The work that your teams do (or don’t do) in each of your restaurants every day is what makes or breaks success. In the midst of ongoing labor shortages, rising wages, supply chain disruptions and higher food costs, operations leaders today see ‘team execution’ as a key lever for both driving operational efficiency and ultimately meeting customer expectations. Join this discussion which will take a deep dive into the specific initiatives and technologies that operators are prioritizing to give them an edge in making store, field and HQ employees more productive and improving the quality of execution across every one of their locations.