The Best of the San Francisco Foodservice Market. Every Year.

San Francisco Restaurant Show
November 6 - 8, 2004
San Francisco, CA

The San Francisco foodservice market has a unique flavor. And nobody serves it up better than the San Francisco Restaurant Show. Over 150 companies with hundreds of the latest and greatest products and services to entice customers and keep them coming back for more. Plus, a full menu of special events and a conference program full of the latest San Francisco market intelligence that you can't afford to miss. The San Francisco Restaurant Show is the new destination in the food and hospitality industry to see, smell, hear and touch new equipment, services and ideas.

FEATURES

Culinary Cooking Demonstrations
Sponsored by the San Francisco Chef's Association of the Pacific Coast
Theatre-style seating allows attendees to watch top chefs from the San Francisco Chef's Association of the Pacific Coast conducted five cooking flights daily. Chefs are asked to showcase their talents in a 30 minute cooking demonstration on the culinary stage. Flights daily 12pm, 1pm, 2pm, 3pm and 4pm.

New Product Showcase & New Product Awards
We've made discovering the industry's latest innovations as easy as it is exciting. Our New Product Showcase provides you with a single, convenient location to see a comprehensive overview of all that's new on the Show floor. Each New Product Showcase participant will be entered into the Show's New Product Showcase compeition where a panel of judges representing industry press will select winners in three categories. Overall Best New Product, Best New Food/Beverage and Best Equipment/Services.

The Wine Garden
The Wine Garden features a wide array of wines, special tasting events and educational seminars for anyone interested in learning more about this increasing popular potable. This is a great opportunity for attendees to meet wine suppliers and distributors who could help build more margin into your business. The Wine Garden was sponsored by the Society of Wine Educators and Sante Magazine.

The Brewery
Sample dozens of specialty beers and ales all three Show days. There is no better place to research products to spice up your traditional offerings and drive more profit into your business.

Showtenders Bartending Competition
Local bartenders will mix up the most unique and tasty concoctions during this high-energy competition. Spectators can enjoy a variety of fun cocktails with the latest flavors. Competitors vie for cash prizes based on showmanship, speed and accuracy. For more information about the competition, please visit www.showtenders.com.

CONFERENCE INFO

SATURDAY, NOVEMBER 6TH
10:30 a.m. – 1:30 p.m.
Room 2003
Tom Costello, Director, Hospitality Management Program, University of San Francisco, McLaren School of Business & Bill Main, Chairman, CEO, Bill Main and Associates
Breakthrough Leadership:
10 Principles to Change Your Restaurant and Your Life
The great Peter Drucker said, "So much of what we call management consists in making it difficult for people to work." Conventional wisdom and traditional management techniques just don't get the job done anymore. After 30 years of operating, teaching, consulting and speaking in the industry, Tom Costello and Bill Main have seen firsthand what works...and what doesn't. The result is a progressive leadership model that helps today's foodservice managers be productive, profitable, and forward thinking. In their dynamic and high-energy tag team program, Costello and Main pinpoint common management pitfalls, set up a solution for success, and share tools and techniques to get you there. You'll laugh at the humor, cry at the ugly reality of it all, and be inspired to walk away and make a real difference in your restaurant and your life.

12:30 p.m. – 2:30 p.m.
Room 2005
Aaron Noveshen, Founder, The Culinary Edge Culinary Revolution
7 Simple Steps to Energize Your Menu and Drive Profitability
Ongoing menu evolution is a critical component to the success of every restaurant, and savvy restaurateurs realize they must take a strategic approach to menu development to keep their offering on the cutting edge and maximize profits. Aaron Noveshen, a 20-year restaurant industry veteran, Nations Restaurant News Hot Concepts winner, Chef/Owner of Pacific Catch Restaurant and founder of The Culinary Edge will provide the needed tools to create and implement a great menu that brings results to both the top and bottom line. His interactive presentation will explore a broad spectrum of critical menu development topics including: integrating current trends into your menu, food and labor cost engineering, menu item placement, analyzing sales reports, and creating a proactive plan for menu evolution. Aaron’s passion for the industry, along with his experience developing culinary solutions for dozens of independent restaurants and national chains like Lawry’s Restaurants, Cracker Barrel, El Pollo Loco and World Wrapps, gives him a unique insight into this topic. Whether you are an independent restaurateur, or lead research and development or marketing for a chain, this is a seminar not to be missed.

2:00p.m - 3:30p.m.
Room 2001
Tasting Wines for Your List
Mastering the art of wine tasting from a restaurant management perspective is critical to choosing wines for your list. Join moderator Mark Vaughan, editor and publisher of Santé magazine, and several of the nation's top restaurant wine professionals in a step-by-step tasting analysis of how to taste and select wines at any price point, for inclusion on any wine list.

3:00 p.m. – 5:00 p.m.
Room 2003
Richard Young, Director of Education, Food Service Technology Center
Cooking Up Profit By Plugging Up Energy Leaks: A Series of Mini-Seminars
Every successful foodservice operator tracks and controls labor and food costs - workers don't lounge on the clock and food doesn't get wasted. But, these same operators typically don't have good control over their utilities so foodservice facilities waste significant amounts of water and energy. Richard Young of PG&E's Food Service Technology Center will give a series of short presentations, based on the GreenSheets published in the CRA's monthly California Restaurant Bulletin. The mini-seminars will explain how to plug up energy and water leaks and bring more money to the bottom line. These seminars will be presented consecutively every 20 minutes.

3:00 p.m. – 3:20 p.m.
Cold Cash: Are You Wasting Money on Inefficient Refrigeration?

3:20 p.m. – 3: 40 p.m.
Hot Tips to Cool Down Your Kitchen and Cut Your Energy Use

3:40 p.m. – 4:00 p.m.
Turn On The Savings By Controlling Outdoor Lighting

4:00 p.m. – 4:20 p.m.
Making Money- As Easy as Screwing in a Light Bulb

4:20 p.m. – 4:40 p.m.
Steamed Over Declining Profits? Look for Extra Money on Your Cook Line

4:40 p.m. – 5:00 p.m.
What's it Worth? Looking at the Life Cycle Costs of Your Appliances

SUNDAY, NOVEMBER 7TH
11:30 a.m. – 2:30 p.m.
Room 2005
Tom Costello, Director, Hospitality Management Program, University of San Francisco, McLaren School of Business
Putting the “Work” in Teamwork

3:00 p.m. – 5:00 p.m.
Room 2005
California Restaurant Association Educational Foundation Staff
ServSafe Food Safety Manager Exam
The California Restaurant Association Educational Foundation will offer the ServSafeâ food safety certification exam. This is a nationally recognized certification that meets with California State requirements. This certification must be renewed every three years. Are you current?
You must register in advance for this exam. Contact the California Restaurant Association at 1-800-765-4842 ext. 2756. Space is limited.

MONDAY, NOVEMBER 8TH
11:30 a.m. – 2:00 p.m.
Room 2005
Bill Main, Chairman, CEO, Bill Main and Associates
Commitment to Guest Enthusiasm

2:30 p.m. – 4:00 p.m.
Room 2005
Mark S. Spring, Partner, Carlton, DiSante & Freudenberger, LLP CRA ENDORSED PROVIDER
Meal Breaks, Rest Breaks and Other Wage and Hour Issues Troubling the California Restaurant Industry
Is your restaurant struggling to manage the arcane meal and rest break rules? Is your meal and rest break policies placing your restaurant at substantial risk for a class action lawsuit or liability under the new “California Bounty Hunter” law? Are you worried about employees who refuse to take their required breaks and whether they can come after you in the future? If you have questions about meal breaks, rest breaks, reporting time pay, split shifts and other difficult wage and hour issues troubling our industry, then you will not want to miss this seminar. Our speaker, Mark S. Spring, is one of the state's leading experts on wage and hour matters. He has been practicing labor and employment law in Sacramento for the last 12 years and his firm, Carlton, DiSante & Freudenberger LLP, represents restaurants in wage and hour matters and other employment law issues throughout the state. All business owners and managers should take an hour out of their day at the show to attend this presentation. Materials will be provided to all attendees.