Register below for the 2016 Business of Food Conference: Recipe for Success

 Growing our Culinary Region with the Right Ingredients

A joint project of the Central Virginia and Shenandoah Valley Small Business Development Centers (www.CVSBDC.org and www.ValleySBDC.org), the Business of Food Conference will feature a broad range of workshops topics of value to food service professionals, restaurant managers and owners, and all who desire to learn more about starting or growing a food business.

Keep updated on conference developments on the Business of Food Conference website.

The lunch entrée will be a Penne Pasta with Fire Roasted Tomato Sauce topped with Primavera Vegetables, accompanied by salad, rolls, dessert, iced tea, water and coffee. Please fill out this survey if you have any dietary restrictions.

The Business of Food Conference 2016
                   Recipe for Success
                           AGENDA

 7:15     Registration Open

8:00     Opening Session: West Ballroom
             Welcome and Introductions
             National and Local Trends

8:45-9:30 Concurrent Workshops
            * Where to Sell, Where Not to Sell Part I
            * Create a Workplace Where People Matter
            * The Experience: Twice as Important as the Food

9:45-10:30 Concurrent Workshops
           * Where to Sell, Where Not to Sell Part II
           * Employment Law: Avoiding Recipes for Disaster
           * Elements of Creative & Practical Kitchen Design
           * Got the Marketing Blues?

10:45-11:30 Concurrent Workshops
          * The Website as a Powerful Tool for Growth
          * Left Brain Meet Right Brain: Bringing Numbers and Culture Together
          * Fraud Prevention for Small Business Owners
          * Your Product Needs a Package — First Steps in Preparing for Retail or Direct Sales

11:45-1:30 Lunch, Conversation & Keynote (West Ballroom)
           Connect the Dots: Aligning Business Decisions with
Your Mission and Core Values
           Conversation: Katrina Didot, A Bowl of Good; Aaron Ludwig, Jack Brown’s &
Billy Jack’s; Crissanne Raymond, NoBull Burger;
Diane Small, Moderator
Keynote: Bob Barnett, Senior Vice President of Sales Development for
Extended Stay America

1:30-2:00 Mix it up at the Sponsors’ Tables and with Each Other

2:00-2:45 Concurrent Workshops
         * Organic & Local Strategies, Part I
         * Your Success is a 3-Legged Stool
         * Meeting People Where They Are
         * Using Technology to Streamline Your Business.

3:00-3:45 Concurrent Workshops
        * Organic & Local Strategies, Part II
        * Specialty Food Business Basics
        * Engineering More Profit into Your Menu
        * Everything is Digital: How to Decipher, Prioritize, and
Manage your Business in this Integrated Space

Registration