Future Restaurants Virtual Event

Where Restaurant Industry Innovators Come Together To Succeed In The New Dining Reality

January 14, 2021 | 12PM ET – 5PM ET

Restaurants. Reimagined.

Covid-19 has tremendously disrupted the way your customers dine and the way you operate your restaurant. Delivery and socially distanced dining has become the new normal in 2020 and, as a result, businesses need to modify their technology, layout, and aesthetic in order to succeed. But what does this all mean for our “next” normal?

At the Future Restaurants Virtual Event, attendees will hear from other senior-level executives on how to utilize technology and innovation to meet their customers where they are through delivery, curbside, or outdoor dining experiences. Through easily accessible presentations, group panels, interviews and Q&A’s, you’ll gain valuable insights on your most critical challenges, and the strategies necessary to thrive in these challenging times and beyond.

New Insights, Instant Takeaways

A Head Start Against Your Competition

Insider secrets, first-hand examples and intel await as our speakers talk about what the new dining reality looks like in the age of Covid-19.

Trusted Content For The Industry, By The Industry

We've brought the customer experience community together for 7 years with our Future Stores and NGCX brands. Restaurant experience executives trust us to deliver well-researched programs.

Interact Live – Just Like At A Future Restaurants Event

Live chat, virtual Q&A, and more encourage involvement (almost like our conferences). Ask questions, jot down notes, and get ready to implement takeaways.

Future Restaurants Virtual Event Agenda

All Session times displayed in Eastern Time

January 14, 2021

  • 12:00 pm - 12:05 pm

    12:00 pm - 12:05 pm

    Kristin Schoenstein, Portfolio Director, Future Restaurants

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  • 12:05 pm - 12:15 pm

    12:05 pm - 12:15 pm

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  • 12:15 pm - 12:40 pm

    12:15 pm - 12:40 pm

    In the restaurant industry today, it’s all about reopening and reinventing. Unfortunately, it has come down to and adapt or die scenario with 1 out of 6 restaurants closing their doors. So, how can your business succeed in this unpredictable environment. In this panel, a diverse group of restaurant executives will discuss:

    • How to adapt to new formats like virtual kitchens, off-premise dining and delivery
    • Looking at new cost models and how to be profitable in this new environment
    • The tools and technology needed to succeed
    • The cultural changes that should take place to adjust to these new models
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  • 12:40 pm - 1:00 pm

    12:40 pm - 1:00 pm

    Convenience is the ultimate currency, and this is especially true for Gen Z’s and Millennials. Knowing this, how are you optimizing all channels and ensuring that your food gets to the customer in a timely manner without sacrificing quality and the overall experience? Discuss:

    • Technology to optimize the drive thru experience
    • Methods for improving online ordering and the pick-up and delivery process
    • Examining POS and other systems to ensure ease of use
    • Training staff on new processes and technology to ramp up efficiency
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  • 1:00 pm - 1:20 pm

    1:00 pm - 1:20 pm

  • 1:20 pm - 1:45 pm

    1:20 pm - 1:45 pm

    In the past, it was all about squeezing as many diners into a restaurant as possible. Now, it’s all about social distancing in the dining room and making dedicated spaces for take out. In this candid discussion, hear how one restaurateur has modified his locations to accommodate the new normal—from technology to layout to aesthetics.

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  • 1:45 pm - 2:05 pm

    1:45 pm - 2:05 pm

    With consumer behavior changing and high traffic locations now closing or seeing very limited traffic due to work from home mandates, how are restaurants looking at new sites and leases? With the surviving brands fighting for top real estate locations, are there still deals to be had or is the market getting more competitive? Is the “race to suburbs” on?


    How to assess which locations should stay and which should go

    Getting creative with property types and leasing

    Virtual and ghost kitchens as a way to reduce costs

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  • 2:05 pm - 2:25 pm

    2:05 pm - 2:25 pm

  • 2:25 pm - 2:45 pm

    2:25 pm - 2:45 pm

    Now more than ever, food service operators have to keep a lid on employee turnover. In this discussion, a group of restaurant executives will look at the ways they are fostering retention and taking care of their teams in these uncertain times and also look at where technology might help ease the cost burden.


    • Employee engagement initiatives to drive retention
    • Rolling out safety measures and keeping the staff up to speed in a rapidly changing work environment
    • Serving your workforce that now works from home, what is the impact on catering and delivery?
    • Thinking about how automation could take away boring and repetitive jobs that lead to turnover
    • Eliciting employee insights and creating an effective feedback loop
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  • 2:45 pm - 3:05 pm

    2:45 pm - 3:05 pm

  • 3:05 pm - 3:25 pm

    3:05 pm - 3:25 pm

    Creating a seamless omnichannel experience for your customers is not just a nice to have, it’s imperative in today’s environment. How can you be omni-present, engaging with customers across multiple platforms and catering to their unique dining preferences?

    Hear how one organization is elevating their omni-channel offerings and walk away with ideas for how to:

    • Leverage social platforms to drive awareness and increase customer loyalty
    • Create mobile friendly engagements and apps that are super convenient for the customer
    • Ensure IT systems are upgraded for more seamless integration across all digital channels
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  • 3:25 pm - 3:45 pm

    3:25 pm - 3:45 pm

  • 3:45 pm - 4:05 pm

    3:45 pm - 4:05 pm

    It’s no secret that delivery is here to stay and could be your key revenue source for the foreseeable future due to on-premise dining restrictions. That said, what does the future of delivery look like? Discuss:

    Handling delivery fees. Will these fees be offset or will there be continued regulation around caps?

    The POS systems and apps needed to make the process as seamless and convenient as possible

    The benefits and drawbacks of partnering with 3rd party delivery

    Learning how to market with the 3rd party delivery firms

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  • 4:05 pm - 4:25 pm

    4:05 pm - 4:25 pm

    The pandemic has shown us that full service spend is shifting to a younger guest with breakfast and late night being down double digits. What does the future consumer look like? Examine the trends that are emerging and how to continue to delight your customer and provide memorable experiences in today’s more restricted environments.

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  • 4:25 pm - 4:45 pm

    4:25 pm - 4:45 pm

  • 4:45 pm - 5:05 pm

    4:45 pm - 5:05 pm

    During these “breakout room” roundtables led by industry thought leaders, join other restaurant and food peers to discuss today’s most pressing topics, Select one of four potential topics and walk away with new tools and strategies to apply at your organization:

    1. The Future of The Contactless/Touchless Restaurant Experience
    2. Integrating Automation Into Business Operations
    3. Capturing Customer To Personalize the Restaurant Experience
    4. Designing Your Restaurants For A Mobile Future
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  • 5:05 pm - 5:05 pm

    5:05 pm - 5:05 pm

Attended By The Best In Restaurant Experience

Let’s Connect & Create A Custom Experience


Hi, I'm Rachel, the Sponsorship Director for Future Restaurants Virtual Event. Reach out by clicking the button below and I’ll be in touch within 24 hours. Looking forward to connecting!

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How Our Virtual Events Work

Participating in a virtual event is easy. Once you and your team register, each of you will receive a link to access the presentations. You can also add the event to your Outlook or other calendar as a reminder. You do not need to download or install any software to participate. All you need is Internet access. The sessions will be recorded, and will be available for a limited time afterwards. It’s going to be a great event!

This event is exclusively for practicing restaurant executives. Solution providers to these organizations and others will not be allowed to attend. Please register with your full company name and your corporate email address or you risk not gaining admittance. WBR reserves the right to not admit registrants based on company type.