Food Fighters: Food for Thought in the Fight for Food

As technology becomes more central to restaurant business strategy, Joe Tenczar shares how the role of the CIO must evolve, the growing importance of data, and what to look for in a point of sale (POS) system.

Mandy Shaw, CEO at Blaze Pizza shares how focusing on a long-term sustainable business model helps fast-growing Blaze Pizza keep their edge in the highly competitive restaurant industry.

Dana Worth, VP Sales at Impossible Foods explains his company’s bold aspiration to transform the global food system by replacing the use of animals as a food technology.

Noah Glass, Chief Executive Officer at Olo, talks about how delivery marketplaces are poised to dramatically change how restaurants compete in an on-demand future.

David Birzon, Chief Executive Officer at Snooze, an A.M. Eatery opens up about how no uniforms, giving 1% back to the community and allowing employees to “let their freak flag fly” helps attract and retain top talent.

Chas Hermann, Chief Brand Officer at Noodles & Company, shares how a menu revamp that included game-changing zucchini noodles led to a 4.6% increase in same-store sales and arguably the 457-unit chain’s turnaround.