COVID-19: What Do We Do Now With Our Concessions?

Everything about the world is currently evolving, and those who put in the work to stay ahead of these changes will see both short-term and long-term success. Park district food and beverage operations have long been a staple of our communities and with proper planning and execution can generate recession-proof resilience for many years to come. In this session, we dive directly into the action steps you should be implementing right now to take full advantage of this time. Utilizing recent case studies of operations during the pandemic in 2020, this dynamic session will provide real-life examples and solutions to bring back to your district!

Learning Objectives
Following this session, learners will be able to:

  1. Gain a clear understanding of concession revenue potential.
  2. Effectively recruit talent from the newly expanded pool of skilled labor.
  3. Learn new tools for adapting daily operations to state and regional guidelines as needed.

NRPA Education online learning content is accessible for 180 days from the date of your registration. The learning content is available for registration for one year from the date of origination.

Mike Holtzman

CEO, President

Profitable Food Facilities Worldwide

Michael Holtzman has 43 years of food and beverage industry experience as a kitchen designer, consultant and operator. For 28 years, Holtzman has spoken at more than 325 conferences at the international, national and regional levels. His knowledge and experience as a veteran educator have earned him the rating of #1 speaker at IAAPA in 2016, 2017 and 2019. Holtzman’s dynamic speaking style engages attendees of every professional tier, leaving a lasting impression for many years to come.

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