Golden Gate Restaurant Association Industry Conference

THE 2ND ANNUAL

April 11–12, 2016SAN FRANCISCO, CA

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WelcomeThe San Francisco Bay Area restaurant community is poised to lead the nation on solutions to the industry’s most vexing problems. We’re confronted with rising costs from minimum wage, health care, rent and food; these big issues are changing the landscape of the industry and are being felt here first. Over the next two days we will explore best practices that range from tactical to inspirational.

While the Bay Area has its challenges, its restaurant scene has never been hotter; new restaurants are opening nearly every week. Americans are infatuated with food culture, and the Bay Area is the epicenter — a place where people will wait in line for good food at any hour. Recognition ranging from Bon Appetit to Eater National has deemed the San Francisco Bay Area the best place to be for food in America.

We have the opportunity to capture this moment and tell the story of how our industry shapes our communities and lives. Whether it’s thought leadership on where our food comes from or the role of restaurants in providing careers, now is our time to help consumers understand our business, and lead the industry with confidence.

For 80 years now, the Golden Gate Restaurant Association has been supporting the Bay Area restaurant community. We are proud to represent such an inspired group of leaders. Thank you for your support!

Sincerely yours,

Gwyneth Borden | Executive Director Golden Gate Restaurant Association

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About GGRAGGRA’s mission is to celebrate and empower the restaurant community through advocacy, education, marketing, events and training. This year, we’re celebrating the GGRA’s 80th anniversary. Founded by restaurateurs in 1936 to give restaurants a collective voice and bargaining power, the GGRA has evolved to be the trusted resource and partner for the culinary community in the Bay Area and beyond.

The GGRA exists to advocate for restaurants’ unique interests. We do that within the corridors of City Hall and through education and training programs; our members are informed about andprepared for evolving legislation so they can remain in compliance. We celebrate and showcase our members through annual events like Eat Drink SF and SF Restaurant Week. Our member community includes restaurants of all sizes and profiles, and we have a valuable network of resources to support them through all stages of growth. We invite you to get to know us better and, if you aren’t already part of our community, to join us.

FIND OUT MORE | www.ggra.org

/GoldenGateRestaurantAssociation

@GGRASF

@ggrasf

#IndustryOnlyGGRA

LET’S KEEP THE CONVERSATION GOING!

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Monday, April 11 OPENING REMARKS

Banking Hall Presenter: Gwyneth Borden, GGRA

OPENING PANEL | The Tipping Point: A Year Later

Banking Hall Moderator: Jonathan Kauffman, San Francisco Chronicle Panelists: Robert Fried, Atkinson, Andelson, Loya, Ruud & Romo;

Andrew Hoffman, Comal & The Advocate; Sabato Sagaria, Union Square Hospitality Group; Thad Vogler, Bar Agricole and Trou Normand; Carrie White, Coterie Australia

BREAKOUT #1 | Impact of Global Warming on Your Menu & Bottom Line

Adriatic Room Moderator: Anna Roth, Civil Eats Panelists: Marcy Coburn, CUESA; Joe Conte, Water2Table; Stefanie

Pavis Medious, Recology; Ted Wilson, Fine & Rare

BREAKOUT #2 | Payment Processing and EMV Technology: Exploring the Landscape

Farallon Room Moderator: Mark Egerman, Velocity Panelists: Chris Baldwin, The Melt; Linda Horwath, JCB

International Credit Card Co., Ltd

BREAKOUT #3 | Industry of Opportunity

Gateway Room Moderator: Gwyneth Borden, GGRA Panelists: Teresa Goines, Old Skool Cafe; David Lawrence, 1300 on

Fillmore and Black Bark BBQ; Cindy Race, Foley & Fitzgerald; Emma Rosenbush, Cala; Russ Stein, Mozzeria

12:00 pm

12:15 pm

1:45 pm

1:45 pm

1:45 pm

Schedule

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3:00 pm

3:15 pm

9:00 am

10:15 am

11:30 am

LIGHT REFRESHMENTS

Banking HallBeverages & cookies from Noe Valley Bakery

AFTERNOON KEYNOTE | Rubicon: The Legacy of One of San Francisco’s Most Iconic Restaurants

Banking Hall Moderator: Paolo Lucchesi, San Francisco Chronicle Panelists: Stuart Brioza, State Bird Provisions and The Progress; Dennis

Leary, Pleiades Group; Drew Nieporent, Myriad Restaurant Group; Larry Stone, MS, Lingua Franca Wines; Elizabeth Takeuchi-Krist, El Dorado Hotel & Kitchen

Tuesday, April 12

MORNING REFRESHMENTS

Banking Hall

MORNING OPENING | State of the Industry and Public Policy Update

Banking Hall Moderator: Gwyneth Borden, GGRA Panelists: Sam Dodge, Mayor's Office of Housing Opportunity,

Partnerships and Engagement (HOPE); Todd Rufo, Mayor’s Office of Economic and Workforce Development; Matt Sutton, California Restaurant Association; Scott Wiener, SF Board of Supervisors

MORNING BREAKOUT #1 | Food Safety: Top Risks and How to Protect Your Restaurant

Adriatic Room Moderator: Mohanned Malhi, SF Department of Health Panelists: Matthew Dolan, Twenty Five Lusk; Mike Forter, Amici's

East Coast Pizzeria; Charlie Kalish, Food Safety Guides; Steven A. Kronenberg, Veen Firm/SF Bar Association

Hedge Coffee featuring Mr. Espresso & breakfast pastries from Noe Valley Bakery

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Tuesday, April 12 - continued

MORNING BREAKOUT #2 | How to Navigate Rising Commercial Rents

Farallon Room Moderator: Lisa Zahner, Urban Solutions Panelists: Zach Georgopoulos, Georgopoulos & Economidis; Joe

Hargrave, Tacolicious Management Inc; Gi Paoletti, G. Paoletti Design Lab; Steve Zimmerman, Restaurant Realty Company

MORNING BREAKOUT #3 | Your Brand is Your Backbone

Gateway Room Moderator: Liza Zimmerman, The Wine Chick Panelists: Brandon Mudd, Comcast Business; Lisa Nourse, Lisa Nourse PR

& Strategy; Vishwas Prabhakara, Yelp SeatMe; Liz Subauste, Sobremesa; Carrie White, Coterie Australia

LUNCH

Banking Hall Boxed lunches & beverages will be available in the Banking Hall. Please feel free to enjoy your lunch anywhere on the 1st or 2nd floor.

AFTERNOON BREAKOUT #1 | The Alternative to Full Service: Why "Quality Casual" may be San Francisco's New Norm

Adriatic Room Moderator: Aaron Noveshen, The Culinary Edge Panelists: Charles Bililies, Souvla; Eric Lilavois, Little Gem;

Adriano Paganini, Back of the House; Joshua Spiegelman, Roam Artisan Burgers

11:30 am

11:30 am

12:45 pm

2:00 pm

Schedule

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2:00 pm

2:00 pm

3:30 pm

4:15 pm

AFTERNOON BREAKOUT #2 | Labor Lessons 101

Gateway Room Moderator: Gwyneth Borden, GGRA Panelists: Deisy Bach, HR Ideas; Alexander Renfro, Incela HR;

Lara Shortz, Michelman & Robinson, LLC; Robert Stang, Coffee Bar

AFTERNOON BREAKOUT #3 | Redefining the Cocktail: How to Elevate Your Beverage Program with a Limited Liquor License

Farallon Room Moderator: Virginia Miller, Table8 Panelists: Ian Adams, 15 Romolo; Ryan Cole, Hi Neighbor

Restaurant Group; Maz Naba, Nico; Joel Pfeifle, Harvest Table

CLOSING KEYNOTE

Banking Hall

BEER AND WINE RECEPTION

2nd FloorPlease join us as we close out the 2nd Annual GGRA Industry Conference!

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Monday, April 11

FOIE GRAS 101

Catering Prep Kitchen Chef: Jack Mancino, Hudson Valley Foie Gras

MAKING THE CUT

Catering Prep Kitchen Chef: John Fink, The Whole Beast

Tuesday, April 12

SUSHI SKILLS SEMINAR

Catering Prep Kitchen Chef: Takatoshi Toshi, Sushi Ran

SHARPENING FLAVOR MEMORY

Catering Prep Kitchen Chef: Gordon Drysdale, Scoma's Inc

11:00 am

2:00 pm

10:30 am

1:30 pm

Chef Development SeriesPresented By

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PresentersIAN ADAMS | Bar Manager, 15 Romolo

DEISY BACH | Division President, HR Ideas

CHRIS BALDWIN | Store Systems Manager, The Melt

Ian Adams is a ten-year veteran of the hospitality industry, with the last five years spent at the helm of 15 Romolo. His experience includes management and bartending throughout Los Angeles, South Texas, and San Francisco. In 2014, he was named a national finalist in the Sherry Cocktail Competition. In 2015, he and 15 Romolo Chef, Michelle Matthews, were chosen to represent the USA in the International Copa Jerez Sherry and food pairing competition in Spain, where 15 Romolo took the top award for Best Pairing Menu and Ian was named Best Sommelier.

@15Romolo @15Romolo

Deisy Bach is the founder and Division President of HR Ideas. HR Ideas, founded in 2001, provides outsourced human resources and safety services to small and midsized businesses with a focus on the hospitality industry. Prior to starting HR Ideas, she spent 10 years as VP of Operations and Division President at TriNet. Deisy Bach previously worked as a Law Firm Administrator, Paralegal, and International Recruiter/ Immigration Specialist. She holds both a BA from Montclair State University and a Paralegal Certification.

@HRIdeasInc

Chris Baldwin has spent the last 15 years identifying, implementing, and managing technology solutions at multiple restaurant concepts. For the past four years, he has served as Store Systems Manager at The Melt, a San Francisco based fast casual eatery that combines all-natural, wholesome food with innovative technology. While at The Melt, Baldwin has integrated multiple solutions custom-built by an in-house development team (mobile app, kiosk and kitchen management) with Aloha POS and other enterprise restaurant systems. Most recently, The Melt introduced a custom-developed mobile payment solution leveraging Aloha Stored Value / Loyalty as the backend engine.

@The_Melt @themelt

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GWYNETH BORDEN | Executive Director, Golden Gate Restaurant Association

CHARLES BILILIES | Owner, Souvla

Gwyneth Borden joined the GGRA as the Executive Director in 2014. Previously, Borden spent 10 years at IBM as the Manager of Corporate Citizenship & Corporate Affairs. She is also a Director of the San Francisco Municipal Transportation Agency and Commissioner, San Francisco Parking Authority, following six years of service as a Planning Commissioner for the City and County. Prior to IBM, Borden was the Director of Government Relations for the San Francisco Chamber of Commerce, a legislative aide to then San Francisco Supervisor Gavin Newsom, and a staff assistant in U.S. Senator Barbara Boxer’s office.

@GGRASF @Gwynethb @ggrasf @Gwynethb73

Charles Bililies is the creator and owner of Souvla. In 2006, Bililies began working at The French Laundry as Culinary Assistant to Chef Thomas Keller. Thereafter, he served as dining room manager of Bouchon Bistro. He then relocated to San Francisco as Chef Michael Mina’s Culinary Assistant. He helped open RN74 and later became the Assistant General Manager. Bililies holds degrees in Hospitality Management from Cornell University and Culinary Arts from Johnson & Wales University. A Greek-American, Bililies comes from a family of restaurateurs; you will find vintage copper pots throughout the space that were originally used in his grandfather’s restaurants.

@SouvlaSF @cbililies @SouvlaSF

STUART BRIOZA | Chef/Owner, State Bird Provisions/The Progress

Stuart Brioza is Chef and Co-Owner, with Nicole Krasinski, of State Bird Provisions and The Progress in San Francisco. In 2000, they became the Chefs at Tapawingo in Michigan where they developed their unique style of cooking. In 2004, they took over the kitchen at Rubicon in San Francisco. In 2012, they opened State Bird Provisions, which has introduced a new way of thinking about dining and service. Expanding on those ideas, in December of 2014, they opened The Progress. They have received numerous accolades including Michelin stars and James Beard Awards.

@statebirdsf @StuartBrioza @statebirdprovisions @atomicstew

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Presenters

JOE CONTE | Co-Owner, Water2Table

Joe Conte started working as a busser in the San Francisco restaurant industry 26 years ago. From there, he worked his way up to become General Manager at several San Francisco restaurants. Conte became Director of Operations at Spectrum Foods Inc., followed by Vice-President of Operations at the Wolfgang Puck Food Company. In 2000, Conte became President and CFO of the popular Chow Restaurants. Then in 2011, he started Water2Table Fish Company. Conte grew up with boats and fishing, so Water2Table has given him the perfect opportunity to use his skills to build a successful, local company.

@water2table @w2t_fish_co

RYAN COLE | Partner, Hi Neighbor Restaurant Group (Fat Angel, Stone's Throw, Trestle)

Beginning his career in the kitchen at the age of 15, Ryan Cole grew up in the industry before working with the Mina Group as the Director of Operations for the West Coast, opening restaurants for renowned chefs, including San Francisco’s Michael Mina. Now, as a partner with Hi Neighbor Restaurant Group, Cole is focused on bringing back the dining basics at his San Francisco establishments. Trestle, Stones Throw, Fat Angel, and Corridor Café all encompass hospitality, great value, integrity, and fun.

@StonesThrowSF @FatAngelSF @StonesThrowSF @FatAngelSF

MARCY COBURN | Executive Director, CUESA

As the Executive Director of CUESA (Center for Urban Education about Sustainable Agriculture) and the Ferry Plaza Farmers Markets, Marcy Coburn is a prominent force in shaping the food culture of the Bay Area. In addition to cultivating farmer-to-consumer direct sales, CUESA also develops free and low-cost youth and adult educational programs on food, farming, and cooking. Previously, Marcy was the founding Executive Director of the Food Craft Institute, based in Oakland. Marcy is an avid home cook and has a large urban garden in the backyard of her North Oakland home.

@CUESA @marcycoburn @CUESA @marcycoburn

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GORDON DRYSDALE | Culinary Director, Scoma's Inc.

Gordon Drysdale is a San Francisco-based chef and restaurateur and 40-year veteran of the restaurant business. He is currently a partner in 7 different Bay Area projects. For the past 25 years, he has partnered on dozens of projects that have ranged from supper-clubs, to ski lodges, to bakeries, classic American restaurants, modern Californian restaurants, a full-service catering company and fast-casual Italian cafes. As a devotee of farmer’s markets and the joys of seasonal cooking, Drysdale invariably applies the best-of-today products to whatever style of restaurant he is creating.

@ScomasSF @drysdalegordo @ScomasSF @drysdalegordo

SAM DODGE | Director (Mayor's Homeless Czar), Mayor's Office of Housing Opportunity, Partnerships and Engagement (HOPE)

Sam Dodge was appointed as the Director of Housing Opportunity, Partnerships and Engagement (HOPE) in 2015 by Mayor Edwin Lee. HOPE is dedicated to addressing homeless services in San Francisco. Previously, Dodge served as Director of Organizing and Outreach at the Tenderloin Housing Clinic and as a member of the Street Homelessness Solutions Unit in New York City. As the Program Support Analyst for San Francisco’s Department of Public Works, Dodge implemented the successful Pit Stop program, which provides clean and safe public toilets, sinks, used needle receptacles and dog waste stations.

@samueldodge

MATTHEW DOLAN | Executive Chef, Twenty Five Lusk

Matthew Dolan has been passionately developing his culinary talents since he was 14. He received his formal training at the Culinary Institute of America in Hyde Park, New York. He then followed his passion from Café des Artistes in Manhattan to Emeril’s Restaurant in New Orleans, through Europe where he earned a coveted Michelin Star, and then to San Francisco opening Twenty Five Lusk and TAP [415]. Both restaurants are certified green businesses by the City of San Francisco, and Twenty Five Lusk was voted Top 20 Best New Restaurants by Esquire Magazine in 2011.

@Tap415 @TwentyFiveLusk @Tap415 @TwentyFiveLusk

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Presenters

JOHN FINK | Chef/Owner, The Whole Beast

Chef John Fink founded The Whole Beast in San Francisco in 2010 as a way to celebrate the art of cooking whole animal over fire. By focusing on animal husbandry, he believes the taste and quality of his food achieve a rarefied character. Fink personally visits each farmer and tours their facilities, asking how and where the animals spend their day, what they are fed, where they sleep and how they are finished. Fink has over 20 years of experience cooking for top restaurants including Aqua, Postrio, Ondine, Silks Restaurant, Kuleto Estate Winery in Napa, and more.

@thewholebeast @thewholebeast

MARK EGERMAN | Senior Fellow, Center for American Progress

Mark Egerman is a senior fellow at the Center for American Progress, working on policy issues involving tipped workers. Previously, Egerman was the Co-Founder of Cover, the mobile payment system for restaurants that worked with hundreds of top restaurants in New York, San Francisco, and Los Angeles (now a part of Velocity). Prior to founding Cover, he was a mobile payments expert for the federal government, working for Elizabeth Warren at the Consumer Financial Protection Bureau. He's a graduate of Carnegie Mellon's School of Computer Science and Harvard Law School.

@velocityapp @megerman @velocityapp @markegerman

MIKE FORTER | Co-Founder and Owner, Amici's East Coast Pizzeria

Mike Forter is a co-founder and owner of Amici’s East Coast Pizzeria, a Bay Area company with 11 restaurant locations. A native of the Hudson Valley, New York, Forter moved to California in 1980 and opened the first Amici’s in 1987. The company specializes in high quality pizza and pasta with an upscale ambiance. Forter has been in the foodservice industry since 1978, beginning as a dishwasher. Among his operational responsibilities is the development, implementation and oversight of the company’s health and safety program. His restaurants consistently receive scores of 90-100 from Bay Area Health Departments.

@amicisbestpizza @amiciseastcoastpizzeria

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ROBERT FRIED | Partner, Atkinson, Andelson, Loya, Ruud & Romo

ZACH GEORGOPOULOS | Partner, Georgopoulos & Economidis

Robert Fried provides outside general and class action counsel to trade associations and employers. He’s involved with litigation on a national basis and has a record of success in leading cases at the United States Supreme Court and at the state and federal level. Fried has authored a number of industry standard texts on California and national human resource and wage and hour policies. He holds a B.A. from the University of California, Berkeley and a J.D. from Santa Clara University School of Law. He has been an appointee of three California Governors.

@AALRR @rfaalrr

Zach Georgopoulos, a partner in the law firm Georgopoulos & Economidis, LLP,has broad experience in corporate and business transactional matters. A substantial portion of his practice has involved representation of hospitality industry clients in their formation, operation, funding and private stock offerings, contractual obligations, and negotiation of leases, as well as in their contractual relations with employees, suppliers, and customers. From fine dining to fine casual, Georgopoulos has represented clients in the hospitality and food and beverage industries for 25 years in San Francisco and throughout California.

@GroupGe @ZGeorgopoulos

TERESA GOINES | Founder/CEO, Old Skool Cafe

Teresa Goines has always had a singular goal that has defined her success as a freedom fighter for at-risk youth. Compelled by the stories of youth she met as a Juvenile Corrections Officer, Goines sought to create pathways for youth in the cycle of poverty, violence, and incarceration. Her work as Founder and CEO of Old Skool Cafe, a youth-run supper club, has altered the destiny for hundreds of youth while capturing the heart of San Francisco. Old School Cafe has been featured on CNN, ABC World News, Rachael Ray, The Chew, and SF Chronicle.

@OldSkoolCafe @teresagoines @OldSkoolCafe @teresa_goines

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Presenters

LINDA HORWATH | Vice President, Manager - EMV and Emerging Technologies, JCB International Credit Card Co., Ltd.

Linda Horwath has been with JCB for over 10 years, originally serving as Vice President for the ISO and Acquiring channels until stepping into her current role to manage JCB’s inclusion into the EMV rollout in the United States. She has been involved in the payments industry for over 30 years, with business development and sales experience with major payment acquirers, ATM deployment, and POS software and hardware manufacturers.

ANDREW HOFFMAN | Co-Owner, The Advocate and Comal

Chicago-born Andrew Hoffman’s foray into the culinary world came by way of a bar. Bartending and then managing helped fund a bachelor’s degree in biology while cultivating his understanding of hospitality. Later, disenchanted with academia after receiving a Master’s in political science, Hoffman moved to Berkeley to focus on food service. He managed Eccolo restaurant before becoming Chow’s Director of Operations East Bay. In 2010, he met Comal founder John Paluska, who asked Hoffman to join his opening team. Today, Hoffman and Paluska co-own the restaurant group Positive Space, which includes Comal and The Advocate.

@comalrestaurant @theadvocateberk @comalberkeley @the_advocate_berkeley

JOE HARGRAVE | Founder/CEO, Tacolicious Management Inc.

Since 1996, Joe Hargrave has headed operations for restaurants such as Restaurant Lulu, Rose Pistola, Azie and Frisson. In 2007, he happily tossed all his suits to open his first restaurant, Laïola, a casual Spanish concept. He closed Laïola in 2009 to make way for Tacolicious, which will soon have five Bay Area locations. As of 2016, Hargrave has added San Francisco-based cantina Bar San Pancho and San Miguel de Allende, a MX-based Taco Lab by Tacolicious to his restaurant roster. Additionally, he’s working on several Taco Lab projects for Google.

@tacolicious @tacolicioussf @joerhargrave

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CHARLIE KALISH | Co-Founder, Food Safety Guides

Charlie Kalish is a co-founder of Food Safety Guides, a Bay Area-based food safety consulting firm. A consultant and trainer to numerous food businesses around the U.S. and Australia, Kalish consults all segments of the food industry on local, state, and federal regulations. He is an expert on Hazard Analysis Critical Control Point (HACCP) and food safety plan development. His clients include food service and retail establishments as well as processors, distributors, and manufacturers.

@ FSG_consulting

JONATHAN KAUFFMAN | Journalist, San Francisco Chronicle

Jonathan Kauffman is a staff writer with the San Francisco Chronicle. He has written about food in the Bay Area for more than 15 years, including stints as a restaurant critic for the East Bay Express and SF Weekly. Additionally, he has won awards from both the James Beard Foundation and the IACP for his work.

@sfchronicle @jonkauffman @sfchronicle @jonkauffman

STEVEN A. KRONENBERG | Attorney, Veen Firm (SF Bar Association)

Steven A. Kronenberg is an attorney on the Label Trial Team. His practice helps the catastrophically injured and focuses on individuals who consumed food allergens or pathogens, workers who used defectively designed or manufactured food processing equipment, and class action claims arising from food fraud or false advertising. Kronenberg has more than a decade of experience, and he founded the Food Law Practice Group at his former defense firm. Kronenberg’s food safety experience is also personal, as he is highly allergic to certain food products. His personal awareness helps him identify client concerns.

@TheVeenFirm

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Presenters

ERIC LILAVOIS | Founder, Little Gem

Eric Lilavois is the founder of Little Gem. He began his restaurant career with acclaimed restaurateur, Steve Hanson, at the onset of expansion with BR Guest Hospitality. Lilavois went on to lead operations for some of the Country’s most original and accomplished chefs including Larry Forgione and Jonathan Waxman. From 2004 to 2007, Lilavois was Director of Operations for Thomas Keller in New York. He then moved to Northern California and served as Chief Operating Officer for the Thomas Keller Restaurant Group from 2007 until 2014.

@_LittleGem @littlegem.restaurant

DENNIS LEARY | Owner, Pleiades Restaurant Group

Dennis Leary owns and operates several bars and cafes in the Financial District of San Francisco, including House of Shields, Natoma Cabana, Cafe Terminus, and more. Leary began his culinary career as a dishwasher at the age of 14 in Cohasset Massachusetts and eventually became executive chef at Rubicon in San Francisco. Leary opened his first restaurant and bar, Canteen, in 2005. Now, he is also a proud farmer, and knows how to operate a tractor.

@NatomaCabana @thesentinelsf @natomacabana @dennislearysf

DAVID LAWRENCE | Executive Chef/Owner, 1300 on Fillmore and Black Bark BBQ

Prior to making his culinary mark in the Bay Area, Chef David Lawrence received formal training while working under two of England’s most celebrated chefs, the Roux Brothers. In 2007, Lawrence and his wife opened 1300 on Fillmore, where Lawrence created an innovative low-country menu. Lawrence’s mission was to share “comfort food, done well,” but the impact he has left on the City has roots far deeper. 1300 on Fillmore is leading the way to revitalize the surrounding neighborhood while continually serving as a neighborhood staple for locals and travelers alike.

@1300onFillmore @Chef_at_1300 @1300onfillmore @blackbarkbbq

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MOHANNED MALHI | Senior Enviromental Health Inspector, Department of Public Health

Mohanned Malhi has been a Senior Environmental Health Inspector with the San Francisco Health Department for ten years. He is the training and standardization officer for the Department and has been very involved in developing the training protocol for all new inspectors for the past seven years. Malhi is also very involved in supporting and teaching the Food Safety Manager’s Exams run by the GGRA in partnership with his Department. In his spare time, Malhi enjoys a good IPA, San Francisco’s amazing food scene, and working out.

@SF_DPH

PAOLO LUCCHESI | Food Editor, San Francisco Chronicle

JACK MANCINO | Farm Ambassador & Sales Manager, Hudson Valley Foie Gras

Paolo Lucchesi is the San Francisco Chronicle’s dining editor and Inside Scoop columnist. He covers all restaurant news in the Bay Area, from openings and closings, to chef gossip and other food media. Before coming to The Chronicle food section, he served as the founding editor of Eater San Francisco, which launched in fall 2007, and later Eater National, which launched in fall 2009.

@sfchronicle @lucchesi @sfchronicle @paololucchesi

Jack Mancino began cooking following two simple rules: start with the highest quality ingredients and cook from a place of passion. Mancino gained experience by working in kitchens at a variety of chain and fine dining restaurants. He worked in front of house and management positions, including the role of F&B Director and eventually opening his own venture. Today, Mancino serves as Farm Ambassador & Sales Manager for Hudson Valley Foie Gras (HVFG). He was drawn to HVFG because of their honest, open approach; vertical integration, total animal utilization, and undeniably delicious products.

@HudsonValleyFG @jmancino11 @hudson_valley_foie_gras_

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Presenters

LESTER J. MORALES | Chief Executive Officer, Incela HR

Lester Morales has been a force in the employee benefits and human capital space for over 15 years. Before he co-founded Incela, he served as Executive Vice-President and Chief Growth Officer for Willis’, one of the largest insurance brokerages in the world. During a previous eight-year stint at Willis, Morales was among the top five consultants nationally in the Human Capital Practice. Morales also served as Vice President of Sales for Healthstat, a leading provider of worksite clinics and disease management services. He received his degree in Risk Management and Insurance from Florida State University.

@incelaHR @LJMinnovation

VIRGINIA MILLER | Senior Managing Editor, Content, Table8

As Senior Managing Editor at Table8 (formerly Zagat SF Editor and SF Guardian's head critic), Virginia Miller travels the world in pursuit of great food and drink, shared on her site, The Perfect Spot. She judges countless cocktail competitions and spirits panels (including the James Beard Awards, Tales of the Cocktail's Spirited Awards, American Distilling Institute’s annual spirits judging, Good Food Awards). She has explored restaurants, distilleries, and bars in over 25 countries. Virginia Miller freelances for Food Republic, Liquor.com, Zagat, Whisky Magazine UK, Tasting Panel, Distiller Magazine, and more.

@Table8 @ThePerfectSpot @Table8dining @ThePerfectSpot

STEFANIE PAVIS MEDIOUS | Regional Waste Zero Manager, Recology

Stefanie Medious is the Regional Waste Zero Manager for Recology. She is responsible for directing the implementation of commercial and apartment outreach programs throughout San Francisco. Medious has 20 years of experience in building and maintaining effective partnerships in order to help accomplish company initiatives and exceed goals. Her experience in team development has resulted in a more coordinated and integrated sustainability program within Recology and throughout the private sector. Medious has served on several Chamber of Commerce Boards in the East Bay and as an Ambassador with the SF Chamber of Commerce.

@RecologyWZ @RecologyWZ

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MAZ NABA | Director of Operations, Nico

Like many in the industry, Maz Naba began working in restaurants as a teenager washing dishes and doing prep work. Originally from New York City, Naba moved to California in 2002 to attend culinary school for Hospitality Management. He has worked in various capacities in management at many top restaurants including Aqua, Salt House, RN74, Coi, and Rich Table, where he was most recently a Partner. Now, as Director of Operations for Nico, he brings a wealth of knowledge in the areas of development, operations, and leadership. At Nico, Naba has also created an eclectic beverage program, including a dynamic low proof cocktail offering.

@cheznicosf @cheznicosf @maznaba

DREW NIEPORENT | Restauranteur, Myriad Restaurant Group

Drew Nieporent, one of America’s most respected restaurateurs, is the founder of the Myriad Restaurant Group, which has opened 39 restaurants in San Francisco, Seattle, Louisville, London, Moscow, and more, over the last 30 years. Myriad currently operates Tribeca Grill, Nobu NY, Nobu 57, and Nobu London with Robert De Niro. Its three-star Bâtard won the 2015 James Beard award for Best New Restaurant. Myriad’s portfolio also includes Crush Wine & Spirits and Daily Burger at Madison Square Garden. Drew donates his time to dozens of charities, notably as a board member of Citymeals on Wheels and Garden of Dreams.

@MyriadRestGroup @BatardNY @myriadrestaurants @drewnieporent

LISA NOURSE | Owner, Lisa Nourse PR

Lisa Nourse has spent 15 years in the field exercising her hospitality PR skills. Prior to launching her own PR consultancy (LNPR), Nourse was vice president of San Francisco’s Rivera PR, where she specialized in restaurant launches. She served as vice president at Seattle-based Wilson PR, in addition to working for Firmani & Associates PR agency, the political PR firm GMMB, Nordstrom PR, Seattle’s Edgewater Hotel, and an internship in the White House press office of First Lady Hillary Clinton. Nourse earned a Bachelor’s degree from the University of Southern California Annenberg School of Journalism.

@lisanoursepr

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Presenters

GI PAOLETTI | Partner, G. Paoletti Design Lab

G. Paoletti Design Lab has been commissioned to design and oversee the execution and transformation of some of the area’s best restaurants. With over 20 years experience with architectural and interior projects throughout the United States, South Korea, and Australia, Gi Paoletti specializes in mixed-use development projects, including distinctive and eco-friendly restaurant and bar designs. Her most notable restaurant achievements include Tipsy Pig, Maven, Per Diem, Noir Lounge, Scotland Yard, Mr. Tipples Recording Studio, and Cadence. She holds multiple industry awards and has been featured in numerous publications, including Office Design Trends, Indesign, California Home & Design, and Hospitality Magazine.

@GPDesignLab @GPdesignlab @Gi_Paoletti

ADRIANO PAGANINI | Founder, Back of the House

Adriano Paganini began his career as an apprentice to world famous French chef/restaurateur Paul Bocuse. He spent time cooking in London and San Francisco, before opening his first restaurant, Pasta Pomodoro, at the age of 27. A master at understanding and reading contemporary culture, Paganini’s track record in creating and exploiting trends, identifying the right concept in a particular location, and cultivating relationships with talented people are what have led to the success of his group Back of the House that includes: Belga; Beretta; Delarosa; El Techo de Lolinda; Lolinda; Starbelly; Super Duper Burger; Uno Dos Tacos.

@LolindaSF @SuperDuperSF @LolindaSF @SuperDuperBurgers

AARON NOVESHEN | Founder & President, The Culinary Edge

Aaron Noveshen began his career in the food industry cooking at fine dining restaurants. A graduate of the Haas School of Business of UC Berkeley, he has co-founded a number of successful restaurant businesses, including World Wrapps, Inc., one of the first quick-serve concepts to popularize the wrap sandwich. Today, Noveshen is the co-founder and president of The Culinary Edge and Pacific Catch restaurants. The Culinary Edge is a food industry consulting firm, specializing in branding strategy, concept design, recipe development, and operations implementation. Pacific Catch restaurants is a casual dining chain based in the Bay Area featuring Pacific Rim seafood.

@pacificcatch @theculinaryedge @pacificcatch @theculinaryedge

25

JOEL PFEIFLE | Lead Bartender, Harvest Table

Raised in Merced, Joel Pfeifle began his career as a busser at the acclaimed Tra Vigne restaurant in St. Helena, and has since gained experience at every level of restaurant operations. His passion for the art of the cocktail was ignited while at Mustards Grill, where he was a manager and the wine buyer for the restaurant. In 2015, he was offered the opportunity to work for the Charlie Palmer Group and became lead bartender at Harvest Table. His vast knowledge “behind the stick” translates to a focus on farm-to-bar ingredients with an emphasis on pre-prohibition era classic cocktails.

@HarvestTbl @harvest_inn @HarvestTbl @harvest_inn

VISHWAS PRABHAKARA | General Manager, Yelp SeatMe

Vishwas Prabhakara is the GM of Yelp SeatMe. Prabhakara loves to build products and scale businesses that positively impact people. Previously, he was CEO of BeRecruited, helping millions of high school student-athletes pursue their passions while saving over half-a-billion dollars in tuition. He's held senior level positions at ESPN, Digg, and was Founder/CEO of Fanvibe. Prabhakara attended Carnegie Mellon University and holds an MBA from Harvard Business School. His startups have been funded by Y Combinator and ex-Googlers, and he’s been named to the Business Insider Silicon Alley 100 and 16 Entrepreneurs to Watch lists.

@YelpSeatMe @VishwasP @YelpSeatMe @VishwasP

CINDY RACE | Owner, Foley & Fitzgerald

In 2015, Cindy Race became the operating partner of Foley & Fitzgerald, a boutique hospitality recruiting and placement agency servicing the Bay Area. Race started her restaurant career at the age of 14, and after 17 years of working in restaurants, she became the private chef for a high profile client. She then co-founded Four Star Private Chefs, that matched private chefs with clients. Race has also taught cooking classes for 15 years; she enjoys showing students how to use a recipe as a road map, gain confidence in the kitchen, and be more creative.

26

PresentersALEXANDER RENFRO | Chief Legal Officer, Incela HR

EMMA ROSENBUSH | General Manager, Cala

ANNA ROTH | Writer, Civil Eats

Alex Renfro is a leading national expert in the interpretation and implementation of the Patient Protection and Affordable Care Act. As Chief Legal Officer, he is responsible for insuring that all Incela services and products are fully compliant and cost-effective. He was the first ERISA and welfare benefits attorney in the US to design a health plan based around Minimum Essential Coverage. Renfro is a graduate of the University of Notre Dame, the SMU Dedman School of Law, and an LLM in Taxation with a Certificate in Employee Benefits from the Georgetown University Law Center.

@incelaHR

Emma Rosenbush began working as a server and barista in restaurants at the age of 15. After graduating college, she started work for the Prison Law Office in Berkeley, California. Emma helped attorneys monitor medical and disability rights within California state prisons and during her time there became aware of the high recidivism rates and other reentry issues within the state. Emma left California for Mexico, where she co-founded Pichón, a pop up restaurant in Mexico City, with two other partners in 2011. It was in Mexico City where Emma met Gabriela Cámara and eventually moved to San Francisco to help open Cala and serve as the General Manager. Cala opened six months ago and has strived to incorporate a creative hiring model to include individuals with conviction histories.

@g_camara_b @calasf

Anna Roth is a senior editor at Civil Eats and the Eat Up restaurant columnist at the San Francisco Chronicle. Her work has appeared in Best Food Writing 2014, SF Weekly, Eater, San Francisco magazine and Sunset. She is also the author of West Coast Road Eats: The Best Road Food from San Diego to the Canadian Border.

@CivilEats @annaroth @CivilEats @annaroth

27

LARA SHORTZ | Partner, Michelman & Robinson, LLC

A Partner in Michelman & Robinson’s Labor and Employment Department, Lara Shortz has an extensive background in litigating all types of employment matters. Focused primarily on the hospitality industry, Shortz navigates management through the intricacies of state and federal employment acts. She handles executive employment contract disputes and conducts workplace training and investigations. She frequently counsels hotel clients on discrimination, sexual harassment prevention, wrongful termination, reduction in workforce, hiring practices, and wage and hour issues.

@_MRLLP

SABATO SAGARIA | Chief Restaurant Officer, Union Square Hospitality Group

Sabato Sagaria is the Chief Restaurant Officer of Union Square Hospitality Group (USHG), which includes some of New York City's most acclaimed and beloved restaurants. As Chief Restaurant Officer, he works closely with USHG leadership to continuously improve operations and strengthen the restaurant brands. Over the past twenty years, Sagaria has fulfilled many roles at nationally-acclaimed restaurants and hotels, from cook to restaurant manager to wine director. In 2012, Sagaria became a member of the Court of Master Sommeliers, a prestigious honor held by fewer than 250 individuals worldwide.

@USHGNYC @Sabato3 @USHGNYC @sabato3

TODD RUFO | Director, Mayor’s Office of Economic and Workforce Development

As Director of San Francisco’s Office of Economic and Workforce Development, Todd Rufo oversees Business Attraction and Retention, Small Business, Film, International Trade and Commerce, Workforce Development, and the Neighborhood Development divisions. He was previously the Deputy Director, where he lead the City’s business attraction and retention efforts, with a focus on key business sectors including technology, biotech, cleantech, financial and professional services, and manufacturing. Rufo received a Masters in Urban Planning from the Wagner School of Public Service at New York University, after which he worked for the City of New York.

@sfoewd

28

Presenters

RUSS STEIN | Executive Chef/Owner, Mozzeria

Russell Stein owns Hapa & Stein, Inc., a business management consulting firm and is co-owner with his wife, Melody Stein, of Mozzeria, an Italian restaurant in the Mission in San Francisco. With a Business Management degree from Gallaudet University in Washington, DC, Stein worked in different capacities with Relay America/MCI implementing and managing Relay America in California, then TTY relay operations at Communication Service of the Deaf before coming on the team to launch Video Relay Service - partnering with Sprint. He gives presentations and shares his expertise in training people, project management, operations and marketing.

@mozzeriasf @mozzeriasf

ROBERT STANG | CEO, Coffee Bar

Robert Stang has a background in leading early stage companies. Currently, he is the CEO of Coffee Bar, with three retail locations in San Francisco. Previously, he was the President of Pacific Park Management, a parking and transportation company serving clients such as Oakland Airport, SFO, and BART. Stang also co-founded two high-tech companies in online job posting and drones. He has worked as a management consultant at Deloitte and in financial services at Aetna and Wells Fargo. Stang holds an MBA from Yale University.

@CoffeeBarSF @CoffeeBarSF

JOSHUA SPIEGELMAN | Co-Owner, Roam Artisan Burgers

After graduating from UCLA, fourth generation San Franciscan Joshua Spiegelman, worked in international corporate real estate in San Francisco and Tokyo. Spiegelman then returned to UCLA for his MBA before consulting on the opening Burn 60 fitness studio in Los Angeles. He returned to San Francisco as an investment banker, before moving to Bologna, Italy where he spent time absorbing the culture, learning the language, and enjoying food and wine. Spiegelman returned to San Francisco inspired and opened Roam Artisan Burgers with Lynn Gorfinkle in 2010. Josh has a passion for great tasting food, sustainable businesses, and golf.

@RoamBurgers @joshspieg @roam_burgers

29

MATT SUTTON | Vice President, Government Affairs + Public Policy, California Restaurant Association

Matt joined the CRA in 2008 as Senior Legislative Director. Presently, as Vice President, he oversees the CRA’s Government Affairs and Public Policy department, and manages the CRA Political Action Committee (PAC) and CRA Issues PAC. Additionally, Sutton lobbies on issues at both the state and local level. Prior to joining the CRA, he spent six years lobbying on health care financing, tax policy, corporate liability and governance, and technology issues for the California Manufacturers and Technology Association. His State Capitol experience includes legislative director and legislative aide positions for Assembly members.

@CalRestaurants @calrestaurants

LIZ SUBAUSTE | Owner, Sobremesa

Liz Subauste began working at a young age with her mother’s catering company in Peru. She attended Lima University before a student exchange program brought her to the Bay Area in 2000. She studied Culinary Arts and Hospitality at City College of San Francisco before earning a degree from SF State. Subauste worked at some of San Francisco’s most prominent restaurants until, after 5 years with the Ne Timeas Restaurant Group, she began consulting on openings, training, and structuring restaurants. Most recently, she opened Toro in NYC, Kin Khao, Al’s Place and Mister Jiu's in San Francisco.

@elite310 @sobremesasf

LARRY STONE MS | CEO, Lingua Franca Wines

Within a few months of becoming the ninth Master Sommelier in the United States, Larry Stone became the first American to win the prestigious Grand Prix de Sopexa in Paris. He has worked as a restaurateur and sommelier at the Ritz-Carlton, Four Seasons, and Charlie Trotter’s in Chicago. Stone opened Rubicon Restaurant in San Francisco with Drew Nieporent and Chef Traci des Jardin. He established a restaurant wine program that attracted and trained some of the best young sommeliers in America. He now owns Lingua Franca winery in Oregon's Willamette Valley with Dominique Lafon as the consulting winemaker.

@larrystone1

30

Presenters

CARRIE WHITE | Senior Hospitality Marketing Consultant, Coterie Australia

Carrie White’s experience includes a range of industries. She has worked in various roles, growing thousands of businesses successfully across sales, marketing, and management in her 15 years as a business development professional. Her passion and specialty, however, is hospitality. White founded Coterie, which specialises in Educational Marketing Accelerator Programs for the global hospitality industry. After identifying a need for education, she designed a business model that reduces costs, increases traffic, increases profits, and develops business assets that build independence and stability.

@coterieaustralia

THAD VOGLER | Owner, Bar Agricole and Trou Normand

Thad Vogler, owner of James Beard Award Winning, Bar Agricole and Trou Normand, grew up in Santa Cruz, California. He comes from an academic family, was a high school All-American athlete, and graduated from Yale University. He’s worked in Paris, Ireland, Tokyo, Guatemala, Cuba, and Belize. For two decades, Thad Vogler designed, opened, and managed the bars at more than ten top Bay Area venues. He traces drinks to their agricultural roots, and with his team, tastes and hand selects each barrel.

@baragricole @TrouNormandSF @baragricole @TrouNormand

TAKATOSHI TOSHI | Executive Sushi Chef, Sushi Ran

A talented and highly awarded sushi chef, Takatoshi Toshi has been with Sushi Ran since 2006. Chef Toshi was born and educated in Osaka Japan. Over the course of his 18-year career, he has studied with notable sushi masters, including an important stage with Masayoshi Kazato, one of the world’s most awarded sushi experts, in Chiba, Japan, and Mitsunori Kusakabe, former executive chef at Sushi Ran. Toshi is passionate about working with quality, seasonal, and well-sourced ingredients and is currently developing new items for the award-winning Sushi Ran menu.

@SushiRan @SushiRan

31

LIZA ZIMMERMAN | Writer, The Wine Chick

Liza B. Zimmerman has been writing, educating, and consulting about wine, cocktails, and food for more than two decades. She has worked in almost every facet of the business, from being a server to positions in distribution, education, and sales. Zimmerman is one of the few career magazine editors in the education field and focuses on demystifying wine. She’s visited all the world’s major wine growing regions and is one of several hundred people in the U.S. to hold the Diploma of Wine & Spirits (D.W.S.), the three-year precursor program to the Master of Wine.

@LizaWineChick

LISA ZAHNER | Interim Executive Director, Urban Solutions

As Interim Executive Director of Urban Solutions, Lisa Zahner focuses on economic development and business attraction for emerging neighborhoods. Previously, she worked for the City of San Francisco, in the Mayor’s Office of Economic and Workforce Development. Zahner has a unique blend of experience, having also worked as a senior management consultant for a global IT company, as well as founding a retail store for new mothers, and co-founding an online service for the power generation industry. Her real estate project management experience includes managing design, construction, and renovation of residential and commercial buildings.

@solutionsSF @urbansolutionssf

SCOTT WIENER | Member, San Francisco Board of Supervisors

Scott Wiener serves on the San Francisco Board of Supervisors representing District 8, which consists of various neighborhoods, including the Castro, Duboce Triangle, Glen Park, Noe Valley, Diamond Heights, Twin Peaks, and parts of the Mission. He serves on the Board’s Land Use and Economic Development Committee and Budget and Finance Committee. Wiener is a leader on both local and regional transportation and housing policy, serving as Chairman of the San Francisco County Transportation Authority and representing San Francisco on the Metropolitan Transportation Commission and the Golden Gate Bridge Highway and Transportation District.

@sfbos @Scott_Wiener @Scott_Wiener

32

PresentersSTEVE ZIMMERMAN, CBI, CBB | President, CEO and Principal

Broker, Restaurant Realty Company

Steve Zimmerman is the Founder, Principal Broker, and Chief Executive Officer of Restaurant Realty Company. Zimmerman has personally sold/leased over 900 restaurant, bar, or club businesses, sold many commercial buildings, and completed over 3,000 restaurant valuations since 1996. His real estate experience also includes sales, acquisitions, management, and ownership of numerous properties throughout California. Prior to starting Restaurant Realty Company, Zimmerman had over 20 years of restaurant experience and was President and Chief Executive officer of Zim’s Restaurants, which was one of the largest privately owned restaurant chains in the Bay Area.

@RRealty

33

Notes

34

3535

01 | CLEAN DIRTY REFRIGERATION COILS! Refrigeration coils should be cleaned at least once a quarter. Dirty coils can cause: (1) increased energy use, (2) unnecessary service calls and (3) premature compressor failure.

02 | FIX ALL WATER LEAKS! A small leak (quarter gallon lost per minute) can waste well over 100,000 gallons of water a year!

03 | SET WATER HEATER TO PROPER TEMPERATURE! Only heat water to the temperature required for specific tasks in your operation. Typically this means either 120°F or 140°F depending on type ware washing operation.

04 | INSTALL WELL-FUNCTIONING STRIP CURTAINS! Strip curtains or plastic doors can significantly reduce warm, moist air infiltration into walk-ins, which will reduce compressor runtime and ensure proper food cold storage temperatures.

05 | REPLACE DOOR GASKETS! Make sure any gaskets that are torn, cracked, worn out or just plain missing are replaced. A refrigerator door must seal completely to be effective.

06 | MAKE SURE THAT YOUR WALK-IN DOORS SHUT ALL THE WAY! Repair or replace broken auto-closers on the doors, lubricate door hinges and realign sagging doors.

07 | REPLACE INCANDESCENT EXIT SIGNS WITH LED LIT SIGNS! Because these signs are always on and most establishments have several, even the seemingly small energy use reduction of 35 watts per sign will add up to significant savings!

08 | REPLACE EXHAUST HOOD AND WALK IN INCANDESCENT TO LEDS! For exhaust hoods, purchase lamps approved for "Totally Enclosed Fixtures." Lamps should not be installed over high temperature appliances, such as broilers. For walk-in coolers and freezers, LEDs are ideally suited as they thrive in cold environments.

09 | INSTALL HIGH PERFORMANCE, LOW VOLUME & HIGH PRESSURE PRE-RINSE SPRAYERS Target sprayers with flow rates above 2.0 gallons per minute (gpm) for replacement with water efficient sprayers that use no more than 1.2 gallons per minute. Obsolete models can use five gallons for every minute of use. Replacing such a sprayer with a 1.2 gpm unit will lower energy, water and sewer utility costs by hundreds of dollars annually.

Top 9 Tips for Restaurant Energy Efficiency

To learn about PG&E energy efficiency rebates visit: pge.com/businessrebates or call PG&E Business Customer Service Center at: 1–800–468–4743.

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