Bar & Restaurant Expo 2025

Innovation in the beverage industry isn’t just about what’s in the glass—it’s about creating new avenues for growth and profitability. As guest expectations evolve, forward-thinking operators are discovering unconventional ways to enhance margins, optimize efficiency, and create memorable experiences that drive revenue. This session will explore bold strategies that go beyond traditional beverage programs, offering actionable insights on how to maximize impact, differentiate in a competitive market, and turn innovation into a powerful business advantage

Buttermilk Fried Donuts & Dips
Sea salt caramel, pickled raspberry, white chocolate, espresso milk chocolate

A new President, a cautious consumer, and an unsteady economy all could have an impact on operator spending in 2025. To separate the hype from reality, get the latest segment growth projections for 2025, including the why behind the numbers.       

Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – could be going as high as $22/hour in some places, labor laws that freeze scheduled hours for staff, a fear of working people so hard they leave and don’t forget the cost of providing the best service possible. What is a restaurant owner to do? How can you give good service, keep your team happy and make money? In this session, David Scott Peters, restaurant expert and coach, will teach restaurant owners three deadly mistakes commonly made in managing labor hours and how to correct them. Attendees will learn the formulas to properly plan for and manage these mistakes and leave with the knowledge and tools to fix it immediately. Attend this session to learn:

• How to successfully budget for labor
• How to identify shifts where you are over staffed
• How to track and control labor cost
• How to avoid overstaffing
• How to teach and lead your team to run the right ideal labor cost

**SESSION AVAILABLE ONLY WITH DELUXE PASS**

Duck Confit Tostada
Avocado, burnt onion powder, micro cilantro, micro epazote & chicharrónes

Duck Duck Cuban
Honey-rubbed duck breast, spiced confit duck, aged gouda, guajillo cran mostarda, pickled fennel & cukes

Navigating your career in the bar and restaurant industry? You’re not alone. Join our Under 30s Meet-up, hosted by Art Sutley and featuring members of our distinguished Advisory Board, to connect with fellow young professionals and industry leaders who "get it". Whether you're figuring out your next move, looking to expand your network, or just want to swap experiences, this is your space to talk, learn, and grow in a casual environment.

It’s time to talk about your menu. What are your offerings? How creative are you? Join Chef Duffy for an eye-opening session as he breaks down menus looking for opportunities to improve food offerings, kitchen operations, and guest experience.

Complimentary admission when you show your badge at the door 10:30pm-1:00am