Programming Schedule
Plan your day's events using the schedule below!
VIEW FULL PROGRAM LINE-UP
11 events found.
Vintage Feature Cocktail Tasting with Affis De Leon
Innovation Lab A | Affis De Leon
Come try a vintage cocktail by Chairman's Steakhouse's Affis De Leon.
Opening Ceremony & Keynote Kickoff: Doug Stephen from Wow Hospitality
Main Stage | Doug Stephen
How to Turn Your Signature Recipe into a Market-Ready Product
Palo E | Crystal MacGregor
BetterTable Workshop to Waste Less & Earn More
Palo F | Ben Liegey
Discover how hotel kitchens can maintain stable menu prices while significantly cutting food waste and your kitchen’s carbon footprint. Ben Liegey, Founder & CEO of BetterTable™, shares proven strategies, innovative food tech solutions, and real-world examples from leading hotels and restaurants that boosted profits, reduced carbon emissions, and embraced sustainable operations. Gain practical insights to transform your foodservice business and create lasting impact.
Vanilla Voyage: Exploring Global Flavors and Terroirs with Chef Saïd
Innovation Lab A | Saïd M'Dahoma
Afro-Culinary Futurism: Savoury Watermelon
Innovation Lab B | Bashir Munye
Stronger Together | The Heart of Hospitality in Western Canada with Gord Clunie
Main Stage | Gord Clunie, Kevin Penner
Western Canada’s restaurant industry has faced more in five years than most industries see in a decade. Labour shortages, inflation, wildfires, and economic uncertainty have tested every operator. But this community hasn’t folded, it’s flexed.
The future belongs to those who show up for each other. Collaboration, loyalty, and the human touch still win over any algorithm. In this session, we’ll explore how building momentum from within and treating community as strategy can help Western hospitality thrive into 2026 and beyond.
Sip Without Limits: Non-Alc Programs That Sell and Serve Everyone
Non-alcoholic beverages are no longer an afterthought. They are a powerful way to build connection, boost revenue, and future-proof your menu. Join Ren Navarro (B. Diversity), Ted Fleming (Partake Brewing), and Makina Labrecque (Concorde Group) as they share insights on what is trending, what is here to stay, and how to craft inclusive beverage programs that delight guests without cutting into alcohol sales.
Neo Neapolitan Pizza, It’s All In The Dough
Culinary Stage | Daniel Ramon
Join chef Daniel Ramon from Pizza Letty as he talks about pizza, dough, the importance of different flours, hydration levels, the effects on handling and cooking the dough and types of fermentation.
Immigrant Entrepreneurs Shaping the Future Of Food and Beverage industry with AI & Tech
Allergen Awareness & Brand Reputation: The benefit of having a strong allergen management plan
4 industry experts speaking on behalf of the importance food safety and allergen awareness has to boost employee culture, build a strong brand reputation and improve safety in one’s establishment