CHICAGO—The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will deliver a year’s worth of business solutions in one place, including professional development opportunities focused on helping restaurant and foodservice operators increase profitability and productivity. Held May 16 to 19 at McCormick Place in Chicago, NRA Show 2009 will feature more than 65 free education sessions led by recognized industry experts on a range of topics including menu trends, environmental sustainability, workforce development and profit building.
“In today’s challenging economic climate, businesses are looking to maximize value for expenses and return on investment for everything they do,” said Lorna Donatone, Convention Chair for NRA Show 2009 and President, School Services, Sodexo, Inc. “Attending the NRA Show offers the best opportunity of the year to learn how to incorporate proven solutions and best practices into everyday operations. No other industry event provides access to more seasoned expert advice, business-boosting tips and strategies for success. Restaurant operators cannot afford to stand on the sidelines in this current environment. Instead, they must seek out every opportunity to improve all aspects of their business. The NRA Show is the best place to discover the solutions you need to succeed.”
Highlights of this year’s Show education sessions include:
Join the Green Restaurant Revolution: Learn proven “green” practices from industry leaders Ted Turner and George McKerrow, founders of Ted’s Montana Grill. Turner and McKerrow will engage attendees in a candid discussion about their top-down initiative creating a green and sustainable restaurant chain. This spirited conversation will be moderated by Chris Koetke, Dean of The School of Culinary Arts, Kendall College.
How to Beat the Recession
How To Recession-Proof Your Business: Discover results-oriented strategies to ensure your business remains relevant in this changing economic environment. Bryan Dodge, an expert in the field of management and leadership in restaurant operations, will help attendees understand how passion, enthusiasm, positivity and focus all play a part to maintain a competitive edge and grow profits.
How to Stand Out in a Tough Economy: Drive traffic to your operation. Representatives from National Restaurant Association partner Fishbowl Marketing will lead a panel discussion on how restaurants can succeed even in this downturn. The session will cover innovative strategies to adapt to this economic environment, including monitoring and adjusting budgets, and allocating funds to create marketing buzz that can improve business.
Crush The Box: Creative Leadership Ideas for Developing Managers: Improve your bottom line with engaged and effective managers. John Isbell, President of CHART (Council of Hotel and Restaurant Trainers) and Director of Training and Development for IHOP Corp., will share insights on how to develop visionary managers to lead motivated teams.
Creating Patron-Pleasing Menus
On the Menu: What’s Hot, What’s Not, and What’s Next: Create patron-pleasing menus for any restaurant. Nancy Kruse, foodservice trends expert and president of The Kruse Company, will share the food, beverage and restaurant concept insights needed to successfully create innovative, on-trend menus.
Sodium and the Healthy Plate: Gain perspective on the challenges and opportunities related to the issue of sodium. Sodium reduction is a major industry hot topic and will continue to be at the forefront of nutrition issues in 2009. Moderated by Shelia Cohn Weiss, R.D., Director of Nutrition Policy, National Restaurant Association, this panel includes: James M. Galloway, Assistant Surgeon General, Rear Admiral, U.S.Public Health Service, Regional Health Administrator, Region V; Robert Earl, MPH, R.D., Vice President of Science Policy, Nutrition and Health, Grocery Manufacturers Association; Pam Smith, R.D., consultant, Shaping America’s Health; and Michelle Reinholm, International Food Information Council.
Education sessions will be held in McCormick Place’s South Hall on Level 4, and in the Technology Pavilion on Level 3 in the North Hall all four days of the Show. For a full schedule of sessions, visit www.restaurant.org/show.
