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https://www.cpmgevents.com/

https://www.cpmgevents.com/restaurantpointwest/

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A&W Food Service of Canada MOD Pizza ACG Texas Restaurants Noodles & Company American Dairy Queen Corporation On The Border Ballard Brands Panda Restaurant Group BJ’s Restaurants Papa Murphy’s International Brinker International Pizza Hut LLC California Pizza Kitchen Qdoba Restaurant Corporation Chipotle Mexican Grill Raising Cane’s CKE Restaurants REGO Restaurant Group Coffee and Bagel Brands Scooter’s Coffee Corner Bakery Cafe Sizzling Platter, LLC CraftWorks Holdings Smashburger Del Frisco’s Restaurant Group Smoothie King Del Taco LLC Sonic Restaurants Dine Brands Global, Inc. Sweetgreen, Inc. Earls Kitchen + Bar TGI Fridays Falcon Holdings, LLC The Coffee Bean & Tea Leaf Fogo de Chao The Haagen-Dazs Shoppe Company Freddy’s Frozen Custard & Steakburgers The Habit Restaurants, LLC Front Burner Restaurants The Lost Cajun Enterprises, LLC Jack in the Box, Inc. The Walt Disney Company Jason’s Deli True Food Kitchen JOEY Restaurant Group Which Wich Kahala Brands Whole Foods Market, Inc. Le Duff America Wildflower Bread Company Lolli & Pops Wingstop, Inc. Luby’s Fuddruckers Yadav Enterprises, Inc. Main Event Entertainment Zoës Kitchen



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3form DGS Retail Academy Fire Life Safety, LLC Diversified. ACS, Architectural Construction Services DSA Phototech LLC AGI Dyson B2B, Inc. Alto-Shaam, Inc. ecobee Ameritech Facility Services ENGIE Insight Amerlux Eurowest Decorative Surfaces Apex Imaging Services Facility Solutions Inc. Atlas Sign Industries FSG Lighting and Signs AWNEX, Inc Grand Rapids Chair Company BB Commercial Solutions Harrison Architecture & Design Beam Team Construction Henny Penny Corporation Big Dipper/Trapzilla by Thermaco Ice-O-Matic Bluetree Casework Identiti Broadway National Group LLC IFTI, Inc. – 3D Imaging and Floor Testing Capitol Light Services ChangeUp Innovation & Design in Architecture Chemours Refrigerants Interplan, LLC - Nationwide Architects Coast Sign, Inc. and Engineers Commercial Fire JBI Interiors Construction Specialties National Accounts JESCO Lighting Group Core States Group JetRock Inc. Cosentino JLL Crane Composites Knotwood/Equinox Louvered Roof Creative Materials Corporation Linear! Architecture Crossville, Inc. LockNet Current, powered by GE MAPEI Corp. Cushman & Wakefield Solution, LLC National Distribution Service, Inc. Dal-Tile Nichiha USA, Inc. DAVACO Pentair Everpure



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Persona, Inc. TriMark USA Powerhouse Trinity SurfacesRedBuilt TUUCIRinnai America Corp Vaswani, Inc. Rogers Veterans Worldwide Maintenance Roll-A-Shade Viridian Reclaimed Wood Schier Products Visual Graphic Systems, Inc. SMI | DRS Vixxo SMS Assist Wasserstrom Solais - A PowerSecure Lighting Brand Westmoreland Builders Specialty Lighting Group WoolGuard Tennant Company Zumex North America The IMAGINE Group Zurn Industries, LLC Thermodyne Foodservice Products



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A&W FOOD SERVICE OF CANADA 300 - 171 West Esplanade North Vancouver, BC V7M 3K9 Canada Phone: (604) 988-2141 www.aw.ca

ATTENDEE(S):

Julie Ireton - Director, Design & Construction

How many restaurants are there currently in your chain/company? We have 950 restaurants across Canada (only); 8 of these are corporate and all are in Ottawa, Ontario. The balance is franchise owned. How many new builds and remodels do you have planned for 2019? 50 new builds and 100 remodels. What is the typical square footage per brand? 2,178 square feet. Company Information: In 1956, the first A&W drive-in restaurant opened in Winnipeg, Canada. Serving a delicious combination of great-tasting burgers, onion rings, and frosted mugs of famous A&W Root Beer® - all from the smiling faces of friendly carhops - A&W proved to be an instant hit. A&W restaurants quickly multiplied across the nation, flourishing through the late ‘50s and ‘60s. In many communities, A&W was the first nationally branded restaurant in town, serving as ‘the place to be.’ In fact, millions of Canadians today still carry vivid memories of special moments in their lives that took place at their local A&W drive-in. It’s an enduring friendship that is the source of A&W’s continued success across Canada. Since then, A&W has continued to grow and today has 950 restaurants across Canada, made up of various concepts including shopping centers, freestanding with drive-thru, urban, airports, and gas and convenience locations.




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A&W FOOD SERVICE OF CANADA

EXECUTIVE BIOGRAPHY:

Julie Ireton - Director, Design & Construction Professional biography: Julie has been with A&W since 2014, leading the project management team on the delivery of both new builds and remodels for this Canadian QSR chain. Prior to A&W, Julie was a partner with a leading architectural firm and has over 35 years of consulting experience. She holds an undergraduate degree in design and an MBA, both from the University of Manitoba, and in 2011 she obtained her PMP. What are your department’s top two initiatives? To open 50 new restaurants in the next fiscal year and to renovate 100 existing restaurants.

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ACG TEXAS RESTAURANTS 1778 North Plano Road, Suite 100 Richardson, TX 75081 Phone: (972) 861-5757 www.acgtexas.com

ATTENDEE(S):

Mike Walden - Director of Construction and Facility Management

How many new builds and remodels do you have planned for 2019? 8 new builds and 20 remodels. What is the typical square footage per brand? 4,621 square feet. Company Information: ACG Texas is proud to be the nation’s largest IHOP franchisee. In July of 2004 ACG Texas purchased 35 IHOPs, along with exclusive development rights to a large portion of the State of Texas. Currently, we operate 78 restaurants in Texas. Our markets include El Paso, Amarillo, Austin, Houston, Dallas/Ft. Worth, and Waco. EXECUTIVE BIOGRAPHY:

Mike Walden - Director of Construction and Facility Management What are your department’s top two initiatives? Enhance our facility base by meeting annual projected new restaurant openings and on time/on budget completions of all scheduled remodel/reimages. Continually provide world class facility support and services for our internal customer.

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AMERICAN DAIRY QUEEN CORPORATION 7505 Metro Boulevard Minneapolis, MN 55439 Phone: (952) 830-0200 www.dairyqueen.com

ATTENDEE(S):

Jim Holl - Director of Equipment Innovation Steve Karsky - Director of Construction

How many restaurants are there currently in your chain/company? 7,085 locations worldwide. How many new builds and remodels do you have planned for 2019? 202 new builds and 54 remodels. What is the typical square footage per brand? Prototype store is 2,016 square feet. Company Information: International Dairy Queen Inc., (IDQ), based in Minneapolis, Minnesota, is the parent company of American Dairy Queen Corporation (ADQ), Orange Julius of America (OJA), Dairy Queen Canada (DQX), and Unified Supply Chain, Inc (USC). Through its subsidiaries, IDQ develops, licenses, and services a system of more than 6,800 locations in the United States, Canada, and more than 25 other countries. IDQ is a subsidiary of Berkshire Hathaway Inc. The United States has approximately 2,351 unique franchisees with 4,503 stores.




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AMERICAN DAIRY QUEEN CORPORATION


Jim Holl - Director of Equipment Innovation Professional biography: Jim Holl has over 30 years of food service and retail development experience. Presently, Jim is the Director of Equipment Innovation and Operations for American Dairy Queen. Previous experience includes; Director of Purchasing FF&E for a national multi chain restaurant company, Project Manager for a national leader in foodservice design and equipment supply, and recently, as Manager of SuperValu’s equipment services division, one of the nation’s largest grocery industry leaders supporting over 3,000 retail locations. What are your department’s top two initiatives? Seeking operational efficiencies through equipment innovation and update of facility design. Steve Karsky - Director of Construction Professional biography: Steve Karsky has 35 years of experience with International Dairy Queen in the fast-casual dining environment. As the Director of Construction, Steve’s responsibilities span from drafting plans and designing stores, to the construction phase. What are your department’s top two initiatives? Prototype redesign and value engineering.

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BALLARD BRANDS 180 New Camellia Boulevard, Suite 100 Covington, LA 70433 Phone: (985) 792-5776 http://www.ballardbrands.com

ATTENDEE(S):

Mark Verges - Director of Location Development Emily Lassus - Project Manager

How many restaurants are there currently in your chain/company? 185 restaurants, worldwide. How many new builds and remodels do you have planned for 2019? Approximately 50 projects are planned for 2019. What is the typical square footage per brand? PJ’s 1,500 square feet, WoW 2,500 square feet, Buena Onda 1,800 square feet, and Garces other concepts up to 5,000 square feet. Company Information: Ballard Brands formed in December 2001 by brothers Paul, Scott, and Steve Ballard. It is a privately held, multi-branded restaurant, food, and coffee company, based out of New Orleans, Louisiana. We own, operate, and franchise restaurants in our portfolio across the United States and in multiple countries world-wide. The Company’s restaurant portfolio includes retail brands WOW Café, PJ’s Coffee of New Orleans, The Original City Diner, and Boardhouse Serious Sandwiches, and Ole Saint. Through their Outstanding Management Group, the Company manages Eloisa Restaurant and Filmore in the Oaks. These brands collectively total nearly 200 locations in both traditional and non-traditional models and continue to grow.




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BALLARD BRANDS


Mark Verges - Director of Location Development Professional biography: Mark Verges spent several years with Circuit City Stores Inc. and served as Executive Director in the Southeast Region. He also served as Director of International Operations for Planet Beach Franchising and was a Multi-unit owner. He was President of M&M Development LLC. and opened over 40 franchise locations in Central Florida. Upon moving back to New Orleans, Mark joined Community Coffee Company and served as Senior Operations and Business Development Manager. He also served as the Director of Franchise Operations and Development as a key member of the Executive Leadership Team. He serves as a Staff Agent for the Attorney General’s Office. Mark joined Ballard Brands LLC in 2017 as Director of Location Development. His department oversees all capital projects, real estate, design, construction, financial planning, and brand expansion. The areas of responsibility include the newly acquired Garces Restaurant Group with 12 unique Top Chef restaurant concepts and all PJ's Coffee of New Orleans and WoW American Eats in the United States, Vietnam, Mexico, the Middle East, and several developing international markets for Ballard Brands portfolio of businesses and restaurants. What are your department’s top two initiatives? Improvement development phase benchmarks to best-in-class opening timeframes. Launching 2 new franchise concepts and designs within the next 6 months. Emily Lassus - Project Manager Professional biography: After graduating from Louisiana State University in Construction Management, Emily started her career as a construction representative for a large oil and gas firm. She then gained valuable real estate experience working for a real estate developer, coordinating the overall development processes for several national retail companies throughout the country. Her experience directly contributes to her current role as Project Manager under location development, overseeing several aspects of the real estate and construction processes to open PJ’s Coffee locations, in addition to the many other restaurant concepts under Ballard Brands. Emily brings more than 4 years of project management experience to the team and is certified as an Associate Constructor (AC). What are your department’s top two initiatives? Value engineer newly re-branded PJ’s traditional model; decrease overall development timeline (from F.A. signing to C.O.). NOTES




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BJ’S RESTAURANTS 7755 Center Avenue, Suite 650 Huntington Beach, CA 92647 Phone: (714) 500-2400 www.bjsrestaurants.com

ATTENDEE(S):

Steve Demetor - Vice President of Construction

Company Information: BJ’s Restaurants, Inc. currently owns and operates 201 casual dining restaurants under the BJ’s Restaurant & Brewhouse®, BJ’s Restaurant & Brewery®, BJ’s Pizza & Grill® and BJ’s Grill® brand names. BJ’s Restaurants offer an innovative and broad menu ranging from award-winning, signature deep-dish pizza to BJ’s EnLIGHTened® menu and slow-roasted entrees like prime rib and double bone-in pork chop. In addition, these offerings are complemented with generously portioned salads, appetizers, sandwiches, soups, pastas, entrees, and desserts, including the world-famous Pizookie® dessert. Quality, flavor, value, moderate prices and sincere service remain distinct attributes of the BJ’s experience. All restaurants feature BJ’s critically acclaimed proprietary craft beers, which are produced at several of the Company’s Restaurant & Brewery locations, its two brewpubs in Texas, and by independent third-party craft brewers. The Company’s restaurants are located in 27 states.

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BRINKER INTERNATIONAL 6820 LBJ Freeway Dallas, TX 75240 Phone: (972) 980-9917 www.brinker.com

ATTENDEE(S):

Jim Fay - Senior Director of Property Development, Design and Architecture Mike Stone - Senior Director of Construction / Remodels JJ Jamadar - Director of Development

How many restaurants are there currently in your chain/company? 950 corporate Chili’s and about 50 corporate Maggiano’s. Roughly 500 franchised locations, over 250 in the United States and over 200 overseas. How many new builds and remodels do you have planned for 2019? New builds: 10 new company Chili’s and 10 new domestic franchise Chili’s. Reimage: 240 company Chili’s locations this year. What is the typical square footage per brand? Chili’s is between 4,500 square feet to 6,100 square feet. Company Information: Brinker International, Inc. is one of the world’s leading casual dining restaurant companies. With more than 1,700 restaurants and over 100,000 team members in 32 countries and two territories, Brinker and its brands welcome more than one million guests into our restaurants every day. Our teams and our guests represent a broad range of cultures, each bringing their own experiences, ideas, and insights to our table. We’re driven by integrity, teamwork, and passion - plus an unwavering commitment to make sure every guest has an exceptional dining experience when visiting our Brands. At Brinker, we’re about serving from our hearts, serving our communities, and serving the world a great taste of life through the power of welcome. At Chili’s Grill & Bar kick back, be yourself, and bring your friends to pepper in some fun. Maggiano’s offers you more of everything, made-from-scratch cuisine, and an acclaimed wine list await.




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BRINKER INTERNATIONAL


Jim Fay - Senior Director of Property Development, Design and Architecture Professional biography: Jim leads new concept development, prototype and reimage design, as well as all entitlements and approvals at Brinker International for new restaurant and remodel programs for the Chili’s and Maggiano’s brands. Prior to re-joining Brinker International, Jim led a variety of cross functional development teams for some very cool brands, including T.G.I. Friday’s, Chevy’s Fresh Mex, Jack in the Box, The Food Hall Company, Seattle’s Best Coffee, Fuzio’s Universal Pasta, Pick Up Stix, and Arby’s What are your department’s top two initiatives? New restaurant growth acceleration and system wide reimage program. Mike Stone - Senior Director of Construction / Remodels Professional biography: Mike Stone has been with Brinker for over 18 years and is currently the Senior Director of New Construction and Remodels. Previously, Mike was the Director of Construction for Steak and Ale/Bennigan’s for 18 years. Mike has a Bachelor of Science degree in Architecture from the University of Texas in Arlington and has been in restaurant construction in some capacity for over 30 years. What are your department’s top two initiatives? Complete 240 Chili’s remodels each year over the next three years. Open a new, smaller footprint Chili’s with a completely new design. JJ Jamadar - Director of Development Professional biography: JJ Jamadar has an educational background in architecture and city planning. He worked in an architect’s office for about 10 years and then spent about 20 years as a Construction Manager. In that role, he was responsible for managing restaurant, club, and retail projects both ground up and tenant finish outs. JJ is currently working on new and reimage programs for Chili’s restaurants, heading up a major reimage program that includes 240 reimages a year. What are your department’s top two initiatives? Work efficiently and manage consultants to keep the program moving on time. Provide support to construction team with on time permit approvals and promptly resolve field questions.

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CALIFORNIA PIZZA KITCHEN 19 Corporate Park Irvine, CA 92606 Phone: (310) 342-5000 www.cpk.com

ATTENDEE(S):

Gene Davis – Senior Director of Construction and Facilities

How many restaurants are there currently in your chain/company? 189 restaurants. How many new builds and remodels do you have planned for 2019? 12 remodels. What is the typical square footage per brand? 5,500- 6,000 square feet. Company Information: We opened our first restaurant In Beverly Hills in 1985. Former federal prosecutors Rick Rosenfield and Larry Flax combined their passion for food with fresh, high-quality ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, Thai Chicken, and Jamaican Jerk Chicken, cooked in an open kitchen. The restaurant gave California a place in the pizza pantheon alongside Chicago and New York. Our California twist on global flavors resonated with guests, and almost immediately, CPK became a bustling spot for business and family gatherings. Almost immediately after the first location opened, we expanded from California, now approaching 300 locations in more than 30 states and 13 countries. But it doesn’t stop there; you’ll also find us bringing smiles to the pizza aisle in your grocer’s freezer, taking the edge off travel fatigue in major airports all over the world, feeding eager fans at sports stadiums, and students on college campuses.




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CALIFORNIA PIZZA KITCHEN


Gene Davis – Senior Director of Construction and Facilities Professional biography: In his role as Director of Construction and Facilities for California Pizza Kitchen, Gene Davis plans and coordinates all new construction, remodels, and oversees all facility projects for 200 locations across the nation. Prior to joining CPK in March 2015, Gene spent six years as Senior Director of Facilities with Groupe le Duff North America, responsible for more than 300 locations nationwide.

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CHIPOTLE MEXICAN GRILL 610 Newport Center Drive, 14th Floor Newport Beach, CA 92660 Phone: (303) 595-4000 www.chipotle.com

ATTENDEE(S):

Keith Isoldi - Director of Facilities Cheryl Heidorn - Design Manager, US and Canada, LEED AP

How many restaurants are there currently in your chain/company? Chipotle has more than 2,500 restaurants, all are company owned. How many new builds and remodels do you have planned for 2019? More than 150 new builds and more than 100 remodels. What is the typical square footage per brand? 2,200 square feet. Company Information: When Chipotle first opened in 1993, the idea was simple: demonstrate that food served fast didn’t have to be a ‘fast-food’ experience. We use high-quality raw ingredients, classic cooking methods, a distinctive interior design, and have friendly people to take care of each customer. 25 years and 2,500 restaurants later, we compete in the ‘fast-casual’ restaurant segment, the fastest growing segment in the restaurant industry, where customers expect food quality that’s more in line with full-service restaurants, coupled with the speed and convenience of fast food. Our focus has always been on using higher-quality ingredients and cooking techniques. We serve a few things, thousands of ways: burritos, burrito bowls (a burrito without the tortilla), tacos, and salads. Additionally, Chipotle has stores in Toronto, London, Paris, and Frankfurt.




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CHIPOTLE MEXICAN GRILL


Keith Isoldi - Director of Facilities Professional biography: Keith Isoldi has 30 years of experience as a facility and development leader, and leads the facility team at Chipotle Mexican Grill, supporting more than 2,500 company restaurants. Prior to Chipotle, Keith was the Vice President of Development of Einstein/Noah Restaurant Group and Director Facilities for Hardees/Roy Rogers. What are your department’s top two initiatives? Reduce overall M&R cost and build up self-performing internal team. Cheryl Heidorn - Design Manager, US and Canada, LEED AP Professional biography: As a Design Manager, Cheryl currently oversees the design of new restaurants in multiple states/regions of the United States, as well as all of Canada. Cheryl has been designing Chipotles for more than 17 years. First as an outside architectural consultant, and for the last 11 years, in-house at Chipotle. She has helped Chipotle grow from 300 locations to over 2,500 worldwide. Her expertise in gaining necessary variances and mitigating difficult development processes is second to none. Cheryl has been a consistent leader within the Development Department of Chipotle. What are your department’s top two initiatives? Enhance the customer experience and grow digital sales.

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CKE RESTAURANTS 6700 Tower Circle, Suite 1000 Franklin, TN 37067 Phone: (615) 538-9400 www.ckr.com

ATTENDEE(S):

Bipin Patel - Senior Director, Design and Architecture

How many restaurants are there currently in your chain/company? System wide: 2,968; Hardee’s Brand: 1,849 and Carl’s Jr: 1,119. How many new builds and remodels do you have planned for 2019? 35 new builds and 300 remodels. What is the typical square footage per brand? 2,800 square feet. Company Information: CKE Restaurants Holdings, Inc. owns, operates, and franchises some of the most popular brands in the quick-service restaurant industry, including the Carl’s Jr.® and Hardee’s®. The CKE system includes more than 3,300 restaurant locations in 42 states and in 28 countries. CKE is headquartered in Franklin, Tennessee. EXECUTIVE BIOGRAPHY:

Bipin Patel - Senior Director, Design and Architecture Professional biography: As the Senior Director of Design and Architecture, Bipin is responsible for all design and architectural development for the Carl’s Jr. and Hardee’s domestic brands. As a design leader and strategist, Bipin ensures all design related work, including concept design innovation, prototype development, and remodel programs is established to deliver a differentiated guest experiences and system profitability; that’s in line with the Brand Positioning. Prior to joining CKE Restaurants Holdings in 2018, Bipin was the Vice President of Design Application at Panera Bread for 15 years. What are your department’s top two initiatives? New Development Growth and Remodel Program rollout for Carl’s Jr. and Hardee’s brand.

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COFFEE AND BAGEL BRANDS 3900 Lake Breeze Avenue North Brooklyn Center, MN 55429 Phone: (763) 592-2200 www.coffeeandbagels.com

ATTENDEE(S):

Emily Heuring - Director of Construction

How many restaurants are there currently in your chain/company? Caribou Coffee: 311 company owned stores, 139 domestic license locations in 18 states, and 297 international franchises in 11 countries. Bruegger’s Bagels: 140 company owned stores, 83 franchises. Einstein Bros. Bagels: 346 company owned stores, 330 domestic license locations, 59 franchises in 40 states (plus District of Columbia). Manhattan Bagel: 66 franchises. Noah’s New York Bagels: 54 company owned stores. How many new builds and remodels do you have planned for 2019? Currently planning up to 30 capital projects. What is the typical square footage per brand? Wide range of store footprints. Typical size range averages approximately 1,200 to 2,600 square feet. Company Information: In 2014, Caribou Coffee and Einstein Noah Restaurant Group came together to bring our guests the best breakfast this side of anywhere. Guests will find Caribou Coffee locations with Einstein’s bagels and Einstein Bros. Bagels locations with Caribou Coffee! In 2017 we grew again with the addition of Bruegger’s Bagels, which brought 35 years of history and tradition to the family. We call ourselves Coffee & Bagel Brands. Our purpose at Coffee & Bagel Brands is to create bright spots for our guests and for each other. This is all about making someone’s day. When we can do that consistently, it has the potential to ripple out to the wider world making better days and even a better world.




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COFFEE AND BAGEL BRANDS


Emily Heuring - Director of Construction Professional biography: As Director of Construction, Emily is responsible for development and construction growth of company-owned Caribou Coffee, Bruegger’s Bagels, Einstein Bros. Bagels, and Noah’s New York Bagels brands domestically. As an architect and development team leader, Emily oversees construction and remodel program management, project feasibility, budget development, cost reduction implementation, and all increasing profitability. Emily’s background with Coffee & Bagel Brands began in 2005, when she joined the internal design team, and she has held numerous roles on the development team in her 13-1/2 years with the brands. What are your department’s top two initiatives? Caribou Coffee store growth, both traditional and small format, and on and off premise expansion.

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CORNER BAKERY CAFE 12700 Park Central Drive, Suite 1300 Dallas, TX 75251 Phone: (972) 619-4100 www.cornerbakerycafe.com

ATTENDEE(S):

Holland Burton - Vice President of Real Estate Lois Williams - Director of Development Management

How many restaurants are there currently in your chain/company? 185 locations. How many new builds and remodels do you have planned for 2019? Approximately 10 projects (2 to 5 new cafes and 2 to 5 remodels and refreshes). What is the typical square footage per brand? New stores are 3,000 square feet with a drive-thru. Older cafes range from 2,800 to 4,500 square feet. Company Information: On a corner, that’s where is started. Inspired by great fresh ingredients, our small neighborhood bakery on a corner in downtown Chicago began creating artisan breads and freshly baked sweets. Upon a little success, neighbors began to ask us for sandwiches made with that fabulous bread, followed by homemade soups and salads, and even made-to-order scramblers. Our guests’ requests continued to inspire us as our bakery’s menu and business grew. Today, we continue to fulfill the needs and desires of our neighbors with a menu of ingredient-inspired, prepared-to-order food. When you visit our cafe, you’ll see real kitchens in place of assembly lines. You’ll hear the chopping of over 40 types of fresh herbs, fruits, and vegetables, and the sizzle of our real panini grill. You’ll see the stove’s open flame and feel the warmth from our ovens working all day long. They’re the traditions we established years ago that we still passionately follow today.




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CORNER BAKERY CAFE


Holland Burton - Vice President of Real Estate Professional biography: Holland Burton has been with Corner Bakery Cafe since March of 2015. She has been in the restaurant real estate sector for her entire career, during which she has been the senior real estate executive for several national restaurants and specialty food concepts, often with a bakery, cafe, and coffee emphasis. Holland is currently the Vice President of Real Estate and acting Vice President of Development for Corner Bakery. What are your department’s top two initiatives? Reducing investment costs in new stores, and sourcing products for front of house finishes for the new prototype, as well as for remodels and refinishes. Lois Williams - Director of Development Management Professional biography: Lois has been with Corner Bakery Café since 2011, currently serving as Director of Development Management, with responsibility for purchasing, reporting, demographic analysis, and data management. From 2004 to 2011, she worked for Wingstop Restaurants, Inc. as Senior Director of Development Administration, providing real estate analysis and modeling, reporting, and data base management. From 2000 - 2004 she was Manager of Franchise Compliance at Cicis Pizza. What are your department’s top two initiatives? Our top initiatives are implementing multiple delivery options and identification of cost-effective equipment and finish alternatives that allow us to control the cost of construction.

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CRAFTWORKS HOLDINGS 8001 Arista Place, Suite 500 Broomfield, CO 80021 Phone: (303) 664-4000 www.craftworksrestaurants.com

ATTENDEE(S):

Scott Adams - Vice President, Facilities, Construction, Design and Indirect Spend Kimberly Williford - Architect

How many restaurants are there currently in your chain/company? Old Chicago Pizza & Taproom: 72 corporate and 35 franchise locations. Rock Bottom Restaurant & Brewery: 28 corporate locations. Gordon Biersch Brewery Restaurant: 24 corporate and 4 franchise locations. Brewery Specialty Brands: 11 corporate locations. Logan’s Roadhouse: 178 corporate and 25 franchise locations. How many new builds and remodels do you have planned for 2019? Old Chicago: 10 remodels and 15 new franchise builds. Rock Bottom: 5 remodels, 1 new franchise build, and 1 new conversion. Logan’s Roadhouse: 26 remodels. What is the typical square footage per brand? Old Chicago 5,300 square feet, Rock Bottom 7,500 square feet, Gordon Biersch 6,500 square feet, and Logan’s Roadhouse 6,500 square feet. Company Information: Craftworks Holdings is the nation’s leading and premier operator and franchisor of full-service dining restaurants, with a national footprint of over 390 restaurants and breweries in 40 states and the District of Columbia. The company’s diverse portfolio of restaurants brands includes Logan’s Roadhouse, a leading mid-scale steakhouse serving mesquite wood-fire grilled steaks; Old Chicago Pizza & Taproom, which specializes in hand-crafted signature pizza and a wide array of craft beer on tap; and the award-wining brewery and hand-crafted beer division, a collection of restaurants-brewery brands, including Rock Bottom Restaurants & Breweries and Gordon Biersch Brewery Restaurants, featuring high quality, locally brewed craft beer paired with craveable beer-centric menu. Craftworks Holdings also operates a collection of specialty restaurant concepts including: Chophouse, Big River Grill, BlueWater Grille, AIA Ale Works, Ragtime Tavern & Seafood Grill, Seven Bridges Grill & Brewery, and Sing-Sing, a dueling Pianos concept.




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CRAFTWORKS HOLDINGS


Scott Adams - Vice President, Facilities, Construction, Design and Indirect Spend Professional biography: Scott has over 30 years in the restaurant and foodservices industry, including multi-unit operations and various enterprise support roles. In his current role, Adams manages the facilities management for more than 300 locations. Adams is responsible for design, architectural development, and indirect spend for all 11 brands in the holdings’ portfolio. Currently, Adams runs a wide variety of cost containment and corporate social responsibility initiatives to drive operational improvements and bottom-line savings for the restaurant group. What are your department’s top two initiatives? Leverage technology to build an integrated system that will encourage collaboration with operations and allow the facilities team to define and analyze the vendor KPIs and restaurant metrics. Develop sustainable energy solutions to reduce resource consumption while driving bottom line saving. Kimberly Williford - Architect Professional biography: Kimberly is an Architect with CraftWorks Restaurants and Breweries. In this role, she oversees the development of prototypical design and construction documentation for new and remodel restaurants. Before joining CraftWorks in June 2016, Kimberly was Brand Design Manager with Bloomin’ Brands and Design Development Manager at Brinker International. Kimberly has over nineteen years of experience in the architecture and construction industry with the last thirteen years focused on restaurant design.

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DEL FRISCO’S RESTAURANT GROUP 2900 Ranch Trail Irving, TX 75063 Phone: (469) 913-1845 www.dfrg.com

ATTENDEE(S):

Mitch Linnabary - Vice President Development and Construction Stephen Gallant - Vice President of Construction and Dev. - DFRG Emerging Brands

How many restaurants are there currently in your chain/company? We currently have 17 Del Frisco's Double Eagles, 24 Del Frisco's Grilles, 19 bartacos, and 16 Barcelona Wine Bars. How many new builds and remodels do you have planned for 2019? We have 1 Del Frisco's Double Eagle, 2 Barcelona Wine Bar, and 3 bartaco planned for 2019. What is the typical square footage per brand? Del Frisco's Double Eagle Steakhouse 15,000 square feet, Del Frisco's Grille 7,500 square feet, bartaco 4,500 square feet, and Barcelona Wine Bar 4,000 square feet. Company Information: Based in Irving, Texas, Del Frisco’s Restaurant Group, Inc. is a collection of 71 restaurants across 16 states and Washington, D.C., including Del Frisco’s Double Eagle Steakhouse, Barcelona Wine Bar, bartaco, and Del Frisco’s Grille. Del Frisco’s Double Eagle Steakhouse serves flawless cuisine that’s bold and delicious and offers an extensive award-winning wine list and level of service that reminds guests that they’re the boss. Barcelona serves tapas both simple and elegant, using the best seasonal picks from local markets and unusual specialties from Spain and the Mediterranean, and offers an extensive selection of wines from Spain and South America featuring over 40 wines by the glass. bartaco combines fresh, upscale street food and award-winning cocktails made with artisanal spirits and freshly-squeezed juices with a coastal vibe in a relaxed environment. Del Frisco’s Grille is modern, inviting, stylish, and fun, taking the classic bar and grill to new heights, and drawing inspiration from bold flavors and market-fresh ingredients.




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DEL FRISCO’S RESTAURANT GROUP


Mitch Linnabary - Vice President Development and Construction Professional biography: Mitch Linnabary has been with Del Frisco’s Restaurant Group since 2012 and is currently the Vice President of Development and Construction. He is responsible for the construction of new restaurants as well as remodels of existing restaurants. Mitch has been in the restaurant industry for over 30 years and has a Bachelor of Science degree in Construction Management from the University of Cincinnati. Stephen Gallant - Vice President of Construction and Development - DFRG Emerging Brands Professional biography: Stephen Gallant is the Vice President of Construction and Development for DFRG Emerging Brands. Stephen is a versatile Executive Manager with over 3,000 successful projects built and remodeled. These projects ranged from $100,000 to $2.3 million dollars. What are your department’s top two initiatives? Consolidating vendors and finding alternate source items.

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DEL TACO LLC 25521 Commercentre Drive, Suite 200 Lake Forest, CA 92630 Phone: (949) 462-9300 www.deltaco.com

ATTENDEE(S):

Zorah Hamedany - Senior Director of Construction Eric Kerley - Director of Architecture and Design

How many restaurants are there currently in your chain/company? 580 restaurants. How many new builds and remodels do you have planned for 2019? 28 new builds and 12 remodels, (initial test for 2020 rollout). What is the typical square footage per brand? 2,400 square feet. Company Information: Del Taco (NASDAQ: TACO) offers a unique variety of both Mexican and American favorites, such as burritos and fries, prepared fresh in every restaurant’s working kitchen with the value and convenience of a drive-thru. Del Taco’s menu items taste better because they are made with quality ingredients, like fresh grilled chicken and carne asada steak, hand-sliced avocado, hand-grated cheddar cheese, slow-cooked beans made from scratch, and creamy Queso Blanco. The brand’s campaign, Celebrating the Hardest Working Hands in Fast Food, further communicates Del Taco’s commitment to restaurant-level team members that provide guests with the best quality and value for their money through cooking, chopping, shredding, and grilling menu items from scratch. Founded in 1964, today Del Taco serves more than three million guests each week at its more than 560 restaurants across 14 states.




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DEL TACO LLC


Zorah Hamedany - Senior Director of Construction Professional biography: Zorah joined Del Taco in 2017 and brings broad knowledge and technical expertise to her role as Senior Director of Construction. She currently oversees both construction and design teams at Del Taco. She is responsible for design and construction of all new unit development for corporate locations and facilitates the franchise development. Previously, Zorah worked with Yum Brands and Taco Bell. Eric Kerley - Director of Architecture and Design Professional biography: As the Director of Architecture and Design, Eric is responsible for all design and architectural development for Del Taco. As a design leader and strategist, Eric ensures all work, including prototype development, remodel programs, and design innovation, align with the company’s broader strategic goals. Prior to joining Del Taco in 2018, Eric was the Director of Architecture at Jack in the Box. Eric is a licensed architect with over 15 years in the restaurant industry. Eric earned his undergraduate degree at Brown University and has a Master of Architecture and an MBA for Georgia Tech. Eric is a Virgo. What are your department’s top two initiatives? Developing new prototype and remodel program.

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DINE BRANDS GLOBAL, INC. 450 North Brand Boulevard, 7th Floor Glendale, CA 91203 Phone: (866) 995-3463 www.dinebrands.com

ATTENDEE(S):

Donald Roberts - Executive Director, Global Architecture and Design

How many restaurants are there currently in your chain/company? Approximately 3,700 restaurants combined in 18 countries and approximately 380 franchisees. How many new builds and remodels do you have planned for 2019? 300 remodels and 60 new builds combined. What is the typical square footage per brand? IHOP 3,400 - 4,600 square feet and Applebee’s 4,200 - 6,000 square feet. Company Information: Established in 2007, DINE brings together Applebee’s (established in 1980) and IHOP (founded in 1958), celebrating and supporting each brand’s individuality, and leveraging their nearly 100 years of hospitality experience and expertise so that guests feel welcome, satisfied, and eager to return, every visit, every restaurant, every time. Dine Brands Global (NYSE: DIN) is one of the world’s largest, full-service dining companies and franchisor of Applebee’s Grill and Bar and IHOP, two of America’s most iconic and enduring brands. With more than 3,700 locations in over 18 countries, DINE empowers, supports, and grows the world’s most-loved restaurant brands, because we believe community happens when people eat together. A 100% franchised organization, we collaborate with some of the best franchisees across three strategic pillars ‘People, Brands, and Growth’ to remain a franchisor of choice within our industry.




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DINE BRANDS GLOBAL, INC.


Donald Roberts - Executive Director, Global Architecture and Design Professional biography: As the Executive Director of Global Architecture and Design, Don is responsible for all design and architectural development for the IHOP and Applebee’s brands globally. As a design leader and strategist, Don ensures all work, including prototype development, remodel programs, and design innovation, is established to deliver dynamic guest experiences and system profitability. Prior to joining DINE Brands in 2016, Don was the Director of Concept Integration and Design at Yum! where he served the Taco Bell brand. Don has been in the experience design and branding industry for over 30 years and has a BFA degree in Architecture from Otis Parsons School of Design. What are your department’s top two initiatives? Building footprint optimization, value focused remodel, and refresh scopes.

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EARLS KITCHEN + BAR 425 Carrall Street, Suite 200 Vancouver, BC V6B 6E3 Canada Phone: (604) 646-4880 www.earls.ca

ATTENDEE(S):

Alec Dowell - Director of Construction and Facilities

How many restaurants are there currently in your chain/company? 70 locations. How many new builds and remodels do you have planned for 2019? 3 new builds and 25 minor renovations. What is the typical square footage per brand? 8,000 square foot interior with a 1,500 square foot patio. Company Information: Some 35 years ago, Leroy ‘Bus’ Earl Fuller and his son Stanley Earl Fuller had a simple idea: create a laid-back burger and beer joint. When the restaurant started there was no question what it would be called, it had to be Earls. The Edmonton Alberta restaurant quickly took off because, well, who says no to burgers and beer? Since then, much has changed. Yet Earls is still a family-owned business filled with people who are genuinely passionate about great food and drinks served in an inviting environment. Today, Earls is based in Vancouver, British Columbia, and has approximately 70 locations across North America ranging from our west-coast hometown to Miami, Florida. With 6,500 employees, Earls remains committed to offering guests high-quality globally inspired food, with great service, in an authentic atmosphere.




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EARLS KITCHEN + BAR


Alec Dowell - Director of Construction and Facilities Professional biography: Alec has a Bachelor of Engineering Science - Civil/Structural from the University of Western Ontario. He is a Registered Professional Engineer in the Province of Ontario, Canada. He has over 10 years of development experience specializing in restaurant construction and is responsible for all construction and facilities for Earl’s Kitchen and Bar. What are your department’s top two initiatives? Kitchen equipment suppliers and renovation and facilities contractors.

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FALCON HOLDINGS, LLC 1031 Solana Boulevard, Building 2, Suite 2300 West Lake, TX 76262 Phone: (817) 693-5151 www.falconholdings.com

ATTENDEE(S):

David Fabian - Chief Development Officer

How many restaurants are there currently in your chain/company? 350 restaurants. How many new builds and remodels do you have planned for 2019? Approximately 35-40 projects are planned for 2019. What is the typical square footage per brand? 2,000 to 7,000 square feet. Company Information: Falcon Holdings is the largest franchisee of Church’s Chicken (owned by Cajun’s Operating). Falcon’s more than 380 restaurants in 25 states, from Michigan to Florida, serve up the different fares. Today we work on, and represent, the following concepts: Church’s Chicken, Long John Silver’s, A&W Root Beer, Taco Bell, Hardee’s, Carl’s Jr., and Piccadilly, along with Here Today Stores based in St. Louis, Missouri. EXECUTIVE BIOGRAPHY:

David Fabian - Chief Development Officer Professional biography: David Fabian is responsible for new store development and construction and oversees the company’s growth. David evaluates new business opportunities, new store acquisitions, sales, real estate, and construction. He has over 30 years of experience in franchise and corporate real estate and in-depth knowledge of all markets throughout the United States. David has led the development teams of several national restaurant and retail concepts, including Save A Lot and Church’s Chicken. He specializes in streamlining the development process. What are your department’s top two initiatives? Growth and prototype development.

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FOGO DE CHAO 5908 Headquarters Drive, Suite K200 Plano, TX 75024 Phone: (972) 960-9533 www.fogodechao.com

ATTENDEE(S):

Joe Abbruzese - Vice President of Design and Construction Jennifer Moulton - Director of Architecture and Development

How many restaurants are there currently in your chain/company? Currently 52 locations worldwide, 48 company owned and 4 JV partners. How many new builds and remodels do you have planned for 2019? We have 5-6 new locations planned for 2019 and 8 remodels. What is the typical square footage per brand? Our typical restaurant has 8,500 square feet, but we vary from 7,000 to 12,000 square feet. Company Information: Fogo de Chäo specializes in fire-roasting meats utilizing the southern Brazilian cooking technique of churrasco. It delivers Brazilian dining experience, through the combination of its Brazilian cuisine and its service model known as espeto corrido (Portuguese for continuous service), delivered by its gaucho chefs. The company offers its guests with entree service table-side. Each gaucho chef rotates throughout the dining room and is responsible for a specific cut of meat, which they prepare, cook, and serve to its guests throughout their meal. Many delicious sides are also served, including a wide variety of fresh options at the central market table.




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FOGO DE CHAO


Joe Abbruzese - Vice President of Design and Construction Professional biography: Joe has been developing and building restaurants for over 25 years. He started his career with McDonald’s, then Benihana Inc., iPic Entertainment, and now Fogo de Chäo. Joe has a Bachelor of Science degree in Civil Engineering from the University of Hartford. What are your department’s top two initiatives? Develop 5 new restaurants on time and within budget, and remodel remaining 8 restaurants with the new Fogo appearance. Jennifer Moulton - Director of Architecture and Development Professional biography: Jennifer is Director of Architecture and Development, Fogo de Chão, since December of 2015. Previously, she was Manager of Design, CEC Entertainment, and an owner at The Moulton Hurst Group, Inc. She has earned a Master of Science (MS), Real Estate and Land Development from Texas A&M University, after earning a Bachelor of Environmental Design, Architecture.

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FREDDY’S FROZEN CUSTARD & STEAKBURGERS 260 North Rock Road, Suite 200 Wichita, KS 67206 Phone: (316) 719-7800 www.freddysusa.com

ATTENDEE(S):

Pat Sardo - Vice President of Construction Aimeé Schumacher – Construction Specialist

How many restaurants are there currently in your chain/company? 333 restaurants. How many new builds and remodels do you have planned for 2019? Approximately 55 projects planned for 2019. What is the typical square footage per brand? 2,800 to 3,600 square feet. Company Information: Freddy’s Frozen Custard & Steakburgers is a fast-casual restaurant concept cofounded in 2002 by brothers Bill and Randy Simon, and their friend and business partner, Scott Redler. The concept is named for Freddy Simon (Bill and Randy’s father), a World War II veteran whose values, lively spirit, and tradition of service are the foundation of each restaurant. First franchised in 2004, there are now more than 290 Freddy’s restaurants across 31 states, and the company continues to grow at a rapid pace. Menu items are cooked to order and include lean ground beef steakburgers and Vienna Beef hot dogs, as well as dessert treats prepared with a choice of chocolate or vanilla frozen custard that is churned fresh throughout the day. All-American menu options, genuine hospitality, and a family-friendly atmosphere seamlessly combine to create a timeless dining experience for guests of all ages.




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FREDDY’S FROZEN CUSTARD & STEAKBURGERS


Pat Sardo - Vice President of Construction Professional biography: Vice President of Construction, Pat Sardo joined the Freddy’s family in 2012 and is responsible for franchise new construction projects and processes, brand development, construction management, vendor associations, and facility maintenance programs. Previously in the hotel industry, she brings over 25 years of experience in development, construction, and purchasing. What are your department’s top two initiatives? Construction building cost savings and implementing a building, asset and vendor maintenance program solution. Aimeé Schumacher – Construction Specialist Professional biography: As the Construction Specialist for Freddy’s Frozen Custard & Steakburgers, Aimeé is responsible for assisting with corporate construction and supporting franchise construction. Under the corporate tier, she coordinates and schedules vendors from the planning stages to open. Once the restaurant is open, Aimeé manages building maintenance. Under the franchise support tier, she connects with over 40 franchisee groups weekly to discuss projects in development and provide guidance. She collects and tracks plan drawings for all locations in development. She notifies the franchise community with regular system wide updates along with implementing equipment changes and preventative maintenance procedures. What are your department’s top two initiatives? Track building maintenance and preventative maintenance.

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FRONT BURNER RESTAURANTS 16400 Dallas Parkway, Suite 100 Dallas, TX 75248 Phone: (972) 941-3150 www.frontburnergroupdining.com

ATTENDEE(S):

Martin Walker – Facilities Manager

How many restaurants are there currently in your chain/company? Over 100 locations. Company Information: Front Burner is a restaurant innovation lab and the force behind more than 100 restaurants and multiple thriving concepts, such as nationally recognized Twin Peaks, Whiskey Cake, Mexican Sugar, Velvet Taco, Ida Claire, The Keeper, The Ranch at Las Colinas, and cutting-edge wine-on-tap concept, Sixty Vines. Their mission is to open independent concepts with memorable names and to use fresh, local products to fill a gap in the market and break the traditional rules of dining. Their newest creation is the much-anticipated Legacy Hall. Legacy Hall is a 55,000-square-foot development complete with an on-site brewery, beer garden, over 20 artisan food stalls, a full-service restaurant, and outdoor live entertainment venue. EXECUTIVE BIOGRAPHY:

Martin Walker – Facilities Manager What are your department’s top two initiatives? Finding sustainable vendors for new locations nationwide. Purchasing equipment best suited for all our brands.

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JACK IN THE BOX, INC. 9357 Spectrum Center Boulevard San Diego, CA 92123 Phone: (858) 571-2121 www.jackinthebox.com

ATTENDEE(S):

Mustafa Almarsoomi - Design Manager/ Lead Designer Matt Friedman - Category Manager, FF&E Procurement

How many restaurants are there currently in your chain/company? Approximately 2,200 restaurants. How many new builds and remodels do you have planned for 2019? Approximately 75 projects are planned for 2019. What is the typical square footage per brand? Approximately 3,000 square feet. Company Information: Jack in the Box is among the nation’s leading fast-food hamburger chains, with more than 2,200 quick-serve restaurants in 21 states and Guam. As the first major hamburger chain to develop and expand the concept of drive-thru dining, Jack in the Box has always emphasized on-the-go convenience, with approximately 85 percent of the half-billion guests served annually buying food at the drive-thru or for take-out. In addition to drive-thru windows, most restaurants have indoor dining areas and are open 18-24 hours a day. Jack in the Box pioneered a number of firsts in the quick-serve industry, including menu items that are now staples on most fast-food menu boards, like the breakfast sandwich and portable salads. Today, Jack in the Box offers a selection of distinctive, innovative products targeted at the fast-food consumer, including hamburgers, specialty sandwiches, salads, and real ice cream shakes. Hamburgers represent the core of the menu, including the signature Jumbo Jack®.




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JACK IN THE BOX, INC.


Mustafa Almarsoomi - Design Manager/ Lead Designer Professional biography: Mustafa joined Jack in the Box in January of 2017. His role as Design Manager is to oversee and manage a new restaurant and remodel design for the Jack in the Box brand. What are your department’s top two initiatives? Digital menu board, exterior and interior finish materials. Matt Friedman - Category Manager, FF&E Procurement Professional biography: Matt Friedman is an engaged procurement management professional, with result-oriented ownership mentality, forward thinking leadership, creating a passion for a world class procurement professional that provides world class solutions. Matt’s core focus is to drive and exceed expectations, goals, and objectives that align with company vision. What are your department’s top two initiatives? Signage and exterior fixtures/building elements.

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JASON’S DELI 350 Pine Street, Suite 1775 Beaumont, TX 77701 Phone: (409) 838-1976 www.jasonsdeli.com

ATTENDEE(S):

Joey Geis - Director of Construction Kevin Gray - Director of Concept Design Chris Johnson - Director of Special Projects and Procurement

How many restaurants are there currently in your chain/company? 280 locations. How many new builds and remodels do you have planned for 2019? 20 new store locations and 25 remodels. What is the typical square footage per brand? 4,600 - 5,000 square feet. Company Information: Jason’s Deli is a privately-owned company that was started by a Beaumont family. Since its founding in 1976, Jason’s Deli had become the one of the fastest growing fast casual restaurant chains with more than 200 stores in 28 states. At Jason’s Deli, we’re all about healthy food. We’ve even been named ‘The Best Restaurant in America!’ in the March 2011 issue of Parents Magazine. Our food has no high fructose corn syrup, trans-fats, or MSG. We just serve healthy, fresh, and organic foods. From sandwiches to salads, Jason’s Deli offers healthy food that everyone can feel good about. And it’s not only healthy food, it’s delicious food.




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JASON’S DELI


Joey Geis - Director of Construction Professional biography: Joey Geis has been with Jason’s Deli since 2007 and is currently the Director of Construction for all corporate locations. Joey is responsible for all corporate new builds and large remodels and is also the lead consultant for any and all franchise new construction for Jason’s Deli. Joey has been in the construction industry for over 15 years and received his Bachelor of Business Administration from Lamar University in 2001. What are your department’s top two initiatives? Open 20 new locations in 2019, 20 locations in 2020, and sustain growth for the foreseeable future. Kevin Gray - Director of Concept Design Professional biography: Kevin Gray has been with Jason’s for 22 years. Kevin worked as a unit operator for the first 11 years before joining the corporate office. Over the last 11 years, Kevin has been involved in all aspects of the deli build out, from planning to construction to facility maintenance. Currently, Kevin oversees our concept design including planning, permitting, and FF&E. What are your department’s top two initiatives? Simplifying our processes and finding savings in doing so. Chris Johnson - Director of Special Projects and Procurement Professional biography: Chris is the Director of Special Projects and Remodels for Jason’s Deli, but he wears many hats. Chris is responsible for all FF&E decision making as well as all refreshes, remodels, and anything else deemed a “special project”. He is also the main facilities presence for the company. He is proud to represent the Jason’s Deli name and does his best to represent each of their core values. What are your department’s top two initiatives? Conceptual design reprogramming and expanding our vendor pool.

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JOEY RESTAURANT GROUP 2400-1177 West Hastings Street Vancouver, BC V6E 2K3 Canada Phone: (604) 699-5639 www.joeyrestaurants.com

ATTENDEE(S):

Oriana Vanderboon - Capital Investment Manager

How many restaurants are there currently in your chain/company? Approximately 333 restaurants. 27 restaurants corporate owned. What is the typical square footage per brand? 2,800 – 3,600 square feet. Company Information: There are 27 JOEY restaurants across Vancouver, Kelowna, Calgary, Edmonton, Winnipeg, Toronto, Seattle, and California. Our model isn’t to repeat formulas but create spaces perfectly suited to the locale and its clientele. Each JOEY restaurant is unique, but they all have plenty in common: great food, lively environments, and exceptional dining experiences. EXECUTIVE BIOGRAPHY:

Oriana Vanderboon - Capital Investment Manager Professional biography: As Manager, Capital Investment at JOEY Restaurant Group, Oriana's focus is the planning and management of the capital investment program for JOEY built environments. As part of the Facilities Management team, Oriana has responsibility greater than maintaining facilities, it is to plan ahead in all aspects of JOEY built environments to see continued growth of brand identity, profit, and to manage risk. Prior to this role, Oriana was a Project Manager at JOEY responsible for new store development. Oriana has more than 10 years of experience in Project Management and over 15 years in Facilities Management. What are your department’s top two initiatives? At JOEY Restaurant Group, we are creating world class environments contributing to our overall guest experience. This includes focus on building a long-term plan to support growth of the JOEY brands, by way of studying market trends, economic influences, and industry innovations. We are seeking to strengthen vendor partnerships, technology, and strategies to build and maintain our restaurants. NOTES




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KAHALA BRANDS 9311 East Via De Ventura Scottsdale, AZ 85258 Phone: (480) 362-4800 www.kahalamgmt.com

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Ron Elody - Vice President of Construction and Equipment Oana Cordea - Senior Construction Manager

How many restaurants are there currently in your chain/company? 3,300, almost all are franchise locations. How many new builds and remodels do you have planned for 2019? Approximately 150 projects. What is the typical square footage per brand? 800 to 1,200 square feet. Company Information: With a collection of 26 unique restaurant concepts, over 2,600 locations in approximately 25 countries, and hundreds of signature recipes, Kahala Brands is one of the fastest growing franchising companies in the world. Kahala Brands continues to grow and leaves a lasting footprint in each country that it enters. Our latest acquisitions are The Counter & Built. With dedicated and passionate in-house teams to support the brands, from marketing, to research and development, to operations; Kahala is extremely dedicated to helping franchisees achieve their entrepreneurial goals of building and operating their own business. We are Kahala Brands. We want franchisees to be in business for themselves but not by themselves.




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KAHALA BRANDS


Ron Elody - Vice President of Construction and Equipment Professional biography: Ron has spent the last 15 years in the full service, QSR, and fast casual segments of the national and international restaurant development and expansion industry. Ron’s last two positions have been at the senior management level, and he considers himself to be in the top of his career, with many years of service ahead of him. What are your department’s top two initiatives? Increased efficiency in the preliminary design and design development plan process. Increased efficiency and economy of scale of FF&E procurement process. Oana Cordea - Senior Construction Manager Professional biography: Oana Cordea joined Kahala in 2016, beginning as an Assistant Project Manager and evolving into positions including Construction Manager and Senior Construction Manager. As a Senior Construction Manager, Oana has fostered an environment of teamwork, and ensured that strategy is clearly defined while overseeing performance and maintaining morale. Oana’s education includes Europe-Technical University - Bachelor of Science in Civil and Construction Engineering and Construction Coursework at University Phoenix. What are your department’s top two initiatives? Reduce and increase efficiencies in the preliminary design process. Implement automated reporting systems.

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LE DUFF AMERICA 12201 Merit Drive, Suite 900 Dallas, TX 75251 Phone: (214) 696-6962 www.groupeleduff.com

ATTENDEE(S):

Renard Mun - Senior Design Manager of Design and Concept

How many restaurants are there currently in your chain/company? Over 1,310 restaurants and bakeries, this includes La Madeleine, Kamps, Mimi’s Cafe, Pizza Del Arte, and Brioche Dorée.

What is the typical square footage per brand? 1,500 - 5,000 square feet. Company Information: Le Duff America, Inc., based in Dallas, Texas, is the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Groupe Le Duff was founded by Louis Le Duff in 1976 on a concept of quality products, based on French tradition and nutrition. Le Duff America is growing a portfolio of complimentary brands in the United States and Canada, which includes la Madeleine Country French Café, Mimi’s Café, Brioche Dorée, Au Pain Doré, Timothy’s World Coffee, and Michel’s Bakery Café. Groupe Le Duff operates more than 1,200 locations globally, over 200 of which are in North America. With sales exceeding $1.5 billion, Groupe Le Duff is the second largest bakery café operator in the world. ‘We are Masters of the Dough.’




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LE DUFF AMERICA


Renard Mun - Senior Design Manager of Design and Concept Professional biography: Renard is the Senior Design Manager, responsible for concept design, layout, and project management on each project. He works with architect consultants, kitchen consultants, and general contractors on projects. Inside the company, Renard works directly with culinary, operation, and facility teams scoping, planning, and managing design and construction. Prior to this role, he was Senior Designer at HOK, a top, architectural company, Design and Construction Director at Sage Architecture in Seattle, and also worked at Starbucks as a designer on the licensed team, as well as corporate design team. What are your department’s top two initiatives? Develop new concept for brands with efficient kitchen and dining layout.

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LOLLI & POPS 111 Ellis Street, 4th Floor San Francisco, CA 94102 Phone: (415) 445-4500 www.lolliandpops.com

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Chen Sapirstein - Store Development and Maintenance Lead

How many restaurants are there currently in your chain/company? All corporate owned, 70 Lolli and Pops and 10 Candyopolis. How many new builds and remodels do you have planned for 2019? 45 new builds for the Lolli and Pops brand. What is the typical square footage per brand? 2,000 square feet. Company Information: Lolli & Pops is a premium purveyor of sweets, candies, and confections. This includes colorful French macarons, marzipan fruits, and a bulk bar that offers dozens of unique gummy bear flavors. Lolli & Pops brings together an assortment of high-quality treats which are offered with inviting, informative service in quintessential candy store settings. By sourcing the best confections from across the world and presenting them in a beautiful shop, the experience of discovery is just as delightful and inspiring as indulging in the treats. With 70 stores nationwide and growing, Lolli & Pops is sharing sweetness and delight with millions of guests around the United States.




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LOLLI & POPS


Chen Sapirstein - Store Development and Maintenance Lead Professional biography: As the Store Development and Maintenance Lead, Chen provides strategic oversight and leadership to support the brand’s aggressive growth plan and the operational needs of the Lolli & Pops and Candyopolis brands. Chen ensures all work, including prototype development, new store construction, and on-going maintenance of the stores is performed to deliver a delightful, inspiring, and thoughtful shopping experience. Prior to joining Lolli & Pops in 2018, Chen was part of Apple’s sourcing and innovation team where he worked on special programs and rollouts as well as supported various innovations for new stores. Chen has been involved with the full gamut of retail development for over 15 years working for both developers and retail brands and has a BFA in Industrial Design from Academy of Art University. What are your department’s top two initiatives? Establishing brand standards and prototypical design packages and buildout cost reduction.

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LUBY’S FUDDRUCKERS 13111 Northwest Freeway, Suite 600 Houston, TX 77040 Phone: (713) 329-6800 www.lubys.com

ATTENDEE(S):

Michael Rokas - Executive Director of Facilities and Construction

How many restaurants are there currently in your chain/company? Luby’s, Inc. operates 142 restaurants nationally: 82 Luby’s Cafeterias and 59 Fuddruckers. The Company is also the franchisor for 104 Fuddruckers franchise locations. Luby’s Culinary Contract Services provides food service management to 30 sites consisting of healthcare, higher education, sport stadiums, and corporate dining locations. How many new builds and remodels do you have planned for 2019? Approximately 4-6 corporate remodel Luby’s locations and 3-5 corporate remodel Fuddruckers locations. Approximately 2-4 new Fuddruckers franchise and 3-5 remodel Fuddruckers franchise locations. What is the typical square footage per brand? Luby’s 10,000 square feet and Fuddruckers 3,500 - 4,500 square feet. Company Information: Over 65 years ago, Bob Luby had a dream: to develop a chain of cafeterias that would provide good food, good service, and at reasonable prices. In 1947, Bob returned to Texas from his World War II service as an intelligence officer stationed in California. Determined and driven, Bob joined forces with his cousin, Charles R. Johnston, and together they opened the first Luby’s Cafeteria in San Antonio. It became a publicly held corporation in 1973, then changed its name in 1981 to Luby’s Cafeterias, Inc. and joined the New York Stock Exchange the following year. In 2001, two of America’s most successful restaurateurs, Chris and Harris Pappas of Houston, joined the Luby’s leadership team, continuing the company’s commitment to high standards of excellence. Throughout the last 14 years, Luby’s has added other chains to its family, including Fuddruckers, home of the world’s greatest hamburger, and Cheeseburger in Paradise, where Jimmy Buffet’s famous song comes to life.




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LUBY’S FUDDRUCKERS


Michael Rokas - Executive Director of Facilities and Construction Professional biography: Michael Rokas has worked for the Luby’s brand since 2007, and the Fuddruckers brand since 2010. Michael has been in the restaurant, grocery, and retail design and construction industry for over 20 years. What are your department’s top two initiatives? Finding trustworthy vendors to help with facility maintenance. Continue finding cost saving opportunities for interior design.

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MAIN EVENT ENTERTAINMENT 5445 Legacy Drive, Suite 400 Plano, TX 75024 Phone: (469) 661-2695 www.mainevent.com

ATTENDEE(S):

Matt Welch - Construction Manager Lisa Monnig – Supply Chain Manager

How many restaurants are there currently in your chain/company? Main Event has 42 corporate owned location in its current portfolio. How many new builds and remodels do you have planned for 2019? 5-6 new builds and 3-5 remodels. What is the typical square footage per brand? 50,000 square feet. Company Information: Main Event is the fastest-growing bowling-anchored entertainment organization in the nation. Founded in 1998, the Dallas-based company is consistently ranked the ‘best place for parties’ due to its distinctive social experience. Main Event has gone from a locally known Texas brand to a nationally recognized entertainment brand with industry admiration and global appeal. Main Event features attractions such as a games gallery, with more than 100 virtual and interactive games, state of-the-art bowling, a multi-level laser tag arena, billiards, and a culinary experience featuring innovative American fare, Italian inspired artisan pizzas, and handcrafted cocktails in a high-energy bar. Main Event’s unique EAT.BOWL.PLAY. experience expands to full-service catering with private rooms, free Wi- Fi, and the latest audiovisual technology for holiday parties, company meetings, team-building exercises, social gatherings, birthday celebrations, and large group events.




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MAIN EVENT ENTERTAINMENT


Matt Welch - Construction Manager Professional biography: Matt Welch has more than 25 years of construction industry experience. He has been with Main Event Entertainment since 2015, where unit growth has more than doubled during that time. Prior to Main Event, Matt worked with Luby’s Cafeterias, Brinker International, and Cheddars Casual Café during high growth period for those brands. He has also held various positions with large, national general contractors. Matt has a Bachelor of Science degree in Construction Science from Texas A&M and holds an MBA from the University of Texas at Dallas. What are your department’s top two initiatives? Growth and expanding vendor relationships.

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MOD PIZZA 2035 158th Court Northeast, Suite 200 Bellevue, WA 98008 Phone: (888) 770-6637 www.modpizza.com

ATTENDEE(S):

Jerry Kesselring - Vice President of Construction and Facilities Jeff Maskule - Procurement Director Roy Hwang - Senior Store Development Manager

How many restaurants are there currently in your chain/company? 410 total, 95 franchise locations, 306 company owned, and 9 internationally. How many new builds and remodels do you have planned for 2019? 102 new stores, 75 refreshes, and 5 remodels. What is the typical square footage per brand? 2,800 square feet. Company Information: MOD Pizza was founded in Seattle in 2008 by entrepreneurs Scott and Ally Svenson. MOD’s individual artisan-style pizzas are made on demand, allowing customers to create their own pizzas and salads, using fresh-pressed dough, signature sauces, and over 30 toppings, for one price. MOD is committed to a purpose-led culture and being a force for good in communities across the country, creating not only a cool place to eat, but an inspired place to work. MOD was ranked as America’s fastest-growing chain restaurant by Technomic and earned a spot on the Inc. 500 list as one of the fastest-growing private companies in America.




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MOD PIZZA


Jerry Kesselring - Vice President of Construction and Facilities Professional biography: Jerry Kesserling is the Vice President of Construction and Facilities for MOD Pizza. Jerry is a licensed architect, with construction management experience at McDonald’s, HMS Host, Safeway, and MOD Pizza. What are your department’s top two initiatives? Maintain inspired teams and improve budget forecast and scheduling accuracy. Jeff Maskule - Procurement Director Professional biography: Jeff Maskule has worked in the restaurant industry for over 20 years, with more than 15 years in food-service distribution. Jeff spent 3.5 years in foodservice procurement and the past year has been in store development purchasing. What are your department’s top two initiatives? Dual source all items and reduce cost by 10% year over year. Roy Hwang - Senior Store Development Manager Professional biography: Roy has been Senior Store Development Manager at MOD Pizza since 2017. As an experienced design leader, he is responsible for new store designs, store refreshes, and spreading Design MODness. Previously, he held various design managing positions with a variety of nationally recognized brands, including Tommy Bahama, Eddie Bauer, Starbucks, Limited Too (now Justice), Abercrombie & Fitch, Bath & Body Works, Structure and Victoria's Secret. What are your department’s top two initiatives? Identifying vendors/consultants who have the competency to help us grow in new store development as well as assist in our burgeoning refresh and remodel programs for our existing portfolio.

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NOODLES & COMPANY 520 Zang Street Broomfield, CO 80021 Phone: (720) 214-1900 www.noodles.com

ATTENDEE(S):

Nadine Rodriguez - Vice President, Corporate Initiatives

How many restaurants are there currently in your chain/company? Over 450 restaurants. How many new builds and remodels do you have planned for 2019? 50-100 remodels and 5 new builds. What is the typical square footage per brand? 2,000 square feet. Company Information: Since 1995, Noodles & Company has been serving noodles your way, from noodles and flavors that you know and love, to new ones you’re about to discover for the first time. From indulgent Wisconsin Mac & Cheese to good-for-you Zoodles, Noodles serves a world of flavor in every bowl. Made up of more than 450 restaurants and 10,000 passionate team members, Noodles is dedicated to nourishing and inspiring every guest who walks through the door. EXECUTIVE BIOGRAPHY:

Nadine Rodriguez - Vice President, Corporate Initiatives Professional biography: Nadine has been with Noodles & Company since 2013 and is responsible for overseeing all procurement of non-food and services, most recently, overseeing supply chain. Nadine is currently working on a project to help reduce labor in the back-of-house and create efficiency, working closely with culinary, operations, training, and facilities. What are your department’s top two initiatives? Reducing labor and cutting cost in services, as well as new restaurants and remodels.

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ON THE BORDER 2201 West Royal Lane, Suite 240 Irving, TX 75063 Phone: (972) 499-3000 www.ontheborder.com

ATTENDEE(S):

Phil Byers – Director of Facilities

Company Information: On The Border Mexican Grill & Cantina is the world’s largest Mexican casual dining brand with 158 restaurants in 32 states, Puerto Rico, and Asia. Known for its award-winning Margaritas, house-made salsa, and sizzling mesquite-grilled fajitas, On The Border is a fan-favorite destination for authentic, contemporary Mexican food and vibrant good times. EXECUTIVE BIOGRAPHY:

Phil Byers – Director of Facilities Professional biography: Phil is currently the new Director of Facilities for On The Border. Previously he was with Zoës Kitchen, responsible for developing the centralized facilities department. Prior to Zoës, Phil was the National Director of Facilities Management for Toys ‘R’ Us and Babies ‘R’ Us, supporting 835 retail sites.

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PANDA RESTAURANT GROUP 1683 Walnut Grove Avenue Rosemead, CA 91770 Phone: (626) 799-9898 www.pandarg.com

ATTENDEE(S):

David Wang - Executive Director, Construction Derek Knight – Executive Director of Construction Anthony Le – Executive Director of Restaurant Development and Design Larry Jackson - Director of Construction

How many restaurants are there currently in your chain/company? 2,082 locations, all corporate owned. How many new builds and remodels do you have planned for 2019? 120 new builds and 100 remodels. What is the typical square footage per brand? 2,200 square feet. Company Information: The first Panda Inn restaurant was established in 1973 to serve gourmet Mandarin and Szechwan cuisine in an upscale, casual-dining atmosphere. They quickly won a loyal following with original dishes, which provided the springboard and the inspiration for the launch of Panda Express in 1983, fulfilling Andrew Cherng’s vision of a unique restaurant that combined the gourmet cuisine of Panda Inn with a fast-casual format. The privately-held Panda Restaurant Group, Inc. is the largest and fastest growing Asian restaurant company in the nation. PRG operates three concepts - Panda Inn, Panda Express, and Hibachi-San - totaling more than 2,000 units, with close to 33,000 associates. New restaurants continue to open at the fast pace of over 100 per year. PRG’s company values are: being proactive, respect, win-win, growth, great operations, and giving. Panda is committed to delivering on this commitment to each guest, associate, and partner.




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PANDA RESTAURANT GROUP


David Wang - Executive Director, Construction Professional biography: As Executive Director of Construction, David supports the development of Panda Restaurant Group. He has been with Panda Restaurant Group since 1995 and has seen the company grow from less than 200 units to over 2,000 units. Before Panda, he spent 10 years working as a general contractor and developer and was responsible for various residential and commercial projects. What are your department’s top two initiatives? Shorten construction duration and reduce construction cost. Derek Knight – Executive Director of Construction Professional biography: As Executive Director of Construction at Panda Restaurant Group (PRG), Derek is responsible for the oversight of all new restaurant construction activities, for all brands under the PRG umbrella. Derek has been with PRG since 2006, prior to this he was with Marathon Ashland Petroleum where he was responsible for construction and environmental activities in their downstream retail divisions. What are your department’s top two initiatives? Quality growth with consistent and predictable scheduling. Review and implement, if appropriate, alternative construction methods to reduce cost and time of construction. Anthony Le – Executive Director of Restaurant Development and Design Professional biography: Anthony Le is an award-winning creative leader that thrives in building brand awareness and equity, delivering on sales/ROI metrics and leading creative teams to excellence. Anthony is a highly creative, multi-disciplined Retail/Restaurant Store Planning/Design executive and business development with 27 years of experience in environmental design/development, brand management, merchandise/inventory management, and key account management. What are your department’s top two initiatives? Convenience model/delivery and pickup and prefab buildings.

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PANDA RESTAURANT GROUP CONTINUED


Larry Jackson - Director of Construction Professional biography: Larry Jackson has been with Panda Restaurant Group, Inc. since 2005 and is currently a Director of Construction. In this role, he is responsible for new construction projects scattered mainly through the southern and eastern parts of the United States. Larry has worked on the corporate side for 20 years and on the contractor side of the restaurant industry for around 16 years. What are your department’s top two initiatives? Cutting build time and cutting build costs.

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PAPA MURPHY’S INTERNATIONAL 8000 Northeast Parkway Drive, Suite 350 Vancouver, WA 98662 Phone: (360) 260-7272 www.papamurphys.com

ATTENDEE(S):

Gene Woodruff - Manager of Store Planning and Design Sheri Demers - Store Planner

How many restaurants are there currently in your chain/company? 1,400 locations. How many new builds and remodels do you have planned for 2019? 25-30 new builds and relocations, and more than 50 remodels. What is the typical square footage per brand? We average about 1,200 square feet per store. Company Information: Papa Murphy’s is a franchisor and operator of the largest Take ‘n’ Bake pizza brand in the United States, selling hand-crafted, fresh pizzas for customers to bake at home. The Company was founded in 1981 and currently operates over 1,400 franchised and corporate-owned stores in 37 states, Canada, and the United Arab Emirates. Papa Murphy’s core purpose is to help anyone with an oven and 15 minutes serve a scratch-made meal. In addition to fresh pizzas, the Company offers hand-crafted salads, sides, and desserts to complete the meal. Order online today at www.papamurphys.com for easy pick up everywhere and find us on your favorite delivery apps in select markets.




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PAPA MURPHY’S INTERNATIONAL


Gene Woodruff - Manager of Store Planning and Design Professional biography: Gene Woodruff joined Papa Murphy’s in 2004 as a store planner and is currently the Manager of Store Planning and Design, overseeing new store planning, remodel program, design standards, and vendor relations. Prior to Papa Murphy’s, Gene was a store planner with Fred Meyer Stores, specializing in the apparel and home electronics departments. What are your department’s top two initiatives? Develop new design for new store and relocation projects. Develop new remodel program based on design for new stores. Sheri Demers - Store Planner Professional biography: As the newest Store Planner on the development team for Papa Murphy’s, Sheri is responsible for new and relocation store layouts, while maintaining Papa Murphy’s brand standards. Prior to joining the team in 2018, Sheri worked at an architectural firm that specialized in country clubs. Sheri has a passion for interior design and branding. She received her BFA degree in Interior Design with a minor in Sustainability from The Art Institute of Portland in 2016.

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PIZZA HUT LLC 7100 Corporate Drive Plano, TX 75024 Phone: (972) 338-7700 www.yum.com

ATTENDEE(S):

Jay Alexander - Facility and Portfolio Manager Ashley Wilson – Manager of Store Design

How many restaurants are there currently in your chain/company? 16,900 including international locations. The vast majority are franchised. There are approximately 6,100 domestic base brand Pizza Hut assets. How many new builds and remodels do you have planned for 2019? 75-100 new builds with 300-350 remodels. What is the typical square footage per brand? 1,100 square feet and no seats for delivery and carry out units, and up to 2,400 square feet for dine in assets. Company Information: Pizza Hut, LLC, a subsidiary of YUM! Brands is based in Plano, Texas. From our modest beginnings in 1958, we’ve grown to become the largest pizza company in the world. We have more than 16,900 restaurants in more than 105 countries. No matter where you find us, we’re making sure each meal our customers enjoy is delicious, bold, and one-of-a-kind. At Pizza Hut, we don’t just make pizza. We make people’s days. Pizza Hut was built on the belief that pizza night should be special, and we carry that belief into everything we do. We deliver more pizza, pasta, and wings than any other restaurant in the world. A true innovator in the pizza category, we were not only the first to provide America with pan pizza, but we were also the first ever to deliver pizza in space! We understand how to best serve our customers through tried and true service principles. We create food we’re proud to serve and deliver it fast, with a smile.




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PIZZA HUT LLC


Jay Alexander - Facility and Portfolio Manager Professional biography: As the Facility and Portfolio Manager, Jay Alexander is responsible for the management of all vendors that support the repair and maintenance of our equity owned assets, and the management of the leases on equity assets, as well as subleased properties. Jay is also responsible for negotiating the sale of excess properties in our equity portfolio. What are your department’s top two initiatives? A couple of initiatives this year include 2 new construction and remodel projects. Ashley Wilson – Manager of Store Design Professional biography: As Manager of Store Design, Ashley is responsible for the design of the traditional domestic Pizza Hut assets. Her primary focus lies in design development and implementation of current and emerging asset designs and their associated standards. Ashley has played an integral role in various strategic business initiatives involving cross-functional teams throughout her 11 years at Pizza Hut. Prior to joining the Pizza Hut team, she was a design professional for an elite custom homebuilder in the Dallas/Ft Worth area. What are your department’s top two initiatives? Asset growth and value engineering.

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QDOBA RESTAURANT CORPORATION 9330 Balboa Avenue San Diego, CA 92123 Phone: (858) 571-2121 www.qdoba.com

ATTENDEE(S):

Meg Gannon - Director of Construction Christina Galgan - Restaurant Design Manager Jake Smith - Senior Design Manager

How many restaurants are there currently in your chain/company? Qdoba has approximately 750 locations across the United States and Canada. How many new builds and remodels do you have planned for 2019? TBD. What is the typical square footage per brand? Varies by location, freestanding, infill shopping center, or food court. 2,700 square feet. Company Information: At QDOBA, everyone is invited to live a more flavorful life. The QDOBA experience comes to life through its multi-dimensional approach to flavor, which encompasses its people, its restaurants and, of course, its crave-able food. Through the brand’s vision, guests and team members alike are encouraged to celebrate individuality, break down the walls of convention, and boldly craft a meal that’s packed full of flavors, like 3-cheese queso and hand-smashed guacamole. Getting its start in 1995, QDOBA now has more than 700 restaurants in 47 states, the District of Columbia, and Canada.




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QDOBA RESTAURANT CORPORATION


Meg Gannon - Director of Construction What are your department’s top two initiatives? Remodels and value engineering. Christina Galgan - Restaurant Design Manager Professional biography: Christina is a design professional with a passion for retail and restaurant physical environment branding, signage, and architecture. As a design manager for Qdoba, she is responsible for design direction for new locations and remodels and refreshes. She works cross collaboratively to develop concepts, pilots, and best in class solutions to new business needs. Prior to joining Qdoba in 2018, Christina was a Design Development Manager for Walgreens. She has more than 16 years of experience in the retail design and architecture field and a BS in Architecture from the University of Illinois, Urbana-Champaign. What are your department’s top two initiatives? Remodels and refreshes, updating in restaurant environment to reflect current brand and enhance guest experience. Jake Smith - Senior Design Manager Professional biography: Jacob is an Architectural Project Manager with over 15 years of experience in retail, DOD, residential, commercial, education, municipal, government, military, industrial, design build, and mixed-use high rise. For the last 4 1/2 years, he has been a part of the Qdoba design team, developing a new restaurant prototype and remodel program. What are your department’s top two initiatives? New restaurants and remodels.

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RAISING CANE’S 6800 Bishop Road Plano, TX 75024 Phone: (972) 769-3100 www.raisingcanes.com

ATTENDEE(S):

Sean Bishop - Vice President of Facilities

How many restaurants are there currently in your chain/company? More than 400 restaurants in 24 states and 6 countries. More than 280 company locations and more than 120 franchise locations. How many new builds and remodels do you have planned for 2019? Approximately 80 new restaurants and 15 refreshes in 2019. What is the typical square footage per brand? Less than 4,000 square feet. Company Information: The first Raising Cane’s® opened up in 1996. Our concept is simple and unique, we only have one love - quality chicken finger meals. At Raising Cane’s, you get an exceptionally high-quality product served quickly and conveniently. We can do this because we offer a limited menu. The specialized systems developed by Raising Cane’s allow us to maintain a level of quality unmatched in the industry. Our commitment to this concept will not allow us to compromise our quality, cut corners, or clutter our menu with new products that do not fit our core menu offering. There are now 306 Raising Cane’s in 22 states and 4 international restaurants: 3 in Kuwait and 1 in Bahrain.




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RAISING CANE’S


Sean Bishop - Vice President of Facilities Professional biography: Sean Bishop has been with Raising Cane’s Chicken Fingers since 2009. In his current role as Vice President of Facilities, Sean oversees facilities, restaurant refreshes, FSE R&D, and utilities. Previously, Sean was the Facilities Manager for la Madeleine 2007-2009, and Regional Facilities Manager for Starbucks Coffee 2005-2007. Prior to 2005, Sean held several roles at Yum! Restaurants, Facility Coach (Director) for Pizza Hut, and Construction Manager for KFC, Taco Bell, and Pizza Hut. What are your department’s top two initiatives? Value engineering our remodel specifications, and energy management system roll-out.

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REGO RESTAURANT GROUP 4700 Syracuse Street, Suite 640 Denver, CO 80237 Phone: (720) 359-3300 www.quiznos.com

ATTENDEE(S):

Dana Abood - Project Manager, Design and Construction

How many restaurants are there currently in your chain/company? REGO Restaurant Group has 400 Quiznos locations and 100 Taco Del Mar locations. How many new builds and remodels do you have planned for 2019? 5-10 new builds and 20 remodels. What is the typical square footage per brand? 1,500 square feet for both brands. Company Information: In 2018, REGO Restaurant Group acquired Quiznos and Taco de Mar. Founded in 1981, Denver-based Quiznos is a chain designated for today’s busy consumers who are looking for high quality, tasty, freshly prepared alternatives to traditional fast-food restaurants. With locations across the United States, Canada, and 34 other countries, Quiznos is one of the world’s premier quick-service restaurant chains and pioneer to the hot toasted sandwich. Quiznos restaurants offer creative, chef-inspired sandwiches and salads using only premium ingredients. With more than three decades of a fan base, Quiznos has taken the brand to the next level of technological innovation with our successful online loyalty and ordering application, Toasty Points, attracting more than 210,000 users to date. The name “Taco del Mar,” (“taco of the sea” in Spanish), refers to the chain’s original specialty, Baja fish tacos. A standard selection of Fresh Mex ingredients is available, including wheat, flour, tomatoes, or spinach tortillas, and fish, beef, pork, or chicken.




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REGO RESTAURANT GROUP


Dana Abood - Project Manager, Design and Construction Professional biography: Dana Abood is the Project Manager for Quiznos design and construction projects, including new location build and remodel of existing locations. What are your department’s top two initiatives? Update look and feel of existing Quiznos and provide new franchise owners a cost-effective build-out.

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SCOOTER’S COFFEE 10500 Sapp Brothers Drive Omaha, NE 68138 Phone: (402) 614-1723 www.scooterscoffee.com

ATTENDEE(S):

Janelle Kenny - Director of Construction Management

How many restaurants are there currently in your chain/company? 215 restaurants. How many new builds and remodels do you have planned for 2019? 67 new builds and 8-10 remodels. What is the typical square footage per brand? Kiosk 550 square feet and Coffeehouse EndCap 1,600-1,800 square feet. Company Information: Founded in 1998 by Don and Linda Eckles in Bellevue, Nebraska, Scooter’s Coffee roasts only the finest coffee beans in the world at its headquarters in Omaha, Nebraska. In more than two decades of business, Scooter’s Coffee’s success is simple: stay committed to the original business principles and company core values. The Scooter’s Coffee brand promise, often recited to franchisees, customers and employees is: ‘Amazing People, Amazing Drinks, Amazingly Fast!®’ It represents the company’s business origins from 1998 and reflects a steady commitment to providing an unforgettable experience to loyal and new customers. Scooter’s Coffee is at the dawn of a strategic growth phase in the Midwest and nationwide. The United States coffee market is an estimated $48 billion a year recession-resistant industry, and Scooter’s Coffee is striving to become the #1 drive-thru coffee franchise in the nation.




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SCOOTER’S COFFEE


Janelle Kenny - Director of Construction Management Professional biography: As Director of Construction Management for Scooter’s Coffee, Janelle is responsible for the build-out of all stores within the system, both corporate and franchised. She leads a team of project managers and professionals to ensure adherence to brand-standards, while developing processes to ensure scalability for the model. Prior to Scooter’s Coffee, Janelle was a construction project manager for 10 years at Nebraska Furniture Mart, a Berkshire Hathaway Company. What are your department’s top two initiatives? Reduce build-out costs and improve speed to market.

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SIZZLING PLATTER, LLC 348 East Winchester, Suite 200 Murray, UT 84107 Phone: (801) 268-3400 www.sizzlingplatter.com

ATTENDEE(S):

Brad Wallace - Director of Construction and Facilities Russell Shurtleff - Senior Construction Manager

How many restaurants are there currently in your chain/company? More than 400 locations in the United States, Mexico, and China. How many new builds and remodels do you have planned for 2019? Approximately 25 projects. What is the typical square footage per brand? 1,200 - 2,000 square feet. Company Information: Sizzling Platter started in 1963 as a Sizzler licensee looking to bring one of the original fast casual experiences to the Intermountain region. Over the next 25 years Sizzling Platter added numerous locations with the Sizzler brand. In 1993, Sizzling Platter opened the first of its Red Robin Gourmet Burger locations, in addition to three branded concepts. In 2006, Sizzling Platter management partnered with Valor Equity Partners to accelerate growth and entered the Little Caesars brand in 2007. Sizzling Platter further expanded its concept offering in 2012 by entering the Dunkin’ Donuts system. More recently we have expanded our brands to include several Wingstop locations in the West and Mid Atlantic, with plans for expansion in other states.




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SIZZLING PLATTER, LLC


Russell Shurtleff - Senior Construction Manager Professional biography: Russell has been with Sizzling Platter, LLC since 2002, overseeing both the respective facilities and constructions departments. Currently, he is responsible for all new builds within all of the portfolio’s domestic Dunkin’ Donuts, Little Caesars, Red Robin, Sizzler, and Wingstop brands, coupled with an advisory position for all foreign builds. He is also a Senior Manager within the Facilities Department for both the United States and Mexico. With 38 years of practical experience, Russell has an extensive background in construction, site management, and facilities equipment installation and repair. What are your department’s top two initiatives? Continued growth of our store portfolio and development of our facilities department and team.

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SMASHBURGER 3900 East Mexico Avenue, Suite 1100 Denver, CO 80210 Phone: (303) 633-1500 www.smashburger.com

ATTENDEE(S):

Cha Nye Farley - Vice President of Facilities and Procurement Zach Pezel - Facilities and Equipment Manager

How many restaurants are there currently in your chain/company? Roughly 200 corporate and 160 franchise locations. How many new builds and remodels do you have planned for 2019? 20-35 new and 50 remodels. What is the typical square footage per brand? 1,800 - 3,000 square feet. Company Information: Smashburger is the fastest, three-year start for a restaurant company - in history. Executives saw the opportunity in the ‘better burger’ category - a segment which is projected to double over the next decade - and an opportunity for a disruptive innovation with a new restaurant model that we believe will be the model of the coming decades; a small footprint, sit-down service, fast service, and featuring a great burger. Our handcrafted burgers are smashed, seared, and seasoned to order, using our fresh, premium beef, featuring our Classic Smashburger, or create your-own. We also offer a wide selection of chicken sandwiches, like the crispy Avocado Chicken Club. These delectable meals deserve to be complimented with the best shakes and malts you’ve ever tasted, and handspun to-order. And your Smashburger has tasty signature sides, like Smashfries, sweet potato fries, and haystack onions, to keep your taste buds very, very happy.




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SMASHBURGER


Cha Nye Farley - Vice President of Facilities and Procurement Professional biography: Cha Nye Farley has been with Smashburger since 2013 and is currently the Vice President of Facilities and Procurement. She is responsible for the facilities maintenance team and FF&E purchasing program. Cha Nye has been in the restaurant industry for almost 20 years and graduated from the University of Colorado. What are your department’s top two initiatives? New restaurants and new operational platforms. Zach Pezel - Facilities and Equipment Manager Professional biography: Zach Pezel has been with Smashburger since 2013. After taking a year off, Zach is back, and in the role of Facilities and Equipment Manager. Previously, Zach worked at Chipotle and Scholtzsky’s before landing at Smashburger. What are your department’s top two initiatives? Making sure day to day facility issues are taken care of. Also help redesign and remodel to refresh Smashburger for the future.

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SMOOTHIE KING 9797 Rombauer Road, Suite 150 Dallas, TX 75019 Phone: (985) 635-6973 www.smoothieking.com

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J.P. Goldsmith – Store Designer

How many restaurants are there currently in your chain/company? Just over 1,000 locations worldwide, with approximately 900 United States locations and 100 international locations across Korea, Cayman Islands, and Trinidad. 29 corporate locations located within the United States. How many new builds and remodels do you have planned for 2019? Approximately 100 new stores planned for 2019 and approximately 50 remodels and upgrades. What is the typical square footage per brand? Ground Up is 1,500 square feet, and Inline is 1,300 square feet. Company Information: Smoothie King Franchises, Inc., the original United States smoothie franchise, is a privately held, Dallas-based franchise company with 1,000 units worldwide. It was founded in 1973 by Steve Kuhnau, whose mission was to help others achieve better health in a delicious way through smoothies. Today, it continues its "Smoothies With A Purpose" mission through its Cleaner Blending Initiative that focuses on more whole fruits and vegetables while removing all added sugars, artificial flavors, colors, and preservatives. The franchise is currently ranked No. 1 by Entrepreneur magazine in the juice bar category for the 26th year, No. 35 overall on the 2017 Franchise 500 list, and debuted on the Inc. 5000 list in 2018. The company also offers retail products that include sports beverages, energy bars, vitamins, supplements, and more.




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SMOOTHIE KING


J.P. Goldsmith – Store Designer Professional biography: In his role as Store Designer at Smoothie King, J.P. is responsible for creating, developing, and executing relevant store environments that align with Smoothie King’s brand and mission statement. J.P.’s responsibilities also include prototype management and development, remodels and upgrades, and management of outside consultants. Prior to joining Smoothie King, J.P. worked with Harrison Architecture and GHA Architecture in a Project Manager role, focusing on restaurant design. What are your department’s top two initiatives? Exploring new and innovative finishes, materials, and technology as we look to refresh our store design and prototype.

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SONIC RESTAURANTS 300 Johnny Bench Drive Oklahoma City, OK 73104 Phone: (405) 225-5000 www.sonicdrivein.com

ATTENDEE(S):

Scot Treadwell - Vice President of Design and Construction

How many restaurants are there currently in your chain/company? 3,600 total locations, approximately 200 are corporate owned. How many new builds and remodels do you have planned for 2019? 55 new and 35 relocations and rebuild. What is the typical square footage per brand? 1,650 square feet Company Information: In 1953, Troy Smith opened the first Sonic Drive-In in Oklahoma. With over 3,600 locations today, it is the nation’s largest drive-in chain. Troy’s dream to own his own restaurant began on a lot where a root beer stand called The Top Hat stood as well. The Top Hat served hamburgers and hot dogs cooked to order. While traveling, he saw a hamburger stand with homemade intercoms. He asked the innovator in Louisiana to make some for the Top Hat, added canopies for cars, and hired servers to deliver food directly to them. He met and began doing business with Charlie Pappe and four Top Hat Drive-Ins opened in 1958. They would have kept name, but it was copyrighted. The slogan had been ‘Service With the Speed of Sound’ and hence Sonic became the perfect name. Our appeal doesn’t necessarily hail from the past, but from an energy and personality that has thrived by delighting generations of Americans. SONIC has a unique business model, fun menu, and friendly ‘Service With the Speed of Sound.’ EXECUTIVE BIOGRAPHY:

Scot Treadwell - Vice President of Design and Construction What are your department’s top two initiatives? Cost control and dependable vendors for schedule compliance and call backs. NOTES




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SWEETGREEN, INC. 8840 Washington Boulevard, 4th Floor Culver City, CA 90232 Phone: (408) 310-2856 www.sweetgreen.com

ATTENDEE(S):

Alyssa Drake - Procurement Specialist

How many restaurants are there currently in your chain/company? 91 restaurants. How many new builds and remodels do you have planned for 2019? 25 new builds and 15 remodels. What is the typical square footage per brand? 2,000 square feet. Company Information: Founded in 2007, sweetgreen passionately believes that real food should be convenient and accessible to everyone. With a digital first approach, customers can access its unique, habitual, and health conscious offering. Every day, across 90 restaurants, over 4,000 team members make food from scratch, using fresh ingredients and produce delivered that morning. Sweetgreen's strong food ethos and investment in local communities has enabled them to grow into a national brand with a mission to build healthier communities by connecting people to real food. EXECUTIVE BIOGRAPHY:

Alyssa Drake - Procurement Specialist Professional biography: Alyssa Drake is the Procurement Specialst for Sweetgreen Inc. What are your department’s top two initiatives? Sustainability and standardization.

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TGI FRIDAYS 19111 North Dallas Parkway, Suite 165 Dallas, TX 75287 Phone: (800) 374-3297 www.fridays.com

ATTENDEE(S):

Katy Ho - Architecture and Design Manager John Marrone - Design and Project Manager Dalice Quarles - Sourcing Manager

How many restaurants are there currently in your chain/company? 870 locations, 67 are corporate owned. How many new builds and remodels do you have planned for 2019? 40 NSO and 45 remodels and reimages. What is the typical square footage per brand? 6,000 square feet. Company Information: TGI Fridays is a global restaurant company that owns, operates, franchises, and licenses more than 900 restaurants in 59 countries under the TGI Fridays® brand. TGI Fridays... 1965, Manhattan Upper East Side. Where it all began. Where could young adults go out to meet friends and make new ones in an environment that was at once both relaxed and yet exciting? The answer was nowhere... until Alan Stillman opened TGI Fridays! Suddenly, there was a place that filled you with a Friday feeling no matter when you walked in. A place with great food, new and exciting drinks, and electric energy. A place where bartenders mixed the environment just as well as they mixed drinks, and ‘ring the bell’ service heightened the experience for everyone. In short, a place like nowhere else. The concept was wildly successful. Young people stood six-deep around the bar. They spilled outside the restaurant, becoming known as the first ‘cocktail party on the streets.’




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TGI FRIDAYS


Katy Ho - Architecture and Design Manager Professional biography: Katy Ho is a registered Architect and has been with TGI Fridays since 2014. Currently, she is responsible for all domestic new store design and the reimage program. In addition to FOH design, she is also involved with kitchen, bar, and equipment design. What are your department’s top two initiatives? Reimaging current locations and streamlining the back of house through innovative design and new technology and equipment. John Marrone - Design and Project Manager Professional biography: John Marrone is the Architecture and Design Manager for TGI Fridays. What are your department’s top two initiatives? Re-imaging and new store development. Dalice Quarles - Sourcing Manager Professional biography: Dalice has been with TGI Fridays since 2013 and is currently the Sourcing Manager responsible for purchasing all furniture, fixtures, and back of the house equipment. Her procurement responsibilities extend to new and existing corporate and franchise locations, all reimages, as well as rollouts. What are your department’s top two initiatives? Reimaging current locations and streamlining the back of house through innovative design and new technology and equipment.

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THE COFFEE BEAN & TEA LEAF 5700 Wilshire Boulevard, Suite 120 Los Angeles, CA 90036 Phone: (800) 832-5323 www.coffeebean.com

ATTENDEE(S):

Spencer Trombley - Director of Construction and Architecture

How many restaurants are there currently in your chain/company? Over 1,200 restaurants. How many new builds and remodels do you have planned for 2019? 8-10 new builds for 2019 and 8-10 remodels. What is the typical square footage per brand? 1,700-2,000 square feet. Company Information: Born and brewed in Southern California since 1963, The Coffee Bean & Tea Leaf® is the oldest and largest privately held specialty coffee and tea retailer in the United States. Since opening our first cafe in Brentwood, California, we have always been passionate about connecting loyal customers with carefully handcrafted products. Today, throughout our organization, and our hundreds of locations around the world, we remain committed to our original vision of quality and customer service. The company has grown to be an international icon and currently has more than 1,000 stores in over 29 countries.




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THE COFFEE BEAN & TEA LEAF


Spencer Trombley – Director of Construction and Architecture Professional biography: As the Director of Construction and Architecture, Spencer is responsible for all construction and architectural development for The Coffee Bean & Tea Leaf corporate development in the United States. As a design leader with a strong technical background, Spencer drives process improvement, timely delivery of new store development, remodel programs, and collaborates on design innovation to continually focus on refinement and investigation of new opportunities. Prior to joining The Coffee Bean & Tea Leaf in 2018, Spencer was the Project Architect at El Pollo Loco where he served the corporate new store development in California. Spencer worked in Architecture from 2008-2016 focusing on restaurant and retail development with extensive work in airport development. Spencer has been in the architecture and construction industry for over 12 years and has a Bachelor of Environmental Design with specialization in Architecture from University of Manitoba, Canada. What are your department’s top two initiatives? Construction/remodel process efficiencies. Optimizing vendor relationships.

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THE HAAGEN-DAZS SHOPPE COMPANY 500 Washington Avenue South, Suite 2040 Minneapolis, MN 55415 Phone: (612) 337-3300 www.haagendazsshoppecompany.com

ATTENDEE(S):

Tim West - Manager of Construction and Supply Chain

How many restaurants are there currently in your chain/company? 210 locations, all franchise owned. How many new builds and remodels do you have planned for 2019? 19 new builds, 14 remodels. In 2018 we did 18 new builds and 22 remodels. What is the typical square footage per brand? On average, 650 square feet per location. Company Information: At Häagen-Dazs we believe that only by starting with the finest ingredients can we make the world’s best ice cream. The same idea holds true for our shops; those who share our passion for offering customers a super-premium product and experience will achieve success in operating Häagen-Dazs ice cream franchises. Our ice cream franchise opportunities offer franchise owners a unique chance to experience success. Whether you are new to the franchise world or own and operate many restaurant franchises, Häagen-Dazs is committed to creating a successful partnership with franchisees. Häagen-Dazs, founded in 1976, is based in Minneapolis, Minnesota. EXECUTIVE BIOGRAPHY:

Tim West - Manager of Construction and Supply Chain Professional biography: Tim West has been the Manager of Construction and Supply Chain with Haagen-Dazs for the last 4 years. Tim’s previous experience includes, Schlotzsky’s Deli as the General Manager for 11 years, family owned and operated Great Wraps Franchisee Business Consultant for 6 years, and Haagen-Dazs Franchise Business Manager for 3 years. What are your department’s top two initiatives? Meeting new vendors that may be able to help our franchisees and myself. NOTES




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THE HABIT RESTAURANTS, LLC 17320 Red Hill Avenue, Suite 140 Irvine, CA 92614 Phone: (949) 851-8881 www.habitburger.com

ATTENDEE(S):

Ryan Zacche – Vice President of Construction and Development Brad Killion - Senior Director of Franchise Development and Corporate Construction

How many restaurants are there currently in your chain/company? Approximately 255 total stores, both corporate and franchised locations. 230 corporate, 25 franchised located in 11 states, as well as international locations in Shanghai, China. Traditional stores are end cap locations located within large trade areas with other national brands, also has multiple ground up, drive thru locations. How many new builds and remodels do you have planned for 2019? 28 to 32 new construction projects and approximately 10-15 remodels. What is the typical square footage per brand? Traditional stores (end cap), 2,500 - 2,800 square feet; end cap drive thru, 2,600-3,200 square feet; and drive thru locations, 2,800-3,300 square feet. Company Information: The Habit Restaurants, Inc. (Habit Burger Grill), is a fast-casual restaurant company. The Company is engaged in preparing made-to-order char-grilled burgers and sandwiches featuring tri-tip steak, grilled chicken, and sushi-grade albacore tuna cooked over an open flame. In addition, it offers sides, shakes, and malts. The Company prepares its burgers with char-grilled preparation, topped with caramelized onions, melted cheese, lettuce, and tomatoes. It operates a range of restaurant formats, including end-cap, free-standing, inline, end-cap drive-thru, and traditional stand-alone drive-in, primarily within suburban shopping centers and retail settings.




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THE HABIT RESTAURANTS, LLC


Ryan Zacche – Vice President of Construction and Development Professional biography: Ryan has overseen national chain rollout programs, including a large-scale drugstore and cellular phone retail chain to the west coast. Ryan also has substantial experience in retail, restaurant, grocery store expansions, and re-imaging. Ryan is responsible for leading the construction team, including design and procurement team. What are your department’s top two initiatives? Open corporate-owned stores domestically while putting together an international franchise construction support team. Looking to reduce costs while being the bridge between real estate, development, design, and construction, while rolling out a new vision for The Habit Burger Grill. Brad Killion - Senior Director of Franchise Development and Corporate Construction Professional biography: Brad has been with The Habit for over 4 years, he came on before the company went public at less than 100 stores in 4 states. Now the company is in 11 states, international, and growing consistently past 250 locations. Brad’s main roles include supporting the development team in both corporate and franchise growth models. What are your department’s top two initiatives? Supporting operations with high quality stores that are in the best trade areas. As well as supporting our franchise community as that program continues to grow going forward.

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THE LOST CAJUN ENTERPRISES, LLC 19343 North 12th Street Covington, LA 70443 Phone: (970) 485-6123 www.thelostcajun.com

ATTENDEE(S):

Richard Berns - Chief Operations Officer

How many restaurants are there currently in your chain/company? 25 open restaurants of which 24 are franchised and one is owned by our founder. How many new builds and remodels do you have planned for 2019? We currently are almost 100% doing remodels of existing restaurant space or buildouts from Gray Shell. We are projecting 15-20 remodels with 2-3 buildouts. What is the typical square footage per brand? 2,700 square feet. Company Information: The Lost Cajun distinguishes itself with a fantastic down-home atmosphere, a true hole-in-the-wall with wooden tables, unique decorations, and an expertly crafted playlist of Zydeco music. The Cajun cuisine industry is a highly fragmented segment with no dominate regional or national player. With most of these restaurants being mom-and pop locations, we continue to surpass the competition when it comes to providing an authentic Cajun experience with an emphasis on hospitality. At The Lost Cajun our food takes center stage. Our gumbos take 6 hours to cook! There are no shortcuts with all our special dishes like our red beans and rice, crawfish etoufeé, and lobster bisque. It’s got to be cooked low and slow, with a lot of care. Our menu offers diners a sampling of traditional Cajun fare, including a variety of gumbos, fried seafood, delicious po’boy sandwiches, and one of our fan favorites, jambalaya featuring spicy sausage.




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THE LOST CAJUN ENTERPRISES, LLC


Richard Berns - Chief Operations Officer Professional biography: Richard Berns has three decades of experience building restaurant chains from Schlotzsky’s, Tilted Kilt Sports Bar, and now The Lost Cajun. Richard has a personality of hard charging, no prisoners taken, and a strong development, construction, build out, training, and culinary background, with an emphasis on developing and opening chains and bringing organization and systems to grow quickly. What are your department’s top two initiatives? Streamlining and bringing our projects to completion quicker and easier. Finding partners in construction, supplies, and buildout experts in all avenues in restaurant chains.

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THE WALT DISNEY COMPANY 500 South Buena Vista Street Burbank, CA 91521 Phone: (818) 560-1000 www.disney.com

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Jordan Maxey - Imagineer-Interior Design Studio Lyndsey Vincent – Interior Designer

Company Information: Walt Disney Parks and Resorts is one of the world’s leading providers of family travel and leisure experiences, giving millions of guests each year the chance to spend time with their families and friends, making memories that last a lifetime. EXECUTIVE BIOGRAPHY:

Jordan Maxey – Imagineer-Interior Design Studio Professional biography: The interior design studio at Walt Disney Imagineering is a group of Imagineers with a passion for creating immersive, themed environments. The Interior Designers possess a wide range of skills that allow them to be part of the core team on theme park, resort, theater, and cruise line projects, from ideation through delivery. Prior to joining Walt Disney Imagineering in 2018, Jordan worked for 8 years in theatrical scenic design, and has a Bachelor of Arts in Interior Architecture from California State University Sacramento. What are your department’s top two initiatives? Dining furniture that meets our creative design and storytelling needs, as well as our strict performance and operational requirements. Unique flooring surfaces that meet our strict non-slip standards without additional materials and treatments.

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TRUE FOOD KITCHEN Fox Restaurant Concepts, 4455 East Camelback Road, Suite A-115 Phoenix, AZ 85018 Phone: (480) 212-0175 www.truefoodkitchen.com

ATTENDEE(S):

Mike Chico - Director of Design and Development

How many restaurants are there currently in your chain/company? True Food Kitchen is currently in 25 communities across the country with 33 locations and counting. All locations are company owned and operated. How many new builds and remodels do you have planned for 2019? We anticipate opening roughly 8 to 10 stores this year if all goes as planned. What is the typical square footage per brand? Our restaurants average 7,000 square feet. Company Information: True Food Kitchen is more than a restaurant, it’s a way of life. Working at True Food Kitchen is unlike anything else you’ve experienced before. Since our menu is a journey into a new way of eating, those who prepare, present, and serve the food are key to telling our story. True Food Kitchen is a restaurant concept and lifestyle brand inspired by the principles of Dr. Andrew Weil’s anti-inflammatory diet, a blueprint for a lifetime of optimal nutrition. Offering a wide selection of vegan, vegetarian, naturally organic, and gluten-free options, True Food Kitchen caters to the wellness-aware by providing incredibly delicious food that is also good for you.




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TRUE FOOD KITCHEN


Mike Chico - Director of Design and Development Professional biography: As the Director of Construction for True Food Kitchen, Jason is responsible for the management of new restaurant construction projects for the brand throughout the United States. In this role, Jason is responsible for the budget, contractor selection, timeline management, and overall construction project management for multiple new store openings each year. Jason has over 27 years of experience in the construction industry with more than 10 years of restaurant construction experience both on the contractor side as well as the owner side of the business. What are your department’s top two initiatives? To effectively manage and achieve the company's growth initiatives while managing rising construction costs.

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WHICH WICH 1412 Main Street, Suite 2000 Dallas, TX 75202 Phone: (214) 747-9424 www.whichwich.com

ATTENDEE(S):

Barbara Schenker - Director, Development Project Management and Logistics David Thompson - Director of Construction Trista Wyly – Senior Development Project Manager

How many restaurants are there currently in your chain/company? 500 locations. How many new builds and remodels do you have planned for 2019? Approximately 50 projects are planned for 2019. What is the typical square footage per brand? 1,600 square feet. Company Information: Which Wich® Superior Sandwiches is committed to creating the best sandwiches available. We offer more than 50 varieties of customizable ‘wiches,’ from the signature Wicked®, loaded with five meats (turkey, ham, roast beef, pepperoni, and bacon) and three cheeses, to unique items such as Thank You Turkey®, with stuffing and cranberry sauce. The Which Wich menu also includes plenty of vegetarian options and several healthy wiches for less than 400 calories each. Even the extras are held to high standards: signature house chips, hand-dipped shakes, and just-out-of-the-oven cookies, are as superior as the sandwiches.




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WHICH WICH


Barbara Schenker - Director, Development Project Management and Logistics Professional biography: Barbara Schenker has been with Which Wich since 2007 when the franchise just had 22 locations open. She has worn many hats for Which Wich but has been in the development department for over 8 years, and is currently the Director, Development Project Management and Logistics. Her main responsibilities are overseeing the new store opening process for all stores in development and managing all development vendor relationships for Which Wich. What are your department’s top two initiatives? We are continuing to work through a refresh that also includes sourcing new equipment due to some menu changes, and then of course lowering development cost as always. David Thompson - Director of Construction Professional biography: David Thompson has been with Which Wich Superior Sandwiches since January 2013, and is currently the Director of Construction, responsible for new store design and construction. Previously, David was a Senior Project Manager for CODA Construction, and worked on the construction management side with numerous other restaurant concepts. David has been in the construction industry for over 20 years. What are your department’s top two initiatives? Digital ordering platforms and drive thru design. Trista Wyly – Senior Development Project Manager Professional biography: Trista joined the Which Wich Development department in 2012. She manages the new store opening logistics for all stores in development and provides guidance to the franchisee through the entire development process. She is also the Project and Process Lead for the company’s franchise management system. What are your department’s top two initiatives? We are working through a refresh that includes sourcing new equipment due to menu changes. In addition, we are continuing to work on lowering development costs.

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WHOLE FOODS MARKET, INC. 550 Bowie Street Austin, TX 78703 Phone: (512) 477-4455 www.wholefoods.com

ATTENDEE(S):

Michael Manning - Global Coordinator, Indirect Procurement

How many restaurants are there currently in your chain/company? Whole Foods Market has multiple restaurants per location, mostly QSR-ish. Some are partners of Whole Foods Market and others are operated by Whole Foods Market. How many new builds and remodels do you have planned for 2019? Approximately 25 new stores with multiple QSR opportunities, remodels are not specified at this time, possibly 50 or so. WFM partners details not known at this point. What is the typical square footage per brand? WFM locations are approximately 45,000 square feet, and 365 locations approximately 30,000 square feet. Company Information: Whole Foods Market was founded in Austin, Texas, when three local businessmen decided the natural foods industry was ready for a supermarket format. Our founders were John Mackey and Renee Lawson Harady, owners of Safer Ways Natural Foods, and Craig Weller and Mark Skiles, owners of Clarksville Natural Grocery. The original Whole Foods Market opened in 1980 with a staff of only nineteen people. It was an immediate success. At the time, there were less than half a dozen natural food supermarkets in the United States. Whole Foods Market has grown to nearly 480 stores in North America and the United Kingdom. Since Amazon’s acquisition of Whole Foods Market in August 2017, the two companies have aggressively pursued the shared vision of making Whole Foods Market’s high-quality, natural, and organic food affordable for everyone.




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WHOLE FOODS MARKET, INC.


Michael Manning - Global Coordinator, Indirect Procurement Professional biography: Michael Manning is Global Coordinator, Indirect Procurement at Whole Foods Market (Amazon). His focus is on indirect categories of spend that included facility services, construction, and R&M material and services. What are your department’s top two initiatives? Facility services and general construction.

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WILDFLOWER BREAD COMPANY 8130 East Cactus Road, Suite 500 Scottsdale, AZ 85260 Phone: (480) 951-9453 www.wildflowerbread.com

ATTENDEE(S):

Ronnie Lester - Director of Construction and Facilities

How many restaurants are there currently in your chain/company? 16 total restaurants and 1 central production facility. How many new builds and remodels do you have planned for 2019? New construction for 2019 will consist of 2 new restaurants, new corporate office and new central production facility. Additionally, brand remodeling of the existing 13 locations. What is the typical square footage per brand? Typical restaurant is approximately 4,000 square feet. Central production facility is 20,000 square feet. Company Information: We believe success comes down to three things, outstanding food, great service, and clean restaurants. It is easy to say, but it takes a strong commitment to consistently execute. Attention to detail, putting our customers’ needs first, and a deep desire to be a great company help make the Wildflower a place where our customers want to be. EXECUTIVE BIOGRAPHY:

Ronnie Lester - Director of Construction and Facilities Professional biography: Ronnie has been a professional architect for 13 years: 4 years with California Pizza Kitchen, and with Wildflower Bread Company since 2017. What are your department’s top two initiatives? Reduce cost by partnering with vendors interested in keeping both companies P&L in mind.

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WINGSTOP, INC. 5501 Lyndon B Johnson Freeway Dallas, TX 75240 Phone: (972) 686-6500 www.wingstop.com

ATTENDEE(S):

Wasily Demichow - Construction Manager

How many restaurants are there currently in your chain/company? Today there are more than 1,000 restaurants open across the United States, Mexico, Singapore, the Philippines, Indonesia, and the United Arab Emirates. How many new builds and remodels do you have planned for 2019? 10% year over year growth with approximately more than 100 domestic new builds and 50 remodels. What is the typical square footage per brand? 1,400 - 1,700 square feet in-line. Company Information: What began as a small buffalo-style chicken wing restaurant in Garland, Texas, continues to soar to great heights. Today there are more than 1,100 restaurants open across the United States, Mexico, Colombia, Panama, Singapore, Indonesia, Malaysia, United Kingdom, Kingdom of Saudi Arabia, and the United Arab Emirates. Wingstop quickly became a fan favorite when we first opened our doors in 1994. Our proprietary recipes, outstanding food, and superior customer service created a demand that could only be satisfied by more locations. And in 1997, we began offering franchises. Today, we are one of the fastest-growing concepts in the country, attracting top entrepreneurs and operators with the drive and passion to own their own business.




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WINGSTOP, INC.


Wasily Demichow - Construction Manager Professional biography: As a new Project Manager for WingStop, Wes is responsible for all of the construction in the West Region. Prior to joining WingStop, Wes was the Director of Construction for Blaze Pizza and Bravo Brio Restaurant Group. He has also worked for Red Robin and Quiznos. Wes has been in the construction industry for over 25 years and has a BS in Architectural Engineering Technology from the University of Cincinnati.

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YADAV ENTERPRISES, INC. 3550 Mowry Avenue, Suite 300 Fremont, CA 94538 Phone: (510) 792-3393 www.jbxmanagement.com

ATTENDEE(S):

Sheetal Ohri - Director of Facilities and Remodel Durrel Hallman - Facilities Manager

Company Information: Yadav Enterprises, Inc. is a restaurant franchisee company with over 400 restaurants covering six brands; Jack in the Box, Denny’s, El Pollo Loco, Corner Bakery Cafe, Sizzler, and TGI Fridays. These restaurants are operated throughout Northern California, Texas, and six Midwest states. EXECUTIVE BIOGRAPHY:

Sheetal Ohri - Director of Facilities and Remodel Professional biography: Sheetal is the Director of Facilities and Remodel with America’s largest franchisee company for Jack in the Box, Denny’s, Sizzlers, and Corner Bakery. Sheetal’s role is to ensure the 210 restaurants of the franchisee company in Northern California and San Antonio Texas run smoothly, and handle all facility and remodel needs of these restaurants. What are your department’s top two initiatives? Ensuring facility is the support system for operations and getting the best possible equipment for our restaurants. Durrel Hallman - Facilities Manager Professional biography: Durrel Hallman has been the Facilities Dispatch Manager for Yadav Enterprises Inc. for the last 3.5 years. Durrel is responsible for managing the Northern California market alongside the San Antonio market. Durrel has more than 10 years of experience in management and the food industry. What are your department’s top two initiatives? Facilities repair and preventive maintenance of equipment.

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ZOËS KITCHEN 5760 State Highway 121, Suite 250 Plano, TX 75024 Phone: (214) 436-8765 www.zoeskitchen.com

ATTENDEE(S):

Glen Jimenez - Facilities Manager

How many restaurants are there currently in your chain/company? Over 300 locations. How many new builds and remodels do you have planned for 2019? Zoës Kitchen has 3 new builds; CAVA has 25 new builds. What is the typical square footage per brand? Typical square footage for both brands is 2,900 square feet. Company Information: Founded in 1995, Zoës Kitchen is a fast-casual restaurant concept serving a distinct menu of fresh, wholesome, Mediterranean-inspired dishes delivered with Southern hospitality. Zoës Kitchen aims to deliver goodness to its customers by providing simple, tasty, and fresh Mediterranean meals, inspired by family recipes, and made from scratch daily. We have just joined forces with the CAVA restaurant group, and this has increased our portfolio to over 300 locations at this time.




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ZOËS KITCHEN


Glen Jimenez - Facilities Manager Professional biography: Glen Jimenez has been in the facilities industry for over 30 years working in healthcare, class ‘A’ office buildings, retail, and restaurants. In all positions, from technician to Director, he has a well-rounded view and strong base on facilities but is still learning something every day and looks forward to it every morning when he wakes up. Glen has been with Zoës since 2015 and was previously with The Container Store and Toys ‘R’ Us. What are your department’s top two initiatives? Looking for great service partners that deliver service at a great price point and with sense of partnership that includes looking at problem solving that is complete - not just come and go solutions. Discovering new hot and cold side equipment that delivers reliability and is able to take real world use.

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SUPPLIER CATEGORY Architecture and Engineering Services ACS, Architectural Construction Services Ameritech Facility Services Apex Imaging Services Atlas Sign Industries ChangeUp ENGIE Insight Harrison Architecture & Design IFTI, Inc. - 3D Imaging and Floor

Testing Services Innovation & Design in Architecture Interplan, LLC - Nationwide Architects

and Engineers Linear! Architecture RedBuilt Rinnai America Corp Building Materials and Systems 3form AGI Ameritech Facility Services Atlas Sign Industries Bluetree Casework Broadway National Group LLC Construction Specialties National

Accounts Cosentino Crane Composites Cushman & Wakefield Solution, LLC Dal-Tile ENGIE Insight Eurowest Decorative Surfaces Knotwood/Equinox Louvered Roof MAPEI Corp. Nichiha USA, Inc. Pentair Everpure RedBuilt Rinnai America Corp Schier Products SMS Assist Trinity Surfaces Zurn Industries, LLC

Construction Services ACS, Architectural Construction Services Ameritech Facility Services Apex Imaging Services Atlas Sign Industries Beam Team Construction Broadway National Group LLC Cushman & Wakefield Solution, LLC DAVACO ENGIE Insight Facility Solutions Inc. IFTI, Inc. - 3D Imaging and Floor

Testing Services Innovation & Design in Architecture Powerhouse RedBuilt Rinnai America Corp Westmoreland Builders Design Services ACS, Architectural Construction Services AGI Ameritech Facility Services Apex Imaging Services Atlas Sign Industries AWNEX, Inc Capitol Light ChangeUp Cushman & Wakefield Solution, LLC DAVACO DGS Retail Diversified. Eurowest Decorative Surfaces Facility Solutions Inc. Harrison Architecture & Design IFTI, Inc. - 3D Imaging and Floor


and Engineers





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Design Services continued Persona, Inc. RedBuilt Specialty Lighting Group The IMAGINE Group TriMark USA Vaswani, Inc. Visual Graphic Systems, Inc. Wasserstrom Electrical, Lighting, Energy 3form Ameritech Facility Services Amerlux Apex Imaging Services Atlas Sign Industries Beam Team Construction Broadway National Group LLC Capitol Light Current, powered by GE Cushman & Wakefield Solution, LLC DAVACO ENGIE Insight FSG Lighting and Signs Interplan, LLC - Nationwide Architects

and Engineers JESCO Lighting Group Persona, Inc. Powerhouse Rinnai America Corp Rogers SMS Assist Solais - A PowerSecure Lighting Brand Specialty Lighting Group Veterans Worldwide Maintenance Vixxo

Facilities Services AGI Ameritech Facility Services Atlas Sign Industries Broadway National Group LLC Cushman & Wakefield Solution, LLC DAVACO ENGIE Insight IFTI, Inc. - 3D Imaging and Floor

Testing Services LockNet Powerhouse Rinnai America Corp Rogers SMI | DRS SMS Assist Tennant Company Veterans Worldwide Maintenance Vixxo FF&E and Décor 3form Ameritech Facility Services Apex Imaging Services Beam Team Construction Bluetree Casework ChangeUp Cushman & Wakefield Solution, LLC DGS Retail Facility Solutions Inc. Grand Rapids Chair Company Harrison Architecture & Design Innovation & Design in Architecture JBI Interiors JESCO Lighting Group Rinnai America Corp TriMark USA TUUCI Vaswani, Inc. Viridian Reclaimed Wood Visual Graphic Systems, Inc. Wasserstrom




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Fire and Life Safety Academy Fire Life Safety, LLC Broadway National Group LLC Commercial Fire Cushman & Wakefield Solution, LLC Veterans Worldwide Maintenance Vixxo Woolguard Zurn Industries, LLC Flooring Ameritech Facility Services Apex Imaging Services Beam Team Construction Broadway National Group LLC Construction Specialties National

Accounts Cosentino Creative Materials Corporation Crossville, Inc. Cushman & Wakefield Solution, LLC Dal-Tile ENGIE Insight Eurowest Decorative Surfaces IFTI, Inc. - 3D Imaging and Floor

Testing Services JetRock Inc. MAPEI Corp. SMS Assist Trinity Surfaces Veterans Worldwide Maintenance Vixxo HVAC/Kitchen Ventilation Ameritech Facility Services Broadway National Group LLC Chemours Refrigerants Cushman & Wakefield Solution, LLC ecobee ENGIE Insight Facility Solutions Inc. Rogers

SMS Assist TriMark USA Vixxo Woolguard Kitchen Equipment (Cooking, Holding, Refrigeration) Alto-Shaam, Inc. Ameritech Facility Services Chemours Refrigerants Cushman & Wakefield Solution, LLC ecobee ENGIE Insight Facility Solutions Inc. Henny Penny Corporation Ice-O-Matic Innovation & Design in Architecture Pentair Everpure SMS Assist Thermodyne Foodservice Products TriMark USA Vixxo Wasserstrom Zumex North America Plumbing, Washrooms Ameritech Facility Services Apex Imaging Services Beam Team Construction Big Dipper/Trapzilla by Thermaco Broadway National Group LLC Cushman & Wakefield Solution, LLC Dyson B2B, Inc. ENGIE Insight Facility Solutions Inc. JESCO Lighting Group Rinnai America Corp Schier Products SMS Assist Veterans Worldwide Maintenance Vixxo Zurn Industries, LLC




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Project Management ACS, Architectural Construction Services Ameritech Facility Services Apex Imaging Services Atlas Sign Industries Beam Team Construction Broadway National Group LLC Cushman & Wakefield Solution, LLC DAVACO ENGIE Insight Facility Solutions Inc. Harrison Architecture & Design IFTI, Inc. - 3D Imaging and Floor


and Engineers LockNet National Distribution Service, Inc. Persona, Inc. Powerhouse The IMAGINE Group TriMark USA Vaswani, Inc. Vixxo Wasserstrom Signage (Interior, Exterior, Wayfinding) 3form AGI Apex Imaging Services Atlas Sign Industries AWNEX, Inc Beam Team Construction Broadway National Group LLC ChangeUp Coast Sign, Inc. Construction Specialties National

Accounts Current, powered by GE Cushman & Wakefield Solution, LLC DGS Retail Diversified.

DSA Phototech LLC ENGIE Insight Facility Solutions Inc. FSG Lighting and Signs Identiti JESCO Lighting Group Persona, Inc. Roll-A-Shade SMS Assist The IMAGINE Group Visual Graphic Systems, Inc. Vixxo Technology Apex Imaging Services Cushman & Wakefield Solution, LLC DAVACO Diversified. Dyson B2B, Inc. ecobee ENGIE Insight Facility Solutions Inc. FSG Lighting and Signs IFTI, Inc. - 3D Imaging and Floor

Testing Services SMS Assist The IMAGINE Group Visual Graphic Systems, Inc. Vixxo Windows, Doors, Locks Ameritech Facility Services Beam Team Construction Broadway National Group LLC Construction Specialties National

Accounts Cushman & Wakefield Solution, LLC Diversified. ENGIE Insight LockNet Roll-A-Shade SMS Assist Veterans Worldwide Maintenance Vixxo



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3FORM 2300 South 2300 West Salt Lake City, UT 84119 Phone: (801) 649-2500 www.3-form.com ATTENDEE(S): John Willham – Sr. Vice President/General Mgr., Strat. Accts, [email protected] Chris Janson - Director, Strategic Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Award-winning manufacturer of design-forward, sustainable building materials, decorative lighting, and systems designed for restaurant applications. Please list current representative Chain Restaurant customers: McDonald’s, Burger King, Chick-fil-A, Olive Garden, Raising Cane’s, Midici, Jack in the Box, Dave and Buster’s, as well as many others. What innovations will you feature at RestaurantPoint West? Always innovating, 3form recently launched an expansive array of beautiful and functional acoustic products perfect for restaurant applications. 3form also presents expanded collection of glass products, and stunning new lighting solutions. What problem(s) does your product/service solve for Chain Restaurants? Along with a wide variety of beautiful resin and glass products, that bring style and function to a space, 3form’s new acoustic solutions directly meet the need of providing performance-driven products that reduce overall restaurant noise, improving the customer experience. Company Information: Based in Salt Lake City, Utah, the people of 3form believe smart design results in a better world. Our approach promotes craftmanship, community, and sustainability while respecting the environments where we work and live. Our portfolio of products addresses a myriad of price points and ranges, from simple materials to sophisticated solutions, all supported by our client-centric teams.

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ACADEMY FIRE LIFE SAFETY, LLC 42 Broadway, 2nd Floor Lynbrook, NY 11563 Phone: (800) 773-4736 www.academyfire.com ATTENDEE(S): Bill Freeman - Vice President, Sales, [email protected] Tara Hunt - National Account Sales, [email protected] Kevin St. John - National Account Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? Academy Fires offers capability and scale with personal service and accountability, ensuring compliance and work place safety for our clients. Please list current representative Chain Restaurant customers: Smashburger, Buffalo Wild Wings, Taco Bell, Del Frisco Steak House, Fox Restaurant Concepts, Einstein Bagels, Panera Bread, Starbucks, Caribou Coffee, Pizza Hut, RSCS, Potbelly Sandwich, and Flynn Restaurant Group and Food Management. What innovations will you feature at RestaurantPoint West? Academy Fires provides an innovative and comprehensive approach to managing the fire, life, safety trade. Academy offers: dual coast call centers, standardized pricing structure, customer service focused account teams, online asset data and budgeting tools, hybrid platform, and hands on experience in the restaurant fire protection industry. Customized PM programs to meet the restaurant industry needs. What problem(s) does your product/service solve for Chain Restaurants? Academy Fires national service and installation programs resolve the issues of inconsistent service, non-compliance, and variable pricing structures. Our single source solutions, with restaurant fire suppression experts, ensure consistent compliance, no vague pricing structures, and a single source for data associated with fire protection assets, allowing for more accurate and simplified budgeting.



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ACADEMY FIRE LIFE SAFETY, LLC

Company Information: Academy Fire Life Safety LLC, based in Lynbrook, New York, is a leading provider of national and regional fire protection preventative maintenance and services for the restaurant industry. Our 23 years of experience providing services for hundreds of clients and thousands of locations gives us unparalleled expertise in the management of fire protection services. With customer service departments in Lynbrook, New York and Long Beach, California, we provide 24/7/365 coverage. Academy Fire provides inspections, testing, installation, and repair services for: kitchen suppression systems, KEC, fire extinguishers, exit and emergency lighting, fire sprinklers, fire alarms, monitoring, backflow devices, fire pumps, and clean agent systems. Through our network of self-performing companies, as well as authorized partners, we provide services to a variety of markets, including restaurants, retail, assisted living, healthcare, property management, and hospitality.

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ACS, ARCHITECTURAL CONSTRUCTION SERVICES 101 Shipyard Way, Suite B Newport Beach, CA 92663 Phone: (714) 436-9000 www.acs-architects.com

ATTENDEE(S): David Rhodes - President, [email protected] Nan Richardson – Sr. Dir. Business Dev. and Marketing, [email protected]

What are your core competencies relative to the Chain Restaurant market? Architecture, store planning, and construction management. Please list current representative Chain Restaurant customers: Darden, Yardhouse, Wendy's, Jack in the Box, Starbucks, Olive Garden, and Peet's Coffee. What innovations will you feature at RestaurantPoint West? Project scalability and rollout expertise. Company Information: At ACS, we are about fresh ideas, outstanding collaborations, and impeccable delivery. This is why we are a trusted provider to major retail brands for over 17 years. We specialize in all architecture and construction-related services on every type of retail and hospitality project, including supermarkets, restaurants, hotels, department stores, and specialty stores. With a staff of more than 50 professionals, we bring a diverse level of experience and professionalism to meet your brand requirements. ACS consists of industry-leading architects, program managers, construction managers, and store planners with the passion, technical expertise, and field experience necessary to meet today’s fast-track schedules.

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AGI 2655 International Parkway Virginia Beach, VA 23452 Phone: (757) 427-1900 www.agi.net ATTENDEE(S): Randy Kerr - Vice President Sales, [email protected] Jeff Christensen - National Sales Executive, [email protected] Brandon Miles - National Sales Executive, Innovative Solutions, [email protected]

What are your core competencies relative to the Chain Restaurant market? A great sign is only the beginning! Signage solutions, architectural branding, lighting and maintenance, and innovative solutions on a national scale. Please list current representative Chain Restaurant customers: Bad Daddy’s Burger Bar, BJ’s Restaurant and Brewhouse, Bloomin’ Brands (Outback Steakhouse, Carrabba’s, Fleming’s, and Bonefish Grill), Darden (Olive Garden), Del Taco, Fazoli’s, Fiesta Restaurant Group (Pollo Tropical), Hardee’s Restaurant, McDonald’s, MOD Pizza, PizzaRev, Qdoba, Raising Cane’s, Sonic Drive-In, Steak ’n Shake, Taco Bell, and Wendy’s. What innovations will you feature at RestaurantPoint West? Full range of services and products for the QSR, fast casual, and dine-in restaurant industry, including exterior building signs, channel letters, menu boards, order canopies, clearance bars, illuminated architectural elements, LED and neon banding, EMCs, architectural canopies, trellises, awnings, murals, interior signage, plaques, wall graphics, prefabricated towers, and digital displays. What problem(s) does your product/service solve for Chain Restaurants? AGI works hand in hand with our clients to develop immersive brand experiences. By combining comprehensive design expertise, large scale manufacturing, and national implementation with a core focus on program brand management, AGI meticulously delivers cost-effective solutions.



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AGI

Company Information: We started building signs when the world was simple and static. Back when brands were defined by their name and logo, and the sole job of a sign was to lock in that first impression and guide people to their destination. It took craftsmanship, relationships, and willingness to roll up our sleeves to get it right. And we did this better than anyone else. We still do. Today, the world looks very different. The brands we build may start with a sign, but this is just the beginning. Today, there are a series of touch points that people experience at every turn, reminding them of who you are and what you’re about. We believe brand experiences should impress, engage, and interact with your audience, and this is how our craft truly comes to life. Our signage roots keep us grounded in doing things the right way. Our beliefs are pretty simple. Serve our customer. Call it how it is. And, always deliver with excellence. Because going beyond a first impression is second nature around here.

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ALTO-SHAAM, INC. W164 N9221 Water Street, PO Box 450 Menomonee Falls, WI 53052 Phone: (262) 251-3800 www.alto-shaam.com ATTENDEE(S): Leslie Banados - Vice President National Accts-Foodservice, [email protected] Bob Dellert - Vice President, National Accounts, [email protected] Jeremy Martin – Vice President, National Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? Foodservice equipment and solutions including Cook & Hold, Combitherm® and Vector® Multi-Cook Ovens, Halo Heat® heated holding solutions, and more. What innovations will you feature at RestaurantPoint West? Alto-Shaam will be featuring the revolutionary Vector® Multi-Cook Oven, featuring Structured Air Technology®, as well as a new line of self-cleaning rotisserie ovens and our heated holding merchandisers featuring Halo Heat® technology. What problem(s) does your product/service solve for Chain Restaurants? Alto-Shaam provides a systematic approach to retail food production that minimizes investment while maximizing bottom line results. By honing in on real customers with real needs, we are proud to provide products, services, and systems that are essential to profitable retail operations.



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ALTO-SHAAM, INC.

Company Information: Alto-Shaam is a United States manufacturer and worldwide distributor of quality combi ovens, low-temperature Cook & Hold ovens, multi-cook ovens, food wells, a variety of hot holding solutions, merchandisers, and other equipment for the commercial foodservice industry. With food, labor, and energy costs on the rise, Alto-Shaam provides versatile, consistent, and efficient system solutions to provide our customers a higher return on investment. In addition to the Culinary Institute, an in-house test and training kitchen staffed by four full-time chefs, Alto-Shaam has more than 60 demo kitchens and many more authorized service agencies located in the United States and globally. Along with the corporate office and factory facilities in Menomonee Falls, Wisconsin, Alto-Shaam has also established a global presence with offices in Canada, China, Dubai, France, Germany, and Russia. Alto-Shaam has additional distributors in more than 50 countries offering equipment sales, service, and parts.

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AMERITECH FACILITY SERVICES 1500 Airport Drive, Suite 200 Ball Ground, GA 30107 Phone: (770) 721-8933 www.ameritechfs.com

ATTENDEE(S): Rodney Strickland - President/CEO, [email protected] Jeremy Cuellar - Regional Vice President, [email protected] Suzette Strickland - Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? National equipment or project rollouts, remodels, capex repairs, design, build, and broad product line, including doors, windows, Zurn plumbing fixtures, and Div10 custom stainless millwork, booths, and furniture. Please list current representative Chain Restaurant customers: Brinker, Darden, Starbucks, Krispy Kreme, Arby’s, Red Lobster, Margaritaville, Fiesta Group, Subway, Jason’s Deli, and Wingstop. What innovations will you feature at RestaurantPoint West? National facility improvement and rollout capabilities, expanded line of Division 10 products and Zurn plumbing fixtures, new millwork, booth capabilities, and design and build offerings. What problem(s) does your product/service solve for Chain Restaurants? We self-perform nationwide, capital improvement projects, re-images, renovations, and multi-store rollouts. New design and build capability will get store open much faster than traditional GC method.



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AMERITECH FACILITY SERVICES

Company Information: With over 20 years of experience, Ameritech Facility Services has become the industry leader in national and regional facility upgrades, renovations, and multi-store rollouts for the food service, hospitality, retail, and health care industries. Ameritech Facility Services leads the industry in planning, managing, and executing projects on both small and large-scale operations. When you partner with Ameritech’s skilled professionals and refined processes, you’ll be improving your capital assets with a minimal impact on daily operations. Your budgeted goals will be achieved by controlling cost and staying on schedule. Ameritech will meet all of these expectations and deliver a finished project that you will value for years to come. Through Ameritech’s supply division, restaurants can easily order products ranging from doors and windows to plumbing fixtures and Division 10. Please ask us about our new innovative design and build capability demo. It will be time well spent.

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AMERLUX 178 Bauer Drive Oakland, NJ 07436 Phone: (973) 882-5010 www.amerlux.com ATTENDEE(S): William Plageman - Vice President, Marketing, [email protected] Shiela Mirl - Director, Sales-West, [email protected]

What are your core competencies relative to the Chain Restaurant market? The right light is designed to delight your customers. Amerlux hospitality lighting inspires sophisticated, relaxing, and tailored hospitality spaces. Please list current representative Chain Restaurant customers: KFC, Capital Grill, Old Spaghetti Factory, California Pizza Kitchen, and Cracker Barrel. What innovations will you feature at RestaurantPoint West? Advancements in LED lighting. Delivering and controlling the light within your hospitality areas is critical to the overall experience. Today’s LED not only deliver the light levels required, but can deliver the mood, as well as show your decor and plate in their true colors. Full gamut LED brings full color, texture, and depth that you just have to see to believe. What problem(s) does your product/service solve for Chain Restaurants? Color is king when it comes to driving consumer purchases. We respond on a deep, emotional level which makes our eyes send information about color directly to the hypothalamus - part of the brain responsible for motivation behavior, like telling our bodies if we’re hungry. New LED can deliver the deep, fresh color and crisp whites like never before. Company Information: Fueled by passion, Amerlux® lighting elevates design. Innovating with the power of independent thinking, our sophisticated lines reflect your demands for fine retail, hospitality, supermarket, commercial, and exterior lighting. Obsessed with performance, Amerlux products boast breathtaking precision, unprecedented energy savings, and smart, streamlined good looks. Amerlux brings your vision to life. With light, reimagined. NOTES



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APEX IMAGING SERVICES 720 Indigo Court Pomona, CA 91767 Phone: (909) 593-9539 www.apeximagingservices.com ATTENDEE(S): Hal Hargrave - Chief Executive Officer, [email protected] Daniel Cardona - Chief Operating Officer, [email protected] Corey Hargrave - Director, Business Dev., [email protected] Evelyn Zuniga - Director, Marketing, [email protected]

What are your core competencies relative to the Chain Restaurant market? Apex self-performs nationwide, high-volume interior and exterior remodels, reimages, and rollout programs for multi-site restaurant industry brands. Please list current representative Chain Restaurant customers: Chipotle, Brinker International, Starbucks, Darden Brands, McDonald’s, and Bloomin’ Brands to name a few. What innovations will you feature at RestaurantPoint West? Managed solutions, including surveys of the future, A&E development, construction execution, and tracking software. What problem(s) does your product/service solve for Chain Restaurants? Solutions for multi-site rollout programs, which include our general contractor self-performing model, team of project managers, surveys of the future, A&E development, and tracking software.



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APEX IMAGING SERVICES

Company Information: Apex is a self-performing, nationwide remodel, reimage, and rollout contractor for the retail, restaurant, and petroleum industries. Apex offers multi-site and multi-scope interior and exterior solutions coast to coast. Our coverage, in conjunction with vast scope of services, project management oversight, and client model adaptability make Apex one of the leading choices for multi-site brands. Having employees nationwide, Apex can manage and execute any program stretching across the country, including: remodel, reimage, and rollout programs, open and closed store remodels, cyclical and capital repaint programs, ADA compliance, FF&E installations, facility branding and signage, special initiatives, project management, program and project surveys (including 3D surveys - ask us!), daily site and project reporting, and logistics. Join us to learn how Apex can add value as a national roll-out solution provider for multiple initiatives - implementing your mission and vision as an extension of your team.

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ATLAS SIGN INDUSTRIES 1077 West Blue Heron Boulevard West Palm Beach, FL 33404 Phone: (561) 863-6659 www.atlasbtw.com ATTENDEE(S): John Noonan - EVP, Business Development and Marketing, [email protected] Rita Briggs - Vice President, National Accounts, [email protected] Thomas Haviland – Vice President, National Sales, [email protected] Matt Czyl - Director, Business Development and Marketing, [email protected]

What are your core competencies relative to the Chain Restaurant market? With full-service program management, from design to implementation, Atlas is your nationwide and global brand implementation partner. Please list current representative Chain Restaurant customers: Panda Express, MOD Pizza, and YUM. Cracker Barrel, Bojangles’, and Starbucks. What innovations will you feature at RestaurantPoint West? Having decades of experience means we know how to conduct negotiations and agreements with all relevant bodies. We always take the code summary into account when designing, so there are no surprises. Our in-house permit department also manages: code research, permit acquisition, applications, attendance of all meetings, variance, analysis, and execution, utility clearances permit, and final inspections. What problem(s) does your product/service solve for Chain Restaurants? Signs can take a beating. Wind, weather, vandalism, and more can take their toll. That’s why we’re proud to offer an industry-leading, 5-year warranty for both product and labor costs on programs where we manufacture and install the components. We stand behind our work. We’ll stand behind you.



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ATLAS SIGN INDUSTRIES

Company Information: Branding the world with full-service program management, from design to implementation, Atlas is your nationwide and global brand implementation partner. It’s your name. We’ll treat it with respect. Implementing and maintaining your brand, signs, and branded elements represent you to the world. You need a partner with the experience and vision to consistently implement your brand across every kind of sign in your hometown and around the world. With over 25 years of experience, we understand your unique needs, every step of the way. One source, many solutions. At Atlas, we pride ourselves on providing single-source brand implementation. What does this mean? It means you don’t have to manage multiple partners or choose between flawless quality and being on time. We believe that whether you’re a regional, national, or global brand, you deserve exceptional products and services. We believe that perfecting your outward-facing brand is crucial to your business.

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AWNEX, INC 260 Valley Street Ball Ground, GA 30107 Phone: (770) 704-7140 www.awnexinc.com ATTENDEE(S): Trey Herndon - CMO, [email protected] Andy Johansen - Business Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Awnex provides architectural branding elements for the chain restaurant and quick serve markets. We specialize in aluminum bolt-on canopies and awnings. Please list current representative Chain Restaurant customers: McDonald’s, KFC, Panda Express, Checkers, Hooters, Chick-fil-A, and Starbucks. What innovations will you feature at RestaurantPoint West? Our Colorado Soffit canopy system, our Seattle ultimate weather protection system, our Phoenix sunshade system, and more! What problem(s) does your product/service solve for Chain Restaurants? Our products protect customers from the elements, and shade windows and walkways cutting heating costs and saving our customers money. Our products also help brand the building, making it stand out in a way unique to each individual customer. Company Information: Awnex designs and manufactures bolt-on, aluminum canopies and awnings for the chain retail, restaurant, and quick serve markets. Our products blend function and design seamlessly, creating canopies and awnings that protect customers from the elements and lower heating and cooling costs by shading and protecting the windows, as well as stamping the building with a unique, modern design that will stand out.

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BB COMMERCIAL SOLUTIONS 19000 Macarthur Boulevard, Suite 100 Irvine, CA 92612 Phone: (949) 404-1100 www.bbcommercialsolutions.com ATTENDEE(S): Kevin Manning – Vice President, Commercial Sales, [email protected] Ed Hughes – Vendor Partner, [email protected] Don Kelley – Regional Sales Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? North America’s largest provider of measured and installed window coverings, including graphic and motorized shades, blinds, and window films. Please list current representative Chain Restaurant customers: We deal with a large number of national accounts with locations across North America. With over 1,400 representatives, wherever you have a restaurant, we have local representation. What innovations will you feature at RestaurantPoint West? We are introducing a solar-powered rechargeable motorized shade system that will charge the battery for the life of the shades and eliminate the need to hard wire the installation. You can seamlessly tie in the operation of the shades to our mobile app. Shade operation can be set to the position of the sun, time of day, or even local weather conditions. What problem(s) does your product/service solve for Chain Restaurants? It is difficult to manage the position of the shades when your customers are seated at a window-side table. While the glare might not be impacting that table, the position of the sun may be ruining the experience for a customer sitting a few tables inside of the restaurant. Our system eliminates the need for you or your customers to manually operate the shade.



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BB COMMERCIAL SOLUTIONS

Company Information: BB Commercial Solutions (BBCS) is a division of Home Franchise Concepts, the parent company of Budget Blinds®. The Company was founded in 1992 and is now the largest supplier of measured and installed window coverings and window film in the world, with annual sales of over $520 million. We have over 1,400 company associates located across the United States and Canada. We offer a complete line of window coverings for the commercial environment. Industries we specialize in include grocery, retail and restaurant chains, healthcare, schools, government, office buildings, condos, and more.

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BEAM TEAM CONSTRUCTION 1350 Bluegrass Lakes Parkway Alpharetta, GA 30004 Phone: (770) 442-2534 www.thebeamteam.com ATTENDEE(S): Tim Hill - Executive Vice President, Business Development, [email protected] Kevin Fleming - Vice President, Business Dev., [email protected] Wade Whitener - Vice President, Business Dev., [email protected]

What are your core competencies relative to the Chain Restaurant market? Interior construction, remodels, refreshes, installation of fixtures, cash wraps, displays, and counters. Please list current representative Chain Restaurant customers: McDonald’s, Tin Drum, Mellow Mushroom, and Taco Bell. What innovations will you feature at RestaurantPoint West? Addition of Procore software to our company. What problem(s) does your product/service solve for Chain Restaurants? Financially sound, nationwide general contractor who delivers consistent results across the country. Company Information: Beam Team Construction offers restaurant services that include: ground up, exterior and interior construction, refreshes, remodels, and rollouts. The company’s core strength is its ability to quickly get a wide range of installation, refresh, and interior construction projects completed on time and on budget with outstanding customer communication. Beam Team Construction is committed to making the life of your project more efficient, complete, and rewarding with our project management team, years of experience, and our verified processes. Experienced teams are located all across the nation in order to deliver the fast and reliable project outcome you need.

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BIG DIPPER/TRAPZILLA BY THERMACO PO Box 2548 Asheboro, NC 27204 Phone: (800) 633-4204 www.thermaco.com ATTENDEE(S): Bill Batten - CEO, [email protected] Andrew Jennings - Product Director, [email protected] Jane Debbage - Marketing Director, [email protected] Seth Markwood - Business Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? We help restaurants comply with grease removal regulations by providing compact, high-performance grease traps and pretreatment solutions. Please list current representative Chain Restaurant customers: We have worked with a variety of restaurants with over 37,000 installations. Some of our customers include: Blaze Pizza, Buffalo Wild Wings, Burgerim, Chili’s Grill & Bar, Chipotle, Chopt, FreshBerry, GrabbaGreen, Jason’s Deli, Joe’s Crab Shack, Panera Bread, Pizza Hut, Olive Garden, Smashburger, Taco Bell, and Waba Grill. What innovations will you feature at RestaurantPoint West? The Big Dipper, still with the advanced odor protection, is now even easier to maintain with an automatic solids-transfer feature. This means you no longer have to worry about regularly emptying out the strainer basket. We will also feature a new Trapzilla model that is the top performing grease interceptor on the market, featuring 99% efficiency. What problem(s) does your product/service solve for Chain Restaurants? You don’t want to think about grease interceptor issues. And we don’t blame you. Getting code approval is frustrating, the options are endless, and problems never come at the right time. Grease interceptors are all we think about. We guide business leaders like you to quickly solve their grease interceptor problems. Let us help you overcome your grease challenges, so you can get back to work.



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BIG DIPPER/TRAPZILLA BY THERMACO

Company Information: Most restaurants get distracted from delighting their customers when told they need a grease trap or are having problems with their existing trap. You don’t have time to keep up with the operation of your grease trap, making sure it is maintained properly among other things. Let us help you get back to creating delightful experiences for your customers. For the last 35 years, we have helped restaurants like yours understand what a grease interceptor is, why they need one, and find the best fit. Big Dipper and Trapzilla are grease interceptors designed with restaurant flexibility in mind because we know every restaurant is different. Ease of installation, simple maintenance, and great customer support will let you quickly be in compliance, so you can focus on more important matters.

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BLUETREE CASEWORK 2201 Messanie Street Saint Joseph, MO 64501 Phone: (816) 232-3060 www.gobluetree.com ATTENDEE(S): Sam Riddle - VP, National Sales, [email protected] Marc Hausman - Managing Partner, [email protected]

What are your core competencies relative to the Chain Restaurant market? Single source restaurant decor packages ready for rollout, millwork without the middleman. Please list current representative Chain Restaurant customers: East Coast Wings, Famous Toastery, Growler USA, Jack in the Box, Noodles & Co, Qdoba, Sprinkles, Starbucks, Torchy’s Tacos, Wings Over, and more. What innovations will you feature at RestaurantPoint West? The CYA365 Program. What problem(s) does your product/service solve for Chain Restaurants? We give you the tools to bridge the gaps between designer, purchaser, and controller. We solve the problem of coordinating multiple vendors; we solve decor supply chain delays; we mitigate freight overruns; we eliminate misunderstandings; and we deliver precisely the design you intended. Company Information: The company opened in 1984 as G&L Millwork, a small cabinet company in St. Joseph, Missouri. In 1993, we started making restaurant millwork for a growing chain called Boston Market. We became an excellent restaurant millwork firm working for multiple national chain restaurants. Eventually, the company was acquired by Midland Interiors, makers of cabinetry and millwork for hospitals, banks, homes, and yes, restaurants. In 2010, we became Bluetree, a new, improved, streamlined company with millwork and metal work capabilities and with a national reach. We are a full-service group of designers, project managers, fixture engineers, and craftsmen with a complete administrative support staff. We deliver millwork without the middleman.

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BROADWAY NATIONAL GROUP LLC (formerly Broadway National Sign and Lighting) 1900 Ocean Avenue Ronkonkoma, NY 11779 Phone: (800) 797-4467 www.broadwaynational.com

ATTENDEE(S): Nicholas Martin - Business Development, [email protected] Becky Robbins - Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? Broadway’s core competencies include turnkey signage, lighting, and electrical maintenance, in addition to our plumbing and water products division. Please list current representative Chain Restaurant customers: A sample of Broadway’s chain restaurant portfolio includes: Sbarro, RPM Pizza, Starbucks, Chipotle, TGI Fridays, Potbelly, CEC Entertainment, Qdoba, Little Caesars, and David’s Tea. What innovations will you feature at RestaurantPoint West? Broadway National will feature the many aspects in what proves us unique in comparison to the total facilities management competition. Examples will include: our extensive analytic and KPI reporting capabilities, our national water heater distribution, installation, and maintenance network, as well as our PM programs and proactive cost savings opportunities. What problem(s) does your product/service solve for Chain Restaurants? In conjunction with our initiatives and technological advancements (such as analytics and our water heater network), Broadway National’s dedication to proactive daily communication and 24-hour, 365 support proves us a reliable and valuable resource to our clients. Our goal is to not only be a vendor, but also a consultant and partner.



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BROADWAY NATIONAL GROUP LLC

Company Information: Broadway National is a total facilities and project management company providing for hundreds of clients and thousands of locations across the nation. Broadway was established in the 1980’s as a turnkey signage vendor, quickly evolving in order to further accommodate our clients and provide parallel quality among our additional core competencies. With our HQ office located in Ronkonkoma, New York, along with numerous regional offices, Broadway has served as a reliable and dependable resource to our rapidly expanding client profile. We continuously strive to differentiate ourselves by providing WOW customer service, enforced by our passion for communication and technological initiatives. Our dedicated customer service staff, in-house trade experts, and national growing labor force work collectively to provide long term and cost-efficient solutions.

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CAPITOL LIGHT 270 Locust Street Hartford, CT 06114 Phone: (800) 688-1230 www.capitollight.com

ATTENDEE(S): Andre Lucero - National Sales Manager, [email protected] Andrew Pragel - National Sales Manager, [email protected] Kevin Polley - National Sales Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Lighting design, new construction supply, lamp replacement, lighting and electrical maintenance, and complete energy turnkey retrofits. Please list current representative Chain Restaurant customers: Some of the restaurant chains that we currently provide lighting services to include: KFC, Taco Bell, Cotton Patch Cafe, BJ’s Restaurant & Brewhouse, Sweetgreen, Cheddar’s Scratch Kitchen, and White Castle. What innovations will you feature at RestaurantPoint West? The latest in lighting products and trends in the industry. What problem(s) does your product/service solve for Chain Restaurants? We provide a one-stop shop for all of your lighting needs, which reduces your administrative costs and improves your ease of doing business. And, as we are one of the largest lighting distributors, we have developed wonderful working vendor partnerships, are able to provide competitive pricing, and we have a proven reputation for providing excellent customer service.



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CAPITOL LIGHT

Company Information: Capitol Light, incorporated in 1926, is a full-service lighting and electrical distributor with offices coast to coast and global reach. We service over 275 national brands, including restaurants, specialty retailers, hotels, banks, assisted living centers, casinos, educational facilities, and more. Capitol Light is your source for lighting design, new construction supply (lighting fixtures, lamps, controls, and switchgear), lamp replacement, lighting and electrical maintenance, and we are a complete, energy-retrofit turnkey solution, with an in-house team to qualify and collect applicable utility rebates. If you want a comprehensive, energy-saving lighting plan with controls and switchgear that matches your aesthetic, draws customers in, is code-compliant, and is customized to meet your unique needs, then contact us today!

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CHANGEUP 53 Park Avenue Dayton, OH 45419 Phone: (844) 804-7700 www.changeupinc.com ATTENDEE(S): Lynn Gonsior - Partner/COO, [email protected] Ryan Brazelton - Executive Creative Director, [email protected] Caitlin Neyer - Associate Director, Retail Brand Exp., [email protected]

What are your core competencies relative to the Chain Restaurant market? ChangeUp (formerly Interbrand Retail) offers end-to-end strategic and design services for brands who want to break through and win. Please list current representative Chain Restaurant customers: We bring our experience working across a wide array of business sectors to each new project. Our experience crosses categories, including food and beverage, automotive, beauty, fuel and convenience, fashion, home, hospitality, lifestyle, and office. Food and beverage clients that we have worked with include Dunkin’, Buffalo Wild Wings, Corona, Wawa, and Häagen-Dazs. What innovations will you feature at RestaurantPoint West? Partnering with established and young brands to create experiences that exceed expectations and deliver impact. Quick-wins: innovation session, pick-up, carry-out, and drive-thru, insights roadmap, and architecture services. Evolved experiences: journey mapping, service reinvention, digital integration, and equity study. New prototype: new brand and format design, strategy, identity, and adaptation guidelines. What problem(s) does your product/service solve for Chain Restaurants? We are uniquely positioned to apply our deep understanding of brand to address customer needs of today and tomorrow, defining and designing holistic experiences. We ensure our work is always grounded in insight, unparalleled in creativity, and effective in execution. We partner with our clients as an extension of their team and can flexibly adapt to best meet their objectives.



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CHANGEUP

Company Information: ChangeUp was born from a simple, compelling vision: change is not a risk, it is the answer. As a private company, we are fast and nimble, giving us the ability to partner with clients to address any brand or business challenge. Our dedicated brand experience team offers end-to-end partnership, from strategy and insights, to brand and retail creative, to architecture and engineering.

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CHEMOURS REFRIGERANTS 1007 Market Street, PO Box 2047 Wilmington, DE 19899 Phone: (302) 773-1000 www.chemours.com ATTENDEE(S): Christina Spalding- Sr. Acct Manager, Refrigerants, [email protected] Rebecca Gray - NA Marketing Specialist, Refrigerants, [email protected]

What are your core competencies relative to the Chain Restaurant market? The Chemours Company (formerly DuPont) provides sustainable refrigerant solutions to the commercial refrigeration and HVAC industry. Please list current representative Chain Restaurant customers: Chemours sell refrigerants used in retail food refrigeration to a broad base of customers, including supermarkets, convenience stores, food service, restaurants, cold storage, and transport refrigeration. What innovations will you feature at RestaurantPoint West? We will feature refrigerant products in our Opteon™ portfolio of low GWP refrigerants, developed to help retailers cost effectively meet environmental regulations for both new and existing equipment. Energy performance and overall field experience with the use of products in our Opteon™ portfolio (XP40 - R449A and XP10 - R513A0) will be shared. What problem(s) does your product/service solve for Chain Restaurants? Chemours manufactures and designs refrigerants used in commercial refrigeration and air-conditioning. Chemours can help navigate through changing regulations relating to refrigerants and provide insight and data to assist in refrigerant selection for both new and existing refrigeration equipment.



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CHEMOURS REFRIGERANTS

Company Information: The Chemours Company is a 200-year old start up created from the DuPont Performance Chemicals business in 2015. As a part of Chemours Fluoroproducts, our refrigerants business has provided safe, high-quality, high-performance, and reliable refrigerant solutions to the HVACR industry for over 85 years. Chemours pioneered much of the technology that makes refrigeration possible today, and we continue to innovate with the introduction of our low global warming potential Opteon™ refrigerants. Based on new hydrofluorolefin (HFO) technology, our Opteon™ portfolio of refrigerants meets the increasingly stringent global regulations while, in many cases, delivering improved performance compared to incumbent products. Chemours is the world’s HFO-1234yf capacity leader and will start-up the world’s largest HFO manufacturing facility in 2018, located in Texas, to triple the global capacity for Opteon™ products.

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COAST SIGN, INC. 1500 West Embassy Street Anaheim, CA 92802 Phone: (714) 520-9144 www.coastsign.com ATTENDEE(S): Ernie Rivas - Executive Vice President, [email protected] Gus Verduzco - National Sales Executive, [email protected]

What are your core competencies relative to the Chain Restaurant market? Coast Sign is a leading national sign company, managing top retail brands for clients throughout the United States for over 50 years. Please list current representative Chain Restaurant customers: California Pizza Kitchen, Chipotle, Cotton Patch Café, Einstein Noah, Shake Shack, and The Coffee Bean & Tea Leaf. What innovations will you feature at RestaurantPoint West? We will highlight our signage solutions and deliver turnkey branding and conversion programs in all 50 states. Coast is truly a national sign company. What problem(s) does your product/service solve for Chain Restaurants? Coast Sign has the capability and experience to provide national branding solutions for every valued client, whether 1,000’s of locations or a single store. Our over 50 years of experience, national coverage, owned and operated facility, recognized industry success, and innovation are why our customers trust Coast Sign.



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COAST SIGN, INC.

Company Information: Coast Sign, your facility branding and maintenance partner. Our growth and recognized industry success evolved through strong relationships with our clients, employees, suppliers, and also through a firm commitment to quality products, services, innovation, and environmentally-friendly practices. From a small sign shop to a nationwide corporation with more than 250 employees, Coast has been fulfilling our clients’ needs for more than 50 years. We deliver a superior level of cutting-edge products and services, including exterior electrical signage, ATM signage, architectural elements, indoor signage, directional signage, menu and message boards, canopies, awnings, lighting, manufacturing, design, project management, engineering, installation, CoastCare National Maintenance, value-added engineering, LED retrofits, and parking lot lighting.

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COMMERCIAL FIRE 2465 St. Johns Bluff Road South Jacksonville, FL 32246 Phone: (800) 241-1277 www.commercialfire.com ATTENDEE(S): Ed Hugill – President, [email protected] Ken Jason - Senior Vice President, [email protected]

What are your core competencies relative to the Chain Restaurant market? Fire protection services, kitchen hood exhaust cleaning services, and safety shield disposable filters nationwide, in all areas of all 50 states since 1988. What innovations will you feature at RestaurantPoint West? The Safety Shield Disposable Filter - which can reduce the need for kitchen hood exhaust cleaning to once a year or less! This product can be a cost savings, virtually eliminates roof grease, reduces wear and tear on the fan and the roof, reduces liability exposure and chance of fire in the ductwork, meets all fire codes and agency approvals, saves water and energy, reduces labor costs, and is sustainable. What problem(s) does your product/service solve for Chain Restaurants? Offer consolidation of fire protection services and kitchen hood exhaust cleaning services nationwide through one provider. Local affiliate partner service teams in each community with nationwide management. Provide more data and up to date reporting through our online portal and dashboard, and detailed review of inspections and repairs by management team with field experience which adds up to more transparency!



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COMMERCIAL FIRE

Company Information: Commercial Fire was founded in 1988 and provides services nationwide, in all areas of all 50 states. Our fire protection services include fire extinguishers, kitchen fire suppression (Ansul), exit and emergency lights, sprinkler systems, backflow, fire alarm system, and fire alarm monitoring. We also offer kitchen hood exhaust cleaning services, and safety shield disposable filters. We are one of the largest companies in our industry and partner with some of the largest companies in the United States. Benefits to you and your organization include complete and constant information - know the status of your program, online dashboard, complete tracking of every dollar spent, detailed reporting capabilities, and inventory of all fire protection equipment at each location. Compare year to year costs and project future costs, one phone number, and one contact for you to call. Our corporate office team is filled with actual field experience, local service teams are from your community, and centralized management, best of both worlds!

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CONSTRUCTION SPECIALTIES NATIONAL ACCOUNTS 4005 Royal Drive, Suite 100 Kennesaw, GA 30144 Phone: (888) 424-6287 www.impact.c-sgroup.com ATTENDEE(S): Jen Davis - West Region Sales Manager, [email protected] Holly Schaefer - Southeast Regional Sales Manager, [email protected] Kristen Hawkins - Marketing, [email protected]

What are your core competencies relative to the Chain Restaurant market? Architectural building product manufacturer: decorative walls, impact graphics, wall protection, entrance flooring, and anti-fatigue. Please list current representative Chain Restaurant customers: CS National Accounts provides product solutions and services for multi-unit brands. We partner with brands such as McDonald’s, Starbucks, Domino’s Pizza, Core Life Eatery, Moe’s, Panera Bread, Chipotle, Steak ’n Shake, Dairy Queen, Mellow Mushroom, Fogo de Chão, Culvers, Huddle House, Subway, Ruth’s Chris Steak House, and Hungry Howie’s to help create memorable experiences for their customers. What innovations will you feature at RestaurantPoint West? Construction Specialties National Accounts (f.k.a. Impact Specialties) will feature innovative products to protect and enhance your restaurant. Explore our new bulkhead ceiling system, as well as impact-resistant wall graphics, wall protection, and entrance flooring. What problem(s) does your product/service solve for Chain Restaurants? We offer a variety of aesthetic and functional products that protect the physical environment and heighten the design within your restaurant. We also offer a complimentary range of resources starting with a direct point of contact for your project, pre-stocking programs, installation support, and tailored invoicing assistance.



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CONSTRUCTION SPECIALTIES NATIONAL ACCOUNTS

Company Information: Construction Specialties National Accounts (f.k.a. Impact Specialties) understands the critical importance of delivering on a unique, brand-driven experience in your restaurant spaces. We provide a comprehensive selection of aesthetic and functional product solutions that protect and enhance your brand vision. We help brands create their ideal restaurant experience with our complete line of decorative wall finishes, wall protection, entrance flooring systems, and anti-fatigue flooring. We partner with you to understand your unique needs and deliver a comprehensive solution that streamlines purchasing products and materials for your restaurant.

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CORE STATES GROUP 3039 Premiere Parkway, Suite 700 Duluth, GA 30097 Phone: (909) 467-8932 www.core-eng.com ATTENDEE(S): Lynn Pollack - Director, Business Development, [email protected] Jamie Sullivan - Senior Program Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Architecture, interior design, engineering (civil, MEP/FP, structural), program management, general contracting, and signage/brand management nationwide. Please list current representative Chain Restaurant customers: Darden, The Melting Pot, McDonald’s, Le Pain Quotidien, Chick-fil-A, Checkers, Panera Bread, Hardee’s, Pizza Hut, In-N-Out Burger, Pollo Tropical, Taco Bell, Newk’s Eatery, Pressed Juicery, and more. What innovations will you feature at RestaurantPoint West? The synergy created by utilizing Core States’ integrated model for multiple services has significantly reduced costs for our customers. With 15 offices nationwide, we are fully staffed with an in-house architecture, interior design, engineering, and general contracting team. What problem(s) does your product/service solve for Chain Restaurants? We simplify the design and construction process, providing everything you need for your rollout program or project.



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CORE STATES GROUP

Company Information: We simplify the design and construction process, providing everything you need for your rollout program or project. Core States can provide architecture, engineering (MEP, structural and civil), program management, general contracting, and brand management and signage, fully integrated services from one source. Whether you engage with us for one service or many, you’ll have one account manager quarterbacking the team or teams, it’s that simple. With 15 offices throughout North America, Core States can build national or regional programs. From fine dining to quick serve, Core States is a leader in the restaurant industry, delivering all project types, including remodels, renovations, expansion programs, and ground-up construction.

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COSENTINO 355 Alahambra Circle, 10th floor Coral Gables, FL 33134 Phone: (786) 686-5060 www.cosentino.com ATTENDEE(S): Steve DeBerardino - Commercial Business Director-NA, [email protected] Rene Vargas - ADSM-San Antonio, [email protected]

What are your core competencies relative to the Chain Restaurant market? We offer a single point of contact, support for design standards and plans, manage lead times, budgets, construction schedules, and material inventory. Please list current representative Chain Restaurant customers: Five Guys (counters), Chili’s (counters), Smoothy King (counters), Starbucks (counters, wall cladding), Old Chicago (counters), Jersey Mike’s (counters), Maggiano’s (counters), Wahlburgers (counters), Chick-fil-A (flooring), and Top Golf (counters). What innovations will you feature at RestaurantPoint West? Interior and exterior wall cladding and flooring materials using Dekton large panel, ultracompact materials, and new quartz Silestone colors with state-of-the-art N-Boost technology. What problem(s) does your product/service solve for Chain Restaurants? We own all of our distribution, we can be a one stop for all hard surface needs, we currently manage proposals for a company’s assigned GC. Reviewing the proposals for accuracy and value pricing for the restaurant owner’s piece of mind, not just a slab manufacturer. Company Information: Cosentino is the largest global manufacturer of engineered stone, Silestone. Cosentino also manufactures Dekton, a new universal surface, for flooring, walls, and facades... really any hard surface need - both exterior and interior. Due to its remarkable global success, the second Dekton line is in place and a third line is being constructed at our large factory in southern Spain. We make everything in Spain, so we are not affected by the recent anti-dumping FTC tariff on Chinese quartz materials.

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CRANE COMPOSITES 23525 West Eames Channahon, IL 60410 Phone: (815) 467-8600 www.cranefrp.com ATTENDEE(S): Jake Carr - Regional Specification Manager, [email protected] MaryAnn Miller - Regional Specification Manager, [email protected] Jeff Tolle - Specification Manager, [email protected] Jake Butman - Market Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Crane Composites is the largest manufacturer of reinforced paneling. We offer the most innovative, sanitary, and resilient wall panels for the industry. Please list current representative Chain Restaurant customers: Applebee’s Neighborhood Grill & Bar, Arby’s, Baja Fresh, Blimpie, Brinker International, Buffalo Wild Wings, Burger King, Cheesecake Factory, Cold Stone, Cracker Barrel, Dairy Queen, Darden, Denny’s, Domino’s Pizza, Dunkin’ Brands, Jack in the Box, McDonald’s, Mrs. Fields Famous Brands, Noodles & Company, Panda Express, Panera Bread, Papa John’s, Popeyes Louisiana Kitchen, Qdoba Mexican Grill, Red Robbin, Ruby Tuesday, Starbucks, and Wendy’s. What innovations will you feature at RestaurantPoint West? Take your surfaces beyond the traditional FRP white bumpy board with Crane’s new fashion driven colors and patterns. DESIGNS and VARIETEX® resilient wall coverings bring both style and durability into any commercial space. No need to sacrifice aesthetics for hygiene, Crane offers you endless, low maintenance options to create the look you are envisioning for your sustainable walls. What problem(s) does your product/service solve for Chain Restaurants? For fiberglass reinforced plastic panels that combine unsurpassed hygiene and durability with high-performance and style, customers trust Crane Composites. Our broad selection of FRP paneling solutions have been the industry standard for over 60 years. Our vast network of distribution partners means that our products are all easily accessible and readily available from hundreds of distributors.



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CRANE COMPOSITES

Company Information: Crane Composites Inc., a subsidiary of Crane Co. (NYSE:CR), is the world’s leading provider of fiber-reinforced composite materials. Since 1954, we have continued to pioneer numerous patented technologies for industrial and commercial product applications. We’ve built a proven reputation for industry leadership by partnering with customers and suppliers to deliver advanced, industry-leading solutions. Customers benefit not only from the outstanding performance characteristics of our products; they also realize value from our extensive product support program available at facilities worldwide. Globally, our expert product teams are focused on the needs of customers to provide unparalleled service and expertise.

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CREATIVE MATERIALS CORPORATION One Washington Square Albany, NY 12205 Phone: (800) 207-2967 www.creativematerialscorp.com ATTENDEE(S): Scott Bocketti - Director, Sales, [email protected] Doug Salatino - Senior National Account Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Creating, implementing, and managing consolidated tile supply programs for multi-site corporate brands. Please list current representative Chain Restaurant customers: Creative Materials provides consolidated tile supply programs for multi-unit brands including Arby’s, Auntie Anne’s, Blink Fitness, CarMax, Chick-fil-A, Cumberland Farms, Dunkin’, Five Guys, KFC, Marco’’s Pizza, Market 32, Moe’s, Panda Express, Planet Fitness, Price Chopper, Shake Shack, Smashburger, Steak ’n Shake, Stewarts Shops, Sunoco, Taco Bell, Wayback Burgers, Which Wich, and Zaxby’s. What innovations will you feature at RestaurantPoint West? Creative Materials’ unique process of product optimization, supply chain structuring, and program services development significantly reduces cost, eliminates stock-outs, and delivers 2 to 3-day lead times. What problem(s) does your product/service solve for Chain Restaurants? Solving: stock-outs, long lead times, high prices, design option limitations, disparate pricing across the network, shade and lot variation on reorders, lack of centralized account management, lack of specification enforcement, wasting time and resources for administration of flooring warranties, and difficulty in measuring and tracking cost savings and performance of the tile program.



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CREATIVE MATERIALS CORPORATION

Company Information: Creative Materials Corporation supplies tile, brick, stone, paver systems, and related building materials for the commercial construction industry. Utilizing extensive experience supplying materials to commercial construction projects, Creative Materials guides architecture firms, developers, and corporate multi-unit brands through product specification and the successful supply of materials to each and every project. Creative Materials adds value to client’s projects by offering an unmatched combination of product sourcing capabilities, nationwide supply chain solutions, and excellence in service. A committed, consultative approach enables clients to “create with confidence.”

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CROSSVILLE, INC. PO Box 1168 Crossville, TN 38557 Phone: (931) 484-2110 www.crossvilleinc.com ATTENDEE(S): Frank Galifianakis - National Accounts, [email protected] Dennis Hopkins - National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Crossville offers creative solutions focused on client’s needs, offering beautiful aesthetics, cost saving procurement options, and on time delivery. Please list current representative Chain Restaurant customers: Starbucks, McDonald’s, Arby’s, Carl’s, Jr., Hardee’s Restaurant, Wendy’s, and Subway. What innovations will you feature at RestaurantPoint West? Service innovations: through the use of actual case studies, we will demonstrate how we help our partners remove the supply chain complexities associated with tile. Product innovations: solutions for floor and wall renovation (tile over tile) via our porcelain tile panel system, Laminam. As well as new solutions for exterior cladding. What problem(s) does your product/service solve for Chain Restaurants? With over 35 years as a domestic manufacturer in the QSR segment, we understand American design; maintenance challenges (slip and fall); installation and supply chain challenges; and, most important, assistance in reducing added costs and mark-ups. We offer assistance through every step of the process leading to the successful installation and ongoing use of our tile products.



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CROSSVILLE, INC.

Company Information: Crossville is the leading American manufacturer of beautiful, sustainable solutions that advance the frontiers of tile design. Crossville is the first tile manufacturer in Tennessee, established 1986. American owned and operated with more than 30 years in commercial tile solutions, Crossville is a proud member of The Curran Group, family owned and privately held. Our core values include: family, partnership, integrity, improvement, and respect. Our national account partners benefit from a 99.9% order fulfillment ratio. We stock and manage construction schedules for 1.4M square feet for over 40 clients. Our hospitality clients trust us to provide timely, supported, on-brand solutions that meet their exacting standards of beauty, durability, and sustainability.

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CURRENT, POWERED BY GE 1975 Noble Road Cleveland, OH 44112 Phone: (888) 694-3533 www.led.com

ATTENDEE(S): Peggy Hillis - Sales Development Manager, [email protected] Travis Tomanek - Sales Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Innovative sign lighting from the country’s oldest lighting company. Please list current representative Chain Restaurant customers: Bloomin’ Brands, Burger King, Darden Restaurants, and McDonald’s. What innovations will you feature at RestaurantPoint West? Smart technology and energy savings. What problem(s) does your product/service solve for Chain Restaurants? Innovations in smart technology and energy savings to maximize efficiency to reduce costs. Company Information: GE LED Signage systems illuminate channel letters, box signs, and a broad range of architectural features, providing innovative solutions from the country’s oldest lighting company. You get impressive results in quality, reduced labor, and energy savings.

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CUSHMAN & WAKEFIELD SOLUTION, LLC 128 North First Street Colwich, KS 67030 Phone: (888) 328-2454 www.cushmanwakefield.com ATTENDEE(S): Brian DiFatta - VP Enterprise Solutions, [email protected] Kara Kreie - Director, Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? Cushman & Wakefield provides a network of 50,000 qualified partners to provide professional maintenance services in 75 professional trades nationwide. Please list current representative Chain Restaurant customers: With extensive experience working in the restaurant industry. Cushman & Wakefield Facilities Solution provides services to more than 30 restaurant brands including: McDonald’s, Chipotle, Pizza Hut, Domino’s, Benihana, and Bloomin’ Brands. In 2018, our company completed 30,000 on-demand work orders across more than 11,000 locations. We also completed more than 500 restaurant refresh and remodel projects. What innovations will you feature at RestaurantPoint West? QSI Facilities, a company with 21 years in facilities maintenance, was recently acquired by Cushman & Wakefield among the largest commercial real estate companies in the world. As such, our company can now provide new service lines to our clients including, tenant representation, asset management, property valuation, and advisory as part of a complete facility package. What problem(s) does your product/service solve for Chain Restaurants? Cushman & Wakefield will be your one-call service provider. With the ability to dispatch a pre-qualified tradesman to any of your locations nationwide, covering more than 75 professional trades.



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CUSHMAN & WAKEFIELD SOLUTION, LLC

Company Information: Cushman & Wakefield’s Facilities Solutions team specializes in on-demand facility maintenance and project management services through a national network of facilities contractors. Facilities Solutions has a strong supply chain of more than 50,000 qualified suppliers and more than 75 facilities trades, which improves speed-to-market, drives efficiency, streamlines vendors, and provides consistent service across North American markets. Facilities Solutions completes end-to-end service delivery by providing on-demand solutions to our clients’ portfolios. Our services include facilities maintenance, preventative maintenance, contracted services, including landscaping and pest control, project management of national projects and roll-outs, and 24/7 emergency services. Through proactive accountability, predictive maintenance, actionable intelligence, and continuous improvement, Facilities Solutions delivers world-class performance and cost control to owner and occupier clients.

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DAL-TILE 7834 C F Hawn Freeway Dallas, TX 75217 Phone: (214) 398-1411 www.daltileproducts.com ATTENDEE(S): Angela Brabec - National Account Manager, [email protected] Barb Josey – Commercial Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? Dal-Tile, including the Daltile, Marazzi, and AO brands, is the industry leader for tile and stone. We manufacture tile in 26 factories, 11 in the United States. Please list current representative Chain Restaurant customers: Chipotle, Del Taco, Taco Bell, Burger King, Blaze Pizza, Veggie Grill, and Pizza Hut are just a few brands that Daltile works with. We have been the industry leader in tile for over 70 years providing quarry tile and wall tile. Our innovative new floor tiles have elevated our brand to new standards of design. What innovations will you feature at RestaurantPoint West? Stepwise technology, high DCOF tile, easy to clean, and manufactured in the United States. Industrial strength glazed tiles that perform well under the harsh conditions of a restaurant dining room where chairs and tables are moved across the floors daily. Quartz slabs made in the United States and cut to size domestic options too. Global manufacturing and distribution capabilities so one spec can be used worldwide. What problem(s) does your product/service solve for Chain Restaurants? Beautiful designs, from a trusted brand at an affordable price, gives you the ease of knowing your new design prototypes will roll out efficiently, smoothly, and effortlessly for you and your contractors. The ability to store millions of square feet of tile so you won’t run short, and our more than 240 company owned sales service centers allow us to deliver the product to your market with no added freight costs.



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DAL-TILE

Company Information: We are committed to doing things in a way that can only be defined as the best in its class. As the country’s leading manufacturer and distributor of ceramic tile and natural stone, our vast resources allow us to be a true, single source supplier for the flooring industry, and our amazing palette of products makes us a convenient and knowledgeable choice for any design. Combined with our parent company, Mohawk Industries, we manufacture nearly 700 million square feet of floor covering per year. No matter what your flooring needs, we have all the bases covered: porcelain, quarry, glass, wall tile, exterior pavers, slimlite porcelain, porcelain slabs, natural stone tile, and slabs. Going hand in hand, style and quality are consistent attributes you’ll find in all our products. We provide the resources to design with the best when you choose Daltile. As a market leader, we are held to a higher standard. We not only meet that standard for product quality in the industry, we surpass it.

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DAVACO 4050 Valley View Lane, Suite 150 Irving, TX 75038 Phone: (877) 732-8226 www.davacoinc.com ATTENDEE(S): Paul Hamer - Executive Vice President, Business Dev., [email protected] Jordan Handel - Executive Vice President, Business Dev., [email protected] Shelly Vandeven - Chief Marketing Officer, [email protected]

What are your core competencies relative to the Chain Restaurant market? Total solutions provider specializing in the management and execution of high-volume rollouts, remodels, and technology upgrades for restaurant brands. Please list current representative Chain Restaurant customers: Since 1990, DAVACO has partnered with the who’s who of global brands to provide strategic solutions for multi-site programs. Our professional teams offer a broad range of restaurant and industry expertise to support brand initiatives for quick service, casual dining, fine dining, café, and other food service brands throughout the United States and Canada. What innovations will you feature at RestaurantPoint West? DAVACO specializes in the deployment of technology upgrades related to digital signage, digital menu boards, interactive and self-service kiosks, POS systems, wi-fi, beacons and other “powered” programs. Total solutions include: program and technology development, sourcing, site survey, logistics and consolidation, site prep and install, content verify and network operating, warranty, 24/7 call center, and program reporting. What problem(s) does your product/service solve for Chain Restaurants? DAVACO’s single point of contact, quality services are designed for the specialized requirements of foodservice environments. Most work completed in “open-restaurant” conditions, during off-peak and night times to minimize disruption. DAVACO also works with franchisees to facilitate program and brand standards. To further streamline onsite work, FFE/OSI is synched with logistics and just-in-time deliveries.



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DAVACO

Company Information: DAVACO is the leading, total solutions provider of high-volume rollouts and remodel programs for global restaurant brands. Single point of contact resource offering end to end turnkey solutions. Program and project management, fixture, equipment, and graphic installations; digital menu boards, kiosks, tablet ordering, curbside, and drive-thru modifications and other technology deployments. Site, marketing, pre-construction surveys, logistics and consolidation from manufacturers, and facilities maintenance programs; warranty and repair, 24/7 call center, and other special initiatives. Founded in 1990, DAVACO is based in Dallas/Ft. Worth area, Texas, with regional offices and warehouse facilities across the United States. Canadian offices and warehouse facilities are located near Toronto, Ontario. DAVACO joined the Crane family of premier companies in 2017. DAVACO employs over 1,300 W-2 and T4 employees across North America.

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DGS RETAIL 60 Maple Street Mansfield, MA 02048 Phone: (508) 339-2770 www.dgsretail.com ATTENDEE(S): Thomas Vogt - Corporate President, [email protected] Eric Ginsberg - Senior Business Development Manager, [email protected] David Henderson - Senior Business Dev. Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Design, art packages, graphics and print, millwork, specialty décor elements, gift card and merchandise display, mobile pick up stations, and installation. Please list current representative Chain Restaurant customers: Dunkin’ Brands, Focus Brands, Arby’s, Buffalo Wild Wings, Marco’s Pizza, Popeyes, Luby’s, Fuddruckers, Bloomin’ Brands, and Earl of Sandwich. What innovations will you feature at RestaurantPoint West? Affordable decor elements made using faux materials and finishes. What problem(s) does your product/service solve for Chain Restaurants? Reduces costs with shipping, installation, and product. We also reduce time during the building and remodeling schedule.



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DGS RETAIL

Company Information: DGS Retail provides best in class service and solutions for many of the country’s largest chain restaurants, retailers, and brands. Our core competencies include design services, art packages, décor and graphics, decorative ceiling elements, custom millwork, gift card and merchandising displays, mobile pick up stations, faux brick and stone materials, and installation. What makes DGS unique is our approach to cost savings. Our creative artists can build many décor items that are traditionally made out of wood or metal and recreate them out of lightweight plastics and foams. These works of art look authentic and your guests cannot tell the difference. The saving is typically very significant. Installation time is much faster, which can reduce the remodel timeline. Freight saving are another added benefit. I encourage everyone looking to save time and money on their remodels and new store openings to meet with DGS Retail. Let us show you how we can help your team accomplish their goals in 2019.

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DIVERSIFIED. 385 Market Street Kenilworth, NJ 07033 Phone: (908) 445-2500 www.diversifiedus.com/specialties/digital-signage-solution-provider/

ATTENDEE(S): Jarad Flax - Strategic Account Manager, [email protected] Don Leonard - Account Executive, [email protected] Jay Leedy - Subject Matter Expert, [email protected]

What are your core competencies relative to the Chain Restaurant market? Managed Service provider for digital signage network operations, including menu boards, kiosks, IoT sensors, and electronic security surveillance. Please list current representative Chain Restaurant customers: McDonald’s, Sodexo, Buzztime Entertainment, and Regal Cinemas. What innovations will you feature at RestaurantPoint West? Pro-active device monitoring and management, 24x7x365 help desk and NOC services, beacon and Wi-Fi mesh, exterior and interior experiential LED lighting, digital projected window films, interactive video walls and kiosks, IPTV, programmatic hydrophobic screen cleaning, and maintenance solutions. What problem(s) does your product/service solve for Chain Restaurants? Reduce total cost of ownership by eliminating truck-rolls, resolving issues remotely, before dispatching a technician to site. Redundant fail-over design standards to provide reliable up-time. Field operations at Global Scale. Industry leader with visibility to leading and bleeding edge technology with a hyper-converged IT environment built to support the technology of tomorrow, today.



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DIVERSIFIED.

Company Information: Diversified is a leading global technology solutions provider delivering a comprehensive suite of solutions designed to connect today’s leading enterprises to the global marketplace. Our expansive yet unique team of industry experts partners with clients from a wide array of markets to help them achieve the highest performance levels, enhance their operations, increase productivity, and drive ROI. Founded in 1993, Diversified has emerged as a global partner with more than 30 offices serving a dynamic and diverse global clientele. Whether it’s connecting organizations with effective collaboration, media networks with viewers, fans with the game, brands with their audience, facilities with peace of mind, or enterprises with reliable technology infrastructure, Diversified is your dedicated technology solutions partner to connect you with all of your organization’s technology objectives.

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DSA PHOTOTECH LLC 16961 Central Avenue Carson, CA 90746 Phone: (877) 305-4911 www.lightboxes.com ATTENDEE(S): Bob Riley - President/CEO, [email protected] Robert Creasy - Vice President, Business Development, [email protected] Justin Sigel - Project Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Solutions expert and manufacturer of static and digital signage, specializing in design and fabrication of all-weather menus and drive-thru components. Please list current representative Chain Restaurant customers: We work with companies both big and small, from regional to national based. To support our quick service, fast casual, and tableside dining partners, we are committed to developing solutions that are the right balance of architectural design and customer sensory engagement. What innovations will you feature at RestaurantPoint West? We will be featuring the latest in menu and drive thru solutions, including the latest in customizing a consumer’s ordering experience, all-weather, UL listed products, and unique installations options. What problem(s) does your product/service solve for Chain Restaurants? We have the right solution for any size chain restaurant. We have vast experience working with large chains to increase customer engagement and reduce cost through value engineering efforts, as well as working with smaller, new chains to devise custom solutions that fits the brands’ needs, including concepting and prototyping.



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DSA PHOTOTECH LLC

Company Information: DSA has been a leading manufacturer of visual display solutions for over 40 years. We develop illuminated signage solutions by partnering with our clients to create exceptional visual experiences. Our product offerings include an extensive selection of LED light boxes, menu solutions, including interior and drive thru, and digital signage, both stock products and custom-made. DSA illuminated solutions can be seen in shopping malls, big box retailers, airports, quick serve restaurants, automotive dealerships, convenience stores, and museums.

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DYSON B2B, INC. 1330 West Fulton Street, 5th Floor Chicago, IL 60607 Phone: (312) 469-5950 www.dyson.com/forbusiness ATTENDEE(S): Adam Finn - USA National Account Manager, [email protected] Ted Searcy - USA Distribution Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Dyson designs and manufactures a range of technology that can improve restaurant operations, including small, high speed, cost saving hand dryers. Please list current representative Chain Restaurant customers: Dyson does not openly share who its customers are. We have a growing number of chain restaurant customers across the United States. What innovations will you feature at RestaurantPoint West? Fast and powerful hand dryers. The new Dyson Airblade Wash+Dry (faucet and hand dryer combination) launched April 2018. The latest battery powered cordless vacuum cleaner available for business use. What problem(s) does your product/service solve for Chain Restaurants? Dyson technology solves problems others ignore. Our hand dryers help restaurant chains save money, be more sustainable, and improve the restroom aesthetic for greater customer and staff satisfaction. Our vacuum cleaners can help restaurant chains keep their spaces cleaner by using a lightweight and cordless machine. Company Information: Dyson is a global technology company that solves problems others ignore. We transform product categories with radical and iconic re-inventions that work, perform, and look very different. Dyson has over 100 million customers from 80 countries around the world and provides a range of innovative products for business use to create healthier, functional, more hygienic environments.

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ECOBEE 207 Queens Quay, Suite 600 Toronto, ON M5J 1A7 Canada Phone: (647) 627-0374 www.ecobee.com ATTENDEE(S): Jay Kress - Director, Sales, National Accts and Strategic Partnerships, [email protected] Hamy Nguyen - Product Marketing Manager, Commercial, [email protected]

What are your core competencies relative to the Chain Restaurant market? ecobee provides thermostat management software and Wi-Fi enabled smart thermostats to help restaurants save operating and energy costs. Please list current representative Chain Restaurant customers: RECIPE (formerly Cara Foods), Ruby Tuesday, Taco Bell, Jack in the Box, Subway, Pizza Pizza, and Tiff’s Treat. What innovations will you feature at RestaurantPoint West? We combined world-class software and award-winning smart thermostats to create ecobee SmartBuildings, a thermostat management solution built for Facilities Managers of restaurants and other multi-site businesses. What problem(s) does your product/service solve for Chain Restaurants? Smart HVAC management gives Facilities Managers control and visibility so they can cut maintenance and energy costs, while keeping occupants comfortable. Lightweight building automation at a fraction of the cost, allowing for affordable nationwide HVAC management.



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ECOBEE

Company Information: ecobee is a smart automation company and the inventors of the first Wifi Smart Thermostats. ecobee creates smart building technologies made for multi-site commercial and multifamily properties. Made to be simple, powerful, and effortless to use, ecobee helps Facilities Managers ensure consistent setpoints across all your locations in a few clicks, set preferences and lock outs to safeguard your settings, get temperature alerts to monitor walk-in fridges and freezers, and prevent spoilage, and access runtime and climate data to optimize your usage and operations. ecobee is compatible with all of our award-winning and Energy Star certified Smart Thermostats.

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ENGIE INSIGHT 1313 North Atlantic Street, Suite 5000 Spokane, WA 99201 Phone: (800) 767-4197 www.engieinsight.com ATTENDEE(S): Melody Swanson - Senior Director, Client Acquisition, [email protected] Bruce Lamin - Sales Director, [email protected]

What are your core competencies relative to the Chain Restaurant market? ENGIE Insight helps restauranteurs lower costs, drive efficiencies, and reduce environmental impact with industry leading energy and sustainability management. Please list current representative Chain Restaurant customers: We currently support 91 unique restaurant clients and manage the resources, including energy, water, waste, telecom, and carbon, for their over 48,000 sites. Over the last 5 years, we’ve managed a total of nearly $8 billion in resource spend and have identified a total of more than $110 million in savings. A few of our chain restaurant clients include Red Lobster, Shari’s, Arby’s, and CPK. What innovations will you feature at RestaurantPoint West? We’ll feature our entire portfolio of innovative solutions at RestaurantPoint West. The solutions that our restaurant clients utilize most often include expense and data management, energy supply management, our total waste solution, our energy and sustainability advising services, rebate management, and portfolio benchmarking. What problem(s) does your product/service solve for Chain Restaurants? Restaurants are notoriously heavy users of energy and water, and large producers of waste. In fact, with more than $10 billion spent annually, your sites can use up to 4X more energy than other buildings. ENGIE Insight supports your unique needs through more efficient resource management that not only supports sustainability but will reduce operating costs and increase profit margins.



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ENGIE INSIGHT

Company Information: ENGIE Insight Services Inc. (formerly Ecova Inc.) works with multi-site businesses that aim to thrive in a sustainable world. With accurate and comprehensive resource data, including energy, water, waste, and telecommunications, ENGIE Insight applies technology and expertise to lower costs, drive efficiencies, and reduce environmental impact. Leading customers, including more than 25 percent of the Fortune 500, turn to ENGIE Insight to drive their sustainable resource management initiatives forward.

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EUROWEST DECORATIVE SURFACES 1380 South Vernon Street Anaheim, CA 92805 Phone: (800) 978-7500 www.eurowest.com ATTENDEE(S): Jan Deter - Architectural/Design Representative, [email protected] Giuseppe Colucci - Architectural Representative, [email protected]

What are your core competencies relative to the Chain Restaurant market? Global supplier, dedicated division specializing in QSR and restaurants. Certification for sustainability and environmental impact. Competitive pricing. Please list current representative Chain Restaurant customers: Burger King, Taco Bell, and In & Out. Due to disclosure agreements in place we cannot list all. What innovations will you feature at RestaurantPoint West? Newest porcelain and ceramic tiles and slabs made with innovative digital inkjet technology. What problem(s) does your product/service solve for Chain Restaurants? Both functionality and aesthetic appeal with long lasting durability and easy maintenance. Company Information: Eurowest is a United States factory-owned distributor owned by Fiandre Group, global leader in the development and production of architectural surfaces. We have over 60 years of know-how and offer a wide range of sophisticated and innovative ceramic and porcelain tile surfaces for façades, floors, walls, and even design furniture. Our products exceed the industry standards and for over half a century have been successfully used in the retail, hospitality, foodservice, automotive, and healthcare industries.

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FACILITY SOLUTIONS INC. 19015 East 14 Mile Road Clinton Township, MI 48035 Phone: (586) 741-0048 www.facilitysolutionsinc.com ATTENDEE(S): Phil Briskin - Vice President, General Manager, [email protected] Tracy Snider - Business Development Consultant, [email protected] Brandon Garton – Manager of National Construction, [email protected]

What are your core competencies relative to the Chain Restaurant market? Project managers of complex and high-volume equipment roll-outs for new menu and service platforms. FOH remodel and refresh construction managers. Please list current representative Chain Restaurant customers: Taco Bell, Panera Bread, Arby’s, Raising Cane’s, Kentucky Fried Chicken, Jason’s Deli, Buffalo Wild Wings, Chili’s Grill and Bar, Longhorn Steakhouse, Restaurant Supply Chain Solutions, McDonald’s, and Garden Fresh Brands. What innovations will you feature at RestaurantPoint West? Execution of complex, high volume, equipment roll-outs across the United States and Canada. 360-degree laser scanning surveys for creation of accurate, as-built drawings of existing conditions, asset inventory, modeling for existing space reconfiguration, and online viewing of panoramic models. What problem(s) does your product/service solve for Chain Restaurants? Brands focus on developing and launching new menu items and keeping stores relevant with redesigns that return strong ROIs. We add value by successfully executing equipment roll-out projects in support of new menu items, and remodels that achieve ROIs. These projects are always more complex than expected, and we know how to manage through the challenges and obstacles that arise.



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FACILITY SOLUTIONS INC.

Company Information: The Facility Solutions team is a dynamic mix of operations, construction, logistics, and project management professionals. Our approach to projects is disciplined and well thought out, with the ability to adapt to scope changes and client needs. We feel this is the trait that makes us different. We partner closely with a brands facility management team at the inception of a capital project to ensure nothing is left to chance. With over 18 years of unsurpassed and award-winning service, and countless successfully completed projects, Facility Solutions is the go-to partner in the restaurant industry for Fortune 500 brands and emerging concepts alike.

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FSG LIGHTING AND SIGNS 2525 Walnut Hill Lane, Suite 400 Dallas, TX 75229 Phone: (800) 347-5530 www.fsgi.com ATTENDEE(S): Bobby Graham - Director, National Accounts, [email protected] Theresa Osbourn - National Account Sales Director, [email protected] Jeff Wolff - National Account Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? FSG offers restaurants a comprehensive variety of products and services designed to answer any and all of their lighting and electrical challenges. Please list current representative Chain Restaurant customers: Bloomin’ Brands, Chipotle Mexican Grill, Front Burner Restaurants, Brinker International, Starbucks, Sonic, and Cracker Barrel. What innovations will you feature at RestaurantPoint West? FSG offers the Chariot platform, which provides building automation solutions for the commercial market. Our open controls solutions allow for real-time monitoring and analysis of specific building functions, smart controls, food spoilage, and more. Chariot helps restaurants manage and act to save money, reduce energy, and lower operational, as well as maintenance spend across their portfolio. What problem(s) does your product/service solve for Chain Restaurants? Facilities face countless, complex challenges so we’ve built a company that specializes in providing cost-effective, comprehensive solutions to lighting, electrical, technology, and signage problems.



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FSG LIGHTING AND SIGNS

Company Information: At FSG, we know that you want to be a valued, progressive leader. In order to do that you need cost-effective solutions to real facility challenges, executed successfully, without hassle or delay. The problem is there are too many options, and you have limited time and money which makes you feel overwhelmed and frustrated. It shouldn’t be this hard. We understand how you feel. For over 35 years we have helped customers, both large and small, across the United States and Canada, solve similar challenges. Let’s start your project today. Partner with FSG’s experienced team to design a solution that meets your needs. We will deliver your solution quickly, without hassle, and work with you to confirm performance and value. FSG will be there to monitor and support your facility for years to come. Don’t be left behind by missed opportunities. Instead, lead a project you will be proud of.

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GRAND RAPIDS CHAIR COMPANY 1250 84th Street Southwest Grand Rapids, MI 49315 Phone: (616) 774-0561 www.grandrapidschair.com ATTENDEE(S): Dave Southwell - Regional Sales Manager-West, [email protected] Angela Budd - Sales Representative, [email protected]

What are your core competencies relative to the Chain Restaurant market? We specialize in designing and manufacturing easily personalized, design-forward, quality seating and tables for chain restaurants. Please list current representative Chain Restaurant customers: Chipotle, McDonald’s, Arby’s, Sweetgreen, White Castle, Veggie Grill, Punch Bowl Social, Hat Creek Burger, Sonic, &pizza, and Raising Cane’s. What innovations will you feature at RestaurantPoint West? We’re excited to show new products and new, modern finish palettes that allows customers to easily transform standard tables and chairs into personalized, branded pieces. What problem(s) does your product/service solve for Chain Restaurants? Homogeneous design is over. Brands need to communicate their story through thoughtful design. We’ve figured out how to make ‘custom’ easy. With a switch of a powder coat, an addition of an engraving, or an extra dose of distressing, we can turn a standard product into one-of-a-kind piece. For customers looking to completely re-imagine a chair, we’ve set up shop to do that, too. Company Information: For over 20 years, Grand Rapids Chair Company has been dedicated to creating high-quality chairs and tables for commercial dining spaces. Our products can be found in the hottest fast-casual chains or a bustling university cafeteria. As a family-owned business, we put the needs of our customers first, applying our expertise from product consultation to inventory management. We offer easily personalized, design-forward, quality products to designers and chain restaurants looking to elevate and differentiate their dining experience. NOTES



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HARRISON ARCHITECTURE & DESIGN 14990 Landmark Boulevard, Suite 265 Dallas, TX 75254 Phone: (972) 807-9257 www.harrison.hn

ATTENDEE(S): Keith Anderson - Vice President/COO/Partner, [email protected] Geoff Spaete - Vice President, Architecture/Partner, [email protected] Paul Wainwright - Design Director/Partner, [email protected]

What are your core competencies relative to the Chain Restaurant market? Concept creation, brand positioning, prototype development, site analysis, architecture and interior design, branding and graphic design, and construction administration. Please list current representative Chain Restaurant customers: Some of our clients include; Fogo de Chão, Nando’s Peri Peri, Mellow Mushroom, BoomerJacks Grill & Bar, Burger King, Rosa Mexicano, Hojeij Branded Foods, Bloomin’ Brands Inc, Layne’s Chicken Fingers, Wingstop, Le Duff America, Taco Cabana, Caribou Coffee, Loacker, Slim Chickens, Goose Island Brew Pub, Delaware North, Serendipities, and Yo! Sushi. What innovations will you feature at RestaurantPoint West? Our services combine tried and tested processes, architectural efficiency, and creative design excellence. Experienced architects oversee site evaluation, drawing production, permitting, and construction management. Harrison’s holistic approach to branding, architecture, and interior design helps deliver every touch point of the guest experience, including brand iconography and operational graphics. What problem(s) does your product/service solve for Chain Restaurants? Process efficiencies improving quality, time, and cost. Support roll-out of multi-unit programs. BIM clash detection and scheduling. Creative design solutions to differentiate brands from their competitors. Strategic market and brand analysis to respond to changing industry trends. We can support international brand development. Procurement of material and FF&E through our United States and global supplier network.



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HARRISON ARCHITECTURE & DESIGN

Company Information: For thirty years, Harrison has worked in the hospitality industry specializing in developing restaurants. We have offices in Dallas, Texas, London and Birmingham, United Kingdom, and Dubai, that offer a wide range of services with vast knowledge and experience in concept creation, prototype development, themed and entertainment design, and airport fit out. We create innovative and practical design solutions that meet our client’s budget, as well as operational and marketing objectives for site specific or multi-unit roll out programs. Our award-winning architecture, interior and graphic design team have supported the development of more than 20 global restaurant brands in international markets. We draw on this experience to create unique and memorable brand designs and combine strategic understanding with intuitive creativity developing compelling brand character. We strive to create lasting client relationships and have a genuine passion to help you succeed.

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HENNY PENNY CORPORATION 1219 US 35 West, PO Box 60 Eaton, OH 45320 Phone: (937) 456-8400 www.hennypenny.com ATTENDEE(S): Matt Stone - Business Development Manager, [email protected] Angel Zinger - Business Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Open fryers, pressure fryers, hot holding equipment, and combi ovens. Please list current representative Chain Restaurant customers: McDonald’s, Wendy’s, KFC, Chick-fil-A, Arby’s, and Sonic. What innovations will you feature at RestaurantPoint West? Low oil volume, one-touch filtration, and improved operational efficiency. What problem(s) does your product/service solve for Chain Restaurants? Oil usage, operational costs, and improved efficiency. Company Information: Henny Penny designs, develops, and manufactures premium foodservice equipment known for ease of use and low operating costs. We’ve proudly served the world’s most demanding kitchens for over 60 years. Our products and complete start-up, service, training, and technical support are available through our global distribution network.

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ICE-O-MATIC 11100 East 45th Avenue Denver, CO 80239 Phone: (303) 371-3737 www.iceomatic.com ATTENDEE(S): Scott Meyer - Natinoal Account Manager, [email protected] Tony Smith - Regional Sales Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? We build and supply ice making equipment, ice storage bins, dispensers, and water filtration systems. What innovations will you feature at RestaurantPoint West? We offer the easiest to clean ice maker on the market. We also offer a wide range of ice types, including chewable, cube, and cocktail cube options. What problem(s) does your product/service solve for Chain Restaurants? We help insure restaurants can reliably provide great tasting, safe, clean ice to their customers. Company Information: Ice-O-Matic is a Denver, Colorado based manufacturer of ice making, storage, and dispensing equipment. We have been in business for more than 65 years, with our primary focus on serving the food service and hospitality operator market.

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IDENTITI 1201 Wiley Road, Suite 150 Schaumburg, IL 60173 Phone: (847) 301-0510 www.identiti.net ATTENDEE(S): Rick Upton - Senior Vice President Sales, [email protected] Michael Sicher – Executive Director, [email protected] Lindsey Mockler – Account Executive, [email protected]

What are your core competencies relative to the Chain Restaurant market? While our customers look to us for signs, they get our experience, capability, reliability, and our attention to detail. Our promise: peace of mind. Please list current representative Chain Restaurant customers: Potbelly, Jersey Mike’s, Marco’s Pizza, Zoup! and others. What innovations will you feature at RestaurantPoint West? Everyone can build a sign, but it’s the ride we offer that’s the difference. We offer a well cultivated experience for clients supported by a state-of-the-art ERP system that tracks and reports relevant KPIs for our customers that drives an 88% client retention rate. What problem(s) does your product/service solve for Chain Restaurants? Peace of mind. Eliminating the uncertainty of executing a nationwide rebrand or signage initiative, protecting the integrity of your brand. Company Information: Identiti provides three turnkey signage and branding solutions across North America: exterior signage, interior signage, and interior experiential graphics. We generate artwork in 24-48 hours, then deliver completed signs 34% faster by our own manufacturing facilities. Our communications are the primary driver for why 88% of our customers have been with Identiti, on average over 5 years. We have won Verizon Wireless’ Vendor of The Year 3 out of the 4 years it has been awarded. Plus, we have been named New Vendor of the Year by Cushman & Wakefield for 2018.

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IFTI, INC. – 3D IMAGING AND FLOOR TESTING SERVICES 2300 Clayton Road, Suite 1240 Concord, CA 94520 Phone: (800) 490-3657 www.ifti.com ATTENDEE(S): Greg Mercurio - Chief Operating Officer, [email protected] James Duffy - Director, Sales and Marketing, [email protected]

What are your core competencies relative to the Chain Restaurant market? IFTI brings your restaurant to life through its nationwide 3D imaging service. This immersive experience is for your AEC, Design, and Facilities departments. Please list current representative Chain Restaurant customers: As the leading 3D imaging service provider, IFTI saves time and money for many of our nationwide clients in the retail, restaurant, and commercial spaces. What innovations will you feature at RestaurantPoint West? We're leveraging the latest in 3D mapping technology to provide you with a brand new offering that gathers dimensional data, estimating, document workflow and progress, in-wall documentation, verification, liability documentation, close-out, hand-over, facilities management, and training and marketing content. What problem(s) does your product/service solve for Chain Restaurants? Facilities: understand existing conditions and embed objective documentation. Construction: streamline construction phases and manage projects and vendors with ease. Architect: capture existing conditions and create 2D and 3D floor plans. Marketing: showcase spaces to potential customers and sync with google maps. Real Estate: reliable due diligence for purchase/lease of current and prospective sites.



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IFTI, INC. – 3D IMAGING AND FLOOR TESTING SERVICES

Company Information: With a footprint covering all of North America, IFTI is already there for your 3D imaging and visibility needs with the technical expertise and know-how. Known in the retail/commercial industry for independent concrete moisture testing, with tens of thousands of tests performed for hundreds of clients over the last 20 years, our proprietary process allows us to serve your single or multiple projects simultaneously throughout North America, on-time and on-budget.

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INNOVATION & DESIGN IN ARCHITECTURE 218 The Promenade North Long Beach, CA 90802 Phone: (562) 206-7720 www.idaexperience.com

ATTENDEE(S): Geoff Lim - CEO, [email protected] Matthew Walsh - COO, [email protected] Dallas Barker - Chief Innovation Officer, [email protected] Joshua Cool - President, [email protected]

What are your core competencies relative to the Chain Restaurant market? National, full-service architectural design firm specializing in restaurant branding, brand repositioning, BIM production, and program management. Please list current representative Chain Restaurant customers: Uncle Julio’s Mexican Restaurant, Fogo De Chao Brazilian Steakhouse, Ida Claire (Front Burner Group Dining), Lemonade, Din Tai Fung, Walk On’s Bistreaux & Bar, Norms 24, Outback Steakhouse, BJ’s Restaurant and Brewhouse, Black Angus Steakhouse, Top Round Roast Beef, Wingstop, Hearth and Hill Restaurant, R Bar, The Daily Grill, Public School on Tap, and Fresh Griller. What innovations will you feature at RestaurantPoint West? REVIT; Building Information Modeling (BIM) BIM 360; BIM Data Cloud Networking Unreal Engine; BIM Data 3D Gaming Software for virtual walkthroughs and renderings. Wacom Tablet: interactive pen tablets for design charrettes, CD redlining and quality control. Ricoh Theta V 360 4K spherical VR camera: 360-degree photos and movie files. Leica BLK 360 imaging laser scanner: point cloud scanning. What problem(s) does your product/service solve for Chain Restaurants? Innovation & Design in Architecture services provide innovate solutions to the restaurant industry that maximize efficiencies while streamlining processes and procedures. IDA leads the restaurant industry in utilizing todays best technologies and processes that improve a restaurant tours brand clarity, ensuring their overall program success and return on investment (ROI).



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INNOVATION & DESIGN IN ARCHITECTURE

Company Information: Innovation & Design in Architecture is a nationally recognized, award winning, full service architectural branding design firm, founded in 2010, with over 50 years of combined restaurant experience. IDA was founded on the idea of providing today’s highest innovation, service, and design through our culture (the IDA experience), and our restaurant experience and knowledge. IDA is a multidisciplinary restaurant design firm made up of a very diverse group of individuals from all around the world. IDA’s architects, interior designers, project managers, and construction managers bring innovation, design, and technology from various cultures and trades that foster continual industry best practices. Innovation & Design in Architecture corporate office is located in Long Beach, California, and is currently licensed in over 40 states and Canada. IDA provides innovate solutions to the restaurant industry that maximize efficiencies while streamlining processes and procedures.

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INTERPLAN, LLC – NATIONWIDE ARCHITECTS AND ENGINEERS 604 Courtland Street, Suite 100 Orlando, FL 32804 Phone: (407) 645-5008 www.interplanllc.com ATTENDEE(S): Patrick Ringlever- Managing Director, [email protected] Rachel Reife-Senior Business Development, [email protected] Michael Puente - Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? Nationwide Architects and Engineers, building long-term partnerships with national restaurant brands. We specialize in multi-unit programs nationally. Please list current representative Chain Restaurant customers: CFA, MOD Pizza, Domino’s Pizza, Burger King, Ruth’s Chris Steak House, Earl’s, Nekter, Menchie’s, Shake Shack, PDQ, and Slapfish to name a few. What innovations will you feature at RestaurantPoint West? TBD. What problem(s) does your product/service solve for Chain Restaurants? We provide a single source for outsourced architecture and engineering project needs in all 50 states.



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INTERPLAN, LLC – NATIONWIDE ARCHITECTS AND ENGINEERS

Company Information: Licensed in all 50 states as architects and engineers, Interplan provides national design and development, and roll-out consulting services for the retail, restaurant, hospitality, convenience, grocery, and banking industries. Interplan has completed more than 45,000 projects in 47 years since its opening in 1972. Interplan’s advantage is our single-point, turnkey, full service architecture, interior design, civil engineering, MEP engineering, and permitting departments. Collectively our experts are calibrated toward national store design solutions for restaurant design, retail design, hospitality design, and other commercial architecture projects. Combined with our proprietary systems built specifically for multi-disciplinary efforts and high-quality, we provide, as a result, a seamless, more efficient experience for our clients. Interplan employs approximately 170 employees with offices in Orlando, Chicago, and Philadelphia, but provides services to all 50 states, including Puerto Rico.

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JBI INTERIORS 2650 East El Presidio Street Long Beach, CA 90810 Phone: (310) 667-5600 www.jbi-interiors.com ATTENDEE(S): Andy Braddy - EVP Sales and Business Development, [email protected] Shea Brownlow – Vice President, Sales, National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Design development, 3D rendering, engineering, graphics, and manufacturing of millwork, casework, solid surface, fiberglass, and custom metal fab solutions. Please list current representative Chain Restaurant customers: McDonald’s, Popeyes Louisiana Kitchen, P.F. Chang’s, Starbucks, California Pizza Kitchen, Pacific Catch, III Forks, Eureka!, PJ Clarke’s, and Carl’s Jr. and Hardee’s. What innovations will you feature at RestaurantPoint West? New, exclusive upholstered materials, and new production and sourcing capabilities driving greater productivity and lower costs. What problem(s) does your product/service solve for Chain Restaurants? JBI delivers a single source solution to address design, engineering, project management, manufacturing, logistics, and installation; creating scale economies for our clients in procurement; design; and field execution and transportation. Our fifty years of experience brings design speed and value engineering, with an evidenced commitment to sustainable materials and production processes.



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JBI INTERIORS

Company Information: JBI creates quality, brand-building, profit-enhancing interiors. With more than 50 years of experience, our customers look to us for solution-based knowledge that helps them create exciting interior environments, increase traffic, and drive sales. From our bi-coastal manufacturing facilities, JBI is capable of manufacturing seating (booths, banquettes, lounge and soft seating, chairs, and barstools), table tops, table bases, lounge and accent tables, décor partitions, soffits, ceiling elements, wall paneling, cabinetry, retail fixtures (freestanding and wall mounted), display cases, lighting fixtures, reception desks, hostess stands, and office workstations. Our established supply chain (domestic and international) allows us to outsource any of the products above.

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JESCO LIGHTING GROUP 15 Harbor Park Drive Port Washington, NY 11050 Phone: (800) 527-7796 www.jescolighting.com ATTENDEE(S): Richard Kurtz - President/CEO, [email protected] Paulin Tham - Vice President, Marketing and Operations, [email protected] Ira Minkoff - Sales Manager, Northeast/Canada, [email protected] Jeff Sessler - Western Sales Manager, [email protected] Jose Gutierrez - Sales Acct Exec.-Southwest/Latin America, [email protected]

What are your core competencies relative to the Chain Restaurant market? LED lighting for every budget and application, including general, effects, cove, backlighting, menu, shelf, bar and wine cellar, toekick, table, wall, restroom, and outdoor. Please list current representative Chain Restaurant customers: BJ’s Restaurant, Outback Steakhouse, P.F. Chang’s, Village Pizza, TGI Fridays, zPizza, Legal Seafood, 110 Grille, Red Heat Tavern, Escalantes, CO Corp, Restaurant at Sohotel, Cafe Annie’s, Moody’s, Chapel Grille, EJ’s Restaurant, Jake & Joe’s Sports Bar, Blue Stone Restaurant, Restaurant Furca, Buena Barra, Dunkin’ Donuts, and Wawa. What innovations will you feature at RestaurantPoint West? Patented, flexible lighting for coves, bars, and outdoor accents. Adjustable downlights when a space or table layout change. Color tunable lights adjust to times of day and moods. Decorative hand-blown and modular pendants over tables. Back-lit mirrors for restrooms, entrances, and hallways. Exterior static color and RGB wallwashers. Portable battery for lights where no outlets exist, hostess areas, and displays. What problem(s) does your product/service solve for Chain Restaurants? A single source for all lighting applications. Products designed to lower upfront installation and maintenance costs. Our patented, made-to-order LED strips smoothly dim without external power supplies and hot spots. Product customization with short lead-time at affordable costs: size, output, finish, beam, and color tuning. Trusted United States manufacturer with long warranties, service expertise, and no tariff upcharges.



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JESCO LIGHTING GROUP

Company Information: Headquartered in New York, with distribution centers in Long Island and Los Angeles, and two trade-only showrooms in Los Angeles and Dallas, JESCO’s skilled design, engineering, and support teams are dedicated to providing innovative lighting solutions, incomparable service, and unparalleled prices our customers have come to expect for two decades. An early adopter of LEDs, JESCO is a market leader consistently evolving as lighting technology advances. JESCO offers well-designed, high CRI, color consistent and long-life LED products making the company a premier source for restaurant and hospitality lighting. JESCO’s experienced team of sales engineers and lighting professionals can provide layout and technical assistance to make specification and implementation simple. JESCO’s comprehensive offering of environmentally-responsible products are designed for every restaurant application, indoor and out, with standard and custom lighting options.

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JETROCK INC. 2107 Emmorton Park Road, Suite 117 Edgewood, MD 21040 Phone: (844) 577-3600 www.jetrockinc.com ATTENDEE(S): Jed Riopelle - Senior Vice President, Sales, [email protected] Brad Johnson – Vice President, Sales-West, [email protected] Kristen Ziehl - National Account Restaurants, [email protected]

What are your core competencies relative to the Chain Restaurant market? JetRock is a world leader in seamless BOH flooring. One-step seamless flooring system installs overnight (no downtime), and national network. Please list current representative Chain Restaurant customers: Buffalo Wild Wings, Dave & Buster’s, Food Systems Unlimited, KFC and Taco Bell, Landry’s Royal Farms, Smashburger, Snooze: an A.M. Eatery, TGI Fridays, Wendy’s, Red Lobster, and Pizza Hut. What innovations will you feature at RestaurantPoint West? Formalized, multi-unit national account management program, new product offerings, and new eco-friendly packaging. What problem(s) does your product/service solve for Chain Restaurants? JetRock offers nationwide BOH flooring solutions, superior warranty programs, and single point of contact with product manufacturer.



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JETROCK INC.

Company Information: JetRock is an employee-owned company that is focused on its people, its customers, and its community. JetRock has been installing seamless, non-slip flooring for more than 15 years. JetRock only services the commercial kitchen and service area markets. We developed the proprietary formulas used in our flooring system to be durable, safe, and fast curing. All our kits are pre-assembled to exact measurements and quality control in our United States based factory. Every installer in our national and international network has been trained and certified by our staff to ensure that each JetRock floor is installed correctly. With worldwide sales and installations continuing to grow, we make sure that our tradition of quality and customer service is evident in every JetRock job. We back our product with an after-sales warranty, along with service and maintenance. As we continue to grow and expand, JetRock will remain loyal to our employees, the community, and the clientele we serve.

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JLL 200 East Randolph Street Chicago, IL 60601 Phone: (312) 782-5800 www.us.jll.com ATTENDEE(S): Kenneth Demske - Senior Vice President, Projects, [email protected] RJ Lincoln - Senior Vice President, Projects, [email protected] Tom Moores - Senior Vice President, Projects, [email protected] Steven Jones - Managing Director, Projects, [email protected]

What are your core competencies relative to the Chain Restaurant market? Jones Lang LaSalle (NYSE: JLL) provides project management services for restaurants, retailers, and various other property types. Please list current representative Chain Restaurant customers: &pizza, Arby’s, Bibibop, Black Rock Coffee, Burger King, Chick-fil-A, Chipotle, Flynn Restaurant Group, Jimmy John’s, KFC, Pizza Hut, Smokey Bones, Wendy’s, and Tim Hortons. What innovations will you feature at RestaurantPoint West? We will discuss how we are helping other restaurants with their peak demand project needs for new construction, renovations, equipment rollouts, and ADA compliance. What problem(s) does your product/service solve for Chain Restaurants? Help restaurant owners reduce their construction cost and schedule to generate a greater return on investment.



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JLL

Company Information: Jones Lang LaSalle (NYSE: JLL) provides project management services for restaurants, retailers, and various other property types. We serve clients in 60 countries from 750 locations worldwide, including 180 corporate offices. With over $18 billion under construction, our team of over 1,700 project and development management professionals produce value for our clients by relieving demand on the client’s internal resources. With 54 project management offices throughout the United States, Jones Lang LaSalle has provided project management services at over 100,000 sites in the last few years. We meet the unique requirements of our clients by providing expertise on an as-needed basis. This structure allows our clients to internally staff to a level that matches the business plan while accessing a high level of specific expertise on a fixed or variable arrangement.

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KNOTWOOD/EQUINOX LOUVERED ROOF 30 Technology Parkway South, Suite 400 Peachtree Corners, GA 30092 Phone: (855) 566-8966 www.knotwood.com www.equinoxroof.com

ATTENDEE(S): Ryan Elder - Vice President/General Manager-Outdoor Living, [email protected] Ron Wilson - Vice President, Sales-Outdoor Living, [email protected] K'leb Shivvers - Product Development Manager, [email protected] Ashley Hadd _ Marketing Manager, [email protected] Kevin Koesel - Commercial Sales Representative, [email protected]

What are your core competencies relative to the Chain Restaurant market? Wood grain and solid color cladding that matches trash enclosures. All weather patio systems that allow use of area, no matter the weather. Please list current representative Chain Restaurant customers: Wendy’s and Tim Hortons. What innovations will you feature at RestaurantPoint West? Knotwood’s hidden fastener systems with top down cladding. It’s savings on trash enclosures vs. current designs. Equinox Louvered Roof systems allow use of patios, no matter the weather, with high-end finishes. What problem(s) does your product/service solve for Chain Restaurants? Virtually eliminates frequent maintenance and replacement of materials. Also, because of Knotwood’s top down cladding, if damage does occur it is easy to replace. Allowing restaurants to use outdoor space every day of the year for profit maximization.



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KNOTWOOD/EQUINOX LOOUVERED ROOF

Company Information: Knotwood incorporates the strength of manufacturing, customer support, and distribution with innovative products. By using Knotwood wood-look aluminum, you can have the beauty and warmth of wood without the time-consuming maintenance and expense. Knotwood offers unique hidden fastener systems for aluminum fencing, decking, privacy screens, shutters, and balustrades. Knotwood does not require welding, which means it is quick and easy to install. All products are available in Knotwood’s woodgrain aluminum finishes or any powder coat color. Equinox Louvered Roof allows you to take control of your outdoor dining space! Maximize your patio capacity in sun, shade, or rain with Equinox Louvered Roof. Remote-controlled motorized louvers open for sun or shade, and closes when it rains, letting your patrons enjoy your outdoor space in any weather. An integrated gutter keeps guests dry while optional heating, cooling, and screening systems create luxurious outdoor comfort year-round.

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LINEAR! ARCHITECTURE 8951 Cypress Waters Boulevard #130 Dallas, TX 75019 Phone: (972) 929-9226 www.linear-architecture.com ATTENDEE(S): Tania Inigo - Client Manager, [email protected] Mark Griffin - Associate, [email protected]

What are your core competencies relative to the Chain Restaurant market? Architecture firm specializing in national, multi-unit restaurant and retail development programs. Please list current representative Chain Restaurant customers: Wendy’s, Schlotzsky’s, Pizza Hut, Shake Shack, and Dave and Buster’s. What problem(s) does your product/service solve for Chain Restaurants? We are a centrally located firm with nationwide experience in roll out development (registered in 50 states and District of Columbia). Our intent is to make your life easier and to eliminate concerns over schedules and the construction document process. Company Information: At Linear! we put communication and teamwork above everything else. We feel our success is reliant upon communication, beginning with providing comprehensive services that ensure every project starts on schedule and is accurately coordinated. We are able to deliver a start to finish product with a team of consultants, including structural, MEP, and civil engineers.

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LOCKNET 800 John C. Watts Drive Nicholasville, KY 40356 Phone: (800) 887-4307 www.locknet.com ATTENDEE(S): Elise Miller - Director, Business Development, [email protected] Rob Owen - Director, Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? We are all about doors and locks. We specify, provide, service, and install all kinds of swinging doors, frames, locks, and hardware nationwide. Please list current representative Chain Restaurant customers: Starbucks, Chick-fil-A, Chipotle, Panda Restaurant Group, Pizza Hut, Taco Bell, Raising Cane’s, Benihana, Bojangles’, Firebirds International, KFC, Fogo De Chao, Le Pain Quotidien, Main Event, Marco’s Pizza, Newk’s Eatery, and P.F. Chang’s among others. What innovations will you feature at RestaurantPoint West? Our goal is to make doors and hardware effortless for you and your stores. What problem(s) does your product/service solve for Chain Restaurants? We provide a single source for new construction, remodels, door and lock projects, and service. Company Information: LockNet works with leading chain establishments, property managers, access control integrators, and general contractors to make doors and locks one less thing they need to worry about. Established in 1993, we are a family owned and operated business that is all about doors and locks. We collaborate with companies to develop and deliver custom solutions to their unique set of door, lock, and hardware needs. Unique in our offering, we are with you from groundbreaking through the lifecycle of the location. At LockNet, we provide durable products during construction, manage any door and lock project roll-out, provide 24/7 nationwide door and lock repair service, and manage the installation of electromechanical hardware.

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MAPEI CORP. 1144 East Newport Center Drive Deerfield Beach, FL 33442 Phone: (800) 992-6273 www.mapei.com ATTENDEE(S):

Mike Granatowski – Director, Arch. and Comm. Projects, [email protected] Lisa Fyke - Architectural Sales-Southwest, [email protected] Sean Leich - Architectural Sales-Southwest, [email protected] Dana Coplin - Architectural Rep.-North Texas/Oklahoma, [email protected]

What are your core competencies relative to the Chain Restaurant market? Worldwide company producing adhesives and other products for floor and wall tile installation systems, with a proven record of success with many chains. Please list current representative Chain Restaurant customers: McDonald’s, Cracker Barrel, Pei Wei, Panda Express, Chick-fil-A, Five Guys, Chipotle, Cotton Patch, Panera, Cooper’s Hawk Winery, Dave and Buster’s, Fogo de Chao, Fridays, Habit Burger, KFC, Moe’s Southwest Grill, P.F. Chang’s, Pieology, Pollo Tropical, Smash Burger, Starbucks, Taco Bell, Tilted Kilt, White Castle, Wing Stop, and Zoës Kitchen. What innovations will you feature at RestaurantPoint West? We will be featuring quick turnaround products, new self-leveling products that require no primers, and moisture mitigation systems. Also, complete system for tile over tile. What problem(s) does your product/service solve for Chain Restaurants? Remodels costs money both in production cost and down time. We provide step by step installation systems for tile keeping costs down and turn around quick. Our intent is to provide the best ROI for both remodel and new construction.



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MAPEI CORP.

Company Information: MAPEI is a worldwide company that was founded in 1937 in Milan, Italy. It has always been innovative in the development of flooring installation and concrete restoration products. MAPEI reinvests 5 percent of its annual sales revenue into research and development of new products. The company’s worldwide laboratories work on more than 150 new projects each year, with a commitment to produce outstanding new products. Worldwide, 12 percent of MAPEI’s employees work in research and development. Their emphasis is on making innovative, technologically superior products available for the company’s customers. At MAPEI concern for the environment is a fundamental part of our philosophy, corporate commitment, and industrial responsibility. MAPEI leads the industry with the largest selection of ecologically friendly products available, meeting requirements for the major sustainability programs in effect today. MAPEI has 71 plants and 81 subsidiaries in 40 countries, including 25 in the Americas.

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NATIONAL DISTRIBUTION SERVICE, INC. 616 Trade Center Boulevard Chesterfield, MO 63005 Phone: (636) 536-5300 www.ndsstl.com ATTENDEE(S): Daniel Travis - Sales Director, [email protected] Isaac McFarland - Sales Manager, [email protected] Charlie Morris - Sales Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? NDS provides local warehouse consolidation and white glove delivery services for new store openings, remodels, and rollouts throughout North America. Please list current representative Chain Restaurant customers: Please reach out to NDS directly for references. What innovations will you feature at RestaurantPoint West? NDS continues to innovative with new warehouses and updated technology for online inventory access to all your materials. What problem(s) does your product/service solve for Chain Restaurants? NDS allows materials to be shipped directly to a local warehouse near any project site throughout the United States and Canada. This cuts down on freight cost as well as construction by keeping a clean and organized site. Our local warehouse near the site will receive, inventory, store, and then deliver materials as needed to the site and contractor. Our business model saves money while adding efficiency.



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NATIONAL DISTRIBUTION SERVICE, INC.

Company Information: Since 1983 National Distribution Service, Inc. has been providing full service warehousing and final mile white glove delivery services throughout North America. NDS’ network of over 1,500 warehouses assists with new store openings, remodels, rollouts, relocations, closings, and other capital programs. As an employee owned firm, NDS attributes its growth to continually improving its infrastructure, services, and capabilities, as well as monitoring warehouse and delivery vendors to ensure strong results. In doing so NDS has built strong relationships with many major chain restaurant companies throughout North America.

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NICHIHA USA, INC. 6465 East Johns Crossing, Suite 250 Johns Creek, GA 30097 Phone: (770) 805-9466 www.nichiha.com ATTENDEE(S): Michael Russo - Sales Manager-National Brands, [email protected] Ryan Parker - National Brands Manager-Retail, [email protected] Matt Stephenson - National Brands Manager-Restaurants, [email protected]

What are your core competencies relative to the Chain Restaurant market? Nichiha Fiber Cement offers a variety of exterior design options with a low maintenance rain screen system, durability, and more, all at great value. Please list current representative Chain Restaurant customers: Burger King, Wendy’s, IHOP, Checkers, Taco Bell, and more. What innovations will you feature at RestaurantPoint West? Nichiha is pleased to announce the launch of several new products to our 2019 portfolio, including a high gloss panel called Miaria and a 6’ version of our popular Vintage Wood product. Each new product still works with our award-winning hidden clip system. What problem(s) does your product/service solve for Chain Restaurants? The Nichiha product line is a value-engineered alternative to traditional building materials. Our interior and exterior wall panels are engineered on a hidden fastener rain screen system which means virtually no maintenance on the facility exterior. Our products simulate the look of brick, block, stone, metal panels, wood, and more and can be combined for multiple looks using one source.



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NICHIHA USA, INC.

Company Information: Founded in 1956, Nichiha Japan first began manufacturing hardboard products for the auto industry. Fueled by the constant drive for innovation, Nichiha launched its first line of fiber cement claddings in 1973. Today, Nichiha has the largest share of fiber cement cladding in Japan and is considered the worldwide leader in fiber cement technology. In 1998, Nichiha USA, Inc. began selling imported products in an effort to fill a need in the United States building market. In 2007, we opened our first plant in Macon, Georgia. Today, in the United States, we offer over 40 fiber cement products from the very innovative masonry panels to our sleek colored block panels, which utilize our unique hidden clip system. We look to inspire building professionals everywhere to take a closer look at Nichiha.

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PENTAIR EVERPURE 1040 Muirfield Drive Hanover Park, IL 60133 Phone: (800) 279-9404 www.pentair.com

ATTENDEE(S): Thomas Peters - Key Account Sales Manager, [email protected] Andrew Ballard - Key Account Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Water filtration and water treatment products. Please list current representative Chain Restaurant customers: Starbucks, McDonald’s, Dunkin’ Donuts, and Burger King. What innovations will you feature at RestaurantPoint West? Our broadened portfolio of water filtration solutions, including ioT reverse osmosis and total water management. What problem(s) does your product/service solve for Chain Restaurants? We make things easy for our customer. From water analysis, to equipment specification, to installation and project management work, all through your trusted partner, Pentair. Company Information: Pentair® Everpure®, a leading foodservice industry supplier, has been a trusted provider of commercial water treatment products, services, and solutions worldwide since 1933. Our solutions address a wide range of foodservice applications such as coffee, fountain beverage, ice, drinking water, and more. Pentair plc delivers industry-leading products, services, and solutions for its customers’ diverse needs in water and other fluids, thermal management, and equipment protection.

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PERSONA, INC. 700 21st Street Southwest Watertown, SD 57201 Phone: (800) 843-9888 www.personasigns.com ATTENDEE(S): Mike Peterson - President, [email protected] Karin Shaver - Senior Relationship Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Your single source experts for exterior and interior signage, drive-thru components, menu boards, directionals, digital print, and exterior lighting. Please list current representative Chain Restaurant customers: McDonald’s, Arby’s, Dairy Queen, Dunkin’ Donuts, Pizza Hut, Applebee’s Neighborhood Grill & Bar, Subway, Wendy’s, Domino’s Pizza, Papa John’s, and Taco John’s. What innovations will you feature at RestaurantPoint West? We will be presenting our turn-key solutions, as well as current trends and innovations in signage, drive thru, architectural elements, and lighting. Case studies related to QSR and fast-casual will be used to help executives make educated decisions about their programs. What problem(s) does your product/service solve for Chain Restaurants? A primary difference is how we work with you to drive dollars out of your sign program by cutting energy costs, and slashing maintenance and repair bills. We consider every aspect of your project to determine how to simplify, while still protecting your brand identity. Persona’s goal is to provide you with the best, most cost-effective sign technology and design strategies in the industry.



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PERSONA, INC.

Company Information: Persona was founded in 1980 and has since grown into a top three United States sign company. We have 4 centralized manufacturing locations and approximately 400 employees. We complete more than 7,000 locations annually across North America. Throughout Persona’s 39 years in the sign industry, we have earned a reputation for quality workmanship and superb customer service. We believe this is thanks to excellent project management, quality products, and value-engineering services. We continue to expand our line to include products like drive-thru components, exterior and interior lighting, and digital print, making Persona your single source for all restaurant imaging needs.

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POWERHOUSE 812 South Crowley Road, Suite A Crowley, TX 76036 Phone: (817) 297-8575 www.powerhouseretail.com ATTENDEE(S): Jennifer Collins - Director, National Accounts, [email protected] Sean Hogan - Director, National Accounts, [email protected] Brad Medchill - Director, National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Powerhouse is a national construction services, facilities maintenance, and rollouts provider. What problem(s) does your product/service solve for Chain Restaurants? Any of your projects can be customized into a cost-effective, total solution program that Powerhouse will manufacture and execute to maximize your brand awareness. Company Information: Powerhouse leverages unparalleled service and technology to implement solutions that enable our customers to maximize brand presence and profitability. We lead the industry in nationwide construction, facilities, and rollout services by delivering urgency, constant communication, and quick program closeout. Our services include national and regional rollouts, fixture and graphic installations, remodel and refresh construction, store-in-store projects, de-brandings, and scheduled and reactive facilities maintenance. Powerhouse offers unmatched service, no matter the size of the project, with an expertise in efficiency and cost-effectiveness. We are proud to have serviced over 80,000 project locations last year.

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REDBUILT 200 East Mallard Drive Boise, ID 83707 Phone: (740) 404-2563 www.redbuilt.com ATTENDEE(S): David Thompson - Director, National Accounts, [email protected] Paris Ricciardi - National Accounts Manager-Western US, [email protected] Andrew Spray - National Accounts Manager-Eastern US, [email protected]

What are your core competencies relative to the Chain Restaurant market? RedBuilt national accounts program, single point of contact, lower cost than conventional steel framing, and standardized, prototypical specification. Please list current representative Chain Restaurant customers: Redbuilt has an extensive list of national brand customers in the restaurant and retail category, in both the United States and Canada, on a regional or national level. They are some of the world’s largest chains, ranging from quick serve to fast casual to casual dining customers in the restaurant category. As well as c-store customers and other free-standing buildings in the retail category. What innovations will you feature at RestaurantPoint West? RedBuilt prefabricated wall panels speed jobsite framing cycle time, which increases the opportunity for revenue generation for everyone from the owner to the framer. Decreased jobsite waste as framing material and sheathing is cut to size and assembled before delivery to the jobsite. Improve jobsite safety by minimizing handling of raw material and the use of power tools.



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REDBUILT

Company Information: RedBuilt is a leader in the design, manufacture, and support of proprietary engineered structural wood products for commercial applications. Headquartered in Boise, Idaho, RedBuilt operates four manufacturing plants and 13 design and sales offices throughout the United States. RedBuilt delivers the industry’s most innovative and leading-edge engineered wood products and building systems for commercial and multifamily applications. Our products include custom open-web trusses, Red-I joists, RedLam LVL, and a variety of complementary components, as well as product engineering and technical on-site support.

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RINNAI AMERICA CORP 103 International Drive Peachtree City, GA 30269 Phone: (800) 621-9419 www.rinnai.us ATTENDEE(S): Wally Richardson - National Accounts Sales Manager, [email protected] Rico Viglietti - Corporate Accounts Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Rinnai provides tankless hot water solutions with built in redundancy, space, and energy savings. We offer national programs with turnkey solutions. Company Information: Rinnai has a well-defined national accounts program servicing the food service segment with tankless hot water systems. We have an efficient, turnkey solution which includes a one call action directly into our national call center for emergency hot water needs. Rinnai also has a robust network of service providers and inventory throughout the United States, to address any hot water need that may arise. Rinnai has also recently developed a remote monitoring service that is capable through our recently developed Wi-Fi module. This technology allows Rinnai and our contractor network to have complete visibility into the function and operation of your hot water heater. We are able to track any error codes with real time notifications, as well as gas consumption, combustion hours, and more. We can leverage this technology to make addressing hot water needs much more proactively and allow you the benefit of doing what restaurants do best, serve your customers.

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ROGERS 2050 Marconi Drive, Suite 100 Alpharetta, GA 30005 Phone: (770) 772-3400 www.rogersservices.com ATTENDEE(S): Ken Sisson - President, Lighting, [email protected] Jason Hayes - Vice President, Sales and Marketing, [email protected] Ayla Tribble - Marketing Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Electrical, lighting, HVAC/P, distribution, and contractor services. Please list current representative Chain Restaurant customers: Chick-fil-A, Starbucks, Arby’s, Sonic, Buffalo Wild Wings, California Pizza Kitchen, Jason’s Deli, Dunkin’ Donut, The Habit Burger Grill, and Sonic. Company Information: With more than 1300 employees and 13 offices nationwide, Rogers is the largest self-performing electrical and lighting contractor in the United States. Rogers is the leading facility service provider for all of your electrical, lighting, HVAC, plumbing, distribution, and contractor service needs. With over 30 years of experience, our highly trained technicians and fully stocked fleet guarantee we meet your requests in a timely and cost-effective manner while delivering top quality service. With licenses in 48 states and technicians servicing locally, Rogers has the capabilities to provide solutions to your rollout, on-demand, preventative maintenance, and installation needs. As a self-performing service provider, Rogers specializes in providing management, labor, materials, and equipment to install and maintain electrical, lighting, HVAC, plumbing, and other facility solutions.

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ROLL-A-SHADE 12101 Madera Way Riverside, CA 92503 Phone: (951) 245-5077 www.rollashade.com ATTENDEE(S):

Ric Berg - Vice President, Business Dev.-Nat’l Chains, [email protected] Cari McCoy - Business Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? United States-made manufacturer of quality roller-shade products. We measure, manufacture, install, and service. We offer different solutions for sun. Please list current representative Chain Restaurant customers: We have over 350 customers in North America that we sell to direct. Some have been with us for over 30 years because of our fast lead time, competitive pricing, and sense of urgency to meet and exceed deadlines. Our shades are all fabricated in the United States. We are the manufacturer, not a dealer, and are not a franchise-based company so all project management is done out of one office. What innovations will you feature at RestaurantPoint West? We’ve manufactured a new exterior shade system designed for patios that allows patrons to dine during inclement weather. With the best wind rating in the industry, these exterior shades allow maximum dollar per square foot for your restaurants by utilizing the patios where it wasn’t possible before. Also, of importance, motorized shades and shades with branding, which are printed in-house. What problem(s) does your product/service solve for Chain Restaurants? The ability to use patios to their full advantage by supplying exterior shades with the highest wind rating in the industry, while keeping insects out and blocking the sun. Fully automated, these shades allow your staff to raise the shades before strong winds cause damage. For interior, window shades are the best way to assure your customers have a positive experience and want to come back.



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ROLL-A-SHADE

Company Information: Roll-A-Shade® has been a leading manufacturer of quality window treatments for the commercial industry for over 30 years. We started in 1984 with a handful of local customers. Today, we have hundreds of companies throughout North America who rely on us to provide sun control solutions for their locations to block the heat and glare and lower their energy bills. We have over 70 employees and a network of close to 400 fully insured technicians throughout the United States and Canada, with manufacturing plants in California and Florida, and a sales office in Toronto. What separates Roll-A-Shade from other companies is our ability to handle every aspect of your project. No need to call anyone else or to find a regional supplier for your shades. We supply all of North America. To accommodate our growing customer base, we have select vendors in Canada and Mexico, in addition to our 2 plants in the United States.

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SCHIER PRODUCTS 9500 Woodend Road Edwardsville, KS 66111 Phone: (913) 951-3300 www.schierproducts.com ATTENDEE(S): Sean Duffy - National Accounts Manager, [email protected] Sean Molen - National Accounts Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Properly sized, code compliant, and lifetime guaranteed grease interceptors. Please list current representative Chain Restaurant customers: Burgerim, Chipotle, Dairy Queen, Dave & Buster’s, Dickey’s Barbecue, Domino’s Pizza, Dunkin’ Donuts, Famous Toastery, Haagen-Dazs, Jason’s Deli, Jersey Mike’s, Little Caesars, Melting Pot, Marco’s Pizza, MOD Pizza, Newk’s Eatery, Nothing Bundt Cakes, Panera Bread, Pizza Hut, Potbelly Sandwich Shop, Red Robin, Smoothie King, Starbucks, The Simple Greek, Wendy’s, White Castle, and Wingstop. What innovations will you feature at RestaurantPoint West? Small footprint interceptors with higher efficiencies and greater grease storage capacities. Outdoor interceptors designed to replace much larger, less efficient concrete interceptors. Pump-out port kits for indoor installations, allowing remote access to the interceptor for cleaning anytime of the day. No more dirty hoses and putrid smells inside your kitchen. What problem(s) does your product/service solve for Chain Restaurants? Schier’s free sizing and pre-approval service works location-by-location to ensure your recommended ‘right-sized’ interceptors satisfy all the unique requirements of the municipality and sewer authority. Once ‘pre-approved’, your plans will move smoothly through the review process. National accounts receive access to strategic pricing and pick-up from any of our more than 300 dealers nationwide.



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SCHIER PRODUCTS

Company Information: In 2006 when we launched the Great Basin series, we made a bet that people wanted something better than the traditional ‘guarantee to fail’ steel or concrete grease interceptors. Our belief was that interceptors should not only be ridiculously efficient but should also last a long time. We understand restaurant brands and their designers need not only an awesome product, but also support in navigating local code requirements to ensure their projects go smoothly. With support from a dedicated national accounts team, the Great Basin has been installed over 110,000 times and has become the go-to interceptor for national restaurant brands.

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SMI | DRS PO Box 989 Remsenburg, NY 11960 Phone: (972) 382-8499 www.smi247.com ATTENDEE(S): Scott Crennan - President/CEO, [email protected] Erin Francis - VP Client Services and Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? Window cleaning, floor care, high dust, awning cleaning, janitorial service, repairs, restorative cleans, power washing, and disaster recovery. Please list current representative Chain Restaurant customers: List available upon request. hat problem(s) does your product/service solve for Chain Restaurants? As a leading interior and exterior management company, SMI | DRS centralizes routine maintenance services for our clients. We use bundled pricing options and economies of scale pricing to help reduce costs. Using proprietary technology, we are able to quickly and efficiently report to each client so that budgets stay on track. SMI | DRS specializes in both routine and disaster recovery services. Company Information: With over thirty years of industry experience, SMI | DRS builds partnerships through integrity and sharing of client goals. Each SMI | DRS client receives on-going solutions-oriented strategies and timely implementation. Our ongoing success is founded on strong communication, transparency and open dialogue with all parties, including our vendor partners.

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SMS ASSIST 875 North Michigan Avenue, Suite 3000 Chicago, IL 60611 Phone: (312) 698-7000 www.smsassist.com ATTENDEE(S): Andrew Brabender - Senior Vice President, Sales, [email protected] Dave Turner - Vice President, Sales, [email protected] Mike Barra – Director, Operations, [email protected]

What are your core competencies relative to the Chain Restaurant market? SMS Assist offers a trusted network of affiliates, cloud-based platform, and 24/7 customer service organization when facilities managers need it most. What innovations will you feature at RestaurantPoint West? SMS Assist will feature our cloud-based platform, One by SMS Assist. The platform, which was included in Forbes Cloud 100 for three years running, offers customers transparency and accountability into the work order management process. It delivers real-time access to data; the ability to audit service frequency and quality; daily, monthly, and yearly visibility into spend; and much more. What problem(s) does your product/service solve for Chain Restaurants? With SMS Assist, restaurants like yours won’t lose control, they’ll gain even more. Our cloud-based technology delivers real-time visibility into facilities services and historical data. With these powerful insights and analytics, you’ll be empowered to drive more strategic business decisions and focus on the right way forward. Company Information: SMS Assist is on a mission to deliver a better experience in the facilities management industry. We’re doing this by delivering optimum levels of quality, timeliness, and cost to more than 186,000 properties across retail chains, restaurant chains, banks, residential communities, and more. The industry knows us for our proprietary cloud technology, easy access to more than 20,000 vetted service providers, and a customer service organization available 24/7. Join our mission at smsassist.com.

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SOLAIS – A POWERSECURE LIGHTING BRAND 8655 Corporate Drive, Suite 100 Frisco, TX 75034 Phone: (469) 269-6175 www.powersecurelighting.com ATTENDEE(S): Sam Newberry - President-PowerSecure Lighting, [email protected] Scott Frazier - Vice President, Midwest Sales, [email protected] Michael Rodriguez - VP, National Accounts West, [email protected] Frank Jewett - Director, South Sales, [email protected] Keith Sullivan - Director, West Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? Solais is a market-driven company that utilizes innovative technology to improve quality of light for restaurant and hospitality clients. Please list current representative Chain Restaurant customers: Del Frisco’s Grille, Fogo de Chao, RA Sushi, Panera, Core Life Eatery, Steak ‘n Shake, Perry’s Steakhouse, Kona Grill, Zoës Kitchen, Blaze Pizza, Cracker Barrel, Honeygrow, Tupelo Honey Cafe, Benihana, ChopShop, Urban8, DelTaco, Friendly’s, Wahlburgers, Peet’s Coffee, Mi Cocina, and Jamba Juice. What innovations will you feature at RestaurantPoint West? We will be showing our new exterior parking lot/site lighting fixture family. We will also be showing our new low-profile downlights and our wallwash fixture for menu lighting. What problem(s) does your product/service solve for Chain Restaurants? Our unique modular system eliminates long lead times as well as expensive maintenance service calls.



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SOLAIS – A POWERSECURE LIGHTING BRAND

Company Information: Solais, a PowerSecure Lighting brand of PowerSecure, Inc., is a fast-growing, technologically-relevant, market driven manufacturer that pushes the innovation envelope to create LED products that replace traditional lighting technologies with zero compromise to aesthetics and performance. Solais’ products provide quality lighting for its retail, hospitality, supermarket, museum, and commercial client list that includes the world’s leading brands.

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SPECIALTY LIGHTING GROUP 74 Pickering Street Portland, CT 06480 Phone: (860) 767-0110 www.sslighting.com ATTENDEE(S): Paul O’Donnell - President, [email protected] Doug DeJarnett - Vice President Sales-Southeast, [email protected] Amanda Foust - Vice President, Midwest Sales, [email protected]

What are your core competencies relative to the Chain Restaurant market? Lighting solutions provider: design, innovative fixtures, energy, controls, retrofit, and logistical distribution services for national programs. Please list current representative Chain Restaurant customers: We value our enduring partnerships and their confidentiality; therefore, we proudly provide client lists upon request. Our client list does consist of fast causal, quick service, fine dining categories, and we serve many franchise operators including global support. What innovations will you feature at RestaurantPoint West? Specialty Lighting will focus on technologies that are environmentally friendly, easier to install and maintain, less expensive, with increased energy efficiency and superior quality. Key product innovations will assist in lumen per watt (LPW) and color, while our process and services will make it easier and faster for delivering to the busy executives demanding construction schedules. What problem(s) does your product/service solve for Chain Restaurants? We listen to our customers in the key areas of our expertise - lighting innovation and products, design layouts, cost savings, and sustainability - while keeping their customer experience at the forefront. Our different approach to product selection and project management allows us to deliver tremendous cost savings that keep construction costs at a minimum while providing warranty and customer support.



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SPECIALTY LIGHTING GROUP

Company Information: Specialty Lighting Group has been in business for over three decades. We are one of the largest lighting solutions providers of light fixtures, lamps, control systems, energy management systems, and lighting design to the national account market. With offices throughout the United States, our company excels at national rollout programs and international logistics. There are no limits on our delivery service to our customers. Our expertise includes lighting design services, product selection, and energy audits for new construction, remodels, and major retrofits. Our vast resources assure our customers get the best services, from inception to installation of lighting projects, with best in class customer service to support clients.

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TENNANT COMPANY 701 North Lilac Drive Minneapolis, MN 55422 Phone: (800) 553-8033 www.tennantco.com

ATTENDEE(S): Dan McSweeney - Strategic Account Manager, [email protected] Josh Parker - Strategic Account Manager, [email protected] Chris Volan - National Retail Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Tennant Company’s high-performance floor care machines and total solutions help provide clean, hygienic environments in food and beverage facilities. What innovations will you feature at RestaurantPoint West? i-mopXL. What problem(s) does your product/service solve for Chain Restaurants? Tennant provides floor care equipment and solutions for small spaces. Company Information: Tennant Company is a global leader in floor care products. We manufacture over 75 products used in a variety of applications and on all floor types. We have two manufacturing plants in the United States and six others globally. We are well suited to help you deploy a program to your national and international footprint to create cleaner, safer restaurants and save you money.

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THE IMAGINE GROUP 1000 Valley Park Drive Minneapolis, MN 55379 Phone: (847) 543-4600 www.theimaginegroup.com ATTENDEE(S): Brandon Gabriel - EVP, Innovation & Customer, Exper., [email protected] Phil Harris – Strategic Partnerships, [email protected] Jared Magouirk - Strategic Partnerships, [email protected] Dave Richey - Strategic Partnerships, [email protected]

What are your core competencies relative to the Chain Restaurant market? Data management, location specific technology, visual communications (creative/production), décor, manufacturing and installation. Please list current representative Chain Restaurant customers: 7-Eleven, Auntie Ann’s, Checker’s, Dairy Queen, Golden Corral, McDonald’s, Panera, Starbucks, Speedway, Taco John’s, Tim Hortons, and Yum!. What innovations will you feature at RestaurantPoint West? Ability to increase campaign speed, identify and lower marketing supply chain costs by 15-25%, create an increase in sales and measure campaign effectiveness through our proprietary visual optimization suite of technology and services. Data-driven logistics company with execution capabilities: promotion planning, digital asset management, store profiling, campaign management, and asset shop. What problem(s) does your product/service solve for Chain Restaurants? Identifying trends, creating breakthrough communications, determining cost vs. value or ROVC (return on visual communication), implementing cost efficiencies, and process optimization through planning, production/manufacturing, shipping, and installation. Creation to fulfillment, install, support, and campaign measurement.



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THE IMAGINE GROUP

Company Information: The IMAGINE Group consists of seven (7) facilities across the country and a team of over 1,800 employees supporting restaurants and retailers. The IMAGINE Group is focused on driving positive consumer outcomes while also bringing year-to-year cost (15-25%) savings through our visual communications optimization platform. We are using consumer insights to identify ways our clients can drive consumer behavior. We are creating messaging that is consistent with our clients' initiatives. We are customizing the delivery of marketing messaging and décor packages through our suite of technology and more. We are focused on reducing our clients' total cost to communicate and maximizing their ROVC (return on visual communication).

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THERMODYNE FOODSERVICE PRODUCTS 4418 New Haven Avenue Fort Wayne, IN 46803 Phone: (877) 620-1349 www.tdyne.com ATTENDEE(S): John Benner - Director, Sales and National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Precision slow Cook & Hold ovens, counter-top electric steam griddles, and one-piece, seamless fiberglass walk-in coolers and freezers for purchase or rent. Please list current representative Chain Restaurant customers: At Thermodyne we understand the rigorous demands placed on today’s kitchens to prepare foods that are delicious, consistent, and safe while still achieving the highest profits possible. We are the industry partner to restaurants, hotels, convenience stores, and movie theaters worldwide. Our clients include Cracker Barrel, Krystal’s, Hawksmoor, Hyatt Place, Quik Trip, and Cineplex Entertainment. What innovations will you feature at RestaurantPoint West? Our programmable Smart Controller can store recipes and cook based on time or by using the optional probe to cook to a specific temperature. The controller will automatically switch the oven into hold mode when the cook cycle is complete. With Wi-Fi and chart recording capabilities, use your smartphone to program, monitor, and add new recipes with ease. Every Thermodyne is EPA 202 approved. What problem(s) does your product/service solve for Chain Restaurants? Thermodyne Precision Slow Cook & Hold ovens are known for their temperature consistency (+/- 1°F of the set temperature of the oven); providing higher yields; and reducing food waste by increasing hold times. Designed and built to exacting quality and performance standards, our entire line of user-friendly models will improve your kitchen efficiency and eliminate employee error.



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THERMODYNE FOODSERVICE PRODUCTS

Company Information: Thermodyne Foodservice Products, Inc. manufactures Precision Slow Cook & Hold ovens for the restaurant and hospitality industry. Using patented Fluid Shelf® technology, each individual shelf is continuously heated via conduction, allowing food to reach and maintain precise temperatures. This exacting temperature control equates to a reduction in food waste because even when the doors are regularly opened and closed, the temperature of the food will not fluctuate. Thermodyne offers over 35 models to meet the specific capacity and footprint needs of various applications. Models include countertop; full size on casters; hot wells (either wet or dry wells) countertop or with a Thermodyne oven built in beneath the serving wells; and a 6-pan steamer. For multi-unit operations, custom design and prototyping services are available. Managed by Tippmann Affiliated Group, Thermodyne is the sister company to Polar King & Polar Leasing walk-in coolers, freezers, and American Griddle countertop steam griddles.

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TRIMARK USA 2801 South Valley Parkway, Suite 200 Lewisville, TX 75067 Phone: (469) 240-7200 www.trimarkusa.com ATTENDEE(S): Tom Nemmers - VP/GM National Accounts Division, [email protected] John Bates - VP, Multi-Unit Sales-TriMark Strategic, [email protected] Chris Martin - Director, National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? TriMark is the industry’s largest full-service supplier of kitchen equipment, smallwares, and kitchen design services. What problem(s) does your product/service solve for Chain Restaurants? Rollouts, installation, CapEx replacement, design, and project management. Company Information: It is our vision to be our customers’ single source for the most advanced capabilities, including small wares, equipment distribution, multi-unit national chain fulfillment, specialized kitchen and interior design, custom fabrication, equipment roll-outs, project management, and installation.

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TRINITY SURFACES 4337 Dardanelle Drive Orlando, FL 32808 Phone: (407) 521-6655 www.trinitysurfaces.com ATTENDEE(S): Dale Williams – Vice President, Strategic Account Sales, [email protected] Joe Winker – Director, Strategic Accounts, [email protected] Katie Godfrey – Sales Representative, [email protected]

What are your core competencies relative to the Chain Restaurant market? We provide multiple types of surface products that can fit into a consolidated package that meets budget, performance, and delivery requirements. Please list current representative Chain Restaurant customers: Darden Restaurants, Bloomin’ Brands, Red Lobster, and The Melting Pot. What innovations will you feature at RestaurantPoint West? We will be featuring a number of Trinity Surfaces different products including the Audrey Lane collection, Trinity’s In&Out program (porcelain tiles with extra slip resistance and also a 2cm thickness), and our Chestnut Hill LVT. What problem(s) does your product/service solve for Chain Restaurants? One of our biggest strengths is bundling multiple types of surface products into a consolidated package. This offers ownership a positive experience from the initial design phase, to the purchasing phase, to the execution phase of successfully delivering materials to each individual location. Company Information: Our name is Trinity Surfaces. We have been in business since 1996 and continue to be a leader in our industry. We supply a wide range of surface products including floor tile, wall tile, natural stone, and other commercial flooring products to large-scale commercial projects all across the United States. Our long list of satisfied clients includes premier national brands in restaurants, hotels, resorts, and retail outlets.

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TUUCI 1000 SE 8th Street Miami, FL 33010 Phone: (305) 634-5116 www.tuuci.com ATTENDEE(S): Ricardo Morales - VP, Sales-Latin America, [email protected] Ania Kollek - Sales Manager, National Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Commercial grade patio umbrellas and mounting systems in sizes designed to cover individual seating areas or entire patios. Please list current representative Chain Restaurant customers: Panera, Chipotle, Starbucks, Five Guys, Chick-Fil-A, and Zoës Kitchen. What innovations will you feature at RestaurantPoint West? Automated cantilever umbrellas. What problem(s) does your product/service solve for Chain Restaurants? Provides shade and creates an enhanced outdoor experience. Company Information: Born in the marine industry and founded with a passion by Dougan Clark, every TUUCI parasol, lounge, and cabana has been meticulously engineered to perform without question in any environment. They don’t just perform. They turn heads with innovative, unique, and stylish designs not seen anywhere else in the world. Establishing a global presence throughout the United States, Europe, Asia Pacific, and South America, our journey has simply been to complement the shade that nature has already provided. Featuring incredibly durable 100% replaceable parts, our products are handcrafted and inspired by all of nature's wondrous forms and raw beauty.

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VASWANI, INC. 75 Carter Drive Edison, NJ 08817 Phone: (877) 376-4425 www.vaswaniinc.com

ATTENDEE(S): Eric Clark - Business Development, [email protected] Deborah Ellis - Business Development, [email protected]

What are your core competencies relative to the Chain Restaurant market? Counters, tables, wall panels, receptacles in metal, wood, solid surface, and more. Hard and soft seating, dining chairs, bar stools, banquettes, and benches. Please list current representative Chain Restaurant customers: Taco Bell, Chopt, Tommy Bahama, Whole Foods Cafes, and Eataly. What problem(s) does your product/service solve for Chain Restaurants? Providing value to all restaurant formats and sizes, from one off concepts to full multi store rollouts, we are equipped to handle the full project life cycle, from design, through delivery and installation. Company Information: Vaswani is a leader in the custom design, manufacturing, and installation of consumer environments. We are a full-service firm, providing fixtures and furniture to deliver value to restaurants, both large and small. We have worked with large, fast growing QSR and fast-casual concepts, as well as established casual and fine dining chains. Our fixtures include counters, tables, wall panels, and receptacles made of metal, wood, solid surface, and more. Our furniture items include both hard and soft seating in dining chairs, bar stools, banquettes, and benches. We have built a strong reputation for our high-quality manufacturing and innovative ideas while always putting the customer first.

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VETERANS WORLDWIDE MAINTENANCE 105 Main Street, 3rd Floor Hackensack, NJ 07601 Phone: (800) 235-4393 www.vpssinc.com ATTENDEE(S): Brian Foster - Vice President, [email protected] Jay Cruz - Regional Business Development Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Providing plumbing, handyman, and electrical services on a worldwide level, either on demand or as a preventative maintenance program. Please list current representative Chain Restaurant customers: Ruby Tuesday, Cooper’s Hawk Winery, Del Frisco’s Restaurant Group, Sullivan’s Steakhouse, and Villa Pizza. What problem(s) does your product/service solve for Chain Restaurants? We provide day to day facility maintenance and emergency service to keep our valued clients up and running. Company Information: Veterans Worldwide Maintenance is a national facility maintenance company that self performs in New York, New Jersey, and Pennsylvania. We also have a network of affiliated technicians ready and able to service your store or restaurant’s handyman, plumbing, and electrical needs. Many chains around the world have already experienced the fast and dependable service available through Veterans technicians. In addition to our professional facility maintenance work, we are proud to offer: 24-hour service, detailed reports featuring before-and-after photos, prompt responses, simplified billing system, skilled and fully-equipped technicians licensed and certified in your area and specialized and knowledgeable account managers.

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VIRIDIAN RECLAIMED WOOD 8638 North Crawford Street Portland, OR 97203 Phone: (877) 909-WOOD www.viridianwood.com

ATTENDEE(S): Pierce Henley - President/Co-Founder, [email protected] Charlie Holloway - Director, Sales, [email protected] John Craig - Creative Director, [email protected]

What are your core competencies relative to the Chain Restaurant market? Commercial grade reclaimed wood tables, bar tops, wall and ceiling paneling, and panels and signage with ultra-durable, food safe, and fire-rated finishes. Please list current representative Chain Restaurant customers: Bob Evans Farms, Peet’s Coffee, Brinker International, and Blaze Pizza among many others. What innovations will you feature at RestaurantPoint West? VOC free finish and online customer specific product ordering portal. What problem(s) does your product/service solve for Chain Restaurants? Repeatable product specifications, lead time, and depth of inventory. Company Information: “Hand-crafted, affordable goodness from Portland, Oregon”. Viridian Reclaimed Wood was born in 2004, with a lot of grit and a couple of friends’ ideas to rescue some really amazing wood from going to waste. We pioneered a method to up-cycle wood into truly unique, affordable, and easy to install tables, bar tops, paneling, and flooring. Viridian’s award-winning process gives us access to deep and dependable inventory, and our specialty is supplying large rollouts with distinctive wood products. All products are kiln-dried, and precision milled in our 65,000 square foot facility in Portland, Oregon. Our skilled craftsmen get just the right combination of reclaimed style and functional performance, and we guarantee the absolute shortest lead-times. Viridian provides many affordable ways to bring the authentic look of reclaimed wood to your dining room.

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VISUAL GRAPHIC SYSTEMS, INC. 330 Washington Avenue Carlstadt, NJ 07072 Phone: (800) 203-0301 www.vgsonline.com ATTENDEE(S): Patrick Benasillo - Executive Vice President/Partner, [email protected] Andy Schillig - Director, New Business Development, [email protected] Kristen Kelly - Foodservice Strategist, [email protected] Kate Paasch - National Account Executive, [email protected] Leni Sandoval - National Account Executive, [email protected]

What are your core competencies relative to the Chain Restaurant market? VGS/Studio D is a fully-integrated leader in fabrication and design, specializing in customer journey, and path to purchase across thousands of projects. Please list current representative Chain Restaurant customers: Jack in the Box, Subway Restaurants, MOD Pizza, Chipotle, Dunkin’ Donuts, Arby’s, Starbucks, Taco Bell, KFC, Pizza Hut, Fazoli’s, Wayback Burgers, Schlotzsky’s, Nathan’s Famous, Baskin-Robbins, Boston Market, Smoothie King, Au Bon Pain, Roy Rogers, Burger King, Papa John’s Pizza, Red Mango, Wendy’s, and Krispy Kreme. What innovations will you feature at RestaurantPoint West? The latest and greatest in drive thru of the future, state of the art technology solutions, restaurant design concepts of the future, localization strategies to differentiate in store restaurant communication, and the “path to purchase” customer journey. We not only focus on décor, but also storytelling, considering all elements that create mood and ‘theater’ to enhance the brand experience. What problem(s) does your product/service solve for Chain Restaurants? As experienced ‘storytellers,’ we work with top QSR, fast casual, and family dining restaurants to create an unforgettable customer journey focused on the “in store path to purchase”. We have mastered the art of communicating and fostering a brand through an emotional connection to the restaurant environment. We will be showcasing specific examples in our boardrooms and one-on-ones.



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VISUAL GRAPHIC SYSTEMS, INC.

Company Information: VGS/Studio D is a fully-integrated leader in design and fabrication, spanning over 35 years and thousands of restaurant projects. From value-driven visual communication systems (decor, fixtures, graphics), interior and exterior signage, drive-thru solutions, menu boards, digital signage and technology, display fixtures, and state of the art restaurant design and communications strategy, we are a true powerhouse of creativity and craftsmanship. Rooted in fabrication and innovation, VGS/Studio D is a fully-integrated, single-source provider of branding, marketing, graphic design, restaurant strategy, technology solutions, interior and exterior design, and installation. And with over 35 years of listening to our clients’ needs, we have engineered in-house capabilities to fabricate nearly anything. We design and build in the ‘real world’ to budget and to meet our customers value engineering goals and requirements.

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VIXXO 11333 North Scottsdale Road, Suite 160 Scottsdale, AZ 85254 Phone: (844) 468-4996 www.vixxo.com

ATTENDEE(S): Michael Sutherland - Vice President, Solutions Architect, [email protected] Kara Goldstein - Sales Operations Manager, [email protected] Nicole Jutz - Sales Executive, [email protected]

What are your core competencies relative to the Chain Restaurant market? Vixxo helps clients curb unnecessary spending, extend equipment lifespans, and realize greater revenue through better customer experiences. Please list current representative Chain Restaurant customers: Due to confidentiality agreements with our clients, we do not disclose this information. What innovations will you feature at RestaurantPoint West? Our freshly upgraded, cloud-based work order system reflects more than 30 years of industry experience, delivering work order process controls, asset intelligence, service provider management, and adaptive, intelligent work order creation. It’s integrated with our patented cost management system that uses intelligence gathered from over 45 million transactions to assure clients’ invoices are right-priced. What problem(s) does your product/service solve for Chain Restaurants? Every restaurant chain wants to make the smartest possible investments in its revenue-generating assets. Vixxo provides the data and services to optimize those investments, based on criteria that reflect the clients’ goals and full portfolio of locations. Company Information: Vixxo is a facilities management leader focused on providing a seamless, intuitive experience for a portfolio of brands across North America. Driven by exceptional insights, the company enables clients to control spend, reduce operational burdens, and empower business growth. By delivering transparency and high-quality service, Vixxo is changing the way the world sees facilities management. NOTES



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WASSERSTROM 2300 Lockbourne Road Columbus, OH 43207 Phone: (614) 737-8803 www.wasserstrom.com

ATTENDEE(S): Todd Slawson - Senior Vice President, Client Services, [email protected] Dan Poor - Vice President, Client Services, [email protected]

Rosie Mehaffie – Sr. Director, Client Services, [email protected] Mark Medonich – Director, New Business Dev., [email protected]

What are your core competencies relative to the Chain Restaurant market? For over 116 years, Wasserstrom has worked to become the nation’s most diverse foodservice equipment, supplies, and support services company. Please list current representative Chain Restaurant customers: Wasserstrom is a diverse organization structured to service a variety of market segments. From retail, grocery, and c-store organizations to traditional quick serve and fast casual customers, our vertically integrated services and capabilities deliver seamless results. What innovations will you feature at RestaurantPoint West? Our incredibly unique approach to creating, refining, visualizing, and communicating during development is designed to unify all aspects of your business and deliver your brand touch points. What problem(s) does your product/service solve for Chain Restaurants? Wasserstrom is uniquely positioned to provide turnkey design development, layout and planning, manufacturing, equipment distribution, consolidation, warehousing, logistics, and installation services. Our modern facilities have an unequaled array of capabilities to fabricate a diverse combination of materials, and the resources to manufacture and distribute at scalable levels.



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WASSERSTROM

Company Information: With a state-of-the-art distribution network and cutting-edge manufacturing facilities, N. Wasserstrom & Sons ships thousands of orders daily to locations worldwide, including chain restaurants, independent establishments, hotels, healthcare facilities, convention centers, educational institutions, supermarkets, convenience stores, correctional, and other institutions. N. Wasserstrom & Sons is an industry leading engineering and manufacturing provider to the foodservice industry and can complete all activities in-house. The company maintains a decentralized distribution model with (4) key facilities strategically located throughout the United States established to serve our clients in the most efficient and cost-effective ways. Our transformative history has been led by continuous innovation and is grounded in our core values of consistency, integrity, and accountability.

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WESTMORELAND BUILDERS 1597 Hart Street Southlake, TX 76092 Phone: (817) 416-4741 www.w-builders.com

ATTENDEE(S): Greg Westmoreland - CEO, [email protected] Elliott Baird - Chief Operating Officer, [email protected]

What are your core competencies relative to the Chain Restaurant market? Westmoreland Builders is a national general contractor specializing in new builds, finish outs, and open store remodels of restaurants. Please list current representative Chain Restaurant customers: We are partnered with exceptional clients such as Panda Express, Five Guys Burgers, Chipotle Mexican Grill, KFC, and several other national brands. What innovations will you feature at RestaurantPoint West? We are innovators in open store remodel and rebranding programs. What problem(s) does your product/service solve for Chain Restaurants? With hundreds of locations nationwide and revenues to grow, you don’t have time to manage construction. You need a strong, stable partner like Westmoreland Builders that specializes in multi-site restaurant construction. We will work hand-in-hand with you to ensure the final product is not only right, but right for you and your customers. Company Information: Westmoreland Builders is a national general contractor specializing in multi-site restaurant construction, open store renovations, and re-branding programs. We partner with exceptional clients that require a contractor that is financially strong, experienced, and reliable across numerous locations and demanding schedules.

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WOOLGUARD 1812 Cargo Court Louisville, KY 40299 Phone: (502) 499-9485 www.isa-net.com ATTENDEE(S): Greg Tabor - Vice President/General Manager, [email protected] Steve Smith - VP, Business Development, [email protected] David Potter - National Sales Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? The smarter, greener, and cleaner way to keep your kitchen hoods, ducts, and fans 98% cleaner and safer, while decreasing your hood cleanings up to 75%. Please list current representative Chain Restaurant customers: Twisted Roots Burger, Sprouts Farmers Market, Arby’s, Wendy’s, City Barbecue, and Hyde Park Prime. What innovations will you feature at RestaurantPoint West? The WoolGuard Filters, an innovative product that allows restaurant owners and operators to reduce the time consuming and employee centric process of cleaning their baffle filters. Additionally, this product eliminates 98% of the grease in the hood, ducts, and exhaust fans allowing for up to a 75% decrease in costly and intrusive hood cleanings by capturing grease before it enters the filters. What problem(s) does your product/service solve for Chain Restaurants? Our innovative product allows restaurant owners and operators to reduce the time consuming and employee centric process of cleaning their baffle filters. By installing in front of your baffle filters it eliminates 98% of the grease in the hood, ducts, and exhaust fans allowing up to 75% decrease in costly and intrusive hood cleanings. Eliminating grease build up helps control a leading fire risk.



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WOOLGUARD

Company Information: WoolGuard Filters is headquartered in Louisville, Kentucky, and is part of the International Systems of America (ISA) umbrella. WoolGuard Filters is the innovative newcomer to the ISA family with a labor savings and safety product that compliments ISA’s line of fire, security, communications, and monitoring. With WoolGuard having a supplier and distribution footprint of North and South America, we are fully able to support your present and growing business needs. Our national sales and implementation teams are experienced at supporting large scale roll outs on a regional and national scope. Our Louisville offices give us the space we need for our customer support center, national accounts, technical services and support, and a 25,000 square foot warehouse. With Louisville having the largest UPS hub in the world our customers are supported economically with regular and expedited shipping at our backdoor.

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ZUMEX NORTH AMERICA 1573 NW 82nd Avenue Miami, FL 33126 Phone: (305) 591-0061 www.zumex.com ATTENDEE(S): Carlos Quintero – Director, Sales and Marketing, [email protected] Nihat Bessolt – Manager, Strategic Accounts, [email protected]

What are your core competencies relative to the Chain Restaurant market? Zumex provides the best citrus and vegetable juicing systems by balancing optimal yield and optimal taste while managing highest food standards as NSF. Please list current representative Chain Restaurant customers: Earl’s Bar & Kitchen, Chick-Fil-A, Black Bear Diner, Shoney’s, Famous Toastery, Original Pancake House, Jamba Juice, Nekter Juice Bars, Juice It Up, Starbucks (Europe and Middle East), McCafe (Europe and Middle East), Tommy Bahama Restaurants, and Vert’s Mediterranean Grill. What innovations will you feature at RestaurantPoint West? Fastest cleaning times with the One Step Parts System and All-in-One machine. Automatic-programable pulp out system, most autonomous automatic juicer in the industry, and a new range of colors, widths, and accessories. What problem(s) does your product/service solve for Chain Restaurants? Fresh made efficient, labor rate, shrink, safety, efficiency, and autonomy.



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ZUMEX NORTH AMERICA

Company Information: Zumex Group is the strategic partner for the development of the juice business and world leader for more than thirty years in the manufacturing and design of innovative solutions for juicing fruits and vegetables. The company is renowned for its development of important patented technologies and premium systems and has two main lines of business: food service and retail and food engineering. The company is present in more than 100 countries worldwide through an extensive network of distributors and other affiliates (Mexico, United Kingdom, France, and Germany), which provide support to the headquarters located in Valencia, Spain. In the American market, Zumex North America works from its offices in Miami with the most important United States and Canadian retail and foodservice companies.

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ZURN INDUSTRIES, LLC 511 West Freshwater Way Milwaukee, WI 53204 Phone: (855) 663-9876 www.zurn.com ATTENDEE(S): Brian Benedict – Business Development Manager, [email protected] Brian Lerkins - Strategic Accounts Manager, [email protected] Eric Klump - Strategic Specification Manager, [email protected]

What are your core competencies relative to the Chain Restaurant market? Industry leading, water-conserving, and worry-free plumbing solutions, broadest range of time-tested products and cutting-edge digital resources. Please list current representative Chain Restaurant customers: Zurn works with numerous national brands in all restaurant segments. Some examples are Chick-fil-A, Wendy’s, McDonald’s, Starbucks, Arby’s, Tim Hortons, Moe’s Southwest Grill, Jimmy John’s, Five Guys, CKE Hardees and Carl’s Jr, Which Wich, MOD Pizza, and Dairy Queen. What innovations will you feature at RestaurantPoint West? Green Turtle Proceptor grease interceptors, World Dryer high-speed hand dryers, Zurn Sundara hand washing systems, Temp-Ready commercial faucets, EcoVantage “Pint” / 1.1 / 1.28 gpf manual and sensor flush valves, commercial grade vitreous china, Aqua-FIT Long-Life sensor faucets, application-based drains, cleanouts and high-performance carrier systems, and stainless steel backflow preventers. What problem(s) does your product/service solve for Chain Restaurants? Zurn provides industry leading, water-conserving, and worry-free plumbing and bathroom solutions. Zurn offers the broadest range of time-tested products, cutting edge digital resources, and an exceptional customer support network. Zurn partners with national owners to save up to 25% in time and resources, from design through operation, to realize your revenue and profitability goals.



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ZURN INDUSTRIES, LLC

Company Information: Spanning building and site drainage, water safety and control, behind-the-wall plumbing systems, and front-of-wall fixtures and trim, Zurn manufactures the industry spectrum of advanced water solutions. Even more, our expertise transcends engineering products. We support our portfolio with critical services and technologies. We continue to evolve with the customer and improve for them. Whether it’s lean construction, water conservation, digital specification, compliance, product lifecycle costs, or design support, our professionals collaborate and think independently to rise to the jobsite challenge. We’re focused on solving smarter for our customers, because we’re only as effective as our solutions are after the install.

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OPENING KEYNOTE NEVER GIVE UP. NEVER QUIT.

SUNDAY, MARCH 17 6:00 p.m. – 6:45 p.m. Cibolo Canyon Ballroom 5-7, Level 2

Travis Mills Retired U.S. Army Staff Sergeant and recalibrated Warrior

Biography: Travis Mills inspires audiences nationwide to “Never give up. Never quit.” no matter the obstacles or circumstances. Mills’ larger than life personality, sense of humor, and incredible spirt for life engages audiences from the moment he takes center stage. During his three combat-filled tours of duty in Afghanistan, former college sports star and skilled paratrooper, U.S. Army Staff Sergeant Travis Mills ever once backed down from the hardest challenges that came his way. The big, likeable guy literally woke up every morning proudly singing the 82nd Airborne song to encourage and motivate the men he led. But late one afternoon in April 2012, while he and his men were on a routine mission near a remote village in southern Afghanistan, the unthinkable happened. While patrolling for improvised explosive devices (IEDs), the minesweeper missed one IED, and Mills’ world changed forever. In his vivid talks, Mills recalls his heroic fight for survival, the action-packed and challenging days of his earlier tours of duty with the legendary 82nd Airborne Division, the agony of encountering a hidden bomb while on patrol with his men, and his odds-defying physical and spiritual struggle afterward to come back from severe quadruple amputee injuries and rebuild his life. Travis Mills’ story inspires, encourages, challenges, and motivates audiences to move forward. He illustrates how resilient the human spirit is, how unbreakable the will is when pressed with difficult demands, and how triumphant a person can be when tasked with the seemingly impossible. Mills’ story inspired the creation of the documentary Travis: A Soldier’s Story which played in theaters nationwide and has been featured on local and national news, including Fox News’ Happening Now with Jenna Lee, CNN with Barbara Starr, and The Ellen DeGeneres Show. Mills’ story is being adapted into a major motion picture.



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PEER PANEL DISCUSSION

CUSTOMER EXPERIENCE DESIGN – OPPORTUNITIES AND SUCCESSES

MONDAY, MARCH 18 2:00 p.m. – 2:45 p.m. Cibolo Canyon Ballroom 5-7, Level 2

Overview: Steve will facilitate a discussion about Customer Experience strategy with three leaders from the Industry.

Moderator: Steven Jones, International Director, Multi-site Project Management Lead, JLL Steve Jones has been with JLL for 29 years and leads JLL’s Multi-site / Retail Project Management Practice. Steve brings a unique perspective to the restaurant sector

since JLL works with a variety of restaurant brands including: &pizza, Arby’s, Bibibop, Black Rock Coffee, Burger King, Chipotle, Chick-fil-A, Jimmy John’s, Pizza Hut, Smokey Bones, Tim Hortons, and Wendy’s.

Panelists: Cheryl Heidorn, LEED AP, Design Manager, Chipotle Mexican Grill A Design Manager of 11 years, Cheryl has helped Chipotle grow from 300 locations to over 2500 worldwide. Overseeing new restaurant design through several

iterations of Chipotle’s layout strategies and palettes. Chipotle’s design ethos has remained the same since 1993, but the look and style have evolved. She is interested in constantly improving the sustainability and efficiency of Chipotle’s built environment.

Jerry Kesselring, VP Design and Construction, MOD Pizza Jerry Kesserling is the Vice President of Construction and Facilities for MOD Pizza. Jerry is a licensed architect, with construction management experience at McDonald’s, HMS Host, Safeway, and MOD Pizza.




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PEER PANEL DISCUSSION CONTINUED

Bipin Patel, Senior Director Design and Architecture, CKE Restaurant As the Senior Director of Design and Architecture, Bipin is responsible for all design and architectural development for the Carl’s Jr. and Hardee’s domestic brands. As a

design leader and strategist, Bipin ensures all design related work, including concept design innovation, prototype development, and remodel programs is established to deliver a differentiated guest experiences and system profitability; that’s in line with the Brand Positioning. Prior to joining CKE Restaurants Holdings in 2018, Bipin was the Vice President of Design Application at Panera Bread for 15 years.



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