Technology for the Future
Ryles Dodd of Chicken Sal- ad Chick, Dave Harris of Shake Shack, and David McKillips of CEC Entertainment talk with Restaurant Business’ Joe Gusz- kowski about how (and how soon) artificial intelligence will unlock opportunity for restau- rants. Sponsored by NCR Voyix.
https://vimeo.com/942129446
Leading with Possibility
Shannon Hennessy of The Habit Burger Grill and Jenni- fer Schuler of Handel’s Home- made Ice Cream talk about building brands that cre- ate “slow moments of joy” in a fast-paced digital world. Sponsored by NCR Voyix. CEO v. CEO Sara Bittorf of Red Lob- ster, Kelly Costanza of CAVA, and Laura Rueckel of Fred- dy’s Frozen Custard & Steak- burgers talk with Nation’s Restaurant News’ Alicia Kel- so on why employee engag- ment, not turnover, is the metric operators should fo- cus on. Sponsored by PepsiCo.
https://vimeo.com/942129756
https://vimeo.com/942129262
Restaurant Leadership Conference 2024 19
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