May 14, 2009
Contact: Mike Donohue (202) 331-5902, Jessica Wion (312) 715-5397

CHICAGO – Helping address key industry needs, the National Restaurant Association and the National Restaurant Association Educational Foundation (NRAEF) will host nine education sessions during the 2009 National Restaurant Association Restaurant, Hotel-Motel Show, held May 16-19, at McCormick Place in Chicago. The sessions will cover topics such as controlling costs and increasing traffic, sodium-related challenges and opportunities, water conservation, lessons learned from the recent H1N1 flu outbreak, responsible alcohol service, and the correlation between employee and customer satisfaction, and will include input from a variety of panelists representing various segments of the restaurant and foodservice industry.

“The NRA Show gathers leaders and decision-makers from all segments of the restaurant and foodservice industry to highlight some of the most crucial issues facing the industry today,” said National Restaurant Association President and CEO Dawn Sweeney. “By hosting these education sessions, the National Restaurant Association provides a great opportunity for attendees to learn from and engage industry experts and return to their operation with actionable information to help protect and grow their business.”

The National Restaurant Association will present the following education sessions at NRA Show 2009:

Target & Attract New Customers: Tap into the marketplace and customer insights to target new customers and increase frequency of existing patrons - to increase revenues. Easy-to-use customer and marketplace information available to National Restaurant Association members helps you engage customers to expand your business. Panelists Hudson Riehle, SVP, Research and Information Services, National Restaurant Association; Hans Lindh, VP Restaurant Industry, American Express; and Richard (Dick) Rivera, chairman, CEO and president, Real Mex, will present an eye-opening case study of a leading casual chain and will provide a path to the information sources you need to grow.
Date: Saturday, May 16, 2009; Time: 10:00 - 11:30 a.m.; Room: S402a

Learning from the H1N1 Outbreak: Proactive Business Continuity Planning for Pandemics: Learn from leading industry experts how to respond in the event of a flu outbreak, but most importantly, how to develop and implement a preparedness plan that will protect your brand, your business, your employees, and your customers before a pandemic scenario. Panelists Beth Johnson, executive vice president of Public Affairs, National Restaurant Association; Dr. Bruce Cords, VP of Environment, Food Safety and Public Health, Ecolab; Dr. Scott Brooks, director of Quality Assurance, Yum! Brands; and Bob Sherwood, VP and general manager, EcoSure, a division of Ecolab, will provide an overview of the lessons learned from the recent H1N1 flu outbreak while presenting a restaurateur’s perspective on preparedness planning and the action steps and tools needed to ensure business continuity.
Date: Saturday, May 16, 2009; Time: 10:00 - 11:30 a.m.; Room: S404a-c

Sodium and the Healthy Plate: Sodium reduction is a major industry topic, and will continue to be at the forefront of nutrition issues. Moderated by Sheila Weiss Cohn, RD, director, nutrition policy, National Restaurant Association, panelists James Galloway, Assistant Surgeon General, Rear Admiral, U.S. Public Health Service, Regional Health Administrator, Region V; Robert Earl, MPH, RD, VP of science policy, nutrition and health, Grocery Manufacturers Association; Pam Smith, RD, consultant, Shaping America's Health; and Michelle Ronholm, International Food Information Council will provide insights foodservice operators need to know about sodium.
Date: Saturday, May 16, 2009; Time: 2:00 - 3:30 p.m.; Room: S402b

Operator Strategies for Managing Costs and Driving Traffic: Control costs and increase traffic throughout the credit crisis. Nicole Valenti, director of custom research, The NPD Group and Hudson Riehle, SVP of research and information services, National Restaurant Association, will provide an in-depth review of recent research and the steps operators can take to more effectively manage their costs, while implementing innovative ways to drive traffic and increase sales in a tight economy.
Date: Saturday, May 16, 2009; Time: 2:00 - 3:30 p.m.; Room: S404

Save Water, Save Money: This session provides operators with an overview of the ways you can immediately lower water bills through conservation. Don Fisher, president and CEO, Fisher-Nickel, Inc., and manager, Food Service Technology Center; along with Jeffrey Clark, ICF International, who will present the EPA's WaterSense program, will guide attendees through the many ways to save water throughout your operation and save money on water, sewer, and energy bills. Christopher Moyer, manager of National Restaurant Association Conserve: Solutions for Sustainability, will moderate and provide an overview of how the NRA is helping restaurant operators “Go Green to Save Green.”
Date: Sunday, May 17, 2009; Time: 10:00 - 11:30 a.m.; Room: S403

Improving Children's menus, One Plate at a Time: Learn the latest initiatives that restaurant, foodservice, and packaged food companies are implementing to provide healthier menus for children. Moderated by Sheila Weiss Cohn, RD, director, nutrition policy, National Restaurant Association, the panel includes Pam Smith, RD, LDN, nutrition and wellness advisor, Shaping America’s Health; Roxanne Moore, director of wellness initiatives, education, Sodexo; and James Hill, PhD., professor of pediatrics, director, center for human nutrition, Univ. of Colo. Health Sciences Center.
Date: Sunday, May 17, 2009; Time: 2:00 - 3:30 p.m.; Room: S402b

Weathering the Economic Storm: A Collegiate Foodservice Perspective: Colleges and universities around the country face the "perfect storm" of increasing costs and higher stakeholder expectations. Moderated by Julaine Kiehn, director of campus dining services, Univ. of Missouri-Columbia, this expert panel will discuss ways to overcome current economic challenges: Hudson Riehle, SVP, Research and Information Services, National Restaurant Association; Mark Kraner, assistant VP of university services, George Mason Univ.; NACUFS President Dean Wright, director of dining services, Brigham Young Univ.; and Kenneth Toong, executive director of dining, Univ. of Massachusetts. Presented in cooperation with the National Association of College and University Food Services.
Date: Tuesday, May 19, 2009; Time: 10:00 - 11:30 a.m.; Room: S404abc

The NRAEF will present the following education session:

Recruit, Train and Retain Your Way to a More Secure Future – Catch the SPIRIT!: From all segments of the industry, these 2008 SPIRIT Award winners will outline their exemplary recruitment, hiring, training and recognition programs and how these programs have translated into tangible results. Industry workforce expert Jim Sullivan, CEO, Sullivision, moderates. Panelists include Arie Ball, VP, sourcing and talent acquisition, Sodexo; Kate Shehan, VP of human resources, Morton's, The Steakhouse; Mike Speck, VP, human resources & training, Qdoba Mexican Grill; Vici Wilkerson, HR director, Carino's Italian. Presented by the NRAEF and Nation’s Restaurant News, and sponsored by The Coca-Cola Company, the SPIRIT Awards recognize those restaurant and foodservice companies with programs and policies in place to ensure the recruitment and retention of a qualified and satisfied workforce.
Date: Monday, May 18, 2009; Time: 10:00 - 11:30 a.m.; Room: S403b

ServSafe® and ServSafe AlcoholTM, the Association’s food safety and alcohol service training and certification programs, will sponsor the following education session at the 2009 International Wine, Spirits & Beer Event:

Responsible Alcohol Service – Corporate and Front-Line: This panel of beverage executives from leading chains will discuss the strategies and tactics necessary to create an effective culture of responsible service and consumption. Moderated by Tim Kirkland, founder/CEO, Renegade Hospitality Group, this panel includes: Kat Cole, VP, training and development, Hooter's of America; Todd Kronebusch, director of operations, Buffalo Wild Wings; and Steve Baker, director of training, Morton's/The Steakhouse, Inc.
Date: Monday, May 18, 2009; Time: 12:45 - 1:30 p.m.; Room: S101a

Celebrating its 90th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2009 will be held May 16-19, at McCormick Place in Chicago. The event attracts attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.