National Restaurant Association

As President and Chief Executive Officer of the National Restaurant Association, Dawn Sweeney leads the chief business association for the $537 billion restaurant industry. One of the nation's most powerful trade organizations, the National Restaurant Association represents an industry of nearly a million restaurant and foodservice outlets that employ approximately 12.8 million people. Along with the National Restaurant Association Educational Foundation, the Association represents, educates and promotes the rapidly growing restaurant industry -- the cornerstone of the economy, career opportunities and community involvement. Before taking the helm of the National Restaurant Association, Sweeney was President and CEO of AARP Services, the wholly owned taxable subsidiary of AARP. She was responsible for generating more than $700 million in annual revenue to support AARP's mission. The organization experienced double-digit sales and revenue growth each year under her leadership, and nearly 11 million AARP members used AARP Services products. Sweeney's stewardship of AARP Services included the launch of AARP Financial, which offers financial planning products and services such as AARP Funds, a suite of mutual funds. Sweeney previously was AARP's group executive officer for membership. In that role, she was responsible for member recruitment and retention, brand development, the launch of AARP's Hispanic membership development initiatives and AARP The Magazine/AARP Bulletin. Her 25 years of marketing, advocacy and policy experience include leadership positions at the National Rural Electric Cooperative Association and the International Dairy Foods Association. She played a key role in the development of the marketing strategy, launch and implementation of the nationwide "milk mustache" campaign, which continues to reinvigorate milk sales today.

A key player in several business alliances, Shutley is chairman of the H-2B coalition and the Obesity Lawsuit Coalition and a member of the Essential Worker Immigration Coalition and the Merchant Payments Coalition. Before joining the National Restaurant Association staff, Shutley served as the chief legislative and political adviser to Rep. Ric Keller (R-Fla.), where he handled a wide range of issues. In this role, he was the point person for Keller's Personal Responsibility in Food Consumption Act, which would curb frivolous health-related lawsuits against restaurants and food companies. Shutley worked with business groups, including the National Restaurant Association, helping secure two separate successful House votes on the bill with bipartisan support. Shutley holds two undergraduate degrees from the University of Central Florida and a graduate degree in Political Management from George Washington University.

As Executive Chef of the Hard Rock Hotel, Las Vegas, Andreas Nieto has the ultimate responsibility for every meal served at the landmark property. Nieto brings to his position more than 15 years of experience, cooking at four- and five-star hotels and fine-dining establishments. Classically French trained, he also has extensive knowledge of pan-Pacific, Mediterranean, regional American, spa and Southwest cuisines. Most recently, he was executive chef at the Bel Age Hotel, in West Hollywood, where he returned the famed Diaghilev Restaurant to its previous five-star status. Prior to that, he was executive chef at the five-star Beverly Hills Hotel and Bungalows for two years, after a tenure as assistant executive chef at the Loews Santa Monica Hotel. A third-generation chef, Nieto complete the three-year ACF Chef's Apprenticeship program while at the Loews Anatole Hotel in Dallas and also completed training in nutrition and food and beverage management. His professional affiliations include: serving as a national member of the American Culinary Foundation, Chef de Cuisine of Los Angeles, and as a participant in many National Restaurant Association culinary shows and American Culinary Federation salons, where he was awarded gold and silver medals.

Co-owner and chief go-to-guy for Cotton Boll Catering since 1983. Andy served a two- year European style apprenticeship at the Greenbrier Inn in Boulder, Colorado under the tutelage of Austrian chef Herman Groicher and later with French chef Francois Peters. He is a former member of the Board of Directors of The National Caterers Association (now International Caterers Association) and seminar presenter at The Special Event, Event Solutions, National Restaurant Association, and other catering education events both here and in Canada. His hobbies include fishing, gardening, and wood frame construction. He and his wife are currently passionate about developing a ten-acre organic homeplace in northeast Shelby County.

Robert (Bob) Bansberg is an award winning sommelier and wine educator at the four star restaurant Ambria and faculty member at the School of Culinary Arts at Kendall College in Chicago. Since 1992, Bansberg has taught a Wine and Beverage Management Class at Kendall College's School of the Culinary Arts and for five years has hosted the The Wine Series, a wine appreciation and food-pairing course for the community. Since 2000, he has lectured at the Alliance Francais and The Calphalon Culinary also based in Chicago. He is an active board member of the "Toast to Humanity" charity and has donated his time to the National Charity "Share our Strength". In 2004, Bansberg was one of five nominated for "Best Sommelier" in the Jean Banchet Awards for Culinary Excellence. In their July 2000 issue, Food & Wine magazine Bansberg selected in a national poll of their readership as "The Best Sommelier in Chicago", Chicago Magazine also listed Bansberg as the cities best in their August 2000 issue. In 1999, Bansberg was nominated for the highly coveted James Beard Award. He has won regional French sommelier competitions. He is a senior wine judge at the Beverage Testing Institute and has judged for the National Restaurant Association's Wine Classic, and has served on numerous panels for the Chicago Tribune and Chicago Sun-Times. He has written for Wine & Spirits and The Wine Enthusiast, and has lectured at the Midwest International Wine Exposition as well as Northwestern University and the University of Chicago. He has been writing wine tasting notes for Sante Magazine in 2004. Bansberg is a graduate of Northwestern University and studied in the Neurophysiology Graduate Program at the University of Illinois Medical Center. He resides in Evanston with his wife and their two children. He continues to be a leader and educator in his community. A gifted and gracious man in many respects, he is truly the "Sommelier's Sommelier."

Carol Amaya, SPHR, is the Senior Recruiter in charge of PeopleConnect's Hospitality Division. She has over 15 years experience in the hospitality field. Prior to opening Hospitality Educators, Inc., in November of 1994, Ms. Amaya was the Director of Education for the California Restaurant Association. Since 1995, Ms. Amaya has been an instructor of human resource management for the Hospitality Management Department at San Francisco State University. In addition, she taught a variety of hotel and restaurant operation courses while working with the Management College of San Francisco as an adjunct faculty member of the American Hotel & Motel Association. Prior to entering the hospitality arena, Ms. Amaya worked in corporate finance on Wall Street and in corporate and consumer banking after relocating to San Francisco. Ms. Amaya received her Senior Professional Human Resource ("SPHR") designation in 2002 from the Human Resource Certification Institute ("HRCI"), the credentialing body of the Society of Human Resource Management. Ms. Amaya is a certified instructor for the Educational Foundation of the National Restaurant Association.

Gerri Kies, Vice President, brings more than 20 years of experience in Executive Recruiting and Human Resource Leadership roles to the Taylor Winfield Team. Prior to joining Taylor Winfield, Gerri led successful practices for two retained search firms in sectors including consumer branded goods, retail, foodservice, manufacturing, high-tech consumer products and financial services. Her extensive senior level human resources experience includes such leading Fortune 500 Companies as PepsiCo, Macy's and Nations Credit. Gerri has recruited executives into both public and private companies including 7-Eleven, Home Interiors & Gifts, Neiman Marcus, Boston Pizza, EatZi's, Quick Trip, Match.com, Cerillant, Ace Cash Express, Pizza Hut, Swift Foods, Dickies, Double D Ranch Wear, King Ranch, Buy the Color, AutoNation, Divita, Health Stop, Kohler, Capital One, Sterling Bank, Walmart, Disney Entertainment and Brinker. The searches were for a broad range of executive positions including C-level sales, marketing, human resources, operations, and finance. Gerri completed her Bachelors Degree in Administration from Austin College and holds a J.D. from South Texas College of Law. Now residing in the San Francisco Bay Area, she is active in SHRM, Women in Food Service, National Restaurant Association, American Society of Compensation and Benefits, American Society of Training and Development, ENetworking and has served on the Boards of Limbs for Life and the Dallas Mayors special committee for schools.

Joanna Wood is the Food Service Director at Granite Ledges of Concord. She holds an Associate's degree in Culinary Arts from Johnson & Wales University. She has been a Food Service Director with Genesis Health Care for 10 years, and was part of the start-up operation of Granite Ledges five years ago. She is responsible for all aspects of the fine dining experience offered, from menu development to theme events. Joanna's 20 years' experience in food service includes restaurants, outing clubs, resorts, and private catering. Prior to her employment with Genesis HealthCare, she was the Sous Chef at the Manchester Country Club in Bedford, New Hampshire. Joanna is Serve Safe certified by the National Restaurant Association, Educational Foundation.

Gomes joined Old Edwards Hospitality Group in November 2003. His responsibilities include the overall operations, development, and construction of the nine existing properties and future acquisitions. Gomes has a 33-year career in the hospitality industry. He most recently worked for Crown American Hotels in Atlanta, GA, where he was regional director of operations for 13 properties in the Southeast. Prior to Crown American he held senior positions for 21 years with Omni Hotels in Atlanta including director of operations and food and beverage director. He is a member of numerous industry associations, including the National Restaurant Association (NRA) and the American Hotel and Lodging Association (AH&LA). His certifications include Certified Hotel Administrator (CHA) and Certified Food & Beverage Executive (CFBE).

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Mr. Hebert is the executive chef/co-owner of Bintliff's Restaurant in Ogunquit Maine Mr. Hebert is also the Department Chair of the Hotel and Restaurant Operations and Culinary Arts at York County Community College in Wells, Maine. In his position as Chair, he was responsible for the development process of two (2) year degree programs, one in Culinary Arts and the second in Hotel and Restaurant Operations. Also with in Mr. Hebert's department, are three (3) one year certificate programs; they are Food Service Specialist, Lodging Operations and Food and Beverage Operations. As well as Department Chair he teaches a number of different subjects with in the Hotel/Restaurant Operations Program, as well as being the lead Chef Instructor for the Culinary Arts Program. Mr. Hebert is the former Executive Chef/ Food and Beverage Director of the Nonantum Resort in Kennebunkport, Maine. Mr. Hebert holds both an Associate's and a Bachelor's Degree from the renowned Johnson and Wales University in Providence, Rhode Island. Mr. Hebert came to the college with more than 18 years of experience in the food service industry as a former Executive Chef with Ramada Hotels, Dedham Country and Polo Club in Massachusetts and also worked at a number of coastal resorts in Rhode Island. Along with his culinary industry experience, Mr. Hebert has taught both at Johnson and Wales University College of Culinary Arts and at the University of Maine in Bangor in their Hospitality Management program. Mr. Hebert has been an active member of Maine Innkeepers Association and the American Culinary Federation since 1995. Mr. Hebert was awarded the Piscataqua Chapter of the American Culinary Federation Chef of Year Award for 2003. Mr. Hebert is active in Maine Restaurant Association and has served on their Board of Directors. In 2004 Mr. Hebert was presented the Maine Restaurant Association's Chef of the Yea Award. Mr. Hebert is a Certified Hospitality Educator (CHE) through the Educational Institute of the American Hotel and Lodging Association and is certified as a Foodservice Management Professional (FMP) through the Educational Foundation of the National Restaurant Association.

Ray Collins is the Laboratory Manager for the San Antonio location. Ray has worked at Food Safety Net Services since 2005, after completing over 20 years in the United States Army. While in the army, Ray served in the U.S. Army Veterinary Service. He also earned his Bachelor's Degree in Business Administration while serving in the military. Ray is certified as an instructor for the Food Management Program and the Educational Foundation of the National Restaurant Association, as well as a registered auditor for the ISO 9001:2000 Lead Auditor Training Course. Ray and his wife, Tina, have three sons, Joshua, Ryan, and Raymond.

Mr. Chafetz was involved in the development and initial implementation of the TIPS (Training for Intervention ProcedureS) program over 20 years ago. As HCI's premier program, the TIPS program has certified over 1,500,000 people nationwide and under his leadership, this training and certification program has become the standard in the hospitality industry. He spent over eight years traveling the United States training members of the hospitality industry and since then, has worked to continually adapt the TIPS curriculum to the changing needs of its audiences. As an expert on alcohol service, Mr. Chafetz is frequently consulted about server training issues by state liquor boards considering mandatory legislation, alcohol manufacturers such as Anheuser-Busch and Miller Brewing Company, and numerous large organizations, including Marriott, Sigma Phi Epsilon Fraternity, Loyal Order of Moose, Disney and 7-Eleven. Professionally, he is a member of the National Restaurant Association and the American Society for Training and Development. HCI is also an associate member of the National Conference of State Liquor Administrators and the National Association of Beverage Control Administrators. Mr. Chafetz attended the University of Wisconsin and the College of Charleston where he studied forestry and biology, respectively.

Aric Nissen joined Famous Daves of America, Inc in January 2009 as Vice President of Marketing and R&D. Mr. Nissen brings over 15 years of brand management and marketing expertise to the company where his job includes leading a team of marketing professionals, creative agencies, and culinary talent. Prior to joining the company, Mr. Nissen was Vice President of Brand Marketing for Dairy Queen where he worked for seven years. His accomplishments include increasing awareness and achieving large sales gains for the signature “Blizzard” brand and overseeing menu strategy for more than 5,600 Dairy Queen® locations and approximately 400 Orange Julius® locations across North America. Mr. Nissen began his career as a graphic designer and was a principle in the firm Design Time. He has led marketing efforts for the Country Kitchen and Leeann Chin restaurant chains. Mr. Nissen has appeared on television with Food Network and with Donald Trump as a guest judge on NBC’s The Apprentice. His marketing efforts have been featured in publications including Nation’s Restaurant News, Restaurant Business, USA Today, and Brandweek. In 2009 Mr. Nissen was named a “Forty under 40” honoree by the Minneapolis-St. Paul Business Journal. Mr. Nissen is active in professional associations and currently serves on the Board of Directors for the Marketing Executives Group (MEG) of the National Restaurant Association. He holds an Executive M.B.A. from the Carlson School of Management and a Bachelors Degree from the University of Minnesota in Minneapolis.

Chuck Bragitikos is president of Vibrant Development Group. Prior to founding Vibrant Development Group in 2005, Chuck was a co-founder and principal at MRA International, a leading development consulting and strategy firm. Chuck worked at MRA from its inception in 1986. Chuck works with gaming companies, developers, professional sports teams, and the public sector on conceiving and developing dining, entertainment and retail destinations. Chuck's recent work includes acting as strategic advisor and owner's representative for Aztar, parent company of the Tropicana Casinos, on the $285 million expansion of its flagship Atlantic City property. The core of the project is Atlantic City's first immersive dining, entertainment and retail project, themed around pre-Castro Havana and called the Quarter. Chuck and his partners worked closely with senior management to formulate the development concept and business strategy. Chuck then acted as owner's rep to implement key aspects of the project. Chuck is also currently leading the project team charged with developing the concept, program, and business strategy for the podium of the redevelopment of the Tropicana Casino and Resort in Las Vegas. He will act as owner's representative to guide the design and leasing team for the project. Chuck negotiated the agreement for a $40 million expansion and private operation of the New Jersey State Aquarium and secured the development rights for 30 acres of adjacent land along the Camden waterfront. Vibrant Development Group and MRA are master developing the project in partnership with Steiner + Associates into an urban, mixed use project which will include a town square, 1,500 residential units, 300,000 s.f. of office, restaurants, retail, and additional entertainment uses. Chuck has also worked with major brands and entrepreneurs to create individual tenants and venues. Chuck worked with the National Football League over a two year period to create a new portfolio of businesses, including NFL "X", a 45,000 square foot restaurant and entertainment concept, which was approved by a super majority of NFL team owners. Chuck also helped create the concept and business plan for Murray Bros. Caddyshack, an energetic restaurant and bar that is currently rolling out across the U.S. Chuck has experience in creating strategic partnerships and creative financing for the implementation of development projects. He negotiated the first naming rights agreement for a retail entertainment property in the U.S. on behalf of a major telecommunications company and has worked with a wide range of development companies including Simon Property Group, Palladium, Hillwood, and Steiner + Associates on forging private and public-private partnerships. Chuck is a member of the Urban Land Institute, the International Council of Shopping Centers, the National Restaurant Association , and the International Spa Association and is a frequent speaker at industry conferences. Chuck is a graduate of the Wharton School of Business at the University of Pennsylvania.

David Ulrich focuses on serving the senior-level needs of large quick-service restaurant and casual dining and emerging growth brands. Based in Tampa, Florida, he has conducted national and international searches at the levels of VP and director, as well C-level positions across numerous disciplines including operations, franchise development and sales, construction, and marketing. In addition, he has assisted clients with building complete teams needed to expand their businesses into new markets. Prior to joining Dick Wray Executive Search, Ulrich worked for leading finance, technology and business-related service organizations such as Merrill Lynch, Pitney Bowes and Gartner. While at Merrill Lynch, he worked for a specialized wealth management and lending group focusing on national restaurant organizations that provided lending, asset management and wealth management services. Ulrich holds a Bachelor of Arts degree in economics from the University of Massachusetts, Amherst. He is a member of the National Restaurant Association and the Florida Restaurant and Lodging Association.

Ms. Purcel has served as Chief Financial Officer and Secretary of the Company since November 19, 2003. Prior to joining the Company, Ms. Purcel served as Vice President and Chief Financial Officer of Paper Warehouse, Inc., a publicly held chain of retail stores specializing in party supplies and paper goods, from 2002 until September 2003, during which time that company filed a voluntary petition for relief under Chapter 11 of the United States Bankruptcy Code in the United States Bankruptcy Court for the District of Minnesota. While she was with Paper Warehouse, she also served as its Vice President, Controller and Chief Accounting Officer from 1999 to 2002. Over the course of her career, Ms. Purcel has held financial and accounting positions with Provell, Inc (formerly Damark International, Inc.) and Target Corporation (formerly Dayton Hudson Corporation). Ms. Purcel is a certified public accountant who spent five years with the firm of Arthur Andersen in the late 1980s and early 1990s.

Dick Wray is the founder, CEO and chairman of Dick Wray Executive Search. His mission for thirty-four years has been to provide the restaurant, foodservice and hospitality industry with outstanding search consultancy services. He has a powerful, well-connected team of dedicated recruiters with an unparalleled network of specialized talent in national and international arenas of the industry. Having done everything from multi-unit operations management placement to board searches for the nation's most well-known brands, Wray is perhaps the most experienced executive search professional in the industry today. Prior to entering executive recruitment, he held numerous senior-level management positions in the hospitality business, specifically in hotels and gaming segments. His innate ability to build impressive executive teams served him well and subsequently led to what is now the nation's foremost restaurant and foodservice specialty search firm. Mr. Wray holds a Bachelor of Arts in business administration from Sacramento State College. He is a member of the National Restaurant Association and an active fundraiser for charities throughout California.

Raised in rural Georgia, Herman Cain adopted the lessons of his parents - dedication to hard work and the importance of faith - and carried them with him to the pinnacle of the corporate world. Cain earned a degree in mathematics from Morehouse College in 1967 and later earned a master's degree in computer science from Purdue University, while working as a mathematician for the Department of the Navy. He then worked as a business analyst for The Coca-Cola Company. In 1968, he married his wife, Gloria and they have two grown children. In 1977, Herman Cain joined The Pillsbury Company and within three years, at the age of 34, rose to the position of Vice President of Corporate Systems and Services. Cain, reflecting his father's drive to seek greater challenges, then set his sights on a corporate presidency. With this goal ahead of him and his mother's faith to support him, Cain resigned his senior position and started on another career path - the restaurant industry. He started from the ground up by making hamburgers at Pillsbury's Burger King division. Nine months later, he was managing 400 Burger King units in the Philadelphia region, the country's poorest performer. Within three years, his region had earned the reputation for excellence and was the company's best. In 1986, Pillsbury appointed Cain to the presidency of the then financially troubled Godfather's Pizza, Inc. chain headquartered in Omaha, Nebraska. In 14 short months, under Cain's leadership, the chain regained profitability. In 1988, he led his executive team in a buyout of the company from Pillsbury. Cain was elected to the Board of Directors of the National Restaurant Association in 1998. In 1994 to 1995, he served as Chairman of the Board of Directors. While leading this association, he developed the organization into a pro-business voice via national debates and speeches concerning health care reform, employment policies, and taxation. Following this experience, he was appointed to serve on the Economic Growth and Tax Reform Commission in addition serving as Chairman and Member of the Board of Directors for the Federal Reserve Bank of Kansas City. He then became a senior advisor to the 1996 Dole/Kemp campaign for the Presidency. Herman Cain continued the responsibilities of President and Chairman of Godfather's Pizza, Incorporated, while beginning a second career delivering national keynote speeches. Using his messages as the foundation, he created his own leadership consulting company, T.H.E. Incorporated (The Hermanator Experience). T.H.E. packages his speaking and develops his products, including books, videotapes and audio tapes, CDs of gospel music, and promotes his keynote speeches. He has authored three books to date on topics ranging from leadership to self-empowerment including Leadership is Common Sense and CEO of Self. In 2002, he became an Executive Lecturer for the Gallup Organization. In 1996, Cain became CEO and President of the National Restaurant Association. He had been a member of the NRA Board since 1988, and had served as its elected volunteer chairman in 1994/1995. Cain thus became the only volunteer chairman to become the full-time CEO and President of the Association while still a member of the Board. Cain headed the NRA in this position for two and a half years. In 1999, Cain sought to leverage his restaurant experience with the technology market and he became CEO and President of RetailDNA. Its mission is to provide innovative marketing solutions to the retail sector. Today, Herman is a national syndicated radio talk show host "The Herman Cain Show" out of Atlanta's WSB 750am, is a FOX News Business Commentator and is a syndicated columnist. Cain remains President and CEO of T.H.E., Incorporated and serves on the Boards of Directors for AGCO Corporation, Aquila, Incorporated, Reader's Digest Association, Incorporated, Hallmark Cards Incorporated and Whirlpool Corporation. In 2004, he ran as a candidate for the United States Senate...

Mr. Griffin's career spans over 30 years in the high technology industry. He is an accomplished business executive with extensive experience in Customer Services, Marketing, and Business Management in both the commercial and government sectors. He has extensive experience in the design, implementation and management of "World Class" service organizations, Cost Control Strategies, Competitive Strategies, Restructuring and Turnaround programs, as well as, the ability to stimulate Revenue Growth and Maximize Profit Margins. He has a proven record of leadership and guidance in Total Customer Satisfaction, Customer and Vendor Relations, Service Delivery Methodology, Contract Negotiations, Alliances, Acquisitions & Partnerships and Proposal Development. Mr. Griffin is a graduate of Boston University with a B.S. in Business Management. He also completed an Executive Management Program at Harvard University, Program Management training at Worcester Polytechnic Institute plus numerous corporate and vendor technical, sales, service and executive management programs.

Client services principal, concentrating on entrepreneurial clientele and their accounting, tax planning, tax compliance, and consulting needs. Industry experience includes real estate acquisition, development and management; restaurants; manufacturing; law firms; internet companies; equipment and car rental companies; insurance agencies and retail operations. Chairman of the Firm's Continuing Education Committee. Graduated from the University of Miami, B.B.A. in Accounting, 1976. Member of the University of Miami School of Business Administration Visiting Committee; serves on the Board of Directors of the Greater Miami Jewish Federation South Dade Branch. Member of the AICPA, FICPA, National Restaurant Association, Florida Restaurant Association, Trustee of Greater Miami Chamber of Commerce; qualified as expert in Circuit Court, Dade and Palm Beach Counties, Florida. Employed with Kaufman, Rossin & Co. since 1979.

Lise is considered an industry expert, with over 15 years of consulting experience creating comprehensive and individualized customer service improvement programs. CSE's success has stemmed from Lise's winning philosophy, which she applies not only to her clients but to her team of service professionals. A graduate of Temple University, Lise studied Marketing and Communications and was a two-time NCAA Champion in Women's Lacrosse. Lise's expertise was then founded working in management roles for several top corporations with renowned service cultures and standards, including Xerox Corporation, Hilton Hotels and Saks Fifth Avenue. She completed Graduate course work at the Johns Hopkins University in Organizational Development and Training. From managing employee development programs to designing and implementing nationwide customer service training initiatives, Lise honed her skills and expertise in numerous capacities and launched CSE in 1993 (view Company History).

Mike is a practicing CPA and has worked with closely held franchises and small businesses for over 20 years. Mike formed the Franchise Tax Group which consists of a group of accounting and tax professionals sharing s career with Ernst & Young where he became a Tax Manager after eight years with the Firm. Mike is a member of the National Restaurant Association, the California Restaurant Association and the California Society of CPA's.

The chief operations officer of Kimpton Hotels & Restaurants, Niki Leondakis oversees operations, marketing and human resources for the company's 39 boutique hotels and restaurants. Ms. Leondakis is a key player in the creation and development of the company's mission statement and culture. In 1998, Ms. Leondakis formed the Mentor Program, aiding in the development and advancement for young women and men in Kimpton's restaurant division. She launched the Diversity Initiative and is an active leader in the company's social responsibility efforts. Passionate about the advancement of women in the workplace, Ms. Leondakis focuses her time on helping them progress to upper management positions. Today, she is a mentor for not only women at Kimpton but also those outside of the company. Prior to joining Kimpton, Ms. Leondakis worked for the Ritz Carlton Hotel Company in Marina Del Rey, California, Atlanta and San Francisco from 1985 to 1993. Ms. Leondakis has received numerous industry awards, including recognition by Nations Restaurant News in April 2002 as one of 30 Women Power Players. Every year from 2002 to 2005 the San Francisco Business Times named her one of its Most Influential Women. In August 2002, Travel Agent magazine named her one of the Most Powerful Women in Travel. An avid contributor to the community, Ms. Leondakis is also an active board member for the National Restaurant Association and serves on the advisory board of the USF Hospitality Management Program. Ms. Leondakis holds a B.S. degree in hotel, restaurant management and travel administration from the University of Massachusetts, Amherst.

Patti Weihl has been the National Restaurant Sales Manager for the North American Bison Cooperative since November 2005. She has sold gourmet products to chefs at the finest restaurants in the country for 15 years.A Mrs. Weihl has also attended cooking school in France featured in Harvesting Excellence by acclaimed Chef Alain Ducasse. She has attended Central Washington University and is is a member of the James Beard Foundation, the National Restaurant Association, and Women Chefs and Restaurateurs.

Peggy Cherng is Co-Chair of Panda Restaurant Group, which includes more than 1,000 restaurants in the United States, Puerto Rico and Japan. Dr. Cherng holds a Ph.D. in Electrical Engineering and serves on the boards of the National Restaurant Association, Methodist Hospital of Southern California, Children's Hospital Los Angeles and UCLA Anderson School of Management.

Philip Friedman leads McAlister's Corp., a rapidly-growing quick-casual concept he acquired along with a group of investors in 1999 which operates and franchises 280 restaurants in 23 states. In 2005, Friedman led the successful sale of McAlister's Corp. to Roark Capital Group, becoming the company's second largest shareholder. Under his leadership, McAlister's received the National Association of Small Business Investment Companies' Portfolio Company of the Year award in 2005 and received Nation's Restaurant News' Franchise Excellence Award in 2006. The International Foodservice Manufacturers Association honored Friedman in 2008 with the Silver Plate Award. Prior to engineering the acquisition of McAlister's from its founders in 1999, he served as chairman of the board of Rosti Restaurants, president and director of Panda Management Co. Inc., chief financial officer for Service America Corp. and vice president of restaurant planning and development for Marriott Corp. Friedman is on the board of directors of the National Restaurant Association, the Mississippi Restaurant Association and is a trustee of the IFA Educational Foundation. A former major in the U.S. Army Reserves, Friedman served in Vietnam as a food distribution officer. He earned a master's degree from the Univ. of Pennsylvania's Wharton School, as well as a master's degree in political science, and a bachelor's degree in history from the Univ. of Connecticut.

Richard Rosenthal, a Connecticut native, began his career in the restaurant business by virtue of a part time job at a restaurant while a student. That restaurant experience struck a chord in him, leading ultimately to a deeply held passion to create an entertaining dining environment. After graduating form Bentley College with a degree in marketing, Mr. Rosenthal studied at the New York Restaurant School in Manhattan where he honed his skills in restaurant management. He stayed in New York working as a chef in some of New York 's finest restaurants. From there, Richard was enticed to Newport , Rhode Island to join the management team of a start-up restaurant. Although that restaurant failed, Richard comments "I learned more in an unsuccessful restaurant than I could ever learn in a successful restaurant." Richard returned to Hartford in the mid-80s, determined to open his own restaurant in his hometown. That restaurant was Max on Main , a bistro with an open kitchen, innovative cuisine and cutting edge decor. It was the right mixture, and quickly became "The Restaurant" in Hartford . Max on Main has since relocated to CityPlace, and evolved into Max Downtown, one of the finest restaurants in the region. Building upon this success, together with his operating partners, Richard since opened five additional restaurants and two catering venues throughout Southern New England . His restaurant organization employs over 500 people. In May 2004, Richard was elected to the National Restaurant Association's Board of Directors.

Marketing Consultant Mr. Lorge brings to SAI more than 30 years of extensive expertise in the food service industry during which he served 10 years as Vice President of Marketing of a Fortune 100 company, was an executive chef for a major restaurant corporation, executive chef for the Chicago branch office of an industry leader in the food service distribution, was general manager of a nationally recognized night club as well owned and operated a catering company. In 2005, he founded Lorge Marketing Services, LLC, a full service marketing, advertising and consulting agency, of which he is President/CEO. He also serves as the Executive Director of the Michigan Chef's de Cuisine, Inc. /ACF; is a member of and consultant to the Michigan Restaurant Association, member of the Michigan Food and Beverage Association, the National Restaurant Association, and the Research Chef's Association. His civic involvement includes being a founding board member of the Hamburg Enhanced Recreation Organization where he its marketing committee for the Hamburg Family Fun Fest. He is also a member of the Brighton Chamber of Commerce and Kiwanis International.

A 13 year veteran of the Ralph Brennan Restaurant Group, Charlee Williamson has spearheaded BACCO, Red Fish Grill, Ralph's on the Park, and Ralph Brennan s Jazz Kitchen concepts. As Executive Vice President, Charlee is responsible for company strategic planning and development, comprehensive annual marketing planning, full service, in-house advertising services, ongoing guest feedback, recognition and satisfaction programs, market growth strategies, continuous improvement initiatives and consumer, community and media relations. Charlee earned a Bachelor of Science degree in Advertising from the University of Texas at Austin and is a member of the National Restaurant Association s Marketing Executives Study Group and the Junior League of New Orleans. She has served on the board of directors and the Young Leadership Council, the Royal Street Guild and the Advertising Club of New Orleans.

Fran Voigt, co-founder of New England Culinary Institute, has served as its President and Chief Executive Officer since the school opened its doors in 1980. During that time, the school has grown from an initial campus in Montpelier, Vermont, to three, including one in the British Virgin Islands. Before creating New England Culinary Institute, Voigt was a faculty member and administrator at Goddard College for ten years. He holds a BA from Wesleyan University and a MA from the University of Iowa. In addition to his responsibilities at the Institute, Voigt is active in a number of organizations. In July of 2003, the national Career College Association elected Voigt to its board of directors and appointed him chair of its Professional Development Committee. In December of 2003 Vermont Governor Douglas reappointed him to the Vermont Human Resource Investment Council, a position Governor Dean first appointed him to in 2001. Voigt is a member of the Appeals Committee for the Accrediting Commission of Career Schools and Colleges of Technology. He co-chairs the Marketing Committee of the Vermont Higher Education Council and is an Executive Committee member of the Association of Vermont Independent Colleges. He is a director of the Vermont Business Roundtable, Vermont Technology Council, and has served as president of his Rotary International club. Voigt is past chair of the Vermont Chamber of Commerce and the Vermont Lodging and Restaurant Association. He is a member of the National Restaurant Association, Les Amis D'Escoffier Society, American Institute of Wine and Food, and the Research Chef's Association. He is a past member of the Cabot, Vermont School Board. Voigt resides in Cabot, Vermont, with his wife, the distinguished poet, Ellen Bryant Voigt. They have two grown children.

Richard Bistline is the Vice President of East Coast Operations for Hospitality and Security Alliance, Incorporated. Rick has been involved in the law enforcement and security industry for over 15 years. Rick's affiliation with the Hospitality & Security Alliance, Inc. began in 2005 as an effort to collaborate with the company's President, Robert Smith, on providing increased attention to the East coast. Rick has traveled to Las Vegas and Anchorage to train with the company and has since joined Hospitality & Security Alliance, Inc. as certification trainer in a variety of topics. Rick is a graduate of the Bachelors of Business Administration/Management program at the University of Phoenix in Reston, Virginia. Rick is currently attending the University of Phoenix's Masters of Business Administration program and is preparing for the examinations for the Certified Protection Professional and Certified Fraud Examiner designations. He is a member of the American Society for Industrial Security (ASIS), Association of Certified Fraud Examiners (ACFE), Association of Law Enforcement Trainers (ASLET), Academy of Security Educators and Trainers (ASET), the Virginia Crime Prevention Association (VCPA), the National Association of Nightclub Security Employees (NANSE) and the National Restaurant Association (NRA). Currently, Rick is employed as a full time police officer in Northern Virginia, where he works in the patrol division. He is also involved in training and provides instruction on topics related to law enforcement and security relations, crime prevention, alcohol & beverage control, and narcotics enforcement. He is recognized for his continuous contributions toward crime prevention, citizen liaison efforts, and criminal enforcement activities within the law enforcement community. Rick's 13 year career in law enforcement includes patrol experience with the Smyrna, Georgia and Tempe, Arizona Police Departments. Rick's interest in the area of security team training and hospitality consulting came while he was employed in Tempe, Arizona. As a Tempe Police Officer he was exposed to various types of criminal incidents and events that occurred in many of the city's 400 bars and nightclub venues. Many of these incidents exposed the poor training and high cost of liability to bars and clubs without proper guidelines, as well as lapses in safety and crime prevention efforts. Rick has personally worked in the nightclub and hospitality industry as a security team member and supervisor in many nightclub, bar, and hotel environments. During that time he observed many security and liability related problems. Rick is looking forward to working with Hospitality and Security Alliance, Inc. to help make the nightclub and bar industry safer for its employees and patrons.

Robert (Bob) Gaines graduated with a degree in Business Administration from the University of Arizona, a Master's of Business Administration from Michigan State University and earned his Juris Doctorate from the University of Missouri at Kansas City, School of Law. Robert handles leasing and real estate, EEOC litigation, Missouri liquor license issues, property and business insurance claims, business formations, business valuations and projections, SBA (Small Business Administration) proposals and presentations. Robert also handles business and real estate arrangements, commercial litigation and personal injury matters. Robert is a member of the Missouri Bar Association; Arizona Bar Association; Missouri Restaurant Association and National Restaurant Association; AOPA legal. He is admitted to practice in Missouri and Arizona and to the United States District Court for the Western District of Missouri.

Mr. Sandelman heads the Los Angeles area office of Sandelman & Associates. In his role as CEO, he is responsible for the company's overall strategic direction and planning, and manages the development of new research programs. Mr. Sandelman has more than 32 years of marketing and advertising management experience in a variety of consumer product and service industries. He is considered to be one of the leading experts on foodservice market research and is widely quoted in major publications including The Wall Street Journal, Los Angeles Times, Orange County Register, USA Today, Nation's Restaurant News, Restaurant & Institutions, Chain Leader, Entrepreneur, Advertising Age, Adweek, Brandweek, and American Demographics. Mr. Sandelman has also been a speaker at several foodservice industry forums and conferences. Mr. Sandelman's marketing career began as a Marketing Assistant at General Foods Corporation. From there he moved to The Procter & Gamble Company where he served as an Assistant Brand Manager and later to Hunt-Wesson Foods where he was a Marketing Manager in the New Products Division. Mr. Sandelman left Hunt-Wesson to co-found Tandem Enterprises, a marketing consulting firm, and then later joined Ogilvy & Mather advertising agency where he served as Vice President, Management Supervisor. After leaving Ogilvy & Mather, he worked for General Consumer Electronics, Inc. as the Vice President of Marketing and then later joined keye/donna/pearlstein advertising agency where he was the Vice President, Management Supervisor. Mr. Sandelman earned both his Bachelor's degree and his Master's degree in Business Administration with high distinction from the University of Michigan.

Partner Thomas J. Russo co-founded RestaurantAVE.com in June of 2005. A virtual company, RAVE officially began operations in November 2005. A three-decade veteran of the restaurant and hospitality industries, Tom began his career with Howard Johnson's restaurants. He rose through the ranks to president of restaurants and lodging with responsibility for 1,000 restaurants and 55,000 lodging rooms. Tom left Howard Johnson's to become president of Ponderosa Steakhouses, which operated 800 company and franchise restaurants in the United States, Puerto Rico, and Canada. Under Tom's leadership, Ponderosa realized a marked increase in sales and profitability due to business initiatives he implemented during his tenure. Tom joined the UK-based Hanson PLC, a conglomerate operating multi-faceted companies. In his role as chairman and CEO of Hanson's consumer product divisions, he had 12 companies reporting to him throughout the United States, the Far East, and Europe. After a stint as president and CEO of Miami Subs, Tom, along with a Venture Capital Group, founded American Hospitality Concepts, an operating and franchise company of multiple casual dining concepts, in 1997. Tom is a member of the National Restaurant Association, and past chairman and board member of the Massachusetts Restaurant Association. In 2001, the Nation's Restaurant News named him a Gold Chain Award honoree. That same year, Tom received the Multi-Unit Food Service Operator of the Year award and was inducted into the Massachusetts Restaurant Hall of Fame. Tom holds a bachelor's degree from Fordham University and attended an advanced management program at Chewton Center in London, England. He received an honorary degree of doctorate of business administration and food service management in recognition of his long success and leadership in the industry. In 2002, he served as a torchbearer for the Salt Lake 2002 Olympic torch relay in recognition of his leadership in the business community and the restaurant industry.