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--
-- Table structure for table `model_has_roles11`
--

CREATE TABLE `model_has_roles11` (
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) ENGINE=InnoDB DEFAULT CHARSET=utf8mb4 COLLATE=utf8mb4_unicode_ci;

--
-- Dumping data for table `model_has_roles11`
--


--
-- Table structure for table `model_has_roles_original`
--

CREATE TABLE `model_has_roles_original` (
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) ENGINE=InnoDB DEFAULT CHARSET=utf8mb4 COLLATE=utf8mb4_unicode_ci;

--
-- Dumping data for table `model_has_roles_original`
--


--
-- Table structure for table `oauth_access_tokens`
--

CREATE TABLE `oauth_access_tokens` (
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  `client_id` bigint unsigned NOT NULL,
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  `expires_at` datetime DEFAULT NULL,
  PRIMARY KEY (`id`),
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) ENGINE=InnoDB DEFAULT CHARSET=utf8mb4 COLLATE=utf8mb4_unicode_ci;

--
-- Dumping data for table `oauth_access_tokens`
--

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CREATE TABLE `oauth_personal_access_clients` (
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--
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--
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INSERT INTO `radio_show` VALUES (5,'Financing a Restaurant and Sources of Funding','2013-08-03 04:30:00','Three industry experts tackle funding sources for buying a restaurant including traditional methods like SBA lending, 401K conversions and the newest platform &quot;Crowd Funding.&quot;  What is the cost of each form of financing?  What is the timing for approval?  What are the pros and cons of each?\r\n\r\nThe Restaurant Brokers address funding in their Restaurant Reality Segment. What are some examples of inexpensive ways to enter the business?  What types of restaurants are available with financing? ','http://robin75463.podomatic.com/entry/2013-07-25T06_45_42-07_00','Yes',0,NULL,NULL,NULL,NULL),(11,'Buying a Restaurant Franchise','2013-08-10 12:00:00','Three industry experts explore the pros and cons of buying a restaurant franchise.  They will address the burning questions in every buyer’s mind.  Why buy a franchise versus an independent?  Should you launch a new location or buy an existing franchise?  What about franchising your own idea – what does it take to begin selling franchises?  Join We Sell Restaurants as we explore the topic of buying a restaurant franchise.','http://robin75463.podomatic.com/entry/2013-08-09T14_41_35-07_00','Yes',0,NULL,NULL,NULL,NULL),(12,'Alcohol Licenses & Restaurants','2013-08-17 12:00:00','Restaurant brokers along with industry guests discuss alcohol licenses and restaurants on the We Sell Restaurants Radio Show.   \r\n\r\nJoined by hosts, Robin and Eric Gagnon is a panel of distinguished guests. Michele Stumpe is a seasoned litigator for Taylor, English, Duma, LLP and Grace Yang is a member of the Alcohol and Beverage Group for GrayRobinson, P.A.\r\n\r\nThe panel will discuss the process in obtaining a liquor license and the ongoing programs set in place to minimize liabilities as a restaurant owner. The guests will explain the laws that govern alcohol sales and the day to day operations an operator must adhere to, to maintain their liquor license. The panel will explain why the alcohol laws vary depending on jurisdiction and list the toughest and easiest states to obtain a liquor license. Industry expert, Michele Stumpe also shares the three prong approach to mitigate the risks of an operator. \r\n\r\n In the last segment of the show, Restaurant Reality, restaurant brokers, Robin and Eric Gagnon discuss the ugly truth about failure to comply with alcohol regulations, internal alcohol theft, and revocation of a liquor license. \r\n\r\nIn the United States, alcohol generates 90 billion in sales each year. On average, 75 percent of typical restaurant revenue is in alcohol sales making alcohol a crucial factor in the success of a restaurant. However, the strict alcohol laws set in place can increase the business liability and failure to comply with these laws can result in license revocation.  \r\n\r\nThose restaurants with higher alcohol ratios will ultimately outperform those without, with a huge caveat, as long as controls are in place, said restaurant broker, Robin Gagnon.\r\n\r\n','http://robin75463.podomatic.com/entry/2013-08-17T02_51_45-07_00','Yes',0,NULL,NULL,NULL,NULL),(13,'Bar and Restaurant Beverage Programs ','2013-08-31 12:00:00','Industry experts discuss new trends in the alcohol industry as it relates to restaurants and bars. Join the restaurant brokers on the air with the Senior Food Editor of Nation&#039;s Restaurant News, Bret Thorn and CEO of Bevintel, Dan Smith.  We&#039;re talking about beverage trends including:  \r\n1)What are the most common mistakes for developing a beverage program?\r\n2)What are today&#039;s hottest trends in cocktails (hint - flavored vodka is on the list!)\r\n3)What should operators know to execute a quality beverage program?\r\n4)Are &quot;virgin&quot; drinks a viable concept for a restaurant owners menu?\r\n','http://robin75463.podomatic.com/entry/2013-08-30T14_40_30-07_00','Yes',0,NULL,NULL,NULL,NULL),(14,'Q3 Restaurant Market Update & Forecast','2013-08-24 12:00:00','The Editor of Franchise Times and Leading Restaurant CPA provide their input on the state of the Restaurant economy.  The experts look back at the first half of 2013 performance and give their thoughts on performance by segment for the restaurant business. ','http://robin75463.podomatic.com/entry/2013-08-23T14_23_04-07_00','Yes',0,NULL,NULL,NULL,NULL),(15,'The Best of 2013 - Hot Concepts in the Restaurant Industry','2013-12-28 12:00:00','Award winning industry leaders will discuss what makes a concept hot, and how to grow your own concept.  Experts will talk about how to keep a concept hot and relevant in the future.  Listeners will gain more knowledge on how they can develop or expand their own concept into a hot concept.  ','http://robin75463.podomatic.com/entry/2013-09-06T14_13_06-07_00','Yes',0,NULL,NULL,NULL,NULL),(16,'Controlling Food Costs','2013-09-14 12:00:00','Controlling Food Costs is the key to a restaurant operators profitability.  Experts will weigh in on their tips, tools and techniques to keep food costs in line and deliver more profit to the restaurants bottom line.','http://robin75463.podomatic.com/entry/2013-09-13T13_50_05-07_00','Yes',0,NULL,NULL,NULL,NULL),(17,'Culinary Schools as a Career','2013-09-21 12:00:00','Ready to enter the restaurant industry?  Listen as our panel weighs in on the job market, opportunities and real world examples if you&#039;re in the hunt for a career in the business.  A restaurant recruiter and Culinary School leader join the restaurant brokers as we discuss careers and training in the hospitality industry.  Think you&#039;re ready to hit the kitchen and then land on Food Network?  Listen as we tackle these topics and more. ','http://robin75463.podomatic.com/entry/2013-09-20T14_08_03-07_00','Yes',0,NULL,NULL,NULL,NULL),(18,'Food Technology','2013-09-28 12:00:00','The restaurant brokers along with Founder of Digital Coco and Editor of Foodable Network discuss  food technology. Learn the point where high tech meets personal service,  the latest devices to assist the food service operator, the latest mobile, web or other technologies that a restaurant owner needs to be aware of and the five most mobile connected casual restaurant concepts and why? The panel will address the impact social media has had on the restaurant industry and what operators should know to stay ahead of this fast paced digital technology era. \r\n\r\n','http://robin75463.podomatic.com/entry/2013-09-27T13_25_13-07_00','Yes',0,NULL,NULL,NULL,NULL),(19,'Restaurant Regulation Nation','2013-10-19 12:00:00','Are you a restaurant operator struggling under the burden of excessive regulations? Well, this show is for you! Restaurant brokers along with industry experts discuss the topic of Regulation Nation on the air this week.  We are talking about everything from the costs to comply with new rules to the processes and techniques that are required for health inspections and even provide you with tips on how to streamline demands as a restaurant operator. ','http://robin75463.podomatic.com/entry/2013-10-18T12_39_26-07_00','Yes',0,NULL,NULL,NULL,NULL),(20,'Florida Restaurant Show','2013-10-12 12:00:00','Restaurant Brokers, Eric and Robin Gagnon interview the experts at the Florida Restaurant and Lodging Show.  Food Network Star, Emily Ellen shares her Atlanta connections and how that landed her on Food Network.  Don Cox, CEO of Firehouse of America tells restaurant owners what they need to know about the Affordable Health Care Act.  Technomic Managing Consultant, Mathew Mandeltort shares his insight and much more! ','http://robin75463.podomatic.com/entry/2013-10-11T13_11_03-07_00','Yes',0,NULL,NULL,NULL,NULL),(21,'The Best of 2013 - Where Restaurant Owners Associate','2013-12-21 12:00:00','Restaurant Brokers wish you a Happy Holiday season.  The Best of 2013 segment features Steve Caldeira, President and CEO of the IFA and David McDougall, President and CEO of Backyard Burgers, Inc. as they discuss franchise associations on the air. Networking, training and resources offered to restaurants to assist in their growth and success will be featured.  ','http://robin75463.podomatic.com/entry/2013-10-04T13_24_23-07_00','Yes',0,NULL,NULL,NULL,NULL),(22,'Restaurants and Social Media','2013-11-02 12:00:00','Social media is a tool not only used to socialize with friends and loved ones but is also a key marketing strategy. In this day in age, it is important for restaurant operators to be aware of their online presence which is why this episode we are talking restaurants and social media. The restaurant brokers along with industry experts discuss successful marketing strategies used to reach various demographics, how operators can measure their success and even explore other marketing strategies outside the realm of social media such as email marketing. ','http://robin75463.podomatic.com/entry/2013-11-01T13_20_22-07_00','Yes',0,NULL,NULL,NULL,NULL),(23,'Taste of Atlanta-Preview','2013-10-26 12:00:00','What is the premier food festival in Atlanta? It is Taste of Atlanta of course! Where else can attendees taste hundreds of food and beverages from over 90 Atlanta based chefs? The restaurant brokers along with the Founder of Taste of Atlanta, Dale DeSena and featured Head Chef, Terry Koval discuss all the ins and outs of the Festival. Listeners learn how the Festival is a great place to eat and greet with some of the tops chefs Atlanta. \r\n','http://robin75463.podomatic.com/entry/2013-10-25T12_59_44-07_00','Yes',0,NULL,NULL,NULL,NULL),(24,'International Expansion','2013-11-09 12:00:00','Are you looking to franchise your company overseas? How do you know when you are ready? What are the challenges of international expansion versus domestic expansion and where can you get help? This week, the restaurant brokers along with CEO of Buffalo&#039;s Cafe and CEO of YoBlendz and JuiceBlendz tackle international franchising. \r\n\r\n','http://robin75463.podomatic.com/entry/2013-11-08T13_25_41-08_00','Yes',0,NULL,NULL,NULL,NULL),(26,'Can I Franchise My Restaurant? ','2013-11-23 12:00:00','Are you thinking about franchising your company? Can you? Do you know what a FDD is or a Franchise manual? What are some of the legal aspects of franchising your company? How mature does your company need to be before expanding domestically? The restaurant brokers along with industry experts answer these questions and more in this episode of Can I Franchise My Restaurant. ','http://robin75463.podomatic.com/entry/2013-11-22T13_31_55-08_00','Yes',0,NULL,NULL,NULL,NULL),(25,'Food Truck Phenomenon ','2013-11-16 12:00:00','What is the deal with food trucks? Are they replacing the standard brick and mortar restaurant? Or are they simply a fun, easier way to get into the restaurant industry? Find out why operating a food truck is not as easy as it seems and why you may want to have at least 100k in capital before investing in a food truck. \r\n \r\n','http://robin75463.podomatic.com/entry/2013-11-15T12_44_57-08_00','Yes',0,NULL,NULL,NULL,NULL),(27,'Are Celebrity Chefs Changing the Restaurant Scene?','2013-11-30 12:00:00','Want to learn the ins and out of appearing on a network chef competition show? Are you seeking national acclaim for your style of cooking? Well, we want you to tell us why. How is the celebrity chef status changing the restaurant industry? Does 15 minutes of fame really impact your restaurant?','http://robin75463.podomatic.com/entry/2013-11-27T10_47_55-08_00','Yes',0,NULL,NULL,NULL,NULL),(28,'Expert Legal Advice for Buying a Restaurant','2013-12-07 12:00:00','What are the legal implications of buying a restaurant?  Join this hour of expert advice from attorneys that deal with restaurant transactions.  When do you hire an attorney in the transaction and why?   What type of ownership structure should you use to shelter your liability in a transaction?  Tune in and learn all about the legal aspects of buying a restaurant with the restaurant brokers along with expert lawyers.','http://robin75463.podomatic.com/entry/2013-12-06T14_22_55-08_00','Yes',0,NULL,NULL,NULL,NULL),(29,'Menu Development - Calling the Experts to Rewrite Your Menu','2013-12-14 12:00:00','Restaurant radio show focuses on menu experts fthis week.  How are menus being adapted to fit changing dietary demands?  How do restaurants accommodate the need for low calorie options, gluten free or other allergy alternatives?   Join our experts on restaurant menus.  They have advised others on designing menus and meeting the changing needs of the restaurant diner. ','http://robin75463.podomatic.com/entry/2013-12-13T07_17_14-08_00','Yes',0,NULL,NULL,NULL,NULL),(30,'Technology Trends in the Restaurant Industry','2014-01-04 12:00:00','The restaurant brokers interview industry experts about the latest food technologies in regards to food ordering, food delivering, operations and compliance. Topics discussed will also include the importance of staying up- to-date on the latest food technologies. Find out what technologies can help your restaurant. What are the technologies being used by consumers? ','http://robin75463.podomatic.com/entry/2014-01-03T06_34_12-08_00','Yes',0,NULL,NULL,NULL,NULL),(31,'Airport Restaurants - Getting into the Lucrative Airline Terminal Marketplace','2014-01-11 12:00:00','Join Restaurant Brokers Eric &amp; Robin Gagnon as they dive into the airline restaurant operations world.  How do you win one of these lucrative contracts?  Are they really as high volume as they appear (Yes!).  What&#039;s the inside scoop on winning a space, operations, design, menu development and more when you want to be flying high with your restaurant concept? \r\n','http://robin75463.podomatic.com/entry/2014-01-10T08_25_23-08_00','Yes',0,NULL,NULL,NULL,NULL),(32,'The Restaurants for Sale Marketplace','2014-01-18 12:00:00','The Restaurant Brokers answer the question you might be asking.  Why are restaurant sales booming?  What are the differences across the country?  Is there seasonality within the marketplace?  Restaurant brokers from around the country explore the different markets, examine the most popular concepts, and tell you what factors are driving the growth in restaurant turnover.   Is the market reacting the same way in Colorado versus Florida? The answer is no and we&#039;ll share why.','https://soundcloud.com/we-sell-restaurants/01-18-14','Yes',0,NULL,NULL,NULL,NULL),(33,'2014 Trends and Ripples in the Restaurant Industry','2014-01-25 12:00:00','What are the hottest trends for restaurants in 2014?  Join the restaurant brokers as they interview one of the top experts in the country on what he sees as big trends and ripples in the industry you should be aware of.  Will the restaurant customer of 2014 be any different?  What types of restaurants are teetering on the edge of a cliff?  You&#039;ll learn this and more as you join the Restaurant Brokers for this week&#039;s show.','http://robin75463.podomatic.com/entry/2014-01-25T06_35_25-08_00','Yes',0,NULL,NULL,NULL,NULL),(34,'Pizza Pizza','2014-02-01 12:00:00','Everywhere you turn it&#039;s Pizza, Pizza and more Pizza.  What is it about this segment that continues to fuel growth?  Join the restaurant brokers as they bring in heavy hitters in the industry to discuss the pizza segment.  Is there any end in sight? What are the freshest concepts on the market and how is that changing? How does an independent operator compete with franchisors? How important is the pricing model? ','http://robin75463.podomatic.com/entry/2014-01-31T07_05_33-08_00','Yes',0,NULL,NULL,NULL,NULL),(35,'Food Network Show Says Buy This Restaurant!','2014-02-08 12:00:00','The Restaurant Brokers talk to Keith Simpson, host of the new Food Network reality series  Buy This Restaurant.   The new show follows aspiring restaurant owners as they take their first steps towards achieving their dream.  Owning a restaurant is the new American dream and we wanted to capture the exciting, yet crucial first steps of launching that dream into reality, said Bob Tuschman, General Manager and Senior Vice President, Food Network.  \r\n\r\nHost Keith Simpson helps restaurant buyers search for the ideal space to launch their new business. As a three time restaurant owner and restaurant broker, Simpson gives insight into both the real estate and business sides of the restaurant industry. Simspson also shares some of his personal experiences which include a stint graciously catering to the British Royal Family and his best advice to first time restaurant buyers.','http://robin75463.podomatic.com/entry/2014-02-03T13_24_56-08_00','Yes',0,NULL,NULL,NULL,NULL),(36,'Restaurant Brokers Interview Mega Food Network Star Alton Brown','2014-02-15 12:00:00','The Restaurant Brokers talk to Food Network Mega Star Alton Brown.  Topics include his one-man show on all things culinary, the greatest risk he has personally taken in the business and the mentoring he provides to those up and coming in the onscreen food world including his observations as a mentor on the Next Food Network Star.  Patricia Katopes, a newcomer to the culinary show business and Season 6 winner of Cupcake Wars shares her experiences on the national network screen.','http://robin75463.podomatic.com/entry/2014-02-14T12_38_22-08_00','Yes',0,NULL,NULL,NULL,NULL),(37,'Brew Pubs','2014-02-22 12:00:00','It&#039;s all about the local brew. What&#039;s special about the brew pub that is taking market share from the tried and true tap? What do our expert guests know about the subject that will satisfy our listeners appetite for acquisition?  What about the trend to &quot;think global, buy local.&quot;  How is this trend impacting the brew pub market.  We are featuring fascinating All-American craft beer purveyors and bars and restaurants with character and insights into why their clients are thirsting for the ultimate local flavor.','http://robin75463.podomatic.com/entry/2014-02-21T15_10_29-08_00','Yes',0,NULL,NULL,NULL,NULL),(38,'TEMPLATE ','2021-03-03 12:00:00','This is the preliminary show description used to write the HARO query that goes out 2 weeks or so before the show date.  It will ultimately be what shows on the website.','this is where the podomatic link goes','No',0,NULL,NULL,NULL,NULL),(39,'BBQ','2014-03-01 12:00:00','What is it about the BBQ that brings everyone to the table?  The smell, the smoke, the heat, the flavors, the fire or all of the above.  Is it sauce or dry rubs that brings out the best flavors? How does it differ from coast to coast and what are the familiar barbecue sauces versus these newest flavors being introduced by inventive chefs.  Whatever it is, its on the mind of America where everything you can imagine takes on the flavor of the grill when its smoked or roasted over a flame.  The restaurant brokers are focusing on the cuisine that ranges from high on the hog (or high end) restaurants to roadside grills that take on the character of a backyard cookout.  ','http://robin75463.podomatic.com/entry/2014-02-28T14_57_27-08_00','Yes',0,NULL,NULL,NULL,NULL),(40,'The Importance of PR','2014-03-08 12:00:00','What Is the role of Public Relations for todays restaurateurs?  How do you find the right branding firm who can handle everything from design to communications?  How has the traditional role of PR changed in the new digital world where customers go viral with comments and video live from their table in your restaurant? The restaurant brokers are interviewing the top firms on this topic along with restaurant owners with their stories on the importance of public relations for todays operator.','http://robin75463.podomatic.com/entry/2014-03-07T14_40_04-08_00','Yes',0,NULL,NULL,NULL,NULL),(41,'New Food Network Show - Save My Bakery','2014-03-22 12:00:00','Stale bakeries turn to expert Kerry Vincent to revive their sweets and their sales in new series Save My Bakery which premiered on Wednesday, March 19th at 8pm ET/PT on Food Network. Armed with years of baking experience and a no nonsense approach, Kerry is on a mission to reinvigorate local bakeries, putting them back on their neighborhood radar. In hopes of also mending the strained relationships behind the struggling establishments, Kerry helps families heal and put the pieces of their failing business back together. From bolstering old doughnut recipes to improving employee morale, Kerry turns poor pastries into delectable desserts and outdated spaces into truly sweet spots.\r\n\r\n \r\nFor generations bakeries were the backbone of communities across America. Save My Bakery takes on the challenge of rescuing these businesses and the families behind them said Bob Tuschman, General Manager and Senior Vice President, Food Network.  Kerry Vincents deep expertise combined with her take charge manner is just what these families need to get back on their feet.','http://robin75463.podomatic.com/entry/2014-03-21T13_57_03-07_00','Yes',0,NULL,NULL,NULL,NULL),(42,'International Franchise Association','2014-03-15 12:00:00','Join the restaurant brokers as they talk with movers and shakers on the floor of the International Franchise Association&#039;s national convention from New Orleans.  What do these guests say is critical to restaurant franchise success?  How do you grow to 27 units like one of our guests?  What does the Telephone Doctor say restaurants are lacking in when it comes to customer service?  Join us for this and more as we Satisfy your Appetite for Acquisition, Feed the Need for Restaurant Success and Serve up Restaurant Reality.','http://robin75463.podomatic.com/entry/2014-03-14T13_03_28-07_00','Yes',0,NULL,NULL,NULL,NULL),(43,'Leasing a Restaurant Space - Market Update','2014-04-05 12:00:00','What&#039;s the condition of the restaurant real estate market for those interested in leasing a restaurant?  Are rental rates up or down?  What can you expect if you&#039;re int he market to lease a restaurant when it comes to negotiating power?  What do landlords want or demand of operators before considering them as a tenant?  Join the restaurant brokers and our industry experts as we look at the Current Restaurant Leasing Marketplace.','http://robin75463.podomatic.com/entry/2014-04-02T12_06_01-07_00','Yes',0,NULL,NULL,NULL,NULL),(44,'Equipping a Restaurant for Success','2014-03-29 12:00:00','What are the approximate costs to equip a restaurant?  How has restaurant equipment needs changed or evolved over the past few years?  What are the trends in restaurant equipment?  \r\nRestaurant equipment EXPERTS weigh in.','http://robin75463.podomatic.com/entry/2014-03-28T12_46_01-07_00','Yes',0,NULL,NULL,NULL,NULL),(45,'NRA - Operator Innovations Awards 2014','2014-04-12 12:00:00','In the ever changing restaurant business, operators are working daily to innovate by using their imaginations and hard work to develop new ways of doing business.  The National Restaurant Association honors these individuals the Operator Innovations Awards.  Fellow food service operators recognize and celebrate their peers which are chosen by a team of independent operator experts from across the country.  This week&#039;s show features some of these game changers in the industry being honored at this year&#039;s National Restaurant Association Show. ','http://robin75463.podomatic.com/entry/2014-04-09T11_28_29-07_00','Yes',0,NULL,NULL,NULL,NULL),(61,'Hot Summer Days, Cool Summer Treats','2014-06-14 12:00:00','The hot summer days leave everyone searching for todays treats. Is it yogurt or ice cream that satisfies a sweet tooth on a hot day? The United States is the top ice cream consuming country in the world and the history of this cold treat dates back to the second century B.C. Yogurt is a relative newcomer gaining market share and creating new customers. We are interviewing stars in the industry on the coolest thing for summer days.','http://robin75463.podomatic.com/entry/2014-06-03T10_46_35-07_00','Yes',0,NULL,NULL,NULL,NULL),(59,'Cooking Channel Star Chef Eddie Russell','2014-06-28 12:00:00','Meet the Atlanta based star of the new Cooking Channel show Belly Up! Atlanta based chef Eddie Russell is changing the way America experiences bar food. He is enlightening chefs that bar food can be both delicious and sophisticated. He will taste what bars and pubs current serve on their menus and will help them come up with new innovative, enticing foods that will not break the budget.  The restaurant brokers will interview Chef Eddie on his techniques along with providing listeners a sneak peak at this new TV show on Cooking Channel','http://robin75463.podomatic.com/entry/2014-06-23T11_23_36-07_00','Yes',0,NULL,NULL,NULL,NULL),(60,'Food with a Heart ','2014-06-21 12:00:00','What happens when a chef breaks an arm or a server faces an unexpected crisis?  Learn how The Giving Kitchen steps in. This weeks radio show is focusing on this incredible industry with a big heart. Listen as the restaurant brokers share how The Giving Kitchen helps those in the restaurant business that are facing unanticipated hardships. Discover how one man sparked a charity that now serves an entire market and is a model for the nation. The restaurant brokers, Eric and Robin Gagnon host Naomi Green and Jennifer  Hidinger in a heartfelt show about giving back.  ','http://robin75463.podomatic.com/entry/2014-06-17T11_26_24-07_00','Yes',0,NULL,NULL,NULL,NULL),(47,'POS Systems - the brain of the restaurant','2014-05-17 12:00:00','The brain of the restaurant business, the POS system.  What are the latest advances and opportunities for restaurant owners to take advantage of?  Should you be tablet or Ipad based? Why or why not?  How are new changes to credit card standards in the U.S. affecting all restaurant operators and what must they do to get ready? The Restaurant Brokers talk to P.O.S. experts and leading innovators about restaurant specific systems.  ','http://robin75463.podomatic.com/entry/2014-05-12T13_39_11-07_00','Yes',0,NULL,NULL,NULL,NULL),(48,'The Restaurant Franchise Approval Process - Getting to Yes! ','2014-04-19 12:00:00','What or who makes a great restaurant franchisee?  Are there tips and techniques to make sure you&#039;re approved when you go before the franchisor for that all important Discovery Day?  What are the most important traits that large and small franchisors believe lead to success?  How do they choose candidates to move forward under their brand?  Listen as the restaurant brokers explore this topic with franchise experts from across the nation.  ','http://robin75463.podomatic.com/entry/2014-04-14T11_50_56-07_00','Yes',0,NULL,NULL,NULL,NULL),(49,'Expanding from a Single Unit to a Multi Unit','2014-04-26 12:00:00','This weeks Restaurant Radio show focuses on how to grow from a single unit to a multi-unit operator! The Restaurant Brokers talk to Aziz Hashim who was recognized in 2014 by Nations Restaurant News as one of the 50 most powerful leaders in the Foodservice Industry. They are also joined by Pierre Panos, of Fresh To Order, named one of the 2014 Hot Concepts by the same publication.\r\n\r\nWhat makes a concept scalable beyond one or two doors? What are the challenges as a restaurant grows? What advice do these experts have for others in the industry looking to go from a single store to many more? Listen as the restaurants brokers explore this topic with the these leaders that set the standard for multi-unit development. ','http://robin75463.podomatic.com/entry/2014-04-21T09_21_00-07_00','Yes',0,NULL,NULL,NULL,NULL),(50,'Restaurant Design','2014-05-10 12:00:00','What are the secrets from the industry experts for designing a restaurant that will WOW. Does it take a lot of money, a lot of imagination or a little of both?  Whats the starting point for designing a restaurant? Is it front of the house, back of the house or does it begin with the brand? The restaurant brokers are interviewing experts on restaurant design on this weeks show. ','http://robin75463.podomatic.com/entry/2014-05-07T08_44_35-07_00','Yes',0,NULL,NULL,NULL,NULL),(51,'Restaurant Incubator Program','2014-06-07 12:00:00','The Restaurant Brokers are joined this week by Phil Romano, creator of six national restaurant concepts - Fuddruckers, Romanos Macaroni Grill, Spageddies, Cozymels, Rudys Country Store and eatZis that generated more than $20 billion in revenue. He&#039;is at it again with his latest project Trinity Groves!\r\n\r\nListen as Romano talks about his restaurant Incubator concept. You&#039;ll learn...\r\nHow landing a spot at Trinity Grove resembles a Shark Tank audition.\r\nWhy he says &quot;If I didn&#039;t do things people told me not to do, I wouldn&#039;t be where I am today.&quot;\r\nHow his start up concepts at Trinity Grove are starting out with NO debt service and are generating $2.0 Million in Sales in 2500 square feet in the first year\r\n\r\nThe incubator concept is paying off for the industry, start- ups looking for an opportunity as well as the community. He and his investors have launched the Restaurant Concept Incubator Program. They find and fund the next big thing.','http://robin75463.podomatic.com/entry/2014-06-03T10_31_55-07_00','Yes',0,NULL,NULL,NULL,NULL),(52,'Wine Bars','2014-05-03 12:00:00','Wild about wine? You are not the only one. The food and beverage business is honing in on Americas passion for the product. Wine bars are hot concepts that continue to grow. Whats the difference between a wine bar and traditional wine service in a restaurant? Who is the wine bar customer? How does their palate differ from the traditional restaurant client? Listen in as the restaurant brokers interview some of the leaders in the wine industry on this weeks show. ','http://robin75463.podomatic.com/entry/2014-04-29T11_50_16-07_00','Yes',0,NULL,NULL,NULL,NULL),(53,'CEO Spotlight','2014-05-24 12:00:00','What is the recipe for a great Restaurant CEO?   What does it take to have the vision to lead companies in the service business and help them to grow and become stronger?  What are some of the most important things you can do as a restaurant leader?  Meet famed leader Mike Pruitt of Chanticleer Holdings, LLC (Hooters) and Matt Debusk - named by QSR Magazine as one of only 11 leaders &quot;Poised to become the next generation of influential quick-service and fast-casual leaders.&quot; ','http://robin75463.podomatic.com/entry/2014-05-19T12_33_39-07_00 ','Yes',0,NULL,NULL,NULL,NULL),(54,'G Garvin','2014-05-31 12:00:00','The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by G. Garvin, celebrity chef and host of the hit show on the Cooking Channel, On The Road with G. Garvin. \r\n\r\nG. Garvin talks with the restaurant brokers of We Sell Restaurants about his humble beginnings in Atlanta, Georgia and his climb to stardom in the restaurant business.  He shares his tips for success with those in the business including how he is using his celebrity status to help todays youth. \r\n\r\nWhat is new this season for One the Road with G. Garvin?  What cities will he be stopping in?  What does it take to make it in the restaurant business?  What advice would the celebrity chef give to a young chef?  Listen for the answers to this and more on this weeks show.','http://robin75463.podomatic.com/entry/2014-05-30T12_50_58-07_00','Yes',0,NULL,NULL,NULL,NULL),(56,'Reinventing the Restaurant Event! Restaurant Brokers Tackle Entertainment','2014-11-01 12:39:25','Rec 10/15/2014  What does today&#039;s restaurant do to attract diners in ways that both serve and delight?  Is there an entertainment aspect to dining that you might be missing out on?  Have you moved beyond tired old karoke and poker nights to new and improved ways to tempt customers to head to your bar or restaurant?   How do you advertise and bring people in?  This week we&#039;re talking to restaurant owners that have figured out how to expand on the dining experience to include entertainment .  Does live music attract or distract and turn off certain diners?','','No',0,NULL,NULL,NULL,NULL),(84,'Master Chef: Achieving Celebrity Chef status','2014-11-29 12:00:00','(Rec Nov 12)  How do you wind up on national television and become a celebrity as well as a chef?  Our guests today range from Food Network Judges to Master Chef participants.  Each has a story about how they were able to take their personal brand and move it to a national stage.  What are there tips?  Are you ready for prime time?  Join the restaurant brokers as we interview those at the top of their game and in front of the camera on this week&#039;s restaurant radio show.','','No',0,NULL,NULL,NULL,NULL),(62,'Restaurant Training ','2014-07-12 12:00:00','This weeks show is all about  restaurant training. How do restaurants train their staff to deliver greatness? How do the best restaurant companies get everyone on the same page when it comes to service? Has training become more affordable for restaurants over the years? Does an investment in training lead to lower turnover and happier employees? How much restaurant training has shifted to video or online training? What does the training of the future look like (Google glasses anyone?) Kim Zim Hospitality will be joining the Restaurant brokers and giving listeners advice.','http://robin75463.podomatic.com/entry/2014-06-23T11_31_30-07_00','Yes',0,NULL,NULL,NULL,NULL),(63,'Asian Food','2014-07-19 12:00:00','Todays show is focused on Asian Cuisine. The Restaurant Brokers interview restaurant operators who are serving up flavors that show Americans have moved beyond the basic wok and roll. The 2014 Culinary Forecast from Nation&#039;s Restaurant News shows Southeast Asian cuisine gaining in popularity along with out of the bento box thinking Asian inspired breakfast items. We will hear from today&#039;s operators about what is making their concept fresh, different and appealing to consumers. What does it take to make an Asian restaurant successful? Who is the Asian cuisine customer? What is trending in Asian Cuisine? Join the Restaurant Brokers this week and find out more!','http://robin75463.podomatic.com/entry/2014-07-03T12_02_10-07_00','Yes',0,NULL,NULL,NULL,NULL),(64,'Restaurant, Hotels, and Casinos','2014-08-02 12:00:00','Some restaurants are out in the open for everyone to see and some are hidden gems. This week we&#039;re talking about the hidden gems. Have you ever had a great night of rest and an even better breakfast all under the same roof? No, we&#039;re not talking about your grandmother&#039;s house we&#039;re talking about Hotels and Casinos. It&#039;s true, people are walking into casinos with gambling being the furthest thing from their mind. Join us as the Restaurant Brokers talk with some impressive restaurants located in hotels and casinos and find out what makes them the gems they are.','http://robin75463.podomatic.com/entry/2014-07-28T06_33_29-07_00','Yes',0,NULL,NULL,NULL,NULL),(65,'BBQ','2014-07-05 12:00:00','What is it about the BBQ that brings everyone to the table?  The smell, the smoke, the heat, the flavors, the fire or all of the above.  Is it sauce or dry rubs that brings out the best flavors? How does it differ from coast to coast and what are the familiar barbecue sauces versus these newest flavors being introduced by inventive chefs.  Whatever it is, its on the mind of America where everything you can imagine takes on the flavor of the grill when its smoked or roasted over a flame.  The restaurant brokers are focusing on the cuisine that ranges from high on the hog (or high end) restaurants to roadside grills that take on the character of a backyard cookout.  ','http://robin75463.podomatic.com/entry/2014-02-28T14_57_27-08_00','Yes',0,NULL,NULL,NULL,NULL),(67,'Jim Sullivan','2014-08-16 12:00:00','Meet Jim Sullivan, CEO and Founder of Sullivision.com, &quot;the foodservice and retail industry&#039;s #1 resource for results-driven training tools and  programs.&quot; If you haven&#039;t read Jim&#039;s blog post&quot; 13 Sure-Fire, Guaranteed Ways to Go Out Of Business&quot;, you should, it&#039;s a must-read for anyone in the industry and he&#039;ll be discussing it on the show! Jim has over 20 years on experience in the retail  and restaurant industries and he&#039;s ready to share his wisdom with Restaurant Brokers and their audience.','http://robin75463.podomatic.com/entry/2014-08-12T09_36_18-07_00','Yes',0,NULL,NULL,NULL,NULL),(68,'Restaurant to Retail','2014-07-26 12:00:00','Do you have a secret sauce from your restaurant or item that you want to move from your restaurant to grocery store shelves?  Are you interested in know how to monetize product through alternate distribution channels?  We are talking to guests that have restaurant product in 3,000 stores nationwide in brand names like Costco and Whole Foods.  \r\n \r\nThey are sharing their tips for success with listeners. Do not miss it because these CEOs are not holding back! They all agree that while success may not happen quickly, there is, according to at least one of these experts, great demand for brands to be in supermarkets.\r\n\r\nThey all agree it can be harder than you think to move your restaurant offerings onto restaurant shelves since as one guest puts it, you will not get into Costco overnight.  \r\n\r\n','http://robin75463.podomatic.com/entry/2014-07-16T10_35_11-07_00','Yes',0,NULL,NULL,NULL,NULL),(76,'Ooh La La - French Food Takes Center Stage','2014-09-20 12:00:00','Oooh La La.  French food takes center stage this week.  Are you a French foodie?  Listen as these French concepts share their secrets of success and favorite dishes.  Join the restaurant brokers this week as we talk to those who have taken French food and brought a little bit of Parisian culture and food to an American audience','http://robin75463.podomatic.com/entry/2014-09-19T08_26_45-07_00','Yes',0,NULL,NULL,NULL,NULL),(79,'Inland Seafood & Quality Wine Showsw2','2014-10-04 12:00:00','This week, restaurant brokers Eric and Robin are talking to the organizers, the participants, and even just the random foodies who are in love with the Inland Seafood and Quality Wine Show. The event was held on the 15th of September, 2014 and was a showcase of Inland Seafood&#039;s Superior Seafood, Meats and Artisan Specialty foods perfectly paired with Quality Wine &amp; Spirits&#039; exquisite portfolio. It was an opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest foods, wine and spirits in the world!','http://robin75463.podomatic.com/entry/2014-10-02T10_41_00-07_00','Yes',0,NULL,NULL,NULL,NULL),(70,'Wheres the Beef?','2014-09-27 12:00:00','The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates.  Join the restaurant brokers as we interview those close to the industry to learn:  1)  The newest cuts of beef and how they are being prepared 2) How the industry provides more than one million jobs in the U.S. creating a ripple effect in the economy and 3) Why Steakhouses remain a favorite of Americans that have had a love affair with beef since the wild west was settled.  We&#039;re talking to ranchers, representatives of the beef board and chefs who say beef is healthy, on trend and delicious. \r\n','http://robin75463.podomatic.com/entry/2014-09-24T08_30_28-07_00','Yes',0,NULL,NULL,NULL,NULL),(71,'Breakfast!','2014-08-09 12:00:00','The Restaurant Brokers are talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! Focusing on breakfast concepts - one of the hottest dayparts today in the restaurant industry. Industry leaders with a pulse on the hottest menu trends, restaurant concepts and recipe ideas - specifically for breakfast should join us for this radio show.  Whether it&#039;s Mexican in the morning, &quot;wraps&quot; around our favorite breakfast foods or breakfast beverages - lets talk about why the early bird is getting payoff - in the restaurant industry. ','http://robin75463.podomatic.com/entry/2014-08-06T10_21_55-07_00','Yes',0,NULL,NULL,NULL,NULL),(72,'All In The Family','2014-08-23 12:00:00','The restaurant brokers are talking to operators that grew up and took over the family owned business.  How does ownership pass from generation to generation? What are the struggles and what are the benefits of coming up through the ranks of the American dream - restaurant ownership. How do you stay true to your history and incorporate the new ideas and energy of the newest generation taking over the reins?  Franchise or independents alike, the Restaurant Brokers interview businesses that have more than one generation involved in the operations! ','http://robin75463.podomatic.com/entry/2014-08-18T12_53_46-07_00','Yes',0,NULL,NULL,NULL,NULL),(73,'Dont Drop The Ball: Attracting Athlete Investors to Your Restaurant or Franchise','2014-08-30 12:00:00','Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates.  Is it any wonder those stars on the field or court are looking off the field for their next big investment?  The restaurant brokers are talking to former professional athletes on what&#039;s attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player&#039;s brand?  How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success?  We are talking to pros that are diversifying their portfolio with restaurant brands.  ','http://robin75463.podomatic.com/entry/2014-08-26T10_43_51-07_00','Yes',0,NULL,NULL,NULL,NULL),(74,'Making the Leap: From Corporate Ranks to Restaurant Ownership','2014-09-06 12:00:00','Thinking of making that leap from corporate America to the restaurant business?  Are you a corporate refugee, restaurant wanna be?  Then don&#039;t miss this show when the restaurant brokers talk to those who have walked in your shoes.  Meet real life owners that hung up their annual six figure incomes to have control over the four walls of their restaurant.  They went from life on the corporate gravy train to making the gravy at a place of their own.  Regrets or Never better?  We&#039;re talking to restaurant buyers who have been there.  ','http://robin75463.podomatic.com/entry/2014-09-05T12_53_52-07_00','Yes',0,NULL,NULL,NULL,NULL),(75,'Technomic & Franchise Times - We Sell Restaurants Radio Show','2014-09-13 12:00:00','From sales performance to &quot;heard on the street&quot; nuggets, this week&#039;s show will focus on what heavy hitters in the industry see in their crystal ball for the rest of 2014. What is top of mind for the industry today? What economic issues continue to pose challenges for the industry (gas prices anyone?). How about opportunities? Is there still room for today&#039;s restaurant entrepreneur to launch a new concept and take it to the top of their game? The restaurant brokers have assembled an all star panel to give their opinions and analysis on the overall pulse of the restaurant business.','http://robin75463.podomatic.com/entry/2014-09-12T13_17_36-07_00','Yes',0,NULL,NULL,NULL,NULL),(78,'Hells Kitchen Contestants Join the Restaurant Brokers','2014-10-25 12:00:00','Rec date 10/8.  Hells Kitchen.  The American reality television competition has been on the air for 13 seasons.  What is it really like in the kitchen?  Is it as hard as it looks for aspiring winners to get everything right for Chef Ramsey?  These former Hells Kitchen contestants reveal the inside scoop on how their national television exposure changed the trajectory of their careers.  Is it raw talent or nerves of steel that gets you the finals?  Is what we see on TV the reality of the pressure of Hells Kitchen?  What&#039;s the life of a Hells Kitchen contestant before and after their appearance?  Join the restaurant brokers as contestants from two different seasons serve up the inside scoop on Hells Kitchen. ','','No',0,NULL,NULL,NULL,NULL),(81,'Emerging Franchisors','2014-10-11 12:00:00','How to build a franchise restaurant brand. What is an emerging franchisor? What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise? What would you do differently if you have already launched a brand? Our experts range from a franchise attorney helping successful and emerging brands as well as restaurateurs starting on the road to franchising. Join us as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.','http://robin75463.podomatic.com/entry/2014-10-09T07_34_05-07_00','Yes',0,NULL,NULL,NULL,NULL),(82,'Restaurant Brokers Interview Emerging Franchisors','0000-00-00 00:00:00','SHOW TOPIC: Emerging Franchisor\r\nWhat is an emerging franchisor? What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise? What would you do differently if you have already launched a brand? Our experts range from a franchise attorney helping successful and emerging brands as well as restaurateurs starting on the road to franchising. Join us as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.\r\n','','No',0,NULL,NULL,NULL,NULL),(83,'Restaurant Etiquettes: The unspoken rules of restaurant manners','2014-10-18 12:00:00','Rec (10/01)  Restaurant Etiquette.  What makes a chef crazy?  Sending back food, talking on cell phones, how much to tip?  Who to tip?  Crying Babies.  What are the pet peeves for restauranteurs and how do you deal with them? ','','No',0,NULL,NULL,NULL,NULL),(85,'Southern Specialists Join the Restaurant Brokers ','2014-11-15 12:00:00','Rec 10/29  We are looking for those serving or cooking up Southern Cuisine.  What makes Southern cuisine a favorite far beyond the Mason-Dixon line?  Is it the comfort, the flavors, the tastes?  What defines Southern cuisine?  Join us on our restaurant radio show if you are a Southern Specialist. ','','No',0,NULL,NULL,NULL,NULL),(87,'Turnaround Brands  Restaurant Resurgence  - Leaders Making Changes','2014-12-06 12:00:00','Rec 11/05  Which brands are undergoing a resurgence under a new brand manager?  We&#039;ll talk with those who are taking brands to new heights with their special form of leadership.  Join us as we talk to transformational leadres like David Davoudpur, of Shoney&#039;s and XXXX of XXX','','No',0,NULL,NULL,NULL,NULL),(88,'Sweet Restaurant Concepts!','2014-11-22 12:00:00','Rec (Nov 5) What&#039;s the difference in a sweet restaurant concept turning out treats like Cinnamon Buns and Doughnuts? How do these concepts attract loyal customers and keep them returning for a special sweet something? How do you develop a menu, time your baking schedule and build a brand around a &quot;treat&quot; versus &quot;meat&quot;. Running a restaurant concept focused on a sweet food item is the topic of this week&#039;s show. Join the restaurant brokers along with our guests as we talk Sweet Restaurant Concepts.','','No',0,NULL,NULL,NULL,NULL),(89,'Restaurant Impossible: Robert Irvine','2014-11-08 12:00:00','[REC 10/22]  ','','No',0,NULL,NULL,NULL,NULL),(90,'Restaurants of the Future','2014-12-06 12:00:00','TBD','','No',0,NULL,NULL,NULL,NULL),(91,'test','2015-10-30 12:00:00','ff','','No',0,NULL,NULL,NULL,NULL),(92,'test','2015-10-30 12:00:00','fff','','No',0,NULL,NULL,NULL,NULL),(93,'','0000-00-00 00:00:00','','','No',0,NULL,NULL,NULL,NULL),(94,'fdf','2015-11-09 12:00:00','fsdsdf','dgfdsgfg','No',0,NULL,NULL,NULL,NULL),(95,'Game is On the Menu!  Chefs cooking from the Wild. ','2016-01-04 12:00:00','We are getting wild this week! The restaurant brokers are hunting chefs and experts that work with fish and wild game. We interview Sportsman Channel&#039;s Scott Leysath, host of the series  The Sporting Chef and Hunt Fish Cook! Join us as we have three guests all working with fresh from the field items. Learn about this trend sweeping the nation as we say &quot;Game On&quot; to fresh caught and prepared cuisine. ','http://robin75463.podomatic.com/entry/2014-12-30T09_12_42-08_00','No',0,NULL,NULL,NULL,NULL);

--
-- Table structure for table `radio_show_document`
--

CREATE TABLE `radio_show_document` (
  `id` int NOT NULL AUTO_INCREMENT,
  `radio_show_id` int NOT NULL,
  `title` varchar(255) NOT NULL,
  `file` varchar(255) NOT NULL,
  `agent` varchar(100) DEFAULT NULL,
  `agent_type` varchar(45) DEFAULT NULL,
  `created_at` timestamp NULL DEFAULT NULL,
  `updated_at` timestamp NULL DEFAULT NULL,
  PRIMARY KEY (`id`)
) ENGINE=MyISAM AUTO_INCREMENT=285 DEFAULT CHARSET=latin1;

--
-- Dumping data for table `radio_show_document`
--

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Yuen L Young','WSR444868314111760758.doc',NULL,NULL,NULL,NULL),(186,63,'patty sriskiew info ','WSR089427402207053890.doc',NULL,NULL,NULL,NULL),(187,63,'Guest Info Form - Randy Murphy','WSR168210482621206018.doc',NULL,NULL,NULL,NULL),(188,63,'Robin Notes','WSR412090160785500806.pdf',NULL,NULL,NULL,NULL),(214,68,'Tweets to be reviewed','WSR377207243124477181.xls',NULL,NULL,NULL,NULL),(192,64,'jason deville','WSR403063911624665136.doc',NULL,NULL,NULL,NULL),(193,68,'Tanner - Info Form','WSR034394000403146104.doc',NULL,NULL,NULL,NULL),(194,68,'Steve - Info Form','WSR033000410795727013.doc',NULL,NULL,NULL,NULL),(195,68,'Promo','WSR164671629410987209.docx',NULL,NULL,NULL,NULL),(196,68,'Script','WSR152013470109507994.docx',NULL,NULL,NULL,NULL),(197,68,'robin script notes','WSR220512010904314024.pdf',NULL,NULL,NULL,NULL),(198,65,'Tweets to be reviewed ','WSR731120395026907500.xls',NULL,NULL,NULL,NULL),(199,65,'pr tweak to be reviewed ','WSR195101206096061124.docx',NULL,NULL,NULL,NULL),(200,62,'res.train.tweets','WSR022446244314241705.xls',NULL,NULL,NULL,NULL),(201,62,'final press release ','WSR412715150028124005.docx',NULL,NULL,NULL,NULL),(202,38,'foodnetwork pitch ','WSR785084050352659149.docx',NULL,NULL,NULL,NULL),(203,64,'michael greco ','WSR350500145478913011.doc',NULL,NULL,NULL,NULL),(204,63,'final press release','WSR573543945301330570.docx',NULL,NULL,NULL,NULL),(205,63,'final tweets','WSR379481312514484031.xls',NULL,NULL,NULL,NULL),(206,64,'script incomplete','WSR260260570190241525.docx',NULL,NULL,NULL,NULL),(207,64,'potential promo','WSR404277397714498571.docx',NULL,NULL,NULL,NULL),(208,64,'robin notes ','WSR286604606762602619.pdf',NULL,NULL,NULL,NULL),(209,64,'jim moritz info ','WSR512106409152143152.doc',NULL,NULL,NULL,NULL),(221,38,'Guest Info doc 07/2014','WSR208003682388558087.doc',NULL,NULL,NULL,NULL),(216,71,'script draft ','WSR974478290425267425.docx',NULL,NULL,NULL,NULL),(224,64,'final tweets','WSR125270014565702056.xls',NULL,NULL,NULL,NULL),(220,67,'Jim info','WSR247567925125252212.doc',NULL,NULL,NULL,NULL),(222,67,'script draft ','WSR216588068222208018.docx',NULL,NULL,NULL,NULL),(223,64,'pr draft ','WSR423445046780795514.docx',NULL,NULL,NULL,NULL),(225,72,'Chris jr','WSR189064303026101161.doc',NULL,NULL,NULL,NULL),(226,71,'Press Release ','WSR133170112609475413.docx',NULL,NULL,NULL,NULL),(227,71,'final tweets','WSR811313510012108618.xls',NULL,NULL,NULL,NULL),(228,71,'Robin Script Notes ','WSR367103588555157890.pdf',NULL,NULL,NULL,NULL),(229,71,'c tomasso info ','WSR048450147074506690.doc',NULL,NULL,NULL,NULL),(230,71,'d. dollinger info ','WSR844380576076555805.pdf',NULL,NULL,NULL,NULL),(231,73,'Promo','WSR623048514440613731.docx',NULL,NULL,NULL,NULL),(232,73,'Form - George Tinsley','WSR137851414739877534.pdf',NULL,NULL,NULL,NULL),(233,73,'Form - James Butler','WSR499107154098157048.docx',NULL,NULL,NULL,NULL),(234,73,'Form - Tye Hill','WSR078406111610487211.docx',NULL,NULL,NULL,NULL),(235,73,'Form - Carlos Emmans','WSR018011751847278843.doc',NULL,NULL,NULL,NULL),(236,73,'Script Draft (pending review)','WSR121138035411109140.docx',NULL,NULL,NULL,NULL),(237,67,'Press Release (for review)','WSR421330800281511101.docx',NULL,NULL,NULL,NULL),(238,67,'Tweets (for review)','WSR344001081032008227.xls',NULL,NULL,NULL,NULL),(239,67,'Robins notes','WSR888669809368230294.pdf',NULL,NULL,NULL,NULL),(240,38,'08/14 Process Flow update','WSR730804140996852271.docx',NULL,NULL,NULL,NULL),(242,72,'Press release for review: All in the Family','WSR118041831011118001.docx',NULL,NULL,NULL,NULL),(243,72,'tweets for review: All in the Family','WSR244383210284730400.xls',NULL,NULL,NULL,NULL),(244,38,'Updated Process Flow For Radio Show 08/18/2014','WSR165154888101600881.docx',NULL,NULL,NULL,NULL),(246,74,'Promo draft','WSR518900419514811444.docx',NULL,NULL,NULL,NULL),(247,74,'Form - Tiffanee','WSR112192120814054087.doc',NULL,NULL,NULL,NULL),(248,74,'Form - Daveys','WSR112044848582001828.pdf',NULL,NULL,NULL,NULL),(249,74,'Script Draft (pending review)','WSR181855042972160886.docx',NULL,NULL,NULL,NULL),(250,74,'Robins notes','WSR000524409878028058.pdf',NULL,NULL,NULL,NULL),(252,73,'Press Release (for review) - Don\'t Drop the Ball','WSR136929609852020033.docx',NULL,NULL,NULL,NULL),(253,75,'Draft Script','WSR704925268917415767.docx',NULL,NULL,NULL,NULL),(254,73,'Tweets','WSR583289452200246105.xls',NULL,NULL,NULL,NULL),(255,74,'Tweets (for review)','WSR711714830705784091.xls',NULL,NULL,NULL,NULL),(260,74,'Press Release (for review)','WSR005912054191874070.docx',NULL,NULL,NULL,NULL),(261,75,'Tweets (for review)','WSR224303737254970909.xls',NULL,NULL,NULL,NULL),(262,76,'Promo (for review)','WSR920990929754813161.docx',NULL,NULL,NULL,NULL),(263,75,'Combo Picture Tristano','WSR136018568081686385.png',NULL,NULL,NULL,NULL),(264,75,'Combo Picture Maze','WSR246283090110908401.png',NULL,NULL,NULL,NULL),(265,76,'Gwen Denninghoff Info Doc','WSR340193151224031119.doc',NULL,NULL,NULL,NULL),(266,76,'Script - in progress- DRAFT (for review)','WSR019310004609017980.docx',NULL,NULL,NULL,NULL),(267,76,'Christine Taylor Info Doc','WSR263953099202395440.doc',NULL,NULL,NULL,NULL),(268,76,'Gwen-Pic','WSR110370125020000653.jpg',NULL,NULL,NULL,NULL),(269,76,'Christine-Pic','WSR412103698069658029.jpg',NULL,NULL,NULL,NULL),(270,76,'Le Metro Logo','WSR037491142053261010.jpg',NULL,NULL,NULL,NULL),(271,76,'Script - FINAL','WSR979214691653199181.docx',NULL,NULL,NULL,NULL),(275,91,'Hydrangeas (Dated: October-20-2015 09:11:28).jpg','Hydrangeas-October-20-2015_09_11_28.jpg','Superadmin : admin','1',NULL,NULL),(282,91,'Koala (Dated: October-21-2015 05:48:21).jpg','Koala-October-21-2015_05_48_21.jpg','Superadmin : admin','1',NULL,NULL),(281,91,'Jellyfish (Dated: October-21-2015 05:48:02).jpg','Jellyfish-October-21-2015_05_48_02.jpg','Superadmin : admin','1',NULL,NULL),(283,38,'Desert (Dated: October-21-2015 05:48:47).jpg','Desert-October-21-2015_05_48_47.jpg','Superadmin : admin','1',NULL,NULL),(284,38,'Chrysanthemum (Dated: October-21-2015 05:48:54).jpg','Chrysanthemum-October-21-2015_05_48_54.jpg','Superadmin : admin','1',NULL,NULL);

--
-- Table structure for table `radio_show_guests`
--

CREATE TABLE `radio_show_guests` (
  `id` int NOT NULL AUTO_INCREMENT,
  `radio_show_id` int NOT NULL,
  `name` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `company_name` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `bio` text CHARACTER SET utf8mb3 COLLATE utf8mb3_general_ci NOT NULL,
  `phone` varchar(50) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `email` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `website` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `guest_image` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `company_logo` varchar(75) CHARACTER SET latin1 COLLATE latin1_swedish_ci NOT NULL,
  `created_at` timestamp NULL DEFAULT NULL,
  `updated_at` timestamp NULL DEFAULT NULL,
  PRIMARY KEY (`id`)
) ENGINE=MyISAM AUTO_INCREMENT=243 DEFAULT CHARSET=utf8mb3 COLLATE=utf8mb3_unicode_ci;

--
-- Dumping data for table `radio_show_guests`
--

INSERT INTO `radio_show_guests` VALUES (1,5,'DAVID NILSSEN','guidantfinancial.com','David co-founded Guidant Financial in 2003 and has been a featured speaker at over 350 national and international events, covering topics from entrepreneurship to small business financing. ','888.472.4455 x3232','david.nilssen@guidantfinancial.com','www.guidantfinancial.com','3.jpg','2.jpg',NULL,NULL),(2,5,'Alex Sheshunoff       ','Foodstart.com','Alex Sheshunoff is the founder of Foodstart.com, a crowd funding platform just for independent restaurants, food tucks, cafes, and other businesses in the food and beverage industry.  ','907-242-7967','alexs@foodstart.com','www.foodstart.com','28966-Alex Sheshunoff Photo.jpg','89714-foodstart logo.jpg',NULL,NULL),(4,5,'Silvia Shiverdecker','BB&T','Sylvia has been a business banking lender for over fifteen years. She started her career with SouthTrust Bank as a small business lender. She then worked with Wachovia/Wells Fargo before joining BB&amp;T Bank..  ','404-663-8574','SShiverdecker@BBandT.com','http://www.bbt.com/','','4.jpg',NULL,NULL),(5,11,'Karen Spencer','Yeah! Burger','Karen Spencer is the President and Partner of YEAH! BURGER, an upscale fast-casual restaurant brand committed to using natural and organic ingredients and eco-friendly practices.  Previously the Founder and CEO of Fran-Systems. ','678-362-6013','Karen@yeahburger.com','www.yeahburger.com','Karen-headshot-New-2--Color_high.jpg','YeahBurgerLogo.png',NULL,NULL),(6,11,'Mike Foy','OUR PP INC & YPP INC DBA STEVI Bs Pizza','Mike was raised in the restaurant industry.  His father owned the diner across the street from a 3 shift GA Pacific plant.  He has worked for Pizza Inn as a Regional Director and owned and operated 2 Pizza Inns in Atlanta, GA.  He has also worked with Captain Ds, Arthur Treacher Fish and Chips franchise and Coffee Beanery.  He became a Stevi Bs franchisee in 2005 and opened his second location in 2012.','678.772.9948','michaelofoy@comcast.net','http://www.stevibs.com/','M._Foy_headshot.jpg','Stevi_Bs_logo.jpg',NULL,NULL),(7,11,'Jamie Davis','Checkers','Jamie Davis is a seasoned franchise executive having spent nearly seven years in QSR franchise sales. Formerly with Donatos Pizza, Jamie recently joined the Checkers and Rallys system because of the tremendous growth potential he sees in the brand. It doesnt hurt that he loves the food too!','614-312-7399','davisj@checkers.com','www.checkersfranchise.com  ','J.Davis.jpg','CheckersSignage_NoGrad_021012.jpg',NULL,NULL),(11,12,'Michele Stumpe','Taylor, English, Duma, LLP','Michele Stumpe is a seasoned litigator whose practice includes hospitality and dram shop litigation as well as alcohol licensing and consulting.  Ms. Stumpe is a frequent speaker on alcohol compliance and licensing and acts as a consultant to various trade associations including the Georgia Restaurant Association, Georgia Food Industry Association, and Georgia Association of Convenience Stores. She is a frequent guest lecturer at the Ga. State School of Hospitality and the Responsible Alcohol Sales &amp; Service Workshops she developed were so well received that many Georgia jurisdictions now require attendance as a pre-requisite to obtaining an alcohol license. Ms. Stumpe is also a co-founder and board member of The Giving Kitchen, 501c3 that provides educational programming as well as crisis funding for members of the Metro Atlanta restaurant industry who are faced with unanticipated hardship.   ','404-966-6626','mstumpe@taylorenglish.com','www.Taylorenglish.com','STUMPE.jpg','TE_logowithtag-white_2.jpg',NULL,NULL),(17,13,'Bret Thorn ','Nations Restaurant News','Award winning columnist Bret Thorn is senior food editor of Nations Restaurant News, a website and bi-weekly trade magazine for the food service industry, with responsibility for spotting and reporting on culinary trends across the country.  From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs career moves. He joined Nations Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelors degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. His monthly column in Nations Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column. He lives in Brooklyn, N.Y. ','347-439-2207','bret.thorn@penton.com','Nrn.com','Bret_Thorn_profile_cropped.jpg','NationsRestaurantNewslogo_2.jpg',NULL,NULL),(14,13,'Dan Smith','CEO Bevintel','The chief executive officer of Bevintel, Dan Smith has extensive hands-on experience in the food and beverage industry. While completing his undergraduate studies at Denison University and his MBA at Kellogg School at Northwestern University, Smith worked at casual restaurants, bars, nightclubs and fine dining. That experience serves him well in his present position.','502-500-6209','dsmith@bevintel.com','www.bevintel.com','','Bevintel_Whiteback.jpg',NULL,NULL),(15,14,'Bob Wagner','NetFinancials','Bob Wagner is a CPA and President of NetFinancials.  His first job in the restaurant business was bus-boy in an incredibly busy Howard Johnsons. He lasted just one day. It was then that Bob realized his only chance to make it in the restaurant business was in the back-office.  After college, graduate school and a career with a big international accounting firm, Bob got the call to help a friend who owned a successful restaurant in Atlantas Virginia-Highlands neighborhood. That was 24 years ago. Since then Bob Wagner has become friend and bean-counter extraordinaire to Atlanta restaurant operators. His company, NetFinancials currently handles accounting and taxes for about 200 restaurants in 6 states and publishes a quarterly survey on the local market. ','404 372 9069','bob@wagnerco.com','http://www.netfinancials.com/','Robert_Wagner_CPA.png','Net_financials_logo.png',NULL,NULL),(16,14,'Jonathan Maze','Franchise Times, Restaurant Finance Monitor','Jonathan is the editor of the Restaurant Finance Monitor a monthly newsletter that offers unique opinion and analysis on the restaurant industry, delivered to some of the most influential movers and shakers in foodservice and the editor of Franchise Times, a monthly glossy publication devoted to the franchise sector. In addition, Jonathan writes an award winning daily blog at restfinance.com','612 767-3209','jmaze@franchisetimes.com','www.franchisetimes.com','Johnathan_Maze.jpeg','Franchise-Times.jpg',NULL,NULL),(13,12,'Grace Yang','GrayRobinson, P.A. ','Grace Yang is a member of the Gray Robinson law firm Alcohol Beverage Group.  Her practice includes compliance analyses for alcohol beverage manufacturers, suppliers and retailers; alcohol, hotel, restaurant, lottery, and occupational licensing work; representation of alcohol and hospitality industry members before local, state and federal administrative agencies; alcohol related zoning issues; alcohol tax issues; and other issues concerning the sale, distribution, advertisement and marketing of alcohol products.  Grace is a past editor of The Bar, the ABA newsletter reporting on Alcohol Beverage legal developments.  She graduated from Yale University in 1994 with a B.A. cum laude and With Distinction in Political Science.  She received her J.D. in 1997 from Cornell Law School, where she was the Managing Editor of the Cornell Journal of Law and Public Policy and the Justice of her Phi Alpha Delta chapter.  \r\n','813-273-5000','grace.yang@gray-robinson.com','www.gray-robinson.com','grace_yang.jpg','Gray_Robinson_logo_1.png',NULL,NULL),(18,15,'Trew Quackenbush and  Corey Ward','Tom+Chee','Tom+Chee was founded by restaurant chef Trew Quackenbush and designer Corey Ward, along with their wives Jenny and Jenn.  Over the last 15 years, Chef Trew has cooked professionally in San Diego, Las Vegas, Seattle, Alaska, Indianapolis, and Cincinnati where he found his &quot;niche&quot; after years of experimenting.  Ward - who previously worked in comic books, design, and branding - always wanted to open his own business, especially one that would &quot;put a smile on people\'s faces.&quot;\r\n\r\nTom+Chee - and specifically the Grilled Cheese Donut - has been featured on ABC\'s &quot;The Chew,&quot; and the Travel Channel\'s &quot;Amazing Eats,&quot; and &quot;Man v. Food Nation.&quot;  NBC\'s &quot;Today Show&quot; named it one of the seven best sandwiches of 2012.  And their BBQ+Bacon Grilled Cheese sandwich was named &quot;Best of the City&quot; by Cincinnati Magazine.  The band Smash Mouth included Tom+Chee in their cook book Recipes From The Road, and they\'ve been written up in the national cheese magazine Culture.  And Tom+Chee was named one of the &quot;25 Brands to Watch&quot; at the 2013 Brand Innovators Made in America Summit.\r\n\r\nTom+Chee\'s franchising operation was featured on Fox Business\'s &quot;MONEY with Melissa Francis,&quot; and \'shark\' Barbara Corcoran invested in the company, and the expansion of their franchise operations, during their appearance on the season finale of ABC\'s &quot;Shark Tank.&quot;\r\n\r\nOriginally started as a food booth on Cincinnati\'s historic Fountain Square in the center of downtown in 2009, Tom+Chee\'s rapid success let to the opening of their first brick and mortar location in 2010.  In 2011 they opened their northern Kentucky shop and in 2012 they opened a third location in downtown Cincinnati.  2012 saw the opening of their first two franchise locations in Louisville, KY.  Since Tom+Chee has appeared on &quot;Shark Tank,&quot; they\'ve received more than 7,000 franchise requests, covering all 50 states and several countries including Canada, Ireland, Czechoslovakia, Dubai and more.  Tom+Chee is actively seeking engaged franchisees to expand the brand across the country.\r\n','513-509-1414','corey@tomandchee.com','http://tomandchee.com','TOM_CHEE_UNVEIL_BARBARABLEU_SANDWICH.jpg','TomChee_logo.jpg',NULL,NULL),(19,15,'Rob McColgan','Modmarket','Rob McColgan graduated Summa Cum Laude from The University of Notre Dame in 2002 with degrees in Finance and Film and then spent six years in New York with Goldman Sachs. There he worked as an equities trader on the New York Stock Exchange and in Private Wealth Management as a wealth advisor.  In 2005, he received his Chartered Financial Analyst designation.  As a Vice President in Private Wealth Management, he worked with sophisticated institutions, individuals, and family offices to help them meet their investment goals. In addition, he oversaw and managed the trading responsibilities for one of the largest and most active wealth management teams in the firm.  Rob left Wall Street in 2008 to co-found Modmarket, a restaurant company focused on serving healthy fare in a fast casual setting.  Since opening its first location in Boulder, Colorado in late 2009, Modmarket has grown to four locations in Colorado with at three more opening in 2013.  The company aspires to be a nationally known brand and to change the expectation of what a $10 meal experience can be.  Rob lives with his wife, son, and two dogs in Golden, Colorado.\r\n\r\n','917-667-7972','rob@modmarket.com','www.modmarket.com','','Modmarket_Farm_Fresh_Eateries_Logo-2.jpg',NULL,NULL),(24,16,'D.B. Libby Libhart','LossBusters','D. B. Libby Libhart has over 30 years of experience in the loss prevention industry, working in both the retail and restaurant industries.  Before launching his own company, LL Training and Consultant Group, LLC/LossBusters, Libby served as the Senior Director of U.S. Security and Safety for McDonalds Corporation with over 14,000 locations in the U.S.  Libby entered the Quick Serve restaurant industry with Taco Bell and subsequently YUM Brands.  Libby and his teams have saved millions of dollars for companies with the development and implementation of sound loss control and crime prevention principles.\r\nDuring his career in Loss Prevention, Libby was recognized for moving Loss Prevention programs from reactive responders to pro-active business partners.  He has led teams that were highly recognized for the development and implementation of successful programs in cash and food cost controls, accident claims reductions and in life safety.  Under Libbys leadership, McDonalds reduced cash losses at Corporate owned McDonalds by over $2.5  million dollars and reduced armed robberies by 35 percent \r\n\r\nThrough his leadership and expertise his retail and restaurant clients have implemented sound loss control and crime prevention strategies that reduced theft and losses, increased profitability, and created a safer and more secure environment for customers and employees.\r\n\r\nLibby holds a B.A. in Criminology from Indiana University of PA and a CPP from ASIS International, the highest internationally recognized certification in the security industry.  He is ServSafe certified for Kitchen Management. Libby has been a featured speaker at several national conferences, an international conference, and numerous community events.  He is a regularly featured author of security, safety, and loss prevention topics for restaurant and retail related magazines and websites.  He is routinely sought after by writers and reporters for his expertise as part of their research in preparing articles on loss prevention.\r\n\r\nLibby provides daily tips on restaurant security, safety, and loss prevention on twitter, @LossBusters.\r\n','(813) 508-6737','Libby@LossBusters.com','www.LossBusters.com','Libby_Libhart__photo.jpg','',NULL,NULL),(21,16,'Brandon Sadler ','Sysco ','Brandon Sadler has worked in the Restaurant Industry for 20 years. He was the owner/manager of Diggers Sports Grill, a highly successful restaurant in Lawrenceville for 9 years then sold his restaurant and began working as a freelance consultant, creating successful restaurant concepts. Brandon has now created a Consulting program at Sysco Atlanta to help their customers ','770-653-4923','Sadler.brandon@atl.sysco.com','www.sysco.com','Brandon_Sadler_photo.jpg','sysco_logo.jpg',NULL,NULL),(22,17,'Rick Smilow ','Institute of Culinary Education','Rick Smilow is the President and Owner of the Institute of Culinary Education (ICE) in New York City. He acquired the school, then known as Peter Kumps New York Cooking School, in 1995. Founded in 1975, ICE offers highly regarded eight to 13 month career training diploma programs in Culinary Arts, Pastry and Baking Arts, Culinary Management and Hospitality Management.  During his tenure, among other initiatives, the school has quadrupled its program offerings, gained accreditation, changed its name and expanded three times.  In 2008 and 2013, ICE won the International Association of Culinary Professional (IACP) Award of Excellence for culinary schools. \r\n\r\nRick is a director of City Harvest and on the NYC advisory board of Action Against Hunger.  He is also a member of YPO (Young Presidents Organization) and on the board of Chef Daniel Boulud Dinex Restaurant Group.  In 2003, Mr. Smilow was the annual honoree of the New York Association of Culinary Professionals; and, in 2011 he was the IACP Entrepreneur of the Year.  In 2010, Smilow co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page information and inspiration book published by Random House.\r\n','212.847.0710','rsmilow@ice.edu','www.ice.edu','Rick_Smilow_photo.jpg','ICE_Logo_.jpg',NULL,NULL),(27,18,'Paul Barron ','Digital Coco','Paul Barron is known as the go-to guy in digital, social and media for restaurant and hospitality industries, Paul is the founder of DigitalCoCo - one of his six companies in media and technology launched over the past two decades. Web entrepreneur, publisher and producer, Paul has been instrumental in developing and publishing platforms, creative content, tech solutions and web audience for global brands with real impact and results. \r\n\r\nAs the founder of FastCasual.com and QSRweb.com, he has been a catalyst for both the retail and the restaurant industries, and is known as &quot;the father of the Fast Casual segment.&quot; Paul is also a sought-after public speaker and a consultant to many top global brands in the business.\r\n\r\nA 2012 Forbes Top 15 Social Power Influencers, Restaurant Trendsetter of the year 2012, Host of Fast Casual Nation a new global documentary, and considered one of the best data scientists in retail and food, his passion for the restaurant business has been mastered over the past twenty years with more than 500 brands.\r\n','(954) 416-3028 x 333 ','paul@digitalcoco.com','http://digitalcoco.com/','Paul_Barron_headsot.jpg','di.png',NULL,NULL),(28,18,'Jessica Bryant ','Foodable Network ','Jessica Bryant is Editor at Foodable and a senior digital brand analyst for digital brand agency DigitalCoCo. She frequently gives her Millennial insight to industry research platforms, including the National Restaurant Association. Bryant hosted the first season of Foodie Geek TV, a WebTV channel geared toward the mergence of both food and technology for pro foodies and industry insiders.','401-339-0379','Jessica@digitalcoco.com ','www.foodabletv.com','Jessica_Bryant_headshot.jpg','Foodable_network_logo.png',NULL,NULL),(26,17,'Steve Gibson ','TalentServed','Steve Gibson is Founder and Principal Recruiting Partner of TalentServed.\r\nFounded in 2000, TalentServed, LLC is a specialized, boutique recruiting firm that serves top\r\norganizations within the hospitality industry including independent and multi-unit restaurant\r\ngroups, cruise lines, cutting-edge hotels, casinos and fine wineries. With locations in Atlanta,\r\nDenver, San Francisco, Las Vegas and New York City, this agile recruiting company specializes\r\nin sourcing exceptional operations managers, executive chefs, corporate and executive level\r\nstaff. For more information, visit www.TalentServed.com.\r\nSteve Gibson LinkedIn Profile: http://www.linkedin.com/in/stevegibsonts/\r\n','770-876-3192','Steve@TalentServed.com','www.TalentServed.com','Steve_Gibson_photo.jpeg','Talent_severed_logo.jpg',NULL,NULL),(30,20,'Emily Ellyn','Food Network | Next Food Network Star | Cupcake Wars','Chef and culinary educator Emily Ellyn is the Home Economics teacher you have always wanted!  She single handedly started the Retro Rad cooking movement by encouraging everyone to dig through the recipe box belonging to their mom, dust off their pressure cookers and crock pots, and take the old and make it new.  She takes the retro, remixes it, and makes it RAD.\r\n\r\nWith her quirky persona and trademark cat-eye glasses, Emily currently travels the world doing cooking demos, working with brands and product endorsements, lecturing or hosting special events, and doing consulting work all while developing her Retro Rad culinary TV career and finishing her Ph.D. in Food Service Education. Through it all, Emily has gained a loyal cult following. You have seen her on Food Network, Food Network Star, Cupcake Wars and morning news shows across the country as well as a cameo cartoon appearance on the Simpsons!','','media.emilyellynproductions@gmail.com','http://www.emilyellyn.com/','Emily-Ellyn_FN.jpg','',NULL,NULL),(31,20,'Don Fox','CEO, Firehouse Subs','Don Fox is a restaurant industry veteran with 39 years of experience, predominately in the QSR and Fast Casual segments. His first job was scrubbing pots and pans at the dish sink of a local Italian restaurant in NJ. He began his food service management career in 1976 with Six Flags amusement parks; after two years, he advanced to the position of district manager. In 1980, he began a 23 year career with Burger King Corporation, which included a variety of assignments in R&amp;D and field operations. Don joined Firehouse Subs in 2003 as Director of Franchise Compliance, rose to the position of COO in early 2005, and became CEO in December of 2009. Under his leadership, the brand has grown to over 670 restaurants in 36 states and Puerto Rico. He is a frequent speaker and panelist at numerous industry conferences and universities. In 2011, he was named by Nation\'s Restaurant News as one of the top ten executives to watch, and received the MUFSO Golden Chain Award for his accomplishments. At the 2011 MUFSO conference, he was awarded the prestigious Operator of the Year award. In 2013, he became a member of the National Restaurant Association\'s Board of Directors, and was recently named one of this year\'s Silver Plate Award recipients. In 2013, he was named the #1 executive in the Fast Casual segment by FastCasual.com','','','http://www.firehousesubs.com','Don_Fox_Firehouse_Subs.png','firehouse_subs.png',NULL,NULL),(40,22,' Shon Christy','Eat Drink Promote','Shon Christy has a passion for driving online buzz combined with almost 20 years of marketing experience, Christy Creative, LLC, a full-service social media marketing agency was born. With the success the company was having in the food and beverage industry he made the decision to launch a separate brand EAT DRINK PROMOTE. Since its inception in 2010 hundreds of companies have turned to Shon for his expertise in crafting strategic social media messaging that builds brands and garners results. His work has been featured in Inside Business Magazine; Smart Business Magazine; MAC World Magazine; Computer World Magazine; the Akron Beacon Journal; and the Young Professional Roadmap. Shon has spoken to groups all over the country on the topic of driving revenue with the incredible power of social media including the North American Pizza and Ice Cream show as well as the Florida Restaurant and Lodging show for the past 2 years. \r\n\r\nRecently, his companies were bestowed with the Greater Akron Small Business Councils Excellence in Business - Emerging Business award. In 2012, the Greater Akron Chamber of Commerce Young Professionals Network recognized Shon with the prestigious 30 For the Future award for his community service and business leadership.\r\n','(330) 329-5005','shon@eatdrinkpromote.com','http://www.eatdrinkpromote.com/','Shon_Christy_-_headshot.jpg','Eat_Drink_Promote_logo.png',NULL,NULL),(34,20,'Mathew Mandeltort, Managing Consultant','Technomic, Inc.','Mathew Mandeltort is a highly imaginative, resourceful, energetic, out-of-the-box thinking culinary professional who plays well with others. He is a team leader with exceptional business acumen, communication skills, analytic abilities and an engaging speaking presence that leverages a diverse background in law, business, technology and foodservice to find opportunities in challenges. Mathew is also the author of the foodservice focused blog &quot;The Epicurean Candidate&quot;.','(312) 506-3917','mmandeltort@technomic.com','http://www.technomic.com','Mathew_Mandeltort.jpg','technomic.jpg',NULL,NULL),(36,21,'Stephen J. Caldeira ','International Franchise Association','Steve Caldeira is President and CEO of the International Franchise Association, the oldest and largest organization representing the franchising industry in the world. Headquartered in Washington, D.C., IFA works to protect, enhance and promote the U.S. franchise industry, which consists of 825,000 U.S. franchise businesses that create nearly 18 million jobs and 2.1 trillion dollars of economic activity annually. Mr. Caldeira has 30 years of government relations, political, communications, fundraising and professional development experience. Before joining IFA in June 2010, Mr. Caldeira served as the Executive Vice President of Global Communications and Chief Public Affairs Officer for Dunkin Brands, Inc., the 8 billion dollar parent company of Dunkin Donuts and Baskin-Robbins.','202-662-0777','scaldeira@franchise.org','www.franchise.org','Steve_Calderia.jpg','IFA_logo.jpg',NULL,NULL),(39,22,'Matt White','My Restaurant Posts (myrestaurantposts.com)','I love getting the chance to talk with people about restaurant social media. It is a passion of mine, and I get pumped up sharing this knowledge and helping restaurant owners and managers grasp the full potential that social media offers them.  I live and breathe online marketing and social media for restaurants. My company, http://www.MyRestaurantPosts.com provides daily, engaging Facebook posts for restaurants\r\n','(330) 819-1528','matt@myrestaurantposts.com','http://www.myrestaurantposts.com','Matt_White_headshot.jpeg','my_restaurant_posts_logo.jpg',NULL,NULL),(41,22,'Jim Hamilton ','CEO, Netmasons and Intouchdining.com',' Jim is a 35 year veteran in the technology field and developed one of the first Loyalty based initiatives in the country.  Jim operates intouchdining.com and Netmasons which provides services and tools for restaurant marketing including:  full service email marketing; web development, social media consulting and services and has an SEO team to drive traffic to your web initiatives.  ','765-208-0436','jim@netmasons.com ',' www.intouchdining.com and www.netmasons.com','','in_touch_dining_logo.jpg',NULL,NULL),(51,19,'Paul Mangiamele','Bennigans Franchising Co','Paul M. Mangiamele is a veteran restaurant and retailing executive who joined Bennigans Franchising Co. as President &amp; CEO in 2011. Under his high-energy leadership, Bennigans has embarked on several game-changing initiatives aimed at revolutionizing the casual dining category. Mangiamele chronicled Bennigans legendary comeback in his book, Bennigans Return to Relevance: Bleeding Green 25/8, published in April 2013. His background includes operations, marketing, franchise development and broker and distributor networks, as well as building and leading teams in start-up, growth and Fortune 500 environments. During his 30-year career, Mangiamele has served as President &amp; CEO of Salsaritas Fresh Cantina; President &amp; CEO of Dalts Classic American Grill; Vice President of Business Development for Carlson Companies (franchisor of Radisson Hotels, Country Inns and Suites, and T.G.I. Friday\'s); and Executive Vice President and COO at Sport Clips. His experience on the franchisee side includes building multiple units of Uno Chicago Grills in the Midwest. Mangiamele is a frequent guest on local and national television programs, and is in high demand as a business speaker and turnaround expert.','952-237-2024','pmangiamele@bennigansfc.com','www.bennigans.com','Paul-Mangiamele_head_shot_1.jpg','Bennigans_logo_1.jpg',NULL,NULL),(52,21,'David McDougall','Backyard Burgers, Inc','David McDougall is the current President and Chief Executive Officer of Back Yard Burgers, Inc.  a better burger restaurant company based in Nashville, TN.  The brand has been in business since 1987, operating 81 company and franchise restaurants in fifteen states.  \r\n\r\nMcDougall background includes over 30 years of food service and franchise experience in both quick and full service specializing in operations, training and international business. He most recently was the Sr. Vice President of QSR Operations for NexCen Franchise Management, a multi brand franchise company based in Atlanta, GA. Brands under his leadership include Marble Slab Creamery, Maggie Moo Treatery, Pretzel Time, Pretzel Maker and Great American Cookies. With over 1200 locations in eleven countries and growing, responsibilities include Franchise Operations, Supply Chain, Training, and International.\r\n\r\nPrevious to NexCen Dave spent twelve years with Cinnabon in various positions, last as Vice President of Operations at FOCUS Brands, a multi concept company responsible for the Carvel and Cinnabon brands. Previous to that he was the Vice President of Operations for Cinnabon Inc, a division of AFC Enterprises, franchisor of Popeyes Chicken, Churchs Chicken, Cinnabon and Seattle Best Coffee. In 1999, McDougall became the Director of International Operations for Cinnabon, a start up division and was recognized by AFC at the end of that year with one of the  highest honors, the Spirit Award. McDougall had full service experience included a successful career with Dennys Restaurants.\r\n\r\nHe is a recent recipient of the prestigious Certified Franchise Executive designation (CFE) and is an active member of the International Franchise Association (IFA). In addition he is a board member of the Southeast Franchise Forum and an advisor to the Professional Athlete Franchise Initiative.\r\n','404-226-3121','dmcdougall@backyardburgers.com','http://www.backyardburgers.com/','David_McDougall_headshot_2.jpg','14554-byb_logo.jpg',NULL,NULL),(43,19,'Corey Douglas','PWC Training Center','Corey Douglas has almost 15 years of experience in the Accounting, Food Service, and Hospitality industries. During this time period he saw where there were many gaps in proper and safe service for customers and wanted to make a personal change. Corey decided to open the PWC Training Center with a goal of proving safe food and better service within the hospitality industry.\r\n\r\nCorey holds a degree in Hotel, Restaurant, and Tourism Management and is currently pursuing an MBA in Accounting. He is also certified multiple organizations, including ServSafe as a Accounting, Food Safety, Alcohol, and Hospitality Professional.\r\n','770-653-8738','training@pwchospitality.org','http://www.pwchospitality.org','Corey_Douglas_2.jpg','white.jpg',NULL,NULL),(44,19,'Dr. Melvin Kramer ','EHA Consulting Group, Inc.','Melvin N. Kramer Ph.D., M.P.H., is an environmental and infectious disease epidemiologist with over 30 years of professional experience as a consultant in all aspects of the food industry.  Prior to starting EHA Consulting Group, Inc., in 1980, he held positions in both state and local health departments.  He has consulted widely with cruise lines, educational institutions, food processors, manufacturers, importers and exporters, and served as an expert witness in matters relating to infectious disease epidemiology, environmental and public health matters concerning food safety, recreational facilities, and educational facilities and regulations enforced by among other agencies the U.S. Department of Agriculture, the Centers for Disease Control and Prevention, and the Food and Drug Administration.  In addition, he was a panelist in rewriting the Vessel Sanitation Inspection Program for the Cruise Ship Industry on behalf of the Centers for Disease Control and Prevention.  \r\n\r\nHe has participated in epidemiological investigations of numerous outbreaks of foodborne and environmentally acquired diseases involving a wide variety of commodities and venues.  He has authored numerous journal publications on food safety and infectious disease topics and has lectured nationally and internationally at colleges, universities and conferences and on behalf of the United States in trade negotiations involving food safety.\r\n\r\nHe has lectured in the U.S. and internationally at colleges, universities and conferences and has been in Asia several times discussing the food safety and human health aspects of the BSE (Bovine spongiform encephalopathy commonly known as mad cow disease) issue with U.S. trading partners, meeting with European and UK food-safety scientists and reviewing their testing protocols and procedures.  Dr. Kramer also speaks frequently before food industry groups and governmental panels.\r\n\r\nDr. Kramer holds a Ph.D. in Environmental Health and a Masters degree in Public Health with concentrations in Environmental Health and Epidemiology.\r\n','410-340-8528','ehacorporate@ehagroup.com','www.ehagroup.com','Dr._Mel_Kramers_headshot.jpg','EHA_Logo.jpg',NULL,NULL),(53,23,'Dale DeSena','Taste of Atlanta','A seasoned foodie and festival expert with experience in marketing, advertising and production for some of the Atlanta, GA most renowned events (think Music Midtown, the Dogwood Festival, the Atlanta Arts Festival, the Atlanta Opera and the Atlanta Jazz Festival), Dale DeSena wanted to create something Atlanta has not seen or tasted before. For 12 years, Dale has been doing just that with Taste of Atlanta.','404-875-4434','dale@tasteofatlanta.com','www.tasteofatlanta.com','Dale_DeSena_FINAL.jpg','Taste_of_AtlantaLogo_1.jpg',NULL,NULL),(45,23,'Terry Koval','Wrecking Bar Brewpub','Like many of the chefs who stumble their way into the business, Terry Koval began his restaurant career at the age of 15, working as a dishwasher at John Pauls Armadillo Oil Company in Greenville, South Carolina. Rather than head to culinary school after those classically sudsy beginnings, Koval looked west to San Francisco where he had his first introduction to local, seasonal produce and farm to table cuisine.\r\n\r\nKoval came back to the South, refreshed and inspired by the culinary prosperity in the west coast. He worked his way up the Georgia culinary food chain to the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe in Vinings. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and became executive chef of Room at TWELVE, which was awarded a three star review from The Atlanta Journal-Constitution under his tenure.\r\n\r\nKoval eventually returned to his roots in sustainable cuisine with his expertly crafted, seasonal grass fed burgers at Farm Burger. Named one of the 2012 Atlanta Rising Stars, he helped launch and run the original Decatur location of the growing chain. \r\n\r\nHe is currently the Head Chef at Wrecking Bar Brewpub and he has continued to grow and learn in the up and coming brew pub.\r\n','(404) 272-0976','terrykoval@gmail.com','http://www.wreckingbarbrewpub.com/','Terry_Koval_FINAL.jpg','wrecking-bar-brewpub_logo_1.png',NULL,NULL),(47,24,'Andy Wiederhorn','Buffalos Cafe','Andy Wiederhorn is the CEO of Buffalos Cafe. Wiederhorn acquired the brand in late 2011 and has begun to since expand it on both a domestic and international scale. The franchise, famous for their Buffalo style chicken wings, boasts more than 18 locations in Georgia, Florida, California, Kuwait, Saudi Arabia and Qatar. Buffalos has recently started to co brand with sister brand, Fatburger, and has experienced great success in doing so. Internationally, there are approximately 30 to 40 Buffalos Cafes in the pipeline for The Middle East and North Africa. ','(503) 799-9600','andy@fatburger.com','www.buffaloscafe.com','Andy_W._Final_edit.jpg','Buffalos_logo.jpg',NULL,NULL),(54,24,'Adam Ogden ','YoBlendz and JuiceBlendz.','Adam Ogden has a strong track record in sales, nutrition and the smoothie industry.  He consolidated his ambition, vision, knowledge and expertise in the areas of fitness and nutrition to establish his first business.\r\n\r\nAdam created his first smoothie and supplement retail concept, at the age of 20.\r\nWithin three years, he successfully launched three prototype stores. In 2004 at the age of 28, Adam sold the successful brand. With a passion for operating smoothie and juice bars, as well as ownership of a premier line of dietary supplements, Adam introduced the JuiceBlendz franchise in 2005. \r\n\r\nIn the summer of 2010, Adam Ogden created his second franchise brand, YoBlendz, a cutting edge retail environment that serves the freshest ingredients in a self serve format.\r\n\r\nIn the Fall of 2011, Adam Ogden received approval for his Regional Investment Center that provides EB5 Visas, or Green Cards, to qualified foreign investors. This program will assist in catapulting the growth of both the JuiceBlendz and YoBlendz franchise brands.\r\n\r\nAdam and his wife Monique have been happily married for sixteen years and are the proud parents of two girls, Savannah Madison and Sierra Alexandria.\r\n','954-658-3984 ','adam@juiceblendz.com','http://www.yoblendz.com/ and http://www.juiceblendz.com/','Adam_Ogden_final.jpg','Juiceblendz_logo.jpg',NULL,NULL),(57,25,'Thomas DeGeest','Wafels & Dinges','Founded in 2007 by Thomas DeGeest, a native of Belgium who missed eating the tasty snacks of his youth, Wafels and Dinges makes authentic Brussels and Liege waffles.  (Dinges means whatchamecallits in Flemish).  The iconic yellow truck was a pioneer among the gourmet food carts, was a winner of the Food Networks Throwdown with Bobby Flay, is a past VENDY Award winner for Best Street Vendor Dessert and was a number 1 Zagat rated food truck in NYC.','(201) 723-0073','Thomas@dedinges.com','http://www.wafelsanddinges.com/','Thomas_DeGeest_headshot.jpg','wafles_and_dinges_logo.jpg',NULL,NULL),(59,25,'David Ford','Food Trucks South ','David Ford, the Owner of Food Trucks South. Food Trucks South is a company headquartered in Marietta, Georgia and is dedicated to delivering the highest quality of platform and wheels for the foodservice industry. The Company operates in the southeastern region of the United States. Food Trucks South employs experienced staff who specializes in design engineering and manufacturing one of a kind food trucks.','404.216.1957','info@foodtruckssouth.com','http://foodtruckssouth.com/','David_Ford_Final.jpg','food_trucks_south_logo.jpg',NULL,NULL),(61,25,'Greg Smith ','Atlanta Street Food Coalition ','Greg Smith, is a native Atlantan and a graduate of the University of Georgia. In 2009, he launched his own general practice law firm in the metro Atlanta area where he specializes in estate planning, business law, and regulation of restaurant, food service, and food production. He also provides counsel on zoning, land use and other matters before municipal, county, and state agencies or courts. Greg\'s passion is utilizing his diverse experience to help small businesses grow and thrive.\r\n\r\nGreg has sat as the President of the Atlanta Street Food Coalition for the past three years. During his time in office, he has helped lead the charge to lobby for expanded rules and regulations governing street food vending, opening the door to culinary entrepreneurs throughout the city. \r\n','','scott.smallwood@atlantastreetfood.com','http://www.atlantastreetfood.com/','Greg_Smith_Final.jpg','ATL_street_food_logo.jpg',NULL,NULL),(62,26,'Kay Ainsley ',' MSA Worldwide','Kay Ainsley is Managing Director of MSA Worldwide, which provides domestic and international franchise consulting services to clients within the retail, restaurant, business to business and service industries.\r\n\r\nKay consults with companies on utilizing franchising, both in the U.S. and internationally to achieve their goals. She assists companies in setting objectives, developing strategy, and creating and executing plans for establishing or expanding a franchise program, brand building, franchise relationships and the restructuring or exiting of existing programs. She also provides expert witness and litigation support services. Her clients range from companies in the Fortune 50 to very small start ups.\r\n\r\nKay is active in the franchise industry. She has served as Chair of the Supplier Forum of the International Franchise Association (IFA), was a member of the Executive Committee and the Board of Directors for IFA. She is also on the Board of Professional Athletes Franchise Initiative (PAFI).\r\n\r\nKay is a frequent speaker for the IFA and other professional organizations in the United States and internationally. She has written numerous articles on franchising and is often quoted in the press regarding marketing and franchising issues. \r\n','770-794-0746.',' kainsley@msaworldwide.com','msaworldwide.com','Kay_Ainsley.jpg','MSA_worldwide.jpg',NULL,NULL),(63,26,'Bill Hasty ','William D Hasty, Jr P.C.','Bill Hasty who is one of the Partners at Vincent, Hasty, Sullivan &amp; Elliott, P.C., \r\nWith Over 40 years of experience as a business law attorney, 50 percent of his practice comprises of franchise law representing franchisors in the formation and operation of their franchise systems. The Company balance of practice is concentrated on business, corporation and transaction law.  Recognized by the Birmingham Business Journal as Best of the Bar for Franchise Law, Bill was also named by Birmingham Magazine as the Top Attorney for franchise law. \r\n','(205) 902-2122','bill@billhastylaw.com','http://www.billhastylaw.com/','','',NULL,NULL),(65,28,'Grady Thrasher','Thrasher, Liss & Smith, LLC','Grady Thrasher is a partner at Thrasher, Liss &amp; Smith, LLC Law Firm. Grady represents a diverse client base of publicly and privately held companies and their owners in connection with a wide variety of corporate matters, including corporate formation and organizational issues, the acquisition and disposition of companies and their assets, federal and state securities compliance, corporate governance matters, employee and executive compensation issues, and licensing and distribution issues. Grady has spoken to various business groups on corporate governance and securities issues and also edited Legal Power: a Software Executives Guide to Key Legal Concepts.','(404) 760-6002','gthrasher@tlslaw.com','http://www.tlslaw.com/index.html','Grady_Thrasher.jpg','Thrasher_logo.jpg',NULL,NULL),(66,27,'Chef Abraham Salum ','Salum and Komali Restaurants','Chef Abraham Salum is the Chef and Owner of Salum and Komali Restaurants based in Dallas Texas.  Chef Abraham cooked at the Beard House in October 2011 and has appeared at international invitation cooking events in Punta Mita, Barcelona and Argentina.  He has been recognized by Esquire Magazine food critic as leading the trend toward authentic, contemporary Mexican cuisine in the U.S. He is a graduate of the New England Culinary Institute.  Chef just returned from cooking a Day of the Dead celebration dinner at New York\'s James Beard House. The dinner was attended by 16 members of the New York culinary media, and they gave rave reviews.  Chef is a great example of one of those chefs forming an image around his name and working to get media for his restaurant and himself personally as a brand.  ','214.521.6677','mtiller@marthatiller.com','http://www.salumrestaurant.com/about.php','Abraham_Salum_pic.jpg','Salum_logo.jpg',NULL,NULL),(67,27,'Erica Magaril','Loud Television ','Erica Magaril is a New York based Casting Director specializing in unscripted reality based television, digital media and commercials. Her credits include Hells Kitchen, The Real Housewives of New Jersey, Spike TV Ink Masters and Trading Spaces.  Erica has a focus in development and enjoys finding unique characters in niche markets and creating concepts for exciting new television projects. Erica is currently the Casting Producer for Loud Television, a division of Leftfield Pictures.  Erica has a focus in development and enjoys finding unique characters in niche markets and creating concepts for exciting new television projects.','(646) 459-8180','erica.magaril@loudtelevision.com ','http://www.loudtelevision.com/','Erica_Magaril.png','Loud_TV_logo.jpg',NULL,NULL),(69,29,'Joy Dubost PhD, RD ','National Restaurant Association ','With more than 15 years of experience, Dr. Dubost has experience in the areas of clinical nutrition, research, product development, education and communications. She serves as the Director of Nutrition at the National Restaurant Association where she provides leadership and expertise on a wide spectrum of health and nutrition issues related to the food service industry. She also owns Dubost Food and Nutrition Solutions, LLC., which specializes in scientific advising and communications. Dr. Dubost is a frequent speaker to health professionals and the public and has authored research articles for scientific journals, as well as nutrition and food science articles for professional and consumer publications.  She is a current national media spokesperson for the Academy of Nutrition and Dietetics. She earned a bachelors degree in Nutrition and Chemistry from Hood College, a masters degree in Food Science and Technology from the University of Georgia and a doctorate in Food Science from Pennsylvania State University.   She completed her dietetic internship at the University of Michigan Hospitals and is board certified in sports dietetics','202 973 5361','Joy.dubost@gmail.com','www.joydubost.com and www.restaurant.org','Dubost_Joy_crop.jpg','National_Restaurant_Association.jpg',NULL,NULL),(68,28,'Patrick Norris','Norris Legal, LLC','Patrick Norris specializes in trusts and estates, probate, succession planning, business disputes, corporate formation and corporate transactions. He began Norris Legal in 2011. Patrick graduated from the University of Georgia with a degree in Speech Communication and received his Juris Doctor from Georgia State University. He is also an adjunct faculty for Georgia State Law School as well as the founder of Georgiarestaurantlaw.com. ','(404) 855 3750','patrick@norris-legal.com','http://www.georgiarestaurantlaw.com/','Patrick_Norris_1.jpg','Norris_logo_1.jpg',NULL,NULL),(70,29,'Scott Randolph','Food and Drink Resources','Scott Randolph began his career at the age of 15 as a dishwasher and quickly became a prep cook in an old-school Italian restaurant. It was from this point in his life that he realized the food and drink world was his future. A formal education in cooking became the obvious path, and Scott soon graduated from culinary school. In a bold move of heart and passion, Scott continued his culinary education in Russia with an apprenticeship. In pursuit of learning as much as possible about global cuisines and the broad spectrum of cultural practices that define them, Scott went on a journey over thousands of miles, embracing and confronting the diverse and sometimes volatile dominions of cooking and eating. In addition to travels abroad, he made a home for himself in many states across the US and \r\nstudied the cuisines of that other broad spectrum of food culture; our great back yard, America.\r\n\r\nIn his early 20\'s Scott owned an Asian restaurant concept in Destin, Florida. It was here that he realized he had a keen talent for creating menus and restaurant concepts in addition to cooking. Scott soon worked in R&amp;D for LSG Sky Chefs and TGI Fridays, two high profile clients that earned him the kind of experience that truly reflects the gamut of his gifts. Scott remains active with various culinary organizations such as RCA and ACF, and he takes part in culinary demonstrations and speaks on various food topics at lectures across the country. Always innovating and always pushing boundaries, Scott has made FDR the bedrock and the umbrella of his efforts in the food and drink world.\r\n','405-760-7867','srandolph@foodanddrinkresources.com','www.foodanddrinkresources.com','Scott_Randolph.jpg','logo_medium.png',NULL,NULL),(71,30,'Larry Abramson','Red Book Connect','Larry Abramson is chief executive officer of Red Book Connect and also serves on the board of directors. Larry provides strategic direction and business guidance for the company, including the integration of multiple technology solutions into one integrated platform.\r\n\r\nPrior to joining Red Book Connect, Larry was senior vice president and general manager of Oracle Advanced Customer Services, which he led to more than $1 billion in revenue. Larry also held senior leadership positions with USinternetworking, Appshop and Arthur Andersen. In 2004, Larry was named Entrepreneur of the Year by El Dorado Ventures for his work as Appshops CEO.\r\n','','Larry.abramson@redbookconnect.com','www.redbookconnect.com ','Larry-Abramson_003.jpg','logo.png',NULL,NULL),(72,30,'Geoffrey Simpson','Diner Connection','Geoffrey Simpson is the founder of Moxie Software and the creator of several successful products including Diner Connection, Connected 2 Us, SkaFlash and ShuttleQ.  He has both his Bachelors of Science in Computer Science and his Masters of Business Administration from Oklahoma State University, and he currently serves on the Board of Trustees for the Oklahoma School of Science and Mathematics as the first alumni to do so and is also the President of the Oklahoma School of Science and Mathematics Alumni Association. \r\n\r\nGeoffreys creations have been noticed by The Wall Street Journal, Mashable.com, FastCompany.com, Microsoft.com and Restaurant Business Magazine.  Moxie Software received the Innovator of the Year award in 2011 for Diner Connection from the Journal Record, and Geoffrey received recognition as a Tulsa 40 under 40 also in 2011.\r\n','','Geoffrey@DinerConnection.com','http://www.DinerConnection.com','GeoffreyHeadshot.jpg','DinerConnection.jpg',NULL,NULL),(73,30,'Adi Bittan','Owner Listens','Adi Bittan founded OwnerListens.com because of her passion for helping local businesses and for providing great customer service. She believes both businesses owners and customers benefit from communicating directly through OwnerListens instead of exchanging public blows online. With her partner, Oren Dobronsky (who also owns a restaurant in Palo Alto, CA), Adi designed an app that makes it super easy for consumers to send a private message to businesses. Businesses can respond in real time, solve the problem and regain the customer. \r\nA big believer in giving back, Adi mentors student entrepreneurs at Stanford University, StartX and UpWest Labs (Silicon Valley based incubators). She specializes in customer development and lean startup methodologies.\r\n','','adi@ownerlistens.com ','www.ownerlistens.com','adi_bittan_color.jpg','OwnerListensLogo-1-600x150.png',NULL,NULL),(74,31,'Franck Sickelsmith','VP, Adult Beverage and Restaurant Development ','Frank is the Vice President of Adult Beverage and Restaurant Development at HMSHost Corporation, the leading provider of food, beverage and retail concession in over 200 travel and entertainment venues in nine countries spanning the globe.  With $2.5 billion in sales, the company has over 26,000 employees.  In this role, Mr. Sickelsmith is responsible for the development and ongoing support of HMSHost proprietary and chef driven restaurants and bars, including leading direction on menu and adult beverage products and standards.  He also held operation leadership positions including General Manager of Miami International Airport, Assistant General Manager of LAZ International Airport.  Mr. Sickelsmith was also a franchisee of the Chili\'s brand in Australia and has owned and operated his own small restaurant business.','786 402 0169','Frank.Sickelsmith@hmshost.com','www.hmshost.com','Frank-Sickelsmith-photo-200x300.jpg','newsclips_HMSHost.jpg',NULL,NULL),(75,31,'Carl F. Schaffer','Principal - AIA  Ideation','Carl Schaffer brings more than three decades of professional experience to the table in retail, food and beverage and airport venue design. As a partner that oversees the day-to-day operation of firm and projects at Ideation Design Group, the firm he founded with Jennifer Reynolds in 2004.  Schaffer began his career in Phoenix, Ariz. at Architecture and Design Ltd. where he became a partner at the age of 24 and spent the next 20 years designing and managing restaurant and retail projects for airports and other venues around the world. Selling the company in 1999, Schaffer temporarily retired in 2001, before joining forces with Reynolds and launching Ideation Design Group. Among the 200 projects IDG is currently involved in, Schaffer is consulting a master plan for airport eateries and retail in Latin America. \r\n\r\nSchaffer holds a Bachelor of Arts in Architecture from the New York Institute of Technology. He is also a member of American Institute of Architects and Retail Design International.\r\n','602 792 7181','cschaffer@ideationdg.com','www.ideationdg.com','carl_s.jpg','2_Color.jpg',NULL,NULL),(80,34,'Steve Jackson ','Hungry Howies Pizza','The Hungry Howies story began in 1973 when Jim Hearn converted a 1,000 square foot hamburger shop in Taylor, Michigan into a successful carry-out and delivery pizzeria. At the time, Steve Jackson delivered pizzas for Hearn. Over the years, their partnership would evolve into what Hungry Howies is today.\r\n\r\nIn 1982, Jackson and Hearn made a decision to franchise their operation. In January 1983, they awarded their first Hungry Howies franchise.\r\n\r\nWithin the next three years, 65 franchises were opened within the Hungry Howies system. The company ended the 1980s with over 160 units. Hungry Howies opened its 300th location in 1995, and 400th in 1999. In 2004, Hungry Howies was awarded Chain of the Year by Pizza Today magazine and opened their 500th location in 2005.\r\n\r\nJackson strongly believes that meeting the highest quality standards is vital to the success Hungry Howies enjoys today. Through the Jackson and Hearn leadership, Hungry Howies has emerged as a major competitor in the pizza marketplace and consistently ranks in the top 10 of the nations largest pizza franchises. \r\n\r\n','213-988-8344','jjackson@hungryhowies.com','Hungryhowies.com ','Steve_Headshot.jpg','Howie_Logo_2010.bmp',NULL,NULL),(76,32,'Ken Eisenband','We Sell Restaurants','Ken is a restaurant broker in South Florida with an emphasis on Fort Lauderdale, Boca Rotan Raton and Coral Springs. Ken graduated with Honors from The School of Hospitality at Michigan State University in 1983. Since that time he has worked in the restaurant industry as an owner/operator, multi-unit supervisor, and financial analyst. As a multi-unit supervisor, Ken was given the task of developing a new and unproven market for Ruby Tuesday, Inc. Over a five-year span Ken developed New York State into a region with more than 25 restaurants. Ken joined the finance team as an analyst working closely with the Real Estate department and Vice President of Operations on site selection and feasibility studies. Ken left the corporate world in 2000 and bought his first restaurant soon after. A second restaurant was purchased in 2006. One of these restaurants was voted Best of Palm Beach County in 2009 by the readers of the Sun Sentinel. Ken is a licensed real estate salesperson in Florida and has received instruction and testing leading to his designation as a Certified Restaurant ','561.325.6400','ken@wesellrestaurants.com','wesellrestaurants.com','Ken_Eisenband_Restaurant_Broker_South_Florida.png','Logow_border_TM.jpg',NULL,NULL),(77,32,'John Jordan','We Sell Restaurants','John Jordan has more than 25 years of direct experience in the restaurant industry. He served as Director of Operations for Ruby Tuesday, Inc. where he helped open over 50 restaurants nationwide. He established new markets for the company in Minnesota, Wisconsin, Nebraska and Colorado. John also worked closely with the VP of Real Estate and CEO in the restaurant site selection process. John was named Director of the Year in 1993 and 1996. He received the Prestigious Presidents Award for top same store sales increases in the U.S. in 1993. John has hands on experience as both a buyer and seller in the restaurant industry. He owned and operated a Denver area restaurant for over 15 years, increasing sales more than 300% before selling in 2008. John is a member of the Colorado Association of Business Intermediaries (CABI) and has received instruction and testing leading to his designation as a Certified Restaurant Broker, one of a select few in the nation. John is also a member of the Colorado Restaurant Association. ','303.622.3600','john@wesellrestaurants.com','www.wesellrestaurants.com','John_Jordan_New_Photo.jpg','Logow_border_TM_1.jpg',NULL,NULL),(78,33,'Peter Romeo','Restaurant Business','Peter Romeo is Vice President and Editorial Director of the foodservice group of CSP Business Media, with responsibility for the content of Restaurant Business and FoodService Director magazines, RestaurantBusinessOnline.com, and the Restaurant Leadership Conference. He has a 34-year career as a business journalist, including 28 years as a chain-restaurant specialist for such information channels as Nations Restaurant News, QSR magazine, and the website of the National Restaurant Association. His columns during an earlier stint at Restaurant Business earned him two Jesse H. Neal Awards, the business publishing world equivalent of the Pulitzers.  He graduated from New York University in 1979 with honors in history and journalism, and was inducted into Phi Beta Kappa. He resides in the New York City suburb of Port Washington with his wife, Holly Klokis, a Financial Times employee; four rescued greyhounds; and four slightly nervous cats.','646.439.0891','promeo@cspnet.com','www.restaurantbusinessonline.com/','peter-romeo-200x300.jpg','rb_logo.png',NULL,NULL),(79,33,'Robb Stanek','Powerhouse Dynamics','Robb Stanek is the Regional Sales Manager for Powerhouse Dynamics, a company who specializes in helping QSR, Fast casual restaurants and other small commercial facilities measure, analyze and manage their energy consumption and reducing dollars spent on energy.\r\n\r\nHe has over 20 years of experience in helping clients find solutions to meet their needs, and also holds a degree in Engineering.\r\n','617.340.6582 Extension 219','rstanek@powerhousedynamics.com','www.powerhousedynamics.com','211949f.jpg','powerhouse-dynamics_logo.png',NULL,NULL),(85,37,'Brandon Hintz','Hop Alley Brew Pub','Like a lot of would-be beer makers, Brandon Hintz spent some time bouncing around jobs before discovering his brewing passion. The Marietta native worked in construction after graduating from Georgia Southern University, but lost his job when the real estate market went belly-up. He and his wife moved to Iowa, where he got a job with the Army Corps of Engineers, and started homebrewing on the side for fun. After four years in the Hawkeye State, his wife, also from Marietta, longed for home. It was a brewing position at SweetWater that did the trick, and the pair returned to Georgia. Ultimately, it was their time spent hanging out in downtown Roswell, and noticing how many Alpharetta citizens were doing the same, that would convince Hintz to open a beer spot a few miles north.  Hop Alley Brewpub opened in Alpharetta in June 2013, serving up five house-made beers alongside guest drafts and bottles from the likes of Delirium Nocturnum, 21st Amendment, and Alpharetta local Jekyll Brewing.','563-570-1811','brandon@hopalleybrew.com','http://www.hopalleybrew.com','brandon.jpg','hop_alley.jpg',NULL,NULL),(81,34,'Matthew Loney ','Stevi Bs Pizza Buffet ','Matthew Loney, CEO &amp; President of Stevi  Bs Pizza Buffet\r\n\r\nMatt recently joined the ranks of young CEOs looking to make their mark on the Atlanta restaurant franchise sector. Often times, an industry welcomes a fresh perspective on strategy and operations, and at just 36 years old, Loney has plenty to offer.\r\n \r\nAn impressive resume backs his aspirations.  In 2003, he graduated with distinction from the University of Iowa College of Law and quickly found himself in the world of fast dining. After a short time as vice president of the distinguished Mellow Mushroom Pizza chain, Loney claimed his current title of president and CEO of Stevi Bs Pizza. He now looks to further the growth of the neighborhood pizza buffet.\r\n \r\nStevi Bs Pizza currently commands a strong presence in the Georgia region with 27 locations in the state including 10 locations in the Atlanta DMA. The rapid expansion of the brand is made possible, in part, by the private equity group Argonne, which is the exclusive franchisor of southern favorite Krystal, the largest franchisee of IHOP and an Applebees franchisee of 100 units. A seasoned player in restaurant franchising, Argonne seeks to expand Stevi Bs into key markets throughout Alabama, Florida and Tennessee.\r\n','847-897-7470 x 486','mloney@stevibs.com','http://stevibs.com/','Matt_Headshot.jpg','Stevi_Bs_Logo.jpg',NULL,NULL),(82,36,'Alton Brown','Food Network','Alton Brown  is an American television personality, celebrity chef, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America.  Brown is also the author of several books on cookery.\r\nHe brings a knowledge and enthusiasm for the science of cooking and food and a humorous approach to his shows.[ Bon Appetit magazine named him &quot;Cooking Teacher of the Year&quot; in 2004. He was named &quot;Best Food Guru&quot; by Atlanta magazine in 2005. In 2011, he won the James Beard Award for Best TV Food Personality.\r\nIn October 2013, Alton launched &quot;Alton Brown Live: The Edible Inevitable Tour,&quot; his first national tour visiting 45 cities through March 2014. The show includes stand-up comedy, talk show antics, a multimedia lecture, live music and &quot;extreme&quot; food experimentation.\r\n','','','http://www.altonbrowntour.com/','220px-Alton_brown_2011.jpg','images.jpg',NULL,NULL),(83,36,'Patricia Katopes','Patty Cakes Cupcakes','In 2011, Patricia Katopes began a new chapter in her life. After 15 years of marriage, she found herself a single mother of two children. Inspired by her love of all things creative and her passion for baking, she decided to pick up the whisk and start her own business, Patty Cakes Cupcakes. She held fast to the belief that if you &quot;Do what you love, do what you\'re good at, and allow the rest to fall into place,&quot; things would turn out for the best.\r\n\r\nAt an early age, Katopes had the curiosity for learning how to bake. She took classes as a child and decided that cake decorating was her favorite. After graduating with a degree in journalism, Katopes studied two years towards a masters in fine art from Georgia State University. Her educational foundation gave her a strong creative base with which to pursue her passions. Now, she continues to explore her creativity through her business, providing top-quality cupcakes and a sense of community to sweet-toothed customers all over Atlanta.\r\n\r\nOn a whim, Katopes wanted to test her skills against the best in the business. She auditioned for Cupcake Wars in January of 2012 and was accepted for Season 6. After battling against more experienced bakers, all of which were judged by a panel of experts, Katopes was declared the winner of The Food Network Cupcake Wars episode 8. Her show aired on August 5th, 2012 at 8pm. As the victor, Katopes received $10,000 along with showcasing her winning creations at Wildaid black-tie gala held in San Francisco, May 2012.\r\n\r\nKatopes is also hoping to compete in the upcoming season of Cupcake Champions, which pits sixteen Cupcake Wars winners against each other for a chance to be named the Ultimate Cupcake Champion. The single winner will receive $50,000 and showcase his or her creations at a high-profile event. \r\n\r\nHer success serves as an ideal catalyst for her continued growth as a baker and business owner. She has recently added actress and spokesperson to her resume, booking an AT &amp; T commercial on her third audition! \r\n\r\nCurrently, she lives in Marietta, Georgia with her daughter, Katherine (16), and her son, Michael (11). A talented artist with a discerning eye, Katopes continues to explore her passions for interior design and canvas painting.\r\n','','patriciakatopes@msn.com','http://www.pattycakescupcakes.com/','Patricia_Katopes_Patty_Cakes_Cupcakes.jpg','pattycakes.png',NULL,NULL),(84,35,'Keith Simpson','Food Network','Keith Simpson is a commercial real estate expert specializing in restaurant businesses and properties.  He began his career in the UK as a chef in 1973 graduating from a London college for Hotel and Catering. His career led him to graciously cater for the British Royal Family which developed his taste not only for fine wine but also his desire to share food with others.  Keith purchased his first restaurant in California in 1996 .  In 2006, at the height of the economy, he sold it for over three times what he paid.  This initial deal piqued his interest in real estate and Keith became a full-time restaurant broker.  Over the course of his career, Keith has owned three restaurants and one catering company in addition to his many successful property deals.  His deals run the gamut from small family-owned pizza joints to fine dining establishments.  Keith resides in Sacramento, California.','','','http://www.foodnetwork.com/shows/buy-this-restaurant.html','BK0101_Keith-Simpson_s4x3_lg.jpg','images_1.jpg',NULL,NULL),(87,37,'Christopher Rice','All About Beer & World Beer Festivals','Chris Rice is Vice President of All About Beet Beer Magazine. In its 34th year, All About Beer Magazine has told the story of the tremendous diversity in beer, and the great people that make it. Jim Koch, founder of The Boston Beer Co and makers of Samuel Adams, has described All About Beer Magazine as the bible of our industry.  Mr. Rice got started in the craft brewing industry by founding and operating Carolina Brewery, a nationally recognized brewpub in Chapel Hill NC. He is also a member of the Board of Advisors to Lone Rider Brewing Co in Raleigh, NC. He has graduated from the University of North Carolina, Chapel Hill both undergrad and MBA, and considers himself a loyal Tar Heel.','(919) 949-1225','chris@allaboutbeer.com','http://www.allaboutbeer.com','chris-rice.jpg','aab-logo.png',NULL,NULL),(88,37,'Tony Forder','Ale Street News','A  native of England, Tony Forder has lived in the U.S. for 35 years. For 22 of them, he has been editor and co-publisher of Ale Street News, Americas largest circulation beer newspaper.\r\nTony has appeared as beer expert for print and broadcast media, has presented a variety of beer events and dinners, and has led several beer tours in North America and Europe, especially Belgium. He recently chaired the panel of professional judges at the MBeer contest at the Mondial de la Biere Festival in Rio de Janeiro. Tony is known for his unique interpretations of beer by Flute and Haiku poetry.\r\n','(201)368-9100','tony@alestreetnews.com','http://www.alestreetnews.com','tony-forder_Ale_Street_News.jpg','alestreetnews.jpg',NULL,NULL),(89,39,'Roy Silver','National BBQ Association','Roy Slicker has owned Slicks Que Co., a BBQ restaurant and products company based in Central Oregon, since 2009. Prior to that, he owned The Left Handed Chef catering service in Oregon and California, overseeing successful white table cloth BBQ operations. Slicker\'s expertise from 30 years in high tech development and marketing and his love and travel and appreciation of all things food, especially barbecue, has served him well in the catering and restaurant business. Slicks Que Co. has experienced significant growth both geographically and financially due to Roys business focus coupled with his high energy and networking abilities.  \r\n\r\nSlicker is currently serving as president of the National Barbecue Association (NBBQA) and is very active in all areas of membership development. He travels 25,000 to 30,000 miles a year around the country connecting with other barbecue businesses, pitmasters and barbecue competitors.  He is also one of the most requested instructors for the NBBQAs apprentice program, a 2- or 3-day barbecue business emersion program offered by the Association.  \r\n','5416472114','roy.slicker@gmail.com','www.nbbqa.org','roy-slicker-3.jpg','nbbq_logo.gif',NULL,NULL),(90,39,'Jordan Wakefield','Smoke Ring BBQ','Growing up in Lawrenceville, Ga., Wakefield was immersed in a world of diverse culinary cultures.  His mid-Western mother taught him how to prepare meat and potatoes, as well as her famous dishes including spaghetti, pork chops and meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions.  Wakefield went on to attend Le Cordon Bleu in Atlanta, where he took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Va.\r\n\r\nWakefields talent of combining Southern food and sensibilities to create cutting edge cuisine became highly praised and he was soon promoted to executive chef of Meehans Public House in Downtown Atlanta. Between Jordans extensive training, skill and hand-picked kitchen team, he took Meehans fare to the next level, but most recently he has embarked on his latest venture of opening a barbecue restaurant, Smoke Ring, which serves up Jordans very own take on Georgia-Style Barbeque in Atlantas Castleberry Hill community. \r\n','678.491.6875','jordan.smokering@gmail.com','www.smokeringatlanta,com','Jordan_Wakefield.jpg','images_2.jpg',NULL,NULL),(92,41,'Kerry Vincent','Food Network','Master sugar artist Kerry Vincent was inducted into the International Cake Exploration Societe Hall of Fame in 2004, and then the Dessert Professional Hall of Fame in 2010. Vincent is the cofounder of the Oklahoma State Sugar Art Show and founder of the Grand National Wedding Cake Competition. A skilled designer, Vincent has invented unique techniques in sugar-craft, which include the Vincent Marquetry, and movement in stenciled or painted sugar flounces and skirting. Her signature cake recipes have been chosen as exceptional by Brides magazine in the first instance of the Top 50, and the Top 20 most beautiful cakes in America. Her cake design was also included in Brides invitational lineup for Cakewalk at Grand Central Station in New York. Vincent made her debut on Food Network as a judge on Food Network Challenge. She is also a successful author, freelance writer, international presenter and wedding-cake-style advisor and designer.','','','www.foodnetwork.com','kerry-vincent.jpg','Food_Network_Logo.jpg',NULL,NULL),(110,44,'Richard Gorowitz','Atlanta Fixtures','Richard has been a Sales Manager of Atlanta Fixture and Sales for over ten years. Atlanta Fixture has a team of outside sales consultants who are the most educated and experienced in the industry that deliver value and service to their clients. Prior to the position of Sales Manager, Richard held a position in Foodservice Manufacturing Sales working with Broadline Foodservice Distributors around the state of Georgia. He has spent over seven years as a territory sales representative in Foodservice with Rykoff Sexton and U.S. Foodservice.  Richards initial experience in Hospitality was in operations as a General Manager.','770.630.9740','rgorowitz@atlfix.com','www.atlantafixture.com','Richard_Gorowitz.jpg','AtlantaFixtureLogoWithAFSalesInc-HiRes.jpg',NULL,NULL),(113,44,'Nick A. Giagkou','Olympic Store Fixtures, Inc - Restaurant Equipment Experts','Nick Giagkous (Gee Ah Koo) unique experience in the food industry started as a 5yr old accompanying his father, a Greek immigrant and refrigeration technician, on service calls throughout the city of Chicago. Fast forward 35 years later and Nicks expertise in the food industry is not only in sales, but his technical and restaurant operational knowledge are unparalleled.  This intimate knowledge of kitchen operations equips Nick and his team at Olympic Store Fixtures to assist Restaurateurs with designing their Kitchens from the very fabric of their Restaurants DNA. Last time we checked, he was fluent in 4 languages: English, Greek, Spanish, and Kitchens. From the smallest of equipment design elements to large scale CAD Drawings, Nick and Olympic have done it all for some of the most well known restaurants in Chicago and the Midwest, including: Trump (Sixteen), Sumi Robata Bar, Embeya, Feast, The Gage, Henri, Gilt Bar, Giordanos, The Dawson, and many more.\r\n Renowned Chicago restaurants: Grace, Trump Towers - Sixteen, Mexique, Lawrys Restaurant Inc, Giordanos Famous Chicago Style Pizza, Sumi Robata Bar, MK, El Ideas, The Dawsons, The Gage and Henri, Au Cheval, Volare, Gilt Bar','(773) 491-2600 / (773) 585-3755','nick.olympic@gmail.com / nick@OlympicStoreFixtures.com','http://www.olympicstorefixtures.com/','','logo_1.png',NULL,NULL),(96,40,'Alex Hinojoso','EMSI Public Relations','Alex Hinojosa, is the Vice President of Media Operations &amp; Strategy at EMSI Public Relations, where he oversees the creative process and execution of print, radio, TV and social media campaigns.  He has been integral in securing media placements and building social media connections for clients ranging from the creator of the E-Myth Series to executive producers of The Dark Knight, I, Robot and Halloween to an owner of an NBA franchise.  His PR expertise has been featured in numerous publications including the New York Post, Chicago Tribune, Kiplingers and InStore Magazine.  Alex also media coaches EMSIs clients.\r\nwww.linkedin.com/in/alexhinojosa/','404.313.0996','alex@emsiPublicRelations.com','www.emsiPublicRelations.com','Alexforflyer.jpg','EMSI-Logo-Black-jpeg.jpg',NULL,NULL),(99,42,'Ken Colburn','The Data Doctors','Ken Colburn has been involved in the computer industry since the mid 80s and founded Data Doctors in 1988. Kens passion to help others with their technology has driven his vision and continues to be the driving force behind Data Doctors. Ken writes a weekly computer advice column carried by various media partners and can be heard daily via the Data Doctors Tech Tips radio segments broadcast in various markets in the US. He previously hosted a Cox Television technology show called Tech-No-Phobia as well as a multi-award winning radio program called the Data Doctors Radio Program. Kens ability to explain technology to the average user has made him a popular speaker at business workshops, schools, computer clubs and national conferences. Ken has also been a featured columnist in The Business Journal, eBay magazine, BizAZ magazine and was a frequent guest on G4 TechTV, a 24 hour national cable channel. Ken is a certified Community College instructor and serves on the advisory board of several communities. Ken is also the Chairman of the International Franchise Associations (IFA) Marketing and Technology committee.','202-628-8000','','http://www.datadoctors.com/','new_pic.jpg','datadoctors.jpg',NULL,NULL),(100,42,'Tom Dufore','Franchise Marketing Systems','Tom DuFore is the Chief Operating Officer for Franchise Marketing Systems. In his critical role he is responsible for the oversight of Franchise Marketing Systems Operations and consulting with and advising FMS Clients. Tom has personally worked with and advised hundreds of businesses ranging from the largest companies in the world to start-ups. \r\nTom is an expert in franchising, franchise strategic planning, franchise expansion, operations, marketing, internet marketing, and sales. He has been a guest speaker at the International Franchise Expo, Michigan Restaurant Show, International Food Service Show, Chicago Treasury Office Business Expo, and the Franchise and Finance Exhibition in Phoenix.\r\nTom DuFore holds a B.S. Degree in Management from Elmhurst College, and an M.B.A. degree from DePaul Universitys Kellstadt Graduate School of Business. Additionally, Tom has served as an adjunct professor for DeVry University. He is the Co-Founder and First President of the Pi Iota Sinfonia Alumni Association and has served on the boards of the Elmhurst College Alumni Association and the Schaumburg Business Association.\r\n','770-519-3910','','www.franchisemarketingsystems.com','Tom_Dufore_pic.jpg','company_logo_tom_dufore.png',NULL,NULL),(101,42,'Nancy Friedman','Telephone Doctor ','As one of America\'s most asked back speakers, Nancy\'s programs are sought out by those who want to raise the bar in customer service as well as their revenue. \r\nA unique motivational and humorous presenter, Nancy\'s programs fit all industries and job titles. Her laugh out loud, dynamic presentations have been presented in dozens of countries around the world. Her topic of sales and customer service is universal. \r\nOprah, The Today Show, CBS This Morning, CNN and Fox News are just a few of the national shows she\'s appeared on over the years. Named one of the 25 most influential businesswomen in St. Louis, Nancy\'s common sense and down to earth material makes great sense. \r\n The author of 7 books on communications, sales and customer service, Nancy\'s articles have appeared in the Wall Street Journal and USA Today, as well as dozen of other publications. Nancy will inspire and motivate you and leave you with material you will use the rest of your life. Her programs are high-energy, high in content, and best of all, high-results. \r\n','(1800) 882-9911 ','nancy@telephonedoctor.com',' telephonedoctor.com ','Nancy_Turquoise.jpg','telephone_dr_company_logo.png',NULL,NULL),(102,42,'Jason Mann','Mann’s Diversified Industries','Jason Mann is President of Manns Diversified Industries, a Franchisee of Planet Smoothie/Tasti DLite which owns and operates 3 planet smoothies in Central Florida.  Mr. Mann entered into the world of franchising in 1999 by introducing the Planet Smoothie brand to the Central Florida Market.  He is an Area representative and has been an integral part of growing the Central Florida market to 27 Planet Smoothie franchises.  \r\nJason consults with franchisees on each phase of the franchisee life cycle including franchise sales, Real Estate Acquisition, Store Development, Management training, Opening assisting , Marketing and ongoing business consulting.\r\nMr. Mann has won multiple top single unit sales volume awards, franchise of the year awards and area developer of the year awards. \r\n','c: 407.310.5938 / f: 886.522.9231','jmann@fssgi.com','tastidlite.com / planetsmoothie.com','jason_mann.jpg','tasti_D-Lite.jpg',NULL,NULL),(103,42,'Rick Batchelor','Qiigo','Rick Batchelor is the CEO and owner of Qiigo. Qiigo develops custom lead generation programs for your Franchisees. Qiigo is a specialist in Sponsored and Organic Search for franchised and multi-location businesses. Qiigo proprietary software application combined with deep technical knowledge creates and distributes targeted, actionable leads to Franchisees at a much lower cost than its competitors or doing it in-house. Rick was the recipient of the Technology Association of Georgias Search Engine Marketer of the Year Award in 2010.','770-309-1478','','http://qiigo.com','rick_batchelor_-pic.jpg','qiigo-logo.png',NULL,NULL),(104,40,'Elizabeth Moore','Green Olive Media','Elizabeth Moore is a Partner at Green Olive Media, an award-winning branding firm, specializing in design, communications, concepting, and ideation. GOM is a team of thinkers, consultants, designers, marketers, strategists, and public relations professionals specializing in creating unique and impactful solutions for both new and existing brands. The companys work is largely based in the food and beverage industry.\r\n\r\nElizabeths career began in 1990 in public accounting with Evans, Porter, Bryan LLC where she worked on engagements in the agribusiness industry. The next ten years were spent with Equitable Real Estate Investment Management (as an analyst), Turner Broadcast Systems (managing assets for Turner Pictures Worldwide Distribution) and the Coca-Cola Company (working in headquarters as well as affiliates located in Africa and Latin America).  Elizabeth has spent the last 16 years working alongside her husband and partner, Jeff Moore at Green Olive Media.   Offering a blend of creative and operational strengths, Elizabeth has been recognized for achieving client-company turnarounds. Her strategic approach to building and reinvigorating a brand is reflected in her work as a partner in Green Olive Media. Her clients have included beverage portfolios with annual sales in excess of $45M, multi-unit and independent restaurants at varying life cycle stages from conception to sale, chef personalities and from the ground up food and beverage ventures positioned in airports, arenas, hospitals, hotels, and retail centers.\r\n\r\nElizabeths formal education comes from Stetson University and Georgia State University where she earned a B.B.A. in Accounting and Marketing and a B.A. in English: Advanced Composition &amp; Rhetoric. Elizabeth is a member of the Southern Foodways Alliance, Slow Food Atlanta and Nashville (where she holds a Board position), the James Beard Foundation, Georgia Organics, the Southern Food &amp; Beverage Museum, American Institute of Wine &amp; Food, the Center for Southern Literature, Foodways Texas and the Mount Paran West Garden Club.','404.815.9327','emoore@greenolivemedia.com','www.greenolivemedia.com','elizabeth_1.jpg','greenolive.png',NULL,NULL),(109,44,'Joseph (Joe) M. Carbonara, Editor in Chief','Food Service Equipment & Supplies Magazine','Joe Carbonara is the editor in chief of Foodservice Equipment &amp; Supplies magazine, a position he has held since 2005. Joe also serves as Editor of Restaurant development design magazine, Zoomba Groups newest publication. In his role, Joe oversees the entire editorial process for both magazines from concept to completion. He regularly moderates webcasts hosted by the magazine, too. Prior to joining FE&amp;S, Joe was a marketing manager for SmithBucklin Corp., where he spent six years working with NAFEM. A diehard Cubs fan, Joe has a taste for the finer things in life, including Pabst Blue Ribbon. ','(773) 791-8970','joe@zoombagroup.com','http://www.fesmag.com/','Joe_Carbonara_Editor_FES.jpg','foodservicelogo.jpg',NULL,NULL),(108,40,'Chris Martha','The Georgian Terrace Hotel','Growing up in Pittsburgh, Chris Martha started working in hospitality at an early age.  He developed a passion for the business at age 14, when, throughout high school, he ascended the ranks from dishwasher, bus boy, line cook and waiter.  He went on to earn a business degree in hotel restaurant management from Penn State University and studied abroad in Switzerland where he fell in love with food and its deeply rooted connection with family and culture. Throughout his career, he has worked in nearly all facets of the industry from casual to fine dining within both hotels and restaurants. Today, he taps into all of this experience to bring The Georgian Terrace to the fore front of the food and beverage scene in Atlanta.\r\n\r\nMarthas career began with an internship with Hyatt Regency Resorts in Hilton Head, SC, that later lead to a permanent position in Beaver Creek, CO.  Hyatt proved to be an excellent training ground but his heart was in smaller, independent eateries.  He moved to Atlanta on the advent of the 1996 Olympic Games and spent seven years with Fifth Group Restaurant favorites South City Kitchen, LaTavola and The Food Studio, eventually becoming director of operations for their catering arm, Bold American Food Company.   \r\n\r\nHe went on to become general manager at Spice for six years.  Soon after, he and partner Scott McCray opened McCrays West Village Tavern located in Symrna/Vinings area of Atlanta. After parting ways with McCray, Martha found his way back to fine dining as general manager of La Pietra Cucina.  His focus and extensive experience in driving operational efficiencies and improved customer satisfaction has made him an asset as food and beverage director where he continues to build on the foundation of the Livingston Restaurant and Bar brand that is consistently named one of the top restaurants in the city by critics and diners.\r\n\r\nHis latest creation came in June of 2012 when the historic hotel asked him to repurpose an abandoned basement space. Martha and his team went to work and created Proof and Provision.  A craft cocktail bar at the core, P&amp;P serves up an array of elixirs and snacks in an approachable yet intimate environment. The bar has garnered a great deal of praise from the likes of Details Magazine and Garden &amp; Gun. ','404.307.4537','cmartha@thegeorgianterrace.com / cmartha@livingstonatlanta.com','www.thegeorgianterrace.com/','','logo_rec_02_19_14_4.gif',NULL,NULL),(115,43,'Jesse Tron','International Council for Shopping Centers','Jesse Tron is the Manager of Communications and Media Relations for ICSC, the International Council of Shopping Centers. The purpose of the International Council of Shopping Centers (ICSC) is to advance the shopping center industry and to promote its role in the commercial distribution of consumer goods and services by: Providing educational programs and publications, conducting meetings and other programs, collecting and disseminating information pertaining to the shopping center industry and developing certification programs, advocating the interest of the shopping center industry and publicizing the industry to the general public. Jesse is the spokesman of the organization.','direct: 646-728-3814','jtron@icsc.org','http://www.icsc.org/','Jesse_Tron.jpg','ICSC_LOGOSmaster.jpg',NULL,NULL),(120,45,'Jenifer Duggan - Director of Culinary and Hospitality Services','Kennesaw State University','Jenifer Duggan, director of Culinary &amp; Hospitality Services for Kennesaw State University, oversees all campus food service operations, including the dining hall, The Commons, the student meal plan program, six quick-service restaurants, KSU Catering (the exclusive caterer for all campus events), and the Farm-to-Campus program.\r\n\r\nJenifer joined KSU in January 2010, bringing fifteen years experience in food service, hospitality and event management. She began her hospitality career in fine-dining restaurants in the early 1990s, working her way up from server and prep cook to management in both front-of-the-house and back-of-the-house roles. In 1997, Jenifer transitioned to event management when she started her own events company. Jenifer gained international experience while living in Dublin, Ireland, from 2002 to 2004, where she partnered with a Dublin-based catering and events company. During her time there, Jenifer executed high-end social and corporate events in four-and five-star hotels and upscale event venues. Upon her return to the US in 2004, Jenifer began consulting and contract work for independent companies, and joined a leading event management, public relations and marketing firm in 2006. Jenifer has produced national and international events and conferences and performed marketing and PR services for clients such as Intel, JCB, Comcast, Southern Company, Coca-Cola, the WNBA, Atlanta Dream, The National Peanut Board, and the Chick-fil-A Foundation.\r\n\r\nJenifer is an active member of the Georgia Restaurant Association, and serves as a student mentor for the Hospitality Education Foundation of Georgia. ','(770) 365-0768','kbenne53@kennesaw.edu','http://www.kennesaw.edu/','','ksu.jpg',NULL,NULL),(122,45,'Bill Cheek - Executive Director of Food & Beverages','Chumash Casino Resort','Bill Cheek has been the Executive Director of Food &amp; Beverage for Chumash Casino Resort since 2011. In his previous experience, he was the Corporate Director of Hotels for ACE Parking Management (2008-2011), Director of Operations for W Hotels in San Diego (2007-2008), Director of Operations for Omni Hotels (2003-2007), and he has held past Director of Food &amp; Beverage roles for Rosewood Hotels &amp; Resorts and Hilton Hotels.\r\n\r\nUnder Mr. Cheeks direction, the Chumash Casino Resorts fine dining restaurant, The Willows, has been honored with the AAA Four Diamond Award and Wine Spectator Magazines Award of Excellence for its superior wine list.','805-350-7914 ','mike.traphagen@chumashcasino.com','https://www.chumashcasino.com/','Bill_Cheek_Chumash_Casino_Resort--small.jpg','ChumashCasino_PMS7533_1807_RdBrn.jpg',NULL,NULL),(117,43,'Alan Shaw','The Shopping Center Group, LLC','Alan Shaw was born and raised in Atlanta, Georgia. As the Senior Landlord Advisor at The Shopping Center Group in Atlanta, Alan successfully represents national landlords and experienced regional and local developers for the day-to-day leasing of projects ranging from anchored/unanchored shopping centers, single tenant buildings, land, disposition of anchor boxes to the preleasing of new developments. Alan began his career in real estate in 2002 and joined The Shopping Center Group in 2003. A graduate of The University of South Florida, Alan served as co-chairman on the Chainlinks Landlord Council 2009-2012, has been a Committee Member on ICSCS Southeast Convention where he organized the popular Meet The Retailers. Alan has also been consistently chosen by Costar as a Power Broker due to his high transaction volume. Alan is married and has 2 children.','770.955.2434 / c:404-558-0848','alan.shaw@tscg.com','http://theshoppingcentergroup.com/','Alan_Shaw_atlanta_2012bw280.jpg','tscg.jpg',NULL,NULL),(118,43,'Wayne Taliaferro','We Sell Restaurants','Wayne Taliaferro joined the We Sell Resaurants team in 2014 as a Senior Leasing Specialist.  With over 30 years in commercial real estate and over 20 years in the Atlanta market, Wayne brings expert knowledge and experience in location selection and leasing.  Wayne specializes in putting together a comprehensive plan for multiple restaurant and retail site locations and executing through lease and site purchase.\r\n\r\nWith a primary market focus in Florida, Georgia and South Carolina, Wayne has brokered over 90 deals for OSI Restaurant Partners including the first Outback Steakhouse. Wayne was responsible for creating the overall development plan for the Outback, Carrabba\'s Italian Grill, and Bonefish Grill expansion in Georgia. Wayne previously served as Vice President of Real Estate for Hooters of America where he developed more than 50+ locations.  \r\n\r\nWayne is licensed in Georgia and Florida and has reciprocity with South Carolina.  .  He has performed site selection as well as lease and acquisition negotiations for over 250 locations for National restaurateurs in the Southeastern United State (Georgia, Florida, South Carolina, North Carolina and Tennessee).  Wayne is a member of the International Council of Shopping Centers or ICSC.','404.290.1153','wayne@southeastdirt.com / wayne@wesellrestaurants.com','www.wesellrestaurants.com','53152-Wayne.Taliaferro_1.jpg','images_4.jpg',NULL,NULL),(123,45,'Joe Snell - CEO','Viableware','Joe is the CEO &amp; Founder of Viableware, a Seattle-area company that is currently making news by rolling out an innovative digital bill folder at full-service restaurants around the country, like Tableau restaurant in New Orleans and Ethan Stowell restaurants in Seattle.  \r\n\r\nEarlier in his career, Joe was an early member of Spry, Inc. in Seattle - which produced one of the first commercially available internet connection software packages available for sale to the public.  (Spry sold to CompuServe in 1995 for $100 million.)  He was also the CEO &amp; Founder of Seattle-based Pantheon, which was acquired by Compaq in 1997.  Pantheon created community publishing systems for newspapers such as The New York Times and the Houston Chronicle.  Later, Joe was the CEO &amp; Founder of Union-Street.com in Seattle - which was acquired by InfoSpace for $17 million in 1999.  Lastly, he has also served as CEO &amp; Founder of Seattle-based Tamarac - an investment management solutions company that was bought by Envestnet for $54 million in 2012. ','(206) 498-9555','jsnell@viableware.com','www.viableware.com','Joe_Snell_headshot_2.jpg','Viableware-Logo.jpg',NULL,NULL),(124,48,'Connie Alires','Which Wich Superior Sandwiches','Connie has been on the development side of franchising in the QSR industry since 2004.  She worked with both large and small franchisors where she has been instrumental in driving value for companies through a balance of growth and productivity that has led to sustainable revenue, profit and market performance. \r\nConnie has an unmatched passion for franchising and the franchisee selection process.  In 2009 she completed her certification with the International Franchise Association and obtained a Certified Franchise Executive credentials (CFE).\r\n\r\nDunkin Brands 2004-2008\r\nRed Mango 2008-2010\r\nWhich Wich 2010-2014','(214) 747-9424 x1042','connie@whichwich.com','whichwichfranchising.com','Connie.jpg','WWLogo.jpg',NULL,NULL),(125,48,'Mike Rotondo','Tropical Smoothie Cafe','Michael Rotondo - Chief Executive Officer, Tropical Smoothie Cafe\r\n\r\nA proven leader and 20-year veteran of the restaurant industry, Michael Rotondo is the Chief Executive Officer of Atlanta-based Tropical Smoothie Cafe, a rapidly-growing national franchise known for its healthy food with a tropical twist. \r\n\r\nRotondo joined Tropical Smoothie Cafe in 2008 as Vice President of Operations. In 2010, he became Chief Operating Officer and by 2012, he was named Chief Executive Officer. Armed with a track record of positive results, Rotondo is responsible for leading the brands ongoing expansion, strategic vision and overall franchise performance. A true foodie at heart, Rotondo has led the creation and execution of successful, innovative menu items, including a value product line of flatbreads that contributed to 50 percent growth of the chains sandwich sales. Most recently, Rotondo developed a new kale and spinach smoothie known as Island Green, which currently holds the title as the No. 1 smoothie on the menu and represents a total of 5.5 percent of the brands total sales. \r\n\r\nThroughout his career, Rotondo has held key operations and sales leadership positions for brands such as Wendys International, HoneyBaked Ham, Arbys Restaurant Group and Great Wraps. \r\n\r\nRotondo currently resides in Atlanta, Ga. with his wife, Jennifer, and their four children.','770.821.1900 ext 2344','jarango@fishmanpr.com','http://tropicalsmoothiefranchise.com/','DSC_3743.jpg','TSC_Logo_New.jpg',NULL,NULL),(127,49,'Aziz Hashim','National Restaurant Development, Inc','Aziz Hashim is a highly regarded executive in the U.S. and international franchise space.  Mr. Hashim is the President and CEO of NRD Holdings, LLC (NRD), and CEO and Chairman of Impact Investments, LLC.  Mr. Hashim founded NRD in 1996 with one QSR location and has grown the company to one of the top 200 franchise operators in the U.S. with several high profile brands including:  Popeyes, Subway, KFC, Taco Bell and many others.  Mr. Hashim expanded his portfolio with his investment in Winston Resources, a Canadian public mineral company with projects in Gold and other national resources and in 2013 with Impact Investments, LLC, for business ventures in Africa.  Through expert risk identification and managaement, unique portfolio management strategies and superior execution, Mr. Hashim has become a leading multi-brand and multi-national investor.  In 2014, Nations Restaurant News recognized Mr. Hashim as one of the 50 Most Powerful Leaders in the Food Service industry for setting the standard for multi-unit development.  Mr. Hashim is often published and quoted in prestigious franchise industry publications as well as the Wall St. Journal, The Globe and Mail, Los Angeles Times and Washington Post. He regularly shares his expertise in franchishing as a public speaker and guest lectures at Emory Law School, Georgia State University and Harvard Law School. \r\n\r\nMr. Hashim severs on several boards including the Executive Committee of the International Franchise Association (IFA) where he will become Chairman in 2016,  the Board of Advisors at the J. Mack Robinson College of Business at Georgia State University, BB&amp;amp;T Bank Regional Advisory board, and is the Chairman o f the 2014 Multi--Unit Franchise Conference.  He is deeply involved in community service and frequently contributes to the industry at large, sharing his knowledge and experience at major business conferences.  His dynamic leadership and strategy for success is reflected in both his compelling message ot the industry and NRDs significant and consistent innovation and growth.  Mr. Hashim attended the University of California at Irvine, graduating with honors from its prestigious electrical engineering program. ','','Ahashim@nrdiusa.com','www.nrdiusa.com / www.azizhashim.com','AzizHashim.Front.CloseUp.jpg','NRD_Logo.jpg',NULL,NULL),(128,52,'Samie Didda','Amelie','Samie Didda grew up in Paris, in Montmatre District. At age 19, he opened his first business a bakerie called Les Petit Mitrons which is now run by his brother. In 2000, he decided to take a break and travel around world. While travelling he met his wife and settled in San Francisco in California; shortly after in 2003, he began his career as a restaurateur at Chouchou a French Bistro in Forest Hill where he met his longtime friend and future associate, Germain Michel.\r\nAt Chouchou Samie and Germian learned valuable knowledge of the restaurant industry and imagined a new concept of modern wine bar.  In 2006, the duo opened Amelie wine bar in San Francisco. Located in Nob Hill, Amelie is a beautiful representation of Samie and Germains creativity and passion for wine. With its dramatic wall of lushly lit wine bottles and soaring wooden wine shelves, Amelie fuses the cool American urban with chic Parisian modern, emerging as an irresistible blend of international hip. \r\nNever shying away from a new challenge, Samie and Germain decided to open a second Amelie in Manhattan New York in 2012. They successfully transposed Amelies essence to Manhattan that quickly became a West Village sensation.\r\n\r\nIn April 2014, Samie, Germain and their new associate Jean-Michel Fabregeon - a French interior designer, opened another location called Michel. Michel is a new concept of provincial French bistro and pastis lounge. The new venue is located on lakeshore Avenue in Oakland California and blends Amelie elements with a distinctive contemporary design while embodying the spirit of an authentic French bistro.','415.310.4853 / 914.315.6719','amelienyc@hotmail.com','ameliewinebar.com','Samie_Didda_at_Amelie_NYC.jpg','amelie.jpg',NULL,NULL),(129,52,'Shannon Wiley','Wine Shoe','Shannon was born in Stuttgart Arkansas and grew up in the South. His love of flying led him to a career in the Air Force and the Air Force Reserve and also employment at Delta Airlines. Nora was born in Honolulu Hawaii. Her dads career in the military led her to Missouri, where she joined the Air Force Reserve to get through college. There she also met Shannon. They fell in love and married. Their Air Force Reserve jobs and family ties kept them in the Kansas City area. There Nora sold real estate and attended law school while Shannon worked locally in the reserves and commuted to Atlanta for his job at Delta Airlines.\r\n\r\nFinally, with Shannon having retired from the Air Force Reserve and the kids off to college, they decided to move to Atlanta. They settled in Castleberry Hill, a Historic Landmark District located in downtown Atlanta.  Shannon was still working for Delta Airlines flying to Europe but Nora had not resumed her law or real estate career. She decided they needed to something else.\r\n\r\nShannon had always wanted to own a bar and their shared love of travel, good food and wine got them to thinking about re-creating in Castleberry Hill something similar to the small Tapas bars they had seen in Spain. They started researching and through trial and error, and a significant amount of regulatory hoops, they found that they could only open a Wine Specialty Shop.  So they did.  It is named WineShoe.','913.269.3236','wine.shoe@gmail.com','http://www.wineshoeatlanta.com/','Shannon.jpg','wine-shoe-round-logo.jpg',NULL,NULL),(130,50,'Joe M. Carbonara','Restaurant Development & Design','Joe Carbonara is the editor in chief of restaurant development + design magazine, a two-year old publication for people who design, build, remodel and maintain restaurants. In his role, Joe oversees the entire editorial process from concept to completion. A diehard Cubs fan, Joe has a taste for the finer things in life, including Pabst Blue Ribbon.','773.791.8970','joe@zoombagroup.com','http://www.rddmag.com/','Joe_Carbonara_Editor_FES_1.jpg','RDD.jpg',NULL,NULL),(135,47,'Sastry Penumarthy','Punchh','Sastry Penumarthy defines and executes on marketing strategy and partner strategy. Prior to co-founding Punchh in 2010, Sastry held leadership roles in product development and marketing at large and emerging technology companies including Siebel, BEA, InsideView, and Foxboro. He co-founded and led business development for two companies, Nuevora, a Big Data CRM analytics services firm, and a sports-card vending machine company that works with local businesses. Sastry earned a master&amp;rsquo;s degree in engineering from the University of California, Santa Barbara, and an MBA from the University of Chicago.','','anncdickerson@gmail.com','https://punchh.com/','sastry.jpg','logo-mast_1.png',NULL,NULL),(137,47,'Paul Roberts','Next Gen Dine','Born and raised in Las Vegas, &lt;strong&gt;Paul Roberts&lt;/strong&gt; has always had a passion for computers and technology. Roberts graduated high school in 2002 and completed an AB in Business Administration from the College of Southern Nevada soon after. Roberts then achieved his BA in Computer Science from the University of Nevada Las Vegas and pursued an MS in Computer Science from the University of Illinois Springfield. After graduating, he worked setting up an international production tacking system for a printing company in China, worked at Allegiant Airlines during their PCI compliance efforts and was a contractor at JT3 working with large scale databases and real times systems for the Department of Defense. Roberts designed and created Next Gen Dine mobile point of sale system and is now managing partner of Prelag Partners LLC. ','702-413-8026','patricia@cardsmartchoice.com','http://www.nextgendine.com/','paul.jpg','NextGenDine.png',NULL,NULL),(138,50,'Brent Bueche','BBI Architects','Brent Bueche is a graduate of LSU and has been a licensed architect for over 24 years. He is a nationally recognized authority on restaurant design, prototype design, and building program management. He has experience in all types of design; including schools, offices, corporate headquarters, military facilities, testing labs, warehouses, and assisted living facilities. He has served on several boards and commissions in service to the community.\r\n\r\nBBI Architects was founded in 2002 by Brent Bueche in Baton Rouge, LA. Our priority is listening to our clients to understand their business and their goals. We contribute to their success by creating compelling environments that work for them. We create &quot;Spaces that Work&quot;.\r\n\r\nBBI Architects has designed hundreds of restaurants for local, regional, and national clients. For over a decade, BBI Architects led the architectural design functions for Chil-fil-A restaurants, including:\r\n\r\nCreating all prototype designs,\r\ndesigning all site adaptations,\r\ndeveloping the existing building conversions, and\r\norganizing, implementing, and managing the remodeling program.','225.761.5191','brent@bbiusa.com','www.bbiusa.com','Brent_Color_b.jpg','BBI_logo_vert_flush_left.jpg',NULL,NULL),(131,50,'Steve MacNeil','No Mas! Hacienda & Cantina','Stephen McNeil is the co-owner of No Mas! Productions, visual artists and industrial designer. McNeil has a degree in Fine Arts from California State University of Long Beach. McNeil started at No Mas! Production in 1996 with partner Walk Bilinski. He has been involved in more than a hundred different restaurant decor concepts, and designed customer lighting, furniture, bar and accent pieces to support them.','404.510.0907','stevenomas@gmail.com','http://nomasatlanta.com/','Stephen_MacNeil_No_Mas_Productions13.jpg','nomas.png',NULL,NULL),(132,49,'Pierre Panos','Fresh to Order','A South African native of Greek decent, entrepreneur and restaurateur Pierre Panos has founded three restaurant concepts from scratch and owned four different businesses during his career.  Panos learned the key to successful restaurant operations is to differentiate from the outset, creating something unique.  In 1988, at the age of 24, Panos and his brother developed a fast food mobile vendng concept, which won the Small Business Development Award for South Africa.  After selling the concept for a profit, Panos, a CPA by training, worked a a manager at Coopers &amp;amp;amp;amp; Lybrand, the second largest financial services and Audit Corporation in the world at the time.  A few years later, he developed and operated a full-service, casual dining restaurant, Late Nite Als Restaurant , before making the move to America. \r\n\r\nShortly after arriving in Atlanta in 1993, Panos become CFO and co-owner of Brookwood Grill, Inc. overseeing the operations of four stores with combined sales exceeding $16 million.  He went on to found Stoney River Legendary Steaks in 1996, and later Brookstone Management, the parent company of Stone River and Brookwood Grille which he sold to Nashville based OCharleys in 2000. \r\n\r\nIn 2000 Panos established QS America, a $59 million company parenting 42 Pap Johns franchisees, Brookwood Grill, Brookwood Catering, and eventually, Fresh To Order (f20).  Fresh To Order came about in 2006, when Panos and his long-time executive chef Jesse Gideon, partnered to pioneer the innovative fast fine dining concept in Atlanta, which quickly distanced itself from fast-casual concepts by providing a finer dining taste profile and an elevated level of service at a fast casual price point. \r\n \r\nPanos began franchising the highly successful brand in 2010.  By 2015, he expects Fresh To Order to have 50 locations open nationwide and another 50 in various stages of development.  In addition to his full plate of business pursuits, Panos remains active int he restaurant industry as well as the community.  ','','ppanos@qsamerica.com','www.freshtoorder.com','Pierre_Panos_1.jpg','F2O_Main_Horizontal_Logo_8.16.12_1.jpg',NULL,NULL),(221,84,'','','Email and phone call to clay@clayedwardspr.com to request guests for this show from his roster of clients.','','','','','',NULL,NULL),(222,85,'Steve Frabitore','Tupelo Honey Cafe','Since purchasing downtown Asheville&amp;rsquo;s iconic restaurant, Tupelo Honey Cafe, in 2008, Frabitore has directed all restaurant operations, including sales and marketing, public relations and advertising, budgeting, purchasing and inventory control and management. In 2010, he opened a second location in south Asheville, followed by the opening of Knoxville&amp;rsquo;s 1 Market Square store in October 2012 and Greenville, SC,&amp;rsquo;s location at The One in June 2013 along with restaurants in Chattanooga and Charlotte that same year. In 2014, he opened locations in Johnson City and Raleigh. The restaurant is expected to open five more locations in 2015 including Myrtle Beach, Arlington and Virginia Beach along with Atlanta.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nUnder Frabitore&amp;rsquo;s leadership, the restaurants have been successfully integrated with state-of-the-art recipe mapping programs and a POS system delivering actionable information with ease of use and expandability. His systems have ensured management&amp;rsquo;s complete understanding of food cost and menu pricing to create an outstanding customer experience.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nFrabitore&amp;rsquo;s leadership has resulted in key metrics that place both restaurants above the top quartile of all restaurants in a similar check average according to the 2010 NRA restaurant Operations Report.&amp;nbsp; Robust sales gains, reductions in food costs and efficient deployment in labor have led to industry leading net profits for the company and substantial infrastructure investments.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nPrior to his role as president of Tupelo Honey Cafe, Frabitore&amp;rsquo;s extensive 16 year career in consumer products companies like Procter &amp;amp; Gamble, Tambrands and Empire Berol&amp;nbsp; led to his being named Vice President of Sales for Rexall Sundown, Inc., in Boca Raton, FL, and eventually to the position of President, Sundown Vitamins, a division of Rexall Sundown. In this capacity, Frabitore directed performance, business and organizational development, as well as leadership for this $700 million division. With a consistent track record of increased revenues and operating income, Frabitore was an integral part of the sale of Rexall Sundown to Royal Numico, NV for $1.85 billion in 2000.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAs an entrepreneur, Frabitore has a track record of results and success in companies as diverse as yacht building to outdoor power equipment. In his most recent acquisition, Frabitore purchased a small independent OPE dealership and drove revenue up six fold in four years. He also opened a second location and was recognized as one of the top dealers in the Southeast.&amp;nbsp;&amp;nbsp; Frabitore is married to his college sweetheart, has four boys and is proud to have graduated Florida State University where he also caught trapeze and walked the seven man pyramid on the high wire in the Flying High Circus.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nFrabitore was named North Carolina Restaurant &amp;amp; Lodging&amp;rsquo;s Restaurateur of the Year in 2012 and the Asheville Chamber of Commerce&amp;rsquo;s Small Business Owner of the Year in 2013. He is past president of Asheville&amp;rsquo;s Independent Restaurant Association and sits on the boards of the North Carolina Restaurant &amp;amp; Lodging as well as the Buncombe County Tourism Development Authority.','828.255.4404 ex 302','steve@tupelohoneycafe.com','https://tupelohoneycafe.com/','steve_headshot.jpg','Logo.jpg',NULL,NULL),(236,85,'Chef Jeff McInnish','Root and Bone - NYC','I saw your post on HARO - I work with Chef Jeff McInnis of the recently opened Root &amp;amp; Bone restaurant in NYC. Prior to Root &amp;amp; Bone, Jeff was the Executive Chef at Yardbird Southern Table &amp;amp; Bar in Miami where he was twice nominated for a James Beard Award. Both Yardbird and Root &amp;amp; Bone serve traditional Southern fare. Jeff grew up in Niceville, FL, and on the farms of his two sets of grandparents in Alabama. I&amp;rsquo;ve attached his bio here and have pasted his Twitter handle below. Please let me know if you might be interested in having him on.&lt;br /&gt;\r\n&lt;br /&gt;\r\nNicole&lt;br /&gt;\r\n&lt;br /&gt;\r\nPersonal Twitter: @chefmcinnis&lt;br /&gt;\r\n&lt;br /&gt;\r\n&lt;br /&gt;\r\n&lt;br /&gt;\r\nNicole Albano&lt;br /&gt;\r\n516-526-4248/ nicole@bolstermedianyc.com&lt;br /&gt;\r\n&lt;br /&gt;\r\nBolster Media NYC&lt;br /&gt;\r\n330 East 54th Street, #2D New York, NY 10022&lt;br /&gt;\r\nhttp://www.bolstermedianyc.com/&lt;br /&gt;\r\n&lt;br /&gt;\r\n&amp;nbsp;','','','','','',NULL,NULL),(141,47,'Jared Isaacman','Harbortouch','Jared Isaacman is the founder and CEO of Harbortouch, a premier POS system provider and payment processing organization based out of Allentown, PA. He is considered to be one of the industrys most influential business leaders and has been recognized as one of Americas Best Entrepreneurs by BusinessWeek Magazine and 30 Entrepreneurs Under 30 by Inc. Magazine. Isaacman has also been named as a finalist for the Ernst and Young Entrepreneur of the Year award for 2006, 2007 and 2008 and was the youngest person ever named to the list of Industry Leaders by the credit card industrys leading publication, The Green Sheet, where he now holds a position on the Advisory Board. He has also been featured on NBCs Today Show, ABC News and Bloomberg, and has been profiled in Entrepreneur Magazine and ISO and Agent Magazine, among other publications and media outlets. Isaacman started the company in the basement of his familys house when he was only 16 years old. With the help of his father and business partner as well as his first employee, Brendan Lauber, who now serves as the companys CTO, he built the company into the industry leader it is today. Under Isaacmans handson leadership, Harbortouch has become one of the largest payment processors in the nation, providing merchant services to over 110,000 business locations and processing in excess of $9 billion in credit card volume annually. Consistently recognized as a leader in innovation, the company was named one of the fastest growing private companies in the U.S. for five consecutive years (2005-2009) by Inc. Magazine and was ranked by Deloitte on their list of fastest growing technology companies in the Connecticut, New Jersey and New York area in 2008. Additionally, Harbortouch has won first place Golden Bridge Awards for two consecutive years (2012-2013), Best in Biz Awards for two consecutive years (2012-2013) and a Bronze award from the 2012 American Business Awards. In addition to guiding the strategic vision for Harbortouch, Isaacman has demonstrated a commitment to philanthropic giving. He has organized a charity poker tour which has been hosted at 4 major industry trade shows and donates all proceeds to the Goodwill Rescue Mission for the Homeless and The MakeAWish Foundation of New Jersey. He also launched Pennies for Humanity, a program that allows the companys merchants to contribute a portion from every credit card transaction they process to their preferred charitable organization. A jet pilot in his spare time, Isaacman has also raised over $100,000 for the MakeAWish Foundation of New Jersey by piloting two record-breaking flights around the world.','773.972.7060','lauren@connectcomsinc.com','http://www.harbortouch.com/','Jared_Photo_1.jpg','harbortouch_final.jpg',NULL,NULL),(142,53,'Mike Pruitt','Chanticleer Holdings, Inc','Michael Pruitt, a long-time entrepreneur with a proven track record, possesses the expertise to evaluate potential investments, form key relationships and recognize a strong management team. Mr. Pruitt founded Avenel Financial Group, a boutique financial services firm concentrating on emerging technology company investments. The business succeeded immediately, and in order to grow Avenel Financial Group to its full potential and better represent the company&amp;#39;s ongoing business model, he formed Avenel Ventures, an innovative technology investment and business development company. In the late 1980s, Mr. Pruitt owned Southern Cartridge, Inc., which he eventually sold to MicroMagnetic, Inc., where he continued working as Executive Vice President and a Board member until the company was sold to Carolina Ribbon in 1992. From 1992 to 1996, Mr. Pruitt worked in a trucking firm where he was instrumental in increasing revenues from $6 million to $30 million. Between 1997 and 2000, Mr. Pruitt assisted several public and private companies in raising capital, recruiting management and preparing companies to go public or be sold. He was the CEO and President of RCG Companies, Inc. (later changed to One Travel), a publicly traded holding company listed on the AMEX. Mr. Pruitt received a Bachelor of Arts degree from Coastal Carolina University in Conway, South Carolina, where he sits on the Board of Visitors of the Wall School of Business, the Coastal Education Foundation Board and the Athletic Committee of the Board of Trustees. He also sits on the Board of Chanticleer Holdings, Inc. (HOTR).','704.578.2238','mp@chanticleerholdings.com','www.chanticleerholdings.com','Mike_in_Budapest.jpeg','Logo.png',NULL,NULL),(143,54,'G. Garvin','Cooking Channel','Acclaimed chef, cookbook author and TV host Gerry Garvin (aka G. Garvin) is most widely known for his television series, Turn Up the Heat with G. Garvin, which ran for seven seasons on TV One. The shows increasing popularity earned the talented artist a second series on the same network entitled G. Garvin: The Road Tour, which premiered in 2007. Garvin also appeared in a Cooking Channel special, Georgia Roadtrip with G. Garvin. He is Americas most down-to-earth chef, and his claim to fame is showing everyday cooks how to keep it simple with a Southern twist.&amp;nbsp;His impressive resume and philanthropic efforts have warranted such accolades as the 2007 Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines Spirit Magazine in 2006 (behind Jacques Pepin and Emeril Lagasse). Additionally, Garvin has been a popular guest on both The Tonight Show with Jay Leno and Good Morning America. &amp;nbsp;Garvin&amp;rsquo;s success as a chef, author, entrepreneur and television host did not happen overnight. The Atlanta native began building his culinary repertoire during childhood. His earliest experience came with cutting and peeling vegetables alongside his mother in the kitchen of Atlanta&amp;rsquo;s Jewish Home for the Aging.&amp;nbsp;Being raised by a single mother and surrounded by four sisters, the determined 13-year-old Garvin traded after-school football practice for a job at The Old Vinings Inn in Atlanta, soaping dishes while soaking up the inner workings of a high-end kitchen operation. Two years later, he became the youngest cook at the downtown Ritz-Carlton, where he worked after school and during the summer.&lt;br /&gt;\r\n','','','www.cookingchanneltv.com','garvin.jpg','cooking_channel_square.jpeg',NULL,NULL),(144,53,'Matt DeBusk','Great Wraps','Matt DeBusk was recently named by QSR Magazine as one of the leaders that are quote, &amp;ldquo;Poised to become the next generation of influential quick-service and fast-casual leaders.&amp;rdquo; Matt has been an active member of the foodservice industry over eighteen years with experience across many different departments.&amp;nbsp; He has enjoyed roles in multi-restaurant management, branding, leadership, and development. &amp;nbsp;Matt currently serves as Vice President of Brand Development at Great Wraps, Inc. (GreatWraps.com) and is responsible for franchise growth, real estate, new material development, and branding activities related to the nationwide expansion of the brand.&amp;nbsp; He has also served in leadership roles with Moe&amp;rsquo;s Southwest Grill and Shula&amp;rsquo;s Steak house and Shula Burger restaurants. &amp;nbsp;&lt;br /&gt;\r\n','(678) 592-4663','matt@greatwraps.com','www.greatwraps.com','IMG_9644.2.jpg','GW_Logo_NoBrownHIRES_3.jpg',NULL,NULL),(145,51,'Phil Romano','Trinity Groves','Philip J. Romano is an investor, entrepreneur, artist and nationally renowned restaurateur. He created six national restaurant concepts - Fuddruckers, Romanos Macaroni Grill, Spageddies, Cozymels, Rudys Country Store and BBQ and eatZis Market and Bakery that have generated more than $20 billion in revenue. Nations Restaurant News named Mr. Romano as one of the top 20 restaurateurs in the year 2000. Nations Restaurant News also awarded Mr. Romano the 1995 Innovator of the Year award. They also awarded him the Foodservice Consultants Society International Trend Setter Award. Advertising Ages Marketing 100 for 1997 named Mr. Romano one of the top 100 innovative and inspiring marketers who have most successfully established or repositioned a brand. Sullivan College, a national center for hospitality studies, honored Mr. Romano with the 1998 Great American Restaurateur Award. Romano received the Industry Leader of the Year Tastemaker Award by the Greater Dallas Restaurant Association in 2002 and the Civic/Community Service Tastemaker Award for his work with Hunger Busters in 2001.&amp;nbsp;In 2003, the University of North Texas awarded Romano the North Texas Humanitarian Award, which recognizes community leaders who embody a public spirit to better the community and whose selfless acts inspire students. Romano celebrates his Italian heritage often. He was honored by the Italian Heritage Society in 2003 with the Christopher Columbus Outstanding Italian American Achievement Award which is a tribute to distinguished individuals. In 2004, the American Immigration Law Foundation awarded Philip the American Heritage Award for his outstanding contributions to Americas heritage as a nation of immigrants.&amp;nbsp;In April 2006, Romano was inducted into the Dallas Business Hall of Fame and in 2009 he was inducted into the Texas Business Hall of Fame. In March 2012, Mr. Romano also received the AJC Dallas Human Relations Award which is presented to community leaders who have made a significant contribution to the betterment of life on local and national levels.&amp;nbsp;Romano currently owns and operates the following restaurant concepts eatZis Market and Bakery, Nick &amp;amp; Sams Steak &amp;amp; Fish House, Nick &amp;amp; Sams Grill and Coal Vines Pizza. His creativity expands beyond restaurants to art. Romano began painting 30 years ago and he has sold over $1 million of his own artwork. He partnered with Reflectionist Movement Artist JD Miller of Dallas, opening Samuel Lynne Galleries. The Gallery features both Romano and Miller works and an ever expanding list of additional artists, focusing on art of the 21st Century. Romano and his family established a charitable foundation, The Food Foundation, which operates as Hunger Busters. This 501(c) (3) organization provides food to the hungry and serves over 150,000 hungry schoolchildren in Dallas. He also serves on the Board of the Cox School of Business at Southern Methodist University. A native of New York state, he presently resides in Dallas, Texas.','','emurphy@trinitygroves.com','www.trinitygroves.com','Bio_Pic.jpg','Trinity_Groves_FINAL_Logo.jpg',NULL,NULL),(149,38,'test','test','&lt;p style=&quot;margin: 0.5em 0px; line-height: 22.399999618530273px; color: rgb(37, 37, 37); font-family: sans-serif; font-size: 14px;&quot;&gt;\r\n	A term similar to PII, &amp;quot;personal data&amp;quot; is defined in EU directive 95/46/EC, for the purposes of the directive:&lt;sup class=&quot;reference&quot; id=&quot;cite_ref-13&quot; style=&quot;line-height: 1; unicode-bidi: -webkit-isolate;&quot;&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Personally_identifiable_information#cite_note-13&quot; style=&quot;text-decoration: none; color: rgb(11, 0, 128); background-image: none; white-space: nowrap; background-position: initial initial; background-repeat: initial initial;&quot;&gt;[13]&lt;/a&gt;&lt;/sup&gt;&lt;/p&gt;\r\n&lt;dl style=&quot;margin-top: 0.2em; margin-bottom: 0.5em; color: rgb(37, 37, 37); font-family: sans-serif; font-size: 14px; line-height: 22.399999618530273px;&quot;&gt;\r\n	&lt;dd style=&quot;line-height: 1.6em; margin-left: 1.6em; margin-bottom: 0.1em; margin-right: 0px;&quot;&gt;\r\n		Article 2a:&amp;nbsp;&lt;i&gt;&amp;#39;personal data&amp;#39; shall mean any information relating to an identified or identifiable natural person (&amp;#39;data subject&amp;#39;); an identifiable person is one who can be identified, directly or indirectly, in particular by reference to an identification number or to one or more factors specific to his physical, physiological, mental, economic, cultural or social identity;&lt;/i&gt;&lt;/dd&gt;\r\n&lt;/dl&gt;\r\n&lt;p style=&quot;margin: 0.5em 0px; line-height: 22.399999618530273px; color: rgb(37, 37, 37); font-family: sans-serif; font-size: 14px;&quot;&gt;\r\n	Another term similar to PII, &amp;quot;personal information&amp;quot; is defined in a section of the California data breach notification law, SB1386:&lt;sup class=&quot;reference&quot; id=&quot;cite_ref-California_14-0&quot; style=&quot;line-height: 1; unicode-bidi: -webkit-isolate;&quot;&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Personally_identifiable_information#cite_note-California-14&quot; style=&quot;text-decoration: none; color: rgb(11, 0, 128); background-image: none; white-space: nowrap; background-position: initial initial; background-repeat: initial initial;&quot;&gt;[14]&lt;/a&gt;&lt;/sup&gt;&lt;/p&gt;\r\n&lt;dl style=&quot;margin-top: 0.2em; margin-bottom: 0.5em; color: rgb(37, 37, 37); font-family: sans-serif; font-size: 14px; line-height: 22.399999618530273px;&quot;&gt;\r\n	&lt;dd style=&quot;line-height: 1.6em; margin-left: 1.6em; margin-bottom: 0.1em; margin-right: 0px;&quot;&gt;\r\n		(e) For purposes of this section, &amp;quot;personal information&amp;quot; means an individual&amp;#39;s first name or first initial and last name in combination with any one or more of the following data elements, when either the name or the data elements are not encrypted: (1) Social security number. (2) Driver&amp;#39;s license number or California Identification Card number. (3) Account number, credit or debit card number, in combination with any required security code, access code, or password that would permit access to an individual&amp;#39;s financial account. (f) For purposes of this section, &amp;quot;personal information&amp;quot; does not include publicly available information that is lawfully made available to the general public from federal, state, or local government records.&lt;/dd&gt;\r\n&lt;/dl&gt;\r\n','03201800600','test@test.com','http://www.google.com','','',NULL,NULL),(152,51,'Michelle Fernandez','La Cocina','&lt;div style=&quot;clear:both;&quot;&gt;\r\n	When Michelle was growing up, she wanted to be a writer, a Supreme Court Justice, or a Professional Chocolate Chip Cookie Taster. A few years later, she was on her way to realize these dreams at Amherst College, where she studied Spanish and the History of War. Following graduation, she researched International Crime in the Executive Branch with a two-time Pulitzer Prize winning journalist. One late night, while browsing archives and eating her 3rd chocolate chip cookie of the night, she realized her passion lay with food. A few weeks later, she was traveling in the Middle East and Asia with her sister and taking cooking lessons from anyone who would teach her. After 6 months abroad, she returned to the States and worked as a line cook in central Floridas only organic, locally sourced restaurant. A few burns and shortened thumbs later, she tried a number of odd jobs from teaching English to Spanish speaking immigrants, to organizing for the 2012 Obama campaign, to working as a program evaluator and sometime surf instructor at the Valpo Surf Project in Valparaiso, Chile. After moving to the Bay Area, Michelle was fortunate to start as an intern at La Cocina before becoming Operations Assistant, then Events and Marketing Coordinator, and now Communications and Development Associate. Michelle is responsible for handling sponsorship at the SF Street Food Festival, managing press relations, and finding people as passionate about food entrepreneurs as the folks at La Cocina. Shes thrilled to have found a job she loves and the surplus of pupusas around the office. Favorite foods sushi, choripan, her moms arroz con pollo, and of course, chocolate chip cookies.&lt;/div&gt;\r\n','415-658-9205','michelle@lacocinasf.org','Lacocinasf.org','work-300x285.png','LaCocina_logo_spot.jpg',NULL,NULL),(157,60,'Naomi Green ','The Giving Kitchen ','Director of Partnerships&lt;br /&gt;\r\n&lt;br /&gt;\r\n&lt;p&gt;\r\n	As a life-long Atlanta native, Naomi Green was thrilled to join The Giving Kitchen team as Director of Partnerships and Strategic Events. Naomi brings extensive experience and knowledge of the restaurant industry which she&amp;rsquo;s gained over the past fifteen years. She has engaged in all dimensions of the restaurant business, rising from a server and bartender to senior management and event planning. Most recently, she was the Director of Events &amp;amp; Marketing at Fox Bros Bar-B-Q, where she signficantly contributed to the restaurant&amp;rsquo;s expansion initiatives. Previously, she was Event &amp;amp; Marketing Manager at the Palm Restaurant in Atlanta. Naomi also worked as a Corporate Trainer around the country and then as Banquet Sales Manager for Maggianos Little Italy in Atlanta, Charlotte, and Nashville.&lt;/p&gt;\r\n&lt;p&gt;\r\n	Naomi has seen first hand the devastating impact of unanticipated hardship on Atlantas restaurant community. These experiences have motivated her to take on a leadership role in many industry related fundraisers, including launching Charlottes Web, The Pinky and the Team Hidi annual benefit events. Additionally, with the International Womens House, Naomi works to serve immigrant and refugee women and their children who have been victim of domestic violence. She was also the chief organizer of the Palm&amp;rsquo;s sponsorship of the PGAs TOUR Championship fundraiser, supporting the athletic engagement in golfing for children from low income families. Throughout these endeavors, Naomi has combined her pratical career experience with the skills obtained through her her studies at Boston Universitys College of Communication and Journalism.&lt;/p&gt;\r\n&lt;p&gt;\r\n	Naomi has a love for the restaurant community and a commitment to improving the lives of Georgians.She grew up in East Atlanta Village and Little 5 Points, attended the Atlanta Public Schools, and has remained a beloved fan of all things Atlanta. She currently resides near Decatur, and when shes not out exploring some of Atlantas finest culinary hotspots and hidden dives, Naomi enjoys group running, spending time with her friends and family, and playing soccer regularly.&lt;/p&gt;\r\n','404-640-6742','naomi@thegivingkitchen.org','www.thegivingkitchen.org','naomiimage_1.jpg','tgkimage.gif',NULL,NULL),(158,60,'Jennifer C. Hidinger','The Giving Kitchen','Staplehouse &amp;ndash; Business Manager and TGK Spokesperson&lt;br /&gt;\r\n&lt;br /&gt;\r\nIn her role as co-founder of Staplehouse Restaurant, Jennifer Hidinger orchestrates the development and execution of all aspects of the restaurant including the design, operational features and all business management. As co-founder and spokesperson for The Giving Kitchen Initiative, Hidinger advises on brand awareness and community involvement while providing a personal account in telling the story of TGK on a local and national platform.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nPrior to establishing Staplehouse Restaurant and TGK with her late husband Chef Ryan Hidinger, Jennifer Hidinger served as the Manager of Seed Factory, a prominent childrens boutique in Atlanta, GA, assisting in employee training, scheduling, product buying and floor design. Before joining Seed Factory, Hidinger held the position of Account Executive at Austin Kelly Advertising where she managed relationships with clients and vendors including several local and regional clients such as Piedmont Hospital and Papa Johns Pizza.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nHidinger received her Bachelor of Arts and Sciences in Broadcast Communication from Indiana University.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nHidinger lives in Atlanta, GA.&lt;br /&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\n','404-277-0080','jenhidinger@staplehouse.com','staplehouse.com     www.thegivingkitchen.org','jennyjustright_color_0018.jpg','staplehouse.png',NULL,NULL),(164,63,'Randy Murphy','Mama Fus','Mr. Murphy began his professional career in High Tech software development and sales as a consultant for PricewaterhouseCoopers, Tivoli Systems and Digital Motorworks.&amp;nbsp; He also helped to create and build the Business Process Management software company, Lombardi Software that recently sold to IBM.&amp;nbsp; During this tenure in High Tech, Mr. Murphy also owned and operated a software development and consulting business, Murphy Consulting.&amp;nbsp; He has a B.A. degree in Economics from The University of Texas, Austin.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAfter nearly 13 years in High Tech, Mr. Murphy began his transition over to the restaurant business and now has over a decade of restaurant operations and franchise experience.&amp;nbsp; He has held operational roles at various quick service, fast casual and full service brands, and has held nearly every position from bussing tables to Area Director, and at one point Mama Fus largest franchisee.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMr. Murphy made the leap from franchisee to franchisor when he and partners acquired the Mama Fus Asian House brand in 2008 from Raving Brands out of Atlanta, GA.&amp;nbsp; Since moving the headquarters to Austin, TX and improving and redefining the brand through 9 corporate owned and operated stores, Mama Fus is now actively growing its franchise base once again with 19 total stores operating and nearly 70 units in various stages of development.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMr. Murphy has brought core operational changes to Mama Fus such in-house delivery, Flex Casual dining service (fast casual lunch, full service dinner), and full adoption of technology in all areas of the business from site selection, marketing, mobile apps, consumer ordering and loyalty, social media and staff management.&amp;nbsp; Since acquiring the brand, unit level revenues have increased by 20 percent while startup costs have decreased by 25 percent, and in 2012 Mama Fus was recognized as 13 on the Fastcasual.com Top 100 Movers and Shakers, and was awarded the prestigious NRN Menu Masters, Menu Trendsetter award.&amp;nbsp;&amp;nbsp; Mama Fus focuses on franchising with experienced, multiunit operators and has franchise partners in the system that also currently or have operated brands such as Buffalo Wild Wings, Melting Pot, Wendys, Chilis, McAlisters Deli, Sonic, Egg and I, SmashBurger, and Little Caesars.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMr. Murphy co founded Murphy Adams Restaurant Group, Inc. with Mark Adams, and is President and CEO of the company and the Mama Fus franchise system.&amp;nbsp; Mama Fus is a recognized contributor to many local schools, churches and youth organizations in the Central Texas area through its 9 year old, CORE fundraising program. Mr. Murphy and his wife Rebecca live in Austin, TX with their two children, Charlie and William.&amp;nbsp; Mr. Murphy spends spare time as a Little League coach and active member of Young Presidents Organization, and enjoys travelling with family, following Longhorn sports, and mountain biking.&lt;br /&gt;\r\n','512.796.1793 | Patti-Lynn (Dir Marketing) 512-9','randy@mamafus.com','www.mamafus.com','Randy_Murphy.jpg','Mama_Fus_logo_H_rgb.jpg',NULL,NULL),(166,64,'Jason Deville','Southern Art/InterContinental Buckhead ','A results driven Food &amp;amp; Beverage professional who always finds a way to get the job done. A firm belief in educating employees and developing leaders has helped me to build successful supervisory and management teams. Always excited by a challenge, I thrive best in a fast-paced, high-pressure enviroment and will deliver results while staying focused on the bottom line.&lt;br /&gt;\r\n&lt;br /&gt;\r\nSpecialties: -Leadership and Developing Leaders&lt;br /&gt;\r\n-Building Effective and Efficient Teams&lt;br /&gt;\r\n-Succession Planning&lt;br /&gt;\r\n-Building Successful Beverage Programs&lt;br /&gt;\r\n-Certified TIPS Trainer&lt;br /&gt;\r\n- Micros Property Expert&lt;br /&gt;\r\n-Court of Master Sommelier Certificate ','404-227-7578','jason.deville@ihg.com','www.southerart.com','jason-deville.jpg','Southern_Art_logo.jpg',NULL,NULL),(160,62,'Kim Zimmerman Florence','Kim Zim Hospitality','&lt;div style=&quot;clear:both;&quot;&gt;\r\n	Kim (Kim Zim) Florence of KimZim Hospitality LLC has more than 20 years experience delivering award winning training, operations, leadership development, human resources and branding successes for some of the biggest names in the restaurant and hotel hospitality industry.&amp;nbsp;&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	As the Brand Service Culture champion for InterContinental Hotels Groups (IHG) Hotel Indigo boutique hotel brand, Kim was instrumental in helping Hotel Indigo being named Highest in Guest Satisfaction Among Upscale Hotel Chains in the J.D. Powers and Associates 2011 North American Hotel Guest Satisfaction Index Study. During her five years with IHG, Florence helped Hotel Indigo grow from 7 to more than 34 domestic and international properties.&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	As Hotel Indigos primary brand culture champion, Florence developed and managed Hotel Indigos brand consistency to deliver great guest experiences. She clearly articulated Hotel Indigos unique style and quality so that internal cultures were aligned with the brands external reputation. Florence worked directly with hotel owners, operators, and staff to improve ROI through operating performance and support system optimization. She provided brand leadership on people strategy, colleague engagement, intra-company communications and product/service culture development. Florence was a key contact for franchise and partner relationships; developed and led orientation, training, and field service programs; developed brand systems, processes, and standards; and, oversaw guest experience management.&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	Prior to joining IHG, Florence served as Director of Training for Teds Montana Grill, a national restaurant chain founded by Ted Turner. She developed, implemented, and managed all training programs for Teds employees, including creating Teds Montana Grill University (TMGU), and leading leadership training programs for key management personnel. In addition, she oversaw new store openings of 45 restaurants.&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	Florence also spent 17 years with RARE Hospitality International Inc., the parent company of LongHorn Steakhouse, Bugaboo Creek Steak House, and The Capital Grille.&amp;nbsp; She served as RAREs Executive Director of Training, with responsibility for overseeing all training programs and the opening of more than 170 restaurants in the United States and Puerto Rico.&amp;nbsp;Among her accomplishments were creating LongHorn Steaks University (LSU), RARE U, and the LongHorn Manager In Training program.&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	Florences career achievements include working with DiscoverLink in developing programs for Serve Usm&lt;sup&gt;,&lt;/sup&gt;, an elearning training program specializing in skill training, acculturation, and compliance training for the hospitality industry. She is one of only 43 individuals to be certified as a Continuous Improvement Leader, and the only individual to be certified as an instructor, by Atlanta-based The Leadership Institute.&lt;br /&gt;\r\n	&amp;nbsp;&lt;br /&gt;\r\n	Florence is a sought-after corporate trainer and public speaker, working with industry leaders such as RARE Hospitality, FOCUS Brands, Buca Inc., Elephant Bar and others. She is the author of Maximizing Throughput: 6 Steps to Increase Sales. Her articles have appeared in publications such as&amp;nbsp;Restaurant News Resource&amp;nbsp;and&amp;nbsp;Profitable Hospitality&lt;em&gt;.&lt;/em&gt;&amp;nbsp;Florence has spoken at numerous professional conferences, including the National Restaurant Association. She most recently spoke at the 2011 national conference for the Council of Hotel and Restaurant Trainers (CHART).&lt;br /&gt;\r\n	&lt;div style=&quot;clear:both;&quot;&gt;\r\n		&amp;nbsp;&lt;/div&gt;\r\n&lt;/div&gt;\r\n&lt;br /&gt;\r\n','4044412593','kim@kimzimhospitality.com','http://kimzimhospitality.com','kimzim.jpg','logo_2.png',NULL,NULL),(155,61,'Stratton Leopold','Leopolds Ice Cream','&lt;table align=&quot;left&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; hspace=&quot;0&quot; vspace=&quot;0&quot;&gt;\r\n	&lt;tbody&gt;\r\n		&lt;tr&gt;\r\n			&lt;td align=&quot;left&quot;&gt;\r\n				Leopolds Ice Cream was founded in 1919 by three immigrant brothers from Greece: George, Peter, and Basil Leopold. They learned the art of candy and dessert from an uncle who had already settled in America. The brothers perfected the secret formulas and created the world famous Leopold&amp;rsquo;s VeriBest ice cream. They opened their own ice cream parlor on the corner of Gwinnett and Habersham streets in Savannah, where two streetcar lines intersected. Many a rider would jump off the streetcar and entreat the motorman to wait as they got a frozen delight!&lt;br /&gt;\r\n				&lt;br /&gt;\r\n				Generations of Savannahians have loved Leopolds ice cream. Everyone remembers the fabulous malts, milk shakes, black and white sodas, banana splits and many more.&amp;nbsp; Famed lyricist&amp;nbsp;&lt;a href=&quot;http://en.wikipedia.org/wiki/Johnny_Mercer&quot;&gt;Johnny Mercer&lt;/a&gt;&amp;nbsp;grew up a block away from Leopold&amp;rsquo;s and was a faithful customer when he was home from Hollywood.&amp;nbsp; He even told Peter he would write a song about Leopold&amp;rsquo;s famous Tutti-Frutti ice cream, which had become a Leopolds hallmark and Savannahs favorite.&amp;nbsp;&lt;br /&gt;\r\n				&amp;nbsp;&lt;br /&gt;\r\n				The original Leopolds Ice Cream shop closed in 1969. Stratton Leopold, the youngest child of Peter Leopold, kept many of the original fixtures in storage while he pursued his dreams of working in Hollywood.&lt;br /&gt;\r\n				&lt;br /&gt;\r\n				On August 18 of 2004, Stratton and his wife Mary officially reopened the legendary family business. The new location on downtown Savannahs bustling Broughton Street was designed by Academy Award nominated set designer&amp;nbsp;&lt;a href=&quot;http://www.imdb.com/name/nm0518561/&quot;&gt;Dan Lomino&lt;/a&gt;. The original fixtures Stratton had kept were used, including the black marble soda fountain and wooden interior phone booth. The shop has a beautiful old-fashioned flair with some modern decorative additions &amp;ndash; posters and props from Stratton Leopolds film career.&lt;br /&gt;\r\n				&amp;nbsp;&lt;br /&gt;\r\n				We hope that Leopolds will continue to work its way into the hearts of further generations, in Savannah and beyond as a place to find Good Things to Eat. Good Things to Drink.&lt;/td&gt;\r\n		&lt;/tr&gt;\r\n	&lt;/tbody&gt;\r\n&lt;/table&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\n','912-234-4442','info@leopoldsicecream.com','www.leopoldicecream.com','index.jpg','Hi-_Res_Leopold_Logo.jpg',NULL,NULL),(156,61,'Solman Choi','16 Handles','Solomon Choi is a seasoned food service industry leader, raised on the philosophy that passion brands are built by engaging with consumers in ways that enrich their daily lives. Solomons parents, franchise owners of the largest seafood buffet in San Diego, put him to work at a young age.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nOver the years he learned the operations side of the franchise business, starting as a busboy and graduating to managerial positions that eventually led to a vice president role in the family business. Later, working as a Director for a hospitality Group that included a Gelato franchise and full service restaurants in Los Angeles, Solomon Choi, CEO Solomon gained even more business operations knowledge as his responsibilities increased to managing food costs, margins, leases and more.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nRecognizing a niche market in selfserve, frozen yogurt, Solomon studied the dessert business firsthand by apprenticing in one of the original self-serve frozen yogurt shops in California. He parlayed that knowledge by taking his deep industry insights and relocating to New York to launch 16 Handles, where the brand has since exploded into a regional phenomenon. In 2008 the very first 16 Handles opened in New York Citys East Village.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAt the time, there were nine direct competitors within a four block radius. Through smart marketing that merges grassroots, social and strong PR efforts, Solomon pioneered the concept into what is now over 40 operating locations across the east coast. Today the company remains well poised for continued growth and has since incorporated a corporate chef to help drive flavor recipe innovation.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nA multiple time guest panelist for NYU Sterns Annual Marketing Conference, Solomon has been featured on MSN, CNBC, Bloomberg News, ABC News, Fox Business and in the Wall Street Journal and The New York Times, among many others. He is a graduate of the Marshall School of Business at USC with a degree in Marketing.','949-331-3335','schoi@16handles.com','www.16handles.com','16-Handles-Solomon-Choi-Photo.jpg','16Handleslogojpg.jpg',NULL,NULL),(179,71,'Chris Tomasso ','First Watch ','A seasoned Marketing and Branding professional with more than 20 years experience guiding some of the most well known brands in the restaurant and entertainment industries.&lt;br /&gt;\r\n&lt;br /&gt;\r\nSpecialties: Branding. Developing and implementing integrated strategic marketing programs consisting of a well-balanced mix of advertising, promotions and public relations.','','ctomasso@firstwatch.com','www.firstwatch.com','CTomasso.jpg','firstwatch.jpg',NULL,NULL),(177,71,'Daryl Dollinger ','Flying Biscuit','&lt;table align=&quot;left&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; hspace=&quot;0&quot; vspace=&quot;0&quot;&gt;\r\n	&lt;tbody&gt;\r\n		&lt;tr&gt;\r\n			&lt;td align=&quot;left&quot;&gt;\r\n				Since 2007, Dollinger has been the president and co-founder of Big Game Brands (formerly Raving Brands), which includes The Flying Biscuit Cafe. As the head of the company, he oversees functions including franchisee marketing, sourcing and qualification, sales and recruiting, franchisee relations, franchise training and operations, real estate, legal, finance and general administration. Dollinger is the key player on the management team since the company&amp;#39;s inception five years ago. He works with a diverse team of eight individuals who assist in the management of the enterprise.&amp;nbsp;&amp;nbsp; Prior to his time with the company, Dollinger was involved in all facets of restaurant management with companies such as ARAMARK and Einstein&amp;rsquo;s Bagels. He is a member of the International Franchise Association (IFA) and the International Council of Shopping Centers (ICSC).&lt;/td&gt;\r\n		&lt;/tr&gt;\r\n	&lt;/tbody&gt;\r\n&lt;/table&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\n','404-392-3315','ddollinger@ravingbrands.com','www.flyingbiscuit.com','Daryl3.jpg','Flying_Biscuit_Round_Logo.jpg',NULL,NULL),(162,62,'Misty Young ','Squeeze In Truckee ','&lt;br /&gt;\r\nMisty is currently board chair of Squeeze In Franchising, LLC., where she helps others become owners of a high quality, well known, systematically designed and developed restaurant opportunities. She is co-owner of Squeeze In, a four location restaurant collection based in Reno and Tahoe. Look out for the fifth location opening in Northern California in the fall of 2014.&amp;nbsp;&lt;br /&gt;\r\n&lt;br /&gt;\r\nMisty has been a VP/Partner in a marketing firm, served as a Deputy Press Secretary for a Governor, a Press Secretary to an Attorney General, and as Constituent Services Representative for a U.S. Senator.&amp;nbsp;&lt;br /&gt;\r\n&lt;br /&gt;\r\nShe is a certified member of the John Maxwell Team, and as a Coach, Speaker and Trainer she serves independent restaurant owners and other small business owners, to help achieve business and personal success.&amp;nbsp;She gets&amp;nbsp; the job done by surrounding herself with quality people working toward excellence.&lt;br /&gt;\r\n&lt;br /&gt;\r\nMisty also grew up a family restaurant where she was introduced to the business so it makes sense why she is as accomplished as she is, and it&amp;#39;s only right we have her on our show.&lt;br /&gt;\r\n&lt;br /&gt;\r\n','530-305-3599','mistyyoung@me.com/misty@squeezein.com','www.mistyyoung.com','Misty_0192-copy.jpg','cmsimg_1236750219.gif',NULL,NULL),(163,63,'Yuen L. Yung','How Do You Roll?','Yuen Yung co-founded How Do You Roll? (originally called Maki) in 2008 with his brother Peter Yung.&lt;br /&gt;\r\nAs a child, Yuen gained valuable experience of the restaurant industry as he helped at his parents restaurant by running the cash register. His entrepreneurial spirit has always been evident and after years of being a successful financial advisor, he launched a franchised practice with two partners. Combining both aspects of his background, Yuen strives to differentiate HDYR? and position it for success.','(512) 394-6104 ','krystal@howdoyouroll.com','Howdoyouroll.com','Yuen_Retake.jpg','How_Do_You_Roll_top_logo.png',NULL,NULL),(159,59,'Eddie Russell','Cooking Channel','Atlanta born chef Eddie Russell is a private consultant for bars, gastropubs and taverns, helping to develop menus, streamline operations and finesse overall functioning abilities. He got his first taste for cooking as a young sous-chef in his grandmothers kitchen, continuing his training at Athens, Georgia-based restaurants - Five and Ten, Farm 255, and Trappeze Pub as well as Parish Foods and Goods in Atlanta.&amp;nbsp;&amp;nbsp; Eddies style of ingredient-driven, simplistic techniques have put him at the forefront of culinary innovation, and he is known for an appreciation and commitment to slow food and conscious sourcing.&amp;nbsp; He helped create the Four Coursemen Supper Club, an exploration of food, technique, sustainability, seasonality and community.&lt;br /&gt;\r\n&lt;br /&gt;\r\nEddie continues his passion for cutting edge pairings and cuisines as a partner for Coterie &amp;amp; Tie, a private residence supper club based where he resides in Athens, Georgia.&lt;br /&gt;\r\n&lt;br /&gt;\r\n&lt;br /&gt;\r\n&lt;br /&gt;\r\n','646-638-7636','jchudow@foodnetwork.com','www.cookingchanneltv.com','Host_Eddie_Russell_on_Cooking_Channels_Belly_Up.jpg','Cooking-Channel-logo.jpg',NULL,NULL),(161,62,'Joe Kelly ','TalentServed (LLC)','TalentServed (LLC) is a specialized recruiting firm that serves top organizations within the hospitality industry, both domestically and abroad. With strategic locations across the United States, our recruiters are deeply connected to their markets and deliver unique, and often, unadvertised job opportunities with independent owners, emerging concepts, regional groups and top national hospitality brands. For restaurants, cruise ships, wineries, top hotels and casinos, we know the kind of talent it takes to build a successful team, and we have the resources to find these individuals and introduce them to you.&lt;br /&gt;\r\n&lt;br /&gt;\r\nOur recruiting team is made up of hospitality industry veterans who have broad experience in operations and corporate human resources with many of the industrys top companies. Not only do we understand the real world challenges hospitality professionals face in their day-to-day work life, but we also understand what companies are looking for in their future leaders.&lt;br /&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\n','404-493-3631','Kelly_joseph@hotmail.com','www.TalentServed.com','Joe_Kelly_Profile_Picture.jpg','TalentServed.jpg',NULL,NULL),(175,64,'Jim Moritz ','Peppermill Spa Casino ','Jim Moritz is the Assistant General Manager and has been with Peppermill since 2001. He has been director of resort operations and director of food and beverage.','775-232-4903','jmoritz@peppermillreno.com','www.peppermillreno.com','Jim-Moritz.jpg','',NULL,NULL),(165,63,'Patty Sriskiew','Natalee Thai ','Patty Sriskiew of Natalee Thai Cuisine has had a feature segment on KCAL9 of Los Angeles, California and Natalee Thai has won many awards including the 2013 Argonaut Award for Best Thai in the Best of The Westside awards. Natalee Thai was also awarded the Thai Select Premium Award by Thailand Ministry of Commerce.&lt;br /&gt;\r\n&lt;br /&gt;\r\nThis Thai restaurant offers traditional Thai dishes, a pleasant dining atmosphere, and friendly staff. The recipes are prepared with the freshest ingredients and they make use of the fresh local products whenever possible. Also adhering to Asian cultural tradition, all of Natalee Thai&amp;rsquo;s meals are served Family Style.','310-948-6543','sdonnelly@lcoonline.com ','http://www.nataleethai.com/ ','Patty_-_NAT_THAI_Headshot.jpg','logo_3.png',NULL,NULL),(167,68,'Jerry Couvaras','Atlanta Bread Company ','It takes a strategic person to accumulate tools that he knows may only serve a distant goal. It takes a visionary to look to a far-reaching future confident of an outcome that exists only in his mind. And it takes a true leader to do today what he knows will be of most value to the greatest number of people tomorrow.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nJerry Couvaras is that strategist, that visionary, and that leader.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nHe applies the same principles for achievement in both his business endeavors and in his active support of the causes he holds dear. To his clients, this means they can trust that he has a clear sightline to the outcome that will best meet their needs, delivering exactly what they want while bringing new ideas to the market for the need they haven&amp;rsquo;t yet identified.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nTo his charitable causes, he exemplifies action. He graciously serves as a Trustee of Woodruff Arts Center, and sits on the Boards of Directors with The Hirsch Academy, FOCUS (Families of Children Under Stress), and Concorde Fire Soccer Club.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nJerrys early career success in South Africa saw him thrive in investment banking, where he gained invaluable internal exposure in a wealth of industries. This afforded him limitless opportunities once here in the US. Upon making Atlanta his home some twenty years ago, he saw a sandwich chain as a smart early investment not for what it was, but for what it could be, and he soon capitalized on the companys expansion potential to set new standards in the market. Recognition for such initiatives came rapidly. In 2003, he was a finalist for Ernst &amp;amp; Young&amp;rsquo;s Southeast Businessman of the Year. Today, Bake One and Atlanta Bread develop and supply new product innovation for some of the largest global customers based here in the US, while exporting to fifteen countries worldwide. Jerry continues to stand as a model of success. He has been featured in high-profile business publications, including Donald Trumps The Way to The Top, and has been a guest speaker at recognized establishments.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAmong the life achievements he is most proud of are his devotion to his wife Helen and their four children; Alexandra, Anastasia, Steve, and Dino. In his downtime, Jerry enjoys soccer, tennis, skiing, and spending quality time with his family.','','jcouvaras@atlantabread.com','www.atlantabread.com','jerrycouvaras.jpg','atlanta-bread.jpg',NULL,NULL),(168,68,'Tanner Agar ','The Chef Shelf ','Tanner Agar worked as a chef and server in fine dining in Canada, the US, and Spain. While a student at TCU he started The Chef Shelf to help chefs and restaurants package their award winning recipes and connect customers to the flavors they love through products, videos, and recipes. Tanner also hosts a 15 second cooking show on Instagram.&amp;nbsp;','817.585.0082','tanner.agar@thechefshelf.com','thechefshelf.com','Tanner_Agar_Photo.jpg','Logo_JPEG.jpg',NULL,NULL),(169,68,'Steve DiFillippo','Davios','After 25 years I feel that I am just getting started. says Davios &lt;span class=&quot;caps&quot;&gt;CEO&lt;/span&gt;, Steve DiFillippo. At the age of 24, Steve purchased an established restaurant called Davios in Bostons Back Bay. And this was the first in a succession of popular restaurants. Steve is involved in the community, serving on several non-profit&amp;nbsp;boards. In 2008, he was inducted into the Massachusetts Restaurant Hall&amp;nbsp;of&amp;nbsp;Fame. Steve runs 4&amp;ndash;5 miles a day, so I can wrongfully delude myself that I can eat anything I want, he&amp;nbsp;says.','','anny@davios.com ','www.davios.com','home-steve.jpg','davios.png',NULL,NULL),(180,73,'Carlos Emmons','Wet Willies Atlanta','Carlos A. Emmons is from Greenwood, Mississippi, a former American football linebacker in the National Football League. Emmons started playing football in seventh grade as an offensive linemen before moving to wide receiver in eighth grade. He attended Greenwood High School and played defensive back and linebacker. After high school, he played college football at Arkansas State University where he was a four-year starter and received a Bachelor in Science in Business Management in December&lt;br /&gt;\r\n1995. He earned second team All-Big West Conference honors following his senior season, when he had 63 tackles, including four sacks. Emmons was drafted in the seventh round of the 1996 NFL Draft by the Pittsburgh Steelers and played for the Steelers until 1999. In 2000, he began playing with the Philadelphia Eagles and was named team Defensive MVP in his final year. He signed as free agent by the New York Giants in March 2004 and was released by them on February 12 2007, after having career ending back surgery.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nWhile playing in the NFL,Emmons partnered with many NFL Players to establish 51 Ways Charity Foundation Inc. based in Atlanta, GA. It&amp;rsquo;s a non-profit organization that supports families of children who have been diagnosed with cancer and/or blood disorders through financial, spiritual and physical resources. The efforts of 51 Ways Charity Foundation Inc. brought a multitude of celebrities and athletes together from around the country to support and raise awareness about cancer.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nEmmons is President/CEO of Emmons, LLC and owns a restaurant/bar called Wet Willie&amp;#39;s in Atlanta, GA which opened March 5, 2010. The establishment specializes in serving the World&amp;#39;s Greatest Daiquiris and great food with terrific service and entertainment.','267-235-4483','parisnicole@thepnpagency.com','www.wetwillies.com','10595284-carlos-emmons.jpg','wetwillie_logo_better.png',NULL,NULL),(171,64,'Michael Greco','FIZZ Las Vegas ','Michael Greco has been at the center of entertainment in Las Vegas for nearly a decade. From baseball to standup comedy, the New York native&amp;rsquo;s passion for entertainment drove him to continue to create the ultimate guest experience in the entertainment capital of the world.&lt;br /&gt;\r\nHis journey in Las Vegas began in 2004 as the first employee of the renowned Body English, a multi-million dollar nightclub at the Hard Rock Hotel in which Greco spearheaded the conceptualization, design and opening. From night to day, Greco is also responsible for changing the face of daytime entertainment in Las Vegas with the creation of&amp;nbsp;&lt;em&gt;Rehab&lt;/em&gt;, the Sunday pool party at the Hard Rock Hotel.&lt;br /&gt;\r\nIn 2006, Greco moved to Pure Management Group as Vice President of Entertainment. His role was to oversee the entertainment venues of 10 properties which included nightclubs, bars and restaurants. His success is noted with PURE Nightclub at Caesars Palace being voted as the #1 nightclub in the country for two years during his tenure by E! Entertainment.&lt;br /&gt;\r\nWith a vast amount of celebrity connections, Greco joined Palms Casino Resort in 2009 to work directly with George Maloof in an effort to keep the brand on the cutting edge.&amp;nbsp;As the Vice- President of Entertainment, his highlights include signing both Mariah Carey and Matt Goss to their first Las Vegas residencies.&lt;br /&gt;\r\nGreco returned to Pure Management Group in late 2010 as the Executive Vice President of Diversified Entertainment Group working with brands such as Sugar Factory, Cabo Wabo, Chateau Nightclub and Gallery Nightclub. In 2012, he became Managing Partner of Chateau Nightclub.&lt;br /&gt;\r\nGreco&amp;rsquo;s most recent accomplishment comes with the exciting announcement of FIZZ Las Vegas, a high-end champagne lounge and bar, which opened in late 2013 inside Caesars Palace Las Vegas. The multi-million dollar project is a collaboration with business partner Steven Kennedy and global entrepreneur David Furnish.','702-400-5899','michael.greco@yahoo.com','fizzlv.com','MICHAEL-GRECO.jpg','Fizz-Las-Vegas.jpg',NULL,NULL),(172,65,'Roy Silver','National BBQ Association','Roy Slicker has owned Slicks Que Co., a BBQ restaurant and products company based in Central Oregon, since 2009. Prior to that, he owned The Left Handed Chef catering service in Oregon and California, overseeing successful white table cloth BBQ operations. Slicker&amp;#39;s expertise from 30 years in high tech development and marketing and his love and travel and appreciation of all things food, especially barbecue, has served him well in the catering and restaurant business. Slicks Que Co. has experienced significant growth both geographically and financially due to Roys business focus coupled with his high energy and networking abilities. Slicker is currently serving as president of the National Barbecue Association (NBBQA) and is very active in all areas of membership development. He travels 25,000 to 30,000 miles a year around the country connecting with other barbecue businesses, pitmasters and barbecue competitors. He is also one of the most requested instructors for the NBBQAs apprentice program, a 2- or 3-day barbecue business emersion program offered by the Association.','5416472114','roy.slicker@gmail.com','www.nbbqa.org','roy-slicker-3_1.jpg','nbbq_logo_1.gif',NULL,NULL),(173,65,'Jordan Wakefield','Smoke Ring BBQ','Growing up in Lawrenceville, Ga., Wakefield was immersed in a world of diverse culinary cultures. His mid-Western mother taught him how to prepare meat and potatoes, as well as her famous dishes including spaghetti, pork chops and meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions. Wakefield went on to attend Le Cordon Bleu in Atlanta, where he took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Va. Wakefields talent of combining Southern food and sensibilities to create cutting edge cuisine became highly praised and he was soon promoted to executive chef of Meehans Public House in Downtown Atlanta. Between Jordans extensive training, skill and hand-picked kitchen team, he took Meehans fare to the next level, but most recently he has embarked on his latest venture of opening a barbecue restaurant, Smoke Ring, which serves up Jordans very own take on Georgia-Style Barbeque in Atlantas Castleberry Hill community.','678.491.6875','jordan.smokering@gmail.com','www.smokeringatlanta.com','Jordan_Wakefield_1.jpg','home_02.png',NULL,NULL),(174,67,'Jim Sullivan ','Sullivision.com','&lt;table align=&quot;left&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; hspace=&quot;0&quot; vspace=&quot;0&quot;&gt;\r\n	&lt;tbody&gt;\r\n		&lt;tr&gt;\r\n			&lt;td align=&quot;left&quot;&gt;\r\n				Maybe you&amp;rsquo;ve seen him on CNN, NBC, ABC, Fox News, or the Food Network. Maybe you&amp;rsquo;ve read his insights on strengthening Leadership, Performance and Profitability in &lt;em&gt;the Wall Street Journal, New York Times, USA Today, or Fast Company and Inc.&lt;/em&gt; Over 750,000 leaders, executives and franchisees worldwide have read his newsletters, books, or columns and seen his DVDs, webinars, e-learning programs and live seminars.&lt;br /&gt;\r\n				&amp;nbsp;&lt;br /&gt;\r\n				&lt;strong&gt;Jim Sullivan, CEO and Founder of Sullivision.com&lt;/strong&gt;, is a veteran of over 20 years in the hospitality and retail industries. He&amp;rsquo;s worked for and with companies as distinct as Walt Disney Company, Target, McDonald&amp;rsquo;s, Apple, and Starbucks. Not a &amp;ldquo;theorist&amp;rdquo;, Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver. He has built his reputation designing successful leadership, sales, marketing, and customer service programs for the &amp;ldquo;Top 200&amp;rdquo; foodservice and retail chains.&lt;br /&gt;\r\n				&amp;nbsp;&lt;br /&gt;\r\n				He&amp;rsquo;s the author of two books that have sold over 400,000 copies worldwide, including the best-sellers &lt;em&gt;&amp;nbsp;Fundamentals: 9 Ways to Be Brilliant at the Basics and MultiUnit Leadership: The 7 Stages of Building High-Performing Partnerships and Teams.&amp;nbsp; &lt;/em&gt;His DVDs called &lt;em&gt;Jumpstart! The Art of Effective Pre-Shift Meetings&lt;/em&gt; and &lt;em&gt;The Shift: &lt;/em&gt;are being used in over 30,000 restaurants worldwide.&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;/td&gt;\r\n		&lt;/tr&gt;\r\n	&lt;/tbody&gt;\r\n&lt;/table&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\nJim is an award-winning restaurant operator, a visiting professor at&lt;em&gt; Penn State University,&lt;/em&gt; &lt;em&gt;Purdue,&lt;/em&gt; the &lt;em&gt;University&lt;/em&gt;&lt;em&gt; of Delaware, Cal Poly &lt;/em&gt;and the &lt;em&gt;Culinary Institute of America. &lt;/em&gt;Sullivision.com has offices in Denver, Appleton, Wis and London. You can reach Jim by visiting &lt;strong&gt;&lt;u&gt;www.sullivision.com&lt;/u&gt;&lt;/strong&gt;.','920 915 0513','jim@sullivision','sullivision','4b714b85dbd10ad8956ed2.L._V165057566_SX200_.jpg','sullivision_logo_rlc12.gif',NULL,NULL),(178,70,'Suzanne Bentley ','Georgia Beef Board','&amp;nbsp;Suzanne Bentley is the Director of Industry Information for the Georgia Beef Board. Bentley promotes beef across the state of Georgia to spread the positive message of beef and let everyone know that Beef is a safe, healthy and wholesome protein. She represents Georgia&amp;rsquo;s farmers and ranchers on behalf of the beef checkoff program.','478-361-8051','suzanne@gabeef.org ','www.gabeef.org','Suzanne-Bentley_small.gif','beeflogo.jpg',NULL,NULL),(181,72,'Christopher Mullins Jr','McGillins Olde Ale House','McGillins Olde Ale House is Philadelphias oldest continuously operating taverns and one of the oldest in the country. It was opened in 1860 &amp;ndash; the year Lincoln was elected &amp;ndash; as Bell in Hand Tavern. But everyone called it McGillin&amp;rsquo;s &amp;ndash; after Pa &amp;amp; Ma McGillin, who ran the tavern &amp;amp; raised their 13 children upstairs. After Pa died (1901), Ma ran it with an iron-hand and even survived prohibition. Their daughter, Mercedes (who grew up upstairs) sold the bar to Joe Sepaniak &amp;amp; Henry Spaniak (brothers who spelled their names differently) in 1958. Henrys daughter (Joes niece), Mary Ellen Mullins and her husband (Chris Mullins Sr) took over in 1993 and their son (Henrys grandson), Christopher Mullins, Jr. is now taking over the reins. &amp;nbsp;Christopher graduated from the Cornell University School of Hotel Administration and honed his skills at Philadelphia&amp;rsquo;s esteemed Union League before becoming the third generation of his family to join the business.','215-735-5562','mcgillins@aol.com','www.mcgillins.com','Christopher_Mullins.jpg','mcgillins.jpg',NULL,NULL),(182,74,'David Yoo','Daveys Ice Cream','David Yoo graduated from Parsons School of Design in New York City. David had worked previously as&lt;br /&gt;\r\na graphic designer before seeking out an alternative medium for his creativity.','646.245.8414','david@daveysicecream.com','www.daveysicecream.com','david.jpg','daveysicecream.jpg',NULL,NULL),(183,72,'Anthony Spinato','Spinatos Pizzeria','Anthony was born and raised in Phoenix by his loving family in their pizza business. As he grew and learned the business, he found that his family&amp;rsquo;s business was his passion. He has since taken over day-to-day operations of his family&amp;rsquo;s chain of pizzerias. He has overseen tremendous growth in revenue and expansion into new locations. He is married and has two children.','602-703-2690','anthony@spinatospizza.com','www.spinatospizzria.com','pizza_anthony.png','logo_pizza.png',NULL,NULL),(185,72,'Gregory Woloszczuk','GMW Carolina, Inc','&lt;table align=&quot;left&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; hspace=&quot;0&quot; vspace=&quot;0&quot;&gt;\r\n	&lt;tbody&gt;\r\n		&lt;tr&gt;\r\n			&lt;td align=&quot;left&quot;&gt;\r\n				Gregpry Woloszczuk spent over 20 years working for fortune 500 high tech companies such as NetApp &amp;amp; EMC in a variety of technology, sales, and marketing leadership roles.&amp;nbsp; He transitioned into restaurant ownership and has grown his business to 3 locations during the past 8 years. In the middle of that growth, his company also took on the additional responsibility as the exclusive North Carolina Area Developer for the franchisor&amp;nbsp; (2010-Jan 2013), Dickey&amp;rsquo;s Barbecue Restaurants, Inc. &amp;nbsp;As Area Developers, his company helped 9 other locations open and provided the ongoing operational support to them. &amp;nbsp;This resulted in a total of 12 locations by the start of 2013 with more in the pipeline.&amp;nbsp; Gregory&amp;rsquo;s experience can be summarized with a proven track record of growing business segments in high tech companies and as an independent business leader during all types of economies while seeing competitors lose market share or cease operation.&lt;/td&gt;\r\n		&lt;/tr&gt;\r\n	&lt;/tbody&gt;\r\n&lt;/table&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\n','919-260-9213','gregory@gmwcarolina.com','gmwcarolina.com','bbq_greg.png','bbq_logo.png',NULL,NULL),(187,73,'Tye Hill','Golden Corral','&lt;table align=&quot;left&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; hspace=&quot;0&quot; vspace=&quot;0&quot;&gt;\r\n	&lt;tbody&gt;\r\n		&lt;tr&gt;\r\n			&lt;td align=&quot;left&quot;&gt;\r\n				South Carolina born Tye Hill is a former college and professional football cornerback who played in the NFL for five seasons. After receiving All-American honors at Clemson University, he was drafted by the St. Louis Rams in 2006. He also played professionally for the Atlanta Falcons, Tennessee Titans and Detroit Lions.&lt;/td&gt;\r\n		&lt;/tr&gt;\r\n	&lt;/tbody&gt;\r\n&lt;/table&gt;\r\n&lt;div style=&quot;clear:both;&quot;&gt;\r\n	&amp;nbsp;&lt;/div&gt;\r\nHe now lives in Atlanta with his family. Hill owns three Golden Corral restaurants with his business partner, James Butler. Together, they founded YBE Enterprise LLC, a food and hospitality company.&amp;nbsp; The restaurants are located in Oxford, Alabama; Milledgeville, Georgia; and Centerville, Georgia.','843-922-0210','hill@ybeenterprise.com','www.goldencorralfranchise.com','Tye_Hill-2013.jpg','GC_Shield_Logo_Plain_High.jpg',NULL,NULL),(188,73,'James Butler','Golden Corral','James Butler&amp;nbsp;of Bainbridge, Georgia was a standout football player at Georgia Tech. He went on to play for the New York Giants when the team won Super Bowl XLII. He also played professionally for St. Louis Rams. He now lives in Atlanta with his family. Butler owns three Golden Corral restaurants with his business partner, Tye Hill. Together, they founded YBE Enterprise LLC, a food and hospitality company.&amp;nbsp; The restaurants are located in Oxford, Alabama; Milledgeville, Georgia; and Centerville, Georgia.','678-896-6041','butler@ybeenterprise.com','www.goldencorralfranchise.com','James_Butler-2013.jpg','GC_Shield_Logo_Plain_High_1.jpg',NULL,NULL),(189,73,'George Tinsley Sr.','Tinsley Family Concessions, Inc','Tinsley&amp;rsquo;s resume boasts three years as a teacher and coach; a one-year stint as an exhibition specialist for the Kentucky Fair and Exposition Center, and training as an FBI agent. However, Tinsley had a burning desire to earn more income for his family. During this time, he was presented with the ground floor opportunity to work as a training instructor for Kentucky Fried Chicken (KFC) and start its formal training programs for new franchisees.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nBeing one of the first hired into the program afforded Tinsley the opportunity to assist with its development. &amp;ldquo;My business background was limited, but I had very good people skills,&amp;rdquo; he said. &amp;ldquo;And being a former professional athlete opened a lot of doors for interaction with both KFC corporate executives and franchisees.&amp;rdquo;&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAlthough Tinsley&amp;rsquo;s rise through KFC&amp;rsquo;s corporate ranks was swift, he aspired to an opportunity without limitations; one that allowed him to reach his full potential. During an informal meeting with several high-level corporate executives, he said, &amp;ldquo;the idea came up that I should look at becoming a franchisee. So I seized the opportunity and asked them to put the offer in writing.&amp;rdquo;&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nThis paved the way for Tinsley to become a franchisee, opening his first KFC restaurant in Auburndale, Fla. Both Tinsley and his wife, Seretha, quit their jobs, moved the family to Winter Haven, Fla., and embarked on the first of many entrepreneurial endeavors.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAfter their first year as a KFC franchisee, Tinsley said, &amp;ldquo;The restaurant developed into an outstanding success and spawned other opportunities.&amp;rdquo;&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nTinsley developed two KFC restaurants within three years, and later assisted in developing KFC&amp;rsquo;s minority franchisee program.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAfter six years with KFC, he opened the first African-American owned T.G.I. Fridays&amp;reg; in the U.S.&lt;br /&gt;\r\n&amp;ldquo;It became the No. 1 T.G.I. Fridays&amp;reg; in the U.S. for nine consecutive years, and continues to be a top performer,&amp;rdquo; he said.Continuing to diversify with other branded concepts, Tinsley Family Concessions now owns and operates more than 50 Florida franchises, with most locations in Miami and Tampa International Airports.&lt;br /&gt;\r\n','863-412-1764','gtinsley@pengeo.com','www.georgetinsleysr.com','tinsley_0018.jpg','2008_TFC_LOGO.png',NULL,NULL),(190,74,'Tiffanee Ellman','Aphelia Restaurant Group (Oak, Belly and Trumpet, PakPao Thai Food)',' Tiffanee co-founded and developed the Sam Moon Home Decor Store, a multimillion-dollar enterprise within the privately owned Sam Moon Group in Dallas. She later transitioned to premier luxury retailing in the specialty retail stores sector of The Neiman Marcus Group, training under the company&amp;rsquo;s renowned executive development programs for both department managers and merchandising. She left the retail sector several years ago to open three of the Dallas Design District&amp;rsquo;s most sought-after restaurants along with her husband Richard Ellman. She is the co-owner of Apheleia Restaurant Group, including Oak, Pakpao, and Belly &amp;amp; Trumpet.&lt;br /&gt;\n &amp;nbsp;','970.429.4182 ','sally@wagstaffworldwide.com','http://apheleiarestaurants.com','Ellmans_Close_up.jpg','Oak_Logo_-_Color.jpg',NULL,NULL),(192,75,'Darren Tristano','Technomic','Darren Tristano is an Executive Vice President at Technomic, Inc. and is focused on expanding the foodservice industry knowledge base and sharing this intelligence with operators, suppliers and other key players. Over the past 20 years, he has overseen the growth of Technomic&amp;rsquo;s Information Services division. On Technomic&amp;rsquo;s consulting side, Darren leads the company&amp;rsquo;s Restaurant Practice, providing operator clients with actionable findings and insights. Drawing on this experience, Darren also puts Technomic&amp;rsquo;s research findings into context, speaking frequently to the media and at industry conferences. Darren is responsible for industry tracking services and reports that foodservice executives rely on for market intelligence. These &amp;ldquo;industry standard&amp;rdquo; sources include Consumer Brand Metrics, MenuMonitor, PriceMonitor and the Digital Resource Library.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nSince 1999, Darren has led advisory group services for Technomic&amp;rsquo;s operator clients. These groups have been essential to maintaining close contact with the industry and providing unparalleled access to frontline industry issues.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nDarren also serves as group publisher of Technomic&amp;rsquo;s Consumer Trend Reports and conferences, including Technomic&amp;rsquo;s Restaurant Forecast &amp;amp; Outlook, Consumer Insights, Canadian Trends &amp;amp; Directions, and Menu Innovation and Insights events.&amp;nbsp; Currently, he is leading initiatives to expand Technomic&amp;rsquo;s operator knowledgebase in North and South America, Europe, Asia and Australia.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nSpecializing in national and emerging restaurant chain concepts, menu trends and consumer dining behaviors, Darren is often quoted in trade, news and business media, including The Wall Street Journal, The New York Times, USA Today, Los Angeles Times, Chicago Tribune, Forbes, Fortune, Fast Company, Nation&amp;rsquo;s Restaurant News, Franchise Times, Restaurant Business and numerous other online and print publications. He has made appearances on The Today Show, Bloomberg Television, Fox News and MSNBC, and is a frequent guest of National Public Radio and Marketwatch.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nDarren is a frequent speaker at conferences sponsored by the National Restaurant Association, Nation&amp;rsquo;s Restaurant News, Restaurant Hospitality, Restaurant Leadership Conference and The Canadian Restaurant and Foodservice Association.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nDarren earned his B.S. degree from The University of Illinois at Chicago. He is a Certified Public Accountant.','312.506.3850','dtristano@technomic.com','https://www.technomic.com','tristano_darren_color_1_1.jpg','technomic_logo_registered_blue_1.png',NULL,NULL),(193,70,'Kirk Halpern','Halperns Steak and Seafood','Active in his family&amp;#39;s business since childhood, Kirk Halpern has witnessed the growth of the industry and understands its challenges as well as its potential. He holds a unique vision for his company and insists on a hands-on approach to every step in the process. Kirk served on the Board of Directors for the National Association of Meat Purveyors and holds a degree from Duke Law School. As CEO and Founder of Halperns&amp;#39;, Kirk carries on a family tradition that began over 40 years ago with drive, spirit and vision.','(404) 767-9229','kirk@halperns.com','www.halperns.com','Halpern_Kirk_LOWRES.jpg','81.jpg',NULL,NULL),(195,75,'Jonathan Maze','Franchise Times','Jonathan is the editor of the Restaurant Finance Monitor a monthly newsletter that offers unique opinion and analysis on the restaurant industry, delivered to some of the most influential movers and shakers in foodservice and the editor of Franchise Times, a monthly glossy publication devoted to the franchise sector. In addition, Jonathan writes an award winning daily blog at restfinance.com','651.493.3724','jmaze@franchisetimes.com','http://www.restfinance.com','Johnathan_Maze_1.jpeg','Franchise-Times_1.jpg',NULL,NULL),(225,87,'David Davoudpour','Shoneys','I&amp;rsquo;d like to share an exciting opportunity. It&amp;rsquo;s the opportunity to be an integral component in the resurgence of a true icon, Shoney&amp;rsquo;s. This is America&amp;rsquo;s next great restaurant story. Will you help us write it? -&lt;br /&gt;\r\nDavid Davoudpour','','','','','',NULL,NULL),(196,82,'Lane Fisher','Fisher Zucker Attorneys','','215-825-3100','LFisher@FisherZucker.com','www.FisherZucker.com','','',NULL,NULL),(197,82,'Zach Current','Fuel Pizza','','704-609-3889','zach@fuelpizza.com','www.fuelpizza.com','','',NULL,NULL),(198,82,'Bill Hart','Bubbakoos Burritos','','848-210-2429','bubbakoobill@gmail.com','http://www.bubbakoos.com','','',NULL,NULL),(199,82,'Paul Altero','Bubbakoos Burritos','','949-279-2197','paul.altero@gmail.com','http://www.bubbakoos.com','','',NULL,NULL),(201,81,'Zach Current','Fuel Pizza','Our second guest Zach Current with Fuel Pizza.&amp;nbsp; Zach is then Vice President of Custom Fuel Pizza, and he lives to share the best things in life with everyone. Zach has found that Pizza, something you eat when you&amp;rsquo;re in a good mood or something you share with the people you love, is one of those &amp;ldquo;best things&amp;rdquo;.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nZach has worked in restaurants all his life and the most important thing he&amp;#39;s learned is that through proper preparation and hard work, and with a common goal of serving great food, working as a team gets you far. Cooperation is key.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nIn his role as VP, he&amp;#39;s motivated by the fact that you can&amp;rsquo;t deliver anything great, such as friendliness, service, and quality, without a system that works. Accordingly, his mission each day is to ensure that every one of his associates is provided with the ingredients, tools, and direction needed to make great pizza for their guests and create great opportunities for themselves.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nFinally, as a partner in a small business, Zach realized, with the help of a few of his fellow colleagues and community leaders, he&amp;#39;s able to positively impact the communities and the lives of families in many different ways.','704-609-3889','zach@fuelpizza.com','www.fuelpizza.com','zach-current.jpg','zach1.jpg',NULL,NULL),(212,81,'Brad','Fishman PR','Brad Fishman has devoted the majority of his career to not only building&amp;nbsp;Fishman Public Relations&amp;nbsp;into one of the largest and most respect PR agencies of its kind, but also promoting franchising as a business model and helping educate franchise systems about effective lead generation strategies. Always seeking to stay on top of the latest trends, people, news and legislation impacting the franchise industry, Brad can found as a participant or known presence at nearly every franchising event domestically or overseas.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAs one of the most well-connected individuals in the franchise industry, Brad has spent more than 20 years helping franchise systems develop franchisee lead generation and consumer awareness campaigns that help them achieve their desired growth. As a successful entrepreneur who knows how to operate a business, Brad has earned the trust and credibility of other entrepreneurs in the industry.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nHis professional involvement in franchising includes sitting on the boards of numerous companies and organizations, as well as serving as past chairman of the IFA&amp;rsquo;s Franchise Supplier Forum, a past member of the IFA&amp;rsquo;s board and executive board and the IFA&amp;#39;s Membership and International committees.','','BFish@Fishmanpr.com','www.FishmaPR.com','brad_small.jpg','FishmanPR.jpg',NULL,NULL),(218,83,'Suzanne Wind','Author of an award-winning book The SMART Playbook: Game-changing life skil','Suzanne Wind is the award winning author of the educational children&amp;rsquo;s book- The SMART Playbook: Game-changing life skills for a modern world. Her work as a manner and social skills expert has been featured on WCBS radio and FOX GoodDay NY. She lives in CT with her husband and three kids. Before kids, she was an international marketing executive in NYC. With a multi-cultural background, she was raised in more than six countries with four languages. Her career and living overseas taught her the importance of knowing and using the common language of manners and social skills to being your best. Today she&amp;rsquo;s a mom with a mission, inspired to communicate social skills in a modern world to a new generation.','203-992-1146','suzanne_wind@yahoo.com','http://www.thesmartplaybook.com','IMG_2480.jpg','Main_Book_Cover.jpg',NULL,NULL),(229,79,'Laurel R Elliott','Boneheads','','','','','laurel-r-elliott.jpg','boneheads-logo.png',NULL,NULL),(208,76,'Gwen Denninghoff','Le Metro Creperie','Gwen Denninghoff attended SCAD where she obtained a BFA in Production Design, which came in handy when it was time to design and build out Le Metro Creperie.&amp;nbsp; While at SCAD, she also worked at Paula Deen&amp;rsquo;s restaurant, The Lady and Sons, which gave her an opportunity to see first hand how lucrative the restaurant industry can be.&amp;nbsp; She loves food, travel, and her family, and is married to Logan Denninghoff, an Atlanta based actor and henchman to her business scheming.','(404) 647-2747','lemetrocreperie@gmail.com','www.lemetrocreperie.com','Gwen.jpg','LeMetroLogoNEW.jpg',NULL,NULL),(209,76,'Christine Taylor','Le Metro Creperie','The&amp;nbsp;Mother-and-daughter team of Christine Taylor and Gwen Denninghoff launched their business, Le Metro Creperie, in Atlanta, just this past January','(404) 647-2747','lemetrocreperie@gmail.com','www.lemetrocreperie.com','christine.jpg','LeMetroLogoNEW_1.jpg',NULL,NULL),(210,76,'Georgia Gronefeld','Amelies','Georgia Gronefeld is the Operating Manager and Head Chef at Amelie&amp;rsquo;s French Bakery.&amp;nbsp; Amelie&amp;rsquo;s is a neighborhood bakery with an intoxicating Parisian shabby-chic ambience.&amp;nbsp; It has been described by one customer as a perfectly non-judgmental social utopia.&amp;nbsp; The bakery started in Charlotte North Carolina&amp;rsquo;s Arts District and has spread to a second location in Charlotte, another in Rock Hill, South Carolina and recently, Amelie&amp;rsquo;s Atlanta.&amp;nbsp;&amp;nbsp;&amp;nbsp; Georgia has been with Amelie&amp;rsquo;s for the past 7 years after studying Baking and Pastry Arts at Johnson and Whales University.','(404) 921-0279','info@ameliesfrenchbakery.com','http://www.ameliesfrenchbakery.com/','319543_10151265600226534_1881000598_n.jpg','998f8f44e5125d8107e0a5cec3ebadc9.jpg',NULL,NULL),(216,83,'Cynthia Roden','Handshakes & Dinner Plates, The Etiquette School','Cynthia Roden, is a trained and certified etiquette consultant through the Etiquette Leadership Institute, an affiliate of The Protocol School of Washington, and The Etiquette Survival Group in San Luis Obispo, CA. &amp;nbsp;Ms. Roden originally from Manhattan and New Canaan, CT spent several years as an advertising executive in New York City before relocating to Vero Beach, FL.&lt;br /&gt;\r\n&amp;#65279;&lt;br /&gt;\r\nShe continued to use her experience in marketing, client relations and business development while working for several in-house and boutique advertising firms throughout Florida. &amp;nbsp;In addition to having owned a specialty retail shop, Ms. Roden played a central role in her husband&amp;#39;s law firm dealing with employee relations and training.&lt;br /&gt;\r\n&amp;#65279;&lt;br /&gt;\r\nCynthia possess an affinity for public speaking, presenting seminars and workshops which has been facilitated through her extensive background in theatre and voice.&amp;nbsp;&lt;br /&gt;\r\n&amp;#65279;&lt;br /&gt;\r\nCynthia Roden holds a B.A. from Denison University in Granville, OH.','7725388233','hello@handshakesanddinnerplates.com','www.handshakesanddinnerplates.com','cynthia__roden.jpg','HD_LOGO.jpg',NULL,NULL),(217,83,'Chef Ivan Flowers','Top of the Market restaurant','Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market. Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona.&amp;nbsp; Fournos received many accolades, including being named a top 25 restaurant in Arizona.&amp;nbsp; He was also Executive Chef at&amp;nbsp; L&amp;rsquo;Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant.&amp;nbsp; While Executive Chef at L&amp;rsquo;Auberge de Sedona, Flowers completely re-designed the menus for the dining room, bar and catering.&amp;nbsp; After this change, the customer satisfaction rating soared to 99 percent.&amp;nbsp;&amp;nbsp; Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale&amp;#39;s Royal Palms Resort and the Phoenician&amp;#39;s Mary Elaine&amp;#39;s and Different Pointe of View.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFlowers&amp;#39; passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers&amp;#39; elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world.&lt;br /&gt;\r\n&lt;br /&gt;\r\n&amp;nbsp;Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean &amp;ndash; what he likes to call &amp;quot;global fusion&amp;quot;.&amp;nbsp; Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFrom 2001 to 2007, Flowers served as Executive Chef at Different Pointe of View in Phoenix, where his distinct menu earned praise from food critics around the world. Here, Flowers&amp;#39; &amp;quot;teaching kitchen&amp;quot; became regarded as one of the most coveted places for up-and-coming chefs to develop their skills and discover their own style. Different Pointe of View became the finest restaurant for high end cuisine for Hilton Hotels world wide.&amp;nbsp; Chef Flowers was bestowed the honor of one of the greatest Chefs globally for the Hilton Hotel Corporation.&lt;br /&gt;\r\n&lt;br /&gt;\r\nPrior to this role, Flowers was the lead instructor and chef of L&amp;#39;Ecole restaurant at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale. As chef and instructor, Flowers was responsible for educating an ongoing class of 30 students in classical French cuisine. In addition, he handled all restaurant operations including menu development, budgeting, forecasting and catering. During his tenure, L&amp;rsquo;Ecole received its highest Zagat&amp;reg; rating and went onto to a four month waiting list for reservations.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFlowers&amp;rsquo; culinary experience also includes serving as Chef de Cuisine at T. Cooks at the Royal Palms, where he contributed to the attainment of the restaurant&amp;rsquo;s fourth Mobile star and TOP 10 in Food Arts magazine. Other accomplishments was his role as&amp;nbsp; Sous Chef at the Phoenician&amp;rsquo;s Mary Elaine&amp;rsquo;s, where he trained in a five-star setting with two James Beard award-wining chefs, Alessandro Stratta and George Mahaffey as well as Bradford Thompson who later in his career became a James Beard award winner.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFlowers received his A.O.S. degree in culinary arts and restaurant management from Le Cordon Bleu SCI Culinary Institute in 1997. While attending Le Cordon Bleu, he was a Sous chef at ASU&amp;#39;s University Club, as well as a Sous Chef at Scottsdale Center for the Arts. In addition to his culinary education, Flowers holds a bachelor&amp;rsquo;s degree in psychology from the New York Institute of Technology.','Tracy 928.301.5197 / 928.301.9063','tracycopyright@yahoo.com / iflowers@thefishmarket.com','http://www.thefishmarket.com/topofthemarket.aspx','lLfxnjW_-_Imgur.jpg','TOM_logo_copy.jpg',NULL,NULL),(215,81,'Mike Branigan','Bruster Real Ice Cream','Michael Branigan has more than 25 years of marketing, public relations and product innovation experience with revenues ranging from $23 million to $322 million over his trajectory in the industry.&amp;nbsp; His track record of performance and leadership has lead companies to great success, incredible turnarounds, experiencing 7 years out of 8 years of positive comparable store sales increases and displaying increases of 17% versus previous year at Sizzler USA; the most significant regeneration effort in his career.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMost recently, Michael has led the Bruster&amp;rsquo;s Real Ice Cream marketing efforts into their 6th straight quarter of positive comparable store sales in more than a decade.&amp;nbsp; He is also part of the executive management team piloting the launch of a new emerging franchise brand, Wit or Witout&amp;reg; Famous Philly Eats a brand new entry into the QSR category.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMichael is a creative visionary with discipline and focus leading franchise companies to achieve set strategies, brand repositioning and strategic growth. In addition, Michael is an exemplary manager, leading, motivating and creating a culture where people are team oriented, accountable and understand what it takes to succeed to be a great franchise organization','1-818-216-9798','mike@brusters.net','www.brusters.com','Mike_Branigan_Photo.jpg','Brusters.gif',NULL,NULL),(239,89,'Kat Cole','Cinnabon','Loryn Franco, Senior Manager, PR &amp;amp; Communications&lt;br /&gt;\r\n404-257-7004&lt;br /&gt;\r\nlfranco@cinnabon.com','','','','','',NULL,NULL),(219,78,'Richard Mancin','White Pines Golf And Banquet ','Outreach to publicist - Clay Edward at 615 268 6548 &amp;nbsp;also on email....&lt;br /&gt;\r\nHis Response:&lt;br /&gt;\r\nRobin,&lt;br /&gt;\r\n&lt;br /&gt;\r\nI love this idea!&amp;nbsp; I can probably get several other Hell&amp;#39;s Kitchen alumni if you are interested?&amp;nbsp; Or if you would like to keep the show with just Robyn and Richard they would do a great job.&amp;nbsp; Let me know what you have in mind.&lt;br /&gt;\r\n&lt;br /&gt;\r\nThanks!&lt;br /&gt;\r\n&amp;nbsp;','630-863-4661','Mancinirich@yahoo.com','Chefmostwanted.com/kitchensurfing.com','Rich_Mancini_HK_12-3.jpg','Hells_kitchen_Logo_1.jpg',NULL,NULL),(220,78,'Robyn Almodavar','','Hell&amp;#39;s Kitchen participate and judge of Food Networks Food Truck Challenge','615 268 6548','','','','Hells_kitchen_Logo_2.jpg',NULL,NULL),(226,79,'Meteka H Gilyard','Inland Seafood','','','','','1544403_10202677565118407_1948208074_n.jpg','logo.jpg',NULL,NULL),(230,79,'Chef Andrew Tokas','Me, My Chef, and I','','','','','baby_shower_two_tier.jpg','ncEe6y4cA.jpeg',NULL,NULL),(231,78,'Frank Bilotti','','','(347)682-6443','cheffbilotti@gmail.com','','image.jpeg','Hells_kitchen_Logo.jpg',NULL,NULL),(232,56,'Jennifer Jackson-Outlaw','The Gourmet Goober','Jennifer Jackson-Outlaw is a freelance writer, food blogger and Dishcrawl Brand Ambassador. Her work has appeared in such diverse publications as East Coast Home + Design Magazine and The Urban Coin. She has also worked with brands such as One Medical Group and Chef Wendy Brodie.&lt;br /&gt;\r\n&lt;br /&gt;\r\nWhen not working with other clients, she regularly blogs at The Gourmet Goober as well as hosts foodie events for Dishcrawl. &amp;nbsp;&lt;br /&gt;\r\n&amp;nbsp;','630-441-8152','freelanceoutlaw@gmail.com','http://thegourmetgoober.com/','176f4443-d253-436c-b0ea-5c034df9a3b4.jpg','little_me.jpg',NULL,NULL),(233,56,'Alan Muskat','No Taste Like Home','Alan Muskat,&amp;nbsp;philosoforager, stand-up&amp;nbsp;mycomedian, and epicure of the obscure, has been taking people &amp;ldquo;out to eat&amp;rdquo; for twenty years. He founded the&amp;nbsp;first &amp;quot;forage-to-table&amp;quot;&amp;nbsp;offering in the U.S. and the&amp;nbsp;first public education program&amp;nbsp;for wild foods in the world.&amp;nbsp;Author of&amp;nbsp;Wild Mushrooms: A Taste of Enchantment, Muskat has popped up on The Travel Channel&amp;#39;s&amp;nbsp;Bizarre Foods,&amp;nbsp;The History Channel,&amp;nbsp;PBS,&amp;nbsp;CBS, and inSouthern Living,&amp;nbsp;Fodors,&amp;nbsp;Travel+Leisure,&amp;nbsp;Conde Naste Traveler,&amp;nbsp;The New Yorker,The Washington Post,&amp;nbsp;The Chicago Tribune,&amp;nbsp;Country Living,&amp;nbsp;Forbes.com, andInc.com. He&amp;#39;s even preached on&amp;nbsp;Voice of America, ardently urging the masses to sample rather than trample the toadstools. &amp;ldquo;What do you have to lose?&amp;rdquo; asks Muskat. &amp;ldquo;Whatever doesn&amp;#39;t kill you only makes you famous.&amp;rdquo;&amp;nbsp;Alan really knows how to pick &amp;rsquo;em. For close to two decades, he sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels, including&amp;nbsp;The Biltmore Estate, Lantern, and The Grove Park Inn. On the thirteen anniversary of 9/11, he spoke at The United States Botanical Garden (next to the Capitol) on home/land security. The creator of&amp;nbsp;GMO OMG&amp;nbsp;is filming his next documentary about his work.&lt;br /&gt;\r\n&lt;br /&gt;\r\nMuskat has taught&amp;nbsp;self-catering&amp;nbsp;to The James Beard Celebrity Chef Tour; The 2014 James Beard Best Chef of the Southeast;&amp;nbsp;Dr. Andrew Weil&amp;nbsp;(twice on the cover of&amp;nbsp;Time); Christie Hefner, former CEO of Playboy; VPs of Shell, Amoco, Aon, Motorola, Cracker Barrel, and The American Heart Association; the head of The American Bar Association; the owner of The Biltmore Estate; Jackie Siegel, the &amp;quot;Queen of Versailles,&amp;quot; and a number of other notables and executives. He hasserved thousands&amp;nbsp;and hasn&amp;#39;t lost a customer yet.&lt;br /&gt;\r\n&lt;br /&gt;\r\nIn 2007, Alan co-founded&amp;nbsp;The REAL Center, a school for relationship skills and natural living. Author of&amp;nbsp;The Haggadah Vita, Alan has led wild food Passoverseder&amp;nbsp;banquets for over twenty years. &amp;ldquo;Wild foods,&amp;rdquo; says Alan, &amp;ldquo;are a way of feeling&amp;nbsp;at home&amp;nbsp;in the world, i.e., that we are continually provided for and never alone.&amp;rdquo; Finally, his mother would like you to know that he graduated from Princeton.&amp;nbsp;With humor, warm-heartedness, and panache, &amp;quot;Woodsy Alan&amp;quot; awakens nature&amp;#39;s wayward offspring to the beauty and bounty of their bioregion. Ask anyone whoknows The Mushroom Man: when it comes to bringing out the&amp;nbsp;fun&amp;nbsp;in fungi, he&amp;#39;sthe&amp;nbsp;champignon.','828-273-8075','alanmuskat@gmail.com','http://www.notastelikehome.org/index.php','download.jpg','NTLH_Logo4_Web-02_crop.png',NULL,NULL),(234,56,'Dora Herrera','Yucas Restaurants','Yuca&amp;rsquo;s, Los Angeles&amp;rsquo; iconic family-owned and operated Mexican eatery, is the first taco stand to be honored with the much coveted James Beard Award (in the America&amp;rsquo;s Classics category). Launched on April 1,1976 Yuca&amp;rsquo;s has received accolades from local, national and international reviewers. The best accolades, however, come from the Chefs who choose to eat at Yuca&amp;rsquo;s on their dime. Now that I&amp;rsquo;ve taken the baton from my Mom, the creator of Yuca&amp;rsquo;s, my goal is to never be finished building our business. And to continually create a business that brings you pleasure and a feeling of coming home.','818.669.9714','kitchen@yucasla.com','www.yucasla.com','Dora2013ManzanaresPh0tography.jpg','Dora__New_Yucas_Sign.jpg',NULL,NULL),(235,84,'','','Clay Edward PR - Represents the following that we would use for this show:&lt;br /&gt;\r\n&lt;br /&gt;\r\nElizabeth Cauvel - MasterChef Runner Up -&amp;nbsp;http://www.clayedwardspr.com/elizabeth-cauvel&lt;br /&gt;\r\nWillie Mike - MasterChef -&lt;br /&gt;\r\nChristian Green - MasterChef','','','','','',NULL,NULL),(237,85,'Felicia Willett','Felicia Suzzanne','I want to recommend a Southern food specialist to you for your show.&lt;br /&gt;\r\nFelicia Willett is chef-owner of Felicia Suzanne in downtown Memphis. She&lt;br /&gt;\r\nis the former prot&amp;eacute;g&amp;eacute; of Emeril Lagasse, and she knows a lot about Southern&lt;br /&gt;\r\nfood.&lt;br /&gt;\r\n&lt;br /&gt;\r\nAll her menu items are inspired by the South: Charleston&amp;rsquo;s fresh seafood,&lt;br /&gt;\r\nthe Gulf Coast at New Orleans, the towns along the drive down Interstate&lt;br /&gt;\r\n55, Alabama&amp;rsquo;s back roads and the barbecue style of Memphis. Check out her&lt;br /&gt;\r\nmenu to get an idea: http://feliciasuzanne.com/view/our-menu&lt;br /&gt;\r\n&lt;br /&gt;\r\nShe makes it a top priority to shop at producers within 90 miles of&lt;br /&gt;\r\nMemphis, and she meets new farmers on her weekly farmer&amp;rsquo;s market trips.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFelicia&amp;rsquo;s Twitter account: @feliciasuzannes&lt;br /&gt;\r\n&lt;br /&gt;\r\nIf you&amp;rsquo;re interested in speaking with Felicia, please contact me at&lt;br /&gt;\r\n901-827-2348 or at edillingham@sullivanbranding.com.','','','','','',NULL,NULL),(238,89,'Michael Abt','Huddle House','contact debra or echo left a message today and are trying to confirm someone from their company for a taping on 10/22.','770-325-1300','euzzi@huddlehouse.com','','','',NULL,NULL),(240,95,'Scott Leysath','The Sporting Chef','Better known as &amp;ldquo;The Sporting Chef,&amp;rdquo; Scott Leysath has been an Executive Chef for more than 20 years and is the leading authority on the proper preparation of fish and game. He is the author of multiple cookbooks, the most recent being &amp;ldquo;The Sporting Chef&amp;rsquo;s Better Venison Cookbook.&amp;rdquo; As the Executive Chef for Sportsman Channel&amp;rsquo;s &amp;ldquo;Hunt.Fish.Feed.&amp;rdquo; program, he&amp;rsquo;s helped create the wild game menu the volunteers serve at shelters across the country. He is also&amp;nbsp;the cooking editor of&amp;nbsp;the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat on Sportsman Channel. Learn more at http://thesportingchef.com','651-964-0264','sportingchef@comcast.net','http://thesportingchef.com','scott_leysath_1.jpg','Capture_2.jpg',NULL,NULL),(241,95,'Mark Estee','Reno Provisions','Mark Estee is a community leader and nationally recognized chef who is dedicated to building a thriving restaurant culture in Reno and Lake Tahoe. Extending his footprint across northern Nevada and northern California, Estee owns and/or operates eight restaurants, where menu offerings encompass his philosophy of simple, seasonal, fresh and local. The atmospheres? Warm, lively and inviting. Just like him.&amp;nbsp;&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nEstee&amp;rsquo;s reputation for supporting local farmers and food suppliers is ingrained into each restaurant concept and used as an example within the slow food movement. He is often heard asking, &amp;ldquo;Do you know where your food comes from?&amp;rdquo; He is a staple among the food community and his business practices are recognized as progressive, thoughtful and direct. Continually developing new dishes based on his &amp;ldquo;Whole Hog&amp;rdquo; philosophy, Estee builds full-flavored food using every portion of every ingredient.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nFrom menu items to cooking practices, Estee believes that his responsibility as a chef is to use culinary creativity to innovate how food is prepared and served. As an entrepreneur, not only is he spreading a message of sustainability and local significance, but also a deep-rooted passion for farmers, ranchers, regional products, produce and food education.&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nMark Estee&amp;rsquo;s entrepreneurial spirit is evident in everything he touches. From the way he interacts with patrons and staff to the incredible involvement he has among the community, Estee approaches each day with vibrant integrity. He won&amp;rsquo;t ask his staff to do something he wouldn&amp;rsquo;t; he is not afraid to shake things up if it can be done better.&lt;br /&gt;\r\nThe kitchen is a classroom where he goes to learn, teach and perfect his craft. His style is influenced by what he has seen and done; his drive to continually improve and expand is rooted by what he sees in others. Estee&amp;rsquo;s passion for food and people keeps pace with his love of Reno and Lake Tahoe. He continues to change and shape the evolving food culture and talks about his passion for the biggest little city on a national platform, every opportunity he is given. He is without a doubt, one of the region&amp;rsquo;s most prominent advocates.&lt;br /&gt;\r\nMark Estee&amp;rsquo;s Restaurants&lt;br /&gt;\r\nMission Statement: We treat others as we want to be treated. We have respect for our products, our people, our guests and our community.&lt;br /&gt;\r\nCampo Reno (Owner)&amp;nbsp;&lt;br /&gt;\r\nCampo Mammoth (Managing Partner)&lt;br /&gt;\r\nBurger Me! Truckee, CA and Reno, NV (Owner)&lt;br /&gt;\r\nchez louie (Owner)&lt;br /&gt;\r\nHeritage (Managing Partner)&lt;br /&gt;\r\nReno Provisions (Owner)&lt;br /&gt;\r\n&amp;nbsp;&lt;br /&gt;\r\nAwards, Accolades &amp;amp; Appearances&lt;br /&gt;\r\nKids Cook For Success (an arm of Michelle Obama&amp;rsquo;s Let&amp;rsquo;s Move Campaign) &amp;ndash; Selected as Nevada&amp;rsquo;s Top Chef, 2014&lt;br /&gt;\r\nCooking Channel &amp;ndash; Bite This with Nadia G, 2014&lt;br /&gt;\r\nFood Network - Guys Grocery Games, 2014&lt;br /&gt;\r\nReno Chamber of Commerce &amp;ndash; Community Spirit, 2014&lt;br /&gt;\r\nJames Beard House in New York City, 2013&lt;br /&gt;\r\nReno Gazette Journal &amp;ndash; Entrepreneur of the Year, 2013&lt;br /&gt;\r\nFood Network &amp;ndash; Guy Fieri&amp;rsquo;s Top 10 Burger, 2013&lt;br /&gt;\r\nFood Network - Diners, Drive-ins and Dives, 2013&lt;br /&gt;\r\nJames Beard Semifinalist - Best Chef, West, 2013&lt;br /&gt;\r\nTrattoria the Movie, 2013&lt;br /&gt;\r\n4-Diamond Awahnee Hotel in Yosemite&lt;br /&gt;\r\nPebble Beach Food and Wine Expo&lt;br /&gt;\r\nLake Tahoe Autumn Food and Wine Festival&lt;br /&gt;\r\nLos Angeles Food and Wine Festival','liz 303.726.7104 / 775.323.2977','liz@theabbiagency.com','www.renoprovisions.com','anniex_estee_0086_1.jpeg','Capture_1_1.jpg',NULL,NULL),(242,95,'Tenney Flynn','GW Fins','During the many years of co-owning legendary New Orleans fine dining seafood restaurant, GW Fins, Executive Chef, Tenney Flynn, has become known as one of the country&amp;rsquo;s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf.&amp;nbsp;Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the&amp;nbsp;Wall Street Journal&amp;nbsp;has referred to him &amp;ldquo;widely acknowledged as the fishmonger czar of the Gulf region.&amp;rdquo;&lt;br /&gt;\r\n&lt;br /&gt;\r\n&amp;rdquo;One of my favorite aspects of our restaurant is that we print out menu daily, so we don&amp;rsquo;t have to have any specific item on the menu.&amp;nbsp; That way we don&amp;rsquo;t have to accept any seafood that isn&amp;rsquo;t pristine,&amp;rdquo; states Chef Flynn.&lt;br /&gt;\r\n&lt;br /&gt;\r\nWith the majority of GW Fins&amp;rsquo; menu changing nightly, each evening is an entirely unique dining experience.&amp;nbsp; Although there are perennial favorites on GW Fins&amp;rsquo; menu such as Lobster Dumplings, Crab Potstickers with Pea Shoot Butter and Sizzling Smoked Oysters, the majority of menu items have evolved since the restaurant opened.&amp;nbsp; Chef Flynn&amp;rsquo;s creativity has been instrumental in expanding the menu at GW Fins.&amp;nbsp; Many of the dishes draw from his love of both local New Orleans cuisine as well as Asian influences.&lt;br /&gt;\r\n&lt;br /&gt;\r\n&amp;ldquo;My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should respect these natural flavors rather than overwhelm them,&amp;rdquo; states Flynn.&lt;br /&gt;\r\n&lt;br /&gt;\r\nGrowing up cooking in his father&amp;rsquo;s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.&amp;nbsp;&amp;nbsp; From there he received his formal training at the Culinary Institute of America at Hyde Park.&amp;nbsp; Chef Flynn officially began his fine dining career with Atlanta&amp;rsquo;s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano&amp;rsquo;s and Paul&amp;rsquo;s, Fishmarket at Lenox and finally as Executive Chef of Chops.&amp;nbsp; Ruth&amp;rsquo;s Chris Steak House then recruited his talents as the company&amp;rsquo;s Director of Culinary Operations, a position he held for seven years.&lt;br /&gt;\r\n&lt;br /&gt;\r\nSince launching GW Fins more than ten years ago, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country.&amp;nbsp; Chef Flynn is a master of his craft, but one who is completely unassuming.&amp;nbsp; That is, until you ask him about seafood.&amp;nbsp; Then his wealth of knowledge and passion about seafood is unmistakable.&amp;nbsp; A seafood icon, asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers, Chef Flynn has become a national celebrity for his weekly cooking segments on the syndicated fishing show, &amp;ldquo;The Big Fish.&amp;rdquo;&amp;nbsp; In fact, often guests come to New Orleans to dine at GW Fins after watching him prepare a variety of dishes on this popular show.&lt;br /&gt;\r\n&lt;br /&gt;\r\nFor the second time in the past 10 years, GW Fins&amp;rsquo; Executive Chef and Co-Owner, Tenney Flynn has been named &amp;ldquo;New Orleans Magazine&amp;rsquo;s Chef of Year,&amp;rdquo; both in 2004 and then again in 2011.','debbie 770.395.9255','debbie@therosengroupatlanta.com','http://gwfins.com/','Flynn_Tenney_3edit_1.jpg','gwfins-30_1.jpg',NULL,NULL);

--
