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Kitchen innovation guru to share foodservice strategies at Restaurant Franchising & Innovation Summit
Attendees will learn five specific ways to improve back-of-house operations.
February 22, 2016
Restaurants face a variety of challenges when it comes to operations management, but few are as important as implementing solid kitchen systems, said Rick Caron, SVP of innovation at Manitowoc Foodservice, who will discuss proper kitchen design and technology at the Restaurant Franchising & Innovation Summit, slated for March 29 to the 31st at The Highland Dallas.
In his presentation, Kitchen design and technology: 5 ways to improve foodservice operations, Caron, who believes a successful foodservice operation must incorporate food, people and equipment, will explain how asking the right questions allows operators to visualize an improved system, select the right elements and then bring it all together, said Cherryh Cansler, managing editor of food/retail publications for Networld Media Group, the event's producer.
"He will also give our attendees five specific ways they can improve operations, so they'll leave the session with strategies they'll be able to implement as soon as they return home," Cansler said.
Caron, who has worked with McDonald's, Chick-Fil-A, and Brinker, holds an MS and BS in chemical engineering from MIT, and a variety of patents for foodservice equipment.
The Restaurant Franchising & Innovation Summit is targeted to corporate franchising and technology executives in the restaurant space, Cansler said. Register here; early bird registration ends Friday.
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