Tuesday, July 23 7:15am – 10:30am

Registration and Information Desk

Location: Platinum Foyer
Presented By:
Sysco Corporation
Coca-Cola Company
NCR Corporation
Tuesday, July 23 7:15am – 8:45am

Social Enterprise Partnership Desk

Location: Platinum Foyer
Presented By:
Coca-Cola Company
Sysco Corporation
Naf Naf Grill
Tuesday, July 23 7:30am – 10:30am

RD Lounge

Location: Platinum Foyer
Tuesday, July 23 7:30am – 8:30am

Networking Breakfast

Location: RD Lounge & Platinum Ballroom F-J
Tuesday, July 23 8:00am – 8:45am

Education Forums (choose 1 of 6):

Take advantage of the opportunity to learn from the industry’s leading experts. They'll share the recent successes and challenges their businesses have faced and deliver useful takeaways.

Option 1: Culinary - Menu Trends: What’s Now and What’s Next
Location: Atrium 1

If gochujang was the next Sriracha, what’s the next gochujang? This session will explore this question and many others as they relate to restaurant menu trends of today and tomorrow. Using Technomic’s Ignite menu data, bolstered by predictive analytics, Pat Cobe and Lizzy Freier will delve into the ingredients, flavors, foods and beverages driving menu innovation. Take away business-building ideas for powering your menu in 2019 and beyond.


Senior Editor
Restaurant Business Magazine and FoodService Director Magazine

Managing Editor

Option 2: Operations - How To Improve Your Restaurant’s Bottom Line Through Excess Food Tracking & Reduction
Location: Atrium 3

Every year, restaurants and other food service entities in the U.S. squander $161 billion due to excess food purchasing, preparation and disposal.  By methodically tracking and reducing your restaurant’s excess food, for every $1 invested in food waste reduction, your business can save $7.  In this session, you’ll learn about the environmental and economic impacts of wasted food, how to leverage EPA’s Food Recovery Hierarchy, and strategies & tools for measuring and reducing the volume of surplus food generated on a day-to-day basis.


Environmental Protection Specialist, Sustainable Management of Food Program
U.S. Environmental Protection Agency

Option 3: Technology - Best (and Worst) Social Media Practices
Location: Olympic 1

Social media can be a great leveler for restaurant chains that lack the big marketing budgets of a national brand. Any Gen Z’er with a smart phone knows how to tweet, post, “like” or troll. But how can an emerging operation get the most out of digital media? And what are the pitfalls to avoid? This highly interactive session will look at what’s worked and what hasn’t for growth concepts. Get answers to the questions every chain leader is asking about this often confusing means of engaging consumers.


Editor-at-Large and Vice President of Content Innovation | Moderator
Restaurant Business

Co-Founder & Taquero

President /Chief Operating Officer
Farmer Boys Food, Inc.

Founder and President
Growth Partners, LLC

Option 4: Market Intelligence - Preparing Restaurants for the Cultural Demographic Shift
Location: Olympic 2

Take a picture of consumers dining in your establishments today and compare it to three, two, even one decade from now. The images will portray a distinct evolution toward a more diverse consumer as the growth of Hispanic, Black/African American, and Asian populations continues to transform both the consumer landscape and the foodservice industry. The food and dining preferences of these groups have been and will continue to be influential and far-reaching. Learn what you can do today, and in the coming decade, to prepare for these impactful and long-lasting demographic and cultural shifts.


Senior Director, Multicultural and Higher Education Segments
Sysco Corporation

Presented By:
Sysco Corporation
Option 5: Marketing - The State of Off-Premise: The Dynamics of Delivery in 2019
Location: Olympic 3

Delivery is here to stay. Sharing Technomic’s consumer data and research, principal Melissa Wilson explores the next wave, and what you can expect in 2019 and beyond.



Option 6: Workforce - Top Hiring and Retention Strategies
Location: Plaza 1

The looming labor challenge isn’t getting any easier. Good workers are hard to find and even harder to keep. You’ll hear stealable ideas and best practices to take back to your business – along with some lessons on what not to do.


Senior Principal

Stanovich Hospitality Group

Vice President of Restaurant Operations
Kahala Brands

Vice President of Business Operations
Nékter Juice Bar

Tuesday, July 23 9:00am – 10:30am

General Session

Location: Platinum Ballroom A-E
Social Enterprise Grand Prize Drawing

Director, Marketing Communications | Honorary Co-chair
Sysco Corporation

Vice President, Industry Affairs | Honorary Co-chair
The Coca-Cola Company

Presented By:
Coca-Cola Company
Sysco Corporation
Where to Find Money in 2019?

What do investors think of the restaurant business today? And how can small chains get the investment they need to add units and grow? This panel will help answer these and other questions growing chains are asking as they try to raise funds and compete in today’s ultra-competitive market. 


Executive Editor
Restaurant Business Magazine

Managing Director
TSG Consumer Partners

Pivotal Growth Partners

Managing Partner
Hargett Hunter

A Conversation with Phil Rosenthal

In a prior life, Phil Rosenthal built the popular sitcom “Everyone Loves Raymond” around an Everyman character who finds delight in the un-extraordinary, be it a family dinner or a chance to needle his brother. It’s the same approach Rosenthal takes in eating his way through his current hit show, “Somebody Feed Phil,” a foodie’s tour of the best of the restaurant mainstream. He’s just as likely to introduce his cult audience to a chicken sandwich joint as some Far Eastern market stall specializing in fisheye stew—even as he proudly declares, “I’m exactly like Anthony Bourdain if he was afraid of everything.” His friend Patton Oswald describes him as “the Mr. Rogers of food.” Rosenthal will tap that proto-customer approach in discussing the trends he sees unfolding in restaurant menus and concepts.


Creator & Host, "Somebody Feed Phil" and James Beard Award Winner