Seminars
Registration
8:00am - 3:00pm
Opening Ceremonies
8:30am - 10:00am
Golden Gate Room
Master of Ceremonies: Gene Burns, KGO Radio, San Francisco
Gene Burns has worked at many of the country’s top radio stations including WRKO in Boston, WCAU in Philadelphia and WOR in New York City. Gene has traveled extensively and broadcast programs from such foreign countries as the Soviet Union, Japan, Israel, Jordan and Canada. In 1968 Burns accepted a special assignment in Vietnam at the height of the war in Southeast Asia. A similar assignment in the Middle East in 1969 began a career-long fascination with that complex region. He joined the KGO staff in 1995 and calls the Bay Area’s Number One rated radio station a "performer’s paradise.”
Gene Burns - Radio Host (KGO Radio)
Gene Burns hosts a program each weeknight from 7 – 10 PM and a food and wine show on Saturdays from 10 AM to 1 PM as host of the popular "Dining Around with Gene Burns".
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Current Economic Picture for Bay Area Restaurants -
Kevin Westlye addresses key issues facing Restaurant Operators
As Executive Director, Kevin is responsible for leading the GGRA toward its mission of supporting the restaurant industry, and serves as the main point of contact for members, the community, media and political representatives regarding industry-related issues. He oversees daily operations, communication with the Board and committees, event coordination, the creation and execution of benefit programs for members, and budgets.
Kevin Westlye - Director (Golden Gate Restaurant Association - GGRA)
A lifelong Bay Area restaurateur, Kevin Westlye served on the GGRA Board of Directors for more than 14 years becoming Executive Director 2004.
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The Feminine Side of the Business:
Women Owners Blazing the Restaurant Trail
While women make up 54% of the restaurant industry, a small minority rise to the top of the ladder. This panel will feature women business owners who will share their personal experiences of what it took to get them to the top of the ranks. Panelists will offer insight into balancing their time with family, managing staff, working in collaboration and negotiating with male counterparts.
* Moderator:
Susie Biehler - (Susie Biehler & CO)
Susie Biehler created her restaurant marketing and communications agency in 1984. Launching close to 200 restaurants, Susie’s experience translates into real value by distinguishing clients in the media and marketplace. A few of the company’s launches include Absinthe, Azie, Bacar, BrainWash, Café Lo Cubano, Café Majestic, Cypress Club, Cortez, Fish & Farm, Home, Il Fornaios, Millennium, Moose’s, Press, Tartare, Ritz Carlton, Roy’s and Stillwater at Pebble Beach Resorts, Whole Foods in San Francisco, Yankee Pier, a dozen Starbucks locations and the reservations service, OpenTable. A counselor for the Small Business Development Center, Susie works with restaurateurs in developing marketing plans. She has produced industry conferences both locally and nationally. For more information, visit www.biehler.com.
*Panelists:
Elizabeth Falkner - Executive Chef, Owner (Orson, Citizen Cake, Citizen Cupcake),
Author (Demolition Desserts)
Hard work, determination and a unique vision have made Elizabeth Falkner one of the most celebrated chefs in the United States and an influential culinary personality in the San Francisco Bay Area. Elizabeth began her professional cooking career in 1990 as the chef of Café Claude, moving quickly into the pastry department at Masa’s, under Chef Julian Serrano. By 1992, she became the pastry chef at Elka/Miyako Hotel and moved with Traci Des Jardins to open and head the pastry department at Rubicon, a Drew Nieporent venture, in 1993. Elizabeth opened Citizen Cake in 1997, Citizen Cupcake soon followed and Orson opened in 2008. In 2006 Elizabeth appeared as a challenger on the ever-popular, Iron Chef America on Food Network. She has also appeared as a special guest judge on Bravo’s wildly popular kitchen reality show, Top Chef. A recurring competitor on Food Network’s Challenge series, Elizabeth her work and restaurant have also been featured on Tyler’s Ultimate with Tyler Florence, Rachael Ray’s $40 a Day, Sugar Rush, The Martha Stewart Show and numerous Bay Area news and magazine programs. A native San Franciscan, Elizabeth graduated from the San Francisco Art Institute with a Bachelor’s Degree in Fine Arts in 1989. www.orsonsf.com.
Anne Le Ziblatt - Co-Owner (Bong Su Restaurant and Tamarine Restaurant & Gallery)
The daughter of successful restaurateurs, Anne was raised in the business. Her family founded and operates the award-winning Vung Tau group of restaurants, which serve traditional Vietnamese cuisine. An experienced marketer, Anne recognized that traditional ethnic restaurants could be intimidating for those not already introduced to the cuisine. She decided to create an environment that would appeal to a broader market and deepen the public’s understanding of Vietnamese culture. Anne developed the concept for Tamarine Restaurant in Palo Alto, California as a place to experience both, before opening Bong Su Restaurant & Lounge in San Francisco. Bong Su is a culmination of her passions and her family’s background. With it, she aspires to create an appreciation of Vietnamese culture and an appetite for the country’s exquisite cuisine. Anne, who holds a degree in East Asian History from Santa Clara University, manages business operations and the front of the house at Bong Su Restaurant & Lounge. Both she and Chef Tammy Huynh develop Bong Su’s distinctive dishes. www.bongsusf.com.
Emily Mitra - Owner (DOSA)
Emily Mitra, founder and co-owner of DOSA, formed a company in 2003 with a dream to be a restaurateur in San Francisco. Inspired by the delicacy of dosa and home cooked food from Southern India, as well as the desire to revolutionize how Indian food is served in the United States, she and her husband, Anjan Mitra, opened DOSA together in December 2005. Originally from upstate New York, Emily came to San Francisco in 1994 after graduating college from the University of Michigan, Ann Arbor, and began working in the health food industry. Managing a small “green” health food store on Fillmore Street, an integral part of her work was working closely with local, organic farmers. From here, Emily transitioned into 5 years working in enterprise sales and corporate sales management with Internet companies including Yahoo! Inc. At the age of 31, Emily decided to leave the corporate world to realize her dream of motherhood and entrepreneurship and to create her version of the quintessential San Francisco neighborhood restaurant. The idea of being first to market with Southern Indian food in San Francisco, serving it in a hip, contemporary setting, and being the first restaurant of its kind in the country to pair authentic South Indian cuisine with a wine list representing the world, was too compelling to not act upon. Since opening in the Mission District in December of 2005, DOSA was selected as one of San Francisco Chronicle’s Top Ten New Restaurants for 2006 and Top 100 Restaurants for 2006, 2007, and 2008. With great momentum and enthusiasm to expand their menu and offerings, the Mitra's will be opening their second location, DOSA on Fillmore, at 1700 Fillmore Street in San Francisco's Jazz District in September of 2008. www.dosasf.com.
Gabriela Salas - Owner and Chef (Charanga)
Gabriela (Gaby) Salas is the sole owner and Chef at Charanga restaurant. Gaby was born and raised on a Costa Rican coffee farm and spent much of her time at her mother’s side in the kitchen. With her grandmother, a tamale maker and an aunt as an Executive Pastry Chef, her passion for the culinary arts were in the making. Gaby came to the United States in 1982. Her first job was at the Hyatt cleaning rooms and going to the kitchen for the staff lunch. It was in those first meetings with her would be mentor Executive Chef Ed Shepard that elevated her awareness to her future craft. Chef Shepard introduced her to the culinary world that developed into her passion. Being the sole female in a kitchen of 30 men was not a welcome place. Gaby then pursued a 3-year culinary degree to take her to her first position as Executive Chef at the Sheraton Hotel at the age of 27. Following a short stint at the Hillsborough Country Club, Gaby found a restaurant that allowed her to expand her talents at Cha-Cha-Cha from 1988 - 1998. She later ventured into the kitchens at Don Giovanni, Avenue Grill and Firefly. After much determination and angel investors, Gaby was able to open Charanga on Mission Street in San Francisco. Her passion for the culinary arts and people can be experienced everyday at her restaurant as well as her contributions to chartable organization such as Dining Out For Life. www.charangasf.com.
Shelley Lindgren - Owner (Sommelier, A16 & SPQR RESTAURANTS)
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Basic Training
If you are considering opening a restaurant,then we recommend that you take the following seminars that are geared towards training a new restaurateur and getting your doors open.
How to Purchase a Restaurant and Negotiate a Lease
10:30am - 11:30am
Golden Gate Room
Hosts: Colleen Meharry (Starboard Realty) / Roberta Economidis and Zach Georgopoulos
(Georgopoulos & Economidis)
This seminar is presented by Colleen Meharry, on behalf of Starboard Realty and Restaurant Attorneys Roberta Economidis and Zach Georgopoulos from Georgopoulos & Economidis. The instructors focus on educating the entrepreneur on strategies for negotiating for their restaurant or bar space to add value to their business, reduce expenditures and plan for a successful exit strategy.
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Working Through the Permit Process
12:00pm-1:00pm
Golden Gate Room
Host: Lawrence Kornfield (San Francisco Department of Building Inspection)
This seminar is presented by Lawrence Kornfield from the San Francisco Department of Building Inspection and focuses on helping the entrepreneur successfully work through the San Francisco permit process. Topics include creating a timeline for the permit process, contact information for the various departments and tips on purchasing a restaurant versus conducting a build-out in this Q&A style seminar.
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Fashionable, Functional and Eco-Friendly:
A Primer on Restaurant Design and Construction
1:30pm-2:30pm
Golden Gate Room
Hosts: Martinkovic Milford / Gi Paoletti Design Lab
The design experts at Martinkovic Milford and Gi Paoletti Design Lab walk you through the fundamentals of designing your restaurant. Attendees will experience the restaurant design process using real world examples. Content will include practical advice on navigating building codes, how to avoid common and costly pitfalls, what it means to build green, and the latest in hospitality design trends from around the world.
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Top Ten Tips for Launching a Successful Lounge
3:00pm - 4:00pm
Golden Gate Room
Host: Shell Thomas (Five Star Restaurant Consultants)
This seminar is taught by Shell Thomas from Five Star Restaurant Consultants. Shell has won several national awards for his innovative cocktail menus and has successfully launched over 14 Bay Area locations. This seminar focuses on national and international cocktail trends and the use of innovative product in creating a stand alone cocktail menu. The instructor also covers tips for developing your concept, working with vendors to maximize marketing efforts while reducing cost and the importance of inventory.
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Leave a Lasting Impression: Creating a Successful Logo and Identity
3:00pm - 4:00pm
Firehouse
Host: Troy Ziel (Ziel Design)
This seminar is taught by Graphic Designer and Commercial Photographer Troy Ziel from Ziel Design. The instructor focuses on strategies that professionals use to create successful branding and logos that represent their company and concept. This seminar dives into the hidden meanings behind logos as well as the top tips for creating that perfect logo that customers will remember.
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Restaurant Financing
1:30pm - 2:30pm
Firehouse
Hosts: Laurie Aaronson (AOC Consulting) / Michael Elkin (Small Business Administration) / Ole Tustin (US Bank) / Brendon Smith (Wells Fargo)
This seminar is conducted by Laurie Aaronson from AOC Consulting, Michael Elkin from the Small Business Administration, Ole Tustin from US Bank and Brendon Smith from Wells Fargo. Instructors will cover topics that include strategies for pitching to investors, applying for SBA loans and traditional bank financing.
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Serving Up Entertainment
10:30am - 11:30am
Building C, Room 362
Hosts: Jocelyn Kane and Audrey Joseph (San Francisco Entertainment Commission)
Jocelyn Kane, Deputy Director and Audrey Joseph President of the San Francisco Entertainment Commission will discuss the added value of Entertainment to your restaurant, lounge, bar and club. They will not only focus on how entertainment can benefit your business but they will provide insight into the permitting process in San Francisco. Topics may include Jazz Brunch, after dinner cocktails, dinner theater, pre-seating sales, DJ and live music. The San Francisco Entertainment Commission is in charge of regulating indoor and outdoor entertainment in citywide. Learn the ins and outs of what it takes to obtain an entertainment permit, Learn about security staffing and laws around noise and sound as well as the good neighbor policy.
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Elite Training
If you are already in business and are looking for solutions for improving your business and bottom line, then we recommend that you register for Elite Training Seminars.
Basic Restaurant Bookkeeping
12:00pm - 1:00pm
Firehouse
Host: Ted Hilliard (Hilliard Management Group)
Ted Hilliard from Hilliard Management Group will conduct this seminar that focuses on the importance of bookkeeping and running your restaurant with timely and accurate bookkeeping information for financial succeess. Learn about cash and accrual accounting and increase your understanding of cash flow, reading and understanding profit and loss reports, setting up a proper chart of accounts and incorporating daily register and POS sales.
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How to Hire and Retain Great Restaurant Employees
10:30am - 11:30am
Firehouse
Host: Julie Chendes (Next Level Strategies)
This seminar is taught by Human Resources specialist Julie Chendes from Next Level Strategies. The instructor will teach the attendees the strategies that Human Resouce companies utilize in hiring great employees for their restaurant clients. Other areas include compliance with labor law, meal and rest breaks, exempt versus non-exempt, how to analyze a resume, important industry specific questions to ask during an interview and the importance of job descriptions and performance metrics.
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What Time Do I Work?
12:00pm - 1:00pm
Building C, room 370
Host: Matt Iknoian (What Time Do I Work)
Join Matt Iknoian as he demonstrates the hottest new scheduling software in the industry. What Time Do I Work.com (WTDIW.com) is a web-based scheduling program that allows employees to view their shifts online, as well as on their cell phones the moment the schedule is posted. This software can assist in reducing labor costs and improving productivity by keeping your entire staff connected in real time!
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Leveraging Technology to Maximize Profits
10:30am - 11:30am
Building C, Room 370
Hosts: Heartland Payment Systems / RSI
Join presenting sponsor Heartland Payment Systems and RSI who are providing our Technology Series. This seminar provides a detailed roadmap showing how fragmentation of your back office management systems is the number one contributing factor for the high failure rate of our nations restaurants. Seminar focuses on the 6 areas of back office management and where to effectively utilize technology and services to integrate them resulting in higher productivity and profitability.
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Risk Management Practices for Your Restaurant
12:00pm – 1:00pm
Building C, Room 362
Hosts: Bart Goldie and Dudley Fournier (Mill Valley Insurance) / Ilene Levinson
(Levinson Benefits Group Insurance Services)
Mill Valley Insurance presents this seminar that focuses on risk management as is not to be missed. Presenter Bart Goldie will focus on Self-Insured programs, Dudley Fournier will discuss strategies for Worker’s Compensation and managing claims and Ilene Levinson from Levinson Benefits Group Insurance Services will discuss Healthcare Benefits and best practices for the SF Ordinance and beyond.
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AN INTRODUCTION TO THE WORLD’S FASTEST GROWING DISTILLED SPIRIT –
100% AGAVE TEQUILA
3:00pm – 4:00pm
Festival Pavillion
Host: Eric Rubin (Tres Agaves)
100% agave Tequila; learn, taste, sell. Eric Rubin of Tres Agaves, the single largest seller of 100% agave Tequila in the country, leads this seminar and tasting. Start off with an overview of the blue agave plant, the world’s richest source of natural plant sugar. Next learn the five states in which it is legal to produce Tequila, with an emphasis on Jalisco, where over 95% of all Tequila is made. Then learn the basics of agave harvesting and distillation, the difference between mixto and 100% agave
Tequilas, the most important 100% agave brands, and key elements of a high-end Tequila bar & margarita program. Additional tastings will be offered and highly encouraged.
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Creating a Dynamic Wine List for Under 5K
3:00pm - 4:00pm
Building C, Room 362
Host: Frank Klein (FKrestaurants)
Frank Klein of FKrestaurants has worked with numerous independent operators keeping them focused on developing and maintaining dynamic, profitable wine lists that create sales and happy customers. You will be shown the process from start to finish of how to establish the paramaters of the list you want and need, stick to specific buying, budget, and inventory strategies, and how to keep the list fun and profitable. You will be given templates of spreadsheets, checklists, and other tools to keep you on point back at your restaurant. The major focus is maintaining a good size list for your restaurant and maximizing profits while not holding too much inventory. A training element summary is also included for your staff.
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Beyond the Sake Bomb
1:30pm - 2:30pm
Building C, Room 362
Host: Todd Eng (Golden Grape Consulting)
Sake and Beverage Consultant Todd Eng of Golden Grape Consulting introduces you to the world of premium artisanal Japanese sake. Learn the heritage and tradition behind Japan’s most famous alcoholic beverage, and go behond the stereotypes to find out what makes premium sake one of the hottest categories in today’s beverage market. This will be a fun and educational exploration of classifications, regions and other factors significant to premium sake, what goes into crafting quality sake and how to sell, serve and market it. This workshop includes a tasting segment.
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Green Your Restaurant
1:30pm - 3:30pm
Building C, Room 370
Hosts: Urban Solutions / Janice Sitton (Good Green Graces) / Kirstin Henninger (Green Cafe Network)
This seminar is presented by Urban Solutions. Janice Sitton, green consultant and owner of Good Green Graces, will focus on strategies that restaurants can use to increase waste diversion and decrease their bills. Kirstin Henninger, Founding Director of the Green Cafe Network, will outline how to overcome the challenges of greening your restaurant and offer insight into cost-effective green opportunities in San Francisco and the Bay Area.
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