| 03/01/2015 | ||||
 12:00 pm | Registration & Registration Café Open | |||
| 2:30 pm - 5:00 pm | Special Session for Operators & Small/Midsized Business Manufacturers: TRENDOLOGY TRENDOLOGY – Consumers, Flavors, and the Future Christin Groh, Senior Manager, MenuTrends, Datassential Datassential reviews the latest MenuTrends™, industry shifts, and evolving consumers. This session covers food trends, health & wellness, and the emergence of a new wave of fast-casual restaurants. ROUNDTABLE DISCUSSIONS – Manufacturers and operators will build on the trend presentation with roundtable conversations, discussing what trends are pervasive in their businesses. THE POWER OF SERVER RECOMMENDATION- Josh Halpern, VP, National Retail Sales - On-Premise & Military Anheuser-Busch Inbev Did you know that one out of every six dollars is generated through server recommendation? This presentation will help educate Operators and Manufacturers alike on why servers, bartenders, and staff choose to recommend, why consumers take those recommendations and how the manufacturer plays a critical role. | |||
| 6:00 pm - 8:00 pm | ||||
| Grand Opening Reception Join your colleagues for the opening night cocktail reception, a perfect way to kickoff this year's conference! | |||
| 03/02/2015 | ||||
| 6:45 am - 7:45 am | Networking Breakfast | |||
| 8:05 am - 8:45 am | Keynote Address: Tom Ryan, Founder & Chief Concept Officer, Smashburger Keynote Address: Disruptive Concepts and the Next Generation of Consumers Tom Ryan, Founder & Chief Concept Officer, Smashburger Over 30 years of foodservice industry experience has created a dynamic story for you to hear. From Proctor & Gamble to Pizza Hut, McDonalds to Smashburger, has won countless local awards for best burgers, and earned Tom a spot on Gourmet Magazine’s "25 Top Food Entrepreneurs of the Last 25 Years" list. | |||
| 8:45 am - 9:30 am | Key Topic Presentations: Millennials-The Keys to Understanding the Trends and Insights that govern Their Purchase Behavior Khaleed Juma, Creative Director, Mosaic Scott Miles, SVP Strategy + Ideation Learn how they feel about brands and what drives that emotion. How do Millennials learn about brands? Are there new ways to target and capture Millennial share of mind AND heart. | |||
| 9:30 am - 10:15 am | Key Topic Presentations: Beyond the Inflection Point: Looking Ahead at the Consumer to Come J. Walker Smith, Chairman, The Futures Company Many factors are coming together to upend today's consumer marketplace. Real-time sensors and on-demand apps. New household structures and more diversity. Robotics and AI. Payments and delivery. A changed middle class. An ascending digital class. All of these factors, and more, mean a radically different marketplace right around the corner. In this presentation Smith will sketch a picture of what lies beyond the inflection point of current trends. | |||
| 10:15 am - 10:45 am | Beverage Break | |||
| 10:45 am - 11:30 am | Key Topic Presentations: Food Sourcing Implications to Brand Strategy Shawn Claborn, Sr. Advisor - Global Food Industry Team Matt Perkins, Senior Advisor, Global Food Industry Team Elanco (a division of Eli Lilly & Co.) Many companies are connecting their supply chain directly back to the farm, and doing so at a time when many consumers are not readily connected to modern food production. How does your Brand answer the complex farm-to-fork questions? | |||
| 11:30 am - 12:00 pm | Legislation/Regulation -- Critical Issues Relevant to Your Business: Kim Walker, Partner, Faegre Baker Daniels LLP Pressure continues to build on the ability to operate a restaurant. Get the latest updates on what you need to know about menu labeling laws, immigration, minimum wage and more. | |||
| 12:00 pm - 12:45 am | Networking Luncheon | |||
| 1:00 pm - 2:30 pm | Afternoon Breakouts Choose two of four sessions offered. Sessions will run concurrently from 1:00-1:40PM and 1:50-2:30PM. | |||
| 1:00 pm - 2:30 pm | #1 - Excellence in Culinary Excellence means different things to different people, but ultimately it is the consumer who makes the final determination. In the first three breakouts, find out how each of the restaurant's functional areas define excellence, and it's impact on winning the consumer choice. And a special session on Excellence in Menu Targeting. Moderated by Dr. Victor A.L. Gielisse CMC CHE, The Culinary Institute of America Panelist supported by the Culinary Institute of America Stephanie Hoppe, VP Menu Innovation & Implementation, Red Robin Dan Kish, Senior VP-Food and Beverage, Panera Bread Brian Kolodziej, Senior Manager, Culinary, Chick -fil-A **More to come | |||
| 1:00 pm - 2:30 pm | #2 - Excellence in Marketing Moderated by Phil Kafarakis, Chief Innovation & Member Advancement Officer, the National Restaurant Association Panelists supported by the National Restaurant Association's Marketing Executives Group (MEG) Mindy Kaplan, Senior Director of Sales and Marketing, Malnati’s Corporation Jack Civa, Taco Cabana Brandy Nowlin, Director of Marketing, Jason's Deli Lon Southerland, Senior Vice President, Development, ABR Holdings **More to come-check back soon! | |||
| 1:00 pm - 2:30 pm | #3 - Excellence in Supply Chain/Operations Moderated by David Parsley, President, David R. Parsley & Associates, LLC Panelists supported by the National Restaurant Association's Supply Chain Management Executive Study Group Al Chaib, Sr. VP International Operations and Licensing, Panda Restaurant Group Steve Brooks, Director of Purchasing, Tumbleweed TexMex Grill & Margarita Bar Ed Mananghaya, VP of Supply Chain & QA Steve Pattison, CFO, Restaurant Services, Inc./Burger King **More to come-check back soon! | |||
| 1:00 pm - 2:30 pm | #4 - WHAT CONSUMERS WANT - Excellence in Menu Targeting What foods, flavors, and themes best target Millennials,
women, Hispanics, and other groups? Jack Li from Datassential
explores key findings and critical nuances from SCORES™,
which provides consumer ratings for every new chain menu item and LTO.
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| 2:30 pm - 2:45 pm | Beverage Break | |||
| 2:45 pm - 4:30 pm | Operator Speed Meetings Speed meetings provide valuable face-to-face dialogue between Manufacturers and Operators. Don't miss this opportunity to meet personally with your current and future supply chain partners! | |||
| 5:30 pm - 7:30 pm | Reception featuring Iron Chef Competition | |||
| 03/03/2015 | ||||
| 6:45 am - 7:45 am | Networking Breakfast | |||
| 8:00 am - 8:20 am | COEX Innovation Awards The COEX Innovation Awards honor the industry's cutting-edge operators for their
successful innovations in culinary, operations, marketing and service
Join us as we celebrate the 2015 winners -
--Pizza Hut --McAlister's Deli --Chipotle Mexican Grill --Fazoli's | |||
| 8:20 am - 10:20 am | Operator Key Topic Panels: How will their functional area address Monday's 4 key topics and what
are the challenges and solutions faced in working with other functions
Beverage, Craft Works Restaurant and Brewery Group
Supply Chain-The National Restaurant Association-SCSG Members | |||
| 8:20 am - 9:00 am | Marketing- Moderated by Phil Kafarakis, Chief Innovation & Member Advancement Officer, the National Restaurant Association Panelists supported by the National Restaurant Association's Marketing Executives Group (MEG) David Doty, CMO, Black Bear Diner Scott Taylor, President & COO, Walk-Ons Enterprises Rob Crews, SVP Marketing, Ovation Brands Monte Jump, COO; Chief Marketing Officer, Back Yard Burgers **More to come-check back soon! | |||
| 9:00 am - 9:40 am | Culinary- Moderated by Stan Frankenthaler, Chief Officer of Food & Beverage, Craft Works Restaurant and Brewery Group Panelists supported by the National Restaurant Association's Jim Doak, Vice President Menu & Beverage Innovation, Ignite Restaurants Mike Turner, VP of Culinary and Training, Walk-Ons Enterprises Peter Sclafani, Co-Owner/Executive Chef, Ruffino's Restaurant **More to come-check back soon! | |||
| 9:40 am - 10:20 am | Supply Chain/Operations Moderated by David Parsley, President, David R. Parsley & Associates, LLC Panelists supported by the National Restaurant Association's Supply Chain Management Executive Study Group Glenn Douglas, Vice President, Supply Chain, Noodles & Company Nelson Griffin, Vice President Supply Chain, Red Lobster Lynne Wildman, Supply Chain Management Executive David Cox, President, ARCOP **More to come-check back soon! | |||
| 10:20 am - 10:50 am | Beverage Break | |||
| 10:50 am - 11:05 am | Operator/Supplier Collaboration Model Bill McClellan, Vice President Foodservice, Dawn Food Products, Inc. What if there was some commonality or level of standardization in the “conversation” between the operator and manufacturer? Get the latest briefing on the progress and implementation of the model from those who are using it, and a brief introduction of this afternoon's collaboration breakout sessions | |||
| 11:05 am - 12:00 pm | Leadership Panel: Building a winning team Each team member has a responsibility to contribute equally and offer their unique perspective on a problem to arrive at the best possible solution. You've heard about Excellence and Collaboration from each of the functional areas, now hear from this panels of industry leaders as they tell you what it takes to bring it all together Moderated by Wally Doolin, Chairman & Founder, TDn2K Carin Stutz, CEO, McAlister’s Deli Paul Damico, CEO Moe’s Southwestern Grill John Inwright, President, Wendy's Quality Supply Chain Co-op, Inc. Sam Ballas, President & CEO, East Coast Wings & Grill **More to come-check back soon! | |||
| 12:00 pm - 12:45 pm | Networking Luncheon | |||
| 1:00 pm - 2:30 pm | Afternoon Breakouts Choose two of four sessions offered. Sessions will run concurrently from 1:00-1:40PM and 1:50-2:30PM A continuation and deeper dive into the morning's discussion on collaboration in each functional area Join these sessions that will show you how to more deeply engage your customer with your menu, and your supplier with you. | |||
| 1:00 pm - 2:30 pm | #1 - Collaboration in Culinary Moderated by Scott Allmendinger, Director, CIA Consulting, The Culinary Institute of America Panelist supported by the Culinary Institute of America Rick Petralia, Culinary Manager, Fazoli's Mark Augustine, Corporate Chef/Operations Director, Taher Inc. Dudley McMahon, Corporate Chef, Capriotti's Sandwich Shop Greg Fatigati, Owner/Executive Chef, Fataigati's **More to come | |||
| 1:00 pm - 2:30 pm | #2 - Collaboration in Marketing Moderated by Phil Kafarakis, Chief Innovation & Member Advancement Officer, the National Restaurant Association Panelists supported by the National Restaurant Association's Marketing Executives Group (MEG) Annica Kreider, Vice President Brand Development, Mellow Mushroom Yaniro Castro, Director of Marketing, Salsarita's Franchising, LLC Linda Veatch, Director of Marketing, Fuzzy's Taco Shop **More to come-check back soon! | |||
| 1:00 pm - 2:30 pm | #3 - Collaboration in Supply Chain/Operations Moderated by David Parsley, President, David R. Parsley & Associates, LLC Panelists supported by the National Restaurant Association's Supply Chain Management Executive Study Group Matt Riddleberger, Vice President of Supply Chain Services, Firehouse Restaurant Group, Inc. Peter Fowler, VP/Supply Chain Management, Zinga Frozen Yogurt Gary Schwartz, Vice President, Supply Chain Management, P.F. Chang's **More to come-check back soon! | |||
| 1:00 pm - 2:30 pm | #4 - FOOD WITH A STORY – Bringing a Narrative to Your Menu and Brand Consumers today want food that tells a story, and it’s this next level of
of engagement that often distinguishes the most successful menu items
items and brands. Jack Li from Datassential reviews the need for
“food with a story”, and how operators and manufacturers can collaborate
collaborate to make that happen.
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| 2:30 pm - 2:45 pm | Beverage Break | |||
| 2:45 pm - 4:30 pm | Operator Speed Meetings Speed meetings provide valuable face-to-face dialogue between Manufacturers and Operators Don't miss this opportunity to meet personally with your current and future supply chain partners! | |||
| 5:30 pm - 7:30 pm | Reception Enjoy an evening of small bites and beverages with friends and colleagues. | |||
| 03/04/2015 | ||||
| 7:00 am - 10:00 am | Networking Breakfast Don't miss the chance to say goodbye to old friends and new connections. | |||
