Hear from our partners at Dog Haus about their successful initiatives to drive restaurant business during the Coronavirus outbreak. They'll discuss their ghost kitchen model and selling Impossible™ Burger inventory directly to customers to cook at home.
In only a few weeks, our partner Prairie SF set up a booming general store in their restaurant, offering meal kits and specialty groceries (including Impossible Burger packs and Nacho Kits!). Want to hear more about how they did it, and what the future holds? Join us.
How can restaurants adapt to takeout and delivery models without losing the sales and customer interactions that make their businesses thrive? Join us for a conversation with Olo, a company working at the interface between restaurants and the on-demand world. They’ll discuss strategies for negotiating with third-party partners, engaging customers through digital experiences, establishing pricing for digital menus, and more.
Join this session for a discussion on creative strategies to drive business in the new foodservice landscape. Our speakers will talk about the pivots operators have made to meet changing customer needs, like opening ghost kitchens, offering meal kits and cook-at-home groceries, and expanding takeout and delivery menus. Tune in for inspiring ideas, and bring your questions!
Join this session to hear Al Ferrone from UCLA and Terry Splane from Impossible Foods discuss satisfying the needs of modern college students with great tasting, exciting and sustainable menu options. We will hear about UCLA's approach to serving their student body and integrating plant-based options in multi concept dining locations on campus.