This hands-on conference is devoted exclusively to the special needs of club and resort food and beverage operations. General managers, food & beverage directors and executive chefs will get insights on topics that will include:
* How to make Sustainability an effective and ingrained practice in any food and beverage program
* Understanding Food Costs and F&B Financials
* Serving Up the Best Hors d’Oeuvres and Appetizers (Live Culinary Demonstration)
* Profiting from an In-House Pastry Operation—Even When There’s No Pastry Chef On Staff (Live Culinary Demonstration)
* What Club GMs Expect from Their Chefs – and What Chefs Want, and Need, in Return
* Creating Distinctive Dining Destinations
* Upscale Casual Dining: Giving Everyone What They Want (Live Culinary Demonstration)
* Memorable and Successful Events (Live Culinary Demonstration)
This year’s conference will include a “live” version of Club & Resort Business’ popular “Chef to Chef” feature as well as a unique workshop called “Let’s Solve Your Problems–And Everyone Else’s,” during which Conference attendees will be divided into teams to devise solutions for specific, “real world” problems from club and resort culinary operations.
