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18 T H A N N UA L Restaurant Industry Conference California Sets America’s Table

Tue, May 13, 2014 7:30am-6:30pm Covel Commons, UCLA

Welcome to Our 2014 ConferenceUCLA Extension is proud to present our 18th Annual Restaurant Industry Conference in

collaboration with world-leaders in brand development, food service, design innovation,

operations excellence, market analysis and customer satisfaction. That’s a mouthful but where

else in the world can you personally access the thinking of French Laundry’s Thomas Keller,

Ideation’s Joey Reiman, Beacon Economics’ Christopher Thornberg, as well as the leaders of

Yelp! and many emerging/rapidly growing new restaurant concepts? UCLA Extension serves

approximately 50,000 students annually through Westwood and other satellite campuses, plus

on-line courses serving U.S. and international students on a world-wide basis. In the Business,

Management & Legal Department we focus our certificate programs and courses across areas

(i.e. web analytics and social media marketing, small business management, credit analysis,

finance, accounting, etc.) and on specific industries (i.e. Hospitality, Financial Services,

Consulting, Security, Real Estate, etc.). This conference is emblematic of Extension’s focus on

the development of both practical and strategic skills with a 2,000+ instructor team who are

top practitioners in their professions. We thank you for joining us this year and look forward to

seeing you again in future years! We also look forward to you and your employees taking

advantage of some of our 4,500 professional development and continuing education courses

offered each year.

Roger TornedenDirector, Department of Business, Management, and Legal, UCLA Extension

Circle of Excellence MembersThe following restaurant operating companies support the 18th Annual UCLA Extension Restaurant Industry Conference in our advocacy of education, leadership development, networking, innovation, and community involvement in the restaurant industry:

This year’s theme, “California Sets America’s Table,” rings true in so many ways. Fabled California, the land of dreams and inspiration, is the most populous U.S. state and home to one in every eight Americans. From Hollywood and Disneyland, to Silicon Valley and Yosemite, California has something for everyone. Its geography is amazingly diverse, with thousands of miles of coastline, vast deserts, prolific farmlands, and primeval redwood forests. California produces one-third of the nation’s food, and some of the world’s most acclaimed wines. From a thriving technology industry to revolutionary green farming, Californians work hard and transform the status quo constantly. Little wonder then that California attracts visionaries, innovators and entrepreneurs – such as our speakers!

Our Innovation Award winner is the world famous Thomas Keller, Chef/Proprietor of The French Laundry, Per Se, Bouchon, and Ad Hoc, and winner of multiple awards, including the title of “America’s Best Chef” from Time Magazine. He will be interviewed by his long-time friend, and last year’s Innovation Award winner, Dr. Tim Ryan, President of The Culinary Institute of America. Our economic forecast is by one of California’s leading economists, Chris Thornberg, founding partner of Beacon Economics and formerly of UCLA’s Anderson Forecast. Chris will speak about California’s expanding economy and provide guidance for the future. Our keynote speaker is Joey Reiman, the founder of BrightHouse and the author of several best sellers, including The Story of Purpose. Joey is one of the most uplifting, energizing and focused speakers in the nation.

We are featuring the founders and CEOs of four ground-breaking, early-stage concepts:  Mario Del Pero of Mendocino Farms, Dean Loring of Burger Lounge, Rodney Eckerman of PizzaRev, and David Birzon of Snooze, an AM Eatery. Three of these are California-born, and the fourth has chosen California as its second market. The panel will be moderated by Russ Bendel, the leader of another California original, The Habit Burger Grill, and will discuss how ideas developed in California have changed the industry, including sustainability, cause-based marketing, transparency, and locality. Andy Puzder, CEO of CKE Restaurants, will speak about CKE’s philosophy toward franchising and deep admiration of frachisees.

We have an interesting session with Morgan Remmers of Yelp! (another California pioneer) on getting your customers to rave about you online. Wally Doolin will help conference attendees learn how to gather and utilize “Big Data,” with panelists David Gordon of The Cheesecake Factory, Pete Honer of Del Taco, and Fred LeFranc of Results Thru Strategy. Our day will be rounded out by a dual panel on Microbrands, Millennials and Customers of the Future which will be led by Amanda Hite and include panelists from Eagle Rock Brewery, Wurstküche Restaurant, Project Pie, Applebee’s and Alma Restaurants.

I am very proud to serve as Chair of the Conference, and very grateful to the members of our Advisory Board and the educators of UCLA Extension for their work in designing the conference curriculum and gathering such a potent group of speakers. If you would like to become involved with the Conference and explore sponsorship or other opportunities, please contact me at anna.graves@pillsburylaw.com.

Anna M. Graves Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

Anna M. GravesConference Chair; Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

Anna Graves is co-leader of Pillsbury’s

Restaurant, Food & Beverage industry

group and a partner in the firm’s corporate &

securities practice. Ms. Graves has broad-

based experience in mergers and acquisitions,

securities, finance, licensing, and general

corporate matters. Voted by her peers as one

of Southern California’s “Super Lawyers,” Ms.

Graves represents a number of restaurant

and retail clients.  She concentrates her

practice in the core areas of M&A, emerging

growth companies (including start-ups),

capital formation activities including private

placements, brand licensing transactions,

supply and distribution agreements, private

equity investments, and SEC compliance

matters.  Ms. Graves’ finance experience

includes acting as counsel for issuers, venture

investors, angel investors, private equity funds,

start-up companies, and selling stockholders.

Her M&A experience includes representing

both buyers and sellers, strategic acquisitions,

acquisitions through bankruptcy, other

distressed transactions, recapitalizations, and

structural reorganizations.

A Message from the Conference Chair

California Sets America’s TableConference Program

7:30-8:30am

Registration and Continental Breakfast

8:30-8:45am

Welcome and Program OverviewRoger Torneden, Director, Department of Business, Management, and Legal, UCLA Extension

Anna M. Graves, Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

8:45-9:45am

Opening Keynote: Joey Reiman, CEO and Founder, BrightHouse

The Story of Purpose

Some ideas are bigger than others, and the Master Idea—your company’s purpose—is the biggest. When Nike said, Just Do It, the company put a voice to the belief that humans have no limits. When Disney asked people to wish upon a star, they instantly established the powerful idea that life is magical. The Story of Purpose offers a blueprint for creating timeless messaging and powerful actions for both internal and external stakeholders. Learn how to uncover what makes your company distinctive and discover the fundamental force behind your organization that no competitor can replicate or replace. Through stories of purpose from purpose-driven companies, Joey Reiman promises to help you guide, inspire, and transform your organization.

9:45-10:15am

Featured Speaker:Andy Puzder, CEO, CKE Restaurants, Inc.

Today’s Franchise: Creating Jobs, Spurring Economic Recovery

As a nation driven by individual entrepreneurs, the U.S. has produced more economic affluence across broader socio-economic classes than any nation in human history. The franchise community is a proud group and justifiably so. Franchisees are the quintessential entrepreneurs. Mr. Puzder will discuss CKE Restaurants’ philosophy on franchising and will share some perspectives on issues impacting our nation’s franchisors and franchisees.

10:15-10:40am

Networking Break

10:40-11:30am

Featured Speaker:Christopher Thornberg, Founding Partner, Beacon Economics

Economic Forecast: Outlook for the California and Southern California Economies with a Special Focus on the Restaurant and Hospitality Industries

The discussion will cover the ongoing economic recovery and attendees will gain insight into the direction the economy will take over the near and long-term future. Dr. Thornberg will present a thorough analysis of key economic and industry indicators such as commercial and residential real estate markets, employment/unemployment, consumer spending, bankruptcies, business activity, personal income, international trade, and GDP growth. The presentation will also touch on the leading risks facing the economy, including ideologically-driven political dysfunction in Washington DC, the Federal deficit, and the slowing international economy.

11:30am-12:30pm

Harnessing the Power of Big Data

“Big Data” is still a concept that many restaurant leaders are grappling with, but a big change is coming. According to Juniper Research, restaurant operators plan to spend $55 billion annually on mobile marketing by 2015, almost double the $28 billion level spent last year. But the power of data extends beyond mobile marketing, geo-targeting and con-sumer engagement to include real-time sales reporting, inventory management, new product development and faster, more accurate menu item rollouts. Join us as we explore the potential and benefits of harnessing the power of big data to better engage consumers and improve the bottom line.

Moderator:Wallace (Wally) Doolin, Founder and Chairman, TDn2K

Panelists:David Gordon, President, The Cheesecake Factory, Incorporated Pete Honer, SVP of Finance, Del Taco Fred LeFranc, Founder and CEO, Results Thru Strategy

All general sessions are held in the Grand Horizon Ballroom of Covel Commons.

12:30-2pm

Award Recipient:Thomas Keller, (@Chef_Keller), Chef/Proprietor of The French Laundry, Per Se, Bouchon, Bouchon Bakery and Ad Hoc. Publisher of Finesse Magazine (photo by Deborah Jones)

Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality industry. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be desig-nated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.

Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.

In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later, both in walking distance from The French Laundry. The other restaurants in the group include his family-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In May 2011 Keller opened Bouchon Bakery in New York City’s iconic Rockefeller Center, followed by another unveil-ing of Bouchon Bakery in Beverly Hills later in August. In December 2012, he simultaneously opened two additional locations of Bouchon Bakery at The Venetian in Las Vegas.

Keller is the author of five cookbooks, of which more than one million copies are in print. His award-winning The French Laundry cookbook debuted in 1999, followed by Bouchon and Under Pressure, a cookbook dedicated to sous vide preparations.

Interviewer:Dr. Tim Ryan, President, The Culinary Institute of America

Dr. Tim Ryan, president of The Culinary Institute of America (CIA) since 2001, has spent 30 years with the college. A 1977 CIA graduate, he is the first alumnus and faculty member to

become the CIA president. A Certified Master Chef, he holds an EdD from The University of Pennsylvania and a BA and MBA from the University of New Haven. As the CIA president, Dr. Ryan established the CIA campus in San Antonio, Texas, and the first CIA international campus in Singapore. He over-saw the CIA’s collaborations with Harvard to create profes-sional conferences and helped create the annual, “Worlds of Flavor International Conference and Festival” in Napa Valley, acknowledged as one of the most influential forums on world cuisines, food cultures, and flavor trends. Chef Ryan was captain of the U.S. Culinary Team from 1986 to 1989, leading the group to victories at the first Culinary World Cup in Luxembourg and the Culinary Olympics in Germany.

Luncheon & Innovation Award PresentationLocation: Palisades Room

2-2:15pm

Networking Break

2:15-3:30pm

Should You Worry? – Microbrands, Milliennials and Customers of the Future

Millennials are creating competitive concepts and changing the way we eat. Should a traditional corporate restaurant company be worried? Millennials are choosing their restau-rants like our dads picked cars. Back then Dad aspired to have a Cadillac for all it stood for, a strong American indus-try, prosperity, and a growing class of luxury post “winning” WWII. Today’s millennial consumers want to associate with food brands that have good ethics, support a cause, and operate sustainably. We hear words like authentic and trans-parent. How they eat and where they eat is important to their identity and it is changing ours. It’s no longer just about the food and the service.

Join us for a lively discuss between two panels: one focused on what it means to feed the millennial consumer and the other on what it means to hire, train and promote the millen-nial employee. All hosted by Amanda Hite – a social media guru who will lead us through this world of brand culture.

Moderator:Amanda Hite, Co-Founder, Chief Change Officer, BTC Revolutions

Panelists:Courtney Guerra, Head Farmer & Forager, Alma Restaurant James Markham, CEO/Founder - Project Pie Shannon Scott, Executive Director, Marketing Communications, Applebee’s Ting Su, Co-founder of Eagle Rock Brewery and Eagle Rock Brewery Public Houses Tyler Wilson, Partner, Wurstküche Restaurant

3:30-3:45pm

Networking Break

3:45-4:15pm

How to Get Your Customers to Rave About You Online

There’s no question that receiving a positive online review gives you the stamp of approval you need, especially when 95% of consumers are turning to the internet to find local businesses.* In this presentation, you’ll learn how to effec-tively market your business both online and offline to gener-ate the positive buzz you desire. *According to a 2014 survey from BrightLocal.

Speaker: Morgan Remmers, Manager, Local Business Outreach, Yelp

4:15-5:15pm

Emerging Concepts: What Sets Us Apart California has always generated – and welcomed – original thinkers and visionaries. Our Emerging Concepts panel fea-tures the founders and chief executive officers of four ground-breaking, early-stage concepts, three of which are California-born, and the fourth of which has chosen California as its second market. The panel is moderated by Russ Bendel, the CEO of another California original, The Habit Burger Grill. The panelists will discuss the innovative qualities which distinguish their brands and allow them to stand out from the competition, including engagement, trans-parency, seasonality, sustainability, cause-based, fresh, locally-sourced, organic, and healthful.

Moderator: Russ Bendel, CEO/President, The Habit Restaurants, LLC

Panelists: David Birzon, CEO, Snooze, an A.M. Eatery Mario Del Pero, Founder, Mendocino Farms Rodney Eckerman, President & CEO, PizzaRev J. Dean Loring, President and CEO, Burger Lounge

5:15-6:30pm

Closing Reception

Conference SpeakersRuss Bendel, CEO/President, The Habit Restaurants, LLC. In June of 2008, Mr. Bendel was appointed to Chief Executive Officer of The Habit Burger Grill, originating in Santa Barbara, California. Prior to working for The Habit, Mr. Bendel joined The Cheesecake Factory, Incorporated in July of 2007 as President and

Chief Operating Officer. Beginning June of 2001, Mr. Bendel worked at Mimi’s Cafe as President and CEO. His other experiences include Roy’s, Outback Steakhouse, El Torito Restaurants and Panda Express. He holds a Bachelor of Science degree in Hotel Administration from Florida International University in Miami, Florida. He currently is on the Board of Directors for the California Restaurant Association and has served as their Chairman. Mr. Bendel, also, is on the Board of Advisors for the Collins School of Hospitality Management, at California State Polytechnic University.

David Birzon, CEO “Old Major,” Snooze, an A.M. Eatery. David Birzon is the former President of Paradise Bakery & Café (1989-2007), and a former SVP at Panera Bread (2007-2011). After growing to 80 units and $140M + in sales, including the development of a successful fran-chise program, Paradise Bakery was acquired

by Panera Bread in 2007. After moving his family to Colorado and very deliberately taking 18 months off, Mr. Birzon joined Snooze as its CEO in November of 2012.

Mario Del Pero, Founder, Mendocino Farms. Mario Del Pero created Mendocino Farms with his partner and wife Ellen Chen in 2003, open-ing their first unit in Downtown Los Angeles in 2004. Having grown to seven locations so far, Mendocino Farms restaurants are some of the highest grossing sales-per-foot restaurants in

the city, while also being some of the most loved. Most recently, Mendocino Farms received an investment from pri-vate equity firm Catterton Partners and is now preparing to grow to 30 units in the Southern California market by 2018. Mario Del Pero continues to be the harbinger of the Mendocino Farms lifestyle.

Wallace (Wally) Doolin, Chairman/Founder, TDn2K. TDn2K is the holding company of People Report, the leading restaurant industry workforce intelligence company currently track-ing 1 million employees monthly. He is also the Chairman, CEO & Founder of Black Box Intelligence, which provides revenue business

intelligence for the restaurant industry, tracking $40+ billion annually, 18,000 restaurants and 100+ brands weekly. Additionally, Mr. Doolin serves on the boards of Famous Dave’s, Splick-It, PhaseNext Hospitality, and Share Our Strength. Mr. Doolin is a past Chairman of the National Restaurant Associations Education Foundation and board member emeritus of the National Restaurant Association.

Rodney Eckerman, Co-CEO & President, PizzaRev. Rodney Eckerman has served in a senior management capacity in diverse areas of the entertainment business, including production design, touring, venue development, venue operation and event presentation. Mr. Eckerman’s career has included serving as

President of Pace Music, COO of NYSE listed SFX’s Music Division, and Co-CEO and COO of NYSE listed Clear Channel’s Music Division. While at Clear Channel, Mr. Eckerman had P & L responsibility for operations with gross revenues in excess of $1.4 billion, including food and beverage operations grossing over $100 million per year with operations spanning the US and a large part of Europe. He brings his experience and past success to his newest ven-ture with longtime partner Irv Zuckerman, where at PizzaRev he serves as Partner and Co-CEO. In under 2 years PizzaRev opened 10 corporate units in the Los Angeles area, and they will more than double their number of restaurants in 2014. PizzaRev added franchising to the portfolio with franchise partner announcements in Minnesota, California and Utah with more to come. “We intend on growing our business strategically in targeted markets with an eye toward securing the best franchise partners who’ll maintain the same passion and level of excitement for PizzaRev that we do,” stated Rodney Eckerman, Co-CEO and President. PizzaRev is poised to continue its growth nationally with its partner Buffalo Wild Wings Inc., which in 2013 announced an equity-investment in PizzaRev

David Gordon, President, The Cheesecake Factory, Incorporated. David M. Gordon, a nearly 28-year veteran of the restaurant indus-try, serves as President of The Cheesecake Factory Incorporated, the leading upscale casual-dining restaurant in the United States with revenues of approximately $2.0 billion.

Working directly with the Founder and CEO, he oversees all aspects of the business including financial and strategic planning, international restaurant development and opera-tions, product procurement, and people development for 180 domestic restaurant locations with more than 33,000 staff members. Prior to his position as President, David was the Chief Operating Officer where he led and developed senior management teams while creating alignment and accountability for results. His strategic leadership helped guide field operations to exceed financial, operational, and people targeted benchmarks while driving the company’s culture and values. During David’s nearly 21 years with The Cheesecake Factory, Incorporated he has held the positions of General Manager, Managing Director, Area Director of Operations, Regional Vice President, Senior Vice President of Operations, and Chief Operating Officer. David com-pleted The Executive Program in Management at the UCLA Anderson Graduate School of Management in 2009.

Anna Graves, Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP (see Message from the Conference Chair for full bio)

Courtney Guerra, Head Farmer & Forager, Alma Restaurant. Getting her start in kitchens, Courtney attended the CIA Greystone in Napa Valley. Courtney briefly left Napa to work at Meliesse, a two Michelin star Restaurant in Santa Monica, under Chef Josiah Citrin. Courtney returned to Napa to work under Chef

Christopher Kostow at The Restaurant at Meadowood, a three Michelin star operation. It was while working at Meadowood that Courtney fell in love with farming and also her interests in foraging. In 2014 Courtney moved to LA to begin her own urban farm. She broke ground on the Flower Ave Garden in Venice in January of 2014, and by March of 2014 signed an exclusive contract with Alma Restaurant, which was named “Best New Restaurant in America in 2013” by Bon Appetit. Courtney forages once a week for the restaurant, as well as supplies produce from her urban farm.

Amanda Hite, Co-Founder, Chief Change Officer, BTC Revolutions. (Be The Change) Building Communities, Igniting Movements that make Meaning and Money, and CEO and Founder of Talent Revolution, Inc., lives her message of “Be The Change” and, for those who work with her and have heard her speak,

that message is forever tattooed in their conscience. Amanda is revolutionizing the way companies think about social media, employment branding, marketing, and maximizing their return on talent. And most importantly, she’s an innovator who shows that it’s truly possible to make both meaning and money by utilizing social media for social good.

Pete Honer, SVP of Finance, Del Taco. Pete Honer is the Senior Vice President of Finance at Del Taco, a growing quick service restaurant chain with over 300 company and 245 fran-chise units in 17 states. Pete has been with Del Taco since 2000 and is responsible for all financial planning, analysis and asset manage-

ment functions for the company. Before joining Del Taco in 2000, he also worked for the oil and gas and healthcare industries. Pete earned a Bachelor of Science degree in Accounting at Arizona State University and a Masters in Business Administration from the Graziadio School of Business and Management at Pepperdine University.

Fred LeFranc, Founder/CEO, Results Thru Strategy, Inc. Mr. LeFranc’s consultancy helps companies, private equity, owners and C-level executives identify and implement strategies that deliver long-term sustainable success. He aids executives to modify their behavior and hone in on their natural strengths. Mr. LeFranc

has served on the boards of restaurant and technology com-panies for over 30 years. Previously, he was President and COO of The Ruby Restaurant Group. Before that, he served as CEO, President and director of LT Acquisition Corp., owners of Louise’s Trattoria.

J. Dean Loring, Co-Founder and CEO, Burger Lounge Restaurants. There are two things worth knowing about J. Dean Loring. He is afflicted with a compulsive urge to serve guests and he never stops thinking about how to make the perfect hamburger-centric restaurant. In 2007 Mr. Loring co-founded Burger Lounge

with former banking CFO Michael Gilligan. Today the com-pany owns and operates 12 locations throughout Southern California. Burger Lounge began with a simple goal: “To cre-ate a place where guests can enjoy an indulgent burger they can feel good about eating while providing non-meat eaters and health conscious diners with truly healthy options.” Coupled with innovative design and superlative service, Burger Lounge is an award winning restaurant-company with its sights on continued growth.

James Markham, CEO/Founder - Project Pie. When was the last time a pizza place cracked your list of top 5 restaurants? Let’s be honest - most pizza lacks personality. Its primary purveyors still make it in a hut, use papa’s recipe, or reference a game that most of America doesn’t even know how to play.

James Markham got sick of eating bad pizza and thought the good stuff cost too much. So he set out to create a fast casual, custom pizza restaurant, and ended up pio-neering the category. After opening Mod Pizza in Seattle and Pie-ology in California, both to popular acclaim, James decided to move his idea forward. Project Pie is the next generation; the culmination of James’ experience and learnings - he’s created a customizable, craveable experi-ence that has helped him carve out a category of his own.

Andy Puzder, CEO, CKE Restaurants, Inc. Mr. Puzder is CEO of CKE Restaurants Holdings, Inc., parent company of Carl’s Jr. and Hardee’s. Puzder is broadly credited with resurrecting Hardee’s and turning CKE from a heavily indebted company with declining profits and sales to a profitable, stable and growing

company. Prior to joining CKE, Puzder served as EVP, and General Counsel for Fidelity National Financial, Inc. and CEO of Santa Barbara Restaurant Group, Inc. Co-author of the book, “Job Creation: How It Really Works and Why Government Doesn’t Understand lt,” Puzder is a frequent commentator on economic, political and legal issues in Wall Street Journal, Orange County Register, POLITICO, Fox Business and others.

Joey Reiman, CEO and Founder, BrightHouse. Named One of the 100 people who will change the way the world thinks by Fast Company, Joey Reiman is CEO & Founder of the global consul-tancy BrightHouse, a company whose mission is to bring greater purpose to the business world. Reiman’s frameworks and methodologies

have been adopted by the world’s most prestigious organiza-tions including The Coca-Cola Company, Procter & Gamble, McDonald’s, Chrysler and KPMG. Reiman’s newest book, The Story of Purpose: The Path to Creating a Brighter Brand, a Greater Company, and a Lasting Legacy, follows in the tradition of his breakthrough business book, Thinking For A Living, which created a global movement celebrating the power of ideas. Reiman has helped build Applebee’s, was the architect of McDonald’s turn around in the U.S. and guided The Coca-Cola Company and the Carlsberg Group to greater purpose and profit. Finding little good fare on his arrival to Atlanta in 1996 from New York City, he built his own restaurant, Horseradish Grill, which would become one of this nation’s top restaurants according to Esquire Magazine. For over a decade, Reiman has been teaching Ideation – a term he coined – as an adjunct professor at Emory University’s Goizueta Business School. Joey is a fre-quent marketing and branding guest expert on CNN, and is a monthly columnist for BE Magazine, created by Mahatma Gandhi’s grandson, Arun Gandhi. World-enowned Professor Philip Kotler calls Reiman, “The Moses of Marketing”.

Morgan Remmers, Manager, Local Business Outreach, Yelp, Inc. Ms. Remmers consults with local business owners interested in better understanding Yelp and utilizing its free busi-ness tools. She hosts webinars for business owners and contributes to Yelp’s, Blog for Business Owners. Ms. Remmers also works

with Yelp’s small business advisory council and acts as a liaison between the small-business community and different divisions within Yelp. Prior to joining Yelp in early 2011, she worked in the public relations industry, focusing on luxury real estate, travel, and lifestyle brands. She graduated from the University of Washington.

Shannon Scott, Executive Director, Marketing Communications, Applebee’s, leads the brand’s guest-facing communication strategy and execution, advertising, epic digital and social media, menu design and engineering, in- restaurant communications, branded entertain-ment, and overall agency leadership. With over

20 years of marketing experience, Shannon has marketed everything from telephone services at Sprint to building materials at Payless Cashways. All roads have led here and she’s always looking forward, appropriately fulfilling the Applebee’s brand promise of “See You Tomorrow.”

Ting Su, Co-founder of Eagle Rock Brewery and Eagle Rock Brewery Public Houses, grew up in a hard-working restaurant family in south-west Florida. Ting is a graduate of Emory University with a B.S. in biology and holds a Doctor of Physical Therapy degree from the University of Southern California, practicing

pediatric physical therapy for 10 years before leaving to fully invest her time managing the daily operations for Eagle Rock Brewery. Somehow, someway, Ting finds time in her demanding schedule to also serve as a judge in the Beer Judge Certification Program (BJCP) and is a Pink Boots Society member. In addition, Ting is involved with a number of civic activities, hosting a successful monthly Women’s Beer Forum at the brewery, and consults with various com-munity groups and local businesses to organize craft beer gardens and events throughout the year.

Christopher Thornberg, Founding Partner, Beacon Economics. Christopher Thornberg is widely considered to be one of California’s leading economists. An expert in economic forecasting, regional economics, labor markets, economic policy, and industry and real estate analysis, he was one of the earliest and most

adamant predictors of the sub-prime mortgage market collapse and of the global economic recession that followed in 2008. Dr. Thornberg serves on the advisory boards of Paulson & Co. Inc., one of Wall Street’s leading hedge funds, and of the Los Angeles Area Chamber of Commerce, Southern California’s largest not-for-profit business federation. Between 2008 and 2012 he served as a Chief Economic Advisor to the California State Controller’s Office and was Chair of Controller John Chiang’s Council of Economic Advisors. Dr. Thornberg holds a Ph.D in Business Economics from The Anderson School at UCLA, and a B.S. degree in Business Administration from the State University of New York at Buffalo.

Tyler Wilson, Partner, Wurstküche Restaurant. After spending four years of applying and re applying to the Marshall School of Business, Tyler left USC without a degree to open Wurstküche Restaurant with his cousin in downtown Los Angeles, CA. Selling gourmet and exotic sausages paired with Belgium and

German Beers, Wurstküche Restaurant has established itself as one of the top restaurant destinations in the city. Tyler has recently opened the second Wurstküche Restaurant in Venice, CA.

Conference SponsorsGold Sponsor

The Coca-Cola Company (NYSE: KO) is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands. Led by Coca-Cola, one of the world’s most valuable and recognizable brands, our Company’s portfolio features 16 billion-dollar brands includ-ing Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, Powerade, Minute Maid, Simply, Georgia and Del Valle. Globally, we are the No. 1 provider of sparkling beverages, ready-to-drink coffees, and juices and juice drinks. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy our beverages at a rate of 1.9 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that reduce our environmental footprint, support active, healthy living, create a safe, inclusive work environment for our associates, and enhance the economic development of the communities where we operate. Together with our bottling partners, we rank among the world’s top 10 private employers with more than 700,000 system associ-ates. For more information, visit Coca-Cola Journey at www.coca-colacompany.com, follow us on Twitter at twitter.com/CocaColaCo, visit our blog, Coca-Cola Unbottled, at www.coca-colablog.com or find us on LinkedIn at www.linkedin.com/company/the-coca-cola-company

Silver Sponsors

Enplug builds Social Billboards, exciting digital screens for restaurants, retail stores, and cafes to showcase their live social media feed, promote their own content, and more. Enplug screens increase a venue’s sales and creates a better customer experience.

The global Ernst & Young network has the largest integrated real estate, hospitality, and construction practice of any Big Four organization, with 5,000 professionals around the world. We work hard to earn and maintain our clients’ trust and confi-dence, and have implemented methodologies, quality control policies, supporting tools and technology, and training to pro-vide quality services. Ernst & Young’s hospitality practice ser-vices more restaurant companies from the Nation’s Restaurant News’ Top 100 Restaurant Companies list than any other firm, including the largest restaurant company in the world. We assist our restaurant clients in addressing the challenges that confront them, including real estate issues, operational hurdles, human resource constraints, and meeting financial objectives. Our global network of professionals offers advice in a variety of areas of interest to restaurants, including energy, risk manage-ment, tax, transactions, and human capital. Our approach com-bines entrepreneurial understanding and working knowledge of restaurant issues with broad restaurant experience, significant resources, and a diverse network of clients and contacts.

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Foodservice Social Media

FohBoh (“Front of House”, “Back of House”) is the original and leading online social network for the for the  $1.5 trillion foodservice industry. FohBoh’s mission is to build the world’s largest, most vibrant and vital online community and food technology resource to help restaurant professionals world-wide. FohBoh is a powerful engagement platform that gives more than 20,000 industry stakeholders a voice in the global restaurant industry. We are passionate about creating a next generation community that engages you, educates you, and helps you in your business. As we like to say, The Conversation Starts Here™.

Gallagher Hospitality and Restaurant Group is a leading practice within Gallagher Benefit Services. We understand that restau-rants seeking to provide attractive, yet cost-effective, employee benefit programs face complex issues, including a highly diverse workforce incorporating hourly workers, salaried managers, train-ers, corporate staff, and senior executives; a significant number of part-time workers, unionized employees, or non-union employ-ees; decentralization—making it difficult to process enrollments, provide Internet access and in general, communicate with employees; high turnover and the need for benchmarking tools to stay competitive and retain employees; assistance outside of normal corporate office hours; and the need for easy-to-under-stand communication materials to keep employees informed. Addressing these difficult issues and implementing smart solu-tions can be time consuming for a busy restaurant leadership team. That is why so many restaurants turn to GBS. We provide the full breadth of expertise in employee benefits, compensation, property casualty, and risk management that meet the ever-changing needs of our current and prospective clients.

Celebrating over 100 years in business, Moss Adams is one of the largest accounting and consulting firms in the nation. Together with its affiliates, the firm provides insight and expertise integral to its clients’ success, serving public, private, and not-for-profit enterprises across the nation and in a wide range of industries. Moss Adams LLP is a national leader in assurance, tax, consulting, risk management, trans-action, and wealth services. Moss Adams Wealth Advisors LLC provides investment management, personal financial planning, and insurance strategies to help clients build and preserve their wealth. Moss Adams Capital LLC offers strategic advisory and investment banking services, helping clients create greater value in their business.

For more than 40 years, Nation’s Restaurant News has served the information needs of foodservice professionals. Today, offering integrated media solutions for changing times, NRN is the media brand over 500,000 professionals turn to every month to help them tackle the challenges facing the foodservice industry. For operators, NRN provides a one-stop resource for complete industry coverage in whatever formats they prefer, whether print, digital, or web-based. For suppliers, NRN’s audience-rich portfolio of print, digital, and live-event products provides the reach, access, and flexibility needed to open doors and grow businesses.

Pillsbury Winthrop Shaw Pittman LLP is a full-service law firm which offers depth of knowledge in core industry sec-tors, including restaurant, food & beverage; wine, beer & spirits; and consumer & retail. We deliver practice strength to restaurant operating companies and their investors in mergers and acquisitions, gift card law, ABC law, meal and rest break litigation, trademark and trade dress protection, brand licensing, franchising, consumer class action defense, IPOs, debt financing, public and private equity transactions, insurance coverage, and executive compensation and ben-efits. Our practice is organized to offer our clients a maxi-mum return on the firm’s collective knowledge about our clients’ businesses, industries, and legal issues. We work in multidisciplinary teams that allow us to anticipate trends and bring a 360-degree perspective to complex business and legal issues—helping clients to take greater advantage of new opportunities and better mitigate risk.

The current business environment demands that every com-pany, new or established, optimize its profitability, outdis-tance the competition, be vigilant in its quest to attract top talent, and grow revenue. Our focus is to help you make more money, increase sales, and energize your team! We save you money and optimize your profitability The restaurant industry is in a period of turmoil; challenged by a housing crisis, a credit crunch, and rising commodity prices, compa-nies have slowed growth, reduced staff, closed locations, and sought ways to reduce costs and increase sales. Our supply chain, operations, and financial experts aid companies in identifying cost savings in overhead and operating areas. Recognizing the need for an immediate ROI, we perform an assessment that defines potential savings and helps you to execute a plan against your goals. For more details visit resultsthrustategy.com.

Southern Wine & Spirits of America, Inc. is the nation’s larg-est wine and spirits distributor and broker with operations in 35 markets. The multi-state distributor currently operates in: Alabama, Alaska, Arizona, California, Colorado, Delaware, the District of Columbia, Florida, Kentucky, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Maine, Michigan, Minnesota, Mississippi, Montana, Nevada, New Hampshire, New Mexico, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Utah, Vermont, Virginia, Washington, West Virginia and Wyoming. Southern also holds operating licenses and permits in Nebraska and Texas. On a national basis, Southern Wine & Spirits of America, Inc. employs nearly 14,500 team members. Southern urges all retail customers and adult consumers to market, sell, serve and enjoy its products responsibly. For more information about Southern and its responsible consumption program, see: www.southernwine.com.

Trinity Capital is an internationally recognized boutique investment bank in the restaurant and food sectors. Having completed approximately $10 billion of successful restaurant assignments, Trinity boasts a client list that includes Burger King, Yum! Brands, Panda, and Dunkin’ Brands. The firm has also been engaged to complement the restaurant investing efforts of many of the nation’s most successful private equity organizations, including Bain Capital, Thomas H. Lee & Company, The Carlyle Group, Goldman Sachs Capital Partners, and Sun Capital. Trinity has engaged or completed over $1 billion in restaurant transactions in the past six months. For more details visit trinitycapitalllc.com or call (310) 268-8330.

Bronze Sponsors

Altametrics is an innovative market leading software company based in Costa Mesa, CA. The company’s products are used throughout the world by leading retail, restaurant and petro-leum companies. Clients like McDonald’s, Chipotle, Taco Bell, Wendy’s, Burger King, Friendly’s, and thousands of others have deployed Altametrics solutions around the world. Our software is the “behind the scenes” secret that enables our Clients to serve their customers with the highest and best customer service and profitability. If you have ever filled your car with gas or eaten at a restaurant, chances are your experience was made better by Altametrics.

Working with Bank of America Merrill Lynch, you have access to the comprehensive integrated capabilities of one of the world’s largest financial institutions which prides itself on being connected. Our Restaurant Finance Group has served up creative, forward-thinking solutions to operating companies, franchisors and franchisees since 1984—from advising on the capital structure of acquisitions to remodel-ing facilities, providing specialized knowledge across a broad spectrum of products and services and investing billions of dollars in the restaurant space along the way. Leveraging our extensive experience and expertise, we work with you to identify the connections between how you can raise, manage and protect capital and achieve your strategic objectives both globally and domestically. Our client relationships are day-to-day, ongoing partnerships customized to help you be successful over the long term.

Couponler gives you the ability to drive customers into your doors using the power of the web, social media and email, from one secure, easy-to-use dashboard. Without revenue-sharing, deal-making, or sacrificing profit margins, you create, control and track your online coupon marketing campaigns, distributed to your audience, in a few simple clicks. Empowering restaurant marketers with resources, trends, case studies, and marketing tools, Couponler provides a platform for day-to-day interaction with customers, incentivizing real foot traffic from online engagement. Become a powerful social business and increase your overall volume from new and loyal customers today with Couponler.

Elevate My Brand (EMB) is a boutique marketing company dedicated to elevating food, wine, and retail brands globally. Our purpose is to bring new passions and flavors into peo-ple’s lives through food, wine, and fashion. We at EMB dedi-cates ourselves to this goal by helping new and existing brands in these markets develop and implement full circle marketing plans to successfully take their company or prod-uct to the next level. Whether you are re-branding, taking your first steps into online marketing and social media, launching a new brand or product, or are in need of high-level brand strategy, EMB has a team that’s hungry to help.

FocalPoint is an investment banking firm that specializes in mergers and acquisitions, private placements (both debt and equity), and financial restructurings. The firm’s primary focus is on middle-market companies. Recent restaurant clients include Fuddrucker’s, John’s Incredible Pizza, Round Table Pizza, and Daphne’s. For more information visit focalpointllc.com.

Greenberg Glusker’s Restaurant, Food & Beverage Group serves as local counsel to nationally known eateries with California workforces, and advises the celebrity owners of intimate, fine dining venues.  From employment and litigation counsel  to asset purchases, mergers and acquisitions, and from comprehensive real estate sales, leasing representation and land use issues to trademark applications, Greenberg Glusker counsels across the full range of operations, growth, and business legal issues that restaurant clients encounter today. See more at: http://www.greenbergglusker.com/ practiceareas/RestaurantFoodBeverage

NoshList is a waitlist management application for restau-rants that uses text and phone call notifications to alert par-ties when their table is ready. Say good bye to paper waitlists and clunky buzzer systems. NoshList is the easiest and most effective way to manage a waitlist, and includes a number of features for improving the guest wait experience and powerful analytics for increasing operational efficiencies

Piper Jaffray is a leading investment bank and asset manage-ment firm serving clients in the U.S. and internationally. Our proven advisory teams combine deep product and sector expertise with ready access to global capital. Founded in 1895, the firm is headquartered in Minneapolis with offices across the United States and in Hong Kong, London, and Zurich.

TDn2K (Transforming Data into Knowledge) is the parent company of People Report, Black Box Intelligence and White Box Social Intelligence. People Report provides service-sec-tor human capital and workforce analytics for its members on a monthly basis. Black Box Intelligence provides weekly financial and market level data for the restaurant industry. White Box Social Intelligence, currently in beta, will deliver unparalleled consumer insights and reveal online brand health. Together they report on over 30,000 restaurant units, one million employees and 40 billion dollars in sales. They are also the producers of two leading restaurant industry conferences: Summer Brand Camp and the Global Best Practices Conference, each held annually in Dallas, Texas.

Technomic, Inc. is the most recognized and experienced marketing research and management consulting firm serving the foodservice industry. Founded in 1966, the company has a broad and diverse base of domestic and international clients, including major manufacturing, distribution, and supermarket companies, as well as chain restaurants and other foodservice operators, and related trade associations. Technomic helps clients capitalize on growth opportunities and meet market challenges by providing perspectives and intelligence on a broad scope of topics.

Headquartered in San Francisco, The Culinary Edge is a consulting firm specializing in developing and implementing strategic branding, culinary, and operational solutions for the food and restaurant industry. Their goal is to improve the profitability and sustainable growth opportunities of clients, from multi-unit international chains to start-up entrepreneurs.

Advisory BoardDaryl Ansel, Director of Food & Beverage, UCLA Housing & Hospitality. Restaurant industry veteran Daryl Ansel brings more than two decades of experience to his duties as Director of Food and Beverage for UCLA Housing and Hospitality Services. His experi-ence includes operations and finance in exec-

utive level positions at a diverse and prestigious group of food service companies, including the Starr Restaurant Organization of Philadelphia, Los Angeles-based Grill Concepts (NASDAQ: GRIL), and Universal Studios Hollywood. Mr. Ansel holds a Bachelor of Arts in Economics from the University of California at Berkeley and a Master’s in Hospitality Management from Cornell University’s School of Hotel Administration.

Lynda Boyer, Vice President, CBRE, Inc. Since 1982, Ms. Boyer has been a trusted advisor to restaurateurs across the country. She has successfully represented restaurant owners, operators, chefs, developers, land-lords, shopping centers, and investors in the acquisition, disposition, development, and

leasing of restaurant-related real estate. Ms. Boyer received her undergraduate degree in Finance from the Haas Business School at the University of California, Berkeley. She also worked as a professional development officer for UCLA, raising unrestricted funds for the university for 15 years. Ms. Boyer is also a member of the C5 Youth Foundation Board of Directors.

Kevin Burke, Managing Partner and Founder, Trinity Capital LLC. Mr. Burke joined Franchise Mortgage Acceptance Company, the nation’s largest franchise lender, in 1997 after executive roles at investment banking firms in New York. In 2000, he formed Trinity Capital LLC, a Los Angeles-based investment banking and restruc-

turing boutique. An acknowledged leader in the U.S. restau-rant industry, Trinity has engaged in approximately $20 billion of transactions since it began. The firm has served as an investment banker or restructuring advisor for Taco Bell, Burger King, Dunkin Brands, Yum! Brands, Red Robin Gourmet Burgers, Metromedia Restaurant Group, Farmland Industries, Schlotzsky’s, El Pollo Loco, Quiznos, Church’s Chicken, and many others.

Huntley Castner, Chief Executive Officer, Yogurtland Franchising Inc. Prior to joining Yogurtland, Mr. Castner served as Vice President, Strategy and Finance on the senior team at Panda Restaurant Group. Before joining the Panda team, Mr. Castner worked at several strategy consulting firms, including

Swander Pace & Company and LEK Consulting. He also founded and operated the San Francisco-based WA-HA-KA Mexican Grill and Baton Rouge Cajun Roadhouse restau-rants during the 1990s.

Damon S. Chandik, Managing Director, Head of Restaurant Investment Banking, Piper Jaffray & Co. Mr. Chandik is a managing director at Piper Jaffray and is head of the firm’s Restaurant Group. He is focused on providing investment banking and mergers and acquisitions advisory services to restau-

rant companies. He has 15 years of investment banking experience, including public equity and debt offerings, private capital raising, mergers, acquisitions, leveraged buyouts, and recapitalizations.

Wallace (Wally) Doolin, Chairman/Founder, TDn2K (see Conference Speakers for full bio)

David E. Goldstein David joined Sharky’s Woodfired Mexican Grill as Vice President and Chief Operating Officer in 2007. David brings his extensive background in the fast casual sector to Sharky’s. David is a restaurant indus-try veteran with more than twenty-five years of progressive management, operations and R&D

experience. David has been involved at the executive level in the expansion of three chain restaurants with over 200 locations nationwide.

Steven Goldstein, Partner, The Culinary Edge. With more than 25 years’ experience in the foodservice and consumer packaged goods industries, Mr. Goldstein focuses on client development and management, linking food creativity with business strategy and brand attributes to help deliver sustainable growth.

His company provides branding, culinary, and operational solutions for the food and restaurant industry. Mr. Goldstein is a graduate of the Hilton College of Hotel and Restaurant Management at The University of Houston, Texas, and The Culinary Institute of America, Hyde Park, NY.

Anna M. Graves, Conference Chair; Partner and Co-Leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP (see Message from the Conference Chair for full bio)

Sarah Grover, Executive Vice President and Chief Concept Officer of California Pizza Kitchen, Inc. Sarah Grover joined CPK in 1990. Today she has responsibility for leading the brand strategy, marketing, communications, guest relations and consumer insights for the worldwide brand. Sarah has been recognized

as one of the “Marketing 100” and “Marketing 50” respec-tively, by Advertising Age magazine, a distinction given to the top marketers in the United States. Prior to joining California Pizza Kitchen, Sarah held marketing leadership roles at the Los Angeles Museum of Art, the Music Center of Los Angeles County and CNN, Washington DC bureau. Sarah is a graduate of DePauw University.

Rod Guinn is restaurant industry coverage leader with FocalPoint Partners LLC, a board advisor of FohBoh, Inc., and a director of Anthony’s Coal Fired Pizza. Before FocalPoint, Mr. Guinn led Wells Fargo Foothill’s Restaurant and Hospitality business. Several years before this, he led FleetBoston Financial’s Restaurant,

Food & Beverage Group. Mr. Guinn has spoken at numerous industry and capital markets events. He writes an occasional blog on restaurant finance and related topics available on FohBoh and other sites. Mr. Guinn holds a Master’s in Business Administration from the Amos Tuck School of Business Administration, Dartmouth College, and a Bachelor of Arts from the University of New Mexico.

Justine Hunter, CPA, Business Assurance Partner, Moss Adams LLP. Ms. Hunter has practiced public accounting since 1984, work-ing closely with private equity firms and provid-ing acquisition and due diligence services, as well as audits and reviews, financial structuring, complex equity structuring, and tax earn-outs.

She has participated in more than 15 public fundings for her clients, including IPOs, public debt transactions and restruc-turings, and public merger transactions. At Moss Adams, she maintains a large roster of prominent restaurant clients, including the Habit Burger Grill, Grill Concepts, SoCal Pizza, Lazy Dog Cafe, Sprinkles Cupcakes, and California Pizza Kitchen. Prior to Moss Adams, Ms. Hunter focused on the restaurant industry at Ernst & Young.

Fred LeFranc, Founder/CEO, Results Thru Strategy, Inc. (See Conference Speakers for full bio)

Janet Lowder, President, Restaurant Management Services. Ms. Lowder heads a Los Angeles-based restaurant and foodservice consulting firm, specializing in strategic planning, business valuations, site analysis, market research, concept evaluations, litigation consulting, and expert witness testimony.

During the past 24 years, Ms. Lowder has been a UCLA Extension instructor teaching courses such as The Restaurant Industry – Survey of Operations & Management, Starting Your Own Restaurant, and Restaurant Controls for Profit Improvement. Ms. Lowder received a BS in accounting from USC and studied restaurant management at the University of Hawaii.

Dian Melius, Western Regional Sales Director, Penton Media. Ms. Melius is Western Regional Sales Director for Penton’s Restaurant Group. She works with West Coast-based food and equipment manufacturers to create inte-grated print and digital promotional programs to reach commercial and noncommercial food service decision mak-ers. She has more than 15 years of experience in foodser-vice marketing and media sales. She earned a BA in journalism from the University of Minnesota and an MBA from the University of St. Thomas.

Michael Patrick, Managing Director for Gallagher Equity Advisors, the Private Equity Practice of Arthur J. Gallagher. Mr. Patrick is responsible for the growth and management nationally of the company’s private equity prac-tice, which advises the private equity community on acquisitions and strategic implementation of

employee benefits across industries. He is also responsible for new client prospecting, client renewals, marketing, claim analysis, client management, employee surveying, industry benchmarking, and seminars.

Ron Paul, President, Technomic, Inc. Mr. Paul is president of Technomic, which provides consulting and market research services to suppliers, distributors, and chain restaurant organizations. The company has conducted more than $100 million in client-funded research on the restaurant and foodservice industry and pub-

lishes the Technomic, Inc. Top 500 Report, an annual analysis of the chain restaurant market. A frequent speaker at industry events and a media outlet resource, Mr. Paul co-wrote Winning the Chain Restaurant Game: Eight Key Strategies.

Lauralynn Rogers is Director of the Internal Audit function for DineEquity, franchisor of IHOP and Applebee’s. She is responsible for internal control and process improvement, the franchise sales reporting program, and Sarbanes-Oxley compliance. Ms. Rogers makes regular presentations on audit and

internal control matters to the Audit & Finance Committee of the DineEquity Board of Directors.

Teresa Siriani, Industry People Expert. Ms. Siriani is passionately devoted to the people of our industry and to ensuring “No Kid Hungry” becomes a reality. A proud graduate of UCLA, Ms. Siriani has had the pleasure of being in leadership positions at Restaurants Unlimited, Peasant restaurants, Wolfgang Puck Food

Company and People Report. Today she works with organi-zations to improve their employee engagement and devotes herself to Share Our Strength, the nation’s leading anti-hun-ger organization. She serves on the board for Share Our Strength’s Dine Out for No Kid Hungry and serves as chair for Taste of the Nation – Laguna Beach. Teresa knows that together we can end childhood hunger!

Robert D. Velasquez, Audit Senior Manager, Ernst & Young, LLP. Mr. Velasquez has over 12 years’ experience in serving the attestation needs of high-growth companies, both publicly held and private, in the real estate, hospitality, and construction industries. In addition, he has extensive experience in the coordination, scop-

ing, and testing for various entities that are required to com-ply with section 404 of the Sarbanes-Oxley Act. His clients have included IHOP Corp, Applebee’s International Inc., Panda Restaurant Group, Elephant Bar Restaurants, Pinkberry, and King Taco, Inc. Robert is a CPA in the State of California and earned his BS in Business Administration with an emphasis in Accounting from California State University, Los Angeles.

15529-14. Not printed at state expense. Printed with green ink on recycled paper.

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Foodservice Social Media

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