Skip to content
MarketScale
Demo
‹ Back to Industries

Food & Beverage

Restaurant Innovation Summit Brings Leaders to Dallas

The 2018 Restaurant Innovation Summit hits Dallas this week, bringing hospitality and food & beverage industry leaders together. With mind-expanding, profit-building insights changing the future of the restaurant industry, the event will offer a chance to network with, learn from, and be inspired by other forward-thinking professionals. The event will take place at the Empire Room…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Share
Restaurant Innovation Summit Brings Leaders to Dallas

The 2018 Restaurant Innovation Summit hits Dallas this week, bringing hospitality and food & beverage industry leaders together. With mind-expanding, profit-building insights changing the future of the restaurant industry, the event will offer a chance to network with, learn from, and be inspired by other forward-thinking professionals. The event will take place at the Empire Room in Dallas on Nov. 7 and 8.

Today’s consumers are busier than ever, and where dining out used to be a luxury, it has become the norm for today’s professionals and their families. As a result, restaurant operators, from big chains to Mom & Pop outfits, must be constantly looking to the next generation of business principles, customer service, data management, and technology if they hope to stay relevant.

Last year’s summit was held in Austin, Texas.

“My vision for this year’s Restaurant Innovation Summit was to take our attendees on a journey from the innovations of today through those of tomorrow,” said Laura Chadwick, program director and producer of the Restaurant Innovation Summit.

Wednesday morning, attendees will hit the ground running, literally. With an early morning run/jog/walk along Dallas’s Katy Trail, participants will have the chance to get pumped up for the events of day one, which include valuable presentations on topics including gaming in the industry, digital payment, kiosk design, and more. Wednesday evening’s offerings include a field trip to the Dallas Cowboys’ AT&T Stadium in Arlington.

“On day one, we are focusing on actionable information that restaurants can put to use immediately,” Chadwick stated. “Kiosks are a major area of interest right now in the restaurant industry. At our RIS panel, attendees will hear key insights about designing kiosks around customer experience. We have put together the most comprehensive panel of experts on this topic yet.”

Thursday morning will also begin with some healthy body movement via sunrise yoga class on the roof of the trendy W Hotel. According to Chadwick, Thursday’s programming “will look to the future. From automation, AI, blockchain, 5G and virtual reality, we have gathered experts from inside and outside the restaurant industry to paint a picture of what’s to come.”

Restaurant owners and operators are motivated by various factors when attending the Restaurant Innovation Summit. Scott Anthony, owner of Punxsy Pizza in Punxsutawney, Pennsylvania, described what he hopes to gain from participating in RIS 2018:

“Attending the summit is a great opportunity for an independent operator to get on the same platform as industry leaders. Networking with peers forms lifelong relationships with others who are addressing the same issues I do, and together we form a mastermind group. These events keep me relevant with the industry and thus my customers. Being a restaurant operator is a tough job—keeping me from becoming complacent is priceless.”

New to MarketScale?

MarketScale is the platform Food & Beverage companies use to turn their own experts into content like this. Want the short overview?

Free workspace

You just read one expert. Imagine publishing your whole team.

This article was produced through MarketScale. Create a free workspace and turn your own team's expertise into articles, video, and social posts. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

The FDA has revised its timeline for phasing out petroleum-based synthetic food dyes, slowing a process it announced in April 2025 with a target end date of 2027. Separately, nearly 160 food and agriculture organizations have signed a coordinated letter urging USMCA renewal before the agreement's July 1 review deadline. Additional regulatory fronts — including a California ultra-processed food labeling bill, a bipartisan FDA import-destruction measure, and a USDA domestic fertilizer push — are compounding compliance demands across the food and agriculture sector.

  • 01FDA has revised its synthetic dye phase-out schedule, slowing a voluntary removal program originally targeting six petroleum-based color additives by end of 2027.
  • 02Nearly 160 food and agriculture groups have urged USMCA renewal before the July 1 joint review deadline, warning that inaction could disrupt cross-border supply chains.
  • 03California's AB 2244 and a bipartisan federal bill targeting unsafe food imports are adding new compliance layers for food manufacturers and retailers.

Jun 17, 2026

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

The FDA's April 2025 voluntary initiative to phase out petroleum-based synthetic dyes from the U.S. food supply has generated a wave of corporate commitments, with major brands targeting 2026–2027 deadlines. However, Consumer Reports found that many large food companies have yet to pledge any changes, even where natural alternatives are already used abroad. Meanwhile, broader regulatory shifts — including a USDA reorganization affecting food assistance programs and new legislative proposals on food labeling and import safety — are reshaping the operating environment for food and beverage manufacturers.

  • 01The FDA is working with industry to eliminate six certified petroleum-based color additives from the U.S. food supply by the end of 2027, after revoking authorization for Red No. 3 earlier in 2025.
  • 02A March 2026 Consumer Reports survey found 72 percent of U.S. adults are at least somewhat concerned about synthetic dyes, and 66 percent say companies should be required to phase them out — yet many major brands have made no commitments.
  • 03Separate regulatory pressures are mounting: California advanced a non-ultra-processed food labeling bill, Congress moved bipartisan legislation to let the FDA destroy unsafe food imports, and the USDA reorganized its food nutrition administration amid leadership changes.

Jun 17, 2026

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

Produce distributors are facing tightening margins and supply chain pressures that demand more flexible operations and empathetic leadership. AJ Krow argues that attracting and retaining a new generation of talent is critical to the industry's long-term survival. Modernizing workplace culture and rethinking traditional distribution practices are central to meeting these challenges.

  • 01Produce distributors must adapt operations to withstand tightening margins and supply chain volatility.
  • 02Empathetic leadership and flexible workplace culture are essential to attracting younger talent to the industry.
  • 03A generational shift in the workforce requires the produce distribution sector to rethink recruiting and retention strategies.

May 1, 2025

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For Food & Beverage teams

See how Food & Beverage teams use MarketScale →

Customer Stories & Case Studies

Explore Channels

Industry news, analysis, and expert perspectives

Professional AV›Engineering & Construction›Education Technology›Healthcare›Energy›Software & Technology›Retail›Business Services›Industrial IoT›Sports & Entertainment›Transportation›Sciences›Building Management›Food & Beverage›Architecture & Design›Hospitality›
Keep exploring

More from Food & Beverage

Food & Beverage hubMore expert Food & Beverage coverage.Explore →Customer Stories & Case StudiesTurn supply-chain wins into proof.Explore →AMAG Studio DayOne production, 20–30 clips.Explore →State of B2B MarketingWhat is working in B2B marketing now.Explore →