Ready-to-Eat Food Vending: The Revolution Continues

The COVID-19 pandemic pushed a number of foodservice brands to develop vending concepts that have proven successful. Several brands have used new vending technology to not only sustain product freshness but engage the customer interactively at the point of sale. Hear from a panel of experts on this exciting foodservice revolution.


David Hinkle | Principal | The Outlet Resource Group

Co-founder and Principal of TORG (The Outlet Resource Group). TORG is a global retail real estate advisory firm with a specific expertise in the outlet sector. TORG is the operating partner of six outlet centers located coast to coast partnered with Private-Equity Real Estate Investment Group. David’s business career includes 17 years as executive and owner of a retail company. His retail experience coupled with his current business has provided great insight and experience with destination retail. All told, in the past 30 years he has conducted business in 44 states as well as consulted on projects in China, Europe and Latin America.

Louise Hudson | VP of Marketing Operations | Aramark Canada

Louise Hudson has more than 27 years of marketing experience, specializing in building brands, enhancing the consumer experience and increasing customer engagement within the food service industry. She joined Aramark in 2012 with a primary focus on the education and healthcare sector. Today, as Vice President of Marketing Operations, she oversees corporate and regional marketing, strategy, program development, insights, and communications. Louise is a graduate of Memorial University; she studied Business Administration (Marketing), Nutrition and Foodservice Management, and has a Professional Facilitator designation.

Todd Madlener | President & COO | Coolgreens

Todd Madlener is an industry veteran with over 25 years of leadership experience building passionate teams and brand culture that drives quality and growth. At Coolgreens, Todd is leading the brand into its next phase of growth with culture-first programs like “coolstories” and an enhanced training program. He’s also leading key initiatives for the brand including a new prototype, catering program, and updated technologies all aimed at enabling restaurant teams to elevate the guest experience. Todd previously served as Vice President of Operations at MAD Greens and Senior Director of Operations for Red Robin where he spent over 20 years.

Drew Munro | Co-Founder & CEO | Upmeals

Drew Munro is the co-founder and CEO of UpMeals, a Vancouver food tech start-up on a mission to make healthy food accessible 24/7 through technology solutions, such as customized healthy SmartVending machines powered by proprietary management software. Prior to starting UpMeals, Drew founded an award-winning catering company based in Vancouver. He has 12 years of experience curating corporate event experiences, working with organizations such as Facebook, Ferrari, and Amazon to create memorable food experiences. Drew is passionate about the intersection of wellness and technology, food waste reduction, and sustainability.


Bob Baydale | Managing Partner | Automat Kitchen

Managing Partner for Automat Kitchen which represents the future of food service, where a diverse range of premium meals are delivered to customers through a patented delivery wall system. Former VP of Earl Enterprises (New Brand development), Hard Rock Café International and classic dining restaurants including Earl of Sandwich.

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