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Expo Speaker
Quick Bite Sessions

QUICK BITE SESSIONS

Ask questions. Gain insight. Connect with peers.

Keep learning going inside the exhibit hall - Pop in for quick 15 minute presentations focused on workforce solutions, restaurant marketing and food-focused trends. Stay for valuable Q&A time if you’d like!

Marketing Zone

Workforce Zone

FOODIE Zone

 

Monday, March 9

Blog Writing: Storytelling and Menu Selling in 300 Words

Ann Rakowiecki, Front of House MarketingNoon

Food Photography with Your Smartphone

Kris Larson, Becket's12:30 pm

Tapping Into the Millennial Mind: What It Takes to Win Over This Generation

Allison Wasz, MACLEOD & CO1:00 pm

Leveraging User Generated Content: Using Customer Photos and Reviews to Your Advantage

Ann Rakowiecki, Front of House Marketing1:30 pm

How to Influence the Influencers: Influencer Marketing Strategies for Your Restaurant

Allison Wasz, MACLEOD & CO2:00 pm

Edit Your Photos Like a Pro

Kris Larson, Becket’s2:30 pm

Managing Restaurant Reviews

Barkha Daily, the cheel/the baaree3:00 pm

 

Tuesday, March 10

Wi-Fi Marketing: Does Your Wi-Fi Bring Customers in the Door?

Kevin Redlich, Brew City PC11:30 am

How to Monitor and Respond to Negative Reviews Online

Brian Lee, Revelation PR, Advertising & Social MediaNoon

3 Ways to Improve Your Facebook and Instagram Ads Today

Shane Cicero, JW Media, LLC12:30 pm

Making a Choice: In-House or Third-Party Delivery

Matthew Somoles, Cousins Subs1:00 pm

Positioning and Marketing Your Brand

Brian Bennett, STIR Advertising & Integrated Marketing1:30 pm

Food Photography with Your Smartphone

Kris Larson, Becket’s2:00 pm

Edit Your Photos Like a Pro

Kris Larson, Becket’s2:30 pm

 

Wednesday, March 11

Positioning Restaurants Within the Tourism Industry

Andrew Nussbaum, Wisconsin Department of Tourism11:30 am

Blog Writing: Storytelling and Menu Selling in 300 Words

Ann Rakowiecki, Front of House MarketingNoon

Best Practices in Traditional and Social Media Marketing

Andrew Nussbaum, Wisconsin Department of Tourism12:30 pm

Leveraging User Generated Content: Using Customer Photos and Reviews to Your Advantage

Ann Rakowiecki, Front of House Marketing1:00 pm

Monday, March 9

Living Our Tenets

Christian Damiano, Harbor HouseNoon

Listening to the Customer

Vince Halpin, Mr. B's - A Bartolotta Steakhouse12:30 pm

The Kindness Culture

Wendy Babcock, Communication Strategist, Speaker & Author1:00 pm

Using Networking to Advance Your Culinary Career

Ramses Alvarez, Hyatt Regency1:30 pm

Agility: The Key for Sustaining Your Restaurant

Barkha Daily, the cheel/the baaree2:00 pm

Find (and Keep!) a Freaking Awesome Team

Erin Vranas, Parthenon Gyros2:30 pm

How On Demand Scheduling Can Work for You

Ian Buchanan, Clock’d3:00 pm

 

Tuesday, March 10

How On Demand Scheduling Can Work for You

Ian Buchanan, Clock’d11:30 am

Skills for First Time Leaders

Bonnie Boettcher, HR SHERPAZNoon

Creating a Workforce Culture That Sustains

Matt Klug, Culver Franchising System, Inc.12:30 pm

Simplify Staffing Through Use of Technology

Tracy Hall, US. Foods1:00 pm

Using Technology to Reduce Labor Costs

Alex Coyle, Retail Control Solutions1:30 pm

Resume Reviews from an Employer’s Perspective

DWD Job Service2:00 pm

How On Demand Scheduling Can Work for You

Ian Buchanan, Clock’d2:30 pm

 

Wednesday, March 11

Understanding How Anabolic and Catabolic Emotions Can Work for You and Not Against You

Paula Rauenbuehler, Leading UP! LLC11:30 am

Maintain a Workplace Culture by Mastering the Hiring Cycle

Tracy Hall, US. FoodsNoon

Energy Leadership: Turning Confrontations into Conversations

Paula Rauenbuehler, Leading UP! LLC12:30 pm

Overcoming Hiring Challenges

DWD Job Service1:00 pm

Monday, March 9

Plant Based: What Does It Mean, How to Work It Into Your Business

SyscoNoon

Social Media: Making Facebook Work For You

Sysco12:30 pm

Your Consumers, What They Want and How to Get Them In Your Door

Sysco1:00 pm

Food Costs: What's Really Driving Them

Sysco1:30 pm

2020 Food Trends

Sysco2:00 pm

Make Your Plate “Instagram Worthy”

Sysco2:30 pm

Give Your Menu a Facelift, Graphically

Sysco3:00 pm

 

Tuesday, March 10

Sustainable Packaging, More Affordable Than You Think

Sysco11:30 am

Recruiting and Retaining Staff

SyscoNoon

Table Top Trends: Does Your Dining Room Match Your Image

Sysco12:30 pm

Front of House: Make Them Your Selling Machines

Sysco1:00 pm

Your Menu, What's Working What's Not

Sysco1:30 pm

Center of the Plate: How to Menu Some Trendy Cuts

Sysco2:00 pm

Grassroots Marketing: Engaging Your Community

Sysco2:30 pm

 

Wednesday, March 11

Food Costs: What’s Really Driving Them

Sysco11:30 am

Front of House: Make Them Your Selling Machines

SyscoNoon

Sustainable Packaging, More Affordable Than You Think

Sysco12:30 pm

Plant Based: What Does It Mean, How to Work It Into Your Business

Sysco1:00 pm