Thursday, September 29, 2016 | 2:00 PM Eastern
Today's quick-service restaurants face a wide range of challenges and decisions when it comes to equipment. From performance and efficiency to cost considerations and other key factors, every equipment purchase is a consequential investment. As menus expand and customer preferences evolve, more and more quick serves are taking advantage of combi ovens—but what exactly do they bring to the table?
In this webinar, you'll discover:
- Why combi ovens deserve a closer look from quick-serve franchisees and operators
- Why combis are well-suited for the quick-service restaurant environment
- What unique benefits combis offer
- How quick serves can capitalize on this powerful, versatile piece of equipment in their own kitchens
Benjamin Leingang, CEC is the corporate executive chef at Henny Penny Corporation, an industry-leading foodservice equipment supplier of fryers, holding cabinets, combi ovens and other cooking and food prep solutions. Chef Leingang uses his 25 years of culinary expertise to help restaurant and foodservice operations deliver quality food in a profitable way. Throughout his career, Chef Leingang has brought a unique combination of knowledge and passion to culinary management roles with Compass Group North America and executive chef positions in a variety of environments, from fine dining to private clubs to corporate dining.
Fast Casual 2.0: The Next Great Wave in the Restaurant Industry
Fast-casual restaurants are dominating the foodservice conversation, but there's a major shift happening in that space. QSR magazine calls it Fast Casual 2.0.
The first wave of fast-casual restaurants, such as Chipotle and Panera, changed the conversation in the restaurant industry, and next-generation concepts such as California-based Mendocino Farms and New York–based Num Pang promise to change it further.
Fast Casual 2.0 brands take now-familiar touch points of fast casual to a new level. They offer the same kind of menu customization Chipotle made famous, but they tend to be more chef-driven, with signature items crafted by a team of culinary professionals. The brands often focus on an overall experience rather than just the value of what they offer—and that generally includes an enhanced beverage program with beer and wine. The ingredients are high quality, often local, and usually healthy or without additives. Growth strategies are tempered, with new-unit expansion and profits becoming secondary ambitions to other long-term goals like community development and an investment in suppliers and vendors.
In this webinar, QSR editor Sam Oches speaks with leaders of Fast Casual 2.0 brands about where this next great wave is headed.
Ratha Chaupoly, co-chef and owner, Num Pang
Mario Del Pero, co-founder and CEO, Mendocino Farms
Mike Ganino, growth and change consultant and former fast-casual exec
Sam Oches, Editor, QSR magazine