QSR May 2023

SHOW PREVIEW

{ MONDAY / MAY 22, CONTINUED }

• Where: Education Super Center South Hall, 2778 • When: 3:15 P . M . - 3:45 P . M . How to Build and Sustain a Profitable Off-Premises Catering Business Find the gaps in your cur rent catering strategy through this educational session and learn how to close them. In this ses sion, catering experts will weigh in on exactly what it takes to organize and exe cute a successful catering business. • Who: Jim Rand Operating Partner at Act III Holdings • Where: Education Super Center South Hall, 2778 • When: 4 P . M . - 4:30 P . M . Reimagining Advertising: How to Break Through the Social Media Noise and Create Authentic Viral Moments Tapping into social media and following culture is one of the most impact ful things a restaurant can do to better resonate with their customers. Sit down with marketing leaders as they pull the covers off and share the secrets to effectively leverage social media, create authentic viral moments, and remain agile in an organic way. • Who: Jae Goodman Founder at Observatory, and Joel Yashinsky Senior Vice President and Chief Marketing Officer at Applebee’s • Where: Innovation Theater North Hall, 5572 • When: 4 P . M . - 4:45 P . M .

services that belong to the next generation, which can enhance your business’s visibility and increase its sales. Acquire knowledge on how to revolutionize your restaurant’s delivery system by taking charge of your customer data, reducing fees, and estab lishing a more effortless and exceptional customer experience. • Who: Joe Reinstein Executive Director at Digital Restaurant Association and Mike Murphy Head of Industry, Restau rants at Google • Where: Innovation Theater, North Hall, 5572 • When: 3 P . M . - 3:45 P . M .

of Gen Z, how their rela tionship to restaurants has changed, and how restau rants are restructuring to win this generation over. • Who: Graham Humphreys CEO at The Culinary Edge, and Nikki Freihofer Associate Director, Strategy at The Culinary Edge • Where: Innovation Theater North Hall, 5572 • When: 10 A . M . - 10:45 A . M . The Role of Cultural Competency in Hospitality Sales and Staffing • Where: Education Super Center, South Hall, 2778 • When: 10:30 A . M . - 11:15 A . M . Limited resources? Lack of expertise? No problem. This educational session will show you how to keep up with the trends of social media marketing in a cost efficient, effective way. Learn how to win custom ers over through social media and build brand affinity. • Who: Jennifer Kaminski, Managing Director at Social Thinkking & 2 Korean Girls • Where: Education Super Center, South Hall, 2778 • When: 12 P . M . - 12:30 P . M . Recruiting and retaining staff is still the foodser vice industry’s Achilles’ heel. Join experts as they break down data, discuss strategies to strengthen recruitment and retention, and share ideas on how the foodservice industry can move forward to improve these issues. • Who: James Griffin Professor, College of Hospitality Management at Johnson & Wales University • Where: Innovation Theater North Hall, 5572 • When: 12:30 P . M . - 1:15 P . M . The State of Labor in Foodservice and Solutions to Move the Industry Forward Love at First Like: How to Leverage Social Media to Gain IRL Customers

Reckoning With Employee Health & Wellbeing It is now paramount to dial in on employee health and wellbeing. Many employees left the industry in search of a better work-life bal ance, and left restaurants with the task of creating a more balanced atmo sphere for their staff. This session explores meth ods and strategies focusing on addressing employee health and wellness issues in the workplace. • Who: Deborah Popely Associate Professor and Chair of Hospitality Management at Kendall Dean at Kendall College at National Louis University • Where: Education Super Center South Hall, 2778 • When: 12 P . M . - 12:30 P . M . College and Leigh Uhlir Culturally Relevant Menus to Engage Sophisticated Diners As culture shifts push diners to become sav vier, restaurants need to pace-match to avoid los ing guests and loyalty. This interactive discus sion explores ways that operators can leverage collaborations with non traditional vendors to create new dishes, as well as recognize food trends that are well-adjusted to today’s customer pro file. Attendees will also learn about the impact that BIPOC diners have on res taurant 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, and Erika Durham Project Lead at Bronzeville Community Kitchen • Where: Education Super Center South Hall, 2778 • When: 2:30 P . M . - 3 P . M . Transforming Your Online Food and Delivery Business Discover the most recent advancements in online food ordering and delivery More Than Lit: The Art of Crafting

Investing in People: The Secret Sauce to Hiring & Retention When time is short and money is tight, know ing how to leverage your resources to bring in and keep top talent is a nec essary skill. This panel is being held by the National Restaurant Education Foundation and incorpo rates both employers and foodservice employees. Together, they will share the secret sauce to nur turing impactful careers in hospitality. • Who: Edward Walden Director, Professional Advancement at National Restaurant Educational Foundation

MEET THE WTWH Media Retail/Hospitality/ Foodservice NETWORK

n TUESDAY, MAY 23

Chef toChef

Restructuring a Restaurant’s Relationship with Gen Z While Gen Z’s buying power continues to grow, they are dining out less than millennials, accord ing to The NPD Group. Join this educational session for a deep dive into the psyche

A

Chef

CONFERENCE

BOOTH #5309

HEXAGON AND TRIANGLES BACKGROUND: ADOBE STOCK / LEONID

82

MAY 2023 | QSR | www.qsrmagazine.com