Spring Conference for Hospitality Supply Management -- Agenda


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Spring Conference for Hospitality Supply Management
May 16-18, 2007
Chicago (Lincolnshire), IL

Agenda

Wednesday — May 16, 2007

11:00 a.m. - 8:00 p.m. Registration
12:00 - 4:00 p.m. C.P.M. and CFPM Testing
1:00 p.m. Golf tournament
6:00 - 8:00 p.m. Opening Reception

Thursday — May 17, 2007

6:00 a.m. - 5:30 p.m. Registration
7:00 - 8:00 a.m. Networking Breakfast
8:00 - 8:30 a.m. Welcome to the Conference
Karen Settlemyer, Senior Vice President, Procurement
California Pizza Kitchen, Inc.
Chair, ISM Hospitality Supply Management Forum
8:30 - 10:00 a.m. TA Trends to Watch
Warren Solochek, Vice President, Client Development
NPD Foodservice

Review foodservice industry trends to help you manage your business whether you're in the commercial or non-commercial sectors. Specifics include the impact of higher gas prices on industry traffic and how health related issues affect consumer behavior in restaurants. Also, discover key drivers of channel growth and decline and the top growing foods and beverages.
10:00 - 10:30 a.m. Networking Break
10:30 - 11:45 a.m. TB Unique Procurement Strategies in Today's Market: Limited Time Offer and Purchasing Cooperatives
Moderator:
Iris Holloway, Vice President, Purchasing
McAllisters Corporation

Joyce L. Messer, Director, Supply Chain Services, New Business Development
Supply Chain Services, LLC a subsidiary of Restaurant Services, Inc.

Jack Odachowski, Vice President, Supply Chain Management
Pizza Inn, Inc.

Strategy #1: Discover strategies and techniques for determining departmental roles and ensuring effective communication in the Limited Time Offer (LTO) process. Learn how to define internal responsibilities, including projecting usage and distributing supplies. Strategy #2: Learn the whole story of independent purchasing cooperatives. This unique business model succeeds by balancing the needs of the brand owner as well as the members of the cooperative. Find out how it works and the key challenges to success.
11:45 a.m. - 1:00 p.m. Showcase Lunch
1:00 - 2:00 p.m. TC Food Safety: It's More Than Checking the Expiration Date
Mary Anne Hogue FADA, CFSP, Vice President Food Safety Services
The Steritech Group, Inc

Denis W. Stearns, Principal
Marler Clark L.L.P., P.S.

This session guarantees a lively discussion including a litigator's perspective. Using real business cases, identify methods to set systems in place to mitigate and identify risk. Discover surefire supplier approval and monitoring processes brought to you by professionals from the frontlines of today's food safety issues. Understand your responsibilities and explore the steps to protect your brand.
2:00 - 2:15 p.m. Networking Break
2:15 - 3:15 p.m. Concurrent Sessions I

TD Using Social Responsibility as a Corporate Advantage
Ann Daniels, Executive Director of Purchasing
Chipotle Mexican Grill

Michelle Jost, Conservation Programs Manager
John G. Shedd Aquarium

What role do we play to balance social responsibility, customer preferences and financial pressures? How can we keep our companies profitable and still do the right thing for all stakeholders? Discover how a progressive chain leverages social responsibility practices to their advantage. Also hear how you can take simple steps to protect your customers with safe seafood buying practices, while keeping the oceans healthy for the generations to come.

TE The Supply Channel: How to Ensure Accountability
Melany S. Jolly, Vice President of National Sales
Markon Cooperative

Larry C. Jordan, Vice President Business Development
Distribution Market Advantage, Inc.

John Maier, Director of National Accounts
Shamrock Foods

Ty Troy, National Accounts Sales
Gordon Foodservice

Look for important contemporary topics including traceability of fresh produce, distributor service levels, transaction reporting and confidence in pricing integrity from a panel of leading foodservice distributors. Gain insights into how you can assure management that your supply channel is built to yield the optimal results.

TF Case Study: An e-Procurement Solution Within Hilton Hotels Corporation — Using Reality As Your Guide
James J. O'Quinn, Jr., Director, Global Supply Management Processes & Technologies
Hilton Hotels Corporation

Doug Sanborn, President and CEO
Birch Street Systems, Inc

The focus is on the value drivers and implementation approach used by Hilton Hotels Corporation to deploy a single enterprise level e-procurement system across all business units, brands and supply chains. This includes an examination of the business processes, change management and the systems which enable continuous improvement. The discussion includes how Hilton leveraged its technology systems to overcome the unique challenges found in the hospitality sector.
3:15 - 3:45 p.m. Networking Break
3:45 - 4:45 p.m. Concurrent Sessions II

TG The Supply Channel: How to Ensure Accountability (This is a repeat of Session TE presented, 2:15-3:15 pm.)
Melany S. Jolly, Vice President of National Sales
Markon Cooperative

Larry C. Jordan, Vice President Business Development
Distribution Market Advantage, Inc.

John Maier, Director of National Accounts
Shamrock Foods

Ty Troy, National Accounts Sales
Gordon Foodservice

Look for important contemporary topics including traceability of fresh produce, distributor service levels, transaction reporting and confidence in pricing integrity from a panel of leading foodservice distributors. Gain insights into how you can assure management that your supply channel is built to yield the optimal results.

TH Developing a Scope of Work
Jim H Haining, C.P.M., A.P.P., President
JDH Management

Developing a clear, concise and effective scope of work is essential to ensure that suppliers understand the requirements of the Request for Proposal or contract. Clear understanding leads to superior supplier performance and overall success. This workshop reviews the steps necessary to develop a scope of work that leads to successful results.

TI Improving Your ROI with Lifecycle Cost Analysis
David Zabrowski, Senior Engineer / Project Manager
Food Service Technology Center

When replacing or purchasing new commercial kitchen equipment, your decisions can make a huge impact on the success of the operation. In many cases, the overall operating cost of an appliance can be many times larger than the initial purchase price. Does investing a bit more up front for energy-efficient equipment really pay off in the long run? A lack of reliable information on equipment performance and operating costs presents a massive challenge to good decision making. This session covers the concept of lifecycle cost analysis and demonstrates how to use ASTM performance test data in tandem with online tools that model and compare appliance energy use. These simple tools help you choose appliances that are the most cost-effective performer for your operation.
6:15 p.m. Networking Reception and Dinner at Bob Chinn's Crab House

Friday — May 18, 2007

7:00 a.m. - 1:00 p.m. Registration
7:30 - 8:30 a.m. Networking Breakfast
8:30 - 9:45 a.m. FA Energy and its Impact on Supply Chain Management
Michael E. Bush, President and CEO
Energy Vision, LLC

State of the energy industry — what's happened, where we are, and what to expect in the future. Look for a basic overview of the energy industry and how it works. Gain strategic insight and discover ways to cut costs from your energy spend.
9:45 - 10:00 a.m. Networking Break
10:00 - 11:30 a.m. FB The Economic and Commodity Outlook for the Coming Year: Herding Cats on Speed
William C. Lapp, President
Advanced Economic Solutions

Energy costs surged in recent years and now corn is charging higher. Will the current high prices continue? Lapp offers his thoughts on what to expect in the coming year.
11:30 a.m. - 12:45 p.m. Networking Lunch
1:30 p.m. Buses leave for downtown Chicago. Please indicate your interest on the registration form.

Agenda subject to change.





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