ORLANDO Fla. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
Feedback and suggestions by the distinguished slate of volunteer advisers is helping conference programmers devise educational sessions that underscore how technology can enhance “integration, communication and efficiency, ” or ICE. The FS/TEC 2009 expo will be co-located at the Orange County Convention Center with the NAFEM Show of the North American Association of Food Equipment Manufacturers. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
On tap are FS/TEC panels and presentations touching on such key issues as human resources management tools, wireless networks, systems and services to help generate and report menu item nutrition metrics. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
New to the FS/TEC advisory board for 2009 are David Starmer, vice president of information technology, or IT, for Back Bay Restaurant Group Inc. of Boston, and Glenn West, senior vice president of information systems and e-commerce for Papa John’s International Inc. of Louisville, Ky. They join 15 other operators and hospitality school academics on the panel that helps shape the yearly conference produced and managed by Nation’s Restaurant News with Robert N. Grimes of Accuvia. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
“The FS/TEC advisory board plays a very important role for both the event and the industry,” Grimes said. “It is key to the success of the board that its members represent all segments of the foodservice industry and companies of all sizes, including those with international operations as well as domestic branches. The makeup of the current board certainly meets those requirements.” —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
In addition to providing input to conference programming staff, advisory board members, at times, make presentations or moderate panels at FS/TEC. For example, newcomer Starmer, whose company operates 34 full-service restaurants, including 12 Papa Razzi and 14 Joe’s American Bar & Grill locations, will moderate and take part in an FS/TEC 2009 panel discussion about data security. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
West, of Papa John’s, which operates or franchises 2, 785 domestic restaurants and another 547 units overseas, will join Starmer and other operators for the annual “CIO Panel” general session. During that event, moderator Grimes asks tech mavens about trends and to share some of their companies’ IT wins and challenges, among other questions, before inviting the audience to join the inquiry. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
Returning to the FS/TEC advisory board for 2009 are Steve Barrow, vice president of IT for cafeteria operator Luby’s Inc. of Houston; Delaney Bellinger, CIO for KFC, Pizza Hut and Taco Bell parent Yum! Brands Inc. of Louisville, Ky.; Jeff Chasney, executive vice president of strategic planning and CIO for CKE Restaurants Inc. of Carpinteria, Calif.; and Cihan Cobanoglu, associate professor at the University of Delaware in Newark, Del. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
Also back for 2009 are Ron DiNella, senior vice president and chief financial officer for Morton’s Restaurant Group of Chicago; Mary Hamill, vice president of human resources and IT for Max & Erma’s Restaurants of Columbus, Ohio; Martyn Holland, senior vice president of systems and CIO for HMSHost Corp. of Bethesda, Md.; Michael Kasavana, NAMA professor for the school of hospitality business at Michigan State University in East Lansing, Mich.; and Elizabeth King, vice president of partner resources for Starbucks Corp. of Seattle. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
Other 2009 board members include Alan Liddle, managing editor of conferences and technology for Nation’s Restaurant News, based in New York; Stuart Mann, dean of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas; Peter Nyheim, author and technology instructor at Pennsylvania State University in University Park, Pa.; and Mark Ozawa, president of Potomac, Md.-based Accuvia. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
Rounding out the 2009 board are Mike Plunkett, senior vice president of purchasing and international operations for Dave & Busters Inc. of Dallas; Patti Reilly-White, senior vice president and CIO for Darden Restaurants Inc. of Orlando, Fla., which owns LongHorn Steakhouse, Olive Garden and Red Lobster; Rob Watkins, CIO for Compass Group North America, of Charlotte, N.C.; and David Weick, senior vice president and CIO for McDonald’s Corp. of Oak Brook, Ill. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
FS/TEC’s founding sponsor is MICROS Systems Inc., and the corporate sponsors are PAR and Radiant Systems Inc. Epson America Inc., HyperActive Technologies Inc. and XPIENT Solutions LLC are affiliate sponsors. —“Keeping Cool When the Heat is On” will be the theme of the 2009 International Foodservice Technology Exposition here Feb. 4-7, and organizers of FS/TEC’s educational program say its advisory board’s input represents “ICE-ing” on the cake.
For additional information about FS/TEC 2009, or to register, go to
