Ghost, Virtual, and Commissary Kitchens - Which Business Model is Right for You?
The rise of new business models has been an exciting development in the foodservice industry. Learn more about how creating or hosting a virtual brand can appeal to a new set of diners.
Jen leads corporate development for Kitchen United. For more than 20 years she has owned revenue strategies across sales, marketing, and product in both high growth and commoditized environments, and led operational teams in customer support and manufacturing to optimize efficiencies. Her ability to lead cross-functional teams through the launch of complex distribution projects enables organizations to scale rapidly and drive top line revenues while effectively managing resources.
Prior to joining Kitchen United she has driven high-growth revenue for AT&T, launched complex B2B2C partnerships with eBay and Costco, and led the rebranding and corporate sales strategy across 100 countries for Vanguard Logistics. In addition to broad experience across startup and Fortune 50 entities, she worked on economic development initiatives in underserved communities for 7 years. She studied Business Administration, Sociology and Psychology through the Canadian University system in Northern Alberta and has her Six Sigma Green Belt. In her personal world she is passionate about cancer-related causes and economic equality. She serves on the Advisory Board of the Dr. Susan Love Research Foundation.
Kelly has spent the last 10+ years in the hospitality industry focusing on revenue-generating initiatives. Whether it be restaurants, entertainment centers or hotels, she has successfully identified niche areas for these businesses to maximize their investments and become more profitable on a day-to-day basis. Currently, she is responsible for developing and coaching the high-performing sales team at Virtual Dining Concepts while driving the growth strategy for the expansion of all their concepts across the United States to ensure results for their 1000+ restaurant partners.
Drew is the Director of the new PREP ATX facility in Austin.
At the Texas Restaurant Association, Anna leads the charge on shaking things up at the 84-year-old institution. She heads up all products and services, business development, marketing, and communication and also creates new member value through events and education. Additionally, she is driven to bring more restaurant technology to the state of Texas with unique partnerships and innovative programming.
Anna is a frequent speaker and moderator, serves on the SXSW Interactive Advisory Board, and is an active member of Les Dames d'Escoffier Austin Chapter.
Previous to coming to TRA, she headed up innovation for the National Restaurant Association in Washington, D.C.
She has worked in several restaurants during her career, including BOH and FOH. Her favorite job was as a Denny's waitress on the graveyard shift. She could tell you some stories.