Redefining Quality Control and Customer Access: The Fully Automated Micro-Restaurant

Thursday, May 8 • 1:15pm – 1:45pm

Session Overview

Prepackaged entrées offer strong margin opportunities, but operators have often faced obstacles when introducing them into their product mix. This session explores common barriers, including waste management, shelf-life limitations, and menu planning challenges, and details how to overcome them. Discover approaches to building a curated entrée menu, reducing spoilage, and boosting consumer satisfaction while maintaining profitability.

Who Should Attend?

Relevant Position: Directors of Operations
Relevant Channels of Business: Vending, Micro Markets, Pantry Services
Operation Size: Small, Growing, Large
Experience Level: New and Experienced

Format

Focused Briefing

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