Ken Green

Ken Green is COO/Senior Vice President of Operations of McAlister’s Corporation, a rapidly growing Quick Casual concept operating and franchising over 275 restaurants in 23 states. In 2005 he led the successful sale of McAlister’s to Roark Capital Group, becoming the company’s second-largest shareholder. 

Green joined the McAlister’s corporate family in September 2007 and made an immediate impact on both company- and franchisee-owned locations. Given his vast industry knowledge – he spent over 20 years working for Friendly’s, Cosi, TGI Friday’s and Las Vegas’ Stratosphere Hotel and Casino – Green tackled every new challenge with ease and implemented a variety of strategies to streamline McAlister’s overall operation. In his new role, effective immediately, Green will continue his work with company and franchise operations in addition to coordinating training and marketing and culinary steering committees. Green will also retain his senior vice president title in addition to his new COO designation.

Jerry Kleiner

Born in Russia to Holocaust survivors, Jerry Kleiner immigrated to Chicago from Poland with his family when he was just 7 years old.  That was July 4, 1963.  He credits his parents, both whom were tailors, for a driving work ethic and a keen eye for design detail.

At 18, Kleiner was designing and creating his own line of sportswear which led to a job at Bonwit Teller, a boutique department store.  Two years of experience there honed his interest in customer service and sharpened his eye for cutting-edge fashion.

Inspired by a friend’s grandmother and her Sunday dinner rituals, Jerry opened his first restaurant, Fazzio’s in the early eighties.  Since then he’s added nightclubs and more than a dozen more restaurants to his roster.

As owner and designer of Chicago's Park 52 (2007), Room 21 (2007), latin-fusion spot Carnivale (2005), and the Victor Hotel (2005), he also pioneered Chicago’s West Loop “restaurant corridor” with the opening of Vivo (1990), Marché (1994), and Red Light (1997) which quickly became hot spots for hipster clientele.

His credits also include the popular Chicago eateries Gioco (1999), and Opera (2001).  In 2004, he unveiled the Chicago Illuminating Company in a space that was once the oldest Commonweath Edison power plant in the city.  This sought-after event space easily accommodates 1000 guests and hosts private and corporate functions, weddings and art exhibits.

Dr. Dave Pavesic

Dr. Dave Pavesic is a professor and director emeritus in the Cecil B. Day School of Hospitality Administration, Georgia State University, J. Mack Robinson College of Business.

He has been one of the most prolific faculty authors in hospitality journals and is ranked 28th out of 135 of the most cited hospitality faculty and 17th out of 100 of the top authors in terms of total publications in the premier hospitality journals.  He has written eight books: the 2nd edition of his textbook, Fundamental Principles of Restaurant Cost Control, now in its second edition; the well known Menu Pricing and Strategy, and his popular Restaurant Manager's Pocket Handbook Series published by Nation's Restaurant News and Lebhar-Friedman Books, a series of six booklets on topics ranging from cost control to menu design. He is a contributing writer for the Restaurant Start up and Growth Magazine, and Bowling Industry Magazine, and Winning Workforce Ideas™ 2004 for the National Restaurant Association Educational Foundation.

He has had over 30 articles published in refereed journals, seven chapters in books of other hospitality educators, has contributed another 30 articles in major trade publications, and made numerous speeches, workshops and seminars at academic and industry association conferences.  He received the SECHRIE research award in 1993.  He writes primarily on cost control related topics ranging from food cost to menu pricing and design.  He introduced the concept of Cost/Margin Analysis as an alternative to Menu Engineering and analyzed food cost percentage from four perspectives instead of the usual two.