VISIT SERVSAFE AT THE
2024 NATIONAL RESTAURANT ASSOCIATION SHOW
Join us for insightful talks, exciting giveaways, interactive games, and special event pricing on select ServSafe products!
The ServSafe Brands are headed to the 2024 National Restaurant Association Show! Our food safety theme this year is Time and Temperature Control, and we’ve got some incredible themed activities in store.
ServSafe is Bringing the Heat—And the Cold!
Privacy Policy Do Not Sell My Personal Information Do Not Sell My Personal Information Terms of Use Accessibility Sitemap
STOP BY BOOTH #7202 TO RECEIVE
15% OFF SELECT SERVSAFE PRODUCTS
MAY 18 – 21, 2024
McCORMICK PLACE, CHICAGO, IL
SERVSAFE BOOTH
#7202
Can't make it to make it the show - connect with us.
STOP BY BOOTH #7202 TO RECEIVE 15% OFF SELECT SERVSAFE PRODUCTS
JOIN US IN CHICAGO FOR:
Get a Little Cooler at the ServSafe Booth
BOOTH #7202
Our theme this year is Time and Temperature Control, and we’ll be giving away exclusive ServSafe merch and themed prizes you will only find at this event. Visit booth #7202 at select times to participate in our time/temperature game where you’ll have the opportunity to test your food safety knowledge
Informative Speaking Sessions
Unlock Your Team’s Potential with ServSuccess
BOOTH #6600 | Sat. May 18 | 11:00 - 11:30 AM
In this session, we’ll unveil the exceptional tools and resources that ServSuccess brings to restaurant operations, tailored to elevate your team’s performance and satisfaction. Whether you’re a restaurant owner, a talent manager, or leading a service-oriented enterprise, this guide to growth will arm you with strategies to nurture your team’s potential. Participants will:
Presenter:
Rebecca Berry, Sr. Sales, Career & Workforce
Explore ServSuccess, a framework designed to cultivate talent within the hospitality sector.
Discover industry-recognized certifications that validate your team’s expertise.
Learn the art of fostering a positive workplace culture and staff retention.
FDA/CDC New Illness Reporting Tool
BOOTH #6600 | MON. MAY 20
10:00 AM - 10:30 AM and 11:00 - 11:30 AM
Norovirus continues to be a primary concern for restaurants. The FDA has created an interactive tool that is designed to help food employees and managers identify ways to deal with norovirus and many other foodborne illnesses. This interactive session will demonstrate the tool, discuss why and how it can be used, and, most importantly, ask for YOUR feedback about how the tool works and how it can help. Join us for this informative presentation to:
Presenter:
Andre C. Pierce, MPA, REHS Director, Retail Food Protection Division, Office of State Cooperative Programs, U.S. Food & Drug Administration
Patrick Guzzle, Vice President, Food Safety
Understand the FDA Food Code's guidelines for managing foodborne illness outbreaks in restaurants.
Explore the FDA's new tool designed to simplify illness reporting for restaurant teams.
Experience a live demonstration with the opportunity for direct feedback from Andre Pierce, Director, Retail Food Protection Division with FDA and the National Restaurant Association’s VP of Food Safety Patrick Guzzle.
Alcohol Public Policy Trends & Mitigating the Risks
BOOTH #6600 | SUN. MAY 19 | 12:00 - 12:30 PM
Changes to state and local alcohol policies over the last three years are the most significant since the end of Prohibition in 1933. Some of these changes create new opportunities for the hospitality industry, but they also come with a new set of liabilities and risks. In this presentation, learn about new alcohol policy trends and how your team can mitigate potential risks.
Presenter:
Trevor Estelle, Vice President, ServSafe & Regulatory Services
The most significant changes in state and local alcohol policies over the past three years.
Strategies to mitigate risks associated with the evolving alcohol policy landscape.
How ServSafe Alcohol training ensures compliance and enhances operational safety in any establishment serving alcohol.
RestaurantOwner.com Speaking Sessions
10 BIG Mistakes Startup Restaurateurs Make (and Need to Avoid!)
BOOTH #6600 | SAT. MAY 18 |10:00 - 10:30 AM
There are common mistakes that new restaurateurs make when determining their concepts, securing their spaces, and getting financed that can shut down operations before they even make a sale. The good news is you can mitigate the potential effects of these serious errors by knowing ahead of time and taking decisive action to avoid them. In this session, we will explore:
Presenter:
Sara Bray, VP Workforce & Business Development, National Restaurant Association
10 critical errors that plague startup restaurateur success.
The importance of knowing your target market from the day you open your doors.
How to avoid potentially devastating startup mistakes and set up for success.
Why strong systems and procedures need to be in place from the first day of operations.
Essential Financial Skills for Restaurant Owners and Managers
BOOTH #6600 | SUN. MAY 19 | 10:00 - 10:30 AM
Success in restaurant operations isn’t just measured in terms of happy guests – ultimately it comes down to the facts, figures, and finances. In this session, learn practical, commonsense guidance for managing the financial side of your restaurant, implementing strong systems, and helping your entire management team better understand your restaurant as a business. Participants will learn:
Presenter:
Jim Laube, RestaurantOwner.com
How to format a P&L to maximize its usefulness and value.
Your restaurant’s optimal Net Income based on your sales volume.
Restaurant industry averages on key costs and expenses.
The most important number on a P&L and learn how it directly affects profitability.
Get a Grip on Your Food Cost
BOOTH #6600 | SUN. MAY 19 | 11:00 - 11:30 AM
With food products at record high prices, it is crucial for restaurants to make the most out of everything they buy. In this presentation, we’ll discuss the most effective practices and controls for independent restaurants to maximize food products, reduce food losses, and improve profitability. We will discuss:
Presenter:
Jim Laube, RestaurantOwner.com
Where losses can occur in every stage of the food production process.
Basic food-management concepts and practices that managers and key kitchen personnel should know.
How to lower food costs by 5% to 10% virtually overnight.
Weekly reporting tools that make kitchen personnel more responsive and accountable for controlling food cost.
Don’t Push Your New Hires Out the Door:
How to Transform Your Onboarding Process
BOOTH #6600 | SUN. MAY 19 | 1:00 - 1:30 PM
There are common mistakes that new restaurateurs make when determining their concepts, securing their spaces, and getting financed that can shut down operations before they even make a sale. The good news is you can mitigate the potential effects of these serious errors by knowing ahead of time and taking decisive action to avoid them. In this session, we will explore:
Presenter:
Joe Erickson, RestaurantOwner.com
How proper onboarding of new hires impacts employee turnover, workplace culture, and restaurant finances.
The importance of onboarding in affecting future employee career choices, attitudes regarding management, the free enterprise system, and personal work habits.
A proven way to improve the onboarding process of any restaurant.
The Strategic Value of Employee Benefits in Workforce Attraction and Retention
BOOTH #6600 | MON. MAY 20
12:00 AM - 12:20 PM
In this insightful session, learn about the strategic importance of comprehensive employee benefits packages. Participants will explore innovative approaches to employee benefits that meet evolving workforce needs, enhance organizational loyalty, and improve employee satisfaction. Participants will learn how to:
Presenters:
Sara Bray, VP, Workforce and Business Development
Kaley Krause, Director of Sales and Account Management, UnitedHealthcare
Leverage benefits to enhance workforce loyalty and reduce turnover.
Adapt benefits packages to meet evolving employee preferences and maintain competitiveness.
Take advantage of the National Restaurant Association’s benefits package offerings.
Master the communication of benefits value to employees.
Industry-recognized credentials to prepare your staff and safeguard your customers.
Access to wellness solutions, deep discounts, career growth tools, and much more.
Skill-based training and a support system that accelerates restaurant careers.
Leading hospitality education and professional development for the hotel industry.
Complete solutions that help independent restaurant owners find lasting success.
Stop By the ServSafe Booth to Learn, Laugh, and Win Amazing Prizes!
Visit us at booth #7202 to learn how ServSafe can elevate your operations in 2024 and take part in our booth games to win exclusive ServSafe merch and priceless giveaways!
WE CAN’T WAIT TO SEE YOU THERE.
© 2024 NATIONAL RESTAURANT ASSOCIATION SOLUTIONS, LLC. ALL RIGHTS RESERVED.
VISIT SERVSAFE AT THE 2024 NATIONAL RESTAURANT ASSOCIATION SHOW
Join us for insightful talks, exciting giveaways, interactive games, and special event pricing on select ServSafe products!
STOP BY BOOTH #7202 TO RECEIVE 15% OFF SELECT SERVSAFE PRODUCTS
MAY 18 – 21, 2024
McCORMICK PLACE, CHICAGO, IL
SERVSAFE BOOTH
#7202
Can't make it to make it the show– connect with us.
The ServSafe Brands are headed to the 2024 National Restaurant Association Show! Our food safety theme this year is Time and Temperature Control, and we’ve got some incredible themed activities in store.
ServSafe is
Bringing the Heat—And the Cold!
STOP BY BOOTH #7202 TO RECEIVE 15% OFF SELECT SERVSAFE PRODUCTS
JOIN US IN CHICAGO FOR:
Get a Little Cooler at the ServSafe Booth
BOOTH #7202
Our theme this year is Time and Temperature Control, and we’ll be giving away exclusive ServSafe merch and themed prizes you will only find at this event. Visit booth #7202 at select times to participate in our time/temperature game where you’ll have the opportunity to test your food safety knowledge
Informative Speaking Sessions
Unlock Your Team’s Potential with ServSuccess
BOOTH #6600
SAT. May 18 | 11:00 - 11:30 AM
In this session, we’ll unveil the exceptional tools and resources that ServSuccess brings to restaurant operations, tailored to elevate your team’s performance and satisfaction. Whether you’re a restaurant owner, a talent manager, or leading a service-oriented enterprise, this guide to growth will arm you with strategies to nurture your team’s potential. Participants will:
Presenter:
Rebecca Berry, Sr. Sales,
Career & Workforce
Explore ServSuccess, a framework designed to cultivate talent within the hospitality sector.
Discover industry-recognized certifications that validate your team’s expertise.
Learn the art of fostering a positive workplace culture and staff retention.
The Power of Apprenticeship to Address the Workforce Shortage
NRA BOOTH #6600
SAT. MAY 18
12:00 - 12:30 PM
Despite some cooling over the past year, the labor market remains tight, with the U.S. economy at or near full employment and with elevated levels of job openings in the restaurant sector. This session will highlight overall workforce trends, discussing how demographics will keep this issue front-and-center for restaurants and foodservice operators over the coming years. We will explore:
Presenters:
Dr. Chad Moutray, Vice President, Research and Knowledge
Jim Wilson, Director, Professional Advancement
Restaurant industry roles that are the most in demand and hardest to fill.
How and why some operators are using apprenticeship as a solution to the workforce shortage.
Insights on how to implement apprenticeships in your business to attract, develop, and retain skilled workers.
Find Affordable Employee Benefits Through ServSafe
BOOTH #6600
SAT. MAY 18 | 1:00 - 1:30 PM
ServSafe Benefits are offered through an easy-to-use subscription service to help your team access health and wellness solutions, exclusive discounts, and career development tools. Join us and discover how ServSafe Benefits delivers extraordinary advantages to you and your team through:
Presenter:
Trevor Estelle, Vice President, ServSafe & Regulatory Services
Incredible wellness solutions and access to telehealth services
Discounts on hotels, car rentals, and thousands of brands
Personal and career growth resources
RestaurantOwner.com Speaking Sessions
10 BIG Mistakes Startup Restaurateurs Make (and Need to Avoid!)
BOOTH #6600
SAT. MAY 18 |10:00 - 10:30 AM
There are common mistakes that new restaurateurs make when determining their concepts, securing their spaces, and getting financed that can shut down operations before they even make a sale. The good news is you can mitigate the potential effects of these serious errors by knowing ahead of time and taking decisive action to avoid them. In this session, we will explore:
Presenter:
Sara Bray, VP Workforce & Business Development, National Restaurant Association
10 critical errors that plague startup restaurateur success.
The importance of knowing your target market from the day you open your doors.
How to avoid potentially devastating startup mistakes and set up for success.
Why strong systems and procedures need to be in place from the first day of operations.
Essential Financial Skills for Restaurant Owners and Managers
BOOTH #6600
SUN. MAY 19
10:00 - 10:30 AM
Success in restaurant operations isn’t just measured in terms of happy guests – ultimately it comes down to the facts, figures, and finances. In this session, learn practical, commonsense guidance for managing the financial side of your restaurant, implementing strong systems, and helping your entire management team better understand your restaurant as a business. Participants will learn:
Presenter:
Jim Laube, RestaurantOwner.com
How to format a P&L to maximize its usefulness and value.
Your restaurant’s optimal Net Income based on your sales volume.
Restaurant industry averages on key costs and expenses.
The most important number on a P&L and learn how it directly affects profitability.
Get a Grip on Your Food Cost
BOOTH #6600
SUN. MAY 19
11:00 - 11:30 AM
With food products at record high prices, it is crucial for restaurants to make the most out of everything they buy. In this presentation, we’ll discuss the most effective practices and controls for independent restaurants to maximize food products, reduce food losses, and improve profitability. We will discuss:
Presenter:
Jim Laube, RestaurantOwner.com
Where losses can occur in every stage of the food production process.
Basic food-management concepts and practices that managers and key kitchen personnel should know.
How to lower food costs by 5% to 10% virtually overnight.
Weekly reporting tools that make kitchen personnel more responsive and accountable for controlling food cost.
Don’t Push Your New Hires Out the Door: How to Transform Your Onboarding Process
BOOTH #6600
SUN. MAY 19
1:00 - 1:30 PM
There are common mistakes that new restaurateurs make when determining their concepts, securing their spaces, and getting financed that can shut down operations before they even make a sale. The good news is you can mitigate the potential effects of these serious errors by knowing ahead of time and taking decisive action to avoid them. In this session, we will explore:
Presenter:
Joe Erickson, RestaurantOwner.com
How proper onboarding of new hires impacts employee turnover, workplace culture, and restaurant finances.
The importance of onboarding in affecting future employee career choices, attitudes regarding management, the free enterprise system, and personal work habits.
A proven way to improve the onboarding process of any restaurant.
The Strategic Value of Employee Benefits in Workforce Attraction and Retention
BOOTH #6600
MON. MAY 20
12:00 - 12:20 PM
In this insightful session, learn about the strategic importance of comprehensive employee benefits packages. Participants will explore innovative approaches to employee benefits that meet evolving workforce needs, enhance organizational loyalty, and improve employee satisfaction. Participants will learn how to:
Presenters:
Sara Bray, VP, Workforce and Business Development
Kaley Krause, Director of Sales and Account Management, UnitedHealthcare
Leverage benefits to enhance workforce loyalty and reduce turnover.
Adapt benefits packages to meet evolving employee preferences and maintain competitiveness.
Take advantage of the National Restaurant Association’s benefits package offerings.
Master the communication of benefits value to employees.
Industry-recognized credentials to prepare your staff and safeguard your customers.
Access to wellness solutions, deep discounts, career growth tools, and much more.
Skill-based training and a support system that accelerates restaurant careers.
Leading hospitality education and professional development for the hotel industry.
Complete solutions that help independent restaurant owners find lasting success.
Stop By the ServSafe Booth to Learn, Laugh, and Win Amazing Prizes!
Visit us at booth #7202 to learn how ServSafe can elevate your operations in 2024 and take part in our booth games to win exclusive ServSafe merch and priceless giveaways!
WE CAN’T WAIT TO SEE YOU THERE.
Privacy Policy
Do Not Sell My Personal Information
Do Not Sell My Personal Information
Terms of Use
Accessibility
Sitemap
© 2024 NATIONAL RESTAURANT ASSOCIATION SOLUTIONS, LLC. ALL RIGHTS RESERVED.
Find Affordable Employee Benefits Through ServSafe
BOOTH #6600 | Sat. May 18 | 1:00 - 1:30 PM
ServSafe Benefits are offered through an easy-to-use subscription service to help your team access health and wellness solutions, exclusive discounts, and career development tools. Join us and discover how ServSafe Benefits delivers extraordinary advantages to you and your team through:
Presenter:
Agustin Sobrino, Product Manager, Subscription Services
Incredible wellness solutions and access to telehealth services
Discounts on hotels, car rentals, and thousands of brands
Personal and career growth resources
The Power of Apprenticeship to Address the Workforce Shortage
BOOTH #6600 | SAT. MAY 18 | 12:00 - 12:30 PM
Despite some cooling over the past year, the labor market remains tight, with the U.S. economy at or near full employment and with elevated levels of job openings in the restaurant sector. This session will highlight overall workforce trends, discussing how demographics will keep this issue front-and-center for restaurants and foodservice operators over the coming years. We will explore:
Presenters:
Dr. Chad Moutray, Vice President, Research and Knowledge
Jim Wilson, Director, Professional Advancement
Restaurant industry roles that are the most in demand and hardest to fill.
How and why some operators are using apprenticeship as a solution to the workforce shortage.
Insights on how to implement apprenticeships in your business to attract, develop, and retain skilled workers.
Alcohol Public Policy Trends & Mitigating the Risks
BOOTH #6600
SUN. MAY 19 | 12:00 - 12:30 PM
Changes to state and local alcohol policies over the last three years are the most significant since the end of Prohibition in 1933. Some of these changes create new opportunities for the hospitality industry, but they also come with a new set of liabilities and risks. In this presentation, learn about new alcohol policy trends and how your team can mitigate potential risks.
Presenter:
Trevor Estelle, Vice President, ServSafe & Regulatory Services
The most significant changes in state and local alcohol policies over the past three years.
Strategies to mitigate risks associated with the evolving alcohol policy landscape.
How ServSafe Alcohol training ensures compliance and enhances operational safety in any establishment serving alcohol.
FDA/CDC New Illness Reporting Tool
BOOTH #6600
MON. MAY 20
10:00 - 10:30 AM
11:30 AM - 12:00 PM
Norovirus continues to be a primary concern for restaurants. The FDA has created an interactive tool that is designed to help food employees and managers identify ways to deal with norovirus and many other foodborne illnesses. This interactive session will demonstrate the tool, discuss why and how it can be used, and, most importantly, ask for YOUR feedback about how the tool works and how it can help. Join us for this informative presentation to:
Presenters:
Andre C. Pierce, MPA, REHS Director, Retail Food Protection Division, Office of State Cooperative Programs, U.S. Food & Drug Administration
Patrick Guzzle
Vice President, Food Safety
Understand the FDA Food Code's guidelines for managing foodborne illness outbreaks in restaurants.
Explore the FDA's new tool designed to simplify illness reporting for restaurant teams.
Experience a live demonstration with the opportunity for direct feedback from Andre Pierce, Director, Retail Food Protection Division with FDA and the National Restaurant Association’s VP of Food Safety Patrick Guzzle.
SERVSAFE FAMILY BRANDS
SERVSAFE FAMILY BRANDS