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Fine Dining Panel: The Death of Fine Dining?
 
Is the concept of "Fine Dining" gone or has it been totally redefined in this new economy? Come hear what some of the top chefs and restaurateurs are successfully doing right now! What's coming next after the gastro pub and artisan burger craze? What does "farm to table" even mean any more? Some of the top chefs and operators will reveal what they foresee in our culinary future.
 

Donato Poto
Co-Owner Providence
Paul Hibler
Owner Pitfire Pizza and Superba Snack Bar
David LeFevre
Chef / Co-Owner MB Post
Casey Lane
Exec Chef The Tasting Kitchen, Itri, The Parish
Matt Erickson
VP, Restaurant Ops, SBE

Brad Metzger, BMRS
Moderator

Visit
www.restaurant-solutions.com

Register Here

Finders Keepers
Finding & Retaining Great Hospitality Professionals
Tiffany Stith
Director of Human Resources, Lawry's Restaurants
Mike Moran
Director of Ops, Blue Plate Restaurant Group
David Cohn
President and Founder Cohn Restaurant Group
Michael Jordan
MS, VP F&B The Ranch Restaurant and Saloon

 
Finding and retaining great hospitality professionals is getting harder and harder. This important seminar will focus on time and money saving ways to find and attract the best front and back of the house talent, from Sous Chefs to Corporate Chefs, Floor Managers to Directors of Operation as well as Executives. Once you find great staff, you need to keep them. We will examine ways to continuously stimulate, excite and motive these key players in your organization so they flourish and stay with you for years.
  

Moderated by
Sarah Christopher, BMRS

Register Here
Sunday August 12, 2012 at 1:45pm
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