust lead generation pipelines, elevating brand awareness, and developing new revenue streams through strategic relationships.

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Hosted By

National Restaurant Association Show

The National Restaurant Association Show delivers content, connections, and products to tackle your foodservice business challenges head-on.

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