Click here to view the previous Virtual Breakfast Sessions from L.Sashin and Associates, and Total Food Service
As the industry adapts to the constant change from two years of restrictions and shortages, a pair of iconic brands have treated foodservice decision makers to an offer of focus for what many have termed the “new normal”.
L Sashin and Associates and Total Food Service (TFS) host a series of virtual breakfast sessions on the web. “Our goal is to help the restaurant and foodservice industry take advantage of the perspective that we have been able to gain in working with clients in a wide range of industry,” noted Larry Sashin, President of L. Sashin and Associates. The long time NYC resident and his partner Bob Heiss have built a national reputation for the consulting work they have done with small to medium sized businesses in food and beverage as well as nutrition. Heiss brings a unique skill set with his work over two decades operating the Sandler Sales operation in Metro New York.
“We are so excited to bring L. Sashin’s years on insight to our restaurant and foodservice professional readers,” noted Fred Klashman, co-publisher of Total Food Service (TFS). For the past 30 years, Klashman has published TFS, which began as a Metro New York restaurant and foodservice trade publication. It has grown to be among the nation’s leading B2B outlets with coverage of both the restaurant, business, and institution marketplaces. “We are thrilled to be able to bring such a wide diversity of topics to our readers in such a dynamic format,” Klashman noted.
The Virtual Breakfast Session (VBS), produced by Total Food Service and L. Sashin & Associates, is a live, one-hour, open mic roundtable discussion that is focused on the conditions, events and trends that drive the food business and the companies that form the supply chain to the consumer. “No one has all the answers, but together we can come up with some great solutions,” Sashin explained. “Our goal is for our attendees to get in on the conversation. Your experience with staff, vendors, providers, customers, and peers is valuable. Share it and listen to how others have managed matters. Ask questions and express your concerns. This is not a shut-up-and-listen event. You have a place at the roundtable and are part of a free-flowing conversation. To participate, you have direct communication with a dedicated Attendee Representative on chat ready to ask and answer your in-the-moment questions during the call. What does the landscape look like in the next month or three or six? What will help the industry survive? What’s dead and gone forever? And what will prepare us for the NEXT NORMAL. This year, one thing is certain: business conditions and trends are constantly changing and so must we.”
On February 23rd at 9:00am, the Virtual Breakfast Sessions will continue with its thirteenth installment. (Visit Event Page)
If you are a Restaurateur, GM, Manager, Manufacturer, Marketer, Consultant or Vendor this info-packed hour is for you. It will be the most informative, fastest hour spent on Zoom!
Join us for a Virtual Breakfast Session on Wednesday, February 23rd @ 9:00am.
VBS #15 Plant Based Meals – The Techniques Behind the Artistry
The restaurant, bar and hospitality business has always hard, but with work, a good concept and efficient systems it was a doable, profitable and a good way to make a living. Then came COVID-19 with its lockdowns, supply and labor shortages, heightened social and moral issues, the return of home cooking and the search for economical, delicious alternative food choices.
Plant Based Meals, we all know it’s the rising tide in food trends. You’ve read about its benefits, its growing acceptance with young diners, the health and nutritional advantages, its sustainability and its environmental superiority. In this 1st of a series of plant based Virtual Breakfast Sessions we will start to answer some of the questions every restauranteur and chef will have to know.
You’ve been cooking meat and vegetables forever so the transition to plant based meals is the same, right? The answer is, “Well almost”. In short, do you bake, fry, boil, broil, sauté or sous vide? How do you efficiently prepare plant-based meals to get the most flavor, the best look, get a high ROI and most important…get your customers to order it? A few short lines that elicit many very long answers.
For VBS #15 we’ll to cover some of the many techniques that give plant based meals that something special that makes them menu winners. Our panel of chefs, restauranteurs and industry experts are ready to share their skill, knowledge and experience to help you unwind the puzzle of “The Techniques Behind the Artistry! Register today, seating is limited.
Our Panel in the 1st of a series of Plant Based sessions:
- Nolan Popper- Director of Innovation & Plant Based– Cuisine Solutions
- Bob Heiss- Founder-www.strategicadvisoryboard.net
- A.J. Schaller- Executive Chef– Cuisine Solutions; Culinary Research & Education Academy
- Larry Sashin- Founder- L. Sashin & Associates, Ltd, LLC
- Antonio D’Alelio- Owner/Innovator – Lilly’s Fresh Pasta, Lilly’s Gourmet Pasta Express
- Fred Klashman- President-Publisher- Total Food Service, IDA Inc.
- Robb Garceau- Executive Chef- New York Hospitality Group
The Virtual Breakfast Session (VBS) is produced by Total Food Service and L. Sashin & Associates, is a live, one-hour, open mic, roundtable discussion that is focused on the conditions, events and trends that drive the food business and the companies that form the supply chain to the consumer. No one has all the answers, but together we can come up with some great solutions. Claim your seat!
Get in on the conversation. Your experience with staff, vendors, providers, customers, and peers is valuable. Share it and listen to how others have managed matters. Ask questions and express your concerns. This is not a shut-up-and-listen event. You have a place at the roundtable and are part of a free-flowing conversation. To participate, you have direct communication with a dedicated Attendee Representative on chat ready to ask and answer your in-the-moment questions during the call.