FOOD SHOW SEMINARS:

Health Insurance for Your Employees

10AM – 11AM 203AB

If you are a member of Resource Advantage through U.S. Foodservice®, you can easily provide access
to health insurance coverage for your employees at no cost to you. Attend this seminar and find out how
you can enroll in the program.

Menu Design

12PM – 1PM 203AB

Menu Design is critically important to your business.
1. A menu redesign can improve sales an average of 2 to 10 percent, according to restaurant consultants interviewed by Restaurants USA.
2. Restaurateurs should view menus as an investment not as a cost.
3. 70% of restaurant decisions are made at the point of purchase.

This presentation will provide you with valuable insights on keeping your menu fresh and innovative.

Direct Marketing Services

2PM – 3PM 203AB

How can you reach a broader audience to market your restaurant? What is the latest technology? Should you use social marketing media?
All of the answers to these questions and many more will be shared at this seminar.

CHEF DEMONSTRATIONS:

11AM:

Chef Richard Zinser

Executive Chef from DiValletta Restaurant at Grandover Resort
Chef Richard will be preparing an Ancho and Brown Sugar Rubbed Premium Frenched Pork Rack from Stock Yards®

1PM:

Chef Tony Schmidt

Division Chef from U.S. Foodservice® – Atlanta Division
Chef Tony will show you "How to maximize your profits with braising" featuring Patuxent Farms® Lamb & Veal

3PM:

Chef Doug Allen

Executive Chef of Premier Hospitality Services
Chef Doug will be preparing a Baja Cioppino featuring Harbor Banks® Seafood and el Pasado®