March 10-12, 2013
Grand Hyatt Denver
Taking F&B to New Heights
C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013
Ideas are what will enhance, grow and enliven your food-and-beverage operation
There used to be a tradition of “club food” that, quite frankly, wasn’t very exciting. But about 10 years ago, that began to change dramatically. You realized your property had to become a “dining destination of choice,” rather than one of convenience. You hired better chefs, invigorated your menus, and aggressively expanded your banquet business.
Now, your F&B operation is among the most important activities at your facility. But to keep getting to the next level—and sustaining what you’ve achieved—you need ideas, ideas…and more ideas.
Once again, new ideas are exactly what our 5th Annual “Chef to Chef” club chefs conference, to be held March 10-12 at the Grand Hyatt in Denver, will be built around. With a program agenda created entirely by club chefs, your Executive Chef will be exposed to 2 1/2 days of creative solutions to the challenges faced by everyone involved with club and resort F&B operations.
Outside the seminar rooms, the ideas will keep flowing, as your chef will have many opportunities to network during receptions, meals and breaks with peers who have found new ways to help F&B benefit their club and facility—and are glad to share how they’ve done so.
We sold out last year in New Orleans, with 175 chefs and F&B professionals attending. We have made accommodations for 200 this year—but don’t delay in registering, as it looks like we will be sold out again. You can register at www.CheftoChefConference.com.
We’ll see you in Denver.
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