Tuesday Session Details

11:15AM - 12:15PM

T101 - 7 Successful Strategies for Driving Revenue into Your Restaurant

Increasing traffic into your restaurant is a challenge for all operators in today's tough environment but with the right systems and strategies you can start building sales. Darren S. Denington has successfully helped restaurants across the country add to their sales with the right marketing tools. He will show you how to increase existing sales with a well trained and focused team. He will share his systems to properly build a guest database, capture your guest's interest and maximize your marketing dollars to increase your bottom line.

Darren Denington, Service With Style Hospitality Group


11:30AM - 12:15PM

T102 - How YOU Can Make Farm to Fork Work in Your Restaurant

Learn more about this popular trend and how you current restaurant operators are working with distributors, and farmers to source locally for their restaurants.

Panel Discussion


T103 - Utilizing Recipes for Just-In-Time Practices & Performance Benchmarking

Recipes are used for many aspects of the typical restaurant operator and their accuracy is paramount.  Recipes can assist in the calculation or our daily production and order practices.  See how dynamic pars for each can assist greatly in the overall efficiency of the company.  Learn how to utilize recipes to benchmark the performance of the company in ingredients, labor and overall.  Apply various techniques to create unique benchmarks to assist in problems you want to focus on.  The area of dynamic pars and performance benchmarking can have a huge impact on your business.  Leave with the skills you need to implement some of these best practices.

Mark Kelnhofer, Return on Ingredients


12:30PM - 1:15PM

T104 -  Restaurant Marketing - Back to Local

Reaching local customers is more important than ever.  Utilizing tried and true thinking in Local Store Marketing, this session will describe how one can use strategic thinking, traditional tools and new resources to drive traffic and sales into your restaurant.  Learn from today’s best LSM practices in social media, word of mouth and guerrilla marketing.  Randy Lopez is one of the most entertaining and insightful experts in marketing and advertising with experience on both the ad agency and executive level with some of our most successful brands. You’ll take home new insights on how you can build your own brand that’s affordable, relevant and able to reach your local community.

Randy Lopez, Jake


T105 - Trend-Forward Food and Beverage Insights

What are today’s leading food and beverage trends, and how are they showing up on menus? This session will explore innovative flavors, ingredients and preparation methods, and discuss why they are important in understanding changing consumer tastes.

Jackie Rodriguez, Technomic


T106 - Seven Key Legal “Ingredients” to Succeed as a Restaurant Owner/Operator

Seven Key Legal “Ingredients” to Succeed as a Restaurant Owner/Operator
1. Maximize Gains, Minimize Losses Using Corporations, LLC’s and LP’s
2. Protect Your Creativity Using Copyright and Trademark Laws
3. Make the Most of Landlord/Tenant Relationships
4. Employment Agreements and Handbooks
5. Limit Liability with ADA Compliance
6. The Nuts and Bolts of Franchising
7. The Pros and Cons of Investors

Andrew C. Kienle, Esq., Hart | King Law


1:30PM - 2:15PM

T107 - Sustainable Sourcing - From Start to Finish

Hear about Sodexo’s process to meet their university clients’ sustainability request, by working with Coffee Bean & Tea Leaf (their coffee supplier) and Fair Trade USA (a non-profit organization). We’ll discuss how the opportunity came about, challenges throughout the process, and highlight successes from the various organizations’ perspectives. This session will provide the audience with ideas on how to meet sustainability needs of their clients.

Maurin Wallace, Business Development Manager, Coffee, Fair Trade USA
Laura Kissinger, Marketing Coordinator, Sodexo, LMU Hospitality
Jay Isais, Senior Director, Coffee & Manufacturing, Coffee Bean & Tea Leaf


T108 - Affordabe Care Act Reporting Requirement & Payroll System Compliance 

Learn how to comply and build reports under the requirements of the Affordabe Care Act. Determine benefits and eligibility for your employees, automate document processing and data capture and eliminate manual data entry.

Tri Tran, District Manager, Paylocity
Clinton Wolf, Senior Director – Strategic Initiatives, United Health Group
Pat Darling, Director of Client Services, Ctuit
Leslie Pearce, PHR, Executive Vice President Employee Benefit Sales, Bolton & Company
Moderator: Jean Hagan, Krost, Baumgarten, Kniss & Guerrero


T109 - The OTHER Leave Laws: addiction, school, organ donor and more

In this course attendees will learn about the OTHER leave laws that are often forgotten about when concentrating on the FMLA/CFRA/PDL.  California employers need to know their responsibilities when it comes to requests for leaves having to do with seeing help for substance abuse addition, time off for school age children, organ donor, volunteer firefighting and more.  The course is designed for business owners, operation officers, and human resource professionals.

Alden Parker, Weintraub, Tobin, Chediak, Coleman, Grodin Law Corporation

2:30PM - 3:15PM

T110 - The Secrets to Holding Your Management Team Accountable

Many restaurant owners suffer from a common but relatively unknown condition called “commonsense-it-is”. Session speaker David Scott Peters, restaurant coach and founder of TheRestaurantExpert.com, diagnoses restaurant owners with “commonsense-it-is”  when they think their managers should just know how to do things because it’s “common sense.” But the definition of common sense clearly states that it’s a shared understanding based on experience. Restaurant managers don’t share the owner’s experiences and don’t possess their same core values. They will not automatically do things the way a restaurant owner wants. But the good news is, there is a way to teach them. Attend this session to learn:
1. Why company culture is such an important role in how things get done
2. How to clearly define expectations for a management team
3. The two-step process for getting rid of “commonsense-it-is” in any restaurant
4. The recipe for effective delegation and why what you’ve been doing doesn’t work
 
David Scott Peters, TheRestaurantExpert.com


T111 - Know the Facts: What the Health Department says about donating leftover food and how to get started as a donor

In this session you will learn more about the requirements for donating food and local resources that you can utilize to minimize waste while giving back.

Dr. Eric Handler, County of Orange
Mike Haller, Orange County Environmental
Dr. Al Baroudi, Quality Assurance & Food Safety
Diana Lara, Food Finders


T112 - Negotiating Commercial Leases & Renewals FOR DUMMIES

Meet the Author and learn the 10 commandments of leasing commercial space for restaurant tenants … direct from the expert! Whatever you do, don’t sign a new commercial lease or renewal before attending this session. Free leasing CD for all attendees.
This session will address:
• Pro-active steps in negotiating a new commercial lease or renewal
• Leasing strategies for achieving the maximum Tenant Allowance & Free Rent
• How to avoid mistakes when dealing with Real Estate Agents
• How to get the lowest rental rate on new leases or renewals

Dale Willerton, The Lease Coach