The Hidden Ingredient: How to Take Command of your Multi-Unit Operations

See how execs at the fastest growing restaurant chains uncover insights in their data


Drowning in data but searching for insights? When you’re running a multi-unit restaurant operation, you need actionable information at your fingertips, with the context and clarity to make critical decisions and build on your success. 
Hear from restaurant executives just like you and learn how to take command of your franchise operations like never before.




Donnie-Mixon-Toasted-YolkDonnie Mixon
Director of Operations, The Toasted Yolk Café

Donnie is a 35-year food service veteran with fast food, quick service, full service, and fine dining experience. He attended The Conrad Hilton school at The University of Houston with a focus on full service and team + leadership building. He worked his way up from hourly to multi-unit management with Damian Mandola, Robert Del Grande and Brinker International. He then found himself learning the Franchise side of the business with Carino's and Norman Abdollah. After returning home to Houston, Donnie jumped onboard with Luby's and worked side by side with the Pappas, exploring growth techniques and people development. When a close friend called to move his two-location breakfast / brunch concept national, he joined The Toasted Yolk team. From two locations, they are now 14 strong with 8 franchises and over 18 locations either under construction or in development.

Victor Martinez
Chief Operating Officer, PieZoni's Franchising LLC

Victor has 20 years’ experience as  Chief Operating Officer at PieZoni's Franchising LLC. PieZoni’s, a family owned and operated business, started as a casual dining restaurant chain in 1996 under the name “Pepperoni’s.” Its current concept has evolved under the ownership of Victor and business partner Joe Ferreira. Creativity, hard work and the support of its founders led to the formation of PieZoni’s Franchising LLC in 2006. The family’s passion for excellence in preparing Italian foods and providing superior customer service continues to exist today. Victor takes pride in the fact that all of his 19 restaurants are locally-owned and operated, which enables his team to provide its customers with excellent service.