Dan joined Sunshine Restaurant Partners (formerly FMS Management Systems) in January 1982. During the over 30 years that he has spent with SRP, Dan has worked in virtually every operations position within the Company, from Unit Level Manager, to District Manager, to Vice President of Operations. In 2008, Dan was promoted to President and Chief Operating Officer of SRP. Throughout his tenure with IHOP, Dan has served on many national committees that IHOP is involved with including, for over 10 years, the IHOP National Procurement Committee, in addition to various national menu committees and national operations committees.

Dan has been an Executive Committee Member of the Florida Restaurant and Lodging Association for over 7 years and was elected to be their Chairman in 2002. He is currently a member of the FRLA, and continues to serve on various committees. Dan and his wife Mary have two daughters, Trystin who graduated from Florida State University and is now attending graduate school at the University of Miami and Taryn, who recently graduated from the University of Florida.

In addition to his duties at SRP, Dan serves as IHOP Brand President for Summit Restaurant Group, overseeing Summit’s IHOP restaurants in Texas, California, Utah, Idaho, Montana, South Dakota, Colorado and Wyoming.

Mr. Enea is also serves as a Board Member for Neighborhood Restaurant Partners, Atlanta and Neighborhood Resturant Partners, Florida. Between the two companies they own and operate over 100 Applebee’s Restaurants in Georgia, Texas and Florida.

What do you think will be the biggest industry trend in the second half of 2012?  

I think our industry continues to trend toward offering more healthy options for our guests. We know that our guests like to treat themselves to our unique signature items, occasionally indulging their cravings with menu items they cannot make easily at home. However, I believe that more of our guests are trending toward being more health conscious when dining out. They would like flavorful healthy options that are reasonably priced. So our industry will be challenged to balance the shift toward offering additional healthy options while still offering the great menu items we have always been known for, in addition finding ways to make existing menu items healthier without losing flavor.

Steven Fassberg has been a finance and mortgage professional for over 25 years. He also simultaneously opened, developed and sold an array of impressive restaurant concepts and delicatessens from 1984 until 2002. He began baking bagels at the age of 13 in Massapequa, N.Y., and has owned numerous New York-style deli restaurants steakhouses, and sports cafes during his career.

Fassberg began developing the concept for real New York water bagels in June 2004, and has been working diligently full time for the last seven years on the development of the franchise model, menu items, operating procedures and food delivery systems. He has fully tested every aspect of the operational franchise model, and has had the benefit of some of the best and brightest minds in QSR who have helped shape the model to perfection. His vision for The Original Brooklyn Water Bagel Co. franchise model was derived from 25 years of experience in the worlds of restaurant and finance.

What do you think will be the biggest industry trend in the first half of 2012?  
Healthy options combined with aggressive meal values.

What issue would you most like to see positively addressed by Florida’s legislature?
Controlling cost increases and bottle deposit legislation.

What is the single greatest factor in the success of your business?
Superior product at the core.

President & Chief Concept Officer, Front Burner Brands
President, Burger 21

As president and chief concept officer of Front Burner Brands, the management company for affiliated concepts including The Melting Pot Restaurants, Inc., Burger 21 and GrillSmith, Mark Johnston focuses on growth and expansion of existing brands and ideation and development of new concepts.

Johnston works closely with the construction and design and real estate departments regarding development of locations and site selections and is involved in the culinary process during menu testing and development for all concepts.

Front Burner Brands, Inc. is a full-service and fast-casual restaurant management company headquartered in Tampa, Florida, and is affiliated with dynamic and niche-specific brands including The Melting Pot, the premier fondue restaurant franchise with more than 140 locations in North America, Burger 21, the “beyond the better burger” franchise concept, and GrillSmith restaurants with six locations in Tampa, Florida, as well as other concepts in development.

Johnston’s career at The Melting Pot started in 1976 when he served as both a server and manager at the Maitland, Florida location. He partnered with his brother, Mike Johnston, and opened the Tallahassee location in 1981.

In 1984, the second location was built in Tampa. Seeing the potential success of The Melting Pot, Mark and his brothers, Mike and Bob, purchased the restaurant concept from the original founders in 1985, launched the franchise program and grew this concept to be the premier fondue franchise in North America.

Regional Manager
Central Florida & Lakeland Region
Hooters of America, LLC

A veteran of 35 years in the restaurant industry, Dave Hadelman started his career in the restaurant industry as a dishwasher/cook and worked his way up to become an Executive Chef. His journey to become a Regional Manager with Hooters America in the Orlando area includes experience as Director of Food and Beverage for a small chain, an Area Supervisor with Hooters, and Vice President of Operations for two other companies. He returned to Hooters where he currently oversees 9 restaurants. Hadelman is the 2012 & 2013 President of the Central Florida Chapter of the FRLA and sits on the FRLA State Board.

What do you think will be the biggest industry trend in the first half of 2012?  
The Food Truck explosion seems to be growing by leaps and bounds. From upcoming Food Truck Wars being judged by local celebrity Chefs to Food Truck round ups being promoted by social media!

What issue would you most like to see positively addressed by Florida’s legislature?
Unemployment Compensation Tax Rate Hike HB 1061 – This is  a big issue as it effects the trust funds causing the State to borrow money from the federal government.

What is the single greatest factor in the success of your business?  
Without a doubt it’s the people and the training they receive to do their jobs. Today’s consumers have a higher expectation of service, hospitality, atmosphere and the overall experience for the money they spend.

How has participation in the FRLA positively affected your business?
The FRLA has kept us  informed and current with the ever changing dynamics of today’s business trends, legislation and a place to have our voice heard where it counts!

David Warriner is president of Tapper and Company Properties Management, Inc., a hospitality and commercial property management company located in Gulf County, Florida.  Tapper and Company manages the Port Inn, The Thirsty Goat and MainStay Suites.

In addition, David is managing director for the George G. and Amelia G. Tapper Foundation in Port St. Joe, Florida.  He earned a B.S.B.A. in Finance from the University of Florida in 1986. He is married to Patricia Tapper Warriner, and they have two children, Amelia and Dave, Jr.

David has an extensive background in community service in Bay, Gulf and Franklin Counties.  He currently serves on the Board of Directors of the Early Learning Coalition of Northwest Florida, Gulf Coast Community College Foundation and the Florida Restaurant and Lodging Association.  He has served in the capacity of President and/or director of his local Chamber of Commerce, local Lions Club and about any and all local community development organizations that have existed in Gulf County during the last 10 years.  He is a founding director of the Community Development Corporation and has worked to initiate affordable and sustainable housing initiatives in Gulf County.

David is also very proud to co-chair, with his wife, Patricia, the private community fundraising effort necessary to bring Sacred Heart Hospital to Port St. Joe.  They have been, in part, responsible for over two million dollars being pledged to the enhancement of the Hospital’s services. 

What do you think will be the biggest industry trend in the last half of 2011?
With regards to hotel operations, it would be the trend to maximize profitability for every square foot of available space.  As capital has become tighter, it is important to make sure every aspect of the physical plant is contributing to the bottom-line, both from a cost and revenue perspective.  Also we are getting back to basics; focus on staff, training, cleanliness and excellence in customer service.  These are things that can be done when capital is tight.  We are also seeing growth rates in the extended stay segment out-pace traditional transient offerings.  As the economy improves, we expect this to continue.   On the F&B side we are focusing on limited menu, small plate offerings that are made with healthier ingredients.  People are simplifying. Bigger is not always better.

President & CEO
Buffalo Wild Wings, Inc.

As President and Chief Executive Officer of Minneapolis-based Buffalo Wild Wings, Inc. Sally J. Smith leads one of the nation’s fastest-growing national restaurant chains, which includes more than 785 restaurants in 45 states and two countries.

Smith joined Buffalo Wild Wings as Chief Financial Officer in 1994 when it was a fledgling chain of 35 restaurants, mostly in Ohio. With her keen financial and leadership skills and a healthy dose of tenacity, Smith worked to establish a sound infrastructure and build the talented team that has helped the company grow from a regional chain to a thriving national brand.

Smith’s exceptional achievements and leadership were recognized by the restaurant industry in 2010 when she received the Multi-Unit Foodservice Operators (MUFSO) Operator of the Year Award.  In 2009, she was honored with another one of the industry’s highest awards, the Gold Plate Award, presented by the International Food Manufacturer’s Association (IFMA).

Other prestigious honors and awards earned by Smith include: Minneapolis/St. Paul Business Journal Women in Business Career Achievement Award for 2010; Restaurants & Institutions magazine’s Restaurant Executive of the Year in 2005; the Sioux Award, the highest honor given to alumni at the University of North Dakota, in 2004; Nation’s Restaurant News Golden Chain Award in 2003; North Dakota Innovator of the Year in 2002; and Ernst & Young’s Entrepreneur of the Year for the Midwest Region in 2001.

Under Smith’s leadership, Buffalo Wild Wings also has received numerous awards and distinctions. In 2010, Entrepreneur named the company to their Fastest Growing Franchises list and Technomic ranked the brand third on their list of Top 10 Fastest-Growing Restaurant Chains with sales over $200 million. In addition, Buffalo Wild Wings earned rankings on Forbes magazine’s list of 200 Best Small Companies from 2007 through 2010 and Fortune magazine’s 100 Fastest Growing Companies list in 2009. Restaurant and Institutions selected Buffalo Wild Wings as Chain of the Year in 2007.

President
Tony Roma's

Ken Myres is President of Tony Roma’s, the operator and international franchisor of the largest casual theme restaurant chain specializing in ribs in the world.  There are Tony Roma’s in 33 countries around the world.  Prior to his appointment as President,  Mr. Myres served as Executive Vice President and Chief Operating Officer of the company since July, 2007.

Prior to joining Tony Roma’s in May of 2001, Mr. Myres was Vice President of Franchise Development and Operations for Fired Up, Inc. the parent company and franchisor of Johnny Carinos based in Austin, Texas.  
Mr. Myres was also Vice President of Franchise Development for various divisions of the Metromedia Restaurant Group in Dallas Texas.  He was responsible for starting the franchise program for Bennigan’s and sold the first Bennigan’s franchise to the Tong Yang group in South Korea.  That group is now the largest casual theme restaurant company in South Korea.

Mr. Myres held a number of officer and executive positions with other major franchise retail, hospitality and restaurant companies including Blockbuster in Dallas and Jack-In-The-Box in San Diego, CA.

Mr. Myres is an active member of the IFA, frequent contributor and speaker to franchise and industry publications and organizations.  He is active on several advisory boards including the Business school at Townview High School in Dallas, which was recently recognized as one of the top high schools in America by U.S. News and World Reports.  Mr. Myres started his business career in public accounting, first joining Arthur Young and Company in Chicago after graduating from Indiana University. Mr. Myres lives in Richardson, Texas with his wife Debbie and has three children.

50 Eggs Restaurant Group is a restaurant development and management company operating multiple restaurant concepts, from full service to fast-casual. Founded by industry veteran John Kunkel, 50 Eggs Restaurant Group operates Lime Fresh Mexican Grill, a popular fast-casual Mexican concept known for its signature blend of fresh, mouth-watering Mexican dishes,  dynamic ambiance, stylized interiors and scrupulous service. Currently, there are 12 Lime locations, another 7 opening in 2011 and expansion plans for an additional 200 throughout the Southeast United States. 50 Eggs Restaurant Group also operates Yardbird Southern Table and Bar in Miami Beach, a chef- driven neighborhood dining concept opening in the Fall of 2011 which will feature the best of traditional Southern comfort cuisine, executed and infused with modern technique.

What do you think will be the biggest  industry trend in 2011?
From what I’ve witnessed firsthand, the biggest trend in the restaurant industry seems to be the shift towards smaller restaurant space to take advantage of better real estate and lower operating costs. As I travel and scout new locations for Lime throughout Florida and along the Southeast United States, I find that I am no longer competing for real estate with only other Fast Casual concepts, rather, I’m also competing with casual dining concepts that used to traditionally operate in double the square footage.

Executive Vice President
Sales and Marketing
Beaver Street Fisheries (BSF)

With revenue topping more than $480 million in 2009, Beaver Street Fisheries is North America’s eighth-largest seafood importer and distributor.  Mark Frisch, just 30 years old, is the fourth generation in his family to assume managerial responsibilities in Beaver Street Fisheries, the company that was founded by his great grandmother 60 years ago.

Beaver Street Fisheries exec Mark Frisch has dedicated his life to the family business.  He started working with BSF as a kid and joined the sales force right after college.  His dedication and hard work has resulted in his swift rise to executive vice president over sales and marketing. 

Frisch is proud of the company’s rich history and progress and is committed to moving the company forward.  His vision for the future of Beaver Street Fisheries includes increasing company sales by $250 million over the next three years.

What do you think will be the biggest industry trend in 2011? 
One of the biggest trends we are seeing for 2011 is a renewed focus on sustainable seafood within both the retail and foodservice industry.