Headshot of Kristin Booth

Kristin Booth, Main Street Hub

Kristin Booth leads Main Street Hub's local business outreach from Austin, Texas. As regional development representative, she hosts educational workshops, both live and online, to help small businesses get more word-of-mouth and referrals on sites like Facebook, Twitter, Yelp, & Foursquare. Through her position, Kristin has had the opportunity to train thousands of companies and business owners. Her specialty is making her events and workshops engaging, thought-provoking, and results-oriented.

Kristin brings a colorful background in event management, education, and leadership to her position. She began her career working as a regional manager for a national clothing retailer and was part of the travel team to launch new store locations in expanding markets. In addition, she worked for a private college developing events and educational programs that encouraged community involvement and brand awareness. Throughout her career, Kristin has been a thought-leader and has brought measurable success to the teams and companies with whom she has worked.

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Kate Payne, Kate Payne Consulting

Kate Payne is an author, freelance writer and culinary educator. She teaches classes on food preservation, bitters and seasonal beverages, and other topics both privately and at culinary centers across the country. Kate serves as executive director for Texas Farmers’ Market, a not-for-profit farmers’ market association and education organization based in Austin,Texas.

Kate recently launched Salud! Bitters, a Texas-inspired and regionally sourced small-batch bitters line and is presently at work on building a botanical bar and apothecary shop in East Austin. Her books, Hip Girl's Guide to Homemaking (HarperCollins, 2011) and Hip Girl’s Guide to the Kitchen (HarperCollins, 2014), are available wherever books are sold.

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Alex Barrotti, TouchBistro

Alex Barrotti, CEO and Founder of TouchBistro iPad restaurant POS, is a pioneer in mobile technology for restaurants. In 2011 when TouchBistro was launched, the iPad was viewed more as a gimmick than as a serious productivity tool. Today TouchBistro is the top grossing restaurant iPad POS app in 37 countries.

Alex has emerged as a visionary in the advanced technologies that will help a business grow. Before TouchBistro, he was at the forefront of e-commerce development when he founded INEX in 1997. While others doubted online shopping would one day become the norm, Alex persisted in developing a novel turnkey solution that enabled storeowners to create online storefronts with pre-designed templates. At 30 years old, he sold INEX for $45 million.

Alex has been a guest speaker at major international events, such as mPOS World, MPE, the Visa Innovation Summit and Restaurants Canada. His presentations are educational and forward thinking, providing insight into existing restaurant technology and future trends.

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Robert Mayberry, The University of Texas at Austin

A 5th generation Texan on both sides of the family, Chef Robert Mayberry learned southern cooking from his mother; B-B-Q and Tex-Mex from his father. Family holiday gatherings and camping trips on Texas rivers and creeks instilled a love of the outdoors and an appreciation for celebrating with food which developed into a lifelong interest in all things food-related including foraging, hunting, fishing, gardening and cooking for family and friends.

After graduating high school in 1973, Chef Robert spent 13 years as a baker and cook in Central and West Texas. He later attended the California Culinary Academy in San Francisco. After graduation, Robert spent the next couple of years expanding his repertoire in Santa Fe at the Coyote Café under Chef Mark Miller and the Hyatt Islandia San Diego under Chef Michel Re before returning home to Austin. He continued to develop his culinary, management and teaching skills as executive chef at Onion Creek Country Club, instructor at the local culinary school, and executive chef and ServSafe instructor with SODEXHO at Dell Computer Headquarters.

Chef Robert joined The University of Texas, Division of Housing and Food Service in 2003 as executive chef as part of the initiative to bring modern foodservice to the university. His division serves the university's 50,000 students as well as 13,000 faculty and staff in seven locations.  In 2007, Chef Robert accepted the position of Campus Executive Chef.

Chef Robert continues to work as a caterer and “camp cook” in his spare time, and finds time to garden and fish whenever he can.

Headshot of Gerry O'Brion

Gerry O'Brion, What Big Brands Know

Gerry O’Brion is a marketing speaker and author who translates big brand strategies into knowledge that any business can use to win in the marketplace. Gerry’s presentations drive growth with companies of all sizes from small businesses to billion dollar brands. He built his career growing big brands and distills that experience into creating strategies and real ideas that are actionable immediately.

After earning his MBA at the University of Michigan, he worked with Procter & Gamble on brands such as Crisco, Tide, Mr. Clean and Spic & Span. Next, at Coors Brewing Company, he managed Coors Light, a $2 billion business. He was then VP of Marketing for the $1.5 billion Quiznos restaurant chain. Gerry was most recently VP of Marketing for Red Robin Gourmet Burgers, a $1 billon brand.

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Sandy Korem, The Catering Coach

Sandy Korem is the CEO and founder of The Festive Kitchen, a one-of-a kind catering company based in Dallas, Texas. No other catering company in America has established such a diverse and profitable “take-home catering” division. In 2008, Sandy was awarded the White House Food Service Medallion for outstanding service to President George W. Bush. Her company, The Catering Coach, helps restaurateurs maximize their off-site catering profit potential. Sandy uses her 25 years of experience to teach independent restaurant owners and caterers how to NOT give away all of their catering profits. Her teaching focuses on increasing sales and profits with little or no investment and maximizing earning potential by adding multiple catering revenue streams to their existing business.


Daren Martin, PhD, DarenMartin.com

Daren Martin, PhD, is the author of the bestselling books, A Company of Owners and Whiteboard. His thought leadership and change strategies in transforming companies earned him the title, "The Culture Architect."

Daren has a PhD in psychology and over a decade of experience leading corporate change initiatives, reinventing teams and forging company cultures of passion and high engagement. As a keynote speaker, he engages audiences across the world. His travels have taken him to over 40 countries as a speaker and teacher at companies ranging in size from start-ups to Fortune 500. He is an inspirational resource for business managers and teams.


Chef To Be Determined

To be added at a later date.