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This year’s show offers more than 65 free education sessions and 2,100 exhibitors. Plotting out a four-day itinerary might seem like a daunting task, but this guide will help you get through the weekend with ease. We examined the show’s complete offerings and have come up with a list of the best events and sessions for quick-serve operators.
May 16 – 19, 2009
McCormick Place, Chicago, IL
Exhibit Floor Hours:
9:00 a.m. – 5:00 p.m.

Tuesday, May 19

Learn From the Experts: QSR’s Picks*

Chef Day

Quickly identify and network with other chefs from around the world by wearing your chef coat. This is your opportunity to be recognized as an industry leader. Find the latest trends in food, beverages, ingredients, equipment, food-safety practices, and more.

Ask The Design Experts

Improve your operation’s front- and back-of-house décor and functionality with a free, 30-minute design consultation from leading designers. In cooperation with Foodservice Consultants Society International (FCSI), leading front- and back-of-house designers will meet with operators to explore design plans on a first-come, first-served basis.

10–11:30 a.m.

Marketing

Guerrilla Marketing for a Challenging Business Environment

Learn grassroots marketing strategies to stay competitive in your market. With consumer spending down, operators need to be as creative as possible to maintain their edge and share of the consumer dollar. Women Chefs and Restaurateurs will provide a spirited discussion with tips for no- or low-cost marketing efforts to keep your brand in front of your customer.

Operations/Menu

Building Catering into your Restaurant Offerings

Add catering as a revenue-building option to your restaurant offerings. This session will outline details of how to add catering to your operation to increase your revenues and profits. Moderated by Kimberly Jones, CPCE, CEC of Sullivan University, the panel will include: Colleen Engle, CEC, CAG at Sullivan University, and Polly Mitchell from Café Royale. This session will be presented in cooperation with the International Caterers Association.

Menu

Glocalization: Culinology to the Rescue

Fulfill growing customer demands for new menu concepts and locally supplied ingredients. Chef Harry Crane, RCA board member, will moderate a dynamic panel, including: Chef Robert Danhi, research chef and Asian ingredient expert; chef Susan Goss, chef/owner of West Town Tavern; and Tom Miner, principal at Technomic, to help you add global flavors via local sourcing.

Noon–1:30 p.m.

Menu

Translating Healthy Trends into Retail Profit

Translate the hottest gourmet menu trends into healthy, exciting concepts for your operation. Chef David Hendriks, director of food and nutrition services at Trident Health System and director for ASHFSA (American Society for Healthcare Food Service Administrators), will present exciting ideas to improve your on-premise and to-go business.

Technology/HR

Successful Strategies for Reducing Turnover

Reduce employee turnover. Moderated by Ken Lang of the JobApp Network, a panel of operators who have reduced turnover byincorporating automated hiring solutions into their hiring process will share successful ideas.