Innovation Forums
9:00am – 9:45am

Innovation Forums (Choose 1 of 6)

At the Global Restaurant Leadership Conference, we’re examining the people, innovations and forces that will change your business for the foreseeable future. We’ll look at the factors revolutionizing restaurant development and expansion and how operators go to market for a decade, a generation or a lifetime.  Led by the brightest and most innovative entrepreneurs in foodservice, GRLC's Innovation Forums feature global “hot topics” and powerful messages designed to spark new ideas. 

Option 1: Operations - Making the Change: Designing Foodservice Equipment to Meet Today’s Trends
Location: Roselle Junior 4711, Sands Expo Level 4

Times are changing. Customer needs are shifting. In this session, learn more about how manufacturers are adapting to meet the ever-changing needs of customers. Through new innovations, product design updates, connected technologies and more, discover how to meet growing trends and customer needs.


Vice President of Asia-Pacific

Presented By:
Alto-Shaam, Inc.
Option 2: Future of Food - International Supply Chain From an Operator Perspective
Location: Roselle Junior 4712, Sands Expo Level 4

Global supply chain leaders representing U.S.- and internationally-based franchisors and franchisees on key challenges and solutions in managing global supply chains within the foodservice industry.


Senior Principal

Restaurant Executive; former SVP, Global Supply Chain, Inspire Brands

Director, Global Supply Chain
Brinker International

Director, International Supply Chain
Hooters of America LLC

Option 3: Franchising: Sourcing, Attracting, Assessing, Securing, and Retaining The Right Talent
Location: Roselle Junior 4713, Sands Expo Level 4

Managing Director
Brian Moore Executive Search

Option 4: Technology 
Location: Roselle Junior 4611, Sands Expo Level 4
Option 5: Technomic - Sustainability in Motion: How Operators are Building Environmental Stewardship into Better Business
Location: Roselle Junior 4612, Sands Expo Level 4

Just as consumers now expect more in terms of the food they eat, they are also beginning to take note of restaurants’ “green” practices for management of supplies, buildings and infrastructure. Major global and regional chains are making important changes and—importantly—promoting them aggressively, indicating that they have reason to believe “green” positioning resonates with their customers. Walk away from this session equipped with the forward-looking initiatives industry leaders are deploying to become more sustainable and build business off of it.


Executive Vice President, Business Development

Global Advisory Practice, Associate Principal

Presented By:
Option 6: Market Intelligence - Won't Back Down: Brands that Stand For Something
Location: Roselle Junior 4613, Sands Expo Level 4

We have entered an era where brands function as more than their original intention. Restaurants, fitness clubs, and retails brands have rooted their identity and values in something deeper than their product offerings. Their unique value propositions stem from creating a company culture built on a strong mission and a definable purpose.

Join us we discuss restaurants that are becoming lifestyle brands and how these companies are leading the charge on what it means to offer more than food. Learn how you can firmly communicate your brand's mission to your guests and connect everything you do back to it. 


CEO, Starbird / Founder & Chairman, The Culinary Edge