Rethinking the Restaurant Model: Ghost kitchens, virtual concepts and other new approaches

Abbey Lewis is the VP of Content Strategy at Winsight LLC. In this role, Abbey oversees the editorial and content team across all of the industries Winsight serves: convenience, grocery, restaurant and the noncommercial foodservice industry. Prior to her current position, Abbey was the Content Director at FoodService Director magazine, Editor In Chief of Convenience Store Products magazine, and a contributing editor to CSP. Her first job after graduating from the University of Illinois, Urbana-Champaign, was with Packaging World magazine when she spent the first eight years of her career. She lives in Oak Park, IL, where she spends all her free time with her husband and three children.

Carla Losak is Square's top Restaurant Industry expert. As the Restaurant Sales Specialist, she is responsible for working with Square's top food and beverage sellers, platform partners, and product leaders to shape the future of Square's restaurant offering. Carla, who has been with Square for six years, is an expert in onboarding new sellers, spotting industry trends like ghost kitchens and helping restaurant owners make sense of and access the tools necessary to start, run, and grow their businesses.

Charles Bililies is the Founder & CEO of Souvla, a San Francisco Chronicle Top 100 restaurant, that has been featured on The Today Show as well as in The New York Times, The Wall Street Journal, Forbes and Bloomberg. Previously, Bililies worked for Chef Thomas Keller at the French Laundry and Bouchon Bistro, and has also worked with Chef Michael Mina. He holds a degree in Hospitality Management from Cornell University, and a Culinary Arts degree from Johnson & Wales University. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience.

Bililies leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture and brand consistency. He also now serves as an advisor to partners in the food and tech space, including Apple, Square, Caviar and Plate IQ. He regularly speaks on panels and in the press about the future of restaurants and tech, entrepreneurship, and how to develop profitable restaurants.