Speakers

Erle Dardick is an entrepreneur, author, restaurant veteran, and off premises thought leader for the Global Foodservice Industry. Erle’s mission is to help foodservice operators create successful off premises revenue channels. An expert in turning around struggling businesses, Erle's journey into catering began with acquiring a small Vancouver deli and developing it into a flourishing off premises operation. In a small office above that deli, Erle created MONKEY, The #1 Cloud Platform for takeout, delivery & catering. Through his vision of The Catering Institute, MonkeyMedia Software, and Off Premises Insights, Erle became a leader in a rapidly developing space. Throughout this process, Erle pioneered The 5 Pillars of Successful Takeout, Delivery & Catering which has since evolved into the 5 Stages, a leading strategic framework for the restaurant and foodservice industry.

Kelly Grogan is a highly successful executive in the hospitality industry with extensive experience and achievements in driving revenue growth in both B2B and B2C settings. With a keen understanding of market dynamics and consumer preferences, she has consistently devised and executed innovative sales strategies that have propelled her employers and clients to new heights of success. Her tenure in the restaurant space has been marked by a series of notable accomplishments. Through strategic partnerships, targeted marketing initiatives, and an ability to build from the ground up, Kelly has grown both new and established departments to achieve significant incremental revenue growth. By leveraging her expertise in identifying and capitalizing on emerging trends, as well as her ability to work cross-functionally across all departments, she has seen great success at both the corporate and local store levels.

Brian Bailey is the Founder and CEO of Old Carolina Barbecue Company, an award-winning fast-casual BBQ chain with eight locations across Ohio and Pennsylvania, including both corporate-owned and franchise-operated restaurants. Since launching the concept in 2003, Brian has grown Old Carolina into one of the most respected barbecue brands in the country, earning more than 150 competition awards along the way. Under Brian’s leadership, the brand has become a leader in off-premises dining, with catering accounting for nearly 40% of total revenue. Old Carolina offers robust catering solutions including pickup, delivery and full-service formats, serving everything from office lunches to nearly 200 staffed weddings each year. Brian is passionate about helping other restaurant operators build scalable, high-performing catering programs. He frequently shares proven strategies for operational efficiency, off-premises growth and maximizing catering revenue in fast-casual concepts.

Allen Beck is an experienced Operations Manager with a demonstrated history of working in the restaurant industry. He's skilled in Microsoft platforms, Sales, Communication, and Team Building. Allen oversees all Off-Premise Sales, operations, and technology including contracts and relationships with our 3rd party DSPs, Catering, and Online ordering platforms along with overseeing the MarTech stack and development. He is the winner of the 2024 Operator of the Year Award, presented by Food on Demand.

Cherryh Cansler is VP of Events for Networld Media Group and publisher of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

Molly Flick is the Director of Catering for Southern Rock Restaurants focus on McAlister’s Deli. She began her tenure at McAlister’s Deli in 2006, overseeing catering operations for 5 locations. By 2022, Molly had expanded her purview to 10 delis, achieving $3 million in catering sales. In 2023, she accepted a new challenge to enhance catering sales across 27 locations. Her success led to a promotion in 2024 to Director of Catering for all Southern Rock Restaurants, encompassing 160 locations. Under her leadership, the catering department has grown to include 6 team members and continues to drive sales growth.

Peter Ruge joined Slice Factory in January 2025, bringing confidence, determination, and a results-driven mindset to the team. As Director of Catering and Events, he leads all aspects of our catering operations—from planning and execution to customer satisfaction and beyond. Peter also oversees catering sales, actively building relationships with local businesses and community partners to grow our presence and expand our impact. His strategic approach, paired with a passion for delivering exceptional experiences, ensures that every event reflects the quality, care, and energy that define Slice Factory.