Restaurant Brands International is on the cusp of major growth—40,000 restaurants within five years. How will it get there? We’ll gather the presidents of Burger King, Popeyes, Tim Hortons U.S., and Firehouse Subs in one place, at the same time, for a wide-ranging and blockbuster chat from some of the most iconic restaurant chains in the world that you simply won’t find anywhere else.
Operators and guests alike know that experience is everything, now more than ever. Hear from casual-dining leaders about how they’re elevating ambiance and hospitality within (and outside of) their four walls, and how the value proposition has changed for full-service restaurants. We'll delve into the changing expectations of diners and the strategies that restaurants are employing to offer exceptional value without compromising quality.
F&B Into the Future
11:30 AM - 11:45 AM
Networking Break
11:45 AM - 12:45 PM
Revolutionizing Restaurant Training
By Jeremy Edmonds Vice President of People and Culture | Snooze A.M. Eatery, Cindy Pyun Director of Training | Angry Crab Shack, Chris Sutton Sr. Director of Training and Ops Services | Another Broken Egg Cafe, Robert Sweers Executive Vice President | The Ginger Brands, Anthony Valletta President | bartaco
Training looks a lot different than how it used to, with creative games on mobile phones and other innovative strategies being implemented to engage and hold employees’ attention and improve retention rates. Discover how technology and interactive learning methods are reshaping the way restaurant staff are prepared for service, and hear real-world success stories, challenges, and the strategies that are bringing training into the digital age.
Brunch is bigger than ever. Here’s what operators of all concepts can take away from the rise of brunch in recent years, and learn if—and why—the trend has staying power. We'll explore the significance of menu variety, creative beverage pairings, and the role of presentation in brunch's appeal. Whether you're an established restaurant looking to revamp your brunch offerings or a newcomer eager to tap into this thriving market, this discussion is your gateway to success.
F&B Into the Future
12:45 PM - 1:45 PM
Lunch
2:00 PM - 3:00 PM
The Art of Design in Dining
By Elizabeth Brasch Senior Brand Director | Mellow Mushroom, Ginger Flesher-Sonnier Founder & CEO | The Ginger Companies, Chris Jamison CEO | COJE Management Group, Jeff Sturgis Chief Development Officer | Another Broken Egg Cafe, Karl Travis Partner and Senior Interior Designer | Hager Design, Joe Vrankin Chief Executive Officer | Puttshack
Designing the perfect dining destination requires operators to be in-touch with what their guests want to feel as well as taste in the space. In this session, we'll delve into the creative and strategic aspects of restaurant design, where every element—from decor to layout, lighting, and furniture—plays a vital role in shaping the ambiance and customer perceptions. Discover how to capitalize on the power of design to deliver an all-sensory dining experience.
The Experience Economy
2:00 PM - 3:00 PM
Mastering Menu Cost Engineering
By Howland Blackiston Principal | King-Casey, Kerri Dwyer District Manager, Franchise Director | Turning Point Restaurants, Sherif Mityas Chief Executive Office | BRIX Holdings
This panel is not just for financial managers; it's for every restaurateur, chef, or business owner with a vested interest in culinary excellence and financial sustainability. Every ingredient, portion size, and pricing decision can significantly impact your restaurant's bottom line. You'll leave this discussion with a toolkit of cost-effective menu engineering techniques to apply to your restaurant's offerings.
F&B Into the Future
3:00 PM - 3:15 PM
Networking Break
3:15 PM - 4:15 PM
How to Unlock Traffic Growth Through The Business of Joy
By Lisa Miller President | Lisa W. Miller & Associates, LLC
What are guests really hungry for? Based on her nationally recognized consumer research, The Journey Back to Joy, find out four key consumer insights to drive traffic and win guest loyalty amid the current economic rollercoaster.
The Experience Economy
3:15 PM - 4:15 PM
Women in Restaurant Leadership: State of the Union
Ahead of the WiRL cocktail hour, women restaurant leaders will take questions and talk about their experiences and best practices for not only climbing the ladder in this industry, but for thriving at each step along the way.
F&B Into the Future
4:15 PM - 4:30 PM
Networking Break
4:30 PM - 5:30 PM
KFC Global and the Guide to Driving Brand DNA at Scale
KFC Global CEO Sabir Sami will take us through how the legendary brand reached 30,000 locations across the world, and how it’s done so while remaining true to KFC’s differentiators, franchisees, and creating a profitable model that works in every market.
Keynote
5:30 PM - 6:30 PM
Women in Restaurant Leadership Networking Reception
6:30 PM - 9:00 PM
Post-Labor Day Bash
Savvy restaurant operators know the NextGen Restaurant Summit is the place to be right after Labor Day. And our Post–Labor Day Bash is the perfect opportunity during the conference to unwind, network, dine, drink, and just have a little fun all around!
From 6:00-9:00 p.m., attendees will mingle on the 8th floor of the stunning, famous atrium of Atlanta’s Marriott Marquis, where they’ll indulge in a feast of Southern culinary favorites and enjoy live music while connecting with fellow restaurant operators. The Post–Labor Day Bash is the networking highlight of the conference and is included with registration.
8:00 AM
Check in Opens
8:00 AM - 9:00 AM
Breakfast
9:00 AM - 10:00 AM
Inspire and Innovate
By Scott Murphy Chief Brand Officer | Inspire Brands
Inspire Brands’ chief brand officer Scott Murphy oversees 32,000 locations across Buffalo Wild Wings, Dunkin’, Jimmy John’s, Sonic Drive-In, Arby’s, and Baskin-Robbins. He’ll share the journey and where the fastest-growing restaurant group on record heads from here. Hint: It’s a constant story of evolution.
Keynote
10:00 AM - 10:30 AM
Networking Break
10:30 AM - 11:30 AM
Capitalizing on Expanding Revenue Streams
By Geo Concepcion CEO | The Greene Turtle + ITA Holdings, Reem Fahoum Vice President of Marketing | Heritage Restaurant Brands, Bonnie Iavaroni Chief Operating Officer | Turning Point Breakfast, Brunch & Lunch, Gregg Majewski Founder and CEO | Craveworthy Brands, Bruce Reinstein Partner | Kinetic12
From events to ghost kitchens to catering, here’s how restaurant operators can decide which additional revenue streams are worth investing in—without jeopardizing your brand identity or getting distracted from the core of your business.
The Experience Economy
10:30 AM - 11:30 AM
Fireside Chat: Black Bear Diner
By Anita Adams Chief Executive Officer | Black Bear Diner
Now that every restaurant seems to be claiming a “Farm Fresh” title, learn the latest strategies for genuine sustainable sourcing and how to best communicate that messaging to customers while staying true to your brand DNA.
F&B Into the Future
11:30 AM - 11:45 AM
Networking Break
11:45 AM - 12:45 PM
Top 5 Labor & Employment Mistakes Putting Your Restaurant at Risk
Join QSR regular contributors of the “Ask the Restaurant Legal Professional” series for an informative discussion of the top 5 labor and employment issues facing the fast-paced world of QSR and FSR businesses. Courtney & Emily will discuss wage and hour issues including tip pooling, tip credit and child labor compliance along with the latest enforcement trends in workplace law. Unlike other lawyers, this will be an interactive discussion that you will leave with best practices and action items in hand to implement in your restaurant operations to avoid potential workplace law liability.
The Experience Economy
11:45 AM - 12:45 PM
Sourcing Inspiration and Taking Your Menu Global
By Tom Berry Chief Culinary Officer | COJE Management Group, Ryan Gromfin Founder | TheRestaurantBoss.com, Sophina Uong Executive Chef/Co-Owner | Mister Mao, Dan Wheeler CMO and Innovator
Explore the creative journey that drives culinary innovation and learn how to source inspiration from various cultural, seasonal, and regional influences. Restaurant leaders will share how embracing global flavors can captivate your diners' palates, offering them a taste of the world on their plates.
F&B Into the Future
12:45 PM - 1:45 PM
Lunch
2:00 PM - 3:00 PM
Managing Hospitality in the Digital Age
By Courtney Henderson SEO | PriceWeber, Christine Lorusso Senior Director of Digital Marketing | Firebirds Wood Fired Grill, James O’Reilly CEO | Ascent Hospitality Management, Jérôme Sérot Co-Founder/Strategic Business Development | Southerleigh Hospitality Group
In an era where diners increasingly turn to online platforms to inform their decisions, learn how to leverage technology and modern digital strategies to build guest trust and satisfaction while staying true to your values.
The Experience Economy
2:00 PM - 3:00 PM
Raising the Bar
By Philip Bollhoefer Vice President of Food and Beverage | Parks Hospitality Group, Jackson Cannon Beverage Director | ES Hospitality, Tony Pereyra Owner | The Spirits In Motion; Bar & Beverage Consultancy, Raymond Tremblay Corporate Beverage Director | COJE Management Group, Ian Welby VP of Beverage and Execution | Bar Louie
The world of beverage service in restaurants is undergoing a transformation. Get the inside scoop on the latest restaurant trends in mixology, craft cocktails, non-alcoholic beverages, and more to take your bar program to new heights. Whether you're looking to refresh your bar offerings or launch an entirely new program, this discussion will inspire your creativity and provide you with practical knowledge to set your establishment apart in a competitive market.
F&B Into the Future
3:00 PM - 3:15 PM
Networking Break
3:15 PM - 4:15 PM
Best Practices in Community Engagement to Boost Loyalty
The heartbeat of any thriving restaurant extends far beyond its kitchen. Learn from seasoned experts on best practices for creating meaningful and lasting relationships with your community through initiatives like charity partnerships and support for local artisans, and discover the strategies and initiatives that drive one-time diners into devoted patrons and brand ambassadors.
The Experience Economy
3:15 PM - 4:15 PM
Menu Innovation for Evolving Consumer Trends
By Kevin Curley VP of Culinary & Concept Development | The Greene Turtle + ITA Holdings, Jessica Leyva Director of Marketing | Another Broken Egg Cafe, Brittany Maroney Director of Marketing | Dividend Restaurant Group, Joel Reynders Vice President of Culinary and Executive Chef | Bar Louie, Nichole (Cole) Robillard Chief Marketing Officer | Smokey Bones , Barb Stuckey Chief Innovation & Marketing Officer | Mattson
Consumer tastes and preferences are constantly evolving, driven largely from the latest foodie trends on TikTok and Instagram. We'll delve into the significance of staying adaptable, while also preserving your restaurant's unique identity and core offerings. You'll gain insights into leveraging data, customer feedback, and market insights to refine your menu offerings and capture new customer segments.
Jim Holthouser, the CEO of GoTo Foods (formerly Focus Brands) shares the why behind the name change and what’s driving one of the most consequential transformation projects in recent memory at the Auntie Anne’s, Carvel, Cinnabon, Jamba, McAlister’s Deli, Moe’s Southwest Grill, and Schlotzsky’s parent company.