The 21st Annual UCLA Extension Restaurant Industry Conference will be held on Wednesday, May 3, 2017 at UCLA Covel Commons in Los Angeles. Highly regarded as a premiere annual industry event, the conference includes among its attendees restaurant operators, lenders, private equity investors, investment bankers, suppliers, and professional advisers.
7:30 – 8:30
Registration & Continental Breakfast
8:30 – 8:50
Welcome & Program Overview
Roger Torneden, Director, Department of Business,
Management, & Legal Programs, UCLA Extension
Anna M. Graves, Partner and Co-Leader of the Restaurant,
Food & Beverage Industry Group, Pillsbury Winthrop
Shaw Pittman LLP
8:50 – 9:35
Do What Works: Insights and Observations From a Restaurant Lifer.
The restaurant industry is a cauldron of growth, creativity, innovation, exceptional successes and massive failures. The intense competition and changing dynamics of the industry are only accelerating in our world of disruptive technology and influences beyond our immediate control. Greg Dollarhyde, a 40+ year veteran of the business, will share some of the timeless maxims and observations that have guided his career and supported winning Teams through economic cycles and trends.
Greg Dollarhyde, Chairman and former CEO, Zoes Kitchen (NYSE:ZOES), former Chief Energizing Officer of The Veggie Grill and Baja Fresh Mexican Grill. Principal, Dollarhyde Enterprise Group
9:35 – 10:30
State of the Industry
The U.S. restaurant market is evolving into a $799 billion mega-industry, spanning dozens of distinct segments – from table service and quick service restaurants, to institutional and military foodservice, to non-traditional locations. A convergence of rapidly moving trends in technology, consumer demographics, labor-force composition, food and economics is reshaping the historical restaurant model and altering future foodservice and supplier markets. New data from the National Restaurant Association offers strategic insights into the restaurant industry’s unique opportunities and challenges in meeting a growing demand for food prepared away from home.
Andy Barish, Managing Director – Equity Research, Jefferies LLC
Hudson Riehle, Senior Vice President, Research & Knowledge Group
National Restaurant Association
10:30 – 11:00
11:00 – 11:55
Restaurant Delivery – New Models, New Choices, New Issues
Ordering food for delivery online, via smartphone, Alexa, or otherwise is an important and growing trend. Far beyond traditional pizza and Chinese food takeout, many restaurants across the spectrum are enjoying sharp increases in sales as a convenience-focused public adapts to new models and new technologies. Many restaurants are finding new customers, while others evaluate non-public, all-delivery kitchens. Other restaurants have concern about trademark rights, control, quality and competing in-house delivery operations. Led by a moderator with decades of experience in representing many restaurant and other food businesses, our panel of founders and senior executives will discuss this rapidly growing and evolving trend, covering the different models being used, operational mechanics, challenges and the future.
Robert Wallan, Partner, Pillsbury Winthrop Shaw Pittman LLP
Mo Asgari, President, MonkeyMedia Software
Noah Glass, Founder and CEO, Olo
Paul Montenko, Co-CEO, Stacked Restaurants LLC
Prahar Shah, Head of Business Development, DoorDash
12:00 – 1:00
1:15 – 2:10
Typically one of our most popular sessions, the Emerging Concepts panel highlights up-and-coming new stars on the cutting edge of the restaurant industry. Company leaders will share their business insights regarding menu offering, customer experience, economic model, employee relations, and company culture.
Huntley Castner, Strategic Chief Financial Officer, Lemonade Restaurant Group
James Beriker, CEO, Munchery
Johan Engman, Founder and CEO, Rise & Shine Restaurant Group
Raul Porto, President, Porto’s Bakery
David Wilhelm, Managing Partner, Jimmy’s Famous American Tavern
2:10 – 3:05
Turn-Arounds – Art or Science? How to be a war time CEO.
Restaurant companies are being challenged in ways they never have been before. Studies have shown an overabundance of restaurants being built. There is a demographic shift and consumers are more discerning of quality, price consciousness and seeking to do business with brands that have a purpose beyond profit. This panel is made up of CEO’s who have faced these challenges head on. They have led companies that have gone through difficult times and sought to regain relevance in today’s turbulent world. This will be a fact-based exploration of the courage and guts leaders need to move a culture forward despite the circumstances they found when they took over as CEO.
Fred LeFranc, Founder/CEO; Chaos Strategist, Results Thru Strategy, Inc.
Tim Dungan, Director and CEO, Day Star Restaurant Holdings
Hazem Ouf, President and CEO, Logan’s Roadhouse, Inc.
Clarice Turner, CEO, Boudin SF, Boudin Bakery
3:05 – 3:25
3:25 – 4:05
Overview of the Restaurant Licensing Business
Historically, restaurant brands have feared offering consumers products in retail stores. They were afraid it would damage the brand and cannibalize sales at the restaurants. Both fears have been proven false. In 2015, retail sales of restaurant branded products were at $4.4B. Fifteen years ago, there were less than 10 restaurant brands in retail; today there are more than 50. Furthermore, restaurants that license their brand show a 1 to 2% lift in same store sales in markets where licensed products are sold, and they find a new customer demographic than the one found in the restaurant. This panel will give you an overview of the industry and share perspectives from both a restaurateur (Licensor) and the manufacturer (Licensee).
Jeff Lotman, CEO, Global Icons
Terry Italia, President, Greystar Products Inc.
Andy Wiederhorn, Chairman and CEO, Fatburger
4:05 – 5:15
Innovation Award Presentation/Armchair Conversation
Jimmy John Liautaud, Owner, Founder and Chairman,
Jimmy John’s Sandwiches
5:15 – 5:25
5:25 – 7pm
You can access past conference brochures here.