NRA Show Education Sessions: Monday, May 19

Print out a list of all of the Monday, May 19 sessions at the NRA Show

All sessions are FREE with your NRA Show badge

Marketing to Conserving Customers: A Guide to Operating Green with a Triple Bottom Line
Monday, May 19, 10:00 am - 11:30 am
There's gold in going green! Understand marketing to the rapidly growing market segment of educated, savvy customers who care about the food they eat and their impact on the world around them. Explore sustainable food menus that focus on organic, seasonal, and local cuisine and how operating your business with a triple bottom line can boost your profits and build customer and employee loyalty. Covering trends, case examples, and practical resources, Lisa Kivirist and John Ivanko, operators of self-sustaining Inn Serendipity will share how to green your business.

Recruitment, Retention, Recognition -- Companies with Award- Winning SPIRIT!
Monday, May 19, 10:00 am - 11:30 am
Great companies like Famous Dave's, Union Square Hospitality Group, Breugger International and Royal Caribbean all realize the key to their succecss is their people! Learn the exemplary recruitment, training, and recognition programs these SPIRIT Award winning companies have in place to attract and retain quality employees and to increase bottom line results. Moderated by Jim Sullivan; panel to include: Frank Weber, vp, food & beverage operations, Royal Caribbean International; Marty Calcagno, director of human resources, Famous Dave's of America; Paul Bolles-Beaven, chief people officer and partner, Union Square Hospitality Group, and Matt Riley, director of human resources, Breugger's Enterprises, Inc. Presented by the National Restaurant Association Educational Foundation and Nation's Restaurant News.

Profit and Loss Management 101
Monday, May 19, 10:00 am - 11:30 am
This interactive session, led by industry expert Chris Weinberg, president of The BarFly Group, will guide attendees through the process of how to manage their operation's profits and losses. An understanding of how to build a proper statement, sourcing of that information, and how to translate reading the results of the report in order to better implement cost controls will be addressed.

Supercharge Your Team's Performance and Instantly Drive Profits
Monday, May 19, 10:00 am - 11:30 am
Restaurant and foodservice operators will gain a better understanding of the impact that team performance has in consistently driving profits. Pam Simos, founder and dynamic presenter, Five Star Training, will provide the high impact tools and techniques to build your team's success with measurable results.

Impactful Local Store Marketing for Restaurants
Monday, May 19, 10:00 am - 11:30 am
Learn how to take the data already available to you regarding your local customer demographics, and turn it into solid marketing strategies for maximum return on investment. Dean Trevelino, principal, Trevelino Keller Communications, along with Shane Thompson, founder of Shane's Rib Shack, will provide operators with a "road map" strategy for setting up your dynamic marketing plan.

Table Management Solutions for Restaurateurs
Monday, May 19, 10:00 am - 11:30 am
Maximize your guests' experience while capturing key guest data and improving seat utilization through innovative and intuitive technology for table management. Dan Linker, vice president, product development for QSR Automations, and Brian Pearson, vice president of IT for BJ's Restaurants, will share how they are staying at the leading edge of technology by complementing their kitchen management solutions with an integrated and sophisiticated table management solution.

Focus on the Future: Turning Up the Heat on Your Menu
Monday, May 19, 12:00 pm - 1:30 pm
Is your menu cutting edge.....or just barely cutting it? This session, presented by Nancy Kruse, menu trends analyst, and president, The Kruse Company, will explore the trends shaking up menus now, and those that will be making waves into the future. Directions in food and flavor, preparation and presentation, ingredients and beverages will be analyzed using plenty of visual stimuli, menu examples and the recent NRA What's Hot Survey to help turn menu trends into money makers.

New Ways to Power Your Business
Monday, May 19, 12:00 pm - 1:30 pm
One of the many ways operators can reduce their carbon footprint is by sourcing renewable energy to power their businesses. Doug Stingle, of the Midwest Renewable Energy Association, will provide operators with an understanding of how to get started, the sourcing options (such as solar panels or biofuels), incentives that may be available, and how to market your operation's commitment to using renewable energy in your overall eco-friendly initiative.

Pre-Design Planning for Commercial Restaurants: A Win-Win Strategic Approach!
Monday, May 19, 12:00 pm - 1:30 pm
Despite conventional wisdom, it is not just "location, location, location" when it comes to developing a successful new restaurant. This seminar will focus on the critical importance of in-depth research and pre-design planning well before the architect and food facility consultant put pen to paper. An expert panel consisting of an architect, management consultant, construction manager, food facility consultant and an operator client's objective will be to help define the process for meeting, and exceeding, your operational and financial objectives! Moderated by Tucker W. "Bill" Main, FCSI, Bill Main & Associates. Panel will include: Edwin Norman, FCSI, president, MVP Services Group; Karen Malody, FCSI, principal, Culinary Options; Craig Pierson, senior project manager, HOK Sustainable Design; Rick Tramonto, executive chef/partner, TRU, Osteria di Tramonto, and Tramonto Steak & Seafood; William H. Bender, FCSI, principal, W.H. Bender & Associates, and Tim Paquette, global workplace solutions, Johnson Controls, Inc. Presented in cooperation with Foodservice Consultants Society International.

Noncommercial Foodservice: The Value & Rewards of Strategic Pre-Design Planning!
Monday, May 19, 12:00 pm - 1:30 pm
In many instances, a new foodservice facility is a part of a much larger project that must compete for space that everyone else wants. This happens because the decision makers lack critical operational and financial impact data in support of your case. The purpose of this seminar is to focus on the critical importance of in-depth research and pre-design planning well before the architect and food facility consultant put pen to paper. An expert panel consisting of an architect, project manager, management consultant, food facility planner, and operator client will share their collective wisdom on how to avoid costly mistakes via simple guidelines to assure operational and financial success. Moderated by John Cornyn, FCSI, Cornyn-Fasano Group. Panel will include: Mark Jolicouer, AIA, principal, Perkins + Will; William Bennett, project executive, Pepper Construction; Tim Stafford, FCSI, principal, Stafford Design Group; Joyce Fasano, FCSI, president, The Cornyn Fasano Group; Sandra Siem, project manager, independent consultant, and Nancy Naatz, manager of hospitality services, Sears Holdings Corp. Presented in cooperation with Foodservice Consultants Society International.

E-Commerce Best Practices for a Profitable Website Strategy
Monday, May 19, 12:00 pm - 1:30 pm
Armed with the knowledge that more than 75% of all US adults are now using the internet, and more than 35% of them are using the net to specifically research restaurants before they dine, restaurateurs will learn the best ways to position their Web site for maximum effectiveness. Ann Shepherd, vice president of marketing, OpenTable, Inc., will lead a panel discussion of operators and internet industry leaders on the elements of successful and profitable design for your restaurant's Web site. Panel to include: Jennifer Bell, director of website marketing & corporate public relations, Lettuce Entertain You Enterprises;Andrew "Drew" Harrill, principal, AJH Creative & Design, and Lane Halley, principal consultant, Cooper.

Developing Talent & Teams: The Mark of Great Leadership
Monday, May 19, 12:00 pm - 1:30 pm
Great leaders recognize that nothing is more important to their success than the ability to attract, retain, and develop great people on their teams. Joleen Flory, president & CEO, Elliott Leadership Institute, will highlight the importance of focusing on staffing and development as a key priority that will benefit both the employee and the organization's long term goals. This session presented in cooperation with The Elliott Leadership Institute.

Steve Ells on Food With Integrity: Creating a Sustainable Food Supply
Monday, May 19, 2:00 pm - 3:30 pm
Steve Ells, founder, chairman and CEO, Chipotle Mexican Grill, will talk about his vision for Chipotle and how it is driving the company toward more sustainable practices in terms of the ingredients it uses, the way it designs and builds restaurants, and how it develops people.

Food Smarts: Enhance Your Guest Experience & Increase Overall Sales with Business Intelligence Software
Monday, May 19, 2:00 pm - 3:30 pm
Damian Mogavero, CEO, Avero, will moderate a panel of food & beverage operators to share their best practices for increasing same-store sales and expanding cash flow margins; as well as identifying and improving a consistent guest dining experience, by using business intelligence software. Panel will include: John Inserra, vice president restaurant operations, Kimpton Hotels and Restaurants, Inc.; Claude Roussel, director of operations, China Grill Management; Jeffrey Frederick, regional vice president, food & beverage, Caesar's Palace, and Danny McGowan, managing partner, Big Bowl Corporate, Lettuce Entertain You Enterprises.

If Only I'd Known You Were SOMEBODY! Strategies for Sensational Service
Monday, May 19, 2:00 pm - 3:30 pm
Discover the simple, sensible, and proven strategies required to turn every guest that walks through your door into a repeat customer, every time! Donna Rynda, training and development specialist, will show you how to increase your profits by being able to meet all of your customer needs with one simple word...YES! Presented in cooperation with the Council of Hotel and Restaurant Trainers.

Get Noticed! Public Relations and Marketing Techniques for a New World
Monday, May 19, 2:00 pm - 3:30 pm
Andrew Freeman, principal, Andrew Freeman & Co., and Rebecca Kollaras, big idea specialist, Kollaras Communications present an entertaining session that will show you what it takes to build buzz for your business. These hospitality industry veterans will help you discover the latest techniques in marketing and public relations that will get your operation noticed!

Crisis Planning: Business Continuity Workshop for Restaurateurs
Monday, May 19, 2:00 pm - 3:30 pm
Business disruptions from infectious disease outbreaks, and other disasters can affect any restaurant or foodservice operator. Are you prepared? Dr. Donna Garren, vice president of Health and Regulatory Affairs, National Restaurant Association, along with a panel of additional experts, will prepare operators with how to deal with these crises on the short- and long-term basis through hypothetical case studies. Panelists will include: Ellen Hartman, president, Fitzgerald+Co. PR; Michael Simmons, director of risk management, El Pollo Loco, and Dr. Katie Swanson, vice president, food safety, Ecolab.

Are You Ready to Franchise Your Restaurant?
Monday, May 19, 2:00 pm - 3:30 pm
Learn how to take your highly successful restaurant concept to the next level of growth through franchising. Matt Shay, president, International Franchise Association, will host a panel of franchise industry experts and operators that will address how to franchise an existing concept or buy into a franchise opportunity. You will learn the legalities and business components that are integral to building a successful franchise program. Panel to include: Richard Sharoff, CEO, FranPoint Partners, LLC; David Cahn, partner, Franchise Business & Law Group; and Shawn Foster, president, Foster's Grille.

New Trends in School Nutrition
Monday, May 19, 2:00 pm - 3:30 pm
Gain knowledge of operational issues impacting school foodservice and nutrition, while learning strategies to leverage current trends into successful operations and nutrition programs. Ths panel of experts includes: Mary Hill and Katie Wilson, School Nutrition Association's president and president elect, respectively; along with chef Jeff McClure, director of culinary services for Sodexo School Services. Presented in cooperation with the School Nutrition Association (SNA).