Rishi Nigam
CEO
Franklin Junction
Atul Sood
CEO
Kitchen United
Aneurin Canham-Clyne
Reporter
Restaurant Dive
Yariv Bash
CEO
Flytrex
Seth Cohen
President and Co-founder
Sweetfin
Ali Kashani
CEO
Serve Robotics
Emma Liem Beckett
Lead Editor
Restaurant Dive
Josh Kern
CEO
SPB Hospitality
Nick Newbill
COO and Marketing Director
7 Brew
Julie Littman
Senior Reporter
Restaurant Dive
After years of unprecedented changes to operations and diner behavior, restaurants can plot their next growth phases by preparing for off-premise demands of the future.
Join our journalists at Restaurant Dive, along with key industry leaders, as we dig into winning off-premise strategy. Learn how top restaurant and industry leaders are redefining operations to cater to the demands of today’s dynamic diners. We’ll explore the following questions:
- What role will ghost kitchens play in restaurant business over the next five years?
- How will the current proliferation of drone delivery and sidewalk robot delivery impact operators?
- What factors should restaurants consider when investing in off-premise-focused store models?
Speaker information will be available closer to the date of the event.
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Session Information
Session 1 | Fireside Chat: Is the Future of Ghost Kitchens Omnichannel?
Join us to hear from a ghost kitchen insider about the model’s trend toward pickup offerings and on-premise activations, what kinds of restaurants most benefit from ghost kitchen outposts and new challenges and opportunities on the horizon.
Session 2 | How Will Automation Technology Shape the Future of Delivery?
Sidewalk-roving delivery robots are taking over city streets and college campuses, and courier drones are zooming overhead, to lower the cost of restaurant delivery’s last mile. Our panel of experts will explore the big questions sparked by the proliferation of this tech: How is delivery automation impacting consumer ordering behavior? What restaurant types are the best candidates for robot delivery? And what are the benefits — and challenges — that come with scaling automated delivery service?
Session 3 | Fireside Chat: The Risks and Rewards of Off-Premise-Focused Prototypes
Restaurants are trading dining rooms for multiple drive-thrus, dedicated pickup lanes, pass-through windows and even conveyor belt delivery systems when designing new store models. But how much savings — and potential traffic growth — do such prototypes actually yield? Listen to experts discuss the growth opportunities and pain points of small-footprint units geared for off-premise business.
