Join us for easy-to-implement ideas on building profits, incorporating hot menu trends, and boosting staff effectiveness.

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Continuing Education Credits

We have applied for continuing education credits for all of our seminars from the following associations: American Culinary Federation, Association of Nutrition & Foodservice Professionals, Nutrition and Dietetics, and School Nutrition Association.


Follow the Money

Presented by Ken Wasco, Gordon Food Service Customer Effectiveness Manager
Time: 10:00am

Gen Z, millennials, Gen X, boomers—the foodservice marketplace has been bombarded over the past few years with information regarding dining habits, gathering preferences, desired décor, and communication needs of each generational demographic. It's time to take this a step further. Operators must stop asking, “Who’s out there that I could sell to?” and start asking, “Who’s out there that offers me the greatest income potential?” Learn who's hot now and who is going to stay hot as an income source for the next 30 years.

Work ON Your Business, Instead of IN Your Business:

Effectively utilize technology with your employees to make smarter decisions that drive your success and profitability

Presented by the Gordon Food Service Digital Experience Team
Time: 12:00pm

The freedom of owning your business or making key decisions has its benefits. But there are many other responsibilities that keep operators busy working IN their business instead of being able to step back and work ON their business. In this session we will discuss how to use technology to equip front-of-the-house and back-of-the-house employees to improve operations and use these tools to make smarter decisions about the menu, how to order, and ultimately increase profitability.