Special Report | May 2012 | By QSR Staff
Your Essential NRA Show Guide
The Restaurant, Hotel-Motel Show (or simply “the NRA Show” to insiders) is the one place where 58,000 industry pros from more than 100 countries can connect with 1,800 exhibitors. The four-day Chicago event is the only place where both operators and suppliers can forge profitable business ties. And it’s also the only forum that showcases world-class innovations, talent, and professional development from across the restaurant industry. Here’s how to get the most out of this year’s show!
Saturday | May 5, 2012
So You Want to Franchise Your Restaurant?
Your restaurant is the talk of the neighborhood, and it’s making so much money that you’ve built another one and it’s also doing well. Time to franchise it! Attorney Tom MacIntosh with more than 43 years experience in franchise and distribution, international expansion, business planning, and intellectual property, and Ryan Palmer, shareholder with Monroe Moxness Berg PA, will provide the road map you need. Room S404D
Avoid Being ICE’d: Immigration and I-9 Compliance
Immigration and Customs Enforcement (ICE) is committed to its investigations and assessing severe civil and criminal penalties against employers, whether it is because a company hired someone who is an unauthorized worker or just made errors on the Form I-9. Silent paper raids will continue until 2014. Therefore, now is the time for employers to become well informed. Daniel Ramirez, partner with Monty & Ramirez LLP, will help you proactively protect your business. Room S404B
Sodium & Calories: Can we meet dietary guidelines?
The 2010 Dietary Guidelines recommend reducing sodium intake to a 1,500–2300 mg per day, a target that few consumers reach. Consequently, reducing sodium may be a challenge for both foodservice operations and consumers. Dr. Joy Dubost, PhD, RD, director of Nutrition & Food and Healthy Living for the National Restaurant Association, and Dr. Adam Drewnowski, PhD, director of the University of Washington Center for Obesity Research, will discuss the latest research on the main sources of dietary calories and sodium among American children, adolescents, and adults by location of origin and type of food to help clarify the complex sodium issue. Room S402A
Pros & Cons of Being a Restaurant Franchisee
Julie Bennett-Lefkow, author of Franchise Times Guide to Selecting, Buying & Owning a Franchise, and Eric Stites, founder and CEO of The Franchise Business Review, will explain how to pick a successful concept. Room S404D
Tax Write-Offs for Restaurant Franchisees
Taxes are always something operators care about, but the topic can be complex. Brad Saltz, director of restaurant services for SS&G, will help make the issues clearer through this “Tax 101” session, providing the key tax information you need to know. Room S404D
Supply Chain Management
Get the best products for the lowest cost. Experts will present the seven key cost-saving takeaways that every operator can use in this tough economy. Topics covered will range from an overview of the commodities world and how it has changed the restaurant industry, to sourcing, traceability, recalls, and record keeping. Room S404A
Food & Beverage
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