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Date: September 25, 2024
Time: 9:00 AM – 4:00 PM EST
Location: Orange County Convention Center West Hall E
Venue Address: 9800 International Drive, Orlando, FL 32819
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 10/13/24 – 12/6/24.
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.
Gather around our stage for culinary demonstration by local industry experts.
“Help! I Need Help Finding Help!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
9:30 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!
“Bite into Miami: The City’s Must-Try Culinary Trends ” – Chef Keith Beane, Culinary Specialist, Gordon Food Service and Chef Christine Dively, Culinary Specialist, Gordon Food ServiceÂ
10:15 am
Chefs Keith Beane and Christine Dively invite you to explore the dynamic and flavorful food scene of Miami, highlighting the latest gastronomic innovations and the must-try dishes that define the city’s vibrant culinary landscape
“Go Beyond the Everyday Burger” – Christine Dively, Culinary Specialist, Gordon Food Service
11:00 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.
“Tell Me Why You Love Me…Make Your Restaurant Their Spot!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:45 amÂ
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!
“Cooking Up Trends of Tomorrow in Today’s Environment” – Chef Adam Walkover, Culinary Specialist, Gordon Food Service and Johnathan Hobson, Center of the Plate Specialist, Gordon Food ServiceÂ
12:30 pm
How to use labor-saving products to create trendy and delicious dishes that entice both new and returning customers.
“Mastering Your Inventory and Organization” – Chef Keith Beane, Culinary Specialist, Gordon Food Service, Gordon Food Service
1:15 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.
“Can I Have a Byte? Balancing Service & Tech” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
2:00 pm
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!
“Menu Engineering for Restaurant Success: Optimizing Profits Through Strategic Design” – Chef Adam Walkover, Culinary Specialist, Gordon Food ServiceÂ
2:30 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.
Customers can park for free in the West Concourse Parking Lot at the Orange County Convention Center. Once you register for the Show, you will receive the parking pass in all Show communication emails. You will need to provide the parking pass to the gate attendant upon entering. You can either print the parking pass or show the parking pass on your phone.Â
The West Building parking lot can be accessed a number of ways – via Exhibit Drive (north entrance), via Convention Way (south entrance) and via West Entrance Drive off Westwood Boulevard.
Book a live walkthrough of Gordon Restaurant Pro during 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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