Programming Schedule
Plan your day's events using the schedule below!
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12 events found.
Round 1: Prairie Cut & Glory: The Noble Premium Bison Culinary Showcase
The Importance of Restaurant Financial Reporting
Palo D | David Hopkins
Taste the Difference: How Inclusion and Creativity Drive Industry Innovation
Palo F | Deanna Zenger
Who is more creative than us? This dynamic session emphasizes how using diverse abilities is a catalyst for innovation and growth in the hospitality and food industries. Attendees will learn how integrating varied abilities and perspectives can lead to fresh ideas, improved customer experiences, and a competitive edge. Through interactive discussions, case studies, and hands-on activities, participants will gain practical insights into creating environments that foster creativity and makes good business cents.
Session Summary:
- Explore the link between inclusion, creativity, and business innovation
- Analyze case studies highlighting successful inclusive initiatives
- Identify opportunities to enhance your organization's inclusivity
- Participate in activities designed to spark creative thinking from diverse perspectives
- Craft a plan to leverage inclusion as a strategic driver of growth
A Journey in Non-Alc Tasting
Beverage Stage | Ren Navarro
Chef Amit Bangar
Innovation Lab A | Amit Bangar
Bison stuffed Arancini
Innovation Lab B | Blair Carlson
Beyond the Burnout: Tackling Mental Health in Foodservice
Mental health is one of the most pressing challenges facing hospitality today. Join moderator Christopher McFadden and a powerful panel of voices from across the industry as they shine a light on the issues, share stories of resilience, and discuss strategies for fostering supportive, sustainable workplaces.
Reclaiming Our Plate: Food Sovereignty and the Power of Cultural Foods
Beyond The Menu: How to Build a Brand and a Bottom Line
Palo D | Matthew Wilson
Running a successful restaurant today takes more than great food—it requires a smart balance of operational know-how, financial insight, and brand consistency. In this session, Matt Wilson, owner of miseenplace.ca, will share practical, actionable strategies to help operators increase profitability and strengthen guest loyalty. Topics include navigating supply chain challenges without compromising quality, using menu analysis and engineering to uncover hidden profit opportunities, and creating a consistent brand experience that keeps customers coming back. Whether you’re new to the industry or a seasoned pro, you’ll leave with clear, proven tactics to boost both your brand and your bottom line.
Martini 101 – True Wild Tasting
Beverage Stage | Justin Dziadyk, Matthew van Buuren
Round 2: Prairie Cut & Glory: The Noble Premium Bison Culinary Showcase
State of the Industry Presentation By Restaurants Canada’s Mark Von Schellwitz
Main Stage | Mark von Schellwitz