Tuesday, June 24, 2003

EDUCATION PAVILION
Show Floor

Learn the secrets of successful entrepreneurs whose companies are thriving and discover new strategies that will muscle-up your marketing and advertising efforts. Take advantage of three days of free sessions that will energize your business by increasing your flow of beverage dollars and learn new ways to boost your bottom-line.

12:15 – 1:15 p.m. Protect Your Guests & Your Business: Food Allergies Can Be Deadly
Moderator: Joanne Schlosser, President, Food Allergy Awareness Institute
Panelists: Thomas Welther, Executive Chef, Wyndham Anatole Hotel
Brandon Wilson, Head Butcher & Food Safety Spokesperson for the Food and Beverage Department at the Wyndham Anatole Hotel

Join Joanne Schlosser, president of the Food Allergy Awareness Institute as she moderates a panel to explore the issue “Are you making your guests sick?” Millions of Americans have food allergies. Some suffer mild symptoms and others have reactions so violent that eating one bite can result in death. Most meals contain at least four of the “Big 8” food allergens. Many chefs, servers and managers do not know how to safely prepare and serve food for these special guests. Allergic people choose or influence the choice of the dining venue 92% of the time they dine out. Reduce liability and risk while building profit and loyalty. Allergic guests walk through your door daily – learn how to turn them into loyal customers instead of angry or ill patrons.

1:30 – 2:30 p.m. Creative Cooking with the Certified Angus Beef ® Brand
Panel Discussion
Do you ever wonder how the celebrity chefs' keep their creativity flowing? How do they fuse our classic culinary lusts with their own unique flavor inspirations? Join us for a unique look into the minds of some of your favorite Texas chef's as they share their secrets to success.

2:45 - 3:45 p.m. Making Your Restaurant A Food, Wine & Spirits Destination
Speaker: Mark Vaughan
More than ever before, restaurant patrons are looking for a “total” dining experience, one that offers unique approaches to food, wine and drinks. In this panel discussion, led by Sante’ magazine Editor and Publisher Mark Vaughan, some of the nation’s foremost restaurant managers will share their secrets to creating the perfect environment for becoming a destination dining spot.