Wine & Spirits Garden
The Wine & Spirits Garden at F&B at G2E is a special venue for wine and spirits suppliers and distributors to promote new products to foodservice and hospitality industry professionals.

Stephen Kalt, Corsa Cucina, Wynn Las Vegas

Rick Moonen, restaurant rm and RM Seafood, Mandalay Bay Resort & Casino

Eric Klein, SW, Wynn Las Vegas

Jeff Steelman, Todd English's Tuscany, Mohegan Sun presented by Contessa Premium Foods

Thursday,
September 15
3:30 pm – 4:25 pm

1FB01: Nuts and Bolts: Running Efficient F&B Operations
In the restaurant business, it’s never as easy as “if you build it, they will come.” And even if they do come, how can you make sure they’ll be back? In this session, learn the ins and outs of running an efficient F&B operation, including purchasing, hiring, customer service, food preparation, billing, marketing and more.

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1FB03: “How to Make It” Career Panel
Learn how Las Vegas’ Rising Star Chefs are making it to the top! This interactive panel gives chefs, cooks and culinary students, as well as managers and restaurateurs, the opportunity to learn how to advance their careers and discuss the difficulties and rewards of the industry.

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1FB04: Outside the Box: New Skills Can Drive New Business
Are you making the most of your tourist trade? Who are DMCs and concierges, and how do they boost your business? How do you reach them, and do they pay off? Learn how to drive convention and tourist traffic to your tables as industry experts offer tips to embrace the guest services specialist who will keep your guests coming back for more.

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1FB05: Bodies or Professionals?: Staffing for Career Employees
Tired of the hit-or-miss approach? Come learn how to find professionals who are dedicated to excellence. In an interactive panel discussion, three executive chef instructors discuss trends in culinary education and how to find the right people for the job.

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2FB01: Breaking the Buffet: Feeding the Masses
They’re often the most popular dining option at any casino, but how do you transform your buffet from a loss leader into a profit center? This session explains how to make the most of this casino mainstay. Industry experts cover everything from food selection and interior design to customer service.

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2FB02: The Bottom Line: 10 Ways to Maximize F&B Profits While Delighting Your Guests
George Burkhardt presents excerpts from his popular F&B Profit Mindset series with a Top 10 list on how to improve your F&B profits while delighting your guests. Topics will include menu engineering and design, statistics management, labor scheduling, food and beverage cost control, vendor relations and more. This material is suitable for mature F&B, finance and marketing audiences and is updated for 2005’s environment.

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2FB03: What's Hot? What's Not? Trends in Culinary Arts
After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, Star Chefs.com Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come hear all about what’s hot and what’s not as she discusses her experiences.

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2FB04: Competitive Pressures: How Trends and Marketing Can Make the Difference
Incorporating food trends can be essential to operating a successful restaurant, but how do you distinguish between a bonafide trend and a “here today, gone tomorrow” fad? Let the experts tell you how to distinguish between a fad and a trend and about the most effective ways you can market the unique offerings of your restaurant.

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2FB05: ‘Tis the Season: How To Effectively Incorporate Seasonal Products
Seasonality is an important aspect of the restaurant business, but how do you find the right product for the right price at the right time? And how do you teach your staff to sell it? At this session, purveyour relationships, purchasing management and menu flexibility are taught by masters of the chef special.

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3FB01: Private Label: It Doesn’t Mean Generic Anymore
Without a doubt, once your customers have tasted the best-of-the-best vodka or a premier Cru Bordeaux it takes something rare and exquisite to tempt their palates. What could tempt them more than a private label? Find out how some operators are extending their brands in new and exciting ways.

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3FB02: Restaurant Extreme Makeover: Staying Current AND Profitable
Is your restaurant in need of a makeover? Registered F&B Track attendees will submit photographs and a brief proposal with floor plan to the workshop committee three months prior to the show. The featured design expert will incorporate the submissions into a two-hour presentation exploring everything from lighting to linens and offer makeover strategies and ideas for your restaurant.

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