01 | Leveraging Frequent Customers through New Technologies
Saturday, May 22, 10 am-11:30 am
Technology Pavilion

Maximizing the use of business intelligence gathered from the point of sale is critical in today's competitive marketplace. The utilization of a kitchen display system, the ability to process gift cards, and having real-time information through a business-intelligence portal enables Baja Fresh to maintain a distinct competitive advantage over its competitors. Baja Fresh works closely with MICROS to find new and unique ways of leveraging frequent-customer information through the use of new technologies. Presented by Paul Armstrong, MICROS Systems, Inc., and Natascha Kogler, senior vice president & CIO, Baja Fresh Enterprises, Inc., this session will highlight some of those technologies and illustrate the powerful impact that technology can have on your business. 
» www.micros.com
» www.bajafresh.com



02 | Playing BIG in a Small World: Finding Personal Fulfillment in Your Career & Life
Saturday, May 22, 10 am-11:30 am

This interactive, inspiring workshop presented by Brandon Johnson, director of management training and recruitment for Famous Dave's of America, will help you in your journey to no longer endure life but to embrace it. Johnson will help you discover that success and failure are not determined by your external resources, but rather by your choice to play BIG! Believe in yourself, live a life of integrity and be grateful for what you have, and you will be able to become what you are capable of becoming. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.
» www.famousdaves.com
» www.chart.org 



03 | Dietetics Roundtable: Choice Through the Foodservice Industry 
Saturday, May 22, 10 am-11:30 am

Have you ever wondered which other American Dietetic Association members are attending the National Restaurant Association Restaurant, Hotel-Motel Show? Sheila Cohn, RD, manager of nutrition policy in the Health and Safety Regulatory Affairs department of the National Restaurant Association, and the staff of the ADA have put together a roundtable session to discover the interests of dietetics practitioners at the Show. This discussion will focus on the nutrition messages that are needed in a commercial environment. Come discuss the current nutrition issues that you face in your workplace or education environment.



04 | Wyndham International's Pioneering Technology for Capital Improvement Projects
Saturday, May 22, 10 am-11:30 am

The Wyndham International hotel and resort business plans and executes 2,400 to 3,000 capital improvement projects annually, including HVAC systems repair, kitchen improvements, facility remodeling, and basic improvements such as carpet installation and painting. In this case-study presentation, John Bryant, capital asset manager of Wyndham International, will describe how Wyndham has pioneered innovating technology applications in the hospitality industry and how the company is currently expanding the scope of its online construction project collaboration platform to support corporate communications and capital planning. 
» www.wyndham.com 


05 | Developing Talent with Technology
Saturday, May 22, Noon-1:30 pm
Technology Pavilion

Recruiting and retaining managers and future leaders for the restaurant, hospitality and foodservice industries is critical to the industry's success now and in the future. Companies are embracing technology as part of the learning solution across multiple areas, including leadership development, food safety training and operations. This session will be moderated by Susan Anderson-Khleif, senior vice president of strategic initiatives for the National Restaurant Association Educational Foundation, and will include panelists from companies, such as Monicals Pizza, that have used technology to improve operational success. 
» www.nraef.org 
» www.monicals.com 



06 | Turning Ordinary People Into Extraordinary Employees ... and Keeping Them!
Saturday, May 22, Noon-1:30 pm

Foodservice managers and executives will love this presentation because of the significant yet simple solutions for their greatest challenges! Ron Jasniowski, president of Integrity Training Institute, will teach you how to get your employees to perform at new levels of excellence, leading to improved customer service and lower employee turnover. During this interactive presentation, you'll learn how to develop the untapped character qualities in employees and more. Character qualities like dependability, enthusiasm, thoroughness, etc., encompass more than ethics ... they are inner traits that produce tangible results! 
» www.Integrity-Training.com 



07 | The Restaurateur As Minority Business Leader
Saturday, May 22, Noon-1:30 pm

The impact of the minority enterprise in our culture is real. Our dining options are becoming more diverse in cuisine, setting and approach, and minorities are more likely to be behind this experience. In this session, Andre Taylor, entrepreneur, marketing strategist and definitive business leader, will discuss the unique role of minority entrepreneurs and the specific range of opportunities for minority restaurateurs and professionals. Taylor offers practical ideas to help you leverage your unique contributions to today's cultural trends and reach extraordinary levels of success. Learn how to assume your natural leadership position, improve your contribution to your community and build wealth using your unique outlook, business, and background. 
» www.taylorgrand.com 



08 | Addressing Consumer Demand for Healthy Dining Options -- Implementing the Winner's Circle Healthy Dining Program SM
Saturday, May 22, Noon-1:30 pm

Restaurant owners face the new challenge of identifying healthy options for their customers. The Winner's Circle Healthy Dining Program SM establishes a standard logo that consumers can trust and recognize to identify healthy options across the nation, including chain and local restaurants, schools, vending machines, worksites and cafeterias. The program works with eating establishments to identify foods you offer that meet national dietary guidelines. If you are challenged or confused about how to identify options in your restaurant, this session is for you. Kim Shovelin, registered dietitian and manager of the Winner's Circle Healthy Dining Program will share why it's important to identify healthy options and how to begin implementing the program. 
» www.winnerscirclehealthydining.com 



09 | What Can Your Foodservice Equipment Technology Communicate to You?
Saturday, May 22, Noon-1:30 pm

Several leading multi-unit chains have tested the NAFEM Online Kitchen Data Protocol in operating restaurants over the past year. Armed with such proof-of-concept applications, the North American Association of Equipment Manufacturers (NAFEM) and representatives from the operator community will discuss the benefits of Internet-connected equipment and the real-time information this technology provides. Charlie Souhrada, director, member services, NAFEM, will moderate. Panelists include: Eric Elwell, manager, equipment engineering, Yum! Brands, Inc.; Fernando Esparza, director of US equipment development, McDonald's Corporation; and Roy Hook, CFSP, manager, equipment development, Wendy's International, Inc. Discussion will cover real-world examples gleaned from the pilot tests and explain how operators used the NDP to control costs, maintain equipment, address labor constraints and serve safe food. 
» www.nafem.org
» www.yum.com
» www.mcdonalds.com
» www.wendys.com 



10 | Optimal Labor Management -- Right-sizing Your Team for Optimum Customer Service
Saturday, May 22, 2 pm - 3:30 pm
Technology Pavilion

Looking to build or replicate labor "best practices" across your organization? Trying to determine optimal productivity targets for each position to help meet your customer-service standards? Moderated by Jeff Imm, vice president of sales and marketing, TimeManagement Corporation, the session features David Overman, manager of operation systems, Bennigan's, and Ken Stone, director of information technology, Sagebrush, who will discuss how their organizations have implemented solutions to improve management control, reduce management time and optimize their labor pools, as well as streamline HR and payroll functions across their organizations. Learn the keys to successfully implementing "balanced solutions" that not only improve the bottom line but also maximize the guest experience. 
» www.timemgmt.com 
» www.bennigans.com 



11 | Survival Spanish for Restaurant Pros
Saturday, May 22, 2 pm-3:30 pm

Latinos are described as America's "indispensable labor force." This is especially true in the hospitality and foodservice industries where more than 20 percent of the nation's Latinos work. Myelitia Melton, author of the SpeakEasy Spanish On-the Job™ series, has written 28 workplace "survival" Spanish programs and CDs. She also is a professional speaker and educator, teaching professionals how to work more efficiently and safely with America's growing number of Spanish-speaking employees. This session, based on her latest CD, SpeakEasy Spanish for Restaurant Professionals, will inspire you and motivate you to break through the language barrier. 
» www.spanishforgringos.com 



12 | Utility Cost Savings: Ruby Tuesday's Experience
Saturday, May 22, 2 pm-3:30 pm

Are you paying more for electricity and natural gas than you should? Have increased energy prices impacted your bottom line? Are you prepared for the next bump in energy prices? The general consensus within many organizations is that little can be done to lower costs and reduce vulnerability to future price hikes. With the help of an energy consulting firm, Ruby Tuesday Inc. tackled this issue and recorded significant results. The savings were achieved without making any capital outlays or altering restaurant operations. By attending this session you will learn the Ruby Tuesday approach to energy cost reduction. In addition, you will receive valuable, practical advice on how to lower energy expenses within your own organization. Leading the discussion will be John Studebaker, president of Studebaker Energy Consulting and author of numerous books on utility cost control, and David Hibbard, director of corporate real estate for Ruby Tuesday, Inc. 
» www.studebakerenergy.net 
» www.rubytuesday.com 



13 | Simon Says … Release Leadership Brilliance
Saturday, May 22, 2 pm-3:30 pm

Releasing Leadership Brilliance is designed for leaders at every level of the organization. What is Leadership Brilliance? It's about leading from the inside out. It's having engaged, connected leaders who manage their egos, release control, get out of the way and allow employees to release their unique brilliance. It's about engaging the talented men and women already on your team in order to take the organization to the next level. This is not simply another leadership development program filled with concepts, tips and techniques. Simon T. Bailey, chief creative officer, Imagination Institute Inc., will lead you on an insightful, high-impact, transformational experience that will open up your mind and show you how to think about leadership in a new and different way. Bailey is an internationally known speaker, author and facilitator and a leading authority in helping individuals and organizations release their brilliance. A former leader in the Disney organization, Simon has more than 15 years of experience engaging leaders and employees at all organizational levels. Through presentations, workshops and his latest book, Simon Says Dream, Simon helps people find their passions, take action and make their lives and their organizations more productive. 
» www.simontbailey.com 



14 | Working With Your Suppliers -- A Key To Your Success 
Saturday, May 22, 2 pm-3:30 pm

The foodservice/hospitality industry has experienced enormous growth and success. With this growth, the industry has become increasingly complex. Tom Cook, president of Thomas Cook Learning, will lead a highly accomplished panel of successful professionals from the foodservice industry to see through the current blur of our complex and consolidated suppliers. Cook has more than twenty-five years of foodservice experience as a supplier to the foodservice/hospitality industry, combined with outstanding accomplishments in sales management and marketing as a national manufacturer, national distributor and president of a broker sales company. The panelists will discuss working with your suppliers -- a key to your success -- and will offer bottom-line advice. Panelists include Russ Cipolla, senior vice president of sales and merchandising, Performance Food Group Corporation; Bob Planck, president, Independent Marketing Alliance; Michael Riley, vice president of sales & marketing, Smithfield Foods; and Mike Carpenter, president, North American Association of Food Equipment Manufacturers (NAFEM). 
» tomacook@earthlink.net 
» www.pfgc.com 
» www.independentmarketingalliance.com 
» www.smithfieldfoods.com 
» www.nafem.org 



15 | Healthy Dining and the Foodservice Industry
Saturday, May 22, 2 pm-3:30 pm

Today's rapidly growing healthy-dining market is increasing consumption of soy, meat alternatives and organic foods. Demand for natural-food options is found in universities, healthcare, restaurants, lodging and more. Manufacturers will learn which categories are hot, what food operators are looking for and how to build a road map for success in foodservice. Food operators/buyers will gain insight into tremendous programs already in place and how to develop them successfully. Presented by New Hope Natural Media.
» www.newhope.com