Amy Alarcon, vice president of culinary innovation at Popeyes Louisiana Chicken, and John Li, vice president of culinary innovation of Wendy’s, will discuss how to keep menus modern at the #QSRNext virtual event on Nov. 9.
Keeping up with customers’ changing desires for innovative menu options is a challenge for most restaurants, including large QSRs such as Popeyes and Wendy’s, but that doesn’t mean it’s impossible.
Amy Alarcon, vice president of culinary innovation at Popeyes Louisiana Chicken and John Li, vice president of culinary innovation at Wendy’s, will not only discuss a few challenges they’ve faced but will also review recent changes they’ve made to their menus. The two are starring in “Masters of the Menuverse: QSRs Unafraid To Innovate” — a session that’s part #QSRNext, a Nov. 9 virtual summit hosted by QSRWeb.com
The 30-minute back-to-back sessions at the #QSRNext event are designed with the busy QSR executive in mind. The event will cover topics ranging from diversity to attracting investors.
Register here for the event.
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