Kitchen innovation expert to share top foodservice-operation strategies at Restaurant Franchising & Innovation Summit

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Networld Media Group

Feb 22, 2016, 16:20 ET


LOUISVILLE, KY (PRWEB) February 22, 2016 -- Restaurants face a variety of challenges when it comes to operations management, but few are as important as implementing solid kitchen systems, said Rick Caron, SVP of Innovation at Manitowoc Foodservice, who will discuss proper kitchen design and technology at the Restaurant Franchising & Innovation Summit, March 29-31 at The Highland Dallas.

In his presentation, Kitchen Design and Technology: 5 ways to improve foodservice operations, Caron, who believes that a successful foodservice operation must incorporate food, people and equipment, will explain how asking the right questions allows operators to visualize an improved system, select the right elements and then bring it all together, said Cherryh Cansler, managing editor of Food/Retail Publications for Networld Media Group, the event’s producer.

"He will also give our attendees five specific ways they can improve operations, so they’ll leave the session with strategies that they’ll be able to implement as soon as they return home," Cansler said.

Caron, who has worked with McDonald’s, Chick-Fil-A, and Brinker, holds an MS and BS in Chemical Engineering from MIT, and a variety of patents for foodservice equipment.

The Restaurant Franchising & Innovation Summit is targeted to corporate franchising and technology executives in the restaurant space, Cansler said. Register here; Early bird registration ends Friday.

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Kathy Doyle, EVP & Publisher, Networld Media Group, http://www.networldmediagroup.com/, +1 (502) 241-7545 Ext: 117, [email protected]