Sneak Peek of What’s New for F&B; 2005!
Tuesday, September 12, 2025
8:00 AM - 8:50 AM
1FB01: Nuts and Bolts: Running Efficient F&B; Operations
In the restaurant business, it’s never as easy as “if you build it, they will come.” And even if they do come, how can you make sure they’ll be back? In this session, learn the ins and outs of running an efficient F&B; operation, including purchasing, hiring, customer service, food preparation, billing, marketing and more.
Moderator: Damian Mogavero, CEO and Founder, Avero, Inc.
Speakers: Jeffrey Fredrick, Vice President of Food and Beverage, Rio, Paris and Bally's Las Vegas; Buck Mathias, Director of Operations - Western Region, China Grill Management; James Valdez, General Manager, LesArtistes Steakhouse at Paris; Joe Essa, Wolfgang Puck
10:30 AM - 11:30 AM
1FB03: “How to Make It” Career Panel
Learn how Las Vegas’ Rising Star Chefs are making it to the top! This interactive panel gives chefs, cooks and culinary students, as well as managers and restaurateurs, the opportunity to learn how to advance their careers and discuss the difficulties and rewards of the industry.
Moderator: Antoinette Bruno, Editor-in-Chief, StarChefs.com
Speakers: Eric Klein, Chef, SW Steakhouse; Steve Mannino, Chef, Olives; Sean Griffin, Chef, Neros; Richard Chen, Chef, Wing Lei; Vincent Poussel, Executive Chef, Charlie Palmers Auerole; Bryan Ogden, Chef, Bradley Ogden; Philippe Rispoli, Chef, Daniel Boulud Brasserie; Jeremy Lieb, Chef, Le Cirque; Martin Heierling, Chef, Sensi; Sven Mede, Executive Chef, NOBHILL
2:00 PM - 2:50 PM
1FB04: Outside the Box: New Skills Can Drive New Business
Are you making the most of your tourist trade? Who are DMCs and concierges, and how do they boost your business? How do you reach them, and do they pay off? Learn how to drive convention and tourist traffic to your tables as industry experts offer tips to embrace the guest services specialist who will keep your guests coming back for more.
Moderator: Anthony Curtis, Publisher, Las Vegas Advisor
Speakers: Lisa Johnson, F&B; Public Relations, Venetian Resort Hotel & Casino; Patty McGlathery, Director of Concierge Services, Travelocity; Dawn Britt, F&B; Public Relations, Venetian Resort Hotel & Casino; Scott Washburn, Vice President, Baskow & Associates
3:00 PM - 3:50 PM
1FB05: Bodies or Professionals?: Staffing for Career Employees
Tired of the hit-or-miss approach? Come learn how to find professionals who are dedicated to excellence. In an interactive panel discussion, three executive chef instructors discuss trends in culinary education and how to find the right people for the job.
Moderator: Sarah Lee Marks, Author, Reservations Required
Speakers: Joe Marsco, General Manager, Andre's Restaurants; Heinz Lauer, Executive Chef Instructor, Le Cordon Bleu College of Culinary Arts Las Vegas
Wednesday, September 15, 2025
8:00 AM - 8:50AM
2FB01: Breaking the Buffet: Feeding the Masses
They’re often the most popular dining option at any casino, but how do you transform your buffet from a loss leader into a profit center? This session explains how to make the most of this casino mainstay. Industry experts cover everything from food selection and interior design to customer service.
Moderator: Damien McCovey, Executive Chef, Ark Las Vegas Restaurant Corporation
Speaker: Brenda Hitchins, Corporate Executive Pastry Chef, Station Casinos, Inc.; Mario Andreoni, Executive Chef Instructor, Top of the World, Stratosphere Tower
9:10 AM - 10:00 AM
2FB02: The Bottom Line: 10 Ways to Maximize F&B; Profits While Delighting Your Guests
George Burkhardt presents excerpts from his popular F&B; Profit Mindset series with a Top 10 list on how to improve your F&B; profits while delighting your guests. Topics will include menu engineering and design, statistics management, labor scheduling, food and beverage cost control, vendor relations and more. This material is suitable for mature F&B;, finance and marketing audiences and is updated for 2005’s environment.
Speaker: George Burkhardt, Principal, Burkhardt Associates, LLC
11:30 AM - 12:30 PM
2FB03: What's Hot? What's Not? Trends in Culinary Arts
After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, Star Chefs.com Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come hear all about what’s hot and what’s not as she discusses her experiences.
Speaker: Antoinette Bruno, Editor-in-Chief, StarChefs.com
2:00 PM - 2:50 PM
2FB04: Competitive Pressures: How Trends and Marketing Can Make the Difference
Incorporating food trends can be essential to operating a successful restaurant, but how do you distinguish between a bonafide trend and a “here today, gone tomorrow” fad? Let the experts tell you how to distinguish between a fad and a trend and about the most effective ways you can market the unique offerings of your restaurant.
Moderator: Virginia Thompson-Martino, President, The Odyssey Lifestyle
Speaker: Bob Brody, Executive Chef, Pechanga Resort & Casino; Kerry Simon, Chef, KS Bar & Grill
3:00 PM - 3:50 PM
2FB05: ‘Tis the Season: How To Effectively Incorporate Seasonal Products
Seasonality is an important aspect of the restaurant business, but how do you find the right product for the right price at the right time? And how do you teach your staff to sell it? At this session, purveyour relationships, purchasing management and menu flexibility are taught by masters of the chef special.
Moderator: TBD
Speakers: Mario Andreoni, Executive Chef Instructor, Top of the World, Stratosphere Tower; Cindy Hutson, Owner/Executive Chef, Ortanique Restaurants: Miami, Las Vegas, Washington DC, Owner/Partner, CinDel Restaurant Management
10:25 AM - 11:15 AM
2FBSIG03: Make Me Hungry: Trends of the Casino F&B; Marketplace
Gourmet dining has made a giant footprint on the gaming industry, with fine-dining establishments owned or operated by celebrity chefs continuing to flourish. This session will bring together some of the most renowned food and beverage directors in the casino industry to discuss the latest trends and developments in this delicious discipline of the gaming business.
Moderator: John Curtas, Host, Food Critic KNPR Food for Thought
Speaker: Michael Platt, Vice President of Food and Beverage, Pechanga Hotel & Casino; Victor Tiffany, Vice President of Food and Beverage, Borgata Hotel Casino & Spa; Kevin Stuessi, Vice President of Food and Beverage, Wynn Las Vegas
Thursday, September 15, 2025
8:00 AM - 8:50 AM
3FB01: Private Label: It Doesn’t Mean Generic Anymore
Without a doubt, once your customers have tasted the best-of-the-best vodka or a premier Cru Bordeaux it takes something rare and exquisite to tempt their palates. What could tempt them more than a private label? Find out how some operators are extending their brands in new and exciting ways.
Speaker: Michael Soll, Vice President of Casinos, Hard Rock Hotel & Casino
9:10 AM - 11:15 AM
3FB02: Restaurant Extreme Makeover: Staying Current AND Profitable
Is your restaurant in need of a makeover? Registered F&B; Track attendees will submit photographs and a brief proposal with floor plan to the workshop committee three months prior to the show. The featured design expert will incorporate the submissions into a two-hour presentation exploring everything from lighting to linens and offer makeover strategies and ideas for your restaurant. Click here for submission information.
Moderator: Bernie Otis, Senior Advisor Hospitality/Gaming, Kamran & Company, Inc.
Speakers: Larry Lainer, Managing Partner and President, Laschober + Sovich; Turner Duncan, Designer, Duncan & Miller Design; Barbara Carlson, Senior Project Designer, Leo A Daly; Erin Friar, Senior Lighting Design Director, Lighting Consultants, LLC
Casino Property Tours
Casino Property Tours featuring F&B; at Paris Cook and Chill Kitchen, Caesars F&B;, Wynn Las Vegas Full Property and Flamingo Las Vegas F&B; and Amenities.
More Value-Adds
Daily continental breakfast
Larger conference rooms
Conference sessions room layout is on two floors to alleviate traffic flow
Networking breaks in between sessions expanded to 20 minutes
