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

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Seminars Houston

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.


Seven Touch Points of Customer Experience

10:00 a.m.
Presented by Ken Wasco, Gordon Food Service Customer Effectiveness Manager
Learn opportunities to enhance your customer's experience throughout their time in your operation. Focus is on the role of the front of the house team and your facility's overall atmosphere, and how all the teams in your business must work together to achieve the best possible customer experience and to be sure your brand is clearly conveyed.

Intended for all operators. Of special interest to chefs, owners and managers.


Menu Branding

11:30 a.m.
Presented by Doug Owens, Gordon Food Service Commercial Segment Manager
This session will clarify why branding is so important as operators battle for consumer market share like never before. The  time will be spend on branding overall and specifically to the menu will be emphasized. This is so operators can go back to their business with actionable strategies to drive their business. Following this session live consultation with operators regarding this menu and the impact of their brand will be conducted in the Catalyst booth. So bring your menus!

Intended for all operators. Of special interest to chefs, owners and managers.