Must-Attend Menu Labeling Session at NRA Show

Must-Attend Menu Labeling Session at NRA Show

The NRA Show is Getting Close - Plan Now to Get The Biggest Return on Your Time

The NRA Show is just a month away, and it's not too soon to start planning to get the biggest return on your time. With menu labeling legislation front and center this year, one must-hear session at the NRA Show will be Menu Labeling: The Time is Now! Monday, May 18, 1:00, Room 402A.

The long-awaited menu labeling regulations will soon be a reality, and the restaurant dining landscape – for both operators and diners – will never be the same! Join us for an information- and inspiration-packed session about how the menu labeling provision can help your restaurant benefit and capitalize in today’s health-focused environment. Joan McGlockton, VP of Public Policy at the National Restaurant Association, will provide updates on the FDA’s rules. Then, you’ll hear from G.J. Hart, CEO of California Pizza Kitchen, and Don Fox, CEO of Firehouse Subs, on how they are leading their companies to a healthier bottom line. Anita Jones-Mueller, President of Healthy Dining, will moderate the session and provide insight on the growing nutrition-related marketing opportunities for restaurants. Learn more about each of the session speakers below.

In advance of the show, be sure to schedule time with Healthy Dining’s Vice President of Nutrition Strategy, Nicole Ring, R.D. to get expert insight into the menu labeling legislation and what you need to do in order to comply by the December 1, 2015 deadline.

GJ-Hart.jpgG.J. Hart

G.J. Hart is Executive Chairman and CEO for California Pizza Kitchen, the pioneer of creative dining with a California vibe. CPK fundamentally changed the way people think about pizza and California cuisine. From innovative pizzas to one-of-a-kind, entrees, salads, pastas and desserts, CPK is the leader in the Polished Casual Dining segment.

Since joining CPK in August, 2011, G.J. is leading the 30-year old chain to its Next Chapter of growth with a program that infuses a fresh, contemporary look, innovative menu and world class service model. The transformation, which began last year, will elevate the guest experience in all of the company’s 280 restaurants across the US by the end of 2016. Since G.J. took the helm, CPK has also expanded its international footprint with franchised operations in 15 countries worldwide.

A highly respected industry leader with 35 years of foodservice operations and management experience, G.J. has a proven track record of growing casual dining concepts. Prior to joining CPK, he served as President and CEO of Louisville-based Texas Roadhouse restaurants where expanded the brand to more than 450 restaurants in 49 states and two international markets.

G.J. Hart has been consistently recognized for his innovative leadership ideas in employee engagement, culture and philanthropy. His personal philosophy of leading with your heart and promoting positive change has resulted in powerful and unique organic initiatives such as CPK’s Inspired Acts community restoration and renewal program and CPK’s Kindness Fund, a 501c3 charitable fund established and funded by CPK employees to provide assistance to fellow employees who have a sudden financial emergency due to a catastrophe or crisis in their life.

don-fox.jpgDon M. Fox

Don Fox is Chief Executive Officer of Firehouse of America, LLC, in which he leads the strategic growth of Firehouse Subs, one of America’s leading fast casual restaurant brands. Under his leadership, the brand has grown to more than 870 restaurants in 43 states and Puerto Rico, and is recognized as one of the best franchises in the country. Don sits on various boards of influence in the restaurant community, and is a respected speaker, commentator and published author. He was recognized by Nation’s Restaurant News as 2011’s Operator of the Year. In 2013, he received the prestigious Silver Plate Award from the International Food Manufacturers Association (IFMA), was recognized by as the No.1 Executive in the fast casual restaurant community, and received the National Restaurant Association’s Advocacy Leadership Award.

John-McGlockton.jpgJoan Rector McGlockton

Joan Rector McGlockton is Vice President of Industry Affairs and Food Policy at the National Restaurant Association, focusing on food related policy issues. Joan has been instrumental in driving the Association’s strategy to increase food and beverage safety, encourage informed consumer choices, and improve industry and public awareness in areas related to food and nutrition. She has been deeply involved in leading the Association’s efforts on menu labeling. Joan has more than 20 years of experience working in the hospitality industry representing restaurants, contract food management companies and lodging companies.

Joan came to the NRA from Sodexo where she served as the Senior Vice President and Associate General Counsel. Prior to Sodexo, Joan was Assistant General Counsel and Corporate Secretary at Marriott Corporation.

Joan has a bachelor’s degree from Duke University and an law degree from Harvard Law School.

Anita-Jones-Mueller-headshot.jpegAnita Jones-Mueller

Anita Jones-Mueller, MPH, is a nationally known nutrition expert and is the president of Healthy Dining. Anita’s passion to unite optimal health with the culinary artistry of the restaurant industry has led to a robust and growing company that showcases healthful menu choices from hundreds of restaurant brands nationwide. Participating restaurants and qualifying choices are featured on – the only search engine of its kind designed to empower Americans to dine out with taste and health in mind.

Healthy Dining’s team of registered dietitians supports restaurants in meeting the expanding nutrition needs of their guests and helps them comply with the new FDA menu-labeling regulations. With 25 years of nutrition expertise in the restaurant industry and hundreds of thousands of restaurant recipes analyzed, Healthy Dining is the most experienced restaurant nutrition services provider in the world. The National Restaurant Association has named Healthy Dining as its exclusive nutrition partner for the industry. Additionally, Healthy Dining has been selected by the National Institutes of Health (NIH) to implement a variety of restaurant nutrition-related research projects through the Small Business Innovative Research (SBIR) Program. Through it all, the core expertise Anita and her team provide includes the strategy and foundation to help restaurants transition in this nutrition focused era without compromising on taste – or brand positioning.

Anita has appeared on scores of national and local television and radio programs and has been featured extensively in print and online media. She writes a Healthy Dining column for Nation’s Restaurant News to share best practices and tips for creating and marketing healthful cuisine.

She earned a master’s degree in public health from San Diego State University and a bachelor’s degree in health education from Portland State University in Oregon.