Davidson Hospitality Group recently assembled food and beverage leaders from across its portfolio for a two-day summit at The Highland Dallas, Curio Collection. Designed for directors, executive chefs, restaurant and bar managers and banquets and catering teams, the event was entitled The Pillars of Success: Shaping the Business of F&B. The summit examined long-term strategies around innovation, sustainability, quality and adaptability.
“It was an invigorating and rewarding experience to host a summit dedicated exclusively to our food and beverage leaders,” Greg Griffie, SVP, food & beverage, Davidson Restaurant Group, said in a statement. “This type of specialized professional development and training is a real differentiator for Davidson as an operator and a tremendous example of how we create value in all that we do. Our primary goal is to drive performance for our owners and sharpening our F&B teams is a way we can ensure optimized performance at every hotel.”
The program combined educational breakouts, general sessions, a tradeshow and hands-on exercises. Discussions included approaches to menu design aimed at improving profitability, reflecting growing guest interest in non-alcoholic offerings and smaller portion sizes. Sessions also covered methods for strengthening sales through a more robust financial and operational toolkit, with an emphasis on upselling, guest engagement and distinctive activations.
Additional content highlighted opportunities to enhance cost efficiency through strategic sourcing and procurement in partnership with Foodbuy and DRG, the food and beverage arm of Atlanta-based Davidson Hospitality Group. Team-building elements featured timed cooking challenges centered on communication and technique. A supplier showcase brought together 22 partners representing categories ranging from data analytics to specialty meats, and Procure Impact delivered a presentation on social procurement and community-focused supplier networks.
DRG oversees concept development, technology integration, staffing, and program planning for restaurants, bars and catering operations throughout the company’s portfolio.