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National Restaurant Association - Supply Chain Management

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Supply Chain Management

 
Where: 

Orlando

Hyatt Regency
 
When:

 Oct. 25-26, 2016

About

Our biannnual meetings bring you face-to-face with experienced colleagues and cutting edge ideas. Every contact and topic is focused on the responsibilities you handle.

Meetings address issues such as commodity buying strategies, food safety and cost management — exclusively as they apply to the restaurant industry.

2016 Spring Presentations: Click here to access the presentations

Note: 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 Supply Chain Management conference attendees.

Fall Agenda

Tuesday, October 25

3 p.m. - 6:30 p.m. Registration Open
   
6:30 p.m. - 9 p.m. Opening Reception with Grazing Dinner
Location: Upper Pool Deck

Wednesday, October 26
*General Session to be held in Orlando L, M and N

7 a.m. - 8:15 a.m. Breakfast
  Location: Plaza International H
   
8:15 a.m. - 8:30 a.m. Welcome and Introductions
  Speakers: Steve Pattison, CFO, Restaurant Services, Inc. and Evan Nash, Director of Purchasing, Johnson & Wales University
 
  • David Parsley Scholarship Update
  • Introduction of Scholarship Winners
  • New Officer Alignment
8:30 a.m. - 9:20 a.m. Status of the Restaurant Industry One Year Later
  Speaker: Hudson Riehle, Senior Vice President, Knowledge & Research, National Restaurant Association
   
9:20 a.m. - 10:20 a.m. Managing and Building Resources for Developing Supply Chain Systems
  Moderator: Ron Cegnar, Partner, CEO Partners, Inc.
Speakers:
David R. Parsley, President, David R. Parsley and Associates, LLC
Jeff Abramson, Macaroni Grill
Lynne Wildman, Vice President, Supply Chain Management, American Blue Ribbon Holdings
   
10:20 a.m. - 10:45 a.m. Networking Break
   
10:45 a.m. - 12:15 p.m. Roundtable Discussions focused on Corporate Social Responsibility Initiative
 
  • Animal Welfare (Beth Medford, Director, Supplier Quality, Chick-fil-A; Steven A. Lyon, Ph.D., Manager, Supply Chain Safety, Chick-fil-A)
  • Sustainable Sourcing (Sr. Vice President, Commodities and Global Sourcing, S&D Coffee & Tea; Matthew Daks, Senior Category Manager, Coffee, National DCP, LLC)
  • Clean Label (Katie LeClair, Director, Innovation Management, Dunkin' Brands; Anthony Epter, Sr. Manager, Commercialization & Supply Chain, Dunkin' Brands)
12:15 p.m. - 1:15 p.m. Lunch
  Location: Plaza International H
   
1:15 p.m. - 2:05 p.m. Best Practices & TCU Review - Distribution and Logistics Study
  Moderator: Rob Dugas, Chief Purchasing Officer, Vice President, Supply Chain, Chick-fil-A
Speakers:
Morgan Swink, Professor of Supply Chain Management, Neeley School of Business, Texas Christian University
Dave Malenfant, Director, Center for Supply Chain Innovation, Texas Christian University
Les Karel, Sr. Vice President, Indirect Sourcing, Energy Procurement, Communications & Canada Supply Chain, ARCOP, Inc.
   
2:05 p.m. - 3:10 p.m. Developing an International Supply Chain Strategy
  Moderator: Sam Khoury, President, Next Stage Partners and Operating Partner, CIC Partners
Speakers:
Jeffrey Amoscato, Vice President, Supply Chain and Menu Innovation, Shake Shack
Barry Barnett, Senior Vice President, Global Supply Chain & Purchasing, Church's Chicken
Joyce Mazero, Co-Chair, Global Supply Network Partner, Corporate, Gardere
Pete Jensen, Vice President, Supply Chain - International, Dunkin' Brands
Janet Erickson, Sr. Director, Supply Chain Operations, Brinker International 
   
3:10 p.m. - 3:30 p.m. Networking Break
   
3:30 p.m. - 4:30 p.m. Center for Food Integrity Presentation
  Speaker: Terry Fleck, Executive Director, The Center For Food Integrity
   
4:30 p.m. - 4:40 p.m. Closing Remarks
  Speaker: Lynne Wildman, Vice President, Supply Chain, American Blue Ribbon Holdings
   
6:30 p.m. Market Vision Reception

Pricing

All Supply Chain Management attendee registration includes all conference sessions, meals and one nights stay at the Hyatt Regency Orlando. You must book your room yourself via the hotel link below.

MEMBER RATE
$199
NON-MEMBER RATE
$299

If you are a supply chain management professional attending the Market Vision conference, please also register for that conference and accomodation on their site. You can register for Market Vision by clicking here. Once you've registered for Market Vision, they will send you information on obtaining a room on their room block. If you have a room in our block and one in the Market Vision block, we will link them behind the scenes on your behalf.

Hotel

Hyatt Regency Orlando
9801 International Drive
Orlando, FL 32819
(407) 284-1234
We have reserved a block of rooms at a special rate of $230/night + tax for attendees.
The event begins the evening of Oct. 25.
Deadline to reserve your room: October 3, 2016
 

Sponsorship

Thank you to our Platinum Sponsors:

   

Scholarship

The National Restaurant Association Educational Foundation (NRAEF) has created the David R. Parsley Endowed Scholarship Fund for Supply Chain Management to encourage students to pursue higher education towards furthering their career in food service supply chain management. Read more about the scholarship.

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