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Idaho Business Review’s Dec. 6 breakfast series panel focused on the outlook for 2017. Shown here (l-r) are moderator Brian Wonderlich, Stacey Donohue of RelEVENT, Toni Lawson of the Idaho Hospital Association, Neil Nelson of ESI, Michael Satz of the University of Idaho, and Sam Wolkenhauer of the Idaho Department of Labor. Photo by Erika Sather-Smith.

Idaho Business Review’s Dec. 6 breakfast series panel focused on the outlook for 2017. Shown here (l-r) are moderator Brian Wonderlich, Stacey Donohue of RelEVENT, Toni Lawson of the Idaho Hospital Association, Neil Nelson of ESI, Michael Satz of the University of Idaho, and Sam Wolkenhauer of the Idaho Department of Labor. Photo by Erika Sather-Smith.

Every other month the Idaho Business Review hosts a panel discussion featuring five or six industry-relevant panelists.

All 2017 Breakfast Series feature a continental breakfast and will be held at the Grove Hotel in Downtown Boise, 245 S. Capitol Boulevard.

Breakfast begins at 8 a.m., followed by a panel discussion from 8:30 to 10 a.m.

The panels are moderated by an attorney from Holland and Hart and are recorded for review and publication.

 

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coffee-shopMOST RECENT- February 7 – Tastemakers: Idaho restaurants & breweries – Look for the Report with your IBR and online Feb. 24.

Restaurant managers are on the hot seat when it comes to change.  A labor shortage, uncertainty about health care reform and new overtime regulations, commodity prices, and best practices in social media are just a few of the issues that restaurants need to stay on top of to succeed in a very competitive industry.

Register here: https://www.regonline.com/2017ibrtastemakers

At the Idaho Business Review’s Feb. 7 breakfast series, a panel of industry experts will talk about these issues and more as they look for ways to help restaurant owners succeed. The event begins with breakfast and networking at 8 am and ends promptly at 10 am.

Tastemakers panelists: 

theresa-da-silva-copyTheresa da Silva is director of business resource and marketing at Sysco Food Services of Idaho. Da Silva has been with Sysco in various roles for 20 years, starting in Seattle and moving to Idaho in 1998. The business resource team that she leads helps restaurants achieve their long-term goals by providing assistance in areas such as marketing, website development, food costs, profitability, and efficiency. The Houston-based Sysco is the world’s largest food distributor.

mike-francis-copyMike Francis of Payette Brewery studied industrial engineering at the University of Washington in Seattle and worked in flight test manufacturing and on the 737 Final Assembly Line at Boeing.  During his time at Boeing, he realized that the corporate life wasn’t for him and attended the Siebel Institute of Technology in Chicago to earn an associate’s degree in brewing technology.  He learned more about brewing through a job at Schooner Exact Brewing in and opened Payette Brewing in 2011. Now Payette is distributed in seven states in the Western United States and recently opened a new production facility on River Street in Boise. Brewing guild helps craft beermakers navigate the regs, by Benton Alexander Smith

joy-kealey-copyJoy Kealey purchased the Chicago Connection chain of pizza restaurants in 1997 with her husband. They have since expanded the company to eight restaurants in the Treasure Valley. Prior to Chicago Connection, Kealey worked as the CFO of a publicly traded company. She now oversees many of the administrative and corporate functions of the Chicago Connection including accounting, finance, human resources, and marketing. Joy has an undergraduate degree in accounting, and an MBA in marketing, finance, and management. A word with Joy Kealey of Chicago Connection, by Anne Wallace Allen

richard-langston-copyRichard Langston recently opened Richard’s at the Inn at 500 Capitol, a new Boise hotel. He’s a graduate of the California Culinary Academy with over 25 years’ experience as a chef and nearly 20 years’ experience as a restaurant owner, and he’s a James Beard 2014 semifinalist for Best Chef Northwest. Langston became chef at Amore Restaurant in 1993 and was the chef owner of Richard’s Café Vicino in Boise’s North End and a chef at Amore in downtown Boise. Café Vicino’s Richard Langston will headline Inn at 500 Capitol’s dining scene, by Teya Vitu

kevin-settles-copyKevin Settles owns and operates the Bardenay restaurants & distilleries with locations in Boise, Eagle and Coeur d’Alene. Kevin is a member of the National Restaurant Associations Board of Directors, past president of the Idaho Lodging and Restaurant Associations board of directors, treasurer for the Idaho Health Insurance Exchange board, a commissioner for the Idaho Human Rights Commission and a board member of Bogus Basin Mountain Recreation Area. Idaho restaurant owner testifies against proposed overtime threshold, by Benton Alexander Smith

moderator-alison-johnson-mugModerator – Alison Johnson is a partner at Holland & Hart who offers counsel to start-ups and established companies on a broad range of corporate and securities transactions – from daily operational concerns to complex transactional matters. She also guides buyers and sellers in both public and private companies and venture capital firms through the challenges involved in financings, acquisitions, mergers, and sales of stock and assets. She previously practiced at the law firm of Wilson Sonsini Goodrich & Rosati PC in the Silicon Valley, guiding some of the market leaders in the Silicon Valley through complex transactions. She’s licensed to practice in California and Idaho.

If you would like to learn more about advertising and sponsorship opportunities, email Cindy Suffa at csuffa@idahobusinessreview.com.