The Ferdinand Metz Foodservice Forum is supported by the prestigious Le Cordon Bleu School. www.chefs.edu
Because your business cannot survive by food alone, we invite you and your staff to sample the new education menu at the Ferdinand Metz Foodservice Forum. The Ferdinand Metz Foodservice Forum is providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional. Industry leaders delivering real applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success.Through it's co-location with events that bring together 15,000 Industry Professionals in each of the targeted geographical markets the professional development impact it delivers to the industry is second to none. Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years, has handpicked industry experts that will educate you.
Our 2012 program is chock-full of sessions which share tips and solutions on how to best address all the top trending issues the foodservice industry today. See our 2011 programs below and check back in May for the 2012 sessions!
The Ferdinand Metz Foodservice Forum Program is approved by the American Culinary Federation for Continuing Education Hours
Boost Profits
Marketing your Green & Sustainable Initiatives!
Marketing your healthy actions and broadening your diner audience
- Restaurant Marketing that Drives Sales!
- Marketing Trends
- Email Marketing Strategies
- Social Media Strategies to building your Brand
Cutting Costs
- Guaranteed Tips to Cutting Food Costs with Menu Engineering
- 13 Strategies to Negotiating/Re-Negotiating your Lease
- 7 Must Dos to Control Labor Cost
Increasing Profits
- Monetizing Your Healthy Menu Offerings
- Coffee - Grinding out more Profits!
- Top 5 Mistakes Employers Make and How to Avoid them
- Delicious & Nutritious Kids Meals can fill those seats!
Top Trends
- YELP and Your Restaurant
- Trends in the Industry - Technomic
- Smashing Success Stories of Healthy Menu Initiatives
- Discerning the Top Healthy Trends and Avoiding the Fads
- Successfully Adding Catering to your Restaurant
- Menu Labeling Compliance (Case study/Success Story)
- Menu Pitfalls to Avoid when going Healthy
And much more...
- Bloggers versus Chefs - who will win in the online reviewer debate?
- Networking Strategies to Rocket Power Your Career
- Tom Feltenstein - High Impact Local Store Marketing
Our program is final and our interactive Agenda Planner is live so you can now plan your show!
Bring Your Entire Team
Are you the Executive Chef? The Owner? The Manager? The HR Director? The Marketing Guru? The Director of Culinary Innovation? If you work in the restaurant and foodservice industry, you need to join the Forum. The Forum will provide everyone on your staff the most up-to-date information on the topics you need to bring your business to the next level.
Contact RoseAnne Homola for additional details at (203) 840-5841 or email at rhomola@reedexpo.com.
Chef Metz
Ferdinand Metz, Certified Master Chef, was selected to lead the Forum because of his breadth and depth of experience, which includes his influence on the American foodservice industry as past President of The Culinary Institute of America (1980-2001), Past President of the World Association of Chefs, a global organization of over eight million culinarians representing 82 countries and Past Chairman of the National Restaurant Association Educational Foundation. Chef Metz was acknowledged with the James Beard and American Academy of Chefs Lifetime Achievement Awards. As the former Manager of the Culinary Team USA, Chef Metz led the team to three consecutive world championships and was author of four editions of The Culinary Olympics Cookbook. His foodservice experiences include two apprenticeships in culinary arts and baking and pastry arts, 15 years as Senior R & D Manager of Heinz, as well as positions as Banquet Chef at New York's prestigious Plaza Hotel and Tournant at the renowned Le Pavilion restaurant in New York City.
Ferdinand Metz founded and currently leads his two food service consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs' Institute.
Today, Chef Metz is the Executive Dean and Chair of Le Cordon Bleu's National Advisory Board (NAB). In his dual role, Metz oversees the NAB, providing strategic direction and further developing the NAB board. At the same time, he assists in the design and implementation of innovative new programs, specifically focused on students and industry needs. Ferdinand Metz complete biography.
If you are interested in presenting at the 2012 Show, please submit your speaker proposals to RoseAnne Homola, Special Events & Conference Manager at rhomola@reedexpo.com
Full Conference Schedule
The Conference Schedule for the 2012 event will be available in June.