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National Restaurant Association - Human Resources & Risk and Safety

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Human Resources & Risk and Safety

About

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.

Presentations

Click here to view the 2016 Speaker Presentations

Listserv

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 Featured Speaker

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.

 

Agenda

Wed., Feb. 8, 2017

*All sessions will be held in Salon C on the M3 Level, unless otherwise noted.

10 a.m. - 5 p.m. Registration and Sponsor Exhibits Open
  Stop by the registration desk to pick up your materials and mingle with our conference sponsors!
  Location: Outside Salons ABC (M3 Level)
   
1 p.m. - 1:15 p.m. Welcome and Opening Remarks
  Speakers:
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: Can You Balance 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
  While there are still a lot of unknowns about changes to the Affordable Care Act, managing your compliance and benefits costs will be very important as employer sponsored health insurance evolves in this next debate. Take part in the discussion on the latest ways companies are managing their healthcare costs and navigating the ever evolving regulatory structure. 
   
3 p.m. - 3:15 p.m. Networking Break
  Location: Outside Salons ABC (M3 Level)
   
3:15 p.m. - 4:15 p.m. Breakout Sessions
  Human Resources: Restaurant Industry Recruiting Panel
Speaker: TBA
Location: Salon C (M3 Level)
  Risk: Loss Prevention
Speaker: Doug Treleaven, Founder & President, ThinkLP
Location: Salons AB (M3 Level)
   
4:15 p.m. - 5:15 p.m. Roundtable Discussions
   
5:30 p.m. - 6:30 p.m. Welcome Reception
Location: Interior Courtyard (M2 Level)
*Dinner on your own*

Thurs., Feb. 9, 2017

7:30 a.m. - 5 p.m. Registration Open
  Location: Outside Salons ABC (M3 Level)
   
8 a.m. - 8:30 a.m. Breakfast and Sponsor Introductions
  Location: Outside Salons ABC (M3 Level)
   
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.
  In this session, Turner will discuss key elements to a compelling culture and how culture has been instrumental in the foundation of Chick-fil-A's phenomenal success. Additionally, Turner will provide insights into Chick-fil-A's ability to attract and retain extraordinary talent. Speaking from her 30 years of leading talent at Chick-fil-A, Turner weaves together the content from her best-selling book, It's My Pleasure: The Impact of Extraordinary Talent and a Compelling Culture, with stories from her own experiences. Turner will help each attendee understand principles that can help strengthen the culture and improve talent selection and development at any organization.
   
10 a.m. - 10:15 a.m. Networking Break
  Location: Outside Salons ABC (M3 Level)
   
10:15 a.m. - 11 a.m. Breakout Panels
  Human Resources: Employee Assistance Funds
  Location: Salon C (M3 Level)
  Risk: Food Contamination Liability: Is Your Brand Prepared?
Speaker: Justin F. Lavella, Partner, Blank Rome LLP

Location: Salons AB (M3 Level)
With the USDA and FDA dramatically increasing the annual number of food recalls, withdrawals, and contamination events, the importance of insurance coverage for these types of potential risks has never been greater. Accordingly, all companies in the food industry are currently evaluating their existing insurance programs as well as considering new or modified insurance products that are now available to better address their increased potential risks. Hear potential risks companies face and the insurance coverage currently available in the marketplace, as well as potential coverage enhancements that may be available upon request.
   
11 a.m. - Noon More Regulations on the Horizon? How Immigration Could Affect Your Company
  Speakers:
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. Hamilton and Meade will offer an inside look at whether Congress and the Trump Administration will reform immigration laws in 2017, the impact the 2016 presidential election in framing the debate, and what topics your restaurant company should be focusing on - as well as how the nation's restaurant industry can factor into the national conversation. Does immigration reform have the potential to create more government regulation for your business?
   
Noon - 1 p.m. Lunch
  Location: Outside Salons ABC (M3 Level)
   
1 p.m. - 2 p.m. Breakout Sessions
  Human Resources: Labor and Employment Policy Under President Trump
Speaker: Tammy D. McCutchen, Principal, Littler Mendelson P.C.
Location: Salon C (M3 Level)
On January 20th, Donald Trump was sworn in as the 45th President of the United States, and perhaps as unlikely, nominated restaurant industry CEO, Andrew Puzder, as the next Secretary of Labor. For the first time in history, the Labor Department will be run by someone who truly understands, from his own experiences, how labor and employment policy impacts our businesses. Former Bush Administration Wage and Hour Administrator Tammy McCutchen will give her predictions on changes you can expect at DOL, along with the opportunity to discuss what positions the industry should advocate key labor and employment issues on - from minimum wage and overtime to paid sick leave and scheduling. 
  Risk: Ergonomics: Prevention through Design
Speaker: George Brogmus, MS, CPE, MIEHF, Technical Director, Liberty Mutual's Risk Control Services
Location: Salons AB (M3 Level)
U.S. businesses spend $60 billion annually on serious disabling workplace injuries, according to the 2017 Liberty Mutual Workplace Safety Index. In this session, you will learn practical strategies and examples to reduce the risk of cumulative trauma, and sprains and strains in your restaurants through validated ergonomics research through Liberty Mutual's Research Institute.
   
2 p.m. - 3 p.m. Breakout Sessions
  Human Resources:
HR I (Quick Service & Fast Casual): Upcoming Issues with the National Labor Relations Board

Speaker: Paul J. Kennedy, Shareholder, Littler Mendelson P.C.
The Obama years resulted in increased regulation and scrutiny on employers by various government agencies. One agency particularly proactive in the past has been the National Labor Relations Board, which issued numerous opinions that affect union and non-union workforce alike. Kennedy's presentation will highlight these opinions, and consider them in the context of the new Trump administration, including their continued viability. In short, even if your workforce is not unionized, the NLRB's reach cannot be ignored.
  HR II (Table Service Restaurants): The Tipping Point: What Table Service 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 across the country regarding such claims as tipped employees spending too much time on sidework, improper inclusion of non-tipped employees in the tip pool, incorrect calculation of overtime for tipped employees, and more.  These cases are expensive because of the lawyers involved, frustrating because of the lack of clear legal standards, and disruptive to your operations because of the divisions these matters cause among your employees.  In this session, the former Administrator of the U.S. Department of Labor's Wage and Hour Division, who now devotes most of his law practice to representing restaurants like yours, will discuss the most common claims table service operators are facing regarding their pay practices, as well as what to do to manage these risks so that you do not find yourself on the receiving end of a class action complaint or an agency investigation.  In addition, you will receive an update on the legal challenge that the National Restaurant Association and various state associations have brought against the Department's 2011 tip regulations.
  Risk: Response to Common Injuries
Speaker: Peter P. Greaney, MD, Medical Director, President & CEO, WorkCare
The majority of common work-related injuries such as sprains, strains and cuts are relatively minor in nature, but when not managed correctly can result in lost work time and unnecessary disability. During this presentation, Dr. Greaney, an occupational medicine physician, will describe a proven telehealth model for intervention at injury onset. The model shifts responsibility for clinical decision-making from frontline supervisors to trained medical professionals who provide reassurance and information to injured workers so they can make informed choices about their own care. This approach has been show 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 How to Protect your Bottom Line Through Safety
  Speaker: Edwin G. Foulke, Jr., Partner, Atlanta and Washington, D.C., Fisher Phillips
  After the recent Presidential election, there is a clear change in the direction that OSHA will be taking. As the former head of OSHA, Foulke will share insights into what to expect from the new administration and how to navigate through the new regulatory landscape, including OSHA's new recordkeeping rule and anti-retaliation provisions.

Restaurants operate on thin margins with low profits per employee with little room to absorb added costs. Learn how to effectively give your restaurant a competitive advantage and improve the bottom line for your company through safety, including properly measuring, managing and communicating to executive leaders the real costs of risk within your organization and benchmarking performance.
   
5:30 p.m. Shuttle Departs Hotel for Dinner
   
6 p.m. Dinner - Cooper's Old Time Pit Barbeque, 217 Congress Ave.

Fri., Feb. 10, 2017

7:30 a.m. Breakfast
   
8 a.m. - 8:30 a.m. Business Meeting
Location: Salon C (M3 Level)
  *Open to restaurant operators only
   
8:30 a.m. - 9:30 a.m. Breakout Sessions
  Human Resources: New Scheduling Regulations and Technology
Location: Salon C (M3 Level)
  Risk: Cybersecurity Best Practices - Preparedness, Breach Response and Insurance Coverage
Location: Salons AB (M3 Level)
   
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
Panelists:
Seth Serxner, Chief Health Officer, Senior Vice President, Population Health, Optum
Randy Spicer, Vice President, Health and Insurance Services, National Restaurant Association
  Rising healthcare costs, tougher economic environments and employee productivity are key issues impacting the success of businesses.  High-performing companies are turning to wellness initiatives to assist them in becoming more profitable.  They are creating wellness programs that are tied to their company’s strategy, engage everyone, and are customized to their company’s culture. Please join our moderator, Robin Goracke, Director of Healthcare Policy for the National Restaurant Association, in a discussion with Seth Serxner, Chief Health Officer, SVP Population Health, Optum and Randy Spicer, Vice President of Health & Insurance Services for the National Restaurant Association, as they discuss how to Get the Most Out of Your Worksite Wellness Program. This will be an interactive session with ample opportunity for Q&A.
   
10:30 a.m. - 10:45 a.m. Networking Break
  Location: Outside Salons ABC (M3 Level)
   
10:45 a.m. - 11:45 a.m. Roundtable Discussions
   
11:45 a.m. - 1 p.m. Closing Remarks & Lunch

 Pricing

NATIONAL RESTAURANT ASSOCIATION
MEMBER RATE

 $399
NATIONAL RESTAURANT ASSOCIATION
NON-MEMBER RATE

$799

Hotel


CLICK HERE TO RESERVE YOUR ROOM
AT&T EXECUTIVE EDUCATION & CONFERENCE CENTER
1900 University Avenue
Austin, TX 78705
(512) 404-1900
ROOM RATE
$219/night + tax - single/double 
DEADLINE TO RESERVE YOUR ROOM
January 17, 2017

 Sponsorship

Operator registration is open to restaurant operators and those who work for restaurants or hospitality companies. If you are a product or service provider, please contact John Lehmann for sponsorship opportunities.

Thank you to our Council Sponsor!

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