When Inspire Brands acquired Dunkin’ in 2020, the company instantly gained a major international presence. In this interview with Restaurant Business Editor-in-Chief Jonathan Maze, Inspire CEO Paul Brown discusses how his company is using that acquisition as a launching pad for more aggressive global growth. He will also discuss the state of the industry, and how technology fits with Inspire Brands’ overall mission

Whether you are grabbing a consumer’s attention, preparing hundreds of meals, or driving at the speed of Formula 1, a single second can make all the difference. Who knows this better than the people behind some of the world’s fastest race cars?

Join Zak Brown, CEO, McLaren Racing and Elaine Bowers Coventry, Chief Customer & Commercial Officer, The Coca-Cola Companyas they discuss what it takes to elevate performance when time is a precious commodity. We will learn how Zak’s team at McLaren turns data into insight on race day while laying the foundation for maximum performance before the driver even steps into the car. We will also hear why McLaren values innovation and teamwork and why sustainability is so important to the team. Buckle up as we bring one of Formula 1 racing’s biggest characters to the 2022 GRLC.  

Technomic will provide a current state of the global restaurant landscape including market forecasts and leading chain performance data. The session will explore what’s now and what’s next in global trends and changing consumer behavior and attitudes. 

Serving more than 50,000 restaurants, bars, wineries, and other venues, OpenTable will share its unique perspective on the latest national dining trends, guest behavior and spending patterns. More importantly, we will dive into different approaches, best practices and case studies to help you strategize how to handle the ever changing dining landscape.

Lavagel brings the HEAT & Just Chill COOLS it!

GLOBAL Disruptive solution – Customers can now receive food just the way it is prepared at their own kitchen and beverages delivered wherever they are, just the way they expect it! Kitchen to table in the same intended temperature.

Attend to enjoy an experience session in real time from the team who built it.

Today's customer is as likely to experience a brand through their mobile phone as they are through the restaurant's doors, As much as a one-third of restaurant orders are placed digitally. That data gives you what you need to keep customers coming back, and your most loyal customers drive an outsized share of revenue. Using data, case studies and years of experience, we’ll show you how to keep guests engaged.

Join us for a lively discussion among industry experts and visionaries to hear about what some of the most progressive brands, including Nando’s UAE, Bateel and Herfy Food Services, are working toward to improve bottom-line efficiency, reduce operational complexity and enhance the guest experience.

The session will dive deep into the specific initiatives and technologies that operators prioritize to give them an edge in making business more productive and efficient across all locations. Hear from a panel of restaurant innovators as they share firsthand how they are winning with their tech stacks.

The future looks great!

Join Carlos Herrera, Chief Economist – Coca-Cola North America for a tour of the world over the last 60 years and understanding why the Foodservice industry has been a global success, will continue to be, and how to identify where the opportunities are.

Over the last 33 months, the hospitality industry has fundamentally changed. Today, the loyal diner looks different, and the venues that serve them have become tech and data-enabled to meet their guests’ new needs, all while maintaining hospitality at the forefront of their businesses. The savviest operators have relied on learnings from their peers across the world, taking a global approach to local challenges and coming out of the pandemic stronger than ever. Join SevenRooms CEO & Co-Founder Joel Montaniel as he takes a look back at lessons learned and challenges overcome during the pandemic, how operators can shift their mindset from 'we have to' to 'we get to', and answers the question, “Where do we go from here?”  

Technomic will highlight key global menu trends and innovation across markets. Hear from session panelists how they are approaching global food trends, technology integration, labor issues and LTO innovation within their own operations. They will also discuss key insights to increase menu profitability amid the supply chain crisis and maintain customer satisfaction/expectations.

Don’t make the same mistakes the others made!  Over the years, many franchisors and franchisees have committed the same errors as they begin their international expansion or as they refocus their efforts on international initiatives.  The title of this Forum is “Common Errors” – they’re common because so many franchisors have committed them.

This Innovation Forum is intended to provide a warning to those who are just beginning to expand outside their home countries and to provide a reminder to those who have already established an international presence.  Attendees will have an opportunity to see a list of the most significant errors and exchange experiences and examples with other restaurant colleagues.  Our guest panelists have many years of experience in multiple countries with various restaurant concepts.  They’ve seen many of these errors first-hand and heard about many others – and they may even have committed and learned from some of these errors themselves!

How do successful U.S. restaurant brands reposition themselves for a global audience? In this panel, Restaurant Business Editor-in-Chief Jonathan Maze interviews a powerhouse panel of international presidents of some of the world’s biggest brands, who will discuss the opportunities and challenges that come with international growth.

The foodservice industry is in the midst of its biggest digital transformation. This requires innovation from every angle of the restaurant that must tie together to offer a complete solution. The presentation will explain how the restaurant industry can effectively digitize their restaurants in order to reduce cost, improve equipment uptime, increase food safety measures, decrease food waste and ensure the highest level of data security and integrity

Growth of the plant-based sector shows no signs of slowing down across the globe. This is primarily driven by flexitarians who want to reduce their meat intake, motivated by health, sustainability, or both. This session will reveal a bespoke interview with acclaimed author Brian Kateman, of “Meat me Halfway” and the founder of the reducetarian movement, who will discuss the big impact of making small changes in our diets, and the role the foodservice industry can play in meeting consumer demands. A group of industry panelists will discuss how to reposition quick service restaurants known as “Fast Food,” into “Good Food Fast”, while sharing their experiences, learnings, and recommendations on successful integration of plant-based menu ideas.