Level Up Alongside Emerging Brands At MUFES

Leaders from Biscuit Belly, Cornbread Farm to Soul, Balance Grille and Swig will speak at FER's rapidly approaching event.

Cornbread Farm to Soul, a farm-to-table restaurant serving soul food, is among the brands that will be represented on FER's emerging brands panel.

Four emerging restaurant brands’ leaders will share snippets from their evolving playbooks at Foodservice Equipment Reports’ Multiunit Foodservice Equipment Symposium this month in Tucson, Ariz.

Occurring on Thursday, April 27, at the El Conquistador Tucson, this panel will cover the brands’ growth outlooks, facilities design and plenty more. Attendees will hear the latest from Chad Coulter, founder and CEO of fast-casual breakfast and brunch concept Biscuit Belly; Mike Hazen, director of operations at the fast-casual soul food chain Cornbread Farm to Soul; Prakash Karamchandani, co-founder of the fast-casual Asian fusion concept Balance Grille; and Rian McCartan, CEO of Swig, “home of the Original Dirty Soda.” FER Managing Editor Lauren Coughlin will moderate the panel.

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Chad Coulter

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Mike Hazen

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Prakash Karamchandani

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Rian McCartan


Organized by Foodservice Equipment Reports, MUFES is a one-of-a-kind event for foodservice equipment decision makers from multiunit chains and noncommercial facilities. Two days of education sessions provide advanced technical back-of-house content. Attendees also will enjoy first-class dining, evening receptions and plenty of opportunities to network and mingle during the event.


Click here to view the entire MUFES agenda and to register for the event, which runs April 25-27.


















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