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Date:Â September 18, 2024
Time: 9:00 AM – 4:00 PM EST
Location:Â Kentucky Exposition Center, South B & C Hall
Venue Address: 937 Phillips Ln, Louisville, KY 40209
Please Note: Adults Only
As part of our commitment to providing a professional and safe environment for all guests, no children under the age of 18 are permitted in our shows.
Thank you for your cooperation.
As a thank you for attending the show, you’ll automatically receive discounts on all eligible products delivered from 10/6/24 – 11/29/24.
Off-invoice discounts are not offered to program accounts with contract pricing.
Attend select presentations and earn free Continuing Education Unit (CEU) credits. All CEUs will be indicated on the Show Day Guide distributed at the Show.
“Peak Productivity: Practical Tips to Empower your Team” – Gordon Food Service Regional Dietitians and Solutions Specialists
10:00 – 10:30 am
In today’s competitive landscape, maximizing productivity is essential for non-commercial foodservice operations. Yet, with fast paced day to day activity, it’s easy to ignore the fundamental principles that drive efficient operations. This seminar focuses on the power of “back to basics” productivity tips you can implement today for your non-commercial foodservice success
“Food Safety Face-Off” – Gordon Food Service and Trust20 Experts
10:45 – 11:15 am
Game-on! This interactive seminar takes a game-style approach to reviewing common food safety violations and the rules that keep everyone safe. Learn to avoid costly citations and gain winning strategies for a safe and secure foodservice operation.
“Serving up Success: Practical Applications of AI for your Restaurant ” – Back of House Team & Expert Panelists
11:30 am – 12:00 pm
Are you curious on how you can use AI to improve your restaurant’s operations?  Join us for an enlightening discussion where industry leaders and tech experts converge to explore the potential uses of artificial intelligence in the restaurant sector. Discover how AI-driven technologies are revolutionizing everything from kitchen operations and restaurant management to personalized customer experiences and predictive analytics. You’ll walk away with some immediate takeaways of how AI can support you & your operation moving forward.
Gather around our stage for culinary demonstration by local industry experts.
“Menu Engineering for Restaurant Success: Optimizing Profits Through Strategic Design” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
9:30 am
In today’s competitive restaurant landscape, maximizing profitability is crucial for any owner/operator. This presentation delves into the powerful tool of menu engineering, empowering you to transform your menu from a simple list into a strategic profit driver. Learn how to analyze your offerings, optimize food cost percentages, and achieve a healthy balance between food cost percentages and contribution margins. Additionally, we’ll explore the importance of standardized recipes and operating procedures in ensuring consistent quality and efficient execution.
“Speed Scratch: Labor Saving & Flavorful Cooking Made Simple” – Chris Willett, Culinary Specialist, Gordon Food Service & Jeff Clawson, Culinary Specialist, Gordon Food ServiceÂ
10:15Â am
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“Can I Have a Byte? Balancing Service & Tech” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:00 am
We’ll explore how technology has transformed service and customer experience, from AI-guided kiosks and QR code dining to robotic servers and touchless payments. Some top chains have nailed it, while some have had less success. We will look at some examples to uncover where tech fits in and where human interaction is still key. Remember, technology should enhance, not replace, the human touch. Curious to learn more? Join us!
“Go Beyond the Everyday Burger” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
11:45 am
The burger is a classic American staple, but in today’s competitive market, independent operators need to go beyond the basic patty to stand out. This presentation will delve into the exciting world of burger exploration, equipping you with the knowledge and tools to create unique, mouthwatering burgers that will keep your customers coming back for more.
“Halperns’ Angus Beef: Inside Skirt or Outside Skirt?” – Kyle McCambridge, Business Development Specialist, Gordon Food Service & Brent Mills, Product Specialist, Gordon Food Service
12:30 pm
“Want Higher Profits? Traits of Restaurants Who Consistently Have High Returns?” – Eric Schamp, Business Solutions Specialist, Gordon Food Service & Tom Enyeart, Business Solutions Specialist, Gordon Food Service
12:55 pm
“Help! I Need Help Finding Help!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
1:15 pm
Are you struggling to find good hires? Many industries are facing the same challenge. Let’s discuss some effective strategies like understanding your competition, unpack how today’s potential employees view benefits and expectations, communication methods and even setting the stage for longevity on that important first day. Adapting and staying consistent with these strategies can make a significant impact. Remember, “Success is the sum of small efforts, repeated day in and day out.” Let’s work through this together!
“Mastering Your Inventory and Organization” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
2:00Â pm
Independent restaurants operate in a fast-paced environment where efficient inventory management is crucial for profitability and food safety, especially when they are operating on such tight margins. This presentation focuses on the often-overlooked yet crucial back-of-house organization. By mastering how you organize coolers, freezers, dry storage, and implement effective order guides, you can streamline operations, reduce food waste, and increase profitability.
“Tell Me Why You Love Me…Make Your Restaurant Their Spot!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
2:30Â pm
In our competitive industry, it’s not enough to just read Google reviews or gather comment cards. We’ll show you how combining different types of feedback gives you a complete picture of what your customers think. It’s about knowing if they really love your place, not just if they’re satisfied. We’ll dive into why guest satisfaction is key, how happy diners can boost your business, and how to use feedback methods to keep improving. Let’s make your restaurant their favorite spot!
Customers can park for free in Lots A & N at the Kentucky Exposition Center.
Book a live walkthrough of Gordon Restaurant Pro while at the show!Â
Immerse yourself in a captivating journey of flavors and culinary delights as our shows transports you to vibrant kitchens, sizzling stovetops, and mouthwatering dining experiences, leaving you hungry for more.
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