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National Restaurant Association - Human Resources & Risk and Safety

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Human Resources & Risk and Safety


Network with restaurant human resources and risk and safety professionals who face the same challenges, and share on-target, specialized experiences. What better way to discover best practices, solutions to stubborn problems, or opportunities for advancement than from restaurant leaders in your field?

Our Human Resources & Risk and Safety Executive Study Group delivers information essential to your daily workload and long-term career. Whether you need new training tactics or information about employee benefits, regulations, smarter coverage or risk reduction, this group is your window into what fellow restaurant industry leaders are doing and which strategies work best.


Click here to view the 2017 Speaker Presentations

You will need a username & password to access the presentations. To receive a username & password, please email meetings@restaurant.org. Presentations are only open to past Human Resources & Risk and Safety conference attendees.


As an added value for our members, both Human Resources & Risk and Safety have separate Listservs. These Listservs are an effective way to ask colleagues questions, share news, and contribute to discussions on issues important to your field. To be eligible, you must work full-time in the field of human resources or risk and safety for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe.

Once you join the list, simply send Human Resources email messages to humanresources@lists.restaurant.org and Risk and Safety email messages to rsm@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.

Can I view past messages?
Yes. For Human Resources, click here to visit our archives. For Risk and Safety, click here to visit our archives. Registered members of the Listserv can read or search past messages. You can also change the settings of your account.

How do I unsubscribe?
To leave the Human Resources email list, send a message to hr-unsubscribe@lists.restaurant.org. To leave the Risk and Safety email list, send a message to rsm-unsubscribe@lists.restaurant.orgBe sure to send this message from the email address you want to remove from the list.

2017 Keynote

Dee Ann Turner is vice president, enterprise social responsibility for Chick-fil-A, where she began her career more than 30 years ago. She previously was vice president, corporate talent, for 16 years. Over the years, she has been integral to growing Chick-fil-A's unique, highly regarded culture while overseeing recruitment, selection and retention of corporate staff and recruitment and selection of franchisees. 

Turner reveals her insight and tools to building an incredible, influential company culture in her book, "It's My Pleasure: The Impact of Extraordinary Talent and A Compelling Culture."

Turner attended Cincinnati Christian University in Cincinnati, Ohio, where she majored in journalism and Christian education. She completed her education at Clayton State University in Atlanta with a management degree. She has certifications from several other business schools and completed Harvard Business School's advanced management program. She is a board member for the Kenya Project, which provides education, homes, food and spiritual growth for children in Kenya. She is also a board member of Proverbs 31 ministry in Charlotte, N.C. She has a passion for missions that support women and children and strengthen families.


2017 Agenda

10 a.m. - 5:15 p.m. Registration and Sponsor Exhibits Open
1 p.m. - 1:15 p.m. Welcome and Opening Remarks
Kristen Zagozdon, Vice President, Human Resources, Cooper's Hawk Winery and Restaurants
Jaime Guzman, Safety Manager, Rubio's Restaurants
Mike Whatley, Director, State and Local Affairs, National Restaurant Association
1:15 p.m. - 2 p.m. Legislative Outlook
  Speaker: Mike Whatley, Director, State and Local Affairs, National Restaurant Association
2 p.m. - 3 p.m. Healthcare Reform: Balancing Compliance and Benefits Costs
  Moderator: Randy Spicer, Vice President of Health & Insurance Services, National Restaurant Association
Panelists: Jake Logan, Vice President, Deputy Head of State Government Affairs, UnitedHealth Group External Affairs
Robin Goracke, Director, Healthcare Policy, National Restaurant Association

There are a lot of unknowns about how the Affordable Care Act will change, but managing compliance and benefits costs will be critical for employer-sponsored health insurance as the debate proceeds. Find out how companies are managing health care costs and navigating the ever-evolving regulatory structure. This interactive session features ample opportunity for Q&A.
3 p.m. - 3:15 p.m. Networking Break
3:15 p.m. - 4:15 p.m. Breakout Sessions
  Human Resources: You're Not Alone! Labor, Workforce, and Recruiting Tips for the Restaurant Industry
Moderator: Brian Medina, Vice President, Strategy and Talent Acquisition, SELF Opportunity
Victor Fernandez, Executive Director of Insights and Knowledge, TDn2K
Shawn Storer, Chief of People and Culture, Dickey's Barbecue Restaurants, Inc.

Join experts for a review of human-capital data reflecting input from more than 37,000 restaurant locations and over 2.1 million employees, and get real-life examples of challenges and resources to manage the labor gap. A 17-year restaurant talent-acquisition veteran engages the group in discussing how to build a pipeline for your company's most important asset: your employees.
  Risk: Loss Prevention
Doug Treleaven, Founder and President, ThinkLP
Linda Zaziski, National Director of Safety, Little Caesar Enterprises and Blue Line Distribution

Safety/Risk/HR professionals wear many hats - and sometimes, they're a team of one. Reducing risk and loss means being proactive at the right time and in the right place. Boost your productivity with a centralized data repository of incidents, accidents, compliance, training, audit and corrective-action information. Analytics can help point you to your highest-risk locations and help you get ahead of problems with proactive high-risk inspection schedules. Learn tried-and-true management techniques that enable teams to leverage big-data analytics to manage compliance, behavior and execution with proactive risk identification.
4:15 p.m. - 5:15 p.m. Roundtable Discussions
5:30 p.m. - 6:30 p.m. Welcome Reception

Thurs., Feb. 9, 2017

7:30 a.m. - 5 p.m. Registration Open
8 a.m. - 8:30 a.m. Breakfast and Sponsor Introductions
8:30 a.m. - 10 a.m. Thursday Keynote - It's My Pleasure: The Impact of Extraordinary Talent and a Compelling Culture
  Speaker: Dee Ann Turner, Vice President, Enterprise Social Responsibility, Chick-fil-A, Inc.
  Learn the elements of a compelling culture, and find out how culture has helped drive Chick-fil-A’s phenomenal success and assisted the company in attracting and keeping extraordinary talent. Dee Ann Turner weaves personal stories with insights from her best-selling book, It’s My Pleasure: The Impact of Extraordinary Talent and a Compelling Culture. She’ll look at the principles that can help strengthen your company’s culture and improve your talent selection and development. 
10 a.m. - 10:15 a.m. Networking Break
10:15 a.m. - 11 a.m. Breakout Sessions
  Human Resources: Employee Assistance Funds: Creating the Most Helpful Resource for Your Employees
Kristen Zagozdon, Vice President, Human Resources, Cooper's Hawk Winery and Restaurants
Gretchen Allred, Andy's Outreach Fund Administrator, Texas Roadhouse
Sharon Robinson, Senior Manager, The Homer Fund

Many companies in the restaurant and retail sectors have created separate nonprofit employee assistance funds to help their employees in times of need. Should your company think about creating one? Hear from experts who oversee some of the best employee assistance funds in the industry: Andy's Outreach (Texas Roadhouse) and The Homer Fund (Home Depot).
  Risk: Food Contamination Liability: Is Your Brand Prepared?
Speaker: Justin Lavella, Partner, Blank Rome
With the U.S. Department of Agriculture and the Food and Drug Administration dramatically expanding food recalls and withdrawals as contamination events increase, the importance of insurance coverage for potential risks has never been greater. Companies in the food industry are elevating their insurance programs and considering new or modified products to better address increased risks. Learn the risks you face, and the potential enhancements to to your insurance coverage.
11 a.m. - Noon More Regulations on the Horizon? How Immigration Could Affect Your Company
Jenna Morgan Hamilton, Partner, Capitol Legislative Strategies, LLC
Shannon Meade, Director, Labor and Workforce Policy, National Restaurant Association

This could be the year for immigration reform. Legislative experts discuss whether Congress and the Trump Administration will reform immigration laws in 2017, how the 2016 presidential election framed the debate, and what's next for restaurants. Does immigration reform have the potential to create more government regulation of your business? Learn how restaurateurs can participate in the national conversation.
Noon - 1 p.m. Lunch
1 p.m. - 2 p.m. Breakout Sessions
  Human Resources: Labor and Employment Policy under President Trump
Speaker: Tammy McCutchen, Principal, Littler Mendelson
Donald Trump has taken center stage as America's 45th President, and restaurant industry CEO Andrew Puzder is expected to become the next Secretary of Labor. For the first time in history, the Department of Labor will be headed by a leader who understands firsthand how labor and employment policy affects restaurant businesses. What changes can we expect? Get predictions from Tammy McCutchen, a former Administrator fo the DOL's Wage and Hour Division. Discuss the positions the restaurant industry should advocate on key labor and employment issues, from the minimum wage and overtime to paid sick leave and scheduling. 
  Risk: Ergonomics: Prevention Through Design
Speaker: George Borgmus, Technical Director, Liberty Mutual
U.S. businesses spend $60 billion a year on serious, disabling workplace injuries, according to the Liberty Mutual Workplace Safety Index. Get practical strategies to reduce the risk of cumulative trauma and sprains and strains in your restaurants through validated ergonomics research from Liberty Mutual's Research Institute. Session includes numerous restaurant-specific examples.
2 p.m. - 3 p.m. Breakout Sessions
  Human Resources:
HR I (Quick Service & Fast Casual Restaurants): Upcoming Issues with the National Labor Relations Board

Speaker: Paul J. Kennedy, Shareholder, Littler Mendelson P.C.
The Obama years brought increased regulation and scrutiny of employers by multiple government agencies. The National Labor Relations Board has been particularly proactive, issuing numerous opinions affecting union and non-union workforces alike. Are the NLRB's opinions still viable under the new Trump administration? Find out why the NLRB's reach cannot be ignored, even if you workforce is not unionized.
  HR II (Tableservice Restaurants): The Tipping Point: What Tableservice Operators Need to Know to Avoid a Lawsuit
Speaker: Paul DeCamp, Principal, Washington, D.C Region, Jackson Lewis P.C.
If you have tipped employees, you already know about the wave of lawsuits sweeping the country on claims such as tipped employees spending too much time on side work, impropoer includsion of non-tipped employees in the tip pool and incorrect calculation of overtime for tipped employees. Join Paul DeCamp, a former Administrator of the U.S. Department of Labor's Wage and Hour Division, for a discussion of the most common claims tableservice operators face. Learn to manage risks so you're not on the receiving end of a class-action compliant or agency investigation. 
  Risk: Response to Common Injuries
Speaker: Peter P. Greaney, MD, Medical Director, President & CEO, WorkCare
Many common work-related injuries, such as sprains, strains and cuts, are relatively minor. But they can result in lost work time and unnecessary disability if they’re not managed correctly. A top occupational medicine physician discusses a proven telehealth model to intervene at the onset of an injury. The model shifts responsibility for clinical decision making from front-line supervisors to trained medical professionals who provide reassurance and information to injured workers so they can make informed choices about their own care. Learn how to reduce workers’ compensation costs and OSHA-recordable rates while improving health outcomes and employee satisfaction. 
3 p.m. - 3:15 p.m. Networking Break
3:15 p.m. - 4:30 p.m. Navigating OSHA's New Regulatory Landscape and Protecting Your Bottom Line Through Safety
  Speaker: Ed Foulke, Partner, Fisher & Phillips
The Trump administration is likely to mean some changes in OSHA's direction. A former OSHA chief offers insights on what to expect and how you can navigate the changing regulatory landscape, including OSHA's new recordkeeping rule and anti-relaliation provisions. Also: Find out how to use safety to gain a competitive advantage and improve your bottom line. Get tips on how to properly measure, manage and communicate to your executive leaders the real costs of risk within your organization and benchmark performance.
5:30 p.m. Shuttle Departs Hotel for Dinner
6 p.m. Dinner

Fri., Feb. 10, 2017

7:30 a.m. Breakfast
8 a.m. - 8:30 a.m. Business Meeting
  *Open to restaurant operators only
8:30 a.m. - 9:30 a.m. Breakout Sessions
  Human Resources: Employee Scheduling Mandates: Using Technology Solutions to Help Meet the Latest Technology Threat
Speaker: David Cantu, Co-Founder and Chief Customer Officer, HotSchedules
San Francisco and Seattle have enacted broad new mandates on how employers schedule their employees. Other cities and several states are considering following suit. No matter where your stores are located, you need to be aware of these emerging regulations and get out ahead of damaging mandates. The team at HotSchedules will cover the ins and outs of the regulations in place, and help restaurateurs of all sizes understand technology solutions that can help operators meet the new requirements. 
  Risk: Cybersecurity Best Practices: Preparedness, Breach Response and Insurance Coverage
Speakers: Jennifer White, Associate, Hunton & Williams; Paul Tiao, Partner, Hunton & Williams
Understand cybersecurity strategies for the foodservice industry, including risk-management tools, how to respond to incidents, and legal and regulatory developments. Get insights into the types of insurance available for cyber risks, both legacy policies and new cyber and crime policies. Learn the questions to ask when seeking cyber-related insurance coverage.
9:30 a.m. - 10:30 a.m. Get the Most Out of Your Worksite Wellness Program: Is Our Industry Leading The Way?
  Moderator: Robin Goracke, Director, Healthcare Policy, National Restaurant Association
Seth Serxner, Chief Health Officer, Senior Vice President, Population Health, Optum
Randy Spicer, Vice President, Health and Insurance Services, National Restaurant Association

With rising health care costs, the economic environment and employee productivity all affecting business success, high-performing companies are turning to wellness initiatives as a key strategy to help become more profitable. Engage your team members with wellness programs customized to your company's culture. This will be an interactive session with ample opportunity for Q&A.
10:30 a.m. - 10:45 a.m. Networking Break
10:45 a.m. - 11:45 a.m. Roundtable Discussions
  Human Resources Roundtable
  Risk Roundtable
11:45 a.m. - 1 p.m. Closing Remarks & Lunch








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