With a fresh start in 2024, our coming TrendTalk by RATIONAL will focus on the restaurant industry and which importance sustainability has in today’s agenda. Can restaurants serve the world sustainably?
These and many other questions will be answered by our industry experts Kaj Török, Chief Sustainability Officer of MAX Burgers, the award winning Swedish QSR brand which was the first worldwide to offer a climate positive menu, Andrew Maxwell, Director and board member of Boojum, Ireland’s largest chain of Mexican quick service restaurants and RATIONAL AG’s very own Dirk Friedlein and Stephan M. Leuschner who will discuss their insights how sustainability has impacted the strategy of restaurant chains globally.
TrendTalk will be moderated once again by Michael Jones, award winning writer, Editorial Director of 1473 Media and founder of Encaustum Ltd.
The 14th session of TrendTalk will bring together foodservice experts, entrepreneurs and chefs from all over the world so that food cultures truly meet in this colorful and vibrant event. Meet Tim Vasilakis (The Athenian), Jeff Kipp (REEF Kitchens), Rehan Uddin (Indi-Yang) and Stephan m. Leuschner (RATIONAL AG) on the virtual stage. Moderated again by Michael Jones.
Challenging the Status Quo in our 13th TrendTalk session will be Rishi Nigam, the founder and CEO of eCommerce platform Franklin Junction, renown business analyst and writer Brittain Ladd followed by Ghost Kitchen entrepreneur and founder of Noahs, Daniel Baven as well as Stephan M. Leuschner, founder of TrendTalk and RATIONAL’s Ghost Kitchen expert. Together they will discuss latest trends and challenges which will shape the future of foodservice and Hospitality industry. Moderated once again by award winning author and editor Michael Jones.
Looking over the edge of the plate will be Carl Jacobs, CEO of Apicbase, a worldwide F&B management platform. He will explain how F&B businesses can scale their operations easily. Amin Sheikh, the founder and CEO of Instazap – Ireland's first super app for instant needs – will share his insights about the future of supply chain and logistics. Dec Penfold, founder of Dec’s kitchen, the man behind many successful F&B operations, explains what it takes to develop a successful culinary concept. And finally, Stephan M. Leuschner, founder of TrendTalk and RATIONAL’s ghost kitchen expert, will share the latest news and an update from the recent International Ghost Kitchen Conference in Amsterdam. TrendTalk will again be moderated by Michael Jones, award-winning editorial director of FCSI's portfolio.
With an energetic start into 2023, TrendTalk by RATIONAL will return with insights and inspiration how to grow your business within the foodservice industry with new strategies and optimized processes.
Ashwin Kamlani, Co-Founder and CEO of Juicer will tell you how dynamic pricing in F&B can change your future and Syed Sair Ali, CEO of Blink will share his solution how brand operators can reduce their dependency on aggregators. Andrew Martino, founder of Ghost Truck Kitchen will present his success model by operating hybrid ghost kitchens and his simple mission: “to make take-out and delivery better”, followed by RATIONAL’s Stephan M. Leuschner who will present an outlook in trends around sustainability and efficiency in foodservice operations.
The highly acclaimed TrendTalk by RATIONAL series will go into the 10th round now with the disruptive question: “Ghost Kitchens: A safe harbor in stormy waters?” During the recent month there have been many changes in the food-delivery eco system and new players and concepts are chasing the current leaders. This and the upcoming financial crisis worldwide as well as the fallout of the post-pandemic world have created a lot of questions.
Our featured speakers Pete Cook, founder and president of On-Trend Concepts, Robert Emerson, author and Co-founder at O2O Gourmet, Brandon Kua, Foodservice consultant as well as Stephan M. Leuschner from RATIONAL will bring light into these topics. Our experts will share their visions and concepts, which role ghost kitchens will have in future and give guidance how to overcome the storm.
Producing good food is one thing. The other is to get that food to the customer as quickly, hot, and comfortably as possible. To know the customer's needs and generate new business ideas as a result. And that is precisely what the latest episode of Trend Talk is about and introduces the "Visionaries of the Foodservice Industry".
Among others, Kristian Tazbazian, Co-Founder and COO of GASTronomous, Shawn P. Walchef, Chief Visionary Officer of Cali BBQ Media, and Haitham Al-Beik, CEO and Founder of Wings, will give insights into their work. RATIONAL's Stephan Leuschner will also once again present new concepts and solutions for food production and delivery.
TrendTalk Session 8 – “The Evolution of Ghost Kitchens” will have a look on how the Ghost Kitchen world has changed and which models seem to become successful in the near future. Simele Shange from Jozi Cloud Kitchens, South Africa, will return to the TrendTalk and have a look back into one year of successful operations. Melina Michna, Co-Founder of Munich based startup nourisha, shares her story behind an exciting new vegan food delivery model. Daniel Gantenberg, Managing Director of the German restaurant Group Enchilada will talk about the success of his brands and how their brick and mortar restaurants as well as virtual restaurants can coexist. Finally Stephan Leuschner of RATIONAL will discuss how hybrid models may help to increase the rentability of ghost kitchens. Once again the session is moderated by Michael Jones.
This upcoming webinar will feature again a selection of outstanding speakers who will address the burning topics of the foodservice industry of today and tomorrow. Peter Backman, a renowned foodservice and delivery consultant, will highlight the current challenges of restaurant and grocery delivery from global point of view and will provide an outlook of what to expect in the next years. Matthias Schneider, gastro-entrepreneur and founder of CloudEatery will guide us through his vison of a contemporary hospitality solution, focusing on his team delivered a great food experience and fresher quality in a new hybrid concept that combines catering, casual dining and food delivery.
Stephan Leuschner, RATIONAL’s foodservice industry expert, will describe cutting-edge ways for operators to reduce food waste, increase efficiency and optimize the workflow in restaurants. Nigel Bell, Chief Executive Officer and Chairman of Adande, will focus on the ‘cool’ topic of innovative refrigeration and resource efficiency and discuss his solutions for fighting food waste by using latest technology.
Corona has significantly accelerated digitalisation in the food industry as it has in other sectors. Digitalised hygiene concepts, food preparation and ordering systems are already the new normal. Some companies have long since gone a step further, using robots and reinventing cooking, among other things. What are their experiences? What can others learn from them?
After numerous ghost kitchens have established themselves in recent years, Michael Jones looks beyond the horizon in the fifth session. Four proven experts from the food service industry show how they became successful in the ghost kitchen segment and which concepts will remain in the industry in their opinion.
Thierry Rousset, Founder & Senior Franchise Consultant
With over 30 years of experience in Franchising and Foodservice, Thierry has worked at top level positions for some of the largest restaurant franchise networks. In 2012 he founded his own company to offer his broad experience to franchisors of all sizes.
Randy Murphy, Founder and CEO of OrderB4, will answer questions like: What technology solutions are needed in a multi-brand, ghost kitchen environment? Is there an end-to-end platform that can support ecommerce and operations without having to integrate many costly and difficult to manage systems?
Marc Choy, President at Ghost Kitchen Brands
A senior, well rounded development/franchising executive with over 20 years’ international experience. Marc wants to work with brands that are growing and passionate about the impact they have on people’s lives.
Stephan Leuschner will of course return to provide insights about new concepts and address how lean kitchen processes contribute to a successful operation.
The boundaries between supermarkets and Ghost Kitchens are merging closer to each other. When supermarkets no longer just deliver food but also cooked meals? When Ghost Kitchens cooperate with supermarkets and are suddenly visible in the checkout zone.
But is it worth it? What are the prerequisites?
A Ghost Kitchen is always in flux: the menus change, the clientele grows, expansion plans emerge. In this Trend Talk, we show how to be properly positioned for growth, what to consider when it comes to kitchen equipment and how successful others are on the road. Together with experts from the industry, we discuss growth opportunities and growth risks.
Success is dependent on well-planned operations – at least that's what the industry experts in this session think. We looked at the opportunities offered by ghost kitchens from several angles and provided solutions for a wide range of industries.
Industry experts address the growth potentials within the ghost kitchens market and present what an ideal kitchen set-up could look like and what needs to be considered.
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