Programming Schedule
Plan your day's events using the schedule below!
VIEW FULL PROGRAM LINE-UP
12 events found.
Pitch Perfect: How to Sell Your Hospitality Concept or F&B Product to Investors
Beverage Stage | Future Ventures
Keynote Kickoff with Vince Sgaballone Identifying Growth Opportunities in Western Canada
Main Stage | Vince Sgabellone
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, enabling them to craft more effective marketing strategies. Through an exploration of Coupon Culture, Cohort Culture, Coffee Culture, Casual Culture, and Cuisine Culture, you'll discover fresh ideas to grow your business and navigate—or even sidestep—any potential slowdowns.
A Simple Formula To Take Restaurant Sales to the Next Level
Palo E | Tony Roy
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 top-performing, personalized marketing campaigns. Incorporating real-world restaurant stories, this session is perfect for operators who want to significantly increase new repeat business without sacrificing margin.
The Breakfast Opportunity: Insights from Red’s Diner & The Bro’Kin Yolk
Palo D | Logan Campbell, Gil Carlos
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 multiple breakfast-focused locations. Attendees will gain fresh ideas and practical insights to help unlock the potential of breakfast in their own operations.
Your ROI Starts With Your People: The Business Case for Human-Centered Hospitality
Palo F | Christopher McFadden
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. When we treat our teams as replaceable instead of essential, we undermine the very foundation of guest experience, brand loyalty, and operational success.
Chef Tracy Little
Innovation Lab A | Tracy Little
Chef Asher Wilson
Innovation Lab B | Asher Wilson
Brunch Competition Winner Accounced
Culinary Stage | Culinaire Magazine
Vintage Cocktail Feature by Affis De Leon
Beverage Stage | Affis De Leon
Come try a vintage cocktail by Chairman's Steakhouse's Affis De Leon.
Beyond Waste: Turning Challenges into Sustainable Opportunities
Tasting Culture: How “Try Before You Buy” is Undermining Hospitality Training
Palo E | Crystal Hamilton
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 is really costing your business, your wine program, and your team culture, and how to bring education, storytelling, and sales confidence back into the glass.
Prairie Cut & Glory: The Noble Premium Bison Culinary Showcase
Culinary Stage | N/A
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 flavors, innovative dishes and plenty of edge-of-your-seat moments.