2009 - Best Western Annual Convention
October 21 - 24, 2009 — Phoenix, AZ
Best Western MarketPlace Presentation
"Rev up Your Breakfast!" and "Adding an Appetizer to your Mix"
Presenter:
Corporate Executive Chef Dave Russell will present three-four times daily for 20-30 minutes on the stage provided. The theme is "Rev up Your Breakfast" and 'Adding an Appetizer to your Mix"
Demos:
Chef Dave will incorporate products from the breakfast guide that all properties have available to them. During the demos he will show the audience how to simplify preparation; how to "Rev up" a simple item; create new items for the repeat guest; discuss menu ideations and item rotations. He will also talk about menu trends and showcase one or two items that can be easily incorporated into the breakfast offering that meet guest's expectations for dining excitement even at 7 am! We are also introducing the "Perfect Pour" with demonstrations and pairings by Scott Seggi from Anheuser-Busch.
Vendor participation:
| Michael's Foods |
|
eggs (omelets, scrambled, liquid, hard boiled) |
| Nestle |
|
Chef Mate RTU gravy, breakfast sandwiches |
| Guenther |
|
Gravy |
| John Morrell |
|
Meats (pre-cooked bacon, sausage, egg sandwiches) |
| Bridgford Foods |
|
Breads, pastry, biscuits |
| Sara Lee |
|
Pre-cooked meats (bacon, sausage, ham, breakfast sandwiches) |
| Heartland & Carbon |
|
waffles |
Quaker, Kellogg's
and General Mills |
|
Hot and cold cereal |
| Sun Fresh |
|
Fresh fruit |
| Heinz |
|
Soups |
| Otis Spunkmeyer |
|
bagels, breakfast sandwiches, pastry |
| Beverages |
|
Bigelow, Lipton, Folger's, Nestle Waters, Coca Cola, etc. |
| Smucker's |
|
Syrups, jams, jellies (for compound margarines) |
| Unilever |
|
Gravy, Hollandaise, pc margarine and whipped margarine for compound recipes |
|
