EXPLORING THE CREATIVE, ENVIRONMENTAL, AND SOCIAL CONCERNS BEHIND FOOD.

TUESDAY, APRIL 26, 2016, COVEL COMMONS, UCLA

20TH ANNUAL RESTAURANT INDUSTRY CONFERENCE

WHAT’S

WHY?

YOUR

UCLA Extension is proud to present the 20th Annual Restaurant Industry Conference, in collaboration with world leaders in brand development, healthy menu innovation, food service concepts, operational excellence, market analysis, and customer satisfaction.

This year we honor University of California President Janet Napolitano, the strategist and leader of UC’s Global Food Initiative. University of California research and development efforts have contributed to the foundational research breakthroughs that launched some of California’s most iconic industries, including aerospace, agriculture, biotechnology, computers and semiconductors, telecommunications, and digital media. Through President Napolitano’s leadership, UC-wide resources are now taking aim at world food chain issues and opportunities. This year’s conference also brings attendees up-to-date on key industry issues and best practices. We recognize many new restaurant concept leaders, food quality enhancement strategies, as well as private equity funders who make new concepts come to life.

UCLA Extension serves approximately 50,000 students annually through Westwood and Downtown Los Angeles campuses, plus online courses serving U.S. and international students on a worldwide basis. In the Business, Management, & Legal Programs Department, we focus on certificate programs and courses across industries (e.g., web analytics and social media marketing, small business management, credit analysis, finance, accounting, etc.) and on specific industries (hospitality, financial services, consulting, security, real estate, etc.). This conference is emblematic of Extension’s focus on the development of both practical and strategic skills, with a 2,000+ instructor team made up of experts who are top practitioners in their professions. We thank you for joining us this year and look forward to seeing you again in future years! We also look forward to you and your employees taking advantage of some of the 5,000 professional development and continuing education courses we offer each year.

WELCOME

Roger Torneden

Director, Department of Business, Management, & Legal Programs, UCLA Extension

What’s Your Why? This is an important question for any business, but it’s absolutely critical to restaurant companies. Differentiating yourself, telling your story, focusing on your mission; these are key elements of brand building, and they define your company. “What’s Your Why?” encompasses who you are, what you do, what you stand for, and why you matter. Nothing could be more essential!

With easily accessible online resources, guests can effortlessly evaluate your practices in sourcing, sustainability, sanitation, labor practices, healthfulness, and social justice, and assess whether your company is positively contributing to the community—or not. Many of our speakers are recognized as leaders in these areas, and their brands embody the ideals: Erik Oberholtzer, Mario del Pero, Adam Schlegel, Chuck Scofield, and Zach Koff. We also feature the CEOs of four exciting concepts which epitomize their core values: Cava Grill, Blaze Pizza, Pressed Juicery, and Urban Plates.

Today marks our 20th Conference and I am extremely proud of that. This year our Innovation Award goes to Janet Napolitano, President of the University of California and one of the key advocates of the UC Global Food Initiative. The Initiative addresses one of the most critical issues of our time: how to sustainably and nutritiously feed the world’s population. President Napolitano will have an informal conversation with last year’s Award recipient, Kevin Reddy of Noodles & Company. Simon Mainwaring of We First will explain how “You are what you make” and teach us to inspire people to become passionate advocates for our brand. We will examine the impact food production and distribution systems have on human health, planetary sustainability, and food equity with William Rosenzweig, dean of The Food Business School, and consider the “Three Faces of Finance.”

I am deeply grateful to the members of our Advisory Board and UCLA Extension for designing our exceptional, ambitious curriculum, and to our sponsors and COE members for their strong financial commitment. I also thank you for attending.

A MESSAGE FROM THE CHAIR

Anna M. Graves

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

Anna Graves is co-leader of Pillsbury’s Restaurant, Food & Beverage industry group and a partner in the firm’s corporate and securities practice. Ms. Graves has broad experience in mergers and acquisitions, securities, finance, licensing, and general corporate matters. Voted by her peers as one of Southern California’s “Super Lawyers,” Ms. Graves represents a number of restaurant and retail clients. She concentrates her practice in the core areas of mergers and acquisitions, emerging growth companies (including start-ups), and capital formation activities including private placements, brand licensing transactions, supply and distribution agreements, private equity investments, and SEC compliance matters.

We are making a new commitment to helping educate our future workforce. Our Hospitality Industry Scholarship Program has been designed for individuals wishing to prepare for a Restaurant/Hospitality- related career track.

In the coming months, we will open up application opportunities from the public at large and plan to generate scholarship awareness throughout our city and county.

With the collaboration of our Restaurant Conference Advisory Board we have designed a new Circle of Excellence membership which makes scholarships available for deserving and high potential jobs. Our board is committed to providing substantial value to restaurant companies in terms of education, leadership development, networking opportunities, exposure to new ideas, and community involvement.

We know that in this business you support and encourage employee training and education, and that’s a strong proponent of promoting from within. The programs offered by UCLA Extension in its Restaurant Program can be very helpful in pursuing that goal.

Course examples include Restaurant Operations and Management, An Introduction to Wine, The Business of Wine Management, Finance for the Non-Financial Manager and many more since Hospitality also relates to real estate leasing and construction, sustainability, marketing, advertising, business analysis to name a few concentration areas.

For more information about our scholarship program, please contact Ms. Freda Bush at 310.206.1555 or fbush@uclaextension.edu.

Please join us by encouraging more career seekers to join our wonderful service industry!

HOSPITALITYINDUSTRYSCHOLARSHIP

AGENDA heightened risks from climate change and globalization. Never have the challenges—and opportunities—been as great. William Rosenzweig, dean of The Food Business School of The Culinary Institute of America, will look at the trends and technologies that are transforming the food system. His presentation will showcase the exciting tools and technologies that are creating new production processes, distribution systems, and consumer market niches. He will share examples of opportunities for widespread innovation and risk mitigation on topics that include transparency, personalized nutrition, the digitization of food, and robotics.

10:30A.M.–11A.M.

Networking Break 11A.M.–NOON

Sustainable Food Procurement & Operational PracticesSustainable Food Procurement—how do we make local and other sustainable food sources the norm, while also increasing food production to economically feed the growing population across the world? What role do restaurants play in this? Issues that will be examined include facilitating direct purchasing with small farmers, sustainable farming, food collectives, sustainable seafood, fair-trade products, humane production practices, and reducing antibiotics.

Sustainable Food Operation Practices—consumers understand that sustainability does not end with procurement. This session will provide an overview of best practices in sustainable food service operations and perspectives from leading restauranteurs. Topics to include achieving zero waste, your company’s carbon footprint, LEED construction, utility consumption and incentives, water use, packaging, urban agriculture, and the ROI of sustainability.

MODERATOR

Nurit Katz, chief sustainability officer, UCLA

PANELISTS

Erik Oberholtzer, co-founder, Tender GreensMario Del Pero, co-founder & CEO, Mendocino FarmsAdam Schlegel, co-founder, Snooze, an A.M. Eatery

NOON–1:40P.M.

Luncheon & Innovation Award Presentation

7:30A.M.–8:30A.M.

Registration & Continental Breakfast

8:30A.M.–8:50A.M.

Welcome & Program OverviewRoger Torneden, director, Department of Business, Management, & Legal Programs, UCLA Extension

Anna M. Graves, partner and co-leader of the Restaurant, Food & Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

8:50A.M.–9:35A.M.

KEYNOTE SPEAKER

Simon Mainwaring, founder & CEO, We First, Inc.

You Are What You Make: How to Inspire Guests to Build Your Business With You Your company is under more pressure to reach more guests in more ways than ever. But what if these forces could work to your advantage? What if you could inspire employees, guests, and partners to become your most passionate advocates? What if your brand community created and shared your marketing with you? Simon Mainwaring, CEO of We First and New York Times bestselling author, will reveal how to do this based on best practices and real-world case studies from the smartest brands in the world. Find out how to define, frame, and share your story in ways that will build your brand and business.

9:35A.M.–10:30A.M.

FEATURED SPEAKER

William B. Rosenzweig, dean & executive director, The Food Business School

State of the IndustryThe food industry is undergoing unprecedented changes, driven by changing tastes, new technologies, and

Our Innovation Award is presented to industry leaders who have created the most notable ideas and the most significant trends in the restaurant business: the visionaries, the role models, the mentors. This year, we are excited to recognize and celebrate the role that UC President Janet Napolitano has played in spearheading both the UC Healthy Campus Initiative and the UC Global Foods Initiative. The UC Global Food Initiative addresses one of the most critical issues of our time, how to sustainably and nutritiously feed the world’s growing population, and uses UC’s massive research, outreach, and operational capacities to develop solutions for food security, health, and sustainability. In 2015, when the award was presented to Kevin Reddy, CEO of Noodles & Company, we sought someone who epitomized the key elements of the new restaurant realities we explored that year: healthfulness, wholesomeness, sustainability, and transparency. The prior year it was someone who exemplified California cuisine and California innovation at the highest level— Thomas Keller, chef and proprietor of The French Laundry. Each recipient is a groundbreaker in his or her own unique way and has had significant and long-term influence on the restaurant business, with a focus on originality, creativity, and innovation.

The Innovation Award was for “Creative Partnership” through 2006. Innovation Awards were given to individuals thereafter until 2009, when the award was given to a company (Hillstone Restaurant Group). Since 2009, we have returned to individual award recipients. (Listing reflects titles and companies at the time of the award).

2015 Kevin Reddy, chairman & chief executive officer, Noodles & Company | 2014 Thomas Keller, chef/proprietor of The French Laundry, Per Se, Bouchon, Bouchon Bakery & Ad Hoc; publisher of Finesse Magazine | 2013 Dr. Tim Ryan, president, The Culinary Institute of America 2012 Jerry Deitchle, president & chief executive officer, BJ’s Restaurants, Inc. | 2011 José Andrés, chef/owner, ThinkFood Group

LUNCHEON& INNOVATIONAWARDPRESENTATION

NOON–1:40PM

WelcomeGene Block, UCLA Chancellor

Award PresentationWayne Smutz, UCLA Extension Dean

PAST INNOVATION AWARD RECIPIENTS

2010 Kerry Kramp, president & CEO, Sizzler, USA, Inc. | 2009 Hillstone Restaurant Group, accepted on behalf of Hillstone by Robert Wilkinson, vice president of operations | 2008 Tom Davin, chief executive officer, Panda Restaurant Group, Inc. | 2007 Rick Federico, chairman & chief executive officer, P.F. Chang’s China Bistro, Inc. | 2006 Bill Allen & Paul Fleming, co-founders, Fleming’s Prime Steakhouse & Wine Bar 2005 Tom Simms, chief executive officer & Russ Bendel, president, Mimi’s Café | 2004 Jeff King & Sam King, co-founders, King’s Seafood Company 2003 Wing Lam, Ed Lee & Renato “Mingo” Lee, co-founders, Wahoo’s Fish Taco | 2002 Mary Sue Milliken & Susan Feniger, co-owners, Border Grill 2001 Christine & Joachim Splichal, co-founders, The Patina Group | 2000 Larry S. Flax & Richard L. Rosenfield, co-founders and co-chairmen, California Pizza Kitchen, Inc. | 1999 Wolfgang Puck & Barbara Lazaroff, co-founders, Wolfgang Puck Enterprises

AWARD RECIPIENT INTERVIEWER

ARMCHAIR CONVERSATION

Janet Napolitano

President, University of California Janet Napolitano is the 20th president of the University of California. She leads a university system with 10 campuses, five medical centers, three affiliated national laboratories, and a statewide agriculture and natural resources program.

As UC president, she has launched initiatives to stabilize in-state tuition and achieve financial stability for the University; improve the community college transfer process; achieve carbon neutrality across the UC system by 2025; accelerate the translation of UC research into products and services; and focus UC resources on local and global food issues. She has also implemented the Fair Wage/Fair Work plan, which established a $15 minimum wage at UC for employees and contract workers—the first for a public university—and implemented a series of reforms to ensure that all UC contractors are complying with wage and workplace condition laws and policies. In 2014, she was appointed a tenured faculty member of UC Berkeley’s Goldman School of Public Policy.

President Napolitano is a distinguished public servant with a record of leading large, complex organizations. She served as Secretary of Homeland Security from 2009-2013, as Governor of Arizona from 2003-2009, as Attorney General of Arizona from 1998-2003, and as U.S. Attorney for the District of Arizona from 1993-1997.

Kevin Reddy

Chairman & CEO, Noodles & CompanyKevin Reddy is chairman and chief executive officer of Noodles & Company (NASDAQ: NDLS). Reddy joined the company as president in April 2005, was named CEO in May 2006, and chairman in May 2008. Reddy’s leadership has been recognized by Restaurant Business Magazine and Restaurant Finance Monitor, who named him “Entrepreneur of the Year” and “All-Star CEO,” respectively in 2014. That same year, he was named to Nation’s Restaurant News’ 2014 Builder List, created to feature people who are taking restaurant brands to the next level.

Prior to joining Noodles & Company, Reddy held various positions at Chipotle Mexican Grill, including chief operating officer, chief operations officer, and restaurant support officer. He was instrumental in designing and building the infrastructure and culture to propel Chipotle to 420 units in 22 states in just seven years. His professional career began with McDonald’s in 1983, where he started as regional controller and moved into positions of escalating responsibility.

4:10P.M.–4:25P.M.

Announcements 4:25P.M.–5:30P.M.

Emerging ConceptsHow do emerging concepts differentiate themselves in an increasingly competitive landscape from menu, branding, operational, and other perspectives? How are they managing rapid growth in both number of units and new markets? In this session, we will hear from several up-and-coming fast casual concepts on how they are “taking their shot” at becoming segment leaders and what they are specifically doing to give themselves their best chance at long-term success.

MODERATOR

Mark Saltzgaber

PANELISTS

Brett Schulman, CEO, Cava GrillJim Mizes, president & COO, Blaze Pizza LLCSaad J. Nadhir, co-founder & CEO, Urban Plates LLCHayden Slater, co-founder & CEO, Pressed Juicery

5:30P.M.–5:40P.M.

Closing Remarks 5:40P.M.–7P.M.

Closing Reception

Agenda and speakers are subject to change.

1:40P.M.–1:55P.M.

Break 1:55P.M.–2:55P.M.

Food Security/Availability & EquityDo restauranteurs need to be concerned with food policy issues that impact equity and food security or other social welfare issues? More and more, yes! Take for example the Quick Service segment being blamed for growing obesity or the steady decline of soda consumption and sales. Today’s consumers are looking to you to be socially responsible. This session will examine relevant issues of the day that may impact your business and how your business can be proactive. Topics discussed will include, fair wage and labor practices in restaurant operations and agriculture; public health trends related to food issues; food security and access; and the value of nonprofit partnerships.

MODERATOR

Kim Kessler, director, UCLA Resnick Program for Food Law and Policy

PANELISTS

Chuck Scofield, executive vice president, Share our StrengthZach Koff, sr. vice president, Operations, Shake Shack

2:55P.M.–3:55P.M.

The Three Faces of Finance: Family Offices, Private Equity & Strategic InvestorsAll money is not equal. Learn about the perspectives and value-added benefits of accepting capital from various investor types. Our panel will include leading investors from three different categories: high-net-worth family offices, private equity funds, and strategic investors.

MODERATOR

Damon Chandik, managing director, head of Restaurant Investment Banking, Piper Jaffray & Co.

PANELISTS

Sabrina Merage Naim, principal, Echo Capital Group & vice president, Consolidated Capital GroupRahul Aggarwal, partner, Brentwood AssociatesMark Leavitt, chief investment officer, Union Square Hospitality Group

3:55P.M.–4:10P.M.

Break

Kim Kessler Director, UCLA Resnick Program for Food Law & Policy Kim Kessler is the Policy and Special Programs director of the Resnick

Program for Food Law and Policy at UCLA School of Law. Previously, Kessler served as the food policy coordinator for the City of New York where she oversaw municipal food policies and initiatives. Ms. Kessler also serves on the Los Angeles Food Policy Council’s Leadership Board, and is also the founding host and producer of the weekly radio show, “Eating Matters.”

Zachary “Zach” Koff, Senior Vice President of Operations, Shake Shack Zach Koff currently holds the position of senior vice president of operations

and is responsible for the growth of the management teams and the continued pursuit of excellence in Shake Shack’s systems and culture. He graduated from Cornell’s School of Hotel Administration in 2002, and for eight years worked for the Bravo/Brio Restaurant Group opening and managing restaurants. In 2010, he joined Union Square Hospitality Group’s Shake Shack as director of operations to open their new location in Miami Beach.

Mark Leavitt Chief Investment Officer, Union Square Hospitality Group Mark Leavitt leads Union Square’s financing, equity structuring, and

capital allocation, as well as investment strategy in hospitality and technology-related businesses. He is primarily responsible for advancing USHG’s culture of Enlightened Hospitality through strategic growth of its existing businesses, as well as new ventures. Over the last 25 years, Mr. Leavitt has enjoyed a successful career working with middle-market and emerging growth companies to achieve their greatest potential by making strategic, financial, and human connections.

SPEAKERS

Rahul Aggarwal Partner, Brentwood AssociatesRahul Aggarwal is a partner at Brentwood Associates, where he has more than 16 years of experience as

a private equity investor and leads Brentwood’s restaurant investing practice. Mr. Aggarwal serves on the board of directors of three current Brentwood restaurant investments, Lazy Dog Restaurant & Bar, Veggie Grill, and K-Mac Holdings.

Damon Chandik Managing Director, Head of Restaurant Investment Banking, Piper Jaffray & Co.Damon Chandik is focused on providing

investment banking and mergers and acquisitions advisory services to restaurant companies. He has more than 18 years of investment banking experience, including public equity and debt offerings, private capital raising, mergers, acquisitions, leveraged buyouts, and recapitalizations.

Mario Del Pero Co-founder & CEO, Mendocino FarmsMario Del Pero created Mendocino Farms with his partner and wife Ellen Chen in 2003, opening the first unit in

Downtown Los Angeles in 2005. Having grown to 13 locations so far, Mendocino Farms restaurants are some of the highest-grossing sales-per-foot restaurants in the neighborhoods they serve, while also being some of the most loved. Mendocino Farms is now preparing to grow to 25 units by 2018. Mr. Del Pero continues to be the harbinger of the Mendocino Farms lifestyle.

Nurit Katz Chief Sustainability Officer, Executive Officer, Facilities Management, UCLAUCLA’s first chief sustainability officer, Nurit Katz is working to foster part-

nerships among academic, research, and operational departments to facilitate creating a world-class living laboratory for sustainability. She is also an instructor for UCLA Extension’s Sustainability Certificate Program. Recently, she was recognized as one of the top 100 business trailblazers in Diversity Journal’s Women Worth Watching 2015.

to build bridges between diverse societies through educational programs for young people.

Erik OberholtzerCo-founder, Tender GreensErik Oberholtzer co-founded Tender Greens, a chef-driven, organic, quick-casual restaurant concept with

22 locations and counting, in 2006. Mr. Oberholtzer is also the founder of the Tender Greens Sustainable Life Project, a program aimed to help at-risk youth develop new skills and career intentions through structured culinary training and farm exposure.

Michael Patrick Managing Director for Gallagher Equity Advisors, the Private Equity Practice of Arthur J. Gallagher Michael Patrick is responsible for the

growth and management nationally of the company’s private equity practice, which advises the private equity community on acquisitions and strategic implementation of employee benefits across industries. He is also responsible for new client prospecting, client renewals, marketing, claim analysis, client management, employee surveying, industry benchmarking, and seminars.

William B. Rosenzweig Dean & Executive Director, The Food Business School, Executive & Graduate Education, The Culinary Institute of America

Dean and Executive Director of The Food Business School, William Rosenzweig has spent his career as an educator, serial entrepreneur, and venture investor. Mr. Rosenzweig was founding CEO of The Republic of Tea, co-founder of Physic Ventures, and helped to grow such companies as Odwalla, Yummly, and more. He is also a faculty member at the Haas School of Business at UC Berkeley.

Mark Saltzgaber Mark Saltzgaber is an active consultant and partner to leading restaurant companies, aiding them in managing and financing their development,

and to prominent private equity firms looking to make restaurant industry investments. Mr. Saltzgaber also serves as chairman of Snooze, and as a director of Jack’s Family Restaurants and Patxi’s Pizza.

Simon Mainwaring Founder & CEO, We First, Inc. Simon Mainwaring is the founder and CEO of We First, a leading brand consultancy that provides purpose-driven

strategy, content, and training that helps companies to lead business, shape culture, and better our world. Mr. Mainwaring’s book, We First: How Brands and Consumers Use Social Media to Build a Better World is a New York Times, Wall Street Journal, and Amazon bestseller.

Laurel Mintz, CEO, Elevate My Brand, Inc. Laurel Mintz works with prestigious brands including Public House, Bassett, and iCoffee. She sits on the

boards of directors for the American Heart Association, the Fender Music Foundation, and mentors for The Women’s Global Leaders Initiative. Ms. Mintz received LA Business Journal’s 2014 Women Making a Difference Award, Comerica’s 2015 Women of Promise Award, and was nominated for Ernst and Young’s 2015 Entrepreneur of the Year Award. She received her BA from UCSB and JD, MBA from Rutgers.

Jim Mizes President & COO, Blaze Pizza LLC Jim Mizes has spent the last 20-plus years working to scale and build new brands. Mr. Minzes has worked with Taco Bell,

Noah’s Bagels, and Jamba Juice. Since joining Blaze Pizza, the company has grown from two restaurants to more than 125, and is the fastest-growing company in the history of food service.

Saad Nadhir CEO & Co-Founder, Urban Plates Saad Nadhir has more than 30 years of national and international experience developing and operating large multi-unit restaurant and retail brands. He served as co-chairman and CEO at Boston Chicken, Inc., and oversaw the development and operation of more than 1,000 restaurants during his tenure. He was also involved in the development and expansion of the Einstein/Noah’s Bagels brand.

Sabrina Merage Naim Principal, Echo Capital Group & Vice President, Consolidated Investment GroupAt Echo Capital Group, Sabrina Naim

works to provide growth capital and strategic collaboration to elevate innovative companies to a new level. For the international investment firm CIG, she partners with management teams in order to substantially increase the value of companies within its portfolio. She also runs the Sabrina Merage Foundation, founded in 2008,

Adam Schlegel Co-Founder, Snooze, an A.M. Eatery Adam Schlegel is the co-founder of Snooze, an A.M. Eatery, a “finer diner” serving breakfast and lunch. He is

currently focused on Snooze’s community and sustainability efforts. Mr. Schlegal also serves as the executive director for EatDenver, a nonprofit focused on locally owned restaurants. He sits on a number of environmental, city, and entrepreneurial boards. In addition, he works with socially conscious businesses on food sourcing, procurement, and enjoyment.

Brett Schulman, CEO, Cava Group, Inc. Cava is a rapidly expanding fast casual restaurant and CPG brand focusing on fresh, better-for-you cuisine. After working

in the investment banking world at firms including Alex Brown, Deutsche Bank, and Friedman Billings Ramsey, Brett Schulman was the COO at Snikiddy LLC, a nationally distributed snack food company. Mr. Schulman has also consulted for a number of CPG and restaurant start-ups. Brett is a graduate of the University of Maryland.

Chuck Scofield, Executive Vice President, Share Our Strength Chuck Scofield is the executive vice president at Share Our Strength, a

national nonprofit that is ending childhood hunger in America. Previously, Mr. Scofield oversaw corporate partnerships and cause marketing programs for the organization, as well as donor and foundation development. He began his career with Share Our Strength in 1996 as its executive assistant. He is a board member of The Opportunity Fund and Students for International Medical Action.

Hayden Slater Co-Founder & CEO, Pressed Juicery Hayden Slater started Pressed Juicery in 2010 with two childhood friends with the goal of making high nutrition

available to everyone. Pressed Juicery was born in a broom closet in West Los Angeles. By selling juices created from the highest quality seasonal ingredients, it soon developed a passionate following. Today, Pressed Juicery has 35-plus locations throughout California, New York, New Jersey, and Nevada, with aggressive expansion plans for 2016. Mr. Slater is a graduate of NYU.

PREVIOUS KEYNOTE SPEAKERS(reflects companies during the year of the presentation)

Clarice Turner Starbucks Corporation 20

15

Anthony Bourdain No Reservations & Parts Unknown 20

09

Walter Robb Whole Foods Market 20

13

Greg CreedTaco Bell Corp.20

13

Chip Conley Joie de Vivre 20

12

Danny MeyerUnion Square

Hospitality Group2012

Julia A. Stewart DineEquity, Inc. 20

11

Adam D. Tihany Tihany Design20

11

Joey Reiman BrightHouse20

14

or non-union employees; high turnover and the need for benchmarking tools to stay competitive and retain employees; and more. Addressing these difficult issues and implementing smart solutions can be time consuming. That’s why so many restaurants turn to GBS. We provide the full breadth of expertise in employee benefits, compensation, property casualty, and risk management that meet the ever-changing needs of our current and prospective clients.

Morgan Stanley is a global financial services firm that maintains significant market positions in each of its business segments—institutional securities, wealth management, and investment management. The company, through its subsidiaries and affiliates, provides its products and services to a large and diversified group of clients and customers, including corporations, governments, financial institutions, and individuals.

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

Pillsbury Winthrop Shaw Pittman LLP is a full-service law firm that offers depth of knowledge in core industry sectors, including Industry Groups focusing on restaurant, food, and beverage; consumer and retail; travel, leisure, and hospitality; and wine, beer, and spirits. Our RF&B Industry Group delivers practice strength to restaurant companies and their investors in mergers and acquisitions, gift card law, ABC law, trade-mark and trade dress protection, brand licensing, fran-

SILVER SPONSORS

The Coca-Cola Company is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands. Led by Coca-Cola, one of the world’s most valuable and recognizable brands, the Company’s portfolio features $20 Billion brands. With an enduring commitment to building sustainable communities, our company is focused on initiatives that reduce our environmental footprint, support active, healthy living, create a safe, inclusive work environment for our associates, and enhance the economic development of the communities where we operate. For more information, visit Coca-Cola Journey at coca-colacompany.com, follow us on Twitter at twitter.com/CocaColaCo, visit our blog, Coca-Cola Unbottled, at coca-colablog.com, or find us on LinkedIn at linkedin.com/company/the-coca-cola-company.

The global Ernst & Young network has the largest integrated real estate, hospitality, and construction practice of any Big Four organization. Ernst & Young’s hospitality practice services more restaurant companies from the Nation’s Restaurant News’ Top 100 Restaurant Companies list than any other firm. We assist our restaurant clients in addressing the challenges that confront them. Our global network of professionals offers advice in a variety of areas of interest to restaurants, including energy, risk management, tax, transactions, and human capital. Our approach combines entrepreneurial understanding and working knowledge of restaurant issues with broad restaurant experience, significant resources, and a diverse network of clients and contacts.

Gallagher Hospitality and Restaurant Group is a leading practice within Gallagher Benefit Services. We under-stand that restaurants seeking to provide attractive yet cost-effective employee benefit programs face complex issues, including a highly diverse workforce; a significant number of part-time workers, unionized employees,

SPONSORS

chising, meal and rest break litigation, and more. We work in multidisciplinary teams that allow us to anticipate trends and bring a 360-degree perspective to complex business and legal issues—helping clients to take greater advantage of new opportunities and better mitigate risk.

BRONZE SPONSORS

Working with Bank of America Merrill Lynch, you have access to the comprehensive integrated capabilities of one of the world’s largest financial institutions. Our Restaurant Finance Group has served up creative, forward-thinking solutions to operating companies, franchisors and franchisees since 1984—from advising on the capital structure of acquisitions to remodeling facilities, providing specialized knowledge across a broad spectrum of products and services, and investing billions of dollars in the restaurant space along the way. Our client relationships are day-to-day, ongoing partnerships customized to help you be successful over the long term.

CapitalSpring provides creative capital to experienced restaurant operators in order to support growth, refinancing, development, and other special situations. CapitalSpring typically invests $5M to $50M in the form of structured debt and/or equity.

DineEquity, as the parent company of Applebee’s Grill & Bar and IHOP, is the world’s largest full-service restaurant company. As a leader in the restaurant industry, the company focuses on providing strategic, visionary leadership to its franchisees, unparalleled opportunities for its team members, and enhanced value for its shareholders. Headquartered in Glendale, California, DineEquity, Inc. is publicly traded on the New York Stock Exchange under the ticker symbol DIN.

Food & Drink Resources (FDR) works with multi-unit restaurants and food and beverage product manufacturers to research, design, develop, and market extraordinary recipes and menus. The state-of-the-art FDR Innovation Center in Denver,

Colorado, provides clients with a full test kitchen and bar, sensory testing and focus group facilities, and private, high-tech space for hands-on development. Led by Chefs Richard Keys and Scott Randolph, FDR provides clients with services that result in devoted customers and strengthened brand differentiation.

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

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

Established in 1998, ICR partners with companies to develop and execute strategic communications programs that achieve business goals, build credibility, and enhance the long-term value of the enterprise. The firm’s highly differentiated service model, which pairs capital markets veterans with senior communications professionals, brings deep sector knowledge and relationships to clients in more than 20 industries. Today, ICR is one of the largest and most experienced independent advisory firms in North America, maintaining offices in Boston, Connecticut, Los Angeles, New York, San Francisco, and Beijing.

Jefferies, the global investment banking firm, has served companies and investors for more than 50 years. The firm provides clients with capital markets and financial advisory services, institutional brokerage, and securities research, as well as wealth management. The firm provides research and execution services in equity, fixed income, and foreign exchange markets, as well as a full range of investment banking services including under- writing, mergers and acquisitions, restructuring and recapitalization, and other advisory services, with all businesses operating in the Americas, Europe, and Asia.

US Foods is one of America’s great food companies and leading distributors, serving independent and multi-unit restaurants, health care and hospitality entities, government, and educational institutions. The company offers more than 350,000 products, including high-quality, exclusive brands.

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Choctál Chocolate. Vanilla. Together, the essence of Choctál’s single-origin, indulgent ice creams. Intense, distinct, and with fully rounded flavors, Choctál’s rich and luscious ice creams highlight differences among cacao and vanilla grown in the world’s diverse rainforests. The San Jose Mercury News said Choctál is “perfection on a spoon.” Available in more than 400 stores across the country, Choctál is sold in pints, 4-oz. cups, and multi-pack chocolate and vanilla tours. An ice cream “flight” option presented in custom plates is also available for restaurants.

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

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

Results Thru Strategy in the current business environment demands that every company, new or established, optimize its profitability, outdistance the competition, be vigilant in its quest to attract top talent, and grow revenue. Our focus is to help you make more money, increase sales, and energize your team! We save you money and optimize your profitability. Our supply chain, operations, and financial experts aid companies in identifying cost savings in overhead and operating areas. Recognizing the need for an immediate ROI, we perform an assessment that defines potential savings and helps you to execute a plan against your goals. For more details visit resultsthrustategy.com.

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

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

Celebrating its 50th year, Nation’s Restaurant News continues to serve the information needs of foodservice professionals. Today, offering integrated media solutions for changing times, NRN is the media brand more than 500,000 professionals turn to every month to help them tackle the challenges facing the foodservice industry. For operators, NRN provides a one-stop resource for complete industry coverage in whatever formats they prefer, whether magazine, digital resources, or mobile. For suppliers, NRN’s audience-rich portfolio of print, digital, and live-event products provides the reach, access, and flexibility needed to open doors and grow business.

Ste Michelle Wine Estates has a long and distinguished history that dates back to 1934. Today the Washington portfolio includes Chateau Ste Michelle, Columbia Crest, Northstar, Spring Valley Vineyards, Col Solare, Domaine Ste Michelle, Red Diamond, Snoqualmie, and 14 Hands. The company also owns Stag’s Leap Wine Cellars (with Italy’s Antinori family), Conn Creek, Villa Mt. Eden, and Erath. Ste Michelle Wine Estates became the exclusive U.S. importer for the Antinori wine company of Italy and Chile’s Haras wines in 2006, for Champagne Nicolas Feuillatte of France in 2009, and for New Zealand’s Villa Maria Estate in 2010. For more information visit smwe.com.

Born and brewed in Southern California since 1963, The Coffee Bean & Tea Leaf is the largest privately owned, family-run coffee and tea company in the world. The Coffee Bean &Tea Leaf established long-term relationships with coffee farms and tea estates in origin countries, where all products are purchased and shipped directly to the roasting and distribution plant in California, ensuring incomparable product quality and transparency. We have more than 1,000 retail stores in 30 countries, and all products are Kosher certified.

SINCE 1996, UCLA EXTENSION RESTAURANT INDUSTRY CONFERENCE PRESENTERS HAVE BEEN SHOWCASING THE LATEST TRENDS, INNOVATIONS, AND THINKING FROM THE INDUSTRY.

CELEBRATING 20 YEARS

Daryl Ansel Chief Operating Officer, L.A. Kitchen Daryl Ansel serves as the chief operating officer of L.A. Kitchen, an innovative social enterprise that utilizes food to

empower, engage, and nourish the L.A. community. Mr. Ansel was formerly the director of Food & Beverage for UCLA. Mr. Ansel’s 20-plus years of experience includes executive-level positions in both operations and finance at a diverse and prestigious group of companies, including the Starr Restaurant Organization, Grill Concepts, and Universal Studios Hollywood. Mr. Ansel holds a Bachelor of Arts in Economics from the University of California at Berkeley and a master’s in Hospitality Management from Cornell University’s prestigious School of Hotel Administration.

Alyssa Balam Senior, Assurance Services, Ernst & Young, LLP Alyssa Balam is a client-serving professional in the assurance practice

with Ernst & Young LLP, who provides financial reporting services, and specializes in the restaurant and hospitality industry. She sits on the steering committee of the Professional Women’s Network (PWN) within the firm and is a member of the American Institute of Certified Public Accountants (AICPA). Her clients have included DineEquity, franchisor of IHOP and Applebee’s, Panda Restaurant Group, and Red Bull. She earned her Bachelor of Science in Accountancy at California State University, Northridge.

Lynda Boyer Vice President, CBRE, Inc. Since 1982, Linda Boyer has been a trusted advisor to restaurateurs across the country. She has successfully

represented restaurant owners, operators, chefs, developers, landlords, shopping centers, and investors in the acquisition, disposition, development, and leasing of restaurant-related real estate. Ms. Boyer received her undergraduate degree in Finance from UC Berkeley’s Haas Business School. She also worked as a professional development officer for UCLA, raising unrestricted funds for the university for 15 years. Ms. Boyer is also a member of the C5 Youth Foundation Board of Directors.

Kevin Burke Managing Partner & Founder, Trinity Capital LLC Kevin Burke joined Franchise Mortgage Acceptance Company in 1997. In 2000,

he formed Trinity Capital LLC, a Los Angeles-based investment banking and restructuring boutique. An acknowledged leader in the U.S. restaurant industry, Trinity has engaged in approximately $20 Billion of transactions since it began. The firm has served as an investment banker or restructuring advisor for Taco Bell, Burger King, Dunkin Brands, Yum! Brands, Red Robin Gourmet Burgers, Metromedia Restaurant Group, El Pollo Loco, Quiznos, Church’s Chicken, and many others.

Karla Cameron

Huntley Castner Strategic Chief Financial Officer, Lemonade Restaurant Group Before Lemonade, Huntley Castner served as chief executive officer and

concurrently as chief operating officer and chief financial officer of Yogurtland. Before this, Mr. Castner served as vice president of strategy and finance for Panda Restaurant Group. He has worked at several strategy consulting firms, including Swander Pace & Company. He also founded WA-HA-KA Mexican Grill and Baton Rouge Cajun Roadhouse. He received the Phi Beta Kappa academic honor from Stanford and a master’s degree in business from UCLA’s Anderson School of Management.

Damon S. Chandik Managing Director, Head of Restaurant Investment Banking, Piper Jaffray & Co. Damon Chandik is a managing director

at Piper Jaffray and is head of the firm’s Restaurant Group. He is focused on providing investment banking and mergers and acquisitions advisory services to restaurant companies. He has 15 years of investment banking experience, including public equity and debt offerings, private capital raising, mergers, acquisitions, leveraged buyouts, and recapitalizations.

ADVISORY BOARD

Kurt M. CrossExecutive Director, Morgan StanleyKurt Cross is the head of the firm’s Restaurant Investment Banking practice. Based in Los Angeles, Mr. Cross

provides investment banking and mergers and acquisitions advisory services to restaurant companies. He has more than 11 years of investment banking transaction experience across initial public offerings, mergers, acquisitions, leveraged buyouts, and recapitalizations. Relevant transactions include the IPOs of Wingstop, Shake Shack, El Pollo Loco, Noodles & Company, the recapitalization of Jack in the Box, and advising on the privatization of CKE restaurants.

Al Ferrone Senior Director of Food & Beverage, UCLA Al Ferrone manages all areas of F&B for UCLA. Prior to UCLA, as vice president

he played a significant role in the guidance of hotel and F&B strategies at Caesars Entertainment Corporation, Hilton, and Interstate Hotels Corporation. He also developed and independently managed the Hilton Restaurant Group, with more than 25 freestanding restaurants with more than eight concepts. A graduate of the Culinary Institute of America, Mr. Ferrone has served on the advisory boards of the Culinary Institute of America, Le Cordon Bleu Culinary Institute, Oxford Publishing, Restaurant Marketing, and Nightclub & Bar Magazine.

David E. GoldsteinVice President & COO, Sharky’s Woodfired Mexican Grill David Goldstein joined Sharky’s Wood- fired Mexican Grill as vice president

and chief operating officer in 2007. Mr. Goldstein brings his extensive background in the fast casual sector to Sharky’s. He is a restaurant industry veteran with more than 25 years of progressive management, operations, and R&D experience. He has been involved at the executive level in the expansion of three chain restaurants with more than 200 locations nationwide.

Steven Goldstein Partner, The Culinary Edge With more than 25 years of experience in the foodservice and consumer packaged goods industries, Steven Goldstein

focuses on client development and management, linking food creativity with business strategy and brand attributes to help deliver sustainable growth. His company provides branding, culinary, and operational solutions for the food and restaurant industry. Mr. Goldstein is a graduate of the Hilton College of Hotel and Restaurant Management at The University of Houston, Texas, and The Culinary Institute of America, Hyde Park, New York.

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

(see “A Message from the Chair” for full bio)

Sarah Grover Chief Brand & Strategy Officer, Barfresh Sarah has more than 25 years’ experience in the restaurant and hospitality industry.

Most recently, she was chief concept officer and EVP of California Pizza Kitchen, where she was responsible for driving overall brand strategy, product innovation, marketing communications, consumer insights, and menu optimization. Ms. Grover has been recognized as one of the “Marketing 100” by Advertising Age.

Rod Guinn Managing Director, FocalPoint Partners LLC; Board Advisor, FohBoh, Inc.; Past Director, Anthony’s Coal Fired Pizza

Before FocalPoint, Mr. Guinn led Wells Fargo Foothill’s Restaurant and Hospitality business. Several years before this, he led FleetBoston Financial’s Restaurant, Food & Beverage Group. Mr. Guinn has spoken at numerous events. He writes an occasional blog on restaurant finance and related topics available on FohBoh and other sites. Mr. Guinn holds a Master in Business Administration from Dartmouth’s Amos Tuck School of Business Administration and a bachelor’s degree from the University of New Mexico.

Andrew Hunter Andrew Hunter is considered one of the country’s top research and development chefs. He appeared as the R&D expert on Lifetime’s series “Supermarket

Superstar” and is a season regular on CNBC’s “Restaurant Startup.” Mr. Hunter develops retail and consumer food products for companies including Wolfgang Puck Worldwide, Niman Ranch, Martha Stewart, and Kikkoman. He serves as both executive chef for Niman Ranch and Foodservice, and industrial chef for Kikkoman. Mr. Hunter is the chef author, with cardiologist Dr. Steven Schnur, of The Reality Diet. He earned an AOS in culinary arts from the Culinary Institute of America, a bachelor’s in culinary history from New College, and a master’s in museum studies from San Francisco State University.

Justine Hunter CPA, Business Assurance Partner, Moss Adams LLP Justine Hunter has practiced public accounting since 1984, working closely

with private equity firms and providing acquisition and due diligence services, as well as audits and reviews, financial structuring, complex equity structuring, and tax earn-outs. She has participated in more than 15 public fundings for her clients, including IPOs, public debt transactions and restructurings, and public merger transactions. She maintains a large roster of prominent restaurant clients, including The Habit Burger Grill, Lazy Dog Cafe, Sprinkles Cupcakes, and California Pizza Kitchen. Prior to Moss Adams, Ms. Hunter focused on the restaurant industry at Ernst & Young.

Fred LeFranc Founder/CEO, Results Thru Strategy, Inc. Fred LeFranc’s consultancy helps companies, private equity, owners,

and C-level executives identify and implement strategies that deliver long-term sustainable success. He aids executives to modify their behavior and hone in on their natural strengths. Mr. LeFranc has served on the boards of restaurant and technology companies for more than 30 years. Previously, he was president and COO of The Ruby Restaurant Group. Before that, he served as CEO, president and director of LT Acquisition Corp., owners of Louise’s Trattoria.

Janet Lowder President, Restaurant Management Services Janet Lowder heads a Los Angeles-based restaurant and foodservice consulting

firm, specializing in strategic planning, business valuations, site analysis, market research, concept evaluations, litigation consulting, and expert witness testimony. During the past 24 years, Ms. Lowder has been a UCLA Extension instructor, teaching courses such as The Restaurant Industry—Survey of Operations & Management, Starting Your Own Restaurant, and Restaurant Controls for Profit Improvement. Ms. Lowder received a bachelor’s degree in accounting from USC and studied restaurant management at the University of Hawaii.

Dian Melius Western Regional Sales Director, Stagnito-Edgell As Western Regional Sales Director for Stagnito-Edgell’s Convenience Store properties, Dian Melius works with food, equipment, supplies, and service providers to effectively reach decision makers in this growth market. Ms. Melius has more than 25 years’ experience in foodservice and related industries and most represented Nation’s Restaurant News and Restaurant Hospitality on the West Coast.

Laurel Mintz CEO, Elevate My Brand (see “Speakers” for full bio)

Michael Patrick Managing Director, Gallagher Equity Advisors; the Private Equity Practice of Arthur J. Gallagher (see “Speakers” for full bio)

Lauralynn Rogers Director of the Internal Audit function, DineEquity, franchisor of IHOP & Applebee’s Lauralynn Rogers is responsible for

internal control and process improvement, the franchise sales reporting program, and Sarbanes-Oxley compliance. Ms. Rogers makes regular presentations on audit and internal control matters to the Audit & Finance Committee of the DineEquity Board of Directors.

Teresa Siriani Industry People ExpertTeresa Siriani is devoted to the people of our industry and to ensuring “No Kid Hungry” becomes a reality. A graduate

of UCLA, Ms. Siriani has worked in leadership positions at Restaurants Unlimited, Peasant Restaurants, Wolfgang Puck Food Company, and People Report. Today she works with organizations to improve their employee engagement and devotes herself to Share Our Strength, the nation’s leading anti-hunger organization. She serves on the board for Share Our Strength’s Dine Out for No Kid Hungry and serves as chair for Taste of the Nation— Laguna Beach. Ms. Siriani knows that together we can end childhood hunger!

Darren Tristano President, Technomic, Inc. Darren Tristano is focused on expanding the foodservice industry knowledge base and sharing this intelligence with

operators, suppliers, and other key players. Over the past 20 years, he’s overseen the growth of Technomic’s Information Services division. On Technomic’s consulting side, Mr. Tristano leads the company’s restaurant practice, providing operator clients with actionable findings and insights. Drawing on this experience, he also puts Technomic’s research findings into context, speaking frequently to the media and at industry conferences.

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