Sunday, May 17
10–11:30 a.m.
HR/Training
How America’s Best Companies are Getting Young Employees
to Work Harder and Stay Longer
It’s no secret that retention is key to success, both of employees and satisfied guests. In this session, learn how to attract, hire, and develop young talent in order to stay competitive. Eric Chester, founder and president of Generation Why, will provide real-world solutions and strategies for you to implement immediately.
Operations
Top Restaurant CEOs Reveal Successful Sales-Driving Menu Strategies
for Overcoming Tough Economic Times
Learn how top CEOs maintain strong profitability while strengthening their brand in a turbulent economy. A dynamic panel of CEOs will be moderated by Aaron Noveshen, president and co-founder of Pacific Catch Restaurants and The Culinary Edge.
Menu
Gluten-Free on the Menu: Expanding Your Customer Base
As the desire for more healthful menu items grows, attracting the expanding base of consumers who must adhere to a gluten-free diet is a smart business decision. The National Foundation for Celiac Awareness, in conjunction with chefs and restaurateurs succeeding in this area, will explain how you can cross-market whole grain, low-carb, organic, and heart-healthy menu options with gluten-free options.
Noon–1:30 p.m.
Marketing
Four Star Marketing, PR, and Promotions: Recipes for Restaurateurs
Build sales, increase restaurant awareness, and ultimately grow your bottom line. Linda Duke, restaurant marketing guru and president of Duke Marketing, will share her tried-and-true marketing “recipes” for success.
Menu
The Breakfast Daypart: New Opportunity to Grow Sales
Increase margins, attract more guests, and build loyalty by adding breakfast. Steve Solomon, menu development and culinary consultant, will moderate an expert panel to help you launch a successful breakfast program. The panel includes Chef Heather Terhune of the Kimpton Hotel & Restaurant Group; Warren Solochek, vice president, client development of NPD Group; and David Kos, head of breakfast menu development at Panera Bread.
Menu
On the Menu: What’s Hot, What’s Not, and What’s Next
Create patron-pleasing menus. Nancy Kruse, foodservice trends expert and president of The Kruse Co., will share her food, beverage, and restaurant concept insights to provide a road map to menu success.
Menu
Welcoming Guests with Food Allergies: Identifying Risks and Adopting Best Practices
If you accommodate guests, you’ll earn their loyalty. Anne Munoz Furlong, founder and CEO of the Food Allergy & Anaphylaxis Network, along with a panel of chefs and operators, will explain potential causes of allergic reactions, what allergic consumers want and expect from restaurants, and best practices your establishment can quickly implement to meet related customer needs.
2–3:30 p.m.
HR/Training
Leadership Training with Limited Resources
Create leadership-training programs that work for your organization. Patrick Yearout, director of training at Ivar’s Restaurants, shares the “training on a shoestring budget” strategies he developed as a restaurant owner. This session is presented in cooperation with CHART (Council of Hotel and Restaurant Trainers).
HR
Organizations Don’t Innovate, People Do!
Develop innovation within your company. Once you realize that true innovation comes from your team, success is in your hands. The award-winning author of the FISH! series of books, Stephen Lundin shares his ideas of personal innovation that will empower your teams to ensure your success.