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2013 Restaurant Executive Summit

FULL AGENDA
Wednesday, October 2, 2013 / Arrival Day
10:00a - 8:00p Registration Open
12:30 - 5:30p GOLF
6:30 - 7:30p Opening Cocktail Reception
   
Thursday, October 3, 2013 / First Day of Sessions
7:45a - 4:15p Registration Open
7:45 - 8:30a Networking Breakfast
8:30 - 8:40a
Opening Remarks
* Lenore O'Meara, Publisher, Hospitality Technology
* Honorary Chairperson Scott Wise, President & CEO, Scotty's Brewhouse Inc.
8:40 - 9:30a
Opening Keynote
The Fast Tweet, er, Eat the Slow

Keynote Speaker: Scott Stratten, President, Un-Marketing; Author, UnMarketing: Stop Marketing, Start Engaging

Business used to be about big companies gobbling up small ones. Big-box, big-budget brands were eating smaller companies before breakfast. Transparency and technology have changed that dynamic, probably forever. These days it’s all about the fast eating the slow. Businesses, including restaurant brands, have to able to embrace speed when they market / innovate / communicate / adapt (read: do anything), but they also have to be smart about their choices, and they have to be real. In this must-see keynote session, Scott Stratten, national best-selling author and expert in Viral, Social and Authentic marketing, talks about what it takes to successfully engage customers when time is of the essence, authenticity is key, and guests can call your bluff for the world to see. Hint: If you’re using Twitter you’d better know what you’re doing. Oh, and stop using QR Codes. They kill kittens.
9:30 - 9:40a
Editorial Welcome
Abigail Lorden, Group Editor-in-Chief, Hospitality Technology
9:40 - 10:30a
General Session #1
The New Take on Fusion: Multi-Channel Restaurants

Speaker: Geoff Alexander, Executive Vice President, Lettuce Entertain You Enterprises & Managing Partner, Wow Bao


A new trend in foodservice fusion offers potential growth for restaurants that are willing to expand their traditional operations beyond the four walls. In this session, join Geoff Alexander, managing partner for Wow Bao and EVP at Lettuce Entertain You, on a journey into the multi-channel restaurant business, where serving the customer happens everywhere from the sidewalk to cyberspace. From food trucks to pop-up stores, to stocking the grocer's freezer and launching a retail arm, Alexander shares Wow Bao's story and gives real-world guidance and operational strategies for expanding into multi-channel restaurant operations.
10:30 - 10:50a 2013 Breakthrough Awards
10:50 - 11:40a Networking Coffee Break
11:40a - 12:30p
General Session #2
INNOVATE: Cracking the Code on Must-Have Technology

Moderator: Abigail Lorden, Editor-in-Chief, Hospitality Technology

Panelists:
1) Justin Andrews, Director of Information Technology, Romacorp Inc.
2) Alex Birnbaum, Vice President of Information Technology, Craftworks Restaurants & Breweries Group Inc.
3) Baron Concors, Global CIO, YUM! Restaurants International
4) Craig Sheppard, National IT Training Coordinator, Fleming's Prime Steakhouse


Technology is rapidly being embraced by the restaurant industry as a way to build efficiency and engage customers. With a seemingly endless list of goals and objectives, it can be difficult to prioritize and allocate resources. A panel of innovation-minded technology executives will help crack the code, and share their perspectives on the technologies that should be on every restaurant’s must-have list.
12:30 - 1:50p Networking Luncheon with Topic Tables
1:55 - 2:45p
General Session #3
143 Findings on How Your Competitors are Engaging Guests: 2013 Customer Engagement Technology Study

Speakers:
1) Daniel J. Connolly, Associate Dean for Undergraduate Programs, Daniels College of Business, University of Denver
2) Jungsun (Sunny) Kim, Ph.D., Assistant Professor, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas


Hospitality Technology’s “Customer Engagement Technology Study” dives into some of the hottest trends in the use of social, mobile and location-based IT in the hospitality industry. The research team will share insights into what specific types of digital media and technologies restaurants are using, and to what extent their investments are having a positive impact on customer engagement and business profitability. Should you be building a mobile app or a mobile website? How important is it that social media be integrated into your formal loyalty program? Get answers to these questions and more, and measure your company against industry benchmarks.
2:50 - 3:40p General Session #4
LEGISLATIVE UPDATE: Spotlight on Food Safety

Speaker: Dr. Catherine Adams Hutt, Principal, RdR Solutions Consulting, LLC; Chief Science & Regulatory Officer, Sloan Trends Incorporated


HT and the Restaurant Executive Summit continue the tradition of providing valuable information on legislative initiatives that could have an impact on the foodservice industry. This perennial session has become must-see by senior restaurant executives who want to understand how government reforms could impact their operations. This year’s session will focus on food safety initiatives built into the Food Safety Modernization Act. The speaker will break down legal responsibilities, possible fines for non-compliance, and technology and operational changes that will help maintain compliance.
3:45 - 4:30p Editorial Advisory Board Meeting (private)
4:30 - 5:30p Networking Cocktail Reception
Evening Sponsor Dinners
   
Friday, October 4, 2013 / Closing Day
8:00a - 12:15p Registration Open
8:00 - 8:45a Networking Breakfast
8:45 - 8:50a Opening Comments
* Honorary Chairperson Scott Wise, President & CEO, Scotty's Brewhouse Inc.
8:50 - 9:40a
Day Two Keynote
Move Fast, Be Willing to Fail, & Try Again

Host / Moderator:  Scott Wise, President & CEO, Scotty's Brewhouse Inc.

Executive Panel:
1) Randy DeWitt, CEO, Twin Peaks Restaurants
2) Jeff Linville, CEO & President, Taco Johns International Inc.
3) Lon Southerland, Sr. Director, Global Food and Beverage Sustainability, Marriott International


In a business climate where it's no longer the big eating the small, but rather the fast eating the slow, companies must learn how to embrace a "fast" mentality. Being fast requires a willingness to innovate quickly -- even with the risk of failure. In this session, a panel of senior-level foodservice executives will discuss the corporate culture, strategic planning, and pure gut that it takes to move fast, be willing to fail, and try again.
9:40 - 10:20a Networking Break
10:20 - 10:30a Closing Editorial Comments
Abigail Lorden, Group Editor-in-Chief, Hospitality Technology
10:30 - 11:20a General Session #5
Pathway to Purchase: How Savvy Restaurants are Winning Wallet Share

Speaker: Alexis Barnett Gillette, Director of Marketing, MOOYAH Burgers, Fries & Shakes


In a world where marketing ranges from entertainment to interruption, B2C dialogue has to mean something. For restaurants seeking to engage guests, there are many stops on the pathway to purchase. In this session, the director of marketing for rapidly-growing MOOYAH Burgers will share several strategies for winning share of wallet in a competitive market, and delivering a customized experience for guests. MOOYAH will cover tips for growing your CRM database, driving sales and check averages, adding real value to your loyalty program, using technology to engage guests, and more.
11:25a - 12:15p
General Session #6
Financial Powerhouse Panel: Wall Street, Consumer Spending & Growth

Moderator:  David Pittaway, Sr. Managing Director, Castle Harlan Inc.

Panel:
1) Stephen Anderson, Sr. Equity Analyst, Restaurants, Miller Tabak & Company LLC
2) Guy Constant, Executive Vice President & CFO, Brinker International
3) Murray Huneke, Managing Director, Stifel Nicolaus Weisel
4) Jason Morgan, CFO, Zoe's Kitchen LLC


In this session, a power-house panel of financial minds — including Wall Street analysts, public and private investment firms, and restaurant executives — will discuss the current financial and investment climate in the foodservice industry. They’ll delve into consumer confidence outlooks and restaurant growth segments, and they’ll talk about the financial elements that position a restaurant for sustainable growth. The panel will cover such topics as the economies of the concept; the differences between what CFOs want and what investors want; sustainable growth strategies, and more. If your company is or aims to be in growth-mode, this is a must-see session!
12:15 - 12:20p Closing Remarks
Lenore O'Meara, Publisher, Hospitality Technology