Robin Hamm, director of quality assurance for Red Robin, far left; Alan Liddle, director of data and event content for NRN, center, and Miriam Eisenberg, manager of food safety and public health for EcoSure, Ecolab, second from right; in a kitchen demonstration with Johnson & Wales students
A Johnson & Wales staff member, left, assists Sheila Bliss, director of quality assurance for HMSHost Corp., and Daniel Archer, senior manager of food safety, workplace safety and environmental compliance for Stanford University, during a kitchen demonstration.
From left: Jean Edsall, senior food safety manager for Compass Group; Andrew Plante, director of quality assurance and food safety for Ovation Brands; and a Johnson & Wales student
Chris Keating, group publisher of the Penton Restaurant Group, welcomes attendees at an opening-night reception.
Sarah Lockyer, editor-in-chief of Nation’s Restaurant News speaks to attendees.
Jack Quinn, vice president of industry relations for Ecolab
Miriam Eisenberg, manager of food safety and public health for EcoSure, a division of Ecolab
Dr. Benjamin Chapman, assistant professor and food safety extension specialist at North Carolina State University delivered a keynote address on the ways food safety and social media intersect.
From left: Dave Ricci of Johnson & Wales, with Carl Klein, vice president of central kitchens, quality assurance and food safety for Garden Fresh
Alan Liddle, director of data and event content for NRN
Christina Bongo-Box, vice president of global quality assurance and product engineering for Popeyes Louisiana Kitchen
Steve Reid, vice president of corporate accounts, QSR, for Ecolab
David Williams, senior director of risk management for California Pizza Kitchen, and Angela Sanchez, regulatory compliance specialist for CKE Restaurants
Courtney Halbrook, manager of quality assurance and food service for Brinker International
Emily Thompson, senior quality assurance manager for Red Robin, and Kim Jamer, director food safety and quality assurance for Famous Dave’s of America
From left: Douglas Davis, senior director of global foodservice for Marriott International; Jean Edsall, senior food safety manager at Compass Group; Jim Moore, assistant vice president of institutional corporate accounts at Ecolab; and Jim Frey, also of Ecolab