International Hotel, Motel & Restaurant Show: Nov. 8-11, 2003 Jacob K. Javits Center, New York

Nation's Restaurant News, Nov 10, 2003

"Change in Fast Forward (and a Bit of Reverse)"

SATURDAY, NOV. 8

12 noon-12:45 p.m.

Keynote: Change in Fast Speed

Tony May, veteran operator and owner of San Domenico in New York, observes the changing business climate for restaurants. May is known for his candidness about the industry's challenges and optimism about its opportunities.

1 p.m.-2:30 p.m.

Trends Survey: Some Truly Surprising Trends Resurrect

Michael Batterberry, editor in chief and co-publisher of Food Arts Magazine and co-host of the Restaurant Futurists program, explains some surprising recurring trends among restaurants, followed by dialogues from practitioners who illustrate the trends.

1:30 p.m.-2:45 p.m.

Dialogue One: The New Bar Marketing for a Better Bottom Line

Speakers include Tony Fortuna of Lenox Room in New York; Eric Weiss, wine and spirits consultant; and Michael Alleruzzo, instructor, hotel-restaurant management, Mercyhurst College, Erie, Pa.

Dialogue Two: The New Take on Cheese and Desserts and ... Tableside Service Is Back!

Chefs and operators are adding punch to the dining-room experience in a variety of ways, from cheese and dessert service to the entertainment of tableside service. Observers and practitioners include Daphne Zepos, of Artisinal Cheese; Eric Blauberg, executive chef, "21"; and Bill Yosses, pastry chef at Citarella.

3 p.m.-3:45 p.m.

The New Visitors and How To Capture Them

NYC & Company observes the changing mix of visitors coming to New York and what hotels and restaurants are doing to capture them. Guest speakers include B. Allan Kurtz, managing director, Tavern on the Green; Rita Jammet, proprietor, LaCaravelle; and Tracy Nieporent, marketing director, Myriad Restaurant Group.

4 p.m.-4:45 p.m.

Creative Liaisons: Hotels and Independent Restaurant Operators

Sometimes restaurateurs have partnered with hotels in spectacular ways. Sometimes it's been dicey. Today there are many instances of functioning creativity in that arena. The panel, chaired by Michael Batterberry, includes Elizabeth Blau, president, Elizabeth Blau & Associates, and Russell Menkes, general manager, The New York Hilton Times Square.

SUNDAY, NOV. 9

11 a.m.-12:15 p.m.

New Categories Emerge from a New Marketplace. Try: Fine Casual!

Chief executives from leading restaurant chains identify an emerging category demonstrated by their new concepts. Zane Tankel, franchise owner of Applebee's and one of New York's most successful operators, talks about his new concept, Zanaro's, which was created to meet his market's changing preferences. Also discussing the characteristics of fine casual are Michael Berry, formerly president and CEO of The Cheesecake Factory and now president and chief operating officer of Back Bay Restaurant Group in Boston, and Tom Colicchio, proprietor of Craft, Craftsteak and Wichcraft. George Howell, owner of Copacafe in Boston, champions fine coffees and the new small-plate phenomenon.

12:30 p.m.-1:15 p.m.

Keeping the Fat Police at Bay! (Kill Them with Healthy Indulgence)

While the fat debate has been focused on fastfood chains and some food companies, restaurateurs cannot be far behind on the attack list. Michel Nischan, who created the healthy but indulgent menu for Heartbeat in Manhattan and now consults industrywide, shares the tricks of how it's done.

1:30 p.m.-2:15 p.m.

Yes, There Is a Difference Between Men and Women: How Management Can Best Utilize that Difference to Advantage

Niki Leondakis, executive vice president, Kimpton Hotel & Restaurant Group, observes that there was a time when women tried to be more like men in climbing the corporate ladder in the restaurant and hospitality industry. Now, she says, leaders in management recognize and encourage the differences in women that make them a greater asset to the management team.

2:30 p.m.-3 p.m.

In Design, Size Does Matter, and Sometimes It's Smaller

Jack Baum of Tree House Design has designed many big projects for restaurateurs, but he says small operations also should consider design projects that can lead to more business.

3:15 p.m.-4:30 p.m.

A Special Presentation: The Once and Future World Trade Center. Envisioning Food and Foodservice When It Rises Again

Poignantly, respectfully, the members of the original team who created the foodservice operations at the World Trade Center and Windows on the World gather to envision how the foodservice industry should be represented there when it rises anew. Moderated by Michael Batterberry, this special panel includes Michael Whiteman of Joseph Baum/Michael Whiteman Co., which created the original foodservice operations for the World Trade Center and built Windows on the World twice; Hugh Hardy, Hardy Holtzman Pfeiffer Associates; Phil George of George Design Studio; and Barbara Kafka, consultant and author.

MONDAY, NOV. 10

11 a.m.- 12 noon

What the Industry Is Doing Today and Tomorrow to Keep Food Safe

The segment, hosted by the NSF International, is chaired by Nancy Culotta, vice president of NSF. On the panel are Loretta Urbat, total quality manager for Olive Garden in the Northeastern United States; John Schrade, U.S. Food and Drug Administration, state programs branch director, Northeast region; Mike Dunn, Sodexho zone director, Food Safety & Quality Assurance; and Rich Vergilli, professor of food safety at The Culinary Institute of America.