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Education Sessions
Stay tuned for the 2022 Education Schedule. Please see below for the 2019 CR&B Show.
Our 2019 CR&B Show Education Program:
STARTING UP, GROWING OR EXPANDING – FINANCING TIPS AND TRICKS TO ENSURE SUCCESS!
Making capital investments in your business can be costly. There are a range of funding solutions to help take the pressure off your cash. Learn about what some of these options are from the industry experts.
Econolease is Canada’s leader in food service financing, working with thousands of businesses each year as they start-up, expand capacity or reach into new markets.
SPEAKERS:
Michael Yablon
President & CEO, Econolease
Carlie Morrison
Director of Business Development - Econolease Financial Services
FOOD & NUTRITION: WHAT'S CULTURAL CUISINE GOT TO DO WITH IT?
The world is increasingly globalized, with more access to different kinds of foods and cultures. Everyone wants to be healthy, but how to make healthy more inclusive to increasingly diverse audiences, and those who are curious about trying new and exciting foods? Michelle Jaelin, is a licensed registered dietitian and nutritionist with a unique content creation niche of nutrition and cultural cuisine. With a focus on food anthropology and storytelling mixed with science - Michelle will discuss how businesses can be more inclusive in food marketing.
SPEAKER:
Michelle Jaelin
Nutrition Artist & Media Dietitian
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CANNABIS & COCKTAILS: WHAT’S NEXT FOR ON-PREMISE?
Legal recreation marijuana and CBD continues to explode and creeping more into the on-premise space. But is this new ‘green’ friend or foe? How are savvy operators protecting their businesses legally without missing out on the huge market that is emerging? Nightclub & Bar, the largest bar focused event in North America discusses this rapidly changing market with operators about their short term and long term plans. Learn more on how bars are setting up to take advantage of this multi-billion dollar market with infused cocktails, CBD offerings, and more.
SPEAKER:
Jeremiah Batucan
Director of Conference Content & Industry Relations
DEVELOPING AN EPIC BEVERAGE PROGRAM
Every drop counts! On-premise beverage programs arguably play a larger role in the industry today than they ever did before! An establishment needs to carefully consider their beverage menu, whether alcohol-focused or not, and offer one that is balanced, targeted, and one that fits their concept.
Many operators continue to face a challenge however, when it comes to developing an effective beverage strategy. Consumers are driving off-premise delivery sales resulting in both operator & consumer – missing out on unique on-premise experiences.
Furthermore, as with its food counter-part, consumers are more educated today about different beer, cocktails, wine, coffees, sodas, and even a variety of waters available on the market. They understand retail prices and flavor profiles because they’ve become (or think they’ve become) a barista, mixologist, and/or wine & beer connoisseur at home. When they do decide to dine out or visit a bar instead of ordering in, they crave something that’s ‘differentiated.’
How can bars and restaurants navigate these challenges and take advantage of this segment to develop a memorable, consistent, and profitable beverage strategy that creates differentiation? No matter your concept, there are strategic ways to maximize your beverage potential and this session will walk you through the development of such an epic program.
SPEAKER:
Doug Radkey
President, Lead Consultant & Author
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SOCIAL MEDIA: THE SECRET INGREDIENT TO SUCCESS
Join Toronto’s leading food marketing agency, Branding & Buzzing’s President Sean Beckingham and Account Manager Shanley Gibb for an in-depth exploration of a branded social presence, plus proper maximization of Instagram Stories and the importance of insights-lead advertising on Facebook.
SPEAKERS:
Sean Beckingham
Partner, Branding & Buzzing
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Shanley Gibb
Account Manager, Branding & Buzzing
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THE “FIRST 10 MINUTES”
This 10 minute seminar will inform the participant how to help a colleague or guest with first aid emergencies, a person who is chocking, a person who is experiencing a sudden allergic reaction (anaphylactic shock) or a person who has been burned by hot food, drink or dishware.
SPEAKER:
Brian McAlinden
Senior Instructor – Rescue 7 Inc.
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IT’S A SPEED GAME
Speed. Everything today is moving faster, and that includes how we order food, have that meal prepared and how we pay or how we have for what we have ordered delivered. Speed matters - 60-70% of total sales for QSRs are through the drive-through window and operators are faced with the challenge of how to adapt to the speed game.
SPEAKER:
Erik Koenig
Vice President of Strategic Marketing & Product Content at Heritage Foodservice Group
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November 4th, 2019
FRIENDS WITH BENEFITS: WHY YOU SHOULD JOIN THE CULINARY FEDERATION
You’re already in foodservice, so why become a member of an association? Join Corporate Chef and Culinary Federation member Ryan Marquis as he discusses what members get from the CF, including an expansive professional network, opportunities for career growth and even insurance benefits. On stage, he’ll be joined by Lisa Alexander, president of the Culinary Federation’s Oakville branch and Carmelo Vadacchino, Corporate Chef and Brand Ambassador of F.Dick Knives, who will provide their perspectives on membership. Afterward, the floor will open for questions from the audience.
MODERATOR:
Chef Ryan Marquis
Corporate Chef, Tabasco Foodservice Canada;
Business Development and Team Leader, C.W. Shasky
& Associates Ltd.
PANELISTS:
Carmelo Vadacchino
Corporate Chef and Brand Ambassador, Fornoteca Pizza Ovens,
F. Dick Knives Canada and Food Supplies
Lisa Alexander
President of the Culinary Federation’s Oakville branch
Gary Potvin
Director, Business Resources Ontario South, Sysco
BAR PROFITABILITY: METRICS AND BENCHMARKS TO STRIVE FOR
Over 60% of bars and restaurants are out of business within the first three years of opening; the number is even more solemn at the five year mark. Are you paying attention to the right numbers to understand where your business is going and what adjustments you should be making along the way? The Nightclub & Bar group has dove into dozens of metrics but boiled down the top 7 key performance indicators that can help any establishment have their best year yet. Expect to walk away with simple metrics to monitor and insights on how to improve each one.
SPEAKER:
Jeremiah Batucan
Director of Conference Content & Industry Relations
“IF YOU CAN'T DETECT THAT YOU HAVE A PROBLEM - YOU CAN'T CORRECT THE PROBLEM”
The more any restaurant or bar depends on its ownership or managements’ day in-day out involvement in the operational details of the venue, the greater the risk of failure. Starting and operating a successful property relies heavily on having the right systems in place; allowing the venue and its hired team to work as one cohesive unit.
Effective systems give a venues ownership & management confidence and assurance that things are going as expected and as planned. They provide a way of controlling the key aspects of the overall business model.
Instead of managing and controlling every single activity, it is just the systems that need to be monitored and reviewed – making life so much easier for all shareholders of the business.
Having ‘system management’ processes in place will create consistency, develop operating capital, enhance team morale, and build profitable business value while positioning your concept for both scalability and sustainability. This 30 minute seminar will prepare you and your restaurant/bar to:
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Strategize’ Through the Development of S.M.A.R.T Plans
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‘Profit’ Through the Foundations of Employee Training Systems
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‘Communicate’ Through FOH & BOH Operating Systems
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‘Reduce the Dust’ Through Liquor Control Systems
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‘Enforce’ Responsible Food & Beverage Systems
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‘Protect’ Your Reputation with Effective Security Systems
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‘Perform’ During Your Venues Down-Time
SPEAKER:
Doug Radkey
President, Lead Consultant & Author
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STARTING UP, GROWING OR EXPANDING – FINANCING TIPS AND TRICKS TO ENSURE SUCCESS!
Making capital investments in your business can be costly. There are a range of funding solutions to help take the pressure off your cash. Learn about what some of these options are from the industry experts.
Econolease is Canada’s leader in food service financing, working with thousands of businesses each year as they start-up, expand capacity or reach into new markets.
SPEAKERS:
Michael Yablon
President & CEO, Econolease
Carlie Morrison
Director of Business Development - Econolease Financial Services
HOW TECHNOLOGY CAN CREATE THE BEST CUSTOMER EXPERIENCE
Technology can make a big difference to your business. From ensuring you carry your best sellers to giving customers a more personalized experience, the right tech can set you apart from the competition. This session will go over the different ways that your tech can keep visitors coming back and help you deliver the best experience for them.
SPEAKER:
James Greco
Sales Engineer at Lightspeed Toronto
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INNOVATIONS IN FOOD RECOVERY
In Canada, 11.2 million tonnes of food is wasted each year. That is enough to feed every Canadian for 5 full months! FoodResue.ca is here to fix that. This simple, free tool allows food businesses such as restaurants and bars, to easily donate surplus, unsold food to community organizations instead of sending it to landfill. Developed by Second Harvest, with over 30 years of food recovery experience, FoodRescue.ca is the future of food rescue.
SPEAKER:
Winston Rosser
Food Donor Manager of FoodRescue.ca
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November 5th, 2019