Solutions & Strategies to Make Delivery Work for Your Brand

With great potential can come great pitfalls. Delivery is reshaping business concepts and causing legacy and startup restaurants to address how they will “deliver” this convenience to diners that are demanding it. This creates operational and service struggles for brands from QSRs to full-service. This workshop will dive into the challenges and benefits of having a solid delivery strategy and help operators devise a cross-departmental roadmap for success.

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Just like the hospitality industry, MURTEC Executive Summit is all about the experience. This year, we’re kicking up our boots for an afternoon of craft brews and barbeque in downtown Nashville. This fun 2.5-hour walking tour includes a visit to two of Nashville’s most popular craft breweries with tastings provided at each, plus a final stop at a well-loved BBQ joint with a gift card to sample the goods. Along the way, your tour guide offers history and trivia of Nashville.

 

Attendees will meet in the hotel lobby at 3:00 p.m. to prepare for departure.

NOTE: Open to restaurant operators, Experience & Platinum Sponsors only!

 

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Storytellers Networking Game - Cash Prize!

If you know the game "two truths and a lie," this variation will be familiar. Each attendee will play the role of seeker and storyteller. At registration, you will be given the name of another attendee to seek out. When you find that person, ask them to tell you three statements about him- or herself (two will be true, one will be false). Your job as the seeker will be to guess which two are true, and which one is untrue. If you're correct, bring your business card to registration to enter the cash prize drawing for $100.  Your card must be initialed by the storyteller as verification you completed the task. Tip: when you're being the storyteller, don't make your untrue statement too obvious!

This networking game will run throughout the duration of MURTEC Executive Summit during all meals and networking activities. Cash prize drawing Friday morning!

City Tap

204 3rd Ave S

Nashville, TN 37201

Do you ever wonder why you get most of your best ideas in the shower? Have you ever watched your new idea get diluted or killed as it moves through the organization's "process"? Or perhaps found yourself amazed at how other companies developed killer insights that enabled them to break into new markets or categories? Building on his 25 years of experience with The Walt Disney Company, most recently as Vice President of Innovation and Creativity, Duncan Wardle will kick off MURTEC Executive Summit 2018 by answering these questions while presenting attendees with a set of easy-to-use tools for confronting today's business challenges in new and different ways that deliver tangible results.

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Don't miss the presentation of the 2018 MURTEC Breakthrough Awards at the MURTEC Executive Summit! Hospitality Technology recognizes restaurant companies for outstanding innovation in enterprise- and customer-facing technologies. Attendees will see the 2018 awards revealed and presented and honorees will then share highlights of the award-winning initiatives.

 

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What if everyone had an innovation toolkit that normal people could use? A series of tangible creative behavior and innovation tools they could actually use to problem solve creatively. Duncan Wardle returns to lead an Imagination Emporium Workshop that will guide participants through a unique innovation process that's fun to do, easy to learn and practical to apply. Inspirational and motivational, this workshop is also embedded in consumer truths, so participants can actually apply the ideas they develop to real challenges they're facing back in the office.

Findings and insights from the 2018 Customer Technology Study will serve as springboard for lively panel discussion between study author, technology expert and restaurant operator.  

Lab #1

Rethinking Service: Turning Barriers into Opportunity

Speaker:  Jim Collins, CEO, Kitchen United

Changes in the marketplace don’t have to signify doom and gloom. In this innovation lab, Jim Collins, CEO of Kitchen United, will help restaurants understand how to solve for the problem of evolving service structure. As an executive who has addressed the needs and challenges of on-demand dining and delivery, Collins will offer advice on how to look at problems in new ways and address them in manageable, effective methods. Find out how to overcome barriers in and learn how to make delivery a success technically, operationally and locationally.

Lab #2

Restaurant Systems Frankensteins: Recognizing the Creation & Destroying the Monster

Speaker:  John Moody, Co-Founder, Restaurant365

In every restaurant back office there could lurk a frightening creature – one that is preventing your brand from reaching peak performance. This monster is the aggregation of disparate systems that don’t talk to each other – a Frankenstein that results in disjointed data and hinders results and growth. In this Innovation Lab, John Moody, co-founder and president of Restaurant365, will help operators identify the different types of Frankensteins that can exist; what makes them ineffective; and how to solve the problem of limited and disjointed tech landscapes. Through interactive group discussion, Moody will create a setting that is part campfire story and part technology strategy session, identifying how operators and their vendor partners can work together to destroy Frankenstein systems.   

Lab #3

Accelerated Innovation & the Impact on Restaurants of the Future

Speaker:  David Gosman, Global Hospitality Segment Manager, HP

By exploring social shifts and technological forces shaping the future, technologists can make bold predictions on the megatrends that will have a transformative impact. David Gosman, Global Hospitality Segment Manager, HP, will give attendees a view into the sociological, demographic and technological mega-trends expected to shape hospitality businesses by 2030. Gosman will help executives identify ways technology must evolve to meet future needs. He will challenge them to strategize how to stay ahead of all this change, to innovate, adapt, reinvent and engineer experiences for a future that promises to look very different from today. 

Lab #4

Speaker:  Ryan Nowlin, CIO, Fiesta Restaurant Group

Building a Roadmap for a Successful BI Strategy  

Ryan Nowlin will share details and takeaways learned from Fiesta Restaurant Group’s journey to create an enterprise-wide business intelligence program. Nowlin will explain the nuances in what he sees as a business problem – not a technology problem – and how to solve across all areas of the organization. Attendees will gain insight into how to involve an entire organization in a productive way. In an interactive segment, executives will turn a lens to their own companies and learn how to create a plan to focus on where time and money are really needed in order to develop effective BI policy and tactics.   

Learn from the mistakes of others in the industry and don’t underestimate the power of a food safety incident. Complacency can be what results in a devastating occurrence for a single location or a brand as a whole. In this session, hear from experts on how to quantify the risk of doing nothing or only taking half measures, versus safeguarding your business using GS1 US Foodservice Standards to leverage the power of accurate data and technology. Toby Malbec, Principal of TWM Insight, will outline the “why” and give insights on what restaurants should be aware of and consider. Malbec will help attendees identify how technology can be leveraged in the restaurant environment to complete the tracking from the "field to the plate", providing operators a view into how today's innovation can prevent tomorrow's food safety nightmare. Lucy Angarita, Director, Supply Chain Traceability, Independent Purchasing Cooperative, Inc. | A SUBWAY® Franchisee Owned Organization, will advocate for how the industry can and should leverage GS1 standards to communicate using one language and  find efficiencies while achieving full supply chain traceability from field to restaurant, mitigating brand risk.

Are you concerned with customer loyalty? Then you need to start thinking about people first, not just the customers but the employees in direct contact with them and the people leading those teams on the ground. In this session, Dr. Don Osborne will teach attendees how to go beyond management to achieve truly effective leadership.

Bringing the best value to the business requires seeing the business through the lens of both the CIO and CMO. In this session, two executives will engage in a point/counterpoint to expose where differences and synergies lie. Through this dialogue they will expose what is top of mind for both, how to get resources and present a united front to operations. From the vital importance of data and analytics to the need for systems integration, the execs will share best practices and lessons learned. Discover how to realize the full potential of marketing and IT collaboration and how departments must align to achieve the same goals.

The pace of change is accelerating and what was once dismissed as hype is hyper-relevant. This panel of chaos experts and innovators identify keys to running and growing a successful restaurant in the digital age. Panelists highlight technology solutions and strategies that will be integral for future-ready organizations to scale and grow.