Novi Show

Interested in Attending Our Novi Show?

Date: March 19, 2025

Time: 9:00 AM – 4:00 PM EST

Location: Suburban Collection Showplace Halls A, B, C

Venue Address: 46100 Grand River Ave, Novi, MI 48374

Incentives

Price/Off-Invoice Discounts

Customers receive automatic price discounts on all eligible products delivered from 4/7/25 – 5/31/25 just for attending the show. They don’t have to commit to these items at the show to get the discount; it will happen automatically. Off – invoice discounts are not offered to program accounts with contract pricing.

Attendance Guidelines

Please Note: Adults Only

As part of our commitment to providing a professional environment for all guests, no children under the age of 18 are permitted in our shows. Culinary Students under 18 are welcome at the show after 1:00pm. One adult chaperone per 10 students is required.

Seminar Schedule

Attend presentations and earn free Continuing Education Unit (CEU) credits.

“Peak Productivity: Practical Tips to Empower your Team”
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.
CEU: .5 ANFP, .5 ACF

“Food Safety Face-Off”
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.
CEU: .5 ANFP, .5 ACF

Table Talk Schedule

A fully revamped presentation line-up for independent operators and their teams. A new food show experience that educates AND inspires!

“Swicy Food Rules” – Chef Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
10:00 am

We’re going to be diving deep into the delicious world of ‘swicy’ – a tantalizing blend of spicy and savory flavors that will tantalize your taste buds. We’ll explore how this exciting culinary concept can elevate your dishes with unique flavor profiles from around the world. And to get your creative juices flowing, we’ll be sampling a variety of swicy ingredients, and showing how they can create some truly unforgettable signature dishes.

Celebrity Food Network Chef
10:45 am

More Details to Come!

“Hiring and Retention Strategies” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:30 am

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!

“Go Beyond the Everyday Burger” – Chef Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
12:15 pm

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.

“Menu Engineering Strategy” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
1:00 pm

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.

“Mastering Your Inventory and Organization” – Chef Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
1:45 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.

Free Customer Parking

Customers will park on the South and East sides of the building on Show day. Employees, please park in the back of these lots to reserve the closest spots for customers. The West lot will be used for overflow.

Parking is provided for free for all attendees at the Suburban Collection Showplace.

We Can't Wait to See You at Our Shows!

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.