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Colorado Restaurant & Bar Show | September 17-18 | Colorado Convention Center | Denver, CO

KEYNOTE SPEAKERS

The Rocky Mountain Restaurant and Foodservice Industry Meet at the Colorado Restaurant & Bar (CRB) Show!

In an increasingly saturated market, the CRB Show delivers the resources chefs, managers, operators and owners need to maintain their competitive edge.

For two days at the Colorado Convention Center in Denver, the industry gets the chance to meet with leading restaurant suppliers, find inspiration in expert panels, and collaborate with industry taste-makers to discover the newest trends, ideas and products.

Kat Kinsman

KAT KINSMAN

Senior Editor - Food & Wine


Kat Kinsman is Senior Editor at Food & Wine. Previously, she was Senior Food and Drinks Editor at Time Inc.’s all-breakfast site Extra Crispy. She is the former Editor at Large and Editor in Chief of Tasting Table and prior to that, was Managing Editor of CNN’s Eatocracy and former editor and writer for CNN Living. In November 2016, Kinsman’s book, Hi, Anxiety: Life With a Bad Case of Nerves (Dey Street Books) debuted.


In Hi, Anxiety, Kinsman expands on the high profile pieces she wrote for CNN.com about depression, and its wicked cousin, anxiety. Taking us back to her adolescence, when she was diagnosed with depression at fourteen, Kinsman speaks eloquently with pathos and humor about her skin picking, hand flapping, “nervousness” that made her the recipient of many a harsh taunt. Exploring how millions are affected by anxiety, Hi, Anxiety is a clarion call for everyone—but especially women—struggling with this condition. Though she is a strong advocate for seeking medical intervention, Kinsman implores those suffering to come out of the shadows—to talk about their battle openly and honestly. With humor and bravery Hi, Anxiety tackles a difficult subject with amazing grace.

Kinsman won the EPPY Best Food Website in 2011. She has appeared on Good Morning America, CNN, HLN TV, and hosted CNN’s Live Google Hangouts on a semi-regular basis. Kinsman is a KCBS Certified Barbecue Judge, proud member of the Southern Foodways Alliance and the vice chair of the James Beard Journalism Committee. She regularly speaks to audiences about food, writing, mental health, and social media.

Currently, she resides in Brooklyn, New York.



Tabitha Mason

TABATHA MASON

Zingerman's Cornman Farms

How do you develop & maintain a team of rock-star employees? Get zapped by the ZingTrain and learn how. 


It all started with the Zingerman’s Deli; as it grew, they stepped up to the challenge: According to Inc. Magazine, “Over the next 10 years, the deli became world famous -- and then hit a wall. Faced with the choice of changing the company or letting it stagnate, the partners came up with an ingenious strategy that has allowed them to retain the best aspects of small-business life while enjoying the benefits and challenges of growth.” 

Tabitha Mason is a certified ZingTrain trainer Who brings her diverse experience in customer service and business management to her new role as Managing Partner at Zingerman’s Cornman Farms. After serving as the business’s Venue Manager for several years, this position allows her to focus on propelling the business forward and continuing to position the farm as a leading destination for unique events and culinary experiences, all while delivering the highest standards in customer service.

Tabitha joined Zingerman’s in 2010 as General Manager of Zingerman’s Roadhouse, one of its top performing businesses. Under her management, the business continued to flourish and excel in delivering top quality food and customer service, her true passion. As GM, Tabitha, and a team of more than 80 staff, was responsible for delivering “The Zingerman’s Experience” to the thousands of guests who dine at the Roadhouse each year.

In 2012, she was presented with the unique opportunity to serve as “Service Steward” for the entire Zingerman’s organization. In this role she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for all 10 businesses. She did this by analyzing and leveraging company wide service data, managing internal customer service training and chairing a committee of service champions to execute company wide service improvements.

In 2015, Tabitha joined Zingerman’s Cornman Farms as its Venue Manager, a perfect match for her vast service experience. Soon after she realized the immense potential for the business and embarked on her path to partnership. In 2017, Tabitha joined Kieron Hales as Managing Partner and is one of seven female partners within the organization.

In addition to her position as managing partner, Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. She is also passionate about volunteering and is involved with two local nonprofit organizations, Give Merit and Junior Achievement. 


Michel Nischan

MICHEL NISCHAN

Chef, Author and Food Equity Advocate

Founder & CEO, Wholesome Wave

Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a more healthful, sustainable food system. He is Founder and CEO of Wholesome Wave, Co-Founder of the James Beard Foundation’s Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Nischan, whose parents were farmers, began his career at 19, cooking breakfast at a truck stop. He quickly realized that the ingredients coming in the back door fell far short of the farm-fresh harvests he’d grown up on, and began a life-long career championing the farm-to-table concept, decades before it had a name.

Nischan and his late partner, Gus Schumacher, were instrumental in securing $100M for Food Insecurity Nutrition Incentive (FINI) grants for the food equity field in the 2014 Federal Farm Bill, which was recently expanded to $250M in the 2018 Farm Bill to become a permanent part of all future farm bills. The Gus Schumacher Nutrition Incentive Program permanently expands affordable access to fruits and vegetables for low-income Americans, while creating a legacy for Wholesome Wave’s late co-founder Gus Schumacher.

He's also the author of three cookbooks on sustainable food systems and social equity through food. A lifetime Ashoka fellow, he serves as a director on the board of the Jacques Pepin Foundation; and on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network, and The Culinary Institute of America. The James Beard Foundation honored Nischan as the 2015 Humanitarian of The Year, and he was awarded an Honorary Doctorate in Humane Letters from Post University with the graduating Class of 2019.

To learn more about Chef Nischan, follow him on Facebook, Twitter and Instagram and visit www.chefnischan.com

To learn more about Wholesome Wave visit, follow us on Twitter and Instagram or visit www.wholesomewave.org


Scott Leibfried

SCOTT LEIBFRIED

Celebrity Chef

Regional Executive Chef, Eurest

Eurest’s Regional Executive Chef for The Bay Area, who will be supervising the culinary innovation and quality at ARM, is Chef Scott Leibfried.


Chef Scott  might be familiar to you and your team from his recurring television role as Sous Chef alongside Michelin-rated Chef Gordon Ramsey on Fox’s hit television show “Hell’s Kitchen” for 10 seasons. Chef Scott is also the Lead Chef Advisor for the “Kitchen Nightmares” series.

Scott graduated from the renown culinary program at Johnson and Wales University in Providence, R.I.   He mastered his craft and learned about restaurant culture in Los Angeles.  Scott advanced to be the Executive Sous Chef the Four Seasons Hotel in Beverly Hills. He then assumed the Executive Chef position at the Napa Valley Grille in Westwood, Calif.

In 2009, Scott partnered with the Santa Monica Seafood Company as their Culinary Advisor for the re-launch of the company’s first casual dining experience by creating a fresh seafood café and oyster bar within the newly renovated Santa Monica Seafood retail store.  It opened to and maintains tremendous popularity.

Later that year, Chef Scott became part owner of Arch Rock Fish, an East Coast/West Coast casual seafood restaurant located in Santa Barbara, Calif. While looking over his own restaurant, Scott joined a team lead by Mick Fleetwood, the famed drummer of Fleetwood Mac, to be the Chef Advisor of Mick’s dream restaurant and entertainment venue in Maui, Hawaii. When the restaurant opened in 2012 Chef Scott began development for Reviver, an order at the counter quick service restaurant with all menu items adhering to four nutritional promises and clean eating. The restaurant opened in 2014.

Through his travel and cooking experiences, Scott’s knowledge of food quality and culture has developed into a greater understanding of how food relates to people’s lifestyles. He has found that the simplest quality ingredients will always make the healthiest, best-tasting meals that people should not only enjoy, but truly experience.

Like Scott always says, “Less is always more when preparing great tasting food!”


BREAKOUT SESSIONS


Dr. Sara Metz
Public Safety Psychologist
Owner, Code-4 Counseling 



STRESS MANAGEMENT
If you are doing it right, life is stressful. Despite old school teachings that stress is bad for you and something you need to get rid of, health psychology is now embracing a different model based on updated research on stress. We now know that stress is actually an essential part of the human experience and in the right amounts and managed the right way can help bring meaning and purpose to life. This workshop focuses on identifying good stress vs. bad stress, the value of mindfulness in stress management, identifying healthy coping strategies, and teaching participants how to notice and deal with toxic stress in themselves and others. 


B. Hudson Riehle
Senior Vice President
Research & Knowledge Group
National Restaurant Association

RESTAURANT INDUSTRY 2019 & BEYOND
Where is the restaurant industry headed?  Get the latest data on current and upcoming trends reshaping our industry and segments  -  in sales, technology, food & beverage, and product delivery – as well insights critical to your decision-making.

Featuring various
local restaurateurs

HOW TO GROW TO STAY OPEN
Join multiple local restaurateurs as they discuss the nuance of maintaining growth in a cutthroat industry.  This panel will focus on the challenges of staying relevant, growing your business, knowing when to expand and when to close the doors.


Alex Oesterle, Blue Bear Creative
Thomas Pasque, Mercantyle
Mark Torres, Vertivine

BUTTS IN SEATS: WEB/APP, SEARCHABILITY/PPC & SOCIAL FOR ENTERPRISE
How do multi-location restaurants handle their marketing?  Learn how Alex Oesterle of Blue Bear Creative, Thomas Pasque of Mercantyle, and Mark Torres of Vertivine get bodies in the door for enterprise clients. 



Todd Fredrickson,
Labor Law Attorney
Fisher Phillips






WORKPLACE WOES: FROM HARASSMENT AND DISCRIMINATION TO TIP POOLING, AND MORE
Join Todd Fredrickson of Fisher Phillips as he discusses the common employment issues that run rampant in restaurants and bars on a regular basis, and how to avoid them. Not only are harassment and discrimination in the workplace a legal risk, but they also lower morale, decrease productivity, and can cost employers their top employees. Todd will provide practical guidance and sample policies on how to avoid such allegations in the first place, as well as processes for receiving complaints, conducting workplace investigations, taking appropriate corrective action, and otherwise protecting your company and its employees. Additionally, Todd will cover the wage and hour issues that are likely to affect your business, including tip-pooling and overtime, among others, and touch on updates to laws and regulations that are sure to affect restaurant and bar owners.

Local Sourcing Producers,
Farm & Ranch
Discussion Moderated by
Daniel Asher, Chef, River and Woods


LOCAL SOURCING: PRODUCERS, FARM & RANCH
Join this intimate discussion focused on local sourcing – what you need to know, how to get started, best practices, challenges and ultimately the rewards of partnering with local farmers and ranchers.




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The Rocky Mountain Restaurant and Foodservice Industry Meet at the Colorado Restaurant & Bar Show!

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