The Southwest Foodservice Expo offers a wide range of educational sessions focusing on marketing, sales, technology, trends, human resources, planning and design, nutrition and wellness and beverage. Chefs, caterers, bartenders, restaurant owners and nutritionists will all find something of interest at these dynamic sessions. 

Spotlight Sessions

Executive Roundtable: State of the Industry

This roundtable will bring together top restaurant and foodservice industry executives to discuss the future of the industry. The restaurant industry is coming off of a very challenging year. See what these leaders expect for the future of our industry.

Moderator:       Hudson Riehle, Sr. VP Research & Knowledge Services Div., 
                            National Restaurant Association

Panelists:        Steven Micheletti - CEO, Z'Tejas Inc.
                           Jim Greco - CEO Bruegger's Bagel Bakery
                           Antonio Swad - CEO & Founder, Pizza Patrón

CEO Spotlight: Innovation and Excellence - Creating a Memorable Guest Experience
Leaders of some of the most successful restaurant concepts in the country will share their insights into how to create a culture that gives your guests memorable experiences and keeps them coming back for more.

Idea Center Sessions

Social Networking: A Hands on Demo of Twitter, Facebook and More!
Feel like a twit when you tweet? Friendless on Facebook? Many restaurateurs are overwhelmed by the array of social networking tools out there. How can you effectively incorporate these tools into your marketing strategy? Learn the dos and don'ts of social networking. See demonstrations of how restaurateurs use Facebook and Twitter to drive traffic and build a buzz.

Panelists:        Amiee Woodhall, The Black Sheep Agency
                          J.R. Cohen, CoffeGroundz
                          L.J. Wiley, Yelapa Playa Mexicana

Trends: Street Food to Haute Cuisine
Chefs across the country are finding inspiration in traditional street foods of many cultures and incorporating these dishes into their white table menus. Learn what this trend means for you.

Panelists:      Chef Randy Evans - Haven
                         Chef Hugo Artega - Hugo's
                         Chef Michael Dei Maggi - The Rockwood Room

 
Maximizing Bar Revenue Through Hip Environments
Do you ever wonder what ingredients are needed to create the hippest and coolest bars in the city?  When was the last time you updated your music, liquor, drink promotions and advertising?  Our panel of experts will share their insights into how to create exciting bar and lounge environments to increase your bottom line.

Moderator:         Eric Tschetter - Pour House
Panelists:           Wyatt Magnum - CMS / Magnum Music Group
                              Annie Akin - Patrick Henry Creative Promotions, Inc.
                              Don Smith - Bevco, Inc.


Trailer Trend: Here to Stay or Sign of the Times?
Restaurants housed in trailers are popping up everywhere. They have moved beyond the traditional "roach coach" and offer almost any type of cuisine. From cupcakes to cake balls, to tacos, subs and soups, to pizza and crepes, you can find great food at good prices in trailers set up around the city. Is this trend here to stay? Or is it a sign of the challenging economic times?

Moderator:       Matthew Mabel, Surrender, Inc.
Panelists:        Chef Michael Rypka, Torchy's Taco

Interior Trends: What Does the Interior of Your Restaurant Say About Your Business?
Whether you are thinking about a total remodel, building a restaurant from the ground up or just wanting to update some features of your restaurant, the interior says alot about your business. Are you fresh and modern? Traditional and homey? Staid and old-fashioned? Casual and carefree? Experts in interior design will share their knowledge on how to cost effectively update your restaurant to improve your guests' experience.

Panelists:        Michael Hsu, Michael Hsu Design Center
                          Dawn Arcieri, Batsche Design, Inc.

Building from the Ground Up: Planning, Planning and More Planning
You've finished your exhaustive market study, you have your concept, you have your design and you've found the perfect location. Now it is time to break ground on your restaurant. Are you ready? Have you planned for all of the questions, decisions and roadblocks that you might encounter? Leading restaurant construction experts will share their insights on how to prepare for and manage the construction of a new restaurant.

Panelists:         Roberta Skebo, Director, Houston Center UH SBDC
                            Beth Selbe Lasita, Pinnacle Construction of Austin, Inc.

Healthy Food Doesn't Have to Taste Like Cardboard
A panel comprised of a chef, research and development chef and marketing professional will discuss approaches to writing and marketing menus that provide tasty food that is healthy and in the right portions.

Panelists:       Chef Kim Granato, RD, LD, TasteMaster
                          Terri Adkisson, Terri A.G. Adkisson Consulting
                          Cammie Spillyards, Chili's Grill and Bar

Secrets from Restaurant Publicists
Successful restaurant publicists will share their ideas and insights into how to gain earned media for your restaurant and generate buzz in your community. It is an ongoing effort that requires planning, creativity and hard work. Be inspired by the successes these publicists have gained for their clients and walk away with great ideas to implement on your own.

Panelists:       Paula Biehler, Crave Communications
                         Tracy Aiello, SPM Communications

Texas Booze: More Home Grown Choices for Your Bar Menu
From vodka to whiskey and rum, Texas distilleries are turning out some great new liquors. And mixologists are coming up with creative new cocktails to showcase these products. Producers and mixologists will share their ideas for how to bring these home grown liquors to your bar menu and boost your bar business.

Moderator:  David Allen, TipsyTexan.com
Panelists:    Kelly Railean, Railean Distillers, Houston
                      Chip Tate, Balcones Distillery
                      Paula Angerstein, Paula's Texas Spirits

Brewing Your Way to Profits with Quality Coffee
A cup of coffee at the end of a meal may be the last chance you have to make a good impresssion on your customers. Properly brewed coffee means they will walk out of your establishment feeling good and remembering a great meal. It improves your bottom line, creates customer loyalty and increases tips for your servers. Coffee is your customer's first, last and lasting impression. Make it your best!

Presenter:  Sherri Johns, Whole Cup Consulting