Don’t Risk Falling Behind
Stay Ahead on Allergen Disclosures

The pressures facing restaurant operators today are unlike anything the industry has experienced before. Rising food and labor costs, supply chain volatility, increasing regulatory requirements, and growing guest expectations are creating what industry leaders are calling the “Great Profit Squeeze.”

In our recent webinar featuring Billy Brewer (Sonny’s BBQ), Chris Greve (Forefront Health), Stephen Nolan (Nutritics), and Andrew Shakman (Leanpath), we explored how leading operators are responding and what it takes to build resilience in 2026 and beyond.

Key Webinar Takeaways

✓ How leading brands are moving from traditional cost control to dynamic cost precision

✓ Practical strategies for reducing waste, simplifying operations, and improving profitability

✓ How real-time data and connected systems help teams make faster, more confident decisions

✓ Ways to support frontline teams through automation, standardisation, and clearer visibility

✓ How proactive operators are preparing for emerging requirements like California’s ADDE SB 68 while building stronger guest trust