SCHEDULE - National Restaurant Association
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SCHEDULE
All sessions will be in the International Ballroom on the
second level. Registration and networking breaks will be
in the International Ballroom foyer. Breakfast and lunch
will be held in the Gold and State rooms on the second
level, unless otherwise noted.
WEDNESDAY, MAY 16
SESSION TIME
Opening Reception 5:30 – 7:30pm
Transportation will be provided. Buses will start departing
at 5:00 pm from the Auto Lobby located on B2 level
Untitled Super Club – 111 W Kinzie St.
(0.9 mile from Fairmont Hotel)
Mix and mingle with friends old and new at our opening reception. Untitled
Supper Club is a contemporary revival of a classic Prohibition-era Chicago
supper club. Chic deco in the front part of the space with a speakeasy vibe,
Untitled is big, beautiful and lively. Drinks and heavy hors d’oeuvres will
be provided.
SPONSORED BY:
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THURSDAY, MAY 17
SESSION TIME
Registration 7:15 am – 5:30pm
International Ballroom Foyer
Pick up your name badge and cooler bag filled with sponsor goodies.
Breakfast 8:00 – 9:00am
Gold and State Rooms
SPONSORED BY
Welcome and Introductions 9:00 – 9:30am
International Ballroom
Culture in the Digital Age 9:30 – 10:30am
International Ballroom
Exploring the influence of the digital age on consumer wants and needs was
fueled by the Internet and reignited by social media. Turow Paul will dive
deep into the behaviors of millennials and generation Z, along with providing
an in-depth analysis of the modern consumer landscape.
EVE TUROW PAUL
Author, Public Speaker, Food Culture Expert
ETP Insights LLC
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THURSDAY, MAY 17 – CONTINUED
SESSION TIME
Networking Break 10:30 – 11:00am
International Ballroom Foyer
SPONSORED BY
New Dynamics of Off-Premise Dining 11:00am – 12:15pm
International Ballroom
Restaurant take-out and delivery are evolving quickly as the on-demand
economy expands rapidly. Off-premise dining is moving in new directions
as the consumers are embracing options ranging from meal-kit subscription
services to third-party delivery. Join Technomic’s Wilson and Hood Crecca
to understand who’s using these services, why and how, and to explore the
opportunities and implications for restaurant operators. The next phase of
off-premise dining isn’t on the horizon . . . it’s here now. How will you evolve
to capture next-level sales?
MELISSA WILSON DONNA HOOD CRECCA
Principal Associate Principal
Technomic Inc. Technomic Inc.
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THURSDAY, MAY 17 – CONTINUED
SESSION TIME
Lunch 12:15 – 1:00pm
Gold and State Rooms
SPONSORED BY
Roundtable Discussions 1:00 – 3:00pm
International Ballroom
You’ll have the opportunity to visit three roundtables for a 25-minute
discussion at each. Each table will be feature a topic moderator, along
with key questions and answers to hot topics and issues that keep you
up at night.
NOTE: See Roundtable Discussions on page 6 for more information. If you
haven’t received one already, stop by the registration desk for a color-coded
map with each roundtable moderator and topic.
Networking Break 3:00 – 3:30pm
International Ballroom Foyer
SPONSORED BY
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THURSDAY, MAY 17 – CONTINUED
SESSION TIME
UnMarketing: Stop Marketing and Start Engaging 3:00 – 4:45pm
International Ballroom
The tried and true ways of marketing have turned into tired and old methods,
not to mention ineffective. The ability to build relationships and be heard
by your market has never been greater, but it can be overwhelming when
trying to determine what tools to use. This session covers both online and
offline methods of staying in front of your target audience, so when they
need to buy, they choose you. You’ll leave with practical tools to implement
tactics right away, from social media to traditional local events.
SCOTT STRATTEN
President
Un-Marketing
Robotics in Food Service: 4:45 – 5:30pm
Applications and Implications,
Featuring Sally the Salad Robot
International Ballroom
Chowbotics is a part of the new wave of robotics that is changing the way our
food is served and prepared. The company’s first product, Sally the Salad
Robot, allows users to create custom salads with any combination of more than
20 ingredients, refreshed daily, to create a ready-to-eat meal any time of the
day. Sekar and Smith will share the applications and implications of robotics
in food service, along with a live demo of Sally’s customizable capabilities.
DR. DEEPAK SEKAR SLATON SMITH
Founder & CEO Vice President, Marketing
Chowbotics Chowbotics
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THURSDAY, MAY 17 – CONTINUED
SESSION TIME
Sit-Down Dinner Featuring 7:00 – 9:00pm
NBC’s Last Comic Standing Winner John Heffron
International Ballroom
Energetic and accessible, acclaimed standup John Heffron shares an array
of relatable experiences from childhood through life as a married father.
Heffron was the winner of the second season of NBC’s hit reality competition
Last Comic Standing and has since performed on The Tonight Show, Chelsea
Lately, The Late Late Show, HBO, FX, VH1, A&E, and CMT. Heffron remains
one of a small handful of veteran performers to tape two separate Comedy
Central specials and has an hour-long special, Middle Class Funny, on Netflix.
SPONSORED BY:
ServeTurkey.org
POWERED BY THE NATIONAL TURKEY FEDERATION
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FRIDAY, MAY 18
SESSION TIME
Breakfast 8:00 – 9:00am
Gold and State Rooms
SPONSORED BY
Changing The World Through the Eyes of a Chef 9:00 – 10:00am
International Ballroom
Chef Jose Andres founded World Central Kitchen after the devastating 2010
earthquake in Haiti with the belief that food can be an agent of change. Mook
recently helped create and lead the #ChefsForPuertoRico effort with Chef
Pabon of minibar in the aftermath of Hurricane Maria, as well as establishing
a chef relief kitchen during the California wildfires. You’ll hear first-hand how
you can be an agent of change and part of the solution.
NATE MOOK
Interim Executive Director
World Central Kitchen
JESÚS ANTONIO SERRANO PABÓN
Chef de Partie
minibar by Jose Andres
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FRIDAY, MAY 18 – CONTINUED
SESSION TIME
Lessons from Leaders: CMO Story Sharing 10:00 – 11:00am
International Ballroom
The restaurant industry is an ever-changing environment, and savvy marketers
need to know how to navigate through changing times and challenges. In this
dynamic discussion, you’ll hear from successful restaurant leaders — their
successes, mistakes and what they expect from their marketing teams. Come
with questions and leave with action items you can immediately implement
for your business and your brand.
MODERATOR
MEG EDGETT
CEO & Co-Founder
Get Perception
PANELISTS
JEFF JENKINS
CMO
CKE Restaurants (Carl’s Jr. & Hardee’s)
STEPHANIE PERDUE
President & CMO
TGI Fridays
SHIVRAM VAIDEESWARM
CMO
Blaze Pizza, LLC
ED VALLE
CMO
El Pollo Loco
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FRIDAY, MAY 18 – CONTINUED
SESSION TIME
Networking Break 11:00 – 11:30am
International Ballroom Foyer
The Ever-Changing Face of LTOs 11:30am – 12:30pm
International Ballroom
The appeal of limited-time offers — an opportunity to get new customers in
the door and increase visits from regulars — is clear. But the cost in dollars
and development time, as well as marketing, can make their value a little
cloudy. This session will kick off with a presentation from Datassential
focused on segments, seasonality, flavor trends, consumer acceptance,
marketing vehicles and traffic. Our panelists, representing leaders from the
culinary, supplier and operator side will then explore the landscape of LTOs
through the barriers and pitfalls of developing new menu items, along with
examples of successful LTOs and mistakes to avoid.
PRESENTER PANELISTS
JESSICA BOGRAD
Associate Director, Culinary R&D
CSSI Marketing + Culinary
JACK LI JAMIE MCKEON
Builder VP, Marketing Foodservice
Datassential Rich Products Corporation
ROB ELLIOTT
EVP, Marketing
Hungry Howie’s
DONNA SPANGLER-JOSEPHSON
SVP & CMO
Corner Bakery
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FRIDAY, MAY 18 – CONTINUED
SESSION TIME
Building Your Brand Orbit (Programming + Lunch) 12:30 – 1:45pm
Grab your lunch from the International Ballroom foyer and join us for
Bonchek’s session in the International Ballroom
Today’s customer is no longer a consumer; instead, they are co-creators.
They design their own experiences, produce their own content, and generate
their own influence. How do you engage a customer as a co-creator? Not
with the usual campaigns and promotions, but within a brand orbit — an
ongoing relationship beyond the individual transaction. In this compelling
closing session, Bonchek will give us a new way of thinking about marketing
in the digital age. You will discover how to build your narrative around a
shared purpose, locate the DNA of your brand, identify the social currency
of your community, and go beyond loyalty to gratitude.
Mark Bonchek
Founder & CEO (Chief Epiphany Officer)
Shift Thinking
SPONSORED BY
Social Hour 1:45 – 3:00pm
International Ballroom Foyer
Sticking around for the National Restaurant Association Show or have some
time to kill before hitting the road or catching a flight? Mix and mingle with
attendees and MEG steering committee members over libations following
the conclusion of the conference.
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