Restaurent Central


2011 Expo Event Schedule

Educational Program Sponsor:


Sunday, October 2, 2011
10:30am–11:20am Concurrent Educational Sessions

Arabian A&B

Foodservice Forecast

Sales are heating up again in Alberta! Find out how various segments of the industry are faring so far in 2011, and what’s driving growth for the province’s restaurants, bars and caterers. Menu trends, consumer behaviour, the economic outlook and top issues facing the industry in Alberta will all be covered in this research-rich seminar. Don’t miss this chance to benchmark your business against industry averages, and get the scoop on the forecast for the year ahead.

Presented by: Jill Holroyd, Senior Vice President, Marketing & Communications, Canadian Restaurant and Foodservices Association

Arabian C

Killer Food

This session will provide insight into how food poisoning outbreaks occur and the impact they can have on a foodservice operation. Using case studies and research, attendees will receive real and practical insight into the causes of food poisoning. More importantly, the session will arm operators with the knowledge they require to protect their businesses.

Presented by: Kevin Freeborn, CMC, FCSI, MBA, National Food Safety Training Program

11:00am–5:00pm Exhibit Floor Hours
12:00pm–4:00pm Hall D, BMO Centre
Cooking Stage Competitions
2:00pm–2:50pm Concurrent Educational Sessions

Arabian A&B

Love’em or Lose’em: Finding and Keeping the Best Employees

Do you find that good restaurant staff hard to find and even harder to keep? The bad news is, the problem is probably you. The good news is, you can easily do something about it, starting today. Learn the top five strategies that will make your restaurant the employer of choice in your market, without breaking the bank? Once you’ve got them on your team, how do you keep them for five, ten, even fifteen years? In this edu-taining presentation , Chuck Rose shares how he keeps the good ones and the good ones keep him profitable.

Presented by: Chuck Rose, The Attitude Tuner, Managing Partner, Hose & Hounds Neighbourhood Pub

Arabian C

The Changing Faces of E.coli

This is an informative session on the various strains of E. coli and their impact on the food industry. The information will describe the role of E. coli O157:H7 on the “hamburger disease” in the 1980s up to the more recent walnuts-related cases. Discussion on the newer strains of E. coli will include the outbreaks due to E. coli O104:H4, E. coli O145, and other Shiga toxin-producing E. coli. The session will also include the lessons learned from these outbreaks and some surprising facts about the various E. coli strains.

Presented by: Munira Peermohamed, CPHI, Consultant, X Inc.


5:00 pm – 7:00 pm Big Sky Showroom, Stampede Casino
Industry Cocktail Reception and Award Celebration
Monday, October 3, 2011
9:00am – 10:30am Palomino Room D & E

Expo Breakfast and Industry Roundtable

10:30am–4:30pm Exhibit Floor Hours
10:40am – 11:30am Concurrent Educational Sessions

Palomino A

Toto, We're Not in Kansas

The laws affecting the food service industry are constantly changing and evolving. To manage your business and take advantage of opportunities quickly, you need to be current on those laws. This panel of experienced lawyers will share their knowledge and experience in three key areas that regularly affect our industry: employment agreements, engaging foreign workers and liquor liability. In this lively and fast-paced discussion, you will hear about recent developments in the law and practical strategies to help you maximize your profits and minimize your exposure to costly lawsuits.

Presented by: S. Leonard Polsky, Counsel, MacPherson Leslie & Tyerman LLP; Heather Sanderson, Counsel, MacPherson Leslie & Tyerman LLP; and Henry Chan, Associate, MacPherson Leslie & Tyerman LLP

Palomino C

Bite-sized Changes for SUPERSIZED RESULTS - Nutrition for better energy, health and weight management

This entertaining and information packed nutrition session will not only help you understand the needs of health conscious consumers, but help boost your own health. Andrea will inspire you with the best nutrition strategies used by her clients she considers the "shaker movers" to improve energy, health and weight management. Andrea will leave you with her top 5 places to focus your intention (FYI) and encourage you to consider that imperfect is perfect.

Presented by: Andrea Holwegner BSc, RD, President, Health Stand Nutrition Consulting Inc.

12:00pm – 3:30pm Hall D, BMO Centre
Cooking Stage Competitions
1:40pm – 2:30pm Concurrent Educational Sessions

Palomino A

Social Media - It's Your Business. It's Your Reputation

You don't have to "LIKE" social media for it to have an impact on your business. You do have to be present or you are going to miss your own corporate story development. The question is whether you want to help write the story of have it written for you... This presentation will help you to understand how even a basic social media strategy can help you to both monitor but also how to manage your business reputation online. A simple social strategy can also increase the number of relevant visitors to your website. Using some basic principles of search engine optimization will also help you to leverage your social efforts in your overall search goal of being found online by potential clients!

Presented by: David A. West, President, Continuus Internet Consulting Inc.

Palomino C

How to Work With Your Inspector

Developing a great relationship with a Health Inspector/Environment Officer can be tough. This presentation will explain the psychology of an Inspector, enforcement and inspection techniques and the language inspectors use – so you can speak it too!


Not all Inspectors have worked directly in the food industry, so getting them to understand your daily issues and expenses is very important. Finding new solutions to old problems is most important to the owner/operator, as well as ensuring that your facility gets the inspection rating that it deserves.

At the end of this session, you will have the foundation to work better with your Inspector and develop that GREAT relationship that will work best for both of you.

Attendees will gain:

    • Understanding of what kind of information the government wants from a food establishment
    • Ability to answer effectively the Inspectors questions, making inspection time shorter
    • Understanding of the language used by the government/inspector and the ability to translate into your own
    • Ability to be compliant PRIOR to inspection
    • Understanding how to use the Inspector's knowledge and skills for cost effectiveness
    • Techniques that they can walk away with and use immediately to improve their inspection success

Presented by: Barbara Krar, CPHI, Subject Matter Expert Lead, Keystone To Knowledge Corp.




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 Thank you, to our 2012 Sponsors
Event Title Sponsor 
Cocktail Reception and Award Celebration Sponsor
 Culinary Stage Sponsor

Serving Dishes Sponsor
Steelite International




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