September 4, 2024

Restaurant Brands International is on the cusp of major growth—40,000 restaurants within five years. How will it get there? We’ll gather the presidents of Burger King, Popeyes, Tim Hortons U.S., and Firehouse Subs in one place, at the same time, for a wide-ranging and blockbuster chat from some of the most iconic restaurant chains in the world that you simply won’t find anywhere else.

It’s a common worry for operators adding new stores: How do you ensure consistency without diluting what originally made your pizza brand great? As a pizza company grows from one unit to multiple locations, maintaining that high level of standards requires long-term planning, strategic execution and hawk-like oversight. Our experts will teach you how to make a daunting task simpler.

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Pizza-making robots. Automated dough prep. AI-driven online ordering. There’s a slew of tech in the pizza space that can transform your business. In this fireside chat, Andrew Simmons, who has grown Mamma Ramona’s in San Diego from one store to four branded locations in the past year (with more to come), will explain how he’s testing all of those tools—plus a pizza subscription service and other innovations—to sell more pizza, improve efficiency, cut costs, make better use of labor and build the pizza franchise of the future today.

By capitalizing on staff members’ unique talents and treating them as valued contributors, you’ll build a team that truly buys into your mission, shows up on time every day and is happy to go the extra mile. In this session, Koons, the operations/marketing rockstar behind L.A.’s Hot Tongue Pizza and host of the popular Pie2Pie podcast, will show you how to build a company culture that’s decidedly cooler, more authentic, more personally fulfilling and more attractive to younger employees. (Hint: It starts with a lot of “uncool” processes and systems.)