101 Workshop Outline
Day One
9:15-11:00
Navigating The Set Up of Business
o Sarah Robbins, Chief Hospitality Officer, 21c Museum Hotels
o Nancy Selzer, Partner, Casa Mono & Tarry Lodges, Batali & Bastianich Hospitality Group
o Camilla Marcus, Co-Founder, TechTable
o Leslie Ferrier, Vice President, Human Resources, Momofuku
o Moderator, Carolyn Richmond, Partner, Fox Rothschild, LLP
Break Between Sessions
11:20-12:40
Onboarding and Managing Staff – The Management of HR and Employment Laws
o Carolyn Richmond, Partner, Fox Rothschild, LLP
o Helen Johannesen, Director of Operations, Helens Wines
o Susan Spikes, Executive Vice President of Operations, Hill Country Hospitality
o Rosanne Martino, Director of Operations, ROC United & COLORS
o Moderator, Alice Cheng, CEO & Founder, Culinary Agents
101 - LUNCH BREAK – 12:45-1:45 (Located in the Stern Center Garden)
2:00-3:30
Creating the Brand: Touching the Consumer
o Jen Hidinger, Co-Owner/Founder, Staplehouse, The Giving Kitchen
o Pam Lewy, Mario Batali, LLC
o Angie Mosier, Placemat Productions
o Jenny Badman, Copy Director, Writer, Blue Ion
o Nancy Cushman, Partner, Cushman Concepts
o Moderator – Amanda Kludt – Editor in Chief, Eater, NY
Break Between Sessions
3:45-5:15
Growing the Brand
o Maneet Chauhan, Morph Hospitality Group
o Alice Cheng, CEO & Founder, Culinary Agents
o Carrie Morey, Owner, Callie’s Biscuits and Callie’s Hot Little Biscuit
o Homa Dashtaki, The White Moustache
o Sarah Abell, Partner, Baltz & Co
o Moderator, Dana Cowin, Journalist
5:15 – 6:30 Mental Recovery
Dinner at various restaurants with Speakers
Day 2:
9:15-11:15
101 - Hot Button Issues in the Workplace: Topics:
o Kat Kinsman, Extra Crispy, Senior Food & Drink Editor & Author
o Nancy Selzer, Partner – Casa Mono & Tarry Lodges, Batali & Bastianich Hospitality Group
o Susan Spikes, Executive Vice President of Operations, Hill Country Hospitality
o Elizabeth Meltz – Director of Food Safety & Sustainability, Batali & Bastianich Hospitality Group
o Moderator – Jennifer Cole, Freelance Journalist
Break Between Sessions
11:30-12:45
101- Welcoming Transition; In Yourself and Your Business:
o Barbara Lynch, Barbara Lynch Gruppo
o Marie Petulla, Owner, KP Hospitality Group
o Nancy Cushman, Partner, Cushman Concepts
o Moderator: Sam Appel, Director of Community & Programming, Journee, NY
101- LUNCH -12:45-1:45
2:00-3:15
101 – Hiring/Negotiating/Philosophy –
o Marie Petulla, Co-Owner, KP Hospitality Group
o Jen Hidinger, Co-Owner/Founder, Staplehouse, The Giving Kitchen
o Nancy Selzer – Partner – Casa Mono & Tarry Lodges, Batali & Bastianich Hospitality Group
o Moderator – Carrie Morey – Owner, Callie’s Biscuits and Callie’s Hot Little Biscuit
Break Between Sessions
3:30-5:15
101 - The World of Restaurants: The Nuts and Bolts
o Maureen Cushing, VP of Technology and Process, Union Square Hospitality Group
o Barbara Lynch, Barbara Lynch Gruppo
o Leslie Ferrier, Vice President, Human Resources, Momofuku
o Karalee Fallert, Restaurateur & Green Heart Project
o Moderator – Elizabeth Meltz, Director of Food Safety & Sustainability, Batali & Bastianich
Hospitality Group
Closing remarks, Dinner at various restaurants