1

Thursday, March 26, 20097am-7pm Sheraton Gateway Hotel, LAX6101 West Century BoulevardLos Angeles, California

13th AnnualUCLA EXTENSION RESTAURANT INDUSTRY CONFERENCE

2

7:15-8:15am

Registration and Continental BreakfastLocation: Grand Ballroom Foyer

8:30-8:45am

Welcome and Program OverviewLocation: Grand Ballroom

Madge A. Claybion, Program Director, Department of Business, Management, and Legal Programs, UCLA Extension

Anna M. Graves, Esq., Partner, Corporate and Securities Practice, and Co-Leader, Restaurant, Food, and Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

8:45-9:30am

Kevin Wants You to KnowLocation: Grand Ballroom

Kevin Lyman, President, 4Fini, Inc. (Vans Warped Tour, Rockstar Taste of Chaos Tour, Rockstar Mayhem Festival)

In response to the current economic condition, businesses are being forced to develop alternative strategies in their marketing efforts. Over the past 14 years, the Vans Warped Tour has been an extremely successful model of the fusion between conventional sponsors, social media channels, and a music tour. Although niche marketing during a recession is one way to encourage business growth, another way is to diversify using your successful business model to appeal to a broader demographic.

9:35-10:20am

When Will It Turn? An Inside Look at the Management Techniques Restaurant Operators Are Utilizing to Survive and ProsperLocation: Grand Ballroom

2008 was a year that most restaurant owners and executives would rather forget. Surging commodity costs, plunging con-sumer spending, and a financial crisis all combined to finish off the year on a seri-ous downturn. But hope springs eternal in the economy and in the restaurant busi-ness. Led by a Wall Street analyst and publisher, this panel discusses the finan-cial impact of the recession and aims to provide solutions on how to not only sur-vive but also prosper. The panel members bring a unique perspective on how they have been able to affect change in their respective organizations. They address issues that have negatively impacted res-taurant performance over the past year and provide guidance on what it will take for restaurants to get back on track and begin growing again.

Moderator:John M. Hamburger, Founder and President, Franchise Times Corp.

Panelists:Sue Collyns, Chief Operating Officer and Chief Financial Officer, California Pizza Kitchen

Jerry Deitchle, Chairman and Chief Executive Officer, BJ’s Restaurants, Inc.

Colin Guheen, CFA, Vice President, Consumer Equity Research, Cowen and Company, LLC

10:30-11am

Networking BreakLocation: Grand Ballroom Foyer

11am-12pm

Concurrent SessionsSession I Location: Grand Ballroom

Building on Shifting Sands: Strategies for Navigating a Turbulent Real Estate MarketThe pressure to grow, particularly when a company is public or is controlled by out-side financial interests, is enormous. But when times get tough and outside forces, such as the sub prime crisis, foreclosures, and layoffs, impose on your business, what do you do? What once looked like an ideal location can quickly turn into a disaster. It’s like building on shifting sands! Our panel provides insight on how to survive, how to meet growth targets, and how to prevent future site selection debacles.

Moderator:Thomas P. Mullaney, Partner, Huntley, Mullaney, Spargo & Sullivan, LLC

Panelists:Kim Ellis, Executive Vice President, Restaurant Development, Panda Restaurant Group, Inc.

Bill McClave, Managing Partner, Birchwood Resultants, LLC

Timothy D. McMahon, SCLS, Senior Vice President, Retail Services Group, CB Richard Ellis

Conference Program

Kogi BBQ-to-Go. Photo by Eric Shin.

3

Session IILocation: Gateway Room

Think Different: Exploring New Ways to Recruit and Retain Today’s WorkforceTough economic times and increased competition, complicated by managing mixed generations, language barriers, and rapidly shifting psychographics, present restaurant operators with their toughest battle ever in the struggle to balance peo-ple and profits. As executives and analysts alike examine the ability of companies to grow and prosper, they increasingly seek to identify the solutions underlying a company’s ability to succeed. This lively session highlights the best people prac-tices of top Los Angeles operators and includes national research to highlight the best practices that have emerged and resulted in improved performance.

Moderators:Brad Metzger, President, Brad Metzger Restaurant Solutions

Teresa Siriani, Industry People Expert; former president, People Report

Panelists:Madeline Alfano, Owner and Chief Executive Officer, Maria’s Italian Kitchen

Amanda Hite, Chief Executive Officer and Founder, Talent Revolution, Inc.

Mary Sue Milliken, Chef and Co-Owner, Border Grill

Bill Story, Vice President, Training and Development, Claim Jumper Restaurants

12-1:30pm

Luncheon ProgramLocation: Grand Ballroom

12:45-1:30pm

Luncheon SpeakerAnthony Bourdain, Chef, Author, and Host of The Travel Channel’s No Reservations

No Certainties!Anthony Bourdain challenges you to question the conventional industry think-ing, look beyond universal principles (best practices) and market research, check out what’s going on all around, and under-stand there’s a lot more to dining than just satisfying hunger.

“I am not interested in any place for rea-sons just culinary. To me, a perfect meal rarely exists in a vacuum. What goes on around it? Where it comes from? Who’s cooking? What music is playing? What does it smell like in the room? Those are all components of the experience to me.”

Anthony Bourdain(Excerpt from the Japan episode of No Reservations.)

1:30-2pm

Book Signing and Networking BreakLocation: Grand Ballroom Foyer

2-2:45pm

Why We Eat: Understanding the Variability in Your ConceptLocation: Grand Ballroom

While more eclectic cuisine has fueled over a decade and a half of growth in the restaurant industry, some are beginning to recognize the limited growth opportunity of strictly food-focused strategies. Just as Americans were introduced to new cul-tures through their food, there is now an openness and opportunity to introduce new ways of eating from these various cultures. This forum provides a rare oppor-tunity to learn more about the ways and reasons people eat from those exploring this new frontier, both on the restaurant side as well as those who write about it.

Moderator:C. Scott Hindell, Principal, Hindell Consulting

Panelists:Octavio Becerra, Chef and Principal, Palate Food + Wine

Roy Choi, Executive Chef/Co-Founder, Kogi BBQ-to-Go

Jonathan Gold, Food Critic, LA Weekly and Gourmet

Paul Hibler, Chef and Co-Founder, Pitfire Pizza Company

2:45-3pm

Networking BreakLocation: Grand Ballroom Foyer

Photo of Palate Food + Wine; courtesy of Palate.

4

3-4pm

Concurrent SessionsSession IIILocation: Grand Ballroom

The New Horizon: A Look at the Industry Leaders Changing the Paradigm for Restaurants through Innovative Food, Exciting Customer Experience, and Social ResponsibilityRepresenting some of the most innovative restaurant concepts in the U.S., panelists in this session discuss their unique leader-ship approaches to business, embodied in menu offering, customer experience, employee relations, company culture, and a broader social mission.

Moderator:Aaron Noveshen, Founder, The Culinary Edge

Panelists:Michael Ainslie, Head Development Chef, Fresh & Easy Neighborhood Market™

Martin Jeffrey (Jeff) King, Chairman of the Board and Co-Founder, King’s Seafood Company (KSC)

Amy Klein, Executive Chef, Revolution Foods, Inc.

Robert L. Spivak, Co-Founder and Director, Grill Concepts, Inc.

Session IVLocation: Gateway Room

Using Social Media as a Strategic Marketing Tool to Build Customer Loyalty and a Sense of Community Today’s business environment is more dynamic than ever. One critical element of this evolution is the growing expectation consumers have regarding their ability to express comments and create impressions about the restaurants where they spend their disposable income. A growing num-ber of consumers are demanding and cre-ating two-way communication, even if the other end of the discussion isn’t the res-taurant itself. Enter the era of social media. Join industry experts and restaurant opera-tors as they discuss critical “need-to-know” aspects surrounding this emerging trend. This session provides attendees with specific insights necessary to make this tool a strategic part of an overall mar-keting arsenal.

Moderator: Kevin W. Higar, Senior Manager, Technomic, Inc.

Panelists:Linda Duke, Chief Executive Officer, Duke Marketing, LLC

Trey Hall, Chief Causal Marketing Officer, Consumer Capital Partners, LLC

Randy Lopez, Partner and Chief Marketing Officer, G&M Plumbing

Larry Rusinko, Senior Vice President, Marketing and Product Development, Rubio’s Fresh Mexican Grill

4-4:15pm

Networking BreakLocation: Grand Ballroom Foyer

4:15-5:30pm

Presentation of the 2009 Innovation AwardLocation: Grand Ballroom

Presented to:

Hillstone Restaurant Group Houston’s, Gulfstream, Bandera, Rutherford Grill, Palm Beach Grill, Cherry Creek Grill, Los Altos Grill, Woodmont Grill, R+D, Hillstone Manhattan

Accepting the award on behalf of Hillstone Restaurant Group:

Robert Wilkinson, Vice President of Operations

Presenter Tom Davin, Chief Executive Officer of Panda Restaurant Group, Inc. and recipient of the 2008 Innovation Award engages this year’s awardees in an informal conversation that emphasizes the unique leadership and culture that has led to the group’s successes.

5:30-7pm

Closing ReceptionLocation: Grand Ballroom Foyer

Sponsored by Young’s Market Company

This year’s wine-tasting reception features more than 60 premium wines from eight suppliers.

Kogi BBQ-to-Go No need to Twitter to find it—the Korean taco truck makes a special appearance for con-ference attendees at the end of the program!

Note: Program and presenters are subject to change without notice.

Conference Program

Photo courtesy of Hillstone Restaurant Group.

5

Michael Ainslie, Head Development Chef, Fresh & Easy Neighborhood Market™. Before arriv-ing at Fresh & Easy, Mr. Ainslie served as culinary director and project manager for The Culinary Edge, a

leading restaurant-industry consulting firm, where he developed and launched new menu concepts for companies such as Panda Restaurant Group, El Pollo Loco, Cracker Barrel, and Lawry’s Restaurants. His work at The Culinary Edge not only involved the creation of recipes, but also restaurant concept development, design of commercial kitchens, and training of staff. At Fresh & Easy, Mr. Ainslie continues to refine his per-sonal culinary style, drawing out an elegant simplicity from wholesome ingredients.

Madelyn Alfano, Owner and Chief Executive Officer, Maria’s Italian Kitchen. Ms. Alfano opened the first Maria’s Italian Kitchen in 1985. Now with more than 400 employees, it is among the leading

privately owned restaurant chains in the state. She serves as a board member of the Statewide California Restaurant Association and its L.A. Chapter, the L.A. Board of the National Association of Women Business Owners (NAWBO), and is a member of Young Presidents’ Organization. Ms. Alfano has been on the list of Top 50 Women Business Owners in Los Angeles for the past eight years and was chosen as one of the Top 25 Enterprising Women in Los Angeles. In 2007, the Los Angeles Business Journal named her Business Owner/CEO of the Year at its annual Women Making a Difference Event.

Octavio Becerra, Chef and Entrepreneur, Palate Food + Wine. Mr. Becerra had been involved in the cre-ation of Tortilla Jo’s, The Patina Group’s first foray into Mexican cuisine, and was a key

player in opening the company’s four loca-tions in the Downtown Disney® District at the Disneyland Resort. Nominated twice as The James Beard Foundation’s “Rising Star Chef of The Year,” Mr. Becerra has been featured in Bon Appetit magazine, and named as one of the nation’s “50 New Taste Makers” by Nation’s Restaurant News.

Anthony Bourdain, chef; author; and host of the popular travel and food series, Anthony Bourdain: No Reservations, currently in its fifth season on The Travel Channel. A graduate of the Culinary

Institute of America, Mr. Bourdain is also the executive chef at Brasserie Les Halles, and previously ran the kitchens of New York City’s Supper Club, One Fifth Avenue, and Sullivan’s. He is the author of Kitchen Confidential: Adventures in the Culinary Underbelly and A Cook’s Tour, among others; in 2004 he published Les Halles Cookbook, a guide to the strategies and techniques of classic bistro cooking. Mr. Bourdain’s work has appeared in The New York Times, The Times of London, Gourmet, Black Book, and The Independent; and he is a contributing authority for Food Arts magazine.

Roy Choi, Executive Chef, and Co-Founder, Kogi BBQ-to-Go. Although Mark Manguera may have envisioned the idea of Kogi BBQ, it’s Roy Choi’s creativity and culinary talent that makes their food so

special. Top of his class at the Culinary Institute of America, Mr. Choi started out cooking at Le Bernardin in New York and was the only American to ever work in Iron Chef Michiba’s kitchen. Of his most recent endeav-ors, he has worked as the chef de cuisine at the Beverly Hilton, executive chef at Trader Vic’s, and opened Rock Sugar Pan Asian Kitchen in Century City. As they like to say at Kogi, “Roy’s got flavor in his fingertips!”

Sue Collyns, Chief Operating Officer and Chief Financial Officer, California Pizza Kitchen. Ms. Collyns joined CPK in 2001 and has over 23 years in-depth experi-ence leading busi-nesses in both the

United States and Australia from start-up to mature phases of their business lifecycle. Her areas of expertise include all aspects of strategic and financial planning, operations, accounting, audit and Sarbanes Oxley, tax, treasury, bank syndication, investor relations, and corporate governance. Prior to joining CPK, Ms. Collyns worked for Sony/BMG, Lion Nathan/Pepsi, GlaxoSmithkline, and PriceWaterhouseCoopers.

Tom Davin, Chief Executive Officer, Panda Restaurant Group, Inc., the lead-ing Asian restaurant chain in the United States. Prior to joining Panda, Mr. Davin was the operating partner with Brentwood

Associates, as well as a senior executive with PepsiCo, Inc. and Taco Bell Corporation. He was the recipient of the UCLA Extension Restaurant Industry Conference Innovation Award in 2008.

Jerry Deitchle, Chairman and Chief Executive Officer, BJ’s Restaurants, Inc., a publicly held operator of 82 casual dining restaurants in 13 states with annual sales of $374.1 million for 2008. Prior to join-

ing BJ’s in 2004, Mr. Deitchle served in executive and financial management posi-tions with other national restaurant concepts, including nine years with The Cheesecake Factory and 11 years with Long John Silver’s. His first foodservice position was a part-time cook at a local grill and bar in his hometown of San Antonio, Texas, in 1967.

Linda Duke, Chief Executive Officer, Duke Marketing, LLC. Ms. Duke founded Duke Marketing in 1987, specializing in marketing for multi-location and franchise organizations. She has consulted with the top

restaurant brands in the United States and is a nationally recognized speaker, educator, and a published author. She also is a mem-ber of the board of directors of the California Restaurant Association’s Educational Foundation and the Fast Casual Restaurant Executive Alliance, as well as an adjunct professor at Golden Gate University in San Francisco, where she has taught advertising strategy to the MBA students.

Conference Speakers and Panelists

6

Kim Ellis, Executive Vice President, Restaurant Development, Panda Restaurant Group, Inc. Ms. Ellis joined PRG in 2006, where she currently heads the restaurant devel-opment department.

She leads the company’s growth and expan-sion endeavors, and oversees real estate, architecture and engineering, construction, asset management, energy management, GIS, and the facilities group. One of her long-term goals is to help PRG grow to 10,000 restaurants. Prior to this, Ms. Ellis spent 10 years with Blockbuster Inc., where she created the process for the annual review of the company’s entire 4,300-plus store portfolio and approved nearly 300 store openings, closings, relocations, and remodels annually.

Jonathan Gold is the LA Weekly’s restau-rant critic and the author of Counter Intelligence: Where to Eat in the Real Los Angeles. He has been restaurant critic for California magazine, the Los Angeles Times, Los Angeles magazine, and Gourmet, where he was the first food writer ever to be a finalist for the National Magazine Award in criticism. He has won James Beard Awards for both magazine and newspaper restaurant reviews. Mr. Gold also wrote frequently about music and popular culture for Spin, Rolling Stone, Details, and Vanity Fair, and contributes to the radio shows Good Food and This American Life. He was awarded the 2007 Pulitzer Prize for Distinguished Criticism, the first restaurant critic to be so honored.

Colin Guheen, CFA, Vice President, Consumer Equity Research, Cowen and Company, LLC. Mr. Guheen is a research analyst covering the restaurant and food industries. Prior to joining Cowen, he

worked at MFS Investment Management. Mr. Guheen received a BA in international politi-cal economy from the University of Puget Sound and is a CFA charterholder.

Trey Hall, Chief Causal Marketing Officer, Consumer Capital Partners LLC

John M. Hamburger, Founder and President, Franchise Times Corp., a national publisher of business trade jour-nals in franchising and finance, including Franchise Times Magazine, a national

franchise industry trade journal; Restaurant Finance Monitor, a monthly financial newslet-ter which covers the capital markets in the restaurant industry; and Foodservice News, a monthly newspaper for independent food-service and restaurant operators in the Upper Midwest. Mr. Hamburger also pro-duces a number of industry executive confer-ences, including The Restaurant Finance & Development Conference and the Franchise Finance & Development Conference.

Paul Hibler, Chef and Co-Founder, Pitfire Pizza Company. Mr. Hibler grew up in the restaurant busi-ness, cooking in his family’s northern California eatery, The Hatch Cover, when he was 13. A football

scholarship helped him into the business program at Stanford University, where he played under the legendary coach Bill Walsh. Somehow he managed to maintain his love affair with food and hospitality. Mr. Hibler’s education in the culinary world comes mostly from the school of “burns, cuts, and bruises.” In addition to co-founding Pitfire Pizza, he is the president and founder of DeLuxe Motion Picture Catering.

Kevin W. Higar, Senior Manager, Technomic, Inc. Since joining Technomic in 2006, Mr. Higar has worked with numerous foodservice operators, suppliers, and other Top 500 companies. He has provided

insight and consulting expertise in strategic analysis, marketing, customer service, culi-nary trends, and brand positioning. Prior to Technomic, Mr. Higar spent almost 13 years with Brinker International, most recently as the organization’s corporate external strate-gist. He is a frequent speaker at industry events such as The Flavor Event, COEX, Prepared Foods Conference, NASDAQ Food and Restaurant Industry Forum, Concepts of Tomorrow Conference, Food Management IDEAS Conference, and the Convenience Retailing Conference.

C. Scott Hindell, Principal, Hindell Consulting. Mr. Hindell’s background includes over 20 years of experience in teach-ing and training. In addition to his respon-sibilities at Hindell Consulting, he teaches

at UCLA Extension and Los Angeles Community College, primarily in the areas of business and management. He previously spent 17 years in investment management. Mr. Hindell has worked regularly with restaurants and industry professionals as a consultant.

Amanda Hite, Chief Executive Officer and Founder, Talent Revolution Inc., Ms. Hite is a change agent who’s bringing “sexy” back to corporate thinking and people performance. An Army kid who lived in 32

homes by the age of 18, she earned her mas-ter’s in Street Smart Psychology. Before age 19, Ms. Hite was running a retail establish-ment and became general manager of her first restaurant. After bringing her energy and lead-ership to various restaurant concepts, she quickly worked her way to become director of training and development for Thomas & King, the nation’s eighth largest restaurant franchi-see. She soon found herself featured in indus-try publications and on the cover of Nation’s Restaurant News, receiving numerous requests to speak, and being a featured blog-ger on FohBoh, the restaurant industry’s number one social networking website.

Martin Jeffrey (Jeff) King, Chairman of the Board and Co-Founder, King’s Seafood Company (KSC). For more than 50 years, Mr. King has dedicated his career to the promotion of guest-first hospitality

and operational excellence in the restaurant industry. He currently oversees the long-term financial planning, sales, investor relations, and property management of six concepts and 17 restaurants. Combined, King’s Seafood Company attracts more than three million guests each year. Mr. King also shares his expertise with other major restaurant brands. Jeff King Consulting, Inc. specializes in all aspects of restaurant hospi-tality, from grand openings to operations.

Conference Speakers and Panelists

7

Amy Klein, Executive Chef, Revolution Foods, Inc. Ms. Klein served as the director of operations for Teach for America before launching her career in the culinary arts when she studied under Chef Heidi

Krahling at Insalatas Restaurant in San Anselmo, California. She successfully ran her own catering business and taught cooking classes at Sur La Table in San Francisco and at Kitchen on Fire in Berkeley. For five years, she served as a lead chef for Parties That Cook, a culinary entertainment company. Ms. Klein is an active member in the Slow Food community, which promotes “Good, Clean, and Fair” food.

Randy Lopez, Partner and Chief Marketing Officer, G&M Plumbing, a full-service agency based in Manhattan Beach, California. With a cli-ent list including HBO, Red Robin, Comcast, THQ, D2C Games,

Del Taco, and Fishbowl Marketing, G&M develops strategic marketing support and programs for the restaurant industry. Recently, their successful campaign for Red Robin garnered both the Eat & Eat award for best campaign as well as receiving the high-est brand recall from Nielsen IAG. Known as a creative thinker and brand visionary, Mr. Lopez has previously held vice president of marketing roles at Del Taco, Buca di Beppo, and Ruby’s Diner, and executive marketing positions at Arnold Palmer Golf Management and T.G.I. Friday’s.

Kevin Lyman, President, 4Fini, Inc. (Vans Warped Tour, Rockstar Taste of Chaos Tour, Rockstar Mayhem Festival). Mr. Lyman is best known as the producer and creator of the hugely successful Vans

Warped Tour, the longest running traveling music and extreme sports festival in the world today. Now entering its 15th year, the tour reaches more than 600,000 kids each sum-mer and has pioneered the successful integration of corporate sponsors with the extreme lifestyle, creating a blueprint for sponsorship integration widely duplicated in the marketplace today. Mr. Lyman also takes advantage of his position to implement a variety of philanthropic and eco initiatives, as well as encouraging activism in the kids that attend his shows.

Bill McClave, Managing Partner, Birchwood Resultants, LLC.

Timothy D. McMahon, SCLS, Senior Vice President, Retail Services Group, CB Richard Ellis. Mr. McMahon is a 29-year veteran of the retail real estate industry in Southern California, having been respon-

sible for the sale and leasing of over 15-mil-lion square feet of retail properties. He has been involved in all aspects of retail real estate, including development, leasing, ten-ant representation, and investment sale. Mr. McMahon is an active member of the International Council of Shopping Centers, previously serving as a member of the Southern California Program Committee.

Brad Metzger, President, Brad Metzger Restaurant Solutions. Since Mr. Metzger was 16 years old, many culinary, operational, and man-agement position at Southern California’s finest restaurants,

including Spago, The Grill on the Alley, Ruth’s Chris, Grace, Vincenti, and Chaya, have paved the way for his founding of Brad Metzger Restaurant Solutions Hospitality Recruitment and Placement in 2003. BMRS represents many of the most successful res-taurants and hotels in Southern California, and key placements have included Food and Wine Magazine Best New Chefs and Michelin Star winners.

Mary Sue Milliken, Chef, restaurateur, cookbook author, and radio and TV person-ality. Ms. Milliken made her mark in the culinary world by tak-ing home cooking from all over the world and giving it an

upscale twist. She and business partner Susan Feniger are hands-on owner-operators of the popular, critically acclaimed Border Grill restaurants in Santa Monica and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina. The pair also own Ciudad in downtown Los Angeles, fea-turing the bold, seductive flavors of the Latin world. They have authored five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine, and are television veterans of 396 episodes of Too Hot Tamales and Tamales World Tour on the Food Network.

Thomas P. Mullaney, Partner, Huntley, Mullaney, Spargo & Sullivan, LLC. Since successfully complet-ing his first company turnaround in 1987, Mr. Mullaney has helped dozens of companies identify

balance sheet solutions to cut costs and improve profitability. He started his career with positions at McKinsey & Company and Procter & Gamble, then served as CEO of Chartwell Holdings and Ivy Medical Group. He brings a cross-functional perspective to business restructuring, with particular strengths in marketing, corporate strategy, and financial analysis. His broad restructur-ing experience and his penetrating insights make him a frequent commentator on the economic challenges facing corporate America today.

Aaron Noveshen, Founder, The Culinary Edge; and award-win-ning chef and authority in food product devel-opment. After 10 years of fine dining chef duties at restaurants, including L’Orangerie, Alain Rondelli, and La

Scene, Mr. Noveshen co-founded World Wrapps Restaurant Co., a Nation’s Restaurant News Hot Concept Award winner. His company, The Culinary Edge, provides restaurants and foodservice manufacturers with integrated culinary, creative, and opera-tional solutions, and includes a who’s who of the top companies in America.

Larry Rusinko, Senior Vice President, Marketing and Product Development, Rubio’s Fresh Mexican Grill. For nearly 20 years, Mr. Rusinko has been catering to tastes that consumers love and figuring out ways to

market them. From fast food tacos to freshly-baked bread to premium ice cream to Rubio’s Beach Mex fare, he has increased sales and profitability across a diverse set of top restau-rant brands with unique marketing strategies and a passion for food. His current position at Rubio’s Fresh Mexican Grill includes responsibility for product development, brand communication, and public relations, a role he’s enjoyed since October 2005.

8

Teresa Siriani, Industry People Expert; former presi-dent, People Report. Bringing passion, commitment, and many years of operations and experience to every presentation, Ms. Siriana is recognized

as one of the industry’s best human resource and training executives. She spent the last seven years as president of People Report, and was instrumental in the design of their industry-leading surveys as well as growing the company to the size and level of influence it has today. Her past leadership positions include vice president of human resources for Wolfgang Puck Food Company and positions in operations, training and development, and human resources for Peasant Restaurants and Restaurants Unlimited.

Robert L. Spivak, Co-Founder and Director, Grill Concepts, Inc. Mr. Spivak is co-founder, co-chairman, past president, and chief executive officer for Grill Concepts, Inc., a company that currently

operates 25 Daily Grill restaurants through-out the United States. A 40-year veteran of the restaurant and food industry, he formed a partnership in the early 1980s with Michael Weinstock and Dick Shapiro to open the highly successful Beverly Hills restaurant, The Grill on the Alley, a traditional American grill with the by-words, “Quality Without Compromise.” The Grill was inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News in 1995.

Bill Story, Vice President, Training and Development, Claim Jumper Restaurants. Mr. Story is responsible for recruiting, hiring, train-ing, staffing, and con-tinued development of entry- and mid-level

management. He began his career with Claim Jumper in 1989 as a unit manager and followed with roles as general and regional manager. In 1997, Mr. Story was named the director of training, marking the inception of the company’s training and recruiting depart-ment. In 2004, he was named as Claim Jumper’s first vice president of training and development.

Conference Speakers and Panelists

Innovation AwardeeHillstone Restaurant Group encompasses a family of artfully distinguished restaurants that serve authentic interpretations of classic American food. Everything from dressings to desserts are made from scratch with peak-of-freshness and locally-sourced ingredients each morning. Signature, chef-selected dishes are served by a gracious staff in a setting that perfectly blends considered art and design with socially inviting hospitality. Formed in 1976 with the first Houston’s in Tennessee, the collection of restaurants has grown to include more than 45 locations throughout the United States, including Houston’s, Bandera, Gulfstream, R+D Kitchen, Rutherford Grill, and Palm Beach Grill, among others. Founder George Biel still guides the privately-owned Los Angeles-based company’s vision.

Photo of R+D Kitchen, Santa Monica; courtesy of Hillstone Restaurant Group.

9

Since its founding in 1850, American Express employees have demonstrated the same core principles upheld by the com-pany today: customer commitment, quality, integrity, teamwork, and respect for peo-ple. American Express works hard to be an important part of Cardmembers’ lives and of the businesses that accept the card. In fact, the first merchant to accept the card in 1958 was a restaurant, and an important relationship with this industry has grown and deepened ever since. Today, tens of millions of high-spending, loyal Cardmembers are an important and profitable part of the restaurant business. Independent research shows that an aver-age American Express Cardmember spends 13% more per person, buys 23% more high-margin beverages, and tips 50% more than restaurant customers paying with other cards.

www.americanexpress.com

Contessa Premium Foods manufactures and imports farm-raised shrimp from Thailand and Vietnam under the Contessa label. Contessa offers an impressive choice of shrimp sizes and varieties: cooked or uncooked, peeled and cleaned, tail-on or tail-off, each with no fat or preservatives. Contessa also offers “Just Harvested” farm-raised shrimp that is quick-frozen immediately upon harvest using their Ultra-Freeze process, ensuring the fresh-est flavor and texture. This product is available in a variety of larger sizes in two product forms: headless shell-on shell-cut and head-on shell-on whole shrimp. All products are of the highest quality available.

www.contessa.com

www.contessa.com

Cowen and Company is an investment bank dedicated to providing superior research, sales, trading, and investment banking services to companies and institu-tional investors in key growth sectors of the economy, primarily consumer, health-care, technology, media, and telecommuni-cations. The Consumer Investment Banking Group has raised over $5 billion in equity and debt capital since 2002, and has advised on numerous high-profile stra-tegic transactions. Within the restaurant sector, the firm has participated in 12 of the 16 most recent financings, and has served as a lead manager for the Chipotle IPO and follow-on offerings. Other restau-rant clients include Morton’s, Ruth’s Chris Steak House, McCormick & Schmick’s, and the Bubba Gump Shrimp Company.

www.cowen.com

The e*Restaurant solution from Altametrics constitutes the industry’s only comprehensive end-to-end enterprise solution, with modules that include Back Office, Workforce Management, Supply Chain & Demand Planning, Customer Relationship Management, Business Intelligence, and a Free POS solution. Altametrics’ solution has been deployed in over 14,000 of the world’s leading tier-one and tier-two restaurants, with the typical deployment producing an ROI of between 650-1,000%. Examples include such industry leaders as Wendy’s International, Jamba Juice, Chipotle, California Pizza Kitchen, Steak ‘n Shake, and Boddie-Noell Enterprises. Be it a three-unit franchisee or an 1,800-unit corporate account, users of the e*Restaurant solution realize tremendous ROI immediately. Whether the modules are deployed individually or jointly, the Altametrics solution delivers real-time current and fore-casted information, unrivaled ease of use, and unparalleled levels of return. Altametrics makes it easy to survive and thrive!

www.erestaurantservices.com

The global Ernst & Young network has the largest integrated real estate, hospitality, and construction practice of any Big Four organiza-tion, with 5,000 professionals around the world. We work hard to earn and maintain our clients’ trust and confidence, and have imple-mented methodologies, quality control policies, supporting tools and technology, and training to provide quality services. Ernst & Young’s hospitality practice services more restaurant companies from the Nation’s Restaurant News Top 100 Restaurant Companies list than any other firm, including the largest restaurant company in the world. We assist our restau-rant clients in addressing the challenges that confront them, including real estate issues, operational hurdles, human resource con-straints, and meeting financial objectives. Our global network of professionals offers advice in a variety of areas of interest to restaurants, including energy, risk management, tax, trans-actions, 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. Learn more about Ernst & Young Real Estate by visiting our website.

www.ey.com/us/realestate

Conference Sponsors

10

Nation’s Restaurant News (NRN) has been bringing the world of foodservice closer together since 1967. In addition to its position as the leading publication covering the $550 billion American foodservice market, NRN is also the only paid circulation newsweekly in foodservice publishing. Readership extends to nearly 400,000 business owners, executives, franchisees, managers, chefs, suppliers, and all allied professionals in fields such as finance, real estate, design, and technology. With 30 editors and seven news bureaus, NRN covers all segments, reports on all the breaking news and events, and focuses on every issue of interest to operators and suppli-ers. It is also the industry’s leading online source for news and insights, averaging over 700,000 page views per month as the only industry site that offers daily breaking news and off-the-wire feeds.

www.nrn.com

www.nrn.com

Pillsbury Winthrop Shaw Pittman LLP has more than 800 attorneys in 15 offices located in global centers for capital markets, finance, energy, and technology. Pillsbury delivers practice strength in capital markets and finance; tax; executive compensation and benefits; real estate and public finance; global sourcing; regulatory, litigation, and intellectual property; and offers depth of knowledge in core industry sectors, includ-ing the restaurant, food, beverage, and the consumer and retail industries. Pillsbury works with many different types of restau-rant, food, and beverage clients, including a wide range of national and regional restau-rant chains, early-stage restaurant compa-nies, wineries, distilleries, packaged food companies, individual restaurateurs, and franchisors. Pillsbury’s practice is organized to offer its clients a maximum return on the company’s collective knowledge about their businesses, industries, and legal issues.

www.pillsburylaw.com

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

www.technomic.com

In 1988 a veteran group of manufacturing experts, frustrated by the constraints of an antiquated printing industry, set about to develop a publishing solution that combined advanced Just-In-Time, or JIT, manufacturing concepts with emerging print-on-demand technologies. The result was ViaTech Publishing Solutions, the first worldwide on-demand publishing network designed from the ground up to address all publica-tion costs, from ordering and development through fulfillment and delivery. ViaTech can help you create your own JIT publishing envi-ronment with a web-based communications system that speeds production and stream-lines the transaction process. We utilize the latest computer and print technology to help you electronically store content, manage the ordering process, digitally print, package, collate, and distribute your materials. The cost savings are tremendous and our customer service is even better!

www.viatechpub.com

Founded in 1888, Young’s Market Company is one of the nation’s largest distributors of fine wines and distilled spirits, serving accounts in Hawaii, Arizona, Oregon, Washington, Idaho, Utah, Wyoming, Alaska, and Montana. Young’s Market Company distributes wines by Kobrand, Trinchero, Kenwood, Firestone, Delicato, and Hess, and distilled products from Bacardi, Brown-Forman, Remy Cointreau, William Grant & Sons, and Proximo, among others. The company’s standard is providing excellent customer service to suppliers and retail customers, including national accounts, restaurants, bars, nightclubs, hotels, grocery stores, drug stores, and wine and liquor shops. The Estates Group was started in 2000 with the initial concept of providing an even finer level of service to 1,000 of Young Market Company’s top accounts—a number that has since grown to 4,500—by offering salespeople who have a specialized knowl-edge and background in wine. The wineries represented by The Estates Group tend to be smaller in size and offer estate-grown fruit from around the world. The personalized service is generally enjoyed by savvy wine programs and top Zagat accounts.

www.youngsmarket.com

www.restaurant-solutions.com

www.dinela.com

Conference Sponsors

Community Partners

11

Community Partners

Conference Planning Committee

Conference Director Madge A. Claybion, Program Director, Department of Business, Management, and Legal Programs, UCLA Extension

Conference Chair Anna M. Graves, Esq., Partner, Corporate and Securities Practice, and Co-Leader, Restaurant, Food, and Beverage Industry Group, Pillsbury Winthrop Shaw Pittman LLP

Charles Aeh, Vice President, Business Development, Service Management Group (SMG)

Andrew Barish, Managing Director, Cowen and Company, LLC

Octavio Becerra, Chef and Entrepreneur, Palate Food + Wine

Lynda Boyer, Vice President, CB Richard Ellis

Huntley Castner, Vice President, Strategic Planning and Initiatives, Panda Restaurant Group, Inc.

Jennifer Ferguson, Business Development Liaison, Service Management Group (SMG)

David Goldstein, Vice President and Chief Operating Officer, Sharky’s Woodfired Mexican Grill

Michael Gottlieb, Americas Leader Restaurant Practice, Ernst & Young

Terri Henry, Vice President of Marketing, Grill Concepts, Inc.

C. Scott Hindell, Principal, Hindell Consulting

Justine Hunter, Partner, Ernst & Young LLP

Lisa Jennings, West Coast Bureau Chief, Nation’s Restaurant News

Leanne Lindsey, Vice President, National Accounts, Young’s Market Company

Ronald N. Paul, President and Co-Founder, Technomic, Inc.

Steve Pettise, Managing Principal, Golden Spike Resources Group

Teresa Siriani, Industry People Expert; former president, People Report

Joan Vieweger, Executive Vice President, PERSPECTIVES/The Consulting Group, Inc.

UCLA Extension Department of Business, Management, and Legal Programs

Heidi Townshend-Zellner Director

Madge A. Claybion Program Director

Van Anderson Program Manager

Eddie Fisher Program Representative

Deborah Grantham Administrative Assistant

Alexis Sexauer Administrative Assistant

Zalina Walton Program Representative

Nonie Watanabe Marketing Coordinator

Videography by Guerillafilms

Jorge Devotto Director

Thank you to our sponsors!

Community Partners

NRN CARES

TH

E FUTURE OF FOODSERVIC

E

For full company descriptions of this year’s conference sponsors, see pages 9 and 10.

Not Printed at State Expense | 9732-09