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18TH ANNUAL Restaurant Industry Conference Sets America’s Table

Tue, May 13, 2014 7:30am-6:30pm Covel Commons, UCLA Welcome to Our 2014 Conference

UCLA Extension is proud to present our 18th Annual Restaurant Industry Conference in collaboration with world-leaders in brand development, food service, design innovation, operations excellence, market analysis and customer satisfaction. That’s a mouthful but where else in the world can you personally access the thinking of French Laundry’s Thomas Keller, Ideation’s Joey Reiman, Beacon Economics’ Christopher Thornberg, as well as the leaders of Yelp! and many emerging/rapidly growing new restaurant concepts? UCLA Extension serves approximately 50,000 students annually through Westwood and other satellite campuses, plus on-line courses serving U.S. and international students on a world-wide basis. In the Business, Management & Legal Department we focus our certificate programs and courses across areas Roger Torneden (i.e. web analytics and social media marketing, small business management, credit analysis, Director, Department of finance, accounting, etc.) and on specific industries (i.e. Hospitality, Financial Services, Business, Management, Consulting, Security, Real Estate, etc.). This conference is emblematic of Extension’s focus on and Legal, UCLA Extension the development of both practical and strategic skills with a 2,000+ instructor team who are top practitioners in their professions. We thank you for joining us this year and look forward to seeing you again in future years! We also look forward to you and your employees taking advantage of some of our 4,500 professional development and continuing education courses offered each year.

Circle of Excellence Members The following restaurant operating companies support the 18th Annual UCLA Extension Restaurant Industry Conference in our advocacy of education, leadership development, networking, innovation, and community involvement in the restaurant industry: A Message from the Conference Chair

This year’s theme, “California Sets America’s Table,” rings true in so many ways. Fabled California, the land of dreams and inspiration, is the most populous U.S. state and home to one in every eight Americans. From Hollywood and Disneyland, to Silicon Valley and Yosemite, California has something for everyone. Its geography is amazingly diverse, with thousands of miles of coastline, vast deserts, prolific farmlands, and primeval redwood forests. California produces one-third of the nation’s food, and some of the world’s most acclaimed wines. From a thriving technology industry to revolutionary green farming, Californians work hard and transform the status quo constantly. Little wonder then that California attracts visionaries, innovators and entrepreneurs – such as our speakers! Our Innovation Award winner is the world famous Thomas Keller, Chef/ Anna M. Graves Proprietor of The French Laundry, Per Se, Bouchon, and Ad Hoc, and winner Conference Chair; Co-Leader of the of multiple awards, including the title of “America’s Best Chef” from Time Restaurant, Food & Beverage Industry Group, Magazine. He will be interviewed by his long-time friend, and last year’s Pillsbury Winthrop Shaw Pittman LLP Innovation Award winner, Dr. Tim Ryan, President of The Culinary Institute of America. Our economic forecast is by one of California’s leading economists, Anna Graves is co-leader of Pillsbury’s Chris Thornberg, founding partner of Beacon Economics and formerly of Restaurant, Food & Beverage industry UCLA’s Anderson Forecast. Chris will speak about California’s expanding group and a partner in the firm’s corporate & economy and provide guidance for the future. Our keynote speaker is Joey securities practice. Ms. Graves has broad- Reiman, the founder of BrightHouse and the author of several best sellers, based experience in mergers and acquisitions, including The Story of Purpose. Joey is one of the most uplifting, energizing and focused speakers in the nation. securities, finance, licensing, and general corporate matters. Voted by her peers as one We are featuring the founders and CEOs of four ground-breaking, early- stage concepts: Mario Del Pero of Mendocino Farms, Dean Loring of Burger of Southern California’s “Super Lawyers,” Ms. Lounge, Rodney Eckerman of PizzaRev, and David Birzon of Snooze, an AM Graves represents a number of restaurant Eatery. Three of these are California-born, and the fourth has chosen California and retail clients. She concentrates her as its second market. The panel will be moderated by Russ Bendel, the leader practice in the core areas of M&A, emerging of another California original, The Habit Burger Grill, and will discuss how ideas growth companies (including start-ups), developed in California have changed the industry, including sustainability, capital formation activities including private cause-based marketing, transparency, and locality. Andy Puzder, CEO of CKE Restaurants, will speak about CKE’s philosophy toward franchising and deep placements, brand licensing transactions, admiration of frachisees. supply and distribution agreements, private We have an interesting session with Morgan Remmers of Yelp! (another equity investments, and SEC compliance California pioneer) on getting your customers to rave about you online. Wally matters. Ms. Graves’ finance experience Doolin will help conference attendees learn how to gather and utilize “Big Data,” includes acting as counsel for issuers, venture with panelists David Gordon of The Cheesecake Factory, Pete Honer of Del investors, angel investors, private equity funds, Taco, and Fred LeFranc of Results Thru Strategy. Our day will be rounded out start-up companies, and selling stockholders. by a dual panel on Microbrands, Millennials and Customers of the Future which Her M&A experience includes representing will be led by Amanda Hite and include panelists from Eagle Rock Brewery, Wurstküche Restaurant, Project Pie, Applebee’s and Alma Restaurants. both buyers and sellers, strategic acquisitions, acquisitions through bankruptcy, other I am very proud to serve as Chair of the Conference, and very grateful to the members of our Advisory Board and the educators of UCLA Extension for distressed transactions, recapitalizations, and their work in designing the conference curriculum and gathering such a potent structural reorganizations. group of speakers. If you would like to become involved with the Conference and explore sponsorship or other opportunities, please contact me at [email protected].

Anna M. Graves Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP California Sets America’s Table Conference Program

7:30-8:30am 10:15-10:40am

Registration and Continental Breakfast Networking Break 8:30-8:45am 10:40-11:30am

Welcome and Program Overview Featured Speaker: Roger Torneden, Director, Department of Business, Christopher Thornberg, Management, and Legal, UCLA Extension Founding Partner, Beacon Economics Anna M. Graves, Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

Economic Forecast: 8:45-9:45am Outlook for the California and Southern California Opening Keynote: Economies with a Special Focus on the Restaurant Joey Reiman, and Hospitality Industries CEO and Founder, BrightHouse The discussion will cover the ongoing economic recovery and attendees will gain insight into the direction the economy will take over the near and long-term future. Dr. Thornberg will present a thorough analysis of key economic and industry indicators such as commercial and residential The Story of Purpose real estate markets, employment/unemployment, consumer spending, bankruptcies, business activity, personal income, Some ideas are bigger than others, and the Master Idea— international trade, and GDP growth. The presentation will your company’s purpose—is the biggest. When Nike said, also touch on the leading risks facing the economy, including Just Do It, the company put a voice to the belief that humans ideologically-driven political dysfunction in Washington DC, have no limits. When Disney asked people to wish upon a the Federal deficit, and the slowing international economy. star, they instantly established the powerful idea that life is magical. The Story of Purpose offers a blueprint for creating 11:30am-12:30pm timeless messaging and powerful actions for both internal and external stakeholders. Learn how to uncover what makes Harnessing the Power of Big Data your company distinctive and discover the fundamental force “Big Data” is still a concept that many restaurant leaders are behind your organization that no competitor can replicate or grappling with, but a big change is coming. According to replace. Through stories of purpose from purpose-driven Juniper Research, restaurant operators plan to spend $55 companies, Joey Reiman promises to help you guide, inspire, billion annually on mobile marketing by 2015, almost double and transform your organization. the $28 billion level spent last year. But the power of data extends beyond mobile marketing, geo-targeting and con- 9:45-10:15am sumer engagement to include real-time sales reporting, inventory management, new product development and faster, Featured Speaker: more accurate menu item rollouts. Join us as we explore the Andy Puzder, potential and benefits of harnessing the power of big data to CEO, CKE Restaurants, Inc. better engage consumers and improve the bottom line.

Moderator: Wallace (Wally) Doolin, Founder and Chairman, TDn2K Panelists: Today’s Franchise: Creating Jobs, Spurring David Gordon, President, The Cheesecake Factory, Economic Recovery Incorporated As a nation driven by individual entrepreneurs, the U.S. Pete Honer, SVP of Finance, Del Taco has produced more economic affluence across broader Fred LeFranc, Founder and CEO, Results Thru Strategy socio-economic classes than any nation in human history. The franchise community is a proud group and justifiably so. Franchisees are the quintessential entrepreneurs. Mr. Puzder will discuss CKE Restaurants’ philosophy on franchising and will share some perspectives on issues impacting our nation’s franchisors and franchisees. All general sessions are held in the Grand Horizon Ballroom of Covel Commons. Luncheon & Innovation Award Presentation Location: Palisades Room

12:30-2pm

Award Recipient: Interviewer: Thomas Keller, (@Chef_Keller), Chef/ Dr. Tim Ryan, Proprietor of The French Laundry, Per Se, President, The Culinary Institute of America Bouchon, Bouchon Bakery and Ad Hoc. Publisher of Finesse Magazine Dr. Tim Ryan, president of The Culinary Institute of America (CIA) since 2001, has spent 30 years (photo by Deborah Jones) with the college. A 1977 CIA graduate, he is the first alumnus and faculty member to Thomas Keller is renowned for his culinary skills and his become the CIA president. A Certified Master Chef, he holds exceptionally high standards. He has established a collection an EdD from The University of Pennsylvania and a BA and of restaurants that set a new paradigm within the hospitality MBA from the University of New Haven. As the CIA president, industry. He is the first and only American-born chef to hold Dr. Ryan established the CIA campus in San Antonio, Texas, multiple three-star ratings from the prestigious Michelin and the first CIA international campus in Singapore. He over- Guide, as well as the first American male chef to be desig- saw the CIA’s collaborations with Harvard to create profes- nated a Chevalier of The French Legion of Honor, the highest sional conferences and helped create the annual, “Worlds of decoration in France. He has received countless accolades, Flavor International Conference and Festival” in Napa Valley, including The Culinary Institute of America’s “Chef of the acknowledged as one of the most influential forums on world Year” Award and the James Beard Foundation’s cuisines, food cultures, and flavor trends. Chef Ryan was “Outstanding Chef” and “Outstanding Restaurateur” Awards. captain of the U.S. Culinary Team from 1986 to 1989, leading the group to victories at the first Culinary World Cup Keller began his culinary career at a young age, working in in Luxembourg and the Culinary Olympics in Germany. the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles. In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later, both in walking distance from The French Laundry. The other restaurants in the group include his family-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In May 2011 Keller opened Bouchon Bakery in New York City’s iconic Rockefeller Center, followed by another unveil- ing of Bouchon Bakery in Beverly Hills later in August. In December 2012, he simultaneously opened two additional locations of Bouchon Bakery at The Venetian in Las Vegas. Keller is the author of five cookbooks, of which more than one million copies are in print. His award-winning The French Laundry cookbook debuted in 1999, followed by Bouchon and Under Pressure, a cookbook dedicated to sous vide preparations. 2-2:15pm 3:45-4:15pm

Networking Break How to Get Your Customers to Rave About You Online 2:15-3:30pm There’s no question that receiving a positive online review Should You Worry? – Microbrands, Milliennials and gives you the stamp of approval you need, especially when Customers of the Future 95% of consumers are turning to the internet to find local Millennials are creating competitive concepts and changing businesses.* In this presentation, you’ll learn how to effec- the way we eat. Should a traditional corporate restaurant tively market your business both online and offline to gener- company be worried? Millennials are choosing their restau- ate the positive buzz you desire. *According to a 2014 rants like our dads picked cars. Back then Dad aspired to survey from BrightLocal. have a Cadillac for all it stood for, a strong American indus- Speaker: try, prosperity, and a growing class of luxury post “winning” Morgan Remmers, Manager, Local Business Outreach, Yelp WWII. Today’s millennial consumers want to associate with food brands that have good ethics, support a cause, and 4:15-5:15pm operate sustainably. We hear words like authentic and trans- parent. How they eat and where they eat is important to their Emerging Concepts: What Sets Us Apart identity and it is changing ours. It’s no longer just about the California has always generated – and welcomed – original food and the service. thinkers and visionaries. Our Emerging Concepts panel fea- tures the founders and chief executive officers of four Join us for a lively discuss between two panels: one focused ground-breaking, early-stage concepts, three of which are on what it means to feed the millennial consumer and the California-born, and the fourth of which has chosen other on what it means to hire, train and promote the millen- California as its second market. The panel is moderated by nial employee. All hosted by Amanda Hite – a social media Russ Bendel, the CEO of another California original, The guru who will lead us through this world of brand culture. Habit Burger Grill. The panelists will discuss the innovative Moderator: qualities which distinguish their brands and allow them to Amanda Hite, Co-Founder, Chief Change Officer, stand out from the competition, including engagement, trans- BTC Revolutions parency, seasonality, sustainability, cause-based, fresh, locally-sourced, organic, and healthful. Panelists: Courtney Guerra, Head Farmer & Forager, Alma Restaurant Moderator: James Markham, CEO/Founder - Project Pie Russ Bendel, CEO/President, The Habit Restaurants, LLC Shannon Scott, Executive Director, Marketing Panelists: Communications, Applebee’s David Birzon, CEO, Snooze, an A.M. Eatery Ting Su, Co-founder of Eagle Rock Brewery and Eagle Rock Mario Del Pero, Founder, Mendocino Farms Brewery Public Houses Rodney Eckerman, President & CEO, PizzaRev Tyler Wilson, Partner, Wurstküche Restaurant J. Dean Loring, President and CEO, Burger Lounge

3:30-3:45pm 5:15-6:30pm Networking Break Closing Reception Conference Speakers

Russ Bendel, CEO/President, The Habit Rodney Eckerman, Co-CEO & President, Restaurants, LLC. In June of 2008, Mr. Bendel PizzaRev. Rodney Eckerman has served in a was appointed to Chief Executive Officer of The senior management capacity in diverse areas Habit Burger Grill, originating in Santa Barbara, of the entertainment business, including California. Prior to working for The Habit, Mr. production design, touring, venue development, Bendel joined The Cheesecake Factory, venue operation and event presentation. Mr. Incorporated in July of 2007 as President and Eckerman’s career has included serving as Chief Operating Officer. Beginning June of 2001, Mr. Bendel President of Pace Music, COO of NYSE listed SFX’s Music worked at Mimi’s Cafe as President and CEO. His other Division, and Co-CEO and COO of NYSE listed Clear experiences include Roy’s, Outback Steakhouse, El Torito Channel’s Music Division. While at Clear Channel, Mr. Restaurants and . He holds a Bachelor of Eckerman had P & L responsibility for operations with Science degree in Hotel Administration from Florida gross revenues in excess of $1.4 billion, including food and International University in Miami, Florida. He currently is on the beverage operations grossing over $100 million per year with Board of Directors for the California Restaurant Association operations spanning the US and a large part of Europe. He and has served as their Chairman. Mr. Bendel, also, is on the brings his experience and past success to his newest ven- Board of Advisors for the Collins School of Hospitality ture with longtime partner Irv Zuckerman, where at PizzaRev Management, at California State Polytechnic University. he serves as Partner and Co-CEO. In under 2 years PizzaRev opened 10 corporate units in the Los Angeles area, David Birzon, CEO “Old Major,” Snooze, an and they will more than double their number of restaurants A.M. Eatery. David Birzon is the former President in 2014. PizzaRev added franchising to the portfolio with of Paradise Bakery & Café (1989-2007), and a franchise partner announcements in Minnesota, California former SVP at Panera Bread (2007-2011). After and Utah with more to come. “We intend on growing our growing to 80 units and $140M + in sales, business strategically in targeted markets with an eye toward including the development of a successful fran- securing the best franchise partners who’ll maintain the chise program, Paradise Bakery was acquired same passion and level of excitement for PizzaRev that we by Panera Bread in 2007. After moving his family to Colorado do,” stated Rodney Eckerman, Co-CEO and President. and very deliberately taking 18 months off, Mr. Birzon joined PizzaRev is poised to continue its growth nationally with its Snooze as its CEO in November of 2012. partner Buffalo Wild Wings Inc., which in 2013 announced Mario Del Pero, Founder, Mendocino Farms. an equity-investment in PizzaRev Mario Del Pero created Mendocino Farms with David Gordon, President, The Cheesecake his partner and wife Ellen Chen in 2003, open- Factory, Incorporated. David M. Gordon, a ing their first unit in Downtown Los Angeles in nearly 28-year veteran of the restaurant indus- 2004. Having grown to seven locations so far, try, serves as President of The Cheesecake Mendocino Farms restaurants are some of the Factory Incorporated, the leading upscale highest grossing sales-per-foot restaurants in casual-dining restaurant in the the city, while also being some of the most loved. Most with revenues of approximately $2.0 billion. recently, Mendocino Farms received an investment from pri- Working directly with the Founder and CEO, he oversees all vate equity firm Catterton Partners and is now preparing to aspects of the business including financial and strategic grow to 30 units in the Southern California market by 2018. planning, international restaurant development and opera- Mario Del Pero continues to be the harbinger of the tions, product procurement, and people development for Mendocino Farms lifestyle. 180 domestic restaurant locations with more than 33,000 Wallace (Wally) Doolin, Chairman/Founder, staff members. Prior to his position as President, David was TDn2K. TDn2K is the holding company of the Chief Operating Officer where he led and developed People Report, the leading restaurant industry senior management teams while creating alignment and workforce intelligence company currently track- accountability for results. His strategic leadership helped ing 1 million employees monthly. He is also the guide field operations to exceed financial, operational, and Chairman, CEO & Founder of Black Box people targeted benchmarks while driving the company’s Intelligence, which provides revenue business culture and values. During David’s nearly 21 years with The intelligence for the restaurant industry, tracking $40+ billion Cheesecake Factory, Incorporated he has held the positions annually, 18,000 restaurants and 100+ brands weekly. of General Manager, Managing Director, Area Director of Additionally, Mr. Doolin serves on the boards of Famous Operations, Regional Vice President, Senior Vice President Dave’s, Splick-It, PhaseNext Hospitality, and Share Our of Operations, and Chief Operating Officer. David com- Strength. Mr. Doolin is a past Chairman of the National pleted The Executive Program in Management at the UCLA Restaurant Associations Education Foundation and board Anderson Graduate School of Management in 2009. member emeritus of the National Restaurant Association. Anna Graves, Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP (see Message from the Conference Chair for full bio) Courtney Guerra, Head Farmer & Forager, J. Dean Loring, Co-Founder and CEO, Burger Alma Restaurant. Getting her start in kitchens, Lounge Restaurants. There are two things Courtney attended the CIA Greystone in Napa worth knowing about J. Dean Loring. He is Valley. Courtney briefly left Napa to work at afflicted with a compulsive urge to serve guests Meliesse, a two Michelin star Restaurant in and he never stops thinking about how to make Santa Monica, under Chef Josiah Citrin. the perfect hamburger-centric restaurant. In Courtney returned to Napa to work under Chef 2007 Mr. Loring co-founded Burger Lounge Christopher Kostow at The Restaurant at Meadowood, a with former banking CFO Michael Gilligan. Today the com- three Michelin star operation. It was while working at pany owns and operates 12 locations throughout Southern Meadowood that Courtney fell in love with farming and also California. Burger Lounge began with a simple goal: “To cre- her interests in foraging. In 2014 Courtney moved to LA to ate a place where guests can enjoy an indulgent burger they begin her own urban farm. She broke ground on the Flower can feel good about eating while providing non-meat eaters Ave Garden in Venice in January of 2014, and by March of and health conscious diners with truly healthy options.” 2014 signed an exclusive contract with Alma Restaurant, Coupled with innovative design and superlative service, which was named “Best New Restaurant in America in Burger Lounge is an award winning restaurant-company with 2013” by Bon Appetit. Courtney forages once a week for the its sights on continued growth. restaurant, as well as supplies produce from her urban farm. James Markham, CEO/Founder - Project Amanda Hite, Co-Founder, Chief Change Pie. When was the last time a pizza place Officer, BTC Revolutions. (Be The Change) cracked your list of top 5 restaurants? Let’s Building Communities, Igniting Movements that be honest - most pizza lacks personality. Its make Meaning and Money, and CEO and primary purveyors still make it in a hut, use Founder of Talent Revolution, Inc., lives her papa’s recipe, or reference a game that most message of “Be The Change” and, for those of America doesn’t even know how to play. who work with her and have heard her speak, James Markham got sick of eating bad pizza and thought that message is forever tattooed in their conscience. Amanda the good stuff cost too much. So he set out to create a is revolutionizing the way companies think about social media, fast casual, custom pizza restaurant, and ended up pio- employment branding, marketing, and maximizing their return neering the category. After opening Mod Pizza in Seattle on talent. And most importantly, she’s an innovator who shows and Pie-ology in California, both to popular acclaim, James that it’s truly possible to make both meaning and money by decided to move his idea forward. Project Pie is the next utilizing social media for social good. generation; the culmination of James’ experience and learnings - he’s created a customizable, craveable experi- Pete Honer, SVP of Finance, Del Taco. Pete ence that has helped him carve out a category of his own. Honer is the Senior Vice President of Finance at Del Taco, a growing quick service restaurant Andy Puzder, CEO, CKE Restaurants, Inc. Mr. chain with over 300 company and 245 fran- Puzder is CEO of CKE Restaurants Holdings, chise units in 17 states. Pete has been with Del Inc., parent company of Carl’s Jr. and Hardee’s. Taco since 2000 and is responsible for all Puzder is broadly credited with resurrecting financial planning, analysis and asset manage- Hardee’s and turning CKE from a heavily ment functions for the company. Before joining Del Taco in indebted company with declining profits and 2000, he also worked for the oil and gas and healthcare sales to a profitable, stable and growing industries. Pete earned a Bachelor of Science degree in company. Prior to joining CKE, Puzder served as EVP, Accounting at Arizona State University and a Masters in and General Counsel for Fidelity National Financial, Inc. Business Administration from the Graziadio School of and CEO of Santa Barbara Restaurant Group, Inc. Business and Management at Pepperdine University. Co-author of the book, “Job Creation: How It Really Works and Why Government Doesn’t Understand lt,” Puzder is a Fred LeFranc, Founder/CEO, Results Thru frequent commentator on economic, political and legal Strategy, Inc. Mr. LeFranc’s consultancy helps issues in Wall Street Journal, Orange County Register, companies, private equity, owners and C-level POLITICO, Fox Business and others. executives identify and implement strategies that deliver long-term sustainable success. He aids executives to modify their behavior and hone in on their natural strengths. Mr. LeFranc has served on the boards of restaurant and technology com- panies for over 30 years. Previously, he was President and COO of The Ruby Restaurant Group. Before that, he served as CEO, President and director of LT Acquisition Corp., owners of Louise’s Trattoria. Joey Reiman, CEO and Founder, BrightHouse. Ting Su, Co-founder of Eagle Rock Brewery Named One of the 100 people who will change and Eagle Rock Brewery Public Houses, grew the way the world thinks by Fast Company, Joey up in a hard-working restaurant family in south- Reiman is CEO & Founder of the global consul- west Florida. Ting is a graduate of Emory tancy BrightHouse, a company whose mission University with a B.S. in biology and holds a is to bring greater purpose to the business Doctor of Physical Therapy degree from the world. Reiman’s frameworks and methodologies University of Southern California, practicing have been adopted by the world’s most prestigious organiza- pediatric physical therapy for 10 years before leaving to fully tions including The Coca-Cola Company, Procter & Gamble, invest her time managing the daily operations for Eagle Rock McDonald’s, Chrysler and KPMG. Reiman’s newest book, Brewery. Somehow, someway, Ting finds time in her The Story of Purpose: The Path to Creating a Brighter demanding schedule to also serve as a judge in the Beer Brand, a Greater Company, and a Lasting Legacy, follows in Judge Certification Program (BJCP) and is a Pink Boots the tradition of his breakthrough business book, Thinking For Society member. In addition, Ting is involved with a number A Living, which created a global movement celebrating the of civic activities, hosting a successful monthly Women’s power of ideas. Reiman has helped build Applebee’s, was Beer Forum at the brewery, and consults with various com- the architect of McDonald’s turn around in the U.S. and munity groups and local businesses to organize craft beer guided The Coca-Cola Company and the Carlsberg Group gardens and events throughout the year. to greater purpose and profit. Finding little good fare on his arrival to Atlanta in 1996 from New York City, he built his Christopher Thornberg, Founding Partner, own restaurant, Horseradish Grill, which would become one Beacon Economics. Christopher Thornberg is of this nation’s top restaurants according to Esquire widely considered to be one of California’s Magazine. For over a decade, Reiman has been teaching leading economists. An expert in economic Ideation – a term he coined – as an adjunct professor at forecasting, regional economics, labor markets, Emory University’s Goizueta Business School. Joey is a fre- economic policy, and industry and real estate quent marketing and branding guest expert on CNN, and is analysis, he was one of the earliest and most a monthly columnist for BE Magazine, created by Mahatma adamant predictors of the sub-prime mortgage market Gandhi’s grandson, Arun Gandhi. World-enowned Professor collapse and of the global economic recession that followed Philip Kotler calls Reiman, “The Moses of Marketing”. in 2008. Dr. Thornberg serves on the advisory boards of Paulson & Co. Inc., one of Wall Street’s leading hedge Morgan Remmers, Manager, Local Business funds, and of the Los Angeles Area Chamber of Commerce, Outreach, Yelp, Inc. Ms. Remmers consults with Southern California’s largest not-for-profit business federation. local business owners interested in better Between 2008 and 2012 he served as a Chief Economic understanding Yelp and utilizing its free busi- Advisor to the California State Controller’s Office and was ness tools. She hosts webinars for business Chair of Controller John Chiang’s Council of Economic owners and contributes to Yelp’s, Blog for Advisors. Dr. Thornberg holds a Ph.D in Business Economics Business Owners. Ms. Remmers also works from The Anderson School at UCLA, and a B.S. degree in with Yelp’s small business advisory council and acts as a Business Administration from the State University of New liaison between the small-business community and different York at Buffalo. divisions within Yelp. Prior to joining Yelp in early 2011, she worked in the public relations industry, focusing on luxury Tyler Wilson, Partner, Wurstküche Restaurant. real estate, travel, and lifestyle brands. She graduated from After spending four years of applying and re the University of Washington. applying to the Marshall School of Business, Tyler left USC without a degree to open Shannon Scott, Executive Director, Marketing Wurstküche Restaurant with his cousin in Communications, Applebee’s, leads the brand’s downtown Los Angeles, CA. Selling gourmet guest-facing communication strategy and and exotic sausages paired with Belgium and execution, advertising, epic digital and social German Beers, Wurstküche Restaurant has established media, menu design and engineering, in- itself as one of the top restaurant destinations in the city. restaurant communications, branded entertain- Tyler has recently opened the second Wurstküche ment, and overall agency leadership. With over Restaurant in Venice, CA. 20 years of marketing experience, Shannon has marketed everything from telephone services at Sprint to building materials at Payless Cashways. All roads have led here and she’s always looking forward, appropriately fulfilling the Applebee’s brand promise of “See You Tomorrow.” Conference Sponsors

Gold Sponsor Silver Sponsors

The Coca-Cola Company (NYSE: KO) is the world’s largest Enplug builds Social Billboards, exciting digital screens for beverage company, refreshing consumers with more than restaurants, retail stores, and cafes to showcase their live 500 sparkling and still brands. Led by Coca-Cola, one of social media feed, promote their own content, and more. the world’s most valuable and recognizable brands, our Enplug screens increase a venue’s sales and creates a Company’s portfolio features 16 billion-dollar brands includ- better customer experience. ing Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, Powerade, Minute Maid, Simply, Georgia and Del Valle. Globally, we are the No. 1 provider of sparkling beverages, ready-to-drink coffees, and juices and juice drinks. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy our beverages at a rate of 1.9 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that reduce our environmental footprint, The global Ernst & Young network has the largest integrated support active, healthy living, create a safe, inclusive work real estate, hospitality, and construction practice of any Big environment for our associates, and enhance the economic Four organization, with 5,000 professionals around the world. development of the communities where we operate. Together We work hard to earn and maintain our clients’ trust and confi- with our bottling partners, we rank among the world’s top 10 dence, and have implemented methodologies, quality control private employers with more than 700,000 system associ- policies, supporting tools and technology, and training to pro- ates. For more information, visit Coca-Cola Journey at vide quality services. Ernst & Young’s hospitality practice ser- www.coca-colacompany.com, follow us on Twitter at vices more restaurant companies from the Nation’s Restaurant twitter.com/CocaColaCo, visit our blog, Coca-Cola News’ Top 100 Restaurant Companies list than any other firm, Unbottled, at www.coca-colablog.com or find us on LinkedIn including the largest restaurant company in the world. We at www.linkedin.com/company/the-coca-cola-company assist our restaurant clients in addressing the challenges that confront them, including real estate issues, operational hurdles, human resource constraints, and meeting financial objectives. Our global network of professionals offers advice in a variety of areas of interest to restaurants, including energy, risk manage- ment, tax, transactions, and human capital. Our approach com- bines entrepreneurial understanding and working knowledge of restaurant issues with broad restaurant experience, significant resources, and a diverse network of clients and contacts.

Foodservice Social Media

FohBoh (“Front of House”, “Back of House”) is the original and leading online social network for the for the $1.5 trillion foodservice industry. FohBoh’s mission is to build the world’s largest, most vibrant and vital online community and food technology resource to help restaurant professionals world- wide. FohBoh is a powerful engagement platform that gives more than 20,000 industry stakeholders a voice in the global restaurant industry. We are passionate about creating a next generation community that engages you, educates you, and helps you in your business. As we like to say, The Conversation Starts Here™. Gallagher Hospitality and Restaurant Group is a leading practice within Gallagher Benefit Services. We understand that restau- rants seeking to provide attractive, yet cost-effective, employee Pillsbury Winthrop Shaw Pittman LLP is a full-service law benefit programs face complex issues, including a highly diverse firm which offers depth of knowledge in core industry sec- workforce incorporating hourly workers, salaried managers, train- tors, including restaurant, food & beverage; wine, beer & ers, corporate staff, and senior executives; a significant number spirits; and consumer & retail. We deliver practice strength of part-time workers, unionized employees, or non-union employ- to restaurant operating companies and their investors in ees; decentralization—making it difficult to process enrollments, mergers and acquisitions, gift card law, ABC law, meal and provide Internet access and in general, communicate with rest break litigation, trademark and trade dress protection, employees; high turnover and the need for benchmarking tools to brand licensing, franchising, consumer class action defense, stay competitive and retain employees; assistance outside of IPOs, debt financing, public and private equity transactions, normal corporate office hours; and the need for easy-to-under- insurance coverage, and executive compensation and ben- stand communication materials to keep employees informed. efits. Our practice is organized to offer our clients a maxi- Addressing these difficult issues and implementing smart solu- mum return on the firm’s collective knowledge about our tions can be time consuming for a busy restaurant leadership clients’ businesses, industries, and legal issues. We work in team. That is why so many restaurants turn to GBS. We provide multidisciplinary teams that allow us to anticipate trends and the full breadth of expertise in employee benefits, compensation, bring a 360-degree perspective to complex business and property casualty, and risk management that meet the ever- legal issues—helping clients to take greater advantage of changing needs of our current and prospective clients. new opportunities and better mitigate risk.

The current business environment demands that every com- Celebrating over 100 years in business, Moss Adams is one pany, new or established, optimize its profitability, outdis- of the largest accounting and consulting firms in the nation. tance the competition, be vigilant in its quest to attract top Together with its affiliates, the firm provides insight and talent, and grow revenue. Our focus is to help you make expertise integral to its clients’ success, serving public, more money, increase sales, and energize your team! We private, and not-for-profit enterprises across the nation and save you money and optimize your profitability The restaurant in a wide range of industries. Moss Adams LLP is a national industry is in a period of turmoil; challenged by a housing leader in assurance, tax, consulting, risk management, trans- crisis, a credit crunch, and rising commodity prices, compa- action, and wealth services. Moss Adams Wealth Advisors nies have slowed growth, reduced staff, closed locations, LLC provides investment management, personal financial and sought ways to reduce costs and increase sales. Our planning, and insurance strategies to help clients build and supply chain, operations, and financial experts aid companies preserve their wealth. Moss Adams Capital LLC offers in identifying cost savings in overhead and operating areas. strategic advisory and investment banking services, helping Recognizing the need for an immediate ROI, we perform an clients create greater value in their business. assessment that defines potential savings and helps you to execute a plan against your goals. For more details visit resultsthrustategy.com.

For more than 40 years, Nation’s Restaurant News has served the information needs of foodservice professionals. Today, offering integrated media solutions for changing times, NRN is the media brand over 500,000 professionals turn to every month to help them tackle the challenges facing the foodservice industry. For operators, NRN provides a one- stop resource for complete industry coverage in whatever Southern Wine & Spirits of America, Inc. is the nation’s larg- formats they prefer, whether print, digital, or web-based. For est wine and spirits distributor and broker with operations in suppliers, NRN’s audience-rich portfolio of print, digital, and 35 markets. The multi-state distributor currently operates in: live-event products provides the reach, access, and flexibility Alabama, Alaska, Arizona, California, Colorado, Delaware, needed to open doors and grow businesses. the District of Columbia, Florida, Kentucky, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Maine, Michigan, Minnesota, Mississippi, Montana, Nevada, New Hampshire, New Mexico, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Utah, Vermont, Virginia, Washington, West Virginia and Wyoming. Southern also holds operating licenses and permits in Nebraska and Texas. On a national basis, Southern Wine & Spirits of America, Inc. employs nearly 14,500 team members. Southern urges all retail customers and adult consumers to market, sell, serve and enjoy its products responsibly. For more information about Southern and its responsible consumption program, see: www.southernwine.com. Bronze Sponsors

Trinity Capital is an internationally recognized boutique investment bank in the restaurant and food sectors. Having completed approximately $10 billion of successful restaurant Altametrics is an innovative market leading software company assignments, Trinity boasts a client list that includes Burger based in Costa Mesa, CA. The company’s products are used King, Yum! Brands, Panda, and Dunkin’ Brands. The firm has throughout the world by leading retail, restaurant and petro- also been engaged to complement the restaurant investing leum companies. Clients like McDonald’s, Chipotle, Taco Bell, efforts of many of the nation’s most successful private equity Wendy’s, Burger King, Friendly’s, and thousands of others organizations, including Bain Capital, Thomas H. Lee & have deployed Altametrics solutions around the world. Our Company, The Carlyle Group, Goldman Sachs Capital software is the “behind the scenes” secret that enables our Partners, and Sun Capital. Trinity has engaged or completed Clients to serve their customers with the highest and best over $1 billion in restaurant transactions in the past six customer service and profitability. If you have ever filled your months. For more details visit trinitycapitalllc.com or call car with gas or eaten at a restaurant, chances are your (310) 268-8330. experience was made better by Altametrics.

Working with Bank of America Merrill Lynch, you have access to the comprehensive integrated capabilities of one of the world’s largest financial institutions which prides itself on being connected. Our Restaurant Finance Group has served up creative, forward-thinking solutions to operating companies, franchisors and franchisees since 1984—from advising on the capital structure of acquisitions to remodel- ing facilities, providing specialized knowledge across a broad spectrum of products and services and investing billions of dollars in the restaurant space along the way. Leveraging our extensive experience and expertise, we work with you to identify the connections between how you can raise, manage and protect capital and achieve your strategic objectives both globally and domestically. Our client relationships are day-to-day, ongoing partnerships customized to help you be successful over the long term.

Couponler gives you the ability to drive customers into your doors using the power of the web, social media and email, from one secure, easy-to-use dashboard. Without revenue- sharing, deal-making, or sacrificing profit margins, you create, control and track your online coupon marketing campaigns, distributed to your audience, in a few simple clicks. Empowering restaurant marketers with resources, trends, case studies, and marketing tools, Couponler provides a platform for day-to-day interaction with customers, incentivizing real foot traffic from online engagement. Become a powerful social business and increase your overall volume from new and loyal customers today with Couponler. TDn2K (Transforming Data into Knowledge) is the parent company of People Report, Black Box Intelligence and White Box Social Intelligence. People Report provides service-sec- Elevate My Brand (EMB) is a boutique marketing company tor human capital and workforce analytics for its members on dedicated to elevating food, wine, and retail brands globally. a monthly basis. Black Box Intelligence provides weekly Our purpose is to bring new passions and flavors into peo- financial and market level data for the restaurant industry. ple’s lives through food, wine, and fashion. We at EMB dedi- White Box Social Intelligence, currently in beta, will deliver cates ourselves to this goal by helping new and existing unparalleled consumer insights and reveal online brand brands in these markets develop and implement full circle health. Together they report on over 30,000 restaurant units, marketing plans to successfully take their company or prod- one million employees and 40 billion dollars in sales. They uct to the next level. Whether you are re-branding, taking are also the producers of two leading restaurant industry your first steps into online marketing and social media, conferences: Summer Brand Camp and the Global Best launching a new brand or product, or are in need of high- Practices Conference, each held annually in Dallas, Texas. level brand strategy, EMB has a team that’s hungry to help.

FocalPoint is an investment banking firm that specializes in Technomic, Inc. is the most recognized and experienced mergers and acquisitions, private placements (both debt and marketing research and management consulting firm serving equity), and financial restructurings. The firm’s primary focus the foodservice industry. Founded in 1966, the company is on middle-market companies. Recent restaurant clients has a broad and diverse base of domestic and international include Fuddrucker’s, John’s Incredible Pizza, Round Table clients, including major manufacturing, distribution, and Pizza, and Daphne’s. For more information visit supermarket companies, as well as chain restaurants and focalpointllc.com. other foodservice operators, and related trade associations. Technomic helps clients capitalize on growth opportunities and meet market challenges by providing perspectives and intelligence on a broad scope of topics.

Greenberg Glusker’s Restaurant, Food & Beverage Group serves as local counsel to nationally known eateries with California workforces, and advises the celebrity owners of intimate, fine dining venues. From employment and litigation Headquartered in San Francisco, The Culinary Edge is a counsel to asset purchases, mergers and acquisitions, and consulting firm specializing in developing and implementing from comprehensive real estate sales, leasing representation strategic branding, culinary, and operational solutions for the and land use issues to trademark applications, Greenberg food and restaurant industry. Their goal is to improve the Glusker counsels across the full range of operations, growth, profitability and sustainable growth opportunities of clients, and business legal issues that restaurant clients encounter from multi-unit international chains to start-up entrepreneurs. today. See more at: http://www.greenbergglusker.com/ practiceareas/RestaurantFoodBeverage

NoshList is a waitlist management application for restau- rants that uses text and phone call notifications to alert par- ties when their table is ready. Say good bye to paper waitlists and clunky buzzer systems. NoshList is the easiest and most effective way to manage a waitlist, and includes a number of features for improving the guest wait experience and powerful analytics for increasing operational efficiencies

Piper Jaffray is a leading investment bank and asset manage- ment firm serving clients in the U.S. and internationally. Our proven advisory teams combine deep product and sector expertise with ready access to global capital. Founded in 1895, the firm is headquartered in Minneapolis with offices across the United States and in Hong Kong, London, and Zurich. Advisory Board

Daryl Ansel, Director of Food & Beverage, Damon S. Chandik, Managing Director, Head UCLA Housing & Hospitality. Restaurant of Restaurant Investment Banking, Piper industry veteran Daryl Ansel brings more than Jaffray & Co. Mr. Chandik is a managing two decades of experience to his duties as director at Piper Jaffray and is head of the Director of Food and Beverage for UCLA firm’s Restaurant Group. He is focused on Housing and Hospitality Services. His experi- providing investment banking and mergers ence includes operations and finance in exec- and acquisitions advisory services to restau- utive level positions at a diverse and prestigious group of rant companies. He has 15 years of investment banking food service companies, including the Starr Restaurant experience, including public equity and debt offerings, Organization of Philadelphia, Los Angeles-based Grill private capital raising, mergers, acquisitions, leveraged Concepts (NASDAQ: GRIL), and Universal Studios buyouts, and recapitalizations. Hollywood. Mr. Ansel holds a Bachelor of Arts in Economics from the University of California at Berkeley Wallace (Wally) Doolin, Chairman/Founder, and a Master’s in Hospitality Management from Cornell TDn2K (see Conference Speakers for full bio) University’s School of Hotel Administration. Lynda Boyer, Vice President, CBRE, Inc. Since 1982, Ms. Boyer has been a trusted advisor to restaurateurs across the country. She has successfully represented restaurant David E. Goldstein David joined Sharky’s owners, operators, chefs, developers, land- Woodfired Mexican Grill as Vice President and lords, shopping centers, and investors in the Chief Operating Officer in 2007. David brings acquisition, disposition, development, and his extensive background in the fast casual leasing of restaurant-related real estate. Ms. Boyer received sector to Sharky’s. David is a restaurant indus- her undergraduate degree in Finance from the Haas try veteran with more than twenty-five years of Business School at the University of California, Berkeley. progressive management, operations and R&D She also worked as a professional development officer for experience. David has been involved at the executive level UCLA, raising unrestricted funds for the university for 15 in the expansion of three chain restaurants with over 200 years. Ms. Boyer is also a member of the C5 Youth locations nationwide. Foundation Board of Directors. Steven Goldstein, Partner, The Culinary Edge. Kevin Burke, Managing Partner and Founder, With more than 25 years’ experience in the Trinity Capital LLC. Mr. Burke joined Franchise foodservice and consumer packaged goods Mortgage Acceptance Company, the nation’s industries, Mr. Goldstein focuses on client largest franchise lender, in 1997 after executive development and management, linking food roles at investment banking firms in New York. creativity with business strategy and brand In 2000, he formed Trinity Capital LLC, a Los attributes to help deliver sustainable growth. Angeles-based investment banking and restruc- His company provides branding, culinary, and operational turing boutique. An acknowledged leader in the U.S. restau- solutions for the food and restaurant industry. Mr. Goldstein rant industry, Trinity has engaged in approximately $20 billion is a graduate of the Hilton College of Hotel and Restaurant of transactions since it began. The firm has served as an Management at The University of Houston, Texas, and The investment banker or restructuring advisor for Taco Bell, Culinary Institute of America, Hyde Park, NY. Burger King, Dunkin Brands, Yum! Brands, Red Robin Anna M. Graves, Conference Chair; Partner Gourmet Burgers, Metromedia Restaurant Group, Farmland and Co-Leader of the Restaurant, Food & Industries, Schlotzsky’s, El Pollo Loco, Quiznos, Church’s Beverage Industry Group, Pillsbury Winthrop Chicken, and many others. Shaw Pittman LLP (see Message from the Huntley Castner, Chief Executive Officer, Conference Chair for full bio) Yogurtland Franchising Inc. Prior to joining Yogurtland, Mr. Castner served as Vice Sarah Grover, Executive Vice President and President, Strategy and Finance on the senior Chief Concept Officer of California Pizza team at . Before Kitchen, Inc. Sarah Grover joined CPK in 1990. joining the Panda team, Mr. Castner worked Today she has responsibility for leading the at several strategy consulting firms, including brand strategy, marketing, communications, Swander Pace & Company and LEK Consulting. He also guest relations and consumer insights for the founded and operated the San Francisco-based WA-HA-KA worldwide brand. Sarah has been recognized Mexican Grill and Baton Rouge Cajun Roadhouse restau- as one of the “Marketing 100” and “Marketing 50” respec- rants during the 1990s. tively, by Advertising Age magazine, a distinction given to the top marketers in the United States. Prior to joining California Pizza Kitchen, Sarah held marketing leadership roles at the Los Angeles Museum of Art, the Music Center of Los Angeles County and CNN, Washington DC bureau. Sarah is a graduate of DePauw University. Rod Guinn is restaurant industry coverage Michael Patrick, Managing Director for leader with FocalPoint Partners LLC, a board Gallagher Equity Advisors, the Private Equity advisor of FohBoh, Inc., and a director of Practice of Arthur J. Gallagher. Mr. Patrick is Anthony’s Coal Fired Pizza. Before FocalPoint, responsible for the growth and management Mr. Guinn led Wells Fargo Foothill’s Restaurant nationally of the company’s private equity prac- and Hospitality business. Several years before tice, which advises the private equity community this, he led FleetBoston Financial’s Restaurant, on acquisitions and strategic implementation of Food & Beverage Group. Mr. Guinn has spoken at numerous employee benefits across industries. He is also responsible industry and capital markets events. He writes an occasional for new client prospecting, client renewals, marketing, claim blog on restaurant finance and related topics available on analysis, client management, employee surveying, industry FohBoh and other sites. Mr. Guinn holds a Master’s in benchmarking, and seminars. Business Administration from the Amos Tuck School of Business Administration, Dartmouth College, and a Bachelor Ron Paul, President, Technomic, Inc. Mr. Paul of Arts from the University of New Mexico. is president of Technomic, which provides consulting and market research services to Justine Hunter, CPA, Business Assurance suppliers, distributors, and chain restaurant Partner, Moss Adams LLP. Ms. Hunter has organizations. The company has conducted more practiced public accounting since 1984, work- than $100 million in client-funded research on ing closely with private equity firms and provid- the restaurant and foodservice industry and pub- ing acquisition and due diligence services, as lishes the Technomic, Inc. Top 500 Report, an annual analysis well as audits and reviews, financial structuring, of the chain restaurant market. A frequent speaker at industry complex equity structuring, and tax earn-outs. events and a media outlet resource, Mr. Paul co-wrote She has participated in more than 15 public fundings for her Winning the Chain Restaurant Game: Eight Key Strategies. clients, including IPOs, public debt transactions and restruc- turings, and public merger transactions. At Moss Adams, she Lauralynn Rogers is Director of the Internal maintains a large roster of prominent restaurant clients, Audit function for DineEquity, franchisor of including the Habit Burger Grill, Grill Concepts, SoCal Pizza, IHOP and Applebee’s. She is responsible for Lazy Dog Cafe, Sprinkles Cupcakes, and California Pizza internal control and process improvement, Kitchen. Prior to Moss Adams, Ms. Hunter focused on the the franchise sales reporting program, and restaurant industry at Ernst & Young. Sarbanes-Oxley compliance. Ms. Rogers makes regular presentations on audit and Fred LeFranc, Founder/CEO, Results Thru internal control matters to the Audit & Finance Committee Strategy, Inc. of the DineEquity Board of Directors. (See Conference Speakers for full bio) Teresa Siriani, Industry People Expert. Ms. Siriani is passionately devoted to the people of our industry and to ensuring “No Kid Hungry” becomes a reality. A proud graduate of UCLA, Janet Lowder, President, Restaurant Ms. Siriani has had the pleasure of being in Management Services. Ms. Lowder heads a leadership positions at Restaurants Unlimited, Los Angeles-based restaurant and foodservice Peasant restaurants, Wolfgang Puck Food consulting firm, specializing in strategic Company and People Report. Today she works with organi- planning, business valuations, site analysis, zations to improve their employee engagement and devotes market research, concept evaluations, litigation herself to Share Our Strength, the nation’s leading anti-hun- consulting, and expert witness testimony. ger organization. She serves on the board for Share Our During the past 24 years, Ms. Lowder has been a UCLA Strength’s Dine Out for No Kid Hungry and serves as chair Extension instructor teaching courses such as The for Taste of the Nation – Laguna Beach. Teresa knows that Restaurant Industry – Survey of Operations & Management, together we can end childhood hunger! Starting Your Own Restaurant, and Restaurant Controls for Robert D. Velasquez, Audit Senior Manager, Profit Improvement. Ms. Lowder received a BS in accounting Ernst & Young, LLP. Mr. Velasquez has over 12 from USC and studied restaurant management at the years’ experience in serving the attestation University of Hawaii. needs of high-growth companies, both publicly Dian Melius, Western Regional Sales Director, Penton held and private, in the real estate, hospitality, Media. Ms. Melius is Western Regional Sales Director for and construction industries. In addition, he has Penton’s Restaurant Group. She works with West Coast- extensive experience in the coordination, scop- based food and equipment manufacturers to create inte- ing, and testing for various entities that are required to com- grated print and digital promotional programs to reach ply with section 404 of the Sarbanes-Oxley Act. His clients commercial and noncommercial food service decision mak- have included IHOP Corp, Applebee’s International Inc., ers. She has more than 15 years of experience in foodser- Panda Restaurant Group, Elephant Bar Restaurants, vice marketing and media sales. She earned a BA in Pinkberry, and King Taco, Inc. Robert is a CPA in the State journalism from the University of Minnesota and an MBA of California and earned his BS in Business Administration from the University of St. Thomas. with an emphasis in Accounting from California State University, Los Angeles. Thank you to our sponsors!

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