Agenda

Tuesday, July 23

 

10:00 am – 6:00 pm

Registration
 

2:00 pm – 2:15 pm 

Welcome to The Table  

Speaker:

• Michelle Korsmo, President & CEO, National Restaurant Association
• Jeff Lobdell, Chairman, President & Founder, Restaurant Partners Management, LLC and Chairman, National Restaurant Association Board of Directors

2:15 pm – 3:00 pm 

Keynote: The Science of Sticky Ideas 

Join Chip Heath as he demystifies the science of making ideas stick and fostering change in any setting. Based on insights from his bestsellers "Switch" and "The Power of Moments", Chip will guide us through practical, actionable strategies to boost collaboration, drive lasting change, and communicate effectively. Chip's expertise in behavioral psychology and decision science will provide invaluable perspectives for navigating complex challenges.

Speaker:

• Chip Heath, Professor, Stanford Graduate School of Business and Co-Author of Switch: How to Change Things When Change is Hard and Made to Stick 

3:00 pm – 4:00 pm 

Winning at Workforce: Managing a Multigenerational Team & Creating a Positive Workplace Culture

Part 1: Lynne Lancaster, an expert on workplace and social trends, presents current workforce issues and interprets them to offer actionable advice on how to lead, manage, market, and communicate effectively in a multi-generational world. Lynne’s expertise will take you to a whole new level, whether you are struggling to recruit and retain generations in the workforce, seeking to connect with them in the marketplace, or just trying to live and work with them.

• Understand who the generations are in today’s workforce
• Identify your organization’s generational mix
• Recognize where gaps arise that impact recruiting and retention
• Learn how to increase engagement to improve hiring and reduce turnover

Speaker:

• Lynne Lancaster, Consultant

Part 2: Workplace culture has a profound impact on the bottom line. During this session, Michelle Korsmo, President and CEO of the National Restaurant Association, and James Fripp, Chief Equity, Inclusion & Belonging Officer of Yum! Brands will explore how to foster a positive culture within your business and how that culture can enhance recruitment and retention capabilities.

Speakers:

• Michelle Korsmo, President and CEO, National Restaurant Association
• James Fripp, Chief Equity, Inclusion & Belonging Officer, Yum! Brands

4:00 pm – 4:30 pm 

Breakout

4:30 pm – 5:30 pm

Breakout Sessions

• Food Safety & Quality Assurance, HR, Nutrition, Sustainability - Joint Session
  • Cultivating Executive Influence
    • Discover how to shift your thinking and elevate your influence beyond the ordinary. John Ullmen, executive coach and professor at the UCLA Anderson School of Management, unveils the power of executive influence—a strategic approach to elevate your clout and reputation while driving results with senior-leadership. In this session, Professor Ullmen outlines his influence roadmap, how to best implement it, and highlights real-world examples from top leaders leveraging these techniques. This session will offer you essential tools to amplify your impact within your organization and achieve better outcomes
      • Speaker: 
        • John Ullmen, Executive Coach and Professor, UCLA Anderson School of Management
• Finance
  • CFO Insights
    • Join us for an insightful panel discussion featuring prominent CFOs from the restaurant industry. Over the years, the role of CFO has significantly transformed. Today, CFOs are not only key players in finance, but also influential voices across multiple facets of their organizations. From strategic decision-making to operational efficiency and innovation, CFOs are integral to shaping the future of their companies. Gain valuable insights as our panelists share their experiences and strategies on key topics such as managing financial performance, navigating tax complexities, optimizing cost structures, and driving growth in a competitive market.
      • Moderator: Eric Burgess, Principal, Transaction Advisory Services, Grant Thornton Advisors LLC
      • Panelists:
        • Aaron Weedy, CFO, Ledo Pizza
        • Diane Reed, CFO, City Barbeque, LLC
• Tax
  • Hot Topics in Payroll Tax and Information Reporting
    • In this session, Chittenden will discuss the latest payroll tax issues, ranging from IRS audits to questions raised by clients. The discussion will cover topics such as early wage access, deferred compensation issues, W-8 reviews, and potential tax reporting issues related to the acceptance of gift cards.  
      • Speaker:
        • Michael Chittenden, Of Counsel, Covington & Burling LLP
• Internal Audit
  • A Practical Approach to ERM & Internal Audit's Role in ERM Execution
    • Learn six simple steps to implement an ERM program at your organization and understand the crucial role Internal Audit can play. From identifying and ranking risks to planning mitigation strategies, Internal Audit can guide your organization's risk management efforts and serve as a tool for management to monitor and mitigate risks. This session will conclude with an interactive discussion on the current risks impacting the restaurant industry.
      • Speaker:
        • Jake Taylor, Audit Manager, CLA (CliftonLarsonAllen LLP)

5:30 pm

Sip & Socialize
Location: The Hilton Austin, Bistro Boulevard

Join us for happy hour at the end of day one to unwind and connect with fellow attendees. Enjoy drinks and great conversations as we celebrate a successful start to the conference.  

6:30 pm – 9:30 pm

Community Tables: A Taste of Texas Dinner
Location: Brazos Hall

Tonight's event is all about community. Connect with fellow professionals in your industry performing similar roles. 

Enjoy dinner and a live music with a performance by:

Brought to you by: BMI

Wednesday, July 24

 

7:30 am – 8:20 am

Breakfast
 

8:30 am – 8:40 am

Coffee with the Chairman

Join us for a morning coffee chat with the Association's President and CEO, Michelle Korsmo, and Association Board Chairman, Jeff Lobdell.

Speakers:

• Michelle Korsmo, President and CEO, National Restaurant Association
• Jeff Lobdell, Chairman, President & Founder, Restaurant Partners Management, LLC and Chairman, National Restaurant Association Board of Directors

8:40 am – 9:25 am

Navigating an Age of Disruption: What to Expect in Politics & Policy in 2024 & Beyond

Washington strategist Bruce Mehlman examines the long-term technology, geopolitical and cultural trends driving America’s media battles, political contests and policy reform movements that will shape the upcoming 2024 elections and impact every business for the next decade.

Speaker:

• Bruce Mehlman, Consultant

9:25 am – 9:45 am

Reshaping the FDA Foods Program to Advance Food Safety & Nutrition Priorities

Deputy Commissioner Jim Jones, head of the new Human Foods Program at the FDA, will detail the agency's goals and future direction in regulation. Drawing from extensive experience, including leadership roles at the U.S. Environmental Protection Agency and the Household and Commercial Product Association, Jones offers a distinctive viewpoint on the food system's challenges and opportunities. Known for delivering impactful public health outcomes, Jones will discuss his collaborative approach to achieving safer, more nutritious, and sustainable food supply goals.

Speaker:

• Jim Jones, Deputy Commissioner, FDA

9:45 am – 10:15 am

Break
 

10:15 am – 11:15 am

Breakout Sessions
 

• Food Safety & Quality Assurance
  • Meet and Greet: Jim Jones, Deputy Commissioner of Human Foods at FDA
  • FSMA 204 Tools and Resources: Patrick Guzzle, Vice President, Food Science, National Restaurant Association, shares updates on FSMA 204 tools and resources.
• HR
  • The Evolving World of Labor Relations
    • Speaker: Kymiya St. Pierre, Principal, Jackson Lewis P.C.
• Nutrition
  • Policy Updates: Maggie Gentile, Consultant, and Laura Abshire, Director, Sustainability Policy, National Restaurant Association, providing updates about federal, state, and local nutrition policies.
  • Meet and Greet: Jim Jones, Deputy Commissioner of Human Foods at FDA, on the coming 18 months regarding sodium and sugar in the foodservice industry.
• Sustainability
  • Food Waste Deep Dive - Roundtables:
    • Each table subject matter expert gives a 10 min. overview of the issue, business considerations, level of effort, roadblocks, etc. You'll have an opportunity to visit multiple presentations during this session.
      1. Food Waste Policy in the U.S. - Nina Sevilla, Program Advocate, Food Waste & Food Systems, NRDC and Angel Veza, Senior Manager, Capital, Innovation & Engagement, ReFED 
      2. Food Donation - Jim Larson, VP, Development Food Service, Food Donation Connection
      3. Food Waste Recycling (animal feed, anaerobic digestion, composting.) - Kate Worley, Vice President, Sustainability & Business Solutions, Denali 
      4. Employee Training and Bringing it all Together - Mike Learakos, CEO, Abound Food Care 
• Finance 
  • Economic State of the Industry
    • Where is the restaurant industry heading this year,  and what will this future hold for restaurateurs? Get the latest data on current upcoming trends critical to the industry's growth and success over the upcoming decade and examine how these opportunities are reshaping the industry's sales, workforce, operations, technologies, menus and off-premises markets.  
      • Speaker:
        • Dr. Chad Moutray, Vice President, Research & Knowledge, National Restaurant Association
• Tax
  • Tip Taxation
    • Chittenden will provide an update on tip reporting compliance and new proposals for the taxation of tips.
      • Speaker: 
        • Michael Chittenden, Of Counsel, Covington & Burling LLP
• Internal Audit
  • ESG Updates
    • This session will cover updates and trends in corporate ESG (Environmental, Social, and Governance), including the rapidly evolving regulatory landscape, reporting frameworks, and best practices for compliance. Learn about the new tools and technologies to support reporting compliance and which ESG issues are most important in the coming year. This session will help you and your teams stay ahead of the curve with the knowledge to navigate the complexities of ESG reporting and driving sustainable business practices. 
      • Speakers:
        • Vijay Sudan, Principal, The CSR Group
        • Paula Ivey, Founder & Chairman, The CSR Group

11:15 am – 12:15 pm

Breakout Sessions
 

• Food Safety & Quality Assurance
  • What can Foodservice Learn from CDC Pathogen Outbreaks?
    • Each year, state and local public health departments report hundreds of foodborne illness outbreaks associated with retail food establishments (e.g., restaurants or caterers) to CDC. Typically, investigations involve epidemiology, laboratory, and environmental health components. Health departments voluntarily report epidemiologic and laboratory data from their foodborne illness outbreak investigations to CDC through the National Outbreak Reporting System (NORS); however, minimal environmental health data from outbreak investigations are reported to NORS. This report summarizes environmental health data collected during outbreak investigations and reported to the National Environmental Assessment Reporting System (NEARS).
      •  Speaker: 
        • Adam Kramer, ScD, MPH, RS Environmental Health Officer, CDC
• HR 
  • Caring for HR Leaders: Mental Health Strategies for You and Your Team 
    • As an HR leader, you embody versatility. Throughout the pandemic, you stood strong during layoffs, orchestrated mass hirings, and offered a compassionate ear to your workforce as they grappled with family, health, and financial hurdles. Your door is always open on ordinary days, yet it's crucial to ensure you're equipped to provide support to your colleagues while safeguarding your own well-being. Join this session to understand the spectrum of mental health and its impact on the workplace. Learn about the prevalence and stigma in the restaurant industry. Create a proactive self-care strategy and identify immediate steps for a workplace mental health strategy. 
      • Speaker:
        • Jen Porter, Managing Director, Mind Share Partners
• Nutrition
  • Flavor Innovations: Crafting Reduced Sodium and Reduced Sugar Menu Items that Sell
    • Culinary Nutritionist Pam Smith will deliver updates on The Culinary Institute of America's Healthy Menus R&D Collaborative and policy pressures to reduce sodium, sugar and calories in restaurant meals. Smith will delve into the critical role of sodium and sugar in flavor development, the challenges in menu reformulation, and the learnings and kitchen hacks from the Tasting Success beyond Salt and Sugar program. She will also outline competing macrotrend tensions like the rise of food as medicine programs, the concerns about consuming ultra-processed foods, and the need to address climate change.
      • Speaker:
        • Pam Smith, RDN, Culinary Nutritionist and Co-Chair, The Culinary Institute of America’s Healthy Menus R&D Collaborative (HMC)
• Sustainability
  • Food Waste Dumpster Dive Roundtables:
    • Attend the discussion you want to dive deeper on. Discussions cover implementation or understanding that food waste initiative. 
      • Food Waste Policy in the U.S. 
      • Food Donation - Jim Larson, Vice President, Development Food Service, Food Donation Connection
      • Food Waste Recycling (animal feed, anaerobic digestion, composting.) - Kate Worley, Vice President Sustainability and Business Solutions, Denali
      • Employee Training and Bringing it all Together - Mike Learakos, CEO, Abound Food Care

• Finance 
  • Financial Planning & Analysis (FP&A)
    • Thomas and Potts will delve into establishing a robust FP&A function, starting with its core components. They will explore the pivotal role of data in FP&A, envisioning future system capabilities, and navigating its data landscape including ownership, guidelines, and essential skillsets. Gain valuable insights into key restaurant areas where FP&A drives education, uncovers opportunities and sets strategic goals.
      • Speakers: 
        • Meg Potts, Managing Director, AAO Restaurant Advisory Practice, Co-lead BDO National Restaurant Industry Group, BDO
        • Gregg Thomas, Managing Director, AAO Restaurant Advisory Practice, Co-lead BDO National Restaurant Industry Group, BDO
• Tax 
  • State and Local Tax Update
    • Sims and Ward will review state and local tax developments from the past 12 months, with a particular focus on those that have the greatest impact on the restaurant industry. 
      • Speakers:
        • Saylor Sims, Principal, State & Local Tax Services, Grant Thornton Advisors LLC
        • John R. Ward, Principal, State & Local Tax, Grant Thornton Advisors LLC
• Internal Audit
  • PCAOB + FASB
    • Speaker: Christa Jaganath, Audit Partner, Crowe LLP

12:15 pm – 1:15 pm

Lunch
 

1:30 pm – 2:30 pm

Breakout Sessions

• Food Safety & Quality Assurance
  • Practical Guidance: Food Donation and Food Safety 
    • Food waste generates serious negative environmental impacts of food loss and waste as well as its effect on food insecurity and poverty in local communities. Learn and identify how a focus on food safety and food system enhancements can be a solution that provides bottom-line benefits while positively impacting the health of individuals, communities, and the environment. Learn about the advantages and challenges associated with state-mandated organics reduction and food donation programs and how to overcome the unintended consequences associated with mandated food recovery programs.
      • Speakers: 
        • Dr. Al Baroudi, Vice President, Quality Assurance & Food Safety, The Cheesecake Factory
        • Mike Learakos, CEO, Abound Food Care
• HR
  • I Didn't Know: Bridging the Gap in Communicating Benefits to Front Line Employees 
    • Building an effective employee culture is crucial for all employees to feel informed, valued and empowered. And while your benefits package that adds value to employee’s lives is a large part of creating that culture, that message doesn’t always reach your frontline employees. Join us for an insightful conversation where we uncover innovative techniques to bridge this crucial communication gap. From leveraging digital platforms to interactive workshops, learn how to tailor your benefits messaging to resonate and reach frontline staff effectively to ultimately enhance employee engagement, and maximize the impact of your benefits program.
      • Speakers:
        • Jeff Chandler, CEO, Hopdoddy Burger Bar
        • Amy Hom, COO, Barcelona Wine Bar
• Nutrition
  • The Ways We Think About Processed Foods: From Precautionary Principles to Scientific Rigor
    • The term “ultra processed foods” has been gaining increasing attention. The term is often attributed to one food classification system (Nova), yet terms for foods to avoid have existed for years, including highly palatable foods, junk foods, empty calories, and convenience foods, among others. In this session, we will discuss what is presently meant by ‘ultra processed foods’, what research says about associations between ultra processed foods and health, and the calls from various parties to avoid ultra processed foods. These calls to action will then be contrasted with the rigor of the science, including the challenge of defining such foods, and therefore the potential unintended consequences of following precautionary calls for eliminating or avoiding these foods. Taken together, we will see why there is reason for concern, yet calls for action far outpace our scientific understanding and broader consequences of eliminating so-called ‘ultra processed foods’.
      • Speaker:
        • Dr. Andrew Brown, Associate Professor, University of Arkansas for Medical Sciences
• Sustainability
  • Chickens, Antibiotics, and Bird Flu: Insights from a 30-Year Chicken Whisperer
    • What are the risks and benefits of antibiotic use in chickens, and how is bird flu affecting chicken stocks and prices? What should your restaurant company do about these issues? With more than 30 years of commercial poultry experience, Dr. Philip Stayer shares his knowledge of commercial chicken well-being through scientific methods and provides insights to help chicken suppliers make the best decisions for their flocks. 
      • Speaker: Dr. Philip Stayer, Veterinary Consultant, Dr. Phil Stayer Poultry Consulting, LLC
• Finance 
  • Roundtable Discussion
    • Our operator only roundtable discussions will begin. Engage in insightful conversations, exchange ideas on navigating challenges, and forge connections to expand your network.
• Tax
  • Turn Surplus Food into Savings: Maximizing Tax Benefits through Food Donations
    • There are many reasons to donate surplus food, from supporting the community and boosting employee pride to minimizing environmental impact and benefiting your bottom line through tax savings. Larson will share the federal tax incentive that you can leverage, covering everything from valuation to tracking and reporting. 
      • Speaker: 
        • Jim Larson, Vice President, Development Food Service, Food Donation Connection
• Internal Audit

  • How to Audit (and Do All the Other Stuff) with Integrity, Part 1

    • Why do lots of good people, including internal auditors, occasionally make poor moral choices? What tricks do our brains play on us that may lead us to mess up? This session introduces you to “Behavioral Ethics,” the science of moral decision making that explains how and why people make the moral (and immoral) decisions that they do. It will also address how we can all improve our chances of minimizing the number and magnitude of moral mistakes we make and thereby improve our chances of living a life we can be proud of.
      • Speaker: 
        • Robert Prentice, Professor, Business Law and Business Ethics, McCombs School of Business, The University of Texas at Austin 

2:30 pm – 3:30 pm

Breakout Sessions

• Food Safety & Quality Assurance
  • What's Happening with CFP Roundtables and What Do We Think About Them?
    • Speakers:
      • Shelly Wallingford, Director, Food Safety, First Watch Restaurants
      • Patrick Guzzle, Vice President, Food Science, National Restaurant Association
• HR 
  • Regulatory Roadmap: What’s Ahead for Workforce and Labor Policy Issues
    • Hear from policy experts on the latest rules and upcoming regulations impacting our labor and workforce. Learn how these changes could influence operators, equipping you with the knowledge to prepare for future challenges and adapt pathways for success.
      • Speakers:
        • Angelo Amador, Executive Director, Restaurant Law Center and SVP & Regulatory Counsel, National Restaurant Association
        • Janis Reyes, Assistant Chief Counsel, U.S. SBA Office of Advocacy
        • Bruce Lundegren, Assistant Chief Counsel, U.S. SBA Office of Advocacy
• Nutrition
  • Is the Ozempic Craze Cause for Concern?
    • Ozempic, and other GLP-1 medications have generated a lot of buzz in the industry, with reactions ranging from the sensational - fears of widespread change in restaurant consumption behavior - to shrugging it off as just another fad that will soon fade away. In this session, we will explore the fact driven analysis of Circana data sets to bring clarity to the current and possible future effect of these medications on the restaurant industry. Attendees will walk away with a better understanding of the size and trend of consumer behavior with GLP-1 drugs as well as strategies to better serve this growing consumer segment.
      • Speaker: David Portalatin, SVP & Food Industry Advisor, Circana
         
• Sustainability
  • Updates from the Literal Field: Regenerative Agriculture Lessons Learned
    • Tolliver and Hagan will share their insights from a regenerative ranch site visit in Texas, highlighting key lessons learned. The two sustainability leaders will present their insights and facilitate a group discussion about what our industry can do to start incorporating adaptive grazing practices, promoting regenerative farming principles, and investing in soil biology to help reach each brands ESG goals. 
      • Speakers: 
        • Shannon Tolliver, Environmental Sustainability Manager, White Castle
        • Jasmine Hagan, Director, Quality Assurance & Nutrition, First Watch Restaurants
           
• Finance & Tax - Joint Session 
  • Tax Armageddon - Rate Cliffs, Expiring Credits, and Congress to Solve It
    • Over the next 18 months, the tax code will either be reshaped to improve restaurant growth or grind Main Street businesses to a halt due to unfavorable policy. Restaurants both small and large face a "cliff" due to the expiring provisions within the Tax Cuts and Jobs Act of 2017. Additionally, an expert from Wolters Kluwer will provide insight into a new compliance challenge known as "Beneficial Ownership Information" disclosure. In this session, learn more about how - and why - the restaurant industry will be advocating for:
      • The Small Business Tax Deduction (199A) for pass-through entities.
      • The Work Opportunity Tax Credit for hiring individuals facing barriers to employment.
      • Deductions for business interest expenses and capital expenditures. 
      • A tax code without new limits on active business income.
        • Speakers:
          • Aaron Frazier, Vice President, Public Policy, National Restaurant Association
          • Michael Powell, Associate Director, Government Relations, CT Corporation, a Wolters Kluwer Company
• Internal Audit

  • How to Audit (and Do All the Other Stuff) with Integrity, Part 2

    • The discussion continues as Dr. Prentice will continue the exploration of Business Ethics.

      • Speaker: Robert Prentice, Professor, Business Law and Business Ethics, McCombs School of Business, The University of Texas at Austin 

3:30 pm – 3:45 pm

Break
 

3:45 pm – 5:30 pm

Roundtable Breakout Discussions by Track (Operators Only)

Sponsors are invited to join the Industry Partnerships Group at The Reverbery for an appreciation toast and a chance to network with industry peers.

5:30 pm – 7:00 pm

Gathering at The Table
Location: The Hilton Austin, Bistro Boulevard

Any Austin guidebook will tell you there are three things you should experience in Austin – good food, a little boot scootin’, and some genuine country music. We’ve got all three for you at our Wednesday evening dinner reception, where you can sip on your favorite drinks and enjoy the spectacular Austin buffet we have planned.

We’ll be offering the best line dancing lessons Austin has to offer, and bring your best cowboy boots for a sizzling Best Boots judging competition and prizes from our friends from Ecolab. We’ll bring the line dancers, you bring the kickers, westerns and ropers!

Brought to you by: Ecolab

Thursday, July 25

 

7:30 am – 8:30 am

Breakfast
 

8:30 am – 9:30 am

The Art of the Possible: Artificial Intelligence and the Future of Foodservice Technology

Join us for an exciting presentation exploring the cutting-edge world of Generative AI (GenAI) and its transformative potential for the quick service industry. This session, led by Google Cloud experts, will delve into the current state of GenAI, highlighting its rapid evolution and diverse applications. We'll showcase two real-world use cases through live demos: a captivating marketing strategy that leverages GenAI to generate personalized, engaging content and an innovative "talk to menu" application that utilizes GenAI to understand and create dynamic menus. This presentation will equip you with insights and actionable strategies to harness the power of GenAI and gain a competitive edge in the restaurant landscape.

• Speakers:
  • Aaron Rouse, Principal Architect, Google
  • Siraj Mohammad, GenAI Specialist, Google

9:45 am – 10:45 am

Breakout Sessions

• FSQA, Nutrition, and Sustainability - Joint Session 
  • Foodservice Consumer Evolution: Outlook on Consumer Demand Drivers for 2024 and Beyond
    • Today's foodservice consumer must balance the challenges of macro-economic headwinds with their own evolving needs when determing how best to spend their dollars on food away from home. This session will provide a current assessment of the state of the consumer and examine the consumer trends that can drive growth for the second half of 2024 and beyond. Attendees will walk away equipped with insight on consumer needs for value, convenience, health and wellness to help develop winning restaurant strategies. 
      • Speaker:
        • David Portalatin, SVP & Food Industry Advisor, Circana
• HR
  • AI-Powered HR: Transforming Hiring and Talent in the Digital Age
    • Discover how AI can enhance organizational efficiency and cost effectiveness across various functions such as recruitment, appointment scheduling, administrative tasks, and job postings. Explore how these advancements will influence your workforce dynamics and operations today and in the future. 
      • Speaker:
        • Joshua Secrest, Vice President, Marketing & Client Advocacy, Paradox

• Finance
  • Harnessing Data to Drive Value
    • In an era where data is taking an increasingly important role in driving business decisions, restaurants are uniquely positioned to leverage this asset to drive efficiency across their operations and value for their owners. This presentation will delve into the transformative power of data analytics in the restaurant industry, exploring how strategic data management can lead to informed decision-making and enhanced performance.
      • Learning objectives include:
        • Understand the role of data and its impact on strategic growth.
        • Explore case studies demonstrating the successful application of data analytics in the restaurant industry.
        • Identify key strategies for implementing data-driven decision-making processes.
          • Speaker:
            • Brian Campbell, Principal, Baker Tilly
            • Rob Long, Principal, Baker Tilly
• Tax 
  • What's Brewing: Navigating Food, Beverage and Alcohol Taxation
    • Indirect tax expert Tim Howe will explore the complexities of sales tax, food and beverage fax, and alcohol tax. This discussion will focus on challenging jurisdictions like Alabama, Colorado, Tennessee, and California. Learn how third-party delivery services navigate marketplace facilitator rules and local taxes, often interpreting regulations differently and complicating the compliance environment. Gain valuable insights from real-world stories and equip yourself with the knowledge to address these challenges effectively.  
      • Speaker:
        • Tim Howe, CPA, CEO, Synexus Tax Solutions
• Internal Audit
  • Internal Audit's Guide to Securing the Future of Restaurants: AI & Cybersecurity
    • The restaurant industry is embracing technology, but this opens the door to cyber threats. Internal Auditors have a critical role in ensuring proper controls are in place to mitigate these risks. This session dives deep into the intersection of Artificial Intelligence (AI) and cybersecurity, exploring their impact on the internal audit landscape.
      • Speaker:
        • Manmohan Singh, Managing Director, Cybersecurity & Privacy, Grant Thornton Advisors LLC

11:00 am – 12:00 pm

Breakout Sessions

• FSQA
  • Recap & Wrap-up: Share key takeaways from The Table 2024 and topics for 2025.
• HR
  • HR Quick Hits: Navigating HR Compliance in the Restaurant Industry
    • The restaurant operators and managers you support wear many hats and face unique HR challenges daily. From high turnover and complex scheduling to wage and tip reporting requirements, these challenges can leave your business vulnerable if not addressed strategically. In this dynamic closing session, we will provide quick-hit topics and practical solutions to the most pressing HR issues in the restaurant industry. 
      
      The Department of Labor's intense focus on human resources practices within the restaurant industry is undeniable. How would your restaurant fare under DOL scrutiny of its HR compliance?
      
      You will leave equipped with actionable insights and practical solutions to enhance your HR practices and ensure compliance.
      • Speaker: Sara Nickel Bray, Vice President, Workforce & Operations, National Restaurant Association | RestaurantOwner.com
• Nutrition
  • Recap & Wrap-up: Share key takeaways from The Table 2024 and topics for 2025.
• Sustainability
  • Recap & Wrap-up: Share key takeaways from The Table 2024 and topics for 2025.
• Finance & Tax - Joint Session
  • Taxing Challenges in a Delivered World
    • This session will cover state and local tax issues related to delivery challenges facing the restaurant industry, focusing on marketplace facilitator laws, third-party delivery, sourcing, delivery fees, the potential impact of digital ad taxes and Internet Tax Freedom Act (ITFA) litigation, and emerging trends like NFTs and targeted externality taxes.
      • Speaker:
        • Stephen Kranz, Partner, McDermott Will & Emery LLP
• Internal Audit
  • Third-Party Risk Management
    • By the end of this session, you'll be able to:
      • Identify risk factors related to third-party service providers and vendors throughout your organization.
      • Understand basic vendor risk procedures.
      • Understand vendor audit procedures.
      • Learn basic vendor management program procedures.
      • Identify examples of vendor risks to your organization. 
        • Speaker:
          • Brent Warner, Signing Director, Business Risk Services, CLA (CliftonLarsonAllen LLP)

12:00 pm - 1:00 pm

Celebratory Send Off 
Location: The Reverbery

Join us at The Reverbery for drinks and snacks before you head out to catch your flight!