RE-ENERGIZE YOUR MENU
INFO
BLAST DOCUMENTATION
To open the documentation for a particular info
blast session,
click on that GREEN sessions title.
Info Area 1: MENU
How to effectively analyze
your menu by determining true plate cost, # of units sold, and how that affects
your bank account.
1:00PM – 1:20PM Menu Engineering
3:00PM – 3:20PM Menu Engineering
Click
Here to Contact Julie Bracken for more information.
Learn how to use menu
design elements to influence buying decisions that will increase your overall
restaurant profitability.
presented by Michel Krahn
Info Area 2: MENU
Tips on how to utilize one
of your most valuable resources, your wait staff, to increase your menu
profitability.
1:30PM – 1:50PM Navigating
your Menu
3:30PM – 3:50PM Navigating
your Menu
Click
Here to Contact Robin Kaye for more information.
Fix the Mix: discover if
you have the right plate selections on your menu to maximize your
profitability.
2:30PM – 2:50PM Menu
Mix
4:30PM – 4:50PM Menu
Mix
Click
Here to Contact Caryn Pomeranz for more information.
Info Area 3: Sysco’s Chef’s Corner
Learn how utilizing Beef
Value Cuts can offer your menu a wide range of benefits and versatility. Chef Michael will share with you how these
lean flavorful tasting steaks can broaden your menu offerings and
profitability.
1:30PM – 2:00PM Beef
Value Cuts for your Menu
Click
Here to Contact Chef Michael Cutler for more information.
An educational seminar
that will present tips on how to safeguard your seafood sales via the HACCP
principles. Chef Stewart will review the
benefits of Sysco’s seafood standards and how operators can turn these benefits
into profits.
Click
Here to Contact Chef Stewart Buchanan for more information.
Discover Sysco’s ChefEx
selection of high end, artisan, and specialty products from around the world
that will energize your menu.
3:30PM – 4:00PM Chef
Ex Artisans Corner
Click
Here to Contact Chef Richard Vega for more information.
Learn how to maximize your
food purchasing dollars with cross utilization of your menu items.
4:30PM – 5:00PM Maximize Your Purchasing Dollar
Click
Here to Contact Chef Bob Kirschbaum for more information.
Area 4: Sysco / McCormick Chef’s Corner
Floribbean cuisine also
known as New World or Contemporary Floridian is a melting pot of Cuban,
2:00PM – 2:30 PM Floribbean
Cuisine
presented by Chef Len King
Nuevo Latino means
"New Latin" and means taking traditional recipes and updating them
with modern presentation and technique.
The use of familiar foods and ingredients in Nuevo Latino cooking brings
familiarity and comfort to the dishes but the excitement comes from the novel
and unexpected ways the ingredients are used.
3:00PM – 3:30 PM Nuevo
Latino Cuisine
presented by Chef Len King
Presentation: Mediterranean cuisine could best be
described as "rustic and real" food. Mediterranean food pays homage
to the people and terrain that have provided and inspired us with a vast and
wonderful repertoire of ingredients and recipes, ancient and new.
5:00PM – 5:30 PM Mediterranean
Cuisine
presented by Chef Len King