Club Food & Beverage Management Summit: 8 & 9 Sept 2009
Ideas, Insights, Inspiration, Information, Networking
8 & 9 September 2009 at CMAA Headquarters at Auburn in Sydney. Voted a resounding success in 2008, this year's Summit is designed to inspire and challenge:
- Take a fresh look at the food &
beverage you serve
- Catch up on the latest trends
- Re-energise your Food & Beverage
operations with cost saving ideas
- Discover inspiring marketing initiatives from the speakers and presenters, workshops and networking
More than 25 experts brought together for this unique event - check the programme below and download the brochure. Thank You to our generous Sponsors - please support them whenever possible.
Check here for Accommodation options.
Presented by Club Managers Assoc. of Australia and Profitable Hospitality.
Numbers are limited: book online now to reserve a place for you and your team.
TUESDAY, SEPTEMBER 8
8.30 - 9.00 | Arrival: Coffee & Registration
9.00 - 9.10 | Welcome & Housekeeping
9.10 - 10.00 | Session 1: Building a Modern Business with
Popular Appeal
With Matt Kesby, a dynamic restaurateur and business leader with an inspiring track record in business development.
10.00 - 10.15 | Morning Coffee Break
10.15 - 11.05 | Session 2: Next Steps with Purchasing & Cost Control
Melissa Ellis from The American Club in Sydney. Food costs are an issue for large and small
clubs- hear from a catering expert on ways to update your cost control methods. Back by popular demand, Melissa's tips are pure gold!
11.15 - 12.15 | Session 3: Master Class - Small Group Discussions with Industry
Specialists
Topics repeated in the afternoon session - make your selection online after enrolling.
- Spreading the Net to Catch More Seafood Sales. Seafood Australia Experience will demonstrate creative ways to increase seafood sales & broaden the popularity of your bistro.
- Creating a Popular Kids Menu for your Club. Kay Richardson - Young Gourmet. Smart ways to handle the needs of young diners, including the fussy eaters. Parents will thank you AND come back more often!
- Upgrade your Dining Room on a Shoe String. Paul Gordon CEO Narrabri RSL Club. How to make fast, low-cost improvements in your venue.
- Demystifying Catering Contracts. Isobel Kidd of Fisher: Kidd and caterer Steve Sidd. If you use a contract caterer, don't miss this important session.
- Building a Quality AND Profitable Wine Culture in Your Club. Rob Morrison of Frankston RSL. Hear first hand how to create massive growth in the popularity and profits of your bar.
12.15 - 1.15 | Lunch: Seafood Working Lunch
Sponsored by Market Pride, sample delicious and innovative cost saving seafoood products.
1.15 - 2.15 | Session 4: Master Class - Small Group Discussions with Industry Specialists
- Spreading the Net to Catch More Seafood Sales. Seafood Australia Experience will demonstrate creative ways to increase seafood sales & broaden the popularity of your bistro.
- Creating a Popular Kids Menu for your Club. Kay Richardson - Young Gourmet. Smart ways to handle the needs of young diners, including the fussy eaters. Parents will thank you AND come back more often!
- Upgrade your Dining Room on a Shoe String. Paul Gordon CEO Narrabri RSL Club. How to make fast, low-cost improvements in your venue.
- Demystifying Catering Contracts. Isobel Kidd of Fisher: Kidd and caterer Steve Sidd. If you use a contract caterer, don't miss this important session.
- Building a Quality AND Profitable Wine Culture in Your Club. Rob Morrison of Frankston RSL. Hear first hand how to create massive growth in the popularity and profits of your bar.
2.15 - 2.30 | Afternoon Break
2.30 - 3.15 | Session 5: Do I Really Need an Executive Chef?
With Geremy Glew, Placed Recruitment, Gerhard Spatz, Ballina RSL Club, Brad Whittaker, Tweed Heads Bowls Club
What should you expect from the person in charge of your kitchen? Is it just a title, or a promise of high-level
accountability and skill?
3.15 - 4.00 | Session 6: 3 Publicans take on the Club Industry
Bryan Jones of Coolangatta Surf Club, Geoff Long from Belconnen Soccer Club, John Harlock of Mildura Workers Club.
These club managers have a great reputation for food. Hear how they have achieved their success, and create popular dining venues in their area. Questions definitely welcome!
4.30 - 9.00pm | Fine Food Show at Darling Harbour: Making Your Meat Offering a CUT ABOVE the Rest
A special cocktail event and presentation by Meat & Livestock Australia, showing how you can create a name for the best
steak in town - using secondary cuts at a third of the cost! Following the presentation there will also be an opportunity to visit the Fine Food Show, which is open until 9pm.
Coaches will transport delegates to the Fine Food Show and be available for return to Auburn at 9pm.
Numbers are limited: book online now to reserve a place for you and your team.
Thanks to our generous sponsors: Andrews Meats, Coca Cola Amatil, Fine Food Show, Global Coffee,
Market Pride Seafood, Meat & Livestock Australia, Seafood Experience Australia, The Bar Be School
WEDNESDAY, SEPTEMBER 9
8.30 - 9.00 | Arrival and Coffee
9.00 - 10.00 | Session 7: BarWIZARD: How to Create the WOW! Factor
With Jason Jelicich, Australia's leading presenter on bar trends and quality service
with flair!
10.00 - 10.15 | Morning Coffee Break
10.15 - 11.05 | Session 8: Hot Button Issues in Food & Beverage
Lawyer Peter English will bring us down to earth with an honest assessment of legal issues and challenges in food & beverage. Don't miss this!
11.15 - 12.15 | Session 9: Master Class - Small Group Discussions with Industry Specialists.
Topics repeated in the afternoon session - make your selection online after enrolling.
- Who Is the Best Fit For the Job? HR expert Paul Lyons will show you how to choose the right people for food &
beverage positions. It's time to eliminate hiring mistakes!
- Super Fast Training. Training expert Bill Shirley demonstrates his 'tricks of the trade' to build confidence and expertise
in your food, bar and service staff.
- Kitchen Equipment: Sorting Out Price & Value. Equipment guru Neil Willis from Sydney Commercial Kitchens will show you how to get the most bang for your buck, whether you're renovating or planning for expansion.
- Make Your Dessert Menu Rock! With Marion Casey, St George Leagues Club. How to add a sweet boost to the
popularity and profits of your café, lunch and dinner menu.
12.15 - 1.15 | Session 10: Put your Barbecue to Work
New ways with meat. Chef and barbecue wizard Ben Farley will demonstrate how to create a new source of business throughout the week with creative cooking on your barbecue or in the kitchen. Barbeque events are also great for team building. This will be an excellent follow-up to our session with Meat & Livestock Australia on the previous evening.
1.15 - 2.15 | Barbecue Working Lunch
Ben Farley and his team from the Bar Be School will cook us lunch using delicious and 'cheap' cuts of meat that will have you clambering for more.
2.15 - 3.15pm | Session 11: Master Class - Small Group Discussions with Industry Specialists.
Pick your topic from the following session choices:
- Who Is the Best Fit For the Job? HR expert Paul Lyons will show you how to choose the right people for food &
beverage positions. It's time to eliminate hiring mistakes!
- Super Fast Training. Training expert Bill Shirley demonstrates his 'tricks of the trade' to build confidence and expertise
in your food, bar and service staff.
- Kitchen Equipment: Sorting Out Price & Value. Equipment guru Neil Willis from Sydney Commercial Kitchens will show you how to get the most bang for your buck, whether you're renovating or planning for expansion.
- Make Your Dessert Menu Rock! With Marion Casey, St George Leagues Club. How to add a sweet boost to the
popularity and profits of your café, lunch and dinner menu.
3.15 - 3.30 | Afternoon Break
3.30 - 4.00 | Session 12: Reputation at Risk: Managing Online Feedback
About Your Club's Food & Beverage.
Ken Burgin of Profitable Hospitality. How to monitor and respond
to online opinion in a world where everyone can be a critic.
4.00 - 4.45pm | Session 13: Function Trends:
Making the Best Use of New Spaces
Michael Foulkes - Cabravale Diggers Club,
John Rafferty - Coffs Harbour Ex-Services Club, Rob Morrison - Frankston RSL
Tony O'Donnell - South Aust. Cricket Assoc. Hear from four experts on choosing the right equipment, facilities and services for a profitable function venue.
4.45 - 5.00pm | Wrap Up - Close
Numbers are limited: book online now to reserve a place for you and your team.
Thank You to our generous Sponsors - please support them whenever possible.
Check here for Accommodation options.
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Restaurant Management
