Foodservice professionals will descend on Orlando later this month to get the most current education and industry information at the Florida Restaurant & Lodging Show 2019. There will be five different workshops offering practical advice offered Sunday, September 15 and Monday, September 16 at the Orange County Convention Center.

The first workshop on Sunday from 9:30-11:30 a.m. is Profitable Menu Design. At this event, attendees will get a full picture of how menus are the top marketing and profitability tool a restaurant has at its disposal. Author and advisor Daniel Burns will talk about optimal menu size, fonts, colors, pricing, and other tricks. He will also share how you can design a menu on a budget and how you should roll your menu out. 

Up next, is a new workshop at the Restaurant & Lodging Show, The Tasty Trio: Wine Cheese & Chocolate Perfectly Prepared. The Sunday session from 2:30-4:00 p.m. will be taught by three women from Florida-owned businesses. They will share three unique pairings that are meant to satisfy all tastebuds. 

Foodservice pros looking to have a greater understanding of food allergies should make use of the AllerTrain workshop on Monday from 8:30-10:30 a.m. This ANSI accredited, manager-level workshop talks about the most common food allergies, proper food preparation techniques and a host of special diets, such as gluten-free. The course will be taught by Food Allergy Specialist Beth Winthrop. 

Restauranteurs looking to grow their bottom line will find great value in the workshop "Take Back Your Budget: The Key to Profitability." This Monday session from 2-5 p.m. will be led by restaurant coach and the developer of the Restaurant Prosperity Formula, David Scott Peters. He will share his strategies for properly constructing a restaurant budget, with an emphasis on the most-controllable number. 

Finally, the final workshop of the two days is Why Whiskey: Tasting & Education Workshop. Whiskey expert Tom Fisher will educate attendees from 2:30-4 p.m. on how to enhance their Bourbon and Whiskey offerings. In addition, There will also be a tasting of several new and unreleased bourbons. 

Outside of the workshops, there will be cooking demos, bartender contests and other informational events taking place on the show's Center Stage. The trade floor will showcase some of the latest menu trends, restaurant decor, and other demonstrations. 

Registration for the show is still available for $60 until September 14. On the days of operation, admission will be $75. 

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