Bar & Restaurant Expo 2025

In today’s competitive and fast-changing restaurant landscape, businesses may need a pivot for various reasons—whether it’s due to shifts in the marketplace, increasing competition, outdated menus, or even the need for a cosmetic refresh. Successfully navigating these changes requires a clear and strategic approach. Whether the issue is culinary direction, customer engagement, or operational inefficiencies, this session will help restaurant owners and managers create a clear path to revitalization.

• Identify Core Challenges: Participants will articulate the specific challenges their restaurant faces, whether it’s menu fatigue, market pressures, or operational inefficiencies, setting the foundation for revitalization
• Asses how your restaurant’s brand, audience, and market position stack up against competitors, using this information to guide the revitalization process.
• Learn how to incorporate the correct key partners, to assess or design recommendations for solutions
• Evaluate your financial resources, define operational processes, and implement testing strategies to ensure the successful execution of your new concept.
• Develop a clear, actionable plan to re-create the process with your team and revitalize your restaurants.

**SESSION AVAILABLE ONLY WITH DELUXE PASS**
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Learn how to craft a menu that not only delights customers but can also be scaled easily as your business expands. Consistency and creativity go hand-in-hand in this strategic session.

• Design menus that work across multiple locations.
• Ensure consistency in taste, presentation, and delivery.
• Scale recipes and kitchen processes for growth.
• Keep your brand identity intact while expanding.
• Use data to inform menu adjustments and innovations.

The age old question which came first the chicken or the egg.. or in this case... the owner or the chef..
Immerse yourself in a classroom like no other, chef Brian Duffy, the "Kitchen Muse'' is here to discuss the current issues that are plaguing our industry & we're not talking about food cost or labor cost, it's the chef's domain..

• Understand the balance between an owner's business requirements and a chef's creative domain.
• Highlight the need for chefs to excel not only in culinary arts but also in finance, organization, costing, inventory, and labor management.
• Engage in a raw and direct conversation about setting expectations for chefs and kitchen managers.
• Learn strategies to bridge the gap between creativity and business acumen in the kitchen.

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Explore the latest flavor trends shaping the bar and restaurant industry with expert insights from a panel of industry leaders. Learn how to stay ahead of the curve and incorporate these trends into your menu.

• Discover trending flavors that attract customers.
• Learn how to incorporate new flavors into your menu.
• Balance innovation with guest preferences.
• Understand consumer demand for bold and unique tastes.
• Work with suppliers to source trendy ingredients.

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