Sunday Session Details
S101 - 9 Leadership Traits Required for Success in the Hospitality Industry
Having the right people in the right positions is critical for the success of any restaurant. Once you have the right people, the next step is to develop them into strong leaders with very specific skills and goals. Darren S. Denington, CFBE has successfully helped restaurants across the country by developing their owners and managers with the leadership skills needed in the hospitality business. Darren will share with you the specific traits required to take your entire management team to the next level because Leadership is not a position, it’s an action.
S102 - Foodservice Council for Women - Women Winning in Business
|11:30AM - 12:15PM|
S103 - Increasing The Accuracy of Your Food & Beverage Recipe Costs
Mark Kelnhofer is dedicated to reducing the failure rate of the restaurant industry. After a quick update on restaurant industry data, the current economic conditions and the historic failure rate, Mark will take you on a journey of combining his passion for the number and data with your passion for the food, beverage and superior service. Learn how to apply his unique methodology to discover what producing the menu items for the guest experience really costs you.
Mark Kelnhofer, Return on Ingredients
|12:30PM - 1:15PM|
S104 - Catering Profits Are Made or Lost Before You Receive Your First Deposit - Part One
Off-site catering for restaurant owners can generate a lot of extra money with very little investment. And once it’s in place, it offers a stable, profitable revenue stream. But many times beginners (and many seasoned caterers!) make the mistake of committing to clients with no-profit budgets. Sandy Korem, session speaker and founder of The Catering Coach, has more than 20 years of experience in off-site catering and will share her expertise to help attendees reach their catering potential. She specializes in teaching restaurant owners and beginning caterers how to launch profitable and successful catering businesses. Part 1 and Part 2 are complementary sessions, but the lessons Sandy teaches in each one stand on their own. In the first part of this two-part session, Sandy will teach attendees:
- How to calculate the correct amount of food for the style of food service you are providing
- How the layout of your room can control the food costs for your catered menu
- Why your mantra MUST be “charge for it!”
S105 - What’s Hot & Not in the Social Media World for Restaurants
Join our esteemed panel of restaurant operators of all sizes in a fireside style discussion about the world of online marketing and social media, moderated by Joe Gabriel at Fishbowl. Hear from industry experts about what is new and exciting, what is putting butts in seats, and what is missing the boat. This interactive session will provide takeaways on tools and tactics you can implement back at your restaurant. Tweet questions in advance of the show to #WFHE14 and have your questions answered during the event.
S106 - Your Network=Your Networth: How to Build a Career and Business Network
There’s an old adage that says, “Your network is a direct reflection of your networth.”
How is your network working for you? What is the value of your network? Or is it that you know lots of people, but don’t feel like your connections are translating to greater success personally or professionally? If you are starting a business, own a business or leading a business your success is directly related to the connectivity and productivity of your network.
This presentation is guaranteed to wake up to all of the possibilities of your network on-line and off-line. In the session, Kathleen will discuss:
• The five pillars of an effective network
• Techniques for successful networking in any business scenario
• Understanding the nuanced balance between networking and politics
• Social media networking secrets: how to navigate the wired world
You can be that much closer to achieving your personal and professional goals once you start not only making the right new connections, but also leveraging the ones you already have.
Kathleen Wood, Kathleen Wood Partners
|1:30PM - 2:15PM|
S107 - HR Basics for Restaurant Managers and Owners
This training session is dedicated to front line restaurant managers and owners whose primary job is the day-to-day supervision of an operating unit(s) of the business. While you are experts in the Restaurant Industry, in today's day and age, you're also asked to be HR professionals! Together we'll visit some of the "danger zones" where owners and managers need to be savvy. We won't try to turn you into employment law experts, but our goal will be to educate you on the basics needed to recognize the issues that can present risk to your organization. With this training, you/your managers will be better suited to avoid problems altogether or to at least know when you may be treading into areas where legal counsel/advice might be warranted.
Lauraine Bifulco, Vantaggio HR
S108 - Negotiating Commercial Leases & Renewals FOR DUMMIES
Meet the Author and learn the 13 costly mistakes restaurant tenants make negotiating a new commercial lease or renewal. This session will prove invaluable to both existing restaurant tenants and first time tenants. Free Leasing CD for all attendees.
Learn how to:
• Pro-active steps in negotiating a new commercial lease or renewal
• Negotiate a rent reduction on your lease renewal
• Negotiate for free rent, a tenant allowance and/or your deposit returned
• Eliminate personal guarantees (on new leases and renewals)
• Negotiate a mid-term rent reduction now – no matter how many years you have left on your lease term
• Understand why you should never let the landlord’s real estate agent represent you in your site selection or lease negotiations
Dale Willerton, The Lease Coach
S109 - Catering Profits Are Made or Lost Before You Receive Your First Deposit - Part Two
Independent restaurants can find a brand new revenue stream with off-site catering. Andalthough it can be launched with very little investment, there are key ways to make sure it’s profitable. Because catering principles are different than restaurant principles. Sandy Korem, session speaker and founder of The Catering Coach, has more than 20 years of experience in off-site catering and will share her expertise to help attendees reach their catering potential. She specializes in teaching restaurant owners and beginning caterers how to launch profitable and successful catering businesses. Part 1 and Part 2 are complementary sessions, but the lessons Sandy teaches in each one stand on their own. In the second part of this two-part session, Sandy will teach attendees:
- How to know for certain the proposal your sales team sends to a potential client is profitable… EVERY time!
- How to write a catering contract that protects you from losing money from:
- Last-minute client guest count changes
- Rise in wholesale food prices
|2:30PM - 3:15PM|
S110 - Making Menus Matter for Healthy, Allergy and Gluten Free Diners
Top 10 tips to Healthy up your menu, serve those with food allergies successfully and have your Gluten free menu meet new standards.
Betsy Craig, MenuTrinfo
S111 - How To Franchise Your Restaurant
In this session you will discover the reality of becoming a franchise company and alternative expansion strategies. Topics discussed include: ensuring your business is ready for franchising, franchise regulations, the process to become a franchise, franchise cash flow, and alternative expansion options. An attendee should expect to walk out of this session with a firm understanding of what franchising their business means and if franchising is an expansion model to continue pursuing.
Devin Conner, Franchise Marketing Systems
S112 - Don't Just Speak Be Heard – How to Power Up Your Communication for Results
“I say something and nobody hears it. Someone else in the meeting says the same thing, and everyone hears it.” Sound familiar? You’re not alone. The greatest speakers in the world command attention. And it’s not because of what they say. It’s because of how they say it. Kathleen will share with you proven techniques to support you in turning up your communication power in your meetings, presentations, discussions, negotiations, conflict resolution and everyday business.
In this fast-paced and high-energy session you’ll learn practical steps to put power behind your voice and start commanding the attention your contributions deserve.
1. Learn effective communication techniques to improve workplace productivity.
2. Identify your communication style and learn how to leverage your style in business situations.
3. Discuss how to transform rapport to results in your workplace and with your team.
4. Take actions to amplify your personal communication power.
5. How to avoid self-sabotage through easy speaking reminders.
6. Gain specific key takeaways that can improve your personal connectivity.
If you want to shift your leadership and results to a whole new level – this is session is guaranteed to power up your career today!
Kathleen Wood, Kathleen Wood Partners
|3:30PM - 4:15PM|
S113 - 7 Simple Systems to Control Your Food Cost and Explode Your Profits
Operating a restaurant has not changed much fundamentally over the past 50 years, but running a profitable restaurant has. The first thing restaurant owners must do is have the proper mental approach: a top-line mentality with a bottom-line efficiency. Session speaker David Scott Peters, a restaurant coach and TheRestaurantExpert.com, will teach attendees how to look deeper into the cost of goods sold calculation to take back control of their checking account and improve the bottom line to become a profitable restaurant. Attendees will begin to make more money with the menu they currently have just by digging in in with the systems David teaches in this session.
1. How to turn the product on your shelves into cash in the bank.
2. How to find your restaurant’s true cost by category and then lower them.
3. How to cost out your recipes so that you make money on every menu item
David Scott Peters, TheRestaurantExpert.com