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Date: October 30, 2024
Time: 9:00 AM – 4:00 PM CST
Location: NRG Center, Hall A
Venue Address: 8600 Kirby Drive Houston, TX 77054
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 11/17/24 – 1/11/24.
Off-invoice discounts are not offered to program accounts with contract pricing.
Attend select presentations and earn free Continuing Education Unit (CEU) credits. All CEU Credits are pending approval.
“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.
“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.
“There’s More to Life Than Bacon” – Chef Aaron Staudenmaier and Chef Matt Dummar, COP Specialist, Gordon Food ServiceÂ
10:15 am
Incorporating unique and non-traditional protein items into breakfast and brunch menus can set your restaurant apart from the competition. Don’t panic, bacon isn’t going anywhere but maybe it could use some new friends.
“Tell Me Why You Love Me…Make Your Restaurant Their Spot!” – Patrick Cairoli, North American Customer Success Manager, Gordon Food Service
11:00 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
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.
“Step Beyond Brisket” –Â Chef Erin Copeland and Chef Matt Dummar, COP Specialist, Gordon Food ServiceÂ
12:30 pm
The importance of creating unique sides and entrees, in order to entice customers to step beyond brisket!
“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!
“Menu Engineering for Restaurant Success: Optimizing Profits Through Strategic Design” – Kurt Kwiatkowski, Corporate Executive Chef, Gordon Food Service
2:00Â 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!
Customers, you can park for free! After you register for the Show, you will receive the parking pass and instructions in the emails you will receive up until the day before the Show.
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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