As the foodservice and hospitality industry continues to change, so does our educational programming. The deep dive workshops detailed here were designed to address the hottest industry topics at the time: labor and off-premise dining. We are committed to providing education that addresses the issues that are the most important to you and your business, so we are retooling our workshops to address the significant shifts in the foodservice industry in these unprecedented times. Check back to see which topics we’ll be covering next year.
Workshop 1: Navigating the Labor Landscape
Labor continues to be one of the biggest pain points across the foodservice industry. Not only do you have to consider its current state, but also what challenges and opportunities lie ahead. No matter the size of your operation, this workshop will provide insights, strategies and applicable solutions to your hiring and retention issues. Learn from industry experts and fellow operators who have successfully navigated the current labor landscape.
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Pricing:
$98 / 1 day in either workshop
$172 / 2 days in either workshop
$198 / 3 days in either workshops
Schedule:
| Saturday, May 16 | 8:00 – 9:45 am |
| Sunday, May 17 | 8:00 – 9:45 am |
| Monday, May 18 | 8:00 – 9:45 am |
Day 1
Effective Workforce Strategies to Out Operate the Competition
From hiring best practices to keeping your teams motivated, this workshop will take you step by step through how to effectively attract and hire the RIGHT talent, build a culture that is mutually beneficial for all, provide the best training for your staff, implement operational systems to accelerate performance, motivate staff to perform at their very best, and position your operation as THE place to work in your community. Gain strategies and insights to hire the best staff to help take your business to the next level.
Speaker: TJ Schier, President & Founder of SMART Restaurant Group
Day 2
Keeping Up with Labor Laws
In today’s ever-changing world of labor laws, how do you keep up with all the legal nuances of hiring and managing your workforce? Legal experts will help you navigate the hiring and on-boarding pitfalls in 2020 so you can identify opportunities and potential issues you may need to work through. You’ll also gain perspectives directly from your industry peers as independent and franchise operators share their experiences and best practices sorting through all the legal red tape. You’ll also dive into what’s new with the Department of Labor regarding wages and tipping, and the impact on restaurants and employees.
Day 3
Invest Today, Succeed Tomorrow—Develop Teams that Will Boost Your Bottom Line
How much are you investing in your staff? Do you know what your team members need from you? It’s critical to set clear expectations and provide tools for your staff to do good work. Position your team members to not just do what they love, but provide recognition they deserve, foster their development and make them feel their opinions matter. Learn strategies to ensure your company’s higher purpose is top of mind and explore best practices around hospitality, sales, coaching and casting to build a passionate, loyal and high-performance team.
Speaker: Bob Brown, President of Bob Brown Service Solutions
Workshop 2: Off-Premise Evolution: The Rise of New Business
As consumer demands continue to shake up the industry, off-premise has proven to be a profitable way for operators to deliver what consumers want. From takeout to delivery and everything in between, you’ll gain insights and work through strategies to identify and integrate the best off-premise channel(s) for your business. Learn pitfalls and best practices from leading industry operators who have successfully implemented off-premise into their operations.
Pricing:
$98 / 1 day in either workshop
$172 / 2 days in either workshop
$198 / 3 days in either workshops
Schedule:
| Saturday, May 16 | 8:00 – 9:45 am |
| Sunday, May 17 | 8:00 – 9:45 am |
| Monday, May 18 | 8:00 – 9:45 am |
Day 1
Understanding Off-Premise for Your Business and Your Consumer
8:00 – 8:45 am
Off-Premise: What does it really mean for my business?
From third party delivery to catering, drive-thrus to take-out, what are the benefits of off-premise as an added revenue channel? Explore today’s opportunities and future trends driving off-premise to determine what may be the best direction for your operation. Understand how consumer behavior is reshaping off-premise and hear directly from operators on how off-premise has impacted their business. Whether you’re an emerging brand, independent or chain/franchisee, don’t miss this workshop to gain ideas and strategies to develop new off-premise offerings in your operation.
9:00 – 9:45 am
The Consumer Shift
A shift is happening in the foodservice world and, as operators, it is imperative to adapt to changing consumer behavior to keep up with competition and grow business. 60% of consumers now order take-out rather than dining in a restaurant (Restaurant Business, October 2019). How well do you really know your customers and their dining preferences? This workshop breaks down what is driving this shift so you can better understand what your consumers want, and one step to getting started is optimizing your menu for off-premise and technology needed to keep up with demand. You’ll work through digital menu optimization strategies and begin to determine the right technology needed to properly keep up with consumer demand and grow revenue.
Day 2
Delivery, Delivery, Delivery
Are you wondering what the best delivery options may be for your operation? How can you optimize delivery that meets your needs and your customers’ demands? Critical business decisions need to be made such as whether to outsource delivery to a third-party vendor, establish your own fleet of delivery drivers, or implement a hybrid delivery model. Work through steps to help determine what may be the best strategy for your operation. As important as your customers’ delivery experience is, your drivers’ experience is just as important. You’ll also learn ways to optimize delivery for your drivers to provide the best all-around service possible.
Day 3
Options are Endless: Take Out, Catering, & More!
8:00 – 8:45 am
Take Out is All the Rage
Consumers want more grab and go options without the sacrifice of quality food and service. Is your operation equipped to maximize this opportunity? From in-store kiosks to to-go counters and more, explore ways to add or enhance this concept as a revenue stream. Simpler steps such as placing prepared foods conveniently in the front of the store, or more robust grab-and-go options like installing vending machines and kiosks at remote locations, can all be considered as part of your business strategy. Find what best suits your desire to grow business and your customers’ need for quality food on the go that they’re accustomed to receiving when dining at your restaurant.
9:00 – 9:45 am
Catering: Where the money is?
When done well, catering can be a home run for operators. There are many factors to consider though when delving into the catering world. Work through best practices and strategies to launch catering in your operation, or, if you already have an established catering channel, you can assess your current structures to determine if there are any opportunities for enhancement. Learn from catering experts who will walk you through common pitfalls and help identify ways to maximize catering for your business.