November 19, 2024
Convene NYC
Welcome
Welcome to the NextGen Conference, an exciting day of learning, innovation, and collaboration for leaders in the hospitality industry! We are thrilled to have you here as part of the New York State Restaurant Association’s goal to inspire, educate, and empower hospitality professionals. As we navigate through the evolving landscape of the hospitality business, it is more important than ever to stay ahead of the curve. From integrating cutting-edge technology into the kitchen to embracing new consumer trends, the industry continues to evolve, and today’s conference reflects that progress. Our agenda today is packed with valuable insights and forward-thinking strategies designed to help you stay competitive, enhance your operations, and most importantly, lead with innovation.
This conference is not just about gaining knowledge —it is about connecting with fellow hospitality professionals, sharing experiences, and building a network of industry peers who can support you in your career. Let’s make the most of this opportunity to learn, innovate, and inspire one another as we shape the future of New York’s hospitality industry.
Enjoy the day!
Melissa Fleischut President and CEO NYSRA
Gina Zimmer Sr VP, NYC Operations NYSRA
11:30 – 12:30 p.m.
12:30 – 1:15 p.m.
1:15 – 1:45 p.m.
Lunch + Registration
From Spreadsheets to Supper: The Secret Sauce of Restaurant Analytics with Emma Blecker, Chief of Staff & Director of Business Systems, Boqueria
Breakouts
Breakout 1: Innovating the Kitchen: Mastering Culinary Technology with Rational
Breakout 2: The Future of Beverage Menus: Integrating Adult Non-Alcoholic Choices for Modern Hospitality Presented by Marcos Salazar, CEO Adult Non-Alcoholic Beverage Association
2:00 – 2:45 p.m.
Managing a Multi-Generational Workforce Presented by SpotOn, Panel: Lior Koren, Vice President of Product, Restaurants for SpotOn, Amy Hom, Chief Operating Officer of Barcelona Wine Bar, Will Douillet, Co-Founder of ILIS
2:45 – 3:15 p.m.
3:30 – 4:30 p.m.
4:30 – 5:30 p.m.
Second Breakout Session
KEYNOTE | Lita’s Legacy:
A New Blueprint for Success in the Restaurant Industry with David Viana & Neilly Robinson, CoOwners of Lita & Heirloom Kitchen & Melissa McCart, Editor for Eater NY
Happy Hour
Thank you Sponsors!
About The Sessions
From Spreadsheets to Supper
The Secret Sauce of Restaurant Analytics with Emma Blecker, Chief of Staff & Director of Business Systems, Boqueria
In the race for restaurant survival, data is the new gold. As tech platforms increasingly offer operators normalized access to their own numbers, the challenge has shifted. It’s no longer about obtaining data, but about asking, “Now that we have it, how can we use it to drive better business results?”
Welcome to the era of dynamic, actionable data insights Data is one of our most powerful tools for answering questions, identifying opportunities, flagging issues, and maintaining real-time awareness of our business health However, the true power of data lies in knowing what questions to ask and which decisions to make. As operators, no one knows our business better than we do It’s time to unlock the potential of data for those who need it most the operators on the ground.
Innovating the Kitchen
Mastering Culinary Technology with Rational
Dive into the future of cooking with Rational as they demonstrate state of the art equipment, showcasing how cutting-edge technology can transform the professional kitchen.
In this dynamic presentation, Rational will share their expertise in blending traditional cooking techniques with modern technological advancements Learn how to enhance efficiency, elevate food quality, and drive success in your kitchen with innovative tools and methods.
Don’t miss this opportunity to discover how technology can revolutionize your culinary operations.
About The Sessions
The Future of Beverage Menus
Integrating Adult Non-Alcoholic Choices for Modern Hospitality, Presented by Marcos
Salazar, CEO Adult
NonAlcoholic Beverage
Association
Integrating adult non-alcoholic beverages into your menu is not only about offering more choices, but also creating an inclusive and welcoming environment for all customers.
Over 94% of people who purchase adult non-alcoholic beverages (NA beer, wine, spirits, and cocktails) still drink alcohol – they just may not want to drink alcohol at the time they’re visiting your establishment Demand for adult non-alcohol options continues to rise and this is the time to start offering an exceptional and diverse selection of non-alcoholic drinks to retain and attract new guests while increasing revenue
In this session, attendees will: Understand the shift in consumer behavior resulting in increased demand for adult non-alcoholic beverages. Examine what goes into a successful non-alcoholic program including inclusive language, staff training, and guest-centric thinking.
Learn directly from a restaurant case study how to incorporate non-alcoholic drinks into your menu.
About The Sessions
Managing a Multi-Generational Workforce
Presented by SpotOn
The restaurant industry is navigating a unique challenge: managing a workforce that spans multiple generations, each with its own set of values, work habits, and expectations From Baby Boomers to Gen Z, the convergence of these diverse generations requires a nuanced and flexible approach to leadership Join industry leaders as they discuss their strategies for fostering collaboration, enhancing productivity, and creating a culture that embraces the strengths of all age groups. Discover practical insights and actionable advice to help you build a cohesive, multi-generational team in your restaurant.
Panel:
Lior Koren, Vice President of Product, Restaurants, SpotOn
Amy Hom, Chief Operating Officer of Barcelona Wine Bar
Will Douillet, Co-Founder of ILIS
Keynote Presentation
Lita’s Legacy
A New Blueprint for Success in the Restaurant Industry with David Viana & Neilly Robinson, owners of Lita & Heirloom Kitchen & Melissa McCart, Editor for Eater NY
Join David Viana and Neilly Robinson, owners of the acclaimed Lita, Heirloom Kitchen, and Heirloom Kitchen at the St. Laurent, as they share their groundbreaking approach to hospitality David, a “Top Chef” alum and James Beard Award nominee, and Neily have redefined industry standards with their innovative concept of “Hospitality Professionals.”
Their latest venture, Lita in Aberdeen, NJ, quickly earned acclaim as one of the top new restaurants in the country by Esquire shortly after its 2023 debut. Their philosophy bridges the gap between front-of-house (FOH) and back-of-house (BOH) roles, promoting a unique, interchangeable approach where team members swap roles bi-weekly and share an equal part of the tip pool.
This model not only fosters a deeper understanding of hospitality but also offers cooks comprehensive insights into the entire restaurant operation. David and Neily are dedicated to transforming the culinary profession by emphasizing that there’s much more to cooking than just preparing food it’s about cultivating a holistic appreciation for the craft and the business.
Joined by Melissa McCart, Editor of Eater NY, don’t miss the chance to learn from pioneers who are shaping the future of restaurant culture.
About The Speakers
Emma
Blecker Chief of Staff & Director of Business Systems Boqueria Restaurants
Emma Blecker is a Restaurant Executive originally hailing from Brooklyn, NY Emma grew up working in bustling NYC restaurants since the age of 15. She moved to the UK in 2009, and after graduating from the University of London, went on to work for esteemed chefs and restaurateurs including Richard & Oliver Gladwin (The Shed, Rabbit, Nutbourne), Michelin-starred Chef Adam Byatt (Trinity, Upstairs, Bistro Union), and James Beard Award-Winner Gabrielle Hamilton, chef and owner of the acclaimed Prune in NYC. In 2018, Emma joined the Boqueria team as Chief of Staff, later becoming Director of Business Systems with a focus on Data Analytics and Process Scaling
Outside of work, Emma is a passionate cook, writer, hiker, and animal enthusiast. She enjoys spending her weekends with her husband and flock of animals at their upstate sanctuary; including their hound dog, Oberon, and their pet pig, Puck.
Will Douillet Co-Founder
ILIS
Will Douillet is Co-Founder and Managing Partner of ILIS, a new restaurant concept in Greenpoint, Brooklyn. Chosen by Town & Country Magazine as one of the 13 best new NYC restaurants to visit in the Fall of 2023, ILIS is a wood-fired kitchen focusing on the plants, seafood, and game of North America With renowned chef Mads Refslund at the helm, chefs serve and cook the entire meal from the central kitchen, creating a new service style coined “One House.”
Will is an innovative business leader with expertise in managing best-in-class teams at some of the biggest names in the culinary world, including Wine Meats Cheese, Planet Home, the Mina Groupo, The Wynn Las Vegas, Alinea, and Off the Grid.
About The Speakers
Amy Hom Chief Operating Officer
Barcelona
Wine Bar
brings over 25 years of impactful leadership in the restaurant industry and technology innovation space, Amy is currently the COO at Barcelona Wine Bar Previously, Amy served as the Chief Operating Officer and Chief People Officer for Bluestone Lane, where she played a pivotal role in shaping operational strategies and fostering a culture of excellence Before her tenure at Bluestone Lane, she held the position of Executive Vice President of North American Retail and Kitchens at REEF Technology, where she led transformative initiatives to convert static neighborhood spaces into dynamic community hubs, including building a food safety team, training department, and an operational excellence strategy
With a keen eye for operational efficiency and a passion for nurturing talent, Amy has contributed in key leadership positions at prominent restaurant brands. She served as the Vice President of Operations at sweetgreen, providing operational support to over 100 locations. In her role as VP of Operations for Red Robin saw her instrumental in the development of over 250 locations internationally. Amy's journey also includes significant contributions to Wolfgang Puck's Compass Group, where she served as the Senior Director of Operations
Committed to fostering the next generation of industry leaders, Amy founded the LEAD program in 2019, providing education and mentorship to emerging talent Her dedication to industry development extends to her involvement with the GLEAM Network, where she serves on the Board of Directors
Amy's thought leadership and contributions to the industry have been recognized through numerous accolades, including the Top 30 in Tech award and being named one of the 30 Top Women in Food by Lunchbox. She is the Chair of the Lunchbox Advisory Council where she focuses on connecting tech with what the end users need in the hospitality space as well as sitting on the Fast Casual Industry Council. Amy's unique blend of industry expertise, strategic leadership, and dedication to excellence make her a valuable addition to the Barcelona Wine Bar team
About The Speakers
Lior Koren
Vice President of Product, Restaurants
SpotOn
As the Vice President of Product at SpotOn, Lior Koren spearheads the development and enhancement of technology solutions tailored for the restaurant industry, including point-ofsale, online ordering, loyalty, reservation management tools, and more. Lior's customer-centric approach to product management ensures that SpotOn's products are not only innovative but also align with the evolving needs of restaurant operators aiming to streamline operations and enhance the experience for both workers and diners
Born into a restaurant family, Lior spent summers helping out at her grandfather's falafel shop, where she developed a deeprooted passion for restaurants and the people who run them After receiving an Industrial Engineering degree from Georgia Tech, Lior spent over a decade in product development and management, most recently leading the restaurant product team at Block, where she honed her expertise in building solutions tailored for the restaurant industry.
Based in New York, Lior enjoys traveling, trying new restaurants, and dancing salsa
Melissa McCart Editor Eater NY
Melissa is the editor for Eater New York She has over 20 years of experience in food writing and editing, including having worked for Mark Bittman's Substack and his website on Medium; as restaurant critic for the Pittsburgh Post-Gazette, and Newsday. She has freelanced for the Washington Post, Bon Appetit, Gourmet, Wall Street Journal, and more She co-authored "Bread and How to Eat It" with baker Rick Easton for Knopf, released in May 2023 She lives with Easton and her two springer spaniels
About The Speakers
eilly Robinson Owner/Managing Director
ita, La Otra & Heirloom Kitchen
under & Managing Director of New Jersey’s loom Hospitality including the restaurants Lita, La Otra, Heirloom Kitchen, and Heirloom at The St Laurent. In November 2023, Lita earned a spot on Esquire’s Best New Restaurants list and received a nomination for James Beard’s Best New Restaurant award La Otra made Esquire’s Best Bars in America list in 2024.
A self taught entrepreneur, Neilly founded Heirloom Kitchen- the group’s first restaurant- in 2013 with her mother, Judy Growing up, their family dinner table was always beautiful and bountiful - a source of creativity, gathering and community After a decade working in fashion in New York City she returned to her Jersey roots, creating a restaurant and cooking school. Now celebrating its 10th anniversary, Heirloom Kitchen has grown into one of New Jersey’s most beloved restaurants, with Neilly’s partner in life & business Chef David Viana leading the kitchen
In the summer of 2022, on the heels of a successful popup in Philadelphia, Neilly and David opened Heirloom at The St. Laurent in Asbury Park, an elevated restaurant and bar in a restored historic women-owned hotel built in 1886 Together, they opened Lita and La Otra in 2023
Neilly oversees every aspect of Heirloom Hospitality including its team and culture, accounting, marketing and creative - ensuring that no detail is overlooked. When she isn’t working, she’s researching where she’s traveling to next and exploring new European destinations for inspiration
About The Speakers
arcos Salazar EO
dult Non-Alcoholic Beverage Association
is the CEO of the Adult Non-Alcoholic Beverage NBA), a global trade association helping its members grow their businesses to ensure people have access to adult non-alcoholic beverages whenever they drink, connect, and celebrate ANBA represents and advocates for innovative nonalcoholic beverage producers and industry stakeholders that provide consumers with the best-tasting non-alcoholic beer, wine, spirits, and ready to drink cocktails in the world.
David Viana
Owner & Executive Chef
Lita, La Otra & Heirloom Kitchen
a is the Owner & Executive Chef of Lita, La Otra & Heirloom Kitchen in New Jersey. In November 2023, Lita earned a spot on Esquire’s Best New Restaurant list and was nominated for James Beard’s Best New Restaurant In 2024, La Otra won a spot on their coveted Best Bars in America list
David Viana was born and raised in Little Lisboa: Newark, New Jersey’s Portuguese immigrant neighborhood. Growing up, he spent afternoons with his grandmother, Isaura, who introduced him to many of the dishes that grace Lita’s menu today
He turned his early love of food into a storied career, rising through the ranks at Mesa Grill, Eleven Madison Park, Marea, and Villa Joya in Portugal. He joined the team at Heirloom Kitchen in 2016, where he received three-and-a-half stars from The StarLedger within weeks In 2018 he was nominated as Best Chef Mid Atlantic by The James Beard Foundation, shortly by competing on Top Chef’s 16th season.
In addition to leading the culinary helm at Lita, he is the Executive Chef at Heirloom Kitchen and Heirloom Kitchen at The St Laurent When he’s not working he is spending time with his son, Cole, teaching him to make fejauda and taking him to Chuck E Cheese
