Session Descriptions

SOCIAL MEDIA BOOT CAMP
Session 1: Sunday, Feb 28 – 9:30am – 11:30am Room 1C02
Session 2: Monday, March 1- 9:30am – 11:30am Room 1C01
Speaker: Paul Barron

Social Media for building your restaurant from the inside out.
Every restaurant today faces the challenge of creating a new digital strategy and the rules are changing almost as fast as you can create the plan. In this session you will learn from several well known speakers on digital and social media for the restaurant industry. Paul Barron has been a digital and print publisher for more than 15 years and is the industries leading mentor on emerging social media and digital content strategies.

Learn tactics for getting started, building your team and connecting to the consumer with a new form of customer service.

Paul Barron is considered the man who coined the term "fast casual" and founded fastcasual.com, Fast Casual magazine as well as the industry leading executive event in the Fast Casual Executive Summit. Paul's vision also brought about the organization of hundreds of key executives in forming the Fast Casual Alliance, the first organization devoted to the fast casual restaurant segment.

Paul brings 15 years of restaurant and business publishing and operational experience. His expertise and understanding of why this cult-like segment has become the most powerful segment in the restaurant industry is one of the reasons he is the leading force in the fast casual and consumer experience space.

Food Allergies: How to Capture this Growing Market
Tuesday, March 2, 11:30 am – 12:30 pm ~ Room 1B05
Speakers: Julia Bradsher, Executive Chef Meghan Young, Sloane Miller

Food Allergies: How to Capture this Growing Market
Julia Julia Bradsher, CEO of the Food Allergy & Anaphylaxis Network will cover the basics of food allergies, risk-management strategies, and free training resources. Executive Chef Meghan Young of the B.R. GUEST restaurant group will discuss how a kitchen can easily handle food allergy requests and increase a kitchen’s bottom line. Sloane Miller of Allergic Girl Resources, Inc. will present the food allergic consumer’s point of view and explore how to avoid typical mistakes, which will ensure repeat business and a loyal following.

Sloane Miller, MFA MSW LMSW is a writer, advocate and consultant to the foodservice and food allergic community. Her blog, Allergic Girl®, has been featured in The Wall Street Journal, The New York Times, CNN.com, New York Magazine, Huffington Post, ABCNEWS.com, iVillage.com and several other national media outlets.

A New York State licensed psychotherapeutic social worker since 2000, Sloane opened a private coaching practice in 2007 for the food allergic community. Part of her practice includes Worry-Free Dinners®: a NYC-based (expanding nationally) dining membership club for adults and families in the food allergic and food intolerant communities. Sloane’s forthcoming book, a lifestyle guide about living well with food allergies, will be published by John Wiley & Sons.

Meghan Young, Executive Chef, Dos Caminos Soho

A native of Lancaster, PA, Dos Caminos Soho Executive Chef Meghan Young received her culinary training from the Baltimore International College and began her career stateside in Strasburg and Mount Joy Pennsylvania. Meghan then worked in high-end international hotel restaurants like the Axis at the One Aldwych in London and the Arabelle at the Hotel Plaza Athenee in NYC before becoming the executive chef of NYC’s Park East Grill. Meghan honed in on her love of Mexican culture and cuisine as an executive chef Rosa Mexicana in NYC, Atlanta, and Palm Beach and joined B.R. Guest Restaurants as executive chef of Dos Caminos Soho in 2007.

Quick & Easy Gluten Free Desserts
Sunday, Feb 28 ~ 2:45pm – 3:45pm ~ Room 1C01
Speaker: Marlisa Brown

Quick and Easy Gluten-Free Desserts
With Marlisa Brown MS, RD, CDE, CDN
Sponsored by The New York Dietetic Association
Customers who are following a gluten-free diet look for restaurants that can offer them a total dining experience. Providing delicious gluten-free deserts is easier than you think. Join Marlisa Brown Registered Dietitian, author of “Gluten-Free Hassle Free” and creator of www.glutenfreeeasy.com as she will demonstrate fabulous ways to offer gluten-free desserts.

Marlisa Brown is a registered dietitian, certified diabetes educator and chef. She is also an international speaker, with over twenty five years culinary experience and she has made numerous television appearances which include 5 years “International Healthy Cooking” for The American Heart Association.

It was “On Long Island”, programming through the Telecare network that Marlisa wrote and appeared on every show, and is a member of the dLife TV Professional Council. Marlisa has a graduate degree in nutrition and a bachelor’s degree in marketing from C.W. Post/Long Island University and has also studied at the Culinary Institute of America.

Marlisa is president of Total Wellness Inc., a private nutrition consulting company specializing in, culinary programs, corporate wellness, diabetes, weight loss, preventive medicine, medical nutrition therapy and sports nutrition. Some of her corporate contacts include work with the NY Jets, Kennedy Space Center, Pratt and Whitney, Honeywell, Hofstra & Adelphi Universities Lilco, Guardian Life, Brookhaven National Labs, Goldman Sachs, Dean Witter Reynolds, Pall Corp, Bank of New York, Sony, Liz Claiborne, and Ethicon.

Marlisa has just completed her new book Gluten-Free Hassle Free and has contributed to many publications including, Salute, Scholastic, Shape, Food Service Management, Newsday, Parenting Magazine, Weight Training for Dummies, and Sports Nutrition Medicine and Rehabilitation . She has also written many programs including,Richard Simmons Food Mover Program, cookbooks, recipe cards and web site, Kathy Smiths’ Project You II for Diabetes, Jorge Cruises’ The 3-Hour Diet Cookbook, Leslie Sansones'Walk Away the Pounds and the Turbo cooker.

She has served as an officer on many boards, having been, past president, media representative, and public relations chair of the New York State Dietetic Association. Marlisa is a recipient of the Emerging Dietetic Leader Award from the American Dietetic Association, Dietitian of the year from The Long Island Dietetic Association, Best Of Long Island from the L.I. Press and the community service award from C.W. Post/Long Island University, and she is listed on the school’s website along with other outstanding alumni.

The National Salt Reduction Initiative (NSRI) Meeting the Requirements is Easier than you think!
Sunday, Feb 28 – 1:00pm – 2:00 pm Room 1C01
Speaker: Constance Brown-Riggs

The National Salt Reduction Initiative (NSRI) Meeting the Requirements is Easier than you think! With Constance Brown Riggs MSEd, RD, CDE, CDN Author of: “Eating Soulfully and Healthfully with Diabetes”, and Marlisa Brown MS, RD, CDE, CDN Author of: “Gluten-Free Hassle Free”)

Sponsored by The New York Dietetic Association

The goal of the NSRI is to cut the salt in packaged and restaurant food by 25%. This New York City-led partnership has targeted 25 categories of restaurant food ranging from biscuits to burritos. Find out all the proposed categories and how you can adjust your menu to meet this goal.

Constance Brown-Riggs is the owner and president of CBR Nutrition Enterprises, a nutrition consulting and counseling service. She is a certified diabetes educator with more than twenty-five years experience in the field of nutrition. Brown-Riggs is passionate about creating opportunities to spread the word about health and nutrition, and developing educational tools which shorten the cultural distance between patients and caregivers – and every aspect of her work supports that mission.

She is the author of Eating Soulfully and Healthfully with Diabetes (iUniverse, 2006), a guide that helps African-Americans with diabetes learn how to prepare and enjoy traditional ethnic fare from the American South and the Caribbean. ). Her new work The African American Guide To Living Well With Diabetes (New Page Books, July 2010), takes a body/mind/spirit approach to daily diabetes self-care. She was also the nutrition consultant for health-related books including The Essence Total Makeover (Three Rivers Press 2001) and Lighten Up: Healthquest's Complete 30-Day African-American Weight Loss Program (Amistad Press 2001

Brown-Riggs has written for publications including POZ and IMARA Woman magazines and contributed to newsletters for the American Dietetic Association. She is also frequently quoted as a featured expert in national magazines such as Essence, Real Health, Diabetic Cooking, HealthQuest and in newspapers across the country. Brown-Riggs serves as an expert for dLife.com, the online companion to CNBC’s premier diabetes program.

Brown-Riggs has been invited to appear as a keynote speaker, presenter or panelist at conferences and professional meetings across the country for organizations such as the American Dietetic Association, Empire State Medical Association, American Academy of Physical Therapy, University of South Carolina, Dothan Alabama Leisure Services, North Carolina Dietetic Association, St. Louis Association of Diabetes Educators and New York State Office of Children & Family Services. She is also a speaker for PESI Healthcare providing continuing education seminars across the country.

Her professional honors include 2009 Distinguished Dietitian from the New York State Dietetic Association, 2007 Diabetes Educator of the Year from the American Dietetic Association Diabetes Care and Education Practice Group and 2004 Dietitian of the year from the Long Island Dietetic Association. Brown-Riggs is a past president of the New York State Dietetic Association and currently a national media spokesperson for the American Dietetic Association. She graduated from Queens College with honors for excellence in research, where she earned a master’s degree in nutrition education. Constance writes a blog Diabetes: Don’t Claim It! Manage It! www.eatingsoulfully.com/blog and can be found on twitter at www.twitter.com/eatingsoulfully Constance can be contacted at Constance@eatingsoulfully.com

5 Must-Know Factors for Successful Email Marketing
Session 1: Sunday, Feb 28 - 1:30 pm - 2:30 pm Room 1C02
Session 2: Monday, March 1 - 10:00am - 11:0am - Room 1A03
Session 3: Tuesday, March 2 11:30am – 12:30pm - Room 1B01
Speaker: Boris Bugarski
www.murgent.com

5 Must-Know Factors for Successful Email Marketing
Discover the five biggest factors for creating the most effective and profitable email marketing program for your business. Learn the science behind creating a winning email marketing program and the facets that will contribute to your success. Boris will also share his top secrets for successful email marketing, including when to send, what to send and what to include for boosting bigger ticket sales like banquets, parties and catering.

What you will learn:

Who Should Do Email Marketing?

Which is better for me – software or service provider
What tools and services are available for the next level

The # 1 Success Factor For Getting Results? Getting Staff On Board

How to create employee buy-in for your marketing
Creating a follow through system that works

How To Build A Monster Email List Every 30 Days

Mapping your store’s touch points
How to create a value proposition that sells

Creating Subject Lines That Command Attention

What subject lines work and which fail
How to create subject lines that boost open rates

How To Skyrocket Your Clicks – And Response!

What email formats work best to drive response
Where should my call to action be

Take Aways:

How to create a deeper relationship with every guest
Top 10 strategies to multiply your email list fast
How to get every employee and customer to love your marketing

The most effective factors in exploding email response

As CEO & President of mUrgent, a leading multi-national marketing services company specializing in accelerating customer interaction and communication, Boris Bugarski brings over a decade of experience in advising and integrating marketing tactics and strategies for companies, including America’s Fortune 500 and Fortune 50.

Prior to co-founding mUrgent, Boris had been a marketing consultant with over 15 years of experience in marketing and over 12 years in online marketing. Boris also has a background of entrepreneurial spirit where he has spearheaded two companies into multi-national businesses. mUrgent, the second of such enterprises, has had offices spanning Australia, Israel, England and throughout the U.S.

Besides being featured in numerous publications, Boris is recognized as a marketing innovator and national public speaker, with articles published in trade magazines, including Franchising World, Franchise Update, Restaurant Hospitality, Nightclub & Bar Magazine, and PMQ.

As past Director for the Society of Internet Advancement, Boris also sits on the advisory boards of FSCi Inc., LineLeap, LLC, International Sanctuary, and both the ISDS and Marketing Departments for Cal State Fullerton. Boris also sits on the Marketing and Public Relations Committee for the International Franchise Association in Washington D.C.

Mr. Bugarski is an active alumnus and has served on the Dean’s Executive Council for the College of Business & Economics, CSU, Fullerton, since 2003. In 2005, as an advisory board member to the Dean’s council, Boris became the youngest Chairman in the Council’s 28-year history. In 2008, the College of Business & Economics recognized Boris Bugarski as one the Top 65 Business Alumni during its 50th Anniversary Celebration.

In addition, Boris Bugarski has advised some of America’s top brands like Marriott International, Carlton Hair International, Coors Brewing, Michael’s Stores, Landry’s Restaurants’ Hotel Division and Rainforest Cafe, TV Guide, Lennar Homes, Dunn Bros Coffee, Fuddrucker’s, Cal State Fullerton, International Franchise Association, Charo Chicken, T-Mobile USA, Meineke Car Care Centers, and United Technologies, to name a few.

Mr. Bugarski holds three Associate Degrees in Biology, Business Administration and Cultural Studies, and a Bachelor's degree in Business Administration with a concentration in Marketing from California State University, Fullerton.

Creating Signature Cocktails For Your Clients
Tuesday, March 2, 2010 ~ 10:00 am - 11:00 am ~ Room 1C01

Speakers:

Francine Cohen – Editor in Chief, Inside F&B
Marcy Blum - Marcy Blum Associates
Erin Williams - Hush Cocktails
Chef Carmen Gonzalez of Top Chef Masters 2

Gin donated by Blue Coat Gin

Green Tea and Coconut Milk donated by Harney & Sons Fine Tea

Join us for a spirited discussion about the benefits and ease of developing customized cocktails to suit every event and every budget. This roundtable conversation led by Inside F&B Editor in Chief Francine Cohen brings you the expertise of seasoned event planners and cocktail consultants who share their secrets about cocktail customization for ultimate guest satisfaction. Remember, a happy client is a referring client.

About Francine Cohen

Nothing thrills Inside F&B (www.insidefandb.com) Editor in Chief Francine Cohen more than the opportunity to sit down with a chef, farmer, mixologist, purveyor, restaurateur or manufacturer and spend hours exploring the intricacies of their business.

A native Washingtonian, her passion for the world of fine food and spirits was ignited at age two, thanks to an invitation to visit the kitchen of a local chef who insisted on meeting the child who had ordered a meal of escargot, salad with gorgonzola dressing, and a napoleon.

Her interest in the industry continued through to her professional career where she worked on multiple food and beverage product accounts at various advertising agencies, put in some time in the communications department of ITT/Sheraton, and raised money and awareness for Food & Hunger Hotline as the Director of Communications before turning to a career in journalism.

Francine has been fortunate to serve as an honorary judge and taster at Saborea, Puerto Rico’s premiere beachfront culinary festival, has been spotted judging the Cape May Food & Wine Festival Iron Chef competition, critiquing final projects at The French Culinary Institute, is Bar Smarts™ certified, and is currently at work on a cookbook.
She lives in New York City with her husband of eight years where, much to the dismay of her pastry chef friends, she’d happily pass up dessert for something savory and she has never met a cheese that she didn’t want to eat.

About Marcy Blum

A world-renowned event planner, entertaining expert and author,
Marcy Blum (www.marcyblum.com), crafts every event with her own distinctive brand of unpretentious elegance, and an almost-preternatural ability to visualize space. With a flair for imagining the unimaginable, Marcy creates events that stimulate the senses, delight with unexpected details and make clever use
of even the most traditional venues. In 1986, Marcy launched her eponymous company, Marcy Blum Associates, beginning with corporate events and evolving into social events, including weddings, birthdays, bar mitzvahs and more.

She has a unique gift in the ability to find a signature style for each of her clients. “I don’t believe in the concept of a ‘Marcy Blum event’,” she explains. “I get a real sense of my clients’ personality and use my knowledge and experience to bring their event to life in a style that suits who they are.” Spending several days with each client before beginning to plan, Marcy takes her time to learn what they are about. This allows her to create an extraordinary, unforgettable event that is truly inspired by each person, never creating any two events alike.

Marcy has made her client’s milestones into unforgettable experiences: she has turned a rolling lawn into the whimsical world of Alice in Wonderland; an East Hampton home into a Casablanca movie set fit for Rick Blaine; and a charity bookstore became an enchanted garden where guests teamed up to help local libraries. Marcy’s impressive portfolio includes the weddings of Kevin Bacon and Kyra Sedgwick, Salman Rushdie and Padma Lakshmi, and Billy and Katie Lee Joel. Additionally, she planned a 50th birthday celebration for Donny Deutsch, marketing events for Comedy Central and a five-floor theme event for the anniversary of Societe Generale. Other clients include the Rockefeller, Icahn and Philbin families, as well as many other important and discerning clients.

As a graduate of both New York’s famed High School of the Performing Arts and the Culinary Institute of America, Marcy merges the tenets of theater, cuisine, and décor in every event she creates. She has branded herself an “eventiste”, coining the term because none of the traditional event planning job descriptions seemed to fit her combination of expertise and her unconventional approach to the business.

Thanks to this amalgam of talents, she has been recognized twice by New York Magazine, as “Best Wedding Planner in New York”, she was named “Trendsetter of the Year” by Modern Bride and she has received the prestigious Silver Spoon Award from Food Arts magazine, an award that is typically reserved for chefs. Marcy co-authored both Wedding Planning for Dummies and Wedding Kit for Dummies, and has written about food and entertaining for InStyle Weddings, Town & Country, Modern Bride, and the Huffington Post.

Marcy has appeared as an expert guest on many programs including Oprah, Live with Regis and Kelly, CNBC Reports, The Today Show and Good Morning America.

About Erin Williams

Erin Williams is a hospitality industry veteran, starting her career at age 18 as a waitress in fine dining restaurants in Southern California such as Cat and the Custard Cup and The Summit House. It was here she discovered her love of wine and spirits and armed herself with every bit of knowledge she could. Working in bars in Hollywood and bartending at high profile event and premieres fueled her passion and drove her to New York City in 2005 where she worked as a bartender in various respected cocktail lounges including The Pegu Club. She has won a number of prestigious cocktail competitions serves as Brand Mixologist for Cointreau.
Hush Cocktails was founded by Bek Allen, Lurie DeLaRosa-Jackson, and Erin Williams. Individually they bring a unique blend of professional bartending skills, extensive spirits industry knowledge and event planning experience to the company, and to your event. Collectively, the Hush Cocktails team has made significant contributions to the hospitality industry, having worked at a number of this country’s most prestigious cocktail bars, and alongside some of the most influential cocktail luminaries in the world.

Best Practices in Catering and Delivery
Tuesday, March 2 ~ 1:00 pm – 2:00 pm ~ Room 1B01
Moderator: Erle Dardick

Best Practices in Catering and Delivery
The panelists will discuss what they’ve been doing “right” and how they’ve experienced success in driving sales and improving customer service.

Panelists:
Vance Carlton, former Catering Director for Einstein Bros. Bagels
Matt Cardoza, Senior Regional Catering Sales Director, Boston Market, New York
William Stitt National Director of Catering Sales | Ruby Tuesday
Erle Dardick, CEO of MonkeyMedia Software and former President of Tony’s Deli & Catering Company, Vancouver, BC
Moderated by Erle Dardick, CEO of MonkeyMedia Software

Vance Carlton is responsible for all facets of the catering program for Einstein Bagels including oversight of the catering sales team and client relationship management at all levels. Vance was brought on board with Einstein’s to develop their catering program. Vance started his career in the restaurant business working his way through high school and college where he honed his skills in operations. He led 135 restaurants over 15 states with Boston Market for 15 years where he developed his passion of growing sales and catering his acumen.

Collaborating with leadership and teams consisting of operations, marketing, finance, accounting, and training they developed systems that allowed the catering business to grow with an organized approach. Online ordering was rolled out in 2009 along with back office communication and sales management performance tracking. This allowed the company to focus on accountabilities severely needed. .

Vancereceived a BA from the University ofFlorida and is active with many regional professional and civic organizations including The Orange Bowl Committee. He is a proud father of two children

William Stitt manages all facets of the catering program for Ruby Tuesday Inc. including oversight of the catering sales team and client relationship management at all levels. William began his career in the restaurant industry as a teenager working in the kitchen of the Downtown Grill in Oxford, Ms. where he worked his way through all ranks until he became the chef and manager. He started his tenure with Ruby Tuesday in 1993 in Memphis, Tn. and beginning in 2006, successfully developed and staffed a pilot catering program with the finest regional catering professionals in the industry. Today the Ruby Tuesday Catering program quietly books and manages thousands of events each month.

Why is catering & delivery important to your organization, and how does this manifest itself in your organizational structure, budgeting, etc.?
On the sales side, what are the top 3 things your organization does to drive business?
On the operations side, what are the top 3 things your organization does to drive productivity and efficiency?
What has your organization learned over the years that it’s been involved in catering, in terms of how to do it better, (gain share of mind, gross margin, etc.)?
What advice would you give a restaurant that was serious about getting into catering & delivery in the following areas: a) menu, b) pricing, c) order management, d) production, and e) marketing?

MonkeyMedia Software (www.monkeymediasoftware.com), provides web-based operations solutions for the foodservice industry. The company’s audience/customers are those that operate multi-unit fast casual and QSR restaurants. MonkeyMedia works with concepts with 1-10 units and also with clients that operate larger, multiunit concepts on a national level.

If you’d like an example of how MonkeyMedia has been involved in shaping industry thoughts and education, check out their blog, www.monkeymedia.net, where they also have industry experts write guest blogs. Additionally, Erle Dardick is a well-established blogger on FohBoh (a restaurant community blog/networking site) – you can check out what he’s had to say at http://www.fohboh.com/profile/ErleMonkey

Expansion Alternatives – Finding the right expansion model for your company
Sunday, Feb 28 – 4:15pm – 5:15pm – Room 1C01
Monday, March 1 - 4:00pm - 5:00 pm - Room 1B01
Speaker: Tom DuFore, www.francorp.com

“Expansion Alternatives” will assist the business owner or executive in assessing the various methods used to expand and grow a company. Topics will include growth options such as: venture capital, franchising, bank financing, licensing, or internally generated capital. Attendees will walk away with a solid understanding of each of these alternatives and be able to make a better business decision on which option or options work best. This is a must-attend presentation for any business seriously looking into expanding or in need of additional expansion options.

Tom DuFore is an Executive Vice President with Francorp, the world’s largest franchise consulting and development firm. Mr. DuFore’s primary role is to analyze a wide array of businesses to determine if they have the conceptual, financial, and managerial readiness to expand through franchising. He has provided internal analysis for hundreds of Francorp client programs, including directing strategic planning, legal documentation, marketing, operations, research, and franchise consulting. In addition, Mr. DuFore oversees the complete franchise process to insure a smooth and efficient transition for the client’s franchise business. Mr. DuFore is an expert in lead generation and Internet marketing and is also directly responsible for over 150 seminars and trade shows across the country. Prior to joining Francorp, Mr. DuFore worked in the automotive industry, assisting the company by more than doubling its annual sales during his tenure. He has also held positions with the Corporate Event Division of Communivisions and Total Event Resources, where he worked with CDW, Motorola and numerous other companies. Mr. DuFore holds a B.S. Degree in Management from Elmhurst College, and received an M.B.A. degree from DePaul University’s Kellstadt Graduate School of Business. He is the Founder and President of the Pi Iota Sinfonia Alumni Association and is currently serving on the Elmhurst College Alumni Cabinet. Mr. DuFore is a key member of Francorp’s Chairman’s Committee.

The Food Service Consumer in 2010
Session 1: Sunday, Feb. 28 1:30pm – 2:30pm Room 1C03
Session 2: Monday, March 1 – 10:00am – 11:00am Room 1B01
Speaker: Kathy Gaynor

The Foodservice Consumer in 2010
There is no question that consumers have been - and continue to be - negatively impacted by the recession. Kathy Gaynor will share research that helps you understand how they're feeling about the economy and how restaurants fit into the picture. Are they trading down? Going to the same places but less frequently? Ordering different items? What types of signs will they be looking for to know things are back to "normal" and what does that mean for restaurants?

Kathy Gaynor, a Senior Manager with Technomic, Inc., is responsible for managing and executing consulting and market research programs for manufacturers, distributors, restaurant operators, service providers and trade associations in the foodservice industry. Her specific responsibilities include managing projects related to strategic planning, branding, and opportunity assessments, which often requires capturing industry and competitive intelligence, utilizing both quantitative and qualitative research techniques.

Kathy also manages iLABä—Innovation Laboratory and Advisory Board—at Technomic. iLABä is a customized operator panel consisting of approximately 1,500 high-volume independent and local chain restaurant operators. The panel participates in a wide variety of interactive research on behalf of Technomic’s subscribing clients. Research areas include: advertising recall and impressions, awareness, attitude and usage studies, brand equity assessments, concept and in-use tests, customer satisfaction surveys, pulse taking, and, quick response programs.

Consulting/Research Experience
Since joining Technomic, Kathy has conducted, written and presented a variety of proprietary and multiclient engagements, including Technomic Foodservice Planning Program, and the Adult Beverage Insights Group. She is a regular contributor to the distributor channel practice and manages the research for the Distributor Intelligence Report. Her areas of focus include new product development, opportunity assessment and consumer research. Kathy is a regular speaker at Foodservice Planning Program and IFMA conferences. She has also presented to the IFDA Board of Directors and the FSMA Top-2-Top Conference.

Professional Involvement
Kathy is a member of the Women’s Foodservice Forum and volunteers on the Leadership Competency Assessment Committee.

Education
Kathy earned a Masters in Business Administration from the Liautaud Graduate School of Business at the University of Illinois at Chicago. She majored in marketing and entrepreneurship, with particular focus on new product development, and was inducted into the Beta Gamma Sigma honor society. She also earned a Bachelor of Science in psychology from Colgate University in Hamilton, NY.

Incubators-Not Just For Eggs – A Guide for Start Up Food Entrepreneurs
Sunday, Feb 28 12:00pm – 1:00pm Room 1C02
Speaker: Kathrine Gregory

INCUBATORS-NOT JUST FOR EGGS…A GUIDE FOR START UP FOOD ENTREPRENEURS.
You've got the recipe. You want to ‘Go Professional’ with it.
That means no more home kitchen. You need a professional kitchen.
That means no more selling just to friends and family. You need to win a customer base.

How about a professional kitchen headed by an industry professional that was created to transform you from start up foodie to industry entrepreneur?

Kathrine Gregory, founder of Mi Kitchen es su Kitchen, overseas three NYC kitchen incubators.

The kitchen has the equipment. She has decades of industry experience. You grow a business - successfully.

Business description
Mi Kitchen es su Kitchen® is a consulting firm that enters into strategic alliances with nonprofit organizations who have unused kitchen space. We are committed to creating a professional incubator production facility to nurture food entrepreneurs. We rent the kitchens to small food manufacturers on a per-diem basis.

Brief Bio
Kathrine Gregory has been involved in various sectors of the food industry since 1976. As an operator/owner of restaurants; managing catering companies/on premises banquet facilities, working with non-profits creating special fund-raising events and eventually founding a consulting practice to the food industry specializing in crisis management. In 1996 she created the unique concept of the "Kitchen Incubator". She has been a guest lecturer and adjunct faculty member at New York University's Department of Nutrition and Food Studies and guest lectured at Johnson & Wales Campus in Miami Florida.
Gregory has been involved with RWF Inc. since 1988 having been chapter president and then national president. She is one of the founders of RFP-NYC Inc. Her Board Affiliations are: NYIRN Food I.E. Advisory Board; NYWA Executive Board; Natural Gourmet Institute Advisory Board
She travels extensively worldwide with her husband Paul and never leaves home without her camera. Her photos are exhibited in several corporate offices. She loves to read and will read everything from the latest best seller to business textbooks. She speaks four languages in varying degrees of fluency and knows a few words in many more.

Creative Strategies for Restaurants to Attract Customers using Social Media
Monday March 1 ~ 1:30pm -2:30 pm ~ Room 1C01
Speakers: Tom Jaffee and Dave Evans

Creative Strategies for Restaurants to Attract Customers using Social Media

Want to create “buzz” for your venue, attract new customers on your slow nights of the week, and grow your base of regulars? First, choose one or more of the creative ideas, activities or events you will learn about in this session. Then, implement the specific strategies for utilizing recent innovations in social networking, mobile services, and event hosting, that you can employ right away with just a small outlay of time or resources, and in some cases with no expense to your business.

David Evans is an independent consultant focused on advising online dating and social networks and associated markets on growth strategies, social media and product development initiatives. In this capacity, he has performed due diligence on social and dating properties and participated in fundraising and M&A activities for the institutional investing community. For the last 12 years, David has collaborated on many groundbreaking and influential international web sites, as well as Internet advertising and marketing initiatives. David is also the editor of Online Dating Insider, the primary resource for information about the online dating industry. He lives in Boston and can be reached at 617-939-7916 or dave@digicraft.com.

Tom Jaffee is CEO and founder of 8minuteDating.com, the leader in speed-dating events. Since 2001, the company has produced more than 7,000 singles events at restaurants across the United States. The company has recently launched its 8minuteDating.com/Venue program where restaurants earn between $500 and $3000 for each 8minuteDating event they host.

8minuteDating is a division of Match Events, Inc. which also produces NetworkingMatch.com speed-networking events for business meetings, and social networking site CommunityClick.com. Tom lives in Boca Raton, FL and can be reached at (561) 988-9821 or Tom@8minuteDating.com.

Retaining Your Customers & Brewing Profits With Delicious Coffee
Session 1: Sunday, Feb 28 10:00am – 11:00am ~ Room 1C01
Session 2: Monday, March 1 ~ 12:00pm – 1:000pm ~ 1C01

Speakers: Sherri Johns, President, WholeCup Coffee Consultants, LLC

Coffee is your customer’s first, last and lasting impression. Make it your best! Don't forget the positive impact properly brewed coffee leaves on your customers and bottom line. Creating customer loyalty and increased tips for servers.....

Sherri Johns, has over 30 years in the specialty coffee industry and began her career as a barista in San Francisco.

She is the President of WholeCup Coffee Consulting, LLC, established in 1996, a global specialty coffee consulting team based in Portland, Oregon, USA.

Danny and Sherri Johns specialize in international new retail business development, Coffee Education such as sensory and cupping protocol, personalized barista training, coffee education, café opening, Marketing, Branding, Trade Missions, special events, barista jams and competitions. Ms. Johns is also the Managing Director of Ultimate Barista Challenge® which began in 2006. The Ultimate Barista Challenge (UBC) is an open competition much like Iron Chef, with bouts of coffee and espresso challenges: Espresso Frappe, Latte Art, Espresso Cocktails and Best of Brew Challenges. Baristi enter and compete in a qualifying round and those who win go on to challenge an Ultimate Barista of their choice to compete in a one-on-one dueling final contest of fast-paced espresso excellence. President BEST Coffee School located in the Coffee Capital of Portland, Oregon, USA.

In 1981 she was recognized as the Cappuccino Barista Champion. She owned and operated The Blue Note Cafe in San Francisco as barista and Chef; she was recognized as serving the best cappuccino in North America by Travel & Leisure Magazine in 1987. In 1990, Sherri joined Starbucks Coffee facilitating the opening of 20 stores. At Starbucks, Sherri was responsible for a 12 million dollar region during the time of rapid growth and company build out. Following Sherri’s Starbucks tenure, she worked with independent roaster / retailers until moving to Malaysia in 1996 to develop a coffee house chain of which there are 50 today. At Allegro Coffee, Sherri coordinated Whole Foods Markets in-store coffee roasting and espresso bar program. Sherri has opened cafes in Tokyo, Sao Paulo, Seattle, Portland, San Francisco, Washington DC, Kuala Lumpur, Hong Kong, Singapore plus other cities. International training and consulting projects in Peru, Honduras, Costa Rica, Korea, China, Japan, Brazil, USA opening cafes and providing barista and coffee education for the private, governmental and public sector.

12 ½ Proven Ways To Build More Profitable Menus
Tuesday, March 2 ~ 11:30am – 12:30pm ~ Room 1C01
Speaker: Bill Marvin
Your menu is a primary sales tool ... but most could use a little sharpening. Are you really getting the most bang for your buck? Could a menu make-over put thousands of extra dollars in your pocket? Would you like to find out? Bring a copy of your current menu and follow along with the Restaurant Doctor as he shows you:

Three common menu mistakes that may be costing you thousands of dollars each month
How to lower your average check and actually be more profitable
How to double your bottom line profit without materially raising prices
Plus 7½ other tricks and tips to help you build menu muscle

Bill Marvin, The Restaurant Doctor, is the leading authority on how good restaurants can become great.

He helps independent operators create organizations that can prosper in tough times and bring out their workers' natural ability to consistently deliver exceptional service.

Bill is president of Effortless, Inc., the founder of Prototype Restaurants, a consulting and management group, and the managing editor of Hospitality Masters Press.

He began his foodservice career washing dishes (by hand!) when he was 14. He has had the keys in his hand, his name on the loans and the payrolls to meet. Bill's hands-on management experience includes restaurants, hotels, clubs and institutions.

He has earned the designation of Certified Speaking Professional from the National Speakers Association. He is a lifetime member of the Council of Hotel and Restaurant Trainers and was one of the first to be certified as a Foodservice Management Professional by the National Restaurant Association.

Bill is a prolific author with a dozen books in print. He is also a thought-provoking speaker and a personal coach. His weekly e-letter is read by thousands of independent operators around the world. In addition to his private consulting practice, he conducts educational programs for hospitality staff and managers in North America, Europe and the Pacific Rim.

The Reality of Greening your Restaurant
Monday, March 1 ~ 2:30 – 3:30pm ~ Room 1B01
Speaker: Elizabeth Meltz

What does it take to make change? Becky Malamut, Environmental Consultant for the Green Restaurant Association and Elizabeth Meltz, Director of Food Safety and Sustainability for Mario Batali and Joe Bastianich, talk about the process of certifying the Batali/Bastianich restaurants, the victories and road blocks: which categories were most challenging, which initiatives were the easiest to implement, strategies they used to overcome hurdles, how the staff reacted to the changes made and how far we’ve come as a team. We’ll also discuss what and how, any restaurant can do to make a change(difference).

Elizabeth Meltz
Batali & Bastianich Hospitality Group

Elizabeth Meltz has worked for the Batali/Bastianich Hospitality Group for over three years. In September of 2006 she joined the del Posto Restaurant team as a Chef di Partie. In 2007 she began managing the restaurant’s kitchen operations and in 2008 she became BBHG’s Director of Food Safety and Sustainability. Currently she is handling the company’s health and food safety program and green initiatives including: managing the Green Restaurant Certification process for each of the 14 restaurants, overseeing the corporate No-bottled-water policy, advising the new business development team on new restaurant design with regard to green ideals and food safety compliance, and responding to media inquiries about the environmental strides the restaurant group is making. Formerly, Elizabeth has served as Food Editor and Managing Editor of the magazine La Cucina Italiana and worked as line cook in Rome, Italy.

Becky Malamut , GRA

Becky Malamut is the Manager of Environmental Consulting for the Green Restaurant Association (GRA), a national non-profit organization dedicated to reducing the environmental impact of the restaurant industry. Since 2007, Becky has run the GRA’s consulting department, working one-on-one with restaurants nationwide to help them earn the GRA’s Certified Green Restaurant® seal. To date, Becky has certified hundreds of restaurants including 11 of the Batali/Bastianich locations, the famed Central Park Boathouse, the Museum of Natural History, 33 of Microsoft’s corporate cafes, and more. In 2008, the GRA announced the launch of their updated Certification standards, Green Restaurant® 4.0. Becky is responsible for spearheading the GR4.0 project, where she played a key role in developing the standards.

Becky Malamut received a Bachelors of Arts in Psychology from Lehigh University, and a Masters in Urban and Environmental Policy and Planning from Tufts University.

New State Labor Laws for Restaurants and Related Industries
Tuesday, March 2 ~ 1:00pm – 2:00pm ~ Room 1C01
Speaker: Richard Polsinello

New State Labor Laws for Restaurants and Related Industries will highlight new Labor Laws in New York State with special emphasis on the proposed Minimum Wage Order for the Hospitality Industry reviewing its rates, allowances and added provisions. Also, what you might expect during an audit at your establishment, steps in the Investigative process and your Rights as an Employer. Expert "tips" on how to comply with Federal and State Labor Laws in the most cost efficient way will be discussed. This session will be invaluable for restaurant owners, managers and accountants to attend. www.lmc.llc.com

Richard J. Polsinello is a thirty-six year New York State Department of Labor career employee and retired as its Director of Labor Standards on January 17, 2002. During the 15 years as its Director of Labor Standards he was responsible for the administration and enforcement of all labor laws in New York State.

Which included wage payments and supplements, deductions from wages, minimum wage, work hours, pay equity, child labor, migrant farm labor and various other wage and labor practices. His achievements for New York State set the National standards and agenda for labor law enforcement agencies and policies worldwide.

He established New York City’s Apparel Industry Task Force, the first and much emulated enforcement unit that has successfully closed and disrupted illegal sweatshop operations in New York City. Mr. Polsinello has trained over 500 labor investigators, developing modern monitoring and reporting techniques, including the use of electronic enforcement tools. He has been an expert witness and testified before legislative committees of the United States Congress and the New York State Senate.

His identification of the need for coordinated and modernized national techniques and cooperative information led him to be a co-founder and past President of the Interstate Labor Standards Association (ILSA), a national organization that is a coalition of all State Labor Standards Departments throughout the U.S.A.

In 2002, he co- founded, and is President, of Labor & Monitoring Consultants, LLC. a nationally recognized consulting firm that provides expert advice and training to private clients, law firms, non profits, trade associations, and governmental agencies on labor standards and their practices.

Mr. Polsinello is a member of the Organization of New York State Management and Confidential Employees, a former member of the Capital District Chapter of the Industrial Relations Research Association. He was an honored Delegate of the Trade Mission to China of the Asian American Tripartite Apparel Association in January 2003 and again visited China in November 2008, examining labor standards and working conditions. His migrant farm labor work has been recognized by Rural Opportunities Inc., which inducted him into the Farmworker Advocates Hall of Fame.

He is a graduate of Syracuse University where he majored in Personnel and Industrial Relations in 1965, and continued his formal education in Albany, New York at the Graduate School of Public Affairs and has taken courses at the Governors’ Public Executive Institute in New York State.

As a private civic leader, Richard Polsinello is also the co-founder and the current Chairman of Residents Encounter Christ, a prison ministry in the Albany, New York area.

Mr. Polsinello is married to Leslie C. Palmer for the past 38 years and has three grown children Kim, Beth and Richard Jr.

COMFORT FOOD
Tuesday, March 2 ~ 1;00pm – 2:00pm ~ Room 1B05
Speaker: Michael Purpura, Elegant Affairs, Glen Cove NY

Typically, with a recession comes the advent of people reverting back to their roots and their family. We head towards those things familiar, be they home surroundings, people or foods that give us comfort. In this seminar, Michael will discuss and show the attendees some of the comfort foods that meant so much to him as a child. He’ll show you what he is now serving at his catering company as well as how to execute them, complete with recipes that you may take home and add to your current catering repertoire.

Michael Purpura

For over twenty years Michael has been gracing kitchens in Restaurants, private and public clubs and off-premise catering venues. For the sake of his respected following in our catering business there is no need to name, names of our high profile professional and superstar clients.

Where does the future lead this catering-chef? On a constant culinary journey in creating his own style of cuisine or the amazing rejuvenation of the classics that comes so easily to Purpura, who works closely with Elegant Affairs proprietor Andrea Correale to stay on top of the catering game from décor to service and of course food.

“I see Elegant Affairs as the standard and trend setter for Catering in the New York Area our new venues and unbelievable response to our food has been welcoming and worth the daily challenge from this ever growing amazing company.”

Elegant Affairs has offices in Glen Cove and Roslyn Long Island, New York City and the Hampton’s.

Immigration Compliance and the Food Service Industry
Monday, March 1 ~ 2:00pm – 3:00 pm ~ Room 1B05
Speaker: Mark Reed, President, BMS

Immigration compliance: Are you prepared for a notice of inspection?
Immigration and Customs Enforcement (ICE) will target businesses with a high probability of compliance issues. Among them, foodservice and hospitality. Proper implementation of compliance policies is essential, and good for business. This session will provide knowledge of enforcement strategies being deployed by ICE, and effective means to prepare your business to avoid costly, last-minute responses.

Mark K. Reed, President and CEO, BMS (www.teambms.com) is one of the nation’s top immigration experts on government policy, enforcement, and training. The founding member of BMS, Mark was the highest‐ranking career government official within the Immigration and Naturalization Service during his career. At retirement, Mark directed border patrol, investigation, detention and removal, adjudication, and inspection operations from the northern to southern U.S. borders.
Today as head of BMS, Mark is a knowledgeable and respected governmental
insider. He advises many large companies in the areas of immigration compliance,
policy, and training. His presentations offer a unique view into the world of key
policy initiatives dealing with immigration issues and policy trends. Mark also is
privy to inside information on pending regulation that will have a profound impact
on the hospitality industry. And all of his presentations are prepared on an up‐tothe‐minute basis.

TRENDS IN THE INDUSTRY
Monday, March 1 ~ 3:30pm – 4:30pm Room 1B05

ICA Presented by the International Caterers Association

International Caterers Association Panel Participants:
Rick Kerzner, Emily’s Catering, Forestville CT
Linda Sample, A Thyme To Cook, North Stonington CT
Tom Pretti

This panel of caterers will discuss what’s hot and what’s not for 2010 and beyond. In addition to the subject of food, the discussion will tap into the trendy colors and décor. Having attended this seminar, you’ll leave with so much information that you will be able to impress your clients and become that ‘trend setter’ in your market!

Heidi Vail, Heidi’s Events and Catering

Since 1992, Heidi Vail has worked to build her catering business, Heidi’s Events and Catering into the successful event planning/catering company it is today. In the beginning, she had her hand in everything. From jack hammering the floor to laying the pipes for the sinks, as well as the accounting, planning menus, cooking, loading trucks, building props, serving at events, Heidi did whatever it took. Today, Heidi’s organization consists of a multifaceted, experienced team of professionals ranging from event planners and designers, and a talented culinary team to over 50 site chefs, food servers, scullery workers, banquet captains, floor captains, bartenders, rental set up crews and drivers. Today things haven’t changed much; Heidi still has her hands in everything. However, after assembling a great team, she can focus on the part she loves--planning events.

The Best Shift of Your Life - Achieve More by Doing Less!
Tuesday, March 2 – 10:00am – 11:00 am Room 1B05
Speaker: Kathleen Wood

The Best Shift of Your Life - Achieve More by Doing Less!

Do you want a proven system to achieve more success in your life or career?
Are you tired of working hard and feeling like you’re not moving forward?
Would you like to support your managers in increasing their productivity?
Are you looking for the ultimate retention tool?
Do you want more from your life and don’t know where to start?
Are you looking for clarity about your career or life’s direction?
Are you ready to make a shift in your life?

If you answered yes to any of these questions, The BEST Shift of Your Life is
your session !

Kathleen Wood delivers a practical and results oriented session designed to provide owners and managers with a blueprint to advance their career and achieve greater personal success, based upon her book The Best Shift of Your Life. The Restaurant Manager’s Guide for Success Outside the Restaurant!

Attendees will find this fast-paced and engaging session easy to relate to as many of the success principles for life are based upon the practices and principles of running a successful restaurant.

This session will take attendees through a proven 3 Shift System to position themselves for new levels of success in their careers and lives! The Opening Shift: taking inventory, completing your reality checklist; The Mid-Shift: Developing your ideal menu of life and making your dreams a reality; The Closing Shift: Achieving More by Doing Less, Creating Change for the Greater Good.

Kathleen Wood is the Founder of Kathleen Wood Partners an innovative growth strategy firm specializing in shifting leaders and businesses to new levels of success. Kathleen Wood Partners consults with managers, leaders and companies ranging from start-ups to large multi-nationals on how to optimize company and employee performance for growth and profitability.

As motivational speaker, Kathleen brings all of her perspectives from her own restaurant experience—as an operator, a corporate executive, president and COO, to serving as a strategic advisor and board member. Kathleen delivers high-energy and content-rich presentations that inspire operators to create the Best Shifts of their lives!

Kathleen’s practical experience includes serving as President and COO of Raising Cane’s Chicken Fingers from 2005-2007. Kathleen was instrumental in leading Raising Cane's through 100 percent growth, national expansion and the recovery of Hurricane's Katrina and Rita. Prior to Raising Cane's she was a co - founder and president of both Elliot Solutions, a national consulting firm and the Elliot Leadership Institute, a non-profit leadership institute from 1997 -2005 In her career Kathleen has worked with companies ranging from American Express, American Express, Baja Fresh, Border Grill, Church’s Chicken, Educational Foundation of the National Restaurant Association, Fleming’s Prime Steakhouse and Wine Bar, MasterCard International, McAlister’s Deli, PepsiCo, Perkins and Marie Callendar’s, P.F. Chang’s and Two Chefs on a Roll

Today, she serves on the Advisory Board of Two Chefs on a Roll and the People Report™. She is a member of the Women’s Foodservice Forum and chairs the Entrepreneurial Development Committee. She serves as Treasurer of the Los Angeles County Affiliate of Susan G Komen for the Cure.

She holds a Bachelors of Science degree in Hotel Restaurant and Management from University of Wisconsin – Stout and Master in Business Administration from Loyola University of Chicago

Please visit her at Kathleen@kwoodpartners.com

GOING AFTER THE BIG EVENTS – CREATIVE PRICING AND PRODUCING THE MENUS
Sunday, Feb. 28 ~ 11:30am-12:30pm ~ Room 1C01
Speaker: Steph Zilli, Zilli Hospitality Group, Waukesha WI

ICA Presented by the International Caterers Association

GOING AFTER THE BIG EVENTS – CREATIVE PRICING AND PRODUCING THE MENUS
The large event – the jewels in the crown of every caterer! Sparse, elusive and rare but always welcome by most caterers. We all would rather do one event for 100K than 20 events for 5K. The bottom line is that these large events are a lot less work for us as caterers, they have more economies of scale and, ideally, are a lot more profitable if done correctly. In this session, you will learn how to find those events, design the proposals and secure them.

Steph Zilli – Director of Operations, Zilli Hospitality, Waukesha WI

Steph oversees the catering division, Grandview Inn and Zilli Lake & Gardens along with other Zilli Hospitality Group exclusive venues.

Steph is committed to the continual development of all aspects of food and beverage, catering, customer service, presentation, quality control and training of management. Stephen also represents Zilli Hospitality Group providing keynote addresses to professional organizations and trade associations. In addition, he serves on the Wisconsin Restaurant Association’s board of education.

Food Safety – Prevention is the Cure
Monday, March 1 ~ 1:00 pm – 2:00pm ~ Room 1B01
Speaker: Laurel Cudden

Food Safety – Prevention is the Cure
Everyday Health Departments are closing restaurants, guests are claiming foodborne illnesses, and the FDA is issuing national food recalls. In a time when food safety information changes daily, knowing how and where to get your food safety information may save your business and reputation.

Laurel Cudden, of L C Consulting, is a food safety and risk management consultant to food service operations in the New York Tri-State area. After 17 years in the food service industry as a Quality Assurance and Workplace Safety professional she now helps chefs and operators improve their food safety and workplace safety practices to avoid costly government violations, and too lessen the opportunity of Worker’s Compensation Claims and guest complaints.

Current Trends & Recession Busting Strategies
Monday, March 1 ~ 11:30 am – 12:30 pm ~ Room 1B01
Speakers: Joe Dunbar and Keith Gellman

Joe Dunbar designs and implements menu analysis and cost control systems for hospitality clients. These solutions help these operators improve results through strategic pricing, tight inventory control and accurate forecasts. In recent years, Joe has focused on buying groups and The Menu Map service. Prior to starting his consulting business in 1990, Joe worked as CFO of Sodexo Canada. This company was formed through an integration of three acquired companies in Eastern Canada with the Sodexo subsidiary in Western Canada. He worked on the team to acquire and merge these companies into a consolidated group.

The current economy is struggling to regain positive momentum due to a complete overhaul of the financial markets. Following the burst of the real estate bubble, consumers lost their ability to reset credit card balances through home equity transactions. The dramatic drop in discretionary income has hurt our industry.

The consumer is still dining out but they have changed their behavior with regard to the frequency of visits and the amount spent per visit. This has caused restaurant check averages and seat turnover to drop rapidly. Upscale dinner houses have had a very tough time adapting to the new conditions.
We study the current marketplace to find success stories. This session will focus on competitive menu pricing strategy, cost cutting techniques and creating a value perception.

Beginning in 1996, Keith Gellman began as Publisher and CEO of RestaurantChains.net and The Research Report for Foodservice; both B@B publications. They are two sister publications that track growth of restaurants and multi-unit operators throughout the U.S. using in-house data methods and benchmarking tools.

Keith’s background includes growing up in the family restaurant business as well as graduating from Sullivan County Community College and Florida International University. He received his B.A. in Hospitality in 1983.

Following graduation, Keith went on to work in dozens of hotels and restaurants as a line level employee in fine dining restaurants to becoming a G.M. of a full-service public company restaurant. In recent years a Keith has been quoted in dozens of publications and periodicals.

Fundamentals 2010: How to Be Brilliant at the New Basics of Multiunit
Leadership and Operations
Monday, March 1 ~ 2:30 - 4:30 pm
Speaker: Jim Sullivan

What key new strategies and tactics did the most successful multiunit foodservice and retail companies deploy in the last 18 months to succeed despite a challenging economy and marketplace? What are the five fatal errors that growing foodservice concepts make as they grow to five, ten, twenty units and more? What core systems, processes and procedures do successful multiunit operators have in place that failing ones do not? The FUNDAMENTALS presentation answers those questions and more by detailing the 10 best leadership practices of high-performing multiunit operators in North America. This fun and fast-paced presentation shares a comprehensive and detailed look at the new multiunit leadership fundamentals of the 21st Century’s second decade.

Our speaker should know. Jim Sullivan’s clients include companies like Walt Disney, Panera Bread, Apple, McDonald’s, The Cheesecake Factory, In-n-Out, Subway, Dunkin Brands, Southwest Airlines, Union Square Hospitality Group, Domino’s, Coca-Cola, Chili’s, Starbucks, Dunkin Brands, Pizza Hut, Buffalo Wild Wings, and hundreds more. In this fun and fast Keynote address, we’ll take a deep dive to examine the ten best ways to improve service, increase sales, reduce costs, drive traffic, find and retain high performers, build strong teams, and create strong multi-unit leaders. We’ll share brand new 2010 research with over 3000 high-performing multiunit leaders and detail the seven stages of multiunit leadership growth and development. Most importantly, we’ll learn how to implement these fundamentals in our own companies to measurably improve our people, performance and profitability. Fundamentals is chockablock full of insight and specifics. Get there early, Jim Sullivan’s sessions are always standing-room-only! Takeaways include:

Operations: you’ll learn the ten “must-have” processes and systems.
Service and Sales: we’ll detail the new rules of customer service and the best ways to raise incremental sales via enlightened hospitality and a customer-first approach
Training: you’ll learn the best ways to excite and motivate iPod Generation team members through interactive and learner-centric 21st Century training techniques.
Marketing: we’ll highlight dozens of creative new low-cost and no-cost ways to build customer traffic in your community without advertising.
Team-Building: we’ll share smart ways that great brands find, develop and retain high-performing crew members and managers in a competitive arena.
Profitability: a new approach for reducing costs, raising sales and executing excellence every SHIFT that raises bottom lines 1% or more in 90 days or less.
Execution and Leadership: we’ll examine the new principles of leadership that will help you implement the ideas tomorrow and sustain growth and leadership for the next 3 years.

Jim Sullivan – biography
Maybe you’ve seen him on CNN, NBC, ABC, Larry King Live, the BBC, the Food Network, or heard him monthly on National Public Radio’s All Things Considered.

Maybe you read his monthly column discussing people, performance and profitability in Nation’s Restaurant News.

Over 450,000 foodservice and retail employees, executives and franchisees worldwide have read his newsletters, books, or columns and seen his DVDs, webcasts, e-learning programs and live seminars. His products and programs have been featured in the Wall Street Journal, the New York Times, Newsweek, Fast Company, Inc. and USA Today.

Jim Sullivan, CEO and Founder of Sullivision.com, is a veteran of over 20 years in the hospitality industry as an award-winning operator and best-selling author. He’s worked for and with companies as distinct as Walt Disney Company, McDonald’s, Brinker International, American Express and Coca-Cola. Not a “theorist”, Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver. He has built his reputation designing successful sales, marketing, and customer service programs for the “Top 200” restaurant, hotel, and retail chains, and over 1,000 independent business owners and operators in the industry.

Jim is the author of two books that have sold over 400,000 copies worldwide, including the 2008 best-selling book and audiobook called Multi-Unit Leadership: The 7 Stages of Building High-Performing Partnerships and Teams. His DVDs called Jumpstart! The Art of Effective Pre-Shift Meetings and The Shift: How to Plan It, Lead It, Make It Pay are now being used in over 20,000 foodservice operations worldwide.

Top 5 Tips to Promote Your Restaurant
Sunday, February 28 ~ 3:00pm - 4:00pm Room 1C02
Speaker: Magdalena Spirydowicz

Magdalena Spirydowicz entered the food industry in the mid-Nineties, coordinating public relations and marketing for Lidia Bastianich’s restaurant group, as well as working on Lidia’s books and TV series. Following that she represented a number of New York restaurants as an Account Executive at a boutique PR agency.

She returned to working in-house as Managing Director at the Poulakakos family’s Bayard’s in the Wall Street area, and later as Director of Marketing and PR for the Tony May Group (San Domenico NY, Gemelli, and PastaBreak).

In 2002, she formed MST Creative Group to offer PR services for hospitality industry clients. The company specializes in working with restaurants, chefs, winemakers, food and beverage products, as well as event management and production. Clients have included Centro Vinoteca, Gusto, Tocqueville, 15 East, San Domenico, WineSmith Wines, the Joy of Sake and Food Network personality Anne Burrell.

Magdalena is the New York coordinator for Women Chefs & Restaurateurs, the national organization promoting the education and advancement of women in the restaurant industry. She also teaches food PR classes at the Institute of Culinary Education.

Top 5 Tips to Promote Your Restaurant
Tuesday, March 2~ 10:00am - 11:00 am
Speaker: SHARI LYN BAYER

Shari Lyn Bayer founded Bayer Public Relations (BPR), a full-service public relations, consulting and marketing agency that specializes in culinary and hospitality, in October 2003 with the vision of generating quality publicity for quality products. With over 20 years of experience in hospitality, publishing and marketing, Shari truly understands and appreciates the industries that she represents.

Her goal with BPR is to provide exemplary service and results to each of her clients, going above and beyond all of their expectations.

Over the past 6 years, Shari has been fortunate to work with a variety of outstanding restaurants, including Capsouto Frères, Goblin Market, Knife + Fork, Divine Bar, and Naya Mezze & Grill. She has also represented culinary personalities, such as “Top Chef” Dave Martin, as well as fine food and beverage companies, including Revolution Tea and ZenSoy.

Prior to finding BPR, Shari led the Food and Beverage Division at Shirine Coburn Communication (SCC), representing Givaudan, the world’s largest flavors company. Previous to SCC, Shari worked at the online culinary magazine, StarChefs.com, and as a freelance Writer/Editor, Restaurant Reviewer, Product Demonstrator and Food Stylist/Recipe Tester for several culinary outlets, including Food Arts, New York Magazine, and The James Beard Foundation.

Shari’s introduction to public relations came in 2000, when she joined KB Network News (KBNN), a boutique, hospitality public relations firm in NYC, which represented high profile chefs and restaurateurs, including Bobby Flay (Bolo, Mesa Grill) and Todd English (Olives NY). At KBNN, she quickly learned the ins-and-outs of publicity, planning the opening parties for hot new venues, such as Lotus, Sushi Samba and Tao, and representing smaller distinguished NYC restaurants, such as Fleur de Sel.

Before venturing to NYC in 1998 to earn a MA from NYU’s Food Studies program, Shari lived in Chicago where she surrounded herself in the hospitality industry. She worked in almost every position in restaurants from the front- to the back-of-the-house, in venues such as Rock Bottom Brewery and Charlie Trotter’s restaurant. Shari earned a Culinary Certification from the Cooking Academy of Chicago, and graduated from The University of Michigan with a BA in Organizational Studies. She also studied abroad for one semester in Florence, Italy.

Shari relies on her diverse background to run BPR to the best of her ability. She is a member of NYC & CO, NYWCA, PCNY, Culintro and The James Beard Foundation. She also volunteers with Share Our Strength and City Harvest/Generation Harvest, and can often be found at exciting industry events, including Food & Wine Classic in Aspen, and Food Network South Beach Wine & Food Festival. Shari loves to cook, travel, dance and, of course, dine out!

Food Industry Market Maker - Linking Agricultural Markets
Sunday, February 28 ~ 4:15pm - 5:15pm
Speaker: Dr. Khin Mar Cho

Dr. Khin Mar Cho serves as Research Associate of Cornell University Cooperative Extension in New York City, which provides research-based programming in a number of areas including Family & Youth Development, Nutrition & Health and Urban Environment.

Dr. Cho has worked on sustainable agriculture and food systems with government agencies, universities, and non-profits for many years and currently working on Food Industry Direct Marketing in New York State (NY MarketMaker) and Biofuels Industry Development and Education in New York City and Mid-Hudson. She is also working on Nutrition Education Initiatives at Emergency Food Assistance Program in New York City.

Dr. Cho holds a Ph.D. in Agricultural Economics from the University of Giessen in Germany, a Master and a Bachelor of Sciences in Agronomy from Yezin Agricultural University in Myanmar (Burma). Dr. Cho taught Agricultural Economics, Agricultural Extension, Agronomy, Nutrition Education, Research Methodology and Statistics to PhD students, graduate and undergraduate students.

Dr. Cho has been involved in sustainable agricultural economic development projects at international level, especially in Europe, Africa, Asia, and the United States. As a governing board member of the Food Systems Network NYC and an advisory board member of the National MarketMaker, her present interests are the research on stainable agriculture and economic development, the development of regional food systems, and the research needed to advance sustainable agriculture and food systems policy.

Going Green - What's the Point?
Monday, March 1 ~ 11:30am-12:30pm
Speaker: Paul Sale ~ BR Guest Executive Chef
www.dinegreen.com

Panel Guests:

Dean Poll, Owner Central Park Boathouse and the former Tavern on the Green
Paul Sale, BR Guest Executive Chef
Rick Sampson, New York State Restaurant Association CEO
Andrew Rigie, New York State Restaurant Association Director of Operations
Michael Oshman, Founder of the Green Restaurant Association

The GRA will host a press conference with local industry icons announcing New York as the Green Restaurant® Capital of the World. Panelists will talk about their experiences in getting Certified, and the GRA will announce exciting news regarding new tools for consumers to Dine Green throughout New York.

Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national nonprofit organization formed in 1990 to create environmental sustainability in the restaurant industry. For eighteen years, Mr. Oshman has been the most vocal person on the planet regarding transitioning the restaurant industry towards environmental sustainability.

Over the past two decades, Mr. Oshman has been featured in hundreds of media stories, such as in Time Magazine, NBC Nightly News, NPR, CNN, Fox News, ABC, New York Times, Boston Globe, and many more mainstream, business, and trade press.

Mr. Oshman has given scores of speeches at trade shows and conferences across the country including the National Restaurant Show, Food Service Packaging Institute, New York Restaurant Show, International Hotel/Motel Restaurant Show, SPECS, Green Festival, and more. Mr. Oshman has also spoken at the Olympics Organizing committee and has met with the President's Council on Environmental Quality.

Mr. Oshman started the Green Restaurant Association in 1990 at the young age of 19. In 1998, he was chosen as one of the top 30 young leaders making positive social change by the Do Something Foundation. In 1999, he was chosen as one of the top thirty young leaders across the world by Youth for Environmental Sanity.

Michael Oshman continues to lead the charge towards helping the restaurant industry reach the goal of environmental sustainability in its many facets.

Service-Details & Execution to Retain Your Customers
Sunday February 28 ~ 3:00pm-4:00pm
Speakers: Larry Stuart/F.Metz

SERVICE DETAILS & EXECUTION ~ This is where you win or lose your guests! This is the “only ingredient” that makes the difference in the guest’s decision to return. We are experts in the service delivery process and presently own businesses in Walt Disney World, we are partners with Southwest Airlines and have opening major hotels like the Walt Disney World Dolphin, Portofino Bay, Royal Pacific and Hard Rock in Universal Studios. This workshop will ignite your understanding, set higher standards of performance and assessing your team’s capabilities to keep you accountable to your commitment to serve your guests!

GENUINE GUEST SERVICE ~ Is not a reaction to guest needs, but instead a sincere proactive effort to serve our guests from the heart. This service initiative combined with knowledge, service skills and perfect execution (in reading your guest), will bring them the most memorable experience!

LIFE IS SERVICE ~ In my youth I served my family, in my adolescent years, I served Cornell University, in my prime I served the industry, now I serve the youth and are key hospitality partnerships ~ Walt Disney World, Motor City Casino, Southwest Airlines and Loew’s Hotels at Universal Studios Escape!