Ask the experts at the Mid-Atlantic EXPO

 
Sept. 17, 2006
BALTIMORE — Want to boost profits? Decrease food costs? Improve your store design? Then you must attend the Mid-Atlantic Food, Beverage & Lodging EXPO Sept. 20-21, at the Baltimore Convention Center.
 
At the show, operators can "ask the experts" and get free consultation from some of the industry's leaders. Here's who's you can speak with (all meetings are by appointment):
 
Corporate Chef Bryan Bernstein, Saval Foodservice. Bernstein will give free advice on menu engineering. A graduate of the Culinary Institute of America and formally trained in Europe, Bernstein has worked in various segments in the foodservice industry including hotels, restaurants, delicatessens, gourmet food stores and caterers. To schedule an appointment, click here.
 
Scott Rosenberg, Architect and Principal, Rosenberg A+I. Rosenberg takes a practical approach to design with construction costs and financial return in mind. His recent tasks include tenant and capital improvements, design, construction administration, adaptive reuse projects, commercial office, industrial, retail and multifamily projects, restaurant design, coordination with owners, engineers, leasing and construction professionals, zoning and feasibility, code analysis and even performance analysis. To schedule an appointment, click here.
 
Joe Spinelli, Jim McGinnis, Kevin Guerrieri and Mike Meliker, Restaurant Brokers & Developers.  This experienced crew will give operators free consultation on: How to prepare to buy or sell a restaurant; how to choose the best location ; and the overall pros and cons of franchising your concept. To schedule an appointment, click here.
 
Rita St. Clair Associates. This group of stellar designers have spruced up interiors at The Polo Grill in Baltimore and the famous Le Pavillon in Washington D.C. along with dozens of other major restaurants. They will help you improve the look of your store. To set up an appointment, click here.
 
Rob Brown and Ted Savoy, Savoy/Brown. With accounts like Arby's and Chili's, these two savvy foodservice professionals have saved operators thousands in kitchen design. At the Mid-Atlantic, they will tell attendees how to save on kitchen layout by bidding the equipment and furniture package to a minimum of three regional equipment dealers. To schedule an appointment, click here.
 
The Mid-Atlantic Food, Beverage & Lodging Expo is produced by the Restaurant Association of Maryland and is the largest foodservice show between New York and Florida. In addition to showcasing hundreds of suppliers and distributors to the industry, the show offers free educational seminars, a regional chef competition, and chef demonstrations throughout the two days of the show.
 
For free registration to the Mid-Atlantic click here.

Topics: Associations , Operations Management


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