Events

• Restaurant economics and benchmarking
• Restaurant systems and controls
• Financial tips and traps
• Accounting issues and reporting made simple
• Restaurant financing
• Best industry ideas for today

The small-group setting is ideal for sharing success stories and strategies with your peers, allowing you to gain knowledge that would otherwise come from years of experience. Presentations will be followed by roundtable discussions to give all recruits the opportunity to discuss issues specific to their business.

Your mission also includes a happy hour and sit-down dinner, great opportunities for a little R&R, and a lot of networking!  

Speakers (subject to change):

Lisa Haffer, CPA, JD
Director - SS&G
Lisa is arguably the most knowledgeable tax adviser in the country for restaurants. Her clients are scattered across the United States and include some of the industry’s most recognizable names. Lisa’s background as both an accountant and attorney, coupled with more than 20 years of experience, allows her to successfully guide restaurateurs and investors through tax challenges and opportunities.

Dennis Lombardi, MBA
Executive Vice President, Foodservice Strategies - WD Partners
Dennis knows what works for consumers, foodservice chains, and shareholders. A former executive vice president with Technomic, Inc., where he directed the restaurant consulting practice, Dennis has more than 30 years of relevant experience. He leads research and analysis for such efforts as business planning, new concepts, mergers and acquisitions, due diligence, benchmarking, financial analysis and financing, and market and consumer research.

Dustin Minton, CPA, MBA
Director - SS&G
Dustin leads SS&G’s restaurant assurance practice. He began his career at one of the Big 4 before joining SS&G. With an impressive client portfolio, Dustin has extensive experience with all segments and sizes of restaurants tackling complex technical accounting issues, financial reporting requirements, and client specific matters that require a custom approach to practicality.

Paul Saginaw
Co-Founding Partner - Zingerman’s
Paul co-founded Zingerman’s Delicatessen 30 years ago in Ann Arbor, Mich. Starting with 1,300 square feet of combined restaurant and specialty food retail space, the Zingerman’s Community of Businesses now has 17 partners, employs more than 500 people, and generates over $40 million in annual sales from eight separate businesses. Called "the coolest small company in America" (Inc. Magazine), “one of the top 25 food markets in the world” (Food & Wine), and "the center of my gastro-deli universe" (Mario Batali), Zingerman’s has a reputation as one of the country’s leading specialty food stores.

Brad Saltz, CPA
Director - SS&G
With more than 25 years of experience, Brad is one of the industry's foremost consultants. He is the leader of SS&G's restaurant services group, which is dedicated to lending its expertise to hundreds of restaurants and franchises across the nation. As former CFO of Houston's Restaurants, Inc., Brad has firsthand experience with countless industry issues, including growth and expansion, benchmarking, tax issues, and compensation plans. Brad is the founder of Restaurant CFO Bootcamp®.

Mark Saltzgaber
Restaurant Consultant
Mark is dedicated to creating equity value in the restaurant industry. He is an active consultant and partner to leading restaurant companies, aiding them in managing and financing their developments. He also advises  prominent private-equity firms looking to make restaurant industry investments. Prior to this role, Mark co-founded and was a venture partner of Dorset Capital Management LLC, a consumer-focused private equity firm, where he was responsible for evaluating, making, and monitoring private equity investments in the restaurant industry. 

Dates/Agenda (subject to change):

Wednesday, June 6:

• Registration 12:30 p.m. - 1 p.m
• Program 1 p.m. - 5 p.m. 
• Reception 5 p.m. - 6 p.m.

Thursday, June 7:

• Breakfast 7:30 a.m. - 8:30 a.m.
• Program 8:30 a.m. - 4:30 p.m.
• Cocktails/Dinner 6:30 p.m. - 9:30 p.m.

Friday, June 8:

• Breakfast 7:30 a.m. - 8:30 a.m.
• Program 8:30 a.m. - 11:30 a.m.

Location:

The Cosmopolitan of Las Vegas 
Room block rate has expired. Please call hotel for rates.

Please call 877-551-7772 for hotel reservations.

Cost:

SS&G Clients: $795 for each attendee
Non-SS&G Clients: $1,195 for the first attendee, $995 for each additional attendee from the same organization

Fee includes all course materials, class sessions, and some meals. 

Reservations are on a first-come, first-served basis. 

Restaurant CFO Bootcamp^® Cancellation Policy: You may cancel your reservations or reschedule for another bootcamp and receive a full refund if you inform us of your cancellation at least 30 business days prior to the event. Cancellations made 15-30 days prior to the event will receive a 50 percent refund. There is no refund for cancellations made less than 15 days prior to the event. No-shows will also be charged the full amount. You may send a substitute to attend in your place and incur no penalty as long as they are from the same organization. However, we ask that you give us at least 10 days notice.

This course qualifies for CPA - CPE credit. Hours yet to be determined.