When state and local governments closed dining rooms with the goal of slowing the spread of COVID-19, takeout became a primary vehicle that allowed restaurants and foodservice operators from all segments to continue to serve customers. The truth of the matter, however, was that takeout, and other forms of off-premises consumption for that matter, were on the rise long before the pandemic hit. Regardless, this form of service seems poised to play a larger role in operators’ ability to successfully serve customers for quite some time. How does an increased emphasis on takeout impact flow, space allocation and, more? This hour-long presentation will strive to tackle these issues and more.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Foodservice Equipment & Supplies
Karen Browne brings over 20 years of executive leadership experience focused on driving transformational growth and value across some of the most prominent companies in the US. For 10 years Browne led the executive team of PeopleScout, the largest privately held recruitment process outsourcing provider in the Americas. During her leadership at PeopleScout, Browne worked to promote top-line revenue growth while managing the strategic direction of the company’s best-in-class processes. In 2009, Browne moved on to the role of President of the fifth largest human capital company leading global staffing provider, Advantage XPO, where she assisted in overhauling the business, which ultimately led to its record-setting sale to the world’s largest human capital company for $410 million. Browne went on to serve as President and Chief Operating Officer of EG Workforce Solutions before drawing upon her deep understanding of effective team building and strategic communication to launch her own integrated recruitment and branding firm, Browne & Brand in 2017.
Now as Chief Executive Officer of One Off Hospitality, Chicago’s acclaimed, multi-James Beard Award-winning hospitality collective, Browne is working to build upon the widely-celebrated success of the organization and drive growth opportunities across culinary innovation, private events and catering programs, and most aptly, focusing on employee growth and development within the One Off organization. Outside the office, Browne enjoys spending time with her son, traveling, reading, and continuing her lifelong quest for learning.
Carlos has over 10 years of process analysis and improvement consulting experience at Profitality Labor Guru. His scholastic background includes a BS in Industrial and Systems Engineering and an MS in Engineering Management from Florida International University. In addition to providing Industrial Engineering expertise, Carlos’ focus is working closely with clients as a project manager to ensure optimum application and use of the internal Profitality resources to align with the client’s direction and project goals and objectives. Carlos’ experience spans to more than 50 different brands across all service and menu offerings. Carlos is also Lean Six Sigma certified.
Jim Thompson CFE, Chief Operating Officer at Chicken Salad Chick, has over 25 years of leading operations teams for brands that include Wendy’s, Sony Electronics, Kings Family Restaurants, D’Angelo, and Papa Gino’s.
Jim was hired by Chicken Salad Chick’s Co-Founders, Stacy and Kevin Brown in 2013. Since that time, he has built and led operations, human resources, training, and the development of management and purchasing systems that have been instrumental to Chicken Salad Chick’s expansion from six to over 175 restaurants in eight years.
Jim continues as the strategic operations executive for Chicken Salad Chick, and he works closely with CEO, Scott Deviney, and the company’s leadership team. He has built strong relationships within the franchise community, which have led to the unparalleled support the franchise system feels today.