#QSRNext

The restaurant of tomorrow takes center stage at #QSRNext 2026

#QSRNext 2026 will bring together restaurant executives and industry leaders to explore the forces reshaping quick service, including AI, drive-thru technology, off-premises, labor, sustainability, digital experiences and beverage innovation.

Photo: Connect Media

September 17, 2026 by Valerie Gritton

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When Ray Croc started making burgers, he never would have imagined, nor would Colonel Sanders, just how diversified the quick-service restaurant segment would become.

But today's operators do understand.

And while it's still about building community and serving food, kuddos to Ray and the Colonel, it's also about so much more.

That puts QSRs in an interesting lane. Technology is changing how customers order and interact with restaurants. Off-premises has evolved from a convenience into an expectation. Consumers have more choices — and higher expectations — than ever before, which is why operators are rethinking restaurant design, labor, menus and digital experiences..

A virtual summit

We'll tackle those issues and more during a one-day virtual event, #QSRNext, where restaurant executives, leaders and innovators will dive into what's happening inside the industry, where it's headed next — and more important, how to get there. I'm excited to be co-hosting the event along with Brittney Wilganowski Harrison, head of revenue at HigherMe. Registration is free for restaurant operators for the Nov. 12 event.

"The restaurant isn't just the building anymore. It's the drive-thru lane, the app, the delivery order, the loyalty program and every interaction a customer has with the brand," said Cherryh Cansler, VP, Connect Food and publisher of FastCasual.com, the company producing the event. "The brands that will shape what's next are already experimenting with what that future might look like. And at QSRNext, we're bringing many of the people leading those experiments into the same conversation."

The agenda

That conversation will begin with a keynote from Christophe Poirier, KFC's global chief concept officer, who will explore what it takes to build the next generation of an iconic restaurant brand, from creating unforgettable experiences to turning a bold idea into a scalable concept. He'll also share lessons from KFC's global markets about how the brand balances innovation with its heritage and remains relevant as consumer expectations evolve.

Following his keynote, the conversation turns to one of the industry's most important revenue channels: the drive-thru.

"The Performance Drive-Thru: AI and the Future of Speed," presented by Solink, will feature Steve Fisher, senior director of IT atNorthland Restaurant Group, a multi-unit Hardee's franchisee.

The session will explore how AI-powered video intelligence is transforming the drive-thru, helping QSR operators improve speed, order accuracy and operational efficiency. Viewers will learn about the move beyond traditional loop timers and how next-generation technology can turn the drive-thru into a smarter, more profitable operation.

And then there's off-premises

Takeout, delivery, catering and digital ordering aren't separate conversations anymore. They're now interconnected parts of the customer journey.

Today's challenge for operators is figuring out how to make all of those channels work together, creating a seamless ordering experience for guests without adding operational complexity inside the restaurant.

It's one reason "Beyond the Counter: Mastering the Off-Premises Ecosystem" feels particularly relevant. Featuring Kevin Bentley, head of technology at Jollibee Group, and Chris Demery, CTO of Blaze Pizza, the conversation has moved beyond whether restaurants need an off-premises strategy to how they can create one that is profitable, operationally sound and convenient for customers.

The session will tackle everything from third-party delivery partnerships and delivery-first menus to restaurant footprints capable of handling growing mobile-order volume without sacrificing the experience of walk-in guests.

The human side still matters

For all the industry's excitement around AI, automation and restaurant technology, there's another part of the equation that can't be overlooked: people.

Kyle Gordon, co-founder and CEO of Dillas Quesadillas, will join the conversation on how technology is helping QSRs improve employee engagement, retention and workplace culture.

"The New Labor Paradigm: Tech-Driven Retention and Culture" will explore flexible scheduling, instant pay and gamified training as tools to reduce turnover and build a more motivated front-line workforce.

Because ultimately, technology may change how restaurants operate, but people remain central to making those restaurants work.

Balancing sustainability and profitability

The future of quick service also involves looking at how restaurants operate beyond speed and convenience.

Shamsu Charania, co-founder and CEO of The Falcons Group, will tackle that intersection during "The Eco-nomics of Fast Food: Balancing ESG and the Bottom Line." The Falcons Group is a multi-unit franchisee of Dunkin', Baskin Robbins, Checkers & Rally's, and Qdoba.

The session will explore practical approaches to sustainable packaging, energy-efficient restaurant operations and food-waste reduction, with an emphasis on how operators can pursue environmental goals while keeping an eye on profitability.

Where digital meets physical

Meanwhile, the line separating the digital restaurant from the physical one continues to blur.

Bon-die Fortner, director of franchise development at Yogurtland, will explore that evolution during "The 'Phygital' Revolution: Bridging the Digital and Physical Gap."

As kiosks, apps and digital menu boards become increasingly commonplace, the session will examine how restaurants can use technology to enhance rather than replace hospitality. From smart pickup lockers to interactive digital signage, the discussion will look at ways brands can create experiences that are simultaneously high-tech and high-touch.

Beverages take center stage

Even what's in the cup is changing.

Jasmine Miller, CEO of Beyond Juicery + Eatery, and Susan Taylor, CEO and president of Juice It Up!, will tackle the growing beverage opportunity during "Liquid Gold: Leveraging 'Drinks-as-Snacks' and Functional Innovation."

The session will explore how specialized and functional beverages can drive incremental traffic beyond traditional meal periods, as well as the growing demand for customization. The conversation also will examine how operators can turn beverages from a menu add-on into a more significant revenue driver.

It's another example of just how broad the definition of innovation has become in quick service. It's no longer simply about what's on the menu or what's happening behind the counter: It's about technology, operations, employees, sustainability, restaurant design, and finding entirely new reasons for customers to visit.

"One thing I've always appreciated about restaurant operators is their willingness to share what they've learned — including what didn't work. And that's ultimately what makes events like our #QSRNext valuable," Cansler said. "It's easy to talk about innovation in broad terms. It's much more valuable to hear directly from the people doing the work. QSRNext gives operators the opportunity to engage in an open dialogue about what's working, where challenges remain, which innovations are making a difference and how the industry can move forward together. If you work in restaurants — whether you're an operator, marketer, technology provider, franchisee — I hope you'll watch."

Upcoming Events

#QSRNext

November 12, 2026 | Virtual

Designed for busy QSR executives, this half-day virtual event offers powerful insights on technology, marketing, operations, menu development and more.

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