Idea Centers

Sunday June 22

The Great Marketing Frontier
What exactly is a blog? What about a podcast or webcast? Do you have a MySpace page? And do you need one? Learn about the latest trends in social marketing and how they can impact restaurants. Experts will share their insights into the technological frontiers of marketing and how you can take advantage of these simple and effective tools.
Speakers: Becky Arreaga and Lynn Currie - Mercury Mambo

21st Century Kitchen: Innovative Equipment, Technologies and Techniques for the Front of the House
Technology is impacting all aspects of restaurant operations and the front of the house is no exception. From texting customers when their tables are ready to table side credit card machines and hand held wireless ordering systems, the sky is the limit. See what's out there and how you can put it to work in your restaurant:
Moderator: Kevin Carroll, Gringos Mexican Kitchen
Speaker: Kelly Cockerell, Quick Serve Kiosks; John Kirk, Radiant Systems

Surviving an Economic Downturn: Steps to Minimize the Impact on your Bottom Line
The housing crisis, the credit crunch, rising energy costs, skyrocketinig food costs, reduced consumer spending and slow job growth - the news on the economic front has not been good. Get tips from long-time successful restaurateurs who have weathered the economic storms of the past so you are ready to sail through with flying colors.
Moderator: Bob Barnes, Vision Asset Management
Speakers: Russell Ybarra, Gringo's Mexican Kitchen; Jerry Morales, Gerardo's Mexican Food

So You Want to Buy a Franchise. Are You Really Ready?
You love to eat. You love to make people happy. You have your eye on a great franchise opportunity. Before you sign on the dotted line, you need to attend this session! Learn what it takes to be a successful restaurant owner. What do you need to know before you purchase that franchise operation? What concept is right for you?
Moderator: Kevin Pietsch, Franchise Times
Speakers: David Wheller, Campero, USA; Bob Anderson, Mooyah Burgers & Fries; Dino Chavez, Sbarro

Monday June 23

Break Out from the Herd: Standing out in a Crowded Market
How can you differentiate your restaurant from the hundreds of others in town? Get marketing tips from the experts that will help your star shine and keep those customers coming back.
Moderator: Matthew Mabel, Surrender, Inc.
Speakers: Marcia Harris-Daniels, Wingstop; Todd Crosswhite, Wingstop

So You Want to Buy A Franchise. Are You Really Ready?
You love to eat. You love to make people happy. You have your eye on a great franchise opportunity. Before you sign on the dotted line, you need to attend this session! Learn what it takes to be a successful restaurant owner. What do you need to know before you purchase that franchise operation? What concept is right for you?
Moderator: Kevin Pietsch, Franchise Times
Speakers: Tom DuFore, Francorp; Clayton Rhoades, Chicken Express; Nick Borras, Boston Pizza

Going Green: It Doesn't Have to Take a lot of Greenbacks
How can you make your establishment more environmentally friendly? Learn about cost effective ways to take your 1970s energy inefficient building up to the latest green, energy efficient levels. Your bottom line and the environment will thank you.
Speaker: David Beard, Golden Chick

Building from the Ground Up: The Successful 21st Century Restaurant
What does it take to build a restaurant from the ground up these days? From development, permitting and design, to construction, fit out and finally the grand opening - it is a complicated business. Who needs to be on your team? How do you make sure that everyone is heard and that you are making the best decisions? Come hear the perspectives from the architect, restaurateur and kitchen equipment specialist on building the successful team.
Speaker: Kevin Carroll, Gringos Mexican Kitchen; Kevin A. Thomas, ABD Commercial Construction, Inc.

FM101 - Texas' Best Farm to Table Restaurants
Sustainable, seasonable and homegrown are words that more and more consumers are aware of as they relate to their food choices. They are certainly buzz words in restaurant marketing campaigns. Is this a passing trend or the wave of the future? How can you incorporate this into your menu? How do you find the freshest, safest and most affordable local produce and meats? The speakers for this session were recognized by Gourmet magazine as running Texas' Best Farm to Table restaurants. Come learn from the experts!
Speakers: Monica Pope, T'afia; Bryan Caswell, Reef; Jon Bonnell, Bonnell's Restaurant

Tuesday June 24

Hiring Good People. Why is it so Hard?
Nothing is more frustrating than spending time and effort hiring and training a new employee, only to find that they aren't a good fit for your business. Assuming you can't read a crystal ball, how can you know more about the people you interview? How can you reduce the risk of hiring the wrong person?
Speaker: Bridget Chirigos, Pro-Assessment Inc.

Pairing Music and Food: Music Management Secrets
Tired of struggling with the music in your restaurant, bar or lounge? What to play? When to play it? If you spend too much of your valuable time fiddling with the stereo system, you want to attend this session and learn how to gain more control over your music presentation. The session will cover computer music systems, dayparting your music and equipment operations.
Speaker: Wyatt Magnum, Magnum Music Group; Benji Homsey, Hotel ZaZa

Going Green: It Doesn't Have to Take a lot of Greenbacks
How can you make your establishment more environmentally friendly? Learn about cost effective ways to take your 1970s energy inefficient building up to the latest green, energy efficient levels. Your bottom line and the environment will thank you.
Speakers: Kiki Dikmen, Choice Energy Services Retail LP; David Beard, Golden Chick

Will ICE Be Knocking On Your Restaurant Door?
The Immigration and Customs Enforcement Office is making news with its worksite enforcement actions. For example, ICE targeted seven Mexican-themed restaurants across four states and charged one restaurant owner and 10 restaurant managers with criminal charges of harboring illegal workers. 45 illegal workers were also arrested. Learn what steps you need to take to make sure your company doesn't get "ICED."
Speaker: Jacob Monty, Monty Partners