VISIT SERVSAFE® AT THE
2025 NATIONAL RESTAURANT ASSOCIATION SHOW
Stop by the ServSafe® booth for talks with industry experts, exclusive merch, interactive games and special event pricing on select ServSafe products!
Explore the latest ServSafe® Products at the 2025 National Restaurant Association Show!
Our food safety theme this year is all about prePEARing for food safety success, and we’ve got some incredible activities in store.
PrePEAR for Food Safety Success with ServSafe® Products
Visit Booth #7200 to Get 15% Off Select Servsafe® Products
National Restaurant Association Booth #7200
Be PrePEARed to Win!
Our theme for the 2025 Show is PrePEAR for Food Safety Success and we’ll be giving away exclusive ServSafe resources, merch, and themed prizes you will only find at this event. Visit booth #7200 to participate in our PrePEARed to Succeed quiz game! Test your food safety knowledge for a chance to win a $200 gift card!
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.
© 2025 NATIONAL RESTAURANT ASSOCIATION SOLUTIONS, LLC. ALL RIGHTS RESERVED.
SERVSAFE® PRODUCTS
Transforming Toxic Behaviors: Effective Strategies for Accountability and Communication
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:
BOOTH #7200
Monday: 2pm
TIME:
PRESENTER:
Kelli Laube
National Field Trainer, National Restaurant Association
Develop Accountability Practices: Learn practical strategies to address performance issues and hold team members accountable without creating stress or discomfort.
Enhance Communication Skills: Gain techniques for effectively communicating expectations and constructive feedback, ensuring that employees understand how to improve.
Foster a Supportive Workplace Culture: Discover how to create an environment where accountability leads to personal growth, team cohesion and improved guest experiences.
Shift Focus from Attitude to Behavior: Understand how to identify and communicate specific behaviors that contribute to a positive work environment, rather than generalizing about attitudes.
Expert Speaking Sessions
Raising Menu Prices: Strategies for Success Without Losing Customers
As a restaurant owner, you know that rising costs are inevitable, whether from food, labor or rent. Eventually, you may find it necessary to raise your menu prices to maintain profitability. However, this decision can be daunting, as you want to avoid scaring away customers while ensuring your expenses are covered. In this session, we will present industry-proven best practices for effectively raising menu prices without alienating your customers.
BOOTH #7200
Saturday: 11AM
TIME:
PRESENTER:
Chip Romp
Senior Director, Workforce and Business Operations
Understand Effective Pricing Strategies: Learn how to apply the menu pricing formula—to set competitive prices that customers will accept.
Conduct Market Research: Discover how to research your competitors and assess market trends to justify your price adjustments effectively.
Enhance Customer Communication and Experience: Explore strategies for transparent communication regarding price increases and how to leverage service excellence and new menu offerings to maintain customer loyalty.
Strategic Health Benefits for a Thriving Workforce
Description: Join us for an insightful live session where we explore the strategic value of employee benefits in attracting and retaining top talent. In partnership with industry leaders, we offer exclusive, cost-effective solutions to enhance your employee benefits package:
Discover best practices and innovative approaches to optimize your benefits strategy and drive workforce satisfaction and loyalty.
BOOTH #7200
Monday: 10am
TIME:
PRESENTER:
Miko Harrod
Program Manager, Health and Insurance Services, National Restaurant Association
Understand the benefits of affordable and comprehensive employer-sponsored insurance plans through UnitedHealthcare.
Explore the advantages of leveraging the Optum Perks pharmacy card at no cost to you.
Discover cost-effective and convenient telehealth services provided by Teladoc.
Learn how to access personalized plan sourcing with complimentary services from HealthMarkets.
Capital Funding Session: Accion Opportunity Fund
Small businesses, especially those in the food and beverage industry, face unique financial challenges—from accessing working capital to navigating economic uncertainty. In this session, explore how Accion Opportunity Fund (AOF), a nonprofit, is working to bridge these gaps. You'll hear about real-world challenges faced by restaurant owners and the practical tools to support growth and resilience. Whether you're a business owner, advisor or industry advocate, this session will provide valuable insights into building a stronger foundation for your business success
BOOTH #7200
Monday: 12pm
TIME:
PRESENTER:
Sophia Zisook
MSW, Senior Director, Partnerships, Accion Opportunity Fund
A deeper understanding of the common financial hurdles small restaurant businesses encounter.
Insight into how nonprofit lending and support programs like those from AOF can fill critical gaps.
Practical strategies for using capital and free business resources to build long-term sustainability.
Compliance on the Line: What Operators Must Know About Updates to the FDA Food Code
The 2025 Conference for Food Protection, held in March, introduced significant recommendations aimed at enhancing food safety protocols in restaurants. Learn about key initiatives that include the development of a regulatory Food Safety Management System (FSMS) assessment template and the creation of standardized training materials to promote active managerial control over foodborne illness risk factors. Additionally, the conference emphasized the importance of fostering a strong food safety culture within establishments, advocating for comprehensive training programs to instill best practices among staff.
BOOTH #7200
Sunday: 10am
TIME:
PRESENTER:
Larry Lynch
Senior Vice President Health, Safety & Regulatory Services, National Restaurant Association
Liquor Liability: Protect Your Business from Alcohol-Related Risk
Elevate your understanding of how to serve alcohol safely and gain valuable insights into protecting your business from alcohol-related risks.
BOOTH #7200
Sunday: 12pm
TIME:
PRESENTER:
Trevor Estelle
Vice President, ServSafe® & Regulatory Services
John Cassetta
Business Growth Leader,
Aon Insurance
Introduction to Liquor Liability and Types of Coverage: Understand concepts, state-specific regulations and coverages available to protect your business.
Financial Implications: Explore the costs associated with liquor liability claims, including legal defense, settlement expenses and insurance premium increases.
High-Risk Situations: Identify and manage high-risk scenarios such as over-served customers.
Alcohol Public Policy Trends: Gain insights into changes to state and local alcohol policies over the last three years and how we can mitigate the risks associated with them.
Training Solutions: Understand why proper staff training is crucial to mitigating risk.
Policy and Procedure Development: Learn actionable steps for developing effective policies and procedures for your business.
Visit the ServSafe® Booth to Get Your FREE PrePEAR for Food Safety Success Resource Bundle
We’re giving away exclusive ServSafe food safety resources at booth #7200!
Visit us at any time during The Show to receive your digital resource bundle featuring content to help you prepare for:
Safe Food
Handling
Good Employee Hygiene
Proper Sanitation
Employee Health
Policies
STOP BY BOOTH #7200 TO RECEIVE 15% OFF SELECT SERVSAFE PRODUCTS
Join Us at the ServSafe® Booth to Learn, Laugh, and Win Amazing Prizes!
Visit us at booth #7200 to learn how ServSafe® can help you prepare for new food safety regulations and take part in our booth games to win exclusive merch and exciting giveaways!
We’ll see you at The Show.
Explore the latest ServSafe® Products at the 2025 National Restaurant Association Show!
Our food safety theme this year is all about prePEARing for food safety success, and we’ve got some incredible activities in store.
PrePEAR for Food Safety Success with ServSafe® Products
Expert Speaking Sessions
Raising Menu Prices: Strategies for Success Without Losing Customers
As a restaurant owner, you know that rising costs are inevitable, whether from food, labor, or rent. Eventually, you may find it necessary to raise your menu prices to maintain profitability. However, this decision can be daunting, as you want to avoid scaring away customers while ensuring your expenses are covered. In this session, we will present industry-proven best practices for effectively raising menu prices without alienating your customers.
BOOTH #7200
Saturday: 11AM
TIME:
PRESENTER:
Chip Romp
Senior Director, Training and Instructor Quality, National Restaurant Association
Understand Effective Pricing Strategies: Learn how to apply the menu pricing formula—to set competitive prices that customers will accept.
Conduct Market Research: Discover how to research your competitors and assess market trends to justify your price adjustments effectively.
Enhance Customer Communication and Experience: Explore strategies for transparent communication regarding price increases and how to leverage service excellence and new menu offerings to maintain customer loyalty
Strategic Health Benefits for a Thriving Workforce
Description: Join us for an insightful live session where we explore the strategic value of employee benefits in attracting and retaining top talent. In partnership with industry leaders, we offer exclusive, cost-effective solutions to enhance your employee benefits package:
Discover best practices and innovative approaches to optimize your benefits strategy and drive workforce satisfaction and loyalty.
BOOTH #7200
Monday: 10am
TIME:
PRESENTER:
Miko Harrod
Program Manager, Health and
Insurance Services, National Restaurant Association
Understand the benefits of affordable and comprehensive employer-sponsored insurance plans through UnitedHealthcare.
Explore the advantages of leveraging the Optum Perks pharmacy card at no cost to you.
Discover cost-effective and convenient telehealth services provided by Teladoc.
Learn how to access personalized plan sourcing with complimentary services from HealthMarkets.
Capital Funding Session: Accion Opportunity Fund
Small businesses, especially those in the food and beverage industry, face unique financial challenges—from accessing working capital to navigating economic uncertainty. In this session, explore how Accion Opportunity Fund (AOF), a nonprofit and partner of the National Restaurant Association, is working to bridge these gaps. You'll hear about real-world challenges faced by restaurant owners and the practical tools to support growth and resilience. Whether you're a business owner, advisor, or industry advocate, this session will provide valuable insights into building a stronger foundation for your business success
BOOTH #7200
Monday: 12pm
TIME:
PRESENTER:
Sophia Zisook
MSW (Senior Director, Partnerships, Accion Opportunity Fund)
A deeper understanding of the common financial hurdles small restaurant businesses encounter.
Insight into how nonprofit lending and support programs like those from AOF can fill critical gaps.
Practical strategies for using capital and free business resources to build long-term sustainability.
Compliance on the Line: What Operators Must Know About Updates to the FDA Food Code
The 2025 Conference for Food Protection, held in March, introduced significant recommendations aimed at enhancing food safety protocols in restaurants. Learn about key initiatives that include the development of a regulatory Food Safety Management System (FSMS) assessment template and the creation of standardized training materials to promote active managerial control over foodborne illness risk factors. Additionally, the conference emphasized the importance of fostering a strong food safety culture within establishments, advocating for comprehensive training programs to instill best practices among staff.
BOOTH #7200
Sunday: 10pm
TIME:
PRESENTER:
Larry Lynch
Senior Vice President Health, Safety & Regulatory Services, National Restaurant Association
Liquor Liability: Protect Your Business from Alcohol-Related Risk
Elevate your understanding of how to serve alcohol safely and gain valuable insights into protecting your business from alcohol-related risks.
BOOTH #7200
Sunday: 12pm
TIME:
PRESENTER:
Trevor Estelle
Vice President, ServSafe® & Regulatory Services, National Restaurant Association
John Casseta,
Business Growth Leader,
Aon Insurance
Introduction to Liquor Liability and Types of Coverage: Understand concepts, state-specific regulations, and coverages available to protect your business.
Financial Implications: Explore the costs associated with liquor liability claims, including legal defense, settlement expenses, and insurance premium increases.
High-Risk Situations: Identify and manage high-risk scenarios such as over-served customers.
Alcohol Public Policy Trends: Gain insights into changes to state and local alcohol policies over the last three years and how we can mitigate the risks associated with them.
Training Solutions: Understand why proper staff training is crucial to mitigating risk.
Policy and Procedure Development: Learn actionable steps for developing effective policies and procedures for your business.
Transforming Toxic Behaviors: Effective Strategies for Accountability and Communication
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:
BOOTH #7200
Monday: 2pm
TIME:
PRESENTER:
Kelli Laube
National Field Trainer, National Restaurant Association
Develop Accountability Practices: Learn practical strategies to address performance issues and hold team members accountable without creating stress or discomfort.
Enhance Communication Skills: Gain techniques for effectively communicating expectations and constructive feedback, ensuring that employees understand how to improve.
Foster a Supportive Workplace Culture: Discover how to create an environment where accountability leads to personal growth, team cohesion, and improved guest experiences.
Shift Focus from Attitude to Behavior: Understand how to identify and communicate specific behaviors that contribute to a positive work environment, rather than generalizing about attitudes.
Off-Premises Sales Growth and Trends
Consumers—particularly younger ones—have become more accustomed to the convenience of carryout and delivery, and as such, restaurants continue to experience solid growth in off-premises sales. Indeed, off-premises traffic is up substantially today relative to before the pandemic with one out of two restaurant operators reporting it represents a larger proportion of sales than it did in 2019. Learn more about Off-Premise Trends shaping today’s landscape.
BOOTH #7200
Saturday: 1pm
TIME:
PRESENTER:
Chad Moutray
VP Research & Knowledge
Off-Premises Sales Growth and Trends
Consumers—particularly younger ones—have become more accustomed to the convenience of carryout and delivery, and as such, restaurants continue to experience solid growth in off-premises sales. Indeed, off-premises traffic is up substantially today relative to before the pandemic with one out of two restaurant operators reporting it represents a larger proportion of sales than it did in 2019. Learn more about Off-Premise Trends shaping today’s landscape.
BOOTH #7200
TIME:
Sunday: 12pm
PRESENTER:
Chad Moutray
VP Research & Knowledge