2015 Exhibit Guide & Program

exhibit guide & Program

This is our Show.

The 96th Annual National Restaurant Association Restaurant, Hotel-Motel Show速

Published May 2015 by the National Restaurant Association® 2055 L Street, N.W., Washington, DC 20036 175 W. Jackson Blvd, Suite 1500, Chicago, IL 60604 Convention Phone: (312) 853-2525 • Fax: (312) 853-2548 Restaurant.org/Show

national restaurant association restaurant, hotel-motel show

may 16-19, 2015 • McCormick place • chicago, il

special keynote presentation State of the American Dream 2015: Empowerment

jack crawford

Dawn Sweeney

arianna huffington

President & CEO, Ground Round Independent Owners Cooperative

President & CEO, National Restaurant Association

President & Editor-in-Chief, Huffington Post Media Group

Sunday, May 17 | 2:00pm | Grand Ballroom (S100) Doors will open at 1:30pm

All registered NRA Show® and BAR at NRA Show attendees, exhibitors and news media are welcome to attend.

2 | Message from the chairman and the president & ceo

Welcome to the 96th annual National Restaurant Association Restaurant, Hotel-Motel Show®!

We encourage you to take advantage of all the 2015 Show has to offer—great education sessions, 2,000+ exciting exhibitors, new product and celebrity chef demonstrations, and unparalleled opportunities to network with industry peers.

Make time for Beverage Alcohol for Restaurants (BAR) at NRA Show on Sunday and Monday. BAR brings hundreds of established and emerging labels to one place to let you sample products, talk to the experts, and learn though hands-on experience how to apply emerging trends and techniques at your business. BAR is in the Lakeside Ballroom—don’t miss it!

You should also plan to visit the National Restaurant Association® booth (#6600) to see the many ways we serve the restaurant and foodservice industry. We offer tools and solutions, research & insights, and education & networking opportunities designed to help you succeed.

• Learn how membership in the NRA can help you run your business more profitably and efficiently—and how our products & services can streamline your efforts.

•C heer on our ProStart® program demos in our booth. ProStart, a two-year culinary and management program for high school students, encourages future industry leaders. Some of them will be in action here in Chicago!

• Ask the Experts! This area provides free consultations with independent experts on health care, payments, and menu labeling throughout the Show. The service is available to all foodservice, lodging, and retail operators on a first-come, first-served basis.

• Participate in our ServSafe Ninja Warrior Activity; run the obstacle course and demonstrate your knowledge of safe food and alcohol handling with the chance to win a prize each day.

• Get the latest at Sunday afternoon’s keynote in the Grand Ballroom on the “State of the American Dream 2015: Empowerment.” Restaurateurs continue to keep the American Dream alive in our ever-changing environment. Hear from industry leaders on how to develop and nurture success in an increasingly complex and competitive marketplace.

We recommend you download the free NRA Show mobile app to have a complete floor plan, exhibitor list, schedule of education sessions and Show updates with you at all times. To download, visit your app store and search for “NRA Show 2015.”

We know you’ll learn a lot, share a lot and come away energized by the 2015 Show. Enjoy!

Jack Crawford 2015 Chairman National Restaurant Association

Dawn Sweeney President & CEO

National Restaurant Association National Restaurant Association Educational Foundation

table of contents

| 3

stay connected

Social Media Outlets....................................... 5

Hot New Products...........................................16

the basics Exhibitor Advisory Committee................... 5 Registration ....................................................... 8 Rules & Regulations ....................................... 8 Showfloor Hours ............................................. 8 getting around

McCormick Place

Lakeside Center, North South, Levels........ 8

Meeting Rooms................................................. 9

NRA Show

Map, Floorplan & Addendum...................... 9

Mobile App..................................................... 5, 9

Showfloor Navigator....................................... 9

Healthier Kids Fare.................................. 16, 19

Kitchen Innovations Awards......... 17, 22-23 NRA Booth....................................................6, 17 NRA Show Bookstore....................................17 Organic & Natural Pavilion...........................16 Photo Booth................................................. 5, 17 Show Specials...................................................16 Startup Alley......................................................16 Technology Pavilion.......................................16 World Culinary Showcase............. 16, 28-29 keynote presentation Program Details.......................................32-33 BAR at nra show Advisory Committee.....................................35

BAR Education Sessions.............................36

Shuttle Bus Schedule To/From Hotels...... 9

BAR Exhibitors................................................37

Bar Keynote Presentation...........................36

Bar Necessities Pavilion.............................. 34

Craftique Pavilion.......................................... 34

Demo Lounges............................................... 34

Chicago Metra Schedule................................................ 10

find us Education Office ............................................ 11 Exhibit Space Selection Room...................11 Information Desks............................................11 Press Center........................................................11 Show Office........................................................11 resources

Business Center.................................................11

First Aid................................................................11

Restaurant Menu Pairings.......................... 34 Star of the Bar.................................................35 SPECIAL events

McCormick Place Rooftop Tour...............39

NextGen Party.................................................39 NRA Show Block Party................................39

Lanyards...............................................................11

Restaurant Finance Summit................24-25

Official Show Daily...........................................11

Restaurants Rock...........................................38

Show Bags...........................................................11

education sessions

international information

International Registration............................14

Continuing Education Units (CEU).............71

International Trade Center (ITC)...............14

Food & Nutrition Track Sessions...... 46-48

International Reception...............................14

Franchise Track Sessions......................49-51

International Exhibitor List.................. 40-41

Operations Track Sessions..................52-54

ShowFloor highlights

3D Printing Zone....................................... 16, 61

Alternative BiteStyle......................................17 American Food Fair........................................16 Ask the Experts ........................................ 16-17

Book Signings................................................. 30

BAR Track Sessions.................................70-71

Sales & Marketing Track Sessions..... 55-57

Sessions At-a-Glance................... 42-45

Sustainability & Social Responsibility Track Sessions........... 58-60 Technology Track Sessions.................62-66 Workforce Engagement Track Sessions...........................................67-69

Conserve Solutions Center.................... 17, 31

Dealer Distributor Club.................................17

FABI Awards........................................ 16, 20-21

Alphabetical..............................................73-143

Foodamental Studio........................ 17, 26-27

Product Category................................145-224

Franchise.............................................................17

exhibitor listing

4 | Message from the convention chair

As the 2015 National Restaurant Association Convention Chair, it is my distinct pleasure to welcome you to the 96th annual National Restaurant Association Restaurant, Hotel-Motel Show.

We’re glad you’re here!

This is a year of renewed optimism, with the Restaurant Performance Index posting positive numbers for 25 consecutive months and the finance community taking a demonstrative interest in funding new concepts and new expansions.

To that end, I am pleased to announce the continuation of our Restaurant Finance Summit. Held in conjunction with the NRA Show on Monday, May 18. This year’s theme is “Strategies for Growth and Liquidity” and focuses on planning and preparing for expansion and the options available to restaurateurs. Attendees will hear from not only lenders and financiers, but from operators who have executed strategies against both growth and liquidity and the lessons that they learned along the way.

Speaking of co-located events during NRA Show, it is my pleasure to Chair the first-ever rebranded Beverage Alcohol for Restaurants (BAR) at NRA Show. Formerly the International Wine, Spirits & Beer Event (IWSB), this two-day co-located event has been injected with new vitality since last year’s move to the Lakeside Ballroom and we have seen a heightened degree of engagement by the beverage alcohol community.

As part of this reinvigorated event, 2015 will mark our first ever BAR Keynote session

by Sally Smith, CEO of Buffalo Wild Wings and a fellow NRA Board member whose insights will be invaluable to the industry.

Moving BAR to Lakeside Center was such a hit that we’ve relocated an entire NRA Show exhibit hall over there to keep it company! That’s right, we’ve closed North Hall, Level One in favor of moving our third exhibit hall to Lakeside Center—just across the bridge from the traditional NRA Show halls. There are both new and returning features that will now call Lakeside Center their home.

•N ew! 3D Printing Zone — As a chef myself, I am incredibly curious about how 3D food printing can impact our business. The Culinary Institute of America, along with 3D Systems will bring it to life in Booth #9422

•N ew! Startup Alley — Technology is all the rage in our space right now and some of the coolest things are being dreamt up by smaller start-ups. Rather than wait till they are full-fledged corporations, we’re bringing many of them to the Show right now in a focused area (Booth #9416) that lets you see what the future holds.

•R elocated! World Culinary Showcase — as a culinary professional, I have a special affinity for this Show feature. This is where culinary giants give back to the industry by providing tips, techniques and good old entertainment during 60-minute demonstrations.

There is something for everyone here, and my hope is that you discover at least one thing that changes your business in the next year.

This is your Show. Make the most of it.

John C. Metz, Jr. 2015 NRA Convention Chair CEO, Executive Chef, Co-founder Sterling Hospitality Atlanta, GA

NRA Show 2015 exhibitor advisory committee | 5

Network, share, discover & learn NRA Show Mobile App Download the free NRA Show mobile app on your smartphone.

This app helps you find your favorite exhibitors, mobile app sponsored by stay up-to-date on NRA Show and BAR news, and more.

Exhibitor Advisory Committee CONVENTION CHAIRperson John Metz Jr. Executive Chef, President & Co-founder, Sterling Hospitality

Scan this QR code to go directly to your phone’s application store to download it now.

No QR reader? Visit your phone’s application store to download a free one and/or simply search “NRA Show 2015”

COMMITTEE MEMBERS Preston Brooks FMP - Franklin Machine Products

Facebook Join us on Facebook, where we host live chats, share news and connect with exhibitors and attendees at Facebook.com/National RestaurantAssociationShow

Buzz Chandler Asean Corporation Lauren Davies RATIONAL USA Mike Godwin Micro Matic USA, Inc.

Instagram Follow us @NRAShow, tag and share your photos

Brittany Heiss Fintech

nra show | brainfeed Your one-stop-shop for podcasts, blog posts, and videos from the Show floor and beyond.

Show.Restaurant.org/Brainfeed

Kathy Helmick Rubbermaid Commercial Products Stacy Hingle Tabasco Brands / McIlhenny Co

Twitter Follow us, mention us or share our tweets via @NRAShow or @BARatNRA or refer to the NRA Show with the #NRAShow hashtag

Johannes Kraus Frieling USA, Inc. Pam Lawless Big Ass Fans

YouTube Share your videos with us to post at YouTube.com/RestaurantShow

David Leonhardi Wisconsin Milk Marketing Board Barry Snyder ItalCrust Michel Whitaker Jiffy Foodservice, LLC Dan Williams HLC Inc.

photo booth sponsored by

“ This is my show” Photo Booth A photo can say a thousand words, so use our Photo Booth in the Grand Concourse to tell us why this is your Show.

Give us your best Show face and share it with us on social media by tagging your photo with #NRAShow.

6 | national restaurant association booth #6600

North Hall booth #6600

Be sure to visit the National Restaurant Association booth to learn about the benefits of NRA membership, our advocacy work on behalf of the industry, and programs and products that connect you with your peers and boost your business. Discover a variety of ways to help you demonstrate good corporate citizenship and give back to our dynamic industry.

We know you have a lot on your plate. Let our experts help you navigate some of today’s toughest challenges. Visit the NRA’s Ask the Experts pavilion inside Booth 6600 to make an appointment with an expert in health care, payments or menu labeling. The NRA’s experts can answer your toughest questions and provide guidance on how to address these challenging issues within your operation.

Don’t have time to meet with an expert but still have questions? No problem. The NRA’s Health Care HQ and Payments HQ online resources have you covered. We’ll provide a quick demonstration of these resources so you can find the answer you need—whether that’s now or later.

Do you think you have what it takes to be a ServSafe Ninja Warrior Champion?

Come run our course and show off your food safety and responsible alcohol service skills. Everyone who runs will receive a free ServSafe Food Handler, Alcohol or Allergens course and exam to try out, and the FASTEST warrior each day will win $500!

Need a new tool or support system to help manage and grow your business?

Check out our partnership network for solutions and ask about special discounts available exclusively for National Restaurant Association members.

Share your story. Find out more about how the National Restaurant Association represents the restaurant industry in Washington and across the nation. As part of our America Works Here campaign, we’ll be sharing stories of restaurant owners, operators, and foodservice employees with our interactive message board.

Looking for talented, motivated employees? Meet ProStart students, high-schoolers training in culinary arts and business management with aspirations of working in our industry. Be sure to catch our exciting demos, tastings, and opportunities to interact with these future restaurant leaders.. See why hiring a ProStart student makes good business sense.

Foodable WebTV Network joins us in the booth this year, filming live episodes and featuring four National Restaurant Association special reports. Stop by to listen in!

We’re glad you’re here.®

Just across the bridge from NRA Show South and North halls are both new and returning features that now call Lakeside Center their home.

• New! 3D Printing Zone — The Culinary Institute of America, along with 3D Systems bring 3D printing to foodservice in Booth #9422.

• RE BRANDED! BAR at NRA Show — Whether you’re looking for products, concepts and techniques to perfectly match your culinary style and menu, or simply your brand and clientele, you’ll find the entire spectrum at BAR (formerly the International Wine, Spirits and Beer Event).

• New! Startup Alley — Tech-savvy startups who are poised to make a big impact in the foodservice industry. Get ready to discover new ways to unlock huge potential in Booth #9416.

• Relocated! World Culinary Showcase — See the world’s best chefs take the stage to show their mastery live, featuring some of today’s hottest topics and trends. See pages 28-29 for this year’s line-up.

8 | the basics

THE BASICS

SHOW DATES, HALLS AND HOURS ShowFloor Hours: Saturday, May 16 9:30am – 5:00pm

Sunday, May 17 9:30am – 5:00pm

Monday, May 18 9:30am – 5:00pm

Tuesday, May 19 9:30am – 3:00pm

RULES AND REGULATIONS You must be registered and present an official NRA Show® badge in order to enter the exhibit floor or attend the educational programs. A business card or Federal Tax ID Number will be required to register. Only persons directly involved with the restaurant/foodservice and lodging industry are qualified to attend. The Show is not open to the public. Solicitation on the Show floor by non-exhibitors is strictly prohibited.

NO ONE UNDER 16 YEARS OF AGE WILL BE ALLOWED ON THE EXHIBIT FLOOR. No children, no infants, no strollers, no carriers, no exceptions. Persons 16 to 18 years of age must be accompanied by an adult. The NRA reserves the right to request proof of age. Underage persons will be escorted off the Show floor with no refunds. NRA reserves the right to remove any person engaged in disorderly conduct, use of illegal substances, in violation of Show policies or in possession of a counterfeit badge. NRA reserves the right to validate the authenticity of any badge.

REGISTRATION Registration for both attendees and exhibitors is in the Level 2 Lobby of Lakeside Center and on Level 1, Rooms S102-S103 of the South Building. The registration fee is $99 per person, non-refundable. Badges are not transferable.

GETTING AROUND McCormick place SOUTH BUILDING (5 levels) Level 1 – Coat Check, Exhibitor Lead Retrieval, Information Booth, Grand Ballroom/S100, Meeting Rooms S101-S106, Registration, Shuttle Bus Routes 1-4 and Taxis Level 2.5 – FedEx Office, First Aid, Food Court, Information Booth, Metra Train Entrance, NRA Show Bookstore, Retail Shops, Hotel & Travel Desk Level 3 – Alternative BiteStyle, Conserve Solutions Center, Dealer Distributor Club, Exhibit Floor (AISLES 100-5400), Exhibitor Servicenter, Foodamental Studio, Franchise|NRA Show, Kitchen Innovations Pavilion, Power of Partnership Pavilion Level 4 – Education Office/Speaker Check-in, Educational Programs, Exhibit Space Selection Room, Meeting Rooms S401-S405, Show Office, Vista Ballroom S406 Level 5 – Exhibitor Hospitality Suites, S501-S505

NORTH BUILDING (4 levels) Level 1 – Meeting Rooms N126-N140 Level 2 – Exhibitor Lead Retrieval, Exhibitor Registration, Exhibitor Servicenter, International Trade Center, Meeting Rooms N226-N231, Press Center Level 3 – American Food Fair, Ask The Experts, Exhibit Floor (AISLES 5500-8200), NRA Booth, Tech Pavilion/Theater Level 4 – Meeting Rooms N426-N427

LAKESIDE CENTER (3 levels) Level 1 – First Aid Level 2 – NRA Show & BAR Registration, Exhibitor Lead Retrieval, Exhibitor Servicenter, Shuttle Bus Routes 5-7, Taxis Level 3 – 3D Printing Zone, BAR/Lakeside Ballroom (E354), BAR Education Sessions, Book Signings, Exhibit Floor (Aisles 8300-10800), Meeting Rooms E350-E353, Organic & Natural Pavilion, Skybridge to South and North Buildings, Startup Alley, World Culinary Showcase

getting around | 9 MEETING ROOMS All meeting room designations begin with either S (for South), N (for North) or E (for Lakeside Center). The first number in the designation can be 1, 2, 3, 4 or 5 and indicates the level on which the room or area is located. The last two numbers refer to the sequential room number. In the South Building, the last two numbers in the designation are in sequence 01-25. In the North Building, the last two numbers in the designation are in sequence 26-49.

And in Lakeside Center, the last two numbers in the designation are in sequence 50-54. For example, the Press Center designation is N226; therefore N indicates it is located in the North Building, 2 indicates it is on level 2, and 26 indicates it is located in the 26-49 room number sequence. There are no duplicate room numbers or designations.

NRA Show

mobile app sponsored by

NRA SHOW/BAR MOBILE APP Download the free official NRA Show mobile app on your smartphone to help you find exhibitors, education sessions and more. Scan this QR code > to go to your phone’s application store or simply search “NRA Show 2015” in your phone’s application store.

MAP, floorplan & ADDENDUM A detailed map of McCormick Place and its levels can be found on the inside front cover of this guide. It notes locations of exhibit floors, meeting rooms, taxis, Metra train, shuttle bus pick-up and drop-off areas, and more.

Exhibitor locations change each year. To locate companies, please consult the indices in this guide. A comprehensive exhibit floor plan with supplemental information is available at locations distributing the Exhibit Guide & Program. showfloor navigators SHOWFLOOR NAVIGATORS & wayfinders & wayfinders These helpful interactive kiosks are located throughout the floor. Keep sponsored by an eye out and use them regularly as your go-to resource to locate the companies, products and attractions you’re after, plus discover new ones.

Chicago

shuttle bus routes 2, 4-7 sponsored by shuttle bus routes 1 & 3 sponsored by

FREE Shuttle Bus Service To/From Downtown Hotels NRA provides complimentary shuttle bus transportation between hotels in the official NRA Show block and McCormick Place on Saturday, May 16 through Tuesday, May 19. Pick-up locations at the hotels are subject to change. Upon check-in at your hotel, be sure to familiarize yourself with the bus pick-up/drop-off locations, or check with the front desk or concierge for assistance. Signs will be posted in the hotel lobby, as well as in the transportation lobbies of the South Building and Lakeside Center of McCormick Place for your return trip. The buses will make multiple stops before reaching McCormick Place. Please allow a minimum of 30-40 minutes from the hotel to McCormick Place in case of inclement weather or rush-hour traffic.

HOURS OF SERVICE: Service to/from South & Lakeside Center Buildings, every 20 minutes From Hotels

To Hotels

Saturday, May 16 – Monday, May 18

7:30am – 2:00pm

2:00 – 6:00pm*

Tuesday, May 19

7:30am – 12:00pm

12:00 – 4:00pm

* ALL ROUTES will depart from Lakeside Center only between 6-7pm on Sunday & Monday.

SOUTH BUILDING ROUTES # 1-4

LAKESIDE CENTER ROUTES # 5-7

Route #1 — GATE 1 AC Hotel Chicago, ACME Hotel, Aloft City Center, Best Western River North, Conrad Chicago, Chicago Marriott Downtown, Dana Hotel and Spa, Godfrey Hotel Chicago, Hilton Garden Inn – Mag Mile, Hotel Cass – Holiday Inn Express, Hotel Felix, James Hotel Route #2 — GATE 2 Courtyard by Marriott Mag Mile, Doubletree Hotel Chicago, Embassy Suites Lakefront, Fairfield Inn & Suites, Hyatt Mag Mile, Inn of Chicago, InterContinental Chicago, Loews Chicago Hotel, Red Roof Inn, Sheraton Chicago Route #3 — GATE 3 Hampton Mag Mile, Hilton Suites, Homewood Suites Mag Mile, MileNorth, A Chicago Hotel, Millennium Knickerbocker, Park Hyatt Chicago, Peninsula Chicago, Residence Inn Mag Mile, Ritz-Carlton Chicago, Sofitel Chicago Downtown, The Talbott Hotel, Thompson Hotel, The Tremont Hotel, Warwick Allerton Hotel, W Chicago Lakeshore, Westin Michigan Avenue, Whitehall Route #4 — GATE 3 Allegro, Courtyard Chicago River North, Fairfield Inn River North, Holiday Inn Mart Plaza, Hotel Chicago – Autograph Collection, Hyatt Place River North, Kinzie Hotel, Langham Hotel, Trump International Hotel & Tower, Westin River North

Route #5 — GATE 31 Fairmont Chicago, Millennium Park, Hyatt Regency Chicago, Monaco Chicago, A Kimpton Hotel, Radisson Blu Aqua Hotel, Renaissance Chicago Downtown, Swissotel Route #6 — GATE 32 Crowne Plaza Metro, Hyatt The Loop Chicago, JW Marriott, LaQuinta Inn & Suites, Union League Club of Chicago, W Chicago City Center Route #7 — GATE 33 Best Western Grant Park, Burnham, A Kimpton Hotel, Chicago’s Essex Inn, Congress Plaza, Hilton Chicago & Towers, Hilton Palmer House, Renaissance Blackstone Hotel , Silversmith Hotel & Suites Although there is no complimentary bus service to and from O’Hare Airport hotels, there is a very convenient alternative. Take a FREE shuttle bus from McCormick Place to the Palmer House Hilton and then walk 1 block west to access a CTA train at Monroe and Dearborn. Then take the CTA “El” Blue line train ($2.25) directly to O’Hare Airport, the River Road or Cumberland Avenue stations (near O’Hare Airport if staying at a hotel in those areas).

10 | getting around (continued) metra tickets sponsored by

FREE RIDES ON THE METRA TRAINS

A train ticket was mailed with your NRA Show badge packet, allowing FREE unlimited rides on Metra Electric between McCormick Place and downtown stations during the Show. If you did not receive your badge in the mail, visit the Metra desk on Level 2.5 to pick up your ticket.

Ticket is valid May 13-19 for travel ONLY between McCormick Place and downtown Chicago stations (Millennium Park at Randolph/South Water, Van Buren/Jackson, and Museum Campus at 11th Street). Present ticket each time you ride Metra Electric.

Trains operate on a fixed schedule with greatest frequency during early morning and late afternoon/early evening.

Metra Service from McCormick Place

Metra Service to McCormick Place

Saturday, may 16

Saturday, may 16

Departs

McCormick Place

Arrives

Arrives

Van Buren/Jackson

Departs

Millennium Station

12:51 p.m. .................................. 12:57 p.m. ...................................... 1:02 p.m.

1:51 p.m. ..................................... 1:57 p.m. ...................................... 2:00 p.m.

2:00 p.m. ...................................2:04 p.m. ..................................... 2:09 p.m.

2:51 p.m. . ...................................2:57 p.m. . .....................................3:02 p.m.

3:51 p.m. . ...................................3:57 p.m. . ....................................4:00 p.m.

4:00 p.m.................................... 4:05 p.m. ..................................... 4:09 p.m.

4:11 p.m.* . .................................. 4:17 p.m. ...................................... 4:20 p.m.

4:48 p.m.* . ................................4:54 p.m. ......................................4:58 p.m.

4:51 p.m.......................................4:58 p.m. ......................................5:02 p.m.

5:07 p.m.* .................................. 5:14 p.m. .......................................5:20 p.m.

5:16 p.m. ....................................5:23 p.m. . .....................................5:27 p.m.

5:26 p.m.* ..................................5:34 p.m. ..................................... 5:40 p.m.

5:49 p.m. ...................................5:55 p.m. .....................................6:00 p.m.

6:21 p.m. ....................................6:27 p.m. ..................................... 6:30 p.m.

6:43 p.m......................................6:49 p.m. ......................................6:53 p.m.

6:46 p.m. ...................................6:52 p.m. ......................................6:55 p.m.

7:22 p.m. ....................................7:28 p.m. . ......................................7:31 p.m.

7:46 p.m. ...................................7:52 p.m. . .....................................7:55 p.m.

8:38 p.m. ....................................8:43 p.m. ......................................8:47 p.m.

Millennium Station

McCormick Place

Arrives

Van Buren/Jackson

Departs

Millennium Station

Arrives

McCormick Place

Arrives

Van Buren/Jackson

Departs

Millennium Station

Departs

Arrives

Van Buren/Jackson

McCormick Place

7:15 a.m....................................... 7:17 a.m. ....................................... 7:22 a.m.

7:35 a.m. ....................................7:37 a.m.........................................7:42 a.m.

7:48 a.m.*....................................7:50 a.m......................................... 7:56 a.m.

8:20 a.m......................................8:22 a.m......................................... 8:27 a.m.

8:30 a.m. . ..................................8:32 a.m......................................... 8:37 a.m.

9:15 a.m....................................... 9:17 a.m. ....................................... 9:22 a.m.

9:20 a.m......................................9:22 a.m......................................... 9:27 a.m.

9:30 a.m.*...................................9:32 a.m......................................... 9:37 a.m.

10:20 a.m...................................10:22 a.m...................................... 10:27 a.m.

10:30 a.m.*.................................10:32 a.m...................................... 10:37 a.m.

11:15 a.m. .................................... 11:17 a.m.........................................11:22 a.m.

11:20 a.m. ...................................11:22 a.m. ......................................11:27 a.m.

11:30 a.m.* .................................11:32 a.m. ......................................11:37 a.m.

12:20 p.m................................... 12:22 p.m.......................................12:27 p.m.

Arrives

Millennium Station

12:51 p.m. .................................. 12:57 p.m. ...................................... 1:02 p.m.

1:51 p.m. ..................................... 1:57 p.m. ...................................... 2:00 p.m.

2:00 p.m. ...................................2:04 p.m. ..................................... 2:09 p.m.

2:51 p.m. . ...................................2:57 p.m. . .....................................3:02 p.m.

3:51 p.m. . ...................................3:57 p.m. . ....................................4:00 p.m.

4:00 p.m.....................................4:05 p.m. ..................................... 4:09 p.m.

4:11 p.m.* . .................................. 4:17 p.m. ...................................... 4:20 p.m.

4:48 p.m.* . ................................4:54 p.m. ......................................4:58 p.m.

4:51 p.m.......................................4:58 p.m. ......................................5:02 p.m.

5:07 p.m.* .................................. 5:14 p.m. .......................................5:20 p.m.

5:16 p.m. ....................................5:23 p.m. . .....................................5:27 p.m.

5:26 p.m.* ..................................5:34 p.m. ..................................... 5:40 p.m.

5:49 p.m. ...................................5:55 p.m. .....................................6:00 p.m.

6:21 p.m. ....................................6:27 p.m. ..................................... 6:30 p.m.

6:37 p.m......................................6:43 p.m. ......................................6:47 p.m.

6:43 p.m......................................6:49 p.m. ......................................6:53 p.m.

6:46 p.m. ...................................6:52 p.m. ......................................6:55 p.m.

7:22 p.m. ....................................7:28 p.m. . ......................................7:31 p.m.

7:46 p.m. ...................................7:52 p.m. . .....................................7:55 p.m.

8:38 p.m. ....................................8:43 p.m. ......................................8:47 p.m.

Arrives

McCormick Place

weekday, may 13-15 & 18-19

weekday, may 13-15 & 18-19 Departs

Departs

Van Buren/Jackson

6:30 a.m......................................6:32 a.m......................................... 6:37 a.m.

7:00 a.m......................................7:02 a.m.........................................7:07 a.m.

8:30 a.m......................................8:32 a.m......................................... 8:37 a.m.

9:00 a.m.....................................9:02 a.m.........................................9:07 a.m.

10:30 a.m...................................10:32 a.m...................................... 10:37 a.m.

11:00 a.m.................................... 11:02 a.m........................................ 11:07 a.m.

12:30 p.m................................... 12:32 p.m.......................................12:37 p.m.

Millennium Station

12:17 p.m..................................... 12:23 p.m...................................... 12:26 p.m.

12:47 p.m....................................12:54 p.m......................................... 1:01 p.m.

2:17 p.m.......................................2:23 p.m.........................................2:26 p.m.

2:47 p.m......................................2:54 p.m......................................... 3:01 p.m.

3:00 p.m.*...................................3:07 p.m........................................ 3:09 p.m.

Arrives

McCormick Place

sunday, may 17

sunday, may 17 Departs

Departs

Van Buren/Jackson

7:15 a.m....................................... 7:17 a.m.......................................... 7:22 a.m.

7:48 a.m.*....................................7:50 a.m......................................... 7:56 a.m.

8:20 a.m......................................8:22 a.m......................................... 8:27 a.m.

9:15 a.m....................................... 9:17 a.m......................................... 9:22 a.m.

9:20 a.m......................................9:22 a.m......................................... 9:27 a.m.

9:30 a.m.*...................................9:32 a.m......................................... 9:37 a.m.

10:20 a.m...................................10:22 a.m...................................... 10:27 a.m.

10:30 a.m.*.................................10:32 a.m...................................... 10:37 a.m.

11:15 a.m....................................... 11:17 a.m.........................................11:22 a.m.

11:20 a.m. ...................................11:22 a.m.........................................11:27 a.m.

11:30 a.m.* .................................11:32 a.m.........................................11:37 a.m.

12:20 p.m................................... 12:22 p.m.......................................12:27 p.m.

* Denotes extra trains added for NRA Show 2015

Note: This is a special event schedule and may be different online.

Departs McCormick Place every 15 minutes from 3:00 – 7:00pm. * Denotes extra trains added for NRA Show 2015

AIRLINE RESERVATIONS AND TRANSPORTATION NRA Show official housing and travel are located in the Grand Concourse on Level 2.5. Airport Express offers bus service from McCormick Place directly to O’Hare and Midway Airports from Saturday – Tuesday from Gate 3, Level 1 of the South Building.

Visit Restaurant.org/Show/Travel and go to the Local Transportation page to make advance reservations.

Millennium Park Station

Museum Campus at 11th Street

find us | resources | 11

FIND US INFORMATION DESKS Get directions and find out about Show activities and programs at the Information Desks.

Locations: Lakeside Center — Near Registration, Level 2 North Building — Mezzanine, Level 2 South Building — Registration Lobby, Level 1 Grand Concourse — Level 2.5

information desks sponsored by

EDUCATION OFFICE/SPEAKER CHECK-IN Speaker check-in and ready room and general information related to education sessions and CEU’s can be obtained at the Education Office located in Room S405A, on Level 4 in the South Building.

SHOW OFFICE General information on the Show can be obtained at the Show office located in Room S401C on Level 4 in the South Building.

PRESS CENTER The National Restaurant Association Press Center is located in Room N226, on Level 2 in the North Building. press center HOURS:

Saturday, May 16 9:00am – 5:00pm

Sunday, May 17 9:00am – 6:00pm

Monday, May 18 9:00am – 6:00pm

Tuesday, May 19 9:00am – 3:00pm

EXHIBIT SPACE SELECTION ROOM Current NRA Show exhibitors can participate, by appointment, in the on-site space selection process to reserve exhibit space for NRA Show 2016 in Room S401A on Level 4 in the South Building. Non-exhibitors interested in exhibiting at NRA Show 2016 may visit the sales office to view the most-up-to date 2016 Show floorplans, find information on exhibiting, and meet with a member of the convention sales team to reserve exhibit space.

EXHIBIT SPACE SELECTION ROOM HOURS:

Saturday, May 16 8:00am – 5:00pm

Sunday, May 17 8:00am – 5:00pm

Monday, May 18 8:00am – 5:00pm

Tuesday, May 19 8:00am – 3:00pm

RESOURCES IN CASE OF EMERGENCY Call McCormick Place emergency at (312) 791-6060 or dial 6060 from any house phone.

FIRST AID First Aid is available in all three buildings. In the North Building, find First Aid on Level 1 on the East side near Gate 22. In the South Building, First Aid is located off the Grand Concourse on the South side of the Level 2.5 Food Court/Retail area. In Lakeside Center, First Aid is located on Level 1.

BUSINESS CENTER Faxing, photocopying, printing and shipping can be done at the FedEx Office in McCormick Place located in the South Building, off the Grand Concourse, on the South side of the Level 2.5 Food Court/Retail area. In Lakeside Center, on Level 2.

LANYARDS Please be sure to keep your badge clearly displayed at all times while walking the Show floor. Lanyards are available in bins throughout McCormick Place.

SHOW BAgs Be sure to pick up your free official Show bag near the Information Desks. It’s the best way to easily tote literature, samples and more while you’re touring the Show floor.

lanyards sponsored by

show bags sponsored by

OFFICIAL SHOW DAILY Pick up your copy of the official NRA Show Daily, produced in partnership with Penton Media.

You can find copies at select Show-affiliated hotels or on and around the Show floor.

12 |

Welcome international visitors

Welcome to the 96th annual National Restaurant Association Restaurant, Hotel-Motel Show, the only event where a casual walk can lead you past top manufacturers that comprise the full spectrum of your foodservice operation, the only forum that lets you tap into more than 80 free education sessions, the convention that showcases more products, services, innovative ideas and growth opportunities than any other industry event and the only environment where you’ll network with leading operators and experts from all industry segments and more than 100 countries. We are delighted to have you as our guest. As our international guest, please visit the International Trade Center, Level 2, Room N231, North Building. ITC offers interpreters, meeting rooms, import-export counseling and access to our product location and buying system. On Saturday, 16 May, from 17:00 to 18:30, please attend our International Reception in Room N427, Level 4, North Building.

Bienvenue au 96e Salon Restaurant, Hotel-Motel de la National Restaurant Association, le seul événement où vous pourrez retrouver les meilleurs fournisseurs assurant toute la gamme de l’exploitation de votre service alimentaire, le seul endroit qui vous permet de profiter de plus de 80 séances de formation gratuites, le congrès qui présente plus de produits, de services, d’idées novatrices et d’occasions de croissance que tout autre événement de l’industrie et le seul environnement où vous pourrez faire du réseautage avec les meilleurs exploitants et experts de tous les secteurs d’activité de l’industrie, provenant de plus de 100 pays. Nous sommes heureux de vous compter parmi nos invités. En tant qu’invités internationaux, veuillez visiter le Centre du commerce international, situé dans la pièce N231 sur le palier 2 du bâtiment nord. Le Centre offre des services d’interprètes, des salles de réunions, des conseils en matière d’importation et d’exportation et un accès à notre système de localisation et d’achat de produits. Le samedi 16 mai, de 17 h à 18 h 30, participez à notre réception internationale qui se déroulera à la pièce N427 sur le palier 4 du bâtiment nord.

Willkommen auf der 96. National Restaurant Association Restaurant, Hotel-Motel Show, dem einzigen Event, bei welchem Sie im Vorbeigehen das ganze Spektrum für Gastronomiebetriebe von Top-Anbietern präsentiert bekommen und die einzige Veranstaltung, welche Ihnen die Möglichkeit bietet, an mehr als 80 Fortbildungesseminaren teilzunehmen. Es ist der Kongress, welcher mehr Produkte, Dienstleistungen, wegweisende Ideen und sonstige Wachstumsmöglichkeiten bietet als jede andere Veranstaltung in der Branche und das einzige Umfeld, in welchem Sie Networking betreiben können mit führenden Anbietern und Experten aus allen Industriezweigen und aus mehr als 100 Ländern. Wir sind hocherfreut Sie als unseren Gast begrüßen zu dürfen.

Besuchen Sie das International Trade Center in der Nordgebäude, 2. Etage, Raum N231. Das ITC bietet Übersetzungsdienste, Konferenzräume, ImportExport-Beratungen, sowie Unterstützung, um die für Sie wichtigen Aussteller zu finden. Am Samstag, 16. Mai von 17:00 bis 18:30, laden wir Sie herzlich zu unserer International Reception in der Nordgebäude, 4. Etage, Raum N-427.

Bienvenue | willkommen | bienvenido | bem-vindo | 歓迎 | 欢迎 | 13

Bienvenido a la 96a. Exposición Anual NRA Show, el único acontecimiento en donde una caminata casual puede conducirte a superar los fabricantes líderes que componen la gama completa de tu operación. NRA es el fórum que te permite conectarte con más de 80 sesiones educativas gratuitas y el cual presenta más productos, servicios, ideas innovadoras y otras oportunidades de crecimiento que cualquier otro acontecimiento de nuestra industria. En un solo evento conectarás con los operadores líderes y expertos de todos los segmentos de la industria y de más de 100 países. Estamos encantados de tenerte como nuestro invitado. Como nuestro invitado internacional, por favor visite el Centro de Comercio Internacional, ubicado en el Salón N231, nivel 2, Edificio Norte. El ITC ofrece intérpretes, salas de reunión, consultoría de importación y exportación y acceso a nuestro programa electrónico de localización y compra de productos. El sábado, día 16 de mayo, desde las 17:00 hasta las 18:30, participa de nuestra Recepción Internacional en el Salón N427, nivel 4, Edificio Norte.

Bem-vindo à 96a Exposição anual da NRA, o único acontecimento aonde um passeio informal pode fazer-lo pasar pelos melhores fabricantes que constituem o espectro inteiro de sua operação. O fórum que deixa você beneficiar-se de mais de 80 sessões de educação gratuitas concentradas em assuntos críticos como custo-controle ou retenção de clientes e o principal evento onde você estará interagindo com os principais operadores e peritos de todos os segmentos da nossa indústria e de mais de 100 países. Nós estamos encantados com a sua presença. Como nosso convidado internacional, por favor visite o Centro Internacional de Comércio (ITC), localizado na sala N231, nível 2, Edifício Norte. O ITC oferece intérpretes, salas de reunião, aconselhamento de importação-exportação e acesso ao sistema de localização e compra de produtos. No sábado, dia 16 de maio, das 17:00 às 18:30, participe de nossa Recepção Internacional na sala N-427, nível 4, Edifício Norte. ９６回全米レストラン協会主催のレストラン・ホテル・モーテル・ショーにようこそ。 フードサービス業界の一流企業メーカーに会ったり、業界の全貌を垣間見ることがで き、８０以上もの無料セミナーに参加できるフォーラムもあり、他のどの業界の催し よりも製品、サービス、革新的アイデアや成長の機会を多く展示した唯一の商品見本市 で、業界のすべてのセグメント、また１００か国以上から業界を代表する会社や専門家 が集まるコンベンションです。 世界各国からお越しのご来場者のために、会場のビル ディング北の２階の部屋N231に、国際トレードセンターをご用意しています。そこで は、通訳、会議室、輸入・輸出相談などご利用でき、製品検索や購買方法などのサポー トが得られます。国際レセプションが、５月１６日、土曜日の午後５時から６時３０分 まで、ビルディング北４階の部屋N427で催されますので、是非ご参加下さい。 欢迎莅临全美餐厅协会主办的第96届餐厅、酒店暨汽车旅馆年度展会。这是唯一一个在随意走动 之间便可与涵盖你的全方位餐饮服务运营的顶级生产商不期而遇的盛会；这是一个可以让您尽情 享有80多长免费的分组教育会议的唯一论坛；这是一届展示的产品、服务、创新的理念和成长机 会足以让任何其它行业展会望其项背的盛会；这也是你与来自该行业的所有细分市场以及100多 个国家的主要经营商与专家建立人脉关系的唯一环境。您能成为我们的宾客，我们对此感到十分 高兴。作为我们的国际客人，敬请访问位于地下二层N231房间的国际贸易中心。国际贸易中心 提供口译、会议室、进出口咨询并能够查询到我们的产品位置及采购系统。敬请参加我们位于北 楼地下四层N427房间举行的国际招待会，时间为5月16日，即星期六17:00点至18:30分。

14 | International guest services

INTERNATIONAL guest SERVICES INTERNATIONAL REGISTRATION International visitors who have registered in advance and did not receive their badge prior to the Show, or those who need to register on-site, can do so at attendee registration located in the Level 2 Lobby Lakeside Center or Room S102 of the South Building.

Visitors who are part of an international delegation through the U.S. Department of Commerce International Buyer Program should pick up their badges in the International Trade Center (ITC) located in Room N231.

INTERNATIONAL TRADE CENTER (ITC) NORTH BUILDING, LEVEL 2, ROOM N231 As our international guest, please visit the ITC, a special feature of NRA Show that provides an ideal opportunity for U.S. exporters and international buyers to interact.

The ITC offers the following complementary services: Interpreters | Meeting Rooms | export Counseling | Product Locators | Lounge

itc HOURS:

Saturday, May 16 8:00am – 5:00pm

Sunday, May 17 8:30am – 5:00pm

Monday, May 18 8:30am – 5:00pm

NRA Show is a selected participant in the U.S. Department of Commerce International Buyer Program. The USDOC and the Foreign Agricultural Service offer a number of programs for individuals or companies who plan to export their products. Programs include export counseling, buyer alert, trade shows, trade leads, U.S. supplier lists, and market-specific reports. For more information, please visit the ITC.

Tuesday, May 19 8:30am – 3:00pm

The Commercial Service Logo is a registered trademark of the U.S. Department of Commerce, used with permission.

INTERNATIONAL RECEPTION NORTH BUILDING, LEVEL 4, ROOM N427 • Saturday, May 16, 5:00 – 6:30pm Connect with colleagues at the International Reception, which brings together key trade executives, exhibiting companies interested in expanding their operations, and people who matter most to your business. All international registrants are welcome.

Please note you will need your badge to attend the International Reception.

16 | showfloor highlights

SHOWFLOOR HIGHLIGHTS Show-wide FABI AWARD RECIPIENTS Recipients of the 2015 FABI Awards are identified with a floor sticker outside their booth. See full list on pages 20-21.

HEALTHIER KIDS FARE Companies displaying a Healthier Kids Fare floor sticker are showcasing products focused on kids’ menu nutrition. See page 19 for full listing.

HOT NEW PRODUCTS Each year NRA Show features exhibitors showing off products that are brand new, so we make it easy to find them. Search Hot New Products online at Restaurant.org/Show.

Show Specials Many exhibitors offer deals during the four days of NRA Show. Scan this QR code for a listing of this year’s specials.

lakeside center 3D PRINTING ZONE • NEW! — BOOTH #9422 3D printing is helping pioneer the next frontier of foodservice technology.

See this amazing technology in action on the Show floor and discover how it may change the way our industry operates in the near future.

ORGANIC & NATURAL pavilion — aisles 10100-10600 The Organic & Natural Pavilion features a wide array of products that help deliver on guest demands in this fast-growing market segment.

STARTUP ALLEY • NEW! — BOOTH #9416 Startup Alley showcases a slew of tech-savvy startups who are poised to make a big impact in the foodservice industry. Get ready to discover new ways to unlock huge potential.

WORLD CULINARY SHOWCASE — Booth #9349 See the world’s best take the stage to show their mastery live, featuring some of today’s hottest topics and trends.

See pages 28-29 for our line-up of top celebrity chefs.

world culinary showcase brought to you by

North Hall

A M E R I C A N F O O D FAIR

AMERICAN FOOD FAIR — aisles 7600-8200 The American Food Fair Pavilion features U.S. food producers and processors interested in exporting their quality products. It is organized by the National Association of State Departments of Agriculture.

ASK THE EXPERTS — NRA Booth #6600 Meet with one of our experts—all four days of the Show—on some of the toughest, most complex topics facing restaurant operators today.

Schedule a free consultation to get guidance on health care, menu labeling, and payments. Understand how to structure your workforce to best comply with the Affordable Care Act; learn how to implement new menu labeling regulations; get information you need to implement safe and secure payment technologies and processes (mobile, EMV, PCI).

TECH PAVILION — Booth #5575 In addition to providing email stations, sessions and clinics, the Tech Pavilion hosts education sessions and exhibits focused on increasing efficiency, guest satisfaction, transaction speed and lowering costs.

See pages 62-66 to find technology sessions.

tech pavilion terabyte sponsor

showfloor highlights | 17

North Hall — (continued) NRA BOOTH — Booth #6600 The National Restaurant Association® invites you to Booth #6600 to learn more about our family of ServSafe® products through our ServSafe Ninja Warrior challenge.

Visit our Ask the Experts section to get one-on-one personal guidance on topics such as health care and mobile payments.

Learn about the benefits of membership and how the NRA can help you run your business better.

Have fun watching exciting ProStart® demos and tasting the results while learning about the National Restaurant Association Educational Foundation’s latest workforce research and accomplishments.

South Hall ALTERNATIVE BITESTYLE — aisles 3500-3800 Alternative BiteStyle showcases products for special dietary needs including gluten-free, allergen-friendly, low-sodium and more.

CONSERVE SOLUTIONS CENTER — aisles 300-1300 The Conserve Solutions Center showcases sustainability-related products and services that help increase customer attraction/retention, reduce environmental impact and improve your bottom line.

DEALER DISTRIBUTOR CLUB — Booth #1990 With all the great companies to see, dealers and distributors are some of the busiest folks on the floor. So we’ve created a special oasis just for you.

Relax, meet with customers and colleagues, charge your phone and plan your next move.

FOODAMENTAL STUDIO — Booth #2388 Infused water, fermentation, arepas—let the pros show you how to tackle all the top trends. Foodamental Studio is an interactive, hands-on, expert-led crash course in the processes and techniques behind the year’s hottest trends—right on the floor. Sessions are first-come first-served.

See pages 26-27 for the full schedule.

foodamental studio brought to you by

FRANCHISE — aisles 4700-5200 Produced in cooperation with Franchise Times, the Franchise area showcases franchising opportunities.

Find franchise-specific education section on pages 49-51.

Kitchen Innovations Pavilion — Booth #2440 Come see the 2015 KI Award recipients representing the very latest cutting-edge equipment and technology that specifically improve the back of the house and benefit foodservice operators.

Preview this year’s Award recipients on pages 22-23.

Grand Concourse NRA Show Bookstore — LEVEL 2.5 Featuring a wide range of titles by celebrity chefs, restaurateurs and more.

See page 30 for the schedule of book signings.

“This is my show” Photo Booth — LEVEL 3 A photo can say a thousand words, so use our Photo Booth in the Grand Concourse to tell us why this is your Show. Give us your best Show face and share it with us on social media by tagging your photo with #NRAShow.

photo booth sponsored by

Will you

be the next ServSafe

Do you think you have what it takes to be a ServSafe ninja Warrior Champion?

Come run our course in booth #6600 and show off your food safety and responsible alcohol service skills. Everyone who runs will receive a free ServSafe Food Handler, Alcohol or Allergens course and exam to try out, and the FASteSt warrior each day will win $500!

For more information about ServSafe’s line of products, please visit ServSafe.com

healthier kids fare | 19 Healthier Kids Fare products are food or beverage products that are appropriate for and contribute to a healthier diet for children, including those with limited unhealthy fats, sugars, and sodium while still providing essential nutrients.

Be sure to visit their booths, and spot them throughout the Show via special Healthier Kids Fare floor stickers.

ACE Bakery Booth # 3401 – Ciabatta Cluster Bridgford Foods Corp.

Booth # 4018 – Bridgford Honey Whole Wheat Biscuits Catallia Mexican Foods Booth # 8266 – Whole Wheat Options Chef Kidds Booth # 10346 – Chef Kidd’s Funagrette!

Cherry Central Cooperative Booth # 8062 – 96/4.5 oz. Applesauce Cups Cooper Tea and Third Street Booth # 1634 – B.W. Cooper’s School Iced Teas Disproimp Cia LTDA. Booth # 9122 – White Quinoa from Ecuador Earnest Eats Booth # 10238 – Earnest Eats Hot & Fit Cereal Cups & Bulk – Earnest Eats Baked Whole Food Energy Bars Freshcourt/Verfruco Foods Booth # 3885 – Guacamole & Chips Green Sapling Booth # 9829 – Eco-Friendly Dinnerware HomeFree, LLC Booth # 3879 – Gluten Free Double Chocolate Chip Mini Cookies Just Hemp Foods Booth # 10438 – Hulled Hemp Seeds – Hemp Seed Oil

Martin’s Famous Potato Rolls & Bread Booth # 9627 – Martin’s Famous 100% Whole Wheat Potato Bread – Martin’s Famous 100% Whole Wheat Potato Rolls Myron’s Fine Foods, Inc. Booth # 7771 – Chef Myron’s Aged Shoyu (Traditional Soy Sauce) – Chef Myron’s Szechuan Sauce – Chef Myron’s Origional Yakitori Sauce – Chef Myron’s Ponzu Sauce – Chef Myron’s Tangy Teriyaki – Chef Myron’s Tsukeyaki Sauce – Chef Myron’s Eurasian Fusion Sauce Nature’s Bakery Booth # 8755 – Nature’s Bakery Fig Bars Otis McAllister, Inc. Booth # 5454 – Emerald River, Vietnamese Jasmine Rice – Peruvian Quinoa – Village Harvest Organic Freekeh – Village Harvest Red Rice Sasa Demarle, Inc. Booth # 1254 – Silpat® Perfect Cookie – Silpat® Perfect Pretzel Sir Kensington’s Booth # 10437 – Sir Kensington’s Classic Ketchup The Fremont Co. Booth # 5929 – Frank’s Kraut Singles – Frank’s Kraut Vintage Kitchen and Bar Booth # 10807 – The Press

(As of 4/25/15)

20 | FABI Awards FABI honors the newest and most incredible edibles that go above and beyond with creative developments to bring delicious, unique, and exciting new experiences to the table. Stop by their booths to get a taste of what’s new.

congratulations 2015 fabi Award Recipients LAKESIDE CENTER: Bungalow 23 Culinary Cocktail Mixers BOOTH #10631 Bungalow 23 establishes a new beverage category: true, craft-quality cocktail mixers—the finest fruits and herbs from around the world, such as Willamette Valley blueberries, French lavender and fresh cut lemongrass, are hand-crafted into complex, balanced, award-winning taste profiles ideal for pairing with premium spirits.

Cane Simple™ Liquid Sugar BOOTH #10730 The only individually packaged simple syrup on the market and available in three flavors—Original, Mint and Vanilla— this all-natural Liquid Sugar not only dissolves instantly into cold beverages (unlike granulated sugar), but is ideal for hot beverages too.

Cheatin’ Wheat Gluten Free Pancake Mix BOOTH #10806 From bag to bowl to griddle in less than 5 minutes, this gluten-free pancake mix delivers on both taste and texture, creating deliciously light and fluffy pancakes every time while also being versatile enough to be used for crispy waffles, buttery biscuits and scrumptious scones.

Cheatin’ Wheat Gluten Free Whoopie Pie BOOTH #10806 Developed by a professional chef and culinary instructor, these Whoopie Pies are made with a proprietary flour blend that leaves the devil’s food cake fantastically light, fluffy and delicious, the perfect defrost-and-serve option for any foodservice establishment looking to offer patrons a cream-filled, chocolaty and gluten-free treat.

Cup4Cup LLC Gluten-Free Wholesome Flour Blend BOOTH #10233 Developed in the kitchen of the famed French Laundry in Napa Valley, CA, Cup4Cup’s new Wholesome flour blend boasts such healthy additions as ground golden flaxseed and rice bran delivering 4g of fiber, 1200mg of Omega-3 fatty acids and 14g of whole grains per serving, making this the premier certified gluten-free, dairy-free, Kosher and non-GMO Project Verified cup-for-cup flour replacement for cooking and baking.

Earnest Eats™ Energized Hot Cereal Cups BOOTH #10238 Organic, wheat-free and ready in just 5 minutes, Energized Hot Cereal Cups contain the world’s first oatmeal made with sustainable Coffee Fruit—an amazing super-food with, among other benefits, five times the fiber of whole-grain wheat flour and a light caffeine lift—in addition to quinoa, oats and amaranth grains for sustained energy all morning long.

Explore Asian Inc. Organic Black Bean Spaghetti BOOTH #10635 Offering foodservice operators another way to reach the growing consumer audience looking for healthier meals and gluten-free dishes, this delicious Black Bean Spaghetti cooks to al dente in just 7-8 minutes, delivering an organic, vegan, non-GMO and kosher experience packed with 25g of protein and 12g of fiber per serving.

HAIL MERRY® LLC Nut Hummus BOOTH #10642 Made from Macadamia nuts and cashews rather than traditional garbanzo beans, these dairy and gluten-free vegan dips, available in three savory flavors-Sriracha, Red Pepper Macadamia and Hatch Green Chile-pair well with vegetables and crackers, as sandwich spreads or pasta sauces, to provide consumers with the beneficial fats and protein derived from raw nuts.

Nice Fruit Nice Fruit BOOTH #9116 The result of 10 years of research, Nice Fruit allows locally produced fruits and vegetables to reach any country in the world at any time of the year via a 100% physical process that allows the foods to be frozen without damaging their cellular structure, thus maintaining up to three years the vitamins, flavor and organaleptic properties of fresh-picked.

Oregon Cherry Growers, Inc. Traditional & Bordeaux Maraschino Cherries Food Service Pouch BOOTH #10342 Pasteurized for safety and requiring no refrigeration, these easyopen food service pouches, each filled with 25 crunchy, colorful and flavorful cherries, provide a convenient, once-a-day option for operators who use maraschinos as a key ingredient, but don’t want the hassle of cooling and storing bulk containers.

SIPP eco beverage co., Inc. Sipp® Sparkling Organics BOOTH #10234 USDA-certified organic and containing absolutely no preservatives, artificial flavors or coloring, Sipp® Sparkling Organics bottled beverages are sweetened with agave nectar, rather than sugar, and come in four different varieties, each with a unique multi-level, unconventional flavor experience delivering the natural and refreshing taste of a freshly-muddled alcohol-free cocktail.

Teart The New Way of Drinking Tea BOOTH #10519 Consisting of a patented conic disposable infuser that adapts to any sized paper cup and filled with 3g of premium loose-leaf tea, Teart combines the operational simplicity of tea bags with the premium loose-leaf flavors and aromas of the traditional tea pot, resulting in a delicious and affordable single-serve beverage suitable for today’s on-the-go urban lifestyle.

– Waiakea® Inc. Wai– akea® Hawaiian Volcanic Water BOOTH #10638 Beginning as snowmelt and rain in one of the purest environments on Earth—the peak of Hawaii’s active Mauna Loa volcano—then naturally filtered through 14,000 feet of porous volcanic rock, Waiakea volcanic water offers consumers a delicious-tasting, naturally healthy, alkaline, carbon-neutral and ethically sustainable thirst-quenching beverage.

FABI Awards | 21

LAKESIDE ballroom (BAR): Heineken® USA BrewLock Draught Beer System BOOTH #11309 This revolutionary, 100% recyclable draught system for Heineken Lager and Newcastle Brown Ale not only provides brewery fresh taste and perfect carbonation from the first pour to the last by eliminating the need for mixed gases to dispense the beer, its 20-liter kegs, weighing in at 25% less than steel sixth-barrels, also boast a 99.9% yield, considerably more than traditional draught systems and, therefore, more profitable.

north hall: Mr. Bey Foods Corp Petit Gateau Chocolate Lava Cake BOOTH #8251 Featuring a cocoa nugget center that, when heated either by microwave or conventional oven, creates a lusciously warm chocolate filling, Petit Gateau Chocolate Lava Cake combines irresistible taste with speedy prep time, making it the perfect fit for any restaurant looking for a consistently delicious and cost-effective dessert.

The Original Cakerie Inspired By Happiness GlutenFree Two Layer Dreamin’ Cakes BOOTH #8057 Created with premium ingredients such as Belgian white chocolate, succulent strawberry fruit filling and chocolate ganache, these two decadent desserts, one featuring two layers of dark chocolate sponge cake, the other two scrumptious layers of light, yet moist shortcake, will have patrons wondering how they could be gluten-free.

Taft Foodmasters LLC Vegetarian Gyro BOOTH #6974 The perfect protein alternative for both meat and non-meat eaters, this authentically seasoned, 100% plant-based Vegetarian Gyro comes pre-sliced and warms in just 30 seconds on each side, making it ideal both for restaurants and consumers looking for a fast, healthy and vegetarian menu option.

Wagshal’s Imports Authentic Raw Spanish Ibérico Chorizo BOOTH #8141 Available frozen in convenient one-pound packages for effective portion control, this delicious chorizo—coarse ground, mildly spiced with Spanish pimentón and nitrate-free—is the first and only available in the U.S. from the Fermin family made from raw Spanish Ibérico pork and all natural ingredients, providing premium taste without the premium price.

RP’s Pasta Company Fully Cooked IQF Gluten-Free Pasta BOOTH #3579 Fully cooked, IQF frozen and portioned into 8-oz. bags so the operator saves Atalanta Corporation time, avoids waste and prevents crossDel Destino Ready-to-Eat Quinoa contamination by reheating with sauce in Salad BOOTH #1815 a sauté pan only as needed, this gluten-free Utilizing pre-cooked quinoa and premium pasta uses brown rice flour, starch and vegetables, this shelf-stable and ready-to- egg as its three primary ingredients, giving eat salad is available in five distinct flavor it the same authentic al dente texture and combinations—each of which delivers taste as traditional high-end pastas. both great taste and convenience in a Trident Seafoods® nutritious, high-protein, vegetarian meal.

Alaskan Whitefish Burger Brands of Britain, LLC BOOTH #1468 Fever-Tree Hand-Picked Made from Wild-Caught, certifiedElderflower Tonic Water sustainable Alaska Pollock, these BOOTH #3784 quick-frozen, easy-to-prepare burgers, Artisan-crafted in glass bottles to ensure available in 3.2oz. and 4-oz. sizes, are premium freshness and high levels of seasoned with a flavor-enhancing herb carbonation, Fever-Tree Hand-Picked blend of garlic, pepper and chives, making Elderflower Tonic Water uses only the them a high-protein, healthy and delicious best natural ingredients—handpicked burger alternative or seafood sandwich elderflower from the UK, real quinine menu mainstay. from Africa and pure cane sugar— Trident Seafoods® making its refreshing floral flavor both SeaFusions™ Pacific Cod Bites light and subtle in character, a true BOOTH #1468 standout among mixers.

Made from Wild-Caught Pacific Cod and The Coca-Cola Company available in two delicious flavors—Crunchy Coca-Cola Freestyle® 7000 Potato and Spicy Sriracha—SeaFusions™ BOOTH #4402 Pacific Cod Bites cook from frozen in Offering 60+ beverages, the Coca-Cola minutes and deliver 13 grams of protein per Freestyle® 7000 is an ice-cooled 8-piece serving, making them the perfect countertop beverage dispenser that choice to leverage many of today’s hot saves space and retrofitting costs for snacking, sharing and small plate trends. foodservice operators who want the advantages of the original Freestyle, but without compromising the benefits, special thanks to our including consumer engagement, flavor Expert Panel variety and choice, and unparalleled access to consumption data and The FABI Award recipients were marketing programs. selected by an independent panel

ready-to-eat quinoa—available in both red and white variety—delivers outstanding taste, consistent preparation without added labor costs, and superior storage and handling capabilities.

Dawn® Food Products, Inc. Gluten-Free Cookies BOOTH #1268 Available fully baked in three popular varieties-Chocolate Chip, Candy and Oatmeal Raisin, Dawn’s individually wrapped Gluten-Free Cookies not only taste rich and chewy; they are certified GlutenFree by the GFCO and are trans-fat-free.

Dawn Food Products, Inc. Gluten-Free Muffins BOOTH #1268 Certified gluten-free by the GFCO and available in three popular flavors— Blueberry, Banana Nut and Double Chocolate—these nationally distributed, individually wrapped muffins provide operators the ability to offer a greattasting, trans-fat-free line of gluten-free muffins for breakfast, snack or dessert. ®

Oregon® Fruit Products LLC Fruit in Hand™ Original Pourable Fruit BOOTH #1481 Manufactured using a cold process to maintain the remarkable flavor and vivid color of farm-fresh fruit picked at the south hall: peak of ripeness, this premium, pourable fruit base for beverages, cocktails, Atalanta Corporation Del Destino Pre-Cooked Quinoa smoothies, desserts, sauces, toppings and breakfast applications contains no artificial BOOTH #1815 flavors or colors, offering up a healthy, Requiring no additional cooking or preparation, this versatile, shelf-stable and more authentic alternative to syrup.

of expert judges, representing major industry segments: TIMOTHY J DIETZLER Director of Dining Services, Villanova University

CHRISTOPHER KOETKE CEC CCE HAAC VP, The School of Culinary Arts, Kendall College

JOHN LI Senior VP of RD, Bloomin’ Brands

DEBORAH McDANIEL Senior Director Product Innovation and Development Menu Management, McDonald’s USA, LLC

ROBIN ROSENBERG VP, Chef De Cuisine, Levy Restaurants

BRET THORN Senior Food Editor, Nation’s Restaurant News

JENNIFER ZIEGLER Director of Purchasing, Aramark

22 | Kitchen Innovations Awards Whether you’re looking to save time, space, or energy, this year’s Kitchen Innovation™ Award recipients deliver with big results and impressive upgrades that will improve back of house operations and benefit foodservice operators.

Kitchen Innovations Pavilion

BOOTH #2440 Open to all Show Registrants during Show Hours

congratulations to our 2015 KI Award Recipients Champion® Industries, Inc. Foodwaste Reduction System Featuring counter-rotating, slow-speed and low-noise cutters to macerate foodwaste in a grind chamber before heading, via a slightly sloped overhead gravity feed, to a dewatering centrifuge featuring a rapidly rotating screen and screw. This innovative system uses repurposed gray water as its primary water supply, reducing water consumption by 20-30% daily.

Dagda Technologies, Inc. FryerGate This NSF-certified safety cover protects employees from severe deep-fryer burns by providing a spring-loaded barrier against dropped objects or slipped extremities, all without slowing down the cooking operation. It can be attached to any existing electric or gas fryer.

Duke Manufacturing Co.® FlexTech Advanced Food Holding Platform Utilizing a patented Atomized Humidity Generation System and specially designed internal vent duct panels that allow for active venting at each pan level, the FlexTech extends fried product holding times, maintains product quality and freshness longer, reduces food waste and increases product availability by 10-15%, all while maintaining unique flavor properties without flavor transfer.

Ecolab® Syncra™ Total Hand Hygiene System Easily retrofitted on hand washing sinks using the existing plumbing, this automated, touch-free, water-and-soap delivery system follows a strict, yet adjustable, 3-step process (Water & Soap, Timed Lather & Scrub, and Rinse) to ensure increased employee compliance, standardized hand-washing procedures and consistent results, all while using 50% less water than traditional hand washing.

Edlund Company LLC Titan™ Max-Cut Constructed from durable stainless steel and dishwasher safe, the Titan Max-Cut saves operators space and food prep time by incorporating four prep options— cutting, coring, wedging and dicing—into a single manual machine; just swap out the quick-change pusher and cartridge and move on to the next task.

EnviroPure Systems, Inc. EnviroPure Ozone Recirculation System Using grey water extracted from food waste to facilitate the grinding and digestion of that waste, the EnviroPure ozone recirculation system eliminates the need for fresh water to be added to the aerobic organic digester, a saving of up to 400 gallons of water per day.

Evo, Inc. EVent™ Ductless Downdraft Ventilation Cooking Station Featuring an internally ducted, self-contained downdraft recirculating ventilation system, this electric cooktop removes enough airborne grease vapor (less than one part/million escaped), smoke and cooking odors from the cooking surface to allow restaurants to place the cooktop in any location without the need for an externally vented air system.

Franke Franke Air Purification System (APS300) Using the power of ozone and UV light, but entirely within the enclosure to prevent potential exposure hazards, this self-contained and affordable purification system mounts inside walk-in coolers, scrubbing the existing air of microbes, ethylene, hydrocarbons and other contaminants to reduce odors, and extend the shelf life of prepared foods and produce.

Frymaster®, A Division of Manitowoc Foodservice FilterQuick® with Oil Quality Sensor Boasting integrated oil-quality sensors, a patented technology that automatically monitors the health of the oil by measuring its total polar materials (TPMs), these gas and electric fryers reduce the cost of frying and improve food quality by taking the guesswork of out oil replacement.

Hestan Commercial Corp.

Longitudinal Modular Salamander/ Cheesemelter/Shelving System Hung without permanent hardware by means of unique, hook-like brackets of heavy-duty steel for optimum rigidity and durability, this modular shelving and broiler system, the latter easily switched from salamander to cheesemelter and back again, is supported longitudinally on a riser to allow complete horizontal movement, giving it the flexibility to be placed anywhere on the line for maximum functionality.

Hestan Commercial Corp.

Tri-Ferrous French Top with Maximum Center Temperature & Gradient Available in 18-, 24-, and 36-inch widths, this French Top features a thick-gauge, fully-welded stainless steel radiant cone around its 35,000-Btu/hour gas burner to trap and focus radiant and convective heat within a controlled space below the center plate, resulting 1000+ degrees at center to as low as 320 degrees at the edges, the highest temperature delta of any French Top. Hobart Hobart FT1000 Flight-Type Dish Machine The first and only ventless flight-type dish machine in the marketplace, the FT1000 boasts the industry’s lowest total cost of ownership via technological innovations such as Automatic Soil Removal (ASR), Auto Clean and Auto Delime that reduce water, energy, labor and chemical expenditures.

Kitchen Innovations awards | 23 HydroFLOW® U.S.A. / Genuine Energy Solutions™ HydroFLOW® Water Conditioners These chemical-free water conditioners, both featuring induced-signal and continuously conditioning Hydropath Technology, not only dissolve and remove lime scale in appliances and piping systems, but also prevent new lime scale accumulation, kill bacteria and algae in water systems and boost filtration efficiency.

Ice Link, Inc. Ice Link Using vacuum technology and optic sensors, the Ice Link automatically transports cubed and nugget ice at 30 ft. per second from a central ice production area to a variety of remote locations within the same building, vertically up to four stories and horizontally up to 350 feet.

Manitowoc Foodservice Merrychef® eikon® e4s with Panini Grill This semi-automated, non-stick Panini press attachment, easily removable from inside the oven for cleaning, flattens and/or generates grill marks on a range of products, including bread, proteins and vegetables, all while taking advantage of Merrychef’s rapid cook technology which produces high-quality food at speeds up to 15 times faster than conventional methods.

The Montague Company R290 Glycol Ice and Heat Sauté Station Combining four 30,000-BTU gas burners, a glycol raised rail pan chiller and a two-drawer refrigerated base, this 48” sauté station features a revolutionary Turbo Coil designed R-290 glycol assist refrigeration system to convey proper cooling power more energy efficiently than standard air-only refrigeration systems.

Ovention, Inc. Ovention M360 Oven Using a breakthrough rapid cook technology without microwaves, Precision Impingement®, this compact oven is UL-certified for ventless operation and allows operators to prepare 1,000 menu items, each with different cook times and heat profiles.

RATIONAL USA SelfCookingCenter® 5 Senses An industry first in intelligent cooking systems, the SelfCookingCenter 5 Senses communicates with its operator from preheat to unloading, its suite of proprietary technologies is able to measure food size and load quantity, product condition, automatically set temperature, cooking time, air speed and cabinet climate—even learn from operator tendencies—to ensure a perfect dish every time.

Schaerer Ltd. Schaerer Coffee Art C HC At the push of a button on its 7-inch programmable touch screen, the Coffee Art system offers speedy bean-to-cup hot and, using a proprietary chilling technology that prevents ice melt or dilution, iced coffee similar in strength to drip filter, but ground straight from the bean for a full-bodied flavor profile with unsurpassed freshness, aroma and taste.

ThermalRite® Sanisteel® Anti-Bacterial Slip-Resistant Flooring Featuring a pre-coated finish that kills and prevents 99.9% of all bacteria, mold, algae and fungi, this NSF-certified flooring boasts a slip resistance that exceeds all other major industry options in terms of pre-fabricated walk-in flooring.

True Food Service Equipment, Inc. Hydrocarbon (R290) Natural Refrigerant Reach-In Refrigerators/Freezers Combining state-of-the-art compressors and components with all-natural, energy efficient and environmentally friendly HydroCarbon (R290) Natural Refrigerant, these reach-in refrigerators and freezers reduce an operator’s energy consumption substantially, while maintaining food safety and quality, resulting in a lesser environmental impact and improved profit margins.

Varimixer KODIAK Planetary Mixer The first planetary mixer to be designed with customer input, the 30-quart KODIAK is an ergonomically correct machine that features a wider, shallower bowl for better sight lines, an intuitive control panel and a revolutionary, easy clean 3-in-1 splash guard/safety guard/ ingredient chute, making it the most hygienic mixer available.

Wilpack Packaging Seal-a-Cup™ Cup Sealing System Using heat and pressure to apply a tamper-evident seal in seconds to plastic cups with volumes ranging from .37-ounce to 32-ounces and diameters of 51mm, 75mm and 115mm, this lightweight, portable cup sealer prevents spillage, seals in freshness and extends product life.

special thanks to our indenpendent panel of Expert judges Dan Bendall, FCSI Principal, FoodStrategy, Inc.

Martin Cowley Senior Manager, Design & Standards, Walt Disney Parks & Resorts

William Eaton, FFCSI Chairman of the Board, Cini-Little International Foster F. Frable, Jr., FCSI Founding Partner, Clevenger Frable LaVallee Jim Krueger, Jr. CMCE, NRAMF Chief, Air Force Food & Beverage Development & Strategic Initiatives, Air Force Services Activity (AFSVA) San Antonio, TX Aaron LaMotte Director, Sodexo Performance Interiors

Robert Marshall VP, U.S. Operations, McDonald’s Corporation (Retired) steve otto Director, Capital Equipment Purchasing, Darden

Kathleen H. Seelye, FFCSI, LEED Managing Partner Ricca Design Studios

24 | restaurant finance summit at nra show

RESTAURANT FINANCE SUMMIT at Strategies for Growth and Liquidity presenting sponsors:

May 18 | 11:30am – 5:00pm | Room N426 Join finance leaders from across the industry for an important program on preparing for and executing growth and/or liquidity strategies in the restaurant, foodservice and hospitality space. Held during NRA Show 2015, the Restaurant Finance Summit will kick off with a luncheon and Keynote address by Russ Bendel, CEO of The Habit Burger Grill. co-hosts: Joe Essa

Chair, National Restaurant Association Profitability and Entrepreneurship Committee President, Wolfgang Puck Worldwide, Inc.

Michael Kaufman 2008-09 Chair, National Restaurant Association Partner, Astor Group

Schedule of Events (subject to change) 1 1:30am – 1:00pm | Lunch & Keynote Keynote Presentation: Hot Food Hot – Sizzlin’ Restaurant IPO’s Russ Bendel CEO of The Habit Burger Grill

1:00 – 1:45pm | Briefing: Consumer Insights, the Economy, and Capital Markets Sarah Quinlan SVP & Group Head of Market Insights, MasterCard Advisors

Hudson Riehle SVP and Senior Economist, NRA Research & Knowledge Group

1:45 – 2:45pm | Putting It All On the Line: Maximizing Value What steps can a company take, how should it think about selecting an investment advisor, and what resources can be leveraged to effect a successful sale, merger, or capital raise?

Gary Levy – MODERATOR Partner, CohnReznick Gary Beisler Former CEO, Qdoba Mickey Klein Partner, Astor Group John Tibe MD, Jeffries & Company Darren Tristano EVP, Technomic, Inc.

Separate registration, fee and qualifications are required to attend. Visit the Show registration desk (S102) for details.

Registration for the Restaurant Finance Summit includes full access to the Show exhibit floor and education sessions.

restaurant finance summit at nra show | 25

3:15 – 4:00pm | The Evolving World of Private Equity Private equity plays an increasingly important role in restaurant M&A. Hear from leading private equity firms about how they assess possible acquisitions and their take on the future of investment in the industry.

Kevin Burke – MODERATOR Managing Partner, Trinity Capital Josh Goldin Managing Partner, Alliance Consumer Growth Geoff Hill Roark Capital Group Jonathan Maze Finance Editor, NRN Jon Owsley Partner, Catterton Partners

4:00 – 5:00pm | Success Stories From the Real World Learn from operators who have achieved successful transactions about what worked, what the expected challenges were, and what they wish they could do over again.

Roz Mallet – MODERATOR CEO, PhaseNext Hospitality Paul Brown CEO, Arby’s Damon Chandik Managing Director, Piper Jaffray Greg Flynn Flynn Rest Group, Applebee’s/ Taco Bell franchisee Andy Pforzheimer CEO, Barcelona/Bar Taco

gold sponsoR:

supporting sponsoRs:

silver sponsoRs:

26 | FOODAMENTAL STUDIO

Brought to you by

Saturday, May 16

Sunday, May 17

The Dish on By-Catch Fish................... 10:00–10:45 What’s the deal with by-catch fish?

When fishing with nets, additional types of fish inevitably get snagged in with the rest. Instead of discarding them, prepare them! Get ready to learn how to make two tasty ceviche dishes using by-catch fish from Louisiana Seafood’s Rob Allgood and Jim Gossen.

The Vegetable Spectacle..................... 10:00–10:45 Vegetables are quickly becoming the center of attention on restaurant plates across the country. Chef Jason Russo of Culinart Solutions leads this produce-packed session that gives you a chance to play with your food to create a veggie-centric dish that even the most diehard carnivore would crave.

A Love Plate Relationship....................... 11:15–12:00 Kendall chef instructor Brendan McDermott will show you how plating exposes a chef’s deepest beliefs about what food is and how food should be. You’ll learn techniques that show you how to use personal creativity and professional traditions to create successfully plated presentations of food.

Get Your Honey’s Worth.............................12:30–1:15 Discover the natural wonders of honey! In addition to being a delicious, all-natural sweetener, honey is remarkably versatile. No wonder it was named 2015 Flavor of the Year. Join Andrea Schepke of The National Honey Board and chef Bev Shaffer of Vitamix who will help you explore uses and benefits of honey in food and beverage applications.

Participants will have an opportunity to sample different honey varietals, discover the range of flavor profiles available, and how to use honey in cooking.

Modern German: Cutting the Mustard......................................1:45–2:30 Pretzels, pretzel rolls, and sausages have made quite a comeback; but what about the mustard?

Karl Stybe, Associate Professor, College of Culinary Arts, will teach you how to make your own different and delicious interpretations of the classic condiment with an in-depth look at the ingredients needed to make mustard great.

That’s Arepa.....................................................3:00–3:45 What’s not to love about arepas, those crispy, warm corn cakes filled with gooey cheese, savory meats, or creamy avocado? Make your own arepas under the expert guidance of Sysco’s chef Ben Udave, who will teach you authentic preparation tricks and how to use simple, delicious ingredients.

Instagram Cram......................................11:15–12:00 Want to learn the top performing filters to increase engagement?

Or the best hashtags to build your brand and interact with your guests? This session will teach these tips and more about how to Instagram with intention. Instagram is one of the most used social platforms with 200 million active users monthly and 60 million photos shared each day, but it’s not just about pretty pictures. Katrina Padron, CEO, Padron Social Marketing, will guide you through the best ways to take better food photos.

Spices From A to Z........................................12:30–1:15 Sample the world’s rarest spices: from allspice to marjoram to zaatar, now is your chance to look at, touch, and smell many of the world’s rare and underused spices. Spice master and chef Tim Ziegler has sourced and cooked with nearly every spice. Learn how to pick out the best, most powerful spices and how to cook with them in everyday dishes.

You Bacon Me Crazy: Layering With Smoke...............................3:00–3:45 Just like you layer seasonings, you can layer with smoke. Join chef Matt Burton of Carlisle Food Service in this interactive and highly experiential session on cooking with smoke. Come help break down a pork shoulder and learn how to maximize its surface area for layering smoke flavor. Taste a “mystery treat” and guess the smoke-layering technique and check out different types of charcoal. You will leave the studio knowing how to change the way you smoke!

south hall — BOOTH #2388 || 27 Foodamental Studio is a series of hands-on crash courses that lets you roll up your sleeves to try your hand at whipping up the coolest culinary creations under the guidance of top experts and chefs. Perfect your dumpling packing skills, wrap your mind around the secrets to authentic arepas, or become a pickling pro. Come ready to get your hands dirty.

Head to South Hall, Booth #2388 for this hands-on experience.

Sessions are first-come first-served.

MONday, May 18

TUESday, May 19

Java the Rub.........................................10:00–10:45 Find out why there’s so much buzz about coffee rubs from chef Mark Steuer of Viva La Rev. More than just your morning staple, coffee amps up meat to bring out incredible flavor when used as a rub. Get your hands dirty while you learn how to apply and cook with coffee rubs.

Fermentation Station.......................10:00–10:45 Funky, fresh, and showing up on more and more menus, fermented foods are growing in popularity rapidly. Create your own fermented foods and learn how to incorporate them into your menu from chef Andrew Zimmerman of Sepia.

Holy Cannoli!................................................. 11:15–12:00 Learn a modern twist on an oldworld Italian favorite, the cannoli!

John Csukor, President-CEO/CMO of KOR Food Innovation, will guide this hands-on lesson about filling gluten-free cannoli shells with your customized, dairy-free cream. Not to worry, you’ll be able to taste the result of your hard work!

Sweet On Coconut............................................12:30–1:15 Coconut is having a major moment in the food world. Go beyond the oils and waters to discover how to use coconut as a sweetener in your cooking. Polly Gaza, founder of Chicago Raw, leads the hands-on demo that will have you sweet on using coconut in your cooking.

Packed: Dumplings Reimagined.............1:45–2:30 Acclaimed creative chef Mike Sheerin and his partner Aaron DiMaria of Packed: Dumplings Reimagined will guide you through the art of stuffing savory, sweet, and spicy fillings into delicate wrappers during this delicious demo. You’ll pack your own dumplings and learn how to transform the humble dumpling into a petite powerhouse that will leave everyone clamoring for more.

Knead To Know...............................................3:00–3:45 We all know that sliced bread has been the standard for cool for quite some time, but why not go back to basics with beautifully baked breads made in-house? It’s easier than it sounds. Get your hands on the techniques that result in easy scratch-made breads with corporate executive chef Neil Doherty and chef Jason Bechtold from Sysco.

Pickle Your Fancy........................................ 11:15–12:00 Pickled foods have humble roots, but there’s an art to getting the technique just right. From protein to produce, you’ll get to experiment with different ways to create perfect pickled foods under the guidance of Tim Graham, executive chef at Travelle at the Langham.

Water You Infusing?......................................12:30–1:15 Instead of sticking to water and lemon, Nathan Cooper and the team from Lyfe Kitchen looks at unexpected and trendy flavors for their water infusions. You’ll have a chance to play around with a variety of flavors to create your own unique infusion blends.

From Ocean to Table: Ecuadorian Shrimp........................................1:45–2:30 The Ecuadorians have a rich tradition of raising and preparing seafood. Come join us as chef Carlos Gallardo of Universidad de Las Americas shares how Ecuador’s sustainability raises shrimp as an example for the rest of the world. Enjoy a taste of Ecuadorian shrimp and learn how to prepare the traditional dish.

Emcee: Chris Koetke VP Kendall College School of Culinary Arts Host, Let’s Dish on the Live Well Network

Special thanks to Kendall College School of Culinary Arts for generously providing their time and expertise to Foodamental Studio.

28 | world culinary showcase Education becomes entertainment at the World Culinary Showcase, where celebrity chefs stand up in front of their own industry and demonstrate the techniques and prowess that catapulted them to the spotlight.

Lakeside Center, Booth #9349

The 2015 World Culinary |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

sATURday, may 16 Rick Bayless 10:00 – 11:00am This guy does it all: he’s a James Beard award-winning chef who owns Frontera, Topolobompo, and Xoco, to name a few; he’s a Top Chef Masters champion; he’s written 8 acclaimed cookbooks; and he hosts his own PBS show, Mexico: One Plate at a Time. In addition, he’s passionate about sustainable farming and founded Frontera Farmer Foundation in 2003.

G. Garvin 11:30am – 12:30pm Acclaimed chef and restaurant owner, cookbook author of Turn Up the Heat and Make It Super Simple, television host of Road Trip with G Garvin, James Beard nominee, and founder of The One Bite Foundation.

Anne Burrell 1:00 – 2:00pm With her trademark spiky blond hair and pumped-up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn’t slowing down. Star of Food Network favorites Worst Cook in America, Chef Wanted with Anne Burrell and Secrets of a Restaurant Chef; author of Cook Like a Rockstar and Own Your Kitchen: Recipes to Inspire and Empower.

maneet chauhan 2:30 – 3:30pm A recognized TV personality, cookbook author, active philanthropist and permanent Judge on Food Network’s James Beard winning show Chopped. Chef/owner of Chauhan Ale & Masala House– Nashville.

Chef Chauhan’s creativity, culinary skills and courage to follow her passion, are the perfect ingredients for success.

sunday, may 17 Takashi Yagihashi 10:00 – 11:00am Top Chef Masters “fan favorite,” Iron Chef and Top Chef Duels contestant. Owner of Michelin Big Gourmand Award-winning restaurant Slurping Turtle serving Japanese comfort food.

Pat Neely 11:30am – 12:30pm Chef, restaurant owner, and cooking show host. A fixture on TV, Neely also launched a branded line of cookwear on QVC. Named 2007 Restaurateur of the Year by Memphis Restaurant Association.

Fabio Viviani 1:00 – 2:00pm Chef Fabio has been passionate about food since his childhood in Florence, Italy. After building successful restaurants in Italy, he added acclaimed spots Café Firenze in California and Siena Tavern in Chicago to his resume. Named “Fan Favorite” on Top Chef, Viviani continues to be a fixture on TV and has authored three cookbooks to date.

terry french 2:30 – 3:30pm Known as the “Rebel Chef,” French can cook anything, anytime, anywhere. 2012 winner of Extreme Chef.

No matter where his travels take him, he is always in search of adventure and the best ingredients to create the most daring culinary experiences.

lakeside center, BOOTH #9349 | 29

World Culinary Showcase Brought to you by

Showcase lineup... ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

monday, may 18 Geoffrey Zakarian 10:00 – 11:00am Acclaimed and accomplished chef, host, and culinary consultant with over 30 years of experience in some of the country’s top kitchens. Host of The Kitchen and Food Talk. Judge on Chopped.

Winner of The Next Iron Chef: Super Chefs.

Jehangir Mehta 11:30am – 12:30pm Charming, creative, and clairvoyant, chef Jehangir Mehta has a flair for finesse and perfection. Participant on Next Iron Chef, Next Iron Chef Redemption, and Iron Chef America.

Highly acclaimed pastry chef. Author of Mantra: The Rules of Indulgence.

Barton Seaver 1:00 – 2:00pm Seaver is on a mission to restore our relationship with the ocean, the land, and with each other through dinner. This chef, host of National Geographic’s Cook-Wise, author, and activist is known for his devotion to quality, culinary innovation and sustainability.

TUESday, may 19 Elizabeth Falkner 10:00 – 11:00am Award-winning chef and James Beard Foundation award nominee. President of Women Chefs and Restaurateurs.

Author of Demolition Desserts and Cooking Off the Clock. Alum of Iron Chef America, Food Network Challenge, and Top Chef Masters.

Jeff Mauro 11:30am – 12:30pm Celebrity chef Jeff Mauro, a Chicago native, is the host of Emmy-nominated Sandwich King and The Kitchen. Winner of Food Network Star. His favorite color is pastrami.

Marc Murphy 1:00 – 2:00pm Owner/executive chef of Benchmarc Restaurants and Benchmarc Events, is a regular on Chopped and Iron Chef America. A seasoned chef, he has authored an upcoming cookbook, “Season with Authority: Confident Home Cooking” and is the official spokesperson for Dine Out For No Kid Hungry program.

Robert Irvine 2:30 – 3:30pm With 25+ years in the business, Irvine has cooked his way around the world by land and sea. Host of Food Network hit Restaurant: Impossible and Restaurant Express. Appeared on Dinner: Impossible, Worst Cooks in America, and The Next Iron Chef. Author of two cookbooks, Mission: Cook! and Impossible to Easy.

book signing to follow.

See page 30 for the celebrity book signing schedule.

Special thanks to NRA Show 2015 exhibitors who have graciously supported this year’s World Culinary Showcase by supplying equipment for the stage:

30 | signings

book signings Books will be available for purchase at signings or at the NRA Show Bookstore located in the Grand Concourse, Level 2.5.

WORLD CULINARY SHOWCASE lakeside center — BOOTH #9349 saturday, may 16

sunday, may 17

monday, may 18

tuesday, may 19

Rick Bayless 11:00 – 11:45am

Takahashi Yagihashi 11:00 – 11:45am

Geoffrey Zakarian 11:00 – 11:45am

Elizabeth Falkner 11:00 – 11:45am

G. Garvin 12:30 – 1:00pm

—

Anne Burrell 2:00 – 2:45pm

Jehengir Mehta 12:30 – 1:15pm

Fabio Viviani 2:00 – 2:45pm

Maneet Chauhan 3:30 – 4:15pm

—

Barton Seaver 2:00 – 2:45pm

— Marc Murphy 2:00 – 2:45pm

Robert Irvine 3:30 – 4:30pm

SUNday, may 17 Tony Abou-Ganim.............................. 4:30pm The Modern Mixologist: Contemporary Classic Cocktails

lakeside ballroom (e354)

On the BAR event floor across from Booth #11031.

Sunday, May 17 Arianna Huffington BOOK SIGNING 4:00 – 5:00pm North Hall, Booth #6600 You can pick up her latest book: “Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder.”

Authors will not sign anything other than their own books. Books may be purchased prior to or during the signing—or they may be brought from home.

So you think you’ve got sustainability smarts?!

Put it to the test in booth #581 Gateway to the Conserve Solutions Center • Win FREE gift cards and other prizes • Learn easy ways to save money in your restaurant • Find out how to conserve energy, save water, and reduce waste • Start your sustainability journey today!

Join the movement.

Dish up environmental responsibility today at Restaurant.org/Conserve.

Conserve: Serving up Sustainability

32 | special Keynote Presentation

special keynote presentation State of the American Dream 2015: Empowerment Sunday, May 17 | 2:00pm | Grand Ballroom (S100) Provocative. Engaging. Empowering. The restaurant industry has long been synonymous with the American Dream, and the journey towards realizing that dream is ever-changing. Entrepreneurs in search of prosperity in our industry must be attuned to, and prepared for, evolving consumers and emboldened financiers. Everything from the way food is sourced to employment practices to the balance sheet are up for scrutiny.

Join NRA President and CEO Dawn Sweeney as she engages media icon Arianna Huffington in a lively discussion on American business, the impact of social media on consumer behavior, and how she sees the American Dream evolving for the 21st Century.

There is no admission charge, but you must be wearing your NRA Show or BAR badge to be admitted. Seating is limited and not reserved; arrive early to ensure seating. Doors open at 1:30pm.

Be there and be empowered.

All registered NRA Show and BAR at NRA Show attendees, exhibitors and news media are welcome to attend.

OPENING REMARKS State of the Industry and My American Dream Jack Crawford National Restaurant Association Chairman 2015

John C. (Jack) Crawford is the President and CEO of Ground Round Independent Owners Cooperative (IOC), a Casual Dining Chain based in Freeport, Maine, of 29 independently owned restaurants with total sales of $50 million. He led the franchisee buyout of Ground Round Grill & Bar in 2004, and has since led them to a return to new unit growth with a unique franchise model that offers franchisees an opportunity to own their franchise along with an ownership share in the overall brand.

Jack has been a Member of the Board of Directors of the National Restaurant Association since 2003, serving as Chairman of the NRA Show in 2012, and currently as a member of the Board of Trustees of the National Restaurant Association Educational Foundation.

Crawford is a past member of the Maine Restaurant Association Board of Directors for 12 years and was Chairman of the Maine Restaurant Association Board in 2000. He earned a Master’s Degree from Leslie University in Cambridge, Massachusetts and a Bachelor’s Degree from Salem State University in Salem, Massachusetts.

Sunday, May 17 • 2:00pm • grand ballroom (s100) | 33

DAWN SWEENEY is the President and CEO of the largest foodservice trade association in the world—the National Restaurant Association—supporting nearly 500,000 restaurant businesses.

In partnership with the state restaurant associations, the National Restaurant Association works every day to empower all restaurant owners and operators to achieve more than they thought possible.

Arianna Huffington is the chair, president, and editor-in-chief of the Huffington Post Media Group, a nationally syndicated columnist, and author of 14 books. In May 2005, she launched The Huffington Post, a news and blog site that quickly became one of the most widely-read, linked to, and frequently-cited media brands on the Internet. In 2012, the site won a Pulitzer Prize for national reporting. She has been named to TIME magazine’s list of the world’s 100 most influential people and the Forbes Most Powerful Women list. Originally from Greece, she moved to England when she was 16 and graduated from Cambridge University with an M.A. in economics. At 21, she became president of the famed debating society, the Cambridge Union. She serves on several boards, including HuffPost’s partners in Spain, the newspaper EL PAÍS and its parent company PRISA; Onex; The Center for Public Integrity and The Committee to Protect Journalists. Her 14th book, Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder was published by Crown in March 2014 and debuted at #1 on The New York Times Best Seller list.

34 | BAR at nra show • may 17 - 18 official glassware sponsor

BEVERAGE ALCOHOL

at

FOR RESTAURANTS

If your business is behind the bar, you belong here.

The right bar program can enhance an operation’s menu, brand, and profitability. BAR at NRA Show is here to bring together all the best in the business to share new concepts, techniques, and products.

Whether you’re looking for products, concepts and techniques to perfectly match your culinary style and menu, or simply your brand and clientele, you’ll find the entire spectrum at BAR. Craft and session beers; boutique and niche wines; infused spirits and culinary cocktails—all in one place.

REGISTRATION & QUALIFICATIONS It’s easy to add BAR to your NRA Show experience. Just visit the BAR Registration Desk in the Level 2 Lobby of Lakeside Center.

Separate qualifications & registration are required to upgrade to a dual BAR-NRA Show badge. Upgrade cost is $60.

• Must be 21 years or older. No exceptions.

• Must be purchaser or purchase influencer of beverage alcohol for a restaurant/foodservice operation • Must present a government-issued photo ID and event badge to gain entrance. The name on both must match.

BAR 15 highlights Bar Necessities Pavilion Enter a hub exclusively for products that complement drink service to help you craft your own beverage experience and drive sales.

Craftique Pavilion Focusing on limited-production producers you won’t find just anywhere, this pavilion delivers a concentration of indie distilleries, breweries and wineries customers love to discover and taste.

Demo Lounges

demo lounge 1 sponsored by

These destinations showcase hands-on sessions where experts demonstrate key skills, new products and current trends. They’re also home to the Star of the Bar® Mixology Competition semi-finals. see full list of demos on the next page >

Restaurant Menu Pairings (As of 4/27/15)

Located throughout the floor, pairing stations feature producers teamed with some of Chicago’s hottest restaurants to serve up palate-perfect unions of food and drink.

Menu Pairing Participants: Producers: Anheuser-Busch LLC, Axios Wine, Big O Ginger Liqueur, City Winery, Craft Brew Alliance, Dos Armadillos Tequila/ IPS, JRO / Mizkan Americas, KOOKSOONDANG BREWERY CO.,LTD/ Bekseju USA, Inc., Malinalli Tequila, Prestige Wine & Spirits Group, South African Wines, Tessora Liqueurs, William Wolf Spirits Restaurants: Adobo GrillArtango Bistro, Bub City, City Winery, Highline, New England Seafood Company Fish Market, Reggies Live, Roy’s Restaurant, Texas de Brazil, Three Dots And a Dash, West Town Bakery, ZED 451

lakeside Ballroom (E354) | 35 demo lounge 1 sponsored by

SUNDAY, MAY 17 DEMOS: TIME

PRESENTER(s)

12:30 – 1:15pm

Phil Khul

1:30 – 2:15pm 2:30 – 3:15pm 3:30 – 4:15pm 4:30 – 5:15pm

COMPANY

Eric Hay Johnny Costello Eric Hay Johnny Costello Eric Hay Johnny Costello Eric Hay Johnny Costello

DEMO

LOUNGE

Wirtz Beverage

Interesting Craft Beer & Cider Cocktails

1

Wirtz Beverage

Raising the Bar for Success

1

Wirtz Beverage

Impress Your Guests with Killer Presentation

1

Wirtz Beverage

It's a Fresh Approach

1

Wirtz Beverage

Interesting Wine & Vermouth Based Cocktails

1

MONDAY, MAY 18 DEMOS: TIME

PRESENTER(s)

12:15 – 1:00pm

Phil Khul

Wirtz Beverage

COMPANY

Interesting Craft Beer & Cider Cocktails

1

Wilks & Wilson: Bartending Efficiency, Consistency, and Quality

2

Raising the Bar for Success

1

Learn to Make a Perfect Margarita with Tony

2

12:30 – 1:15pm

Zachari Wilks

Wilks & Wilson LLC

1:15 – 2:00pm

Eric Hay Johnny Costello

Wirtz Beverage

1:30 – 2:15pm

Tony Abou-Ganim

2:15 – 3:00pm

Eric Hay Johnny Costello

2:30 – 3:15pm

Jim Clarke

3:15 – 4:00pm 3:30 – 4:15pm 4:15 – 5:00pm

Sidney Frank Importing Wirtz Beverage South African Wines

Eric Hay Johnny Costello Sven Liden Stefan Schachtell Eric Hay Johnny Costello

Wirtz Beverage Black Rock Spirits Wirtz Beverage

DEMO

LOUNGE

Impress Your Guests with Killer Presentation

1

South Africa: Diversity, Quality, and Value

2

It's a Fresh Approach

1

The Bloody Mary Effect: Increasing DayTime Bar Sales

2

Interesting Wine & Vermouth Based Cocktails

1

Star of the Bar® Watch our regional semi-finalist mixologists go head-to-head right on the BAR floor for bragging rights and $5,000. Taste the results, vote for your favorite semi-finalist and cheer on the three finalists Sunday night at Restaurants Rock.

Sponsored by

Semi-finals Sunday, May 17 • 1:00-4:00pm • BAR Demo Lounge 2 FINALS Sunday, May 17 • 10:15pm • House of Blues Chicago meet the semi-finalists:

Madison Burch Seven Lamps Atlanta, GA

Elmer Mejicanos Tony’s Pizza Neapolitana San Francisco, CA

Andrew Turner Bottlefork Chicago, IL

Steven Tuttle Kettner Exchange San Diego, CA

SeongHa Lee 365 Tokyo Las Vegas, NV

Meaghan Montagano Extra Fancy New York, NY

bar Advisory Committee Tony Abou-Ganim The Modern Mixologist Nick Arenas Sr. Director of Beverage, Logan’s Roadhouse Steve Byrne Vice President of Food and Beverage, Tavistock Restaurant Collection Kathy Casey President Food Studios, Liquid Kitchen

Tony Giardina Director Supply Chain, Delaware North William Hinkebein Owner, American Beverage Marketers Doug Jackson Vice President, Purchasing, Miller’s Ale House Patrick Kirk Director of Beverage Innovation, Buffalo Wild Wings

Maggie Lapcewich SVP Commercial Strategy & Business Development, Wirtz Beverage Group Teddy McAleer Director of National Accounts, Sidney Frank Importing Co. Stuart Melia VP of Beverage, CraftWorks Restaurants & Breweries, Inc. Rich Verrecchia Vice President, Analytics, Fintech Analytics

36 | BAR 15 education sessions

exclusive BAR education sessions (ROOM E353) Education around trends, techniques, pairings and technology compliment the exhibit floor and provide a complete picture of how you can maximize your bar profitability. all bar education sessions are located in lakeside center.

BAR

bar keynote presentation Sunday, May 17 | 11:00am – 12:00pm | ROOM E350

Sally Smith, President and CEO, Buffalo Wild Wings

Sally Smith, President and CEO of Buffalo Wild Wings, brings her industry leadership and insight to open BAR at NRA Show 2015 with an informational keynote presentation. Sally will discuss the evolution of Buffalo Wild Wings’ beverage program, explain why she and her team made the investment, and share how this investment has elevated the brand in the marketplace.

Hear a CEO’s perspective on how to effectively communicate to your CEO the need for investment in your bar program. Learn the right questions to ask, and understand strategies to successfully drive beverage programs into profitable programs. You’ll walk away with information and ideas to engage your teams in working together to turn beverage into profit.

Sunday, May 17

Monday, May 18

Building A Successful Wine Program 12:30 – 1:30pm | E353a

Increase Your Sales With The Hottest Trends In The Craft Beverage Market 1:00 – 2:00pm | E353b

Learn from a master. Master Sommelier David Glancy discusses how customer loyalty and brand elevation are as important a measure of success as profit. This session will cover beverage law, wine list development, beverage cost control, vendor relations, and cellar management.

David Glancy, President, San Francisco Wine School

Sipping Social With Kathy Casey Liquid Kitchen 2:00 – 3:00pm | E353c Hear, see, and learn what’s hot and trending in the world of beverage. Join Liquid Kitchen’s Kathy Casey as she shares beverage trends organically gathered through social media.

Kathy Casey, President, Kathy Casey Liquid Kitchen

35 Years Behind Bars With Tony Abou-Ganim: The Modern Mixologist 3:30 – 4:30pm | E353b Join Tony Abou-Ganim, The Modern Mixologist, for a session on culinary cocktails and trends in spirits, ingredients and techniques.

Tony Abou-Ganim, The Modern Mixologist

Indicates session with tasting component.

Craft beverages are some of the hottest trends across the country and their popularity continues to grow.

Meads, ciders, wilds and sours are flying off retail shelves and restaurant and bar menus—have you gotten in on the action? Gain insights on the latest craft beverage trends and how you can increase your customer traffic and sales by updating your alcohol menu and engaging and educating your staff. Take away ideas you can implement immediately that will drive customers to your door.

Ginger Johnson, CEO, Solutionist, Founder, Women Enjoying Beer LLC

Menu Economics: Building And Maintaining A Profitable Beer Program 2:15 – 3:15pm | E353a Learn effective strategies to help operators build and maintain a profitable beer program and menu and how to determine the right mix of beers. Understand the importance of why diversity and adding local and rotating offerings to your menu is important. The panel will provide examples of restaurants and bars that have made great strides with their beer programs with sometimes subtle changes like adding more local selections, rotating their selections, categorizing by style and updating their pricing format. Walk away with strategies to improve your beer program, guest satisfaction and profits!

Moderator: Jason Stone, VP, Operations, MarkeTeam Inc. Stuart Melia, VP of Beverage, Craftworks Restaurants & Breweries Scott Hempstead, Director, On Premise National Accounts, Boston Beer Company

These education sessions are featured in BAR 15 at NRA Show and require additional registration to qualified attendees.

BAR 15 exhibitors | 37 BAR 15 Exhibitor List (as of 4/25/15) booth #

375 Park Avenue Spirits. . . . . . . . . . . . . . . . . . 11417 A Hardy USA. . . . . . . . . . . . . . . . . . . . . . . . . . . 11433 Abita Brewing. . . . . . . . . . . . . . . . . . . . . . . . . 11236B ADVINI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11522 Alessandro di Camporeale. . . . . . . . . . . . . . . . 11223 American Beverage Marketers. . . . . . . . . . . 11244 Angry Orchard Hard Cider. . . . . . . . . . . . . . . . 11222 Austin Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . 11225 Axios Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11524 BarVision. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11349 Bavaria Waldfrucht . . . . . . . . . . . . . . . . . . . . . 11336l Bayede Marketing . . . . . . . . . . . . . . . . . . . . . . 11203 Belukus Marketing Inc. . . . . . . . . . . . . . . . . . . 11027 Beyond Zero . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11251 Big O Ginger Liqueur. . . . . . . . . . . . . . . . . . . . . 11229 Tabletop Pavilion Bizoe Wines. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11203 Black Rock Spirits. . . . . . . . . . . . . . . . . . . . . . . . 11526 Blue Green Organics, LLC . . . . . . . . . . . . . . . 11246 Brewery Ommegang/ Duvel Moortgat USA. . . . . . . . . . . . . . . . . . . . . 11414 Brewing the American Dream Sam Adams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11226 Brown-Forman. . . . . . . . . . . . . . . . . . . . . . . . . . 11123 Ca’ Momi Napa Valley. . . . . . . . . . . . . . . . . . . . 11323 California Cider Company. . . . . . . . . . . . . . . 11025 Cape Dreams. . . . . . . . . . . . . . . . . . . . . . . . . . . 11203 Carlisle FoodService Products. . . . . . . . . . . 11249 Chatham Imports Inc. . . . . . . . . . . . . . . . . . . . 11023 Chopin Vodka. . . . . . . . . . . . . . . . . . . . . . . . . . . 11319 Cicerone Certification Program. . . . . . . . . . 11342 City Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . 11336C Colorado Department of Agriculture (Beer, Drinks, Spirits, Wine). . . . . . . . . . . . . . . 11215 Craft Brew Alliance . . . . . . . . . . . . . . . . . . . . . . 11315 Defiant Whisky – Blue Ridge Distilling. . . . . 11324 Demitri’s Gourmet Mixes . . . . . . . . . . . . . . . . 11448 DOMAINE LABRANCHE. . . . . . . . . . . . . . . . . 11422 Don Chelada . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11347 Dos Armadillos Tequila/ IPS . . . . . . . . . . . . . . 11124 Dreyfus Ashby & Co.. . . . . . . . . . . . . . . . . . . . . 11317 Dutch’s Spirits. . . . . . . . . . . . . . . . . . . . . . . . . . 11530 Ernst Gouws & Co.. . . . . . . . . . . . . . . . . . . . . . 11203 Fintech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11343 Forbidden Root. . . . . . . . . . . . . . . . . . . . . . . . . 11325 Grand Teton Distillery – Potato Vodka. . . 11336B GuestMetrics, Inc.. . . . . . . . . . . . . . . . . . . . . . . 11432 Heineken USA, Inc.. . . . . . . . . . . . . . . . . . . . . . 11309 Honey Grail. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11236G IBRAVIN- Wines of Brasil. . . . . . . . . . . . . . . . . 11017 Indigo Wine Group LLC. . . . . . . . . . . . . . . . 11336A International Beverage Alliance, LLC. . . . . . 11410 International Wines Group. . . . . . . . . . . . . . . . 11328 Island Oasis . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11450 Jidvei. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11514 JRO / Mizkan Americas . . . . . . . . . . . . . . . . . 11439 Kooksoondang Brewery Co., Ltd/ Bekseju USA, Inc.. . . . . . . . . . . . . . . . . . . . . . . 11426

booth #

Koval Distillery. . . . . . . . . . . . . . . . . . . . . . . . . . . 11127 Kruto Vodka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11532 La Ric Mal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11203 Libbey Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11243 Libby’s Pride Wines. . . . . . . . . . . . . . . . . . . . . 11203 Liquor Alert. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11351 Lost Vineyards. . . . . . . . . . . . . . . . . . . . . . . . . . 11423 Madame Mary, LLC. . . . . . . . . . . . . . . . . . . . . . 11346 Malinalli Tequila. . . . . . . . . . . . . . . . . . . . . . . . . . 11331 Mississippi River Distilling Company . . . . 11236C New Belgium Brewing Company. . . . . . . . . . 11322 New Holland Brewing Co. . . . . . . . . . . . . . . 11336F North American Beverage Co. . . . . . . . . . . . . 11245 Oak Ridge Winery. . . . . . . . . . . . . . . . . . . . . . . 11418 Organic Mixology. . . . . . . . . . . . . . . . . . . . . . 11236A Pabst Brewing Company. . . . . . . . . . . . . . . . . 11122 Partender. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11442 Pickett’s Ginger Beer. . . . . . . . . . . . . . . . . . . . 11348 Powell & Mahoney. . . . . . . . . . . . . . . . . . . . . . 11350 Prella Tech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11452 Premium Blend Products. . . . . . . . . . . . . . . . . 11516 Prestige Wine & Spirits Group . . . . . . . . . . . 11424 R.P. & Associates, Inc./Stoli. . . . . . . . . . . . . . 11230 Real Russian Vodka /Premiere Distillery. . . 11336J Routin America Inc. by “1883 Maison Routin”. . . . . . . . . . . . . . . . . . . . . 11352 Sam Adams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11224 Saugatuck Brewing Company . . . . . . . . . . 11336G ServSafe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11233 Seven Sisters. . . . . . . . . . . . . . . . . . . . . . . . . . . 11203 Sharaabi Spirits. . . . . . . . . . . . . . . . . . . . . . . . 11236L Sidney Frank Importing . . . . . . . . . . . . . . . . . . 11031 Sierra Nevada Brewing Co. . . . . . . . . . . . . . . . 11419 SmartBrew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11535 South African Wines. . . . . . . . . . . . . . . . . . . . 11203 St. Killian Importing. . . . . . . . . . . . . . . . 11326, 11327 Stawski Distributing. . . . . . . . . . . . . . . . . . . . . . 11431 Stirrings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11255 Takara Sake USA Inc.. . . . . . . . . . . . . . . . . . . . 11425 Tessora Liqueurs. . . . . . . . . . . . . . . . . . . . . . . . 11408 Thandi Wines (PTY) LTD. . . . . . . . . . . . . . . . 11203 The Bar Company SA de CV. . . . . . . . . . . . . . 11125 Thokozani / Diemersfontein Wines. . . . . . . 11203 Tiburon Rum. . . . . . . . . . . . . . . . . . . . . . . . . . . 11236I Tony Chachere’s Creole Foods. . . . . . . . . . . . 11355 Torr Industries. . . . . . . . . . . . . . . . . . . . . . . . . . 11248 Traveler Beer Co. . . . . . . . . . . . . . . . . . . . . . . . . 11427 Triton Brewing Co. . . . . . . . . . . . . . . . . . . . . .11336D Twang Partners, Ltd.. . . . . . . . . . . . . . . . . . . . 11454 Vermont Hard Cider Company. . . . . . . . . . . . 11227 Vino Beverages, LLC. . . . . . . . . . . . . . . . . . . . . 11416 Wilks & Wilson LLC. . . . . . . . . . . . . . . . . . . . . . 11247 William Wolf Spirits. . . . . . . . . . . . . . . . . . . . 11236D Wine Australia. . . . . . . . . . . . . . . . . . . . . . . . . . . 11415 Wirtz Beverage. . . . . . . . . . . . . . . . . . . . . . . . . . 11527 Women in Wine . . . . . . . . . . . . . . . . . . . . . . . . 11203 Zonin USA, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . 11518

38 | special events

special events SUNDAY NIGHT, MAY 17 Restaurants Rock House of Blues Chicago 9:00pm – 12:00 Midnight The official after-party of NRA Show and BAR. Restaurants Rock gathers hundreds of hospitality pros together at House of Blues for an epic night of open bar, dancing, live music from 80’s cover band Sixteen Candles and the Star of the Bar mixology competition finals with celebrity host and emcee, Geoffrey Zakarian.

Tickets are $50 each.

Visit Show registration desk (S102) now to purchase.

Tickets are sold on a first-come, first-serve basis.

restaurants rock sponsored by

star of the bar Sponsored by

geoffrey zakarian Accomplished chef, author and TV personality

special events | 39 In addition to all the action on the Show floor, NRA Show 2015 produces a host of events both during the day and after hours. Networking, education, parties—all of the above—there’s something for everyone, so take a look and add it to your experience.

MONDAY NIGHT, MAY 18 everyDAY of the Show nextgen Party McCormick Place Rooftop Garden TourS Rockit Bar & Grill 8:00 – 9:30pm NRA Show and all-star Chicago restaurateur Billy Dec will celebrate the rising stars who represent the next generation of industry leaders and influencers with a reception at Chicago’s iconic and newly renovated Rockit Bar & Grill.

For details inquire at NRA Show Office S401c.

Block Party TH

FOUR

Downtown Chicago 9:00pm – 12:00 Midnight

TOUR 1: Saturday, May 16 10:00 – 11:00am

We’ve lined up some of Chicago’s hottest bars and restaurants for this year’s Block Party. Each venue will have complimentary drinks and snacks along with different entertainment, so you’ll definitely want to make a stop at each location.

Free with badge.

Pick up your “Madge” (Map/Badge) at the McCormick Place Concierge Desk near Gate 4.

435 N. Clark St. Authentic Chicago BBQ, Whiskey, and Live Country Music Entertainment: Live band karaoke

block party sponsored by

56 W. Illinois St. Chicago’s Premier Nightclub Destination Entertainment: DJ

26 W. Hubbard St. World’s Greatest Rock N’ Roll Piano Bar Entertainment: Dueling Pianos

22 W. Hubbard St. Upscale American Bar & Grill Fare with Sophisticated Edge Entertainment: DJ

111 W. Kinzie St. Speakeasy-Inspired Modern Supper Club Entertainment: DJ

TOUR 2: Sunday, May 17 10:00 – 11:00am TOUR 3: Monday, May 18 10:00 – 11:00am TOUR 4: Tuesday, May 19 10:00 – 11:00am On-site sourcing, composting, organics—experience urban agriculture in action at the Midwest’s largest rooftop garden.

It supplies ultra-fresh ingredients to McCormick Place and nearby venues, and it’s just above NRA Show 2015.

Tour is free with your NRA Show badge Tickets will be distributed on a first-come, first-served basis at 8:30am every morning of the Show in the Grand Ballroom foyer. (S100)

40 | international exhibitors NRA Show 2015 International Exhibitors (as of 4/25/15) booth #

Argentina Mausi Sebess Cooking School Argentina................. 10031 Australia Blazun Drinkware................................................................. 7061 GYROBASES.com...............................................................10421 Bermuda Vintage Kitchen and Bar................................................. 10807 Brazil FINAMAC ARPIFRIO........................................................... 9718 Canada ACE Bakery.............................................................................3401 Art Printing Co........................................................................ 1661 Atlantic Aqua Farms..........................................................4072 Backerhaus Veit Ltd............................................................7572 Bagel Maguire......................................................................10332 Berg Water.............................................................................4072 Boulart...................................................................................... 9816 Campus Products, Inc........................................................9846 Candle Impressions............................................................. 7836 Celayix Software.................................................................. 8647 Choice Media Group............................................................6372 CKF Inc..................................................................................... 3991 CleanRiver (a division of Midpoint International Inc.).................................................................981 Colourfast Printing.............................................................. 6875 controlPLAY..........................................................................4580 Crown Verity, Inc....................................................................243 CUBE Plastics.......................................................................10242 Cupanion....................................................................................789 Daiya Foods Inc.................................................................. 10439 Divine Menu Covers............................................................ 7364 Easi-Serv................................................................................. 3254 Eigen Development Ltd....................................................6970 Espar Climate Control Systems..................................... 6962 Eurodib....................................................................................9442 FGF Brands................................................................................412 FIFO Innovations- FIFO Bottle.......................................3949 Gardein (Garden Protein International)...................... 1842 Garland / Manitowoc.......................................................... 3601 Golden Gate Margarine.........................................................471 GotSpecs™.............................................................................. 9823 Guenther Bakeries Canada ULC....................................2024 Guest Engine, Inc................................................................. 6574 HMB Distribution.................................................................. 8534 Hopkins PEI............................................................................4072 Innovation PEI.......................................................................4072 IR Energy Inc.........................................................................9439 Jadon Outdoors...................................................................6964 Just Hemp Foods.............................................................. 10438 Kronos Menu Covers Inc................................................... 8820 Lightspeed.............................................................................. 9138 Mastronardi Produce.......................................................... 4856 Medium Rare Chef Apparel.............................................10321 Metropolitan Tea Company..............................................1460 Modern Waste Products...................................................... 785 Mr. Donair...............................................................................4072 Mucci Farms..............................................................................8121 Nana’s Kitchen and Hot Sauces Ltd............................10727 Neo-Image Candlelight......................................................7952 Novothermic Technologies................................................484 Ocean Choice International.............................................4072 Ontario Greenhouse Vegetable Growers................ 10634 Open Blue Global Services..............................................4072 Pearlmark Foods Inc..........................................................4072 Plats Du Chef.........................................................................9909 Q water.................................................................................... 3992 Serving Solutions Inc...........................................................1763 Shediac Lobster Shop Ltd...............................................4072 SmartBrew.............................................................................. 8336 Soft Stuff Creations...........................................................10833 Solaira Heating Technologies...........................................1375 Solis Foods Corporation Inc..............................................1783 Squirrel Systems.................................................................. 6645 StickerYou.............................................................................. 8433 Summer Fresh..................................................................... 10033 Technologies Coffea Inc.....................................................1852 Teti Bakery Inc......................................................................4476 The Original Cakerie........................................................... 8057

booth #

TouchBistro............................................................................ 5829 True North Salmon Co Ltd............................................ 10542 Turnstyle Solutions..............................................................8337 Unichairs Inc.......................................................................... 8025 Upper Crust............................................................................ 7457 Urban Cultivator................................................................... 7365 US Range / Manitowoc...................................................... 3601 Victoria Co-operative Fisheries Ltd.............................4072 Weston Foods.......................................................................3401 Wet Towel International.....................................................1533 Zesto Food Equip Mfg. Co...............................................5444 Chile Teart..........................................................................................10519 China Anhui Hualing Kitchen Equipment Co., Ltd................... 1461 Bazhou Wanxiang Furniture Co., Ltd.............................645 Beijing Duomilai Garments & Attire Co.,Ltd................. 1983 Beijing Flyingdo Beautiful Textiles Co.,Ltd.................. 3453 Beijing Rikon Appliances Co., Ltd.................................4570 Beijing Zhonglian International Exhibition Co., Ltd..........

1461, 1983, 3453, 4472, 4473, 4474, 4475, 4568, 4569, ..................................... 4570, 4662, 4663, 4955, 5306, 5938 Caisson..................................................................................... 8653 CIEC Overseas Exhibition Co., Ltd.................................645, .....................................1640, 3350, 3450, 4763, 4864, 5245 Dongtang Hongli Arts & Crafts Co., Ltd. Zhejiang...... 4763 Dongying Kangsen Stem Pulp Co., Ltd......................5306 Elements Pack Inc.............................................................10044 Focus Technology Co., Ltd ............................................ 3350 Frespro Industries Co., Ltd.............................................. 4662 Fujian Inmiron Melamineware Manufacturing Corp...........................................................645 Futurepath Technology Co., Ltd................................... 4763 GeoTegrity................................................................................678 Goodwood Medical Care Ltd........................................... 1085 Guangdong Henglian Food Machinery Co., Ltd........................................................... 5938 Guangzhou Guiheng Leather Manufacture CO., LTD.................................................... 3453 Guangzhou Karen information Technology Co., Ltd....................................................... 8835 Guangzhou Sunmile Industries Co., Ltd..................... 3453 Hommy Enterprise (Xinhui) Co. Ltd............................ 5302 I-Binder International Co., Ltd ....................................... 3453 JB Products Factory Limited.......................................... 5934 Jiangsu Sunup Biotech Co., Ltd....................................4663 Jinan Ainuoxin Garment Co., Ltd.................................. 4475 Jinjiang Hua Li Colorful Printing And Packaging Co., Ltd....................................................645 Nanhai Lihao Electric Works Co., Ltd......................... 3453 Nanjing Anbao Paper Products Co., Ltd.......................645 Ningbo Hawk Electrical Appliance Co., Ltd.................. 4568 Ningbo Linhua Plastic Co., Ltd........................................1640 Ningbo Pressed Industry Co., Ltd..................................3450 Ningbo Rotor Electrical Appliances Co., Ltd................4474 Ningbo Snow White Refrigerative Equipment Co., Ltd......................................................... 4955 Ningbo Xin Yinli Import & Export Trade Co., Ltd.....................................................................1640 Norin Development Co. Ltd............................................ 8729 Pure Sourcing Ltd................................................................1640 Qingdao Trust And Prosperity Engineering Co., Ltd........................................................1640 Qinhuangdao Longjun Environmental Protection Industrial Development Co., Ltd.......................................645 RichTech System Ltd..........................................................5557 Ruian Sowinpak Co., Ltd....................................................1640 Shanghai Gelu Ceramics Co., LTD................................ 5934 Shanghai Weijia Exhibition Service Co. Ltd.............. 5934 Shanghai Weijia Exhibition Service Co. Ltd.............. 5302 Shanghai Xinyu Paper Cup Co., Ltd ............................ 3453 Shantou Chunye New Materials and Environmental Protection Co., Ltd...............................4864 Shengzhou Aike Trading Co., Ltd................................. 5302 Shengzhou Sanshi International Trade Co., Ltd..........1640 Shenyang Best King Co., Ltd.......................................... 5636 Shenyang Machinery Imp. & Exp. Corp., Ltd............ 5636 Shenzhen Hongcai New Material Technology Co., Ltd............................................................ 5302 Shijiazhuang Glory Textiles Co., Ltd.............................1640

International exhibitors (continued) | 41 booth #

Suzhou Platec Import & Export Co., Ltd.................... 3453 Taizhou Pasmo Food Technology Co., Ltd ............. 3453 Tang Shan Ding Hong Industrial Co., Ltd...................1640 Tangshan Burak Hotel Supplies Co., Ltd....................1640 Tangshan Fengnan Huali Can-Making Factory.......... 3453 Twinkle Packaging.................................................................645 Wenzhou Mada Cotton Products Co.,Ltd....................645 Xiamen Kayida Co., Ltd......................................................1640 Xiamen Xindafeng Business Trade Co., Ltd..............4864 Xiamen Yamat Industries Co., Ltd................................ 5302 Xuzhou Angel Electronics Co., Ltd............................... 3453 Yangdong Hisun Enterprise Co., Ltd........................... 4569 Zhangjiagang LUCKY Metal Handicraft Co., Ltd....... 5934 Zhanjiang Sapoe Electric Appliances Co., Ltd........ 4473 Zhongshan Beidou Wonderful Electronic Technology Co., Ltd........................................................... 3453 Zhuozhou Haoyuan Foil Industry Co., Ltd................ 4763 Ecuador Amerifoods..............................................................................9122 Disproimp Cia LTDA.............................................................9122 Exportadora Langosmar S.A............................................9122 Industrial Danec S.A.............................................................9122 Negocios Industriales Real “N.I.R.S.A” S.A..................9122 Omarsa S.A..............................................................................9122 Promarisco...............................................................................9122 Sociedad Nacional De Galapagos C.A. Songa...........9122 france CAPLAIN MACHINES......................................................... 8635 FSMax Food Service Management Systems............ 9730 JRI..............................................................................................8434 germany ACHT & ACHT GmbH......................................................... 9827 Bavaria Waldfrucht.............................................................. 9128 Bavarian Ministry of Economic Affairs and Media, Energy and Technology..............................9127 Bayern International.............................................................9127 Dibbern Porzellanmanufaktur...........................................9131 Dr. Harnisch Verlagsgesellschaft mbH........................ 9130 GEV Grosskuechen-Ersatzteil-Vertrieb GmbH........ 9228 IHK- Chambers of Industry and Commerce in Bavaria...........................................................9127 KASON GmbH & Co. KG....................................................9227 KSF Grillgeraete GmbH..................................................... 9230 Muehldorfer GmbH & Co. KG........................................... 9129 ZIEHER KG...............................................................................9231 ghana Ladi’s Foods Company Limited.........................................241 hong kong Yue Po Engineering Company Ltd...................................1181 india Amrit......................................................................................... 8856 Avon Appliances pvt........................................................ 10745 Foodservice Equipment Design Co Pvt Ltd..............8735 Jewel Impex Pvt Ltd...........................................................8325 Sharda Corporation............................................................ 5628 Shreeji International........................................................... 5824 israel SimpleOrder Ltd................................................................ 9416C ALCAS S.P.A.......................................................................... 6629 Apicius International School of Hospitality.............. 8226 Bake Off Italiana SRL.......................................................... 1474 Besser Vacuum.................................................................... 4080 BISVA SRL............................................................................ 10042 Brew Service SRL.....................................................................110 CEME Group..........................................................................8448 CRIOCABIN............................................................................9035 Desmon Food Service Equipment................................. 4212 G.M. PICCOLI SRL................................................................ 8642 Happyflex.............................................................................. 10023 Imperia & Monferrina SPA................................................ 3385 Italesse SRL............................................................................ 5526 La Parmigiana s.r.l.................................................................8521 La Spaziale SPA.....................................................................5212 Rimini Fiera S.p.A..................................................................7176 Tecnoeka Srl............................................................................8812 TeknèItalia S.r.l.................................................................... 10246 Telme SPA............................................................................. 6040

booth #

Tonon e C. SAS...................................................................... 9619 Torrefazione Portioli........................................................... 4677 Vin Service Dispensing Group...........................................548 japan OZAX Corporation............................................................... 9613 SHOKU EN.............................................................................. 8455 Takemoto Oil & Fat Co., Ltd..............................................5261 korea (south) BARSKOREA....................................................................... 10448 Cosmosway Co., LTD....................................................... 10720 Hankook Tea Company..................................................... 3884 Human Bridge Corporation.............................................10518 ICETRO........................................................................................ 212 Tulip International Inc...........................................................574 malaysia Multisafe Sdn Bhd..............................................................10010 mexico .rest and .bar domains.......................................................6076 Agroindustria de Aguascalientes.................................10736 Alejandrina Avocados.......................................................... 233 Cocitec Mexicana SA de CV................................................ 138 El Ombú Productos y Servicios de Excelencia S. de R.L. de C.V................................................................... 8355 Freshcourt / Verfruco Foods.......................................... 3885 Nueva PATROSA................................................................. 9636 Peace and Love Cafe......................................................... 5268 Tortiregio S.A. de C.V..........................................................8351 new zealand Taylored Foods Ltd.......................................................... 10630 pakistan Trade Development Authority of Pakistan................ 9831 panama C & S GROUP CORPORATION........................................ 9031 spain AFEHC......................................................................... 3962, 4062 Araven S.L............................................................................. 4060 CORECO, S.A.........................................................................4160 GARCIA DE POU, S.A.........................................................4164 Lacor.......................................................................................... 4162 nice fruit.................................................................................... 9116 ZUMMO Innovaciones Mecanicas, S.A....................... 4064 switzerland Liebherr- Export AG........................................................... 9433 Pacojet..................................................................................... 5343 taiwan Alpha Brass Controls Inc....................................................1353 Anko Food Machine Co., Ltd..........................................10716 Day Young Enterprise Co, Ltd.......................................... 378 Gold Apollo Co., Ltd........................................................... 9637 Huang Guan Special Printery Co., Ltd............................788 Lihyann Industrial Co., Ltd................................................7573 Pack & Proper Co., Ltd........................................................8127 Possmei International Co., Ltd....................................... 8839 President Packaging Ind. Corp.......................................... 231 Reach Plastic Industrial Co., Ltd....................................10412 Sinopacker International Inc........................................... 9635 South Plastic Industry Co., Ltd..........................................472 turkey Inoksan Mutfak San ve Tic A.S........................................ 4179 Korkmaz Mekatronik Ltd Sti........................................... 9724 Oztiryakiler Madeni Esya Jan ve Tlcouts................... 2280 united kingdom Black Rock Grill LTD..........................................................10827 Cashmaster International Ltd......................................... 6477 Craster Ltd..............................................................................7140 Environmental Products & Services Ltd........................881 Fourth.......................................................................................6466 LoSalt....................................................................................... 3685 SteakStones...........................................................................9446 Vikingstones of Sweden....................................................8532

42 | Education SessionS at a glance – saturday, may 16 NRA Show 2015 General Education Sessions sponsored by

saturday, may 16 • sessions at a glance time

education Session Title

track

How Technology is Changing the Restaurant Customer Experience Sales & Marketing

& Food & Sales & Marketing Operations Sustainability Workforce Social Responsibility Nutrition Engagement

Sustainability & Social Responsibility

Now & Next: Panel from Whole Foods, Cooper's Hawk & HMSHost*

10:00 – 11:00 am

Sales & Marketing

Sustainability &

Social Responsibility Recruiting, Hiring, and Training in Non-Traditional Settings Sales & Marketing

Sustainability & & Marketing Food & Sustainability Operations Sales & Social Responsibility NutritionSocial Responsibility

The Art and Science of Site Selection Sales & Marketing

11:00 – 11:30 am

Sustainability &

Food &

Operations

Workforce

Social Responsibility Nutrition Engagement Tech Talk: Louis Grande, VP of Information Technology, Red Lobster

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Food & Technology Nutrition

page 62

WorkforceBAR Engagement

11:30 am – 12:30 pm

Sustainability & Social Responsibility

Food & Nutrition

Technology Operations

Technology Workforce Franchise FoodWorkforce & Operations Engagement Nutrition Engagement

BAR Technology

Technology

Sustainability & Social Responsibility

How to Handle Health Care Reform: A Discussion for Owners/Operators Sales & Marketing

Sustainability & & Marketing Food & Sales

Operations Sustainability &

Social Responsibility NutritionSocial Responsibility NRA's Pizzeria Industry Council Presents: Slicing Up Business* Sales & Marketing

Sustainability &

OperationsBAR

Workforce Engagement

Sustainability & Social Responsibility

Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food & Social Social Responsibility ResponsibilityNutrition Nutrition

Food & Nutrition

Operations Operations

Authentic Flavors for the Modern Day Consumer Sales & Marketing

Sustainability & Social Responsibility

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Franchise Operators President's Panel Sales & Marketing

2:00 – 2:30 pm

Sustainability &

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Operations

Workforce Engagement

Technology

Franchise

Sales & Sustainability & & Marketing Food & Sustainability Operations Social Responsibility NutritionSocial Responsibility

Cook Chill in Healthcare: Running a Successful Decentralized Foodservice Model

Sales &Sales Marketing & Marketing Sustainability Sustainability & &

3:00 – 4:00 pm

Sales & Marketing Sales & Marketing Sustainability Sustainability & Food && Social Responsibility Social Responsibility Nutrition

Sales & Marketing

Marijuana on the Menu

FoodOperations & Nutrition

Operations Workforce Workforce Technology Technology Franchise Engagement Engagement

Sustainability & Social Responsibility

Food & Nutrition

Sales & Marketing

* Includes content related to foodservice in retail operations.

BAR

Food & Nutrition

Franchise

Operations

Sales & Marketing

Tech Theater Booth #5575

FranchiseBAR

Operations

Workforce Engagement

Workforce Engagement

Te

Technolo

BAR

Franchise Franchise

BAR BAR

62

BAR

S402b

52 Food & Franchise Nutrition

OperationsBAR

Workforce Engagement

Te

46

Workforce Engagement

Sustainability Technology & Social

Responsibility

Franchise

46

S404a

Food & Nutrition

OperationsBAR

67 Technology BAR

Workforce Workforce Technology Technology Engagement Engagement

Sales & Marketing & Operations Workforce Sustainability Technology Social Responsibility Engagement

Sustainability & Social Responsibility

BAR

BAR

S404d

Operations Operations

BAR BAR

Franchise

55

Operations

S403

Food &Food &

Franch

52

Franchise Food & Nutrition

Food & Nutrition

FoodWorkforce & Operations Technology Workforce Franchise Nutrition Engagement Engagement

Social Social Responsibility ResponsibilityNutrition Nutrition Data Abundance: How Do You Operationalize Big Data

Digital Accessibility

Technology

62

BAR

Te

Technology

Franchise Franchise

Learning Lab 2 Booth #5575

Franchise

Workforce Engagement

46

49

Technology

Sales & Marketing

OperationsBAR

58

S404d

Workforce

BAR

46

Workforce Engagement

Sustainability & Social Responsibility

Franchise

Workforce Engagement

S404abc

Operations

Batten Down the Hatches: Bracing for a Storm of Wage Increases*

Operations

Workforce Workforce Technology Technology Engagement Engagement

Food &

Responsibility Nutrition Engagement Tech Talk:Social Nick DeCarlo, Director of Restaurant Solutions, Wendy's

Food & Franchise Nutrition

S402b

Operations

BAR

52

S403

Sales & Marketing

1:30 – 2:30 pm

Franchise

BAR Technology

Operations Workforce Sustainability Technology Sales & Marketing & Engagement Social Responsibility

Understand & Engage Millennials Using Social

Te

67

S402a

Food & Nutrition

Workforce Engagement

49

S402a

S402b

Sales & Marketing

Lessons from Leaders 3.0: How Fast Casual Inspires and Innovates

Operations

Technology

Operations Sales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

Allergy-Friendly Practices to Protect Your Guests and Increase Your Business*

BAR

62

S403

Food &

Franchise

BAR

Technology Workforce Franchise FoodWorkforce & Operations Engagement Nutrition Engagement

Responsibility True Tales of Unexpected Triumph:Social The BumpyNutrition Path to Sustainability

1:00 – 2:00 pm

Food &

S404d

Food Franchise & Nutrition

BAR Technology

49

Nutrition Learning Lab 2 Booth #5575

Franchise

Franchise Workforce Engagement

67

S404d

FranchiseSales & Marketing BAR

BAR

55

S402b

Workforce Engagement

OperationsSales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

Franchise

S402a

21st Century Funding Options For Your Restaurants Sales & Marketing

Technology

Food Sales&& MarketingOperations Sustainability & Workforce Food & Nutrition Social Responsibility Engagement Nutrition

Technology

Operations

Operations Franchise

room Tech Theater Booth #5575

Technology

Workforce Engagement

Franchise

anchise s & Marketing Operations Sustainability BAR Workforce & Sales & Marketing FoodTechnology & Sustainability Operations Franchise & Food Workforce & BAR Technology Sustainability Workforce Franchise Technology Franchise Sales &Operations Marketing Sales & & Marketing Food Sales&&BAR Sales Marketing Sustainability & Marketing Operations Sustainability & Sustainability Food & Workforce & & BAR FoodOperations &FoodTechnology & Operations Operations Workforce Franchise Workforce Technology Workforce BAR Technology Technology Franchise Social Responsibility Engagement Nutrition Social Responsibility Nutrition Engagement Social Engagement Responsibility Nutrition Social Responsibility Social Social Responsibility Nutrition Responsibility Engagement Nutrition Nutrition Engagement Engagement Engagement

BAR

Franchise Fra

Education SessionS at a glance – sUNday, may 17 | 43 NRA Show 2015 General Education Sessions sponsored by

sunday, may 17 • sessions at a glance time

education Session Title

track

room

Building Your Business By Building Your Culture Sales & Marketing

Sustainability &

Operations

Sales & Marketing Sustainability & Food & OperationsSales & Marketing Workforce Sustainability Technology & Hospitality E-Learning: Opportunities to Help Save Social Responsibility Nutrition Engagement Social Responsibility Your Training Dollars Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food & What's Hot in 2015: Top Restaurant and Social Responsibility Social Responsibility Nutrition Nutrition Food Trends*

Operations Operations

Workforce Engagement

FoodFranchise & Nutrition

Sales & Marketing

11:00 am – 12:00 pm

Sustainability & Social Responsibility

Food & Nutrition

Operations

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Operations

Workforce Engagement

Sales & Marketing

Franchise

BAR

Sustainability & Social Responsibility

Food & Nutrition

Operations

Workforce Engagement

Sustainability & Social Responsibility

Food & Nutrition

Operations

Sales & Marketing

Food & Franchise Nutrition

Sustainability & Social Responsibility

1:00 – 2:00 pm

Sustainability & Social Responsibility

Food & Nutrition

Franchise

BAR

Workforce Engagement

Food &

Operations

Workforce Engagement

Sales & Marketing

Sustainability &

Food &

Operations

Sales & Marketing

Food & Franchise Nutrition

S402a

Technology

Technology

Sustainability & Social Responsibility

68

Franchise

BAR

50

Workforce Engagement

Technology Tech Theater Booth #5575

Technology Sales & Marketing Franchise SustainabilityBAR & Social Responsibility

Franchise

BAR

63

Food &

Operations

Nutrition S402b

59

Workforce Engagement

S402a

Food Sales&& MarketingOperations Sustainability & Workforce Food & Nutrition Social Responsibility Engagement Nutrition

55

Technology Operations

Learning Lab 2 Booth #5575

Workforce Engagement

Technology

Franchise

BAR

Franchise

Franchise Workforce Engagement

63

BAR

E353c

70

S402b

53

Food &Franchise OperationsBAR Nutrition

Workforce Engagement

Marketing Sustainability & Food & Foodservice Advancements Sales in &the Grocery and Nutrition Social Responsibility C-store Channels*

Operations Sales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

Food &Franchise OperationsBAR

Workforce Engagement

Sales & Marketing

Sustainability &

Food &

Sales & Marketing Sustainability & Food & Operations 35 Years Behind Bars With Tony Abou-Ganim: Social Responsibility Nutrition The Modern Mixologist Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Operations

Workforce Engagement

* Includes content related to foodservice in retail operations.

Food & Nutrition

70

Operations Sales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

Social Responsibility Nutrition The Merchant Perspective On Mobile Commerce*

BAR

Franchise Franchise

47

S404d

OperationsBAR

S403

Franchise

Operations

Technology

Sales & Marketing

53

Nutrition S404d

Sales & Marketing Sustainability Sales & & Marketing Food & Sustainability Operations & Hire, Train, Reward, Retain: Developing a Team Social Responsibility Nutrition Social Responsibility of Top Performers

3:30 – 4:30 pm

BAR

58

Food & Nutrition

Food in Motion

3:00 – 4:00 pm

Franchise

BARTechnology

Operations

Workforce

50

Technology

Sustainability &

Social Responsibility Sipping Social With Kathy Casey Nutrition Liquid Kitchen

Social Responsibility Nutrition Engagement Concept Creators - What I Believe In

Techn

BAR Franchise

2:00 – 3:00 pm

Sales & Marketing

Workforce Engagement

Sustainability Sales & Marketing & Food Sustainability & &Operations Food & Workforce Operations Technology Workforce Franchise Technology Nutrition Social Responsibility Nutrition Engagement Engagement

Tech Talk: Ed Beck, CIO + SVP of Tech, National Social Responsibility Restaurant Association Food &

63

S403

2:00 – 2:30 pm

Sustainability &

Operations

E353a

Sustainability &

Sales & Marketing

BAR

55

Operations Operations Workforce Workforce Technology Technology Engagement Engagement

The Rise of Nontraditional Foodservice: Don't Social Responsibility Panic, Adapt!*

Sales & Marketing

S403

Food &Sales & Marketing OperationsSustainability Workforce & FoodTechnology & Operations Franchise Workforce BAR Nutrition Social Responsibility Engagement Nutrition Engagement

BAR

& Marketing Sustainability & Food & Operations Workforce Tales fromSales the Trenches: Sustainability and theEngagement Social Responsibility Nutrition Gritty Side to Savings

Workforce Franchise Engagement

53 Franchise

S402b

Franchise

Operations Sales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

Data Rich & Insight Poor

Technology

Food &

OperationsBAR

Technology

Social Responsibility Nutrition Business Considerations: Franchising Your Restaurant the Right Way Sales & Marketing

63

S404d

Workforce Engagement

Build a High-Functioning Team

Operations Technology

70

Tech Theater Nutrition Booth #5575

Sales & Sales Marketing & Marketing Sustainability Sustainability & & Food & Food & Social Responsibility Social Responsibility Nutrition Nutrition

Sales & Marketing

FoodWorkforce &

Sustainability & Social Responsibility

Technology

Franchise

58

BAR

Workforce Engagement

Winning Over Millennials: Thru The Lens of Chain Chefs

Sales & Marketing

52 Technology BAR

E350

Sales & Marketing

How the Internet of Things Can Boost Operations, Provide Intelligent Insight and Reduce Costs

Building A Successful Wine Program

BAR

S404abc

Franchise

BAR

68

S404abc

Sales & Marketing Sustainability & Food & Operations Sales & Marketing Workforce Sustainability Technology & Plant to Plate: Cultivating a Working Relationship Social Responsibility Nutrition Engagement Social Responsibility with a Local Farm

12:30 – 1:30 pm

BAR

49 Franchise

Learning Lab 2 Nutrition Engagement Booth #5575

Technology

Sales & Marketing Sustainability & Food & Operations How to Franchise YourSocial Restaurant to Others, The Responsibility Nutrition Process Untangled

Franchise Franchise

Sustainability Sales & & Marketing Food & Sustainability Operations & Social Responsibility NutritionSocial Responsibility

Going from Main St. to Wall St.: The Secrets Behind America's Great Growing Brands

11:30 am – 12:30 pm

Technology

S402b

S402a

Technology

Foodservice 2020: Three Smart Strategies to Get the Future Right*

BAR

FoodWorkforce & Operations Technology Workforce Franchise Nutrition Engagement Engagement

Workforce Engagement

BAR Keynote Presentation: Sally Smith

Franchise

S404d

Workforce Engagement

Workforce Workforce Technology Technology Engagement Engagement

Sales & Marketing

Tech Talk: Scott Greenberg, President and CEO, SMASHotels

Technology

Operations BAR

Sales & Marketing Sustainability Sales & & Marketing Food & Sustainability Operations & Why Focusing on the Planet and People Builds Social Responsibility NutritionSocial Responsibility Profits: Industry Movers and Shakers Explain

11:00 – 11:30 am

67

S403

Food &

Social Responsibility Nutrition Growth in Franchise Systems: The Next Stage

10:00 – 11:00 am

page

53

Food & Workforce Operations Technology Workforce Franchise TechnologyBAR Nutrition Engagement Engagement

S402a

68

Franchise Tech Theater Booth #5575

Operations

Workforce Engagement

Technology

Workforce Engagement

Technology

Franchise

Franchise

BAR

BAR

E353b

Sustainability Technology & Social

Responsibility

BAR

Franchise

64 70

Workforce Engagement

d & Sales Franchise & Marketing Operations Sustainability BAR Workforce & Sales & Marketing FoodTechnology & Sustainability Operations Franchise & Food Workforce & BAR Technology Sustainability Workforce Franchise Technology Franchise Sales &Operations Marketing Sales & & Marketing Food Sales&&BAR Sales Marketing Sustainability & Marketing Operations Sustainability & Sustainability Food & Workforce & & BAR FoodOperations &FoodTechnology & Operations Operations Workforce Franchise Workforce Technology Workforce BAR Technology Technology Franchise ition Social Responsibility Engagement Nutrition Social Responsibility Nutrition Engagement Social Engagement Responsibility Nutrition Social Responsibility Social Social Responsibility Nutrition Responsibility Engagement Nutrition Nutrition Engagement Engagement Engagement

44 | Education SessionS at a glance – monday, may 18 NRA Show 2015 General Education Sessions sponsored by

monday, may 18 • sessions at a glance time

education Session Title

track

room

page

S403

47

3D Printing: Food, Design, and Technology in Your Kitchen Sales & Marketing Sustainability & Food Sales & Marketing Operations Sustainability & Workforce Food & Best Practices: Attracting, & Retaining SocialDeveloping Responsibility Nutrition Social Responsibility Engagement Nutrition Women Leaders Sales & Marketing Sustainability & Food & Domestic Aquaculture, the Biggest Opportunity Social Responsibility Nutrition in Food Today

10:00 – 11:00 am

Driving Restaurant Innovation Through Consumer Data Sales & Marketing

Sustainability &

Food &

Operations

Operations

Workforce Engagement

Workforce Engagement

Sales & Marketing

"When in Doubt, Throw it Out" Isn't Cutting it: Identify & Slash Food Waste* Food & Nutrition

Operations

Food & Franchise Nutrition

Workforce Engagement

Technology

Sales & Marketing

Sustainability &

Food &

Operations

Workforce

Do Good Social ToResponsibility Do Well:Nutrition How CharitableEngagement Causes Better Bottom Lines

Technology

Sales & Marketing

The Impact of Today's Foodservice Trends on Foodservice Equipment, Design and More*

1:00 – 2:00 pm

Sustainability &

Food &

Technology

Franchise

Sales & Marketing

Food &

Operations

Sales & Marketing

2:15 – 3:15 pm

Sustainability &

Food &

Operations

Workforce Engagement

Sustainability &

Workforce

Technology

The Social Pros and Cons Responsibility Nutrition of Being a Restaurant Engagement Franchisee Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Food Defense: When Terrorism Targets What We Eat

Franchise

BAR

Food & Franchise Nutrition

Sales & Marketing

Sustainability & Social Responsibility

FoodWorkforce &

* Includes content related to foodservice in retail operations.

BAR

Food & Nutrition

Franchise

Operations

Food & Nutrition

Sales & Marketing

Workforce Franchise Engagement

Technolog

Franchise

BAR

BAR

Franchise

BAR

70

Sustainability & Social Responsibility

56

Food & Nutrition

Operations

47

Workforce Technology Workforce Technology Engagement Engagement

Sustainability & Social Responsibility

Food & Tech Theater Nutrition Booth #5575

64

Workforce Engagement

Technology

OperationsBAR

Workforce Engagement

Operations

Franchise

Technology

Workforce Engagement

54

Operations Operations

Operations Technology

Operations

Workforce Franchise Engagement

BAR

51

Technology

Franchise

S403

56

BAR

48

Workforce Workforce Technology Technology Engagement Engagement

S402a

Workforce Engagement

TechnologyBAR

Technology

Franchise

Sustainability Technology & Social

Responsibility

Franchise Franchise

BAR

BAR Fra

BAR

60 Franchise Technology

65

BAR Franchise

BAR

S402b Franchise

Technolog

71

E353a

Workforce Engagement

Technology

BAR BAR

56

Operations

Food & Nutrition

Workforce Engagement

Franchise Franchise

S404abc

Tech Theater Booth #5575

Social Responsibility NutritionSocial Responsibility Engagement The How, What, and Why of I-9 and E-VerifyNutrition

Sales & Marketing

Technology

Sustainability Sales & Marketing & Food Sustainability & &Operations Food & Workforce Operations Technology Workforce Social Responsibility Nutrition Social Responsibility Nutrition Engagement Engagement

Sustainability Operations &

Technolog

65

S404d

Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food &

Sustainability Sales & & Marketing Food &

Franchise

Workforce Engagement

Sustainability Sales & Marketing & Food Sustainability & &Operations Food & Workforce Operations Technology Workforce Franchise Technology Social Responsibility Nutrition Social Responsibility Nutrition Engagement Engagement

Social Responsibility Social ResponsibilityNutrition Nutrition Making Foodservice Sustainable by Design

Sales & Marketing

Technology

S404d

Sales & Marketing

BAR

54

S402b

Operations

Operations Sales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

State of the Hourly Worker*

Technology

TechnologySales & Marketing Franchise Sustainability BAR & Social Responsibility

Food & Nutrition

Crowdsource Your Menu; Enhance Your Business

3:00 – 4:00 pm

47

Workforce Engagement

Tech Theater Booth #5575

Operations Operations

Sales & Marketing

Menu Economics: Building And Maintaining A Social Responsibility Profitable Beer Program Sales & Marketing

Operations Technology

S403

Sales & Marketing Sustainability & Food & Food & Sales & Marketing Sustainability & ResponsibilityNutrition Nutrition SocialSocial Responsibility

Sustainability &

60

S402a

The Next Big Thing Food Trucks Trends: Socialin Responsibility Nutrition Brick and Mortar Restaurants*

Franchise Franchise

BAR

Menu Labeling: The Time is Now!*

2:00 – 2:30 pm

Operations

E353b

Sales & Marketing

Uncover Food/Restaurant Trends Using Google Search Data*

Technology

50

FoodWorkforce &

Workforce BAR Engagement

Technolog

59

S403

Operations Franchise

BAR

BAR

64

Nutrition Engagement S404abc

Food Technology & Nutrition

Workforce Engagement

Franchise

Food & Nutrition

Sales & Sustainability & & Marketing Food & Sustainability Operations Social Responsibility NutritionSocial Responsibility

Workforce Engagement

50

Workforce Workforce Technology Technology Engagement Engagement

Sustainability & Social Responsibility

Operations

Social Responsibility for Nutrition Engagement The Art Menu Design Profit and Function: and The Science

Smart Social: The Big Guns

Operations

Nutrition S404d

Franchise Franchise

Workforce Engagement

56

S404d

Food & Nutrition

Sustainability &

Workforce

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S402b

Operations

Food & Sales & Marketing Operations Sustainability Workforce &

Operations

Food &

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Food & Nutrition

Social Responsibility Social Responsibility Engagement Increase Your Sales With The Nutrition Hottest Trends In The Craft Beverage Market Sales & Marketing

Food &

Operations Operations

BAR

Technology Technology

Workforce Engagement

Franchise

Sustainability & Social Responsibility

Social Responsibility Data Security: A Deep Dive Into Data Breaches, Tech, And Your Business Sustainability &

Workforce Workforce Tech Theater Engagement Engagement Booth #5575

Operations Operations

Learning Technology Lab 2 Booth #5575

OperationsBAR

Technology

FranchiseSales & Marketing BAR

Sales & Marketing

Sales & Marketing

BAR

S402a

Menus 2015: Turning Trends Into Money Makers*

Sales & Marketing

Franchise

S402a

Sustainability & Social Responsibility

Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food & Attracting the Millennial Crowd Through Marketing Social Social Responsibility ResponsibilityNutrition Nutrition Strategies

11:30 am – 12:30 pm

Franchise

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Nutrition S402b

& Marketing Sustainability & Food & Operations Sales & Marketing Workforce Sustainability & ASales Restaurateur’s Perspective on How To Get theTechnology Social Responsibility Nutrition Engagement Social Responsibility Most From Today’s Technology Sustainability & Social Responsibility

BAR Technology

TechnologySales & Marketing Franchise Sustainability BAR & Social Responsibility

Using the Training Department as Your Franchise Partner

Sales & Marketing

Franchise Workforce Engagement

S404abc

Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food & Social Social Responsibility ResponsibilityNutrition Nutrition

Social Responsibility Setting the Table for the New Nutrition Business Diner

11:00 – 11:30 am

Technology Operations

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Workforce Engagement

anchise s & Marketing Operations Sustainability BAR Workforce & Sales & Marketing FoodTechnology & Sustainability Operations Franchise & Food Workforce & BAR Technology Sustainability Workforce Franchise Technology Franchise Sales &Operations Marketing Sales & & Marketing Food Sales&&BAR Sales Marketing Sustainability & Marketing Operations Sustainability & Sustainability Food & Workforce & & BAR FoodOperations &FoodTechnology & Operations Operations Workforce Franchise Workforce Technology Workforce BAR Technology Technology Franchise Social Responsibility Engagement Nutrition Social Responsibility Nutrition Engagement Social Engagement Responsibility Nutrition Social Responsibility Social Social Responsibility Nutrition Responsibility Engagement Nutrition Nutrition Engagement Engagement Engagement

Franchise Fra

Education SessionS at a glance – tuesday, may 19 | 45 NRA Show 2015 General Education Sessions sponsored by

tuesday, may 19 • sessions at a glance time

education Session Title

track

room

Biotechnology on the Menu: Busting the Myths Surrounding Genetically Engineered Foods Sales & Marketing

Enact Practical Tips Now to Prevent Vicarious Liability Sales & Marketing

10:00 – 11:00 am

Sustainability & Social Responsibility

Food & Nutrition

OperationsSales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

& Food & Sales & Marketing Operations Sustainability Workforce Social Responsibility Nutrition Engagement

Sustainability & Social Responsibility

Food & Nutrition

FoodFranchise & Nutrition

Operations

Food & Technology Nutrition

Operations BAR

Workforce Engagement

Operations Franchise

WorkforceBAR Engagement

Operations Operations

Sales & Marketing

Sustainability &

Food & Nutrition

Sales & Marketing

Operations

Workforce Engagement

Sustainability & Social Responsibility

Food & Nutrition

OperationsSales & Marketing Workforce Sustainability Technology & Engagement Social Responsibility

FoodFranchise & Nutrition

Operations BAR

Sustainability & Social Responsibility

Operations

Sales & Marketing

Workforce Engagement

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Operations

Planning Healthy Kids' Menus That Still Sell Sales & Marketing

* Includes content related to foodservice in retail operations.

BAR

Food & Nutrition

Franchise

Operations

Sales & Marketing

Franchise

Technology

Technology

Franchise

Sales & Marketing

Sustainability & Social Responsibility

Food & Nutrition

Operations

Franchise

Workforce

Technology

Workforce Engagement

Technology

Franchise

Sustainability & Social Responsibility

Food & Nutrition

Engagement Tech Theater Booth #5575

Franchise

BAR

BAR

48

Workforce Engagement

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66

BAR

48

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51

Technology

Sustainability & Social Responsibility

Keep It on the Download: Demystifying Mobile Apps*

Franchise

Workforce Engagement

Craveability: Building On the 'Crave' Factor of Food & Drinks

1:00 – 2:00 pm

Workforce Engagement

S403

Food & Nutrition

Utilizing TV To Build Your Brand

BAR

57

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The Mystery of Millennials in the Workforce*

Franchise

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54

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Operations

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Workforce Workforce Technology Technology Engagement Engagement

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How to Pick the Right Franchise

Technology

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Social Responsibility Cracking the Code to Food Choices: Insight from Moms, Millennials*

Sales & Marketing

Technology

S402a Sales &Sales Marketing & Marketing Sustainability Sustainability & & Food &Food & Social Responsibility Social ResponsibilityNutrition Nutrition

Food & Nutrition

Technology

Tech Theater Booth #5575

State of the Hotel Industry

Sustainability & Social Responsibility

Workforce Engagement

S404d

Savvy Chefs Leading Sustainable Change

11:30 am – 12:30 pm Sales & Marketing

48

S403 Sustainability & Social Responsibility

Payment Card Security: What You Need to Know* Sales & Marketing

page

Workforce Engagement

Sustainability Technology & Social

Responsibility

Technology

Workforce Engagement

Franchise

d & Sales Franchise & Marketing Operations Sustainability BAR Workforce & Sales & Marketing FoodTechnology & Sustainability Operations Franchise & Food Workforce & BAR Technology Sustainability Workforce Franchise Technology Franchise Sales &Operations Marketing Sales & & Marketing Food Sales&&BAR Sales Marketing Sustainability & Marketing Operations Sustainability & Sustainability Food & Workforce & & BAR FoodOperations &FoodTechnology & Operations Operations Workforce Franchise Workforce Technology Workforce BAR Technology Technology Franchise ition Social Responsibility Engagement Nutrition Social Responsibility Nutrition Engagement Social Engagement Responsibility Nutrition Social Responsibility Social Social Responsibility Nutrition Responsibility Engagement Nutrition Nutrition Engagement Engagement Engagement

Education Session AUDIO Recordings

Whether you missed a session or can’t wait to review what you heard, you can purchase recordings of NRA Show 2015 sessions at the booth located outside Room S403 (South Hall, Level 4).

Individual sessions and specially-priced packages are available. After the Show, buy online at Restaurant.org/Show.

ty & sibility

46 | food & nutrition sessions

Food & Nutrition Sessions: Food &

Operations

Workforce

Technology

Franchise

BAR

Allergy-Friendly Practices to Protect Your Guests and Increase Nutrition Engagement Your Business Saturday, May 16, 2015 | 1:00 PM - 2:00 PM | S402b track: Food & Nutrition • CEU’s: ACF & FCSI

Approximately 15 million Americans have food allergies, and that number continues to grow every year. The challenge of keeping guests safe has grown beyond proper food handling in the kitchen. Restaurant operators now must ensure that all employees are trained to understand their roles and responsibilities with respect to allergens in order to prevent any potential reactions and protect the business from negative publicity, fines, and lawsuits. Discovering how to protect your guests, can lead to increased profits. moderator

Patrick Yearout Director of Training, Ivars Restaurants

Jessie Bray VP of Training & Human Resources, Romacorp, Inc.

Heather Hampton Director of Training & Development, Legal Sea Foods

Jim McCurley Executive Chef, PF Changs

Authentic Flavors for the Modern Day Consumer Saturday, May 16, 2015 | 1:00 PM - 2:00 PM | S402a track: Food & Nutrition • CEU’s: ACF & FCSI

Originality + third and fourth generation immigrants + inherent desire millennials possess to connect with their grandparents = strong urge to pull greater authenticity into modern day cultural practices. Flavors, types of ingredients and dining patterns are no exception to this rule. A number of regionally specific restaurateurs have come into view. This is both a challenge and opportunity regarding offerings in restaurants moderator

John Csukor President-CEO/CMO, KOR Food Innovation

Robert Danhi Curator of Cultures, Global Flavor Shakers

Martin Murch President, Great Cranberry Island, LLC

Cook Chill in Healthcare: Running a Successful Decentralized Foodservice Model Saturday, May 16, 2015 | 3:00 PM - 4:00 PM | S404d track: Food & Nutrition • CEU’s: ACF & FCSI

Save your facility time, space and money while serving delicious, healthy meals.

The culinary director of a large healthcare facility shares challenges and wins with the successful use of cook chill. Learn about the quality and efficiency of cook chill.

David Brue Chef de Cuisine, OSU Wexner Medical Center

Drew Patterson Culinary Director, Wexner Medical Center, The Ohio State University

Marijuana on the Menu Saturday, May 16, 2015 | 3:00 PM - 4:00 PM | S404a track: Food & Nutrition • CEU’s: ACF & FCSI

Marijuana menu-pairing? Cannabis as an alternative to a glass of wine? Not quite yet, but the time will likely come. In the near future, more and more consumers may use cannabis before ordering their restaurant fare. Join the discussion on how the legalization of marijuana could affect the restaurant industry.

Scott Durrah COO and Master Cannabis Chef, Simply Pure

Steve Fox Director, VS Strategies

Wanda James CEO, Simply Pure

food & nutrition sessions | 47 Winning Over Millennials: Thru the Lens of Chain Chefs Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | S402a track: food & nutrition • CEU’s: ACF & FCSI

By 2020, 64 million Millennials will be thinking about what’s for dinner. Is your R&D team ready to meet the needs of this complex generation? They are health savvy, socially conscious and live online. Understand the philosophy behind culinology in food product and menu development with respect to the needs of the millennial consumer. This panel of product developers will discuss what must be considered throughout the innovation cycle. moderator

Charles Hayes Immediate Past President, Research Chefs Association

Heidi Curry Sr. Manager, Bakery, Global R&D, Dunkin’ Brands

Christian Hallowell Executive Chef for Delta Air Lines, gategroup

Dominique Vitry Director, Research & Development, Yum! Brands

3D Printing: Food, Design, and Technology in Your Kitchen Monday, May 18, 2015 | 10:00 AM - 11:00 AM | S403 track: Food & Nutrition • CEU’s: ACF & FCSI

3D printing isn’t futuristic science fiction-it’s a cutting edge tool that’s poised to enhance and evolve the way we experience food. This session details how 3D printing works, the ways it brings a chef’s creative vision to life, and how it dramatically expands what’s possible in the kitchen. Exciting, progressive, and full of potential in foodservice, 3D printing-and this session-are sure to get your creative juices flowing. moderator

Dr. Victor Gielisse Certified Master Chef/VP, Advancement & Business Development, The Culinary Institute of America

Kyle von Hasseln Creative Director Food, 3D Systems

Liz von Hasseln Creative Director Food, 3D Systems

Thomas Vacarro Dean of Baking and Pastry Arts, CIA

Menus 2015: Turning Trends Into Money Makers Monday, May 18, 2015 | 11:30 AM - 12:30 PM | S404abc track: Food & Nutrition • CEU’s: ACF & FCSI

Consumer lifestyles and behaviors have changed dramatically and menus have to address this shift. This session will analyze these shifts to help you get ahead of the game by identifying the foods and flavors, preparation and presentation techniques trending with emerging foodservice customer expectations.

Nancy Kruse President, The Kruse Company

Menu Labeling: The Time is Now! Monday, May 18, 2015 | 1:00 PM - 2:00 PM | S402a track: Food & Nutrition • CEU’s: ACF & FCSI

The long-awaited menu labeling regulations will soon be a reality, and the restaurant dining landscape—for both operators and diners—will never be the same! Join us for an inspiration-packed session about how the menu labeling provision can help your restaurant benefit and capitalize in today’s health-focused environment. moderator

Anita Jones-Mueller President and CEO, Healthy Dining

Don Fox CEO, Firehouse Subs

G.J. Hart CEO, California Pizza Kitchen

Joan McGlockton VP, Industry Affairs & Food Policy, National Restaurant Association

48 | food & nutrition sessions Food Defense: When Terrorism Targets What We Eat Monday, May 18, 2015 | 3:00 PM - 4:00 PM | S404d track: Food & Nutrition • CEU’s: ACF & FCSI • (not recorded)

Former FBI agent Bill Zinnikas will lead a provocative conversation about protecting the food supply from intentional contamination incidents. Arm your business with the knowledge to build a robust public health, regulatory, law enforcement and private sector partnership capable of preventing, detecting, planning for, and responding to intentional food borne outbreaks.

William A. Zinnikas Personal Services Contractor, Federal Bureau of Investigation

Biotechnology on the Menu: Busting the Myths Surrounding Genetically Engineered Foods Tuesday, May 19, 2015 | 10:00 AM - 11:00 AM | S403 track: Food & Nutrition • CEU’s: ACF & FCSI

While foods developed through modern biotechnology have been in the food supply for nearly 20 years, it has only recently become a hot topic raising questions of safety, sustainability and necessity of GMO. This session will focus on the safety, regulation, and sustainability prevalence in the food supply, and usage and applications of GMO ingredients in the foodservice industry. Join the conversation.

Joy Dubost Director, Nutrition & Food and Healthy Living, National Restaurant Association

Gregory Jaffe Director, Project on Biotechnology, Center for Science in the Public Interest

Nancy Kavazanjian Farmer-Director, United Soybean Board

Rick Wolff VP of Culinary Innovation, Café© Valley Bakery

Craveability: Building On the ‘Crave’ Factor of Food & Drinks Tuesday, May 19, 2015 | 1:00 PM - 2:00 PM | S402b track: Food & Nutrition • CEU’s: ACF & FCSI

Craveability as a concept is rising in importance and application in today’s menu development process. This session will explore all aspects of craveability, highlighting the factors that enhance crave and the consumer behaviors that cause us to respond to such cues. We’ll also look at consumer approach to craveability over the years, as well as modern demographic preferences, and what these can tell us about consumer behavior going forward.

Cathy Holley Publisher/Editor-In-Chief, Flavor & the Menu

Maeve Webster Senior Director, Datassential

Planning Healthy Kids’ Menus That Still Sell Tuesday, May 19, 2015 | 1:00 PM - 2:00 PM | S403 track: Food & Nutrition • CEU’s: ACF & FCSI

We all have a responsibility to promote healthier choices for children, but no one benefits if your healthier kids’ meals don’t sell. Learn how to give your kids menu a healthy makeover that meets your youngest customers’ approval. Pick up some tips and tricks from the people who are serving 30 million children every day: school foodservice professionals.

Julia Bauscher President, School Nutrition Association

Patricia Montague Chief Executive Officer, School Nutrition Association

hnology

franchise sessions | 49

Franchise Sessions: Franchise

BAR

The Art and Science of Site Selection Saturday, May 16, 2015 | 10:00 AM - 11:00 AM | S404d track: Franchise • CEU’s: ACF & FCSI

Learn how to integrate qualitative site reviews with mathematical mapping and modeling to significantly improve new unit sales and success rates. moderator

Bill McClave Managing Partner, Birchwood Resultants

Lissy Bethmann Managing Partner, Birchwood Resultants

Paul Carolan President, Bruegger’s Bagels

21st Century Funding Options For Your Restaurants Saturday, May 16, 2015 | 11:30 AM - 12:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

Explore a range of innovative approaches to restaurant funding that have emerged in recent years. Discussion includes different types of crowd funding, increasing accessibility of smaller IPOs, growing private equity involvement in concept acquisition, the evolution of EB-5 funding, stronger commitment by small community banks, creative use of 401(k)s or self-directed IRAs and owner-created and sold private placements. moderator

Dennis Monroe Chair, Monroe Moxness Berg PA

Ryan Palmer Shareholder, Monroe Moxness Berg PA

Denise Thomas CEO, ApplePie Capital

William Wildman Senior VP, Managing Director Franchise Finance, United Capital Business Lending

Franchise Operators President’s Panel Saturday, May 16, 2015 | 1:30 PM - 2:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

When CEOs speak, people listen. Hear how savvy bosses at premier restaurant chains are growing their companies, recovering from disasters, and seizing opportunities to build their unique versions of the American dream. Attendees will learn what works and what doesn’t from the experiences of some of the industry’s best, with details into these panelists’ leadership roles, management style and business strategies. moderator

Fred LeFranc Founding Partner, Results Thru Strategy

Bennie Arbour CEO, Goldco, Inc.

Jack Crawford President & CEO, Ground Round

Roland Dickey, Jr. CEO, Dickey’s Barbecue Restaurants, Inc.

Growth in Franchise Systems: The Next Stage Sunday, May 17, 2015 | 10:00 AM - 11:00 AM | S404d track: Franchise • CEU’s: ACF & FCSI

Franchise systems often struggle with strategies for taking an emerging concept (< 50 units) to the next stage of growth. This session’s panelists will focus on issues both for franchisors seeking to expand their systems and franchisees and developers considering joining a developing network. moderator

Richard Morey Partner, DLA Piper

Tony DeSalvo VP, Samco Enterprises

Candace Klein Chief Strategy Officer, Dealstruck

50 | franchise sessions How to Franchise Your Restaurant to Others, The Process Untangled Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

Franchising your concept to new restaurateurs can be a long, complex and highly regulated process. What is a franchise? What is the difference between franchise and licensing? Does your name work for franchising? Learn the basics of franchising and walk away with a clear understanding of the process. moderator

Adam Siegelheim Attorney, Stark & Stark

Allen Dikker CEO, Potatopia

Phil Schram Chief Development Officer, CFE, Buffalo Wings & Rings

James Walker President, Operations & Development, Johnny Rockets

Business Considerations: Franchising Your Restaurant the Right Way Sunday, May 17, 2015 | 1:00 PM - 2:00 PM | S404d track: Franchise • CEU’s: ACF & FCSI

You’ve made the decision to franchise—now understand the process. Is your restaurant franchisable? Is franchising the best strategy? Learn the pros and cons and the costs to becoming a franchise.

Mark Siebert CEO, iFranchise Group

Using the Training Department as Your Franchise Partner Monday, May 18, 2015 | 10:00 AM - 11:00 AM | S404d track: Franchise • CEU’s: ACF & FCSI

Competition between franchised concepts is fierce. By pushing training to the back burner, your concept may be doomed. Smart franchisees partner with training departments and view them as learning strategists, business partners and culture cultivators, not as a cost center. Successful concepts use the franchisor to teach them how to stay in compliance, run operations, prepare consisted products, training hospitality & protect brand’s unique culture. moderator

Joleen Goronkin President, People and Performance Strategies

Mark Boccia Senior Director of Training, Global Operations, Marriott International

Mike Freeman Senior Director of Training, McAlister’s Deli

Michele Lange Director of Training & Development, The Habit Burger Grill

Attracting the Millennial Crowd Through Marketing Strategies Monday, May 18, 2015 | 11:30 AM - 12:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

Gaining the attention of the always on the go Millennial population is a difficult task for many restaurant brands. Using social media and traditional marketing strategies, restaurant operators can create Millennial aged brand advocates.

Lyn Magnarini President, Strateg!x

Joe Sanders Director of Marketing, Meatheads

franchise sessions | 51 The Pros and Cons of Being a Restaurant Franchisee Monday, May 18, 2015 | 1:30 PM - 2:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

Considering becoming a franchisee? Learn everything you need to get started; the pros and cons, the costs, and types of investments. Plus, gain the equally important skills you’ll need along the way, including what franchisers are looking for, and how to identify if a system’s franchisees are profitable and happy. moderator

Mary Jo Larson VP/Publisher, Franchise Times

Biren Patel Firehouse Sub Franchisee, Patel Family Investments

Richard Rosen Managing Member, The Richard L. Rosen Law Firm

Mac Shimmon Franchisee, Jersey Mike’s Subs

Eric Stites CEO, Franchise Business Review

Enact Practical Tips Now to Prevent Vicarious Liability Tuesday, May 19, 2015 | 10:00 AM - 11:00 AM | S404d track: Franchise • CEU’s: ACF & FCSI

Given the National Labor Relations Board (NLRB’s) opinion regarding McDonald’s, this is a very hot topic in franchising today, and will continue to be so for the next few years. In this session you will hear an equal blend of business and legal views, understand the NLRB’s complaints against McDonald’s and walk away with practical tips. moderator

Michael Seid Managing Director, MSA Worldwide

Lee Plave, Partner, Plave Koch PLC

How to Pick the Right Franchise Tuesday, May 19, 2015 | 11:30 AM - 12:30 PM | S404d track: Franchise • CEU’s: ACF & FCSI

FranNet President and COO, Jania Bailey, will provide an in-depth look into identifying and selecting the right franchise ownership opportunity for you. The presentation will take a look at the pros and cons of starting a business, beginning with an overview of the franchise industry.

Jania Bailey, CEO, FranNett

Show Specials Many exhibitors offer deals during the four days of NRA Show. Scan this QR code for a listing of this year’s specials.

n

52 | operations sessions

Operations Sessions: Operations

Workforce

Technology

Franchise

BAR

NRA’s Pizzeria EngagementIndustry Council Presents: Slicing Up Business Saturday, May 16, 2015 | 11:30 AM - 12:30 PM | S402a track: Operations • CEU’s: ACF & FCSI

The Pizzeria Industry serves 97% of all Americans and operators want to know what’s on the next slice. This session starts with current trends, insights and forecast.

Attendees will hear a panel of top CEO’s discussing lessons and life experiences with the brands they lead, including successes, challenges, and obstacles. We encourage audience participation to come with ideas and questions to engage panelists with a live Q&A session and walk away knowing what you can do for your business. moderator

Marla Topliff President, Rosati’s Pizza

Sue LaTour President and Owner, Passport Pizza

Sean Brauser Founder, Romeo’s Pizza & Pizza Fire

Fred Morgan Co-Founder, Fired Pie

Lessons from Leaders 3.0: How Fast Casual Inspires and Innovates Saturday, May 16, 2015 | 1:00 PM - 2:00 PM | S404abc track: Operations • CEU’s: ACF & FCSI

Fast Casual continues to change the environment, and new players continue to enter the race. This session will provide Fast Casual current trends, insights and forecast.

Attendees will hear a panel of top CEOs discussing lessons and life experiences with the brands they lead, including successes, challenges, and obstacles. Engage panelists with a live Q&A session and walk away knowing what you can do for your business immediately, and costly mistakes to avoid. moderator

Geoff Alexander Executive VP & Managing Partner, Lettuce Entertain You

Paul Damico Group President, FOCUS Brands

Carl Howard CEO, Fazoli’s

David Jones CEO/Co-Founder, Blazing Onion Burger Company

Carin Stutz President, McAlister’s Deli

Digital Accessibility Saturday, May 16, 2015 | 3:00 PM - 4:00 PM | S402b track: Operations • CEU’s: ACF & FCSI

Is your digital content accessible and readable by persons with disabilities? This session provides a basic overview of the main elements of digital accessibility.

You will learn what you have to do to make your website and mobile applications accessible to individuals with disabilities and be in compliance with the Americans with Disabilities Act (ADA). Get up to speed with the current state of the law, and discover best practices for your restaurant.

Teresa Jakubowski Partner, Barnes & Thornburg LLP

What’s Hot in 2015: Top Restaurant and Food Trends Sunday, May 17, 2015 | 10:00 AM - 11:00 AM | S404abc track: Operations • CEU’s: ACF & FCSI

The U.S. restaurant industry has evolved into a mega-industry. How will trends in food, economics, consumer demographics, labor-force composition and technology shape the future of chefs, foodservice markets and their suppliers? The NRA’s industry-leading research offers strategic insights and presents a snapshot of the restaurant industry’s unique food trends, challenges and opportunities.

Hudson Riehle Senior VP, Research & Knowledge Group, National Restaurant Association

Annika Stensson Director, Research Communications, National Restaurant Association

operations sessions | 53 Foodservice 2020: Three Smart Strategies to Get the Future Right Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | S404abc track: Operations • CEU’s: ACF & FCSI • (not recorded)

This dynamic and detailed presentation examines the critical trends in foodservice that will likely affect your business over the next five years. Our speaker will spotlight current best practices and outline what is most likely to change (and what won’t change) over the next half-decade relative to customer service, team-building, technology, training, talent, marketing, food & beverage, cost control and marketing.

Jim Sullivan CEO and Founder, Sullivision.com

Concept Creators – What I Believe In Sunday, May 17, 2015 | 3:00 PM - 4:00 PM | S402b track: Operations • CEU’s: ACF & FCSI

Brand creators and CEOs discuss how the core values they have are reflected in the concepts they created and how those ideas and beliefs effect business both positively and negatively. This is a frank discussion about how their ideas of management, leadership and vision changed as their companies grew and what lessons they learned along the way. moderator

Andy Simpson Partner, Results Thru Strateg

Thomas Callahan Owner, Farmhouse Tavern

Nick Sarillo Founder/CEO, Nick’s Pizza & Pub

Dean Vlahous Founder and Creator, Redstone American Grill, Champps Americana

Food in Motion Sunday, May 17, 2015 | 3:00 PM - 4:00 PM | S403 track: Operations • CEU’s: ACF & FCSI

Food today is on the move! It used to be that people enjoyed food at home or in a restaurant. But people get busier and technology evolves. We’ll examine the way foodservice technology, from equipment to computers to packaging, continues to adapt. Come learn best practices operators and supply chain partners should consider as they set food menus in motion and explore how the retail foodservice arena continues to evolve and impact other segments of the restaurant industry. moderator

Joe Carbonara Editor, FE&S Magazine

A.J. Barker Chef Consultant, Think Tank Hospitality Group

Dave Danhi Founder and Chief Creative Officer, The Grilled Cheese Truck

Matt Geller CEO and Co-Founder, Southern California Mobile Food Vendors Association

Foodservice Advancements in the Grocery and C-store Channels Sunday, May 17, 2015 | 3:00 PM - 4:00 PM | S404d track: Operations • CEU’s: ACF & FCSI

This session will explore the latest advancements in foodservice offerings by grocery and convenience stores, both of which have been upping their games in prepared foods as competitive alternatives to traditional restaurants. The discussion will include how grocery stores are delivering restaurant-quality prepared foods, how c-stores are improving the quality and depth of their fresh-food offerings, and what traditional restaurants and other foodservice operators can learn from these unique channels. moderator

Jim Dudlicek Editor-in-Chief, Progressive Grocer

Don Longo Editorial Director, Convenience Store News

Paul Servais Retail Food Service Director, Kwik Trip Inc

Lewis Shaye VP of Culinary Concepts, Price Chopper

54 | operations sessions The Impact of Today’s Foodservice Trends on Foodservice Equipment, Design and More Monday, May 18, 2015 | 11:30 AM - 12:30 PM | S403 track: Operations • CEU’s: ACF & FCSI

Today’s foodservice industry remains as dynamic of a market as ever. Operators continue to shrink the back of the house to maximize revenue and bring the customers closer to the food. We’ll take a look at how evolving service styles, including use of customer-facing technology, impact layout and equipment selection.

We’ll discuss current and emerging foodservice technologies that operators can leverage to help them accomplish more in less space. Plus, explore what factors to weigh when contemplating day-part expansion and menu evolution.

Joe Carbonara Editor, FE&S Magazine

The Next Big Thing in Food Trucks Trends: Brick and Mortar Restaurants Monday, May 18, 2015 | 1:00 PM - 2:00 PM | S402b track: Operations • CEU’s: ACF & FCSI

What’s next in the food truck craze? Brick and mortars! In cities across the country street vendors are growing into brick-and-mortar restauranteurs. Come learn how food trucks can function as small business incubators and hear real-life stories of chefs who made the leap from food trucks to brick and mortars.

Mike Lenard CEO/Founder, TaKorean

moderator

Doug Povich Owner, Red Hook Lobster Pound-DC

Dan Pennachietti Partner, FoodFellas LLC

Brian Reed Founder/Owner/ Manager of the Mojo, Mojo Tago

State of the Hotel Industry Tuesday, May 19, 2015 | 10:00 AM - 11:00 AM | S402b track: Operations • CEU’s: ACF & FCSI

AH&LA President & CEO, Katherine Lugar, will be moderating a panel representing brands, owners, and management companies discussing current issues facing the hotel industry today. Lugar will provide top-line data analysis, relevant trend information, and summarize AH&LA’s advocacy priorities that will impact your bottom line. moderator

Lindsay Culbreath Senior Director of Business Development & Marketing, STR

Katherine Lugar President and CEO, American Hotel & Lodging Association

Robert Habeeb President & CEO, First Hospitality Group

Ron Vlasic Regional Vice President, Kimpton Hotels & Restaurants

NRA Show Mobile App Download the free NRA Show mobile app on your smartphone. This app helps you find your favorite exhibitors, stay up-to-date on NRA Show and BAR news, and more.

Scan this QR code to go directly to your phone’s app store to download it now.

No QR reader? Visit your phone’s application store to download a free one and/or simply search “NRA Show 2015” mobile app sponsored by

ood & trition

sales & marketing sessions | 55

Sales & Marketing Sessions: Operations

Workforce

Technology

Franchise

BAR

Engagement Now & Next: Panel from Whole Foods, Cooper’s Hawk & HMS Host Saturday, May 16, 2015 | 10:00 AM - 11:00 AM | S402a

Track: Sales & Marketing • CEU’s: ACF & FCSI

Join corporate representatives from Whole Foods, HMSHost and Cooper’s Hawk on the current overlap of the restaurant and grocery industry. Lessons learned in today’s marketplace, how to scale experiences across your fleet of locations, and how the lines are blurring between true restaurant and retail experiences. Meeting of the minds will feature a lively discussion on how to apply some of their best experience to restaurants of any size and shape. moderator

Gary Yoko EVP Development, Chute Gerdeman

Tim McEnery Founder & CEO, Cooper’s Hawk Winery & Restaurants

Christine Sturch Midwest Senior Interior Design & Branding Coordinator, Whole Foods

Roy Wunderlich VP, Design & Construction, HMSHost

Understand & Engage Millennials Using Social Saturday, May 16, 2015 | 1:00 PM - 2:00 PM | S403 track: Sales & Marketing • CEU’s: ACF & FCSI

How do Millennials think, feel and act and how can Restaurant Professionals turn these characteristics into covers? If we as restauranteurs can understand this generation and what inspires them to take action we can craft successful marketing messages and achieve our goals of filling our tables with this powerful individualistic and creative generation.

Joshua Swanson Marketing Strategist & Consultant, Lettuce Entertain You/Consultant

Going from Main St. to Wall St.: The Secrets Behind America’s Great Growing Brands Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | S403 track: Sales & Marketing • CEU’s: ACF & FCSI

What makes a restaurant brand a Wall St. darling? Learn what restaurant concepts do to stand out. In this session Aaron Nevoshen, founder of The Culinary Edge, reveals the ‘special sauce’ behind great brands in terms of positioning, menu appeal and guest needs. Learn what it takes to create, evolve and position your brand in a way that drives investor value.

Aaron Noveshen Founder, The Culinary Edge

The Rise of Nontraditional Foodservice: Don’t Panic, Adapt!

Sunday, May 17, 2015 | 1:00 PM - 2:00 PM | S402a track: Sales & Marketing • CEU’s: ACF & FCSI

Food trucks, supermarkets, club stores, drug stores, online shopping and more threaten the conventional restaurant business model. Don’t panic, adapt! Come learn how to turn your brand into new products that will attract new customers and retain the ones you already have. moderator

Bill Cross SVP Business Development, Broad Street Licensing Group

Jim Matorin Business Catalyst, SMARTKETING

Abbie Westra Editor-in-Chief, Convenience Store Products Magazine

56 | sales & marketing sessions Setting the Table for the New Business Diner Monday, May 18, 2015 | 10:00 AM - 11:00 AM | S402b track: Sales & Marketing • CEU’s: ACF & FCSI

The face of the business diner is changing. With the advent of more casual restaurant offerings, generational shifts, technology and a changing business climate, owners and operators are struggling to meet and market to the needs of today’s business diner. Yet there has never been a more profitable time to capture this segment.

What is the face of the new business diner and what are their needs? What are compelling marketing strategies to target this new demographic and what does pull through look like on the restaurant level? Join us to find out! moderator

Mary Wagstaff President, Wagstaff Worldwide

Peter Frost Food, Beverage and Dining Reporter, Crain’s Chicago Business

Santosh Jayaram Co-founder, Table 8

Ti Martin Co-proprietor, Commander’s Palace

Menu Design for Profit and Function: The Art and The Science Monday, May 18, 2015 | 1:00 PM - 2:00 PM | S403 track: Sales & Marketing • CEU’s: ACF & FCSI

It all starts with the menu. In this educational session, Chef and Restaurant Consultant Pat Weber will examine current restaurant and menu trends, discuss the considerations when determining the menu for a given concept, and walk through the developmental menu process as it applies to the market considerations of your brand, and the profitability and functionality of your operational.

Pat Weber President, Mise en Place

Smart Social: The Big Guns Monday, May 18, 2015 | 1:00 PM - 2:00 PM | S404abc track: Sales & Marketing • CEU’s: ACF & FCSI

Your restaurant is on Twitter, Facebook, and Instagram. Great. We’ve pulled together experts from the companies themselves to share the secrets of being smart on social and how to succeed like the big brands - it’s not just about having a big team. They will bring insights from real-life examples of successful restaurant brands using the platforms. The floor will be open for questions: come prepared to learn. Don’t miss this session! moderator

Anna Tauzin Senior Marketing Manager, Innovation and Entrepreneurial Services, National Restaurant Association

Eric Edge Brand Strategy, Instagram

David Pattillo Director DSO, Twitter

Eric Schnabel Director of North America, Facebook Creative Shop

Crowdsource Your Menu; Enhance Your Business Monday, May 18, 2015 | 3:00 PM - 4:00 PM | S403 track: Sales & Marketing • CEU’s: ACF & FCSI

Great ideas come from anyone and anytime. Arby’s tapped into this notion with their crowd sourcing program ‘Hey Chef Neville.’ Team members, from the front counter to the corporate office, can submit menu ideas for the potential of earning a spot on the menu. Hear the strategies Arby’s uses to stay relevant while enhancing employee and customer engagement and walk away with ideas how this type of engagement will work for you.

Neville Craw Corporate Executive Chef, Arby’s

sales & marketing sessions | 57 Cracking the Code to Food Choices: Insight from Moms, Millennials Tuesday, May 19, 2015 | 11:30 AM - 12:30 PM | S402a track: Sales & Marketing • CEU’s: ACF & FCSI

We assume the social decision-making process is rational, but it has proven to be more complex. New consumer trust research shows us how to reach moms, millennials and foodies with technical information on issues in agriculture and food, as well as information about the communication channels and processes used by early-adopting consumers and other decision-makers when forming attitudes and opinions about issues in agriculture and food.

Charlie Arnot CEO, The Center for Food Integrity

Utilizing TV To Build Your Brand Tuesday, May 19, 2015 | 11:30 AM - 12:30 PM | S402b track: sales & Marketing • CEU’s: ACF & FCSI

The perfect balance of personality and authenticity can turn your TV appearances into a powerful marketing tool for your business. Restaurant owner and TV personality Billy Dec, CBS2 anchor Kate Sullivan, and pros from Tom+Chee & Kuma’s Corner will share how they’ve leveraged TV, Shark Tank, and PR to become notable personalities with loyal followings. Find out how to get screen-ready and learn how to think and act like a compelling storytelling to drive business. moderator

Kate Sullivan News Anchor, CBS 2

Ron Cain Director of Operations, Kuma’s Corner

Billy Dec CEO/Founder, Rockit Ranch Productions

Trew Quackenbush COO, Tom+Chee

Corey Ward Chief Marketing Officer, Tom+Chee

brand new!

Tech-savvy startups who are poised to make a big impact in the foodservice industry. Get ready to discover new ways to unlock huge potential in Lakeside Center, Booth #9416.

ting

58 |

sustainability & social responsibility sessions

Sustainability & Social Responsibility Sessions:

Sustainability & Social Responsibility

Food & Nutrition

Operations

Workforce Engagement

Technology

Franchise

BAR

True Tales of Unexpected Triumph: The Bumpy Path to Sustainability Saturday, May 16, 2015 | 11:30 AM - 12:30 PM | S402b track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Most restaurateurs have many stories of trials and challenges-running a restaurant and kitchen is not easy work! It’s no easy feat to work in well-intentioned sustainability endeavors, such as composting or special employee training, on top of the ceaseless pressure to satisfy customers. Join industry leaders for a candid, insider’s look at the sometimes rocky path to restaurant and corporate sustainability.

This story-telling round table will feature sustainability and environmental impact managers from Sodexo, Georgia Pacific, PG&E’s Food Service Technology Center-all sharing their hard-won lessons learned.

Christy Cook Office of Sustainability and CSR, Sodexo

Christian Hardigree Director, Institute for Culinary Sustainability and Hospitality, Kennesaw State University

John Mulcahy VP – Sustainability, Georgia-Pacific Professional

Richard Young Director of Education, PG&E Food Service Technology Center

Christopher Koetke Vice President, The School of Culinary Arts, Kendall College

Why Focusing on the Planet and People Builds Profits: Industry Movers and Shakers Explain Sunday, May 17, 2015 | 10:00 AM - 11:00 AM | S402a track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Year after year ‘environmental sustainability’ tops the list in our What’s Hot Culinary Forecast. In this session, Yum! Brands, Starbucks, the US Green Building Council, and EcoLab share why and show how sustainability efforts attract customers and build consumer confidence. Join this interactive conversation about the opportunities and progress being made in the areas of sustainable design, energy and water efficiency, sustainable packaging and recycling for the benefit of their consumers, employees, shareholders and the planet. moderator

Laura Abshire Director, Sustainability Policy, Policy and Government Affairs, National Restaurant Association

Roger McClendon Chief Sustainability Officer, Yum! Brands

Lisa Stanley VP, Strategic Relationships, U.S. Green Building Council

Emilio Tenuta VP, Corporate Sustainability, Ecolab

Plant to Plate: Cultivating a Working Relationship with a Local Farm Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | S402b track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Learn how chefs are taking ‘buying local’ and ‘farm to fork’ to the next level by farming and harvesting their own crops. The chefs of Francesca’s Restaurant Group will share their experiences working with a local farm and personally cultivating the land to customize their menu and bring fresher ingredients to diners. Will this type of local sourcing become a trend in the restaurant industry? These chefs think so and they’ll explain how this could work for you. Learn how this type of relationship can impact your restaurant.

Dan Harris Executive Chef, Davanti Enoteca River North

Massimo Salatino Corporate Executive Chef, Francesca’s Restaurants

sustainability & social responsibility sessions | 59 Tales from the Trenches: Sustainability and the Gritty Side to Savings Sunday, May 17, 2015 | 1:00 PM - 2:00 PM | S402b track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Join us for a mixed perspective on back-of-house, behind-the-curtains practices that can save cash and protect your bottom line! A national quick-service restaurant, a Chicago-based sandwich shop, and an efficiency guru for commercial kitchens will walk through key waste reduction and diversion efforts plus energy—and water— efficiency decisions that save you money day after day. Together, representatives from Arby’s, Sandwich Me In, and PG&E’s Food Service Technology Center will share how these changes fit with the realities of company culture and the multitude of daily priorities you face in the kitchen. moderator

Jeff Clark Conserve Program Director, National Restaurant Association

Frank Inoa Senior Director, Operations Engineering, Arby’s

Justin Vrany Owner, Sandwich Me In

Richard Young Director of Education, PG&E Food Service Technology Center

Domestic Aquaculture, the Biggest Opportunity in Food Today Monday, May 18, 2015 | 10:00 AM - 11:00 AM | S402a track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

‘Clean.’ ‘Humane.’ ‘Sustainable.’ People at every level of the industry struggle to define these terms. What is ‘good food?’ This session will demonstrate why domestic aquaculture must be included in discussions that attempt to define what ‘good food’ means today. Learn how sustainability holds the key to our future, and the support of domestic aquaculture is key to our cultural survival and success.

Barton Seaver Chef/Author, For Cod and Country

“When in Doubt, Throw it Out” Isn’t Cutting it: Identify & Slash Food Waste Monday, May 18, 2015 | 11:30 AM - 12:30 PM | S402b track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Learn how these three facts come together in this expert session about your customers and employees truly care how restaurants are helping minimize uneaten food and then sharing those leftovers within their communities. The panelist will outline real benefits of reducing food waste, the perceived and the very real barriers to reducing wasted food, as well as increasing the amount of food donations to those who need it. moderator

Laura Abshire Director, Sustainability Policy, Policy and Government Affairs, National Restaurant Association

Karen Hanner Director of Manufacturer Partnerships, Feeding America

Eric Kinniburgh Director of Culinary, Boloco

Ian Olson Director, Sustainability Strategy and Restaurants, McDonald’s

HEALTHIER KIDS FARE Companies displaying a Healthier Kids Fare floor sticker are showcasing products focused on kids’ menu nutrition.

See page 19 for full listing.

60 | sustainability & social responsibility sessions Do Good To Do Well: How Charitable Causes Better Bottom Lines Monday, May 18, 2015 | 11:30 AM - 12:30 PM | S402a track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Restaurants are a cornerstone of communities. What is your restaurant doing to give back? Learn why supporting charitable causes is important (hint: it’s good for the community and your business). Hear from experts who’ve successfully implemented cause marketing campaigns. You’ll walk away knowing how to identify the right cause, tips on marketing your efforts, and the ways that charitable work benefits restaurant bottom lines. moderator

Ron Ruggless Southwest Bureau Chief, Nation’s Restaurant News

Don Fox Chief Executive Officer, Firehouse of America, LLC

Stephanie Izard Owner and Executive Chef, Girl & the Goat

Making Foodservice Sustainable by Design Monday, May 18, 2015 | 3:00 PM - 4:00 PM | S402a track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Making a foodservice operation sustainable takes a lot of critical thought and planning. You must ensure the operation maximizes all of its resources, including its people, ingredients and natural resources. Come learn best practices for determining which equipment options will make the most effective and efficient use of such resources as natural gas, water and electricity. Listen as we discuss key design considerations to help make your operation more environmentally friendly. moderator

Joe Carbonara Editor, FE&S Magazine

Kathleen Seelye Managing Partner, Ricca Newmark Design

Andrew Shakman President, CEO, LeanPath, Inc.

David Zabrowski General Manager, PG&E Food Service Technology Center

Savvy Chefs Leading Sustainable Change Tuesday, May 19, 2015 | 10:00 AM - 11:00 AM | S402a track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI

Chefs value the soils and waters that help supply rich, wholesome food and customers today want to know what restaurants are doing to minimize their environmental impact. In this session, acclaimed chefs will talk about the role of the chef-owners as a thought-leaders and decision-makers, powerfully impacting the environment based upon what they purchase and prepare for the plate. moderator

Ryan Costigan Director of Membership, Georgia Restaurant Association

Sheila Bowman Manager of Culinary and Strategic Initiatives, Monterey Bay Aquarium Seafood Watch

Susan Feniger Chef and Owner, Border Grill

Douglas Katz Owner and Executive Chef, Fire Food and Drink

“ This is my show” Photo Booth A photo can say a thousand words, so use our Photo Booth in the Grand Concourse to tell us why this is your Show. Give us your best Show face and share it with us on social media by tagging your photo with #NRAShow. photo booth sponsored by

3D PRINTING COMES TO FOODSERVICE

and to NRA Show!

Weâ&#x20AC;&#x2122;re not just imagining the future; weâ&#x20AC;&#x2122;re watching it come together. 3D printing is helping pioneer the next frontier of foodservice technology.

See this amazing technology in action on the Show floor and discover how it may change the way our industry operates in the near future.

Lakeside Center, Booth #9422

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62 | Technology sessions

Technology Sessions: Technology

Franchise

BAR

How Technology is Changing the Restaurant Customer Experience Saturday, May 16 | 10:00 - 11:00am | Tech Theater – Booth #5575 track: Technology

Today’s restaurant customers are demanding; they want a restaurant experience on their own terms. New technologies come and go. Many cost restaurateurs lots of money to implement and the ROI can be hazy. Coyle’s panel of experienced multi-unit operators seek to make sense of topics such as online reservations and reviews, mobile payments, variable menu pricing, customer CRMs and other new technologies. moderator

Jim Coyle President, Coyle Hospitality Group

John Inserra Chief Operating Officer, The ONE Group

Joshua Levine Director of Operations, STARR Restaurants

Michelle McGuire VP of Emerging Brands, BRIAD Restaurant Group

Tech Talk: Louis Grande, VP of Information Technology, Red Lobster Saturday, May 16, 2015 | 11:00 AM - 11:30 AM | Learning Lab 2 – Booth #5575 track: Technology

Come hear what thought-leaders in technology and innovation have to say about tech today. Join this high-level presentation of short and powerful talks on how the right mix of technology, imagination and the courage to think outside the box with help your restaurant business. Join the presentation then start your conversation.

Louis Grande VP of Information Technology, Red Lobster Seafood Company

Tech Talk: Nick DeCarlo, Director of Restaurant Solutions, Wendy’s Saturday, May 16, 2015 | 2:00 PM - 2:30 PM | Learning Lab 2 – Booth #5575 track: Technology

Come hear what thought-leaders in technology and innovation have to say about tech today. Join this high-level presentation of short and powerful talks on how the right mix of technology, imagination and the courage to think outside the box with help your restaurant business. Join the presentation then start your conversation.

Nick DeCarlo Director Restaurant Solutions, The Wendy’s Company

Data Abundance: How Do You Operationalize Big Data Saturday, May 16, 2015 | 3:00 PM - 4:00 PM | Tech Theater – Booth #5575 track: Technology

From internal POS data, syndicated market data, demographic data and industry statistical data, the world of data is much more accessible than ever before. Harness the power of Big Data to unlock huge potential for your business, regardless of size or segment. Experts will share real world examples and help you think of ways to operationalize data within your operations.

Justin Massa Founder & President, Food Genius, Inc.

Brian Lanier CTO, GrubHub

Technology sessions | 63

Tech Talk: Scott Greenberg, President and CEO, SMASHotels Sunday, May 17, 2015 | 11:00 AM - 11:30 AM | Learning Lab 2 – Booth #5575 track: Technology

Come hear what thought-leaders in technology and innovation have to say about tech today. Join this high-level presentation of short and powerful talks on how the right mix of technology, imagination and the courage to think outside the box with help your restaurant business. Join the presentation then start your conversation.

Scott Greenberg President and CEO, SMASHotels

How the Internet of Things Can Boost Operations, Provide Intelligent Insight and Reduce Costs Sunday, May 17, 2015 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 track: Technology

Learn how the IoT can simplify your operations and reduce costs. Advances in technology and connected devices have made it possible for foodservice managers and organizations to make the most of their time and money by providing real-time information for better operational decisions. Remote, intelligent devices gather data automatically while cloud-based user interfaces present a real-time picture of not only what’s going on, but what it means. Learn how advances in technology can improve your bottom line with minimal investment. moderator

Ben Goode, Director, Product Management, Foodservice, Synapse Wireless

Rochelly Serrano Global Quality Assurance, Manager, Bloomin’ Brands

Paul Toukatly Service Manager, Duffy’s Equipment Service

Data Rich & Insight Poor Sunday, May 17, 2015 | 1:00 PM - 2:00 PM | Tech Theater – Booth #5575 track: Technology

There is more data available than at any single point in history. We are proliferated with more data than ever, yet when we look at it, we don’t know how to interpret or make decisions against it. We are data rich, but insight poor. This session will look at applying Occam’s Razor to mounds and mounds of data that we are faced with everyday. This is a defining conversation for your digital marketing efforts.

Marty Boyer Director of Marketing, Tom+Chee

Tech Talk: Ed Beck, CIO + SVP of Tech, National Restaurant Association Sunday, May 17, 2015 | 2:00 PM - 2:30 PM | Learning Lab 2 – Booth #5575 track: Technology

Come hear what thought-leaders in technology and innovation have to say about tech today. Join this high-level presentation of short and powerful talks on how the right mix of technology, imagination and the courage to think outside the box with help your restaurant business. Join the presentation then start your conversation.

Ed Beck CIO + SVP of Technology, National Restaurant Association

64 | Technology sessions The Merchant Perspective On Mobile Commerce Sunday, May 17, 2015 | 3:00 PM - 4:00 PM | Tech Theater – Booth #5575 track: Technology

Learn about the latest development in mobile commerce from leading retailers & restaurateurs. The conversation will cover mobile commerce developments and what to be thinking about when deploying such technologies. moderator

Elizabeth Garner VP, Merchant Advisory Group

Reed Luhtanen Sr. Director, Payments Strategy, Walmart

Julie McPherson Electronic Payments Systems Specialist, Duncan Solutions

Caleb Mitsvotai Sr. Manager, Innovation and Technology Strategy, Panda Restaurant Group

Chris Westall Senior Director, E-commerce & Digital Strategy, Walgreens

Driving Restaurant Innovation Through Consumer Data Monday, May 18, 2015 | 10:00 AM - 11:00 AM | Tech Theater – Booth #5575 track: technology

How does actual consumer behavior line up with what restaurants are offering?

GrubHub processes more than 200,000 orders a day, and has unparalleled access to data that can help restaurants better cater to consumer needs. The brains behind their business will impart wisdom about restaurant entrepreneurialism in terms of data, consumer behavior, and leveraging data to start new innovative restaurants.

Matt Maloney CEO and Founder, GrubHub Inc.

A Restaurateur’s Perspective on Home to Get the Most from Today’s Technology Monday, May 18, 2015 | 11:00 AM - 11:30 AM | Tech Theater – Booth #5575 track: Technology

Come hear what thought-leaders in technology and innovation have to say about tech today. Join this high-level presentation of short and powerful talks on how the right mix of technology, imagination and the courage to think outside the box with help your restaurant business. Join the presentation then start your conversation.

Seth Harris Founder/CEO, Breadcrumb

Uncover Food/Restaurant Trends Using Google Search Data Monday, May 18, 2015 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 track: Technology

Search trends and local listing data provide a gold mine to uncover both consumer and local business trends at timely and scalable manner. This session by Google’s Senior Economist will showcase insights on food trend, restaurant preferences, local variances, impact of economy and weather on restaurant business using Google data that is available to the public.

Qing Wu Senior Economist, Google

Technology sessions | 65 Data Security: A Deep Dive Into Data Breaches, Tech, And Your Business Monday, May 18, 2015 | 1:00 PM - 2:00 PM | Tech Theater – Booth #5575 track: Technology

Restaurants sit in the direct crosshairs of data breach attacks. Compromises are commonplace. Card data is not secure. In 2014, according to Steve Ragan, Network World, in the first 9 months of 2014, 904 million records were compromised in 1,922 confirmed incidents in businesses in the United States. And the cost of breaches is rising. This session clarifies the emerging technologies and standards related to payments security, and, importantly, provides forward-looking insight on how these technologies are likely to play out.

Mike English Executive Director, Product Development, Heartland Payment Systems

State of the Hourly Worker Monday, May 18, 2015 | 3:00 PM - 4:00 PM | Tech Theater – Booth #5575 track: Technology

An engaging data-based session on major trends with hourly workforce and a breakdown on the behaviors and preferences of key segments of hourly workers.

Learn how overarching trends like mobile growth and unemployment shifts affect the restaurant industry and impact your company’s recruiting and retention. Next dive into Snagajob’s job seeker database of 50+ million job seekers to understand their job preferences, career goals and what you could be doing to attract, hire and retain the best workers for your business.

Peter Harrison CEO, Snagajob

Payment Card Security: What You Need to Know Tuesday, May 19, 2015 | 10:00 AM - 11:00 AM | Tech Theater – Booth #5575 track: Technology

Hackers are actively seeking out weaknesses in your infrastructure. The cost of a breach is steep-from loss in customer trust, damage to your brand and loss of sales.

Headlines prove that no organization, from the local deli to global restaurant chains, is immune. Learn from PCI on steps to take to protect payment card data. This session speaks to securing your POS using PCI and EMV, employee education and third party vendor relationships.

Stephen Orfei General Manager, PCI Security Standards Council

HOT NEW PRODUCTS Each year NRA Show features exhibitors showing off products that are brand new, so we make it easy to find them. Just scan this code to access the most up-to-date list.

66 | Technology sessions Keep It on the Download: Demystifying Mobile Apps Tuesday, May 19, 2015 | 1:00 PM - 2:00 PM | Tech Learning Lab – Booth #5575 track: Technology

The future of mobile apps is all about Convergence and Integration. Single function apps are rapidly becoming obsolete. Today’s apps are increasingly multi-platformed, distributed by multiple providers. What does this mean for you and your business?

How does this impact the apps and developers with whom you work? What does this mean for your existing app programs? Given the evolving complexity, the restaurant industry must seek out and demand solutions that integrate existing programs with additional, internally and externally developed, features. Understanding the full implication of all of this, from pricing to what do with the information you are now able to collect about your customer to who exactly who owns your customer data rounds out this discussion. moderator

Sarah Owen SVP, Heartland Marketing and Mobile Solutions, Heartland Payment Systems

DIGITAL CLINICS in the

Grab your tablet, laptop, or mobile device and head to the Digital Clinics in Learning Lab #1 in the Tech Pavilion.

These 30 minute workshops will give you hands-on experience with basic digital development, mobile apps, social advertising, and more.

Check out our mobile app for topics and times.

Download the free NRA Show mobile app on your smartphone. Scan this QR code to go directly to your phone’s app store or search “NRA Show 2015.” to download it now.

mobile app sponsored by

ations

workforce engagement sessions | 67

Workforce Engagement Sessions: Workforce Technology Franchise BAR Recruiting, Hiring, and Training Engagement

in Non-Traditional Settings Saturday, May 16, 2015 | 10:00 AM - 11:00 AM | S402b track: Workforce Engagement • CEU’s: ACF & FCSI

As the economy continues to improve and commercial rents increase, more and more restaurant owners are looking beyond traditional sites to open new locations and are instead seeking growth opportunities in places such as airports, college campuses, sports stadiums, and convenience stores. These avenues can help to successfully bring in more revenue, but only if the right employees have been properly prepared to take care of all the new guests. moderator

John Isbell Director, Learning & Development, Logan’s Roadhouse

Nathan Atkinson Director of Hospitality and Training, Union Square Events

Kate Shehan VP of Human Resources, Cosi

Patrick Yearout Director of Training, Ivars Restaurants

How To Handle Health Care Reform: A Discussion for Owner/Operators Saturday, May 16, 2015 | 11:30 AM - 12:30 PM | S402a track: Workforce Engagement • CEU’s: ACF & FCSI

Hear how health care reform is being handled, the latest on cost management techniques, and insider info about navigate the plans and programs from fellow owner/operators, representatives from UnitedHealthcare/Optum, and reps from a broker partner. Wellness as a health care option will also be explored during this session.

Randy Spicer VP of Health & Insurance Services, National Restaurant Association

Batten Down the Hatches: Bracing for a Storm of Wage Increases Saturday, May 16, 2015 | 3:00 PM - 4:00 PM | S403 track: Workforce Engagement • CEU’s: ACF & FCSI

Come discover strategies that will help you participate in the minimum wage conversation in a constructive and effective manner. You’ll hear about labor union tactics, gain information on wage protests and learn methods to decrease potential strikes and job walk-offs from your own employees. Learn valuable information on current ballot initiatives and legislative activities on minimum wage increases.

Patrick Yearout Director of Training, Ivars Restaurants

Building Your Business By Building Your Culture Sunday, May 17, 2015 | 10:00 AM - 11:00 AM | S403 track: Workforce Engagement • CEU’s: ACF & FCSI

One of the most effective ways for any restaurant to improve its bottom line is by cultivating a strong culture, because incorporating your core values into the daily operations will help to create unique, memorable dining experiences that will drive in more guests. During this session, learn from members of CHART, the Council of Hotel and Restaurant Trainers, how to build up your brand by becoming the ‘culture cultivators’ of your organization. moderator

Chip Romp VP of Training, Ovation Brands

John Kelley Chief People Officer, White Castle System, Inc

Jim Knight Managing Partner, People Forward

Kate Shehan VP of Human Resources, Cosi

68 | workforce engagement sessions Hospitality E-Learning: Opportunities to Help Save Your Training Dollars Sunday, May 17, 2015 | 10:00 AM - 11:00 AM | S402b track: Workforce Engagement • CEU’s: ACF & FCSI

Become an e-learning strategist! The use of e-learning is on the rise but it only accounts for less than 10% of total training delivered in hospitality organizations.

Most restaurants expect use of e-learning to increase, and we know ROI is strong, but what are the best opportunities to use e-learning? Drill down into the e-learning data and learn which training topics most often include e-learning components.

See some surprising gaps where e-learning is underutilized today and hear best practices for using e-learning for specific training content. Find out where you can make the biggest impact with your training dollars. moderator

Patrick Yearout Director of Training, Ivars Restaurants

Steve Baker VP of Learning and Development, Enlivant

Paul Brown Field Talent, Training Programs, Chick-fil-A

Mike Jones Director of Learning Technology, Southern Wine & Spirits of America

Build a High-Functioning Team Sunday, May 17, 2015 | 1:00 PM - 2:00 PM | S403 track: Workforce Engagement • CEU’s: ACF & FCSI

Take a journey through the important aspects of getting a group of multi-functional, multi-discipline leaders to work as a team. We will discuss, through personal stories and industry examples, barriers to great teamwork, communication and collaboration.

We will talk about the importance of accountability and improving your ability to reach out to peers for best practices. Lastly we will discuss how to get everyone moving in the same direction.

John Isbell Director, Learning & Development, Logan’s Roadhouse

Hire, Train, Reward, Retain: Developing a Team of Top Performers Sunday, May 17, 2015 | 3:00 PM - 4:00 PM | S402a track: Workforce Engagement • CEU’s: ACF & FCSI

Finding great people who do great work is a huge challenge. This session will focus on the keys to building a team of top performers that stick around and attracts cream of the crop talent. Learn more about effective recruiting and hiring tactics, robust training for multi-generational staff, enticing incentive and bonus programs, and methods for slowing turnover.

TJ Schier President, SMART Restaurant Group

best practices: Attracting, Developing & Retaining Women Leaders Monday, May 18, 2015 | 10:00 AM - 11:00 AM | S404abc track: Workforce Engagement • CEU’s: ACF & FCSI

This panel discussion will be a riveting conversion with industry-leading executives on how to attract, develop and retain women leaders in their organizations. They will address the executive issues and challenges facing talent and what to do about them specifically as it relates to women. Also, these key leaders will speak about how women in leadership are critical to the success of these organizations and exclusively on the foodservice industry. moderator

Hattie Hill CEO and President, Women’s Foodservice Forum

Kat Cole Group President, FOCUS Brands

Debbie Roberts President Northeast Zone, Debbie Roberts

workforce engagement sessions | 69 The How, What, and Why of I-9 and E-Verify Monday, May 18, 2015 | 3:00 PM - 4:00 PM | S402b track: Workforce Engagement • CEU’s: ACF & FCSI

Tax forms, employment verification, and required financial documents can be tricky for this industry. This session will help demystify the how, what, and why of I-9 and E-Verify while diving into sensitive topics like auditing, social security number requirements, and how to avoid common mistakes that come along with these complex documents.

Kathleen Campbell Walker Shareholder, Cox Smith Matthews Incorporated

The Mystery of Millennials in the Workforce Tuesday, May 19, 2015 | 11:30 AM - 12:30 PM | S403 track: Workforce Engagement • CEU’s: ACF & FCSI

Millennials. You’ve read the articles and heard the ‘horror stories,’ but there’s more to the story of the Millennial workforce than sensational headlines. This generation is driven, motivated by a sense of purpose—and completely misunderstood. Join the discussion about how to attract, retain, and engage Millennials as employees and evaluate how the industry is changing to accommodate the shifting needs as employers.

Peter Harrison CEO, Snagajob

Molly Melman Partner & Divisional Training Manager, Lettuce Entertain You Enterprises

Sara Rush Senior Associate Editor, Restaurant Business Magazine

“Salute To the Troops” 2015 Luncheon Monday, May 18 Grand Ballroom (S100) McCormick Place 11:30am-1:00pm.

Chef Robert Irvine

actor/humanitarian gary sinise

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70 | bar at nra show sessions Separate registration and qualifications are required to attend BAR sessions.

See page 34 for details.

BEVERAGE ALCOHOL

at

FOR RESTAURANTS

BAR Sessions: BAR

bar keynote presentation with sally smith Sunday, May 17, 2015 | 11:00 AM - 12:00 PM | E350 track: BAR

Sally Smith, President and CEO of Buffalo Wild Wings, brings her industry leadership and insight to open BAR at NRA Show 2015 with an informational keynote presentation. Sally will discuss the evolution of Buffalo Wild Wings’ beverage program, explain why she and her team made the investment in Buffalo Wild Wings’ beverage program, and share how this investment has elevated the brand in the marketplace. Hear CEO’s perspective, on how to effectively communicate to your CEO the need for investment in your bar program. Learn the right questions to ask, and understand strategies to successfully drive beverage programs into profitable programs. You’ll walk away with information and ideas to engage your teams in working together to turn beverage into profit.

Building A Successful Wine Program Sunday, May 17, 2015 | 12:30 PM - 1:30 PM | E353a track: BAR

Learn from a master. Master Sommelier David Glancy discusses how customer loyalty and brand elevation are as important a measure of success as profit. This session will cover beverage law, wine list development, beverage cost control, vendor relations, and cellar management.

David Glancy President, San Francisco Wine School

Sipping Social With Kathy Casey Liquid Kitchen Sunday, May 17, 2015 | 2:00 PM - 3:00 PM | E353c track: BAR

Hear, see, and learn what’s hot and trending in the world of beverage. Join Liquid Kitchen’s Kathy Casey as she shares beverage trends organically gathered through social media.

Kathy Casey President, Kathy Casey Liquid Kitchen

35 Years Behind Bars With Tony Abou-Ganim: The Modern Mixologist Sunday, May 17, 2015 | 3:30 PM - 4:30 PM | E353b track: BAR

Join Tony Abou-Ganim, The Modern Mixologist, for a session on culinary cocktails and trends in spirits, ingredients and techniques.

Tony Abou-Ganim The Modern Mixologist

bar at nra show sessions | 71 Increase Your Sales With The Hottest Trends In The Craft Beverage Market Monday, May 18, 2015 | 1:00 PM - 2:00 PM | E353b track: BAR

Craft beverages are some of the hottest trends across the country and their popularity continues to grow. Meads, ciders, wilds and sours are flying off retail shelves and restaurant and bar menusâ&#x20AC;&#x201D;have you gotten in on the action? Gain insights on the latest craft beverage trends and how you can increase your customer traffic and sales by updating your alcohol menu and engaging and educating your staff. Take away ideas you can implement immediately that will drive customers to your door.

Ginger Johnson CEO, Solutionist, Founder, Women Enjoying Beer LLC

Menu Economics: Building And Maintaining A Profitable Beer Program Monday, May 18, 2015 | 2:15 PM - 3:15 PM | E353a track: BAR

Learn effective strategies to help operators build and maintain a profitable beer program and menu and how to determine the right mix of beers. Understand the importance of why diversity and adding local and rotating offerings to your menu is important. The panel will provide examples of restaurants and bars that have made great strides with their beer programs with sometimes subtle changes like adding more local selections, rotating their selections, categorizing by style and updating their pricing format. Walk away with strategies to improve your beer program, guest satisfaction and profits! moderator

Jason Stone VP, Operations, MarkeTeam Inc.

Stuart Melia VP of Beverage, Craftworks Restaurants & Breweries

Scott Hempstead Director, On Premise National Accounts, Boston Beer Company

Earn CEU Credits at NRA Show 2015 These organizations offer Continuing Education Unit (CEU) credits for professional certification for attending select education sessions at NRA Show.

Education Sessions Refer to the education session listings for qualifying sessions and requirements for the designated professional organization. Be sure to attend the session, sign-in at the conclusion with a room monitor, then complete the session CEU evaluation form and return it to the Education Office (S405a).

Education sessions eligible for CEU credits are located in South Hall 400 level rooms only.

CEUâ&#x20AC;&#x2122;s will be processed post-Show within 6-8 weeks.

Show floor Continuing Education Unit Credits Many associations provide CEU credit for simply attending NRA Show 2015 and participating on the tradeshow floor. Please contact your professional organization for specific information on participation requirements. Many associations require proof of attendance.

Participating organizations:

nra showÂŽ 2015 keynote presentation

Dawn Sweeney invites you to the

State of the American Dream 2015:

Empowerment

oin Dawn as she interviews a J panel of restaurant industry leaders and visionaries joined by

Arianna Huffington, President & Editor-in-Chief for Huffington Post Media Group.

Dawn Sweeney

President & CEO, National Restaurant Association

These are individuals who have achieved their own American Dreams and theyâ&#x20AC;&#x2122;re ready to share their stories.

Be there and be empowered.

Sunday, May 17 | 2:00pm | Grand Ballroom, S100

SAVE THE DATE

2016

may 21-24

mccormick place chicago, il

The 97th Annual National Restaurant Association Restaurant, Hotel-Motel Show速

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