In the modern restaurant environment, inventory, labor, kitchen execution, and task management are not just adjacent functions; they are deeply interdependent. Behind every perfectly timed dish, every friendly service interaction, and every satisfied guest is a complex web of decisions, processes, and tools that make it all happen. From how prep and labor converge before the doors open to maintaining standards under the heat of peak volume, operators need a unified lifecycle to keep performance on track.
At the upcoming Restaurant Leadership Conference, April 19-22, 2026, in Phoenix, AZ, Crunchtime is hosting an Innovation Forum on Tuesday, April 21st, where forward-thinking industry leaders will share how a complete operations lifecycle approach–including strategic use of AI and automation–can improve profitability and guest satisfaction.
Join us for this panel discussion, moderated by James Byrne, Vice President of Sales for Crunchtime, taking place at 11:30 a.m. on Tuesday, April 21st, in Grand Sonoran C.
Jim McCurley, Chief Restaurant Officer, Biscuitville
He is recognized for shaping strategy at the enterprise level and translating it into scalable operating models that drive growth, improve margins, and elevate the guest and employee experience. Jim has led cross-functional teams spanning operations, culinary innovation, quality assurance, and new unit development—consistently aligning people, process, and performance to deliver measurable results.
Known for operating at the intersection of strategy and execution, Jim brings a disciplined, data-informed approach while staying deeply connected to field realities. He partners closely with executive teams to navigate change, strengthen alignment, and execute against long-term growth agendas.
He offers a pragmatic, results-driven perspective on what it takes to lead modern restaurant organizations in an increasingly dynamic and competitive environment.
Ted Hardy, Sr. Director of Hospitality Technology Transformation, Topgolf USA
Ted Hardy is a product leader and technology executive with over two decades of experience helping hospitality and restaurant brands harness technology to drive growth. Currently serving as Senior Director of Hospitality Technology Transformation at Topgolf USA, he leads a large team focused on modernizing the company's full restaurant tech stack, delivering significant cost savings, labor efficiencies, and revenue recovery.
Before Topgolf, Ted spent nearly a decade at KFC US, leading product, engineering, and data science—growing omnichannel digital sales from the ground up, launching consumer-facing apps and platforms, and transforming the organization's development culture along the way. He has also held product leadership roles at Black Box Intelligence/GuestXM and Papa John's, and has run his own consulting and app firm, High Gravity Consulting, since 1995.
A cross-functional leader who bridges product, engineering, and data, Ted is passionate about building high-performing teams and leveraging emerging technologies—including AI—to modernize operations and elevate the guest and employee experience.
Kris Douglas, VP, Technology, Smalls Sliders
Kris Douglas is a technology executive and Vice President of Technology at one of the fastest-growing quick-service restaurant brands in the United States. With experience across QSR, consumer goods, financial services, and healthcare, Kris specializes in translating bold business strategies into scalable, execution focused technology outcomes.
He has led digital transformation initiatives, mergers and acquisitions, and enterprise platform modernization in fast-paced, high-growth environments. Known for aligning technology with business goals, Kris brings a pragmatic perspective on innovation, turning complexity into a competitive advantage. A hands-on leader with a strategic mindset, Kris focuses on building resilient teams and systems that deliver measurable impact for customers, operators, and stakeholders.
Whether currently navigating this strategy or executing a long-term vision to unify their tech stack, panelists will share perspectives on how to achieve a single, shared source of truth that mirrors the reality of their restaurants. If you are attending the Restaurant Leadership Conference, please join us for this dynamic panel discussion and visit us in booth 222.