| Gig Harbor,
WA � April 2002 � The Hospitality
Masters Super Summit (April 29-30) is a one-of-a-kind hospitality industry
event, conceived and presented by nine of the leading experts in the industry.
It is all about growth � growing your sales and growing your business �
and is targeted for an audience with the maturity, experience and professional
curiosity to recognize the value of fresh thinking and "out-of-the-box"
ideas. There is no other industry forum like the Super Summit. The program
material will be blunt, controversial and politically incorrect � precisely
what you need to hear to get you where you want to go.
This unique conference is not for everybody. In fact, attendance is limited to only 99 people. Seats will be allocated on a first-come, first-served basis. Once the roster is full, your name will go on a waiting list in the event of a cancellation. If you can't get a seat at this year's Super Summit, you can always order a full set of audio tapes or CDs of the sessions. Contact:
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| Bill
Marvin, The Restaurant Doctor
Bill Marvin, The Restaurant Doctor, works with good restaurants that want to be great . . . and with managers who want to get their lives back!. Bill's contention is that, in a "people business," those with the best understanding of people will come out ahead every time. His common-sense insights into how individuals and organizations function helps managers tap the innate abilities of their staff. The result is a climate where productivity, retention and service increase naturally, where the workers think like owners and where top line sales (and bottom line profit) come easily. Sales increases of 20% are not unusual! Bill began his foodservice career washing dishes (by hand!) when he was 14. He has had the keys in his hand, his name on the loans and the payrolls to meet in hotels, restaurants, clubs and institutions. Bill is an advisor to foodservice operators around the world, a prolific author, a thought-provoking speaker and a sought-after advisor in areas of concept development and operational effectiveness. |
| Bill
Main, Bill Main & Associates
Tucker W. "Bill" Main is a nationally-recognized financial and foodservice management consultant, having served over 350 clients in 37 states and Canada. In over 25 years of foodservice operations experience, Main discovered that the success of every foodservice operation is based on a myriad of trade secrets - insider knowledge, proprietary shortcuts and bits of wisdom. His "best practices" template of successful foodservice operation has been widely acclaimed as the definitive approach to both survival and prosperity. His specialty is brand development and aligning brand promise with brand delivery. |
| Max
Hitchins, The Hospitality Doctor
Does your team need marketing, management or motivational medicine? Do you need ideas to make you and your business "stand out" from your competitors? Max Hitchins hails from Sydney, Australia and travels to over a dozen countries a year, keeping a sharp eye out for innovative marketing ideas. A former restaurant operator himself, Max may use magic, boomerangs or whips to anchor a powerful point. (The magic is startling, the boomerangs exciting and the whips . . . well, they are just a bit kinky!) Max will tell how to get personal replies from American Presidents and how to get $$$$$$$$$$ worth of "free" advertising. He will demonstrate how to be creative and how to use his 4T principle...Take Time To Think! As the creator of the Zebra Marketing Principle and Australia's leading hospitality industry expert, he designs, demonstrates and delivers unique ways to make your business stand out from the herd. |
| Phyllis
Ann Marshall, FoodPower
It's about the food, stupid! Phyllis Ann is a skilled chef who now works with restaurants ranging from fast-food to five-star, helping to develop new concepts as well as to refine and retrofit existing operations. Her unique sense of product and presentation has also made her an advisor to shopping center developers, department store restaurants, food courts, cafeterias, grocery stores and premium-brand product makers. As co-owner and operator of Mr. Stox, one of Southern California's most popular restaurants, Phyllis Ann helped create an innovative and highly regarded dining facility which received the prestigious Wine Spectator Grand Award, as well as the California Restaurant Writers' top annual awards. She is a frequent contributor to national food and restaurant trade and consumer publications and is the restaurant reviewer for 0range Coast Magazine. |
| Joel
Cohen, Cohen Marketing Group
Joel Cohen is one of the world's leading, cutting-edge, marketing authorities in the restaurant/hospitality arena, particularly in the area of Internet marketing. He has planned and implemented programs for such major food service clients as McDonald's, Pizza Hut, Popeye's, Golden Corral and Landry's Seafood Restaurants. His company, The Cohen Restaurant Marketing Group (CRMG) specializes in developing programs which increase customer traffic, guest frequency, average checks and group sizes. His Menu Enhancement Program� will increase profits 3-7% immediately. CRMG focuses on branding, positioning, strategic planning, research, server training, local restaurant marketing and sales-building plans. |
| Susan
Clarke, Motivation Unlimited!
Susan Clarke is a dynamic international speaker and author, whose effervescent and lively style of communication reflects her outlook on life. She is a certified Behavior and Values Analyst and a recognized expert in the field of internal and external customer service. Susan's novel theories are based on her "real life" experience combined with her expertise in the areas of behavior, values and attitudes. Her direct approach to service provides a practical framework for those who want to exceed their customer's expectations . . . and want to exceed them NOW. Susan's programs are highly interactive and entertaining, yet they provide substantive information that makes a real difference. She consistently demonstrates how to develop a win-win attitude that will improve performance and dramatically increase the bottom line. |
| Banger
Smith, Menus for Profit
Banger has helped hundreds of restaurants across the country achieve greater profitability. Using his knowledge of menu merchandising and point of purchase collateral, he has been hailed as the "Miracle Worker" of menus by Restaurant Hospitality magazine. His unique approach to menu engineering and analysis has helped increase profits as much as 12% per month for some restaurateurs. Banger's talents extend beyond menus. He is a restaurant management veteran with over 20 years as General Manager with the nationally acclaimed Ray's Boathouse in Seattle. |
| Molly Hancock, Hancock
Consulting Group
Ron Cohn, owner of Consolidated Restaurants in Seattle once described Molly Hancock as, ". . . the smartest person I have ever met in the restaurant business. She has a unique ability to quickly grasp complicated situations and find simple solutions." Perhaps that is why he made her his Chief Operating Officer! Molly is a hospitality industry success story, working her way from part-time server during her undergraduate days to COO of one of Seattle's leading restaurant groups.. A feature article in Washington CEO magazine explains more about this amazing woman, her passion for the industry and particularly her love of the people that make things work. Now a sought-after consultant, Molly applies her insights to organizations that want to grow successfully and sanely by making the right decisions at the right time for the right reasons . . . with the right people. |
| Rory
Fatt, Restaurant Marketing Systems
Would you like to double your restaurant's profits in 119 days or less? Rory Fatt President of Restaurant Marketing Systems has proven time and again that he has the advice and strategies that independent operators need to reach the sales success they deserve. You may have seen his columns in Restaurant Business, Restaurant Hospitality, Hospitality News, The Server, Sunbelt Foodservice or other industry publications. With over 1500 members, he has been called the voice of the independent operator. One of his member's sales were up 72% even after September 11 -- over $400,000 per year! Another has cancelled $120,000 worth of traditional advertising and now just uses a couple of Rory's marketing strategies. (Last month this generated $45,000 in additional sales and it is growing by 10% per MONTH compounded!) If you are interested in growing your sales quickly and dramatically, do not miss Rory's presentation. |
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| Who are the presenters? What makes the Summit Super? Why Seattle? What is the agenda? How do I register for the Super Summit? How do I make room reservations? How can I get the conference tapes? | |
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Small Business Hospitality Association (SBHA) |