Tuesday, September 27

2:00 pm - 2:10 pm

Welcome/Introductory Remarks             .

2:10 pm - 3:00 pm

Annual State of the Plate Address
Presented by Nancy Kruse, President, The Kruse Company & Columnist, Nation's Restaurant News
Often imitated, never duplicated, the Annual State of the Plate address gets this event off to a sizzling start with an in-depth look at what’s happening on menus from coast-to-coast.  Menu trends expert, Nancy Kruse, serves up a full plate of menu trend data, insights on breakout foods and flavors, innovative use of ingredients and ethnicity and day part strategies that are guaranteed to influence your future menu plans.

3:00 pm - 4:00 pm

Tomorrow's Menu: What Should You Be Cooking Up?
What will make your customers’ taste buds tingle in the future?  This interactive panel discussion will feature foodservice operators representing leading edge independent, best-in-class onsite operators, and chain restaurant culinarians from the casual and quick service categories—all sharing ideas on new menu development directions that you can easily adapt for your own concept.
Moderator: Bret Thorn, Sr. Food Editor, Nation's Restaurant News
Panel:
-Dan Kish, Vice President of Food, Panera Bread
-Camp Howard, Director of Dining, Vanderbilt University
-Bob Okura, Vice President of Culinary Development/Corporate Chef, The Cheesecake Factory
-Oona Settembre, Corporate Executive Chef, TGI Friday's/Carlson Restaurants

4:00 pm - 4:15 pm

Networking Break .

4:15 pm - 5:15 pm

Table Talk Roundtable Discussions
Fast-paced, interactive roundtable discussions led by industry peers who will facilitate an open dialog addressing your most pressing menu development challenges and brainstorm tips and solutions to turn challenges into business growth opportunities.

5:15 pm - 7:00 pm

Networking Reception - "Food for Thought"
Join us at this fun and progressive networking receptions featuring the latest in culinary innovations, compliments of the conference sponsors.

Wednesday, September 28  

7:00 am - 8:00 am

Breakfast

8:00 am - 8:45 am

Conversation with a Culinary Icon - Chef Stephan Pyles
Featuring Chef Stephan Pyles, facilitated by Ron Ruggless, Southwest Bureau Chief, Nation's Restaurant News

8:45 am - 9:00 am

Networking Break .

9:00 am - 10:00 am

News You Can Use: The Business of Menu Development
Quick-fire presentations featuring what culinary professionals need to know regarding the current state of commodities, the economy’s impact on consumer trends and up-to-the minute legislative update on menu labeling issue.
Moderator: Sarah Lockyer, Executive Editor, NRN.com
Panel:
-John Barone, President, Market Vision Inc./Contributing Editor, Nation's Restaurant News
-Dan Roehl, Public Affairs Specialist, National Restaurant Association
-Darren Tristano, Executive Vice President, Technomic Inc.

10:00 am - 11:00 am

Bottoms Up! Beverage Ideas Your Customers Will Drink Up
Get new ideas to help raise your liquid assets and satisfy your customers thirst for new non-alcohol and alcohol beverages.
David Henkes, Vice President, Technomic Inc.

11:00 am - 11:15 am

Networking Break

11:15 am - 12:15 pm

Find New Menu Hot Spots
Second breakfast, after-school snacking, fourth meal, late night binge—all opportunities to increase customer frequency.  This session will feature menu ideas and operational solutions to developing new daypart dining opportunities.
Moderator: Nancy Kruse, President, The Kruse Company & Contributing Editor, Nation's Restaurant News
Panel:
-Kevin Bechtel, Sr. VP Purchasing, R&D and Menu Development, Shari's Restaurant Group
-Stan Frankenthaler, VP Innovation & Corporate Executive Chef, Dunkin' Brands Inc.
-Shannon Johnson, CEC, Director Culinary Innovation & Development, Applebee's International
-Shawn LaPean, Director Dining, University of California-Berkeley

12:15 pm

Closing Remarks/Conference Adjourns (boxed lunch to go)