Join us for easy-to-implement ideas on building profits, incorporating hot menu trends, and boosting staff effectiveness.
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.
Five Paths To A Unique Menu
Presented by Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC
Creating menu items your customers cannot find elsewhere is one of the most potent sales-building and competitive differentiation strategies. That's why the focus of the annual Restaurant Research Tours that Chef Gerry and the Gordon Food Service® Culinary R&D Team conduct each year in major U.S. cities centers on finding creative trends and dishes on the leading edge of mainstream dining. In this seminar, Chef Gerry will highlight five new menu opportunities that span the dayparts and are applicable to both commercial and non-commercial operations. He also will guide attendees to chef demonstrations on the show floor that provide hands-on instruction and tasting samples of the highlighted dishes.
The Professional Server
Presented by Ken Wasco, Gordon Food Service Customer Effectiveness Manager
We all know great service when we receive it. Ditto for poor service. Waitstaff isn't just a job, it's a profession! Operators who thrive over time understand that great service is orchestrated by employees who regard their work as more than just a stop-over job, and know how their role fits into the mix. Service delivered correctly anticipates a great finale and leaves nothing to chance in getting there. This session will share ways a server can market Chef Gerry’s ideas tableside, offer industry insights, and explain powerful tips from seasoned veterens who’ve earned a wonderful living doing what they do with a professional attitude.