Sunday, July 21 7:00am – 11:30am

RD Pavilion Sponsor Set Up

Sunday, July 21 12:30pm – 7:00pm

Registration and Information Desk

Sunday, July 21 12:30pm – 7:00pm

RD Charity Desk

Sunday, July 21 12:30pm – 5:30pm

RD Lounge

Sunday, July 21 3:00pm – 5:30pm

Opening General Session

Restaurant Directions "State of the Industry"

With their front-row view of industry performance and trends, the authorities at Technomic and Restaurant Business will provide a timely and data-backed look at what is challenging operators and what strategies are used to build traffic, sales and consumer demand among top brands. Peter Romeo and Joe Pawlak will cover sales trends, consumer demands, a look at new approaches to menu and marketing, and more, in an overview tailored for restaurant growth enterprises.

Speakers:

Managing Principal
Technomic

Editor-at-Large
Winsight Media

RD Charity Presentation spotlighting NRAEF ProStart Program
Speakers:

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

Presented By:
Coca-Cola Company, The
Welcome to Flavortown...An Afternoon with Guy Fieri

Today, most fans know Guy Fieri as the Food Network superstar with the spikey hair. They’re unaware that he climbed to fame through operations and kitchen jobs at several chains that would fit right in with the Restaurant Directions audience, from Louise’s Trattoria to a casual brand owned by Stouffer’s. He even proved himself an able concept creator, turning a tricycle into The Awesome Cart to sell soft pretzels in his hometown—at age 10. He’s been involved with the food business ever since, not only as the host of such hit TV programs as “Diners, Drive-Ins and Dives,” but also as an entrepreneur who’s opened more than 63 restaurants worldwide. He showed his devotion to “real” food when he rebelled as a kid against his parents’ macrobiotic and natural cooking. Yet he hates eggs, loves kale, and can’t bake a cake (his son Hunter is the pastry chef in the family). Join Fieri as he shares behind-the-scenes stories about his TV shows, the 17 one-of-a-kind restaurant concepts that bear his name today, his six best-selling books and his many escapades in cooking, dining and traveling.

Speakers:

Chef, Restaurateur, New York Times Bestselling Author, Host of "Diners, Drive-Ins & Dives" and "Guy's Grocery Games" on Food

Sunday, July 21 5:30pm – 6:30pm

Welcome Reception

Meet and Greet & Photo Opportunity with Guy Fieri
Sunday, July 21 6:30pm – 8:30pm

Welcome Dinner

Monday, July 22 6:30am – 7:00am

Running Club

Monday, July 22 7:15am – 7:00pm

Registration and Information Desk

Monday, July 22 7:15am – 7:00pm

RD Charity Desk

Monday, July 22 7:30am – 6:30pm

RD Lounge

Monday, July 22 7:30am – 8:30am

Networking Breakfast

Monday, July 22 8:30am – 10:30am

General Session

The Gravity-Defying Leader: Innovative Approaches to Hyper-Growth Leadership

With disruptive forces assaulting business from every direction, creativity has been labeled the single-most important business attribute. To succeed, leaders must be focused on creating a resilient culture where everyone’s engaged; a torrent of fresh, creative ideas needs to flow from every level of the organization. Top leaders then employ a secret weapon: a systematic approach to selecting and launching the ideas that will best drive growth and innovation. Josh Linkner weighs in with a fresh perspective on this critical leadership challenge. A highly successful serial entrepreneur and now a tech investor, Linkner shows leaders how to employ his simple but effective framework to ramp up the creativity and identify/launch ideas that will break through and defy gravity. This presentation will help leaders:


•Challenge assumptions and conventional wisdom

•Build courage to foster responsible risk-taking

•Authentically express your own creativity and tap into the hidden creativity of your team members

•Develop “everyday creativity” to attack business problems of all sizes

•Deploy creativity beyond R&D to re-imagine processes, drive efficiency, and improve operations

•Uncover fresh approaches for reinvention and growth


Speakers:

Five-time Tech Entrepreneur, NY Times bestselling author, Venture Capitalist

Monday, July 22 10:30am – 11:00am

Networking Break

Meet and Greet with Josh Linkner
Location: RD Lounge
Monday, July 22 11:00am – 11:45am

Education Forums (choose 1 of 8):

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
Option 2: Operations
Option 3: Technology
Option 4: Supply Chain 
Option 5: Expansion
Option 6: Workforce
Option 7: Innovation Forum
Option 8: Innovation Forum
Monday, July 22 12:00pm – 1:30pm

Networking Lunch

Monday, July 22 1:45pm – 2:30pm

Education Forums (choose 1 of 8):

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
Option 2: Operations 
Option 3: Technology
Option 4: Supply Chain
Option 5: Expansion
Option 6: Workforce
Option 7: Innovation Forum
Option 8: Innovation Forum
Monday, July 22 2:30pm – 3:00pm

Networking Break

Monday, July 22 3:00pm – 5:30pm

General Session

What Tech to Invest in Now

With so much new technology on the market, it can be hard for growth-minded operators to decide where to spend their dollars, and when. Similarly, it’s a challenge to determine which “hot” innovations have lasting power versus those that are just fads. This panel will address the types of technologies that actually make a difference to the bottom line—those that customers will notice, those that will have a positive impact on operational efficiencies and those that just make sense for restaurants today.

Speakers:

VP, Marketing & Business Innovation
Texas Restaurant Association

Presented By:
NCR Corporation
How to Win Over 3 Key Demographics

Exploring broad consumer trends can lead to mixed messages, as different groups often behave in very different ways. Instead, this deep dive into three demographic groups that are critical to restaurants---millennial parents, Gen Z and Hispanics---will provide insights into their habits and preferences, as well as stealable ideas to get them in the door. 

Speakers:

Senior Manager, Consumer Insights
Technomic

Five Lessons from the Future 50

So much interest around the Future 50 comes from what type of concepts are on the list now. Not just which brands are the up and comers, but what are the new trends/categories rising up. This panel will feature from those type of concepts, with a conversation around what’s new and what could change the emerging chain world.

Monday, July 22 5:30pm – 6:30pm

Happy Hour

Before leaving for dinner, head over for everyone's favorite hour … happy hour!

Monday, July 22 6:30pm – 8:30pm

Dinner on Your Own

Monday, July 22 8:30pm – 10:30pm

RD After Dark

At Restaurant Directions, the fun, excitement and networking opportunities extend well beyond the ballrooms. RD After Dark is THE place to unwind after a full day of education and exploration. 

Tuesday, July 23 7:15am – 10:30am

Registration and Information Desk

Tuesday, July 23 7:15am – 8:45am

RD Charity Desk

Tuesday, July 23 7:30am – 10:30am

RD Lounge

Tuesday, July 23 7:30am – 8:30am

Networking Breakfast

Tuesday, July 23 8:00am – 8:45am

Education Forums (choose 1 of 8):

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
Option 2: How To Improve Your Restaurant’s Bottom Line Through Excess Food Tracking & Reduction

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.

Option 3: Technology 
Option 4: Supply Chain
Option 5: Expansion
Option 6: Workforce
Option 7: Preparing Restaurants for the Cultural Demographic Shift

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.

Option 8: Innovation Forum
Tuesday, July 23 9:00am – 10:30am

General Session

RD Charity Grand Prize Drawing
Speakers:

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

Presented By:
Coca-Cola Company, The
Where to Find Money in 2019?

With an eye toward growth, there are a lot of different channels for finance and funding. 

Speakers:

Executive Editor
Restaurant Business Magazine

A Conversation with Phil Rosenthal
Speakers:

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