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2 NRA Professional Training and Certifications Randall Towns Armed Forces Food and Beverage Training Workshop Thursday, July 19, 2012

3 Overview ServSafe Training and Certifications Manager Food Handler ServSafe Alcohol ManageFirst Program ManageFirst Professional Credential

4 ServSafe Training and Certifications

5 ServSafe Training and Certifications ServSafe is the #1 provider of food safety training and manager certification nationwide. ServSafe programs have provided 40 years of the training, knowledge, and leadership that have kept operations serving safe food and customers enjoying their dining experiences. More than 5 million ServSafe Manager Certifications have been awarded nationwide.

ServSafe programs have provided 40 years of the training, knowledge, and leadership that have

6 Our Mission: Safety First Business owners who value the importance of maintaining a strong brand want to minimize risk. They appreciate the reasons why ServSafe believes in the importance of creating a strong food safety corporate culture rather than focusing on the minimum legal requirements.

They appreciate the reasons why ServSafe believes in the importance of

7 Our Mission: Safety First (continued) And they understand why ServSafe has been the long-standing leader in safety training. They depend on ServSafe to help protect their brands as well as their bottom lines.

8 Industry Leaders Choose ServSafe Subway, Canteen Services, McDonalds, Pizza Hut, Burger King, 7 Eleven, Wendy's, Taco Bell, KFC, Domino's, Dairy Queen, Circle K, Sonic, Arby's, Quiznos, Little Ceasars, Papa John's, Baskin Robbins, Jack in the Box, Holiday Inn, Aramark, Applebees, Hardee's, Sodexo Health, Casey's General Stores, Waffle House, Popeyes, Denny's, Chick Fil A, Food Ave (Target), Ihop, Panda, Panera, Chili's, Church, Papa Murphy's, Eurest, Jimmy John's, Cold Stone Creamery, Sodexo Corp, Carl Jr., Chipotle, Chartwells, Long John Silver, Sodexo Campus, Auntie Anns, Morrison Management Specialists, Ruby Tuesday, OutBack Steak House, Olive Garden, Jamba Juice, Five Guys, Bw3, Whataburger, Industry Barnes Leaders and Nobel Choose café, Sbarro, ServSafe Red Lobster, Godfather Pizza, Flik, Tim Horton's, Sam's Café, CiCi Pizza, Cracker Barrel, Einstein Bagles, WaWa, Bob Evan's, TGIF, Hungry Howies, Captain D, Chuck E Cheese, Ramada Inn, Qdoba, Del Taco, Zaxby's, Aramark Healthcare, Friendly's, Checkers, Boston Market, Sodexo School Services, Aramark Higher Education, Golden Corral, Bojangles, Steak N Shake, Roundtable Pizza, Wing Stop, Caribou, Perkin's, Guckenheimer, Jersey Mike's, Red Robin, Culver's, Moe's SW Grill, White Castle, El Pollo Loco, Costco, Firehouse Subs, Huddle, House, Hooters, Sheetz, Krystal, Aramark Education, Longhorn Steakhouse, Texas RoadHouse, Wienerschnitzel, Schlotzky's Deli, Marriott

(Target), Ihop, Panda, Panera, Chili's, Church, Papa Murphy's, Eurest, Jimmy John's, Cold Stone Creamery, Sodexo Corp, Carl Jr.

9 Did you know? ServSafe profits are reinvested into industry education, outreach and advocacy programs. ServSafe programs are both scientifically sound and legally defensible. Materials are available in multiple languages along with providing a dedicated bilingual Service Center Representative to answer your questions.

10 Did you know? (continued) 48 million American get sick every year due to foodborne illnesses. *Source: CDC. Numbers include individuals who became ill from all eating and drinking settings, including home-cooked meals Foodborne illnesses account for $152 billion in medical costs, lost productivity and premature death. *Source: Pew Charitable Trust

11 ServSafe Food Handler Program Why the food handler program? If even one food handler fails to adequately to learn or adhere to proper food safety practices, your business as well as well as your loyal customers will be at risk. What s taught in the program? Food handlers are thoroughly trained in the five key practices for keeping food safe: Basic Food Safety Personal Hygiene Cross-Contamination and Allergens Time and temperature Cleaning and Sanitizing

well as well as your loyal customers will be at risk. What s taught in the program?

12 ServSafe Food Handler Program (cont.) The Food Handler training course and testing are available in print or online for greater convenience. Materials and testing are bi-lingual. Procedures are shown from employee s point of view with photographs in real settings to help relate the information. Participants must satisfactorily complete a 40-question assessment in order to be awarded a Certificate of Achievement.

13 ServSafe Alcohol Program Knowledgeable, responsible alcohol service is priority for every operation. For this reason, the National Restaurant Association teamed with experts in the beverage, foodservice, medical, insurance, legal, academic and regulatory industries to develop our program.

For this reason, the National Restaurant Association teamed with experts

14 ServSafe Alcohol Program (cont.) We prepare bartenders, servers, hosts, bussers, valets, bouncers, and all front-ofthe-house staff in the following: General Law and Your Responsibility Recognizing and Preventing Intoxication Checking IDs Handling Difficult Situations

15 ManageFirst Program

16 Why ManageFirst? ManageFirst is the ONLY restaurant and hospitality management curriculum that is designed and developed by the industry for the industry! We have worked diligently with the industry and members of academia to construct a curriculum that is designed with the sole purpose of preparing tomorrows managers.

is designed and developed by the industry for the industry!

17 Why ManageFirst? (cont.) The practical presentation of content has been well received by the industry and validated by them as the right mix of theory and application.

18 What does the industry say about ManageFirst? The industry recognizes that ServSafe certification is critical to the job of being a restaurant manager, but it is not all encompassing! The other topic areas that make up the ManageFirst curriculum are just as important to running an effective and profitable operation. Participation in the program gives us a better understanding of what that student brings when they come work for us. Toni Kottom-Quist, Senior Director of Training Development Perkins & Marie Callendar s, Inc.

19 What makes up the ManageFirst curriculum? SMEs identified the following 10 major areas of content that a restaurant management should be competent in order to effectively run an operation. 1. Manage staff 6.0 Manage forecast and profitability 72% of a Mgr. s daily activities 2. Manage guest experience 3. Manage physical facility 4. Perform administrative tasks 7.0 Manage purchasing function 8.0 Manage information flow 9.0 Comply with legal requirements 28 % of a Mgr. s daily activities 5. Manage food and beverage program 10. Grow the brand

operation. 1. Manage staff 6.0 Manage forecast and profitability 72% of a Mgr. s daily activities 2. Manage guest experience 3.

20 ManageFirst Professional Credential

21 ManageFirst Professional Credential ManageFirst participants have the opportunity to obtain the ManageFirst Professional Credential, which indicates that they have successfully obtained the knowledge and work experience that is critical to being successful as a manager in the industry!

22 ManageFirst Professional Credential To receive the credential a candidate must take and pass the exam at the end of each of these core topic courses. Upon passing each individual exam the candidate receives a certificate for that course. Core Credential Topics

23 ManageFirst Professional Credential Elective Topics

24 ManageFirst Professional Credential ManageFirst Professional Credential = 4 Certificates from Core Topics + 1 Certificate from an Elective Topic

Marketing Spend 2015 Report Highlights Conclusions Table of Contents Page Marketing Spend Overview by Chain

Marketing Spend 2015 Report Highlights Conclusions Table of Contents Page Marketing Spend Overview by Chain Industry Data Report Spend 2015 Report Highlights budget overviews by segment and chain. Changes in national and local/co-op spending allocations. Creative ad agency roster changes. Conclusions Aggregate