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National Restaurant Association - Nutrition

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Events & Groups

Nutrition

Register by Friday, January 18 and save with early-bird pricing!



Attendance Policy
Registration is open to restaurant operators and those who work for restaurant or hospitality companies. Consultants who are neither restaurant operators or suppliers can attend under the consultant category.
Product or services providers must sponsor the conference in order to attend.


Questions? Contact Jeff Clark, Sustainability & Nutrition Program Director.

Presentations  |  Listserv  |  Agenda  |  Pricing  |   Hotel  |  Sponsorship  |  Contact Us

About

Network with restaurant nutrition professionals who face the same challenges, and share on-target, specialized experiences. What better way to discover best practices, solutions to stubborn problems, or opportunities for advancement than from restaurant leaders in your field? Our Nutrition Executive Study Group delivers information essential to your daily workload and long-term career. Whether you need guidance on menu labeling, dietary guidelines, sodium or food allergens, or insight into consumer trends and preferences, this group is your window into what fellow restaurant industry leaders are doing and which strategies work best.

2018 Presentations


*Speaker presentations are only available to conference attendees. To request a username & password to access the presentations please email meetings@restaurant.org.

Listserv

Our group's member-only Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of nutrition for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe.

Once you join the list, simply send Nutrition email messages to nutrition@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.

Can I view past messages?
Yes, click here to visit our archives. Registered members of the Listserv can read or search past messages. You can also change the settings of your account.

How do I unsubscribe?
To leave the Nutrition Listserv, send a message to nutrition-unsubscribe@lists.restaurant.org. Be sure to send this message from the email address you want to remove from the list.


 Agenda

Wednesday, March 13

8:30 a.m. - 9 a.m.  Breakfast
   
9 a.m. - 10 a.m. Keynote Presentation
  Dr. Robin McKinnon, Senior Policy Advisor, Food + Drug Administration
   
  FDA recently launched their Innovation Strategy that encourages industry innovation to improve the nutrition and healthfulness of food, and health food choices by providing consumers with informative food labeling. Dr. McKinnon will review the proposed tactics and what they mean for your restaurant.
   
10 a.m. - 10:45 a.m. Peer-to-Peer Menu Labeling Discussion
  You'll have the opportunity to discuss your biggest menu labeling concerns, including what specific labeling challenges your company has faced and how you are working towards enforcement.
   
10:45 a.m. - 11:15 a.m. Networking Break
   
11:15 a.m. - Noon Putting Sustainability into Practice:
  Farmers Share Opportunities and Insights of Modern Agriculture
  Sarah Hendren, Culvers
Joy Blakeslee, MSL Group
   
  Sustainability is a "buzz" word gaining traction with your customers. But what does it really mean?
   
  Hear firsthand how farmers define sustainability on their farms. You'll learn how they use modern technology, soil science and time-tested practices to maximize production and ensure consistent, safe, high-quality crops. The panel will also look ahead to new crop varieties and future innovations, and will discuss how sustainability messaging can benefit your brand. 
   
Noon - 1:30 p.m. Lunch
   
1:30 p.m. - 2:30 p.m. Innovation in Nutrition Technology
  Danny Zadoff, Nutritionix
   
  Nutrition technology is moving swiftly. Join long-time sponsor Nutritionix to hear about innovation in the area of nutrition and their perspective on what's next for the restaurant industry. 
   
2:30 p.m. - 3 p.m. Nutrition Regulatory Affairs, Policy Update & Kids LiveWell
  Laura Abshire, National Restaurant Association
Jeff Clark, National Restaurant Association
   
  Food policy and the political environment is ever-changing. Learn about the latest activity impacting restaurants at the Federal, state and local level as well as exciting updates on what is to come on the industry's Kids LiveWell program.
   
3 p.m. - 3:30 p.m. Networking Break
   
3:30 p.m. - 5 p.m. Consumer Focused Future Trends and Issues
  Roxi Beck, CFI
   
  CFI will share their Digital Cultural Insights report that includes the "must understand" upcoming consumer trends for the next five years for dietitians, which technologies are resonating with consumers, concerns/interest with CRISPR genetic engineering and their food, and concerns/tradeoffs with glyphosate (Round Up) in their food. 
   
5 p.m. Welcome Reception

Thursday, March 14

8:30 a.m. - 9 a.m. Breakfast
   
9 a.m. - 9:45 a.m. Peer-to-Peer Career Q&A
  Here is your chance to connect with other Nutrition professionals and ask your biggest questions about nutrition, allergens and ingredients. 
   
9:45 a.m. - 10:45 a.m. Expanding Nutritionists' Role
  Joy Dubost, Unilever
Maggie Gentile, Food Directions
   
  In the past, dietitians were pigeon holed into specific areas of the restaurant industry. Learn how expanding your knowledge base and growing your skills can help open new doors for dietitians.
   
10:45 a.m. - 11:15 a.m. Networking Break
   
11:15 a.m. - 12:30 p.m. Crafting Internal Influence and Managing Conflict
  Joy Blakeslee, MWW Group
   
  How can you further your career internally and get funding and influence for the programs you want to champion? What skillsets and tools are useful in the business world, regardless of your organization's culture? This session will provide insight into what tools and resources are needed for getting your ideas through upper management, advice on getting what you want out of your career at restaurant companies, and how to move to leadership positions. 
   
12: 30 p.m. Closing Remarks

Interested in what was covered at the 2018 conference? Check out the agenda here.


Pricing

Early-Bird Rate (through Jan. 18, 2019) Regular Rate (starting Jan. 19, 2019)
Member*: $299 Member*: $499
Non-Member: $499 Non-Member: $749
Consultants: we now have a consultant category for those attendees who are neither restaurant operators nor suppliers. Please choose this category when registering. 

*National Restaurant Association members receive a discount on registration. Sending your team? Contact membership@restaurant.org to add their names and email addresses to your company roster to ensure they receive the member rate. 

Operator Cancellation Policy: Cancellations received by 11:59 p.m. ET on Jan. 18, 2019 will be fully refunded. Cancellations between Jan. 19 and Feb. 6 will be assessed a 50% administrative fee. Cancellations after Feb. 6 will not receive a refund. 

Hotel

FORT LAUDERDALE MARRIOTT NORTH
6650 North Andrews Avenue
Fort Lauderdale, FL 33309
Room Rate: $209/night + tax
Room Block Deadline: Mon., February 18, 2019


Registration for the conference does not guarantee you a room reservation; you are still required to make your own reservation via your registration confirmation email.
Please register for the conference before you make your room reservation.

Sponsorship

If you are a product or service provider, you must sponsor the conference in order to attend. For available sponsorship opportunities, contact Stephanie Krasner, Account Manager, Sponsorship and Engagement.

Contact Us

Contact Jeff Clark, Sustainability & Nutrition Program Director at jclark@restaurant.org.

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