Setting The Bar: Danny Meyer’s USHG Back Office Sessions on Successful Bar Operations
Join us for six 45 minute sessions lead by Union Square Hospitality Group – you’ll want to take notes from industry leaders speaking to all things back office, from managing cost, to data analytics, and the future of bar culture.
Thursday, July 28th
The Ritz Carlton, New Orleans | Carrollton Room
921 Canal St, New Orleans, LA 70112
Leveraging Technology, Innovation, and Best Practices to Manage Costs
11:45AM – 12:30PM | CARROLLTON ROOM
Wouldn’t it be great to always be one step ahead when it comes to inventory and cost management? In this session, we’ll explore how far we’ve come with managing costs and inventory…“From abacus to automation”. We’ll also discuss best practices and how to incorporate small changes that can have a big impact on your bottom line.
PANELISTS
Nick Bennett, Christopher Bidmead, Meaghan Dorman, and Shel Bourdon
Small Bites = Big Win
10:30AM – 11:30AM | CARROLLTON ROOM
A number of the trends trade publications have identified in recent years either directly relate to the food offered in bars or the kinds of foods that should be considered by bars and beverage managers. In this session, learners will explore the financial impact adding a food program can make. We’ll also explore best practices and share ideas on how to get the most out of your food program without breaking the bank.
PANELISTS
Chef Alon Shaya, Chef Alfredo Nogueira, and Chef Christine Rosa
MODERATOR
Sean Flynn, Food & Wine
Demystifying Data: Steps to Becoming a Data-Driven Business
1:00PM – 2:00PM | CARROLLTON ROOM
Sure it’s awesome to have data at your fingertips, however how you interpret data and make data-driven decisions is critical to the success of your business. In this session, we’ll explore common data points and how to dig deeper into the data to identify control points.
PANELISTS
Cam Avent, Union Square Hospitality Group’s Director of Data Analytics, and Samantha Reiner, General Manager at Porchlight
Refocusing Your Bar’s Brand: When, Why and How?
2:15PM – 3:15PM | CARROLLTON ROOM
After the upheaval of the past few years, the bar industry is in a period of self-examination and reinvention. Bar operators might feel their bar’s brand needs to be updated to reflect the new normal. Join for a moderated discussion with Kapri Robinson, Amy Morris, and Gia Vecchio on when, why, and how to do this.
PANELISTS
Gia Vecchio of Foxglove Communications, Amy Morris of The Morris Project & Kapri Robinson, Founder of Chocolate City’s Best
The Future of Bar Culture: Hiring For Hospitality
3:30PM – 4:30PM | CARROLLTON ROOM
A conversation with Union Square Hospitality Group’s Chief People Officer, Patti Simpson.
PANELISTS
Patti Simpson, Union Square Hospitality Group’s Chief People Officer
Creating Raves
4:45PM – 5:30PM | CARROLLTON ROOM
USHG’s Vice President, John Ragan, moderates a discussion featuring beverage leaders across Manhattan. With Benjamin Brown, Head Bartender of Porchlight; Matt Chavez, Bar Manager of Ci Siamo; Cameron Winkleman, Head Bartender of Manhatta; Andrea Morris, Beverage Director of Union Square Cafe; and Erin Healy, Beverage Director of Gramercy Tavern.
PANELISTS
John Ragan, Union Square Hospitality Group’s Vice President of Operations and Master Sommelier
