UCLA EXTENSION RESTAURANT INDUSTRY CONFERENCE - 13th Annual - Thursday, March 26, 2009 7am-7pm Sheraton Gateway Hotel, LAX 6101 West Century ...
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13th Annual
UCLA EXTENSION RESTAURANT
INDUSTRY CONFERENCE
Thursday, March 26, 2009
7am-7pm
Sheraton Gateway Hotel, LAX
6101 West Century Boulevard
Los Angeles, California
1Conference Program
7:15-8:15am 9:35-10:20am
Registration and Continental When Will It Turn? An Inside
Breakfast Look at the Management
Location: Grand Ballroom Foyer Techniques Restaurant
Operators Are Utilizing to
8:30-8:45am Survive and Prosper
Location: Grand Ballroom
Welcome and Program 2008 was a year that most restaurant
Overview owners and executives would rather forget.
Location: Grand Ballroom
Surging commodity costs, plunging con-
Madge A. Claybion, Program Director, sumer spending, and a financial crisis all
Department of Business, Management, combined to finish off the year on a seri-
and Legal Programs, UCLA Extension ous downturn. But hope springs eternal in
the economy and in the restaurant busi-
Anna M. Graves, Esq., Partner,
ness. Led by a Wall Street analyst and
Corporate and Securities Practice, Kogi BBQ-to-Go. Photo by Eric Shin.
publisher, this panel discusses the finan-
and Co-Leader, Restaurant, Food,
cial impact of the recession and aims to
and Beverage Industry Group, Pillsbury
provide solutions on how to not only sur-
Winthrop Shaw Pittman LLP 10:30-11am
vive but also prosper. The panel members
bring a unique perspective on how they
8:45-9:30am Networking Break
have been able to affect change in their
respective organizations. They address Location: Grand Ballroom Foyer
Kevin Wants You to Know issues that have negatively impacted res-
Location: Grand Ballroom 11am-12pm
taurant performance over the past year
and provide guidance on what it will take
for restaurants to get back on track and Concurrent Sessions
begin growing again. Session I
Location: Grand Ballroom
Moderator:
John M. Hamburger, Founder and Building on Shifting Sands:
President, Franchise Times Corp. Strategies for Navigating a
Turbulent Real Estate Market
Panelists:
The pressure to grow, particularly when a
Sue Collyns, Chief Operating Officer
company is public or is controlled by out-
and Chief Financial Officer, California
side financial interests, is enormous. But
Pizza Kitchen
Kevin Lyman, President, 4Fini, Inc. (Vans when times get tough and outside forces,
Warped Tour, Rockstar Taste of Chaos Jerry Deitchle, Chairman and Chief such as the sub prime crisis, foreclosures,
Tour, Rockstar Mayhem Festival) Executive Officer, BJ’s Restaurants, Inc. and layoffs, impose on your business, what
do you do? What once looked like an ideal
In response to the current economic Colin Guheen, CFA, Vice President,
location can quickly turn into a disaster.
condition, businesses are being forced to Consumer Equity Research, Cowen and
It’s like building on shifting sands! Our
develop alternative strategies in their Company, LLC
panel provides insight on how to survive,
marketing efforts. Over the past 14 years, how to meet growth targets, and how to
the Vans Warped Tour has been an prevent future site selection debacles.
extremely successful model of the fusion
between conventional sponsors, social Moderator:
media channels, and a music tour. Although Thomas P. Mullaney, Partner, Huntley,
niche marketing during a recession is one Mullaney, Spargo & Sullivan, LLC
way to encourage business growth, another Panelists:
way is to diversify using your successful Kim Ellis, Executive Vice President,
business model to appeal to a broader Restaurant Development, Panda
demographic. Restaurant Group, Inc.
Bill McClave, Managing Partner,
Birchwood Resultants, LLC
Timothy D. McMahon, SCLS, Senior
Vice President, Retail Services Group,
CB Richard Ellis
212-1:30pm 2-2:45pm
Luncheon Program Why We Eat: Understanding
Location: Grand Ballroom the Variability in Your Concept
Location: Grand Ballroom
While more eclectic cuisine has fueled
12:45-1:30pm
over a decade and a half of growth in the
restaurant industry, some are beginning to
Luncheon Speaker
recognize the limited growth opportunity
Anthony Bourdain, Chef, Author,
Photo of Palate Food + Wine; courtesy of Palate. of strictly food-focused strategies. Just as
and Host of The Travel Channel’s
Americans were introduced to new cul-
No Reservations
tures through their food, there is now an
openness and opportunity to introduce
No Certainties!
Session II Anthony Bourdain challenges you to
new ways of eating from these various
Location: Gateway Room cultures. This forum provides a rare oppor-
question the conventional industry think-
tunity to learn more about the ways and
Think Different: Exploring New ing, look beyond universal principles (best
reasons people eat from those exploring
Ways to Recruit and Retain practices) and market research, check out
this new frontier, both on the restaurant
Today’s Workforce what’s going on all around, and under-
side as well as those who write about it.
Tough economic times and increased stand there’s a lot more to dining than
competition, complicated by managing just satisfying hunger. Moderator:
mixed generations, language barriers, and C. Scott Hindell, Principal, Hindell
rapidly shifting psychographics, present “I am not interested in any place for rea- Consulting
restaurant operators with their toughest sons just culinary. To me, a perfect meal
Panelists:
battle ever in the struggle to balance peo- rarely exists in a vacuum. What goes on
Octavio Becerra, Chef and Principal,
ple and profits. As executives and analysts around it? Where it comes from? Who’s
Palate Food + Wine
alike examine the ability of companies to cooking? What music is playing? What
grow and prosper, they increasingly seek does it smell like in the room? Those are Roy Choi, Executive Chef/Co-Founder,
to identify the solutions underlying a all components of the experience to me.” Kogi BBQ-to-Go
company’s ability to succeed. This lively Jonathan Gold, Food Critic, LA Weekly
session highlights the best people prac- Anthony Bourdain
and Gourmet
tices of top Los Angeles operators and (Excerpt from the Japan episode of
includes national research to highlight the No Reservations.) Paul Hibler, Chef and Co-Founder,
best practices that have emerged and Pitfire Pizza Company
resulted in improved performance.
1:30-2pm 2:45-3pm
Moderators:
Brad Metzger, President, Brad Metzger Book Signing and Networking Break
Restaurant Solutions Location: Grand Ballroom Foyer
Networking Break
Teresa Siriani, Industry People Expert; Location: Grand Ballroom Foyer
former president, People Report
Panelists:
Madeline Alfano, Owner and Chief
Executive Officer, Maria’s Italian Kitchen
Amanda Hite, Chief Executive Officer
and Founder, Talent Revolution, Inc.
Mary Sue Milliken, Chef and Co-Owner,
Border Grill
Bill Story, Vice President, Training and
Development, Claim Jumper Restaurants
3Conference Program
3-4pm Session IV 4-4:15pm
Location: Gateway Room
Concurrent Sessions Networking Break
Session III Using Social Media as a Location: Grand Ballroom Foyer
Location: Grand Ballroom Strategic Marketing Tool to
Build Customer Loyalty and 4:15-5:30pm
The New Horizon: A Look at a Sense of Community
the Industry Leaders Changing Today’s business environment is more Presentation of the 2009
the Paradigm for Restaurants dynamic than ever. One critical element of Innovation Award
through Innovative Food, this evolution is the growing expectation Location: Grand Ballroom
Exciting Customer Experience, consumers have regarding their ability to
and Social Responsibility express comments and create impressions Presented to:
Representing some of the most innovative about the restaurants where they spend Hillstone Restaurant Group
restaurant concepts in the U.S., panelists their disposable income. A growing num- Houston’s, Gulfstream, Bandera,
in this session discuss their unique leader- ber of consumers are demanding and cre- Rutherford Grill, Palm Beach Grill, Cherry
ship approaches to business, embodied in ating two-way communication, even if the Creek Grill, Los Altos Grill, Woodmont
menu offering, customer experience, other end of the discussion isn’t the res- Grill, R+D, Hillstone Manhattan
employee relations, company culture, and taurant itself. Enter the era of social media.
Accepting the award on behalf of Hillstone
a broader social mission. Join industry experts and restaurant opera-
Restaurant Group:
Moderator: tors as they discuss critical “need-to-
Aaron Noveshen, Founder, know” aspects surrounding this emerging Robert Wilkinson, Vice President of
The Culinary Edge trend. This session provides attendees Operations
with specific insights necessary to make
Panelists: Presenter Tom Davin, Chief Executive
this tool a strategic part of an overall mar-
Michael Ainslie, Head Development Officer of Panda Restaurant Group, Inc.
keting arsenal.
Chef, Fresh & Easy Neighborhood and recipient of the 2008 Innovation
Market™ Moderator: Award engages this year’s awardees in an
Kevin W. Higar, Senior Manager, informal conversation that emphasizes the
Martin Jeffrey (Jeff) King, Chairman Technomic, Inc. unique leadership and culture that has led
of the Board and Co-Founder, King’s to the group’s successes.
Seafood Company (KSC) Panelists:
Linda Duke, Chief Executive Officer,
Amy Klein, Executive Chef, 5:30-7pm
Duke Marketing, LLC
Revolution Foods, Inc.
Trey Hall, Chief Causal Marketing Officer, Closing Reception
Robert L. Spivak, Co-Founder and Consumer Capital Partners, LLC Location: Grand Ballroom Foyer
Director, Grill Concepts, Inc.
Randy Lopez, Partner and Chief Sponsored by Young’s Market Company
Marketing Officer, G&M Plumbing
This year’s wine-tasting reception features
Larry Rusinko, Senior Vice President, more than 60 premium wines from eight
Marketing and Product Development, suppliers.
Rubio’s Fresh Mexican Grill
Kogi BBQ-to-Go
No need to Twitter to find it—the Korean taco
truck makes a special appearance for con-
ference attendees at the end of the program!
Note: Program and presenters are subject to change
without notice.
Photo courtesy of Hillstone Restaurant Group.
4Conference Speakers and Panelists
Michael Ainslie, Anthony Bourdain, Tom Davin, Chief
Head Development chef; author; and host Executive Officer,
Chef, Fresh & Easy of the popular travel Panda Restaurant
Neighborhood and food series, Group, Inc., the lead-
Market™. Before arriv- Anthony Bourdain: ing Asian restaurant
ing at Fresh & Easy, No Reservations, chain in the United
Mr. Ainslie served as currently in its fifth States. Prior to joining
culinary director and season on The Travel Panda, Mr. Davin was
project manager for Channel. A graduate the operating partner
The Culinary Edge, a of the Culinary with Brentwood
leading restaurant-industry consulting firm, Institute of America, Mr. Bourdain is also the Associates, as well as a senior executive
where he developed and launched new executive chef at Brasserie Les Halles, and with PepsiCo, Inc. and Taco Bell
menu concepts for companies such as previously ran the kitchens of New York Corporation. He was the recipient of the
Panda Restaurant Group, El Pollo Loco, City’s Supper Club, One Fifth Avenue, and UCLA Extension Restaurant Industry
Cracker Barrel, and Lawry’s Restaurants. His Sullivan’s. He is the author of Kitchen Conference Innovation Award in 2008.
work at The Culinary Edge not only involved Confidential: Adventures in the Culinary
the creation of recipes, but also restaurant Underbelly and A Cook’s Tour, among Jerry Deitchle,
concept development, design of commercial others; in 2004 he published Les Halles Chairman and Chief
kitchens, and training of staff. At Fresh & Cookbook, a guide to the strategies and Executive Officer, BJ’s
Easy, Mr. Ainslie continues to refine his per- techniques of classic bistro cooking. Mr. Restaurants, Inc., a
sonal culinary style, drawing out an elegant Bourdain’s work has appeared in The New publicly held operator
simplicity from wholesome ingredients. York Times, The Times of London, Gourmet, of 82 casual dining
Black Book, and The Independent; and he is a restaurants in 13
Madelyn Alfano, contributing authority for Food Arts magazine. states with annual
Owner and Chief sales of $374.1 million
Executive Officer, Roy Choi, for 2008. Prior to join-
Maria’s Italian Kitchen. Executive Chef, and ing BJ’s in 2004, Mr. Deitchle served in
Ms. Alfano opened the Co-Founder, Kogi executive and financial management posi-
first Maria’s Italian BBQ-to-Go. Although tions with other national restaurant concepts,
Kitchen in 1985. Now Mark Manguera may including nine years with The Cheesecake
with more than 400 have envisioned the Factory and 11 years with Long John Silver’s.
employees, it is idea of Kogi BBQ, it’s His first foodservice position was a part-time
among the leading Roy Choi’s creativity cook at a local grill and bar in his hometown
privately owned restaurant chains in the and culinary talent that of San Antonio, Texas, in 1967.
state. She serves as a board member of the makes their food so
Statewide California Restaurant Association special. Top of his class at the Culinary Linda Duke, Chief
and its L.A. Chapter, the L.A. Board of the Institute of America, Mr. Choi started out Executive Officer,
National Association of Women Business cooking at Le Bernardin in New York and was Duke Marketing, LLC.
Owners (NAWBO), and is a member of the only American to ever work in Iron Chef Ms. Duke founded
Young Presidents’ Organization. Ms. Alfano Michiba’s kitchen. Of his most recent endeav- Duke Marketing in
has been on the list of Top 50 Women ors, he has worked as the chef de cuisine at 1987, specializing in
Business Owners in Los Angeles for the the Beverly Hilton, executive chef at Trader marketing for multi-
past eight years and was chosen as one of Vic’s, and opened Rock Sugar Pan Asian location and franchise
the Top 25 Enterprising Women in Los Kitchen in Century City. As they like to say at organizations. She has
Angeles. In 2007, the Los Angeles Business Kogi, “Roy’s got flavor in his fingertips!” consulted with the top
Journal named her Business Owner/CEO of restaurant brands in the United States and is
the Year at its annual Women Making a Sue Collyns, Chief a nationally recognized speaker, educator,
Difference Event. Operating Officer and a published author. She also is a mem-
and Chief Financial ber of the board of directors of the California
Octavio Becerra, Officer, California Restaurant Association’s Educational
Chef and Pizza Kitchen. Ms. Foundation and the Fast Casual Restaurant
Entrepreneur, Palate Collyns joined CPK in Executive Alliance, as well as an adjunct
Food + Wine. Mr. 2001 and has over 23 professor at Golden Gate University in San
Becerra had been years in-depth experi- Francisco, where she has taught advertising
involved in the cre- ence leading busi- strategy to the MBA students.
ation of Tortilla Jo’s, nesses in both the
The Patina Group’s United States and Australia from start-up to
first foray into Mexican mature phases of their business lifecycle.
cuisine, and was a key Her areas of expertise include all aspects of
player in opening the company’s four loca- strategic and financial planning, operations,
tions in the Downtown Disney® District at the accounting, audit and Sarbanes Oxley, tax,
Disneyland Resort. Nominated twice as The treasury, bank syndication, investor relations,
James Beard Foundation’s “Rising Star Chef and corporate governance. Prior to joining
of The Year,” Mr. Becerra has been featured CPK, Ms. Collyns worked for Sony/BMG,
in Bon Appetit magazine, and named as one Lion Nathan/Pepsi, GlaxoSmithkline, and
of the nation’s “50 New Taste Makers” by PriceWaterhouseCoopers.
Nation’s Restaurant News.
5Conference Speakers and Panelists
Kim Ellis, Executive John M. Hamburger, C. Scott Hindell,
Vice President, Founder and Principal, Hindell
Restaurant President, Franchise Consulting. Mr.
Development, Panda Times Corp., a Hindell’s background
Restaurant Group, national publisher of includes over 20 years
Inc. Ms. Ellis joined business trade jour- of experience in teach-
PRG in 2006, where nals in franchising and ing and training. In
she currently heads finance, including addition to his respon-
the restaurant devel- Franchise Times sibilities at Hindell
opment department. Magazine, a national Consulting, he teaches
She leads the company’s growth and expan- franchise industry trade journal; Restaurant at UCLA Extension and Los Angeles
sion endeavors, and oversees real estate, Finance Monitor, a monthly financial newslet- Community College, primarily in the areas of
architecture and engineering, construction, ter which covers the capital markets in the business and management. He previously
asset management, energy management, restaurant industry; and Foodservice News, spent 17 years in investment management. Mr.
GIS, and the facilities group. One of her a monthly newspaper for independent food- Hindell has worked regularly with restaurants
long-term goals is to help PRG grow to service and restaurant operators in the and industry professionals as a consultant.
10,000 restaurants. Prior to this, Ms. Ellis Upper Midwest. Mr. Hamburger also pro-
spent 10 years with Blockbuster Inc., where duces a number of industry executive confer- Amanda Hite, Chief
she created the process for the annual ences, including The Restaurant Finance & Executive Officer and
review of the company’s entire 4,300-plus Development Conference and the Franchise Founder, Talent
store portfolio and approved nearly 300 Finance & Development Conference. Revolution Inc., Ms.
store openings, closings, relocations, and Hite is a change agent
remodels annually. Paul Hibler, Chef who’s bringing “sexy”
and Co-Founder, back to corporate
Jonathan Gold is the LA Weekly’s restau- Pitfire Pizza Company. thinking and people
rant critic and the author of Counter Mr. Hibler grew up in performance. An Army
Intelligence: Where to Eat in the Real Los the restaurant busi- kid who lived in 32
Angeles. He has been restaurant critic for ness, cooking in his homes by the age of 18, she earned her mas-
California magazine, the Los Angeles Times, family’s northern ter’s in Street Smart Psychology. Before age
Los Angeles magazine, and Gourmet, where California eatery, The 19, Ms. Hite was running a retail establish-
he was the first food writer ever to be a finalist Hatch Cover, when he ment and became general manager of her first
for the National Magazine Award in criticism. was 13. A football restaurant. After bringing her energy and lead-
He has won James Beard Awards for both scholarship helped him into the business ership to various restaurant concepts, she
magazine and newspaper restaurant reviews. program at Stanford University, where he quickly worked her way to become director of
Mr. Gold also wrote frequently about music played under the legendary coach Bill training and development for Thomas & King,
and popular culture for Spin, Rolling Stone, Walsh. Somehow he managed to maintain the nation’s eighth largest restaurant franchi-
Details, and Vanity Fair, and contributes to the his love affair with food and hospitality. Mr. see. She soon found herself featured in indus-
radio shows Good Food and This American Hibler’s education in the culinary world try publications and on the cover of Nation’s
Life. He was awarded the 2007 Pulitzer Prize comes mostly from the school of “burns, Restaurant News, receiving numerous
for Distinguished Criticism, the first restaurant cuts, and bruises.” In addition to co-founding requests to speak, and being a featured blog-
critic to be so honored. Pitfire Pizza, he is the president and founder ger on FohBoh, the restaurant industry’s
of DeLuxe Motion Picture Catering. number one social networking website.
Colin Guheen, CFA,
Vice President, Kevin W. Higar, Martin Jeffrey
Consumer Equity Senior Manager, (Jeff) King, Chairman
Research, Cowen and Technomic, Inc. Since of the Board and
Company, LLC. Mr. joining Technomic in Co-Founder, King’s
Guheen is a research 2006, Mr. Higar has Seafood Company
analyst covering the worked with numerous (KSC). For more than
restaurant and food foodservice operators, 50 years, Mr. King has
industries. Prior to suppliers, and other dedicated his career
joining Cowen, he Top 500 companies. to the promotion of
worked at MFS Investment Management. Mr. He has provided guest-first hospitality
Guheen received a BA in international politi- insight and consulting expertise in strategic and operational excellence in the restaurant
cal economy from the University of Puget analysis, marketing, customer service, culi- industry. He currently oversees the long-term
Sound and is a CFA charterholder. nary trends, and brand positioning. Prior to financial planning, sales, investor relations,
Technomic, Mr. Higar spent almost 13 years and property management of six concepts
Trey Hall, Chief Causal Marketing Officer, with Brinker International, most recently as and 17 restaurants. Combined, King’s
Consumer Capital Partners LLC the organization’s corporate external strate- Seafood Company attracts more than three
gist. He is a frequent speaker at industry million guests each year. Mr. King also
events such as The Flavor Event, COEX, shares his expertise with other major
Prepared Foods Conference, NASDAQ restaurant brands. Jeff King Consulting, Inc.
Food and Restaurant Industry Forum, specializes in all aspects of restaurant hospi-
Concepts of Tomorrow Conference, Food tality, from grand openings to operations.
Management IDEAS Conference, and the
Convenience Retailing Conference.
6Amy Klein, Executive Bill McClave, Managing Partner, Birchwood Thomas P. Mullaney,
Chef, Revolution Resultants, LLC. Partner, Huntley,
Foods, Inc. Ms. Klein Mullaney, Spargo &
served as the director Timothy D. McMahon, Sullivan, LLC. Since
of operations for SCLS, Senior Vice successfully complet-
Teach for America President, Retail ing his first company
before launching her Services Group, CB turnaround in 1987,
career in the culinary Richard Ellis. Mr. Mr. Mullaney has
arts when she studied McMahon is a 29-year helped dozens of
under Chef Heidi veteran of the retail companies identify
Krahling at Insalatas Restaurant in San real estate industry in balance sheet solutions to cut costs and
Anselmo, California. She successfully ran her Southern California, improve profitability. He started his career
own catering business and taught cooking having been respon- with positions at McKinsey & Company and
classes at Sur La Table in San Francisco and sible for the sale and leasing of over 15-mil- Procter & Gamble, then served as CEO of
at Kitchen on Fire in Berkeley. For five years, lion square feet of retail properties. He has Chartwell Holdings and Ivy Medical Group.
she served as a lead chef for Parties That been involved in all aspects of retail real He brings a cross-functional perspective to
Cook, a culinary entertainment company. Ms. estate, including development, leasing, ten- business restructuring, with particular
Klein is an active member in the Slow Food ant representation, and investment sale. Mr. strengths in marketing, corporate strategy,
community, which promotes “Good, Clean, McMahon is an active member of the and financial analysis. His broad restructur-
and Fair” food. International Council of Shopping Centers, ing experience and his penetrating insights
previously serving as a member of the make him a frequent commentator on the
Randy Lopez, Southern California Program Committee. economic challenges facing corporate
Partner and Chief America today.
Marketing Officer, Brad Metzger,
G&M Plumbing, a full- President, Brad Aaron Noveshen,
service agency based Metzger Restaurant Founder, The Culinary
in Manhattan Beach, Solutions. Since Mr. Edge; and award-win-
California. With a cli- Metzger was 16 years ning chef and authority
ent list including HBO, old, many culinary, in food product devel-
Red Robin, Comcast, operational, and man- opment. After 10 years
THQ, D2C Games, agement position at of fine dining chef
Del Taco, and Fishbowl Marketing, G&M Southern California’s duties at restaurants,
develops strategic marketing support and finest restaurants, including L’Orangerie,
programs for the restaurant industry. including Spago, The Grill on the Alley, Alain Rondelli, and La
Recently, their successful campaign for Red Ruth’s Chris, Grace, Vincenti, and Chaya, Scene, Mr. Noveshen co-founded World
Robin garnered both the Eat & Eat award for have paved the way for his founding of Brad Wrapps Restaurant Co., a Nation’s
best campaign as well as receiving the high- Metzger Restaurant Solutions Hospitality Restaurant News Hot Concept Award winner.
est brand recall from Nielsen IAG. Known as Recruitment and Placement in 2003. BMRS His company, The Culinary Edge, provides
a creative thinker and brand visionary, Mr. represents many of the most successful res- restaurants and foodservice manufacturers
Lopez has previously held vice president of taurants and hotels in Southern California, with integrated culinary, creative, and opera-
marketing roles at Del Taco, Buca di Beppo, and key placements have included Food and tional solutions, and includes a who’s who of
and Ruby’s Diner, and executive marketing Wine Magazine Best New Chefs and the top companies in America.
positions at Arnold Palmer Golf Management Michelin Star winners.
and T.G.I. Friday’s. Larry Rusinko,
Mary Sue Milliken, Senior Vice President,
Kevin Lyman, Chef, restaurateur, Marketing and Product
President, 4Fini, Inc. cookbook author, and Development, Rubio’s
(Vans Warped Tour, radio and TV person- Fresh Mexican Grill.
Rockstar Taste of ality. Ms. Milliken For nearly 20 years,
Chaos Tour, Rockstar made her mark in the Mr. Rusinko has been
Mayhem Festival). Mr. culinary world by tak- catering to tastes that
Lyman is best known ing home cooking consumers love and
as the producer and from all over the world figuring out ways to
creator of the hugely and giving it an market them. From fast food tacos to freshly-
successful Vans upscale twist. She and business partner baked bread to premium ice cream to Rubio’s
Warped Tour, the longest running traveling Susan Feniger are hands-on owner-operators Beach Mex fare, he has increased sales and
music and extreme sports festival in the world of the popular, critically acclaimed Border profitability across a diverse set of top restau-
today. Now entering its 15th year, the tour Grill restaurants in Santa Monica and Las rant brands with unique marketing strategies
reaches more than 600,000 kids each sum- Vegas, serving upscale, modern Mexican and a passion for food. His current position
mer and has pioneered the successful food in a hip, urban cantina. The pair also at Rubio’s Fresh Mexican Grill includes
integration of corporate sponsors with the own Ciudad in downtown Los Angeles, fea- responsibility for product development, brand
extreme lifestyle, creating a blueprint for turing the bold, seductive flavors of the Latin communication, and public relations, a role
sponsorship integration widely duplicated in world. They have authored five cookbooks, he’s enjoyed since October 2005.
the marketplace today. Mr. Lyman also takes including Cooking with Too Hot Tamales,
advantage of his position to implement a Mesa Mexicana, and City Cuisine, and are
variety of philanthropic and eco initiatives, as television veterans of 396 episodes of Too
well as encouraging activism in the kids that Hot Tamales and Tamales World Tour on the
attend his shows. Food Network.
7Conference Speakers and Panelists
Teresa Siriani,
Industry People
Expert; former presi-
dent, People Report.
Bringing passion,
commitment, and many
years of operations
and experience to
Innovation Awardee
every presentation, Ms.
Siriana is recognized
as one of the industry’s best human resource
and training executives. She spent the last
seven years as president of People Report,
and was instrumental in the design of their Hillstone Restaurant Group encompasses a family of artfully
industry-leading surveys as well as growing
the company to the size and level of influence
distinguished restaurants that serve authentic interpretations of
it has today. Her past leadership positions classic American food. Everything from dressings to desserts are
include vice president of human resources for made from scratch with peak-of-freshness and locally-sourced
Wolfgang Puck Food Company and positions ingredients each morning. Signature, chef-selected dishes are
in operations, training and development, and served by a gracious staff in a setting that perfectly blends
human resources for Peasant Restaurants
and Restaurants Unlimited. considered art and design with socially inviting hospitality. Formed
in 1976 with the first Houston’s in Tennessee, the collection of
Robert L. Spivak, restaurants has grown to include more than 45 locations
Co-Founder and throughout the United States, including Houston’s, Bandera,
Director, Grill Gulfstream, R+D Kitchen, Rutherford Grill, and Palm Beach Grill,
Concepts, Inc. Mr.
Spivak is co-founder,
among others. Founder George Biel still guides the privately-
co-chairman, past owned Los Angeles-based company’s vision.
president, and chief
executive officer for
Grill Concepts, Inc., a
company that currently
operates 25 Daily Grill restaurants through-
out the United States. A 40-year veteran of
the restaurant and food industry, he formed a
partnership in the early 1980s with Michael
Weinstock and Dick Shapiro to open the
highly successful Beverly Hills restaurant,
The Grill on the Alley, a traditional American
grill with the by-words, “Quality Without
Compromise.” The Grill was inducted into
the Fine Dining Hall of Fame by Nation’s
Restaurant News in 1995.
Bill Story, Vice
President, Training
and Development,
Claim Jumper
Restaurants. Mr. Story
is responsible for
recruiting, hiring, train-
Photo of R+D Kitchen, Santa Monica; courtesy of Hillstone Restaurant Group.
ing, staffing, and con-
tinued development of
entry- and mid-level
management. He began his career with
Claim Jumper in 1989 as a unit manager and
followed with roles as general and regional
manager. In 1997, Mr. Story was named the
director of training, marking the inception of
the company’s training and recruiting depart-
ment. In 2004, he was named as Claim
Jumper’s first vice president of training and
development.
8Conference Sponsors
www.contessa.com
Cowen and Company is an investment
The global Ernst & Young network has the
bank dedicated to providing superior
largest integrated real estate, hospitality, and
research, sales, trading, and investment
construction practice of any Big Four organiza-
banking services to companies and institu-
Since its founding in 1850, American tion, with 5,000 professionals around the
tional investors in key growth sectors of
Express employees have demonstrated the world. We work hard to earn and maintain our
the economy, primarily consumer, health-
same core principles upheld by the com- clients’ trust and confidence, and have imple-
care, technology, media, and telecommuni-
pany today: customer commitment, quality, mented methodologies, quality control policies,
cations. The Consumer Investment
integrity, teamwork, and respect for peo- supporting tools and technology, and training
Banking Group has raised over $5 billion
ple. American Express works hard to be to provide quality services. Ernst & Young’s
in equity and debt capital since 2002, and
an important part of Cardmembers’ lives hospitality practice services more restaurant
has advised on numerous high-profile stra-
and of the businesses that accept the companies from the Nation’s Restaurant News
tegic transactions. Within the restaurant
card. In fact, the first merchant to accept Top 100 Restaurant Companies list than any
sector, the firm has participated in 12 of
the card in 1958 was a restaurant, and an other firm, including the largest restaurant
the 16 most recent financings, and has
important relationship with this industry company in the world. We assist our restau-
served as a lead manager for the Chipotle
has grown and deepened ever since. rant clients in addressing the challenges that
IPO and follow-on offerings. Other restau-
Today, tens of millions of high-spending, confront them, including real estate issues,
rant clients include Morton’s, Ruth’s Chris
loyal Cardmembers are an important and operational hurdles, human resource con-
Steak House, McCormick & Schmick’s,
profitable part of the restaurant business. straints, and meeting financial objectives. Our
and the Bubba Gump Shrimp Company.
Independent research shows that an aver- global network of professionals offers advice in
age American Express Cardmember www.cowen.com a variety of areas of interest to restaurants,
spends 13% more per person, buys 23% including energy, risk management, tax, trans-
more high-margin beverages, and tips actions, and human capital. Our approach
50% more than restaurant customers combines entrepreneurial understanding and
paying with other cards. working knowledge of restaurant issues with
www.americanexpress.com broad restaurant experience, significant
The e*Restaurant solution from Altametrics resources, and a diverse network of clients
constitutes the industry’s only comprehensive and contacts. Learn more about Ernst & Young
end-to-end enterprise solution, with modules Real Estate by visiting our website.
that include Back Office, Workforce
www.ey.com/us/realestate
Management, Supply Chain & Demand
Planning, Customer Relationship
Management, Business Intelligence, and a
Contessa Premium Foods manufactures and
Free POS solution. Altametrics’ solution has
imports farm-raised shrimp from Thailand and
been deployed in over 14,000 of the world’s
Vietnam under the Contessa label. Contessa
leading tier-one and tier-two restaurants, with
offers an impressive choice of shrimp sizes
the typical deployment producing an ROI of
and varieties: cooked or uncooked, peeled
between 650-1,000%. Examples include
and cleaned, tail-on or tail-off, each with no
such industry leaders as Wendy’s
fat or preservatives. Contessa also offers
International, Jamba Juice, Chipotle, California
“Just Harvested” farm-raised shrimp that is
Pizza Kitchen, Steak ‘n Shake, and Boddie-
quick-frozen immediately upon harvest using
Noell Enterprises. Be it a three-unit franchisee
their Ultra-Freeze process, ensuring the fresh-
or an 1,800-unit corporate account, users of
est flavor and texture. This product is available
the e*Restaurant solution realize tremendous
in a variety of larger sizes in two product
ROI immediately. Whether the modules are
forms: headless shell-on shell-cut and head-
deployed individually or jointly, the Altametrics
on shell-on whole shrimp. All products are of
solution delivers real-time current and fore-
the highest quality available.
casted information, unrivaled ease of use, and
www.contessa.com unparalleled levels of return. Altametrics
makes it easy to survive and thrive!
www.erestaurantservices.com
9Conference Sponsors
Technomic, Inc. is the most recognized and
experienced marketing research and manage-
ment consulting firm serving the foodservice Founded in 1888, Young’s Market Company
industry. Founded in 1966, the company has is one of the nation’s largest distributors of
Nation’s Restaurant News (NRN) has been a broad and diverse base of domestic and fine wines and distilled spirits, serving
bringing the world of foodservice closer international clients, including major manufac- accounts in Hawaii, Arizona, Oregon,
together since 1967. In addition to its position turing, distribution, and supermarket compa- Washington, Idaho, Utah, Wyoming, Alaska,
as the leading publication covering the $550 nies, as well as chain restaurants and other and Montana. Young’s Market Company
billion American foodservice market, NRN is foodservice operators, and related trade distributes wines by Kobrand, Trinchero,
also the only paid circulation newsweekly in associations. Technomic helps clients capital- Kenwood, Firestone, Delicato, and Hess,
foodservice publishing. Readership extends to ize on growth opportunities and meet market and distilled products from Bacardi, Brown-
nearly 400,000 business owners, executives, challenges by providing perspectives and Forman, Remy Cointreau, William Grant &
franchisees, managers, chefs, suppliers, and intelligence on a broad scope of topics. Sons, and Proximo, among others. The
all allied professionals in fields such as www.technomic.com company’s standard is providing excellent
finance, real estate, design, and technology. customer service to suppliers and retail
With 30 editors and seven news bureaus, customers, including national accounts,
NRN covers all segments, reports on all the restaurants, bars, nightclubs, hotels, grocery
breaking news and events, and focuses on stores, drug stores, and wine and liquor
every issue of interest to operators and suppli- shops. The Estates Group was started in
ers. It is also the industry’s leading online 2000 with the initial concept of providing an
source for news and insights, averaging over even finer level of service to 1,000 of Young
700,000 page views per month as the only In 1988 a veteran group of manufacturing Market Company’s top accounts—a number
industry site that offers daily breaking news experts, frustrated by the constraints of an that has since grown to 4,500—by offering
and off-the-wire feeds. antiquated printing industry, set about to salespeople who have a specialized knowl-
develop a publishing solution that combined edge and background in wine. The wineries
www.nrn.com
advanced Just-In-Time, or JIT, manufacturing represented by The Estates Group tend to
concepts with emerging print-on-demand be smaller in size and offer estate-grown fruit
www.nrn.com from around the world. The personalized
technologies. The result was ViaTech
Publishing Solutions, the first worldwide service is generally enjoyed by savvy wine
on-demand publishing network designed programs and top Zagat accounts.
from the ground up to address all publica- www.youngsmarket.com
tion costs, from ordering and development
through fulfillment and delivery. ViaTech can
Pillsbury Winthrop Shaw Pittman LLP has
help you create your own JIT publishing envi-
more than 800 attorneys in 15 offices
located in global centers for capital markets,
finance, energy, and technology. Pillsbury
ronment with a web-based communications
system that speeds production and stream-
Community Partners
lines the transaction process. We utilize the
delivers practice strength in capital markets
latest computer and print technology to help
and finance; tax; executive compensation
you electronically store content, manage the
and benefits; real estate and public finance;
ordering process, digitally print, package,
global sourcing; regulatory, litigation, and
collate, and distribute your materials. The
intellectual property; and offers depth of
cost savings are tremendous and our
knowledge in core industry sectors, includ-
customer service is even better!
ing the restaurant, food, beverage, and the
consumer and retail industries. Pillsbury www.viatechpub.com
www.restaurant-solutions.com
works with many different types of restau-
rant, food, and beverage clients, including a
wide range of national and regional restau-
rant chains, early-stage restaurant compa-
nies, wineries, distilleries, packaged food
companies, individual restaurateurs, and www.dinela.com
franchisors. Pillsbury’s practice is organized
to offer its clients a maximum return on the
company’s collective knowledge about their
businesses, industries, and legal issues.
www.pillsburylaw.com
10Conference Planning Committee
Conference Director David Goldstein, Vice Teresa Siriani, Industry
Madge A. Claybion, President and Chief People Expert; former
Program Director, Operating Officer, Sharky’s president, People Report
Department of Business, Woodfired Mexican Grill
Management, and Legal
Programs, UCLA
Extension
Michael Gottlieb,
Conference Chair Americas Leader Joan Vieweger, Executive
Anna M. Graves, Esq., Restaurant Practice, Ernst Vice President,
Partner, Corporate and & Young PERSPECTIVES/The
Securities Practice, and Consulting Group, Inc.
Co-Leader, Restaurant,
Food, and Beverage Industry
Group, Pillsbury Winthrop
Shaw Pittman LLP Terri Henry, Vice
President of Marketing,
Grill Concepts, Inc.
Charles Aeh, Vice
President, Business
Development, Service
Management Group
(SMG) UCLA Extension
Department of Business,
C. Scott Hindell, Management, and Legal Programs
Principal, Hindell
Andrew Barish, Managing Consulting
Heidi Townshend-Zellner
Director, Cowen and
Company, LLC Director
Madge A. Claybion
Program Director
Justine Hunter, Partner,
Ernst & Young LLP Van Anderson
Octavio Becerra, Chef Program Manager
and Entrepreneur, Palate
Food + Wine
Eddie Fisher
Program Representative
Lisa Jennings, West Deborah Grantham
Coast Bureau Chief, Administrative Assistant
Lynda Boyer, Vice Nation’s Restaurant News
President, CB Richard Ellis Alexis Sexauer
Administrative Assistant
Zalina Walton
Leanne Lindsey, Vice Program Representative
President, National
Huntley Castner, Vice Accounts, Young’s Market Nonie Watanabe
President, Strategic Company
Marketing Coordinator
Planning and Initiatives,
Panda Restaurant Group,
Inc.
Ronald N. Paul, President Videography by Guerillafilms
and Co-Founder,
Jennifer Ferguson, Technomic, Inc. Jorge Devotto
Business Development Director
Liaison, Service
Management Group
(SMG)
Steve Pettise, Managing
Principal, Golden Spike
Resources Group
11Thank you to our sponsors!
CARE
RN S
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ICE
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RV
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OF FOO
Community Partners
For full company descriptions of this year’s conference sponsors, see pages 9 and 10.
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