44 | Super-sizing the Payment Menu 
Tuesday, May 25, 10 am-11:30 am
Technology Pavilion

Credit cards? Debit cards? Add them as customer payment options and you will see a boost in the bottom line. Gregory Holmes, senior vice president of emerging market development for First Data Merchant Services, and Frank Liberio, senior director, IT strategy and development, McDonald’s Corporation, will share the advantages for quickservice restaurants in offering expanded point-of-sale solutions to the customer. Attendees will learn how merchants can and are leveraging integrated point-of-sale payment options to accommodate more customers, ease business operations, gain customer loyalty, and maximize profitability. 
» www.firstdatadirect.com 
» www.mcdonalds.com 



45 | Culinology's™ Spin on Menu Development
Tuesday, May 25, 10 am-11:30 am

The restaurant industry is entering a new era of menu development, where development techniques, efficiency and success will be based on your ability to blend culinary arts and food science (Culinology™, a discipline developed by the Research Chefs Association). Steve Schimoler, general manager of culinary business development for SYSCO Corporation, owner of The Mist Grill Restaurant and President of the Research Chefs Association, will provide you with tips on making sure your menu development skills are top-notch. Schimoler will examine how Culinology™ is impacting menu development and how you can apply it to enhance your skills. 
» www.culinology.com 



46 | Liquid Assets -- Understanding the Beers You Sell
Tuesday, May 25, 10 am-11:30 am

There are six beer styles that every bar needs to serve to meet the demands of today's consumer. Paul Gatza, Director of the Association of Brewers, and Ray Daniels, director of craft beer marketing for the Association of Brewers, will unlock the diversity of styles and brands of the world of beer. They will discuss some of the more popular beer styles and describe major domestic, import and craft brands. They will relate suggested beer pairings for certain foods and discuss server training ideas that have been successful for brewpubs. Paul will talk about upselling to more expensive beers and promotions related to American Beer Month, so that margins are preserved in an era when happy hour and late-night visits are down because of economic and political realities. 
» www.beertown.org 



47 | American School Food Service Association's School Foodservice Industry External Environmental Scan
Tuesday, May 25, 10 am-11:30 am

The American School Food Service Association (ASFSA) annually conducts a School Foodservice External Environmental Scan to determine internal and external factors that impact and influence school foodservice as well as to identify new school foodservice trends. Barbara Belmont, executive director for ASFSA and the Child Nutrition Foundation, and ASFSA President Donna Wittrock will teach you how the changing nature of our child population, society, the economy, federal education requirements and trends in the foodservice sector shape today's school foodservice operations. Attendees will receive copies of the Scan presentation. 
» www.asfsa.org 



48 | Excellence is Now Being Served
Tuesday, May 25, 10 am-11:30 am

More than 150 hospitality executives throughout the country participated in one of the most extensive surveys to determine best practices for hospitality excellence. Learn the results of this survey and meet Mario Ponce, president of Partners In Hospitality Inc. His background in restaurant operations spans 16 countries and more than 24 years of service experience with high-profile restaurant and hotel corporations. Ponce, a graduate of the University of Central Florida's Hospitality Management program and board member of the International Food Service Executives Association, will provide a fresh and entertaining approach to critical issues facing the industry such as leadership, retention, operations and marketing in a friendly and interactive workshop environment. 
» www.partnersinhospitality.net 
» www.ifsea.com 



49 | Online Marketing Management for Multi-Unit Operations
Tuesday, May 25, Noon-1:30 pm
Technology Pavilion

New online technology now makes it possible to manage, produce and fulfill chain-wide marketing campaigns via a standard Web browser. With a few clicks, marketing managers can produce multiple-version collateral, view and approve proofs, send direct mail, order materials, and measure activity. Potential savings in costs and time-to-market are significant, as is the reduction in cumbersome tasks and staff time. Susan Aust, Noodles & Company's director of creative services, and Jim Fox, principal of Noodles & Company's technology partner, Aerios Direct, will present the system that this leading quick-casual chain has adopted to support its aggressive growth plans. Key considerations will be discussed with respect to planning, funding and deployment -- as well as ideas for possible application of this technology to other functional areas like franchise sales, human resources and training. 
» www.aeriosdirect.com 
» www.noodles.com 



50 | Nutrition and Eating Habits on College Campuses
Tuesday, May 25, Noon-1:30 pm

Today's obesity issue is one of the most serious health problems facing us. Three of five Americans are overweight. After a brief history of the obesity issue, a panel will discuss what colleges do to combat this problem, trends in nutrition and eating habits in the last five years, and what school foodservice does today so colleges can plan for future customers. This panel is presented by the National Association of College & University Food Services. 
» www.nacufs.org 



51 | Keeping Catering Clients for Life -- Strategies for Increased Success & Profitability
Tuesday, May 25, Noon-1:30 pm

Too often, catering is viewed as a single transaction between client and caterer. A wedding. An anniversary party. A business celebration. In truth, all of these events are part of a larger human lifecycle at work for every business, family and organization. Presented by Kerry C. Stackpole, CAE, executive director, National Association of Catering Executives, this program will cover the secrets to developing lifecycle marketing and sales strategies designed to maximize your profitability and success while assuring a steady stream of renewable business. He will explore the importance of identifying your M-V-C (most valued client) and provide tools to help you identify, build and retain your own top notch team of truly great and profitable catering clients. 
» www.nace.net 



52 | Food For Thought V: A Snapshot of Food, Health and Nutrition in the News
Tuesday, May 25, Noon-1:30 pm

It's no secret. Obesity is big news. But consumers are often confused by health and nutrition news. What can communicators do to help? In this session, Jennifer Schleman, manager, media relations for the International Food Information Council Foundation, will provide insight into food news by drawing from the findings of Food For Thought V, the latest edition in a nine-year tracking survey of food safety and nutrition news in the media. Learn how some key information and actionable context are conspicuously missing from news accounts. Gain perspective on working with the media and in offering perspective to consumers/clients/patients on the food and nutrition news they read or hear about every day. 



53 | Integrating Food Service into Convenience Retailing
Tuesday, May 25, Noon-1:30 pm

Food offerings in convenience stores have skyrocketed over the last 10 years, with more than 56,000 stores -- 42 percent of all convenience retailers nationwide -- selling some sort of prepared food. Convenience stores provide a unique advantage to this offering through mostly corner locations and a historical customer base at the store. Increased profits can be seen as multiple revenue sources reside at the location. However, there are challenges with facility size, health requirements, training, branding and marketing and customer service. This panel will discuss the unique benefits and challenges that exist from single-location brands to multiple location brands. What is working? What is not? This session will be moderated by Elizabethe Bogart, vice president of strategic industry initiatives for the National Association of Convenience Stores. Panelists include: Dean Dirks, vice president of operations for West Star Corporation, a 22-unit convenience store chain; Bill Reilly, executive vice president of sales & marketing for Sheetz, Inc., a 277-unit convenience store chain; and Lamar Berry, president of International Marketing Systems, Inc., a single-location unique brand. 
» www.sheetz.com
» www.nacsonline.com
» www.ific.org



54 | Managing the HACCP Implementation Journey
Tuesday, May 25, 2 pm-3:30 pm

Learn to implement a successful HACCP plan when you join us for a step-by-step journey using a Project Management Approach. You will leave this session with a CD-ROM of the presentation with notes, a case study from a foodservice establishment, a 10-step set of implementation guidelines to managing HACCP projects and sample forms to be used in your operation for HACCP Implementation. Presenter Kevin Freeborn created Freeborn & Associates with a desire to help businesses succeed by providing advice that results in higher sales, lower costs, improved quality, reduced risk and increased customer satisfaction. Mr. Freeborn received the 2003 Award for Excellence in Management Advisory Services from the Foodservice Consultants Society International and The National Sanitation Foundation has registered Kevin to deliver their programs recognized by the International HACCP Alliance. This session is presented in cooperation with the Foodservice Consultants Society International. 
» www.freebornandassociates.com 
» www.fcsi.org 



55 | Illinois Hotel & Lodging Association -- The State of the Hotel Industry
Tuesday, May 25, 2 pm-3:30 pm

The hotel industry has gone through many challenges and changes over the past three years and is now gearing up for better economic times. Listen to a panel of national hotel industry leaders discuss the various changes the industry has gone through and the challenges that lie ahead as the economy improves. The panel will be moderated by Joe McInerney, president and CEO of the American Hotel and Lodging Association. Industry leaders on the panel will include Joe Kane, president and CEO of Days Inn Worldwide, and Bob Morse, president of hotel operations of Interstate Hotels and Resorts. 
» www.ahla.com
» www.ihrco.com
» www.daysinn.com 



56 | Self-Service Kiosks: The Advent of Customer-Facing Technology in Quickservice Ordering
Tuesday, May 25, 2 pm-3:30 pm
Technology Pavilion

Interactive self-service kiosks have been one of the most monumental additions to the foodservice industry in the past decade. This session, presented by Lief Larson, publisher of KIOSK magazine, will discuss case studies from restaurants that are successfully using kiosks for everything from self-service ordering to providing nutritional information. Learn how you can improve both customer service and operational efficiency through a customer-facing technology strategy. Attendees will receive a guided tour of real-world foodservice kiosk applications on the Show floor at the end of the session. 
» www.kiosk.com