Business Fitness 2.0

Strategies and Solutions to Propel your Business into the Future!

When

January 14 - 16, 2020
Starting at 9:00 AM Pacific Time (US & Canada)

Registration

November 4 - January 6, 2020
Ending at 11:59 PM Pacific Time (US & Canada)

Make sure you stop by our Technology Lounge during Business Fitness! 

The Tech Lounge is a complete Sysco experience showcasing our innovative technology solutions including both web and mobile applications. 

Speakers

Schedule

Content is the same for both morning and afternoon sessions. Please choose only one session.


9:00 AM  

Meat Science with Dr. Phil Bass

Dr. Phil Bass
Meat Scientist, University of Idaho

Dr. Phil’s antics and infectious passion for beef will have you singing and chanting along as he shares insider tips and tricks from the beef industry. Watch him put his knife to work as he busts myths around sourcing, cutting and serving America’s favorite meat. He makes the science of meat easy for us all to understand, and easy for you to use to grow profits in your own business.

1:00 PM  

Meat Science with Dr. Phil Bass

Dr. Phil Bass
Meat Scientist, University of Idaho

Dr. Phil’s antics and infectious passion for beef will have you singing and chanting along as he shares insider tips and tricks from the beef industry. Watch him put his knife to work as he busts myths around sourcing, cutting and serving America’s favorite meat. He makes the science of meat easy for us all to understand, and easy for you to use to grow profits in your own business.

Please choose only ONE morning and/or ONE afternoon session


10:00 AM  

Controlling Food and Labor Costs

Michael Cross
Culinary Consultant, Sysco Sacramento

Prime cost is made up of the largest and most volatile costs in any restaurant - food, beverage, and labor. Learn how to understand and keep control of these expenses within your operation.

10:00 AM  

How to Deliver a Superior Guest Experience

Spencer Richins
Business Development Manager, Sysco Sacramento

How to differentiate your restaurant, delight your guest, and create more loyalty!

1:00 PM  

Social Media in Today's Market

Olivia Hernandez
Founder & Creative Director, Sourdough Social

Social Media marketing has quickly become the preferred method of restaurateurs for one big reason - it works! Not only does it keep your restaurant relevant, it keeps you on top of the list every time your guests are online looking for somewhere to dine. Make sure you are not missing out on today's number one marketing tool!

1:00 PM  

Inventory Management for Restaurant Profitability

Blake Medica
VP Business Development, Orca Inventory

Without proper systems within your operation, many issues will slip between the cracks. Learn which systems are most important and how they all come together with your inventory system to give you the BIG picture of your operations profitability.

Please choose only ONE morning and/or ONE afternoon Session


10:00 AM  

Culinary Trends

Mitch Higgins
Culinary Consultant, Sysco Sacramento

What inspires you? How do you turn that inspiration into menu offerings or in house marketing for your customers? Join Mitch Higgins and Clint Jolly in an open forum discussion to learn about the resources available to you that can help guide your research about current restaurant trends including Plant Based Diets, Meal Delivery Services, On Trend Flavor Profiles, and much more!

10:00 AM  

Your Menu as a Profit Center

Becky Fleming
Senior Manager, Business Resources, Sysco Corporation

Menu engineering is the art and science of how and where to place items on your menu. Where items are placed on the menu can dramatically affect your bottom line. Lean the three basic concepts of menu engineering - placement, graphics, and profitability analytics.

1:00 PM  

The P&L Experience

Gary Bockman
Business Resource Manager, Sysco Sacramento

Your P&L tells the story of your restaurant. It should not only tell whether your restaurant is profitable, it needs to provide accurate cost of Sales, Labor, and Operating Expenses to help identify challenges and track progress through numbers.

1:00 PM  

Hiring & Retention Strategies

Jeremy Goebel
Corporate Operations Manager, Jack's Urban Eats

The biggest challenge today for independent restaurants is recruiting, attracting, and retaining a sufficient number of quality employees. Another large challenge is understanding today's complex legal rules and regulations. Learn how to maneuver the complexity of the laws while exploring ways to find and retain the best and brightest in the field.

Registration


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Additional Information

Business Fitness 2.0
Printable Flyer

Location and Venue

Sysco Sacramento
7062 Pacific Avenue Pleasant Grove

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