March 5, 2023

Presented by Aussie Beef & Lamb

Staying a step ahead of the club guest, anticipating their needs and wants and getting to that “wow” moment is a constant challenge. It takes a mix of innovation, outstanding product and back of house savvy, and of course the storytelling to make it sing. Aussie Lamb & Beef Chef Adam Moore is here to help, with smart cut-utilization strategies, consumer insights and of course menu inspiration for sustainable beef and lamb from Down Under.

Presented by DTG (Definitive Technology Group, LLC)

Today’s chefs and dining service operators need to get creative with not only the food and beverages they prepare, but also in how they are delivered. Consumers are increasingly looking for creative culinary experiences, and this is an opportunity for restaurants, hotels, and resorts to elevate their food and beverage offerings and bring them where the consumers are – in parks, at events, private office parties, or simply in plein air outside your restaurant or resort. Yet, the challenge has been having access to sufficient power to prepare and store food, keep beverages icy cold and deliver high-end barista-quality coffee and bar services.

This session demonstrates how you can mobilize the dining experience to increase revenue without sacrificing quality, shares key things to consider before mobilizing operations, provides insight on how to find the best locations to take advantage of events and foot traffic and highlights strategies for creating frictionless sales.

Presented by KK&W
Lawrence Mc Fadden CMC and Annette Whittley representatives of Kuebler and Wallace places some of the top Executive Chefs in the private club industry. On any given year, Annette and Lawrence speak with or interview hundreds of industry professionals. These clients and their organizations share views and techniques on what it takes to be a World Class Executive Chef. This seminar will explore those views, discuss the norms of the title as well as shine light on characteristics that make some chefs elite. This is a not to be missed seminar on the future skills set of any culinary professional.

Presented by Rational
The course will be the introduction to customization, flexibility and individualization of the I-Combi Pro and I Vario Pro. In this course we will also introduce ConnectedCooking and how club chefs may use our online platform to create, and find inspiration for Club specific recipes.

Presented by Triar Seafood
Join Fritz Gitschner CMC, Robert Meitzer Chef to Chef 2022 Chef of the Year, Adam Deviney Exec Chef The Country Club of North Carolina and Chris Lynch Exec Chef Atchafalaya New Orleans as they discuss the changing tides of the domestic seafood industry.
Topics to include scientific data relative to species allocations (recreational vs commercial), post pandemic sourcing challenges in today’s market, broadliners vs true fishmongers – how they affect Chefs selections and NGO’s political influence on commercial harvests.
Moderated by Pete Jarvis President/CEO Triar Seafood Co and Chairman of the Board of Southeastern Fisheries Association.”

Presented by Northstar
Efficiency is the name of the game. Managing resources at hand to maximize output is a key ingredient for success. Technology is helping shape how F&B operations run and provide their customers with the best experience. In this interactive session, you will learn how to utilize powerful digital tools purpose-built for restaurants of varying complexities. The focus will be on technologies that can help you capitalize on your assets to save you from potential liabilities. Streamline all aspects of your F&B operations, linking reservations, table-side ordering with member preferences, online orders, and self-service tabletop ordering experience, funneling through an intuitive and truly integrated capacity-management function. Take full control of inflow, so your kitchen and restaurant are always at the top of their game.

Presented by The Montague Company
The Montague Company has been an industry leader for over 150 years in heavy-duty cooking equipment, most of which has revolved around natural gas and propane-fueled products. Today, Montague is preparing for a different world, one in which electric-fired equipment is the dominant modality for design, use and productivity in the modern commercial kitchen. We invite you to participate in a discussion about how these changes are coming about and what it means to you, the club and resort chef, in the near and mid-term future. Considerations for special layout, equipment selection, hood compatibility, infrastructure requirements and the need for self-sufficiency will all be discussed. Get ready for the future because it is coming! We hope you take the time to add to this very important conversation.

Presented by C&T Design and Equipment Co.
In this session, C&T Design, a foodservice equipment dealer offering design and installation services, discusses supply chain issues and ways they are dealing with them to minimize delays for clients.

Presented by CresCor
Catering, both on-premises and off-premise, is one of the fastest growing segments of the U.S. foodservice industry and has enjoyed success and expansion over the years. The National Restaurant Association (NRA) notes that catering and take-out sales will generate considerable growth in U.S. foodservice sales throughout the foreseeable future. Everyday thousands of business and social groups get together for their members to enjoy each other’s company at a variety of outdoor locations. Whether it is by the pool – on a golf course – or just on the patio – groups generally prefer professionally prepared and served food and beverages. The key is to make sure the prepared food is kept safe for serving – cold or hot. This allows hosts to concentrate on their personal, social, and business activities, simultaneously enjoying the events.

The challenge is how to do so with many electrical challenges in these outdoor nontraditional locations. Cres Cor will show you some unique ways how to serve your best off premise in this informative session.