FSR May 2023

SHOW PREVIEW

The Power of Loyalty Programs Loyalty programs help tap into consumer culture and can offer key nuggets of information that can be infused into busi ness campaigns to grow restau rant traffic—but how are they optimized? Discover how res taurants are launching loyalty programs that stick, whether that be from a 360 approach or from custom social content. WHO: Nathan Casey Executive Director, CRM, Loyalty, Digital Ecommerce at IHOP WHERE: Education Super Center South Hall, 2778 WHEN: Sunday, May 21, 2023 1 p.m.-1:30 p.m. MONDAY, MAY 22 Leveling Up Your Bar & Restaurant Spaces: Design Principles that Can Help Expand Your Audience, Elevate the Customer Experience, and Increase Your ROI Meet with design experts to learn ways to boost revenue through restaurant and bar layouts. Creating a space that is both functional and pleas ing to the eye is a surefire way to attract guests, increase engagement, and increase check averages. Experts weigh in on design principles that can elevate your space, no matter the budget. WHO: David Ashen President & Founder at dash design Keith Halfmann President & CEO at Endurance Management Group Kristin Cullen Design Director — F&B Studio at dash design

WHERE: The Beverage Room Stage Lakeside Center, 11155 WHEN: Monday, May 22, 2023 10 a.m.-10:30 a.m. Build Your Dream Team with the Right Tech Re-imagining ways to hire and retain staff does not just stop once the employee is in the door. Join tech experts and industry leaders in a discussion on using better management techniques, transparency, and the right technology to craft a more productive team. WHO: Caitlin Riemensnider Sr. Client Success Manager at SpotOn Emma Blecker Chief of Staff & Director of Business Systems at Boqueria Restaurants WHERE: Innovation Theater North Hall, 5572 WHEN: Monday, May 22, 2023 10 a.m.-10:45 a.m.

session explores methods and strategies focusing on address ing employee health and well ness issues in the workplace. WHO: Deborah Popely Associate Professor and Chair of Hospitality Management at Dean at Kendall College at National Louis University WHERE: Education Super Center South Hall, 2778 WHEN: Monday, May 22, 2023 12 p.m.-12:30 p.m. More Than Lit: The Art of Crafting Culturally Relevant Menus to Engage Sophisticated Diners As culture shifts push diners to become savvier, restaurants need to pace-match to avoid losing guests and loyalty. This interactive discussion explores ways that operators can lever age collaborations with non-tra ditional vendors to create new dishes, as well as recognize food trends that are well-adjusted to today’s customer profile. Attendees will also learn about the impact that BIPOC diners have on restaurant culture. WHO: Darnell Reed Chef/Owner at Luellas Southern Kitchen Kenneth Polk Executive Chef/Partner at Batter & Berries Chloe Gould Executive Chef/Owner at DixiePura Kitchen Erika Durham Project Lead at Bronzeville Community Kitchen WHERE: Education Super Center South Hall, 2778 WHEN: Monday, May 22, 2023 2:30 p.m.-3 p.m. Kendall College Leigh Uhlir

Transforming Your Online Food and Delivery Business Explore the latest tools in next generation online food order ing and delivery that can help create more visibility for your business and boost sales. WHO: Joe Reinstein Executive Director at Digital Restaurant Association Mike Murphy Head of Industry, Restaurants at Google WHERE: Innovation Theater North Hall, 5572 WHEN: Monday, May 22, 2023 3 p.m.-3:45 p.m. Investing in People: The Secret Sauce to Hiring & Retention When time is short and money is tight, knowing how to lever age your resources to bring in and keep top talent is a nec essary skill. This panel is being held by the National Restau rant Education Foundation and incorporates both employ ers and foodservice employ ees. Together, they will share the secret sauce to nurturing impactful careers in hospitality. WHO: Abby Sands Director of HR at Chook Charcoal Kitchen

Reckoning With Employee Health & Wellbeing

It is now paramount to dial in on employee health and well being. Many employees left the industry in search of a better work-life balance, and left res taurants with the task of cre ating a more balanced atmo sphere for their staff. This

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