SUNDAY, MAY 21, 2017
1:00 p.m. - 2:00 p.m.— Foodservice @ Retail Summit - State of the Industry 2017
Technomic kicks off this year’s Foodservice @ Retail Summit with the latest facts, figures and trends detailing what has taken place over the past twelve months in C-store and supermarket restaurant operations including prepared food take out departments and puts those findings in context of the entire restaurant industry. It’s a look at what’s up, down and showcases the opportunities for growth.
Speaker: Wade Hansonn, Technomic
2:00 p.m. - 3:00 p.m. — Signature '17 Presented by American Express
Join National Restaurant Association President and CEO Dawn Sweeney as she engages with industry change agents who are making an impact through their thought-provoking and inspiring insights.
4:00 p.m. - 4:30 p.m. — Overview of Ethnic Retailing & Trends, Latinicity
Richard Sandoval, award winning chef, author, television host, shares insights as one of America’s leaders in ethnic cuisine. He will share his passion and the history of Latinicity, his one-of-a-kind Latin retail and dining experience in the nation and set the stage for our guided tours and dining pleasures.
Speaker: Chef Richard Sandoval, Latinicity
4:30 p.m. - Latinicity Guided Tours, Tastings & Cocktails
Each participant in the NRA’s Foodservice @ Retail Summit will have the opportunity to preselect up to two behind-the-scenes tours of Latinicity, including merchandising, culinary inspiration and the kitchen – it’s a great time to get to know and share with fellow retailers from all parts of the U.S. and all store formats! The tours conclude with cocktails and a tasting extravaganza from Latinicity’s award winning menu.
MONDAY, MAY 22, 2017
8:00 a.m. - 8:30 a.m. — Latinicity Observations and Group Discussions Over Continental Breakfast
Join your newly discovered industry peers in a moderated discussion of what we learned on our tours at Latinicity and how to implement those learnings in the day-to-day operations of C-stores and supermarkets.
Moderator: Phil Lempert, Supermarket Guru
8:45 a.m. - 9:30 a.m. — Evolution of Restaurant Design in Supermarkets & C-Stores
This panel of accomplished, award-winning restaurant and grocerant designers will discuss how they work with c-stores and supermarkets to both understand their operational needs and meet expectations of and attract new consumers. This session will include case studies and before and after photos of their installations.
Moderator: Tom Ford, Ecolab
Panel: Juan Romero, aPI. Tré Musco, Tesser.
9:30 a.m. - 10:45 a.m. — Manufacturers and Retailers Working Together: The Recipe for Success
Retailers want more from brands, and brands want more from retailers. This panel discussion is a frank discussion of both sides evaluating and analyzing the needs of each with an in-depth discussion of the assets that brands can bring to foodservice retailers including recipes, consumer research, flavor trends and other tools that can serve as the foundation for a stronger and more lasting relationship.
Moderator: Phil Lempert, Supermarket Guru
Richard Allardyce, Sobey's
Geoff Wexler, Wakefern/ShopRite
Jeremy Gosh, Hy-vee
Jim Bressi, Kwik Trip
Randy Raymond, Coca-Cola
10:45 a.m. - 11:30 a.m. — Restaurant and Foodservice Marketing in the Era of Social Media, Facebook LIVE & Pokémon Go
How can you attract the Millenials and Generation Z to your in-store restaurant? They are not reading your circulars or watching your television ads, the most impactful way to get them to your store is to have one of their social media friends recommend you – but how do you enable that to happen? This panel looks at the latest trends in social media, what works and what doesn’t in an exploration of the power of special offers and pricing, off-the menu specials, unique limited culinary opportunities or just plain fun. How much will you have to invest and how to keep that customer once they step through the door.
Jim Dudlicek, Progressive Grocer
Regina McCarthey-Mackay, Sam's Club
Claire Segal, SNAP Kitchen
Elizabeth Pigg, Edelman
11:30 a.m. - 12:15 p.m. — Talent Acquisition: Culinary Student Panel from Kendall College
A must-attend session focusing on the number-one need of our members - how to attract and retain culinary talent. There is more interst in making a career in culinary, and more competition to hire culinary trained professionals. What does it take for your organization to attract the best candidates? Hear directly from advanced culinary students from Chicago’s Kendall College, Art Institute, French Pastry School and Washburn Culinary Institute as they lay it on the line and share what it will take to hire and keep them in your organization. Followed by an audience question and answer session.