2016 Exhibit Guide & Program by National Restaurant Association Show

EXHIBIT GUIDE & PROGRAM

THIS IS OUR SHOW

97TH ANNUAL

NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOWÂ®

LE VE L3 LE VE L2 VE

LE L1

Shuttle Buses

Lakeside Center (East Building) LAKESIDE CENTER EXHIBITS LEVEL 3 NRA Show Aisles 8300 - 11000

NRA Show & BAR Registration

Taxi Stand

NORTH HALL EXHIBITS LEVEL 3 NRA Show Aisles 5500 - 8200

MAY 22-23

Vista Ballroom

NRA Show Aisles 100 - 5400

LEVEL

LEV E L 2 .5 LEVEL 1

Grand Ballroom

Taxi Stand

South Building

Shuttle Buses

SOUTH HALL EXHIBITS LEVEL 3

5 1-50 S50 06 1-4 S40

Roo

NRA Show Education Sessions

5 EL LEV 4 EL LEV

RS E

ON CO U

Exhibitor Registration

ms Roo 1 6-23 N22 ms Roo -140 6 N12

ms Roo-427 6 N42

0-451 s E45 Room 0-353 s E35 Room 0-272 s E25 Room

Press Center

IDG E

SK Y

Lakeside Balloom E354

* Separate registration required.

BAR Education Sessions

LE VE L3 LE VE L2 LE VE L1

North Building

ms Roo-106 1 S10

NRA Show & BAR Registration

Published May 2016 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 21-24, 2016 • McCORMICK PLACE • CHICAGO, IL

Presented by

Dawn Sweeney President & CEO, National Restaurant Association

Kimbal Musk Co-Founder, The Kitchen and The Kitchen Community

Denny Marie Post President, Red Robin Gourmet Burgers and Brews

Jason Droege Head of Uber Everything at Uber Technologies

Sunday, May 22 | 2:00 p.m. | Grand Ballroom (S100) Doors will open at 1:30 p.m.

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 97TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW! This is your Show and we encourage you to take advantage of everything it has to offer— great education sessions, 2,000+ exciting exhibitors, demos by celebrity chefs, and unparalleled opportunities to check out the latest innovations and network with industry peers. At the newly designed and expanded National Restaurant Association® Hub (#6600) we’re spotlighting “NRA to Z: Front-of-the-House, Back-of-the-House, and In-House Know-How!” This is where you can maximize the benefits of your NRA membership and learn about ways to engage and help the industry you love build its influence and impact. Interactive kiosks, touchscreen technology and multimedia displays at the NRA Hub will provide details on Show activities and focus on three crucial pillars of the foodservice business: food, labor, and profitability. In each area, you’ll learn what the NRA is doing to support you in winning—from advocating for public policies that let our industry thrive and grow, to providing business services to help your bottom line. NRA experts will be on hand each day to discuss your particular concerns. We’re also celebrating restaurant industry history at the NRA Hub by showcasing some terrific artifacts and memorabilia gathered from dozens of brands and operations nationwide. Be sure to check out 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 through hands-on experience how to apply emerging trends and techniques at your business. BAR is in the Lakeside Ballroom. You’ll also want to attend Sunday afternoon’s Signature ‘16: Turn the Tables session in the Grand Ballroom. We’ll have a pointed conversation about where our industry is headed —from innovative new business models to technologies that are changing everything from customer service to operations. Come hear the game-changing innovators we have lined up share how they’re turning the tables on business as usual, and spark some new thinking of your own. To make the most of the whole Show experience, download the free NRA Show mobile app. It’ll give you a complete floor plan, exhibitor list, schedule of education sessions and Show updates. You’ll find it at your app store when you search for “NRA Show 2016.” We know the National Restaurant Association Restaurant, Hotel-Motel Show will offer you the opportunity to learn a lot, share a lot, and come away inspired. We hope you enjoy every moment!

Joseph (Joe) Kadow Chairman of the Board

Dawn Sweeney President & CEO

National Restaurant Association

Executive VP and Chief Legal Officer

National Restaurant Association Educational Foundation

Bloomin’ Brands, Inc.

TABLE OF CONTENTS STAY CONNECTED Social Media Outlets ...................................... 5 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 Digital & Roving Wayfinders ....................... 9 Map, Floorplan & Addendum ..................... 9 Mobile App .................................................... 5, 9 Chicago Shuttle Bus Schedule To/From Hotels..... 9 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 Lanyards ..............................................................11 Official Show Daily ..........................................11 Show Bags..........................................................11 INTERNATIONAL INFORMATION International Reception ..............................14 International Trade Center (ITC) ..............14 International Exhibitor List ................ 42-43 SHOWFLOOR HIGHLIGHTS Alternative BiteStyle .....................................17 American Food Fair.......................................16 Bellavita Italian Pavilion ................ 16, 34-35 Book Signings .................................................28 Conserve Solutions Center .........................17 Dealer Distributor Club ................................17 FABI Awards ....................................... 16, 20-21 Foodamental Studio ....................... 17, 24-25 Healthier Kids Fare................................. 16, 29 Hot Product Showcase ........................ 16, 28 Internet of Things ...........................................16 Kitchen Innovations Awards ........ 17, 22-23 NRA Hub .......................................................6, 16

| 3

NRA Show Bookstore ...................................17 Organic & Natural Pavilion..........................16 Photo Booth ................................................ 5, 17 Show Specials ..................................................16 Startup Alley.....................................................16 TECH Pavilion...................................................17 World Culinary Showcase .............16, 26-27 SIGNATURE â&#x20AC;&#x2DC;16 Program Details.........................................18-19 SUPERSESSION: REALITY GETS REAL Program Details...............................................41 SEGMENT-SPECIFIC CONFERENCES Fast Casual Industry Council ....................38 Foodservice at Retail Conference ......... 40 Non-Commercial Conference...................39 BAR AT NRA SHOW Advisory Committee .....................................31 BAR Education Sessions ............................32 BAR Exhibitors ...............................................33 Bar Keynote Presentation .................. 32, 70 Bar Necessities Pavilion ............................. 30 Craftique Pavilion ......................................... 30 Demo Lounge ................................................ 30 Main Stage .........................................................31 Menu Pairings ................................................. 30 Star of the Bar..................................................31 SPECIAL EVENTS IFMA Gold & Silver Plate Celebration ......36 NextGen Party ................................................37 NRA Show Block Party ...............................37 Restaurants Rock...........................................36 EDUCATION SESSIONS BAR Track Sessions ................................70-71 Continuing Education Units (CEU) .......... 66 Food & Nutrition Track Sessions ..... 48-50 Franchise Track Sessions.............................51 Operations Track Sessions..................52-54 Sales & Marketing Track Sessions ....55-58 SESSIONS AT-A-GLANCE .................. 42-45 Sustainability & Social Responsibility Track Sessions........... 58-60 Technology Track Sessions.................62-66 Workforce Engagement Track Sessions..........................................67-69 EXHIBITOR LISTING Alphabetical.............................................73-143 Product Category ...............................145-224

4 | MESSAGE FROM THE CONVENTION CHAIR

As the 2016 National Restaurant Association Convention Chair, it is my distinct pleasure to welcome you to the 97th annual National Restaurant Association Restaurant, Hotel-Motel Show. We’re glad you’re here! There are a number of exciting new things happening at NRA Show this year—all designed to provide insights, information and inspiration around the changing business of hospitality. • Bellavita Expo comes to the U.S. — The largest Italian food and wine expo in London comes to America for the first time at NRA Show 2016. Attendees will have the chance to sample authentic Italian food and beverage and participate in culinary and sommelier “master classes” within the Bellavita Italian Pavilion in Lakeside Center. In case you missed it, “Italian cuisine” was one of the top three consumer flavors in the NRA 2016 “Global Palates” survey. • A partnership with Microsoft brings an immersive look at the “Internet of Things” in the North Hall. IoT encompasses things many of us have never thought of, including more effective BOH equipment and inventory management, one-to-one marketing automation—even employing facial recognition technology to capture customer data. • A new twist on the traditional keynote, Signature ’16 will take place on Sunday at 2:00 p.m. and features an interactive dialogue between NRA President and CEO Dawn Sweeney and thought leaders from Red Robin, Uber Technologies and The Kitchen Community—and you, the attendees. Interact with brands that are disrupting business as usual and see how they can inspire your own journey. Plus all of your favorites are back with their own new features. New products receiving the Kitchen Innovations and FABI Awards are on display. New chefs (and returning favorites) show off their techniques at World Culinary Showcase. New up-and-coming companies are showcased at StartUp Alley. New hands-on topics are featured at Foodamental Studio. And of course there are endless educational opportunities around the most timely and relevant topics today. No matter what segment of the industry you call home, I know that you will find something here that inspires or informs change in your business in the next year. Because regardless of which segment of the industry you represent, this is your Show. Enjoy!

Lisa Ingram. 2016 NRA Convention Chair President & CEO White Castle System, Inc.

NRA SHOW 2016 EXHIBITOR ADVISORY COMMITTEE | 5

Network, share, discover & learn EXHIBITOR ADVISORY COMMITTEE CONVENTION CHAIRPERSON Lisa Ingram President & CEO White Castle System, Inc.

sponsored by

16 | SHOWFLOOR HIGHLIGHTS

SHOWFLOOR HIGHLIGHTS SHOW-WIDE FABI AWARD RECIPIENTS Recipients of the 2016 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 29 for full listing. SHOW SPECIALS Many exhibitors offer deals during the four days of NRA Show. View “Show Specials” list online at Restaurant.org/Show/Lists.

LAKESIDE CENTER BELLAVITA ITALIAN PAVILION • NEW! — AISLES 10300-10800 The largest Made-in-Italy Food & Wine Expo outside of Italy is making its U.S. debut as a brand new co-located event at NRA Show. Taste undiscovered treasures from artisan producers and globally renowned Italian brands. See pages 34-35 for a full schedule of masterclasses. ORGANIC & NATURAL PAVILION — AISLES 10100-10800 The Organic & Natural Pavilion features a wide array of products that help deliver on guest demands in this fast-growing market segment. STARTUP ALLEY — BOOTH #8427 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.

startup alley presented by

world culinary showcase brought to you by

See pages 26-27 for our line-up of top celebrity chefs.

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. INTERNET OF THINGS • NEW! — BOOTH #5662 We’ve teamed up with Microsoft this year to bring you a fully immersive experience that not only explains the Internet of Things, but shows you how to make it work for your operation from mobile apps and front of house management tools to smart kitchens.

internet of things sponsored by

NRA HUB — NORTH HALL LOBBY At the newly designed and expanded NRA Hub we’re spotlighting “NRA to Z: Front-of-the-House, Back-of-the-House, and In-House Know-How!” This is where you’ll receive information on NRA membership and a lot more including Interactive kiosks, foodservice memorabilia, touchscreen technology and multimedia displays that will provide details on Show activities and focus on three crucial pillars of the foodservice business—food, labor, and profitability.

SHOWFLOOR HIGHLIGHTS | 17

NORTH HALL — CONTINUED TECH PAVILION — BOOTH #5575 TECH EXHIBITS — AISLES 5500–6900 The Tech Pavilion hosts education and exhibits focused on increasing efficiency, guest satisfaction, transaction speed and lowering costs.

tech pavilion terabyte sponsor

DigiTECH Bar — NEW IN 2016! This tech hub gives attendees the chance to consult 1-on-1 with tech experts, learn more about top apps and social platforms, and get familiar with the right tech options for their operations. See pages 62-65 to find technology sessions.

SOUTH HALL ALTERNATIVE BITESTYLE — AISLES 3200-3800 Alternative BiteStyle showcases products for special dietary needs including gluten-free, allergen-friendly, low-sodium and more. CONSERVE SOLUTIONS CENTER — AISLES 200-1100 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 #1291 With all the great companies to see, dealers and distributors are some of the busiest folks on the floor. So there is a special oasis just for you. Relax, meet with customers and colleagues, charge your phone and plan your next move. FOODAMENTAL STUDIO — BOOTH #2388 You’ll be guided through hands-on processes for creating some of the newest, most sought-after house-made products in the business. Our culinary instructors will lead you through the steps of developing your very own pickles, dumplings, sodas, brats, compound butter and sushi rolls—amongst others. Sessions are first-come first-served. See pages 24-25 for the full schedule. KITCHEN INNOVATIONS PAVILION — BOOTH #2440 Come see the 2016 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 28 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 powered by

18 | SIGNATURE ‘16

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

JOIN THE CONVERSATION before, during and after #Signature16. Tell us what you’d like to ask these innovators. Then, grab a seat, take part in our live polls and hear tough questions and real answers.

Dawn Sweeney is passionate about innovation. As President and CEO of the National Restaurant Association, Dawn is deeply engaged with the many ways restaurant and foodservice operators innovate and keep the industry evolving while maintaining its core spirit of hospitality. She is a champion for industry creativity. During Signature ’16 Dawn will lead a discussion with three change agents who are upending industry conventions today, pulling out key insights that are thought-provoking, inspiring, and potentially transformative.

Can slow food successfully scale? Kimbal Musk says it can.

Kimbal Musk is on a mission. Following a life-changing accident, this technology guru realized that his true calling was to bring slow food to the masses. Today he is serving clean, simple, locally sourced ingredients in his restaurants, and shaping tomorrow’s generation of consumers through Learning Gardens where young children are developing life-long relationships with fresh food. But it’s called slow food for a reason, and the pace of large-scale restaurant chains doesn’t lend itself to waiting for the right season or the perfect crop. With all the variables at play, can you truly deliver slow food en masse?

SUNDAY, MAY 22 • 2:00 P.M. • GRAND BALLROOM (S100) | 19

TURN THE TABLES Sunday, May 22 | 2:00 p.m. | Grand Ballroom (S100) GRAB A SEAT AT THE TABLE for our new twist on the traditional Keynote. Signature ’16 sparks a pointed conversation about where things are headed— in business models, customer service and technology. We’ve tapped industry game changers who are turning the tables on business as usual. They’ll share their passions as well as key learnings on how to work through challenges such as balancing inconsistent supply and changing consumer demand to uphold a local, sustainable model; how to identify and leverage key differentiators to keep up with shifting consumer lifestyles; and why you need to re-think the traditional restaurant model.

Can third-party delivery services deliver Can a traditional brand learn new tricks? on your brand? Red Robin is all in.

Let’s see what Uber has to say.

Denny Marie Post knows her customer base. Of course, her “customer base” ranges from Baby Boomers to Gen Z; from urban to rural, from the trendy to the traditional. Being a national chain means developing a brand that satisfies the broadest cross-section of consumers—attracting one facet without alienating another.

Jason Droege wants Uber to work for restaurants. It can be unnerving for restaurants to allow third-party delivery services to present their culinary experience to consumers. Brand experience, customer service—a true delivery service partner must be as attuned to these things as you are.

How operators respond to these disparate demands is fraught with risk. Too conventional and some may turn their noses up. Too innovative and you may leave others behind. Is balance achievable or will you ultimately satisfy no one?

The handoff from operator to delivery service to consumer has to be seamless; otherwise the culinary experience your customer receives might not be the one you delivered. Can a third-party service be a true brand delivery partner?

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 2016 FABI AWARD RECIPIENTS LAKESIDE CENTER: BAI BRANDS Bai Bubbles BOOTH #9827 Bai Bubbles are sparkling fruit flavored beverages infused with the antioxidants from coffeefruit. With only one gram of sugar, five calories, and no artificial sweeteners, Bai Bubbles serves up a low calorie beverage boasting bold fruit flavor without any unwanted sweeteners. ®

BULSARA FOODS “Bulsara’s Original”All Natural 15 Minute Easy Tandoori Wet Rub Marinade BOOTH #10335 This is the world’s first one-step 15 minute tandoori marinade made for foodservice. Add authentic Indian flavor to your menu items ranging from appetizers to entrees and everything in between. This product slashes marinating time to just 15 minutes and results in complex, fully flavored food. FLAVORS OF LONATO DEL GARDA, LLC Apple AMEA Balsamic Vinegar BOOTH #10134 The Apple AMEA Balsamic Vinegar has a classification of Amea Egocalo XX and is a highly complex apple vinegar aged traditionally in small wooden barrels for long periods of time to develop a rich, velvety flavor. Its perfect balance of sweet and sour notes paired with a distinct but smooth apple flavor makes this vinegar a palate pleaser. GOURMET GARDEN Lightly Dried Herbs & Spices BOOTH #10737 Gourmet Garden Lightly Dried Herbs & Spices are dried using a patented lightly dried process that allows them to last for two weeks after opening. They completely refresh in cooking, showcasing the flavor, appearance, and aroma of fresh herbs, which reduces food waste and labor. HAIL MERRY® LLC Salted Brownie Merry Bites BOOTH #10324 Salted Brownie Merry Bites are loved by all, including gluten-free, dairy-free, and Paleo folks. Tapping into trends of eating plant-based fats, these rich, chewy dark chocolate treats are made with organic virgin coconut oil and dehydrated instead of baked. HOLLANDIA PRODUCE Grower Pete’s® Organic Living Baby Butter Lettuce BOOTH #10736 Organic, nutritious, versatile, and sweet, this “perfect portion” unique 5 oz. head of lettuce is a perfect wash-and-serve option. This hydroponically greenhouse-grown variety delivers unmatched uniformity as well as a longer shelf life thanks to its attached roots.

MANICARETTI ITALIAN FOOD IMPORTERS 90" Rapida Spaghetti, Rustichella d’Abruzzo BOOTH #8722 Rapida Spaghetti from Rustichella d’Abruzzo cooks to a perfectly al dente texture in just 90 seconds. Made with excellent semolina and dried using a slow, controlled process, this artisan-quality pasta has wonderful texture and flavor that surpasses any pre-cooked pasta. PRINCE WAFFLES™ Sweet Filled Authentic Belgian Waffles BOOTH #9542 This fine authentic Belgian pastry has a crispy outside with very subtly flavored, yet dense and satisfying fillings like real fruit, custard, or Belgian chocolate. It’s a versatile treat that can be served for breakfast, as a snack, or be the highlight of a dessert menu. SEVILLO FINE FOODS Fire Roasted Artichoke Hearts BOOTH #10627 Sevillo Fire Roasted Artichoke Hearts are lightly dipped in balsamic vinegar, fire roasted to intensify their natural flavor, and marinated in fresh garlic and herbs. Cut into easy-to-serve quarters and quick-frozen for freshness, they save chefs hours of prep and cook time. SEVILLO FINE FOODS Slow Roasted Cherry Tomatoes BOOTH #10627 Sevillo offers a delicious, year-round alternative to fresh and sun-dried tomatoes. Sevillo Slow Roasted Cherry Tomatoes are roasted to perfection in our proprietary ovens to intensify their natural sweetness. They’re marinated in our simple recipe of the finest oil, oregano, garlic and salt, and quick-frozen for freshness. SEVILLO FINE FOODS Slow Roasted Red Tomatoes BOOTH #10627 Sevillo Slow Roasted Tomatoes, a delicious year-round alternative to fresh and sun-dried varieties, are vine-ripened to perfection and roasted in our proprietary ovens to intensify their natural sweetness. Once marinated in the finest oil, oregano, garlic and salt, they’re quick-frozen for freshness.

LAKESIDE BALLROOM (E354): OM SPIRITS OM “Organic Mixology” Liqueurs BOOTH #11336C Organic Mixology is a line of certified organic, socially-conscious liqueurs designed by famed mixologist and cocktail book author Natalie Bovis. These liqueurs, available in four on-trend flavors, drastically cut down on signature cocktail prep time, thereby increasing turnover and simplifying the process mixology in your bar program. Separate registration is required for BAR at NRA Show

FABI AWARDS | 21

NORTH HALL:

SOUTH HALL:

AUSTRALIS AQUACULTURE, LLC Skin-On Barramundi BOOTH #7463 Australis offers a pre-scored 6 oz. skin-on barramundi that is consistently priced, convenient and sustainable. Each thoughtfully raised, hand-trimmed center cut portion is flash frozen within hours of harvest and individually vacuum-packed for the best quality.

ATALANTA CORPORATION L’Estornell Smoked Oil BOOTH #2409 This olive oil is the perfect marriage of the native extra virgin olive oil with cold smoke. The delicate processing creates a beautiful balance between the Arbequina olive oil’s classic fruit flavor profile with hints of subtle smokiness to round out this carefully crafted product.

BOULART® Ciabatta Bites BOOTH #7366 Perfectly portioned Ciabatta Bites are non-GMO Project Verified and do not contain additives, preservatives, or added sugar, making them a perfect snack on their own or for dipping. They’re made with the purest ingredients and are available in a variety of flavors.

ATALANTA CORPORATION Peruvian Sauces BOOTH #2409 These incomparable sauces bring authentic Peruvian flavors to adventurous palates looking for exciting new global flavors. These sauces offer up bold, diverse flavor profiles ranging from spicy and creamy to piquant and fresh and add depth in bases, sauces, and as a finisher.

CORTO OLIVE ® La Padella™ BOOTH #5630 La Padella is precision-blended cooking oil specifically made for high performance and high heat sautéing or pan frying where fresh olive flavor is wanted. It provides a higher smoke point and adds an authentic essence to dishes thanks to its robust olive flavor.

BRANDS OF BRITAIN, LLC Fever-Tree Naturally Light Ginger Beer BOOTH #3576 This naturally brewed reduced calorie ginger beer uses natural fruit sugars and three types of ginger. It maintains the distinctive ginger character of Fever-Tree Ginger Beer with 42% fewer calories, making it a perfect mixer for cocktails or a refreshing soft drink on its own.

NATALIE’S ORCHID ISLAND JUICE COMPANY Squeezed Fresh Tomato Juice BOOTH #7161 There’s only one ingredient in this juice: fresh tomatoes. Natalie’s Squeezed Fresh Tomato Juice is minimally processed to retain the quality and nutrition of the fruit in its natural state. Unlike most tomato juices, Natalie’s is squeezed fresh and has no added sodium, no preservatives, no GMOs, no concentrates, and no flavor packs. NUTRICOPIA, INC. Brio® BOOTH #7665 Brio is a revolutionary ice cream packed with antioxidants, protein, probiotics, micronutrients, and calcium. This rich and creamy nutritional powerhouse is low glycemic, non-GMO, r-BST-free, made with organic milk from pasture-raised cows, and has half the fat and 20% fewer calories than premium brands. Brio is available in six pleasing flavors.

EARNEST EATS® Hot & Fit® Superfood 15 Lb. Bulk Hot Cereal BOOTH #3778 The first hot cereal made with non-GMO ancient grains—quinoa, oats, amaranth— for more protein, fiber, and texture than traditional oats. Unsweetened and easily customizable, it cooks in less than 5 minutes and is pre-blended with superfood nuts, seeds and dried fruits. fgf BRANDS Stonefire® Naan Dippers BOOTH #412 Stonefire Naan Dippers are the only bitesize naan made with buttermilk and ghee baked in a Tandoor oven. These authentic naan are a canvas for a chef’s creativity and allow operators to serve up a twist on an old favorite, or add a unique shareable appetizer or dessert to their menu.

G.S. GELATO WAGSHAL’S™ Guava Sorbetto USDA Prime Smoked Beef Brisket BOOTH #3282 BOOTH #8141 Guava Sorbetto, made from pure guava Wagshal’s, a Washington, DC institution fruit imported from Brazil, fits into many for over 90 years, selects only the best alternative diets and comes ready to USDA Prime whole briskets for curing serve. It’s naturally free from fat, dairy, and smoking, a 50+ day process resulting gluten, and any allergen or artificial flavor. in tender meat reminiscent of Use as a standalone dessert or as a Montreal-style smoked brisket. It comes refreshing addition to any drink or dessert. to you as ready-to-serve whole brisket and portion-controlled packages.

KIKI’S GLUTEN FREE FOODS, LLC Individual Quick Bake GF Deep Dish Pizza BOOTH #3279 Kiki’s offers the first commercially-available premium quality frozen gluten-free individual size deep dish pizza. These artisan-quality pizzas are packaged in oven-able packaging to eliminate cross-contamination and its buttery crust offers a light, yet satisfying texture that’s super craveable. PEPSICO FOODSERVICE STUBBORN SODA® BOOTH #3224 STUBBORN SODA was developed to deliver an elevated soda experience that uses the best ingredients. Unexpected pairings like Wild Black Cherry with Tarragon and, Orange Hibiscus, and Lemon Berry Acai take traditional soft drink flavors to the next level, while Fair Trade Certified Cane Sugar and natural flavors highlight a commitment to providing the highest quality ingredients.

SPECIAL THANKS TO OUR EXPERT PANEL The FABI Award recipients were selected by an independent panel of expert judges, representing major industry segments: TIMOTHY J DIETZLER Director of Dining Services, Villanova University LORI ESTRADA Senior VP of R&D Wendy’s

CHRISTOPHER KOETKE CEC CCE HAAC VP, The School of Culinary Arts, Kendall College JOHN LI Senior VP of RD, Bloomin’ Brands JENNIFER POLLHAMMER Director of Purchasing, Aramark

ROBIN ROSENBERG VP, Chef De Cuisine, Levy Restaurants

BRET THORN Senior Food Editor, Nation’s Restaurant News

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

KITCHEN INNOVATIONS PAVILION

SOUTH HALL, BOOTH #2440 Open to all Show Registrants during Show Hours

CONGRATULATIONS TO OUR 2016 KI AWARD RECIPIENTS BEVERAGE-AIR Versa-Cool Portable Walk-In Cooler

The Versa-Cool Portable Walk-In Cooler sets up in 5 minutes and pulls down to 38°F in minutes. It offers 105 cu. ft. of storage and a 1,000-lb. capacity diamond-tread floor. When assembled, Versa-Cool is 4’x 4’ x 6´6˝.

BLODGETT Hoodini

The new Hoodini is a self-contained, ventless hood currently available on Blodgett Mini Combi 6 and 10 pan ovens. The innovative closed, recirculating system removes steam, smoke and fumes, even when cooking raw proteins. The ventless hood lets the user place the oven just about anywhere, freeing up valuable kitchen space.

ECOMARKS PLASTICS Quick Flip Pan

Ecomarks has reduced the labor and materials expense of conventional paper food-storage labels with the new Quick Flip Pan. The easy-to-use polycarbonate pan features an embedded, reusable label—fill it in with a grease pencil and erase with a cloth or paper towel. Pans are available in vibrant industry standard day colors.

FOLLETT CORP. Horizon™ 1010 & 1410 Ice Machines

Conventional extruded ice systems feed fresh water opposite the harvest end and rarely, if ever, flush, but Follett’s new Horizon 1010 and 1410 models introduce fresh water on the harvest end with frequent small volume flushes, reducing scale buildup and producing pure ice with optimal dispensing qualities without wasting water.

CHAMPION INDUSTRIES Ventless Conveyor Warewasher FRANKE COFFEE SYSTEMS With Heat Recovery NORTH AMERICA The new ventless conveyor with heat A600 Espresso Machine recovery from Champion offers a unique combination of a variable-speed fan with an independently mounted heat pump to collect a full 100% of the operating exhaust energy as well as the vapor. The vapor is fully absorbed and the exhaust energy is repurposed to aid in heating the wash and final rinse water.

DETECTO® Dump Commander™

Detecto’s new U.S.-made Dump Commander, narrow and mobile enough to wheel anywhere the user needs it, offers mechanical lifting power to dump commercial trashcan-sized containers into a larger bin. The rechargeable batteryoperated system, which uses a single-column chain-drive lifting mechanism, can be operated by a single person.

DUKE MANUFACTURING CO. Modular Production Center

Duke’s new Modular Production Center offers advanced ergonomics in a compact footprint. The patented Tri-Channel design provides even cooling across entire depth of the unit due to multiple cold wall construction. Duke’s KOOL refrigeration system holds temps steady in environments exceeding NSF7 ambient kitchen temperature requirements.

Franke’s new premium-class A600 superautomatic espresso machine combines innovative FoamMaster® technology with a patented brew unit and a breakthrough fully-automated clean-inplace system. Additionally, the intuitive eight-inch touchscreen, with both image and video capability, allows the selection of beverages to be set individually and adapted to exact requirements.

GOODNATURE CT7 Countertop Cold-Press Juicer

Goodnature has lightened and condensed components to introduce its compact countertop CT7 Press, a new ergonomic cold-press machine built for the single juice bar countertop space. Weighing just 75 lbs. and measuring only 23˝deep, the CT7 can produce six juices at a time, averaging up to nine gallons per hour.

HESTAN CircuFlame Sealed Burner

The CircuFlame sealed burner uses a dual-flow valve technology to feed two chambers, a main and a simmer, to achieve maximum turndown ratio. The CircuFlame can produce power as high as 30,000 BTU/hour for searing and broiling and as low as 1,500 BTU/hour for simmering, an impressive 20:1 ratio.

KITCHEN BRAINS® SCK® Food Safety Manager

A significant advancement over paper forms and temperature monitoring, Food Safety Manager is designed to simplify labor-intensive HACCP checklists. It combines paperless checklists with wireless automatic temperature monitoring in a single software platform. FSM operates from existing devices, delivering smart checklists that can be viewed from anywhere, stored in the cloud.

MANITOWOC FOODSERVICE Merrychef® eikon® e2s

The Merrychef eikon e2s is a small footprint, high-speed convection/microwave oven with a new, innovative design and cuttingedge technologies. Innovative placement of the magnetrons and use of air-curtain techniques allow a narrow footprint and cool touch surfaces. Offering best-in-class: speed, heat up and cool down times, energy efficiency, noise level, cleanability and cavity-to-footprint ratio.

MANITOWOC FOODSERVICE Multiplex® N2Fusion™ Beverage System

Nitrogenized coffee delivers an effervescent consumer experience that incorporates a thick creamy foam head to enhance the taste profile and is a hot new trend for coffee enthusiasts. The Multiplex N2Fusion Beverage System lets the user add nitrogen to a beverage at the point of dispense. The beverage is stored in a refrigerated base and dispensed by the operator/consumer as a nitrogenized/ non-nitrogenized on demand drink.

MEIKO GreenEye

Meiko is raising the bar on water conservation with its GreenEye integrated system for flight-type warewashers. A light coaching system indicates which conveyor belt lanes should be filled for maximum water efficiency. Sensors detect where the ware is, and these lanes are then targeted for optimal delivery of fresh rinse water only where needed.

KITCHEN INNOVATIONS AWARDS | 23

NEMCO FOOD EQUIPMENT RinseWell®

The RinseWell by Nemco DWC (dipper well controller) turns an ordinary dipper well into a smart, water efficient and sanitary dipper well. Instead of using a perpetual flow of water, it circulates sanitizing aqueous ozone while monitoring water quality to determine when fresh water needs to be introduced. Real time analytics are easily accessed and shareable.

RATIONAL KitchenManagement System

Moving ahead in remote communications, the KitchenManagement System lets operators manage and control up to 30 RATIONAL combi ovens from a central computer. Monitor and control appliances through a Windows virtual control panel, allowing for menu updates, cooking profile changes, HACCP documentation delivery, and power control.

TURBO COIL® REFRIGERATED SYSTEMS, INC. 72˝ Chef Base With R290/ Glycol Refrigeration™ Turbo Coil’s innovative R290 refrigerated chef base gets ahead of pending EPA regulations, and it lowers energy costs 30-50%. Its unique glycol reservoir, cooled by high efficiency, patented evaporator coils, reduces compressor run time, holds precise temps, speeds recovery time, and never needs defrosting.

THE VOLLRATH® COMPANY Stoelting® AutoVend System

Frozen soft serve from a vending machine— Stoelting’s AutoVend dispenses up to two flavors and four toppings in multiple sizes, including one spoon per cup, all within 30 seconds of the items being selected. The system is operator programmable, linked real time for easy analytics, and sends real time service/maintenance email alerts.

VULCAN RESTAURANT TECHNOLOGIES ABC7 Combi Oven Steamer AutoMist™ Vulcan’s ABC7 takes the guesswork out of AutoMist is an automated hood, flue, and fan cleaner designed to eliminate the hazardous buildup of grease in food service kitchens. AutoMist replaces manual hood and flue cleaning services by automatically cleaning daily to keep your hood, flue and fan consistently clean, greatly reducing the risk of fire.

STAR MANUFACTURING Rolling Tortilla Warmer

The Rolling Tortilla warmer eliminates a critical production bottleneck for highvolume restaurants serving tortillas, flat bread, and pitas. The simple and portable design of this versatile product uses an innovative heated drum and radiant elements to warm tortillas to a target temperature of 160°F in seconds. Standard 120V power at less than 12-amp draw. No hood is required, so the warmer can work anywhere from front-of-the-house to food trucks.

STRAHMAN VALVES HydroSwivel Sweeper

Designed for great flexibility and maneuverability in low, tight spaces, the HydroSwivel Sweeper is a multifunctioning floor cleaning tool that features a 360°, fully articulated HydroSwivel joint and uses high-velocity water at normal domestic supply pressures to effectively clean most floor surfaces with minimal impact.

TAYLOR® COMPANY Advanced Grill Controls

Taylor’s newly enhanced grill software features an intuitive touch screen interface that expands functionality and offers energy-saving standby mode. The advanced software allows for easy menu flexibility and future expansion. The four-flat timer mode allows the operator to cook four different items within the same zone—no need for a remote timer.

combi cooking with intuitive controls driven by a cooking algorithm that automatically selects humidity level based on operator temperature selection. The ABC7 delivers combi performance and combi results with no confusing modes, elaborate programming or extensive training.

VULCAN Low Water Energy (LWE) Steamer

The best of both worlds—Vulcan’s LWE offers the performance of a steam generator with 90% less water and 50% less energy consumption than a standard generator steamer. By controlling excess steam production, water and electric usage is drastically reduced. It’s the first Energy Star qualified à la carte, countertop, generator-based convection steamer.

WP BAKERY GROUP USA ITES Oven

Fresh from Germany, the high speed ITES oven takes food straight from frozen to baked using a new, patent pending modification of infrared heating elements that alters the IR wavelengths. This alteration allows the heat to penetrate deep into frozen products, baking from the inside out while retaining product moisture.

SPECIAL THANKS TO OUR INDEPENDENT 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 Senior Director, Performance Interiors and Contract Utlization, Sodexo 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 | FOODAMENTAL STUDIO

In partnership with

SATURDAY, MAY 21

SUNDAY, MAY 22

Latitude Adjustment ....................10:00–10:45 a.m. Learn the art of latitudinal cuisine with John Csukor, CEO/CMO of KOR Food Innovation. This is the harmonious melding of two cuisines through general latitude, growing practices, indigenous ingredients, and cooking styles. Explore how to create new fusions and get practice creating some yourself.

Under the Canapé .........................10:00–10:45 a.m. Chef Kevin Hickey of Bottlefork and The Duck Inn, known for his farm-to-table philosophy and big, bold flavors, will show you how to make his modern interpretation of a classic canapé, bruschetta. Chef Hickey will demonstrate and instruct how to build the perfect spring bite using unique seasonal and non-traditional ingredients.

Barreled Over By Balsamic...... 11:15 a.m.–12:00 p.m. Bold, smooth, sweet, complex: not all balsamics were created equal. Learn how to taste balsamic vinegar the professional way with Iron Chef America judge and Italian culinary expert Mario Rizzotti. Mario will turn you into a balsamic vinegar connoisseur and show you a few tricks of the trade on tasting. Rolling in the Steep ............................12:30–1:15 p.m. Think about the complex, earthy, and floral notes that you love about tea—and now consider how great they would taste used in cooking. Join Chef Adam Kube of Bastille Kitchen to discover a whole new way to use tea in the kitchen. You’ll prepare chicken with a custom rub using tea and learn the inspiration behind this unique technique from this Boston-based chef who knows a thing or two about the history of tea.

Butter Me Up ............................ 11:15 a.m.–12:00 p.m. Butter is better when it’s packed with complex flavors. Executive Chef Todd Kelly of Orchids at Palm Court will guide you through the process of making house made butter. Then, learn how to dress it up with unique, seasonal flavors and get inspired to try your own signature blends. Twist and Salt ........................................12:30–1:15 p.m. Go global with a new twist on serving seafood. Using lemon and salt to preserve and flavor seafood is a practice with deep historical roots that is experiencing a serious comeback on menus these days. Executive Chef Marcos Flores of Latinicity will share the history of Peruvian ceviche and Spanish salty fish while teaching you these ancient techniques.

Loco for Cocoa .................................... 1:45–2:30 p.m. Chocolate is a perennial favorite, but now is the time to learn some new tricks for this top treat. Chef Bev Shaffer of Vitamix leads this fun, interactive session that immerses you in the flavors of chocolate. Taste different types and then make your own chocolate bark and chocolate espresso fondue.

Crafting Flavor ................................... 1:45–2:30 p.m. Get familiar with bold flavors and how they influence plating presentation. Taking you beyond the recipe, Chef Elaine Sikorski of Kendall College will lead you through designing desired flavor perception of ingredients through the use of texture.

Rules of the Rolls ...............................3:00–3:45 p.m. Becoming a traditional itamae of sushi takes years of on-the-job training and apprenticeship. In this session, Corporate Executive Chef Ce Bian and Chef de Cuisine Justin Reding of Roka Akor Chicago will teach you the techniques and key components of a perfect roll. Join us to learn the art of rolling sushi.

No Bones About It ............................3:00–3:45 p.m. Make no bones about it— whole boned poultry is an art. Logan McCoy, Director of Culinary and Business Manager of KOR Food Innovation, will show you how to debone a whole chicken without piercing the skin. Once boned, you’ll get to try out techniques for stuffing the bird so you can add fowl with flair to your menu.

SOUTH HALL — BOOTH #2388 || 25 Roll up your sleeves and get ready to create. At Foodamental Studio, you’ll be guided through hands-on processes for creating some of the newest, most sought-after house-made products in the business. Our culinary instructors will lead you through the steps of developing your very own pickles, dumplings, sodas, brats, compound butter and sushi rolls—amongst others. Head to South Hall, Booth #2388 for this hands-on experience. Seating is limited. Sessions are first-come first-served.

MONDAY, MAY 23

TUESDAY, MAY 24

Knifed ..................................................10:00–10:45 a.m. Kendall College’s professionally certified Chef Brendan McDermott will teach you the proper way to handle and use the most important piece of equipment in the kitchen— your knife. Get a better grasp on proper hand placement to improve safety while practicing your techniques with basic cuts.

Taking Back Breakfast.................10:00–10:45 a.m. It’s widely know that breakfast is the most important meal of the day for busy people. Here’s the question: why do people limit themselves to the same old flavors and ingredients in the morning? Executive Chef Drew Davis of The Eastman Egg Company gives you the tools to create the perfect breakfast sandwich that brings new levels of flavor!

What’s the Dill With Pickles?..................................... 11:15 a.m.–12:00 p.m. Historically, the preservation of food allowed us to build roots and live in one place, which helped form communities. Chef Phillip Foss of EL ideas will share his enthusiasm for and expertise on the art of food preservation with you. Join us and make a quick pickle to take home. rePACKED: The Art of Dumpling Making ..................................12:30–1:15 p.m. According to Chef Mike Sheerin, anything can go in a dumpling and he’s proven this at Packed, his fast-casual counter service dumpling and bao haus. Back by popular demand, he’ll share his passion for the almighty dumpling by teaching you the basic mechanics of creating unique dumplings from scratch. Get Down To Fizz-Ness ................... 1:45–2:30 p.m. Carbonated beverages are big business these days as customers look for better nutrition, natural taste, and fun food pairings. Author and mixologist Steve McDonagh of the critically acclaimed Hearty Boys will teach you the art of soda through tastings and a demo on how to make your own natural and tasty sodas from scratch. Queen of Tarts.....................................3:00–3:45 p.m. When it comes to tarts, Chef Gale Gand knows how to build the best ones. Learn her tried-and-true tart techniques while making your own pear tart. From puff pastry to a salted caramel sauce, you’ll be preparing desserts that dazzle in no time.

Brat Pack .................................... 11:15 a.m.–12:00 p.m. Making an impeccable encased sausage is not an easy task—unless you know the principles behind working with forced meats. Karl Guggenmos, Owner of Culinary Solutions International, will teach you how to put together the perfect spice mix and create phenomenal filling, which you’ll practice piping into casings to create your own signature brats. Do You Know the Way to Poke? .....12:30–1:15 p.m. Poke (pronounced poh-KAY) has become a seafood sensation on menus everywhere. Chef Rodelio Aglibot (AKA The Food Buddha) of FireFin Poke Shop will demonstrate how to build a bowl that hits all the right notes—and how to get creative with your own version of this on-trend dish. Nose to Tail Know How ................... 1:45–2:30 p.m. As Fergus Henderson often quotes, “If you’re going to kill the animal it seems only polite to use the whole thing.” Chris Pandel, Executive Chef at Swift & Sons and Partner of B. Hospitality Co. will provide a quick tutorial on “whole beast eating,” showing you how to use some of the lesser-used parts of the animal and providing tips on how we can be considerate and consume sustainably.

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

BOOK SIGNING TO FOLLOW. See page 28 for a book signing schedule.

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

26 | WORLD CULINARY SHOWCASE Before they were celebrities, they were restaurant chefs. These talented individuals made it big because of their culinary prowess, and at NRA Show they give back to the industry that made them famous by demonstrating the skills, insights and techniques that they have cultivated throughout their years in the business. And they might just divulge some behind-the-scenes stories while they’re at it. Lakeside Center, Booth #9349

THE 2016 WORLD CULINARY |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

SATURDAY, MAY 21 RICK BAYLESS 10:00 – 11:00 a.m. 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.

SUNDAY, MAY 22 CARRIE NAHABEDIAN 10:00 – 11:00 a.m. Inspired by her Armenian roots and family who loves good food, Carrie Nahabedian has led kitchens everywhere from Four Seasons to her critically-acclaimed restaurant NAHA.

VIVIAN HOWARD 11:30 a.m. – 12:30 p.m. James Beard nominated chef Vivian Howard owns Chef & the Farmer and The Boiler Room in Kinston, NC. Howard, star of “A Chef’s Life,” is known for seasonal, locally sourced dishes inspired by the rich culinary traditions of eastern North Carolina.

ANNE BURRELL 1:00 – 2:00 p.m. 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 – 3:30 p.m. 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.

AMERICA: A GLOBAL MELTING POT 11:00 a.m. – 12:30 p.m. Our panel of chefs will discuss how they’re leveraging and shaping global influences on menus across the country, what trends they expect to grow, and how to introduce exotic flavors to a new audience. Rohini Dey, Ph.D. Owner/Founder/Culinary Director, Vermillion Indian-Latin Restaurants (NYC, Chicago) Carrie Nahabedian, Chef/Proprietor, NAHA Richard Sandoval, Chef/Restaurateur, Richard Sandoval Restaurants Ming Tsai, Celebrity Chef and Owner, Ming East-West LLC, Blue Ginger

MING TSAI 12:30 – 1:30 p.m. 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.

LORENA GARCIA 2:30 – 3:30 p.m. Venezuelan-born restaurateur, chef, and author known for her TV appearances, successful chain of restaurants, and cookbooks.

LAKESIDE CENTER, BOOTH #9349 | 27

World Culinary Showcase Brought to you by

SHOWCASE LINEUP... ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

MONDAY, MAY 23

TUESDAY, MAY 24

INGRID HOFFMANN 10:00 – 11:00 a.m. Host of Top Chef Estrellas, Simply Delicioso, and Delicioso and author of LATIN D’LITE: Delicious Latin Recipes with a Healthy Twist.

PAT NEELY 10:00 – 11:00 a.m.

TERRY FRENCH 11:30 a.m. – 12:30 p.m.

ROCCO DISPIRITO 11:30 a.m. – 12:30 p.m.

Winner of Food Network’s World Extreme Chef, this “Rebel Chef” is not one to follow convention putting passion and fun into his extreme cuisine.

AARTI SEQUEIRA 1:00 – 2:00 p.m.

Owner of Neely’s Barbecue Parlor, TV personality, and author of cookbooks such as Back Home with the Neelys and Down Home with the Neelys.

A Healthy Lifestyle Crusader, James Beard award winning chef, and author of 12 highly acclaimed cookbooks, including his latest New York Times bestseller, The Negative Calorie Diet: Lose Up To 10 Pounds in 10 Days with 10 All You Can Eat Foods.

G. GARVIN 1:00 – 2:00 p.m. Chef, author of Turn Up the Heat and Make It Super Simple, television host of Road Trip with G. Garvin, James Beard

Host of Food Network’s Aarti Party and author of Aarti Party: An American Kitchen with an Indian Soul.

ROBERT IRVINE 2:30 – 3:30 p.m.

nominee, and founder of The One Bite Foundation.

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 the next page for the celebrity book signing schedule.

SPECIAL THANKS TO NRA SHOW 2016 EXHIBITORS WHO HAVE GRACIOUSLY SUPPORTED THIS YEAR’S WORLD CULINARY SHOWCASE BY SUPPLYING EQUIPMENT FOR THE STAGE:

™

FOOD SERVICE EQUIPMENT

28 | BOOK 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. 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.

WORLD CULINARY SHOWCASE LAKESIDE CENTER — BOOTH #9349 SATURDAY, MAY 21

SUNDAY, MAY 22

MONDAY, MAY 23

TUESDAY, MAY 24

Rick Bayless 11:00 – 11:30 a.m.

Richard Sandoval 12:30 – 1:00 p.m.

Ingrid Hoffmann 11:00 – 11:30 a.m.

Rocco DiSpirito 12:30 – 1:00 p.m.

Anne Burrell 2:00 – 2:30 p.m.

Ming Tsai 1:30 – 2:00 p.m.

Aarti Sequeira 2:00 – 2:30 p.m.

G. Garvin 2:00 – 2:30 p.m.

Maneet Chauhan 3:30 – 4:00 p.m.

Lorena Garcia 3:30 – 4:00 p.m.

Robert Irvine 3:30 – 4:00 p.m.

MONDAY, MAY 23 Steve McDonagh 2:30 – 3:00 p.m.

SOUTH HALL — BOOTH #9349

presented by

Gale Gand 3:45 – 4:15 p.m.

BOOTH #8427 Check out these companies who are poised to make a big impact in the foodservice industry.

BlazeJobs — BlazeJobs is the game-changing mobile app for finding your next employee. Casabots — A general-purpose cooking robot for restaurants. DayGot — DayGot can boost branding and business by creating a unique app for your food. Doblet — We’re solving the battery problem. Charge your phone anywhere you go. Harri — Empowers hospitality companies to discover, interview, hire, and onboard employees on an intuitive, modern platform. PerfectCube — Helping small retailers make great decisions. Petrous Media Inc. — Print fewer menus, save money, and help the Blind see your menu.

PlateiQ — Manage your restaurant back office from the cloud. Sourcery — Online AP automation catered to restaurants and accountants. SwiftSensors — The fastest way to deploy sensors and analyze their data in real time. TradingTable — An online ordering and pricing platform for the wholesale foodservice industry. TRCKED UP LLC — You do the food. We do the rest. U-Feast Corporation — One of a kind food experiences you won’t find in any restaurant. VeriSolutions — Food safety made easy. Affordable HACCP compliance.

HEALTHIER KIDS FARE

(As of 4/29/16)

| 29

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. AUSTRALIS AQUACULTURE BOOTH #7463 - 6 oz Pre-Scored Skin-On Barramundi Portion - Frozen Barramundi Fillets (Skin-on/Skinless) BAKE WORKS, INC BOOTH #3981 - Zac Omega Bars BALARISI GIDA SAN VE TIC A.S./ BALARISI FOOD IND. & TRADE INC. BOOTH #9737 - Extracted Pine Honey CLOWN GLOBAL BRANDS, LLC BOOTH #7869 - GoGo Dippers Hummus Snack Cups COLUMBIA FRESH PRODUCE BOOTH #8462 - Sunbites® Sweet Corn on the Cob COOKIETREE BAKERIES BOOTH #6841 - Whole grain Brownies COOKIETREE BAKERIES BOOTH #6841 - Whole Grain Portioned Cookie Dough DIVINO BOOTH #10844 - Gelato Filled Fruit EL NOBLE BOOTH #8359 - Empanada

LIVE SMART BOOTH #8164 - Smart KIds - Smart Kids Bar MINSLEY, INC. BOOTH #10731 - Organic Brown Rice Bowl - Fully Cooked NAKED INFUSIONS BOOTH #8659 - Signature Ripe Tomato (Medium) - Signature Ripe Tomato (Mild) - Signature Ripe Tomato (Extra Hot) - Rustic Blue Cheese - Fire Roasted Garlic - Oaxaca White Chocolate - Black Silk Espresso - California Burnt Sage NORTHEAST FOODS BOOTH #9029 - 100% Whole Grain White Wheat Bread & Rolls ONCE UPON A FARM BOOTH #10738 - Once Upon A Farm PALAZZOLO’S ARTISAN DAIRY BOOTH #7445 - Smart Snack Frozen Yogurt RED RIVER VALLEY POTATOES BOOTH #8071 - Red River Valley Potatoes

FORNO DE MINAS BOOTH #3784 - Pão de Queijo Brazilian Cheese Roll

ROWDYDOW bbQ BOOTH #7880 - Smoked Pulled Pork in Sweet Vinegar Barbeque Sauce - Smoked Pulled Pork, Unsauced

GELARTO INC BOOTH #9150 - GelARTo’s range of sorbet and gelato

RUMI SPICE BOOTH #10237 - Saffron - 0.5 gram, whole threads

GREAT EASTERN SUN BOOTH #10936 - Miso Sip

SAFE CATCH BOOTH #10235 - Elite Wild Tuna

GREEN LEAF FOOD’S BOOTH #3381 - Raw Wraps Kale & Spinach

SUD’N’SOL 10624 - MIXED VEGETABLE BURGER

HAM FARMS - CAROLINA AGRIBUSINESS BOOTH #3260 - Fresh Sweet potatoes - Sweet Potato Flour - Dehydrated Sweet Potatoes - Fruit & Vegetable Puree

TETI BAKERY USA BOOTH #8229 - SLP 51% White Whole Grain Pizza Crusts

INTEGRATIVE FLAVORS BOOTH #8039 - Organic Vegetable Soup Base by Cook’s Delight® - Organic Chicken Soup Base by Cook’s Delight - Organic Vegetable Soup Base No Salt Added - Chicken Base with Organic Chicken Meat & Broth - Chipotle Chili Pepper Flavor Concentrate KYVAN® FOODS BOOTH #9545 - Mild & Hot Honey Apple Salsa

TOTAL CLUSTER FUDGE BOOTH #3480 - NOFUDGINWAY - All Natural Total Cluster Fudge - Eat Raw or Bake Off Cookie Dough WHOLE EARTH SWEETENER COMPANY BOOTH #3678 - Whole Earth Co. All-Natural Sweeteners WILD FLOUR BAKERY, LLC BOOTH #3583 - Wild Flour GF Dough - No Flippin Way! Pizza Dough

30 | BAR AT NRA SHOW • MAY 22 - 23

BAR IS EVOLVING JUST LIKE YOUR CUSTOMERS’ PALATES. We’ve doubled down on the beverage alcohol space with a re-energized educational program crafted with your needs in mind. Experience the latest beverage innovations and products. Learn how to craft culinary-inspired cocktails, host powerhouse happy hours, build better marketing and promotional programs, and how to train bar and server staff to serve more product. REGISTRATION & QUALIFICATIONS If you qualify to attend, 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 16 HIGHLIGHTS BAR NECESSITIES PAVILION Enter a hub 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.

MENU PAIRINGS (As of 4/29/16) 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. Participants: PRODUCERS: Brown-Forman, Florida Caribbean Distillers, International Beverage Alliance, LLC, Myx Beverage LLC, Pabst Brewing Company, Shand Import LLC, Sportsmans Redneck Juice, St. Killian Importing RESTAURANTS: Adobo Grill, Burger Bar, Chicago q, Eataly, Filini, Fremont, La Storia, Mercadito, Pinstripes, Real Urban BBQ, Reggie’s Live, Saigon Sisters, STK, Texas de Brazil DEMO LOUNGE SPONSORS

INTERACTIVE DEMO LOUNGE This destination showcases hands-on sessions where experts demonstrate key skills, new products and current trends. SUNDAY, MAY 22 DEMOS: TIME

SPONSOR

12:30 – 1:15 p.m.

Breakthru Beverage

2:30 – 3:15 p.m.

Sidney Frank

4:30 – 5:15 p.m.

Breakthru Beverage

DEMO

Break into Wine with Breakthru Beverage Mai Way to Heaven Break into Wine with Breakthru Beverage

MONDAY, MAY 23 DEMOS: TIME

SPONSOR

12:15 – 1:00 p.m.

Demitri’s Gourmet Mixes

2:15 – 3:00 p.m.

Breakthru Beverage

3:15 – 4:00 p.m.

The Spice Lab

4:15 – 5:00 p.m.

Breakthru Beverage

DEMO

Badass Bloodies—Every Bar’s Signature Cocktail Break into Wine with Breakthru Beverage Botanicals for Cocktails with Spanish Mixologist Pepe Orts Break into Wine with Breakthru Beverage

LAKESIDE BALLROOM (E354)

| 31

NEW IN 2016!

MAIN STAGE AT BAR Main Stage is the center of attention on the BAR exhibit floor. From expert-led interactive demos and compelling education sessions to the exciting Star of the Bar® finals, this is a must-see destination for any BAR attendee.

SUNDAY EVENTS ON THE MAIN STAGE: STAR OF THE BAR MIXOLOGY COMPETITION SUNDAY, MAY 22, MAIN STAGE Six mixologist finalists go head-to-head on Main Stage at BAR to earn $5,000 and accolades from industry judges Charles Joly, Natalia Cardenas, and Daniel Gerzina. You can sample the cocktails in the running and cheer on the mixologists as they vie for the 2016 Star of the Bar title.

sponsored by:

Sales & Marketing sponsored by:

S403

Tech.Theater.. Booth.#5575

S405

Sustainability & Social Responsibility sponsored by:

S402a

Learning.Lab.. Booth.#5575

S402a

S405

S404

S402b

S403

Tech.Theater.. Booth.#5575

. .

Operations

S402b

Social.Responsibility:.Engaged.Employees.Drive. Bottom.Line

Turning.Big.Data.into.Powerful.Insights

BAR

Emerging.Trends.in.Correctional.Food.Service

3:00.-.4:00.PM

S404

Serving.Up.Tokenization.&.Encryption:.The. Future.of.Payments.Security

Technology tech pavilion terabyte sponsor:

Workforce Engagement sponsored by:

EDUCATION SESSIONS AT A GLANCE – SUNDAY, MAY 22 | 45

SUNDAY, MAY 22 • SESSIONS AT A GLANCE TIME

EDUCATION SESSION TITLE

TRACK

Culture:.Building.a.Business.on.Purpose Emerging.Trends:.How.Fast.Food.is.Disrupting. the.Way.America.Eats

. .

Healthy.Lifestyle.Choices 10:00.-.11:00.AM

How.Sustainability.Spells.Success:.Boost.Guest. Experience.and.Bottom.Lines Put.It.On.the.Board:.Advanced.Digital.Menu. Techniques

TECH.TALK:.Dollars.and.Sense:.Addressing. Labor.and.Payment.Challenges

Clear.Goals,.Full.Stores,.Can’t.Lose:.Using. Franchisors.as.Coaches

Tech.That.Teaches:.Lessons.In.e-Learning The.7.Essentials:.What.Wildly.Successful. Foodservice.Brands.Do Well.Played:.Gamifying.Health.&.Wellness Why.Global.Food.Safety.Initiative.Matters 12:30.-.1:00.PM 1:00.-.1:45.PM

TECH.TALK:.Apps.That.Rock.in.2016 30.Powerful.Bar.Promotions.in.45.Minutes!

Learning.Lab.. Booth.#5575

Stuck.In.The.Muddle:.The.Trial.and.Error.Behind. Top.Cocktail.Trends

3:00.-.3:45.PM

Signature.Sips:.The.Business.of.Beverage. Collaborations

A.Clear.View.on.Transparency:.How.it.Builds. Consumer.Trust

Sustainable.Agriculture:.Macro.Returns.from. Micro.Products

S404

S402a

S405

Leveraging.Liquid.Assets

E353b

70 64

Learning.Lab. Booth.#5575

E353b

S405

S404

S403

Tech.Theater.. Booth.#5575

S402a

S402b

E353b

sponsored by:

Sustainability & Social Responsibility sponsored by:

Tech.Theater.. Booth.#5575

The.Future.of.Restaurant.Design

Sales & Marketing

51 51

Playlists.and.Profits:.The.Economic.Impact.of. Music.in.Restaurants

sponsored by:

S402b S403

Great.Work:.Fixing.the.Global.Recognition. Deficit Leveraging.Unit.Economics.to.Drive.Brand. Growth

Tech.Theater.. Booth.#5575

2:00.-.2:45.PM

Operations

Learning.Lab.. Booth.#5575

TECH.TALK:.Using.Mobile.to.Build.Better.1:1. Customer.Engagement

Franchise

S402a

2:00.-.2:30.PM

BAR

S404

Cybersecurity.101

4:00.-.4:45.PM

S403

1:00.-.2:00.PM

3:00.-.4:00.PM

Self.Made:.Owning.and.Overcoming. Entrepreneur.Challenges. 11:30.AM.-.12:30.PM

S405

S402b

Tech.Meets.Hospitality:.A.Fireside.Chat 11:00.-.11:30.AM

PAGE

Tech.Theater. Booth.#5575

. .

ROOM

Technology tech pavilion terabyte sponsor:

Workforce Engagement sponsored by:

46 | EDUCATION SESSIONS AT A GLANCE – MONDAY, MAY 23

MONDAY, MAY 23 • SESSIONS AT A GLANCE TIME

EDUCATION SESSION TITLE

TRACK

Menu.Engineering:.Build.Profitability,.Value,.and. Guest.Return Millennials,.Gen.Z.and.Beyond:.. How.Fast-Casual.Can.Adapt

On.the.Rise:.Cinnabon’s.Progressive.POS 10:00.-.11:00.AM

Protecting.Your.Brand.in.a.Crisis:.Tips.from.the. Front.Lines Under.The.Hood:.The.Mechanics.of.Social.Media

Where’s.the.Beef:.Eco-Protein.Trends.Explained 10:30.-.11:30.AM

Supersession:.Reality.Gets.Real

11:00.-.11:30.AM

TECH.TALK:.Using.Mobile.to.Build.Better.1:1. Customer.Engagement

Grappling.With.Generation.Gaps.At.Work Make.The.Most.of.Your.Service.Dollar

11:30.AM.-.12:30.PM

Mapping.the.2016.Restaurant.Technology. Landscape

Menus.2016:.Turning.Trends.Into.Money.Makers

Retail.Meets.Restaurant:.Ideas.For.Success

Transforming.Restaurants.in.an.Omni-Channel. World 12:30.-.1:00.PM 1:00.-.1:45.PM

TECH.TALK:.Tips.and.Tricks.for.Maximizing. Google’s.Tools Pump.Up.Profits.With.Better.F&B.Promotions

200.Languages,.200.Cultures,.One.Mission Farm.&.Wild:.The.Great.Fish.Fight

1:00.-.2:00.PM

Keeping.the.Media.Edge.in.Today’s.Rapidly. Changing.World

Lessons.From.Loyalty.Program.Experts Reinventing.Hiring:.The.Need.for.an.On-Demand. Hiring.Process

ROOM

PAGE

S403

S405

Tech.Theater.. Booth.#5575

S402a

S404

S402b

S100

Learning.Lab. Booth.#5575

S403

S402b

Tech.Theater.. Booth.#5575

S404

S405

S402a

Learning.Lab. Booth.#5575

E353b

S402b

S402a

S405

S404

Tech.Theater.. Booth.#5575

S403

Learning.Lab. Booth.#5575

Safe.Serving:.Handling.Celiac.Disease.and.Food. Allergies 2:00.-.2:30.PM

TECH.TALK:.Boosting.Delivery,.Takeout,.and. Dollars.Without.Disrupting.Service

2:00.-.3:00.PM

Bar.Rescue.Chef.Panel:.A.Great.Bar.Menu.Made. Simple

E353b

Bring.Back.Of.House.Front.and.Center

S402a

S403

S405

S402b

Tech.Theater.. Booth.#5575

S404

E353b

Consumer.Trends.in.Foodservice.and.Beyond

3:00.-.4:00.PM

Fast-Casual.2.0:.The.Next.Great.Limited.Service. Wave Support.System:.Relationship.Building.For. Workforce.Engagement.

Swipe,.Tap,.Share:.Meet.the.Smart.Restaurant Trend.Watch.2016.and.Beyond 3:15.-.4:00.PM

How.‘Bout.Them.Apples:.Cider’s.Rise.to.the.Top

. .

EDUCATION SESSIONS AT A GLANCE – TUESDAY, MAY 24 | 47

TUESDAY, MAY 24 • SESSIONS AT A GLANCE TIME

EDUCATION SESSION TITLE

TRACK

100.Ways.to.Invest.in.Your.Employees Go.Live.with.the.Latest.Livestreaming.Tools 10:00.-.11:00.AM Training.Leaders.Using.Limited.Resources WastED:.Tips.for.Saving.Food,.Communities,. and.Money

TECH.TALK:.Making.Mobile.Tech.Work.Harder. and.Smarter.For.Your.Operation

11:00 - 11:30 AM

Culinary.Research:.Flavor.Trends.at.Street.Level 11:30 AM - 12:30 AM

Growth.Opportunities.Associated.with.Halal. Foodservice

BAR

Food & Nutrition

PAGE

S405

Tech.Theater.. Booth.#5575

S402a

S402b

Learning.Lab. Booth.#5575

S402b

S405

Tech.Theater.. Booth.#5575

Art.Meets.Science:.Cooking.With.Cannabis

S405

Increase.Table.Turns.With.Email.and.Social. Media.Marketing

S402a

Leveraging.LinkedIn.to.Build.Your.Professional. Brand

1:00 - 2:00 PM

ROOM

Franchise

Operations sponsored by:

sponsored by:

Sales & Marketing sponsored by:

Sustainability & Social Responsibility sponsored by:

Technology tech pavilion terabyte sponsor:

Workforce Engagement sponsored by:

Presented.by

TURN THE TABLES Sunday, May 22..|..2:00 p.m...|..Grand.Ballroom.(S100)

Dawn Sweeney President.&.CEO,.. National.Restaurant.. Association

Kimbal Musk Co-Founder,.. The.Kitchen.and. The.Kitchen.Community

Denny Marie Post President,.. Red.Robin.Gourmet. Burgers.and.Brews

Jason Droege Head.of. Uber.Everything.at. Uber.Technologies

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

48 | FOOD & NUTRITION TRACK

Food & Nutrition Track:

track sponsored by:

CULINOLOGY® AND THE RESTAURATEUR Saturday, May 21, 2016 | 10:00 - 11:00 AM | S402a Track: Food & Nutrition • CEU’s: ACF & FCSI Culinology is a new term, but the practice of blending culinary arts with food science has been around for centuries. Chefs rely on Culinology principles to develop consistently great tasting food that is also safe, nutritious and profitable. Hear how R&D chefs daily tap into their food, art, and science skills for powerful product development. Moderator. Charles Hayes. Immediate.. Past.President,. Research.Chefs. Association

Stan Frankenthaler. Chief.Officer.of.. Food,.Beverage.and.. Strategic.Supply,. CraftWorks.. Restaurants.&.Breweries,.Inc.

Nevielle Panthaky. VP.Culinary,. PF.Changs

Clare Wilson. Senior.Manager,. Fresh.Food.. Innovation,. 7-Eleven

SENSIBLE STRATEGIES FOR CLEAN MENUS Saturday, May 21, 2016 | 1:00 - 2:00 PM | S403 Track: Food & Nutrition • CEU’s: ACF & FCSI As consumer trends shift toward health-conscious and sustainable eating, integrating a clean and nutritious menu strategy is increasingly important. Whether you’re introducing new balanced options or cleaning up items that are already on the menu, you’ll learn how to seamlessly make the move toward a cleaner and healthier menu. Paul Trotti. Director.of.Menu.Strategy,. Chick-fil-A

MENU DEVELOPMENT: TRANSLATING TOP TRENDS Saturday, May 21, 2016 | 3:00 - 4:00 PM | S405 Track: Food & Nutrition • CEU’s: ACF & FCSI Top trends drive menu innovation, but how do you add hot menu items in a way that feels natural to your business? This in-depth look at emerging foodservice trends for 2016 will guide you through rationalization of trends, tips on ideation, and how to measure consumer reaction to new menu items to inform future additions. John Csukor. President-CEO/CMO,. KOR.Food.Innovation

sponsored by NOROVIRUS: MANAGING RISK OF FOODBORNE VIRUSES Saturday, May 21, 2016 | 3:00 - 4:00 PM | S404 Track: Food & Nutrition • CEU’s: ACF & FCSI Although human norovirus is a major cause of food borne illness in many parts of the world, the risk and methods for control along the food system may not be well understood or implemented consistently. Food borne illness management experts will share vital information about challenges and a practical approach associated with virus control. Moderator. Ruth Petran. VP,.Food.Safety.. &.Public.Health,. Ecolab

Douglas Davis. Sr..Director,.. Global.Food.Safety,. Marriott.International

Bryan Langellier. Senior.Food.. Safety.Manager,. Compass.Group

Ken Rosenwinkel Manager,.Food.Safety.. &.Sustainability,.. Jewel-Osco

FOOD & NUTRITION TRACK | 49 EMERGING TRENDS: HOW FAST FOOD IS DISRUPTING THE WAY AMERICA EATS Sunday, May 22, 2016 | 10:00 - 11:00 AM | S403 Track: Food & Nutrition • CEU’s: ACF & FCSI The QSR space has experienced tremendous evolution and growth recently thanks to several companies upending consumers’ preconceived notions of what fast food means and delivers in terms of quality and service. This session will shed light on the trends that will continue to push the boundaries for fast food in the coming years. Aaron Noveshen. Founder,. The.Culinary.Edge

WHY GLOBAL FOOD SAFETY INITIATIVE MATTERS Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | S405 Track: Food & Nutrition • CEU’s: ACF & FCSI GFSI brings together food safety professionals from around the world to identify food safety management best practices. Explore the steps needed to become certified and understand how obtaining certification to a GFSI standard can help your operation meet and exceed FSMA requirements. Jorge Hernandez Chief.Food.Safety.Officer,. Wholesome.International

Cindy Jiang Senior.Director,.Worldwide.Food. Safety,.Quality.&.Nutrition,. McDonald’s

MENUS 2016: TURNING TRENDS INTO MONEY MAKERS Monday, May 23, 2016 | 11:30 AM - 12:30 PM | S404 Track: Food & Nutrition • CEU’s: ACF & FCSI There’s been an unprecedented shift in diners’ expectations toward menus, ingredients, and transparency. These attitudes and appetites impact menu R&D across all segments. This fast-paced overview will cover top trends alongside examples of prep and presentation techniques that will guarantee a connection with your customer. Nancy Kruse. President,. The.Kruse.Company

SAFE SERVING: HANDLING CELIAC DISEASE AND FOOD ALLERGIES Monday, May 23, 2016 | 1:00 - 2:00 PM | S403 Track: Food & Nutrition • CEU’s: ACF & FCSI For those with celiac disease and other food allergies, menu items that claim to be allergy-friendly have to deliver on that promise. Learn about risk management, tactics for improved transparency, and how to translate regulatory guidelines into trustworthy meal preparation and menu disclaimers. Moderator. Beckee Moreland. Director.of.GREAT. Kitchens.Program,. Beyond.Celiac

Carlyn Berghoff. Chief.Exec..Officer,. Berghoff.Catering.and. Restaurant.Group

Laurel Francoeur. Attorney,. Francoeur.. Law.Office

Jennifer Jobrack. Sr..National.Director.of. Advocacy,. Food.Allergy.. Research.&.Education

50 | FOOD & NUTRITION TRACK CULINARY RESEARCH: FLAVOR TRENDS AT STREET LEVEL Tuesday, May 24, 2016 | 11:30 AM - 12:30 PM | S402b Track: Food & Nutrition • CEU’s: ACF & FCSI Restaurants are serving authentic global cuisines, creative mash-ups, and popular vegetable-centric cuisine. In this fast-paced and highly visual session, Chef Gerry will highlight the best and brightest new restaurants from his most recent research. Along the way, he will identify the dishes, beverages, ingredients and flavors that present the greatest sales growth and menu differentiation opportunities for operators. Gerry Ludwig. Corporate.Consulting.Chef,. Gordon.Food.Service

GROWTH OPPORTUNITIES ASSOCIATED WITH HALAL FOODSERVICE Tuesday, May 24, 2016 | 11:30 AM - 12:30 PM | S405 Track: Food & Nutrition • CEU’s: ACF & FCSI The annual global halal market is estimated at $1.1 trillion dollars (Thomson Reuters, 2015 Islamic Economy Report). Halal compliance has become imperative for most food companies doing business outside of the western hemisphere. In North America the halal food market is estimated between $16-20 billion. Hospitals and universities have been proactive in seeking out halal options for their clients. Moderator. Asma Ahad. Director.of.Halal.. Market.Development,. IFANCA

Connie Chambers. Resident.District.. Manager,. Aramark

Scott Freitag. Vice.President.Quality. Systems.and.Regulatory,. Custom.Culinary

Quintin Gray Agriculture.Counselor. U.S..Consulate,.. Dubai,.UAE

ART MEETS SCIENCE: COOKING WITH CANNABIS Tuesday, May 24, 2016 | 1:00 - 2:00 PM | S405 Track: Food & Nutrition • CEU’s: ACF & FCSI Now is the time to demystify cannabis in the kitchen. Cooking with cannabis requires a keen understanding of how it differs from other culinary herbs. Learn how to get started, pair cannabis with foods for sophisticated flavor infusions, and navigate the retail market. Moderator. Robyn Lawrence. Author,. The.Cannabis.. Kitchen.Cookbook

Chris Sayegh. Founder,. The.Herbal. Chef

Herb Seidel. Founder,. Cook.With.Herb

SNACK BREAK SOUTH HALL • LEVEL 4 SATURDAY.—.2:00.-.3:00.p.m. SUNDAY.—.12:30.-.1:00.p.m...|..2:00.-.3:00.p.m. Complimentary.. beverages.provided.by

Complimentary.. snacks.provided.by

FRANCHISE TRACK

| 51

Franchise Track: FRANCHISE OPERATORS: PRESIDENTS PANEL Saturday, May 21, 2016 | 1:00 - 2:00 PM | S402b 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 visions of the American dream. Attendees will learn what works and what doesn’t from the experiences of the industry’s best, with details into these panelists’ leadership roles, management style and business strategies. Moderator. Fred LeFranc. Chaos.Strategist,. Results.Thru.Strategy

Michael Abt. Brandon Landry. CEO,. Co-Founder,. Huddle.House Walk-On’s

Frank Paci. CEO,. Corner.Bakery

Jeff Sinelli. CEO,. Which.Wich

CLEAR GOALS, FULL STORES, CAN’T LOSE: USING FRANCHISORS AS COACHES Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | S402b Track: Franchise • CEU’s: ACF & FCSI Successful franchise systems depend on a franchisor who invests time, resources, and energy into coaching franchisees to build trust, respect, and a collaborative environment. Learn how the right communication and training tools can lead to stronger relationships between franchisors and franchisees, which translates to better store management and operations. Moderator.. TJ Schier. President,. SMART.. Restaurant.Group.

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

Chris Patterson. Director.of.Training.&. Development,. Slim.Chickens

Kendall Ware. Vice.President.of. Education.&.Achievement,. Orange.Leaf.Yogurt

SELF MADE: OWNING AND OVERCOMING ENTREPRENEUR CHALLENGES Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | S403 Track: Franchise • CEU’s: ACF & FCSI The life of a self made entrepreneur revolves around being empowered, self-reliant, and rich in both mission and money. This session will help you develop your own road map to achieve this balance, which infuses personal passions with professional aspirations to help you find personal gratification during your journey as an entrepreneur. Nely Galan. Founder,. The.Adelante.. Movement

Hattie Hill. President.and.CEO,. Women’s.Foodservice.Forum

SUPPORT SYSTEM: RELATIONSHIP BUILDING FOR FRANCHISE Monday, May 23, 2016 | 3:00 - 4:00 PM | S402b Track: Franchise • CEU’s: ACF & FCSI Brands whose franchisees evolve quickly, thrive in today’s hyper-fast marketplace. This session explores the right way to support franchisees by using case studies to provide an in-depth look into building strong relationship that benefit the franchisor and the franchisees. Moderator. Brad Ritter. President,. Ritter.communications

Carl T. Howard President.&.CEO,. Fazoli’s

Kerry Kramp. President.&.CEO,. Sizzler.USA

Jim Sahene. President,. Bruster’s.. Real.Ice.Cream

52 | OPERATIONS TRACK

Operations Track:

track sponsored by:

VIEW FROM THE TOP: TRADE SECRETS FOR SUCCESS Saturday, May 21, 2016 | 10:00 - 11:00 AM | S405 Track: Operations • CEU’s: ACF & FCSI Hear how nationally ranked operators reached elite status thanks to glowing online reviews, engaging company culture, and exciting menu offerings. During the session, you’ll learn specific strategies for achieving similar results that will wow your loyal customers and gain accolades. Ray Villaman. President,. Tahoe.Restaurant.Group

THE NEW WAY TO RUN A RESTAURANT Saturday, May 21, 2016 | 11:30 AM - 12:30 PM | S405 Track: Operations • CEU’s: ACF & FCSI Chef/Owners Josh Kulp and Christine Cikowski share their tested and unique approach to running their restaurant, Honey Butter Fried Chicken. Cikowski and Kulp share insight into how they create a positive work culture within the high pressure restaurant world, while still meeting goals for their three bottom lines: food, service, and finance. Christine Cikowski. Executive.Chef.. and.Partner,. Honey.Butter.. Fried.Chicken

Josh Kulp. Executive.Chef.. and.Partner,. Honey.Butter.. Fried.Chicken

VISION QUEST: INCREASING IDEATION IN CONCEPT DEVELOPMENT Saturday, May 21, 2016 | 1:00 - 2:00 PM | S402a Track: Operations • CEU’s: ACF & FCSI New concepts require a structured ideation process to guide operators through a creative process that results in specificity, integration, and a more actionable strategy. Learn how to pinpoint your needs, fully articulate your vision, and what unexpected variables play into the ideation process. Karen Malody. Owner.and.Principal,.. Culinary.Options.

EMERGING TRENDS IN CORRECTIONAL FOOD SERVICE Saturday, May 21, 2016 | 3:00 - 4:00 PM | S402a Track: Operations • CEU’s: ACF & FCSI Ever wonder how we feed inmates for $3.45 per day? There’s more to serving up prison meals than what you’ve seen on Netflix. Understand how to grapple with food waste, accommodate religious diets, and curb inmates’ production of alcohol using fermented foods. Laurie Maurino. Departmental.Food.Administrator,. California.Department.of. Corrections.and.Rehabilitation

OPERATIONS TRACK | 53 THE 7 ESSENTIALS: WHAT WILDLY SUCCESSFUL FOODSERVICE BRANDS DO Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | S404 Track: Operations • CEU’s: ACF & FCSI Join this in-depth examination of the 7 essentials that high-performing foodservice brands and teams share relative to service, teamwork, hiring, training, profitability, and more. Learn specific strategies, tactics, and takeaways you can implement immediately. Jim Sullivan. CEO.and.Founder,. Sullivision.com

LEVERAGING UNIT ECONOMICS TO DRIVE BRAND GROWTH Sunday, May 22, 2016 | 3:00 - 4:00 PM | S403 Track: Operations • CEU’s: ACF & FCSI Unit economics aren’t solely tied to revenue. Every decision made to support this type of business model impacts the overall experience offered to consumers in different ways. Uncover the key factors that are driving unit economics to support brand growth, including retail design, menu design, and supply management. Moderator. Steve Romaniello. Managing.Director,. Roark.Capital.Group

Juan Martinez. Principal,. Profitality

Lynn Rosenbaum. VP.Retail.Environments,. Chute.Gerdeman

Ric Scicchitano. Senior.Vice.President,. Food.&.Beverage,. Corner.Bakery.Cafe

THE FUTURE OF RESTAURANT DESIGN Sunday, May 22, 2016 | 3:00 - 4:00 PM | S402b Track: Operations • CEU’s: ACF & FCSI Consumers are seeking nutritious ingredients, customizable menus, and comfortably designed restaurants that reflect a restaurant’s personality. Many operators are looking at this as a chance to go back to basics, and this session will explore how evolving customer expectations are changing the way we design, outfit, and operate restaurants in the future. Moderator.. Joe Carbonara. Editor,. FE&S.Magazine

Marc Jacobs. Partner,.. Executive.VP,. Lettuce.Entertain. You.Enterprises

Karen Malody. Owner.and.. Principal,.. Culinary.Options.

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

MILLENNIALS, GEN Z AND BEYOND: HOW FAST-CASUAL CAN ADAPT Monday, May 23, 2016 | 10:00 - 11:00 AM | S405 Track: Operations • CEU’s: ACF & FCSI Millennials and beyond have lofty expectations for fast casual offerings that are leaving brands scrambling to accommodate their wants and needs quickly and cost effectively. The fast-casual pioneer behind McAlister’s Deli and Newk’s Eatery will teach the smart ways to incorporate innovation, when the right time to evolve is, and what adapting to trends means for your day-to-day operations. Chris Newcomb. Co-founder,.President.and.CEO,.. Newk’s..Eatery

54 | OPERATIONS TRACK presented by

REALITY GETS REAL Monday, May 23, 2016 | 10:30 - 11:30 AM | S100 Track: Operations You asked for it—and we’re delivering—our very first 100% crowd-sourced session is here! Chef Robert Irvine of Restaurant: Impossible and Bar Rescue’s Jon Taffer are energetic, commanding, and both have years of experience helping bring businesses back from the brink of disaster. Hear their behind-the-scenes anecdotes, thoughts on common pitfalls they’ve encountered, and how you can avoid making the same mistakes they’ve fixed time and time again. Robert Irvine. Chef,. Restaurant:.Impossible

Jon Taffer. Host.and.Executive. Producer,. Taffer.Media.. -.Bar.Rescue

MAKE THE MOST OF YOUR SERVICE DOLLAR Monday, May 23, 2016 | 11:30 AM - 12:30 PM | S402b Track: Operations • CEU’s: ACF & FCSI Are your planned maintenance programs as cost effective as they could be? Learn how to weigh the pros and cons of equipment maintenance involves many variables, such as how technology impacts the process, when to reach out to contractors, and how to protect your bottom line. Ken Beasley. President,. Key.Food.Equipment. Services.Ltd.

Sarah Krol. Global.Managing.Director,. NSF.International

BRING BACK OF HOUSE FRONT AND CENTER Monday, May 23, 2016 | 3:00 - 4:00 PM | S402a Track: Operations Menu innovations are driving equipment into front of house to amp up the customer dining experience. Examine how equipment manufacturers are producing innovative designs that balance functionality with aesthetics and ease of use to determine what makes sense for your operation. Sarah Krol. Global.Managing.Director,. NSF.International

FAST-CASUAL 2.0: THE NEXT GREAT LIMITED SERVICE WAVE Monday, May 23, 2016 | 3:00 - 4:00 PM | S405 Track: Operations • CEU’s: ACF & FCSI Fast-casual restaurants are dominating the foodservice conversation. Get to know the entrepreneurs who are rolling out unique, premium limited-service concepts that are chef-driven and pushing the standards for high-quality products, ingredients, and service. This is the future of fast-casual. Moderator. Sam Oches. Editor,. QSR.magazine

Mario Del Pero. CEO,. Mendocino.Farms

Michael Lastoria. Co-Founder.+.CEO,. &pizza

John Rigos. Co-CEO,. Aurify.Brands

TREND WATCH 2016 AND BEYOND Monday, May 23, 2016 | 3:00 - 4:00 PM | S404 Track: Operations • CEU’s: ACF & FCSI The future of foodservice will be shaped by economic, workforce, consumer, technology and food trends. Delve into the National Restaurant Association’s 2016 Restaurant Industry Forecast, What’s Hot chef survey and research on global flavors present a snapshot of the restaurant industry’s unique trends, challenges and opportunities to make smart, strategic decisions and grow your business. Hudson Riehle. Senior.Vice.President,.. Research.&.. Knowledge.Group. National.Restaurant.Association

Annika Stensson. Director,.. Research.Communications.. National.Restaurant.Association

SALES & MARKETING TRACK | 55

Sales & Marketing Track:

track sponsored by:

CASH IN ON CATERING: THE SECRET TO BOOSTING PROFITS Saturday, May 21, 2016 | 10:00 - 11:00 AM | S402b Track: Sales & Marketing • CEU’s: ACF & FCSI Savvy operators are racing to find creative low-cost ideas to get more sales out of the overhead they possess. Catering is the dark horse in that race. Explore how to create a marketing strategy for adding catering as a profit center and how catering menu design, catering sales building and repeat catering business improve existing catering offerings. Michael Attias. Founder/President,. Restaurant.Catering.Systems

MENU TRENDS & THE CHANGING CONSUMER Saturday, May 21, 2016 | 10:00 - 11:00 AM | S404 Track: Sales & Marketing • CEU’s: ACF & FCSI Take a journey through the Menu Adoption Cycle. Learn to think strategically about trends and where they fit in your business—from cutting-edge flavors to wellestablished favorites. This session also covers the seismic shifts in consumer tastes, including interest in reinvented foods, multi-cultural flavors and more. This session is about transforming trends into strategy! Michael Schaefer. Head.of.Beverages.&.Foodservice,. Euromonitor.International

GOING GLOBAL: UNDERSTANDING INTERNATIONAL OPPORTUNITIES Saturday, May 21, 2016 | 11:30 AM - 12:30 PM | S403 Track: Sales & Marketing • CEU’s: ACF & FCSI A changing global environment has made international expansion an option for more operators than ever before. This session explores the drivers behind this shift while taking an in-depth look at the countries, categories, and consumers where smaller concepts are competing-and winning. Jack Li Custom.Research. Datassential

SMALL BUDGETS, BIG IDEAS: MARKETING LIKE A PRO Saturday, May 21, 2016 | 11:30 AM - 12:30 PM | S402b Track: Sales & Marketing • CEU’s: ACF & FCSI Have little money for marketing efforts? Your budget may be small, but that doesn’t mean your impact can’t be huge! Discover creative, cost-effective marketing tactics to increase awareness and capture your audience’s attention. Learn strategies, advice and real-life marketing ideas that don’t break the bank. Moderator. Meg Edgett. CEO,. Get.Perception

Jack Civa. Director.of.Marketing,. Taco.Cabana

Kaffee Hopkins. Director.of.Brand. Marketing,. Sterling.Hospitality

Monique Yeager. CMO,. Tijuana.Flats

56 |

SALES & MARKETING TRACK

sponsored by THE GLASS IS HALF FULL: UNLOCKING THE BEVERAGE OPPORTUNITY Saturday, May 21, 2016 | 11:30 AM - 12:30 PM | S402a Track: Sales & Marketing • CEU’s: ACF & FCSI When it comes to beverages in food service, there is a wealth of untapped opportunity for operators to amp up their offerings—and in turn, their sales. This session will take a deep dive into what situations and moods drive consumer behavior in food service, specifically when it comes to beverage selection, and the role beverages play with consumers and operators in terms of decision-making. Clark Jones. Group.Director.of.. Knowledge.&.Insights,. The.Coca-Cola.. Company

Chris Startt. Director.of.Foodservice.Insights,. The.Coca-Cola.. Company

TECH MEETS HOSPITALITY: A FIRESIDE CHAT Sunday, May 22, 2016 | 10:00 - 11:00 AM | S404 Track: Sales & Marketing • CEU’s: ACF & FCSI How can technology enhance your hospitality program? Top industry experts will discuss the role of technology as an invisible enable of hospitality—and how you can learn from their experiences with successes and challenges to craft an experience that allows technology to enhance hospitality instead of eliminating it.

Moderator Phil Kafarakis

Chief.Innovation.and.Member.. Advancement.Officer,. National.Restaurant.Association

Jennifer Bell

Kevin Boehm

Associate.Partner.and. Co-Founder,. Executive.Director.of.. Boka.Restaurant. Marketing,. Group Lettuce.Entertain.. You.Enterprises

Lauren Hobbs

Director.of.. Marketing,. Union.Square. Hospitality.Group

Tim Kirkland CEO,. Renegade.. Hospitality.. Group,.Inc.

Christa Quarles. CEO,. OpenTable

WELL PLAYED: GAMIFYING HEALTH & WELLNESS Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | S402a Track: Sales & Marketing • CEU’s: ACF & FCSI Commercial and non-commercial operators need engaging solutions that serve up informative and entertaining health and wellness content. Discover how gamification builds awareness and guest engagement and what technical and strategic considerations should be top of mind when creating and implementing games. Lisa Eberhart. Director.of.Nutrition.. and.Wellness,. North.Carolina.. State.University

Jim Matorin. Business.Catalyst,. SMARTKETING

A CLEAR VIEW ON TRANSPARENCY: HOW IT BUILDS CONSUMER TRUST Sunday, May 22, 2016 | 3:00 - 4:00 PM | S405 Track: Sales & Marketing • CEU’s: ACF & FCSI Earning consumer trust is critical for those involved in today’s foodservice industry. The reality that our food is safer and more affordable than ever before can be overshadowed by a lack of trust. Discover how producers, food companies, and restaurants can lean on transparency to earn trust and develop a stronger relationship with the consumer. Moderator. Charlie Arnot. CEO,. The.Center.for.Food. Integrity

Michael Shay. Director.of.Consumer. Insights.for.Innovation,. The.Hershey.Company

SALES & MARKETING TRACK | 57 MENU ENGINEERING: BUILD PROFITABILITY, VALUE, AND GUEST RETURN Monday, May 23, 2016 | 10:00 - 11:00 AM | S403 Track: Sales & Marketing • CEU’s: ACF & FCSI A menu engineer will guide you through his five-step approach to engineering menus for increased profitability. Understand how the science of menu engineering collides with the art of designing a menu to increase profits by at least $1,000 per month and how to bring consumers back time and time again. Gregg Rapp. Menu.Engineer,. Gregg.Rapp,.Menu.Engineer

PROTECTING YOUR BRAND IN A CRISIS: TIPS FROM THE FRONT LINES Monday, May 23, 2016 | 10:00 - 11:00 AM | S402a Track: Sales & Marketing • CEU’s: ACF & FCSI It only takes one poorly-managed crisis to tear down the reputation or destroy sales of a business mired in controversy. This interactive session will share practical advice and tips on how to handle the toughest situations you may face. Learn what to say and and do, what to NOT say or do, and how to protect your business’s reputation in today’s always-on news, digital, and social media world. Rick Van Warner. President,. The.Parquet.Group

UNDER THE HOOD: THE MECHANICS OF SOCIAL MEDIA Monday, May 23, 2016 | 10:00 - 11:00 AM | S404 Track: Sales & Marketing • CEU’s: ACF & FCSI Knowing what’s going on ‘under the hood’ of you social media marketing efforts makes a huge difference when it comes to the success of your social campaigns. Learn practical steps for unlocking the full potential of Facebook, Twitter, Instagram, and video. We’re talking actionable moves you can immediately implement to turn social followers into loyal diners. Joshua Swanson. Marketing.Strategist.&.Consultant,. Lettuce.Entertain.You.

RETAIL MEETS RESTAURANT: IDEAS FOR SUCCESS Monday, May 23, 2016 | 11:30 AM - 12:30 PM | S405 Track: Sales & Marketing • CEU’s: ACF & FCSI Retail opportunities for restaurant operations are a tasty prospect, but successfully integrating them can be challenging. Expanding and enhancing a brand with merchandise requires a careful analysis of ROI and resources needed to offer on-brand retail items. Hear how others have created profitable retail programs and what they’ve learned from trial and error. Moderator. Eric Larson. Director.of.Retail.Strategy,. Cooper’s.Hawk.Winery. and.Restaurants

Scout Driscoll. Principal,. DesignScout

Gary Gottfried. Owner,. Vineyard.Fresh

Jonathan Leal. Owner.and.Founder,. Vino.De.Milo

58 |

SALES & MARKETING TRACK

TRANSFORMING RESTAURANTS IN AN OMNI-CHANNEL WORLD sponsored by Monday, May 23, 2016 | 11:30 AM - 12:30 PM | S402a Track: Sales & Marketing • CEU’s: ACF & FCSI Delivering a seamless experience on mobile, traditional, and kiosk channels is vital to a restaurant’s growth. So what’s your omni-channel strategy? Discuss how to craft a strong strategy that will transform your operation and offer an engaging experience to your guests, including which tools and resources are must-haves. Jon Lawrence. Solutions.Marketing,.. NCR.Hospitality. NCR

KEEPING THE MEDIA EDGE IN TODAY’S RAPIDLY CHANGING WORLD Monday, May 23, 2016 | 1:00 - 2:00 PM | S405 Track: Sales & Marketing • CEU’s: ACF & FCSI Balancing traditional media with digital is a complex task, but it doesn’t have to be overwhelming. In this session, hear why Dunkin’ Brands runs on mobile. Learn to cut through the clutter with savvy marketing moves and media buys, and how to remain nimble in the rapidly evolving media world. John Costello. President,.Global.Marketing.and.Innovation,. Dunkin’.Brands

LESSONS FROM LOYALTY PROGRAM EXPERTS Monday, May 23, 2016 | 1:00 - 2:00 PM | S404 Track: Sales & Marketing • CEU’s: ACF & FCSI Expectations of loyalty programs have shifted in recent years, forcing restaurateurs to analyze everything from fundamentals of a program to evolving existing programs to be useful and valuable for consumers and the business alike. Learn how to rethink or refresh your program to create powerful growth and results. Mike Lynch. Director.of.Frequent.Dining,. Lettuce.Entertain.You.Enterprises

CONSUMER TRENDS IN FOODSERVICE AND BEYOND Monday, May 23, 2016 | 3:00 - 4:00 PM | S403 Track: Sales & Marketing • CEU’s: ACF & FCSI Each year, Mintel global analysts identify and analyze key consumer trends. This session will guide you through events, products, and services that are poised to influence consumers in 2016. Exclusive consumer data from Mintel and real world examples will help you better understand how today’s consumer thinks, feels, and acts so you can stay ahead. Stacy.Glasgow. Consumer.Trends.. Consultant,. Mintel

Jenny Zegler. Global.Food.&.. Drink.Analyst,. Mintel

INCREASE TABLE TURNS WITH EMAIL AND SOCIAL MEDIA MARKETING Tuesday, May 24, 2016 | 1:00 - 2:00 PM | S402a Track: Sales & Marketing • CEU’s: ACF & FCSI You don’t need to spend a lot of money on marketing to attract new guests and regulars to your restaurant. This session will reveal some simple but effective practices for restaurants seeking to leverage email and social media marketing. Learn tips on how to use email marketing to announce menu changes and creatively share promotions and specials. Find out how to extend your engagement and reach with social media, how to produce creative content, and how email and social media should work together to grow your business. Ron Cates. Digital.Marketing.Expert.and.. Solution.Provider,. Constant.Contact

sponsored by:

SUSTAINABILITY & SOCIAL RESPONSIBILITY TRACK | 59

Sustainability & Social Responsibility Track:

track sponsored by:

EXPERT ADVICE ALONG THE PATH TO SUSTAINABILITY Saturday, May 21, 2016 | 1:00 - 2:00 PM | S404 Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI If you know nothing about starting your sustainability journey, this session is for you. Hear expert tips and suggestions for getting on the right path to sustainability. Learn five action-oriented, tried-and-true efficiency steps that you can begin implementing in your operation right away. Moderator. Richard Young. Director.of.Education,. PG&E.Food.Service. Technology.Center.

Rick Bayless. Chef/Owner,. Frontera.Grill

Ian Lifshitz. Andrew Shakman. Director.of.Sustainability. President,.CEO,. and.Public.Outreach.. LeanPath,.Inc. in.the.Americas,. Asia.Pulp.&.Paper

SOCIAL RESPONSIBILITY: ENGAGED EMPLOYEES DRIVE BOTTOM LINE Saturday, May 21, 2016 | 3:00 - 4:00 PM | S402b Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Cause-based marketing comes from all sources in today’s digital and social world-and your staff could be the best advocates for your passion project and in turn create a stronger work culture. Hear from leading industry executives how supporting a cause has transformed their culture while driving strong business results. Moderator. Joe Waters. Cause.Marketing.Expert,. Selfishgiving.com.

Scott Boatwright. Senior.VP,.Operations,. Arby’s.Restaurant.. Group

Eric Greenwald. President,. Grimaldi’s.Pizzeria

Bill Spae. CEO,. Vasari.LLC

HOW SUSTAINABILITY SPELLS SUCCESS: BOOST GUEST EXPERIENCE AND BOTTOM LINES Sunday, May 22, 2016 | 10:00 - 11:00 AM | S402b Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Tap into the halo effect of sustainability. Learn tips, tricks, and strategies to elevate the guest experience while reducing your operation’s impact on the environment to become certified green-which translates into a stronger marketing story customers will trust. Moderator. Jeremy Kirkpatrick. Manager.Digital.Media. Relations,. National.Restaurant. Association

Courtney Lindberg. Supervisor,.. Environmental. Sustainability.Division,. City.of.Ventura

Tyler Pronyk. Director,.Distribution,. Equipment.&.Packaging,.. A&W

SUSTAINABLE AGRICULTURE: MACRO RETURNS FROM MICRO PRODUCTS Sunday, May 22, 2016 | 3:00 - 4:00 PM | S402a Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Through the loss of the family farm, hear how a farmer dug into redefining sustainable agriculture in a way that reaped macro returns on micro products. Learn how blending sustainability with economic viability and environmental stewardship creates a recipe for socially responsible success. Farmer Lee Jones. Farmer,. The.Chef’s.Garden

60 | SUSTAINABILITY & SOCIAL RESPONSIBILITY TRACK WHERE’S THE BEEF: ECO-PROTEIN TRENDS EXPLAINED Monday, May 23, 2016 | 10:00 - 11:00 AM | S402b Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Sustainably-sourced protein is all the rage. From grass-fed beef to antibiotic-free chicken, consumers care more about where their food comes from and what’s in it. Learn how your supply chain choices affect the environmental and how you can save money by appealing to your customers’ eco-consciousness. Moderator. Laura Abshire. Director,.. Sustainability.Policy,.Policy. and.Government.Affairs. National.Restaurant. Association

Townsend Bailey. Director,.. Supply.Chain. Sustainability,.. McDonald’s.USA,.LLC

Michael Berger. Founding.Partner.. and.the.VP.of.. Supply.Chain,. Elevation.Franchise. Ventures,.LLC

Randy Krotz. CEO,. U.S..Farmers.and.. Ranchers.Alliance

FARM & WILD: THE GREAT FISH FIGHT Monday, May 23, 2016 | 1:00 - 2:00 PM | S402a Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Responsibly sourced seafood is a hot issue that can catch up with an operator if you’re not knowledgeable. Learn more about fish labeling fraud, seafood farming’s environmental impact, and the truth about how eco-friendly wild-caught and farmed seafood really are. Moderator.. Barton Seaver. Chef/Author,. For.Cod.and.Country

James Griffin. Kerry Heffernan. Associate.Professor,. Executive.Chef.and.Partner,. Johnson.&.Wales. Union.Square.Hospitality University. .

Peter Redmond. Vice.President,. Global.Aquaculture.. Alliance.

WastED: TIPS FOR SAVING FOOD, COMMUNITIES, AND MONEY Tuesday, May 24, 2016 | 10:00 - 11:00 AM | S402b Track: Sustainability & Social Responsibility • CEU’s: ACF & FCSI Up to 40% of food produced in the U.S. goes to waste while over 49 million Americans go to bed hungry each day. Donation groups and hunger organizations have partnered with all segments of the food industry to get this food to hungry people instead. Learn easy waste management tips, how to support those in need with leftover food, and how to engage customers and the community in your efforts— all while saving money. Moderator.. Laura Abshire. Director,.Sustainability. Policy,.Policy.and. Government.Affairs. National.Restaurant. Association

Jim Larson. Program.. Development.. Director,. Food.Donation. Connection

Clarice Turner. Senior.Vice.President,.. U.S..Retail,. Starbucks.. Coffee.Company.

Kristine Young. Sustainability.Manager,. Darden

Tony Pupillo. Director.of.Foodservice.. and.Convenience.Stores,. Feeding.America

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. 2016.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.

62 | TECHNOLOGY TRACK

Technology Track:

tech pavilion terabyte sponsor:

ATTRACTING AND DELIGHTING CUSTOMERS VIA MOBILE WITH 1:1 CUSTOMER ENGAGEMENT Saturday, May 21, 2016 | 10:00 - 11:00 AM | Tech Theater – Booth #5575 Track: Technology Driven by the pace of innovation, the shifting consumer profiles, a desire for more connected experiences and the introduction of many disruptive players to the market Microsoft will discuss the future of the restaurant industry and highlight a platform called VMob that uses intelligent personalization. We will discuss the specific case study that is driving over 700% increase in a personalized offer redemption form the generic ones establishments traditionally send out. By collecting data from any data source—mobile, wearables, beacons, Wi-Fi, POS, Digital Signage, etc.—and combining it with existing customer data—loyalty programs, past purchase history, CRM etc.— the platform can target and tailor content to drive incremental revenue to your establishment. Scott Bradley CEO.&.Founder,. VMob

Shane O’Flaherty Director.of.Hospitality,. Microsoft

TECH TALK: TURNOVER, 1099, AND sponsored by CURBING WORKFORCE ATTRITION Saturday, May 21, 2016 | 11:00 - 11:30 AM | Learning Lab – Booth #5575 Track Technology • CEU’s: ACF & FCSI Operators spend a lot of time recruiting, hiring, onboarding, and training, but turnover is still high for hourly staff, which is costly in both time and money. Learn strategies for competing for talent in the on-demand or 1099 economy, including how to leverage referral-based programs, building career paths to keep staff engaged and how mobile training impacts your staff and bottom line. Sheryl Coyne-Batson. Director.of.Sales,. TDn2K

Anthony Lye. President.and.CEO,. HotSchedules

BREAKING DOWN DATA SILOS: THE NEXT GENERATION IN CUSTOMER ENGAGEMENT Saturday, May 21, 2016 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI This session will discuss emerging technologies that solve one of the biggest problems facing modern restaurant marketers: how to ingest, store and act on vast amounts of engagement and commerce data generated by their guests in real-time. Gilbert Bailey. VP,.Beanstalk.Engage,. Heartland.Payment.Systems

TECH TALK: THE FUTURE IS NOW: USING AI ON YOUR DEVICES Saturday, May 21, 2016 | 12:30 - 1:00 PM | Learning Lab – Booth #5575 Track: Technology Artificial Intelligence is no longer reserved for sci-fi movies. More and more apps powered by AI are becoming available for download on your phone! Learn what’s out and how to start incorporating AI technology into your life right now. Dahlia El Gazar CEO,. Dahlia+.Inc

TECHNOLOGY TRACK | 63 SERVING UP TOKENIZATION & ENCRYPTION: THE FUTURE OF PAYMENTS SECURITY Saturday, May 21, 2016 | 1:00 - 2:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Restaurants & fast food accounted for approximately 50% of all account data compromises in 2015. This session will provide guidance on understanding the formula for payment security success including EMV, encryption, and tokenization. Adam Sommer. Vice-President,.. Industry.Standards,. MasterCard

TECH TALK: SOCIAL MEDIA 101 Saturday, May 21, 2016 | 2:00 - 2:30 PM | Learning Lab – Booth #5575 Track: Technology Sure, you know what social media is and may even use a few platforms, But when you hear about a new one, do you know how to analyze whether or not it’s the right fit for your needs? This session will share the latest list of social platforms worth checking out and insight into how the Big Three (Facebook, Twitter and Instagram) are evolving. TURNING BIG DATA INTO POWERFUL INSIGHTS Saturday, May 21, 2016 | 3:00 - 4:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Operators wade through a sea of data, but utilizing it to build effective analytics and reports isn’t easy. Learn how Dickey’s Barbecue has built a robust analytics and reporting tool from conception to execution, including considerations for most important data types, how to tell a meaningful story, and interpreting data in practical ways that informs optimization. Moderator.. Dr. Arun Upneja. Dean.and.Professor. Boston.Univ.,.School. of.Hospitality. Administration

Laura Dickey. Chief.. Information.Officer,. Dickey’s.Barbecue. Restaurants,.Inc.

Nick Larsen Vice.President,. OLAP,.Inc.

Kimberly Turman. Digital.Marketing.. Manager,. Pie.Five/Rave.. Restaurant.Group

PUT IT ON THE BOARD: ADVANCED DIGITAL MENU TECHNIQUES Sunday, May 22, 2016 | 10:00 - 11:00 AM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Designing a powerful digital menu board takes more than just eye-catching graphics. In this session, dive into how to implement daypart pricing, best practices for surge pricing, menu labeling, content management systems, and how top multi-unit restaurant brands successfully employing these tactics. Chuck Gehman. VP.of.Product.Management,. WAND.Corporation

sponsored by: TECH TALK: DOLLARS AND SENSE: ADDRESSING LABOR AND PAYMENT CHALLENGES Sunday, May 22, 2016 | 11:00 - 11:30 AM | Learning Lab – Booth #5575 Track Technology • CEU’s: ACF & FCSI Restaurant owners and employees alike benefit when access to formal financial services are provided to everyone. Financial experts will walk attendees through the different financial planning options that are available to support more effective money management by employees and owners alike. Sunil Sachdev. Chief.Business. Development.Officer,. Meed.

64 | TECHNOLOGY TRACK TECH THAT TEACHES: LESSONS IN E-LEARNING Sunday, May 22, 2016 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Technology goes beyond the customer experience in foodservice—it is a great training tool for operators, too. Hear how members of CHART, the Council of Hotel and Restaurant Trainers, have evolved training programs to lean on tech to create richer experiences that motivate staff and a more modern workplace that reflects the techsavvy world we live in today. Moderator.. Donna Herbel. Lead.Director,.. Training.and.. Development,. Perkins.&.Marie. Callender’s,.LLC

Steve Baker. VP.of.Learning.and. Development,. Enlivant

Mike Freeman. Senior.Director.of.Training,. McAlister’s.Deli

John Krahn. Manager.of.Training,. Cousins.Subs

TECH TALK: APPS THAT ROCK IN 2016 Sunday, May 22, 2016 | 12:30 - 1:00 PM | Learning Lab – Booth #5575 Track: Technology Sifting through apps to find the right solution can be a daunting process. We’ll share tips on how to search smarter and select apps that are the right fit for your needs. Then, discover the latest and greatest and greatest apps that rock when it comes to productivity, project management, social media monitoring and content publishing. Dahlia El Gazar CEO. Dahlia+.Inc

CYBERSECURITY 101 Sunday, May 22, 2016 | 1:00 - 2:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Delve into NRA’s newly-released Cybersecurity 101: A Toolkit for Restaurant Operators and its five core phases for implementing an enterprise-wide cybersecurity program that reflects the most pressing issues operators face when developing protection plans. Learn about data breaches, protection best practices, and more from industry experts. Laura Chadwick. Director,.Commerce.&.Entrepreneurship,. National.Restaurant.Association

TECH TALK: USING MOBILE TO BUILD BETTER 1:1 CUSTOMER ENGAGEMENT Sunday, May 22, 2016 | 2:00 - 2:30 PM | Learning Lab – Booth #5575 Monday, May 23, 2016 | 11:00 - 11:30 PM | Learning Lab – Booth #5575 Track: Technology Driven by shifting consumer profiles, the need for enhanced connected experiences, and the introduction of many disruptive players to the market, Microsoft will discuss the future of the restaurant industry and highlight a platform called VMob that uses intelligent personalization. Learn how the platform can leverage existing customer data and tailor content to drive incremental revenue Scott Bradley CEO.&.Founder,. VMob

Shane O’Flaherty Director.of.Hospitality,. Microsoft

PLAYLISTS AND PROFITS: THE ECONOMIC IMPACT OF MUSIC IN RESTAURANTS Sunday, May 22, 2016 | 3:00 - 4:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Music plays a subtle but powerful role in a customer’s experience at your business. The right playlist can boost sales by more than 30%. Learn how to curate the right mix of music, how to shift to streamed digital music, and why music differentiates you from the competition. Ola Sars. CEO,. Soundtrack.Your.Brand

TECHNOLOGY TRACK | 65 ON THE RISE: CINNABON’S PROGRESSIVE POS Monday, May 23, 2016 | 10:00 - 11:00 AM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Point of sale (POS) is the central nervous system of many businesses, including restaurants and quick-serve establishments. A secure POS experience is critical for protecting consumer data during transactions and beyond. Learn how Cinnabon’s cutting edge POS has grown acquisition and retention along with improving the employee experience. Joe Guith. President,. Cinnabon

MAPPING THE 2016 RESTAURANT TECHNOLOGY LANDSCAPE Monday, May 23, 2016 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI Consumers expect tech offerings from restaurants, but do you know which ones they prefer and how to implement them? Explore National Restaurant Association research and insights to uncover the right tech options for you so you can serve up the best customer experience possible to drive loyalty and growth. Hudson Riehle. Senior.Vice.President,.. Research.&.. Knowledge.Group. National.. Restaurant.Association

Annika Stensson. Director,.Research. Communications.. National.Restaurant.Association

TECH TALK: TIPS AND TRICKS FOR MAXIMIZING GOOGLE’S TOOLS Monday, May 23, 2016 | 12:30 - 1:00 PM | Learning Lab – Booth #5575 Track: Technology We’ve all used Google’s search engine—but are you using their full suite of productivity tools like Gmail, Google Calendar, Drive, and Photos to make the most of what’s available to you? This session will cover some tips and tricks that willhelp you use Google products smarter to make your life easier. Dahlia El Gazar CEO. Dahlia+.Inc

REINVENTING HIRING: THE NEED sponsored by FOR AN ON-DEMAND HIRING PROCESS Monday, May 23, 2016 | 1:00 - 2:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI While moving a paper-based hiring process online has brought increased efficiencies for restaurants, it’s had minimal impact on seekers and has ignored new mobile technologies. Mobile devices can completely reinvent the hiring experience, collapsing what used to take days and weeks into hours or minutes. Employers that can make the hiring process simple and fast without compromising quality or accuracy, will enjoy a competitive advantage. Peter Harrison. CEO,. Snagajob

66 | TECHNOLOGY TRACK sponsored by: TECH TALK: BOOSTING DELIVERY, TAKEOUT, AND DOLLARS WITHOUT DISRUPTING SERVICE Monday, May 23, 2016 | 2:00 - 2:30 PM | Learning Lab – Booth #5575 Track Technology • CEU’s: ACF & FCSI With billions of dollars being spent on delivery and takeout, these services give operators an opportunity to grow profits in a big way. Find out how to make the most of your kitchen, manage partners more effectively to drive volume, and how to reap incremental revenue with minimal hassle. Dan Roarty. SVP.of.Restaurants. Groupon

SWIPE, TAP, SHARE: MEET THE SMART RESTAURANT Monday, May 23, 2016 | 3:00 - 4:00 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI In today’s connected era, restaurant concepts are utilizing sophisticated technology to enhance the hospitality experience and provide benefits to both guests and operators. This panel will review the next generation of tech that chains are using to reinvent the dining experience and define the smart restaurant of the future. Moderator.. Anton Nicholas. Managing.Director,. ICR

Wade Allen. VP.Digital.Innovation.. and.Customer. Engagement,. Chili’s.Grill.&.Bar

Amit Jain. CEO,. Bridg

Austen Mulinder. Chief.Executive.Officer,. Ziosk

GO LIVE WITH THE LATEST LIVESTREAMING TOOLS Tuesday, May 24, 2016 | 10:00 - 11:00 AM | Tech Theater – Booth #5575 Track: Technology Livestreaming is the next big thing in social media. find out how you can integrate his new form of content into your existing social media platforms and learn more about the existing apps and tools you will need to leverage to produce the most compelling content for your audience. Dahlia El Gazar CEO. Dahlia+.Inc

sponsored by. TECH TALK: MAKING MOBILE TECH WORK HARDER AND SMARTER FOR YOUR OPERATION Tuesday, May 24, 2016 | 11:00 - 11:30 AM | Learning Lab – Booth #5575 Track Technology • CEU’s: ACF & FCSI Restaurants are presented with a wealth of options when it comes to managing mobile payment, online ordering, and customer relationship. How do you wade through the complexity of finding the right ingredients for success? This session will guide you through insights that will help you pick the perfect mix for both you and your customers to accelerate growth and build lasting loyalty. Dan Gehant Chief.Marketing.Officer,. Mycelium

LEVERAGING LINKEDIN TO BUILD YOUR PROFESSIONAL BRAND Tuesday, May 24, 2016 | 11:30 AM - 12:30 PM | Tech Theater – Booth #5575 Track: Technology • CEU’s: ACF & FCSI LinkedIn is the virtual business card. How does your profile rank? LinkedIn has evolved into more than being your digital business card. Learn how to assert yourself as a subject matter expert or thought leader with compelling blog posts, engage and connect with business contacts, and build your professional brand and voice with a well-crafted profile stocked with all the right information. Dahlia El Gazar CEO. Dahlia+.Inc

WORKFORCE ENGAGEMENT TRACK

Workforce Engagement Track:

| 67

track sponsored by:

HIRE, TRAIN, REWARD, RETAIN: DEVELOPING A TEAM OF TOP PERFORMERS Saturday, May 21, 2016 | 10:00 - 11:00 AM | S403 Track: Workforce Engagement • CEU’s: ACF & FCSI Finding great people who do great work is a huge challenge. Learn more about effective, cutting-edge recruiting and hiring tactics, robust training for multigenerational staff, incentive and bonus programs to drive your top line and employee engagement, and methods for increasing retention. TJ Schier. President,. SMART.Restaurant.Group