Monday, May 18
10–11:30 a.m.
Finance
The Survival Mindset: Making it in Today’s Economy
Maintain profitability by instituting a different approach to business. The state of the economy is tantamount in a restaurant operator’s growing list of challenges. Barry Tepper, principal of Tepper Kalmar Associates and co-founder of Lox, Stock & Bagel Restaurants, will share his strategic tips to help you maintain product quality, improve employee morale, and attract customers with innovative new ways of thinking about your daily operations.
Operations
What’s the Secret To Providing a World-Class Customer Experience?
Discover the 10 proven principles to provide your guests with a world-class service experience. John DiJulius, president and founder of The DiJulius Group, will share how you can integrate these 10 simple steps into your organization to realize results immediately. Legendary customer service providers to be discussed include: Starbucks, Ritz-Carlton Hotels, The Cheesecake Factory, Chick-fil-A, and Seattle’s Best Coffee.
Technology
Back to the Basics With a Plan for the Future
Discover the restaurant industry technology must-haves. Dave Miller, founder of JTECH Communications, along with a dynamic panel of operator experts, will discuss all the basic technologies you can’t live without. After the session, Dave will lead attendees on a guided Tech Tour of the Technology Pavilion, pointing out all of the great technologies available on the show floor that were just discussed.
Noon–1:30 p.m.
Operations
Cutting-Edge Developments in Energy Efficiency and Water Conservation
Maintain a sustainable operation. Representatives from Pizza Fusion, a quick-service operator that began their multi-unit concept using only green and sustainable practices, will discuss the latest advances and technology available to help you reach the next level of efficiency.
Noon–1:30 p.m.
Finance
The Money Crunch: Raising Money and Securing Credit in this Economy
Money makes the world go around, and today it’s the scarce lifeblood of our industry. Credit is tight, and investment capital is almost nonexistent. Will the federal government’s new stimulus package help? Our panel of financial experts will discuss all aspects of foodservice industry money, from government policy to credit availability to securing investment capital. If you want money and need credit to keep your operation moving forward, you must attend this session.
Operations
Join The Green Restaurant Revolution
Learn proven green practices from industry leaders. Ted Turner and George McKerrow, founders of Ted’s Montana Grill, will provide operators with a candid discussion about their top-down initiative to create a green and sustainable restaurant chain. This spirited discussion will be moderated by Chris Koetke, dean of the School of Culinary Arts at Kendall College, the first certified green campus in the nation.
2–3:30 p.m.
Fast-Casual
Fast Casual—Heating Up the Restaurant Industry!
Learn how the fast-casual segment is developing and how it can apply to your business with some of the top fast-casual brand CEOs. Discover the differentiating points that keep these restaurants on a growth upswing. Moderated by Linda Duke, president of Duke Marketing, the CEO panel includes: Don Fox, chief operating officer, Firehouse Subs; Dan Pittard, CEO, Rubio’s Restaurants; Alan Hixon, CEO, Mooyah Burgers & Fries; and Louis Basile, president and CEO, Wildflower Bread Company.
Operations
How To Recession-Proof Your Business
Discover results-oriented strategies to ensure your business remains relevant in this changing economic landscape. Bryan Dodge, an expert in the field of restaurant management and leadership, will help you understand how your passion, enthusiasm, positivity, and focus all play a part in maintaining your competitive edge. Learn to leverage these qualities to keep your business ahead of the curve.
Marketing
The Brand Impact of Going Green!
Discover the real impact going green can have on your profitability. Tangible ideas will be shared to inform you of your community impact and financial gains that can be incurred by going green. Moderated by Rudy Miick, FCSI of Miick & Associates, the panel will include: Kathleen Seelye, FCSI, LEEDS, managing partner of Ricca Newmark Design, and Jeff Harvey, president and CEO of Burgerville. The session will be presented in cooperation with Foodservice Consultants Society International.
Operations
Innovations in Frequent-Diner Programs
Institute and upgrade loyalty programs. Karen Budahazy, executive vice presidentof Givex USACorporation, moderates a panel of restaurant operators who have experienced tremendous gains from new frequent-diner program innovations to help you reward loyal customers and drive sales.