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Over 50 New Presentations

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Restaurants Rise powered by MUFSO is laser focused on helping you prepare for growth in 2021!

Produced by Nation’s Restaurant News and Restaurant Hospitality, this robust conference program featured 16 Keynotes, 38 conference sessions, and more than 50 expert speakers. Now it is all available for you to view at your own pace.

Free Registration! All new content presented in October is available for on-demand viewing for free to the Restaurants Rise community. If you are not already a member of this community, register for free.

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Featured Sessions

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Building a Culture that Sparks Innovation
Paul Brown
CEO, Inspire Brands
Sponsored by:
In the Kitchen Live: The Passion of Food & Service
Tamearra Dyson
Souley Vegan
Kenny Frasch
Hop Knot
Carleen King
Carmi Soul Food
Leading Through Disruption
Scott Svenson
Co-Founder, MOD Pizza
Sponsored by:
A Recipe for Success: Tech and Talent
Scott Boatwright
Chief Restaurant Officer,
Chipotle Mexican Grill

Sponsored by:

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Restaurants Rise powered by MUFSO On-Demand!
Over 50 conference presentations.
Click on the arrow to view more information about each session. If you are not already registered, you’ll be prompted to register the first time you click on a session icon. After you submit your free registration, you can view as many presentations as you would like at your own pace.
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Gerald Drummond, Executive Chef, Campbell’s Foodservice

Chef Gerald Drummond has more than 30 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the US and Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Cuban and modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.

Prior to joining Campbell’s Foodservice in 2017, Chef Gerald held positions at Starr Catering Group and STARR Restaurant Organization—including renowned Morimoto restaurant in Philadelphia, China Grill Management and River Station Restaurant. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.

Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News

Award winning columnist Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and senior editor of Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country for both publications.

From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.

His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He lives in Brooklyn, N.Y.