The EXPO’s “Food for Thought” seminar – Tuesday, August 26, 10:30 am
Food: It’s a basic human necessity. But beyond that, it’s enjoyable. And when alcohol is involved, that’s when the cravings come into play. We’ve all been there — and so have your guests!
When you have customers in your club, your primary goals are to keep them there as long as possible, increase their spend, and provide great hospitality. Food service can accomplish all of these goals, and beyond that, food — from “munchies” to a full-blown restaurant, and everything in between — gives you more ways to promote your club on social media AND adds a valuable revenue stream.
So why do some clubs decide to forgo food sales? Is it too expensive? Too much hassle? Whether you currently don’t serve food or you’re trying to find ways to do it in more profitable and interesting ways, US Foods’ Ashley Neave and Jonathan Scallion are here to help. Their “Food for Thought” seminar at this year’s EXPO (Tuesday, August 26, 10:30 am) will address all club operators on the rights, wrongs, dos and don’ts of food service in clubs, and why you may be leaving big profits on the dinner table.
Note: US Foods® is a leading foodservice distributor, partnering with approximately 250,000 restaurants and foodservice operators to help their businesses succeed. With 30,000 employees and more than 70 locations, they provide our customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology, and business solutions.
ED: What do you do for US Foods, and how long have you worked for them?
NEAVE: I’m a Business Development Manager and Restaurant Operations Consultant at US Foods, with over 25 years in the culinary industry. I’ve done everything from working the dish pits in downtown Baltimore to serving as the Corporate Director of Culinary Operations for Gordon Ramsay North America. Now, I get to take all that experience and help clients build smarter, more profitable operations—while doing fun stuff like this!
“I’ll share what works, what to avoid, and how to build a scalable, profitable program—whether you’re starting from scratch or leveling up what you’ve got. Expect a little humor, a lot of insight, and tools you can put to work immediately.” – Ashley Neave, US Foods
ED: What are some common mistakes that bars/nightclubs that serve food typically make?
NEAVE: The most common mistakes are treating food as an afterthought and not building it into the overall guest experience. That leads to undertrained staff, poor menu design, and inconsistent quality. Others include an overly complicated menu, poor inventory control, and no clear financial targets tied to food cost and labor. Food needs to be approached with the same precision as bottle service or entertainment—if not more.
ED: What are some of the keys to having profitable food sales for a bar/nightclub?
NEAVE: Simplicity, speed, and synergy with your existing service model. Create a menu that’s craveable, fast to execute, and built around high-margin items. Think shareable plates, late-night favorites, and dishes that complement your beverage program. Staffing wisely, minimizing waste, and leveraging supplier partnerships for cost control and innovation are also critical.
ED: If a club owner doesn’t sell food and doesn’t think it will work for them, what would you tell them?
NEAVE: You’re leaving money on the table. The right food program doesn’t just fill bellies—it extends dwell time, increases spend per guest, and gives you another revenue stream during non-peak hours. It can also attract a broader clientele and open doors for private events. When done right, food becomes part of the show.
ED: What can our attendees expect to learn during your EXPO seminar presentation?
NEAVE: We’re going to dig into real-world examples of how food can elevate the guest experience and drive revenue. I’ll share what works, what to avoid, and how to build a scalable, profitable program—whether you’re starting from scratch or leveling up what you’ve got. Expect a little humor, a lot of insight, and tools you can put to work immediately.
