Monday, April 7 • 10:00 a.m. – 11:00 a.m.
Public Policy
Government Regulations Update
Level Three, Room 344
Moderated by John Gay, SVP for Government Affairs & Public Policy, National Restaurant Association
Join John Gay, senior vice president of government affairs for the National Restaurant Association, and his panel of experts as they breakdown the legal issues that will matter most to quick-service operators in the upcoming years, including food safety and nutritional labeling.
Menu Trends
Fresh Ideas in Menu Development
Level Three, Room 346
Moderated by Marc Halperin, culinary director and partner at San Francisco’s Center for Culinary Development
Ever wonder why chipotle ended up the darling of the twentysomething crowd and miso hasn’t? How can you identify and incorporate the next white-tablecloth trends that will really work in your environment? The Center for Culinary Development’s proprietary Trend Mapping® methodology and the expertise of our panel of quick-serve operators provides the answers to these questions and more.
Security
Employee Pre-Screening and Loss Prevention
Level Three, Room 342
Moderated by Britt Wood, executive director of the National Food Service Security Council
This panel will discuss the various employee pre-screening methods available and their individual benefits. The dialogue will begin with an explanation of the risks associated with not doing anything or doing too little; then an open dialogue regarding the various screening methods and services companies use today such as reference checks, education verification, criminal history, credit history, MVR, and pencil/paper tests.
2:30 P.m. – 3:30 P.m.
Finance
Growth via Mergers and Acquisitions
Level Three, Room 346
Moderated by Tarrus Richardson, co-founder and managing director of ICV Capital Partners, LLC.
How to build your business through small add-on acquisitions; who should do it; how to get access to deals and potential investment opportunities in quick-service, and how to finance such moves.
Design
Green Building
Level Three, Room 342
Moderated by Tom Mears, CEO of Burgerville
This session will provide attendees with information on how to ensure their business practices are moving toward sustainability and how to share such efforts with employees and guests through real life examples of the successes a company can achieve. Compelling reasons exist for a business to adopt sustainable practices, and this panel will give attendees insight into each.
Expansion
Growth, Infusion, Exposure: How International Expansion can Build Your Business
Level Three, Room 344
Moderated by Jose Cofino, president and CEO of ADIR Restaurants Corp.(Pollo Campero)
This panel will focus on how to expand your business internationally and grow your brand in a new market. The discussion will touch on the necessary steps for success, such as developing quality niche products for the market, enhancing community visibility, building loyal relationships, and providing unparalleled hospitality and service.