Monday, July 23, 2012

Multi-Unit Foodservice Operators (MUFSO) Conference

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Where Foodservice Leaders Meet... September 30 - October 2, 2012, Hilton Anatole Hotel, Dallas, TX
The 53rd Annual MUFSO. The newly expanded MUFSO Super Show will combine all four of the Penton Restaurant Group’s events—MUFSO, Menu Trends & Directions, WISE and FM IDEAS—into one event, making this gathering for foodservice leaders an unmatched educational and networking experience.

The MUFSO Super Show will offer an expanded educational conference with six “Conference Pillars” designed to benefit your whole management team.

CONFERENCE PILLARS:
Leadership
    Hot Concepts! Presentation & Panel
    Keynote: Jobs & the US & Global Economy - Jon Huntsman
    Ideas & Innovations to Help Increase Customer Traffic & Frequency
    Keynote: Scott Stratten
    CEO Panel    

Operations
    Revenge of the Nerds: How Technology Is Immersed in Your Operation
    Restaurant Renovation - It's More than Just a Facelift!
    Supply Chain Best Practices
    Who's After Your Food Dollars & What Should You Do About It?
    Emerging Industry Issues: Facing What Scares You

Sponsored by:
U.S. Farmers & Ranchers Alliance

Culinary
    The State of the Plate
    What's Next on the Menu? Culinary Leaders Share Insights
    The Theory of Menu Evolution
    Drink Up Revenue Opportunities from Beverage Menus
    Creative Concepts: Interactive Discussion with a Culinary Maverick

Sponsored by:
Butterball
Sweet Street Desserts
Ventura Foods

Marketing
    How to Lead Marketing within a Franchise System
    Consumer Trends & Implications for Foodservice
    Real Social Media Examples of ROI
    The Right Media Mix in Multi-Media World
    Integrating Social Media into Your Operations

Sponsored by:
CSM Bakery Products

Entrepreneur
    Breaking the Mold of Typical Restaurant Models
    Winning Ideas from Successful Entrepreneurs
    Protect Your Assets
    The Business of Food Trucks
    Money Matters: Tips & Advice on Obtaining Financing to Grow Your Business

FM Ideas
    The State of the Plate
    The New Generation of Customers: What Do They Want?
    Commercial Concept Branding in OnSite
    Managing OnSite Operations with Real Time Data
    The Role of the Chef in OnSite
    
    Sponsored by:
    Taylor Company

More conference info...


NOTE: If you want to open your restaurant right or are new to this venture, get your hands on restaurant consultant, Frank Stocco's book, How to Open a Restaurant: Due Diligence. It gives you the knowledge, terminology, and process to open a successful restaurant within your budget. Check it out. Read reviews and excerpts from the book.