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Date: October 1-2, 2024
Time: October 1, 2024: 10:00 AM – 5:00 PM EST, October 2, 2024: 9:00 AM – 3:00 PM EST
Location: DeVos Place Convention Center Halls A – C
Venue Address: 303 Monroe Ave NW, Grand Rapids, MI 49503
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 10/20/24 – 12/14/24.
Off-invoice discounts are not offered to program accounts with contract pricing.
Attend select seminars and earn free Continuing Education Unit (CEU) credits. All CEUs will be indicated on the Show Day Guide distributed at the Show.
Day 1
“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.
“Tipping Point: Navigating Michigan Wage, Sick Pay, and Tip Credit Changes ” – A presentation hosted by Justin Winslow, President and CEO, Michigan Restaurant and Lodging Association and Jeff Lobdell, President and Founder, Restaurant Partners Management and Chairman, National Restaurant Association.
12:15 pm – 12:45 pm
1:45 pm – 2:15 pm
Day 2
“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.
“Tipping Point: Navigating Michigan Wage, Sick Pay, and Tip Credit Changes ” – A presentation hosted by Justin Winslow, President and CEO, Michigan Restaurant and Lodging Association and Jeff Lobdell, President and Founder, Restaurant Partners Management and Chairman, National Restaurant Association.
12:15 pm – 12:45 pm
Gather around our stage for culinary demonstration by local industry experts.
“Mediterranean 2.0” – Ed Werner, Culinary Specialist, Gordon Food Service
10:30 am
While the cuisine of Italy and Spain have been making waves in the culinary world for some time now, the rest of the Mediterranean is ready for the spotlight. The flavors of Northern Africa, the Middle East and the Balkans will be the focus of this dynamic and delicious presentation.
“Tell Me Why You Love Me…Make Your Restaurant Their Spot!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:15 am
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!
“Go Beyond the Everyday Burger” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
12:00 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.
“The Art of the Sandwich” – Kimberly Wilcox, Culinary Specialist, Gordon Food Service
12:45 pm
Handheld and portable options for your operation! We’ll take the familiar sandwich and break it down, layer by layer, and demonstrate how to make each component extraordinary with a combination of color, crunch and creativity. Learn to take your sammies to the next level!
“Can I Have a Byte? Balancing Service & Tech” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
1:30 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!
“Mastering Your Inventory and Organization” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
2:15 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.
“Help! I Need Help Finding Help!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
2:35 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!
“Menu Engineering for Restaurant Success: Optimizing Profits Through Strategic Design” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
3:00 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” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
9:30 am
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.
“The Art of the Sandwich” – Kimberly Wilcox, Culinary Specialist, Gordon Food Service
10:15Â am
Handheld and portable options for your operation! We’ll take the familiar sandwich and break it down, layer by layer, and demonstrate how to make each component extraordinary with a combination of color, crunch and creativity. Learn to take your sammies to the next level!
“Help! I Need Help Finding Help!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:00 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” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
11:45 amÂ
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.
“Mediterranean 2.0” – Ed Werner, Culinary Specialist, Gordon Food Service
12:30 pm
While the cuisine of Italy and Spain have been making waves in the culinary world for some time now, the rest of the Mediterranean is ready for the spotlight. The flavors of Northern Africa, the Middle East and the Balkans will be the focus of this dynamic and delicious presentation.
“Tell Me Why You Love Me…Make Your Restaurant Their Spot!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
1:15 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!
“Menu Engineering for Restaurant Success: Optimizing Profits Through Strategic Design” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
2:00 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.
“Can I Have a Byte? Balancing Service & Tech” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
2:30 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!
DeVos Place Ramp: 303 Monroe Ave NW, Grand Rapids, MI 49503Â
Government Center Ramp: 300 Monroe Ave NW, Grand Rapids MI 49503Â
Grand Rapids City Parking: 50 Ottawa Ave. NW, Grand Rapids, MI 49503
Ellis Parking Ramp: 130 Lyon St NW, Grand Rapids, MI 49503
Ellis Parking: 119 Pearl St NW, Grand Rapids, MI 49503
Ellis Parking: Vandenberg Lot, 250 Monroe Ave NW, Grand Rapids, MI 49503
Tuesday: Shuttles will be available for all customers, employees and vendors running every 20 minutes from 7AM – 8PM.
Wednesday: Shuttles will be available for all customers, employees and vendors running every 20 minutes from 7AM – 3PM.
Gordon Food Service Home Office: 1300 Gezon Pkwy SW, Wyoming, MI 49509
Calvary Church: 707 E Beltline Ave NE, Grand Rapids, MI 49525
Book a live walkthrough of Gordon Restaurant Pro 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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