TUESDAY / MARCH 29, 2016 / 2:30 PM
Should My Franchise Cater?
Off-premise sales seems like the easiest way to increase profits, but franchisors and their franchisees must be ready to invest the time, money and strategies it takes to be successful. Our panel of experts will discuss not only best practices but how to know when catering makes sense for your brand.
PANELISTS
Paul Hicks | SVP, Ops. Services & New Concept Dev. | Corner Bakery Cafe
Paul joined Corner Bakery Cafe in 1998 serving in various operations roles in Dallas-Fort Worth and Southern California prior to becoming director of catering operations in 2006. He was named VP of operations services in 2008, and was promoted to VP of training & operations services in 2010, then to SVP of operation services & new concept development in 2015. With over 20 years of industry experience, including various multi-unit roles in the QSR & fast casual segments, Paul oversees the brand’s catering program including the development and support of catering systems and processes. He and his team are also responsible for all training and development programs as well as the support and implementation of all operational brand initiatives.
