2024 NextGen Hospitality Innovation Conference

Agenda

11:30 – 12:30 p.m. |  Lunch + Registration

12:30 – 1:15 p.m. | From Spreadsheets to Supper: The Secret Sauce of Restaurant Analyticswith Emma Blecker, Chief of Staff & Director of Business Systems, Boqueria

In the race for restaurant survival, data is the new gold. As tech platforms increasingly offer operators normalized access to their own numbers, the challenge has shifted. It’s no longer about obtaining data, but about asking, “Now that we have it, how can we use it to drive better business results?”

Welcome to the era of dynamic, actionable data insights. Data is one of our most powerful tools for answering questions, identifying opportunities, flagging issues, and maintaining real-time awareness of our business health. However, the true power of data lies in knowing what questions to ask and which decisions to make. As operators, no one knows our business better than we do. It’s time to unlock the potential of data for those who need it most—the operators on the ground.

1:15 – 1:45 p.m. | Breakouts 

Breakout 1: Innovating the Kitchen: Mastering Culinary Technology with Rational

Dive into the future of cooking with Rational as they demonstrate state of the art equipment, showcasing how cutting-edge technology can transform the professional kitchen.

In this dynamic presentation, Rational will share his expertise in blending traditional cooking techniques with modern technological advancements. Learn how to enhance efficiency, elevate food quality, and drive success in your kitchen with innovative tools and methods.

Don’t miss this opportunity to see a master at work and discover how technology can revolutionize your culinary operations.

Breakout 2: The Future of Beverage Menus: Integrating Adult Non-Alcoholic Choices for Modern Hospitality
Integrating adult non-alcoholic beverages into your menu is not only about offering more choices, but also creating an inclusive and welcoming environment for all customers. Over 94% of people who purchase adult non-alcoholic beverages (NA beer, wine, spirits, and cocktails) still drink alcohol – they just may not want to drink alcohol at the time they’re visiting your establishment. Demand for adult non-alcohol options continues to rise and this is the time to start offering an exceptional and diverse selection of non-alcoholic drinks to retain and attract new guests while increasing revenue.
In this session, attendees will:

• Understand the shift in consumer behavior resulting in increased demand for adult non-alcoholic beverages.
• Examine what goes into a successful non-alcoholic program including inclusive language, staff training, and guest-centric thinking.
• Learn directly from a restaurant case study how to incorporate non-alcoholic drinks into your menu.

Presented by Marcos Salazar, CEO Adult Non-Alcoholic Beverage Association

2:00 – 2:45 p.m. | Managing a Multi-Generational Workforce – Presented by SpotOn

The restaurant industry is navigating a unique challenge: managing a workforce that spans multiple generations, each with its own set of values, work habits, and expectations. From Baby Boomers to Gen Z, the convergence of these diverse generations requires a nuanced and flexible approach to leadership. Join industry leaders as they discuss their strategies for fostering collaboration, enhancing productivity, and creating a culture that embraces the strengths of all age groups. Discover practical insights and actionable advice to help you build a cohesive, multi-generational team in your restaurant.

Panel:

• Lior Koren, Head of Restaurant Product of SpotOn
• Amy Hom, Chief Operating Officer of Barcelona Wine Bar
• Will Douillet Co-Founder of ILIS

2:45 – 3:15 p.m. | Second Breakout Session

3:30 – 4:30 p.m. | KEYNOTE: Lita’s Legacy: A New Blueprint for Success in the Restaurant Industry

with David Viana & Neilly Robinson, owners of Lita & Heirloom Kitchen & Melissa McCart, Editor for Eater

Join David Viana and Neilly Robinson, owners of the acclaimed Lita, Heirloom Kitchen, and Heirloom Kitchen at the St. Laurent, as they share their groundbreaking approach to hospitality. David, a “Top Chef” alum and James Beard Award nominee, and Neily have redefined industry standards with their innovative concept of “Hospitality Professionals.”

David, a “Top Chef” alum and James Beard Award nominee, and Neily have redefined industry standards with their innovative concept of “Hospitality Professionals.”

Their latest venture, Lita in Aberdeen, quickly earned acclaim as one of the top new restaurants in the country by Esquire shortly after its 2023 debut. Their philosophy bridges the gap between front-of-house (FOH) and back-of-house (BOH) roles, promoting a unique, interchangeable approach where team members swap roles bi-weekly and share an equal part of the tip pool.

This model not only fosters a deeper understanding of hospitality but also offers cooks comprehensive insights into the entire restaurant operation. David and Neily are dedicated to transforming the culinary profession by emphasizing that there’s much more to cooking than just preparing food—it’s about cultivating a holistic appreciation for the craft and the business. 

Joined by Melissa McCart, Editor of Eater, don’t miss the chance to learn from pioneers who are shaping the future of restaurant culture. 

4:30 – 5:30 p.m. | Happy Hour