http://www.rimag.com/webcasts en-us ℗ & © 2009 Reed Business Information. Subject to its Terms of Use Diane Warga-Arias Diane Warga-Arias ADEMARCO@reedbusiness.com no Diane Warga-Arias September 1-2, 2009 Join your peers, partners and the RBI Editorial team for the Webcast series that will help you: Effectively prepare your 2010 budget and financial plan Develop menus that incorporate quickly growing product lines and sourcing channels Define a segment-specific, consumer-focused strategy Each webcast in the series is led by RBI editors and features expert panelists as they discuss the topics and challenges faced by foodservice professionals across all segments—and how they successfully address them. SEPTEMBER 1 General Forecast Discussion - 10 a.m. CST Moderator: Joe Carbonara, FE&S Editor in Chief, Group Content Director SPEAKERS: Hudson Riehle Senior Vice President of the Research and Information Services Division National Restaurant Association As the Senior VP of the Research and Information Services Division for the NRA, Hudson Riehle directs the Association’s consumer, economic, market, human resources, tourism and operations research as well as oversees its extensive information services and library activities. Frequently cited in major national and international newspapers and appearing on major national television broadcasts, he has authored a variety of articles and serves as an information source and spokesperson for the restaurant and hospitality industry. DISCUSSION: State of the economy and its impact on foodservice and hospitality; an early look at the economic climate for 2010 and key economic indicators, both industry specific and general business. Food & Beverage Trends - 2 p.m. CST Moderator: Christine LaFave Grace, R&I Associate Editor SPEAKERS: Brad Nelson Vice President Culinary and Corporate Chef Marriott International Chef Nelson joined Marriott International in 1998 as director of culinary development, soon moving to his current position as vice president culinary and corporate chef, where he works with chefs domestically and abroad to establish standards, help develop menus, seek out product and participate in tasting and testing in the company’s esteemed Marriott Test Kitchen at the corporate headquarters in Bethesda. Cammie Spillyards Director of Food and Beverage Innovation Chili’s A graduate of The Culinary Institute of America, Cammie has worked with Brinker International since 2002. Bruce Sherman Chef-Partner North Pond DISCUSSION: Top chefs, hotel F&B directors and chain restaurant experts on what to expect on menus in 2010, how fast organics and local sourcing will spread, and more. SEPTEMBER 2 Consumer Trends - 10 a.m. CST Moderator: Kelly Killian, R&I Editor in Chief SPEAKERS: Terri Solomon Research Director, Foodservice & Hospitality Group Reed Business Information DISCUSSION: Highlights from RBI research on consumers’ dining choices and what influences them; the importance of green practices, healthy menu choices and marketing through social media to diners; how operators’ actions around these issues affect diners’ behaviors. Who should attend: Restaurant and foodservice operators and suppliers Hotel executives and hotel food and beverage directors Dealers, design consultants and purchasing agents General foodservice professionals Sponsored by: September 1-2, 2009 Join your peers, partners and the RBI Editorial team for the Webcast series that will help you: Effectively prepare your 2010 budget and financial plan Develop menus that incorporate quickly growing product lines and sourcing channels Define a segment-specific, consumer-focused strategy Each webcast in the series is led by RBI editors and features expert panelists as they discuss the topics and challenges faced by foodservice professionals across all segments—and how they successfully address them. SEPTEMBER 1 General Forecast Discussion - 10 a.m. CST Moderator: Joe Carbonara, FE&S Editor in Chief, Group Content Director SPEAKERS: Hudson Riehle Senior Vice President of the Research and Information Services Division National Restaurant Association As the Senior VP of the Research and Information Services Division for the NRA, Hudson Riehle directs the Association’s consumer, economic, market, human resources, tourism and operations research as well as oversees its extensive information services and library activities. Frequently cited in major national and international newspapers and appearing on major national television broadcasts, he has authored a variety of articles and serves as an information source and spokesperson for the restaurant and hospitality industry. DISCUSSION: State of the economy and its impact on foodservice and hospitality; an early look at the economic climate for 2010 and key economic indicators, both industry specific and general business. Food & Beverage Trends - 2 p.m. CST Moderator: Christine LaFave Grace, R&I Associate Editor SPEAKERS: Brad Nelson Vice President Culinary and Corporate Chef Marriott International Chef Nelson joined Marriott International in 1998 as director of culinary development, soon moving to his current position as vice president culinary and corporate chef, where he works with chefs domestically and abroad to establish standards, help develop menus, seek out product and participate in tasting and testing in the company’s esteemed Marriott Test Kitchen at the corporate headquarters in Bethesda. Cammie Spillyards Director of Food and Beverage Innovation Chili’s A graduate of The Culinary Institute of America, Cammie has worked with Brinker International since 2002. Bruce Sherman Chef-Partner North Pond DISCUSSION: Top chefs, hotel F&B directors and chain restaurant experts on what to expect on menus in 2010, how fast organics and local sourcing will spread, and more. SEPTEMBER 2 Consumer Trends - 10 a.m. CST Moderator: Kelly Killian, R&I Editor in Chief SPEAKERS: Terri Solomon Research Director, Foodservice & Hospitality Group Reed Business Information DISCUSSION: Highlights from RBI research on consumers’ dining choices and what influences them; the importance of green practices, healthy menu choices and marketing through social media to diners; how operators’ actions around these issues affect diners’ behaviors. Who should attend: Restaurant and foodservice operators and suppliers Hotel executives and hotel food and beverage directors Dealers, design consultants and purchasing agents General foodservice professionals Sponsored by: http://w.on24.com/r.htm?e=159361&s=1&k=2D0A3EB059B24510CA6122EA58828730&nid=4326 Tue, 25 Aug 2009 00:00:00 PST no Diane Warga-Arias Live viewing on Wednesday, July 29th 1:00 pm Central Attend this webcast to get first-hand research and insight from foodservice operators about how and the extent to which they use media, the channels by which they like to receive it, and those channels that are growing the fastest. This live webcast will provide an overview of findings from the Connection Points: Operator Media Consumption Study conducted by Restaurants & Institutions (R&I) and Noble, and will show to use the research results to maximize marketing effectiveness. Attend this Webcast to learn: – Operators: Gain the ability to benchmark behavior and learn industry trends – Manufacturers: Understand how various operator segments are interacting with digital and social media – Marketers: Accurately target and allocate media placement and spend Live viewing on Wednesday, July 29th 1:00 pm Central Attend this webcast to get first-hand research and insight from foodservice operators about how and the extent to which they use media, the channels by which they like to receive it, and those channels that are growing the fastest. This live webcast will provide an overview of findings from the Connection Points: Operator Media Consumption Study conducted by Restaurants & Institutions (R&I) and Noble, and will show to use the research results to maximize marketing effectiveness. Attend this Webcast to learn: – Operators: Gain the ability to benchmark behavior and learn industry trends – Manufacturers: Understand how various operator segments are interacting with digital and social media – Marketers: Accurately target and allocate media placement and spend &nid=4326 Thu, 18 Jun 2009 00:00:00 PST no Diane Warga-Arias Tuesday, May 12, 12:00 pm Eastern (11:00 am Central) The foodservice industry is “in the know” about food safety and the importance of environmental consciousness, but usually focuses on back-of-house solutions. Learn from real-world examples, supported by fresh research, how paper products and dispensers significantly reduce cross-contamination. Also hear how to effectively promote how you are protecting the environment—All while reducing your expenses. Our operator-panelists will share their stories of proper wash stations, training, research and how an improved image will help you drive traffic and save money. Speakers include: IAN WEST, SCA Tissue Product Director, has more than 30 years of experience in the hygiene industry in a wide variety of areas including cleaning, disinfecting, and handwashing. His expertise encompasses both products and processes, with roles in product management, marketing and product development. Prior to coming to SCA, Ian was with well-known companies JohnsonDiversey, S.C. Johnson, and Unilever. MIKE KAPALKO, SCA Tissue Environmental & Tork Services Manager, currently works to promote health and sustainability with customers and the holistic approach SCA takes to manufacturing its Tork systems and solutions. Mike’s career began in the foodservice industry where he managed a variety of operations from a small 50 seat pub to a 2000+ meal cafeteria, before moving to the Away-From-Home sanitary paper market over 10 years ago. ALAN CLINE, Director of Purchasing and Supply Chain for Galardi Group (450 restaurants, including Wienerschnitzel, Hamburger Stand, Tastee-Freez), is responsible for purchasing, product development and quality assurance. Alan has a concentrated but diversified background in all areas of food processing and food service, working with companies such as Jack in the Box, Tropicana, ALA Foods, Beatrice Cheese, and Foodmaker. MICHELE ESER, Buyer for El Pollo Loco, is responsible for the purchasing of packaging, small wares, and select food items for over 400 locations. While Michele has been with El Pollo Loco for 20 years, she has spent the past 7 years in Supply Chain Management and has a Certificate in Supply Chain Management from the University of California, Irvine. Earlier in her career with El Pollo Loco, Michele assisted with ServSafe training for employees. BRENDA SERRANO, Senior Buyer for The Cheesecake Factory, has nearly 20 years of purchasing experience and is currently responsible for non-food, disposables, uniform and linen contracts, fresh seafood and bakery items. Brenda is a member of the Institute of Supply Management and American Management Association and she earned Contract Negotiation Certification from the National Contract Management Association. Presented by: Sponsored by: Custom Media Tuesday, May 12, 12:00 pm Eastern (11:00 am Central) The foodservice industry is “in the know” about food safety and the importance of environmental consciousness, but usually focuses on back-of-house solutions. Learn from real-world examples, supported by fresh research, how paper products and dispensers significantly reduce cross-contamination. Also hear how to effectively promote how you are protecting the environment—All while reducing your expenses. Our operator-panelists will share their stories of proper wash stations, training, research and how an improved image will help you drive traffic and save money. Speakers include: IAN WEST, SCA Tissue Product Director, has more than 30 years of experience in the hygiene industry in a wide variety of areas including cleaning, disinfecting, and handwashing. His expertise encompasses both products and processes, with roles in product management, marketing and product development. Prior to coming to SCA, Ian was with well-known companies JohnsonDiversey, S.C. Johnson, and Unilever. MIKE KAPALKO, SCA Tissue Environmental & Tork Services Manager, currently works to promote health and sustainability with customers and the holistic approach SCA takes to manufacturing its Tork systems and solutions. Mike’s career began in the foodservice industry where he managed a variety of operations from a small 50 seat pub to a 2000+ meal cafeteria, before moving to the Away-From-Home sanitary paper market over 10 years ago. ALAN CLINE, Director of Purchasing and Supply Chain for Galardi Group (450 restaurants, including Wienerschnitzel, Hamburger Stand, Tastee-Freez), is responsible for purchasing, product development and quality assurance. Alan has a concentrated but diversified background in all areas of food processing and food service, working with companies such as Jack in the Box, Tropicana, ALA Foods, Beatrice Cheese, and Foodmaker. MICHELE ESER, Buyer for El Pollo Loco, is responsible for the purchasing of packaging, small wares, and select food items for over 400 locations. While Michele has been with El Pollo Loco for 20 years, she has spent the past 7 years in Supply Chain Management and has a Certificate in Supply Chain Management from the University of California, Irvine. Earlier in her career with El Pollo Loco, Michele assisted with ServSafe training for employees. BRENDA SERRANO, Senior Buyer for The Cheesecake Factory, has nearly 20 years of purchasing experience and is currently responsible for non-food, disposables, uniform and linen contracts, fresh seafood and bakery items. Brenda is a member of the Institute of Supply Management and American Management Association and she earned Contract Negotiation Certification from the National Contract Management Association. Presented by: Sponsored by: Custom Media &nid=4326 Fri, 10 Apr 2009 00:00:00 PST no