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WEDNESDAY / MARCH 30, 2016 / 1:00 PM

It’s Time To Grow… Where Do I Go?

Although many franchisors have a strategy in place to help them decide when to grow, they may not be as familiar with how where to take their brand. Just because you get a few Facebook messages from some fans in Omaha urging you to open your funky sushi concept in their hometown, doesn’t mean you’ll do well there. This session will help you decide where your concept belongs and how to choose the right real estate for it.


David Adjey | CEO | The Chickery

Since graduating from the Culinary Institute of America, David has worked as a celebrity personal chef and as the Chef Proprietor of his own fine dining restaurant in Toronto. He has also starred in two series on Food Network Canada – Restaurant Makeover and The Opener – and has made appearances on other shows, such as the Iron Chef America. In 2015, he was named Nation’s Restaurant News 2015 Power List Reader Picks, an annual list of foodservice industry’s most influential players. David co-founded and crafted the menu for The Chickery in 2012, with the vision of giving a facelift to traditional QSR chicken and providing customers with the option of fast food with real ingredients.

James Walker | President of Operations & Development | Johnny Rockets

James has over 25 years of senior level and management experience in the hospitality and retail industry, and has conducted business in a wide range of global markets, including Saudi Arabia, Tunisia, Pakistan and Mongolia. Comfortable from the “Dish room to the Board Room,” James’ specific skill sets include mergers & acquisitions, development, operations, licensing, and R&D. Major positions have included stints in the roles of president, chief development officer, as well as senior operations and R&D positions. He has spent time with such brands as Baja Fresh, Cinnabon, and Sweet Factory and currently holds the position of president of operations & development for Aliso Viejo CA based Johnny Rockets.

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