Bar & Restaurant Expo 2022

Cool concepts that make an impact and turn heads have been lacking in the hospitality industry since the beginning of the business. Only a small percentage of companies and independent owners have been able to build concepts that turn heads. This applies to everyday dive bars all the way to restaurants and hotels. This Seminar will teach you how to break a concept down, create a new concept, or redefine what you have in 3 easy steps. Your concept affects almost every operational decision you will have to make, from the product you should carry, to the music you should play. If you want to make more revenue, you have to make an impact with your concept.

If you feel your concept is more of an idea with a name, this workshop will have you laying out full concepts on your own with complete confidence to take your business to the next level.

Register Today!

Designing and quoting  bar and restaurant Front of the House and Back of the House concepts has always taken lots of time, has been a recipe for poor communication and costly mistakes.

That’s because consultants, designers, dealers, manufacturers and operators use different systems and have different workflows. Sometimes, it feels like they speak different languages as well.

Projects are delayed, changes are poorly communicated and frustration is common.

But there’s a new way. With a unified platform, everyone can be on the same page while projects are being scoped, designed, budgeted, adjusted and finalized. Everyone can work together seamlessly while equipment and supplies are being quoted and manufacturers can instantly get the right configurable product choices in front of the right people. All at the speed of digital.

This new way means savings along with higher operator satisfaction for all the busy people in our industry.
In this lively, highly visual and interactive session, Specifi CEO Bob Wolters talks about how this approach has been taking off in Europe and the Middle East, and is now available in North America.

Bob and his Team will take your questions and welcome your ideas as we talk about a unified ecosystem that represents a new frictionless way to do business in foodservice.

The pandemic introduced widespread use of QR code technology throughout the restaurant and bar industry and many foodservice experts agree that they are here to stay. Join Christine de Wendel, CEO of sunday and partner of the European restaurant group, Big Mamma, as she does a deep dive into how QR codes are helping restaurants operate more efficiently so staff can focus on what matters most: providing a memorable dining experience. The following topics will be covered:

• How QR codes can help you save time and money.
• How QR codes can help ease the impact of staffing shortages and improve guest experience.
• Using QR codes to turn tables more quickly and increase the average amount guests spend.

A case study of a specific and very real-life bar failure. By examining the errors made during business timelines (planning, operations, closure), future operators will be able to identify problems before they become business killers. The main takeaways of this session will be 1) How to conduct proper market research, 2) manage an existing concept or transition to a new one, 3) team development, and 4) how all those factors combine can lead to either the success or failure of a concept. Join Jacob Trevino as he walks through the issues of his own concept, Golden Sparrow, to show attendees how this failure happened in real time and how the decisions were made, and which decisions should have been made instead.

In the world of hospitality technology, the pandemic has “changed nothing, but accelerated everything”. Customers and operators alike have quickly adapted and adopted to using technology as part of their dining experience: QR codes are here to stay; loyalty has never been more important; customer experience is key; automation is your newest tool in the box; and the POS is heart of the operation. With so many solutions available, finding tech companies that work together is essential to building a connected restaurant or bar.

Every hospitality tenant should be asking about and negotiating with its landlord many terms. Obvious terms to discuss are the length of the lease and the cost of rent. However, what about the not-so-obvious terms? What happens if the venue changes its concept, what happens if the business must be sold, who pays for fixing things in the venue, and what if the business fails? This seminar concentrates on providing an overview of major commercial lease terms related to bars, restaurants, and nightclubs – both small and large – which should all be addressed. There will be time for Q&A at the end of the session for more specific questions and issues.

So many factors seem to be conspiring to make it difficult if not impossible for operators to find good help or even, in some cases, any help. In this seminar participants will consider their service provision from a traditional operations management perspective, reviewing service process, service delivery systems and customer contact and be challenged to provide excellent service despite the lack of bodies that seems destined to be our future reality.

Breaking into the New York City hospitality scene appears to be impossible these days. And for most people, it actually is. Barriers to entry are high, and you can lose your shirt if you're not prepared. Join us to pick up some invaluable knowledge from those who have done it successfully, and to learn how to do the same for your business.

In a post-pandemic hospitality world where an entire generation of workers has exited, owners and operators are managing a workforce of mostly new faces - under/inexperienced and frequently differently-engaged hires. Leadership has a significant undertaking in prospecting, hiring, training, developing and mentoring the newest employees. How do owners instill their vision - aka their “why” - as they recruit, retain, and reward these newest members of the workforce?

Learn from veterans in the industry with real-life examples and best practices.

Equity vs equality. Which is more important? Can you have an inclusive workplace environment without one of them? The panel will address the challenge of applying equity to achieve equality, identifying equity gaps and the roles leaders/business owners play in enforcing both.

Takeaways:
Clearly explain the differences between equity and equality
Why both are important to create an inclusive workplace
How to address equity gaps from an employee and business perspective