The education program for New England Food Show 2022 features two interactive areas on the show floor – Center Stage and Ed-Quarters. The location is noted under each session title.
Please note that the program is sorted by days. Select the day(s) of interest below to see all programming available for that day.
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10:30 AM
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Ed-QuartersEven before the pandemic decimated restaurant staffing, our industry was preparing for a shortage of talent. The Great Resignation has left restaurants unable to staff for business levels. Learn from ...
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11:15 AM
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Center StageIf the restaurant, foodservice, and lodging industry is going to compete for talent, then leaders must create a workplace culture that works for all people. To do that, managers need to understand the ...
12:15 PM
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Ed-QuartersMore than any other time, restaurants are embracing new technologies. With employee recruitment, sales streams and the business model flipped on its head, learn from these experts representing One Tou ...
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1:00 PM
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Center StageFormer Red Sox MLB player that hated the short hops in baseball but loves the hops of craft beer. Kevin’s vision to open a brewery came from the perks of traveling across the country and exploring bre ...Moderator
1:45 PM
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Ed-QuartersFounded in Chicago by Rohini Dey, a Ph.D., James Beard Board Member and Restaurant Owner, Let's Talk Womxn was established as a Woman Owner Restaurant Networking Group to advocate for women entreprene ...
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2:30 PM
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Center StageExplore new and innovative ways to expand the beef offerings on your menu. Learn how to bring excitement to the menu by becoming your own in-house butcher. This session is funded by beef farmers and ...
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3:00 PM
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Ed-QuartersHistorically the restaurant industry has built-in work-related stigmas that could easily create burnout. The pandemic brought to the forefront many issues that had been ignored. With increased commitm ...
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3:30 PM
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Center StageCatalyst Chef/Owner William Kovel’s interest in food “sparked” at an early age and led him to travel in pursuit of delicious food. A native of West Hartford, Connecticut, William Kovel received his d ...
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10:30 AM
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Ed-QuartersProfitability can be a fleeting goal for restaurants, even in a stable economy, with undisciplined operational behaviors leading to shrinking margins. Learn from the restaurant industry's top professi ...
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10:45 AM
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Center StageErin joins the decorated lineage of women chefs in Cambridge and is proud to count Urban Hearth among the small number of acclaimed woman-owned and led restaurants in the Boston area. Classically tra ...
11:30 AM
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Ed-QuartersOften our knee-jerk response to staffing issues is to continue to repeat the same behaviors with similar results. When the pond is fished out, which is the best path to a new pond? Non-traditional pop ...
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Moderator
12:00 PM
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Center StageRichard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Blais, widely recognized as the first winner of Bravo’s Top Chef All-Stars and recen ...Speaker(s)
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1:00 PM
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Ed-QuartersThe future remains unpredictable for food and beverage sellers of all types and sizes. Shifts in consumer behavior reveal that a true omnichannel strategy is critical for the food & beverage industry. ...
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1:45 PM
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Center StageAndy Husbands is the award-winning chef, author and Pitmaster behind the Smoke Shop BBQ, Boston’s acclaimed barbecue restaurants, and three-time winner of Boston Magazine’s “Best Barbecue” in 2018, 20 ...
2:30 PM
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Ed-QuartersEnhanced outdoor dining, triple the amount of off-premise sales, staffing shortages and reduced menus have all impacted the flow of business and design in restaurants. The old standard no longer works ...
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3:15 PM
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Center StageA powerful creative force, Lydia Shire’s passion for excellence and culinary talent is evident in all that she does. Born in Brookline, MA, and raised by artist parents, Shire grew up learning the imp ...Speaker(s)
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11:00 AM
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Center StageMarian Leitner-Waldman is an entrepreneur and the CEO & Co-Founder of Archer Roose Collective, a wine company dedicated to uniting world-class winemaking with sustainable packaging. Since launching in ...
11:45 AM
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Ed-QuartersOne of the critical factors on the success of our industry will be the ability to attract and retain the talent. With less talent available in an ultra-competitive market, statistics tell us that empl ...
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12:30 PM
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Center StageChef Ryan Skeen began his career with Daniel Patterson in 2000, then moved to New York to train under some of the top chefs in the country including: Daniel Boulud, Andrew Caramelini, Rocco Dispirito, ...Speaker(s)
1:00 PM
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Ed-QuartersIt's not your dad's martini bar anymore (or is it). With vast options to build a compelling beverage program across the spectrum of hard liquor, beer, and wine, spend time with three cutting-edge craf ...
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1:45 PM
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Center StageWith over 30 years of experience Nicholas Calias CEC, WCEC, CCA (Certified Executive Chef, World Certified Executive Chef & Certified Culinary Administrator); has proven to be a creative leader, who ...
2:00 PM
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Ed-QuartersEmployment in the restaurant industry has always been a challenge for balance with the long hours, easy access to alcohol, and often recreational drugs. Throw in the difficulties of the pandemic in de ...
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