January 31, 10:00 A.M. Talk: The Future of Restaurant Technology and How it Can Help Your Business in 2024

25 11th Ave, New York, NY 10011, USA

The restaurant industry has come a long way with technology—it can diversify revenue streams, improve operational efficiency, and provide a better guest experience. Join Krystle Mobayeni, chief executive officer and co-founder of BentoBox and head of restaurants at Fiserv, and Kelly MacPherson, chief technology officer at Union Square Hospitality Group, for a  discussion on the future of restaurant technology, how to use technology to turn guests into repeat customers, and where restaurant technology is headed in 2024.   

Presenters:

Kelly MacPherson  
Chief Technology and Supply Chain Officer at Union Square Hospitality Group (USHG)

Krystle Mobayeni
BentoBox cofounder and Fiserv’s head of restaurant solutions

General Admission: FREE

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About Kelly MacPherson:  

Kelly MacPherson is the chief technology and supply chain officer at Union Square Hospitality Group (USHG), responsible for creating and executing technology strategy. She has transformed USHG’s approach to the guest and employee experience by reimagining how restaurants embrace digital trends, innovations, and design. Focused on data-driven decision-making, MacPherson has built an analytics practice to explore new ways data can enhance and optimize restaurant operations. She shepherded the organization into a new era of supply chain management—equipping USHG’s culinary talent with cutting-edge tools and ingredients, supplier, and inventory insights—and oversees USHG’s design, construction, and facilities functions.
MacPherson has an extensive background, with 20 years of experience leading and advising technology teams at companies such as Abercrombie & Fitch and Hard Rock Cafe International. Most recently, she served as the chief information officer for Restaurant Brands International. She holds a bachelor’s in finance and business from the University of St. Thomas in St. Paul, Minnesota.  

About Krystle Mobayeni:  

Krystle Mobayeni is the co-founder of BentoBox and head of restaurants at Fiserv, a global provider of payments and technology solutions that enables 200,000 restaurants to deliver differentiating experiences. Mobayeni founded BentoBox in 2013 after working with restaurants as a web designer, where she observed that existing technology drove a wedge between restaurants and their guests. She built BentoBox to empower modern restaurants to build their online presence, diversify revenue, engage with diners, and increase operational efficiency. Under her leadership, BentoBox was acquired by Fiserv in November 2021.
Prior to BentoBox, Mobayeni co-founded Neon & Sons, a full-service digital creative agency in New York City supporting clients like Rent the Runway, NASDAQ, and Robin Hood Foundation, and led design teams as art director and senior designer at Big Spaceship and Agency.com. She is on the board of directors for the Food Education Fund and was recognized in Inc. Magazine’s Top 100 Female Founders of 2021, New York Business Journal’s 2021 Women of Influence, Entrepreneur’s 100 Powerful Women of 2021, Business Insider’s Top Innovators in Restaurant Tech, and Nation's Restaurant News’ 2022 Power List. 

Event Policy

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.