2012 Program Schedule

2:00 – 6:00 p.m.

Registration

2:00 – 6:00 p.m.

Networking coffee reception

7:00 – 9:15 p.m.

QSR's Green Gala at Georgia Aquarium

10:00 – 11:00  a.m.

Fritzi Woods, president, Women’s Foodservice Forum

11:15 a.m. – 12:15 p.m.

Breakout sessions

Making Sense of Menu Trends
Marc Halperin, is a classically trained chef, COO and culinary director of the Center for Culinary Development, and QSR magazine's menu development columnist (and shouldn't be confused with the political expert speaking earlier in the day!). In this presentation he will guide attendees through current culinary trends and how to use them to best advantage.

Your Market, Your Critics, Your Brand
The restaurant industry has long been a whipping boy for the food police, pressure to help curb the obesity problem in America is mounting, and a mandate to reveal calorie counts on menus is set to take effect. And yet restaurant chains are making great strides in promoting a healthy, active lifestyle through both menu development and marketing partnerships. Our panel explores how restaurant brands balance health and market share and—yes—respond to critics.
 

12:15 – 1:15 p.m.

Lunch

1:15 – 2:15 p.m.

Breakout sessions

How to Compete with C-Store Competition
It is widely understood that convenience stores are increasingly turning to fresh foodservice to grow revenue, and that this move has placed c-stores in direct competition with quick-service restaurants. This panel explores exactly what the competition is up to, what restaurant operators can learn from them, and the opportunities they have to compete.

How to Grow Your Ethnic Brand
Americans are becoming increasingly adventurous with their food decisions, and new ethnic-food concepts selling everything from sushi to curry are taking advantage of the trend. But scaling these concepts into national franchised brands is complicated, as much of the country is unfamiliar with ethnic foods. Our panel of experts gives insight on how to successfully launch an ethnic quick serve, scale it, and turn it into a familiar favorite across the U.S.

2:30 – 3:30 p.m.

Denise Lee Yohn, marketing columnist, QSR magazine

Great Brands Never Have to ‘Give Back’

Great brands manage to create value for all their stakeholders—customers, employees, business partners, and communities—so they don’t need to “give back” anything. They shift their social responsibility approach from that of an obligation (something they feel they should do) to an opportunity (something they want to do, because it’s good for everyone).

In this inspiring and practical session, quick-service restaurant brand expert Denise Lee Yohn will teach you how to create societal and cultural relevance while enhancing your customer appeal and long-term competitiveness. You will learn how to use the “Level 5 Relevance” framework to design a brand-building social responsibility strategy, and get hands-on practice applying the framework to their companies.

3:30 – 4:30 p.m.

Daryl Morey, general manager, Houston Rockets

8:30 – 9:30 a.m.

Breakfast

9:30 – 10:30 a.m.

Michael Bergdahl, former director of people, Wal-Mart

10:30 – 11:30 a.m.

Randy Garutti, CEO, Shake Shack

11:30 a.m.

Buses leave for Foodservice Tours

11:45 a.m.

Arrive at lunch

12:45 – 2:45 p.m.

Foodservice Tours