By Valerie Killifer, senior editor, Fastcasual.com
In a business environment where restaurant brands are compelled to use discretion when discussing their operational practices, the Fast Casual Executive Summit is challenging concepts to do just the opposite.
Billed for the last three years as a program designed to promote industry collaboration, this year’s Summit, Sept. 14-15 at the Hotel Palomar in Dallas, is again encouraging operators to share with one another their industry challenges and the best ways operators can overcome them.
"This collaboration is exactly what I am hoping for," said Al Bakta, CEO of Dallas-based Genghis Grill. "With the Summit being so exclusive and directed, it promotes collaboration. Most operators are willing to help other operators out as long as they are not direct competitors."
This year’s Summit will include an extra half day of sessions and two keynote addresses. Dean Lindsay, author of "The Progress Challenge," will deliver the first address Sept. 14 during the opening Modern Idea Lunch. Sue Morelli, CEO of Au Bon Pain, will present the second keynote, "Getting Inside the Mind of the Savvy Consumer," during the breakfast keynote Sept. 15.
Programs and agenda
The Summit will informally begin Sept. 13 with a food tour throughout three Dallas neighborhoods, South Lake, Frisco and Uptown. The tour is open to up to 35 fast casual executives and will include stops at concepts such as Mooyah, Vapiano and Red Mango.
The tour is designed to introduce fast casual executives to brands that might not be open across all markets.
"It’s to help restaurateurs understand what is going on in the segment and to network with industry peers," said Paul Barron, Summit organizer and publisher of FastCasual.com. "We tried to pick concepts that were unique or indigenous to Dallas. Most of the operators are coming from all over the country and might not have some of these restaurants in their area."
