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Too often a restaurant owner or manager hears someone offer an average food cost and wants to measure their success against that number. The problem is your restaurant is not average and what works fo …
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Independent restaurant operators don’t fail because they lack passion—they fail because they lack systems. In this high-impact session, restaurant systems expert David Scott Peters breaks down the exa …
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Ever felt like leadership is just one long ordeal of chasing people down for things? Or have you avoided taking on a leadership position because you just did NOT want to be the one with a million thin …
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Restaurant Management 201 is a 3.5 hour, in-depth management training workshop that will give your team the knowledge, skills, and systems they need to properly run the daily operations of your busine …
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This is a must attend session for both existing restaurant owners facing a lease renewal negotiation and new start-up tenants leasing space for the first time. Learn the 13 costly mistakes tenants mak …
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Restaurant influence is no longer about celebrity creators. Today’s most successful operators use video, podcasts, social media, and storytelling to build trust, drive traffic, recruit talent, and cre …
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Top California caterers discuss how they're growing their businesses, what's hot in catering and events, the challenges they're facing, and tips for operators trying to grow their catering divisions. …
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Eight chefs will participate in the Rapid Fire: Future Kitchen Performance Competition, with two competing simultaneously on the Center Stage.Sponsored by:
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Is your financial and business foundation secure? Discover the powerful tools Restaurant Owners can use to become invincible to lawsuits, save thousands in taxes, and achieve financial peace of mind. …
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California’s SB-68 allergen disclosure law came into effect on 1 July 2026, reshaping compliance expectations for restaurants statewide. This session breaks down what the law requires, enforcement and …
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Most restaurants don't fail because of bad food — they fail because of uncontrolled costs. In this hands-on workshop, restaurant coach Al Kanbar walks attendees through a proven 90-day rescue framewor …
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This session will detail how to use AI models to get to your goals faster in the office, but also how to use simple things like a whiteboard instead of iPads or endless tech in the kitchen to create M …
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Restaurant Management 301 is a 3.5 hour, in-depth management training workshop that will give you and your team the knowledge, skills and systems needed to properly run a profitable business, while st …
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Be invigorated and inspired as Randy talks through identity strategy, expanding scalable formats such as outside-the-box, non-traditional venues, and the power of influence. Importance of meeting cust …Speakers
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Great Service is everywhere, Great Hospitality is not. In this session you will learn how to build hospitality in your organization through recruiting, development and retention strategies used by the …
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Most restaurant owners focus on revenue growth, but the biggest profit opportunities are often hiding in plain sight. In this fast-paced, real-world session, Doug Marschke, CEO of Underdogs Restaurant …
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Hospitality innovation is accelerating, with social media speeding up the trend cycle and raising guest expectations. The 18th annual Hospitality Trends Report from af&co. and Carbonate, cited by The …
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Behind every successful restaurant brand is a leader with a clear story. In this session, Alexis Quintal teaches restaurant owners and hospitality leaders how to leverage personal branding and PR to b …
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This session explores how GLP-1 medications are reshaping guest behavior, portion preferences, and dining frequency. Learn how to meet guests where they are—offering smaller portions with stronger per …
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In an industry built on pressure and perfection, what if the real advantage lives in the grey zone? This high-impact session challenges all-or-nothing thinking and equips restaurant leaders with pract …
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Join a panel of distinguished legacy restaurant owners as they share insights on the foundational pillars of enduring success. This discussion will explore how operational excellence, sound financial …
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Join an expert (TBA) and learn the techniques of carving a yellowfin tuna graciously provided by Maxfield Seafood in collaboration with Fresh Island Fish. Visit us at Booth #931.Sponsored by:
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There are so many ways to increase sales, but if they are not created, marketed or executed correctly, these great ideas end up hurting! Discover the right approach to these potential hidden gems, tha …
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One of the biggest issues managers and owners have in the hospitality industry, is getting staff to care about their “job” and not treating it as a temporary “gig”. How do you get your staff to respe …
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Food safety isn't just about compliance—it's about protecting your brand, your customers, and your bottom line. Updated for 2026, this session explores the massive shifts heading for your kitchens and …
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Hear directly from restaurant executives using AI to improve guest experience, reduce missed calls, streamline operations, and drive revenue. Leaders from Mendocino Farms, Lucille’s BBQ, and Pokeworks …
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This session invites guests on a sensory journey through four Paso Robles wines, each paired with a seasonal crostini that highlights how the time of year influences the way we experience flavor. From …
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Menu development is often treated as creative, but it is a structured system. This session explores how cohesion, cross-utilization, and menu engineering;similar to a fashion collection—drive profitab …
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Most restaurants promote from within—but fail to develop the leadership skills needed to thrive at the next level. In this fast-paced, interactive session, leadership coach and pizzeria operator Tyrel …Speakers
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Wading through the ever-changing tides of legal compliance can be overwhelming. That's why the California Restaurant Association is committed to keeping our members informed not only about current law …Sponsored by:
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Latino restaurants are having their moment — and it's not by accident. As one of the fastest-growing and most fiercely loyal segments in American foodservice, Latino operators have cracked a code the …Sponsored by:
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Join Chef Nelson German, Executive Chef and Owner of Oakland's acclaimed Sobre Mesa and alaMar Dominican Kitchen & Bar, and Executive Chef and Partner at Meski, as he brings the vibrant flavors of the … -
After 50 years in business we were doing very well. We had 2000 seats and we thought our growth had maxed out. Then we started self producing our own TV Show, Kings of Fi$H on Amazon Prime, and sales …
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Operate your business off the radar and explore advanced, secret strategies for getting the most out of your business entity. Legally shift up to $250k in personal expenses to your business. How to na …
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Competitors will have 5 minutes to stretch out one 18 oz. dough ball as large as possible. No holes larger than a dimer will be permitted.
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Must yield 6 pieces from a single pizza and feature at least 1 cheese produced in California (verification will be required). All doughs, flours, sauces, toppings, seasonings, and finishing ingredient …
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Pizza must contain exactly 3 cheeses and all cheeses must be produced with Real California Milk. Any cheese included in any other part of your recipe counts towards the total. Example, if you have che …
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Competitor will fold five 14″ boxes as fast as possible. Best time wins.
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Must be 14″-16″, round, yield 6 pieces, not made in a pan, and feature at least 1 cheese produced in California (verification will be required). Competitors may use creative, gourmet, and non-traditio …
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Competitor will stretch out five 10 oz. dough balls as fast as possible to cover 10″ screens. Dough must cover the entire screen to be counted.
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Spin it to win it! The victor of this event earns a trip (flight + room) to Orlando Oct. 25-27, 2026 to compete for a the grand prize of a ticket to compete in an international pizza competition in 20 …
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Must yield at least 6 pieces and feature at least 1 cheese produced in California. Competitors will have 30 minutes from first touch to hands off. Winner of this category will compete in the Secret Ba …
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"Southern Nigiri is a reflection of my culinary philosophy honoring familiar traditions while telling my own story through ingredients and technique. By replacing sushi rice with crispy Parmesan stone …
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Disneyland's pastry sous chef, Stephanie Yee, prepares and shares samples of Mummy Mickey Macaron with a Cookies and Crème Filling -
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Restaurant operators obsess over food and labor costs — while quietly overpaying on merchant processing, supplies, linens, waste, gas, and telecom. Learn how contingency-based cost containment works, …
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August 23 - 25, 2026 | Anaheim Convention Center, Anaheim, CA
An Award Winning Trade Show
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August 23 - 25, 2026 | Anaheim Convention Center // Anaheim, CA
An Award-Winning Trade Show
🎤 CHEF TYLER FLORENCE to Headline Culinary Innovation Theater!
Aug 23-25, 2026 | Anaheim Convention Center
Why Attend?
🎤 Chef Tyler Florence to Headline Culinary Innovation Theater!