Saturday, May 22
10–11:30 a.m.
Food & Healthy Living
How to Label Your Menu
Learn from operators, government-relations experts, and nutrition analysts that have experience implementing menu-labeling laws across the country.
Sustainability & Social Responsibility
Greener is Better!
Leading restaurateurs on the cutting edge of green operations will provide you with tools and resources to choose a more sustainable future through the National Restaurant Association Conserve’s “Greener Restaurants Program.”
Noon–1:30 p.m.
Profitability & Entrepreneurship
You’ve Built a Great Business, Now Grow Through Franchising
Paul Rocchio, director of the International Franchise Association, and Gaylen Knack, principal of Gray Plant Mooty, together with other franchise experts, will discuss a proven expansion model to help access third-party capital and grow in today’s challenging environment.
Sustainability & Social Responsibility
Strategies for Building a Cause Marketing Campaign
Learn from a power panel of restaurateurs about the ways to develop cause marketing campaigns that engage employees, suppliers, and guests at a time when giving back is needed. Panelists include: Ray Blanchette, CEO of Ignite Restaurant Group (Joe’s Crab Shack); Diana Hovey, senior vice president of marketing for Corner Bakery; and Mindy Segal, owner of Hot Chocolate in Chicago.
2–3:30 p.m.
Profitability & Entrepreneurship
Secrets of Successful Site Selection
Marty Kotis and his family have developed more than 320 restaurants and 50 shopping centers. A large part of that success is based on the successful site selection techniques and processes he will share to help you make the right location decisions.
