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Busy schedule? We hear you.
That’s why we’re bringing you a Roadshow that gives you a full day’s worth of value in just five hours: sample products, learn from experts, and connect with people who get it.​
Get Ready - The Roadshow is Rolling In!
Sample. Learn. Connect.
​All in one quick day.
October 6
Location TBD
October 27
Pullmans At Trolley Square, Appleton
December 1
​Hilton Garden Inn, Wausau
Check back soon for 2026 Schedule. Below is just a sample of what you can expect.

2025 Schedule

Eau Claire
​August 20

It happened! It was great! See you at the next stop!
8:30 - 9:00 am
Doors Open 
9:00 - 9:45 am
Smart Savings Now: Innovative Cost-Cutting & Sustainable Strategies for Hospitality
Moderator: Harlie Juedes, MBA, Director, Wisconsin Small Business Development Center at UW-Eau Claire
Panelists: 
  • “Famous Dave” Anderson, America’s Rib King & BBQ Hall of Fame!, Owner/Tamarack Farms Winery
  • Anna Musbach, Director of Sales & marketing, Lincoln Hospitality Group
  • Joanne Palzkill, Co-owner Draganetti's & Enchanted Inn Resort & Campground
Session Details
In today’s fast-paced hospitality landscape, cost control isn’t just a priority—it’s a necessity. This dynamic 45-minute session dives into immediate, actionable strategies that hospitality leaders can implement to reduce expenses without compromising quality or guest experience. From tech-driven efficiencies and labor optimization to energy-saving upgrades and waste reduction, we’ll explore innovative solutions that deliver fast ROI and pave the way for long-term sustainability.
Attendees will walk away with:
  • A toolkit of cost-saving tactics they can implement this week.
  • Insights into technology and vendor partnerships that drive efficiency.
  • A roadmap for sustainable practices that reduce costs and enhance brand value.
Whether you're running a restaurant, managing a foodservice operation, or overseeing any facet of the hospitality industry, this session will equip you with the tools to act now—and save smart.
Juedes Bio
Harlie Juedes, MBA
Director, Wisconsin Small Business Development Center at UW-Eau Claire
​
​Harlie Juedes is the Center Director for the Small Business Development Center (SBDC) at UW-Eau Claire, where she also manages the Statewide Capital Access Clinic. With a strong background in financial consulting, she specializes in financial forecasting, budgeting, and strategic planning for entrepreneurs and small business owners. In addition to her work through the SBDC, Harlie owns and operates a three-location car wash business and a laundromat, giving her a deep, firsthand understanding of business ownership. She is known for her clear communication, practical insights, and commitment to helping business owners make informed decisions and achieve their goals.
Anderson Bio
“Famous Dave” Anderson
​America’s Rib King & BBQ Hall of Fame!, Owner/Tamarack Farms Winery
​ 
The story of Famous Daves is really an “Against All Odds” story of a Native American kid growing up on the west side of Chicago overcoming all adversities, never giving up to turn his impossible dreams into reality. Barbecue has been Famous Dave’s passion since age 6 when his Dad brought home a rack of ribs and the sweet smoky aroma filled their house—for Dave it was love at first bite.  That first bite of these mouthwatering, juicy, ribs sent Dave on a life mission to create the World’s Best Tasting Ribs! “My obsession for creating the best barbecue sauce and passion for discovering the best tasting ribs has taken me all over the country tasting America’s best mouth-watering barbecue. If I am traveling down a country road and anywhere near a BBQ Joint or Smokehouse, I can feel it in my bones.  I love barbecue of all kinds. Just watching smoke ooze out of a barbeque grill causes me to break into a nervous sweat.” I often joke—“if I were to get cut, barbeque sauce would come pouring out of my veins. I am so addicted to great-tasting barbeque, all you have to do is mention the name of any well-known barbecue joint in America and my taste buds will recreate the taste of that barbeque joint in my mouth.”
 
In 1994 he opens The Original Famous Dave’s located on the beautiful shores of Big Round Lake in Hayward, WI. Soon his real wood pit, and slow-smoked ribs were winning awards and his raving customers were begging for more!  By the end of that first summer, Dave was serving as many as 6000 people a week in a town of only 2000 people and he never advertised! 
 
By popular demand, in 1995, Dave opens his second restaurant in Minneapolis and quickly gets recognized as one of “The Hottest Concepts in America Award” by The National Restaurant Association in 2002. In the 2013 issue of Nation’s Restaurant News, Famous Dave’s gets recognized as “America’s Best Loved BBQ Joint!”  Since then, Famous Dave’s has grown to over 150 restaurants nationwide and over $400 Million in sales allowing Dave to share his love for ribs with all of America while creating many raving loyal die-hard fans! Today, Famous Dave’s is now an international company with locations in Winnipeg, Canada, Puerto Rico, and most recently the United Arab Emirates Abu Dhabi.
 
Dave is one of the most award-winning BBQ Pitmasters in the world, selling over 17 million pounds of ribs a year, and has become known as “America’s Rib King!” Dave's barbecue is highly regarded as “Best in America” winning over 780 Best of Class Awards, Blue Ribbons, People’s Choice, Critic’s Choice, and First Place awards including Best Ribs in America, Best BBQ Sauce in America, Best BBQ Restaurant in America, Best Cornbread, Best Chicken...  etc, etc, etc…they say it ain’t braggin’ if it’s the truth! 

Even with all the awards, Dave continues to develop new and amazing bbq recipes and tasty new barbecue sauces, which are featured in two award winning cookbooks “Rib-O-Licious and Famous Dave’s Barbecue Party Cookbook. Both books won “Best Barbecue/Grill Cookbooks in America by the National Barbecue Association. Dave's cookbooks have generated over $1M in profits all of which Dave & his wife Kathy have generously given 100% of the entire profits to his work with at risk Native Youth in inner cities and on Indian Reservations both here in the US and with the Aboriginal Native Reserves in Canada. 

In addition to being a BBQ restaurant owner, Famous Dave has also been successful marketing his products nationally in retail markets.  Dave's BBQ Sauces are the Number One BBQ Sauce from a BBQ restaurant that can be found in all major retail outlets across America. No other barbecue restaurant in America can boast of the retail opportunities that Famous Dave's has forged. Famous Dave's BBQ Sauces, Rubs & Seasonings, Cornbread Muffin Mix, and Spicy Pickles can be found in all major grocery stores, Costco, Walmart, Target and even places like Menards, a home building store! 
 
Dave’s “Overcoming The Impossible" life story has been featured in three best-selling books on the New York Times Best Seller's List... In Dave’s own life, he has experienced adversity, frustration, and bankruptcy as well as tremendous success.  Dave received a prestigious Presidential appointment by President George W. Bush. He was nominated by Minnesota’s US Senator Ron Coleman, which required a full senate confirmation and Dave served as Assistant Secretary for the Bureau of Indian Affairs in the U.S. Department of The Interior 2004 to 2005. Throughout the years, Dave has also served several governors in advisory positions.  
 
Dave has appeared on all major television networks including: Regis and Kathy Lee, CNBC's The Next Big Idea with Donny Deutsch, The Discovery Channel, The Food Network, FOX Morning Show, The Travel Channel, Destination Channel, PBS, and The Oprah Winfrey Show. Dave received Oprah's Angel Award along with a $25,000 donation from Oprah for his leadership work with at-risk youth.
 
In 2012, Dave was inducted into the National Entrepreneurs Hall of Fame along with Fred Deluca, founder of Subway and Truett Cathy, founder of Chick-fil-A. Dave competes nationally at all major ribfests and is a Kansas City Barbecue Society Life Member & Certified Judge and has judged all the big contests like: Memphis In May World BBQ Championships, The American Royal World Series of Barbecue in Kansas City and the prestigious Jack Daniel’s Barbecue World Invitational. He has also appeared as a celebrity judge on the Travel Channel’s AMERICAN GRILLED.  In 2017, Dave competed on the Destination Channel’s SMOKE and won against America’s other BBQ powerhouse Sonny’s BBQ chain’s CEO and donated $10,000 winnings to Operation BBQ Relief. 2017 was quite a year for “Famous Dave” Anderson as he was inducted into the prestigious American Royal’s National Barbecue Hall of Fame for his life’s work creating Famous Dave’s Legendary Pit Barbecue Chain and his contributions promoting the barbecue industry as one of the fastest growing segments in the food industry.
 
In 2019, Dave created and founded Tamarack Farms Pizza, BBQ & Wine on the family farm and quickly has gained a reputation for award winning wines and his artisan crafted farm pizza which has been recognized as some of the best in America!
 
This highly successful Native American entrepreneur was in the bottom half of his high school class but has earned his Master’s Degree from Harvard University without an undergraduate degree and has received an Honorary Doctorate Degree for his life's work, which includes creating over 20,000 new jobs.

“Famous Dave” believes his higher purpose in life is to make a positive difference in his community, especially in the lives of the less fortunate. Dave, a nationally highly sought-after keynote speaker, shares his heartfelt optimism using his life’s story to share valuable insight and life lessons in dealing with today’s fast-changing and challenging world. Dave is an enthusiastic advocate of the American Dream, he stresses that no matter how tough things may seem today, if you never give up your dream and work hard tomorrow’s rewards will always come.

What makes Dave’s story compelling is he is quick to share his life’s failures as well as his successes. Starting from very humble beginnings, Dave often shares that he got his start cooking in his Mom’s Indian Frybread Stand cooking outdoors at Indian Pow-wows which were nothing more than tree saplings tied together supporting a canvas top. Overcoming two bankruptcies and going through treatment for alcohol abuse—Dave is very open that he should have been dead 4 times but feels there was no doubt the Good Lord had his protective hand over his life. 
“Famous Dave” has shared his business success and barbecue secrets as well as hard-earned leadership insights with millions throughout the United States and Canada, to motivate and mentor countless others from Small Businesses to Fortune 500 companies, University Commencements, National Youth Organizations, Community Organizations, and Student Body Keynotes.
​
His passionate and inspiring story has inspired four governors to invite “Famous Dave” to be the keynote speaker for state-wide Governor’s Prayer Breakfasts, including Minnesota, Montana, North Dakota, South Dakota, and Wisconsin.
 
In addition to his cookbook profits his family has donated, Dave and Kathy have also donated several million to this work with at risk youth which is not widely known. He has personally sponsored and paid for dozens of chemically dependent individuals to enter treatment programs at the best nationally renowned treatment centers. He has paid for the college educations of underprivileged youth that would otherwise be unable to obtain an education. He cooks and delivers food to the homeless shelters in Minnesota and on Thanksgiving & Christmas, he makes sure hundreds of needy families have groceries, hams, turkeys, and gifts for the children.  
Musbach Bio
Anna Musbach
​Director of Sales & Marketing, Lincoln Hospitality Group
 
Marketing, Sales, and Event Coordination Director with 10+ years of experience across the hospitality and restaurant industries. Currently serving as the Director of Sales & Marketing for Lincoln Hospitality Group, the parent company of Northern Taphouse, Milwaukee Burger Company, and Omaha Tap House. In this hybrid role, I support strategy, branding, and revenue growth across all 14 locations while working both on-site and remotely from my home base in Lake Country, WI.
Palzkill Bio
Joanne Palzkill
Co-owner Draganetti's & Enchanted Inn Resort & Campground

​Joanne Palzkill is a seasoned restaurateur and entrepreneur with over 40 years of industry experience. She is the co-owner of Draganetti’s Ristorante in Eau Claire as well as the Enchanted Inn Resort and Campground in northern Wisconsin. Under her leadership, Draganetti’s earned recognition across the state;  Joanne was named Wisconsin Restaurateur of the Year in 2022 by the Wisconsin Restaurant Association.

In addition to her role as a business owner, Joanne served as Chair of the Wisconsin Restaurant Association in 2020 and continues to be actively involved in advocating for independent restaurant operators. She is known for her strategic leadership, adaptability, and commitment to mentoring the next generation of hospitality professionals.
Joanne’s core strengths include:
  • Strategic business ownership and long-term growth
  • Culinary innovation rooted in community and customer wellness
  • Industry leadership, mentorship, and advocacy within Wisconsin’s hospitality sector
She remains passionate about delivering exceptional dining experiences and fostering resilience and innovation in the restaurant industry.
9:45 - 10:15 am
​Break 
10:15 - 11:00 am
Smarter Hospitality: Leveraging Resources to Cut Costs and Meet Workforce Demands
Kristal A. Gerdes, PhD
Hospitality & Technology Innovation Professor & Department Chair, ​University of Wisconsin-Stout School of Management
Session Details
Facing rising costs and a shrinking labor pool, restaurants are turning to artificial intelligence for real solutions. This session explores practical, budget-friendly AI tools that operators can implement now to streamline operations, reduce waste, and ease staffing strain. From smart scheduling and predictive ordering to AI-powered training and customer service, learn how technology can help your team do more with less—without sacrificing the guest experience. ​
​Bio
Kristal A. Gerdes, PhD
Hospitality & Technology Innovation Professor & Department Chair, ​University of Wisconsin-Stout School of Management

Kristal Gerdes, PhD has taught at the University of Wisconsin-Stout for the last seventeen years.  Dr. Gerdes is a Professor in the Hospitality & Technology Innovation department, where she also holds the role of Department Chair. Prior to her academic career she worked in the hospitality industry for fourteen years as a tour operator.  Beginning her career with one of the largest tour companies in the Midwest and then progressing into co-ownership of a destination marketing organization and a receptive tour operation.  Dr. Gerdes enjoys qualitative research on a variety of topics ranging from customer experience management, travel and tourism, student learning techniques, to women’s and gender studies. 
11:00 - 11:15 am
Break
11:00 am - 2 pm
​Exhibit Marketplace 
11:15 am - Noon
HotOperator® Presents: Menu Engineering, Social Media & Guerrilla Marketing for Restaurant Operators
Mark K. Laux
Managing Partner, HotOperator®
Session Details
​Join Mark K. Laux, Managing Partner at HotOperator®, for an fast-paced hour that will change the way you think about your restaurant’s menu, marketing, and messaging. Mark will answer questions about how to write for social media, how to take photos with your smartphone that will get guests into the restaurant, and how to market your business starting with your menu.

In this highly entertaining, no-nonsence workshop, you’ll learn:
  • How to turn your menu into a money-making machine (and how to teach your servers to 'sell' food)
  • The calendar based, social media formula that actually works for restaurants
  • Guerrilla marketing tricks chains can’t touch (by leveraging your local connections)
  • The 10 Laws of Restaurant Branding (and how to break through the noise)

​Whether you're a seasoned operator or just trying to keep up, this session delivers big takeaways in a short amount of time. Bring a notebook — you’ll want to steal these ideas.
​Bio
Mark K. Laux
Managing Partner, HotOperator®

Mark is a restaurant marketing strategist, menu engineer, and creative force behind some of the most successful independent restaurant concepts in the country. As the founder of HotOperator®, he’s worked with thousands of restaurants in every state in the United States to build marketing programs that actually drive profits. And it all starts with the best menu.

Mark has helped brands grow from zero to nine figures, including playing a key role in the rise and sale of Anchor Food Products (now part of McCain Foods). He’s also a published author, a sought-after speaker, and a behind-the-scenes consultant to restaurants looking to stand out and scale up.
2:00 pm
Show Close 

Green Bay
​September 30

It happened! It was great! See you at the next stop!
8:30 am
Doors Open 
9:00 - 9:45 am
Help Wanted? Your Restaurant’s Reputation Is Hiring
Terra L. Fletcher
Fractional CMO | Speaker | Author
Session Details
Hiring can be hard, but it doesn’t have to feel like guesswork. It's not just about placing want ads in the right places. People want to work for restaurants that reflect their values. What they see online, what your team says, and how your brand shows up in the community all shape your talent pool.

In this practical, down-to-earth session, Terra L. Fletcher shows you how to flex your recruiting by getting clear on who you are and what you stand for. Then she'll help you with how and where to tell that story. You'll learn how to attract the right people, show up where it matters, and keep great employees by leading with values.
​
You’ll walk away ready to:
  • Attract better applicants by clarifying your message
  • Promote your jobs where the right people are looking
  • Hire with values in mind to build a team that stays
Bio
Terra L. Fletcher
Fractional CMO | Speaker | Author
​
Terra L. Fletcher grew up in restaurants—literally. Her dad owned a bar and grill and lakefront cottages, and she spent her early years working in small kitchens, restaurants, and even a nursing home food service department. Today, she brings that firsthand understanding of the service industry to her work as a marketing strategist and sought-after speaker.

Terra has presented 300+ keynotes, workshops, and training sessions across the country. Her employer branding and recruiting strategies have helped organizations attract better talent and build stronger teams, without big budgets or complex campaigns. She’s worked with the National Human Resources Association, Northeast Wisconsin Association for Talent Development, the Chicago Association for Talent Development, Maple Ridge Farms, the International Spa Association, The F.R.E.S.H. Project, and the Northeast Wisconsin Society for Human Resource Management.
​
Known for her energy, empathy, and no-fluff approach, Terra delivers practical advice you can use right away.
9:45 - 9:55 am
​Break 
9:55 - 10:40 am
Smart Savings Now: Innovative Cost-Cutting & Sustainable Strategies for Hospitality
Moderator: Tara Carr, MBA, SBDC Director | Associate Lecturer
Panelists: 
  • Elie Saad, Owner, The Taqueria
  • Judy Wilder, Owner, Wilder's Cutting Edge Bistro​​
Session Details
In today’s fast-paced hospitality landscape, cost control isn’t just a priority—it’s a necessity. This dynamic 45-minute session dives into immediate, actionable strategies that hospitality leaders can implement to reduce expenses without compromising quality or guest experience. From tech-driven efficiencies and labor optimization to energy-saving upgrades and waste reduction, we’ll explore innovative solutions that deliver fast ROI and pave the way for long-term sustainability.
Attendees will walk away with:
  • A toolkit of cost-saving tactics they can implement this week.
  • Insights into technology and vendor partnerships that drive efficiency.
  • A roadmap for sustainable practices that reduce costs and enhance brand value.
Whether you're running a restaurant, managing a foodservice operation, or overseeing any facet of the hospitality industry, this session will equip you with the tools to act now—and save smart.
Bio
Tara Carr
Director of the Small Business Development Center at the University of Wisconsin Green Bay and Cofrin School of Business professor
​
Tara is an entrepreneur, educator, and consultant with subject matter expertise in  leadership/management, business operations/strategy and creating business plans. Over the past twenty years of restaurant entrepreneurship, management, and strategic leadership roles, she brings a wealth of experience and insight into the business development community and in the classroom. Tara serves on the Board of Directors for the Bay Area Workforce Development, NEWREP, Cofrin School of Business Student Success Committee, the Wisconsin SBDC Regional Leadership Team, and the faculty mentor of the Student Run Business Organization at UW-Green Bay.  
​
Tara is an MBA graduate of Saginaw Valley State University and earned her Bachelor’s Degree in Business Administration, specializing in Human Resource Management and Labor Relations from Bowling Green State University.  Currently, she is pursuing a Doctorate of Applied Leadership at UW-Green Bay. 
10:40 - 10:50 am
Break
10:50 - 11:35 am
HotOperator® Presents: Menu Engineering, Social Media & Guerrilla Marketing for Restaurant Operators
Mark K. Laux
Managing Partner, HotOperator®
Session Details
​Join Mark K. Laux, Managing Partner at HotOperator®, for an fast-paced hour that will change the way you think about your restaurant’s menu, marketing, and messaging. Mark will answer questions about how to write for social media, how to take photos with your smartphone that will get guests into the restaurant, and how to market your business starting with your menu.

In this highly entertaining, no-nonsence workshop, you’ll learn:
  • How to turn your menu into a money-making machine (and how to teach your servers to 'sell' food)
  • The calendar based, social media formula that actually works for restaurants
  • Guerrilla marketing tricks chains can’t touch (by leveraging your local connections)
  • The 10 Laws of Restaurant Branding (and how to break through the noise)

​Whether you're a seasoned operator or just trying to keep up, this session delivers big takeaways in a short amount of time. Bring a notebook — you’ll want to steal these ideas.
​Bio
Mark K. Laux
Managing Partner, HotOperator®

Mark is a restaurant marketing strategist, menu engineer, and creative force behind some of the most successful independent restaurant concepts in the country. As the founder of HotOperator®, he’s worked with thousands of restaurants in every state in the United States to build marketing programs that actually drive profits. And it all starts with the best menu.

Mark has helped brands grow from zero to nine figures, including playing a key role in the rise and sale of Anchor Food Products (now part of McCain Foods). He’s also a published author, a sought-after speaker, and a behind-the-scenes consultant to restaurants looking to stand out and scale up.
11:30 am - 2:00 pm
​Exhibit Marketplace
2:00 pm
Show Close 

Wausau
​October 29

It happened! It was great! See you at the next stop!
8:30 am
Doors Open
9:00 - 9:45 am
HotOperator® Presents: Menu Engineering, Social Media & Guerrilla Marketing for Restaurant Operators
Mark K. Laux
Managing Partner, HotOperator®​
Session Details
​Join Mark K. Laux, Managing Partner at HotOperator®, for an fast-paced hour that will change the way you think about your restaurant’s menu, marketing, and messaging. Mark will answer questions about how to write for social media, how to take photos with your smartphone that will get guests into the restaurant, and how to market your business starting with your menu.

In this highly entertaining, no-nonsence workshop, you’ll learn:
  • How to turn your menu into a money-making machine (and how to teach your servers to 'sell' food)
  • The calendar based, social media formula that actually works for restaurants
  • Guerrilla marketing tricks chains can’t touch (by leveraging your local connections)
  • The 10 Laws of Restaurant Branding (and how to break through the noise)

​Whether you're a seasoned operator or just trying to keep up, this session delivers big takeaways in a short amount of time. Bring a notebook — you’ll want to steal these ideas.
​Bio
Mark K. Laux
Managing Partner, HotOperator®

Mark is a restaurant marketing strategist, menu engineer, and creative force behind some of the most successful independent restaurant concepts in the country. As the founder of HotOperator®, he’s worked with thousands of restaurants in every state in the United States to build marketing programs that actually drive profits. And it all starts with the best menu.

Mark has helped brands grow from zero to nine figures, including playing a key role in the rise and sale of Anchor Food Products (now part of McCain Foods). He’s also a published author, a sought-after speaker, and a behind-the-scenes consultant to restaurants looking to stand out and scale up.
9:45 - 9:55 am
​Break 
9:55 - 10:40 am
Smart Savings Now: Innovative Cost-Cutting & Sustainable Strategies for Hospitality
Moderator: Harlie Juedes, MBA, Director, Wisconsin Small Business Development Center at UW-Eau Claire
Panelists: 
  • Ken Day, Chief of Operations & Strategy, Moethus Group, LLC
  • ​Loreen Glaman, Owner, Vino Latte
Session Details
Will you please edit the session description for the Cost Savings Panel in Wausau on the website to read; 
 
In today’s hospitality landscape, controlling costs while maintaining a great guest experience is more important than ever. This 45-minute open discussion brings together operators from both small and large-scale businesses across the region to share what’s working—and what’s not—when it comes to saving smart.
​
Designed as a peer-to-peer exchange, this session will explore:
  • How operators are balancing cost control with guest satisfaction
  • Technologies that have helped some operators streamline operations and reduce costs—while acknowledging that not every solution fits every business
  • Strategies for managing supply chain disruptions in real time
  • How success is being measured—what metrics matter most when cutting costs sustainably

This session encourages open dialogue, and that’s what makes panel discussions so valuable. You’ll walk away with immediate, actionable ideas to consider—shared by peers who understand your challenges firsthand.
Juedes Bio
Harlie Juedes, MBA
Director, Wisconsin Small Business Development Center at UW-Eau Claire
​
​Harlie Juedes is the Center Director for the Small Business Development Center (SBDC) at UW-Eau Claire, where she also manages the Statewide Capital Access Clinic. With a strong background in financial consulting, she specializes in financial forecasting, budgeting, and strategic planning for entrepreneurs and small business owners. In addition to her work through the SBDC, Harlie owns and operates a three-location car wash business and a laundromat, giving her a deep, firsthand understanding of business ownership. She is known for her clear communication, practical insights, and commitment to helping business owners make informed decisions and achieve their goals.
Day Bio
​Ken Day is a Central Wisconsin native who has a diverse background in the hospitality and entertainment industry that has been developed while creating multiple restaurants, night clubs, and bars in the US, Japan, Korea, & Russia. Ken is an operational turnaround expert with 25+ years of experience leading growth, profitability, and efficiency across multi-unit franchises, sports organizations, hospitality, and global operations. Renowned for converting complexity into clarity through disciplined execution, cultural alignment, and data-driven decision making. He has a proven record of building sustainable systems that scale, transform, and endure.
Glamor Bio
Loreen Glaman, Owner of Vino Latte, Retired Division of Criminal Investigation (DCI) Special Agent 

Loreen worked for the State of Wisconsin for 29 years, 26 of which as a Special Agent with the Wisconsin Department of Justice (DOJ) Division of Criminal Investigation (DCI), retiring in 2022. As a Special Agent, she conducted criminal investigations in Narcotics, Gambling, Internet Crimes Against Children, Officer Involved Incidents, and Public Integrity.  During the several years prior to her retirement, she focused on financial elder abuse and white-collar crime, frequently instructing and mentoring on these complex investigations. In 2013 she re-introduced the DCI White Collar & Financial Crime School, which she organized, coordinated and oversaw for several years, including the subsequent incorporation of Elder Exploitation Investigations.  In addition to training law enforcement, she provided instruction and guidance on Elder Financial Exploitation to prosecutors, the banking industry, Wisconsin Department of Health & Human Services, Adult Protective Services and several victim focused organizations. She continues to volunteer on the “Community Response Team on Abuse in Later Life,” and the “Wisconsin Elder Justice Coalition.”   
​
In 2003, while employed full-time as a Special Agent with DCI, Loreen, with the help of her husband Ron, purchased the little coffee shop on the corner, “Café le Grand” – now Vino Latte.  Over the years she expanded the business, including purchasing two properties and designing the store lay-out.  As the owner, Loreen has been responsible for every nuance of the business: from developing menus, recipes, policy and procedures, to selecting product/equipment, real-estate and layout to hiring and training. Since retiring from her position with the DCI in March 2022, Loreen has had the pleasure of focusing on Vino Latte.
10:40 - 10:50 am
Break
10:50 - 11:35 am
Advocacy in Action: Key Issues Shaping Wisconsin's Hospitality Industry
Kristine Hillmer
WRA President & CEO
Session Details
The hospitality industry is constantly facing policies and proposals at both the state and federal levels. In this session, Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association, will share the latest updates on the government relations issues WRA is actively tracking and working on — from immigration reform and workforce policy to no tax on tips and other key advocacy efforts.

This interactive session is designed to inform and engage — providing operators with insights and a chance to ask questions or share feedback on the issues that matter most to their businesses.
​
This session will cover key legislative issues affecting hospitality, including:
  • Immigration reform
  • No tax on tips
  • Swipe fees on sales tax
  • THC legislation
  • Tax policy
  • Service animal policy
​Bio
Kristine Hillmer
President & CEO, Wisconsin Restaurant Association
​
Kristine Hillmer is the President & CEO Wisconsin Restaurant Association and Wisconsin Restaurant Association Education Foundation, representing 1,500 restaurants with more than 7,000 locations across the state. Kristine has an MBA, has held the Certified Association Executive (CAE) credential for 26 years, and has more than 30 years of experience working with associations, including both trade and professional societies. Kristine currently serves as a Trustee on the National Restaurant Association Education Foundation’s Board of Trustees and the Council of State Restaurant Association Board of Directors. And was named a Milwaukee Business Journal Woman of Influence in 2022.

11:30 am - 2:00 pm
​Exhibit Marketplace
2:00 pm
Show Close 
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