Achieve a Competitive Edge through Collaborative Planning and Execution Excellence across Multiple Disciplines
Restaurant chains operate today in a fast-changing market environment. And the pace of change is accelerating, driven by multiple factors including technological advances, the pressure to innovate, consumers’ rising expectations on the speed of service and competitive pressures. Those who embrace these challenges will find they lead to a competitive edge through collaboration across multiple disciplines.
A panel of executives representing Caesars Entertainment, Denny’s, Mandalay Bay and Wolfgang Puck Bar & Grill at the MGM Grand discussed government regulations affecting the restaurant and foodservice sector. The panel was moderated at IFMA COEX 2016 by Cicely Simpson, Executive Vice President, Policy and Government Affairs, National Restaurant Association, who also delivered a personal overview on key government issues she forecasts will most affect the foodservice industry this year.
As a visionary and leader of change in the foodservice industry, CKE Restaurants, Inc. CEO, Andy Puzder, expressed his views on the ever-changing foodservice landscape at IFMA COEX 2016. His comments focused on key COEX topics, including: how young consumers, restaurant technology, and government regulations play a role in influencing trends in the industry.
In an exploration of how consumers’ changing relationships with food are transforming foodservice, author Eve Turow Paul shared findings about the attitudes and motivations behind Millennials’ obsessive interest in food, and why it is imperative for everyone in foodservice to take note. Four expert panelists then discussed how their operations are adapting to these trends. All insights were provided as part of a key topic address at IFMA COEX 2016.
Drawing on data-based research findings specifically fielded for IFMA COEX 2016, Jack Li, managing director at Datassential, discussed opportunities for technological innovation in foodservice to improve customer experiences and deepen the operator/customer relationship. Following the presentation, a panel of foodservice operators addressed lessons from adopting state-of-the-art technologies in their operations, including challenges they have encountered, advice they would give others, and where they see technology taking the industry in the coming years.