Taking care of business...and the people who helped you build it


Live | 60 Minutes | Panel-Style

Preparing for reopen and recovery due to COVID-19 means a heightened focus on taking care of our dedicated staff members while balancing the financial burden of limited, and/or no, service for the past several weeks. According to Techonomic, labor challenges that were seen before the crisis could be worse as former employees find other opportunities, or elect not to return to work at all in the near future. Having sound protocols and processes that help improve the work environment, as well as make jobs easier and safer, will make your establishment more attractive to potential employees who are ready to get back to work. Restaurant Technologies welcomes industry leaders Dannie Crozier, Jeffery Hodge and Brian Jones to discuss the environment from their perspective, provide best practices around how to rebound quickly and help us navigate through these uncharted waters in this 60 minute, panel-style webinar.


Thursday, June 25th, 2020 | 1:00PM CST


Dannie Crozier, Jeffery Hodge and Brian Jones (See full bios below)


Titles: Area Managers, Assistant General Managers, Assistant Kitchen Managers, Director of Culinary, Director of Facilities, District Managers, Executive Chefs, Executive Kitchen Managers, Food Service Professionals,  General Manager, Kitchen Managers, Presidents, Project Managers, Regional Managers, Sous Chef, Store Directors, Vice Presidents

Concepts: QSR/Fast casual, casual/fine dining, hotel, grocery, schools/universities, resorts, casinos, non-commercial entities with a commercial kitchen


Dannie Crozier | Regional Vice President

Dannie is the Regional Vice President for Sodexo’s North American University Sector in the Upper Midwest. In this capacity, Crozier is responsible for all universities in Minnesota, Kansas and central and southern Iowa, leading a team of nearly 1,700 highly trained employees over 21 different campuses. Additionally, his work is extended with his heavy involvement in Sodexo’s employee resource groups, PRIDE and networking. Joining Sodexo in 2000 as a customer service representative, he has over 25 years of industry experience.

Jeffery Hodge  | Executive Chef
Hale House

Jeffery Hodge is the Executive Chef at Hale House in Wisconsin. He brings the perspective of a local restaurateur. For the last four years, he has built the menu at the Hale House to include several local favorites and great reviews from visitors.

Brian Jones | Executive Chef
Kennesaw State University

Brian Jones has a diverse background in the foodservice industry, beginning his career studying Culinary Arts at The Art Institute, Atlanta. After spending several years with the Ritz Carlton in Atlanta as a Chef de Cuisine, he went on to be the Executive Chef at Restaurant Eugene. He is currently the Executive Chef at Kennesaw State University. Go Owls!