2006 Restaurant Executive Summit
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Agenda

Optimizing Performance for High-Growth Chains

Wednesday, September 27, 2006 / Arrival Day
10:00 am - 12 noon Registration Open
12:00 - 5:00 pm Golf (Click here to register)
3:00 - 7:30 pm Registration Open
6:30 - 7:30 pm Opening Cocktail Reception
Later Evening Sponsor Events
Thursday, September 28, 2006 / First Day of Sessions
7:30 am - 3:00 pm Registration Open
7:30 - 8:30 am Networking Breakfast
8:30 - 9:30 am

WELCOME REMARKS & KEYNOTE INTRODUCTION

OPENING KEYNOTE:
THE CHANGING CONSUMER: ANGEL CUSTOMERS AND DEMON CUSTOMERS

 Larry Selden, Co-Autho of Angel Customers and Demon Customers: Discover Which is Which and Turbo-Charge Your Stock; Professor at Columbia University (Emeritus); Graduate School of Business, Visiting Distinguished Scholar, Wharton, University of Pennsylvania

Larry Selden is one of the world’s preeminent advisers to corporations and their leaders. For the past 20 years he has helped many of the largest companies in the world achieve success by addressing problems with their business models and financial performance. Business 2.0 magazine recently named him business guru of the year for his work on Customer Centricity. He is a co-author of Angel Customers and Demon Customers and in our opening keynote will address how the consumer is changing and why profitable customers are the key to profitable brands.

9:35 - 10:25 am

GENERAL SESSION #1
ANALYST PERSPECTIVE

Speakers: Bob Derrington, Managing Director, Morgan Keegan; Michael D. Smith, CFA - Senior Vice President - Equity Research, Oppenheimer & Co.

Whether you are a public or private company, Wall Street’s expectations help drive growth and investment in the restaurant industry. This panel brings together leading Wall Street and industry analysts to discuss the industry’s health and the outlook for 2007 and beyond. The session will include audience Q&A.

10:25 - 11:05 am

Networking Coffee Break

11:05 - 11:55

GENERAL SESSION #2
SCALABLE GROWTH STRATEGIES

Moderator: Will House - Senior Vice President, Morgan Keegan

Discussion Participants:Jim Greco - CEO, Breugger's Enterprises Inc. Wes Jablonski, EVP Business Development & CFO, Wingstop Restaurants, Inc. Phil Keiser, President & COO, Culver's Franchising Systems, Inc.

If growth is the goal, restaurant companies have learned that there are many paths to success in this area. This panel will debate and discuss various strategies for growth, from licensing, franchise agreements and brand acquisitions to a more organic approach to unit growth.

12:00 - 1:15 pm

TOPIC TABLE LUNCHEON

- Topic Table #1: Site Selection
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Topic Table #2: Quality Control
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Topic Table #3: Technology
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Topic Table #4: Team Building

1:20 - 2:10 pm

GENERAL SESSION #3
BUILDING BRAND EQUITY

Speaker:
Keith Sirois, President & CEO - Checkers Drive-In Restaurants, Inc.

What’s in a name? For restaurant companies the name creates brand identity and inspires customer loyalty and building each is essential to a long-term strategy for growth. This session will focus on the key elements for building brand equity that you can take to the bank.

2:15 - 3:05 pm

GENERAL SESSION #4
WORKFORCE: WHAT HAPPENS WHEN THERE ISN’T ENOUGH?

Speaker: Wallace Doolin - Chairman & CEO, BUCA, Inc.

An age wave is certain to dominate our industry’s issues. How soon will it happen and what can we do about it. Will culture and values be more than words in the talent wars? Wally Doolin, Chairman and CEO of BUCA, Inc., will discuss how creating the right culture for your workforce, from top executives to service-level employees, is an ongoing, evolving process that must be responsive to changing industry dynamics.

3:05 - 3:30 pm

Coffee Networking Break

3:30 - 4:20 pm

GENERAL SESSION #5
OPTIMIZING OPERATIONAL PERFORMANCE

Speaker: Matthew Baizer - President and CEO, Zao Noodle Bar

A quality experience for restaurant guests, more often than not is predicated on having the right people in the right jobs with the right procedures in place. In this session, a leading foodservice operator will present a case study showing how its success is driven by an operational focus on efficiency that saves money and improves the guest experience.

4:20 - 4:45 pm

BREAKTHROUGH AWARDS

Hospitality Technology proudly honors leaders in high-growth foodservice organizations with the second-annual presentation of the Hospitality Technology Breakthrough Awards. This evening’s presentation will honor foodservice growth leaders in three performance categories: Workforce intelligence, Guest Services and Brand Growth.

7:00 - 9:00 pm

Reception

Friday, September 29, 2006 / Second Day of Sessions; Closing Day

8:00 am - 12:00 noon

Registration Open

8:00 - 9:00 am

Networking Breakfast

9:05 - 9:55 am

SECOND DAY KEYNOTE PANEL

THE SUCCESS OF MULTI-UNIT CONCEPT FORM Z TO A

Speaker: Damon Liever - President, Retail Brand Group, LLC

 The successful “hot concept” of a restaurant is a finely balanced progression of innovation and experimentation. In this session, Damon Liever, President of Retail Brand Group, will address the challenges and strategies on how they created award-winning concepts, such as Pandini's, from imaginative and unique developments of the menu to targeting a wide variety of consumers.

10:00 - 10:50 am

GENERAL SESSION #6

GETTING THE DEAL DONE

Speakers:
Lynne Jacoby - Food & Beverage Practice Leader, Pricewaterhouse Coopers; Steve Sallion - Partner, Carthage Capital Group; Samuel Nicholas Borgese - Chief Executive Officer, Catalina Restaurant Group Inc.

Financing a restaurant chain’s growth means meeting the right people and making the right deals. In this session, you will hear from an operator and the financial partners in a case study of a major restaurant financing deal that has driven growth and success.

10:50 - 11:20 am

Networking Coffee Break

11:20 am - 12:10 pm

GENERAL SESSION #7

METRICS THAT MATTER 

Speaker:
Bob Vincent - EVP, CFO & Treasurer, Uno Restaurant Holdings Corp.;, Frank Zampardi - CFO, Proximo Restaurants

In this panel, major restaurant operators will discuss the financial metrics that matter to them and how they use those metrics and data to drive efficiency, productivity and profitability. Whether it is guest data from the POS, labor metrics from the restaurant or same-store comparisons, every executive uses specific metrics to analyze data and drive their company’s success.

12:10 pm Restaurant Executive Summit Concludes