30 | Real-Time Business -- Leveraging Your Point-of-Sale System
Monday, May 24, 10 am-11:30 am
Technology Pavilion
Today's operators are demanding real-time information about buying trends and customer preferences. Point-of-sale vendors are responding with a variety of systems designed to help operators cut costs, improve service and make better use of customer and buying data. In the session, moderated by QSR® magazine's managing editor, Sherri Daye, POS-industry leaders and their clients will discuss these new and improved systems and how you, the operator, can capitalize on their benefits. Panelists include Greg Hammond, Aloha Technologies; David Straub, director of industry solutions North America, MICROS Systems; and Ed Rivas, national marketing manager, Panasonic Information Systems, plus their quickservice/fast-casual clients.
» www.qsrmagazine.com
» www.alohapos.com
» www.micros.com
» www.panasonic.com
31 | Raising Your Food IQ for Financial Success
Monday, May 24, 10 am-11:30 am
Meeting the consumers' food expectations is a constant challenge in today's fast-paced competitive marketplace. In this session, Marcia Schurer, president of Culinary Connections, a food consulting and training company specializing in fresh prepared foods, meal solutions, take-out products, programs and operations, will discuss how you can fight for your share of the consumer's food dollar and stomach. This session will focus on food trends, foods in fashion, changes in the food industry, consumer markets and buying profiles and how they impact the foodservice, food manufacturing, and food retailing industries. Learn how to capitalize on this knowledge and leverage your business expertise to create new business opportunities and greater financial success.
» www.culinaryconnections.net
32 | Employing Generation Why -- Understanding, Managing, and Motivating Your New Workforce
Monday, May 24, 10 am-11:30 am
With more than 40 million 16-to 24-year-olds employed, the future clearly belongs to those companies and organizations that understand and can connect with Generation Why. They don't see things like you do, and they can't be recruited, trained, managed and motivated using the same strategies and methods. This exciting and revealing presentation will give you an in-depth look at Generation Why and help you understand what they value and how they approach the workplace. Nobody in America has a better understanding of Generation Why than Eric Chester -- after all, he coined the term. For more than a decade, Eric has been working extensively with this generation and has personally addressed more than two million Gen Why youth through his motivational programs. He's a certified speaking professional and the author of Employing Generation Why -- Understanding, Managing and Motivating Your New Workforce. His corporate clients include Dairy Queen, Discover Card, Toys R Us and The Council of Hotel and Restaurant Trainers.
» www.generationwhy.com
33 | Restaurant Marketing: 20 Things You Need to Know About Publicizing and Marketing Your Restaurant
Monday, May 24, 10 am-11:30 am
Building buzz is an art! Tori Rogers Klein, graduate of Cornell University’s Hotel School, managing partner of Maple Drive Restaurant, and owner of Fork in the Road Marketing, will give you the insight you need to market your operation. Her passion for the industry, along with her experience developing concepts for Disney, Wolfgang Puck, Brinker International, and helping grow new businesses like Menus.com, Fishbowl, Blue Hornet, Gazelle Systems, and Smith Analytics, give her a unique insight into this topic. Learn how to promote your concept, create press kits and work with the media, put your best foot forward with food critics, garner PR through your service style and analyze your guests. Keep your operation in the spotlight by staying newsworthy, getting involved in your community and utilizing your website, a well-trained employee willing to work 24/7!
» www.mapledriverestaurant.com
34 | Design Trends 2004
Monday, May 24, 10 am-11:30 am
Design is an essential facet of any environment. Learn from experts in the field of design how you can improve your environment (and bottom line!) by infusing design elements and solutions in a holistic way. Hear from experts from the field of hospitality design as they explore and discuss trends in this ever-evolving marketplace and share illustrations of projects that lead to profitability and inspire innovation. Moderated by Kevin Kelley, AIA, co-founder and partner of Shook Kelley. Panelists include Marve Cooper, Marve Cooper Designs; Jordan
Mozer, Jordan Mozer & Associates, Ltd.; and Mark Knauer, Knauer Incorporated. Presented in cooperation with the International Interior Design Association (IIDA).
» www.iida.com
35 | IRS Update and Tip Reporting
Monday, May 24, 10 am-11:30 am
Richard B. Budny, National Restaurant and Bars Center of Excellence coordinator for the Small Business Self-Employed Taxpayer Education and Communication Division of the Internal Revenue Service, will begin this informative session by discussing initiatives that affect the restaurant and bar industry, including abusive tax schemes, the restaurant-indsutry compliance project, burden reduction, and electronic submission of tax returns and payments. He will also discuss how employers can increase employee retention and tip reporting with proven methods used by other restaurant owners. Next, Crystal
Reimann, senior tax specialist, will offer information on the 45B tax credit, proper tip reporting and how employers can educate their employees about tip reporting. She will also be available throughout the presentation to answer questions. Learn about the issues affecting the restaurant and bar industry; how restaurant owners can maximize the 45B credit; and useful methods to increase tip reporting while improving employee retention.
» www.irs.gov
36 | Why Wi-Fi Works for You
Monday, May 24, Noon-1:30 pm
Technology Pavilion
Wi-Fi is sweeping the globe, rapidly becoming available at many restaurants, bakeries and coffee shops. Frank Hanzlik, managing director of the Wi-Fi Alliance, will give an overview of this exciting technology and show how it is being used to deliver better customer service and improved competitive differentiation in the restaurant industry. Besides a Wi-Fi overview, topics include competitive advantages for the restaurant business, applications and case studies, and the Wi-Fi Zone partnership program.
» www.wi-fi.org
37 | Uncork Your Profit Potential -- Creating a Wine Program that Gets Results
Monday, May 24, Noon-1:30 pm
Many managers lament the fact they don't sell enough wine in their establishments. The truth is most managers don't invest enough time in creating a wine program that drives profits. They don't spend enough time training their staff to properly pair wine with food items. Michael Alleruzzo, faculty member at Mercyhurst College and restaurant consultant, will explain his format for creating a wine program for your establishment. His system will energize staff in selling wine, help you structure a wine list to support your food, your staff and your guests and provide tips on marketing and merchandising your wine for maximum sales and profits. Alleruzzo has been featured in Nation's Restaurant News on what makes a successful beverage program, and he brings his system to this seminar so you can see immediate results!
» www.ddshospitality.com
38 | Menu Management and Design for the Independent Operator
Monday, May 24, Noon-1:30 pm
A well-constructed and properly priced menu can fill dining rooms and bank accounts in any economy. The key to success is to view menu management as an active process rather than a destination. The goal of any menu is to provide an offering of products that reflects customer preferences and balances employee strengths, equipment resources and profitability goals. Constantly changing economies, consumer preferences and labor costs make this goal a moving target. We can't be all things to all people, and decisions about menu size, content and pricing need to be made continually. Finding those menu items and prices involves a lot of trial and error but this program provides an excellent foundation for carrying on the process. Presenter Barry Tepper is an entrepreneur with over 30 years and 13 restaurants of ownership experience.
» E-mail jbtepper@pacbell.net
39 | Six Thinking Hats
Monday, May 24, Noon-1:30 pm
The best decisions are made when the situation is analyzed from all angles. How often, for the sake of time, do we rush to make a decision? The Six Thinking Hats is a simple, practical way to quickly look at a situation or problem and make an informed decision. Thinking is the ultimate human resource. No matter how good we become, we should always want to become better. This interactive session is based on Edward De Bono's bestseller, Six Thinking Hats. Lisa Schweickert, vice president of training, Golden Corral Corp., will reveal ways to use the "six hats" to create a climate of clearer thinking, improved communication and greater creativity. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.
» www.goldencorralrest.com
» www.chart.org
40 | Innovations in Technology ... Leading Edge or Bleeding Edge
Monday, May 24, 2 pm-3:30 pm
Technology Pavilion
With the dizzying pace of advances in technology today, how do operators stay informed, keep up with the latest developments, and leverage the best leading-edge technologies without being on the bleeding edge? Discussion will highlight recent experiences with some of the most exciting new wireless technologies and the positive impact they're making on the industry. Get practical tips from restaurant industry leaders -- operators and industry professionals that understand what it is like to be in the trenches day-to-day. Operators can consider issues including risk tolerance, timing, and resources and planning, as well as ways to limit exposure. This panel-presentation format is designed as a casual discussion, and will offer opportunities for questions both during and after the presentation. Dave Miller, hospitality-industry wireless pioneer and founder/chairman of JTECH Communications, will moderate this session. Panelists include Randy
Babitt, director of finance for Darden Restaurants' newest concept, Seasons 52; Peter D'Amelio, president and COO for the Grand Lux Café division of The Cheesecake Factory; and Bob Murphy, vice president of new market development for Brinker International's popular Chili's Grill and Bar concept.
» www.jtech.com
» www.grandluxcafe.com
» www.seasons52.com
» www.chilis.com
41 | Wall-To-Wall Branding: 10 GEMs To Build a Memorable Dining Experience
Monday, May 24, 2 pm-3:30 pm
Well positioned, Wall-To-Wall Branded Dining Experiences are theater, pure and simple. Your guests are your audience, and your ambience, food, hospitality and service tell a story like a play unfolding. Rick Hendrie, chief experience officer, LINK Inc., has played many roles in his 27-year career. He has provided marketing guidance to Fuddrucker's, Champps' Restaurant & Bar, Arby's, Marie Callender's Pie Shops, Beefsteak Charlie's, and other chains. Hendrie created "Method Marketing," a comprehensive approach which combines the mechanics and art of marketing communication, the theatrics of food preparation, the creation of a dynamic dining experience and the realities of running a profitable restaurant. In this session, you'll learn the practical steps to creating a unique, powerful dining experience that transforms current guests into "raving fans" and creates exciting "buzz" to drive successful neighborhood marketing. Learn the 10 GEMs ™ (Guest Experience Marketing) that will separate your brand from everyone else.
» www.linkincmethodmarketing.com
42 | The Top 10 Tips for Training Top Performers
Monday, May 24, 2 pm-3:30 pm
What is the No. 1 training strategy that can ensure improved job performance? Which communication tactic has the greatest impact on trainees? How can laughter impact learning? You'll learn the answers to these questions during this session -- and you'll leave with a list of 10 techniques for more cost-effective training results. As a field training consultant for Sonic Industries, Donna Rynda travels throughout the country facilitating various management-development programs and seminars. Donna promises this session will remind us all that top-line training equals bottom-line profit! This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.
» www.sonicdrivein.com
» www.chart.org
43 | Winning Workforce Ideas Workshop -- Best Practices from Award-Winning Operators
Monday, May 24, 2 pm-3:30 pm
Are you challenged with recruiting and retaining top employees? You're not alone. This continuesto be a top issue for all segments of the restaurant and foodservice industry. Attend this session and learn how award-winning peers have implemented innovative and effective workforce-management programs to help attract and keep top performers while strengthening the company's bottom line. Industry expert Ira Blumenthal will moderate this session as panelists outline the creative, hands-on tips, techniques and tactics that earned them a 2003 Winning Workforce Award. Panelists include Ralph Brennan, president, Ralph Brennan Restaurant Group; Rick
Barbrick, president, Bertucci’s Brick Oven Pizzeria; and Randy Lanning, vice president of human resource operations, Bob Evans Farms, and Patricia Bando, director of dining services, Boston College Dining Services. Additionally, Ira will present information on the Resource Center for Workforce Solutions, a comprehensive portfolio of tools built by the National Restaurant Association Educational Foundation (NRAEF) and Coca-Cola, and designed to help restaurant and foodservice operators address workforce issues.
» www.nraef.org/solutions
» www.neworleans-food.com
» www.bobevans.com
» www.bertuccis.com
» www.bc.edu/dining
