Why Restaurants Need to Shift Strategy for the Stay-at-Home Consumer at MURTEC

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Why Restaurants Need to Shift Strategy for the Stay-at-Home Consumer at MURTEC

By Anna Wolfe - 02/19/2019

More consumers are ordering out and eating in.  Savvy restaurants have to evolve to serve the changing consumer as the stay-at-home economy gains traction.

At MURTEC, the CEO of Fazoli's shares how the QSR pivoted to become a thriving fast-casual brand.

Carl Howard, CEO of Fazoli’s, will provide insight into how brands must create an online and delivery experience with the same passion as the dine-in experience if they want to exist in three years. 

This MURTEC session, MURTALK 3 on March 12, is a 20-minute hard-hitting Ted-Talk style session. Throughout his tenure as CEO of the fast-casual Italian chain, Howard has re-engineered the brand from a QSR concept facing many challenges to a thriving and growing fast casual brand with over 35 locations planned to open in the next two years. Under his leadership, Fazoli’s has now posted 16 consecutive quarters of same store sales growth and have seen sales remain positive for 78 of the last 82 months. Howard has received many industry accolades throughout his 35 years in the food service industry.


ABOUT MURTEC
Now in its 24th year, #MURTEC has become the "Gold Standard" event for education and networking in the restaurant technology industry. The 2019 event will take place March 11-13, at the Paris Las Vegas Hotel & Casino. Hosting 700+ restaurant technology executives and solution providers, MURTEC has grown every year to expand on all fronts more technology, more education, more networking all while still maintaining an exclusivity and intimacy that fosters invaluable peer-to-peer idea-sharing.

Organized by Hospitality Technology, the three-day event is loaded with 35 educational sessions, 45+ top-notch speakers and 10 hours of networking making it a can’t-miss event for restaurant tech decision makers and influencers. Attendees will learn how to harness the hottest solutions disrupting restaurant operations and guest engagement.