Programming Schedule
Plan your day's events using the schedule below!
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12 events found.
Chef Luc Jean (WOW Hospitality)
Innovation Lab B | Luc Jean
The Secret Ingredient is Hospitality
Is Your Guest Feedback Costing You Sales?
Palo F | Sheeren Qumsieh
Driving more sales through immediate actionable feedback that actually protects revenue. Most guest feedback arrives too late to save the relationship - but immediate alerts to your front-line team turn potential losses into loyalty wins.
Cultural Roots on a Plate: Garden Eggs & Cassava Couscous
Culinary Stage | Bashir Munye
Cultural Roots on a Plate: Garden Eggs & Cassava Couscous
Driving Change: Leading with Purpose and Impact
Main Stage | Stephanie Lui-Valentim
Join Stephanie, co-founder of Quell, for a talk on the purposeful journey of embedding Diversity, Equity, and Inclusion (DEI) into organizational culture. She will share insights into why DEI remains critically important today and is good for business. Highlighting resources and organizations that prioritize DEI best practices, Stephanie will demonstrate that embracing diversity is not only a moral imperative but also a smart business strategy. Participants will leave equipped with practical resources and actionable steps to foster a more equitable industry—empowering everyone to play a part in creating lasting, positive impact.
Local Isn’t a Vibe…It’s a Strategy! And You’re Probably Doing It Wrong!
Palo D | Kenneth Scharlatt
Throwing a “local IPA” on the menu doesn’t make you part of the community. This session from Savage Orchid Hospitality's Kenneth Scharlatt calls out the fluff and shows you how to actually embed your hotel restaurant or lounge into the culture of your city, and how to get locals to start showing up on a Tuesday.
Chai Latte Rice Pudding
Innovation Lab A | Blair Carlson
Chef Shane Chartrand
Innovation Lab B | Shane Chartrand
Resilience & Retention: Building Stronger Teams from the Inside Out
Palo F | Christopher McFadden
In hospitality, resilience is often seen as a personal trait or a leadership expectation BUT real retention is built from the ground up. From dishwashers to line cooks, bartenders to concierges, the emotional weight of service is felt across every role. This workshop challenges the notion that resilience should only be top-down and instead offers a team-driven approach where every individual is part of the solution.
This session is designed to be human, honest, and highly interactive. Participants will walk away not only feeling seen, but equipped with tools to better support each other through the highs and lows of hospitality life.
A playful approach to Noble Premium Bison
Culinary Stage | Winnie Chen
A playful approach to Noble Premium Bison, blending bold flavours with inspiring creativity.
The Future of Food: Tech Trends Roundtable
5-Step Restaurant Success Formula
Palo D | Roger Beaudoin