NEW YORK – Foodservice distributors that send their delegations to the 2008 NRA Show in Chicago will more than likely benefit from the wide range of educational sessions that are designed to enhance supply-chain cooperation among the attendees.
While the show floor alone offers the world’s largest new product launches, according to Mary Pat, senior vice president, convention, for the National Restaurant Association, the 66 educational sessions will teach distributors how to help their cooperator-customers – commercial and noncommercial, independent and chain – stay profitable even in today’s uncertain business climate.
“The NRA Show is the largest collection of food manufacturers in one place. This is the place to meet top executives from the supplier community. In addition, distributors can meet their operator-customers and colleagues,” Pat told ID. “Many of the panels have been designed to strengthen the distributor-operator relationship and provide information and insights with which distributors can further partner with operators in a mutually beneficial arrangement.”
One session, moderated by Mark Allen, president of the International Foodservice Distributors Association, is specifically focused on helping to improve the bond between operators and distributors.
Other topics include food costing, energy efficiency, sustainability, organic products, health and wellness and food safety. On the show floor, Pat said, distributors will see the latest in trendy foods, such as ethnic items, sustainable seafood, organic produce, cage-free products, and popular bite-size desserts.
“There are a lot of things to be learned by distributors not only about themselves but about their customers as well. The sessions will help distributors be successful partners in these unstable economic conditions. We really need everyone in the chain partnering with one another in the most efficient and effective way possible.”
The following is that portion of the 66 educational sessions that particularly pertains to the supply chain, distribution and adding value to distributor services:
DISTRIBUTION & SUPPLY CHAIN
Building a Strong Supply Foundation: A Template for Successful Growth
Saturday, May 17, 12 Noon - 1:30 PM
Lee Plotkin, FCSI
How Your Distributor Can Help You Compete
Saturday, May 17, 2:00 PM - 3:30 PM
Mark Allen, president & CEO, International Foodservice Distributors Association, moderator, and Richard Hatcher, vice president, merchandising, Saval Foodservice; Todd Hauser, AFDR president, Martin Bros. Distributing Co.; Michael Kostinsky, president, Sorrento Catering, and Bryan Choi, president, Market Creations.
ENERGY & ECOLOGY
Paying for Sustainability: Using Technology Tools to Minimize Waste and Reduce Food Costs
Saturday, May 17, 10:00 AM - 11:30 AM
LeanPath CEO Andrew Shakman and Joe Flesher, operations director, Aramark Healthcare; Cheryl Lounsberry, food and nutrition director, Iowa Health Des Moines, Steve Peterson, executive chef, The MGM Grand, and Michael Babines, vice president, Vision Software.
5 Things Operators Must Know About Energy Efficiency
Saturday, May 17, 12 Noon - 1:30 PM
Richard Young, senior engineer and director of education at PG&E’s Food Service Technology Center, and Kate Lewis, marketing manager with EPA’s ENERGY STAR program.
New Ways to Power Your Business
Monday, May 19, 12 Noon - 1:30 PM
Doug Stingle, of the Midwest Renewable Energy Association
ORGANIC & SUSTAINABLE
Organic Growth: Being Green to Build Customer Loyalty
Sunday, May 18, 12 Noon - 1:30 PM
Arlin Wasserman, Sodexo’s new VP of corporate citizenship.
Making Your Seafood Choices More Sustainable
Sunday, May 18, 2:00 PM - 3:30 PM
Mike Boots, director of Seafood Choices Alliance.
Casual Dining Goes Organic
Sunday, May 18, 2:00 PM - 3:30 PM
Elaine McFadden, corporate dietitian for Nature’s Path Foodservice, and Olga Kras, registered dietitian and owner of Organic Wellness Cafe.
Marketing to Conserving Customers: A Guide to Operating Green with a Triple Bottom Line
Monday, May 19, 10:00 AM - 11:30 AM
Lisa Kivirist and John Ivanko, operators of self-sustaining Inn Serendipity.
Steve Ells on Food With Integrity: Creating a Sustainable Food Supply
Monday, May 19, 2:00 PM - 3:30 PM
Steve Ells, founder, chairman and CEO, Chipotle Mexican Grill.
Lean, Green, & Clean: Environmental Practices in Collegiate Foodservice
Tuesday, May 20, 10:00 AM - 11:30 AM
Moderated by Shawn LaPean, director of Cal Dining for the University of California-Berkely, this panel discussion includes: David Annis, NACUFS president, Diane Hardy, director of food and auxiliary services at the University of Richmond; Lester Prue, unit manager at Bowdoin College; and Rafi Taherian, executive director of Yale University Dining Services. Presented in cooperation with The National Association of College and University Food Services (NACUFS).
It’s All About Results: Sustainability in the Food Chain - Emphasis on Animal Products
Saturday, May 17, 10:00 AM - 11:30 AM
Jeffrey Armstrong, dean and professor, Michigan State University, and Janice Swanson, professor and director of Animal Welfare, Michigan State University, and Todd Bacon, U.S. supply chain management, McDonald’s Corp.
ADDING VALUE TO DISTRIBUTOR SERVICES
How to Lower Your Food Cost 5% in 30 Days
Sunday, May 18, 10:00 AM - 11:30 AM
Frank Kalmar, FMP, co-founer of Tepper-Kalmar Associates.
Hotel Industry Leadership Panel 2008
Tuesday, May 20, 10:00 AM - 11:30 AM
Moderated by Joseph McInerney, president, American Hotel & Lodging Association, with a panel of hotel industry executives: Thomas Corcoran, chairman of the board, American Hotel & Lodging Association; Nancy Johnson, executive vice president, Carlson Hotels Worldwide; James Chu, senior vice president-franchising and owner relations, Global Hyatt Corporation, and John J. Russell, Jr., ceo, NYLO Hotels, LLC. Presented in cooperation with the Illinois Hotel & Lodging Association.
Hottest Trends in Healthy Dining
Tuesday, May 20, 12 Noon - 1:30 PM
Erica Bohm, vice president, Healthy Dining, along with a panel of experts.
Pre-Design Planning for Commercial Restaurants: A Win-Win Strategic Approach
Monday, May 19, 12 Noon - 1:30 PM
Moderated by Tucker W. “Bill” Main, FCSI, Bill Main & Associates, ID contributing editor. Presented in cooperation with Foodservice Consultants Society International.
Noncommercial Foodservice: The Value & Rewards of Strategic Pre-Design Planning
Monday, May 19, 12 Noon - 1:30 PM
Moderated by John Cornyn, FCSI, Cornyn-Fasano Group. Presented in cooperation with Foodservice Consultants Society International.
New Trends in School Nutrition
Monday, May 19, 2:00 PM - 3:30 PM
Mary Hill and Katie Wilson, School Nutrition Association’s president and president elect, respectively; along with chef Jeff McClure, director of culinary services for Sodexo School Services. Presented in cooperation with the School Nutrition Association (SNA).
FOOD SAFETY
Protecting Your Investment: A Legal Compliance Guide for Restaurants
Sunday, May 18, 10:00 AM - 11:30 AM
Hospitality lawyer Stephen Barth
Crisis Planning: Business Continuity Workshop for Restaurateurs
Monday, May 19, 2:00 PM - 3:30 PM Dr. Donna Garren, vice president of Health and Regulatory Affairs, National Restaurant Association, along with panelists: Paul Andrew, senior vice president, Weber Shandwick; Michael Simmons, director of risk management, El Pollo Loco, and Dr. Katie Swanson, vice president, food safety, Ecolab.
As always, the Strawberry Party will kick off the NRA Show. Ideal Media, the publisher of ID, will hold this annual fundraiser for The Culinary Institute of America and the National Restaurant Association Educational Foundation on Friday, May 16, at 10 PM, at The Stadium Club at Soldier’s Field; 1410 South Museum Campus Drive; Gate 14, Southeast side of stadium.