Exhibit halls open from 9 a.m. to 5 p.m. on Level 1 and 9:30 a.m. to 5 p.m. on Level 3 daily
SATURDAY, MAY 19 9A.M.-5 P.M. Ice Carving, North Hall, Level 1 International Cuisine Pavilion, North Hall, Level 1 9:30 A.M.–NOON Kitchen Innovations “Dealer-Distributor Only” hours, South Hall, Booth 3292 9:30 A.M.-3 P.M. Culinary Scene featuring The American Culinary Classic, South Hall 9:30 A.M.-5 P.M. Kitchen Innovations, South Hall, Booth 3292 10 A.M.-11:30 A.M. Local Store Marketing, South Hall, 4th Floor Turn Up the Heat on Your Marketing Programs: Hot New Ideas to Fire Up Your Restaurant Sales, South Hall, 4th Floor Responsible Alcohol Service Without Sacrificing Profits, South Hall, 4th Floor The Connected Restaurant: Running Restaurants in Real Time, Technology Pavilion, North Hall, Level 3 The Art of the Deal: Creating Chef-Owner Synergies, South Hall, 4th Floor 10 A.M.-4:30 P.M. Ask the Design Experts consultations, South Hall NOON-1:30 P.M. Chinese Takeout: Delivering to the World’s Largest and Fastest-Growing Market, South Hall, 4th Floor Restaurant Demand 2007: Consumer Insights for an Edge, South Hall, 4th Floor The Viability of Franchising: Creating a Winning Concept, South Hall, 4th Floor Enlightened Hospitality: Lessons Learned from Restaurants, Business, and Life, South Hall, 4th Floor Automation: Today’s Key Strategy in Building QSR Business, Technology Pavilion, North Hall, Level 3 2P.M-3:30 P.M. Marketing Health on Your Menu, South Hall, 4th Floor Overcoming Customer Uncertainty Through Innovative Technology Solutions, Technology Pavilion, North Hall, Level 3 People Report Workforce 2007: Getting & Keeping Your Share of the Labor Pool in the New Economy, South Hall, 4th Floor Produce Safety: Deconstruction of the Supply Chain, South Hall, 4th Floor Building Your Restaurant Concept Into a Brand, South Hall, 4th Floor 5P.M.-6:30 P.M. International Reception, North Hall, Level 4 6P.M.-10 P.M. 20th Annual Salute to Excellence Awards Gala and Banquet, Hilton Chicago SUNDAY, MAY 20 8A.M. 27th Anniversary Main Course 10K Run/5K Walk 9A.M.-5 P.M. Ice Carving, North Hall, Level 1 International Cuisine Pavilion, North Hall, Level 1 9:30 A.M.-3 P.M. American Culinary Classic, South Hall Events Area 9:30 A.M.-5 P.M. Kitchen Innovations, South Hall Booth 3292 10 A.M.-11:30 A.M. Implementing Purchasing Best Practices to Maximize Financial Performance, Technology Pavilion, North Hall, Level 3 10 A.M.-4:30 P.M. Ask the Design Experts consultations, South Hall Sustainability: Why It’s Important to Growing Your Coffee Profits, South Hall, 4th Floor Diverse Leadership Development: Improving Your Business with a Gender- Balanced Team, South Hall, 4th Floor Legally Managing Your Restaurant, South Hall, 4th Floor Curbside to Go: Take the Lead or Suffer the Consequences, South Hall, 4th Floor NOON-1:30 P.M. Advantages of Going Green: Marketing to the Socially Responsible Consumer, South Hall, 4th Floor Local, Sustainable, and Organic…Changing the Way We Eat, South Hall, 4th Floor Sell More Now! Charging Up the Supply Chain, South Hall, 4th Floor Facilitating Operational Excellence in Food Service: From Data to Decision Point, Technology Pavilion, North Hall, Level 3 Moving Away From Trans Fats: Reasons, Realities, and Resources, Technology Pavilion, North Hall, Level 3 2P.M.-3:30 P.M. Designing for Profitability, South Hall, 4th Floor Seven Steps to Catch the Asian Wave, South Hall, 4th Floor Staging Spine-Tingling Experiences That Boost Beverage Profits and PR Possibilities, South Hall, 4th Floor Wi-Fi: The Must Have Amenity for Your Guests, Technology Pavilion, North Hall, Level 3 Energy Conservation and Sustainable Design, Technology Pavilion, North Hall, Level 3 4P.M.-5 P.M. Culinary Scene featuring Research Chefs Association Culinology® demonstration MONDAY, MAY 21 7:30 A.M.-9:30 A.M. 2007 SPIRIT Awards and FMP® Recognition Breakfast, Hyatt Regency McCormick Place 9A.M.-5 P.M. Ice Carving, North Hall, Level 1 International Cuisine Pavilion, North Hall, Level 1 Kitchen Innovations, South Hall, Booth 3292 9:30 A.M.-3 P.M. Culinary Scene featuring The American Culinary Classic, South Hall 10 A.M.-11:30 A.M. Catering Profits: Double Your Restaurant’s Profits with Full-Service and Drop-off Catering, South Hall, 4th Floor SPIRIT Awards Workshop: Employees—The Spirit of the Industry, South Hall, 4th Floor How to Take a Huge Bite Out of Turnover, South Hall, 4th Floor What’s The Trend?, South Hall, 4th Floor Going Digital: Advantages of Computerized Menu and Promo Board Systems, Technology Pavilion, North Hall, Level 3 10 A.M.-4:30 P.M. Ask the Design Experts consultations, South Hall 11:30 A.M.-2 P.M. Illinois Restaurant Association Member Luncheon, South Hall NOON-1:30 P.M. How to Create a Winning Wine Program, South Hall, 4th Floor On the Menu: What’s Hot, What’s Not, and What’s Next, South Hall, 4th Floor Pandemic Flu: Could Your Business Survive? South Hall, 4th Floor Winning in The Age of Online Marketing, Technology Pavilion, North Hall, Level 3 Buying and Selling Restaurants: What Every Foodservice Professional Should Know, Technology Pavilion, North Hall, Level 3 1:45 P.M.-2 P.M. Women’s Foodservice Forum Annual Leadership Luncheon, Hyatt Regency, McCormick Place 2P.M.-3:30 P.M. The Operator-Dealer Relationship, South Hall, 4th Floor How to Put Your Property on the Map: Roads to Establishing a Destination Restaurant, South Hall, 4th Floor Feng Shui: Examining the Impact the Environment has on the Dining Experience, South Hall, 4th Floor Achieve Grande Profits from Your Coffee Service, South Hall, 4th Floor Leveraging the Internet to Compete in the Full-Service Segment, Technology Pavilion, North Hall, Level 3 4P.M.-5 P.M. Culinary Scene featuring Research Chefs Association Culinology® demonstration TUESDAY, MAY 22 9A.M.-5 P.M. Ice Carving, North Hall, Level 1 International Cuisine Pavilion, North Hall, Level 1 9:30 A.M.-5 P.M. Kitchen Innovations, South Hall, Booth 3292 Culinary Scene featuring The American Culinary Classic, South Hall 10 A.M.-11:30 A.M. Collegiate Foodservice Challenges: Leveraging Today’s Trends, South Hall, 4th Floor Service That Rocks, South Hall, 4th Floor Culinology® and Innovation in Food Product Development, South Hall, 4th Floor Benefits and Uses of Closed-Circuit TV in Restaurants, Technology Pavilion, North Hall, Level 3 Turning The Tables on Turnover: A Foodservice Workforce Solutions Workshop, South Hall, 4th Floor 10 A.M.-4:30 P.M. Ask the Design Experts consultations, South Hall NOON-1:30 P.M. Increase Your Profit and Retention with a Focused Training Strategy, South Hall, 4th Floor Creating Category Distinction, South Hall, 4th Floor Shifting American Tastes in Beer, South Hall, 4th Floor How to Capitalize on Growing Consumer Interest in Health and Nutrition, South Hall, 4th Floor The Future of Women in the Hospitality Industry, South Hall, 4th Floor Hot Catering Ideas that will be Cool with Your Clients, South Hall, 4th Floor 2P.M.-3:30 P.M. Food Allergies from a Restaurant Perspective, South Hall, 4th Floor Hand Held Technology: The Wave of the Future, Technology Pavilion, North Hall, Level 3 Special Report Windy City sizzles with eclectic new eateries as NRA show approaches On-Line Video: The New Way to Promote Your Restaurant, South Hall, 4th Floor Going Organic: Views from the Farm and the Kitchen, South Hall, 4th Floor