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Meet Our Speakers

Scroll to learn more about the foodservice industry experts booked to speak at the 2017 Expo.
Brian AndersonKevin AndersonJoe BartolottaDavid CarusoKyle CherekElly DeutchJoseph F. HastreiterChad HornJames KaplanekD.P. KnudtenJohn KuehlBrian LeeBrian MattinglyAndrew NussbaumKay-Tee OldsAdam OlijnykLacey ReichwaldChris RemingtonTJ SchierSpencer X. SmithSusan D Terry

Brian Anderson
Risk Control Representative of Society Insurance

Brian obtained his bachelor’s degree in Occupational & Environmental Safety and Health from UW Whitewater. He has been in risk control for eight years. Brian is also a lieutenant on his local fire department, where he has been an active member for over 13 years. He currently holds many certifications in firefighting, fire prevention, fire inspection and emergency management.

 

Brian Anderson


Kevin Anderson
Consumer Insights Team Leader of Schreiber Foods

Kevin started his foodservice journey slinging fast food tacos at 16 years old and credits it for building the foundation of his career.  After following in his Dad’s footsteps and starting in telecommunications, his stomach led him back to the food industry.  Kevin has been with Schreiber Foods for over ten years and leads the Consumer Insights team.  His team is responsible for providing insights, innovations, and inspiration to retail and foodservice customers across the globe.  He attributes the team’s intellectual curiosity and passion for food with their innate ability to engage and educate their customers on the latest goings-on in the food community. 

Kevin loves to experience food and fit in as many dinners per night when traveling to take in as much of the local restaurant scene as possible.  If you run into Kevin, be ready for his go-to icebreaker, yes I live in Wisconsin, yes I work for a cheese company, and no we all don’t wear cheese heads to work.  When he’s not cheering on the Packers he’s feeling the pain of being a lifelong Cubs fan in the fact that they haven’t won a World Series in over 365 days.

 

Kevin Anderson


Joe Bartolotta
President & Owner, The Bartolotta Restaurantss

Joe Bartolotta, President and Owner of The Bartolotta Restaurants, grew up in Wauwatosa and worked in New York before returning to his hometown. He, along with his brother Paul Bartolotta opened their first restaurant, Ristorante Bartolotta, in Wauwatosa in 1993. Since then he has opened a total of 18 restaurants, two upscale corporate cafeterias, and three airport restaurants. He is the exclusive caterer for three of Milwaukee’s premier event spaces: Discovery World, the Italian Community Center and The Historic Grain Exchange. Joe’s vision, entrepreneurial sense, and commitment to the finest food and hospitality have shaped the culinary scene in Milwaukee. In addition to playing a key role with The Bartolotta Restaurants’ philanthropic arm, Care- a-lotta, he serves on the board of several organizations: Metropolitan Milwaukee Association of Commerce, The Milwaukee Area Technical College Advisory Board for Culinary Arts, VISIT Milwaukee, and The Wisconsin Restaurant Association. He is a past winner of the Milwaukee Business Journal’s “40 Under 40” award and was inducted into the “40 Under 40” Hall of Fame in 2015. He is also a recipient of the MCFI Community Trendsetter Award, the 2012 Liver Foundation Silver Cleaver Award, the 2011 Ernst & Young Entrepreneur of the Year Upper Midwest Award for Hospitality, and the VISIT Milwaukee Lamplighter Award. He actively supports organ donation awareness and together with his wife Jennifer, supports MPS ProStart, Walnut Way and the Wisconsin Humane Society. In 2016, Joe and Jennifer lead the partnership with Milwaukee Public Schools to launch a development program for High School students called ProStart. The goal of the program is to enable recent graduates to obtain full-time jobs and begin valuable careers within the hospitality industry furthering their mission of building the local community.

 

Joe Bartolotta


David Caruso
Event Planner & Designer of Dynamic Events

As an internationally celebrated event planner and designer, David Caruso is known for the creativity, elegance and attention to detail that is evident in every event he designs. Caruso is extremely well known for producing elegant and elaborate events over the past 16 years since he’s been in business. Recently, David has produced events in Wisconsin, Chicago, Miami, Seattle, Scottsdale, San Diego, Hawaii, Puerto Rico and the West Indies. 

David is also a professional speaker hired to lecture on the topics of weddings, lifestyle, business, design and more, having conducted speaking appearances all over the country. David is a fixture on Milwaukee’s NBC show, “The Morning Blend”, presenting his popular “Entertaining in Style with David Caruso” segment. He has made guest appearances on television news and talk shows in Chicago, Phoenix, Denver and Washington DC as well as contributed to radio outlets nationwide. His work has been featured in key print publications including the nation’s leading bridal magazine, BRIDES Magazine, as well as Catering Magazine and others.

David has served two terms as the President of the Southern Wisconsin Chapter of National Association for Catering and Events (NACE). In 2014, David received three top national awards from NACE in the following categories: Best Table Production of the Year, Best Wedding of the Year—Budget Greater than $100,000.00, and the ultimate industry accolade, Event Planner of the Year.

David was awarded “Best Catered Wedding Event of the Year - Budget Greater than $75,000.00” from NACE. Special Events Magazine included David on their annual 30 Under 40 feature and at the start of 2012, David was named by The Business Journal as one of Milwaukee’s Forty Under 40. David is one of the producers of Milwaukee’s Magnificent Bride Wedding Show which is Wisconsin’s premier wedding industry event of the year.

 

David Caruso


Kyle Cherek
Host of Wisconsin Foodie

Kyle Cherek is host of the Emmy-winning television show Wisconsin Foodie, currently in its 9th season on PBS and broadcast primetime to millions of households. His widely-acclaimed video web series, Chef Talk with Kyle Cherek, features candid, forthright and often amusing conversations with some of America’s most engaging chefs. As a culinary historian, food enthusiast, and storyteller, Kyle explores where our food comes from and how it shapes who we are. Kyle has appeared a food judge on The Travel Channel, a commentator pundit on The Cooking Channel, and is a regular media contributor and essayist on NPR. He is a sought-after keynote speaker, and in 2016 presented a TEDx Talk called "We Eat What We Are," about the powerful science and emotion behind food memories. In an effort to raise people’s consciousness about their food choices, he frequently hosts cooking demonstrations, and is a regular presenter and panelist on issues of food, sustainability and culinary trends. At home, Kyle can often be found geeking out over food history books, cooking with his wife and children and googling the pronunciation of awkward French culinary terms.

 

Kyle Cherek


Elly Deutch
Global Social Campaigns and Corporate Content Manager of McDonald's Corporation

As a leader in the digital, social and mobile landscape, Elly Deutch has provided her expertise to a diverse array of companies and brands – both large and small – on how to effectively create and execute fully integrated digital marketing strategies to help showcase business value. Over the last ten years in the digital space, Elly has created, executed, and managed social media communities for over 350 companies, athletes and brands. In her current role at McDonald’s, Elly creates and oversees all social media campaign efforts for the brand worldwide, and is the lead content strategist for all of the McDonald’s Corporate Social Media Channels.

 

Elly Deutch


Joseph F. Hastreiter
Accountant & Marketing Director of EWH Small Business Accounting

Joseph F. Hastreiter is a graduate from UW-Milwaukee with degrees in Accounting, Finance, Political Science and a minor in Economics.

Joseph’s parents, Ed and Ann Hastreiter, started the accounting practice in 1979 giving Joseph hands-on experience at an early age. The day-to-day encounters at home and at the office allowed him to learn the strategies required to run a successful small business by the numbers. Joseph also learned that running a small business was not only about understanding numbers, but it was also about understanding people. These perspectives lead him to becoming a certified NLP Master Practitioner, a model of life coaching from SRI University. These abilities have empowered him to identify the effective strategies to understand the numbers and the people within a business.

With the advantage of many great mentors over the past 8 years, Joseph has taken all of the knowledge and developed a workshop to teach and train business concepts and strategies in a way that is easy, simple and most importantly, effective!

 

Joseph Hastreiter


Chad Horn
Technology and Consultant Partnerships at TableUp

Chad has educated and equipped over 100 restaurant marketing and technology consultants across the country, helping them bring the right technology to their restaurant clients spanning services including mobile guest engagement, front of house optimization, connecting marketing to guest behavior, guest analytics, loyalty & rewards design, and mobile/online ordering.

 

Chad Horn


James Kaplanek
Chief of Retail, Recreation and Field Services of Wisconsin Department of Agriculture, Trade and Consumer Protection

James has 22+ years in food and recreational programs with the department of health services and the department of agriculture, trade and consumer protection. He’s a Wisconsin Registered Sanitarian, Wisconsin Delegate to the Conference for Food Protection and active member on Wisconsin food safety advisory committee.

 

 


D.P. Knudten
Chief Collaborator of COLLABORATOR creative

D.P. has worked on some of the biggest—and smallest—brands in the business including Coca-Cola®, The Athlete’s Foot®, ClosetMaid® and Georgia-Pacific®. His résumé includes tenures at DDB Needham (Chicago), McCann Erickson (Atlanta) and creative shops in Denver, CO; Sarasota, FL; and Madison, WI. A writer by trade, he enjoys playing in the intersection between the visual and the verbal, and using his NonFiction Branding™ approach to move people—and product—for companies throughout the United States.

D.P. cut his branding teeth in the trenches at McCann Erickson creating a variety of work for Coca Cola and their brands. You will never see him drink a Pepsi product, ever. From there, he’s worked on a wide array of brands from the prosaic (Georgia Pacific forest products) to the poetic (HelpHOPELive), and the no-nonsense B2B (Honeywell) to the wet & wild B2C (Wilderness Hotel & Golf Resort). His personal favorite: Southeastern Guide Dogs of Sarasota, Florida. Ask him to see the TV spots. If you love dogs, you’ll love them.

D.P. developed his proprietary BRANDNature™ branding and messaging system by combining and refining the branding best practices he experienced at McCann, DDB Needham, and several other regional agencies. Then he added a little extra spice of his own to create a process that helps identify, purify and codify the true story of your personal or company brand to create advertising and marketing strategies that attract, engage, and most importantly, convert.

Co-author (with Spencer X. Smith) of ROTOMA—The ROI OF Social Media ‘Top of Mind,’ D.P. is a recognized expert in the fields of marketing, branding and social media, and presents a range of provocative and entertaining talks featuring his unique POV to companies and groups throughout the U.S. “Know who you are. So you can be it.” That two-sentence call to action succinctly sums up what the BRANDNature™ system, and D.P. the person, is all about. 

 

D.P. Knudten


John Kuehl
Founder and CEO of hankr

John is the founder and CEO of hankr, a visual, food-first platform designed to flip the dining decision process on its head and give consumers an easier way to discover food they love at local restaurants. 

Before founding hankr in 2015, John directed digital marketing and customer experience strategy for great consumer brands like TravelWisconsin.com, Sub-Zero, and Wolf. John believes in prioritizing empathy for customers and tangible business goals over the blind pursuit of The Next Big Thing. Through 15 years of hands-on work, he's seen the consequences of falling into the trap of list marketing and putting tactical effort before strategy, and he is passionate about sharing those lessons with small business owners and marketing teams that want to work smarter.

 

 


Brian Lee, APR
President of Revelation PR, Advertising & Social Media

Brian Lee, APR, is the president of Revelation PR, Advertising & Social Media, an integrated communications agency that specializes in the restaurant/retail industry. He also is a part-time lecturer on social media at Madison Area Technical College and the author of the book, “Using Social Media for Business.” In addition, Brian runs a dining guide called EatDrinkMadison.com, which features a blog ranked No. 1 by Zomato.

 

Brian Lee


Brian Mattingly
CEO of Welcomemat Services

Brian Mattingly is the founder and CEO of Welcomemat Services. Under Brian’s leadership, Welcomemat has grown to over 60 US franchise territories in 24 states, and was recently named #1 Advertising Franchise by Entrepreneur Magazine for 2017 and ranked #207 on the Franchise 500.

Welcomemat’s marketing system helps connect the highly sought after new mover consumer segment with businesses and organizations. Through patented technology, Welcomemat’s marketing platform provides trackable marketing solutions for restaurants through an omnichannel approach that includes print, social, and digital technologies.

Prior to founding Welcomemat Services in 2003, Brian spent nearly a decade with two enterprise software companies. Brian received a BA with honors from Georgia State University with a major in marketing, and has completed executive coursework at Northwestern University’s Kellogg School of Management.

 

Brian Mattingly


Andrew "Drew" Nussbaum
Regional Specialist, of Wisconsin Department of Tourism

Drew joined the Wisconsin Department of Tourism in 2012, after having spent his entire professional career in hospitality, marketing, and tourism. His focus with companies and organizations has always been to grow their customer service effectiveness, a passion that began with his first restaurant job in 1984. Drew refers to this as "Northern Hospitality." Tourism is a large part of economic development in Wisconsin, and the visitor's experience here is paramount.

He loves traveling the state meeting with folks and helping them get the word out about all the great things there are to see and do in Wisconsin. Having worked with various regional and statewide collaboration efforts, Drew enjoys bringing organizations together to share ideas and resources.

 

Drew Nussbaum


Kay-Tee Olds
President of Engaging Results Communications

Kay-Tee Olds is an entrepreneur and marketing innovator. Her experience in sales management, program development, and strategic collaborations at non-profit organizations and for-profit media groups, prepared her for the current role of serial entrepreneur. As an instructor and professional speaker, she educates audiences on topics related to business, leadership, emerging technologies, marketing and all things mobile. Her speaking engagements range from continuing education conferences to workshops hosted by Fortune 500 companies and national associations.

Engaging Results Communications (ERC) was the start of Olds' career as an entrepreneur. As the current President for ERC, she leads a full-service marketing agency, which specializes in mobile marketing and new media. The Mobile Contessa also founded a video web series about entrepreneurship, multiple non-profit organizations, and most recently—a food cart!

 

Kay-Tee Olds


Adam Olijnyk
Risk Control Representative of Society Insurance

Adam obtained his bachelor’s degree in Occupational & Environmental Safety and Health from the University of Wisconsin-Whitewater. He has experience in fire science, emergency medicine and risk control. Prior to joining Society as a risk control representative, Adam worked as a firefighter, emergency medical technician and safety coordinator. He currently holds the designation of Certified Safety Professional.

 

Adam Olijnyk


Lacey Reichwald
Owner, The SweetSpot

Lacey Reichwald is a small-town, small business owner with big ideas and an appetite for great experiences. She is a marketing mentor, travel enthusiast, and barista in addition to her role as owner of The SweetSpot Café and The SweetSpot Bakehouse in Whitewater, WI.

Lacey moved to Whitewater as a college student and fell in love with the midwest charm of the small college town. After graduating from the University of Wisconsin-Whitewater with a degree in interpersonal communication, Lacey took over ownership of The SweetSpot and immediately began infusing the small coffee shop with her big ideas and personal touches. Ten years, six renovations, and a second location later, The SweetSpot is the premier café, coffee shop, and specialty cake shop in the area. The backbone of The SweetSpot is a positive customer experience which has created The SweetSpot’s great reputation, loyal customer base, and sales that continue to rise year after year.

Lacey uses her knowledge and experience to mentor other small business owners on growth strategies, employee relations, menu design, marketing, and customer experience.

When she’s not working, Lacey enjoys spending time with her husband and daughter, eating tacos, enjoying a craft cocktail, and cheering for the Green Bay Packers.

Awards:

  • 2016 Business of the Year Award (The SweetSpot) - Whitewater Area Chamber of Commerce
  • 2017 Making Democracy Work Award - Whitewater League of Women Voters
 

Lacey Reichwald


Chris Remington
Digital Strategy Consultant of Graydient Creative

 

 

Chris Remington


TJ Schier
President & Founder of SMART Restaurant Group and Which Wich Superior Sandwiches Franchisee

TJ Schier is the President and Founder of SMART Restaurant Group, a large Which Wich Superior Sandwiches Franchisee. Prior to starting SMART, TJ developed guest service programs and training materials for dozens of companies, including Pal’s Sudden Service, the first restaurant chain ever to win the Malcolm Baldrige National Quality Award. SMART Restaurant Group has been recognized with numerous awards for their training programs.

TJ has written numerous books including his 2012 release, S.M.A.R.T. Restaurant Guide to Effective Food Service Operations as well as Send Flowers to the Living! Rewards, Contests and Incentives to Build Employee Loyalty. He has authored over 100 articles on guest service and motivating today’s generation. He is a past contributing editor for QSR Magazine, past president of the Council of Hotel & Restaurant Trainers (CHART) and former long-time member of the NRA Ed Foundation HR Advisory Council. TJ has a BBA and MBA from the University of Texas, speaks dozens of times per year at manager and franchise conferences and resides in Dallas/Ft Worth with his family.

 

TJ Schier


Spencer X. Smith
Founder of spencerXsmith.com and instructor at University of Wisconsin and Rutgers University

Spencer Smith is the founder of spencerXsmith.com, and an Instructor at the University of Wisconsin and Rutgers University, where he teaches classes on Social Media Strategy.

He's been called a "Digital Marketing Expert" by Forbes, and is the winner of the 2016 & 2017 InBusiness Magazine Executive Choice Award for Social Media Consulting Company. Spencer speaks at an average of 60 conferences and other events per year, and only teaches what he first has proven to work himself with his own business. His debut book "ROTOMA: The ROI of Social Media Top of Mind" is an Amazon Bestseller.

 

Spencer Smith


Susan D Terry
Vice President of Culinary and F&B Operations, Marcus Hotels & Resorts

Susan Terry is a seasoned veteran of the hospitality industry. Relatively new to the Marcus Hotels and Resorts team, she brings her vast experience from Hyatt Hotels and Resorts to the group. With Marcus Hotels and Resorts, Terry is responsible for both the hotel portfolio as well as a handful of independently run restaurants.

Terry was a member of the Hyatt family for 25 years. In her role as vice president of culinary operations—Americas Region, Terry was responsible for the overall success of food and beverage operations at Hyatt hotels and resorts in the U.S., Canada, Caribbean, Central and South America, including in-room dining, restaurants, banquets, beverage, and all other food and beverage outlets in the hotels. She worked directly with Hyatt’s Sr. Vice President of Operations and Hyatt’s field operations teams.

Terry was appointed to the position of vice president of culinary operations in summer 2011, after an extensive tenure working in culinary for Hyatt. In 2012, Terry championed Hyatt’s industry leading, global philosophy, “Food. Thoughtfully Sourced. Carefully Served,” which was developed in association with Partnership for a Healthier America, and was designed to provide sustainable and responsible food and beverage menus to benefit Hyatt’s hotel guests, company associates and community neighbors. The philosophy is based on three pillars: Healthy People; Healthy Planet; Healthy Communities. The philosophy, positively embraced by customers and Hyatt associates, continues to evolve. In 2014, the company will introduce free-range beef in its US full service hotels, an addition to the mandated cage free eggs, organic vegetables and sustainable seafood; items that were rolled out beginning in 2012.

In the same year Terry launched Food. Thoughtfully Sourced. Cafefully Served, she was responsible for discovering 11 year old, food youth advocate, Haile Thomas, and with her guidance, produced Hyatt’s “For Kids, By Kids,” menu. The kid tasted, tested and approved healthier menu, eliminates the use of packaged, processed and fried foods, and takes on an interactive, fun and flavorful approach. Today the menu is available in Hyatt hotels across the US, Canada and Caribbean, but the philosophies reach far beyond, influencing operations in Asia, EAME as well as Central and South America. A measurable success, the menu continues to evolve seasonally.

Terry sought out celebrity Chef Alice Waters, and inked Waters’ first hotel partnership deal in 2012. The partnership furthers both the Food. Thoughtfully Sourced. Carefully Served and For Kids, By Kids messages, and presents a 100 percent organic youth menu to Hyatt customers. The prix –fixe menu features a salad, chicken entrée and dessert.

Terry began her career at Hyatt as a Sous chef and worked her way through an ascending series of culinary positions before being promoted to Executive Chef at Hyatt Boston Harbor at the age of 26. She was most recently Senior Executive Chef at Grand Hyatt Washington DC and oversaw the debut of Park Hyatt Chicago’s critically acclaimed NoMi restaurant. She is often a go to expert source for publications including USA Today and The Wall Street Journal, for her take on hotel and culinary operations. In 2012, Terry appeared on the cover of Hotel F&B magazine.

 

Susan Terry


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