Tuesday, March 9th9am PT/ 12pm ET
With pent up demand for connection, the restaurant industry will heal from the devastating impact of the pandemic. Importantly, it represents 4% of GDP, employs nearly 16M people with more minority and women managers than any other industry, and 70% are independent owners. This session, facilitated by CCI Board Member and hospitality technology business leader Karen Sammon, will delve into insights from three people who went through the wringer in 2020 and are coming out on the other side - optimistic about what the future holds for the restaurant industry. They'll share how their focus on the Conscious Capitalism tenets guided them through what once seemed like an insurmountable obstacle, what actions they took (and didn't take) to forge their path and how they'll carry what they've learned forward.
Karen Sammon is a CEO, President, Management Executive, public company Board Member and committed Conscious Capitalist with successful record of spearheading turnarounds, driving corporate transformations including digital and culture transformations, and transitioning business models from transactional to recurring revenue. She delivers stability, strategically cultivating and empowering collaborative, engaged and high performing teams, through servant leadership and authenticity.
Karen is the former CEO, President and Board Member of PAR Technology Corporation (NYSE: PAR), an international company providing management technology solutions to the Company’s restaurant/retail and government customers worldwide, together with its subsidiaries. Across her roles, she led both company segments for the $240M revenue across Restaurant/Retail and Government, with its 1,100 employees in the US, North America, London, Dubai, Shanghai, Singapore and Sydney. Karen oversaw capital structure, corporate P&L, cash flow, investment oversight, and critical relationships with lenders and auditors.
Kathy E. Hollinger is President and CEO of the Restaurant Association Metropolitan Washington (RAMW). Since 2012 her visionary leadership has led RAMW -- which represents over a thousand restaurants and the food service industry in one of the nation’s largest and most visible regions – through its most dramatic period of sustained growth and innovation, with overall operating budget and new revenue growth of 30%. She also raised the profile of the association and industry across the region and nationally, resulting in an epic year of national accolades that included Bon Appetit Magazine’s 2016 Restaurant City of the Year and ZAGAT’s Hottest Food City of 2016.
In a fast-paced restaurant industry with new technology, competition, and laws changing the game each day, Fred LeFranc brings order to disorder and helps businesses thrive. He is a well-respected industry veteran who has advised many of the industry’s most significant executives and companies – from startups to billion-dollar global chains – to deliver long term sustainable success.
Fred is a change agent, assisting brands in reinventing and evolving to stay relevant to their current and potential customers. He combines direct knowledge of operating a restaurant with an inherent talent for business and acute vision for growth. He leverages his passion for business, understanding of human behavior and knowledge of technology to provide corporate counsel and make a lasting impact. As a corporate strategist, he has turned around many declining businesses, helping significantly improve sales.
Dan Simons is the Co-Owner of the innovative Farmers Restaurant Group — majority owned by American family farmers — with a mission to earn farmers a larger share of the food dollar while delivering thoughtfully-sourced, scratch-made food, and exceptional hospitality. Farmers Restaurant Group operates 7 restaurants and 1 distillery throughout the DC, MD, VA, and PA area, and most recently pivoted their business model to include a Founding Farmers Market + Grocery- selling everything from prepared dinners and hand sanitizer made in their DC distillery, Founding Spirits to homemade chocolates and bottled cocktails. Passionate about the health of the planet, Simons founded the non-profit Our Last Straw, a business-led coalition working to reduce our reliance on single-use plastics, and is on the Advisory Board of Conscious Capitalism DC.
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