March 2-3, 2021 | Virtual Event Platform

Agenda - All times EST

  • Day One | March 2nd, 2021
  • Day Two | March 3rd, 2021
Marni Edelhart, VP, Content, Momentum Events
Even the most experienced restaurateur has a lot to learn when it comes to running a neighborhood kitchen. While many pieces of the operation are the same as a traditional kitchen, there are several key factors from labor to menu design to optimize if you want your to-go operation to achieve its maximum potential.

This session offers:
  • Steps to transitioning your traditional restaurant operations to a neighborhood kitchen
  • The biggest operational misstep we see kill sales at a to-go kitchen
  • A look at the differences between running virtual brands in your space and moving into a neighborhood kitchen

  • Joy Chang-Lai, Chief Operating Officer, Kitchen United
    One of the primary advantages of the virtual restaurant approach is the scalability. The simpler model lends itself to rapid growth, but still requires a very considered strategy for expansion.

    This session addresses:
  • Where to find investment to fuel growth
  • Key steps for nailing timing and location for new neighborhood kitchens
  • When to look internationally for expansion

  • Charlie Guzzetta, President, BurgerFi
    Taeyun Kim, Senior Director, Development, Wow Bao
    The growth of restaurant delivery is skyrocketing as more consumers opt to enjoy their favorite foods from the comfort of their own homes. But, is your business truly prepared for the rise of the convenience economy? Liberating yourself from physical real estate but remaining hostage to third-party delivery platforms is a recipe for disaster. In the world of Ghost Kitchens, your digital territory is the new brick-and-mortar, and last-mile delivery represents your brand more than ever before. There are evident downsides associated with using third-party delivery services. These services leverage unaffiliated independent contractors and redirect customers to their apps instead of the restaurant’s digital channels. Learning how to cut ties with third-party delivery services and detach from physical real estate via ghost kitchens will help you conquer the convenience economy.

    In this session, you’ll learn:
  • How native delivery and digital marketing hold the key to launching a successful ghost kitchen concept
  • The benefits of rethinking human capital management and embracing employer status to deliver a branded last-mile experience.
  • How to sever ties to third-party apps and implement native delivery successfully.

  • Roy McKinnon, Director, Channel Alliance, ShiftPixy
    For many restaurants, the delivery-first option has offered a lifeline in a uniquely challenging time, but where will virtual kitchens fit in the restaurant industry once diners feel ready to return to dining rooms? Only in understanding their long term potential can restaurant industry leaders make the most of neighborhood kitchens.

    This session provides:
  • A broader industry perspective for understanding delivery-first kitchens
  • Strategies for aligning delivery and dine-in models
  • Opportunities for Neighborhood kitchens to support as opposed to poach from the dine-in restaurant industry

  • John Barker, President & CEO, Ohio Restaurant Association
    If the goal of launching a neighborhood kitchen is to increase efficiency and cut costs, it may be tempting to bring all services from ordering through delivery under your own umbrella, but managing more staff and more processes makes your work much more complicated and challenging.

    This session offers:
  • A pros vs cons look at bringing more roles in house
  • The relationship between owning the experience end to end and a consistent customer experience
  • Staffing solutions and strategies for supporting roles

  • Jared Cohen, Chief Operating Officer, Protein Bar & Kitchen
    Thomas Kelly, CEO, Mexicue
    Alex Wu, Co-Founder, Bao’d Up
    This session will provide:
  • What are the problems neighbor kitchens solve in their community?
  • Who are the different players that come together to make a neighborhood kitchen work, and how are they all incentivized?
  • How technology can level the playing field for neighborhood kitchens for ordering, operations, and delivery
  • We have two slides we can share which explain the economic advantages of a centralized production facility (which is what we are building).

  • Iuliana Calin, Co-Founder + Head of Growth, Wired Kitchens
    Cole Dunlop, COO, OrderB4
    Matthew McLeod, Founder + CEO, Wired Kitchens
    Randy Murphy, CEO & Founder, OrderB4
    Marni Edelhart, VP, Content, Momentum Events
    As much potential as delivery-only kitchens offer today’s restaurateurs, they require streamlined operations that take most advantage of this unique approach. A successful neighborhood kitchen will not look like the dine in kitchens most restaurant professionals understand so well.

    This session will address:
  • The data collection and analysis needed to design an efficient kitchen.
  • Staffing strategies for streamlined kitchens
  • Technology and tools that pay for themselves over time

  • Taeyun Kim, Senior Director, Development, Wow Bao
    Shaunya Noble, Founder, Pastaholics
    Steven Getraer, President, ComplianceMate
    With the amount of buzz surrounding delivery-first dining, it can feel almost inevitable and necessary for every restaurant brand to buy in wholeheartedly. This approach, however, has to align with your business model and goals in order for you to successfully make the leap.

    This session will address:
  • Questions to ask yourself before investing in a Neighborhood Kitchen model
  • How to assess your current brand and assets to determine their fit as a Neighborhood Kitchen
  • The cons to consider before starting a Neighborhood Kitchen

  • Alexia Levine, Head of US Operations Ice Cream Now US, Unilever
    Adam Rosenbaum, CEO, The Meatball Shop
    Scott Lawton, CEO & Co-Founder, bartaco
    The profit potential of neighborhood kitchens depends not only on the absence of dining rooms, but also the possibility for a single “restaurant” to offer multiple menus under the billing of a variety of brand labels.

    This session offers:
  • Data-driven strategies for determining the right menus to offer at your location.
  • Kitchen design for a multi-brand location.
  • Creating brand identities in a fully virtual environment

  • Tom Fricke, CEO, Bar Louie
    The delivery first approach to dining is just one tool in a restaurateur’s toolbox for building brand value. By tapping into every possible opportunity from virtual brands to neighborhood kitchens to installations to smart acquisitions the value of a single restaurant brand can grow exponentially.

    This session will provide:
  • Case studies in how one brand took advantage of multiple ways to reach customers
  • Financial explanations for how raising the tide lifts all boats
  • Strategies for ensuring your initiatives align with your brand effectively so that the most possible business benefit is achieved

  • Mark Mears, Chief Marketing Officer, Saladworks
    While data will be a part of every conversation. This session will delve into every aspect of how data can improve the functioning of neighborhood kitchens.

  • Timing production to match periods of high demand
  • Selecting the ideal menu items for your market
  • Data sources that matter for delivery only kitchens

  • Desi Saran, Founder & CEO, Sweetberry Bowls
    Everyone has that favorite neighborhood restaurant. The one that, pre-pandemic, always hit the spot and served as the go to for date night or family dinners. Controlling the customer experience and thus fostering that same kind of brand loyalty can be much more difficult for delivery-only restaurants.

    This session offers:
  • Tangible tactics developing a consistent customer experience
  • Special offer strategies and reward programs that work
  • The small touches that turn a meal delivery into a memorable dining experience.

  • Moderator: Roy McKinnon, Director, Channel Alliance, ShiftPixy

    Andrew Martino, Founder/CEO, Ghost Truck Kitchen
    Daniel Stoller, Co-Founder & COO, Square Pie Guys
    James Walker, SVP, Restaurants, Nathan’s Famous

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