CONFERENCE SCHEDULE
MONDAY, MARCH 8 • 11:00–11:50 AM
Improving Supply Chain Capabilities to Deliver Better Business Outcomes
Walt Sheffler, Senior Vice President of Strategic Contracting, and Tim Clarke, Vice President of Strategic Markets, Avendra, LLC; Shaun Kirby, Senior VP, Operations, Crestline Hotels & Resorts
Attend and discuss strategic supply chain philosophies and how they can help you contain costs and reduce risk. A case study of one hotel management group’s experience improving supply chain capabilities will be presented.
• Examine purchasing trends currently facing the food and beverage industry.
• Identify current innovative strategies available to help you deal with rising prices, food safety,
sustainability and supply chain management.
• Assess your current purchasing operation’s ability to manage these hot-button issues.
CATERING ALERT! Are You Making the Most of Your Beverage Program?
Moderator: Byron Vaughan, Associate Publisher, Santé Magazine & Panelists: Michelle A. O’Neill, Director of Catering Sales, The Ritz Carlton; Tobin Ellis, Bar Magic of Las Vegas and John Lombardo, Branches Catering
In the "new economy", no establishment can afford to leave money on the table…but when it comes to beverage catering programs, most do. Learn how to boost the bar tab at your catered events through better beverage management, more aggressive sales and greater customer satisfaction as our panel of distinguished F&B professionals explore this crucial piece of the hospitality business puzzle.
MONDAY, MARCH 8 • 1:00–2:00 PM
Super Session: Increase Food & Beverage Sales Without Raising the Price
Click here for SUPER SESSION descriptions.
MONDAY, MARCH 8 • 2:15–3:15 PM
The Service Experience: What It Really Takes to be Different and Better
Corey Nyman, Director of Operations, and Robert Nyman, President, The Nyman Group; and Andrew Economon, Director of Food & Beverage, The Mirage Las Vegas
In an economy like this, it is imperative for hotels to provide better levels of service to capture every available guest and beat the competition. Learn from these Las Vegas-based operators how to provide better service in a changing economy and how to win business in this increasingly competitive environment.
Serving Nostalgia: The Origins of American Comfort Food
Mark McWilliams, United States Naval Academy
The trend toward upscale versions of comfort food seemed firmly established even before the financial downturn. This session will explore the fascinating history of American comfort food and how to profitably take advantage of it.
MONDAY, MARCH 8 • 3:30–4:20 PM
Give Hotel Guests What They Want: An Opportunity to Spend More Money in Your Hotel!
Izzy Kharasch, President, Hospitality Works, Inc.
Too often hotel guests spend those food and beverage dollars outside the hotel. In this session, Izzy Kharasch works with you on ways to keep the guest and their money in your hotel!
Creating Synergy Between In-House Restaurant and In-Room Dining
Dominique Crenn, Restaurant Chef, Luce Wine Restaurant, InterContinental Hotels Group
The formula for a successful restaurant is also what makes for a successful in-room dining experience: food, ambiance, and service. That formula is based on the synergy between the back and front of the house. Dominique Crenn will emphasize the importance of those standards in today’s restaurant environment. The key is to bring these two entities together as one restaurant and in-room dining business. A healthy synergy between chefs, waiters and the front house manager helps the success of any restaurant and brings about greater guest satisfaction, no matter where they are dining.
TUESDAY, MARCH 9 • 10:00–11:00 AM
Super Session: Finders Keepers: How to Recruit, Engage and Retain a Top Team
Click here for SUPER SESSION descriptions.
TUESDAY, MARCH 9 • 11:15 AM–12:00 PM
Super Session: The Latest Culinary Trends: Brand New Ideas to Dazzle and Delight
Click here for SUPER SESSION descriptions.
TUESDAY, MARCH 9 • 1:00–1:50 PM
Room Service in the 21st Century: Can It Be Profitable?
Ned Barker, President, Grill Ventures Consulting, Inc.
Ned Barker looks at traditional room service issues in light of the newest technologies (What is your Room Service Ordering URL? How do I download your Room Service App for my iPhone? Can I “text” my order?). Attendees will leave with a list of Best Practices including room service menu engineering tips, specific ideas for testing some of the newer technologies, and a few thought-provoking challenges.
Making Your Hotel Restaurant A Great Local Destination
Ray Burton, Senior Corporate Food & Beverage Consultant, InterContinental Hotels Group
Local business: The backbone of any great hotel restaurant. In this session you will learn the keys to drawing and keeping local customers. Some of the tools great free standing restaurants use and how we can put them to work for us.
You in a street fight for every customer - think of this as your "Training Camp"
TUESDAY, MARCH 9 • 2:00–2:50 PM
Super Session: Invest to Produce Revenue
Paul Synder, VP of Portfolio Operations, Intercontinental Hotels Group
Session description to come.
TUESDAY, MARCH 9 • 3:00–3:50 PM
Moving Employees from ‘Whatever’ to ‘Whatever it Takes’
T.J. Schier, President & Founder, Incentivize Solutions and SMART Restaurant Group
Motivating a diverse staff across many areas of the property is NOT as difficult as it may seem! Learn the tips, tricks and effective strategies to motivate your staff to do more and help you spend less by getting rid of those who can’t, don’t or won’t do more. You’ll leave with the templates and tactics to design effective incentive programs to motivate your staff to do more…and help get rid of those who won’t!
Think like a Restaurateur: Repositioning Hotel Restaurants to Expand Target Audiences and Improve Revenue Performance
Guy J. Rigby, Vice President, Food and Beverage, Four Seasons Hotels and Resorts; and Jennifer Johanson, President and CEO, EDG Interior Architecture + Design
Hotel companies internationally are repositioning their hotel dining venues. Some operators and designers are thinking like independent restaurateurs, creating profitable F&B concepts with compelling food stories that appeal to both local and hotel guests. Their solutions consolidate spending while taking a multi-platform approach to increase sales in all meal periods.
• How a food-focused concept can fill a restaurant nightly, with guests from both inside
and outside the hotel.
• How to take a multi-functional approach to operations and space planning in all three
day parts.
• How -- from both an operational and design standpoint – to establish a beverage focus that
maximizes beverage sales.
• How to identify and take advantage of F&B revenue opportunities, not just in the restaurant
but throughout the hotel
TUESDAY, MARCH 9 • 4:00–4:50 PM
The Top 10 Control Processes for Banquet & Room Service F&B Operations
Paul Snyder, VP of Portfolio Operations, InterContinental Hotels Group
Most hotel General Managers know that Banquets is typically their biggest money maker and Room Service is the biggest money loser. Attend this session an examine the operational dynamics of these two F&B areas and the common approaches to both that can improve overall financial performance.
Economical & Innovative Approaches to Themed Events
Brit Bertino, CSEP, Special Events Director, powerevents
Let your creativity soar as you come and hear about new ways to excite your clients by themeing events innovatively yet economically. This session will include much show and tell, as well as props for you to feel and touch. Lowered budgets can be overcome by new ways of thinking and the latest trends. Learn how to stretch your client’s dollar while still showcasing your remarkable work.
WEDNESDAY, MARCH 10 • 11:15–12:00 PM
Keynote Address: From Busting Ghosts to Building Brands: an Interview with Dan Aykroyd
Click here for KEYNOTE SESSION description.
WEDNESDAY, MARCH 10 • 1:00–1:50 PM
Maximizing RevPOR with Proven Zone Marketing Programs
Ray Burton, Senior Corporate Food & Beverage Consultant, InterContinental Hotels Group
Today’s challenges in occupancy have placed huge profit pressure on almost every hotel. But despite lower occupancy, many properties have achieved significant success increasing their hotel’s REVPOR performance. Don’t miss this one time opportunity to learn this proven program that can increase your hotel’s REVPOR performance by over 30% in only 60 days!
Pricing & Promotion Strategies
Tammy Posten, COO, GuestMetrics and Dirk Van Renesse, Corporate Director Category Management, RNDC
In tough economic times, an effective marketing and pricing strategy is to offer promotions that save the customer money. What works? Find out how data plays a key role in defining pricing and promotion strategies and provides a method for benchmarking success.
WEDNESDAY, MARCH 10 • 2:00–2:50 PM
Sustainable F&B: A National Standard for “Green” Food Service Operations
Mark Petruzzi, VP Certification, Green Seal, Inc.
Green Seal's Environmental Standard for Restaurants and Food Services (GS-46) was recently recognized by the American National Standards Institute (ANSI) as the first national standard for "green" food service operations. This session highlights some of the key lifecycle-based criteria, cost savings and environmental benefits from the standard.
• How to reduce the environmental and health impacts of a restaurant or food service operation.
• How GS-46 fits with other national standards, such as the APEX/ASTM sustainable meetings standards.
• How to get started on the road to green certification.
Found Money Through Innovative Beverage Programs
Anthony Alba, Executive Mixologist, Liquidity Global
Join Anthony Alba of Liquidity Global, one of the country’s leading beverage consultants, as he shares his secrets on how to increase profit, reduce costs and produce added value through new beverage concepts. He will touch on points such as non-verbal communications, bar ergonomics, mise en place, form following function, the butterfly effect and how to factor in the human element.
WEDNESDAY, MARCH 10 • 3:00–3:50 PM
Responsible Alcohol Service
Organized by Nevada Restaurant Association
The challenges surrounding alcohol service have increased dramatically. All members of your establishment's staff must understand their liability regarding alcohol service. This session will show you how to ensure your company is compliant and responsible when serving alcohol to your guests. Learn the basic principles in preparing your employees to keep your operation and your customers safe.
MONDAY, MARCH 8 • 10:00 AM –5:00 PM
Certified Food & Beverage Executive Exam
Ray Burton, Senior Corporate Food & Beverage Consultant, InterContinental
Hotels Group
Saying your at the top of your game is one thing. Proving it is another! Be part
of the most exclusive group of F&B professionals in the world by obtaining your Certified Food & Beverage Executive certification from the American Hotel Lodging Association. For the second year, Raymond Burton, CFBE, CHA , CHT will proctor this world class exam
during International Hospitality Week. He will also hold a pre-test review so you can hone
in on key points and maximize your score. To take the next step and join this exclusive group,
go to www.ei-ahla.org. Separate registration required. Hosted by Infinity Hospitality
Group. For inquiries, contact Raymond Burton at rayburton@hotmail.com.
NEW FOR 2010— all HotelWorld Food & Beverage registrants can participate
in International Restaurant Show sessions at no additional cost!
CLICK HERE, for International Restaurant Show
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