Restaurant Franchising & Innovation Summit
In a session on the Restaurant Franchising & Innovation Summit held in San Diego, California from March 16 to 18, restaurant veterans will chat about the best way to dominate the supply, takeout, catering and drive by efficient methods.
Picture: Networld Media Group
January 26, 2026 by Bradley Cooper — Editor, ATM Market & Meals Truck Operator
Irrespective of how giant or small, eating places know the significance of getting an important off-premise technique. In spite of everything, the eating room is just not the first measure of development. So, how do eating places optimize these off premise orders, whether or not takeout, supply, catering and naturally drive-thru?
In a session on the Restaurant Franchising & Innovation Summitheld in San Diego, California, from March 16 to 18, 2026, restaurant veterans will chat about the best way to dominate the supply, takeout, catering and drive by efficient methods.
Meredith Yerkes, SVP of business technique and development at DSA Signage will average the dialogue with Brian Bailey, founder and CEO, Previous Carolina Barbeque Co., Craig Dunaway, COO of Penn Station East Coast Subs, Robin Robinson, president of rising manufacturers at Thrive Restaurant Group, Fashionable Market Eatery & HomeGrown Daytime Eatery and Sam Stanovich, SVP of franchise management at Craveworthy Manufacturers.
Matters below dialogue will embrace:
- The way to faucet into ghost kitchen fashions.
- Advertising methods to draw repeat company and group prospects.
- Constructing high-impact loyalty applications.
- The way to keep model high quality and operational effectivity.
- Dealing with third-party supply partnerships.
Learn under for a sneak peak into what the panelists will share:
Q: What is the secret sauce to creating a ghost kitchen profitable?
Brian Bailey:A profitable ghost kitchen is all about simplicity — tight menu, simple execution and heavy ingredient cross-utilization. We launched Hen Rebellion utilizing the rooster objects we already did properly at Previous Carolina, simply packaged as a chicken-first idea for third-party prospects. The one really new SKUs we added had been a couple of conventional wing sauces that weren’t on the Previous Carolina menu.
Q. What about catering or third-party supply?
Brian Bailey:Third-party supply solely works if you worth and menu-engineer to cowl commissions — friends are paying for comfort so you will have leeway with greater pricing versus your direct menu pricing. Catering is a bit completely different: it has to journey properly and self-serve simply, so you’ll be able to’t simply copy-and-paste your dine-in menu.
Q. What’s one factor you might be most excited to share in the course of the panel?
Brian Bailey: I am excited to share how we’re rising catering in a crowded market — it is about 40% of our company retailer income and grew 13% final yr. We have constructed a repeatable system that retains high quality excessive whereas scaling off-premises gross sales.
Click onright here to register for the Restaurant Franchising & Innovation Summit. Use the code AMCEDIT20 for 20% off checkout.
About Bradley Cooper
