Add colour to your experience at the Global Restaurant Leadership Conference with international insights from Technomic. Join us for an exclusive session where our experts will share a global industry update as well as discuss delivery and new menu items across the globe. 

To join this session, please look for the GRLC Special Events sign-up email to reserve your spot!

For the third year, Coca-Cola is proud to present the State of the Global Foodservice Industry. Attendees will have an exclusive look at the latest and most trusted global market foodservice data, generated and presented by Technomic, the world’s leading foodservice research firm. During this session, Technomic experts Joe Pawlak and David Henkes will reveal authoritative industry sales data and overarching trends that span the globe and are fueling industry growth. Rankings of the Top 150 global restaurant chains will be presented along with fact-based insight about the factors driving success among industry leaders. The latest consumer research spanning the globe will be shared. Learn the macro forces shaping future food and beverage usage and what drives global consumers to restaurants and what they expect from the experience.

Menu trends are emerging at a rapid pace and have never been more mobile across the globe. While it’s imperative that operators keep their offerings in line with current food and drink trends, it can be a challenge keeping up with the many food fads and crazes, as well as determining which trends are more lasting and how to adapt them to a specific market and segment. This session will focus on the key strategies that operators employ when adopting and adapting fast-moving menu trends for their local market. 

The boom of delivery, growing demand for off-premise food and drink, increased pressure from nontraditional competitors and hurried lifestyles have forced many operators to rethink how and where they set up and locate their restaurants. Today’s restaurant chains are tasked with doing more with less—servicing more dayparts, offering delivery and providing seamless ordering solutions—often with smaller kitchens and a tight labor market. This session will examine how leading operators are revamping their operations to address the modern industry landscape. 

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.