QSR May 2022

industries, and the foodservice indus try is no exception. Becoming a more diverse and inclusive workspace is becoming a priority for many brands. With new initiatives come new ques tions and this session will look to answer some of those by leaning on the expertise of several DEI thought leaders in the industry. ChipWade , President at Union Square Hospitality Group James Pogue , PhD, President and CEO at JP Enterprises Kelli Valade , Former CEO at Red Lobster Restaurants • WHERE: The Culinary Experience Lakeside Center , 10448 • WHEN: Monday, May 23, 2022 , 12 P.M.- 12:45 P.M. • WHO: DEI Blind Spots and Red Flags This fireside chat, hosted by Dr. James Pogue, will feature a Q&A ses sion as well as a conversation about the many challenges that pop up when implementing a diversity pro gram. The session will act as a follow up session to “Accelerating Cultural Change in the Foodservice Industry. James Pogue , PhD, President and CEO at JP Enterprises • WHERE: Fireside Chats • WHEN: Monday, May 23, 2022 , 2:30 P.M.- 3 P.M. • WHO: Retaining Great Teams: Tangible Offerings That Makes Employees Feel Valued Retaining employees might be one of the most important aspects of running a restaurant in today’s com petitive labor market. In an industry with a high turnover rate, maintain ing a core unit of employees can make the difference in a business that will last versus one that will quickly shutter. This session will feature tips on how creating an engaging hiring and onboarding process, nontradi tional pay, and benefits will help both employer and employee.

National Restaurant Association Show 2022 •

Monday, May 23 /

Launching an Employee Health &Wellbeing Program Health and wellbeing are essential foundations to employees’ success. It’s no secret that a healthy, happy workforce is more productive, and more and more brands are launch ing wellness programs in an effort to create sustainable working envi ronments. This session will feature national and regional operators dis cussing the process and value of establishing a health and wellness program. DamianHanft , Vice President, Culture and Brands Ambassador at Inspire Brands KellyMcCutcheon , Vice President of People at Hopdoddy Burger Bar • WHERE: Education Super Center , South Hall, 2778 • WHEN: Monday, May 23, 2022 , 11 A.M.- 11:30 A.M. • WHO:

Wine by the Glass: Tactics to Grow Sales Now Need insight into how to best market and sell your wine by the glass offer ings? This session features thoughts and tips from sommeliers and wine experts on how to balance wine by the glass menus, while also explor ing the landscape of premium wine. Attendees will learn how to boost sales and speed up inventory turns. Cassie Sakai , Wine Director at Gibsons Restaurant Group • WHERE: The Beverage RoomStage , Lakeside Center, 11430 • WHEN: Monday, May 23, 2022 , 11 A.M.- 11:45 A.M. • WHO: 7 Digital Habits of High-Performing Restaurants Foodservice experts will share valu able insights as it relates to digital habits that can help quickly grow a brand’s digital footprint. Data from over 6,000 restaurants will be utilized to help establish what to and what not to do when it comes to online and on-premise operations. Attend ees will learn how automation can help drive website and in-person traf fic, customer conversion, and repeat business.

• WHO:

Brendan Sweeney , CEO and co-founder at Popmenu Tony Roy , President and co-founder at Popmenu • WHERE: InnovationTheatre , North Hall, 5572 • WHEN: Monday, May 23, 2022 , 11:30 A.M.- 12 P.M.

• WHO:

Kristina Gansser , VP of Product at Fourth

• WHERE:

InnovationTheatre , North Hall, 5572

Accelerating Cultural Change in the Foodservice Industry The last several years have brought many changes on the DEI front to all

• WHEN: Monday, May 23, 2022 , 3 P.M.- 3:45 P.M.

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MAY 2022 | QSR | www.qsrmagazine.com