HEFG Super Expo Facts
What: HEFG’s 15th annual Hospitality Expo: an educational marketing show that provides students with an interactive view of the careers available in the hospitality industry.
When: March 8, 2019 8 a.m. to 1 p.m.
Where: Georgia International Convention Center Convention Halls C & D
Who: We are seeking exhibitors from every sector of the foodservice and hospitality industries to share their expertise with thousands of culinary arts students and educators from high schools and colleges across the state.
Why: The goal of the Expo is to expose students to the many career paths available; cultivate educator/industry relationships; and educate students on the many facets of the hospitality and foodservice industries.
HEFG Hospitality Super Expo Opportunities
Interactive Booths—Share your brand with thousands of Georgia culinary arts educators and students while interacting with the next generation industry leaders.
Chef Demos—Take the stage to demonstrate cooking techniques and best practices to help students understand how their classroom learning translates to industry kitchens.
Share Your Story — There are so many paths to success in the food service and hospitality industries. Share your story and help students write their own.
ProStart Competition Exposure
(included in Expo Sponsorship)
The HEFG ProStart State Competition is a showcase of talent as students put their knowledge to the test. Culinary teams must prepare 2 three-course meals within one hour on two burners, without electricity or running water. Management (BIS) teams work with an industry partner to develop a restaurant concept that includes a SWOT analysis, sample menu with the costing of one recipe, and two marketing strategies. Management teams roll-out their restaurant concept in a trade-show style booth while answering tough questions from industry execs.
Be the Judge— Culinary judges evaluate everything from knife skills, to sanitation, teamwork and plating. We need judges for every category. Walk the floor and educate students on the strengths and opportunities for growth in their competition performance. Management judges attend a student trade show (at Expo) as potential investors. Students present their restaurant concepts complete with layout, menu, and marketing strategies. Judges score each category to determine the winning team. Judge time commitment is approximately 5 hours the day of the event.
Be the Mentor— Culinary team mentors work with one team from January to March to help with menu development, costing and execution, safety and sanitation, and presentation. Management team mentors work with their team from January to March and help students develop their restaurant concept, menu, layout, target demographic and marketing strategies. Mentoring schedules are cooperatively determined by educator and mentor. Competition tables will be tagged with mentor labels.
Be the Sponsor — Competition sponsorship is included in Premium Expo Sponsorship packages and includes logos and messaging in pre-event marketing, lesson plans, programs, and team uniforms.