EXPO + EDUCATION
LOWERING FOOD COSTS AND MAXIMIZING FLAVOR: BALANCING PROFIT AND QUALITY IN CULINARY EXCELLENCE
MAY 20 TUESDAY 11:00 a.m.- 11:45 a.m.
ADRIANNE CALVO EXECUTIVE CHEF/ OWNER/ AUTHOR/ HOST AT CHEF ADRIANNE’S VINEYARD RESTAURANT AND BAR / MAXIMUM FLAVOR
In the competitive landscape of the restaurant industry, achieving a balance between cost management and flavor quality is crucial. As rising ingredient prices and economic pressures challenge chefs and restaurateurs, it is more essential than ever to explore innovative strategies that lower food costs while enhancing flavor profiles that hook your guests and keep them addicted. This presentation will equip attendees with actionable insights and practical techniques to elevate their culinary offerings without compromising on quality.
FIGHTING INFLATION WITH STRONG PARTNERSHIPS: BEST PRACTICES FOR WORKING WITH FOODSERVICE DISTRIBUTORS
MAY 20 TUESDAY 11:00 a.m.- 11:45 a.m.
CHIP KLOSE HOST OF RESTAURANT STRATEGY PODCAST & FOUNDER OF P3 MASTERMIND AT RESTAURANT STRATEGY
In the competitive landscape of the restaurant industry, supply chain efficiency is essential to maintaining profitability. This session will explore effective strategies for selecting and managing relationships with foodservice distributors. Attendees will learn and navigate the complexities of vendor partnerships; balancing quality, service, and price to optimize their supply chain.
Restaurant Startup Series Are you a new or young restaurant concept look for early-stage support? Check out the Restaurant Startup Sessions tailored to the unique needs of entrepreneurs and emerging concepts. Session 1: Concept to Creation: Crafting a Winning Restaurant Concept Session 2: Building Success from Scratch: How to Create a Winning Restaurant Business Plan Session 3: Funding Your Dream: How to Secure Financing for Your Restaurant Concept
National Restaurant Association Show Preview 26
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