Seminars
Presented by Jim Laube, Founder and Owner or RestaurantOwner.com Growing up in the restaurant business means you come to accept and not question many methods and practices you learn along the way. However, many of those so-called "best practices" are in actuality anything but the best way to conduct business today. This seminar exposes and debunks many of those myths and explains why they don't work and offers practical, proven practices that will. The 10 Myths This Seminar will Expose: 1. Buying larger quantities to get volume discounts saves money Intended for restaurant operators; of special interest to owners and managers 11:00 a.m. Presented by John Rogers & Geo Money, GoJo Have you ever wondered what is the value to your establishment of following an effective hand hygiene regimen? You already know that hand washing (and sometimes hand sanitizing) is required - either by law or your company's standard operating procedures, but what benefit does it really provide? This session will teach you why hand hygiene is important, and why picking the right hand hygiene regimen is crucial to reducing your risk. Recommended for all operators. 11:00 a.m. Presented by Janine Oberstadt, foodprint Many foodservice operators make the decision to steer their operation towards greener practices, but don't know where to start. This seminar will show you how they can boost your bottom line while minimizing your environmental impact by adopting just three fundamental practices: energy conservation, waste stream management and responsible food sourcing. This presentation will provide industry best-practices and resources, including tools developed exclusively for Gordon Food Service customers. Recommended for all operators. 12:00 p.m. Presented by Doug Owens, Gordon Food Service Commercial Segment Manager Doug will explore the options available to operators who are asking what they should do surrounding promotion to drive sales and guest counts. This session will help you develop and protect your brand, the likely outcomes of different promotion al strategies and simple do's and don'ts to make promotions work for you. Intended for restaurant operators; of special interest to owners and managers. 1:00 p.m. Presented by Dave Ostrander Every day hundreds of Moments of Magic occur in and around your restaurant. How are you managing them? Does your staff live for the opportunity to make a customers visit to your restaurant unforgettable? You want to stop serving food and start serving people. It's fun, rewarding and wildly profitable. The good news is: Your competition isn't doing it. Dave will share the simple, good stuff that worked in his restaurant for 25 years. Intended for restaurant operators; of special interest to owners and managers. 1:30 p.m. Customer Panel Discussion led by Ken Wasco, Gordon Food Service Customer Effectiveness Manager Want a different result for your hard work? One thing is for sure, "If you always do what you have always done you will always get what you always got. Meaning better results don't just happen through change - they happen through smart change. In this session you will learn how foodservice operators are using social networking (facebook, utube, twitter, etc.) to attract people, lower costs and increase revenues. This session will also offer best practices to decide if these business strategies are right for you. Recommended for all operators. 2:00 p.m. This year, Chef Gerry takes the Idea Kitchen stage, presenting 20 minute sessions followed by live question and answer sessions where he answers your questions on any food topic. Bring Gerry your questions and get ready for lively, information-packed presentations on the following topics: Learn about the latest tastes, ingredients and menu items that will be appearing on leading-edge menus in the coming year. 10:00 a.m. & 1:00 p.m. Today's menu offerings must satisfy on all levels to meet consumer demand for value. Find out what your guests truly want from the dishes you serve! 11:00 a.m. & 2:00 p.m. How can you be sure that the dishes on your menu are as flavorful as they can be? Chef Gerry outlines a simple but effective system for performing a quality analysis that will help you serve the best tasting food possible. 12:00 p.m. & 3:00 p.m. Presented by Ronni Alicea, RD Gluten-Free is a trend in restaurants and is being requested more in healthcare and education kitchen operations. Come learn what your customers are asking for and how to prepare foods for gluten-free requests safely. Learn why people request gluten-free meals, how to read food labels and actually plan a gluten-free meal. 1:30 p.m.& 2:30 p.m. 
The Top 10 Myths of Restaurant Profitability
2. The most important part of pricing the menu is determining each item's food cost
3. Ongoing competitive bidding will always get you lower prices
4. It is better to have cash overages than cash shortages
5. Keeping food costs low always means larger profit margins
6. Only the chef or manager on duty should check-in deliveries
7. Paying higher hourly wages increases labor costs
8. The best accountant in most restaurants is the bookkeeper
9. Using garbage cans in the kitchen is a good way to dispose of trim and waste
10. Paying overtime is a sign of bad management or poor schedulingFoodservice Hand Hygiene Risk Model: How To Select the Right Regimen
The Fundamentals of Greening your Operation
Pulling the Lever on Promotion
Marketing Moments of Magic
The Tools You'll Need to Give Your Town Compelling Reasons to Buy From Your Restaurant
Using Social Networking to Build Your Business
Idea Kitchen with Chef Gerry Ludwig, CEC, Gordon Food Service
Flavor Trends 2010
The Flavor/Value Equation
The Flavor Audit
Understanding Gluten-Free Requests
