COEX Schedule-at-a-Glance by broverya80

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									COEX Schedule-at-a-Glance

SuNday, FEbRuaRy 28                                          MONday, MaRCH 1                 (continued)
12:00 noon-7:30 pm Registration                              10:15-10:45 am Beverage Break
2:30-5:00 pm                                                 10:45 am-12:00 noon
Special Breakout for Small- to Mid-Sized                     Concurrent Breakouts
Manufacturers                                                The Global Flavor Curve & QSRs
Small Business Menu Tuneup: A Workshop                       Presented by: NOBLE and The Food Channel®
to Fit Your Products Into Today’s Menu                        Presenters: Andy Ford, Chief Insights Officer,
Presented by: IFMA’s Small Business Committee and             CultureWaves®; Judy Sipe, Chief Culinary Officer,
The Kruse Company                                             NOBLE and The Food Channel®
 Presenter: Nancy Kruse, President, The Kruse Company        The Global Flavor Curve & Casual/Family Dining
 Round Table Hosts: David Groll, Corporate Executive         Presented by: NOBLE and The Food Channel®
 Chef, McAlister’s Deli; Mark Hampton, VP, Culinary,          Presenters: LeAnne Garoutte, Senior Vice President,
 Supply Chain, American Blue Ribbon Holdings, LLC             Director of Client Services, NOBLE; Cari Price, Chef,
 (Bakers Square and Village Inn); Michael Sobel,              NOBLE and The Food Channel®
 Senior Director of Purchasing & Distribution, Zaxby’s
 Franchising, Inc.; Scott Taylor, Chief Operating Officer,   LTOs, Bundling & the Discounted Menu:
 Beef ‘O’ Brady’s Family Sports Pubs                         Dialogue on How to Create Value
5:30-6:30 pm                                                 Presented by: International Corporate Chefs Association
IFMA Board of Directors Private Reception                     Moderator: Kevin Ryan, Executive Director, ICCA
                                                              Panelists: Richard Faeh, Corporate Executive Chef,
6:30-8:30 pm
                                                              Starwood Hotels and Resorts; Michael LaDuke,
Grand Opening Reception                                       Director of Culinary Development, Red Lobster Food &
                                                              Beverage; Jason Sullivan, Corporate Chef, Innovation,
                                                              Burger King Corporation

MONday, MaRCH 1                                              The Foodservice GS1 US Standards Initiative
6:30 am-5:30 pm Registration                                 Presented by: GS1 US
                                                              Presenters: Steve Arens, Director, Industry
6:45-7:45 am Breakfast
                                                              Development, GS1 US; Dan Wilkinson, VP, Industry
8-10:15 am                                                    Development, GS1 US
General Session                                              12:00 noon – 1:15 pm Lunch
Opening Remarks
                                                             1:15-2:00 pm
The State of the 2010 Foodservice Consumer                   General Session
Presented by: The Hartman Group, Inc.                        Menu Optimization: Driving Consumer Demand
 Presenter: Michelle Barry, Ph.D., Senior Vice President,    While Assuming a P&L Mind-Set Strategy
 The Hartman Group, Inc.                                     Presented by: Technomic, Inc.
What’s New in Menu Innovation                                 Presenters: Kevin Higar, Director of Operator Services,
It’s Not a Pyramid — It’s a Curve                             Technomic, Inc.; Ron Paul, Founder, President & CEO,
Presented by: NOBLE and The Food Channel®                     Technomic, Inc.
 Presenter: Kay Logsdon, VP & Managing Editor,               2:15-3:15 pm
 The Food Channel®                                           Concurrent Breakouts
                                                             Obesity & Risk Management:
Obesity & Risk Management: What’s Next?
Presented by: Faegre & Benson LLP                            Safeguards for Your Business
                                                             Presented by: Faegre & Benson LLP
 Presenters: Joe Price, Partner, Litigation, Products
 Liability, Faegre & Benson LLP; Peter Goss, Partner,         Presenters: Joe Price, Partner, Litigation, Products
                                                              Liability, Faegre & Benson LLP; Peter Goss, Partner,
 Litigation, Products Liability, Faegre & Benson LLP
                                                              Litigation, Products Liability, Faegre & Benson LLP
LTOs, Bundling & the Discounted Menu: Where is
                                                             Navigating the Nutrition-Labeling Maze
the Value in the Supplier/Operator Relationship?             Presented by: Faegre & Benson LLP
Presented by: International Corporate Chefs Association
                                                              Presenters: Kristin Eads, Partner, Agribusiness
 Presenters: Richard Faeh, Corporate Executive Chef,          Litigation, Faegre & Benson LLP; Jennifer Williams
 Starwood Hotels and Resorts; Michael LaDuke,                 Zwagerman, Associate, Agribusiness Litigation, Faegre
 Director of Culinary Development, Red Lobster Food &         & Benson LLP
 Beverage; Kevin Ryan, Executive Director, ICCA; Jason
 Sullivan, Corporate Chef, Innovation, Burger King
 Corporation                                                                                     (continued on reverse)
COEX Schedule-at-a-Glance (continued)

MONday, MaRCH 1                 (continued)                 TuESday, MaRCH 2                 (continued)
The Results Are In: Executives Share Insights               10:45 am-12:00 noon
From Annual Supply-Chain Survey                             Concurrent Breakouts
Presented by: ArrowStream                                   The Global Flavor Curve & QSRs
 Presenter: Alex Brown, Executive Vice President,           Presented by: NOBLE and The Food Channel®
 ArrowStream                                                 (Repeat of Monday A.M. breakout)
 Panelists: Larry Behm, Senior Vice President, Panda        The Global Flavor Curve & Casual/Family Dining
 Restaurant Group; Scott Deibert, VP, Supply Chain          Presented by: NOBLE and The Food Channel®
 Management & QA, Fazoli’s Management System;
                                                             (Repeat of Monday A.M. breakout)
 Glenn Douglas, Vice President, Supply Chain, Einstein
 Noah Restaurant Group; Gary Schwartz, VP, Supply           Campus Dining: Tomorrow’s Customers Today
 Chain, P.F. Chang’s                                        Presented by: The Kruse Company
Menu Optimization: Diving Into the Cost Side                 Presenter: Nancy Kruse, President, The Kruse Company
of the P&L Mind-Set Strategy                                 Panelists: Greg Black, Director, Dining Services,
Presented by: Technomic, Inc.                                University of Iowa; Shawn LaPean, Director, Cal Dining,
 Presenter: Ron Paul, Founder, President & CEO,              University of California — Berkeley; Ken Toong, Executive
 Technomic, Inc.                                             Director, University of Massachusetts, UMass Dining
3:15-4:45 pm                                                Warp Speed to Market: What Role Can Suppliers
Operator Speed Meetings                                     Play in the Shortened R&D Process?
Face-to-face manufacturer-operator dialogue.                Presented by: International Corporate Chefs Association
5:30-7:30 pm                                                 Moderator: Kevin Ryan, Executive Director, ICCA
Gala Reception                                               Panelists: Beverly Lynch, Director of Product
                                                             Development, Golden Corral Corporation; Bob Okura,
                                                             CEC, CFBE, CCEC, CMRDP, VP, Culinary Development,
TuESday, MaRCH 2                                             Corporate Executive Chef, The Cheesecake Factory
6:30 am-5:30 pm Registration                                Driving Intent to Eat Out
6:45-7:45 am Breakfast                                      Presented by: National Restaurant Association
8:00-10:20 am                                               12:00 noon – 1:15 pm Lunch
General Session                                             1:30-2:45 pm
Regional Chain Awards Presentation                          Concurrent Breakouts
An Update on Food Safety Mandates                           7 Tips for Marketing Sustainability
Presented by: National Restaurant Association               Presented by: The Hartman Group, Inc.
                                                             Presenter: Michelle Barry, Ph.D., Senior Vice President,
Warp Speed to Market: Time Lines Require Close               The Hartman Group, Inc.
Collaboration
Presented by: International Corporate Chefs Association     The Foodservice GS1 US Standards Initiative
                                                            Presented by: GS1 US
 Presenters: Beverly Lynch, Director of Product
                                                             (Repeat of Monday A.M. breakout)
 Development, Golden Corral Corporation; Bob Okura,
 CEC, CFBE, CCEC, CMRDP, VP, Culinary Development,          Menu Optimization: Driving Top-Line Sales with
 Corporate Executive Chef, The Cheesecake Factory;          the P&L Mind-Set Strategy
 Kevin Ryan, Executive Director, ICCA                       Presented by: Technomic, Inc.
Sustainability-Conscious Consumers Are                       Presenter: Kevin Higar, Director of Operator Services,
Redefining Quality                                           Technomic, Inc.
Presented by: The Hartman Group, Inc.                       2:45-4:00 pm
 Presenter: Michelle Barry, Ph.D., Senior Vice President,   Operator Speed Meetings
 The Hartman Group, Inc.                                    Face-to-face manufacturer-operator dialogue.
An Industry United — Giving Americans a Reason              5:30-7:00 pm
to Eat Out Again                                            Closing Reception
Presented by: National Restaurant Association
 Presenter: Richard Snead, Board Member & Chair, Eat-
 Out Campaign, National Restaurant Association, Former      WEdNESday, MaRCH 3
 President & CEO, Carlson Restaurants Worldwide             7:00-10:00 am Networking Breakfast

10:20-10:45 am Beverage Break

								
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