What do you get when three seasoned professionals share their insights and best practices on how to plan your center-of-plate proteins, mitigate shortages and delays, and enhance your guests’ experience?

You get a dynamic session with:

• Kim Gorton, President and CEO of Slade, Gorton and Company Inc., a leading importer and distributor of premium seafood products
• Joe Dillon, Vice President of Food and Beverage at GF Hotels and Resorts, a full-service hospitality ownership and management company
• Dr. Henry Zerby, Vice President of Supply Chain Management at Sodexo, a global leader in food services and facilities management

Full of takeaways, like:

• Current and future trends in beef, pork, poultry, eggs, turkey, and seafood markets, and how to balance quality and cost.
• The impact of geopolitical events, trade actions, and environmental factors on the global supply chain, and how to plan ahead and work with your vendors.
• Opportunities and challenges of using new technologies and equipment, such as sous vide, QR codes, AI, and robotics, in the back of the house.
• The importance of diversifying your menu, offering new and different options, and telling the story of your food to your guests.
• Best practices for reducing food waste, optimizing labor, and delivering your brand promise through food and beverage.

Watch the webinar replay.

Ready to spring into success? Contact us today.

March 04, 2024