NRA Show Returns For 85th 'Performance'

By Paulette Cortopassi

Seventy-thousand attendees from all 50 states and more than 90 countries are expected to gather for the 85th annual National Restaurant Association's Restaurant, Hotel-Motel Show, which is scheduled for Saturday, May 22 through Tuesday, May 25, at Chicago's McCormick Place.

Making its debut this year is EDGE, a new specialty area on the show floor showcasing the latest concepts, textiles, lighting, fixtures and flooring in restaurant and hospitality design. Located within the EDGE area will be the Design Spotlight, where show-goers can view a collection of gallery photos featuring restaurant concepts and products.

Attendees will also have access to more than 55 free educational seminars this year, all designed to help them keep up to date with the latest restaurant-industry trends and issues. Topic highlights will include nutrition and healthy lifestyle trends, management, recruitment and retention, and branding. In addition, the Foodservice Consultants Society International (FCSI) Board of Examiners has approved all of the educational sessions held during the show for CEU credits. Professional members will earn two CEUs for each educational seminar attended and three CEUs for visiting the exhibits on the show floor. (A schedule of events and a list of educational programs follow.)

This year's show will again feature a Technology Pavilion, where show-goers can browse a resource and product center to learn about the latest industry-related technology relating to bar-code readers, self-ordering kiosks, Wi-Fi products, inventory cost controls and labor scheduling. The Technology Pavilion will also offer an internet café with e-mail and computer stations.

Show attendees will have access to more than 55 free educational seminars. Topic highlights include nutrition and healthful lifestyle trends, management, recruitment and retention, and branding.

Back for its third year, the show's Blue Plate Specials discount program will again offer attendees discounts from participating exhibitors for placing orders on the exhibit floor. Exhibitors participating in the program will display Blue Plate Specials signs posted in their booths.

The NRA's traditional Main Course 10K Run/Walk is celebrating its 24th anniversary this year and offers an easy way to incorporate fitness into the show schedule. The race is expected to draw nearly 3,000 exhibitors, attendees and Chicago-area participants and will kick off at 8:00 a.m. on Sunday, May 23, in Grant Park in downtown Chicago.

This year's keynote address is scheduled for 2:00 p.m. on Sunday, May 23, and will be delivered by former U.S. Secretary of State Madeleine Albright. For a complete list of exhibitors or to register online, go to www.restaurant.org.

Schedule Of Events

Saturday, May 22, 2004
8:00 a.m. - 10:00 a.m.: 48th Annual Hennessy Awards Breakfast, Sheraton Chicago Hotel & Towers
8:30 a.m. - 11:00 a.m.: (Invitation Only) Restaurant Executive Breakfast: The Changing Face of QSR, McCormick Place
9:00 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 1
9:30 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 3
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Leveraging Frequent Customers Through New Technologies
10:00 a.m. - 11:30 a.m.: Playing BIG in a Small World: Finding Personal Fulfillment in Your Career & Life
10:00 a.m. - 11:30 a.m.: Dietetics Roundtable: Choice Through the Foodservice Industry
10:00 a.m. - 11:30 a.m.: Wyndham International's Pioneering Technology for Capital Improvement Projects
Noon - 1:30 p.m.: (Technology Pavilion) Developing Talent with Technology
Noon - 1:30 p.m.: Turning Ordinary People Into Extraordinary Employees ... and Keeping Them!
Noon - 1:30 p.m.: The Restaurateur As Minority Business Leader
Noon - 1:30 p.m.: Addressing Consumer Demand for Healthy Dining Options — Implementing the Winner's Circle Healthy Dining Program
Noon - 1:30 p.m.: What Can Your Foodservice Equipment Technology Communicate to You?
2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Optimal Labor Management — Right-Sizing Your Team for Optimum Customer Service
2:00 p.m. - 3:30 p.m.: Survival Spanish for Restaurant Pros
2:00 p.m. - 3:30 p.m.: Utility Cost Savings: Ruby Tuesday's Experience
2:00 p.m. - 3:30 p.m.: Simon Says ... Release Leadership Brilliance
2:00 p.m. - 3:30 p.m.: Working With Your Suppliers — A Key To Your Success
2:00 p.m. - 3:30 p.m.: Healthy Dining and the Foodservice Industry
5:00 p.m. - 6:30 p.m.: International Reception, Vista Ballroom, McCormick Place
6:15 p.m. - 11:00 p.m.: 17th Annual Salute to Excellence Awards Gala & Banquet, Chicago Hilton and Towers

Sunday, May 23, 2004
8:00 a.m.: 24th Annual Main Course 10K Run/Walk, Grant Park
9:00 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 1
9:30 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 3
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Building the Wireless Restaurant
10:00 a.m. - 11:30 a.m.: Best Practices of Highly Successful Independent Restaurants: What Smart Independents are Doing to Compete & Win in Very Competitive Markets
10:00 a.m. - 11:30 a.m.: Presentation Skills and Coaching for Star Performance
10:00 a.m. - 11:30 a.m.: Foodservice Planning: Changing the Old Rules!
10:00 a.m. - 11:30 a.m.: Food Security: Narrowing the Focus for Restaurants
Noon - 1:30 p.m.: (Technology Pavilion) Enabling Nutritional Analysis
Noon - 1:30 p.m.: Legacy and Leadership: 12 Key Lessons from the Last 150 Years
Noon - 1:30 p.m.: Marketing Mexican and Latin Flavors: A Foodservice Primer for Restaurateurs and Vendors
Noon - 1:30 p.m.: The View from the Brand-Stand: How Consumers View Us
Noon - 1:30 p.m.: Leading a Strategic Training Department: Turning Traditional Training into a Strategic Business Partnership
2:00 p.m.: 2004 Keynote Speaker: Madeleine Albright
2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Implementing Successful Cost Controls through Integrated Back-Office & Reporting Systems
2:00 p.m. - 3:30 p.m.: Three Great Ways to Build Sales ... and One Really Lousy One!
2:00 p.m. - 3:30 p.m.: From Concept to Culture: The Bubba Gump Shrimp Company's Recipe for Training, Retaining and Motivating Talented Managers
2:00 p.m. - 3:30 p.m.: Preventative Maintenance: Where to Begin?

Monday, May 24, 2004
7:30 a.m. - 9:30 a.m.: 2004 Winning Workforce Awards and FMP Recognition Breakfast, Hyatt Regency McCormick Place
9:00 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 1
9:30 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 3
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Real-Time Business — Leveraging Your Point-of-Sale System
10:00 a.m. - 11:30 a.m.: Raising Your Food IQ for Financial Success
10:00 a.m. - 11:30 a.m.: Employing Generation "Why" — Understanding, Managing, and Motivating Your New Workforce
10:00 a.m. - 11:30 a.m.: Restaurant Marketing: 20 Things You Need to Know About Publicizing and Marketing Your Restaurant
10:00 a.m. - 11:30 a.m.: Design Trends 2004
10:00 a.m. - 11:30 a.m.: IRS Update and Tip Reporting
11:30 a.m. - 1:30 p.m.: Women's Foodservice Forum Luncheon, Vista Ballroom, McCormick Place
Noon - 1:30 p.m.: (Technology Pavilion) Why Wi-Fi Works for You
Noon - 1:30 p.m.: Uncork Your Profit Potential — Creating a Wine Program that Gets Results
Noon - 1:30 p.m.: Low-Carb: A Discussion With Industry Leaders
Noon - 1:30 p.m.: Menu Management and Design for the Independent Operator
Noon - 1:30 p.m.: Six Thinking Hats
2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Innovations in Technology ... Leading Edge or Bleeding Edge?
2:00 p.m. - 3:30 p.m.: Wall-To-Wall Branding: 10 GEMs To Build a Memorable Dining Experience
2:00 p.m. - 3:30 p.m.: The Top 10 Tips for Training Top Performers
2:00 p.m. - 3:30 p.m.: Winning Workforce Ideas Workshop — Best Practices from Award-Winning Operators
2:00 p.m. - 3:30 p.m.: Multi-Cultural Foodservice & Hospitality Alliance Program

Tuesday, May 25, 2004
9:00 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 1
9:30 a.m. - 5:00 p.m.: Exhibit Hall Open, Level 3
10: a.m. - 11:30 a.m.: (Technology Pavilion) Super-Sizing the Payment Menu
10:00 a.m. - 11:30 a.m.: Culinology's^TM Spin on Menu Development
10:00 a.m. - 11:30 a.m.: Liquid Assets — Understanding the Beers You Sell
10:00 a.m. - 11:30 a.m.: American School Food Service Association's School Foodservice Industry External Environmental Scan
10:00 a.m. - 11:30 a.m.: Excellence is Now Being Served
11:00 a.m. - 2:00 p.m.: Illinois Hotel & Lodging Assn. 9th Annual Hospitality Luncheon, Vista Ballroom, McCormick Place
Noon - 1:30 p.m.: (Technology Pavilion) Online Marketing Management for Multi-Unit Operations
Noon - 1:30 p.m.: Nutrition and Eating Habits on College Campuses
Noon - 1:30 p.m.: Keeping Catering Clients for Life — Strategies for Increased Success & Profitability
Noon - 1:30 p.m.: Food For Thought V: A Snapshot of Food, Health and Nutrition in the News
Noon - 1:30 p.m.: Integrating Foodservice into Convenience Retailing
2:00 p.m. - 3:30 p.m.: Managing the HACCP Implementation Journey
2:00 p.m. - 3:30 p.m.: Illinois Hotel & Lodging Association — The State of the Hotel Industry
2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Self-Service Kiosks: The Advent of Customer-Facing Technology in Quickservice Ordering
2:00 p.m. - 3:30 p.m.: Using the Women's Foodservice Forum's Leadership Competencies to Bring Value to Your Company and Career

Saturday, May 22, 2004
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Leveraging Frequent Customers through New Technologies
Presented by Paul Armstrong, MICROS Systems Inc., and Natascha Kogler, senior vice president and CIO, Baja Fresh Enterprises Inc., this session will highlight some of the new technologies, including utilization of a kitchen display system and the ability to process gift cards, and illustrate the impact that they can have on a business.

10:00 a.m. - 11:30 a.m.: Playing BIG in a Small World: Finding Personal Fulfillment in Your Career & Life
This interactive workshop, presented by Brandon Johnson, director of Management Training and Recruitment for Famous Dave's of America, is designed to help attendees discover that success and failure are not determined by external sources, but rather by individual choice. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.

10:00 a.m. - 11:30 a.m.: Dietetics Roundtable: Choice Through the Foodservice Industry
Sheila Cohn, R.D., manager of Nutrition Policy in the Health and Safety Regulatory Affairs department of the National Restaurant Association, and the staff of the ADA have put together a roundtable session to discover the interests of dietetics practitioners at this year's show. This discussion will focus on the nutrition messages that are needed in a commercial environment.

10:00 a.m. - 11:30 a.m.: Wyndham International's Pioneering Technology for Capital Improvement Projects
In this case-study presentation, John Bryant, capital asset manager for Wyndham International, will describe how the hotelier has pioneered innovative technology applications in the hospitality industry and how the company is currently expanding the scope of its online construction project collaboration platform to support corporate communications and capital planning.

Noon - 1:30 p.m.: (Technology Pavilion) Developing Talent with Technology
This seminar will be moderated by Susan Anderson-Khleif, senior vice president of Strategic Initiatives for the National Restaurant Association Educational Foundation (NRAEF), and will include panelists from companies such as Monicals Pizza that have used technology to improve operational success.

Noon - 1:30 p.m.: Turning Ordinary People into Extraordinary Employees ... and Keeping Them!
During this interactive presentation, Ron Jasniowski, president of the Integrity Training Institute, will focus on how getting employees to perform at new levels of excellence can lead to improved customer service and lower employee turnover.

Noon - 1:30 p.m.: The Restaurateur as Minority Business Leader
In this session, Andre Taylor, entrepreneur, marketing strategist and business leader, will discuss the role of minority entrepreneurs and the specific range of opportunities available to minority restaurateurs and professionals.

Noon - 1:30 p.m.: Addressing Consumer Demand for Healthy Dining Options — Implementing the Winner's Circle Healthy Dining Program
The Winner's Circle Healthy Dining Program works with eating establishments to identify foods to offer that meet national dietary guidelines. Kim Shovelin, registered dietitian and manager of the Winner's Circle Healthy Dining Program, will share why it's important to identify healthy options and how to begin implementing the program.

Noon - 1:30 p.m.: What Can Your Foodservice Equipment Technology Communicate to You?
Several leading multi-unit chains have tested the NAFEM Online Kitchen Data Protocol in operating restaurants over the past year. In this seminar, the North American Association of Equipment Manufacturers (NAFEM) and representatives from the end-user community will discuss the benefits of internet-connected equipment and the real-time information this technology provides. Charlie Souhrada, director of Member Services, NAFEM, will moderate. Panelists will include: Eric Elwell, manager of Equipment Engineering, Yum! Brands Inc.; Fernando Esparza, director of U.S. Equipment Development, McDonald's Corp.; and Roy Hook, CFSP, manager of Equipment Development, Wendy's International Inc. Discussion will cover real-world examples gathered from the pilot tests and explain how operators used the NDP to control costs, maintain equipment, address labor constraints and serve safe food.

2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Optimal Labor Management — Right-Sizing Your Team for Optimum Customer Service
Moderated by Jeff Imm, vice president of Sales and Marketing, TimeManagement Corp., this ses-sion will feature David Overman, manager of Operation Systems, Bennigan's, and Ken Stone, director of Information Technology, Sagebrush, who will discuss how their organizations have implemented solutions to improve management control, reduce management time and optimize labor pools, as well as streamline HR and payroll functions across their organizations.

2:00 p.m. - 3:30 p.m.: Survival Spanish for Restaurant Pros In this seminar, Myelitia Melton, author of "SpeakEasy Spanish for Restaurant Professionals," will focus on how non-Spanish speakers can break through the language barrier.

2:00 p.m. - 3:30 p.m.: Utility Cost Savings: Ruby Tuesday's Experience
During this session, John Studebaker, president of Studebaker Energy Consulting and author of nu-merous books on utility cost controls, and David Hibbar will explain the Ruby Tuesday approach to energy cost reduction and how to lower energy expenses within an organization.

2:00 p.m. - 3:30 p.m.: Simon Says ... Release Leadership Brilliance
In this presentation, Simon T. Bailey, chief creative officer, Imagination Institute Inc., will focus on how to think about leadership in a new and different way.

2:00 p.m. - 3:30 p.m.: Working with Your Suppliers — A Key to Your Success
Tom Cook, president of Thomas Cook Learning, will moderate a panel that will include Russ Cipolla, senior vice president of Sales and Merchandising, Performance Food Group Corp.; Bob Planck, president, Independent Marketing Alliance; Michael Riley, vice president of Sales and Marketing, Smithfield Foods; and Mike Carpenter, past-president, North American Association of Food Equipment Manufacturers (NAFEM). Panelists will discuss working with suppliers and will offer bottom-line advice.

2:00 p.m. - 3:30 p.m.:
Healthy Dining and the Foodservice Industry Presented in cooperation with New Hope Natural Media and moderated by Bill Stewart, Real Foodservices Inc., this session will focus on which natural-food categories are "hot," which foods operators are looking for and how to build a road map for success in foodservice. In addition, operators/food buyers will hear more about programs already in place and how to develop them suc-cessfully. Panelists will include Steve Schimoler, SYSCO Corp.; Mark Messina, Ph.D.; Kim Rothstein, The Hale Group; and Sean Craig, Aramark Innovative Dining Solutions, Culinary De-velopment.

Sunday, May 23, 2004
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Building the Wireless Restaurant
This panel session will discuss a variety of options that confront restaurant operators. Should they charge guests for internet access? Do they need to provide computers or other hardware to guests? How can an operator determine a return on investment for wireless internet access? Moderated by Reid Paul, managing editor, Hospitality Technology magazine, panelists will include Monica Landers, spokesperson, Schlotzsky'se Deli; Johan Svanstrom, director of business development, McDonald's Corp.; and a representative from DirecTV/Hughes Network Systems.

10:00 a.m. - 11:30 a.m.: Best Practices of Highly Successful Independent Restaurants: What Smart Independents are Doing to Compete & Win in Very Competitive Markets
During this presentation, Jim Laube, an adviser to independent operators across the United States and Canada, will share common practices used by successful independent operators to maintain market share, attract good workers and prosper in the face of intense local competition.

10:00 a.m. - 11:30 a.m.: Presentation Skills and Coaching for Star Performance
In this session, Bob Brown, author, keynote speaker, trainer and consultant, will discuss time-tested techniques and practices used by service leaders throughout the world for effective coaching and to create great presentations.

10:00 a.m. - 11:30 a.m.: Foodservice Planning: Changing the Old Rules!
Moderated by Kathleen Seelye, president of Foodservice Planning at Ricca-Newmark Design, and presented with Foodservice Consultants Society International (FCSI), this seminar will focus on operational trends that require specialized design elements, such as exhibition preparation, retailing, maintainable kitchen finishes, infrastructure and lighting techniques. Panelists will include Foster Frable, principal, Clevenger-Frable-LaVallee, and Michael Pantano, principal and co-founder of Culinary Advisors.

10:00 a.m. - 11:30 a.m.: Food Security: Narrowing the Focus for Restaurants
Presented by Steven Grover, R.E.H.S., vice president, Health and Safety Regulatory Affairs, Na-tional Restaurant Association; Jorge Hernandez, vice president, Science and Regulatory Relations, National Restaurant Association Educational Foundation (NRAEF); and Gordon Meriwether, principal, The Uriah Group, this session will take an in-depth look at how restaurateurs can evaluate their food security risks while continuing to provide a welcoming environment for guests; how to develop a system to manage the realistic threats to food security in a restaurant; and practical and sustainable approaches to food security, including application of the TEAM approach in the restaurant environment.

Noon - 1:30 p.m.: (Technology Pavilion) Enabling Nutritional Analysis
This seminar will explore technology solutions ranging from web- and kiosk-based nutritional analysis tools to menu-planning applications, with a focus on what restaurant operators need now to design more nutritious meal options. Moderated by Reid Paul, managing editor, Hospitality Technology magazine, panelists will include Donette Beattie, Country Kitchen Restaurants; Peter Marguglio, Eatec; Tim Tighe, CBORD Group; and Ellen Luros-Elson, R.D., Computrition Inc.

Noon - 1:30 p.m.: Legacy and Leadership: 12 Key Lessons from the Last 150 Years
During this presentation, Jim Sullivan of Sullivision.com will take an interactive and multimedia look at the colorful characters, concepts and history of the restaurant, bar and hotel industry in North America.

Noon - 1:30 p.m.: Marketing Mexican and Latin Flavors: A Foodservice Primer for Restaurateurs and Vendors
Moderated by Kathleen Furore, editor, El Restaurante Mexicano magazine, this session will offer an overview of Hispanic market demographics, identify flavor and menu trends, share creative marketing tips and explore the world of authentic, regional Mexican and Latin fare. Panelists will include Geno Bahena, chef/owner, Ixcapuzalco and Chilpancingo Mexican restaurants; Anthony Gambino, founder/owner, Taco Fresco and Fuego Loco Mexican restaurants; Dolores Kunda, a member of the Association of Hispanic Advertising Agencies (AHAA) and president and chief executive officer, Lapiz Integrated Hispanic Marketing; and Susan Frasca, owner, Mambo Grill.

Noon - 1:30 p.m.: The View from the Brand-Stand: How Consumers View Us
In this session, Adrienne Weiss, CEO of an 18-year-old branding company, will explain what branding is, how it is done right and how to turn a business into a brand.

Noon - 1:30 p.m.: Leading a Strategic Training Department: Turning Traditional Training into a Strategic Business Partnership
Curt Archambault and Doug Miller, regional training and development managers for Jack in the Box Inc., will guide attendees through the company's approach to training and will provide participants with practical models, tools and tips to take back to their organizations. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.

Former U.S. Secretary of State Madeleine Albright will deliver this year's keynote address, which is scheduled for 2:00 p.m. on Sunday, May 23.

2:00 p.m. - 3:30 p.m.: Three Great Ways to Build Sales ... and One Really Lousy One!
During this session, Bill Marvin, a former restaurant owner and manager, also known as The Restaurant Doctor[e?], will share proven secrets that are designed to help attendees put more money on the top (and bottom) line and open their eyes to the realities of growing volume.

2:00 p.m. - 3:30 p.m.: From Concept to Culture: The Bubba Gump Shrimp Company's Recipe for Training, Retaining and Motivating Talented Managers
In this presentation, Steve Moreau, director of training and development for The Bubba Gump Shrimp Co., will detail key organizational practices for supporting successful growth. Topics will in-clude "Attracting and Retaining Talented Managers," "Ensuring the Right Fit" and "Building the Bench." This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.

2:00 p.m. 3:30 p.m.: Preventative Maintenance: Where to Begin?
Presented by Tony Rapanotti, president, A&R Repairs Baker's Kneads Inc., and Bruce Peeling, general manager, Electric Motor Repairs Service, this seminar is designed to help attendees understand the benefits of a regular equipment preventative maintenance program and how to implement these cost-saving procedures into a kitchen. This session is presented in cooperation with the Commercial Food Equipment Service Association.

Monday, May 24, 2004
10:00 a.m. - 11:30 a.m.: (Technology Pavilion) Real-Time Business — Leveraging Your Point-of-Sale System
Moderated by Sherri Daye, managing editor of QSR magazine, this session will focus on new and improved POS systems and how operators can capitalize on their benefits. Panelists will include Greg Hammond, Aloha Technologies; David Straub, director of Industry Solutions North America, MICROS Systems; and Ed Rivas, national marketing manager, Panasonic Information Systems; and some of the panelists' quick-service/fast-casual clients.

10:00 a.m. - 11:30 a.m.: Raising Your Food IQ for Financial Success
In this seminar, Marcia Schurer, president of Culinary Connections, will discuss how to fight for a share of consumers' food dollar and stomach. This session will focus on food trends, foods in fashion, changes in the food industry, consumer markets and buying profiles and how they impact the foodservice, food manufacturing and food retailing industries.

10:00 a.m. - 11:30 a.m.: Employing Generation 'Why' — Understanding, Managing and Motivating Your New Workforce
In this session, Eric Chester, author and certified speaking professional, will give attendees an in-depth look at "Generation Why" (16- to 24-year-olds) and explain what they value and how they approach the workplace.

10:00 a.m. - 11:30 a.m.: Restaurant Marketing — 20 Things You Need to Know about Publicizing and Marketing Your Restaurant
In this presentation, Tori Rogers Klein, graduate of Cornell University's Hotel School, managing partner of Maple Drive restaurant and owner of Fork in the Road Marketing, will explain how to promote a concept, create press kits and work with the media, put one's best foot forward with food critics, garner PR through service style and analyze guests.

10:00 a.m. - 11:30 a.m.: Design Trends 2004
Moderated by Kevin Kelley, AIA, co-founder and partner of Shook Kelley, this seminar will explore and discuss trends in the field of hospitality design. Panelists will include Marve Cooper, Marve Cooper Designs; Jordan Mozer, Jordan Mozer & Associates, Ltd.; and Mark Knauer, Knauer Inc. This session is presented in cooperation with the International Interior Design Association (IIDA).

10:00 a.m. - 11:30 a.m.: IRS Update and Tip Reporting
Richard B. Budny, National Restaurant and Bars Center of Excellence coordinator for the Small Business Self-Employed Taxpayer Education and Communication division of the Internal Revenue Service, will begin this session by discussing initiatives that affect the restaurant and bar industry, in-cluding abusive tax schemes, the restaurant industry compliance project, burden reduction and elec-tronic submission of tax returns and payments. He will also discuss how employers can increase em-ployee retention and tip reporting with proven methods used by other restaurant owners. Next, Crystal Reimann, senior tax specialist, will offer information on the 45B tax credit, proper tip reporting and how employers can educate their employees about tip reporting.

Noon - 1:30 p.m.: (Technology Pavilion) Why Wi-Fi Works for You
In this session, Frank Hanzlik, managing director of the Wi-Fi Alliance, will give an overview of Wi-Fi technology and explain how it is being used to deliver better customer service and improved competitive differentiation in the restaurant industry. Additional topics will include competitive advantages for the restaurant business, applications and case studies, and the Wi-Fi Zone partnership program.

Noon - 1:30 p.m.: Uncork Your Profit Potential — Creating a Wine Program that Gets Results
In this seminar, Michael Alleruzzo, faculty member at Mercyhurst College and restaurant consultant, will present his format for creating a wine program that helps a food-serving establishment to obtain maximum sales and profits.

Noon - 1:30 p.m.: Low-Carb — A Discussion with Industry Leaders
In this presentation, a panel of leading restaurant executives who have taken on the challenge of offering low-carb alternatives on their menus will discuss why they have chosen to jump into the low-carb arena, what challenges they have faced in maintaining the consistency of their low-carb offerings and some of the pitfalls they have encountered along the way.

Noon - 1:30 p.m.: Menu Management and Design for the Independent Operator
In this session, presenter Barry Tepper will explain how a well-constructed and properly priced menu can fill dining rooms and bank accounts in any economy.

Noon - 1:30 p.m.: Six Thinking Hats
Based on Edward De Bono's "Six Thinking Hats," Lisa Schweickert, vice president of Training, Golden Corral Corp., will reveal ways to use the "six hats" to create a climate of clearer thinking, im-proved communication and greater creativity. This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.

2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Innovations in Technology ... Leading Edge or Bleeding Edge?
Moderated by Dave Miller, founder/chairman of JTECH Communications, this panel presentation will highlight panelists' recent experiences with some of the new wireless technologies and the positive impact they're making on the industry. Panelists will include Randy Babitt, director of Finance for Darden Restaurants' newest concept, Seasons 52; Peter D'Amelio, president and COO, The Cheesecake Factory; and Bob Murphy, vice president of New Market Development for Brinker International's Chili's Grill and Bar concept.

2:00 p.m. - 3:30 p.m.: Wall-To-Wall Branding — 10 GEMs To Build a Memorable Dining Experience
In this session, Rick Hendrie, chief experience officer, LINK Inc., will explain the practical steps that operators need to take to create a powerful dining experience that transforms current guests into "raving fans" and generates an exciting "buzz" to drive successful neighborhood marketing.

2:00 p.m. - 3:30 p.m.: The Top 10 Tips for Training Top Performers
In this seminar, Donna Rynda, a field-training consultant for Sonic Industries, will present attendees with a list of 10 techniques for more cost-effective training results and answer questions that include: "What is the No. 1 training strategy that can ensure improved job performance?" and "How can laughter impact learning?" This session is presented in cooperation with the Council of Hotel and Restaurant Trainers.

2:00 p.m. - 3:30 p.m.: Winning Workforce Ideas Workshop — Best Practices from Award-Winning Operators
In this session, panel moderator Ira Blumenthal will present information on the Resource Center for Workforce Solutions, a portfolio of tools that is designed to help restaurant and foodservice operators address workforce issues. In addition, panelists Ralph Brennan, president, Ralph Brennan Restaurant Group; Rick Barbrick, president, Bertucci's Brick Oven Pizzeria; Randy Lanning, vice president of Human Resource Operations, Bob Evans Farms; and Patricia Bando, director of Dining Services, Boston College Dining Services, will outline the hands-on tips, techniques and tactics that earned them a 2003 Winning Workforce Award.

2:00 p.m. - 3:30 p.m.: You Can Make It Happen: A Nine-Step Plan for Success
During this MultiCultural Foodservice & Hospitality Alliance program, author, speaker and entrepreneur Stedman Graham will present a life-planning program that's designed to empower individuals on their personal and professional journeys.

Tuesday, May 25, 2004
10: a.m. - 11:30 a.m.: (Technology Pavilion) Super-sizing the Payment Menu
In this session, Gregory Holmes, senior vice president of Emerging Market Development for First Data Merchant Services, and Frank Liberio, senior director, IT Strategy and Development, McDonald's Corp., will share the advantages for quick-service restaurants of offering expanded point-of-sale solutions to the customer. Attendees will learn how merchants can and are leveraging integrated point-of-sale payment options to accommodate more patrons, ease business operations, gain customer loyalty and maximize profitability.

10:00 a.m. - 11:30 a.m.: Culinology's^TM Spin on Menu Development
During this seminar, Steve Schimoler, general manager of Culinary Business Development for SYSCO Corp., owner of The Mist Grill Restaurant and president of the Research Chefs Association, will provide attendees will examine how Culinology^TM is impacting menu development and how op-erators can apply it to enhance their skills.

10:00 a.m. - 11:30 a.m.: Liquid Assets — Understanding the Beers You Sell
In this presentation, Paul Gatza, director of the Association of Brewers, and Ray Daniels, director of craft beer marketing for the Association of Brewers, will discuss some of the more popular beer styles; describe major domestic, import and craft brands; describe suggested beer pairings for specific foods; and discuss server-training ideas that have been successful for brewpubs.

10:00 a.m. - 11:30 a.m.: American School Food Service Association's School Foodservice Industry External Environmental Scan
In this session, ASFSA President Donna Wittrock and AFSA Vice President Karen Johnson will explain how the changing nature of our child population, social mores, the economy, federal education requirements and trends in foodservice are shaping today's school dining operations. Attendees will receive copies of the School Foodservice External Environmental Scan presentation, conducted annually by the American School Food Service Association (ASFSA).

10:00 a.m. - 11:30 a.m.: Excellence is Now Being Served
During this interactive workshop, Mario Ponce, president of Partners In Hospitality Inc., will discuss critical issues facing the hospitality industry, such as leadership, retention, operations and marketing.

Noon - 1:30 p.m.: (Technology Pavilion) Online Marketing Management for Multi-Unit Operations
In this session, Susan Aust, director of creative services for Noodles & Co., and Jim Fox, principal of Aerios Direct, will present the online technology system that this quick-casual chain has adopted to support its aggressive growth plans. Topics to be discussed include planning, funding and deployment, as well as ideas for possible application of this technology to other functional areas like franchise sales, human resources and training.

Noon - 1:30 p.m.: Nutrition and Eating Habits on College Campuses
This panel session, presented by the National Association of College & University Food Services, will begin with a brief history of the obesity issue, followed by a discussion of what colleges are doing to combat this problem, trends in nutrition and eating habits during the last five years, and what school foodservices are doing today to help college departments can plan for future customers.

Noon - 1:30 p.m.: Keeping Catering Clients for Life — Strategies for Increased Success and Profitability
Presented by Kerry Stackpole, CAE, executive director of the National Association of Catering Executives, this program will explore the importance of identifying the M-V-C (most valued client) and providing tools to help operators identify, build and retain a top-notch team of profitable catering clients.

Noon - 1:30 p.m.: Food for Thought V — A Snapshot of Food, Health and Nutrition in the News
In this session, Jennifer Schleman, manager, Media Relations for the International Food Information Council Foundation, will draw from the findings of Food For Thought V, the latest edition in a nine-year tracking survey of food safety and nutrition news in the media, to explain how some key information and actionable context are conspicuously missing from many news accounts.

Noon - 1:30 p.m.: Integrating Foodservice into Convenience Retailing
Moderated by Elizabethe Bogart, vice president of Strategic Industry Initiatives for the National Association of Convenience Stores, this panel will discuss the foodservice benefits and challenges that exist for C-store single- to multiple-location brands. Panelists will include Dean Dirks, vice president of Operations for West Star Corp.; Bill Reilly, executive vice president of Sales and Marketing for Sheetz Inc.; and Lamar Berry, president of International Marketing Systems Inc.

2:00 p.m. - 3:30 p.m.: Managing the HACCP Implementation Journey
In this session, presented in cooperation with the Foodservice Consultants Society International (FCSI), Kevin Freeborn will explain how to implement a successful HACCP plan. Attendees will re-ceive a CD-ROM of the presentation with notes, a case study from a foodservice establishment, a 10-step set of guidelines for managing HACCP projects and sample forms for use in an operation.

2:00 p.m. - 3:30 p.m.: Illinois Hotel & Lodging Association — The State of the Hotel Industry
Moderated by Joe McInerney, president and CEO of the American Hotel and Lodging Association, this panel session will discuss the various changes the hotel industry has gone through and the challenges that lie ahead as the economy improves. Panelist will include Joe Kane, president and CEO of Days Inn Worldwide, and Bob Morse, president of Hotel Operations, Interstate Hotels and Resorts.

2:00 p.m. - 3:30 p.m.: (Technology Pavilion) Self-Service Kiosks — The Advent of Customer-Facing Technology in Quick-Service Ordering
In this session, Lief Larson, publisher of KIOSK magazine, will present case studies from restaurants that are successfully using kiosks for everything from self-service ordering to providing nutritional information. Attendees will receive a guided tour of real-world foodservice kiosk applications on the show floor at the end of the session.

2:00 p.m. - 3:30 p.m.: Using the Women's Foodservice Forum's Leadership Competencies to Bring Value to Your Company and Career
In this seminar, Linda Pharr, president and COO, Batrus Hollweg International, will present an overview of each of the organization's 10 Leadership Competencies. In addition, Amy Sheren, executive director, Illinois Restaurant Association Educational Foundation, will discuss how she has incorporated these skills into her career development.