CONFERENCE SCHEDULE
MONDAY, MARCH 8 • 11:00–11:50 AM
Powerhouse Management Performance
Walter Sasiadek, President, Business Development Strategies
This workshop provides practical solutions to the day-to-day challenges faced by front-line managers. Attend and get essential skills for the seasoned professional as well entry-level managers, including:
• How to develop and use a core values system that will impact every aspect of your company.
• How to create business Vision Statements that actually work and develop an improvement action
plan for the whole year.
• "5 Mistakes that Can Kill Management Growth," as well as a system to "Get to the Root Cause of
Business Problems."
• How to handle customer complaints and ways to cool off angry guests.
Music & Sensory Branding in Hospitality
Joshua Katz, Partner, El Media Group
Attend this session and learn exactly what sensory branding is and what an important role it plays in the hospitality industry. Come away with a better understanding of the details involved in music styling and audio design and installation.
Hand Crafted Sodas to Unique Alcohol-Free Cocktails: How You Can Get in on the Biggest Emerging Trend of 2010!
Kathy Casey, Celebrity Chef and Mixologist and Owner, Kathy Casey Food Studios-Liquid Kitchen; Jeff Ruth, Celebrated Mixologist, and Director of Beverage Innovation, Monin Gourmet Flavorings; Alex Velez, Mixologist, Progressive Bar Las Vegas
From full service restaurants to bars to quick service operators, this session will get you moving past strawberry lemonade and into a category full of sales and profit opportunities. Kathy Casey will cover unique alcohol free drinks for all types of establishments and the financial opportunities that await. Hear tales and trends of unique alcohol free drinks from recently opened nightclubs and bars in the Middle East. Jeff will speak to menu and flavor trends in N/A beverages within the industry. Learn the relevant N/A beverage types, as well as applications for on-premise operators.
MONDAY, MARCH 8 • 1:00–2:00 PM
Super Session: The One Minute Manager's Place in the Restaurant World
Click here for SUPER SESSION descriptions.
MONDAY, MARCH 8 • 2:15–3:15 PM
Super Session: Re-educating the Restaurant: Using What You Have to Increase Profits, Visibility and Longevity
Click here for SUPER SESSION descriptions.
MONDAY, MARCH 8 • 3:30–4:20 PM
Top On-Premise Trends
David Henkes, Vice President, and Tim Powell, Senior Manager, Technomic, Inc.
This discussion evaluates top on-premise trends and how you can respond profitably to them. Don’t miss the opportunity to learn industry trends that actually make you money!!
Recipe Costing: How Small Independent Restaurants Maneuver Deadly Economic Terrain
Chef Mark Graham, Executive Chef, Mezza Notte Ristorante
Find solutions to the challenges associated with unstable economic fluctuations specific to small independent restaurants. Attend and examine new approaches to kitchen/food management creativity to help you to effectively manage costs while maintaining consistent quality expectations.
Developing a Luxury Brand Program
Moderator: Byron Vaughan, Associate Publisher, Santé Magazine & Panelists: Stuart Foster, Director of Business Development, National Accounts On-Premise, Moet Hennessy USA; Heidi Hinkle, Director of Beverage, ARIA Resort and Casino and Ray Srp, ARIA Resort and Casino
Upscaling a portion of the bar program can bring recognition, prestige and profits to nearly any establishment. Join Santé magazine associate editor Byron Vaughan and our panel of beverage management experts as they examine the whys and hows of making your bar offerings stand out above the crowd.
TUESDAY, MARCH 9 • 10:00–11:00 AM
Super Session: Finders Keepers: How to Recruit, Engage and Retain a Top Team
Click here for SUPER SESSION descriptions.
TUESDAY, MARCH 9 • 11:15–12:00 PM
Super Session: The Latest Culinary Trends: Brand New Ideas to Dazzle and Delight
Click here for SUPER SESSION descriptions.
TUESDAY, MARCH 9 • 1:00–1:50 PM
Super Session: Five Steps to Building a Food & Beverage Sales Machine
Click here for SUPER SESSION descriptions.
TUESDAY, MARCH 9 • 2:00–2:50 PM
10 Systems for Small Restaurant Bar Operators to Find More Profits
David Scott Peters, The Restaurant Expert, TheRestaurantExpert.com; and Fred Langley, Restaurant Owner & Chef, Langley’s on the Green
Serving alcohol can be an extremely profitable endeavor, with average pour costs running as low as 16% on the low end and 28% on the high end. Bar owners MUST have these 10 systems in place to prevent theft, deliver product consistency and maximize profits. Attend and learn:
• What you need to do to effectively compete with chain restaurants.
• 10 systems for controlling labor, preventing theft and increasing profits you can implement
immediately.
• How to teach your bartenders to treat their liquor inventory like liquid gold instead of as a plentiful
and cheap resource that will never dry up.
How to CHARGE in any Economy
Dave Magrogan, CEO & Owner, Kildares Irish Pub and Doc Magrogan’s Oyster House
Restaurants are closing and people are losing jobs. Don’t be one of them! This interactive session examines the top 5 ways to build sales and 5 powerful strategies to cut costs tomorrow!
• The top 5 ways to build sales and 5 powerful strategies to reduce costs.
• How to live the “Laws of the Jungle” and experience the life you were intended to live.
• How to clear your mental clutter, sharpen your horn, set goals and charge!
Dynamic Menu Designs Increase Profits!
Izzy Kharasch, President, Hospitality Works, Inc.
The most important guest is the one in the chair! Learn how to make the most of that interaction by getting them to spend more money, purchase your most profitable items and have a better time! Learn how menu design and table service combine to give the guest an experience they will come back for
TUESDAY, MARCH 9 • 3:00–3:50 PM
Wing Central’s Roadhouse Grill Menu Makeover
Mark Laux, Profit Pioneer & Menu Engineer, HotOperator; and Jim Rowe, Owner, Wing Central’s Roadhouse Grill
Gain insights into the menu makeover process at Wing Central's Roadhouse Grill. Understand the importance of menu design and its impact on the business, learn the secrets to a recession-proof menu, and come away with important new insights about how people buy food and beverages and how to get them to do it more often. Don’t miss this opportunity to learn how to grow your check average, how to gain new business with better menu systems, and how to create buzz and excitement that translates to increased profits.
Online Marketing Strategies to Increase Guest Frequency and Sales
Rolf Gehrung, Regional Vice President of Sales, Fishbowl
Learn how easy it is to use online marketing to increase sales and drive traffic to your operation. This session shows you how to navigate the online marketing world and teaches you how to create online marketing buzz for your business. Attend and get tried-and-true marketing campaigns that offer value to your guests and keep them coming back for more. Topics will include email , online marketing and social media
Serving Up A Better FOH-BOH
Matthew Loney, President, Stevi B's Pizza; and John Rutledge, Franchisee, Stevi B's Pizza
Franchise systems—both independent and multi-operator—will gain insight into “right-economizing” food costs based on the current state of the market and consumer traffic patterns in the day parts that you serve. Attend and learn about both traditional and innovative ways (using social networks) to identify and retain the best talent in an employer’s market and see examples of new tools and technologies (i.e., point of sale systems, mobile marketing) that can be incorporated into your operations to improve profitability.
TUESDAY, MARCH 9 • 4:00–4:50 PM
Going Green
Presented by Nevada Restaurant Association
Consumers are increasingly concerned with where their food comes from and how it was produced; environmental concerns headline news. Learn how these industry professionals have transitioned to ‘green’ by using sustainable products, organics, and establishing eco-friendly operations. Discover grass roots efforts and easy-to-implement ideas from this all-star panel.
Serving Nostalgia: The Origins of American Comfort Food
Mark McWilliams, United States Naval Academy
The trend toward upscale versions of comfort food seemed firmly established even before the financial downturn. This session will explore the fascinating history of American comfort food and how to profitably take advantage of it.
Perfect Pairings
Jason Doyle, CEO, Doyle Restaurant Group & The Wine Loft Wine Bar; and Richard Pignetti, Director of Culinary Development, Doyle Restaurant Group
Wine can be confusing, especially when you have to pair it with specific cuisine. This WINE 101 session and helps you confidently do that with both conventional and unconventional food selections…A must for those who want to broaden their appreciation of wine and the fine food it compliments to grow wine sales.
WEDNESDAY, MARCH 10 • 11:15–12:00 PM
Keynote: From Busting Ghosts to Building Brands: an Interview with Dan Aykroyd
Click here for KEYNOTE SESSION description.
WEDNESDAY, MARCH 10 • 1:00–1:50 PM
Increasing Profits with Cutting-Edge, Innovative Wine Programs
Jonathan Newman, Chairman & CEO, Newman Wine & Spirits
This is actually a great time to be a restaurant wine buyer as there are more deals and opportunities in the marketplace than in the past decade. This session shows you how to find dynamic wine programs that include superior product selection and unique server training. Establish a creative by-the-glass program and wine list that will drive more wine sales with higher customer traffic while generating healthy margins by understanding the new realities of purchasing opportunities and creative programs.
Equipment 101: How Design and Re-Use Can Save You a Ton!
Fred Phillips, President & CEO, PDC/Restquip, Inc.
Your equipment can lose 75-90% of its value the day you open the doors of your new restaurant. This session demonstrates ways to contain those high initial costs through proactive kitchen design and the targeted use of used or refurbished equipment. Attend and learn:
• How to provide guidance to your architect or foodservice designer to rein in custom fabrication costs.
• How to look for, acquire and test quality used equipment that won't compromise your operation.
• How to weigh the benefits of using lower-end items vs. better quality equipment based on your
unique needs.
• How to work with your lenders to improve the odds of getting financed through equipment
cost reductions.
WEDNESDAY, MARCH 10 • 2:00–2:50 PM
Direct Wine Sourcing: New Channels for Improved Profit, Differentiation and Control
D. Clay Wallin, Consultant, VinTank
Wines available to restaurants have been limited to what distributors offer, but self- distribution by wineries is a burgeoning channel now being realized through multiple networks. Buying direct from wineries is now a reality enabling access to demand wines and smaller production boutique wines and an opportunity for improved profit and differentiation.
• Learn about the handful of winery direct programs available today, how they operate, and how
to participate.
• Identify the opportunities for improved profits, selection and control over the wines around which
your programs are built.
• Explore the opportunities facilitated to launch branded private label wines, enabling higher profits
and creation of your own unique brands.
Employee Free Choice Act Workshop
Gordon Jackson, Senior Partner, Jackson, Shields, Yeiser, and Holt; and William Wooten, Managing Partner, Energy Beverage Worldwide, LLC “Enerbev”
Considering the current debate over the Employee Free Choice Act in Congress and state legislators across the country, operators need to understand the potential impact of this new legislation on their business. This session will compare the current labor law to the EFCA and share best management practice strategies.
Attend and learn:
• The current status of the Employee Free Choice Act in United States Congress and state legislators
across the country.
• The harsh reality of the Employee Free Choice Act for management and strategies to counter
union elections.
• Union strategies and practices under the Employee Free Choice Act and management's role in a
union election campaign.
• Corporate issues to expect under the Employee Free Choice Act and Management's "winning
formula" for staying union free.
WEDNESDAY, MARCH 10 • 3:00–3:50 PM
Responsible Alcohol Service
Organized by Nevada Restaurant Association
The challenges surrounding alcohol service have increased dramatically. All members of your establishment's staff must understand their liability regarding alcohol service. This session will show you how to ensure your company is compliant and responsible when serving alcohol to your guests. Learn the basic principles in preparing your employees to keep your operation and your customers safe.
NEW FOR 2010— all International Restaurant
Show registrants can participate in HotelWorld
Food & Beverage sessions at no additional cost!
CLICK HERE, for HotelWorld Food & Beverage
CHECK OUT 2010...
--> Super Sessions
--> Keynote Session
--> Workshops/Tours
REGISTER EARLY AND SAVE!