Share best practices and strategies with fellow restaurant nutrition professionals.

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What is the Nutrition Executive Study Group?

Network with restaurant nutrition 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 Nutrition Executive Study Group delivers information essential to your daily workload and long-term career. Whether you need guidance on menu labeling, dietary guidelines, sodium or food allergens, or insight into consumer trends and preferences, this group is your window into what fellow restaurant industry leaders are doing and which strategies work best.

Do members engage year-round?

Yes. Our members communicate year-round via a member-only Listserv. Join this email discussion group to ask your colleagues questions, share news and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of nutrition for a company that is a restaurant member of the National Restaurant Association. Learn more about the Listserv.

Attendance Policy

National Restaurant Association events are designed specifically for industry professionals who work directly for restaurant and foodservice operations, otherwise known as Operators.
We also invite Allied members as well as Allied companies who are not members of the Association to sponsor, support, and participate in our events. Allied companies are defined as industry suppliers, distributors, manufacturers, commodity groups, and other non-restaurant operator companies within the restaurant and foodservice industries.

Operator Pricing

Early-Bird Rate (through Jan. 17, 2020)
National Restaurant Association Member: $299
Non-member: $499
Regular Rate (starting Jan. 18, 2020)
National Restaurant Association Member: $499
Non-member: $749


Wednesday, March 4
8:30 a.m. – 9 a.m.  Breakfast
9 a.m. – 10 a.m. Keynote Address
Dr. Robin McKinnon, Senior Policy Advisor, U.S. Food & Drug Administration 
The FDA has recently launched their Innovation Strategy to encourage our industry to innovate and sift towards nutritious and healthful food. The FDA is also aiming to provide consumers with informative food labeling to make healthy food choices. Join Dr. McKinnon to hear about proposed tactics that include: developing of a standard icon or symbol for the claim “healthy;” a more efficient review strategy for evaluating qualified health claims; and possible changes that could make ingredient information more consumer friendly, just to name a few. 
10 a.m. – 10:15 a.m. Ignite Session
10:15 a.m. – 10:45 a.m. Coffee Break
10:45 a.m. – 11:45 a.m. Peer-to-Peer Discussion: Sodium 
Speaker: Marissa Thiry, Nutrition Specialist, North America, Taco Bell
How is your brand working to reduce sodium and meet FDA’s sodium reduction guidance? Hear how one brand worked to get internal buy-in for sodium reduction, if guests noticed a difference, and how they executed this menu wide.
11:45 a.m. – 12:30 p.m. Plant-Based Protein: Growing Consumer Demand and the Differences Between Plant-Based Product, Cultivated Meat, and What’s Ahead
Speaker: Zak Weston, Foodservice Analyst, The Good Food Institute
This session will walk through The Good Food Institute's latest research on the plant-based and alternative proteins trend, examining the motivational drivers of demand, exploring what consumers are looking for in plant-based dishes, and summarizing the most important and actionable insights for marketing, menu placement, and promoting plant-based dishes to mainstream diners. Participants will walk away with a clearer understanding of the alternative protein landscape and insights about what to expect from this category over the next five years. 
12:30 p.m. – 1:30 p.m. Networking Lunch
1:30 p.m. – 1:45 p.m. Ignite Session
1:45 p.m. – 2:45 p.m. Plant-Based vs. Protein Rich Diets: Trends from College Campuses
2:45 p.m. – 3:30 p.m. Nutrition Regulatory Affairs, Policy Update & Kids LiveWell
Speakers: Laura Abshire, Director, Sustainability Policy, National Restaurant Association 
Jeff Clark, Sustainability & Nutrition Engagement, National Restaurant Association
Food policy and the political environment is ever-changing. Join us to hear about the latest activity impacting restaurants at the federal, state and local levels, as well as exciting updates on what is to come on the industry’s Kids LiveWell program.
3:30 p.m. – 4 p.m. Coffee Break
4 p.m. – 4:15 p.m. Ignite Session 
4:15 p.m. – 5:15 p.m. Peer-to-Peer Discussion: Kids Menus
Speaker: Amanda Ford, Nutrition Manager, Red Lobster 
5:15 p.m. Happy Hour
Thursday, March 5
8:30 a.m. – 9 a.m. Breakfast
9 a.m. – 11:15 a.m. Blockchain Technology and Its Implications on Nutrition
11:15 a.m. – 11:45 a.m. Coffee Break 
11:45 a.m. – 12:30 p.m. Peer-to-Peer Discussion: Lessons Learned from Technology’s Effect Upon Nutrition
12:30 p.m. Adjourn



Bahia Mar Hilton Hotel
Bahia Mar Fort Lauderdale Beach - A Doubletree by Hilton Hotel
Registration for this event does not guarantee you a room reservation; you are still required to make your own reservation via the link in your registration confirmation email. Please register for the conference before you make your room reservation.

Deadline to book your room:  Tuesday, February 4, 2020
Room Rate: $239 - $269/night + tax, dependent upon room type

Air Travel

We are pleased to partner with United Airlines for air travel to Fort Lauderdale (airport code: FLL | Travel dates: 3/1-3/8).
  • MileagePlus members earn Premier Qualifying Dollars and miles for their travel.
You may also call United Meeting Reservation Desk at 800.426.1122
  • Monday – Friday 8:00 a.m. – 10:00 p.m. Eastern Time
  • Saturday – Sunday 8:00 a.m. – 6:00 p.m. Eastern Time
Booking fees are waived for Meeting reservations. International customers may
contact their local United Reservation Desk.


Sponsorship opportunities are available. If you are a product or service provider, you are welcome to attend the conference as a sponsor. For available sponsorship opportunities, please contact

Contact us

For questions regarding the Nutrition Executive Study Group, contact Jeff Clark, Sustainability & Nutrition Program Director.