EXPO + EDUCATION
The Show’s Expo + Education program is back in 2025 with 45+ world-class sessions led by expert operators from across the industry. Here are some of the most anticipated sessions to add to your must-attend list. Operator Insights
JENNIFER DIFRANCESCO DIRECTOR OF CULINARY INNOVATION AT SODEXO CAMPUS STEVE MADONNA SENIOR DIRECTOR OF CULINARY AT CONNECTIONS TOM SMITH DIRECTOR OF CULINARY INNOVATION AT PAPA JOHNS CHRYS TIRADO SENIOR MANAGER OF BEVERAGE & PARTNERSHIPS AT CHEBA HUT “TOASTED” SUBS FROM ALPHA TO ZOOMER: NAVIGATING GENERATIONAL CONSUMER PREFERENCES
MAY 17 SATURDAY
1:00 p.m.- 1:45 p.m.
As new generations of consumers make their mark on the world, how will the foodservice industry adapt? For brands, the days of being all things to all people are over. Gen Z and Gen Alpha are digitally savvy, socially conscious, and they crave authenticity and purpose, demanding brands that align with their social and environmental concerns. Learn how this diverse group of operators is navigating evolving trends while staying true to their brands.
SUPPLY CHAIN NEGOTIATIONS: HOW TO WIN EVERY TIME
MAY 17 SATURDAY
TROY HOOPER CEO AT PEPPER LUNCH
1:00 p.m.- 1:45 p.m.
Restaurant operators face the dual challenge of managing rising costs while maintaining a top-tier guest experience. Based on learnings from a top restaurant CEO and supply chain guru, you’ll discover powerful strategies to optimize your menu, improve operational efficiency, and negotiate smarter with suppliers. You’ll learn how to use supply chain tactics like Supply Chain Pricing Parity, focus on balancing quality with cost, and capture hidden value through rebates and royalties to boost your bottom line. This session is essential for restaurant operators and supply chain professionals seeking actionable, cost-effective strategies to drive profitability, streamline operations, and stay competitive in today’s fast-changing market.
EXPANDING FOOTPRINTS WHILE MAINTAINING BRAND CONSISTENCY
MAY 17 SATURDAY
2:00 p.m.- 2:45 p.m.
JAKE BARDEN SENIOR VICE PRESIDENT OF FRANCHISE SALES AT DINE BRANDS LYNETTE MCKEE SENIOR VICE PRESIDENT, FRANCHISING AT POTBELLY SANDWICH WORKS LORI OSLEY VP OF FRANCHISE DEVELOPMENT DEVIN SCHNEIDER DIRECTOR OF BRAND DEVELOPMENT AT JEREMIAH’S ITALIAN ICE
As franchisors expand, maintaining brand consistency while adapting to new markets becomes critical for successful growth. In this session, industry experts will explore scalable growth models, from multi-unit ownership to international expansion, and discuss strategies to ensure quality and brand standards are upheld across diverse locations. Attendees will learn how to balance brand consistency with market-specific adaptations, select the right franchisees, and provide essential support for sustainable growth. Whether you’re looking to expand locally or globally, this session will offer valuable insights on fostering successful franchise growth without compromising the brand’s integrity.
National Restaurant Association Show Preview 20
Powered by FlippingBook