Six speakers will discuss challenges facing restaurants at the Franchising Think Tank at the Restaurant Franchising Innovation Summit March 24 in Kansas City, Missouri.
Six leaders will take the stage during the Franchising Think Tank at the Restaurant Franchising and Innovation Summit in Kansas City, Missouri March 24-26, 2024 at the InterContinental Hotel. The speakers will discuss the top issues facing restaurants today as well as what it takes to succeed in franchising.
« This panel is always a crowd favorite because it gives the attendees the chance to ask the leaders about what’s keeping them up at night and how they are solving the same problems that all operators are facing, » said Cherryh Cansler, VP of events for Networld Media Group, parent company to the Restaurant Franchising Innovation Summit.
The session takes place at 2 p.m. on Tuesday, March 26, 2024. Speakers include:
- Michelle Bythewood, president, Nation’s Giant Hamburgers
- Sara Carhart, vice president of operations, SPIN! Pizza
- Geoff Henry, president of the Americas, Gong cha
- Troy Hooper, CEO, Hot Palette Holdings
- Josh Kern, CEO, SPB Hospitality
- Rob McColgan, co-founder and CEO, Modern Restaurant Concepts
« The top challenge in the fast casual and QSR segments is recruiting, training and retaining talented team members, » Geoff Henry, president of the Americas for Gong-Cha, said.
« In our category, quality of the beverage, guest experience and speed of service are all part of the guest’s consideration set. At Gong Cha we are taking steps to help alleviate some pressure on our team members by enhancing the digital ordering capabilities within our stores, with a focus on having self-order kiosks available in all of our stores. Thereby enabling the team members to focus on making an outstanding beverage for our guests in a timely fashion. »
Troy Hooper, CEO of Hot Palette Holdings, parent company to Pepper Lunch, agrees that labor availability and labor cost pressures are still top of mind.
« We are fortunate that Pepper Lunch restaurants have a no-skilled labor and low labor burden business model, » Hooper said. « We only require 15 to 18 total employees to run two-day parts seven days a week as our stores operate on four to six employees per shift max. We work hard on retention with above-market pay, tip share that average $3.50 an hour and a great work culture. »
Josh Kern CEO of SPB Hospitality, parent company to Krystal Restaurants, Logan’s Roadhouse and Old Chicago Pizza + Taproom among others, said his brand’s primary challenge he primary challenge is fluctuating foot traffic, influenced by factors such as economic conditions, increased speed of competition, and changing consumer preferences.
« SPB Holdings addresses these challenges through dynamic strategies, including data-driven decision-making, flexible menu options and robust online presence, » he said. « By adapting to evolving market conditions and prioritizing guest convenience, SPB Holdings aims to navigate the uncertainties of restaurant traffic successfully. »
Registration for the Restaurant Franchising Innovation Summit is open. Click here to register for the event.
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living.
