Description

Learning Objectives:

  • Differentiate between operational visibility and real-time execution management, understanding how shifting from observation to coordinated action improves restaurant performance outcomes.
  • Identify operational levers that connect frontline execution to financial results, including labor deployment, task adherence, food safety practices, and quality control.
  • Apply real-time operational strategies to synchronize frontline behaviors with demand signals, reducing friction, minimizing waste, and protecting throughput during peak service periods to drive revenue growth.
Type

On-Floor Session

Sponsors

Key Topics

Key Topics

  • Operational efficiency

Audience

  • Administrative
  • Affiliated
  • Bar/Tavern/Pub/Brewery
  • Beverage Management
  • Chef/Culinary
  • Commercial Restaurant / Foodservice
  • Corporate/Executive Management
  • Franchisor/Franchisee
  • Lodging
  • Non-Commercial Foodservice
  • Operations
  • Retail Foodservice