16 | Building the Wireless Restaurant
Sunday, May 23, 10 am-11:30 am
Technology Pavilion
Wireless high-speed Internet access for restaurant guests is beginning to take off. Major chains and independent operators have helped grow the number of Wi-Fi hotspots dramatically over the last year. This panel session will discuss the variety of options that confront restaurant operators. Should they charge guests for Internet access? Do they need to provide computers or other hardware to guests? How do you determine a return on investment for wireless Internet access? Come to this session to find out if wireless high-speed Internet access is right for your restaurant. Moderated by Reid Paul, managing editor, Hospitality Technology magazine, panelists include Monica Landers, spokesperson, Schlotzsky's™ Deli, and representatives from McDonald's Corporation and DirectTV/Hughes Network Systems.
» www.htmagazine.com
» www.cooldeli.com
» www.mcdonalds.com
» www.hns.com
17 | Best Practices of Highly Successful Independent Restaurants: What Smart Independents Are Doing to Compete & Win in Very Competitive Markets
Sunday, May 23, 10 am-11:30 am
It's always been a challenge for independent restaurants to maintain healthy profit margins, and it isn't getting any easier. In addition to competition from other local restaurants, independents in nearly every market segment find themselves head-to-head against chain operators. While the competition is intense, smart independents can thrive, provided they implement practices to create loyal, repeat customers and know how to effectively manage their menus, finances and people. Industry veteran Jim Laube, an advisor to hundreds of independent operators across the United States and Canada, will share common practices used by highly successful independent operators to maintain market share, attract good workers and prosper in the face of intense local competition.
» www.restaurantowner.com
18 | Presentation Skills and Coaching for Star Performance
Sunday, May 23, 10 am-11:30 am
Are you paying the price of poor presentations and ineffective coaching? Every manager and executive knows the importance of great presentations. They make their messages come alive, enhance learning and boost morale. Every manager also knows the impact of effective coaching and casting and how it turns talent into performance, builds guest and employee loyalty and adds dollars to the bottom line. Yet, these two competencies are two of the most intriguing and difficult to master. Learn the same time-tested techniques and practices used by service leaders throughout the world in Bob Brown's practical, tactical and fun-filled session. Bob Brown, a keynote speaker, trainer and consultant, works with Disney, Red Lobster, Olive Garden, Nordstrom, Morton's of Chicago, Marriott, Ritz-Carlton, and other prestigious clients. Bob is the author of the Little Brown Book of Restaurant Success and is featured in the video The Seven Ways Successful Servers Sell.
» www.bobbrownss.com
19 | Foodservice Planning: Changing the Old Rules!
Sunday, May 23, 10 am-11:30 am
With food facilities a "feature element" on many projects, the architectural community must stay abreast of the fast-paced evolution of these facilities and their design needs. This session will focus on the opportunities to fulfill client expectations in the public and support areas of a foodservice project. Learn about operational trends requiring specialized design elements such as exhibition preparation, retailing, maintainable kitchen finishes, infrastructure and lighting techniques. No longer are foodservice consultants defined as "equipment planners"; they are now independent operations analysts, market and concept specialists, ergonomic planners and implementation strategists. Presented with Foodservice Consultants Society International, this session will be moderated by Kathleen Seelye, president of foodservice planning at Ricca Newmark Design. Panelists include Foster Frable, principal, Clevenger-Frable-LaVallee; and Michael Pantano, principal and co-founder of Culinary Advisors.
» www.riccanewmark.com
» www.cfldesign.com
» www.culinaryadvisors.com
» www.fcsi.org
20 | Food Security: Narrowing the Focus for Restaurants
Sunday, May 23, 10 am-11:30 am
Do you know the best way to ensure the foods you serve to customers is safe from intentional contamination by wrongdoers? Get an in-depth look at how our nation's restaurants work to proactively ensure the security of the foods served at restaurants. Learn how restaurateurs can evaluate their food security risks while continuing to provide a welcoming environment for guests; how to develop a system to manage the realistic threats to food security in a restaurant; and practical and sustainable approaches to food security, including application of the TEAM approach in the restaurant environment. Presented by Jennifer Tong, director, Health and Safety Regulatory Affairs, National Restaurant Association, and a representative from the National Restaurant Association Educational Foundation.
» www.nraef.org
» www.restaurant.org
21 | Enabling Nutritional Analysis
Sunday, May 23, Noon-1:30 pm
Technology Pavilion
While few Americas agree with the spate of obesity lawsuits that have targeted the foodservice industry, the recent success of more nutritious and diet-friendly meals at major restaurant chains makes it clear that the foodservice industry needs to develop more nutritional meals with better labeling. This session will explore technology solutions ranging from web-based and kiosk-based nutritional analysis tools to menu planning apps with a focus on what restaurant operators need now to design more nutritious meal options. Moderated by Reid Paul, managing editor, Hospitality Technology magazine, panelists include Donette Beattie, Country Kitchen Restaurants; Peter Marguglio, Eatec; and John Harker, CBORD Group.
» www.htmagazine.com
» www.countrykitchens.com
» www.eatec.com
» www.cbord.com
22 | Legacy and Leadership: 12 Key Lessons from the Last 150 Years
Sunday, May 23, Noon-1:30 pm
Two centuries of best practices in one jam-packed seminar! This program, by international management guru Jim Sullivan, will take an interactive and multimedia look at the colorful characters, concepts and history of the restaurant, bar and hotel industry in North America. Learn 10 timeless lessons in leadership that will help us improve the future of service, sales, leadership, training, marketing and customer appreciation in our restaurants. Learn how to be brilliant at the basics today by studying the success stories (and failures) from more than 150 years of foodservice operations. Companies using Sullivision.com products and services include Walt Disney, Coca-Cola, American Express, McDonald's, Applebee's, Chili's, and thousands of others. Sullivan's been featured in the New York Times, Wall Street Journal, NBC's Today Show, CNN, USA Today and the BBC.
» www.sullivision.com
23 | Marketing Mexican and Latin Flavors: A Foodservice Primer for Restaurateurs and Vendors
Sunday, May 23, Noon-1:30 pm
The foods of Mexico and Latin America are heating up the foodservice industry. Savvy restaurateurs and vendors realize they must target the fast-growing Hispanic culinary segment to gain and retain an edge in today's increasingly competitive environment. Panelists -- all experts in Mexican food and marketing -- will offer an overview of Hispanic market demographics, identify flavor and menu trends, share creative marketing tips, and take you beyond tacos to explore the world of authentic, regional Mexican and Latin fare. Moderated by Kathleen Furore, editor, El Restaurante Mexicano magazine, panelists include Geno Bahena, chef/owner, Ixcapuzalco and Chilpancingo Mexican restaurants; Anthony Gambino, founder/owner, Taco Fresco and Fuego Loco Mexican restaurants; Dolores Kunda, a member of the Association of Hispanic Advertising Agencies (AHAA) and president and chief executive officer, Lapiz Integrated Hispanic Marketing, a premier Hispanic marketing communications agency considered one of the country's fastest growing multicultural agencies; and Susan Frasca, owner, Mambo Grill.
» www.restmex.com
» www.chilpancingorestaurant.org
» www.tacofresco.com
» www.lapiz-advertising.com
» www.mambogrill.com
24 | The View from the Brand-Stand: How Consumers View Us
Sunday, May 23, Noon-1:30 pm
Webster’s Dictionary defines a brand as something that separates one thing from similar things. With that said, who would rather be a business than a brand? Branding is more important now than ever in the ultra-competitive marketplace. In this session, Adrienne Weiss, a branding expert and CEO of an 18-year-old branding company will show the audience how branding is story telling and how a business can take everything that they do to express themselves as a brand. In this can't-miss session, Adrienne will walk through some incredibly successful brands and show how they took advantage of every item they produced to communicate to their consumer. Based upon years of experience with some of the biggest brands on earth -- Disney, Coca-Cola, Build-a-Bear Workshops, Baskin Robbins, Target, Walmart and more -- Weiss will help you understand what branding is, how it is done right and how you can turn your business into a brand.
» www.aweisscorp.com
25 | Leading a Strategic Training Department: Turning Traditional Training into a Strategic Business Partnership
Sunday, May 23, Noon-1:30 pm
Training is the responsibility of everyone in the organization. Training and Operations need to collaborate to create a "must have" training department to assist the organization in improving business results. That's what Jack in the Box Inc. trainers and operators have done. They used the tools and techniques described in this session to speed service, improve guest satisfaction scores, reduce turnover, etc. Come learn the mechanics and get the real scoop on how they made the transition from training to business partner. Curt Archambault and Doug Miller, regional training and development managers for Jack In The Box, Inc., will guide you through Jack's approach. Participants will walk away with practical models, tools and tips to take back to their organizations. This workshop will appeal to those leading a training department and the operators who collaborate with the training department. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.
» www.jackinthebox.com
» www.chart.org
26 | Implementing Successful Cost Controls Through Integrated Back-Office & Reporting Systems
Sunday, May 23, 2 pm-3:30 pm
Technology Pavilion
Leaders in technology will discuss the benefits, return on investment and overall cost controls available through an integrated back-office and supply-chain solution. The session will give an overivew of the "what, where and when" in outsourcing technology to get results that pay for themselves, using data to better control costs, and managing costs through integrated technology.
» www.instill.com
27 | Three Great Ways to Build Sales … and One Really Lousy One!
Sunday, May 23, 2 pm-3:30 pm
There are four ways to build sales without developing additional revenue sources. All four will work, but three are inexpensive, work well and can be implemented quite easily. One is expensive, risky, difficult and only marginally effective. Guess what approach most operators take when volume starts to slip? You guessed it -- the lousy one! Bill Marvin, also known as The Restaurant Doctor™, is an adviser to progressive operators all over the world. A former restaurant owner and manager, his programs are down-to-earth, practical and standing room only. In this no-nonsense session, Bill Marvin will share proven secrets that will help you put more money on the top (and bottom) line and open your eyes to the realities of growing volume in the real world.
» www.restaurantdoctor.com
28 | From Concept to Culture: The Bubba Gump Shrimp Company's Recipe for Training, Retaining and Motivating Talented Managers
Sunday, May 23, 2 pm-3:30 pm
From the day the The Bubba Gump Shrimp Co. Restaurant concept sprung to life in 1996, guests have been arriving and returning in increasing numbers. Comp store sales are consistently up, and the concept has grown to include United States and international locations in New York, Japan, the Philippines and Bali. Concurrently, the company reduced manager turnover by half from 2001 to 2002 and achieved zero turnover among general managers in 2001, 2002 and 2003. As for 2003, sales exceeded $80 million, a tripling of sales over the prior three years. In this session Steve Moreau, the director of training and development for The Bubba Gump Shrimp Co., details key organizational practices for supporting successful growth. Topics include "Attracting and Retaining Talented Managers," "Ensuring the Right Fit" and "Building the Bench." Operations of all size and scope will benefit from a variety of recommendations that are easy to implement and quantify. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.
» www.bubbagump.com
» www.chart.org
29 | Preventative Maintenance: Where to Begin?
Sunday, May 23, 2 pm-3:30 pm
More than half of all U.S. restaurants do not have an acceptable preventative maintenance program in place for their commercial food equipment. This is the leading cause of poor equipment performance and a factor directly linked to down time, profit loss and overall customer dissatisfaction. As an example, one major restaurant chain estimates it spends more than $166 million a year repairing kitchen equipment, rather than preventing problems from occurring in the first place. This cost could be significantly reduced with preventative maintenance. This seminar will help you to understand the importance of a regular equipment preventative maintenance program, the benefits, and how to implement these cost-saving procedures into your kitchen. If it's not broken, keep it that way! Presented by Tony Rapanotti, president, A&R Repairs Baker's Kneads, Inc. and Bruce Peeling, general manager, Electric Motor Repairs Service. This session is presented in cooperation with the Commercial Food Equipment Service Association.
» www.arrepairs.com
» www.emrco.com
» www.cfesa.com
