TUESDAY / OCTOBER 11, 2016 / 11:15 AM
Food Safety & Training: How to Protect Your Employees and Customers
Employees know to wash their hands, wear gloves and to keep gluten-free menu items away from the gluten-based options, but restaurants still face a variety of food safety concerns. Just ask Chipotle.This panel dives deeper into figuring out how to avoid common problems, including E coli and other food-poisoning issues. Experts will also share ways to control the quality of menu items.
PANELISTS
Louis J. Basile Jr. | CEO | Wildflower Bread Company
Louis J. Basile Jr. is a passionate leader in the restaurant industry, growing up in a family owned restaurant in New Jersey. Previously, Mr. Basile worked for the Chart House and Au Bon Pain. He founded the Wildflower Bread Company in Scottsdale, Arizona in 1995. Wildflower operates multiple restaurants, a fresh dough facility and is an award winning brand serving breakfast, lunch and dinner. Louis started and was Chairman of the Fast Casual Industry Council an affiliate of the National Restaurant Association and is presently an NRA board member. He is past Chairman of the Arizona Restaurant Association and ARA Educational Foundation.
Patty Scheibmeir | VP of R&D and Innovation | Pie Five Pizza Co.
Patty Scheibmeir is Vice President of R&D and Product Innovation for Rave Restaurant Group, the parent company for Pizza Inn and Pie Five Pizza Co. Prior to joining RAVE, she ran her own consulting business doing R&D, innovation and marketing work for companies like Papa Murphy’s, Frito Lay and Applebee’s. As a food scientist, Patty invented the stuffed crust pizza and worked on many other product development projects including, (Pizza Hut) The P’Zone, Twisted Crust, Sicilian, The Insider, (KFC) Kentucky Grilled Chicken, Famous Bowls, (Papa Murphy’s) Fresh Pan Pizza, (Applebee’s) Sizzling Entrées.
session sponsor
Jason Valentine | VP, Operations | Cousins Subs
Jason Valentine is Vice President of Operations at Cousins Subs—a Wisconsin-based, fast casual sub shop. Previously, Jason played an active role in his father’s multi-unit Cousins Subs franchise system where he acquired intimate knowledge of what it means to be a franchisee. He believes that four core operational foundations (100% Guest Focused; Quality, Service and Cleanliness; People Development Plan; Servant Leadership) play an integral role in Cousins Subs’ success. People and culture are his number one priorities along with a strong belief that a culture focused on serving others will lead to both business and personal success.
MODERATOR
Roberta Salerno | President & CEO | Integrated Control Corp
Founder, CEO & President of Integrated Control Corp. with a mission to improve the quality, operations and profit of every restaurant, operator and brand.Roberta Vaccaro Salerno has served on the boards of several national organizations including the National Minority Business Council; speaks nationally on the topic of design for high service environments including the WFF’s Leadership Conference on the topic of Women and Risk as well as their Mentor Program. Recognized as one of the Top 50 Women on Long Island, she holds numerous copyrights, patents and trademarks for her design innovations and has received the Long Island Innovator of the Year Award.
