Operators meet, mingle at COEX conference gatherings

Nation's Restaurant News,  March 19, 2007  

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Left: Culinary Institute of America attendees included, from left, Mark Erickson, vice president of continuing education; Tim Ryan, president; and Ron DeSantis, director of the industry solutions group.

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Below, from left: Mary Bentley, president of the Women's Foodservice Forum, and Philip Friedman, chairman and chief executive of McAlister's Corp.

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Above, from left: Sodexho Inc. representatives included Lorraine Butler, research and development chef; Ann Oka, senior vice president; and Richard Macedonia, president and chief executive.

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Left, from left: Steve DiMeo, director of Applebee's International Inc.'s north Texas operations, and Scott Purcell, director of franchise operations for Applebee's

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Right, from left: Participants in the Mardi Gras-theme reception included James C. Doherty, executive vice president of Lebhar-Friedman Inc. and group publisher of Nation's Restaurant News; William Lovette, senior group vice president for Tyson Foods Inc.; Tom Larranaga, director of sales for Nation's Restaurant News; and Alan Gould, publisher of NRN.

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Left: Jim Doak, left, director of research and menu development for Culver's Frozen Custard, and Kelly Brintle, right, senior vice president of corporate strategy and business development for Ventura Foods LLC, with a Mardi Gras-theme entertainer

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Left: Colorful bird characters pose with Dennis Greenia, left, chief marketing officer for Hasslocher Enterprises, and G. Jim Hasslocher, chief executive of Hasslocher Enterprises.

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Above, from left: Boston Pizza International Inc. attendees were, Mike Sebazco, director of operations; Samuel "Bud" Boswell, corporate executive chef and director of purchasing; and Bill Hancox, vice president of operations.

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Left, from left: Bob Gershberg, president of Main Restaurant Associates, and Bob Barnes, founder of Vision Asset Management and former president of Schlotzsky's

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Above: Celebrity chef Martin Yan takes a break from cooking during a reception.

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Right: Steven Jayson, vice president and executive chef at Universal Parks and Resorts, gives a presentation.

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Above, from left: Representing California State University-Chico were Jeffrey Soon, associate foodservice director, and Yves Latouche, foodservice director.

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