AI is transforming the hospitality industry, streamlining operations, enhancing guest experiences, and revolutionizing marketing. From AI-powered assistants that handle customer interactions to automations that optimize workflows and decision-making, businesses are leveraging AI to save time, reduce costs, and drive revenue.

In this session, we’ll explore how AI-driven agents, assistants, and automation can improve efficiency, personalization, and profitability across restaurants, hotels, and food service businesses. Learn how to integrate AI into daily operations, enhance marketing strategies, and create seamless guest experiences—all while staying ahead of industry trends.

The future of hospitality is here—let’s make AI work for you.

See what chicken substitutes can do!

Plant-based Chicken & Waffles
This dish showcases the mix of sweet and savory flavor combinations, demonstrating that plant-based options can be both comforting and delicious for everyone!

​

Korean-Style Lettuce Cups with Plant-based Tenders

This dish is packed with velvety sweet and spicy flavors, highlighting the versatility of plant-based ingredients.

Watch Executive Chef Brysen Uhalde of the historic Rialto Poolroom and The Jack London Revue create two dishes that honor all that makes NW cows special. You'll also learn where the product comes from and why supporting local creameries and ranchers is so important.

Dishes featured include:

Round Up Burger:  1/2 lb Pendleton Beef Company all natural beef, Tillamook sharp cheddar, thick cut bacon, Truffle BBQ sauce, seasoned fried onions, pickles and lemon garlic mayo, on Portland French Ciabatta bread.

Oregonzola Waffle Fries:

Rogue Creamery Oreganzola, Tillamook whole milk mozzarella, Alpenrose heavy cream sauce, over lamb weston waffle fries. 

Business owners tend to focus on their business. They may have plans for retirement and a vague notion of “someday I’m gonna sell this place”, but few if any have taken concrete steps or even investigated the realities and practicalities of the process. This panel will serve as an informative and educational time for business owners and help them establish concrete plans and timelines.

Joseph Hollcraft is a business broker at IBA focusing on the hospitality industry. Read his most recent association article A Tale From The Past - A Hope For Tomorrow. 

Sourdough bread leavened with a fermented starter instead of commercial yeast gives the distinctive flavor and chewy texture. See how else to use your starter.

Labor costs are one of the biggest challenges facing restaurants today—but the right strategies can turn them into an opportunity. In this session, industry leaders will share practical insights on optimizing staffing, reducing inefficiencies, and leveraging technology to stay ahead of economic and regulatory pressures. Whether running a full-service restaurant or a high-volume quick-service operation, attendees will walk away with real-world tactics to improve scheduling, enhance employee satisfaction, and protect profitability.

Wilderton Aperitivo Co. is one of the most original and fastest-growing players in the non-alcoholic space, with the first and only non-alcoholic distillery in the nation. Join Founding Distiller Seth O’Malley as he addresses the opportunities in the space, highlights how to be successful, and walks us through the Wilderton experience as a case study.

​

Seth will touch on emerging and rapidly shifting trends in the non-alcoholic space, and delve into critical success factors for setting up a strong non-alcoholic program. Who is the core consumer? How do you set up a menu? How do you price?

Learn how Wilderton's high quality raw ingredients and a craft approach to production has lead to success.