National Restaurant Association - Restaurant Innovation Summit: Emerging Technology and the Customer Experience

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Restaurant Innovation Summit: Emerging Technology and the Customer Experience

Rapid change in how consumers want to pay for products and services is significantly affecting the restaurant industry. Full- and quickservice customers increasingly expect new options to order and pay for their food.

Restaurants of every size and in every segment plan to invest more in customer-facing and point-of-sale technology to enhance the customer experience. Before your restaurant invests millions of dollars, make sure you know what’s right for your company.

ipad-ordering.jpgBe part of the discussion on:
• Enabling in-store customer interaction.
• Maximizing out-of-store interaction.
• Utilizing mobile wallets.
• Leveraging big data.

Wednesday, Oct. 23

2 p.m.-4 p.m.
Payments Working Group meeting (invitation only)

5:15 p.m.
Keynote address and networking event
Opening remarks: John Metz Jr., Sterling Hospitality
Keynote speaker: Des Hague, Centerplate

Location: Ellie Caulkins Opera House

Thursday, Oct. 24
7 a.m.-8 a.m.
Breakfast

8 a.m.-8:15 a.m.
Welcome and Introductions
Scott DeFife, National Restaurant Association
Mike Montagano, MOpro

8:15 a.m.-8:45 a.m.
Restaurant Technology: Critical for Tomorrow’s Success
How will emerging technology shape the future of the restaurant industry? National Restaurant Association research sheds light on challenges and opportunities related to technology integration, consumer demand for convenience, social media use and more. Find out what your customers want, how your competition is responding, and how this data can help you stay ahead of the game.
Hudson Riehle, National Restaurant Association

8:45 a.m.-10:15 a.m.
Creative Collaboration: Innovative Products Customers Want
Emerging technology is beginning to affect every facet of the restaurant industry. As restaurant businesses explore those innovations to interact with customers, they must implement strong internal communications. Learn how restaurant companies interact internally when projects involve a range of professionals, from IT and operations to treasury and marketing. Discover best practices for cross-departmental communication as you think about who to include in your new business initiatives.
Moderator: Phil Kafarakis, National Restaurant Association
Bob De Young, White Castle
David Kardon, Bon Appetit Management Company/Compass USA
Amy Keister, Compass USA
Don Long, White Castle
Lisa Schiffer, Dunkin’ Brands
Kevin Vine, Dunkin’ Brands

10:15 a.m.-10:30 a.m.
Networking Break

10:30 a.m. –11 a.m.
Special presentation
Hear from Colorado Gov. John Hickenlooper, a former
geologist who opened a brewpub in downtown Denver
and more than a dozen other restaurants in Colorado and
elsewhere. He was mayor of Denver eight years before he
became governor.

11 a.m.-12:30 p.m.
Evolution of the In-Store Experience
How does new technology drive sales at restaurants and retail operations? Explore touch screens, reservation and waiting systems, augmented reality apps and more. Then find out what kind of consumers want to interact with these “toys."

Moderator: Jeff Fromm, Barkley
Steve Bigari, Stellar Restaurant Solutions
Jim Lux, Boloco
Cody Rose, Square

12:30 p.m.-1:30 p.m.
Lunch
John Padgett, Walt Disney Parks & Resorts
Michael Jungen, Walt Disney Parks & Resorts

1:30 p.m.- 3 p.m.
Proven Ways to Maximize Big Data
Technology and innovation significantly change how restaurateurs interact with customers. Big Data is at the crux of this frontier. Explore how restaurants can interact responsibly with customers when harnessing big data by using marketing techniques that drive loyalty, customer satisfaction and profitability.
Moderator: Ed Beck, National Restaurant Association
Justin Cutroni, Google Analytics
Amy Fattori, Grecian Delight
Sean Harper, Breadcrumb Payments, Groupon
Justin Massa, Food Genius

Sandy McNamara, Dickie Brennan & Co.

3 p.m.-4:30 p.m.
Out-of-Store Customer Interaction
For some restaurateurs, repeat business is the golden road to profit. But it can be challenging to make out-of-store experiences compelling enough to bring people in. Discover strategies to capture customers’ time and attention and stand out from the crowd.
Opening Conversation:
Michael Hagan, LevelUp
Laura Radewald, Dunn Bros.

Panel:
Moderator: Steve Smith, LocBox
Chris Demery, Bloomin’ Brands

Jonathan Fornaci, Punchh
Mark Logan, Moonshot, Barkley

4:30 p.m.-4:45 p.m.
Networking Break

4:45 p.m.-6:15 p.m.
Consumer Engagement through Mobile
Discover how to engage customers through recently developed mobile technology. Discover how to use mobile technology to transition to a one-on-one, personalized customer conversation from a previously anonymous experience. Panelists will discuss the current landscape, emerging trends and potential challenges. Return to your restaurant with clarity on the components needed to bring the mobile experience to life, plus key considerations to help decision making.
Moderator: Gavin Waugh, The Wendy’s Company
Caleb Mitsvotai, Panda Restaurant Group
Mike Church, Darden Restaurants
Andy Shober, Merchant Customer Exchange
Dustin Young, Vantiv
Rick Orr, Tabbed Out

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