Monday Session Details

11:15AM - 12:15PM

M101 - 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

M102 - The Future of Fine Dining

Hear what some of the most outstanding Florida Chefs and Restaurateurs have to say about the future of fine dining. The panel will debate the merits and future of fine dining within the context of today’s lifestyles.

Jerome Bocuse, Chefs de France
Julie Petrakis, The Ravenous Pig
James Petrakis, The Ravenous Pig
Hari Pulapaka, Cress
Kevin Fonzo, K Restaurant and Wine Bar
  


M103 - 7 Steps to Menu Labeling

Betsy Craig, MenuTrinfo

12:30PM - 1:15PM

M104 - What’s Hot & Not in the Social Media World for Restaurants

Join our esteemed panel of restaurant operators of all sizes in a fireside style discussion about the world of online marketing and social media, moderated by Joe Gabriel at Fishbowl. Hear from industry experts about what is new and exciting, what is putting butts in seats, and what is missing the boat. This interactive session will provide takeaways on tools and tactics you can implement back at your restaurant. Tweet questions in advance of the show to #FRLS14 and have your questions answered during the event.

Melissa Simpson, Senior Manager of Social Marketing, Firehouse of America, LLC
Monique Yeager, Vice President of Marketing, Tijuana Flats Burrito Co.
Moderated by: Joe Gabriel, Fishbowl


M105 - Airport Concessions 101 presented by Airport Revenue News (ARN)

The food landscape for airports has been changing rapidly and will continue to do so. Over the next 2-3 years, concession contracts at some of the busiest airports in North America are expiring prompting airports and operators to look for new, relevant and exciting concepts for their food programs.  Learn the basics on how to get into and operate in airports and hear about the good, the bad and the ugly of airport concessions.

Ramon Lo, Airport Revenue News


M106 - Lessons from Leaders 2.0: Fast Casual Operators Panel

Fast Casual continues to evolve, and savvy operators want to know what’s next. This session starts with a 2012 industry update, current trends, insights and forecast. Attendees will hear a panel of top CEO’s discussing lessons and life experiences with the brands they lead, including successes, challenges, and obstacles. This fast moving session focuses on what you the audience want to know and is facilitated by an ongoing live Q&A session.

Don Fox, Firehouse of America, LLC
Jim Vinz, Le Duff America
Nick Vojnovic, Little Greek
Moderator: Sam Stanovich, NRA

1:30PM - 2:15PM

M107 - Utilizing Menu Engineering to Drive Profits For Your F&B Operations

With accurate recipe costing as a base, Mark will walk you through the steps to re-engineer your menu for success and profitability utilizing his proven methods.  Review with him the flaws of the traditional dog/star reporting and learn about the data to be reviewed.  Utilizing the proper data combined with your passion for industry can assist in driving your bottom line.  View how the menu layout plays an important role in the engineering process and decision making.  By applying these measures, one can drive improved profitability to the bottom line.

Mark Kelnhofer, Return on Ingredients

2:30PM - 3:15PM

M110 - Negotiating Commercial Leases & Renewals FOR DUMMIES

Meet the Author and learn the 13 costly mistakes restaurant tenants make negotiating a new commercial lease or renewal. This session will prove invaluable to both existing restaurant tenants and first time tenants.  Free Leasing CD for all attendees.
Learn how to:
• Pro-active steps in negotiating a new commercial lease or renewal
• Negotiate a rent reduction on your lease renewal
• Negotiate for free rent, a tenant allowance and/or your deposit returned
• Eliminate personal guarantees (on new leases and renewals)
• Negotiate a mid-term rent reduction now – no matter how many years you have left on your lease term
• Understand why you should never let the landlord’s real estate agent represent you in your site selection or lease negotiations

Dale Willerton, The Lease Coach


M111 - Driving Service & Sales Through the Guests Perspectives

A panel discussion that will identify the successful methods being used by today’s best.  Chau Nguyen (Kobe Steakhouse) and Art Welhueter (Cheddars) will face serious questions from some of today’s smartest guests (Secret Shopping Panel - 3 or 4 guests).  We will explore some true perceptions of the guest and ways to turn these opportunities into additional sales on your floor.

Chau Nguyen, Kobe Steakhouse, Art Welhueter, Cheddars, Secret Shopper Panel, Moderated by: Darren Denington, Service with Style Hospitality Group


M112 - Consumer-facing Technology

The rapid rollout by restaurants of smartphone apps, mobile payment and even tabletop tablets has generated high interest in connecting with customers using the latest technology. But what do guests really want from a digital restaurant experience, and how does it affect their view of the dining experience? Learn about some of the most recent consumer research findings and explore innovative operator uses of tech.

Jackie Rodriguez, Technomic

3:30PM - 4:15PM

M113 - Menu Engineering for Top Profits

In this session learn how to design a restaurant menu that puts money in your pocket. Always a hot topic – your menu is the single most important tool you restaurant has to make sales. David Scott Peters, founder of TheRestaurantExpert.com and session speaker, will discuss the components of a successful menu and showcase results other restaurant owners have achieved by implementing his tips for success. The session will include sample menus that have been re-engineered for top profits. Attendees will learn:
1. The do’s and don’t’s of successful restaurant menus
2. When to use fancy fonts and pictures and when not to
3. How to analyze your numbers and use them to your advantage in the menu design process
4. The one system you can’t live without if you’re going to successfully engineer your menu


David Scott Peters, TheRestaurantExpert.com


M114 - Big Brands Discuss: Current and Future Menu Trends

Listen to the debate of Big Brand experts as they assess the current status of this important category and project their look into the future.

Ferdinand Metz, Certified Master Chef
Jason Knoll, Vice President Operations, Another Broken Egg of America
Barbara Kaiwi, Hard Rock Café
Dan Dryer, Talk of the Town Restaurant Group
Chef Allan Gazaway, CEC, AAC, Nestle Corporate Executive Chef
Moderated  by: Joseph J. Hardiman, HAAC, MBA, CHA, Associate Vice Chancellor for Culinary Arts, Keiser University


M115 - Social Media in the Workplace: Aligning Your Interests with Employees

Mark L. Bonfanti, Esq.,  Allen, Norton & Blue, P.A.