<img height="1" width="1" alt="" style="display:none" src="https://www.facebook.com/tr?id=1565360197020699&amp;ev=PixelInitialized">
ops innovators

New Ops Innovators Webinar Series: The ROI of Ops Management

Staying innovative in the highly competitive restaurant space requires a combination of strategic thinking, technological savvy, and a commitment to fostering a culture of innovation and excellence. To drive positive change and growth operators must embrace creativity, efficiency, and adaptability.

But with so much to keep track of every day, being ahead of the curve is easier said than done. To help operators stay on the cutting edge of the latest innovations and industry insights, we announced our brand new Ops Innovators webinar series, featuring top restaurant brands and the strategies they use to grow and succeed. 

First up, the inaugural live webinar, The ROI of Ops Management: 5 Value Drivers to Know and Use, is scheduled for Wednesday, February 21, at 1:00 p.m. ET/10:00 a.m. PT. It will focus on quantifying the benefits that technology has on operations, showing how to demonstrate true return on investment from inventory and labor management solutions.

Attendees will learn how to think strategically about both quantitative and qualitative ROI opportunities, including detailed examples using five key metrics in the following areas:

1. Purchasing
2. Inventory
3. Cost of Goods Sold
4. Labor
5. Sales

The webinar will be led by Steve Larsen, Success Architect for Crunchtime, and he'll be joined by two Crunchtime customers who will share how ROI theories work in the real world.

Meet the Panelists


Chuck Hatfield
Executive Chef & Vice President of Culinary
SSP America (supporting 550 brands in 2,800 airport locations)

Chuck Hatfield leads a distinguished culinary team with broad responsibilities aimed at delivering a world-class culinary program to travelers. The team oversees menus and recipes for more than 380 local and boutique concepts. Their primary goal is to ensure that SSP America's culinary program embodies a "taste of place" by effectively partnering with local brands to translate the essence of their restaurant menus for airport travelers. They also develop and execute SSP America’s renowned and exciting boutique concepts. Additionally, Chuck oversees SSP America’s culinary sustainability programs, research and development initiatives, kitchen design and layout, as well as inventory systems, product cost, and waste management programs.


Michael Matos
Senior Director of Ops Services
SPB Hospitality (Logan’s Roadhouse, Old Chicago Pizza & Taproom, Krystal, J. Alexander’s + 10 other brands)

Michael Matos is the Sr. Director of Ops Services at SPB Hospitality. Responsible for overseeing Crunchtime integration at several of SPB’s brands, he brings 30 years of restaurant operations experience in casual and upscale casual dining. In addition to Crunchtime, Michael leads SPB’s cross-functional team in the deployment of key initiatives to the field. He currently lives with his wife and two dogs in Charlestown, Indiana.

Reserve your spot for this webinar today. Even if you are not able to attend live, registrants will receive a link to watch the recording at their convenience.