Special Offer: Get 50% off your first 2 months when you do one of the following
Personalized offer codes will be given in each session
Three Key Ways Independent Restaurants can Win in 2023
About This Webinar
You navigated through the toughest days of the pandemic, but what’s next? This webinar will discuss how consumer behaviors and the foodservice environment are changing now and predict how restaurants are likely to evolve. Our panel of experts will share new research from Technomic and provide practical advice for the restaurant operator.
Agenda
- Exceeding the new Consumer Expectations: between the pandemic and inflation, consumers are changing dining behaviors. We’ll tell you the shifts in dayparts, traffic, and occasions to expect, and how to meet the new consumer expectations.
- Doing More with Less: if you are experiencing challenges like supply disruption, access to products, and rising costs, you’re not alone. We’ll show you how some operators are successfully doing more with less, and share strategies for menu or ingredient changes that can resolve some key pain points.
- Building new Revenue Streams: on-premise is making a comeback, but off-premise occasions will remain. We’ll share practical examples of how restaurants are participating in the trend that you can adapt for your operation.
Who can view: Everyone
Webinar Price: Free
Featured Presenters
President and CEO, Nestlé Professional
Perry Miele is President and CEO of Nestlé Professional. He leads a world-class team of food service professionals who all share the Nestlé commitment to excellence.
Perry is a dynamic and passionate member of the food service community and is proud to lead Nestlé Professional in their partnerships with the Women’s Foodservice Forum (WFF), American Culinary Federation (ACF), National Restaurant Association & Education Foundation (NRAEF), Johnson & Wales and the Culinary Institute of America (CIA).
Perry is a founding member of the Global Foodservice Hospitality Exchange (GFHE) and an Executive Board Member for the National Restaurant Association. He is currently Chair of the Go-to-Market Committee for the International Foodservice Manufacturers Association (IFMA). Perry previously held positions of Chair for the IFMA Board of Directors and Chair of Business Strategy for the National Restaurant Association Board of Directors.
Perry is a dynamic and passionate member of the food service community and is proud to lead Nestlé Professional in their partnerships with the Women’s Foodservice Forum (WFF), American Culinary Federation (ACF), National Restaurant Association & Education Foundation (NRAEF), Johnson & Wales and the Culinary Institute of America (CIA).
Perry is a founding member of the Global Foodservice Hospitality Exchange (GFHE) and an Executive Board Member for the National Restaurant Association. He is currently Chair of the Go-to-Market Committee for the International Foodservice Manufacturers Association (IFMA). Perry previously held positions of Chair for the IFMA Board of Directors and Chair of Business Strategy for the National Restaurant Association Board of Directors.
Founder, nomoo
George Montagu-Brown, is a plant-based food advocate and entrepreneur from the UK. Now in food and beverage but previously the founder of Profit Master, GDMB and other digital learning companies. Since 2009 George’s courses trained over 100,000 students from 40 countries on how to start and grow digital businesses.
Now the founder of nomoo, a 100% plant-based burger restaurant here to revolutionize fast food from the inside out, with its first location in the iconic original Johnny Rockets diner on Melrose Ave in Los Angeles, nomoo now has its sights set on nationwide expansion.
Now the founder of nomoo, a 100% plant-based burger restaurant here to revolutionize fast food from the inside out, with its first location in the iconic original Johnny Rockets diner on Melrose Ave in Los Angeles, nomoo now has its sights set on nationwide expansion.
Principal, Technomic Inc.
As a Principal at Technomic, Kathryn Fenner is responsible for managing and executing strategic research and consulting programs for manufacturers, restaurant operators and trade associations throughout the foodservice industry. Kathryn has more than 25 years of experience in the Food Industry, including Foodservice, Vending, and Convenience channels. She has been a part of the Technomic team for 9 years, and also worked for 16 years on the foodservice manufacturing side of the industry in marketing, sales and innovation roles.
Hosted By
Winsight delivers connections and intelligence to four of the fastest-growing verticals—convenience retailing, grocery businesses, restaurants and noncommercial foodservice—through broad and cutting-edge platforms. No company is better positioned to meet the food industry’s needs than Winsight.
Attended
(155)
Recommended