| Creating Your Brand’s Point of Difference: Patrick Colombo, President & CEO, Restaurant Works discusses how his newly developed Cru chain of wine bars differentiates itself from the competition. | How to Sell Your Concept: Cameron Mitchell, President & Founder, Cameron Mitchell Restaurants provides insight into how to sell your concept. | Capturing More Consumer Dollars: Kevin Higar, Senior Manager, Technomic, Inc. discusses his thoughts on how concepts can capture more dollars in the current market. |
