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With Mike Gray, President of Rumble Boxing and Former President of Club Pilates
It can be hard to establish reliable culture and community in a standardized physical environment. Mike Gray describes how he does so across his franchises, and what makes for good franchise management.
With Dave Tarantelli, VP of Systems at Citizens
Dave discusses how to get company leadership to invest in facilities, and how to leverage data to ensure excellence across locations.
With Brian Nay, Director of Field Services at RaceTrac
Brian describes how Racetrac has evolved to fill the needs of the modern consumer. He and Sid discuss the importance of technology in maintaining operational efficiency, and how to deliver a consistent customer experience.
With Bill Yanek, CEO of ConnexFM
Bill discusses the rise of smart facilities, the importance of expanding your network, and why the retail apocalypse isn’t as close as everyone says it is.
With Wing Lam, Co-Founder and Owner of Wahoo’s Fish Taco
Wing describes his own genuine, unique, and effective way of standing out while building his brand.
With Myriah Kingen, Director of Facilities Management at Tractor Supply Co.
Myriah explains the critical role of collaboration, innovation, and adaptation in overcoming industry challenges. She emphasizes the value of integration and partnership, as well as understanding the well-educated consumer of the future.
With Tom McGee, President and CEO of ICSC
Tom discusses the retail industry’s adaptability to changes like the rise of e-commerce, but notes that a major challenge is the lack of supply to meet the demand for retail space.
With Anjee Solanki, Head of US Retail at Colliers
Anjee shares insights from Colliers’ consumer studies, and highlights the importance of integrating online and offline shopping experiences in order to cater to modern consumer preferences.
With Wade Allen, EVP of Strategic Growth at Costa Vida
Wade discusses the importance of seamless integration between physical and digital experiences. He describes a future where tech enhances operational efficiency, while preserving the people-first nature of hospitality.
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