Restaurant Next

Dickey's CEO explains how this barbecue brand has leveraged analytics to identify friction points in the customer journey and then used its in-house tech team to quash those obstacles, improving guest and franchisee satisfaction.

Seven of the 8 kitchens are in California. Plus, the barbecue brand opens 20 locations.

Restaurant Next was an interactive experience, jam-packed with stellar content.

Tony Ellis, VP of IT for this Midwest pizza chain, shares how his team rapidly rolled out contactless curbside pickup, pizza tracking and in-app tipping. 

Restaurant Next’s Trend Talk on Voice Ordering is a must-watch for businesses who need a primer on this rapidly emerging technology.

Our virtual conference, presented by MURTEC and the Restaurant Technology Network, is now available online everywhere.

Barbecue concept is now shipping customizable meal delivery kits through its website. PLUS: At Restaurant Next, learn about the brand's tech updates that improved CX and powers off-prem.

Register now for the industry’s first virtual restaurant experience on Oct. 12 and 13.

Andy Rebhun, VP of Digital, gives Restaurant Next attendees the inside scoop on its recent tech initiatives, including its recent rollout of FlyBuy curbside pickup technology.

SVP of Innovation Wade Allen shares his 4 steps to successfully launch a virtual brand.

Now the Vice President of Global Operations Training and Development, White has tapped tech to create a uniform Church's Chicken training program. PLUS, she's sharing her best tips at Restaurant Next!

Susan Carroll-Boser, VP of IT, and Michael Guinan, VP of Ops, talk about the QSR’s “biggest leap technologically” since launching its app and how it will all come together with AI and machine learning in the next gen drive-thru.