Bar & Restaurant Expo 2022

Designing and quoting  bar and restaurant Front of the House and Back of the House concepts has always taken lots of time, has been a recipe for poor communication and costly mistakes.

That’s because consultants, designers, dealers, manufacturers and operators use different systems and have different workflows. Sometimes, it feels like they speak different languages as well.

Projects are delayed, changes are poorly communicated and frustration is common.

But there’s a new way. With a unified platform, everyone can be on the same page while projects are being scoped, designed, budgeted, adjusted and finalized. Everyone can work together seamlessly while equipment and supplies are being quoted and manufacturers can instantly get the right configurable product choices in front of the right people. All at the speed of digital.

This new way means savings along with higher operator satisfaction for all the busy people in our industry.
In this lively, highly visual and interactive session, Specifi CEO Bob Wolters talks about how this approach has been taking off in Europe and the Middle East, and is now available in North America.

Bob and his Team will take your questions and welcome your ideas as we talk about a unified ecosystem that represents a new frictionless way to do business in foodservice.