Events
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Keynote Kickoff with Vince Sgaballone Identifying Growth Opportunities in Western Canada
As growth in the foodservice market begins to level off, marketers will need to double down on the trends driving the industry forward. Join Vince as he explores the defining characteristics of the foodservice landscape in Western Canada. By understanding what sets this region apart, operators and manufacturers can gain deeper insight into the consumer, […]
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A Simple Formula To Take Restaurant Sales to the Next Level
Discover a proven, formulaic way to calculate how much you can potentially grow, based on data from thousands of restaurants. See how you can achieve desired results by leaning harder on tried-and-true marketing tools you're likely already using. Learn how to reach more guests, build rich profiles of their preferences and use AI to automate […]
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The Breakfast Opportunity: Insights from Red’s Diner & The Bro’Kin Yolk
Breakfast is booming. As more operators look to expand into this profitable daypart, understanding what makes breakfast work has never been more important. Logan Campbell (Red’s Diner group) & Gil Calos (The Bro'Kin Yolk), shares their perspectives on the growth of the morning market, the strategies that drive profitability, and the lessons learned from scaling […]
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Your ROI Starts With Your People: The Business Case for Human-Centered Hospitality
We’ve all heard the phrase, “people are our greatest asset,” but in hospitality, we don’t always lead like we believe it. We chase margins, obsess over guest reviews, and perfect our systems, while the very people behind the scenes quietly burn out. The truth is that the heart of this industry has always been human. […]
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Vintage Cocktail Feature by Affis De Leon
Come try a vintage cocktail by Chairman's Steakhouse's Affis De Leon.
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Tasting Culture: How “Try Before You Buy” is Undermining Hospitality Training
Wine sampling has become the norm in many restaurants, often replacing traditional staff training and eroding the confidence of servers. In this insightful and engaging session, we’ll explore the rise of “tasting culture”, how the once-occasional courtesy sip has become a default strategy to mask knowledge gaps on the floor. You’ll learn what this shift […]
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Prairie Cut & Glory: The Noble Premium Bison Culinary Showcase
Nine chefs face off across three intense heats, each building to the final round where $3,000 is on the line. Second and third place also take home cash prizes, ensuring every competitor is rewarded for their craft. Featuring Noble Premium Bison and USA Rice as the star ingredients, this competition is set to deliver bod […]