Development
- Static Content
- The Editors
Introduction
These terms and conditions ("Terms and Conditions") govern the use of this website provided by restaurant development + design and any related website managed by a third party on behalf of restaurant development + design (the "Site"). As used herein, "You" and "Your" refers to any individual, company or legal entity that accesses or otherwise uses the Site. Your access and/or use of this Site and or any services available through the Site ("Services") signifies that You agree to be bound by these Terms and Conditions in effect at the time You use the Site and that You consent to the privacy policy (the "Privacy Policy"). If You do not agree with these Terms and Conditions or the Privacy Policy, You should immediately cease use of the Site and the Services and cease use of the all information and materials You have obtained through the Site and/or the Services.
Use of Site and Site Material
Except as expressly stated therein, this Site is provided for Your personal noncommercial use only. You agree not to copy or use restaurant development + design's content in any way that infringes on anyone's intellectual property rights. You may not use any name, brand, logo, design, slogan or other designations restaurant development + design uses in connection with its products and services. Any copying, republication or redistribution of restaurant development + design content is expressly prohibited without prior written consent.
Prohibited Uses
You are prohibited from using this Site in any malicious or unlawful manner, including but not limited to posting or transmitting any unlawful, threatening, libelous, defamatory, obscene, scandalous, inflammatory, pornographic or profane material or any material that could constitute or encourage unlawful conduct. You will not take any action that imposes an unreasonable or disproportionately large load on restaurant development + design's infrastructure, including but not limited to transmitting spam or using other such unsolicited mass emailing techniques.
You agree not to tamper with the software or functionality of the Site and Services and not to introduce any material into the Site or the Services that contains any viruses, time bombs, Trojan horses, worms, cancelbots or other computer programming viruses that may damage, interfere with, intercept or expropriate any system, data or information. Likewise, You must not reverse engineer any of our applications. You are responsible for taking all reasonable precautions necessary to ensure the security and integrity of Your system.
restaurant development + design may from time to time monitor or review material transmitted or posted using this Site and reserves the right to delete any material the company deems inappropriate. restaurant development + design is under no obligation to do so and assumes no responsibility or liability arising from any material transmitted or posted using this Site.
You may not take any action, or omit to take any reasonable action, which would constitute an invasion of privacy of any other user of the Site or Services in any applicable jurisdiction. You will not misrepresent Yourself or capture data. Use or distribution of tools designed for compromising privacy or security is strictly prohibited.
Information You Provide
In consideration of Your use of this Site or our Services, You agree to provide accurate, current and complete information as requested on a registration form.
Ownership of Intellectual Property
restaurant development + design owns the copyrights to all material and the trademarks, service marks, and trade dress (collectively referred to as "Intellectual Property") displayed on and from this Site. Notwithstanding any other term or condition in this agreement, restaurant development + design retains ownership to all Intellectual Property on this Site and all material on and from this Site. Nothing on this Site should be construed as a license to use the Intellectual Property. Your use of the Intellectual Property on this Site is strictly prohibited and nothing contained herein shall be construed as conferring by implication, estoppel or otherwise any license or right under any patent, trademark, copyright or other proprietary right of restaurant development + design. All rights reserved.
Disclaimer of Warranty and Limitation of Liability
Your use of this Site and material from this Site is at Your own risk. We use reasonable safeguards to ensure safe, uninterrupted service, but this Site and our Services are provided on an "as is, as available" basis. restaurant development + design makes no warranties or representations that this Site or our Services will be error-free, secure or uninterrupted. restaurant development + design assumes no liability or responsibility for any damage to You, Your computer, or Your other property, due to Your access to, use of, or downloading of this Site, our Services or any materials provided on this Site.
As a premier provider of business information for the foodservice industry, restaurant development + design maintains high standards for our editorial content. restaurant development + design strives to provide accurate and up-to-date material on this Site. However, restaurant development + design makes no warranties or representations as to the accuracy, completeness or timeliness of the material provided on this Site. restaurant development + design assumes no liability or responsibility for any errors or omissions on this Site.
Neither restaurant development + design, any of its agents, nor any other party involved in creating, producing, or delivering this Site is liable for any direct, incidental, consequential, indirect, or punitive damages arising out of Your access to, or use of, this Site or any material from this Site. Without limiting the foregoing, this Site and the material provided on this Site are provided "AS IS" WITHOUT WARRANTY OF ANY KIND EITHER EXPRESSED OR IMPLIED, INCLUDING BUT NOT LIMITED TO, THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, OR NONINFRINGEMENT.
Links and Third Parties
Foodservice Equipment & Supplies does not endorse any third party websites not under the control or operation of Foodservice Equipment & Supplies, has not reviewed any or all such sites that may be linked to this Site and is not responsible for any such sites linked to this Site. Your linking to any sites from this Site is at Your own risk. By linking to a site or permitting a link to this Site, restaurant development + design does not endorse the site operator or the content of the linked site.
restaurant development + design's Site and Services include advertisements and promotions from third parties. Your business dealings with these third parties are solely between You and the advertiser. Advertising on restaurant development + design's Site and Services does not imply endorsement, and restaurant development + design is not responsible for any loss or damage that may be incurred through Your dealing with these third parties.
United States Only
Unless otherwise specified, this Site and material provided on this Site are solely for promoting products, programs, and business operations within the United States.
Idea Submission/Use of Information
restaurant development + design welcomes Your comments and suggestions on this Site and products, but restaurant development + design does not seek to solicit any confidential or proprietary ideas, suggestions, materials or other information relating to developing, designing, redesigning, modifying, manufacturing or marketing its products or any new products. Excluding Your Personally Identifiable Information ("PII"), which is subject to the Privacy Policy, any information that You send or submit online to restaurant development + design or to business partners working on behalf of restaurant development + design, including but not limited to feedback, data, questions, comments, suggestions, or the like ("Submissions"), shall be deemed non-confidential and the property of restaurant development + design.
Your submission of such information shall constitute an assignment to restaurant development + design of all worldwide rights, titles, and interests in the Submissions, including the right to use, reproduce, modify, disclose and distribute the Submissions without limitation. restaurant development + design shall be free to use any ideas, concepts, know-how or techniques contained in the Submissions for any purpose whatsoever, including but not limited to developing, manufacturing and marketing products which incorporate or otherwise rely upon such information, and will not be liable for any use or disclosure of such Submissions.
By submitting a Submission, You warrant that restaurant development + design may publish such Submission, use it as part of its operations, and incorporate its concepts in restaurant development + design products without liability or compensation to You. By submitting a Submission, You represent that You have proper authorization for this agreement.
Applicable Law
Any dispute arising out of Your use of this Site or material from this Site shall be resolved according to the laws of the State of Illinois, United States of America, without giving effect to that state's principles of conflicts of laws. The federal and state courts of the State of New York shall have exclusive jurisdiction over all claims
Miscellaneous
Your access may be terminated at any time and for any reason or for no reason by restaurant development + design. You shall have no recourse and restaurant development + design shall have no liability with respect to any such termination. All provisions of these Terms and Conditions relating to warranties, confidentiality obligations, proprietary rights, limitation of liability and indemnification obligations shall survive the termination or expiration hereof.
restaurant development + design may modify these Terms and Conditions at any time. The amended terms will be effective upon posting on the Site. Your continued use of the Site and/or the Services constitutes Your assent to such amended terms and Your agreement to be bound thereby. restaurant development + design may, but is under no obligation to, provide You notice of such modifications to these Terms and Conditions via email or other communication.
How to Contact Us
If you have any questions or concerns regarding these privacy policies, please contact us:
Zoomba Group
190 N. York St.
Elmhurst, IL 60126
Toll Free: (800) 630-4168
Toll Free Fax: (800) 630-4169
- Static Content
- The Editors
restaurant development + design magazine appreciates your visiting our website. Your privacy and trust are important to us. We provide this notice to ensure that your expectations and our practices are aligned, and that you are aware of your choices regarding our use and disclosure of the information you provide to this site.
This Privacy Policy describes the policies of restaurant development + design magazine and its parent company, Zoomba Group, LLC., regarding the collection, use, disclosure and protection of the following types of information:
- Information obtained when you visit the Site.
- Information obtained through e-mail communications with you related to the Site.
This privacy policy does not apply to information we collect by other means (including offline) or from other sources. Your use of this Site constitutes your acceptance of this Privacy Policy and your consent to any action we take with respect to your information in compliance with this Privacy Policy.
We may change the terms of this Privacy Policy, so Users are encouraged to review this page from time to time. Your continued use of this Site following the posting of changes to the Privacy Policy means that you accept the changes.
Information We Collect and How We Collect It
We require you to provide certain information about yourself when you register with this Site and when you request products and services. We also collect information when you participate in contests and surveys, when you respond to requests for feedback and when you submit postings to public areas of this Site (e.g., moderated discussions and bulletin boards).
The information we collect may include information from which you may be personally identified (“Personally Identifiable Information”), such as name, postal address, telephone number, fax number and e-mail address, and certain business information such as employer name, occupation, job function, job title, purchasing preferences or history, and similar information. We also will collect credit card and related information when you request a product or service for which there is a charge. This Site only collects Personally Identifiable Information with your knowledge.
Automatic Data Collection through Cookies and Other Means
We may record information about your computer and/or track your activity while you are using our website or our other online products. For example, we may record how many times you click on a hyperlink, determine whether you visited our site from a particular Internet link or advertisement, or track your path through the site. This automatic data (“Automatic Data”) collection may include but may not be limited to information collected by cookies, IP addresses, and transparent GIFs. We use this Automatic Data to report aggregated website activity and to better understand the needs of our users so we can make informed decisions regarding the content and design of the site. We may also use this Automatic Data to personalize your experience on our site. If you provide us with Personally Identifiable Information, we may combine and use the Automatic Data with the Personally Identifiable Information.
Some of our online content may be provided by third parties that may collect Automatic Data regarding your online activity. Information collected by third parties is subject to their own privacy policies and Zoomba Group is not responsible for their privacy policies, practices or content.
How We Use Your Information
We use Personally Identifiable Information collected on this Site for the following purposes:
- To provide you with this Site and other products and services.
- To respond to your inquiries and contact you about changes regarding the Site.
- To provide you with e-mail, fax and other notices (such as expiration and renewal notices) regarding your account and the products or services that you are receiving, and for billing and collection purposes.
- For any other purpose disclosed at the time the information is collected or to which you consent.
- As otherwise specifically described in this Privacy Policy.
We also may use your information to better understand our Users and to improve our Site. For example, we may use this information to determine what portions of the Site are most popular and the demographics of our Users generally. Cookies and other User information also enable us to customize your experience on the Site. We may use IP addresses to help diagnose problems with our servers or to administer our Site. We may also use IP addresses to help identify a User during a particular session and to gather data regarding use of the Site.
We may use the information you provide us to send you e-mail, fax and other communications on behalf of Zoomba Group and our affiliates. These communications may include e-mail newsletters that are relevant to this Site, as well as offers for other related services that we deem appropriate. All email newsletters will provide you with an opportunity to opt out of receiving future issues of the newsletter. All promotional offers will include an opportunity to opt out of receiving future promotions from the brand whose product/service is being promoted. Opt-out requests will be effective after a reasonable period of time for processing.
We also may use your information to send you e-mail and other communications on behalf of third parties. Each of these communications will include instructions for opting out of receiving future third party offers from us. You may also opt out of receiving third party offers from this Site at any time by sending an e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject line “opt out - third party.” Opt-out requests will be effective after a reasonable period of time for processing.
Opt-out requests are specific to particular products. If, for example, you unsubscribe from one Zoomba Group e-newsletter, you may still receive emails from us regarding other email, such as webinars or requests to complete surveys, all relating to Zoomba Group properties.
Our Disclosure of Your Information
We may disclose aggregated, anonymous statistics about many Users and other information that is not Personally Identifiable Information. We will not disclose your Personally Identifiable Information except as follows:
- Name and/or business name and title (but not information by which you may be contacted - i.e. name, postal address, telephone number, fax number and e-mail address ) in representative lists of our magazine circulation and/or web site membership, but not for further use or dissemination by the recipient.
- To third parties engaged to provide services under contractual requirement to keep Personally Identifiable Information confidential and use it only to perform the services.
- Portions of this Site may be provided as “Premium” or “Sponsored” content. Premium or Sponsored content is made available to Users on the condition that we may share certain of the User’s registration information with the Premium or Sponsored content’s sponsors and advertisers. We will always disclose when you are registering or being provided with Premium or Sponsored content.
- To other third parties to market their products or services under contractual requirement to keep Personally Identifiable Information confidential and use it only to market and provide their products or services. You may opt out of such disclosures by sending an e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject line: “do not disclose.”
- To any successor pursuant to an asset sale, merger, consolidation, restructuring, reorganization, liquidation or other similar transaction involving Zoomba Group or this Site.
- When we believe such disclosure is required by law, regulation or securities exchange requirement or for the protection of persons or property.
- When disclosure is necessary to accomplish the purpose for which you provide it.
- We may share any information (including Personally Identifiable Information) you provide with other Zoomba Group member companies for any uses consistent with those disclosed in this Privacy Policy.
Security
We use reasonable safeguards to protect Personally Identifiable Information we collect on this Site from unauthorized access, use, modification or disclosure. However, due to the design of the Internet and other factors outside of our control, we cannot guarantee that communications between you and our servers will be free from unauthorized access by third parties.
Right to Access and Change Information
You may view and update information that you previously submitted online to this Site by revisiting the registration or subscription form. Information updates will not be accepted if the request would conflict with legal requirements or if we believe it would result in incorrect information.
Links
This Site contains content, services, advertising and other materials that link to Web sites operated by third parties. We have no control over those other sites, and this Privacy Policy does not apply to them. We encourage you to refer to the privacy policies, if any, of those sites.
California Privacy Rights
For purposes of California residents, this Privacy Policy pertains to all information collected online, including through this website. California law permits customers of restaurant development + design who are California residents to request certain information regarding restaurant development + design’s disclosure of personal information to third parties for their direct marketing purposes. To make such a request, please contact us through the information provided below in “How to Contact Us.”
Non-U.S. Residents
If you do not reside in the U.S. and are visiting our site, if you provide Personally Identifiable Information to us, it may be transferred to and processed on computers in the U.S. and other countries. Do not provide your Personally Identifiable Information to us if you do not want this information to be transferred outside of your country, or if the laws in your country restrict these types of transfers. Your provision of Personally Identifiable Information to us will be handled in accordance with this Privacy Policy. Your provision of Personally Identifiable Information to us through this site means that you agree to the terms of this Privacy Policy.
Children’s Privacy
We do not want to collect or maintain information from those under the age of 13. We do not permit children under 13 years of age to become registered users of our site. No part of our site is structured to attract anyone under 13. By using our site, you represent that you are not under 13 years of age.
Terms of Use
Your use of Zoomba Group’s online products and sites constitutes your acceptance of the terms and conditions in this privacy policy as modified from time to time, including our collection and use of Personally Identifiable Information. If you are using the website on behalf of your employer, it means you are authorized to accept these terms on your employer’s behalf.
The Privacy Policy may be amended as needed, so users are encouraged to review this page from time to time. The amended Privacy Policy will be effective upon posting on the site. Your continued use of Zoomba Group’s online products and sites following the posting of changes to the Privacy Policy means that you accept the changes and our use of your Personally Identifiable Information in accordance with the revised policy. Zoomba Group may, but is under no obligation to, provide you notice of such modifications to this Privacy Policy via email or other communication.
How to Contact Us
If you have any questions or concerns regarding these privacy policies, please contact us:
Zoomba Group
190 N. York St.
Elmhurst, IL 60126
Toll Free: (800) 630-4168
Toll Free Fax: (800) 630-4169
This email address is being protected from spambots. You need JavaScript enabled to view it.
- Static Content
- The Editors
restaurant development + design (rd+d) is a reader-driven resource for restaurant professionals charged with building new locations and remodeling existing units.
Covering trends and topics essential to restaurant development, design and construction professionals, rd+d is an award-winning publication that facilitates a conversation and an exchange of ideas among readers and the broader restaurant community. rd+d provides a platform that allows professionals from divergent backgrounds to come together to share best practices, perspectives and experiences.
Zoomba Group
190 N. York St.
Elmhurst, IL 60126
Phone (800) 630-4168
Fax (800) 630-4169
- Static Content
- Averra Media
Thank you for your interest. Click the file name below to download this papers.
- Static Content
- Averra Media
The inaugural Foodservice Equipment and Design (FED) Global Thought Leadership Summit brought together the foodservice industry like no other event.
Executives and thought leaders from every channel of the foodservice market — operators, designers, architects, dealers and more — came together for two days of learning, discussion, networking and inspiration at the historic Chicago Athletic Association hotel.
View presentations from the 2016 FED Summit on FESMag.com, our sister publication website.
{tab Agenda}
Sept 20, Tuesday
Opening Keynote
Keynote: Design & Consumer Behavior?
Warren Solocheck, President, Foodservice Practice, The NPD Group
All in all, the foodservice industry has been conducting business in a one percent world since 2010. Visits to restaurants and other foodservice outlets will increase minimally quarter after quarter, resulting in an average lift in traffic of one percent annually for the next several years. But it’s not all doom and gloom, there are areas of growth, pockets of opportunity and glimmers of hope. It’s a matter of understanding a consumer’s path to consumption: their motivations, the decision-drivers and how you can influence their process. In this session, secrets will be revealed as to what occasions are up for grabs, and how and what can sway consumers along the path to consumption.
The Marriage of Technology & Design
Mirror Mirror on my phone, which guest deserves the attention drone?
AJ Barker, Director, Culinary, Concept Kitchen + Bar
Foodservice operators are inundated with new technology solutions designed to improve operations, the guest experience and myriad other service initiatives. However, determining the best and right use of this technology, and its impact on the customer, is an entirely different story. Listen in as Barker breaks down the implications of this new technology and the impact it is having on both customers and foodservice industry representatives.
Casualties of Foodborne Illness: Dealing with the Unacceptable
Greg Richards, Franke
Each year roughly 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases--many of them foodservice-related. That’s unacceptable to consumers who are more attuned than ever to food quality and integrity. Other casualties include our businesses’ reputation and livelihood. What can we be doing differently? Greg Richards discusses nontraditional approaches to sanitation that may help overcome longstanding barriers to improved safety.
Brand Storytelling: What's Technology Got to do With It?
Bob Puccini, Founder & CEO, Puccini Group
Brand storytelling is everywhere and should be used to communicate company values throughout every area of a customer’s interaction throughout any establishment. But what role should technology play in today's hyper-focused technological environment? The answer may surprise you.
The Future of Hospitality
The Benefits of Sharing
Rob Geile, Vice President, Consultant Services, Ali Group
As foodservice operators, we share to grow. We share our food, we share our products and services and we all share our commitment to this industry. So, why not share our expertise, experiences and best practices as well. There is an art to sharing that builds and fosters relationships based on trust and service. For hospitality leaders to grow and continue to take the lead, sharing is an important step in creating the future.
Virtual Reality in Food & Beverage
Jackson Thilenius, Senior Director, Pulse by Gettys
Virtual reality is everywhere and is impacting almost everything. So, as designers and brand leaders, what can we do to ensure the products and experiences we create deliver something real? The ever-changing course of technology is changing the way we all do business and we all must understand how it is infiltrating our industries. It's about finding the inspiration, innovation and aspiration behind every new world.
The Evolution of the Commercial Kitchen
Rick Caron, Seniro Vice President, Innovation, Manitowoc Foodservice
Where is commercial kitchen design and technology going? From the Frankfurt kitchen design to today’s open concepts, the integration of food, equipment and people is all converging. Some of the building blocks surrounding the foodservice industry's transformation includes an engaged Millennial audience, increased data about how a kitchen operates in real-time and fully integrated equipment.
Global Citizenry
The New (International) Operational Landscape
Doug Fryett, Founder & President, Fryett Consulting
What, exactly, is a circular economy, and what does it mean for today’s foodservice industry? In this session, Doug Fryett breaks down this new operational model and the interrelationships between all of its parts. The use of this model means the implementation of reusing, repairing, refurbishing and recycling existing products and materials. Why should foodservice operators use it? Listen in to discover more.
How Industry Partnerships Support Global Demands
Jim Lund, Design & Consultant Resource Manager, Rational USA
Globalization is occurring at every level of the hospitality space — from food to technology, equipment and design — making industry partnerships more important than ever, in the U.S. and around the world. This session will define globalization as it relates to each facet of the business and will detail what's in store at micro and macro levels.
Global Brands, Opportunities for Worldwide Impact
Selim Bassoul, Chairman & CEO, Middleby Corporation
Global brands have the ability to shape the world and the communities in which they operate. It’s about being good stewards and having community-minded businesses. But what does it truly mean to be a global brand focused on philanthropic impact? Discover how companies are leading this discussion and implementing this philosophy.
Closing Keynote
Beyond Restaurants: Hospitality and Dining in Nontraditional Spaces
Elizabeth Blau, Founder, Blau + Associates
World-class hospitality consultant and restaurateur Elizabeth Blau discusses the growing trend of expanded and premium dining options beyond traditional hotels and restaurants, including arenas, performing arts centers, college campuses and hospitals. Discover how the lessons of hospitality can be applied to new spaces and new experiences.
Sept 21, Wednesday
Beyond the Status Quo
War, Love & Leadership
Joe Ricciardi, Vice President of Operations, Supply and Equipment Foodservice Alliance (SEFA)
Army Colonel Joe Ricciardi’s experiences over three combat tours in Afghanistan and Iraq led him to ask, “Does love influence leadership?” His follow-up research has shown that the three factors of love – intimacy, passion and commitment – display a strong positive correlation to leadership. In this presentation, hear about the ways each three can have a long-lasting impact on the energy, enthusiasm and dedication of company teams willing to go beyond the status quo.
Leading Cultural Change
Steve Maahs, President, Alto-Shaam
How important is a strong culture to your bottom line? Researchers say companies with engaged employees outperform companies without engaged employees by 202 percent. The majority of leaders know that engagement affects their business but less than ¼ of employers have an engagement strategy. Prepare for the future by leading a strategic cultural change that aligns your values and your actions.
The Strive for Operational Excellence
Christopher Koetke, Executive Director, Culinary School, Kendall College
We all want to be the best and to have the best food service operation. Speaker Christopher Koetke has created a best-in-class foodservice operation at Kendall College and will take the stage to inspire the push for excellence in each of our programs. It takes drive, vision and passion, and the kind of teams that will work to move each and every company forward.
Closing Keynote
FED Thought Leadership Panel
This session is not one you will want to miss! Gather together to hear from four foodservice industry thought leaders who will give us their take on innovation, leadership and the future of foodservice.
Moderator: Joe Carbonara
Panelists: Elizabeth Blau, Guy Rigby, Dan Henroid
{tab Speakers}
Keynote Speakers
Elizabeth Blau
Founder, Blau + Associates
James Beard Award Nominee, Elizabeth Blau, is widely credited with transforming Las Vegas into the world-class culinary destination it is today.
A graduate of the prestigious Cornell School of Hotel Management, Elizabeth began her career with famed restaurateur SirioMaccioni. Elizabeth’s work caught the attention of casino developer Steve Wynn and, as the mogul’s vice president of restaurant development, she revolutionized Las Vegas dining by attracting award-winning chefs to the groundbreaking Bellagio. In 2004, Wynn again recruited Elizabeth to join Wynn Las Vegas as executive vice president of restaurant development and marketing.
In 2002, Elizabeth founded Blau + Associates; a firm dedicated to creating world-class hospitality experiences. Elizabeth and her group operate four restaurants in Las Vegas, including Honey Salt, Andiron Steak and Sea, Buddy V’s Ristorante at the Venetian Palazzo and at the Sands in Bethlehem PA.
Guy Rigby
Vice President of Food & Beverage Americas, Four Seasons
As VP of food & beverage for the last nearly nine years with over 40 properties under his watch and 20 properties under development, Guy Rigby has led a restaurant revolution, redefining the F&B selections, and the design and ambiance of each new outlet.
Guy’s road to a corporate role at Four Seasons began while growing up in England as the son of an accomplished cook and an oenophile. By his own admission, not “cut out” for law school, he excelled at hotel school and saw his hospitality career progress from one F&B position to the next before he became GM of three consecutive Four Seasons properties, Bangkok, New York (The Pierre) and Vancouver. Offered the opportunity to oversee F&B for the Americas, Guy jumped at the chance.
Warren Solochek
President, Foodservice Practice, The NPD Group
Warren Solochek has worked in the food industry for over 35 years. He joined NPD’s foodservice group in 2003 with the responsibilities of overseeing relationships with all CREST® clients. His role at NPD gives him a great deal of insight into today’s foodservice industry issues and trends, and helps him anticipate the issues the industry will face in the future. Warren is also involved in the development of new NPD products and services to address the foodservice industry’s information needs. He is a frequent speaker at key industry events, including COEX, MUFSO, and the CHEERS Beverage Conference.
NPD is the premier source of market information for the food, beverage and foodservice industries, helping companies make fact-based decisions and grow their profits.
Speakers
A.J. Barker
Director, Culinary, Concept Kitchen + Bar
A.J. is an award-winning Chef-Consultant and Managing Partner of the boutique food consulting agency, Concept Kitchen + Bar. In addition to consultant brand work, Chef Barker works to integrate and on-board technologies in food service and agricultural applications for better community scaling. Chef Barker consults with technology and software communities, agriculture, hospitality and health services industries to design advanced ergonomic and low emissions food service equipment with a zero waste attribute.
Selim A. Bassoul
Chairman and CEO, The Middleby Corporation
Selim Bassoul has led Middleby to tremendous growth through innovation. Under his leadership, Middleby has grown to a $2 billion global company with 60-plus brands and three business platforms.
Featured on the 2016 Nation’s Restaurant News Power List, Selim and his effective, unconventional management style has been featured in The Wall St. Journal, Fortune, Forbes and CNBC. He is The Motley Fool’s “best CEO of all time.”
Central in Selim's life is giving back. In response to the needs of 50 million refugees in the world, Middleby developed an intuitive and affordable stove that can not only cook food and purify water but also charge a cell phone without electricity. The Bassoul Dignity Foundation works to deliver the ovens to refugee camps globally. For his philanthropic work, Selim was honored with the 2016 Ernst & Young Entrepreneur of the World award.
Rick Caron
Senior Vice President Innovation at Manitowoc Foodservice
Rick Caron is Senior Vice President Innovation at Manitowoc Foodservice. Under his leadership, he led a variety of new product development initiatives which have distinguished the company as a technology leader in the foodservice industry. Prior to Manitowoc Foodservice, he served as Chief Executive Officer of the Moseley Corporation in Franklin, Mass., President and Chief Executive Officer of TurboChef, Inc. and was Managing Director of the Consumer Products Practice at Arthur D. Little (ADL) in Cambridge, Mass. During his 19-year affiliation with ADL, Rick led many consulting assignments involving technology, strategy and product development. In addition, he holds several patents in the foodservice industry, including automated frying and rapid cooking systems. A graduate of the Massachusetts Institute of Technology, Rick earned his Master of Science and Bachelor of Science degrees in Chemical Engineering Practice.
Douglas K. Fryett
Founder & President, Fryett Consulting
Douglas K. Fryett is President of The Fryett Consulting Group, a company he founded 1989 after holding several senior management positions in the foodservice industry. The Fryett Consulting Group is unique in its experience, diversity of markets served, international perspective, ability to identify strategic opportunities and successfully address their organizational challenges. Doug’s areas of expertise include business strategy development, market analysis, market research, and “voice of the customer” assessment. He has extensive experience working with boards, CEOs, and senior management teams in organizational change processes and strategy development, and strategy implementation systems. He also is the author of "An Introduction to the Foodservice Industry," and has published articles in several industry-leading magazines.
Rob Geile
Vice President of Consultant Services, Ali Group
Rob Geile joined Ali Group North America in March 2014. He serves as Vice President of Consultant Services and is responsible for developing and cultivating relationships within the consultant and operator community. Rob provides support globally by helping the Group to expand and deepen its relationships with U.S. consultants who are doing work abroad.
Rob’s accreditations include Board and/or committee positions with FCSI-The Americas, FCSI-Worldwide, NACUFS, SHFM, AHF, ANFP and HTA. Rob Geile holds a B.S. Degree from the University of Central Missouri, is a LEED Accredited Professional (LEED AP), and Certified Food Service Professional, Level III (CFSP).
Dan Henroid
Director of the Department of Nutrition and Food Services, University of California, San Francisco (UCSF) Medical Center
Dan Henroid is the director of the Department of Nutrition and Food Services at the University of California, San Francisco (UCSF) Medical Center. He is responsible for patient meal services at two hospitals, seven retail food operations, catering and conference services, three gift shops, and oversight of inpatient and outpatient nutrition services with combined sales of $15 million. Dan has implemented new programs for cashless payment, mobile ordering, healthy food branding, mobile loyalty and nutritional information on POS receipts and digital signage. Finally, his team recently opened a state-of-the-art, 289-bed women’s, children’s and oncology hospital where he oversees digital signage and the robot fleet.
Christopher Koetke
Vice President, Kendall College School of Culinary Arts and Vice President, Laureate Universities International Center of Excellence in Culinary Arts
Christopher Koetke is Vice President of the Kendall College School of Culinary Arts in Chicago and Vice President of Baltimore-based Laureate Universities International Center of Excellence in Culinary Arts. Since 2011, he has led the strategic direction of Laureate’s culinary arts programs worldwide while maintaining a strong presence at Kendall. An expert on international education, Christopher also has his finger on the pulse of global food, beverage and hospitality trends.
Under Christopher's leadership, Kendall’s School of Culinary Arts was named Cooking School of the Year in 2008 by the Academy of the Culinary Arts Cordon d’ Or – Gold Ribbon. Also that year, the school’s culinary-arts program was named an “exemplary culinary program” by the American Culinary Federation (ACF).
Currently serving as a Conseillèr Culinaire Provincial for the Midwest region in La Chaîne des Rôtisseurs—the world’s oldest international gastronomic society—Christopher also is the recent past chair and continues to serve on the American Culinary Federation Foundation (ACFF) Accrediting Commission. Additionally, he is an active member of the Conserve Action Council of the National Restaurant Association (NRA), ACF, Research Chefs Association, International Foodservice Editorial Council (IFEC) and Les Disciples d’Escoffier.
Jim Lund
Jim Lund, Design & Consultant Resource Manager, RATIONAL USA
Jim Lund has 31 years of experience within the foodservice industry, including the last 8 years at RATIONAL USA in the role of Regional Sales Manager and Area Sales Manager, covering 14 states within the central region, and most recently as the Design & Consultant Resource Manager. Jim studied computer science, economics and accounting before discovering his passion for foodservice. He is now a Certified Executive Chef and an Approved Certification Evaluator by the American Culinary Federation (ACF). He was a 12-year board member and past president of the ACF Minneapolis Chefs Chapter as well as a member of the World Association of Cooks Society. Jim received the Presidential Medallion in 2010 by the National ACF President, Michael Ty.
Steve Maahs
President and Chief Operating Officer, Alto-Shaam
Steve Maahs has led Alto-Shaam since 2007 following his father, the company founder. He began his career at Alto-Shaam in inside sales/customer service, and now with nearly 30 years of foodservice equipment industry expertise, continues to maintain focus on superior internal and external customer service. Under Steve’s leadership, Alto-Shaam sales have more than doubled as the company has pursued a culture of continuous improvement and customer service. Steve attributes much of Alto-Shaam’s growth to actively engaged employees. Alto-Shaam is continuously recognized as a Foodservice Equipment & Supplies “Best in Class” manufacturer and recently received the Wisconsin Manufacturer of the Year award.
Bob Puccini
Founder & CEO, Puccini Group
Bob Puccini knows what makes social spaces and restaurants successful. Hospitality brands come to Bob because they know he understands the business from every perspective. Responsible for designing and remodeling over 1,000 restaurants worldwide, Bob translates client goals into winning concepts, earning him a stellar reputation and many long-time clients. Before founding Puccini Group in 1996, he served as Partner and Senior Vice President for Kimpton Hotels & Restaurants, and served in that capacity for 10 years during their expansion from four to 35 restaurants throughout the United States. Today, Kimpton remains one of Puccini Group’s closest clients. Recognized as an industry expert, Bob is an internationally sought-after speaker and has graced hotel investment conferences from Berlin to Dubai to Istanbul. Bob belongs to the International Society of Hospitality Consultants and the Food Service Consultant’s Society International. He was named the Anti Defamation League’s Food and Wine Industry Person of the year and won the prestigious Platinum Circle award from Hospitality Design in 2006.
Col. Joe Ricciardi, PhD
Vice President of Operations, Supply and Equipment Foodservice Alliance (SEFA)
Joe has an undergraduate degree in economics from the United States Military Academy at West Point, an M.B.A. from Purdue University, a Masters in Strategic Studies from The United States Army War College and a PhD from Benedictine University in Values Driven Leadership.
Joe is a decorated Army Veteran who has served more than 26 years both in the reserves and on active duty. He has deployed twice to Afghanistan and once to Iraq, most recently leading an 1,100-soldier task force responsible for finding and neutralizing improvised explosive devices (IEDs) in southern Afghanistan. Joe’s military awards include three Bronze Star Medals, three Meritorious Service Medals, The Army and Navy Commendation Medals and the Combat Action Badge. He is a graduate of both the Airborne and Air Assault schools. His current Army Reserve assignment is Commander, 303rd Maneuver Enhancement Brigade, Ft Shafter Flats, Hawaii.
Joe resides in Valparaiso, Ind., where he is married to his best friend Kelly and has two children Giuseppe (15) and Giavanna (12). He is the vice president of operations at SEFA, a nationwide network of leading restaurant supply and equipment dealers and manufacturers. Joe has extensive experience in supply chain management, marketing analytics and sales management.
Greg Richards
Vice President of Business Development, Franke Foodservice Systems
Greg Richards has served as Vice President of Business Development at Franke Foodservice Systems since 2002, where he has contributed to the launch of technology-driven products and services that have expanded the company’s reach into new market segments. He also advises on marketing, branding and communications initiatives. Greg previously served as Vice President-Education for NAFEM, and as Editor in Chief of Foodservice Equipment & Supplies where he helped found several of the magazine’s signature awards and research programs. He is a recipient of the NAFEM President’s Award and the MAFSI Market Mover Award. Greg and his wife Anne are long-time residents of the Chicago area.
Jackson Thilenius
Senior Director, Pulse by Gettys
An accomplished painter and musician, Jackson Thilenius brings a singular artistic vision to his work with The Gettys Group. After running his own successful architectural practice for more than 14 years, Jackson joined The Gettys Group in 2013 to develop PULSE by Gettys, an innovative design organization that creates experiential spaces that inspire social interaction and shared life memories.
{tab Venue}
Chicago Athletic Association
Knowing that we’d be hosting a selection of foodservice, hospitality, and design thought leaders, it was important to select a venue that captured the spirit of the event and provided high design, great food and exceptional customer service.
We chose the Chicago Athletic Association Hotel
Built in the 1890s, the Venetian gothic building was a private men’s club until 2007. In 2015, it reopened as a hotel with the building’s original details meticulously preserved and restored, including floor-to-ceiling fireplaces, original chandeliers and light fixtures, mosaic-tiled floors and stained-glass windows.
Two of the hotel’s three restaurants were nominated for the James Beard Foundation Award for Best Restaurant Design or Renovation in North America in 2016. Cherry Circle Room, the hotel’s fine-dining restaurant, took home the honors.
Cindy's
The other James Beard nominee for Best Restaurant Design, Cindy’s rooftop restaurant and bar, provided the perfect setting for our private party for speakers and attendees.
Fresh, modern and classic all at once, Cindy’s features a domed glass ceiling and a Great Lakes beach house ambiance. An outdoor patio offers a panoramic view of Chicago's skyline, parks and Lake Michigan.
Executive Chef Christian Ragano, former Chef de Cuisine at NoMi, and his team brought modern twists to classic comfort foods at our exclusive after party.
{/tabs}
Agenda subject to change. Check back for updates.