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The education program for New England Restaurant & Bar Show 2026 features two interactive areas on the show floor – Culinary Stage and Ed-Quarters. The location is noted under each session title. All sessions over the two-day event are included with attendee registration.
Please note that the program is sorted by day. Select the day(s) of interest below to see all programming available for that day.
10:30 AM
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The regulatory environment for restaurants in Massachusetts continues to evolve, creating new compliance challenges and operational considerations for independent operators. In this practical and high …Moderator
11:00 AM
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Chef Dan Delancey will discuss the influences of the flavors in his Taste of Spring demonstration by walking the audience through making a simple dish inspired by spring in coastal New England. The re …
11:30 AM
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As technology and AI redefine the back-of-house, the heart of the 2026 Experience Economy is defined by a focus on human connection. This session explores the critical shift from transactional efficie …
12:00 PM
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Join Paul Wahlberg, co-founder of Alma Nove and Wahlburgers, for an engaging, flavor-driven culinary demonstration that blends classic technique, personal storytelling, and modern hospitality insights …
12:30 PM
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The workforce has already changed. The real question is whether your leadership has kept up. Today’s hospitality leaders are running teams that span generations, cultures, lived experiences, and expec …
1:00 PM
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Join Erin Miller, Founder and Chef of Urban Hearth, for a dynamic culinary demonstration that blends refined technique with bold, ingredient-driven flavor. A 2025 James Beard Award nominee for Best Ch …Speaker(s)
1:30 PM
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What separates good restaurants from great ones often happens behind the menu—inside the numbers that tell the real story of performance. Patrick Renna, CFO of Proof of the Pudding, breaks down how re …
2:00 PM
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Roasted Broccoli Ricotta Gnudi in a Cheesy Velouté: A Nostalgic Twist on a Comfort Food Classic Comfort food has always held a powerful place on restaurant menus, but what happens when you reimagine a …
2:30 PM
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Today’s most successful restaurants don’t rely on great food alone—they build demand through smart events, compelling marketing, strategic social media, and increasingly, AI-powered tools. Explore how …
3:00 PM
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Please join Chef/Owner Brian Lewis, of Full House Hospitality Group, with his nationally celebrated restaurants, The Cottage and OKO, based in Connecticut and New York. He has been named a 2025 James …
3:30 PM
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Artificial Intelligence is no longer a future concept—it’s already influencing how independent restaurants operate, market, and protect margins. Yet for many operators, AI still feels intimidating or …
4:00 PM
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The beverage world is no longer just about "spirits vs. sodas." Today’s guests are looking for wellness, theatre, and radical personalization. In this fast-paced seminar, we dive into the core shifts …
10:30 AM
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Entering restaurant ownership—and knowing when and how to exit—are two of the most critical and complex decisions an independent operator will ever make. Whether you are considering buying your first …
11:00 AM
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Join Paul Callahan, the creative force behind Vino e Vivo, for a refined and thoughtfully crafted culinary demonstration that celebrates technique, tradition, and a true farm-to-table philosophy. A Ne …Speaker(s)
11:30 AM
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Join Gardy Desrouleaux, Managing Partner and Owner of Craft Food Halls as he details on how choosing the right location has always been one of the most important decisions in restaurant development. B …
12:00 PM
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Culinary Stage Demo: Chef Gil Plaster – Reinventing a New England Classic Join Executive Chef Gil Plaster of The Causeway Restaurant as he brings a beloved regional comfort dish to the Culinary Stage …
12:30 PM
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What does it take to successfully transition from a Hall of Fame career to building a thriving business brand? In this must-see keynote session, the two New England sports legends of David Ortiz and T …
1:00 PM
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Chef Aidan McGee, Chef and Partner of McGonagle’s Pub & Restaurant in Boston, brings a deeply personal and refined take on modern Irish cuisine to the 2026 New England Restaurant & Bar Show. Born in C …
1:30 PM
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Today’s restaurant operators are navigating an increasingly complex regulatory environment—one that directly impacts profitability, staffing, and long-term sustainability. In this timely session, Sean …
2:00 PM
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Whole Fish Butchery & Crudo from the Rhode Island Coast by Chef Derek Wagner Join acclaimed chef and restaurateur Derek Wagner, the visionary behind Nicks on Broadway, for an immersive and educational …
2:30 PM
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Women are reshaping the alcohol business—launching bold brands, challenging long-standing norms, and carving out space in an industry historically dominated by men. Hear directly from trailblazing wom …
3:00 PM
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From Trend to Traction: Scaling Beverage Innovation with Discipline, but Without Losing Margin or Identity Trends are exciting. Execution is where most programs fail. If you are feeling the pressure t …
3:30 PM
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Staying compliant in today’s regulatory environment is critical for restaurant and bar operators. This informative session brings together leadership from the Massachusetts Alcoholic Beverages Control …
