STRATEGIC PARTNERS
March 19, 2020
In an effort to cut costs over the past few years, restaurant execs have been trying to find ways to operate in smaller spaces. And that strategy is even more important today as leaders try to keep their businesses alive during mandated dining room closings triggered by COVID-19.
This means there is a constant need to reassess and evaluate new ideas surrounding cooking solutions, a topic discussed in this webinar by several industry leaders.
Specifically, they chat about the equipment issues they’re facing, the benefits of scaling down prep areas by using commissaries and finding ways to automate back-of-the-house processes.
Lastly, they pull back the curtain on their own kitchens, giving a look into what has worked best for them and what they wished they could do differently.
Panelists include:
• Alonso Castañeda | VP of Brand Development & Strategy | Four Foods Group
• Matt Friedman | Co-Founder & CEO | Wing Zone
• Eric Marcoux | VP, Quality Management | Smashburger
• Nels Storm | Senior Director – Culinary | AMC Theatres
• Scott Heim | President | Middleby Ventless Solutions & Evo America
