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National Restaurant Association - Next Meeting

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Marketing Executives Group - Next Meeting

Atlanta:  October 27th - 28th, 2014

Register now!

Highly regarded as one of the most dynamic marketing conferences the restaurant industry, MEG gathers marketing leaders together to share insights and hear from respected speakers from both inside and outside the industry.  This year MEG has partnered with the Restaurant Innovation Summit to bring you two great back-to-back events.  Download the agenda.

Registration is open only to individuals directly employed by an operating restaurant company; or, if the restaurant company outsources its marketing functions, the attendee must be the sole provider of marketing services and programs to an operating restaurant that does not employ its own marketing staff.  

MEG sponsorship opportunities for our upcoming fall event are currently sold out,  If you'd like to receive information about 2015 sponsorship opportunities, please contact Gretchen Paules at gretchen@elevationbranding.com

  • NRA Member - MEG Only:  $395
  • NRA Member - MEG + Summit:  $495
  • Non NRA Member - MEG Only: $895
  • Non NRA Member - MEG + Summit: $995

Download the agenda.

Monday, October 27th

  • 11:30 - 1:00 - Registration & Networking Lunch.  Sponsored by Ontario Greenhouse Vegetable Growers and Barilla
  • 1:00 - 1:30 - Welcome & Introductions
  • 1:30 - 2:30 - The Passion Conversation:  Sparking and Sustaining Word of Mouth.  John Moore, Branding Expert & Marketing Mastermind.  Think your business isn’t in the people business? Better think again. Because loving your customers and stakeholders drives influential conversations that dramatically impact your success. Drawing from the latest wonky research and a career of leading edge marketing expertise, John Moore shows you how to get people to fall passionately and madly in love with your organization, products and mission. He reveals the three motivations for people to talk about companies and share their love for their brands. Moore explains why it’s profoundly important to sustain the Passion Conversation for why your business is in business.   
  • 2:30 - 3:00 - Fifteen Forbidden Food Clichés That Are Holding You Back. Charlie Hopper, Principal at Young & Laramore; author of the book and blog, Selling EatingYou work hard to be competitive. You spend hours developing new products, or perfecting delivery of whatever you’re famous for. Then, if you’re like most restaurants, you trot out the same dull, old-fashioned, overused language and imagery in hopes of inspiring customers.  That’s no way for a brand to behave. Communication matters. Time to identify and eliminate the clichés that make you sound, look, and seem like everybody else.
    Book sponsored by InMoment.
  • 3:00 - 3:30 - Networking Break.  Sponsored by CSM Bakery.
  • 4:00 - 4:30 - Consumer Based InnovationLynn Altman, Founder BrandNow.  Be inspired by real-life examples of consumer product creation and learn about some of the myths and success factors. Lynn will also share tips and insights regarding how you can implement an innovative process in your own organization.
  • 3:30 - 4:00 - How I Learned to Stop Worrying and Love My Customers.  Peter Nolan, Chief Brand Officer, Roti Meditteranean Grill.   Peter joined Roti in 2010 and leads the company's branding efforts - store design, social media, digital, advertising, public relations, community events and loyalty.  Prior to joining Roti, he served as Vice President of Marketing with Stir Crazy Restaurants and Director of Marketing with Potbelly Sandwich Works where he drove the development of all aspects of marketing as the company opened 120 new stores in 4 years.  Through his work with socially conscious brands such as Roti Mediterranean Grill, Peter has been able to catapult start up food concepts into multi-unit businesses.  He has managed to drive Roti's success through branding and marketing while simultaneously catering to the growing consumer needs of a more discerning public.  In this fast-paced, informative session, Peter will share this experiences across multiple brands and provide insight on how you can integrate customer insights into your innovation efforts.  

  • 4:30 - 5:00 - Networking Break.  Sponsored by MarkeTeam with Tito's Vodka
  • 5:00 - 6:30 - Fail Fast/Fail Forward:  What Happens When You Don't Aim.   Hear from today's marketing leaders about their most epic failures and what they learned that helped propel them forward. Grab a cocktail and come ready to share your biggest learning lessions. 
  • 7:00 - Networking Dinner.  Sponsored by Alaska Seafood Marketing Institute.

Agenda - Tuesday, October 28th

  • 7:30 - 8:30 - Breakfast.  Sponsored by The Mushroom Council.  
  • 8:30 - 10:00 - Put Away the Lawnmower, Charlie, Those Are Trees Out There. Vicki Hitzges, Motivational Speaker.  Researchers at the Carnegie Foundation devoted a great deal of time and money studying what makes people successful.Their serious, fact-based findings form the basis of this laugh-provoking, motivational presentation. This high-energy presentation will give you tips you can use immediately to attract and keep customers, lessen your turnover rate, and build strong relationships both at your restaurant and at home. You’ll learn specific rapport-building techniques you can put into practice right away. You’ll benefit personally and professionally from listening. And you’ll enjoy the stories, audience interaction and laughter.
  • 10:00 - 10:30 - Innovation & Trends in Food and Beverage. Steve Goldstein, partner, The Culinary Edge.  Today more than any time in our industr y’s history, it’s critical to understand the driving forces that lead to menu trends, in order to remain rele vant and sustain growth. The team at The Culinary Edge creates brand, culinary, and operational solutions that improve client profitability and believes there are market forces that shape food and be verage trends and consumer decision-making. Steven will share their unique insights into the e xploration of “marketplace change agents” to identify shifts in consumer beha vior and the resulting impact on br and and menu innovation. It will change your perspective on restaurant consumers and the choices they make.
  • 10:30 - 11:00 - Networking Break.  Sponsored by Southern Peanut Growers.
  • 11:00 - 11:30 - Menu Labeling:  What You Need to Know.  What You Need to Do. Scott DeFife, EVP Policy & Government Affiars, National Restaurant Association.  They say necessity is the mother of inv ention. As much as w e’d all like our best and most innovative ideas to come from a place of inspir ation, sometimes our “inspiration” is handed to us by customers, by the competition, by regula tors. The Food and Drug Administration is expected to release final regulations soon to implement a new na tional menu-labeling standard for how chain restaurants with 20 or more loca tions present calorie and other nutrition informa tion on menus and at the point of sale. Learn about the current st atus of the law and what you need to do to be prepared in this informa tive session, led by National Restaurant Association executive vice-president, Scott DeFife. DeFife oversees government affairs, public policy and adv ocacy communications for the Association and has been recognized as one of the “ best lobbyists in the business for America’s business trade associations” by Capitol Hill ’s newspaper, The Hill.
  • 11:30 - 12:30  - Lessons From Leaders - Operator Panel.  Moderated by:  John Metz, Executive Chef/Co-Founder, Sterling Hospitality.  The restaurant industry is an ever-changing environment, and savvy marketers need to know how to navigate through the sometimes murky w aters. In this dynamic discus sion, you’ll hear from successful restaurant leaders – their succes ses, their mistakes and what they expect from their marketing teams. Come with your questions and leave with action items y ou’ll be able to immediately implement in your business and your brand.  Panelists:
    • ​Todd Rushing, Partner, Concentrics Restaurants
    • Anthony Joseph, President, Concessions International
    • Kevin Richards, Managing Partner, Legacy Hotel Partners
  • 12:30 - 1:30 - Restaurant Innovation Summit Attendee Lunch
  • 1:30 - Restaurant Innovation Summit beginsRestaurant operators are able to join the Restaurant Innovation Summit at the close of MEG to extend their learning and networking.  The Summit is focused on the integration of marketing, technology and payments and will kick off with a networking lunch at 12:30 on Tuesday, October 28th, and will close on Wednesday, October 29th at noon.  Learn more

Contact Robin Nichols at (202) 973-3667.

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