The Southwest Foodservice Expo offers a wide range of educational sessions focusing on marketing, sales, technology, trends, human resources, planning and design, nutrition and wellness and beverage. Chefs, caterers, bartenders, restaurant owners and nutritionists will all find something of interest at these dynamic sessions. 

Spotlight Sessions

Executive Roundtable: State of the Industry
Sunday, June 27, 2010
12:00 p.m. - 1:15 p.m.
This roundtable will bring together top restaurant and foodservice industry executives to discuss the future of the industry. The restaurant industry is coming off of a very challenging year. See what these leaders expect for the future of our industry.

Moderator:
      
Hudson Riehle

Sr. VP Research & Knowledge Services Div., 
National Restaurant Association

Panelists:
        
Steven Micheletti

CEO, Z'Tejas Inc.

Jim Greco

CEO Bruegger's Bagel Bakery

Antonio Swad

CEO & Founder, Pizza Patrón

Focus on Operations: Innovation and Excellence
Monday, June 28, 2010
12:00 p.m. - 1:15 p.m.
Two industry leaders will share the stage and their expertise on what it takes to make your restaurant operations outstanding. Carin Stutz, Senior Vice President of Strategic Operations and Chief Operations Officer of Global Business Development for Brinker International and Roz Mallet, President and CEO of PhaseNext Hospitality will talk about setting strategy in a tough economy, acquiring and retaining talent and operational effectiveness. Don’t miss this opportunity to learn from some of the best restaurant operators in the country!

Speakers:
      
Carin Stutz

Sr. VP of Strategic Operations & COO of Global 
Business Development, Brinker International, Chair-Elect, 
Women’s Foodservice Forum

 
Roz Mallet

President & CEO, PhaseNext Hospitality, a franchise 
operating company, and Treasurer of the National Restaurant 
Association Board of Directors.

Idea Center Sessions

Healthy Food Doesn't Have to Taste Like Cardboard
Sunday, June 27, 2010
10:45 a.m. - 11:45 a.m.
A panel comprised of a chef, research and development chef and marketing professional will discuss approaches to writing and marketing menus that provide tasty food that is healthy and in the right portions.

Moderator:      
Terri Adkisson, Terri A.G. Adkisson Consulting

Panelists:   
Chef Kim Granato, RD, LD, TasteMaster
Chef Cammie Spillyards, Chili's Grill and Bar

Texas Booze: More Home Grown Choices for Your Bar Menu
Sunday, June 27, 2010
1:30 p.m. - 2:30 p.m.
From vodka to whiskey and rum, Texas distilleries are turning out some great new liquors. And mixologists are coming up with creative new cocktails to showcase these products. Producers and mixologists will share their ideas for how to bring these home grown liquors to your bar menu and boost your bar business.

Moderator:   
David Allen, TipsyTexan.com

Panelists:     
Kelly Railean, Railean Distillers, Houston
Chip Tate, Balcones Distillery
Paula Angerstein, Paula's Texas Spirits

Building from the Ground Up: Planning, Planning and More Planning
Sunday, June 27, 2010
2:45 p.m. - 3:45 p.m.
You've finished your exhaustive market study, you have your concept, you have your design and you've found the perfect location. Now it is time to break ground on your restaurant. Are you ready? Have you planned for all of the questions, decisions and roadblocks that you might encounter? Leading restaurant construction experts will share their insights on how to prepare for and manage the construction of a new restaurant.

Moderator:        
Ramesh v. Bhagavatula, Level Construction

Panelists:   
Roberta Skebo, Director, Houston Center UH SBDC
Robert Mann, Linbeck Construction
Beth Selbe Lasita, Pinnacle Construction of Austin, Inc.

Trailer Trend: Here to Stay or Sign of the Times?
Sunday, June 27, 2010
4:00 p.m. - 5:00 p.m.
Restaurants housed in trailers are popping up everywhere. They have moved beyond the traditional "roach coach" and offer almost any type of cuisine. From cupcakes to cake balls, to tacos, subs and soups, to pizza and crepes, you can find great food at good prices in trailers set up around the city. Is this trend here to stay? Or is it a sign of the challenging economic times?

Moderator:      
Matthew Mabel - Surrender, Inc.

Panelists:       
Chef Michael Rypka - Torchy's Taco
John Spillyards - Holy Cacao
Ellen Kinsey - Holy Cacao
Chef Robert Rhoades - Eddie V's of Houston
Nicole Portwood - Spartan Pizza

Interior Trends: What Does the Interior of Your Restaurant Say About Your Business?
Monday, June 28, 2010
10:45 a.m. - 11:45 a.m.
Whether you are thinking about a total remodel, building a restaurant from the ground up or just wanting to update some features of your restaurant, the interior says alot about your business. Are you fresh and modern? Traditional and homey? Staid and old-fashioned? Casual and carefree? Experts in interior design will share their knowledge on how to cost effectively update your restaurant to improve your guests' experience.

Moderator:      
Pete Ed Garrett, AIA - Studio Red Architects

Panelists:       
Michael Hsu, AIA, Michael Hsu Design Office
Dawn Arcieri, Batsche Design, Inc.
Tina Barclift, CWC Group "Commercial Window Coverings"

Health Care Reform - What You Need to Know
Monday, June 28, 2010
1:30 p.m. - 2:30 p.m.
Health Care Reform has the industry buzzing. The Patient Protection and Affordable Care Act (PPACA) has sweeping and far reaching implications. Join experts from the National Restaurant Association and United Health Care, the nation’s largest Health Insurer as they explain all that can be known today bout the evolving new law.

Presenters:
Mike McCallum, Chief Strategy Officer - National Restaurant Association
Randy Spicer - United Health Care

Maximizing Bar Revenue:  It's Hip to Be Cool!
Monday, June 28, 2010
2:45 p.m. - 3:45 p.m.
Do you ever wonder what ingredients are needed to create the hippest and coolest bars in the city?  When was the last time you updated your music, liquor, drink promotions and advertising?  Our panel of experts will share their insights into how to create exciting bar and lounge environments to increase your bottom line.

Moderator:
David Pennachetti - Wine Guru Services, LLC

Panelists:      
Wyatt Magnum - CMS / Magnum Music Group
Annie Akin - Patrick Henry Creative Promotions, Inc.
Don Smith - BevCo International/Dionysus Imports

Secrets from Restaurant Publicists
Monday, June 28, 2010
4:00 p.m. - 5:00 p.m.
Successful restaurant publicists will share their ideas and insights into how to gain earned media for your restaurant and generate buzz in your community. It is an ongoing effort that requires planning, creativity and hard work. Be inspired by the successes these publicists have gained for their clients and walk away with great ideas to implement on your own.

Moderator:     
Michael Shine - Texas Food Group, Inc.

Panelists:     
Chef Randy Evans - Haven
Chef Hugo Ortega - Hugo's
Chef Michael Dei Maggi - Ciao Bello

Social Networking: A Hands on Demo of Twitter, Facebook and More!
Tuesday, June 29, 2010
12:00 p.m. - 1:00 p.m.
Feel like a twit when you tweet? Friendless on Facebook? Many restaurateurs are overwhelmed by the array of social networking tools out there. How can you effectively incorporate these tools into your marketing strategy? Learn the dos and don'ts of social networking. See demonstrations of how restaurateurs use Facebook and Twitter to drive traffic and build a buzz.A cup of coffee at the end of a meal may be the last chance you have to make a good impresssion on your customers. Properly brewed coffee means they will walk out of your establishment feeling good and remembering a great meal. It improves your bottom line, creates customer loyalty and increases tips for your servers. Coffee is your customer's first, last and lasting impression. Make it your best!

Presenters:       
Aimee Woodall, The Black Sheep Agency
J.R. Cohen, CoffeeGroundz
Seth Gardenswartz, CoverBoom

Brewing Your Way to Profits in Quality Coffee with 5 Easy Steps!
Tuesday, June 29, 2010
1:15 p.m. - 2:15 p.m.
A cup of coffee after their meal may be the last chance you have to make a good impression on your customers. Properly brewed coffee means they will walk out of your establishment feeling good and remembering a great meal. It improves your bottom line, creates customer loyalty and increases tips for your servers. Coffee is your customer’s first, last and lasting impression. Make it your best!

Presenter:   
Sherri Johns, WholeCup Coffee Consulting, LLC.