F&B Innovation Center










NEW! Nightclub & Bar Show F&B Innovation Center!  Located on the Exhibit Hall Floor, the F&B Innovation Center is a dedicated area of food, food service equipment and wine suppliers, with access to expert demonstrations, tastings* and Chef meet and greets.

On-Premise Owners, Operators and Chefs can explore and find new enhancements to add to their bar menu with food, beverage and pairing offerings.  Download the F&B Innovation Center Recipe Book.

Tasting Stations & Food Demonstrations

Attendees that qualify* for the Tasting Stations within the F&B Innovation Center will sample a variety of creations from Chefs listed below.  Combined, these Chefs have 150+ years of combined experience in the restaurant & hospitality industry.

Tuesday, March 28

  • 12:45-1:00pm Welcome with Chef Brian Duffy
  • 1:00-1:30pm  Chef Matt Varga, Executive Chef, Gracie’s. Creating Crispy Chicken and Smokey Bacon Croqueta
  • 2:00-2:30pm  Chef Chad Rosenthal, Head Honcho & Chef, The Lucky Well & Banh Street. Creating Hot Chicken Sliders with Cigar Smoked Mustard & Carrot Slaw
  • 3:00-3:30pm  Chef Keith Breedlove, Chef, Owner & Operator, The Culinerdy Cruiser. Creating Surf n Turf Sandwich
  • 4:00-4:30pm  Chef Brian Duffy, Founder, Duffified Experience Group. Creating Duffified BFG Wings (Baked, Fried and Grilled)
  • 4:30-5:00pm  Q&A FORUM WITH DAY 1 CHEFS

Wednesday, March 29

  • 12:45-1:00pm  WELCOME with Chef Brian Duffy
  • 1:00-1:30pm  Chef Pete Blohme, Founder, Panini Pete’s. Creating Chicken Banh Mi
  • 2:00-2:30pm  Chef Nick Liberato, Executive Chef, Venice Whaler. Creating Shrimp and Crab Tostada with Avocado
  • 3:00-3:30pm  Chef Kayla Robison, Executive Chef, Nation Kitchen & Bar. Creating Spicy Surf and Turf Burger
  • 4:00-4:30pm  Chef Nicole Brisson, Culinary Director, CarneVino. Creating Octopus Spiedini and Mortadella Melts
  • 4:30-5:00pm  Q&A FORUM WITH DAY 2 CHEFS


*Qualification of the F&B Innovation Center Tasting Station area is determined through the Nightclub & Bar Show registration process as part of demographic questions. Those that qualify for the Tasting Stations will be notified during registration and receive details onsite upon badge pick-up at the LVCC. Samples are limited and available on a first-come, first-serve basis. The main booths of the F&B Innovation Center are open to all attendees!

Partners & Sponsors

Official Food Equipment Sponsor

Wine Sponsor

Exclusive Ingredient Sponsor

In Partnership with

Official Restaurant Supplies Company

In Partnership with