WORKSHOPS/TOURS
Workshops*
Two workshops were created for those individuals looking for an in-depth program above and beyond the full conference experience. These workshops bring even more business solutions to the table.
*Separate registration is required and additional fees apply.
CLICK HERE FOR PRICING
MONDAY, MARCH 8 • 2:00–5:00 PM
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202 | Creative Approaches to Catering Sales
Ned Barker, President, Grill Ventures Consulting, Inc.
You already know the basics of catering sales. But so do your competitors, so some fresh approaches are needed to differentiate your catering operation from the rest. Attend this Workshop and learn how to use the latest technology (including social media, blogging, and SEO) to boost your sales, and how to design menus that make sense in the 21st century. You’ll also get best practice “secrets” from some of the nation’s top sellers. General Managers, F&B Directors, Directors of Sales & Marketing and Directors of Catering will leave this session equipped with a wealth of new and creative ideas to boost catering sales
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201 | P&L Management Made Easy
Chris Weinberg, CEO /President, BarFly Group
Overview: Participants can expect to be guided through the process of how to manage their operation’s profit and losses while gaining an understanding of how to build a proper P & L, sourcing of that information, and how to translate the results in order to better implement cost controls. Attendees receive a working Profit & Loss Excel spreadsheet following the seminar.
Learn takeaways that can be implemented into your business the day you return.
• “Avoid the Sideways V.” As sales go up, profits must not go down. Learn to recognize the signs of
diminishing returns.
• 5 sure fire ways steps to control your Cost of Goods Sold.
• An easy to understand and self managed Bonus System that will align the team’s interest with
the interest of the owner.
____________________________________________________________________________Back of House (BOH ) Tour*
The International Restaurant/HotelWorld Food & Beverage Back of House Tour begins on the huge loading docks with the Director of Stewardship showing the receiving process and awesome amount of product moving through the hotel & convention center each day. From the loading docks, attendees will flow with the product from delivery to holding. The holding areas and refrigeration are toured, then into prep.
In prep, attendees will see the huge Mandalay Bay kitchens and chefs prepare the produce, butchering meats and proteins and preparing virtually all items for final cooking or assembly. There will be events at the Mandalay Bay Convention Center that day so the production systems will be in full swing. After prep, attendees will see the bakeries, meet the pastry and other Chefs, see sauces and other items prepared for the final cooking lines.
Attendees will then get to see the cooking lines and final assembly of all salad, appetizer, entrée and dessert plates as the finished products move to the restaurant dining rooms, room service, meeting rooms, convention center and employee dining room. Attendees will also meet the property’s Recycling Manager. He will show all of the amazing systems, sorting and processing of a huge amount of waste for the entire property.
Don’t miss this rare opportunity to view this amazing operation!
*Separate registration is required and additional fees apply.
CLICK HERE FOR PRICING
MONDAY, MARCH 8 • 2:00–5:00 PM
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Click on the links below to view
our full education line-up…
--> Super Sessions
--> Keynote Session
--> Conference Schedule
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