Program
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TUESDAY, SEPTEMBER 29, 2009
- 11:00 am – 7:00 pm
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Registration
- 12:30 pm – 3:00 pm
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Liaison Forum – Restructuring and Re-engineering your Agreement to Reach Win/Win
This year’s Section Forum will encourage SFM liaisons and self-operators to unite together to exchange ideas with industry professionals who share similar membership classifications. The discussion will be facilitated in order to maximize its educational benefits and allow for critical conversations on issues of joint interest.
- 12:30 pm – 3:00 pm
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FMP Exam
The Foodservice Management Professional (FMP) certification exam, administered by the National Restaurant Association Educational Foundation, will be administered at the national conference. Before registering for the exam, you must apply and be accepted into the FMP certification program. To apply online, visit the educational foundation’s Web site at www.nraef.org. Additional information about the program can be obtained by contacting the NRA Educational Foundation at (800) 765-2122, extension 6703.
- 3:30 pm – 5:30 pm
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Restaurant Tour
- 6:15 pm – 7:30 pm
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New Member/First Time Attendee Reception
This special event is designed to give a warm, hospitality welcome to those who are new to the SFM network. The New Member/First Time Attendee Reception offers the opportunity to chat with colleagues and build contacts in the industry. Get a sneak peak at what to expect at upcoming events and meet members of the Board of Directors and Committees.
- 7:30 pm – 9:30 pm
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Opening Reception
Kick-off the conference overlooking San Francisco’s from the top of one of its most impressive hotels—The Westin St. Francis. Savor some of San Francisco’s most unique culinary creations while gathering with old friends and making new ones while enjoying live entertainment. This is one event you don’t want to miss!
The Mary Hofer Memorial Silent Auction
SFM encourages you to bid often and bid high on extraordinary gift items at this two-day auction. Items include vacation packages, gift certificates, sporting event tickets, and other memorabilia. The Mary Hofer Memorial Silent Auction benefits the SFM Foundation, which supports scholarships, foodservice classes, and student development. Your generous investment today helps support tomorrow’s foodservice future.
WEDNESDAY, SEPTEMBER 30, 2009
- 7:00 am – 2:00 pm
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Registration
- 7:00 am - 8:00 am
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Buffet Breakfast
- 8:00 am - 9:30 am
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Opening Keynote Session – The New Era of Foodservice: Implications For Your Business
Kim Rothstein, president, The Marlin Network
The future of foodservice depends on looking from the “outside-in” to translate con¬sumer habits and other changing demand patterns into successful strategies for your organization.
- 9:30 am - 9:45 am
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Networking Break
- 9:45 am - 11:00 am
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Mystery Solved – Finding Hidden Catering Sales During Economic Downturn
For many foodservice operators, catering is the lifeblood of their business. But when the Dow falls, catering is one of the first things to be cut in the corporate realm. It takes a sharp business mind—not to mention a sharp pencil—to keep catering afloat, and this session will feature experts in catering who know how and where to find opportunities to maintain their catering revenue streams.
- 9:45 am - 11:00 am
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Speaking the Universal Language of Service – How to Motivate across the Cultural Spectrum: Straight Talk In A Tough Time.
Sponsored by The Multicultural Foodservice & Hospitality Alliance, a business resource group that helps find and develop multicultural talent for its members & the industry.Difficult economic times put pressure on employees that often times affects customer interactions in a negative way. Therefore understanding how to engage and motivate your employee’s matters more now than ever.
MFHA President, Gerry Fernandez and Gerald Holder, President of GH Consulting, will share proven practices for gaining employee commitment while improving the quality of communication between management, employees and ultimately the guest. Learn to manage a diverse staff in a more “straight talk” manner to yield increased profits.
- 9:45 am - 11:00 am
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Shades of green... And How to Deepen Your Commitment to Sustainability
Given the last 18 months of economic uncertainty, one might wonder if sustainability is “suspendable.” Yet, sustainability is not a fad; it’s a way of life. This session features John Turenne, a leading authority on how foodservice operations can embrace sustainability within the context of their organization’s specific goals. Joining John will be foodservice operators who’ll relate their experiences in going—and staying—green.
- 11:00 am - 1:00 pm
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Innovations Fair
Innovative and creative solutions to your most specific industry needs are displayed at this informational exhibition. Vendors will be available to show you cutting-edge products and services first-hand and will demonstrate ways to effectively enhance your everyday business with a “going green” approach.
- 1:00 pm - 2:30 pm
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What Your Tongue Won’t Tell you Your Nose Will? - The Physiology of Taste with the Culinary Institute of America
What is taste? Understanding that simple question can help you better prepare menus that will impact your customer base. The program, facilitated by CIA chef Bill Briwa, looks at the different factors that affect how you taste. During this hands-on session you will put your taste buds to the test. Are you up to the challenge?
- 1:00 pm - 2:30 pm
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High Performance People, High Performance Attitudes
This presentation reveals the secrets of team building, productivity and success. Entitlement attitudes will be erased and personal responsibility will abound whether as a team unit or from an individual standpoint. Conflict will be abolished and a harmonious environment established.
Fact: Businesses of all sizes are facing tremendous challenges on a global scale and know that maximized human potential is the answer. The problem? Teams either thrive or die in meetings and activities designed to help them expand.
Expected Outcomes you can count on:
- Optimized innovation and creativity
- Employee retention and reduced tension
- Improved client care and customer focus
- Improved self-leadership, self-awareness and personal responsibility
- Healthier relationships established by managing conflict and toxic people
When people understand their differences, conflicts are easily managed, differing perspectives are respected, and needless waste is avoided. Projects that build successful teams and take varied viewpoints into account are infinitely more successful. The utilization of personality differences results in more innovative products and services.
- 1:00 pm - 2:30 pm
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"Drive Success by Going Beyond the Contract: Create a Strategic Partnership."
Alliances are a powerful means of enriching the solutions and value gained by both the service provider and client. Join us as we explore the elements of shared risk, resources, rewards, vision and values. Clients and providers will share success stories and proven techniques where business relationships benefited through open communication and a desire to partner, not just exist through a contractual agreement
- 3:00 pm – 4:30 pm
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Walk the Golden Gate Bridge for Hunger Awareness
Join fellow SFMers for this once-in-a-lifetime opportunity to walk the Golden Gate Bridge and help fight hunger! Your donation will be used to help families in need in the Bay Area. Participants will receive a historic commemorative SFM T-shirt celebrating this special event.
- 7:00 pm - 9:00 pm
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Dine-Around
THURSDAY, OCTOBER 01, 2009
- 7:00 am – 5:00 pm
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Registration
- 7:30 am - 9:00 am
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Buffet Breakfast
- 7:30 am - 9:00 am
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Committee Breakfast Meetings
- 7:30 am – 9:00 am
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Women’s Council Breakfast
Enjoy breakfast with the leadership of the SFM Woman’s Council! Members of the steering committee and sub-committees will be available to discuss current and future initiatives and obtain suggestions from members on what issues they would like the Council to address.
- 9:15 am - 11:00 am
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General Session: State of the Industry: What Does the Future Hold?
Ira Cohn, President, ARAMARK Business & Industry Group
Michael Norris, Chief Operating Officer and Market President - Corporate Services, Sodexo, Inc.
Rick Postiglione, President and CEO, Contracted Foodservice, Compass Group, North America
Learn from our top industry leaders how we survive and thrive in today’s turbulent times. Listen to C level representatives from ARAMARK, Compass Group, and Sodexo as they focus on the onsite food service industry and the changes occurring due to the economy, consolidations of businesses and policies in Washington. Each of these organizations has a major impact nationally and internationally, as employers, innovators and solution providers for their organizations, their clients and customers. Listen to the leadership during these challenging times, and learn how to keep your organization’s leaders focused and motivated!
- 11:00 am - 12:00 pm
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Networking Break/Innovations Fair
- 12:00 pm - 1:30 pm
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President's Awards Luncheon
SFM’s elite will be recognized and honored at this special luncheon. The Director’s Awards will be presented to those who have displayed exceptional community involvement, leadership, spirit, and other forms of distinguished service. Attendance at this event supports SFM’s finest individuals.
- 1:45 pm - 3:00 pm
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Speaking the Universal Language of Service – How to Motivate across the Cultural Spectrum:
Sponsored by MFHA (The Multicultural Foodservice & Hospitality Alliance is a business resource group that helps find and develop multicultural talent for its members & the industry) (Session Repeated)
- 1:45 pm - 3:00 pm
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FRONTIERS OF FLAVOR World Street Food Traditions, World Comfort Food
Against the harsh backdrop of today’s economy there appears a new opportunity for the culinary community: the world’s street food and comfort food traditions. This engaging style of eating, drawn from across the globe, is at once simple, flavorful, and alive with culinary adventure. This and so much more await in this fast paced presentation and tasting. Come, see and learn how the rest of the world eats and Discover the Fast Casual, Slow Savory and Big Value Culinary Traditions of Asia, the Mediterranean and Latin America.
- 1:45 pm - 3:00 pm
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Pennies from Heaven –Strategies to Improve Profitability for Little or No Cost – Sponsored by the Associate Member Action Committee
You’re guaranteed to leave this session with actionable ideas you can put to work in the near future to increase profitability and shave pennies, ounces, or seconds from your operations. SFM Associate Members have identified their very best ideas for reducing costs without investing much, or any, money.
- 3:00 pm - 3:15 pm
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Networking Break
- 3:30 pm - 5:00 pm
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General Session: Making Connections - Building Our Business Using Today's Technology
Michael Atkinson, FOHBOH, President, CEO and Co-Founder
Allen Blue, LinkedIn, Vice President of Product Strategy and Co-Founder
Scott Shaw, Fishbowl Marketing, Founder and CEO
Internet social media platforms such as LinkedIn and Facebook are changing the way we work, socialize and communicate. Learn how these platforms are enhancing foodservice business performance through streamlined recruiting, on-demand professional knowledge-sharing, and customer communication that drives participation, revenue and customer insight.
- 6:00 pm - 7:00 pm
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President’s Sponsor Reception
By Invitation Only
- 7:00 pm - 8:00 pm
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Cocktail Reception
- 8:00 pm - 1:00 am
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President's Banquet and Dessert Party
The President’s Banquet is a black-tie optional dinner, which is the perfect opportunity to bond with members and fellow attendees. Following dinner, mix and mingle over desert and drinks while reminiscing about the 2009 National Conference activities and events.
FRIDAY, OCTOBER 02, 2009
- 8:30 am – 10:30 am
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Post Conference Sustainability Tour
Today, retail customers and restaurant chef alike face a confusing array of seafood choices. Our presenter, Paul Johnson of Monterey Fish Market, believes that doing everything we can to promote sustainable fisheries is the only responsible way to assure a future with healthy oceans. Paul will partner with Sheila Bowman with the Monterey Bay Aquarium's Seafood Watch program to demonstrate how he works with suppliers at the wharf as he searches for the best sources of sustainable seafood. A private brunch at One Market Street and a parting gift of Paul's award-winning cookbook, Fish Forever completes the agenda.