Restaurant-Hospitality

A Time For Change
Technomic’s Darren Tristano has had a ringside seat to all the changes restaurant companies have been making in the last year. He’ll tell you what’s working and why.

The Gamble
What do you do when you’ve got a well-established restaurant brand that has lost its way? In the case of Boston Market, you bring in seasoned vet Lane Cardwell. At Sizzler, Kerry Kramp and his team have stepped in to reinvigorate this iconic brand. These pros will discuss their strategies for reviving two stalwart companies.

Shaking It Up
Fred LeFranc has run some impressive restaurant brands over the years, but now he and his company, Results thru Strategy, are helping revive struggling restaurant concepts. He’ll discuss what strategies you can employ now to get your company back on track.

Big City Action
Drew Nieporent and his Myriad Restaurant Group have competed in perhaps the most brutal restaurant environment in the world, New York City. Lee Maen’s Innovative Dining Group has taken a stand with several concepts in L.A. and Vegas. And Paul Bartolotta, after creating a mini restaurant empire in Milwaukee, took off to partner with Steve Wynn in Las Vegas. They’ll discuss the fine art of managing high-profile brands under the bright lights.

Dueling With the Big Guys
Houlihan’s lack of mass media budget hasn't stopped them from marketing as effectively as the big brands, while La Madeleine must go toe-to-toe with Panera Bread and Corner Bakery Café. Jen Gulvik from Houlihan’s and Phil Costner from La Madeleine will share some smart moves their brands have made to get the attention of customers.

International Flavor
Most people would be thrilled with the success Jeff Sinelli has had with his sandwich concept, Which Wich? But Sinelli is now also rolling out a Latin burger concept. Meanwhile, Gene Kornota at Chicago’s Dana Hotel says the Asian steak restaurant concept there needed retooling. This duo will explain why they’ve made the right moves at the right time.

Q&A With Melman
He’s arguably the greatest restaurant creator of all time, which explains why companies pay Rich Melman up to $25,000 a day for his advice. You’ve got an hour-long shot at him, and it’s on the house.

Richard Melman Award Reception & Dinner
This year’s honoree is José Andrés, who has almost single-handedly put Spanish cuisine and the small plate phenomena on this country’s culinary map. His Washington, D.C., company,  ThinkFoodGroup, is the force behind several spectacular restaurants, including Bazaar, Jaleo, Zaytinya, Oyamel, Café Atlantico, and the much acclaimed MiniBar by José Andrés. Last year, Esquire named Bazaar Restaurant of the Year, while GQ honored him as one of its 2009 Men of the Year.

Get Emotional
Michael Whiteman, president of international restaurant consultant Joseph Baum & Michael Whiteman Co., (Windows on the World, Rainbow Room), says that in a world of cut-throat competition, you have to connect with your customers on an emotional level.  This is especially true with GenYers, who have fickle trust in brands and who live in a quick-shifting collaborative world.  He’ll give plenty of examples from inside and outside the industry of how best to do that.

Rethinking Legends
Robert Del Grande operated the legendary Café Annie in Houston for decades, while Jonathan Eismann created another legend, Pacific Time, in Miami. Both have rethought those brands recently, and their moves are paying off. They’ll explain why.

Beverage Bounce
All you have to do is look at the mixology trend in recent years to know that there’s a renaissance going on with beverages. If you haven’t updated and sexed up your beverage program lately, you’re missing out. Beverage guru Patrick Henry will explain some moves you should be making now to do just that.

The Fame Game
Rick Bayless, Jose Garces and Paul Kahan are three of America’s greatest chefs. So, you’d think they could rest on their laurels and wait for opportunities to come to them. Hardly. All three have been making major moves in the last year with impressive results. Let’s see what we can learn from them.