Barbara Lang	Consulting	About the Book

RTR IDEASTM is a solution-driven hospitality consulting company providing operators with customized service and analysis for retail product food ventures. Barbara Lang, Founder of RTR Ideas, has held over 40 positions in hospitality, including 10 years as a culinary director at a Napa Valley winery; a former co-owner of a successful restaurant in Ithaca, NY; 17 years as a lecturer at Cornell's Hotel School and is author of From Restaurant to Retail, a Handbook for Food Professionals. Barbara also operates The Etiquette Factor (www.theEtiquetteFactor.com), a consulting service helping people present the best of who they are, no matter the circumstance. NEW! Barbara has recently made her book From Restaurant to Retail, a Handbook for Food Professionals available in PDF for the very affordable price of $12.00 (print copy retailed for $29.50). The book contains comprehensive worksheets guiding a person from ideation to shelf placement with over a hundred pieces of advice and tips from people who have launched successful product lines, ranging from Frontera Foods to K.C. Masterpiece BBQ sauce. Whether marketing a product or a person, Barbara believes that knowing one's audience, and positioning a message and story so it is relevant to that audience,is key to building a successful career or business. A popular public speaker, Barbara has spoken at over 60 conferences and symposia on food marketing, including at the National Restaurant Show (4x), The Professional Association of Innkeepers International (5x), the NASFT Fancy Food Show, the Research Chef Association and several state restaurant and inn associations, frequently ranked as a top speaker. Over the past 3 years, Barbara has presented over 150 seminars on how to create great first impressions, whether forging new relationships or brokering a deal over a meal. Barbara holds an undergraduate degree from Cornell University's School of Hotel Administration and a professional studies masters' degree in Food Marketing from Cornell's Department of Applied Economics and Management. Barbara is presently a consultant to Cornell's Office of the President and Provost.   IN THE NEWS Restaurants Go Retail, Restaurant Briefing - American Express 2012 How to Bring a Food Product to Market Oct 28, 2010 A sampling of previous speaking engagements Professional Association of Innkeepers International (PAII) Annual Conference, (4 time top-rated speaker at annual conferences) Keynote Speaker at the Virginia Food and Beverage Expo, (sponsored by the Virginia Dept. of Agriculture & Consumer Services) National Restaurant Show Annual Convention, Chicago, IL (3- time top-rated speaker) NASFT Fancy Food Show, NYC Food Entrepreneurship Conference - Cornell's Food Venture Center, Geneva, NY Culinary Institute of America, Hyde Park, NY Chef's Chemistry, Cornell University Food Science Department, Ithaca, NY Culinary Instructor, Cornell's School of Hotel Administration (17 years as lecturer in F&B Department), Ithaca, NY Research Chef Association Annual Conference. New Orleans, LA

Feedback from the NASFT Fancy Food show "Speaker ranking was a 5 out of 5 as a speaker (avg 4.3) " "Session ranking was a 4.6 out of 5 (avg 4.3) " Comments included: "She was interesting and had a lot of energy to teach me something on a Sunday morning" "Excellent information, speaker, and organization of class" "Lots of resources given to follow up - very good!" "Great energy! Very informative" "Very informative and inspiring" "This is my initial intro to food manufacturing. I am overwhelmed at the amount of info and requirements needed. I found this very interesting!" "One of the best seminars I've seen!"

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Barbara Lang