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17TH ANNUAL Restaurant Industry Conference Brand Relevance & Evolution

Wed, Apr 3, 2013 7:30am-7pm Covel Commons, UCLA Welcome to the 2013 Conference

For the past 17 years, UCLA Extension has worked to develop our annual restaurant industry conference and expand from a regional to a preeminent national event. Our goal is always to bring the collective synergy of honored speakers and panelists together to present topics addressing current issues and trends in the restaurant industry. Education, practical application and networking are the key components to making our conference a relevant event year after year. This year’s conference is no different and includes vital sessions in regard to management, finance, design, emerging concepts, and the future of the industry. I would like to thank our amazing Advisory Board and staff for all the hard work and effort that they put into creating such a value added event. Van Anderson Words alone can’t express our appreciation for our wonderful sponsors and Circle of Program Director, Excellence members who have made this continued learning experience possible. We Department of Business, welcome and thank you all for joining us for the 17th Annual UCLA Extension Restaurant Management, and Legal, UCLA Extension Industry Conference and hope to see you again for many years to come.

Circle of Excellence Members The following restaurant operating companies support the 17th 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

Brand Relevance and Evolution: an ambitious topic and a high priority for business in any industry, but absolutely crucial for restaurant companies. Your brand is everything. It’s who you are, what you do, what you stand for, and why you matter. Nothing could be more imperative.

Today we explore many of the most important elements of brand relevance and evolution. First, we start with the broad environment in which your brand lives. Dr. Edward Leamer, director of the UCLA Anderson School Economic Forecast, will review overall economic conditions and discuss key macroeconomic issues and trends. Ron Paul and Darren Tristano of Technomic will narrow the focus and examine the state of the restaurant Anna M. Graves industry, with an emphasis on California. Our morning keynote, Walter Conference Chair; Partner and Co-Leader Robb, Co-CEO of Whole Foods Market, will discuss how that remarkable of the Restaurant, Food & Beverage Industry company makes decisions that keep it true to its fundamental values, while Group, Pillsbury Winthrop Shaw Pittman LLP also allowing it to respond to a changing market and a variable consumer, Anna Graves is co-leader of Pillsbury’s without losing its brand authority. Our lunch keynote, Greg Creed, CEO of Restaurant, Food & Beverage Industry Taco Bell, oversees a brand that has transformed itself in several essential Group and a partner in the firm’s corporate ways to expand its appeal without losing the loyalty of its core customer. & securities practice. Ms. Graves has broad- Our Innovation Award winner this year, Dr. Tim Ryan of The Culinary Institute based experience in M&A, securities, finance, of America, not only developed an exclusive and almost unassailable licensing, and general corporate matters. Voted brand—that of the world’s premier culinary college—but also helped craft by her peers as one of Southern California’s the critical training and educational programs that launched many successful “Super Lawyers,” Ms. Graves represents a restaurant brands. Under Dr. Ryan’s tutelage, the CIA has elevated the number of restaurant and retail clients. She culinary profession and become a vital and forward-thinking institution. concentrates her practice in the core areas of mergers and acquisitions, emerging growth We will also review strategic menu evolution, consider case studies of companies (including start-ups), capital highly effective re-positioning and re-branding efforts, and hear from senior formation and structuring activities, private executives of four exceptional, entrepreneurial brands that captured the placements, brand licensing transactions, imagination and enthusiasm of consumers, enabling these restaurant brands supply and distribution agreements, private to grow rapidly and outperform their peers. Additionally, we will consider equity investments, and SEC compliance some of the most significant challenges facing restaurant companies, matters. Ms. Graves’ public and private finance including crisis management and implementation of the Affordable Care Act. experience includes acting as counsel for We have put together an amazing group of people, both on the stage issuers, venture investors, strategic buyers, and behind the scenes. I am extremely proud to serve as chair of the private equity funds, start-up companies, conference, and very grateful to the members of our Advisory Board and underwriters, and selling stockholders. Her the staff of UCLA Extension for their hard work in designing the conference M&A experience includes representing both curriculum and organizing such a powerful group of speakers. I am also very buyers and sellers, asset acquisitions through appreciative of our generous sponsors and Circle of Excellence members bankruptcy, other distressed transactions, and which support the conference. Lastly, many thanks to everyone attending structural reorganizations. the 2013 UCLA Extension Restaurant Industry Conference.

Anna M. Graves Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP Brand Relevance & Evolution Conference Program

7:30-8:30am 9:30-10am

Registration and Continental Breakfast Featured Speaker: Location: Grand Horizon Ballroom Dr. Edward E. Leamer, Director, UCLA Anderson School 8:30-8:45am Economic Forecast

Welcome and Program Overview Location: Grand Horizon Ballroom Economic Forecast: Van Anderson, Program Director, Department of Business, Management, and Legal, UCLA Extension Who and What is Holding Back the Recovery? Location: Grand Horizon Room Anna M. Graves, Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Leisure and Hospitality stands out as one of the very few Pittman LLP sectors that has experienced job recovery, with the 600,000 jobs lost in the recession more than offset by 980,000 jobs gained. But overall, we have gained only 5.5 million jobs of 8:45-9:30am the total 8.7 million lost. That is not a recovery. Far from it. A Opening Keynote: recovery from a recession is characterized by 4-6% GDP Walter Robb, growth rates and substantial improvement in the employ- Co-CEO, Whole Foods Market ment-to-population ratio. But since 2009 when the recession officially ended, GDP growth has been around 2% and the employment-to-population ratio, which fell 5% in the recession, has shown no improvement. Is a real recovery about to burst out, or should we be expecting more of the same disappointing news? Mr. Robb will share his Whole Foods Market experience and his perspective on how a business can evolve and remain 10-11am relevant using its mission, value, and purpose. Strategic Menu Evolution: Walter Robb, Co-CEO, Whole Foods Market. With a long An Approach for Today’s Marketplace and varied entrepreneurial history in natural foods ranging from Location: Grand Horizon Room retailer to farmer to consultant, Walter Robb joined Whole Foods Market in 1991. He opened and operated the Mill Previously, chain restaurant menus were born and evolved Valley, Calif., store until he became president of the Northern from chef-driven creativity and the latest flavor trends. Today, Pacific Region in 1993. Under Robb, the region grew from successful restaurant companies use a more sophisticated two to 17 stores, including four acquisitions. Robb then blend of information and inputs, including brand pillars, mar- became executive VP of operations in 2000, COO in 2001 ketplace positioning, consumer lifestyles, and their eating- and co-president in 2004. Assuming the co-CEO role in occasion needs to create a platform from which to evolve 2010, Walter currently oversees purchasing, marketing, meaningfully… and bring the restaurant guest along for the distribution, and quality standards. He serves on the board ride. Four experienced professionals discuss methods for of directors for the Whole Planet Foundation and the Retail supporting sustainable growth by combining strategy and Industry Leaders Association. He is also chairman of the creativity in equal measure. Real solutions to complex issues. board of the Whole Kids Foundation. Moderator: Steven Goldstein, Partner, The Culinary Edge Panelists: Amy Alarcón, Vice President of Culinary Innovation, Popeyes Louisiana Kitchen Alex Benes, Partner, Wood Ranch BBQ & Grill Randy Kies, Senior Vice President, Growth and Development, Lark Creek Restaurant Group Donald Moore, Chief Culinary Officer and Senior Vice President, Kitchen Operations, The Cheesecake Factory, Inc.

11-11:15am

Networking Break 11:15am-12:15pm 11:15am-12:15pm

Concurrent Breakout: Session I Concurrent Breakout: Session III Location: Covel Study Lounge Location: Covel West Coast Room Executive Roundtable: Cost, Communication Brand Evolution & Compliance – A dialogue on the affects and Today, businesses and consumers rely on brands. They fulfill implications of the Affordable Care Act. the human need to affiliate and surround ourselves with Be a fly on the wall of an executive roundtable on healthcare things we know, trust, and aspire to be. But brand evolution reform. We will discuss the three C’s of the Affordable Care is imperative for restaurant brand longevity. Why do some Act—Cost, Communication, and Compliance. How are fellow restaurant brands stay relevant for years while others fade operators thinking about potential additive costs? What are quickly? How do you update your brand without upsetting the staffing implications? Do you pay or play? What is the loyal guests? What are the best ways to keep your restau- new total rewards paradigm for associates and team mem- rant brand up to date, from décor, menu, and maybe even bers? Should we pass on costs to our guests? How do we your name or logo? Join Linda Duke, CEO of Duke communicate those cost pressures? How do we implement Marketing, a 20+ year restaurant marketing brand expert, as the Act’s requirements? All of these and your questions too, she shares the answers to these questions and provides top will be batted around the table in a free-flowing exchange of strategies for successful restaurant brand evolution. In this ideas and concerns. Learn with us as we explore what it will high-energy session, Ms. Duke will share unique methods mean to be a successful operator in 2014. and high-performance strategies, provide a look at some top restaurant evolutions, and give attendees new ideas to ben- Moderator: efit their own Brand Evolution and create Brand Excellence. Michael Patrick: Managing Director, Gallagher Hospitality & Restaurant Group Featured Speaker: Linda Duke, CEO, Duke Marketing, LLC Panelist: Behzad Cohan, President, CG Investments, Inc. Scott Morsch, Area Senior Vice President, Gallagher Hospitality & Restaurant Group 12:15-1:30pm Michelle Neblett, Director of Labor & Workforce Policy, National Restaurant Association Luncheon Program Scott Nicholson, Vice President of Operations Services, Location: Grand Horizon Ballroom Veggie Grill Remarks: Paul Potvin, CFO, Elephant Bar Restaurant Van Anderson, Program Director, Department of Business, Management and Legal, UCLA Extension 11:15am-12:15pm Luncheon Keynote Speaker: Concurrent Breakout: Session II Greg Creed, Location: Covel South Bay Room CEO, Taco Bell Corp. Is Your Company Prepared For a Crisis? Managing Your Public Relations and Operations. This highly experienced panel will address crisis prevention and management best practices, focused on operations and public relations. Specific examples will include food safety, Keynote Address: social media, network security and fraud, and media relations Greg Creed, Chief Executive Officer, Taco Bell Corp, in the face of serious threats. believes passionately that for a brand to enjoy continued success, it must be innovative, insights-driven, and ever Moderator: relevant. Hear how Taco Bell moved from “food as fuel” to Robert Wallan, Partner, Pillsbury Winthrop Shaw Pittman LLP “food as experience,” and embraced a Live Más mindset. Panelists: Engagement and innovation are key growth drivers, and Elana (Lani) Hobson, Vice President of Operations, as the economic and consumer landscape changes, busi- Jack in the Box, Inc. nesses must connect with key stakeholders in new and Morgan Remmers, Manager of Local Business Outreach, meaningful ways. Yelp, Inc. Greg Creed, CEO, Taco Bell Corp. Mr. Creed has more Michael Sitrick, Chairman & CEO, Sitrick And Company, Inc. than 30 years experience in marketing and operations with David Theno, CEO & Founder, Gray Dog Partners, Inc. leading packaged goods and restaurant brands. He joined Mark Wayne, Executive Vice President of Sales, PepsiCo in 1994 as Director of Marketing for KFC in ANXeBusiness Corp. Australia. When Yum! Brands was formed in 1997, his responsibilities expanded to include Pizza Hut and Taco Bell in Australia. In 2001 Mr. Creed joined the U.S. team as Taco Bell’s CMO. In 2005 he became COO for Yum! Brands, and returned to Taco Bell Corp. in 2006 as President and Chief Concept Officer. He was promoted in 2011 to CEO of Taco Bell. Under Mr. Creed’s leadership, Taco Bell is enjoying strong growth, innovation and engagement—fueled by the Live Más brand campaign and the new Doritos Locos Taco and Cantina Bell product platforms. 1:30-2pm 4-5pm

Networking Break Presentation of the 2013 Innovation Award Location: Grand Horizon Ballroom 2-2:45pm Recipient: State of the Industry Dr. Tim Ryan, President, Location: Grand Horizon Ballroom The Culinary Institute of America. Technomic Inc. veterans Ron Paul, CEO, and Darren Dr. Tim Ryan, president of The Culinary Institute Tristano, Executive Vice President, present the state of the of America (CIA) since 2001, has spent 30 restaurant industry with a first look at the Top 500 Chain years with the college. A 1977 CIA graduate, Restaurant performance report. Attendees will gain valuable he is the first alumnus and faculty member to insights on current consumer sentiment in California and become the CIA president. A Certified Master Chef, he holds learn about success stories from California-based restaurant an EdD from The University of Pennsylvania and a BA and concepts poised for growth. Consumer satisfaction with MBA from the University of New Haven. As the CIA president, chain restaurants is an increasingly important element of Dr. Ryan established the CIA campus in San Antonio, Texas, today’s competitive environment. Technomic will highlight and the first CIA international campus in Singapore. He over- which Southern California chains are winning with customers saw the CIA’s collaborations with Harvard to create profes- and discuss best practices, based on their industry-leading sional conferences and helped create the annual, “Worlds of Consumer Brand Metrics platform. This session will help Flavor International Conference and Festival” in Napa Valley, attendees identify how today’s trends will shape the future in acknowledged as one of the most influential forums on world 2013 and beyond. cuisines, food cultures, and flavor trends. Chef Ryan was Speakers: captain of the U.S. Culinary Team from 1986 to 1989, Ron Paul, President & CEO, Technomic, Inc. leading the group to victories at the first Culinary World Cup Darren Tristano, Executive Vice President, Technomic, Inc. in Luxembourg and the Culinary Olympics in Germany. Interviewer and Presenter: 2:45-3:45pm Jerry Deitchle is Chairman of BJ’s Restaurants, Inc., a publicly-held operator of 130 high- Emerging Concepts volume casual dining restaurants in 15 states Location: Grand Horizon Ballroom with total sales of $708 million in 2012. Prior In this difficult time for mature brands to grow, we find the to joining BJ’s board of directors in 2004 and entrepreneurial spirit is alive and well. We will seek to learn serving as BJ’s CEO from 2005-2013, he what these emerging concepts and their leaders see in the served in executive and financial management crowded marketplace and workplace that gives them the positions with other national restaurant companies, including confidence to grow. Why are they different and how they nine years with The Cheesecake Factory, with his last posi- execute on their brands journey to be the next big thing! tion as corporate President, and eleven years with the parent company of the Long John Silver’s and Fazoli’s QSR chains, Moderator: with his last position as Executive Vice President. Early in Wallace (Wally) Doolin, Chairman/Founder, his career, Jerry also served as a United States Air Force Black Box Intelligence and Principal of People Report reservist and civilian. He earned a BBA from Texas A&M and an MBA from the University of Texas at San Antonio, and Panelists: maintains an active CPA license in Texas. Jerry’s restaurant Adam Fleischman, Founder and CEO, industry recognitions include IFMA’s 2011 Silver Plate Umami Restaurant Group Award, People Report’s 2011 Legacy Award, and Nation’s Burton Heiss, CEO and Managing Director, Nando’s Peri-Peri Restaurant News 2009 Golden Chain Award. He is a Alan Jackson, Chief & Founder, Lemonade Restaurant Group member of the American Institute of CPAs, the Texas and Ian Olsen, COO, Lemonade Restaurant Group California Societies of CPAs, the Texas A&M Corps of Tony Shure, Co-Founder, Chop’t Creative Salad Company Cadets Association and the Texas Aggie Band Association.

3:45-4pm 5-6:30pm

Networking Break Closing Reception Conference Speakers

Amy Alarcón, Vice President of Culinary Linda Duke, CEO, Duke Marketing, LLC. Ms. Innovation, Popeyes® Louisiana Kitchen. Ms. Duke heads a California-based, marketing firm Alarcón is a 24-year restaurant veteran, including providing strategic communications and brand- 18 years working on chain-based product devel- building expertise for multi-location and fran- opment. At Popeyes, she created and enhanced chise organizations. In 2011, Duke Marketing many boneless-chicken menu items, seafood launched LSM-U, Local Store Marketing offerings, and lower-calorie choices. She began University, an educational training program for her career at Church’s Chicken as Research and Development hospitality marketers. For 23 years, Ms. Duke has assisted Manager, focusing on LTO development and core menu value Fortune 100, top restaurant, retail, and hospitality brands engineering. Following Church’s, she spent nine years as in the United States and abroad. A nationally recognized Director of Product Development at Taco Cabana, developing franchise and multi-location expert and published author and launching numerous LTOs and menu items. At Arby’s, as (marketing-cookbook.com), she speaks frequently at restau- Director of Culinary Product Development, Ms. Alarcón helped rant industry and franchisee conferences. Ms. Duke is a develop and launch the Oven Toasted Subs product line. founding member of the National Restaurant Association’s Fast Casual Industry Council and serves on the board of the Alex Benes, Partner, Wood Ranch BBQ & California Restaurant Association’s Educational Foundation. Grill. Mr. Benes, a partner in Wood Ranch BBQ & Grill, oversees culinary development, Adam Fleischman, Founder and CEO, Umami real estate, and marketing for the 14-restaurant Restaurant Group. Mr. Fleischman began his Southern California company. A longtime career in the food industry as a food-and-wine company investor, Mr. Benes joined full-time in writer, went on to work for several prominent 2006 to handle marketing and communications. Los Angeles wine retailers, and consulted He is a former journalist, having worked for CBS in New Tesori Imports on their wine portfolio. He later York, Univision, PBS, and NBC. He began his TV news founded and ran BottleRock and Vinoteque, career in 1977 in the Washington, DC, bureau of ABC some of LA’s first wine bars. He then developed a restaurant News and later became Latin America Bureau Chief for the concept based on all-American classic hamburgers, opening network, living in El Salvador. He is currently a contributing his first Umami Burger on LA’s La Brea Avenue in 2009 and writer to Cigar Aficionado magazine. adding locations throughout California. Mr. Fleischman also helped create 800 Degrees and Red Medicine and acquired Behzad Cohan, President, CG Investments, Inc. part-ownership in L.A. Creamery Artisan Ice Cream. Mr. Cohan and his business partner, Paul Gill, own and operate 33 Subway stores and 11 Steven Goldstein, Partner, The Culinary Edge. Yogurtland locations, employing over 800 people. With more than 25 years’ experience in the With a third partner, Barjor Pithawalla, they are foodservice and consumer packaged goods acquiring 21 Round Table Pizza locations. In industries, Mr. Goldstein focuses on client 2010, Cohan and Gill received Subway’s development and management, linking food Franchisee of the Year award, as well as an award at the com- creativity with business strategy and brand pany’s Chicago convention as the Highest Multi Unit Owner attributes to help deliver sustainable growth. AUV Average 11+ Stores. Several of their stores also received His company provides branding, culinary, and operational the Best Remodel of the Year award for that same year. solutions for the food and restaurant industry. Mr. Goldstein is a graduate of the Hilton College of Hotel and Restaurant Greg Creed, CEO, Taco Bell Corp. Management at The University of Houston, Texas, and The (See Luncheon Keynote for full bio) Culinary Institute of America, Hyde Park, NY. Anna Graves, Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP (see Message from the Wallace (Wally) Doolin, Chairman/Founder, Conference Chair for full bio) Black Box Intelligence & Principal of People Report. Mr. Doolin is currently an entrepreneur and chairman of the board of Thomas Doolin and Associates, LLC, the holding company of People Report, a leading restaurant industry workforce intelligence company, tracking 1 million employees monthly. He is also the Chairman, CEO & Founder of Black Box Intelligence, which provides business intelligence for the restaurant industry, tracking 14,000 restaurants weekly. Additionally, Mr. Doolin serves on the boards of Famous Dave’s, Splick-it, PhaseNext, and Share Our Strength. Burton Heiss, CEO & Managing Director of Donald Moore, Chief Culinary Officer and Nando’s Peri-Peri USA. Mr. Heiss grew up in the Senior Vice President, Kitchen Operations, The restaurant industry watching his father open Cheesecake Factory, Inc. Mr. Moore began a more than 40 hotels and restaurants and work- career in the hospitality industry working for ing in them as well. In 1991, he joined the fine- Battleground Restaurant Group, Landry’s, and dining restaurant, La Casa Sena, starting as Planet Hollywood before coming to The dining room manager and becoming general Cheesecake Factory in Westbury, N.Y., as manager. He went on to open and operate a variety of con- kitchen manager. At The Cheesecake Factory, he rose through cepts from brew pubs to dinner theaters for Santa Fe Dining, the ranks within 10 years, holding a number of positions lead- Inc; led Pasta Pomodoro to 400% growth in two years; and ing to his current role as chief culinary officer. His passion for as West Coast regional VP for Baja Fresh, oversaw 175 com- excellence and relentless quest for culinary greatness contin- pany and franchise restaurants. In 2009, he joined Nando’s ues to fuel the fires of R & D creativity and innovation. Peri-Peri. Scott A. Morsch, Area Senior Vice President, Elana (Lani) Hobson, Vice President of Gallagher Hospitality & Restaurant Group. Mr. Operations, Jack in the Box, Inc. Ms. Hobson Morsch has over 20 years of experience in the oversees the operation of all company and fran- healthcare industry and now serves as Strategic chised Jack in the Box® restaurants in the Client Leader for Gallagher’s Los Angeles United States. She began her career with Jack branch office. He also serves on Gallagher’s in the Box in 1977 at a Hayward, Calif., restau- national Hospitality & Restaurant Group and is rant and worked her way up as restaurant a Southern California niche practice leader, having worked manager, district manager, area manager, and North Coast with many clients in the restaurant, hotel, and casino indus- region VP, overseeing more than 160 restaurants in Northern tries. Prior to his 15 years with Gallagher, he worked with the California and Hawaii. In 2007, Ms. Hobson joined the nation’s largest privately held insurance brokerage. Mr. company’s corporate offices in San Diego as division VP of Morsch’s experience includes strategic planning for benefit Guest Service Systems. In 2009, she was promoted to divi- programs, compliance and healthcare reform consulting, sion VP, operations initiatives, and in 2010, VP of operations. claims and cost mitigation strategies, employee communication, and client relationship management. Alan Jackson, Chef and Founder, Lemonade. Mr. Jackson has helped redefine fast-casual Michelle R. Neblett, Director of Labor & dining in Southern California with his restaurant Workforce Policy, National Restaurant concept. He left fine dining to open the first Association. Ms. Neblett works on healthcare, Lemonade in West Hollywood, followed by ten immigration, ADA, education, and other labor additional Lemonade locations across Los issues as Director of Labor and Workforce Angeles. Mr. Jackson started cooking profes- Policy for the National Restaurant Association sionally as an 18-year-old, and by the mid-90s, he had and with the Board of Director’s Jobs & Careers opened Jackson’s and The Farm in Beverly Hills. His catering Committee. She is also the association’s implementation company, Jackson Catering, has created celebratory dining expert on the Patient Protection and Affordable Care Act at some of the city’s most noteworthy events, including the and has held key positions in the government relations Golden Globes, BET, and SAG awards. department, lobbying on policy issues such as tax, interchange, profitability, food safety, travel, and energy. Randall (Randy) Kies, Senior Vice President, She previously served as Associate Director of Legislative Growth and Development, Lark Creek Affairs for the National Cattlemen’s Beef Association. Restaurant Group, San Francisco. Mr. Kies has 25 years of experience in marketing and global Scott Nicholson, Vice President, Operations operations. He holds a BS from Northwestern Services, Veggie Grill. Mr. Nicholson has University and an MBA from the University of extensive experience as a field operator and Chicago. He began his career with P&G before restaurant executive in high-growth companies. joining PepsiCo in Mexico City and Sydney. He helped grow For the past two years, he has been VP of Chili’s Grill into the second largest casual dining brand in Operations Services for Veggie Grill, special- America. Prior to joining Lark Creek, Randy served as execu- izing in creating structures and disciplines to tive VP, operations for Vino Volo. Mr. Kies serves as a board grow sales and efficiency. He also led operations services member on several start-ups and on the University of San at Baja Fresh and The Coffee Bean & Tea Leaf. He has Francisco Hospitality Program Advisory Board. held regional field operations positions with Panera Bread, Einstein/Noah Bagels, and Gilbert/Robinson Restaurants in Edward E. Leamer, PhD, Director, UCLA the Midwest and Rocky Mountain regions. Anderson Business Forecast. Dr. Leamer is the Chauncey J. Medberry Professor of Ian Olsen, COO, Lemonade. Mr. Olsen currently Management, Professor of Economics, and serves as COO of Lemonade Restaurant Group, Professor of Statistics at UCLA, as well as Los Angeles-based, fast-casual restaurants serv- director of the UCLA/Anderson Business ing seasonal Southern California comfort food in a Forecast Project and Chief Economist of the cafeteria setting. Prior to Lemonade, he was VP of Ceridian-UCLA Pulse of Commerce Index. He has served on Sales & Development for Remote Technologies, a both Governor Wilson’s and Governor Schwarzenegger’s provider of restaurant management tools for multi- Council of Economic Advisors and in 2005-2006 chaired a unit operators and franchisor reporting. Customers included panel of the National Academy of Sciences on outsourcing Subway, Quiznos, and Pizza Hut. Before that, Mr. Olsen co- and delivered the report to Congress. Professor Leamer’s owned and was area developer of the largest independent New research in international economics and econometric meth- York-style pizza-by-the-slice franchise in the Pacific Northwest odology has been discussed in New Horizons in Economic with locations in 9 nine states and 3 countries. Thought: Appraisals of Leading Economists. Michael Patrick, Managing Director for Michael Sitrick, Chairman and CEO, Sitrick And Gallagher Equity Advisors, the Private Equity Company. A nationally recognized expert in stra- Practice of Arthur J. Gallagher. Mr. Patrick is tegic communications, Mr. Sitrick has been pro- responsible for the growth and management filed in numerous articles focusing on achieved nationally of the company’s private equity prac- client results. The firm has provided advice and tice, which advises the private equity community counsel to more than 1,000 companies, includ- on acquisitions and strategic implementation of ing some of the nation’s largest corporations and employee benefits across industries. He is also responsible highest profile individuals. Under his direction, Sitrick And for new client prospecting, client renewals, marketing, claim Company grew to the 15th largest independent firm in the analysis, client management, employee surveying, industry country in its first year of business and broke into the top ten benchmarking, and seminars. its second year. Inside PR Magazine has ranked either the company as the number 1 or number 2 strategic public rela- Ron Paul, President, Technomic, Inc. Mr. Paul tions firm in the United States since the company began. is president of Technomic, which provides consulting and market research services to David Theno, CEO and Founder, Gray Dog suppliers, distributors, and chain restaurant Partners, Inc. Dr. Theno created Gray Dog, a organizations. The company has conducted more food safety and animal health consulting busi- than $100 million in client-funded research on ness in 2008. He lectures and consults with the restaurant and foodservice industry and pub- many of the major food producers and foodser- lishes the Technomic, Inc. Top 500 Report, an annual analysis vice and retail chains. Prior to Gray Dog, Dr. of the chain restaurant market. A frequent speaker at industry Theno was the chief food safety officer for Jack events and a media outlet resource, Mr. Paul co-wrote in the Box restaurants. He started with them as a consultant Winning the Chain Restaurant Game: Eight Key Strategies. when the E Coli outbreak of 1992-1993 was announced and joined the team to help lead the restaurants back to profitabil- Paul Potvin, CFO, Elephant Bar Restaurant. ity and a leadership role in the food safety leadership. Mr. Potvin joined the Elephant Bar Restaurant in 2006 and leads the company’s accounting, Darren Tristano, Executive Vice President, finance, purchasing, and information technology Technomic, Inc. Since 1993, Mr. Tristano has departments. He has more than 15 years of overseen development and management of senior financial management experience in the Technomic’s Information Services division. In restaurant industry, primarily with private equity- that position, he also serves as a restaurant- backed companies. His past restaurant industry experience industry analyst and subject-matter expert, spe- includes Patina Group/Restaurant Associates and Acapulco cializing in restaurant chain concepts and menu Restaurants. Prior to the restaurant industry, Mr. Potvin development occurring in major national and smaller, emerg- worked for Mattel Toys and was an auditor at Deloitte & ing regional chains. His business unit provides many indus- Touché. Mr. Potvin is a graduate of UC Santa Barbara and try-standard intelligence sources, including the Digital received his MBA from Loyola Marymount University. Resource Library, MenuMonitor, PriceMonitor, and Technomic’s Top 500 Leading Chain Restaurant report. Mr. Morgan Remmers, Manager, Local Business Tristano is often quoted in trade, news, and business media. Outreach, Yelp. Ms. Remmers consults with local business owners interested in better Robert Wallan, Partner, Pillsbury Winthrop Shaw understanding Yelp and utilizing its free busi- Pittman LLP. Mr. Wallan is a senior trial partner in ness tools. She hosts webinars for business Pillsbury’s Los Angeles office, co-chairs owners and contributes to Yelp’s, Blog for Pillsbury’s insurance recovery and advisory prac- Business Owners. Ms. Remmers also works tice, and serves on the finance committee. His with Yelp’s small business advisory council and acts as a restaurant clients include In-N-Out Burger, liaison between the small-business community and different Yogurtland, and International Coffee & Tea, LLC. divisions within Yelp. Prior to joining Yelp in early 2011, she As lead trial, arbitration, and appellate counsel in civil pro- worked in the public relations industry, focusing on luxury ceedings, he works on distribution- and mergers & acquisi- real estate, travel, and lifestyle brands. She graduated from tion-related disputes, major catastrophes and insurance the University of Washington. claims, consumer class actions, and insolvencies. Mr. Wallan has recovered nearly $3 billion in judgments and settlements Walter Robb, Co-CEO, Whole Foods Market. on behalf of his clients. He also serves as secretary and (See Opening Keynote for full bio) general counsel of the UCLA Alumni Association. Mark Wayne, Executive Vice President, Sales, ANXeBusiness Corp. Mr. Wayne joined ANX in 2008 as VP of sales. He has wide experience in telecommunications, previously serving as execu- Tony Shure, Co-Founder, Chop’t Creative tive VP of sales and marketing for Cavalier Salad Company. Mr. Shure and Colin McCabe Telephone and for Talk America before it opened Chop’t in New York City’s Union acquired Cavalier. He spent four years in execu- Square in 2001 and have since expanded to 17 tive management with LDMI Mark before its merger with Talk locations across New York and Washington, America, and was president and COO of BullsEye Telecom. D.C. Mr. Shure oversees the business’s broader He also spent 13 years in the Bell System, including Bell Labs development and growth, including Chop’t and Ameritech. A U.S. Air Force veteran, he holds a bachelor’s Give, dedicated to improving food education and nutrition for in business administration from Central Michigan University kids. He regularly visits PS 175, the school adopted by the and an MBA from the University of Detroit. company through Wellness in the Schools to encourage kids to think about food in a new way. Conference Sponsors

ADM Marketing provides direct marketing services to iden- Catering to your unique needs with insight and commitment tify, attract, and retain customers on behalf of our restaurant Working with Bank of America Merrill Lynch, you have chain clients. Working within the fields of database, list, access to the full integrated capabilities of one of the world’s direct mail, email, social media, and promotions, we use largest financial institutions. We’ve served the unique needs trackable ROI positive tools to maximize the effectiveness of restaurant operators for more than 25 years, from advising of our clients marketing spend every year. on the capital structure of acquisitions to remodeling facili- ties, providing specialized knowledge and investing billions of dollars. 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 Altametrics is an innovative market leading software company strategic objectives. While we are at the forefront of some of based in Costa Mesa, CA. The company’s products are used the most transformative client successes in the global mar- throughout the world by leading retail, restaurant and petro- ketplace, our relationships reach deeper than large deals and leum companies. Clients like McDonald’s, Chipotle, Taco Bell, critical transactions. They are day-to-day, ongoing partner- Wendy’s, Burger King, Friendly’s, and thousands of others ships that lead to mutual success over the long term. have deployed Altametrics solutions around the world. Our software is the “behind the scenes” secret that enables our Clients to serve their customers with the highest and best customer service and profitability. If you have ever filled gas in Continuum, a design and innovation consultancy, creates a car or eaten at a restaurant chances are your experience products, services, and experiences for people and the was made better by Altametrics. businesses that serve them. Based on in-depth consumer research, rigorous analysis of clients’ business challenges, and inspired creativity, Continuum uncovers opportunities for innovation and makes them real. Since 1983, Continuum has worked with companies worldwide, including American Express, BBVA, Holiday Inn, Intercontinental, Procter & Gamble, PepsiCo, Samsung, and Yum! Continuum has offices in Boston, Los Angeles, Milan, Seoul, and Shanghai. The AMA is the largest marketing organization in North continuuminnovation.com America with a history spanning over 75 years. With members from some of the largest companies in the greater Los Angeles area, the AMA is the place to go to plug into the local marketing community. dineLA and the Los Angeles Tourism and Convention Board seek to position Los Angeles among the top restaurant cities in the world and build awareness, traffic, and revenue for restaurants throughout the greater LA area with the signature bi-annual event, dineLA’s Restaurant Week. ANX helps restaurant locations reduce the risk of credit card theft for less than $1 per day. ANX customers receive $100,000 of data breach protection, easy-to-use tools, and support and security technology to make PCI compliance easier and faster. The Payment Card Industry Data Security Council has certified ANX as a Qualified Security Assessor (QSA) and Approved Scanning Vendor (ASV). Thousands of worldwide locations use ANX to secure their information. FocalPoint is an investment banking firm that specializes in mergers and acquisitions, private placements (both debt and Dr Pepper Snapple Group, Inc. (NYSE: DPS) is the third equity), and financial restructurings. The firm’s primary focus largest refreshment beverage business in North America with is on middle-market companies. Recent restaurant clients nearly $6 billion in revenues. With a brand heritage spanning include Fuddrucker’s, Buca di Beppo, Claim Jumper, and Fat more than 200 years, the DPS portfolio includes some of the Burger. For more information visit focalpointllc.com. most recognized beverages in the Americas. DPS manufac- tures, bottles, and distributes more than 50 brands of car- bonated soft drinks, juices, teas, mixers, waters, and other premium beverages. More than 75% of the company’s overall volume is from brands that are either #1 or #2 in their Foodservice Social Media flavor categories. In addition to its flagship Dr Pepper and Snapple brands, the DPS portfolio includes 7UP, Mott’s, FohBoh, Inc. is a leading social web technology company A&W, Sunkist soda, Hawaiian Punch, Canada Dry, dedicated to providing unparalleled social web technology Schweppes, RC Cola, Diet Rite, Squirt, and other well- and services to the $1.7 trillion foodservice industry. In addi- known consumer favorites. DPS has approximately 20,000 tion to Foodservice Social Media Universe (FSMU), the only employees and operates 22 manufacturing and bottling facil- social media conference created for and dedicated to the ities in North America, including more than 200 warehouses restaurant and hospitality industries, social CRM, food + and distribution centers across North America. In 2010, Dr tech, and restaurant social media and technology are at the Pepper celebrated its 125th anniversary as America’s oldest center of FohBoh’s world. FohBoh’s mission is to build the soft drink. Since its modest beginnings in 1885 in Waco, world’s largest, most vibrant and vital online community and Texas, the drink formerly known as the “Waco” has grown resource to help restaurant professionals worldwide. FohBoh into a beloved national brand. is a powerful tool that gives you a voice in the global restaurant industry. We are passionate about creating a community that engages you, educates you, and helps you in your business. As we like to say, The Conversation Starts Here™.

Elevate My Brand (EMB) is a boutique marketing company Froovie Organics—Froovie™ is the first certified organic, dedicated to elevating food, wine, and retail brands globally. gluten free, cold-blended complete beverage solution. Our purpose is to bring new passions and flavors into peo- Created by foodservice veterans, Roger Cardoza and Eric ple’s lives through food, wine, and fashion. We at EMB dedi- Quick, Froovie fills a market void by providing consumers a cates ourselves to this goal by helping new and existing tasty, calorie- and nutrient-balanced family of drinks that brands in these markets develop and implement full circle have significantly less sugar and calories than other juice marketing plans to successfully take their company or prod- based beverages. Friendly to food service operations, uct to the next level. Whether you are re-branding, taking Froovie’s labor free, “Bag in a Box” (BIB) fountain-style your first steps into online marketing and social media, delivery method allows for ease of installation and operation launching a new brand or product, or are in need of high- by users while enabling premium beverage margins. level brand strategy, EMB has a team that’s hungry to help.

Gallagher Hospitality and Restaurant Group is a leading practice within Gallagher Benefit Services. We understand that restau- The global Ernst & Young network has the largest integrated rants seeking to provide attractive, yet cost-effective, employee real estate, hospitality, and construction practice of any Big benefit programs face complex issues, including a highly diverse Four organization, with 5,000 professionals around the world. workforce incorporating hourly workers, salaried managers, train- We work hard to earn and maintain our clients’ trust and confi- ers, corporate staff, and senior executives; a significant number dence, and have implemented methodologies, quality control of part-time workers, unionized employees, or non-union employ- policies, supporting tools and technology, and training to pro- ees; decentralization—making it difficult to process enrollments, vide quality services. Ernst & Young’s hospitality practice ser- provide Internet access and in general, communicate with vices more restaurant companies from the Nation’s Restaurant employees; high turnover and the need for benchmarking tools to News’ Top 100 Restaurant Companies list than any other firm, stay competitive and retain employees; assistance outside of including the largest restaurant company in the world. We normal corporate office hours; and the need for easy-to-under- assist our restaurant clients in addressing the challenges that stand communication materials to keep employees informed. confront them, including real estate issues, operational hurdles, Addressing these difficult issues and implementing smart solu- human resource constraints, and meeting financial objectives. tions can be time consuming for a busy restaurant leadership Our global network of professionals offers advice in a variety of team. That is why so many restaurants turn to GBS. We provide areas of interest to restaurants, including energy, risk manage- the full breadth of expertise in employee benefits, compensation, ment, tax, transactions, and human capital. Our approach com- property casualty, and risk management that meet the ever- bines entrepreneurial understanding and working knowledge of changing needs of our current and prospective clients. restaurant issues with broad restaurant experience, significant resources, and a diverse network of clients and contacts. Greenberg Glusker maximizes client potential by providing strategic business and legal counsel in matters involving entertainment, real estate, environmental, corporate, PepsiCo Foodservice bankruptcy/restructuring, family wealth planning, taxation, The PepsiCo Foodservice Division integrates the relevant intellectual property, employment, and litigation. For more units of Pepsi-Cola and Frito-Lay together with Quaker, information, visit GreenbergGlusker.com. Tropicana, and Gatorade in the United States and Canada. Rooted in PepsiCo’s “Power of One” principles, PepsiCo Foodservice leverages the scale and breadth of the corpora- tion’s brands to provide a unified voice to its customers and deliver competitive advantage in the fast-growing foodservice and vending channels. PepsiCo Foodservice is commit- Celebrating 100 years in business, Moss Adams is one of ted to bringing solutions to the foodservice industry. the largest accounting and consulting firms in the nation. PepsiCo, Inc. Together with its affiliates, the firm provides insight and expertise integral to its clients’ success, serving public, PepsiCo offers the world’s largest portfolio of billion-dollar private, and not-for-profit enterprises across the nation and food and beverage brands, including 22 different product in a wide range of industries. Moss Adams LLP is a national lines that each generates more than $1 billion in annual retail leader in assurance, tax, consulting, risk management, trans- sales. Our main businesses—Frito-Lay, Quaker, Pepsi-Cola, action, and wealth services. Moss Adams Wealth Advisors Tropicana, and Gatorade—also make hundreds of other LLC provides investment management, personal financial nourishing, tasty foods and drinks that bring joy to our con- planning, and insurance strategies to help clients build and sumers in more than 200 countries. With annualized rev- preserve their wealth. Moss Adams Capital LLC offers enues of nearly $60 billion, PepsiCo is committed to strategic advisory and investment banking services, helping sustainable growth, known as Performance with Purpose. By clients create greater value in their business. dedicating ourselves to offering a broad array of choices for healthy, convenient, and fun nourishment, reducing our environmental impact, and fostering a diverse and inclusive workplace culture, PepsiCo balances strong financial returns with giving back to our communities worldwide. For more information visit pepsico.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- Pillsbury Winthrop Shaw Pittman LLP is a full-service law stop resource for complete industry coverage in whatever firm which offers depth of knowledge in core industry sec- formats they prefer, whether print, digital, or web-based. For tors, including restaurant, food & beverage; wine, beer & suppliers, NRN’s audience-rich portfolio of print, digital, and spirits; and consumer & retail. We deliver practice strength live-event products provides the reach, access, and flexibility to restaurant operating companies and their investors in needed to open doors and grow businesses. mergers and acquisitions, gift card law, ABC law, meal and rest break litigation, trademark and trade dress protection, brand licensing, franchising, consumer class action defense, IPOs, debt financing, public and private equity transactions, insurance coverage, and executive compensation and ben- People Report is the foremost provider of human capital efits. Our practice is organized to offer our clients a maxi- metrics, trends, and best people practices for the service mum return on the firm’s collective knowledge about our industry. Acknowledged by the industry as the expert in clients’ businesses, industries, and legal issues. We work in workforce practices, this innovative research firm publishes multidisciplinary teams that allow us to anticipate trends and monthly insight reports for its members that track, analyze, bring a 360-degree perspective to complex business and and benchmark the people side of the P&L. It currently legal issues—helping clients to take greater advantage of reports on over 1 million employees. (peoplereport.com) new opportunities and better mitigate risk. Black Box Intelligence, the sister company of People Report, is the only state-of-the-art interactive technology source benchmarking public and private company financial and operational results. With their partner, Consumer Edge Piper Jaffray is a leading investment bank and asset manage- Insights, they collectively track the human, financial, and con- ment firm serving clients in the U.S. and internationally. Our sumer metrics of 14,000+ restaurants, 1 million+ employ- proven advisory teams combine deep product and sector ees, and monthly surveys of over 2,500 households. expertise with ready access to global capital. Founded in 1895, (blackboxintelligence.com) the firm is headquartered in Minneapolis with offices across the United States and in Hong Kong, London, and Zurich. The current business environment demands that every company, new or established, optimize its profitability, outdis- tance the competition, be vigilant in its quest to attract top Headquartered in San Francisco, The Culinary Edge is a talent, and grow revenue. Our focus is to help you make consulting firm specializing in developing and implementing more money, increase sales, and energize your team! We strategic branding, culinary, and operational solutions for the save you money and optimize your profitability The restaurant food and restaurant industry. Their goal is to improve the industry is in a period of turmoil; challenged by a housing profitability and sustainable growth opportunities of clients, crisis, a credit crunch, and rising commodity prices, compa- from multi-unit international chains to start-up entrepreneurs. nies have slowed growth, reduced staff, closed locations, and sought ways to reduce costs and increase sales. Our supply chain, operations, and financial experts aid companies in identifying cost savings in overhead and operating areas. Recognizing the need for an immediate ROI, we perform an Trinity Capital is an internationally recognized boutique assessment that defines potential savings and helps you to investment bank in the restaurant and food sectors. Having execute a plan against your goals. For more details visit completed approximately $10 billion of successful restaurant resultsthrustategy.com. assignments, Trinity boasts a client list that includes Burger King, Yum! Brands, Panda, and Dunkin’ Brands. The firm has also been engaged to complement the restaurant investing efforts of many of the nation’s most successful private equity organizations, including Bain Capital, Thomas H. Lee & Company, The Carlyle Group, Goldman Sachs Capital Partners, and Sun Capital. Trinity has engaged or completed Ste. Michelle Wine Estates, located outside of Seattle, has a over $1 billion in restaurant transactions in the past six long and distinguished history that dates back to 1934. Wines months. For more details visit trinitycapitalllc.com or call under the Ste. Michelle label were first introduced in 1967, (310) 268-8330. and since that time the company has expanded its vineyard holdings to more than 3,700 acres in Washington and California. Today the Washington portfolio includes Chateau Ste. Michelle, Columbia Crest, Northstar, Spring Valley Vineyards, Col Solare, Domaine Ste. Michelle, Red Diamond, Snoqualmie and 14 Hands. The company also owns Stag’s Leap Wine Cellars (with Italy’s Antinori family), Conn Creek, and Villa Mt. Eden in the Napa Valley of California, and Erath, in Dundee, Ore. Ste. Michelle Wine Estates became the exclusive U.S. importer for the acclaimed Antinori wine company of Italy and Chile’s Haras wines in 2006, for Champagne Nicolas Feuillatte of France in 2009, and for New Zealand’s Villa Maria Estate in 2010. (smwe.com)

Technomic, Inc. is the most recognized and experienced marketing research and management consulting firm serving the foodservice industry. Founded in 1966, the company has a broad and diverse base of domestic and international clients, including major manufacturing, distribution, and supermarket companies, as well as chain restaurants and 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. Advisory Board

Daryl Ansel, Director of Food & Beverage, Huntley Castner, Chief Operating Officer, UCLA Housing & Hospitality. Restaurant Yogurtland Franchising Inc. Prior to joining industry veteran Daryl Ansel brings more than Yogurtland, Mr. Castner served as Vice President, two decades of experience to his duties as Strategy and Finance on the senior team at Panda Director of Food and Beverage for UCLA Restaurant Group. Before joining the Panda team, Housing and Hospitality Services. His experi- Mr. Castner worked at several strategy consulting ence includes operations and finance in exec- firms, including Swander Pace & Company and utive level positions at a diverse and prestigious group of LEK Consulting. He also founded and operated the San food service companies, including the Starr Restaurant Francisco-based WA-HA-KA Mexican Grill and Baton Rouge Organization of Philadelphia, Los Angeles-based Grill Cajun Roadhouse restaurants during the 1990s. Concepts (NASDAQ: GRIL), and Universal Studios Hollywood. Mr. Ansel holds a Bachelor of Arts in Damon S. Chandik, Managing Director, Head Economics from the University of California at Berkeley of Restaurant Investment Banking, Piper and a Master’s in Hospitality Management from Cornell Jaffray & Co. Mr. Chandik is a managing University’s School of Hotel Administration. director at Piper Jaffray and is head of the firm’s Restaurant Group. He is focused on Lynda Boyer, Vice President, CBRE, Inc. providing investment banking and mergers Since 1982, Ms. Boyer has been a trusted and acquisitions advisory services to restau- advisor to restaurateurs across the country. rant companies. He has 15 years of investment banking She has successfully represented restaurant experience, including public equity and debt offerings, owners, operators, chefs, developers, land- private capital raising, mergers, acquisitions, leveraged lords, shopping centers, and investors in the buyouts, and recapitalizations. acquisition, disposition, development, and leasing of restaurant-related real estate. Ms. Boyer received Wallace (Wally) Doolin, Chairman/Founder, her undergraduate degree in Finance from the Haas Black Box Intelligence & Principal of People Business School at the University of California, Berkeley. Report (see Conference Speakers for full bio) She also worked as a professional development officer for UCLA, raising unrestricted funds for the university for 15 years. Ms. Boyer is also a member of the C5 Youth Foundation Board of Directors. David E. Goldstein David joined Sharky’s Kevin Burke, Managing Partner and Founder, Woodfired Mexican Grill as Vice President and Trinity Capital LLC. Mr. Burke joined Franchise Chief Operating Officer in 2007. David brings Mortgage Acceptance Company, the nation’s his extensive background in the fast casual largest franchise lender, in 1997 after executive sector to Sharky’s. David is a restaurant indus- roles at investment banking firms in New York. try veteran with more than twenty-five years of In 2000, he formed Trinity Capital LLC, a Los progressive management, operations and R&D Angeles-based investment banking and restruc- experience. David has been involved at the executive level turing boutique. An acknowledged leader in the U.S. restau- in the expansion of three chain restaurants with over 200 rant industry, Trinity has engaged in over $10 billion of locations nationwide. transactions since it began. The firm has served as an invest- Steven Goldstein, Partner, The Culinary Edge ment banker or restructuring advisor for Taco Bell, Burger (see Conference Speakers for full bio) King, Dunkin Brands, Yum! Brands, Red Robin Gourmet Burgers, Metromedia Restaurant Group, Farmland Industries, Schlotzsky’s, El Pollo Loco, Quiznos, Church’s Chicken, and many others.. Karla Cameron, is a Director of National Account Sales for the Dr Pepper Snapple Anna M. Graves, Conference Chair; Partner Group Inc. A restaurant and lodging industry and Co-Leader of the Restaurant, Food & veteran with over 21 years experience. Ms. Beverage Industry Group, Pillsbury Winthrop Cameron has an extensive knowledge base, Shaw Pittman LLP (see Message from the with cross functional expertise in national Conference Chair for full bio) account management, contract negotiation, operations, and managing strategic partnerships. She currently serves on multiple boards in both the public and private arenas, including the Rebuild New Orleans Foundation. In 2005, Ms. Cameron was honored as one of the top fifteen female executives in Los Angeles County. Sarah Grover, Executive Vice President and Dian Melius, Western Regional Sales Director, Penton Chief Concept Officer of California Pizza Media. Ms. Melius is Western Regional Sales Director for Kitchen, Inc. Ms. Grover joined the company in Penton’s Restaurant Group. She works with West Coast- 1990 and has held several positions including based food and equipment manufacturers to create inte- SVP of marketing and Chief Communications grated print and digital promotional programs to reach Officer. She is also president of the California commercial and noncommercial food service decision mak- Pizza Kitchen Foundation. In 1996 and 2007, ers. She has more than 15 years of experience in foodser- Ms. Grover was named one of the “Marketing 100” and vice marketing and media sales. She earned a BA in “Marketing 50” respectively, by Advertising Age magazine, a journalism from the University of Minnesota and an MBA distinction given to the top marketers in the United States. from the University of St. Thomas. 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. Anthony’s Coal Fired Pizza. Before FocalPoint, (see Conference Speakers for full bio) Mr. Guinn led Wells Fargo Foothill’s Restaurant and Hospitality business. Several years before this, he led FleetBoston Financial’s Restaurant, Food & Beverage Group. Mr. Guinn has spoken at numerous Ron Paul, President and CEO, Technomic, Inc. industry and capital markets events. He writes an occasional (see Conference Speakers for full bio) blog on restaurant finance and related topics available on FohBoh and other sites. Mr. Guinn holds a Master’s in Business Administration from the Amos Tuck School of Business Administration, Dartmouth College, and a Bachelor of Arts from the University of New Mexico. Lauralynn Rogers manages the Internal Audit Justine Hunter, CPA, Business Assurance function for DineEquity, franchisor of IHOP Partner, Moss Adams LLP. Ms. Hunter has and Applebee’s. She is responsible for practiced public accounting since 1986, work- internal control and process improvement, ing closely with private equity firms and provid- the franchise sales reporting program, and ing acquisition and due diligence services, as Sarbanes-Oxley compliance. Ms. Rogers well as audits and reviews, financial structuring, makes regular presentations on audit and complex equity structuring, and tax earn-outs. internal control matters to the Audit & Finance Committee She has participated in more than 15 public fundings for her of the DineEquity Board of Directors. clients, including IPOs, public debt transactions and restruc- Teresa Siriani, Industry People Expert. turings, and public merger transactions. At Moss Adams, she Recognized as one of the industry’s best human maintains a large roster of prominent restaurant clients, resource and training executives, Ms. Siriani including the Habit Burger Grill, Grill Concepts, SoCal Pizza, brings passion, commitment, and many years of Panda Restaurant Group, and Real Mex Restaurants. Prior to operations and human resource experience to Moss Adams, Ms. Hunter focused on the restaurant industry every presentation. Now partnered with at Ernst & Young. Technomic, Inc. as program principal for opti- Fred LeFranc, Founder/CEO, Results thru mizing employee engagement, Ms. Siriani focuses on improv- Strategy, Inc. Mr. LeFranc’s consultancy helps ing the workplace for our industry. She is a graduate of companies, private equity, owners and C-level UCLA, and devotes herself to Share Our Strength, the executives identify and implement strategies nation’s leading anti-hunger organization. She serves on the that deliver long-term sustainable success. He board for Share Our Strength’s Great American Dine Out aids executives to modify their behavior and and serves as chair for Taste of the Nation – Laguna Beach. hone in on their natural strengths. Mr. LeFranc Teresa knows that together we can end childhood hunger! has served on the boards of restaurant and technology com- Robert D. Valasquez, Audit Senior Manager, panies for over 30 years. Previously, he was president and Ernst & Young, LLP. Mr. Valasquez has over 12 COO of The Ruby Restaurant Group. Before that, he served years’ experience in serving the attestation as CEO, president and director of LT Acquisition Corp., needs of high-growth companies, both publicly owners of Louise’s Trattoria. held and private, in the real estate, hospitality, Janet Lowder, President, Restaurant and construction industries. In addition, he has Management Services. Ms. Lowder heads a extensive experience in the coordination, scop- Los Angeles-based restaurant and foodservice ing, and testing for various entities that are required to com- consulting firm, specializing in strategic ply with section 404 of the Sarbanes-Oxley Act. His clients planning, business valuations, site analysis, have included IHOP Corp, Applebee’s International Inc., market research, concept evaluations, litigation Panda Restaurant Group, Elephant Bar Restaurants, consulting, and expert witness testimony. Pinkberry, and King Taco, Inc. Robert is a CPA in the State During the past 23 years, Ms. Lowder has been a UCLA of California and earned his BS in Business Administration Extension instructor teaching courses such as The with an emphasis in Accounting from California State Restaurant Industry – Survey of Operations & Management, University, Los Angeles. Starting Your Own Restaurant, and Restaurant Controls for Profit Improvement. Ms. Lowder received a BS in accounting from USC and studied restaurant management at the University of Hawaii.