Register here by Feb. 23 for the Restaurant Franchising and Innovation Summit to receive the early bird discount.
Learning from other people’s mistakes and successes must never be underestimated, which is why Instacart is hosting a panel, « Tips & Tricks: Curtailing Kitchen Chaos, » at the annual Restaurant Franchising & Innovation Summit, March 24-26 in Kansas City. It features operators who have streamlined their kitchen operations and managed uncertainties while cutting costs and service time.
« The pace of change in the global markets is faster than our ability to learn, so it’s important to listen to your partners and come up with solutions that are tailored to their specific markets and needs, » said Rafik Farouk, senior director of Global Business Development of PF Chang’s, who will share his experiences during the panel at 1:30 p.m., March 25.
Priya Monga, GM of Emerging Business of Instacart Business, will moderate the session and said hot topics include how to conquer supply chain challenges and shortages.
« Restaurants need to be nimble and have a strategy for the inevitable and unpredictable challenges that come with food shortages, labor shortages and challenges with demand forecasting, » she said. « Tracking and getting more visibility into how GMs are managing OOS is also critical to drive better operations in store. As you scale your operations, we’re excited for you to learn from three amazing speakers who are constantly thinking about streamlining their operations and finding creative ways to focus on what they do best — serving their customers.
George McLaughlin, founder of Vicious Biscuit, and Sam Mendal, director of Purchasing for Bartaco, will round out the panel.
Cherryh Cansler is VP of Events for Networld Media Group and senior editor of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.
