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Scaling Small to Mid-Size Concepts While Preserving Culture 
Monday March 3, 2025 2:00pm - 2:45pm PST
TBA
Scaling small to mid-size concepts presents unique challenges, especially when maintaining the distinct culture that defines your brand. This session explores strategies for growing regional and multi-concept operations without sacrificing the core values and guest experiences that make your business stand out. Learn how to balance expansion with cultural integrity and operational efficiency.
Speakers
avatar for Edie Burns

Edie Burns

Corporate Director of F&B, Schulte Hospitality
Edie Burns is a seasoned food and beverage operator who honed her skills in every position in the front of house whether it be in an independent restaurant, bar, hotel, or on the multi-unit or corporate level.Edie has opened more than 40 restaurants, bars, and banquet operations in... Read More →
avatar for Henry Bowers

Henry Bowers

Beverage Director, Versus Equity
Hank Bowers is a seasoned restaurant industry professional with over two decades of experience in various roles, from line cook, bartender, manager and most recently beverage director. He’s renowned for his menu creations at iconic D.C. restaurants like Dlena, Fiola Mare, and Mintwood.In... Read More →
avatar for Emily Beesley

Emily Beesley

VP of Marketing, On Deck Concepts
Emily Beesley is a seasoned marketing executive with over 15 years of experience in the restaurant and hospitality industries. As the Vice President of Marketing at On Deck Concepts, she has been instrumental in driving brand growth and enhancing customer engagement through innovative... Read More →
avatar for Chrys Tirado

Chrys Tirado

National Beverage Manager, Cheba Hut "Toasted" Subs
Monday March 3, 2025 2:00pm - 2:45pm PST
TBA
  Workshop

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