The Global Ghost Kitchens Summit

Biography: As president of Goliath Consulting Group, Jay Bandy has built a broad foundation of expertise in the restaurant industry over 30 plus years. Jay works with independents restaurants, chains and franchise companies in every facet of the foodservice business across the US. Jay currently works with a team of eight restaurant professionals and a vast network of contacts in the food service industry to help Goliath’s clients be successful.   Prior to starting Goliath Consulting Group twelve years ago, Jay worked with several QSR companies. He worked with BLIMPIE during their growth years, helping take the chain from 100 to 2000 units. In addition, he worked with McDonald’s Corporation in a regional leadership position and oversaw the implementation of new initiatives including McCafe into 650 restaurants in the southeast.   Jay has a B.S. in Political Science from the University of Louisville and earned CFM certification from the International Food Service Executives Association. He’s also a graduate of McDonald's Hamburger University.  Currently he is serving on the board of directors of the Georgia Restaurant Association and a member of the Foodservice Consultants Society International.

Session Details: Panel session: Technology, delivery and cracking the last mile 02-12-2021, 4:30 pm View In Agenda

Biography: Simele Shange has been in the entrepreneurial space for over 10 years, venturing from meat processing all the way to franchising and courier services. In 2020 ago he decided to start Jozi Cloud Kitchens, after seeing this growing trend around the world. The company now owns the biggest ghost kitchen company in South Africa, with a 655 square meter facility, housing 10 kitchen and over 16 brands.

Session Details: Panel session: Technology, delivery and cracking the last mile 02-12-2021, 4:30 pm View In Agenda

Biography: Khalipha has been an investment specialist for over 11 years and holds an MBA from Cambridge. She is an experienced financial professional and has used this to help build the biggest ghost kitchen facility in South Africa, Jozi Cloud Kitchens.

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Biography:

Session Details: Welcome address 02-12-2021, 10:00 am Panel session: Lessons from the ghost kitchen front-line 02-12-2021, 11:45 am Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography: Melanie Corey-Ferrini, the founder of Dynamik, has a wide range of unique and relevant expertise providing innovative thinking for each and every project. With ever-changing trends and consumer demands, projects require new approaches  unique to each project. Melanie’s talents as an experience creator and design planner, facilities and real estate strategist, project manager and architect with over 15 years of experience in multi-faceted projects provide clients a “go to” partner on all phases of a project – from idea through implementation. Melanie has worked with clients and their teams looking to create unique spatial adventures in culinary, retail, hospitality, and collaborative spaces. Melanie’s passion for understanding the markets that she works in by attending conferences such as Menus of Change, Re-Think Food, and other culinary and retail conferences, provides high-level expertise based on industry, market, demographic, and locational data. Working with clients to understand and create a solid business case through data-driven design and collaborating with globally minded team members to create a “dynamic” solution is what ignites Melanie’s passion.

Session Details: Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography: President of FCSI Worldwide's board of directors, Bill Caruso was the founder and chairman of WC & Partners, Inc., an international firm, with North American offices in Denver, Philadelphia, San Francisco and Scottsdale and through a number of 2016 global alliance agreements, adding worldwide offices in Athens, Berlin, Dusseldorf, Santiago, Sao Paulo, San Salvador, and Vancouver. His project portfolio of personally completed work numbers well over 2,400 completed projects in 22 countries, over a continuous 45-year consulting career. Caruso received his B.S. degree from Cornell University in 1970 and his MBA degree from the University of Colorado in 1972.  He is a Fellow and Past President of the Foodservice Consultants Society International (FCSI), a Past President of the Cornell Hotel Society, Past-President and past Chairman of the Cornell Hotel School Foundation, and is an elected life member of the Cornell University Council. He has lectured to numerous global audiences and has authored many published articles that outline important industry trends and issues, for many years.

Session Details: Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography: Mark brings over 20 years experience in the foodservice, retail and FMCG sectors to GlobalData.  Mark joined the GlobalData team in 2017 following 5 years living in Canada where he was an insights leader for PepsiCo and strategy consulting leader for the NPD group.   In his role at GlobalData, Mark brings bold thought-leadership to global partners across the manufacturer, retailer and distributor segments; always striving to find new ways to create growth by positively influencing shopper behaviour. Mark brings significant FMCG knowledge and expertise to the conference having led research around the world on topics from shopper segmentation, to category market sizing to innovation planning and the study of global best practices. Mark will be chairing the conference whilst sharing his views on the changing nature of next generation product offerings, the demands and expectations of today’s consumer, and the innovations and trends that will shape the future…

Session Details: Presentation: Decoding the global ghost kitchen market and its impact on foodservice 02-12-2021, 11:15 am View In Agenda

Biography: Juan Martinez is a 37-year industry veteran. Juan is Principal and Founder of Profitality Labor Guru, an Industrial Engineering Consulting Company that helps brands optimize their investment to drive better “unit economics”. This experience spans to over 100 different concepts across all menu and service system offerings. Juan is a licensed Professional Engineer, with a BS in Industrial and Systems Engineering from Georgia Tech, and an MS in Engineering Management and PhD in Ergonomics from the University of Miami. He is a member of several professional organizations, including Foodservice Consultants Society International (FCSI), where he is a member of the “Board of Trustees”, as well as the Institute of Industrial Engineering (IIE). As an industry “thought leader” Juan frequently speaks at industry gatherings, and has written over 100 articles in foodservice and Industrial Engineering Journals, including a regular column in the Foodservice Equipment & Supplies web site.  Juan is also a Fellow of The Culinary Institute of America.  

Session Details: Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography:

Charlie has a broad background of working in real estate and building fast growing start-up businesses. Charlie has been in the ghost-kitchen space since the very start having lead the ‘Roobox’ concept at Deliveroo, which later became known as ‘Deliveroo Editions’. This new concept allowed Deliveroo to connect great food and great restaurants wherever they needed, and proved to be a huge success. Charlie now heads up the Delivery Kitchen and Dark Store division at PKL, helping fast-moving delivery apps and operators open up and scale across the world.

Session Details: Panel session: Lessons from the ghost kitchen front-line 02-12-2021, 11:45 am View In Agenda

Biography: After graduating with honors from the California Culinary Academy, San Francisco, Joe co-founded Cosmopolitan Catering in Sunnyvale, CA. Joe left Cosmo in 2015 and started FoodSpace where he and his team consult as experts in kitchen design, foodservice management, food business growth strategy and mentorship.

Session Details: Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography:

Francesco is co-founder of Kuiri cloud kitchen and started in January 2021 with the first location, and as of now, they have two cloud kitchens in the city centre of Milan with 5 and 8 kitchens each, with more than 15 active brands. Cassera is part of the business development, international operation and intelligence officer at Kuri.

Session Details: Panel session: Executing the culinary 02-12-2021, 3:20 pm View In Agenda

Biography: Bill Stavrou is Founder & CEO of Foodhaul, a collection of chef-driven kitchens in search of a dining room. Yours! Foodhaul aims to be the next frontier of food delivery by building its own in-house restaurant brands and delivering them from a central kitchen — without relying on GrubHub, DoorDash, Caviar, Uber Eats or other third-party delivery platforms to get meals to customers’ doors.

Session Details: Panel session: Executing the culinary 02-12-2021, 3:20 pm View In Agenda

Biography: An engineer with an MBA from INSEAD; ex-McKinsey executive - with a focus on cities, infrastructure, transport and economic development; and a former restaurateur with deep experience in the construction industry, Joe Frem is shaping up the food and beverage industry by developing the Cloud Kitchen segment with a focus on new concepts.

Session Details: Panel session: How to establish a competitive advantage 02-12-2021, 12:55 pm View In Agenda

Biography: Curtis Pintye has spent the last ten years immersed in the food industry, embracing any challenge thrown his way. After working in restaurants, hotels, as the chef for the Canadian Embassy in India, and recently with Kitopi opening kitchens around the globe, he finds myself back home in Canada. With the knowledge that he has gained, he now offers consulting to restaurants, startups, and founders looking to increase revenue, diversify their portfolios, expand and tweak their businesses.

Session Details: Panel session: Executing the culinary 02-12-2021, 3:20 pm View In Agenda

Biography: Geoff Alexander joined Lettuce Entertain You Enterprises (LEYE) in 1993, and after working on multiple concepts within LEYE’s portfolio, Alexander took over LEYE’s three unit Wow Bao concept in 2009. Being a pioneer in technology and social media, Alexander implemented mobile ordering, self-ordering kiosks, bicycle delivery, nationwide shipping, and made Wow Bao one of the first Chicago brick & mortar restaurants to take to the streets with its BAO-Mobile Food Truck. Alexander has overseen Wow Bao’s inclusion into airports, NFL/MLB/NHL/NBA stadiums, university campuses, music venues, and more than 300 grocers sell Wow Bao’s frozen retail line. In 2017 Alexander changed the landscape for fast casual dining by introducing Wow Bao 2.0 – a fully tech enabled front of the house environment, where guests order via an iOS or Android device, and pick up their food from an animated personalized cubby. Shortly after being named to Nation’s Restaurant News 2020 Power List, Alexander evolved the restaurant industry once again by leading his team to launch 400 Wow Bao Dark Kitchens in more than 300 cities in less than 16 months. This new extension of the business is not only allowing Wow Bao to grow its national footprint, it is also helping restaurant operators across the nation grow top line sales and increase bottom line profits.

Session Details: Panel session: Lessons from the ghost kitchen front-line 02-12-2021, 11:45 am View In Agenda

Biography: Massimo Noja De Marco, CEO at Piestro - Founder at Kitchen United - BOD at Miso Robotics - Managing Partner at Bowlton Robotics Massimo Noja De Marco brings 30+ years of Academic and Professional experience in the Hospitality Industry focusing on F&B trends and business strategies. Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 Nation Restaurant News Power List of Restaurant Leaders changing the industry. The list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today. Massimo was recently voted in NRN Readers pick as one of 2021 most influential CEOs in America. Massimo sits on the Board of Director of Miso robotics and is the Co- founder of Future Labs VI, company behind Piestro Robotic Pizzeria. In 2017 Massimo along with Jeffrey Kalt, co-founded Kitchen United. Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in Southern California. Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills. Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy.

Session Details: Closing keynote: Mapping the future: from AI to automation and robotics – how the game is already being changed in ghost kitchens and dark stores 02-12-2021, 5:40 pm View In Agenda

Biography:

Session Details: Panel session: How to establish a competitive advantage 02-12-2021, 12:55 pm View In Agenda

Biography: I have always had a strong entrepreneurial spirit, which is evident in the roles, responsibilities and adventures I have taken on in my career. At large companies, I have sought out intrapreneurial opportunities and in smaller companies and start-ups I have risen to leadership roles with a mission to achieve smart, cost-effective, rapid growth. Bringing new products and services to market is my passion. My most recent pursuits have been in real estate development, start-up ventures, meaningful collaborations, and hospitality.

Session Details: Panel session: Technology, delivery and cracking the last mile 02-12-2021, 4:30 pm View In Agenda

Biography: Experienced multilingual journalist with extensive experience across business and lifestyle publishing. I particularly enjoy generating original ideas for the magazine and working on bringing them to life, either through commissioning freelance journalists or writing them myself. I have solid experience interviewing high profile people, including business leaders, top chefs and entrepreneurs and writing engaging features. Currently I work as the editor of Foodservice Consultant magazine at Progressive Content. In the past I have worked on business and lifestyle titles; I have contributed to publications in the UK, Denmark and Spain. I have excellent communication skills and am used to collaborating with colleagues and partners across the world and different time zones. My competencies also include copy-editing and proof reading, managing people as well as liaising with (internal and external) commercial partners for print and web. I undertake freelance assignments across the business and travel/food sectors. Areas of interest are: Lifestyle: Food and restaurant; chef interviews; travel and culture, especially film and cinema. Business: Entrepreneurs and start-ups, growing businesses, social enterprise, policy-making, women in business, profile writing, business travel and international trade.

Session Details: Panel session: How to establish a competitive advantage 02-12-2021, 12:55 pm View In Agenda

Biography: Powering the On Demand Food Economy

Session Details: Opening keynote: Satisfying the world’s appetite: the story of Kitopi and the rise (and rise) of ghost kitchens 02-12-2021, 10:10 am View In Agenda

Biography: Atul Sood is the Chief Business Officer for Kitchen United and is responsible for spearheading strategic partnerships along with administrative and financial management. Prior to his role with Kitchen United, Atul was the Director of Business Development for McDonald’s Global Digital organization, where he was responsible for launching and managing McDonald’s food delivery partnerships. Atul began his career in investment banking and has, amongst other roles, founded, grown and sold his own start-up in the sales technology space.

Session Details: Panel session: How to establish a competitive advantage 02-12-2021, 12:55 pm View In Agenda

Biography: My passion for food-tech paired with 4+ years of experience in the 3rd party delivery world has lead me to my current position at Ghost Kitchen Brands. With exciting partnerships forming every week, I enjoy learning about new products, services, and brands that are open to collaborate with us to grow together. My past roles were spread across a number of industries including tech, food and beverage, medical devices, and even a short stint as a semi-professional athlete. I am grateful for every opportunity that I've had, and look forward to the journey that's ahead of me.  

Session Details: Panel session: Lessons from the ghost kitchen front-line 02-12-2021, 11:45 am View In Agenda

Biography: President of FCSI Worldwide's board of directors, Bill Caruso was the founder and chairman of WC & Partners, Inc., an international firm, with North American offices in Denver, Philadelphia, San Francisco and Scottsdale and through a number of 2016 global alliance agreements, adding worldwide offices in Athens, Berlin, Dusseldorf, Santiago, Sao Paulo, San Salvador, and Vancouver. His project portfolio of personally completed work numbers well over 2,400 completed projects in 22 countries, over a continuous 45-year consulting career. Caruso received his B.S. degree from Cornell University in 1970 and his MBA degree from the University of Colorado in 1972.  He is a Fellow and Past President of the Foodservice Consultants Society International (FCSI), a Past President of the Cornell Hotel Society, Past-President and past Chairman of the Cornell Hotel School Foundation, and is an elected life member of the Cornell University Council. He has lectured to numerous global audiences and has authored many published articles that outline important industry trends and issues, for many years.

Session Details: Panel session: The FCSI consultant view 02-12-2021, 2:10 pm View In Agenda

Biography:

Session Details: Panel session: Executing the culinary 02-12-2021, 3:20 pm View In Agenda

Biography: An experienced business journalist and editor, specialising in reporting on the international food and beverage sectors. Featured in national and international print titles and on international broadcast outlets like the BBC and France 24.

Session Details: Panel session: Executing the culinary 02-12-2021, 3:20 pm View In Agenda

Biography: Josh Halpern is the Chief Executive Officer for Big Chicken. Josh is a dynamic, partnership-focused, thought leader with a robust career in streamlining efficiency, driving innovation, building diverse engaged teams, and growing economic results across the CPG, retail, and restaurant verticals. Most recently, Josh served as the Chief Sales Officer for FIFCO USA, the 8th largest US brewing company, where he was responsible for commercial operations and building top and bottom-line results for Off-Premise, On-Premise, and company-owned brewpubs. Prior, Josh led the Anheuser-Busch InBev, On-Premise and Small Format channels in the US, and Shopper Marketing globally. During his tenure at Anheuser-Busch InBev, Josh built the strategy for licensed, branded experiential zones leading to 46 restaurants and bars in stadiums, airports, and hotels, including the iconic “Beer Park by Budweiser” at the Paris Hotel in Las Vegas. He was also responsible for Anheuser-Busch’s pilots in the QSR space resulting in piloted distribution at Starbucks, and a beer-as-ingredient Budweiser Beer Cheeseburger at Hardees/Carl’s Jr. Halpern has held roles at Reckitt Benckiser, Just Born Candy, Clorox, and Procter and Gamble growing brands in 50+ categories. Josh leads from a partnership-first perspective, unlocking growth for the company, suppliers, customers, and business partners. As a result, his teams have won “Vendor of the Year” honors from many restaurants and retailers including: Buffalo Wild Wings, Hilton, Twin Peaks, HMS Host, Centerplate, Hooters, Hard Rock Café, Outback Steakhouse, Murphy USA, Circle K and more. Halpern is known to incorporate his business and financial acumen while using big data to solve complex problems while focusing on efficiencies. He is a certified Six-Sigma Green Belt. Josh believes in giving back to the industry. He currently sits on the boards of the National Association of Convenience Stores (NACS) Supplier Board, and Niagara University’s Food Marketing Center of Excellence. Prior, Josh has served on the boards for the International Foodservice Manufacturer’s Association (IFMA), and the National Restaurant Association’s Military Foundation. Halpern holds an MBA from Babson College and a BS from Cornell University. Josh and his wife are the proud parents of three amazing boys and live in the New York Metro Area.

Session Details: What are the Key Success Points & Chronic Pinch Points for Ghost Kitchen Operators? 02-12-2021, 10:40 am View In Agenda

Biography: Scott Heim is President of Middleby Ventless Cooking Solutions, Bluezone® Air Purification and Evo America. He is driving the new product innovations and marketing efforts for all the Middleby commercial brands seeking to leverage the growing ventless cooking platform. He is concentrating on educating designers, architects and customers on a variety of ventless concepts, especially focusing on ways to create pockets of F&B revenue in non-traditional locations and even in historical buildings. Heim is directing the launch of Bluezone by Middleby, an active air purification device that uses UV-C germicidal light to destroy molds, bacteria and virus contaminants. Prior to joining Evo in 2012, he created a consumer packaged goods firm which was successful in a very competitive retail market.

Session Details: What are the Key Success Points & Chronic Pinch Points for Ghost Kitchen Operators? 02-12-2021, 10:40 am View In Agenda

Biography: Zach is the Creative Director at Lunchbox, where he works with virtual brands to conceptualize and execute on their creative marketing and branding strategies.

Session Details: Ghost Kitchen Marketing 101: How to Build and Market a Virtual Restaurant 02-12-2021, 12:25 pm View In Agenda

Biography: Olivia is the Manager of Customer Success at Lunchbox, where she works with ghost and virtual kitchens to strategize on their launch strategies and marketing approaches.

Session Details: Ghost Kitchen Marketing 101: How to Build and Market a Virtual Restaurant 02-12-2021, 12:25 pm View In Agenda

Biography: Corinne is the Director of Content at Lunchbox, where she researches and writes about innovation in the food tech industry.

Session Details: Ghost Kitchen Marketing 101: How to Build and Market a Virtual Restaurant 02-12-2021, 12:25 pm View In Agenda