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Webinar: Managing Food Costs

Event Type: Education
Venue: Online
Region: IAAPA Global
Member Price: $0 | Nonmember Price: $29
Credit Hour(s): 1

1-2 p.m. ET

Aside from staff costs, the largest expense of running a food and beverage operation is the food. Hear ways to successfully manage food costs and understand how impactful this is to your bottom line.

Hear ideas for menu development and easy to execute recipes. Learn staff coaching techniques to support food cost reduction. Understand the importance of portioning, the proper tools needed, and how to enforce.

A question and answer session will follow the webinar.


Tina Griffith, Director of Food Service, Traders Village

Tina Griffith

Director of Food Service, Traders Village

Tina is currently the Director of Food and Beverage for Trader’s Village in Grand Prairie, Texas.

Throughout the majority of her career, Tina has focused primarily on Sports and Entertainment F&B projects. She was involved in opening multiple premier venues including Staples Center in Los Angeles, AT&T Stadium in Dallas, and Yankee Stadium in Bronx, NY.  Additionally, Tina was involved in menu and project development for multiple Atlantic League baseball stadiums, The Los Angeles Coliseum, and various Live Nation concert venues.  

Nearly 20 years ago, Tina began work as a part time associate at Dodger Stadium in the Food and Beverage department. She quickly moved from “selling hot dogs” (which she still tells everyone she does even to this day), to many new positions with increased responsibilities. Quickly realizing the passion for these positions, she discovered her career path- quite by accident.

Transitioning from the #1 Professional Sports team franchise (Go Cowboys!) to the attractions industry was a reward unto itself. Tina found the home she had searched for in multiple sports and entertainment complexes. Now with a passion for the industry and bringing varied experiences she is enjoying her new roles.

Tina lives in Arlington, TX with her husband T.R. and their 6 children.

Rob Gordon, ICAM, Director, Food and Beverage Operations, Hershey Park

Rob Gordon, ICAM

Assistant Director, Food and Beverage, Hershey Park


Rob has been working in the Hospitality Industry for over 17 years, starting his career at Walt Disney World as a Culinarian at Disney's Hollywood Studios and F&B manager of various operations at Disney's Animal Kingdom. He is currently the Assistant Food and Beverage Director of the Hershey Entertainment Complex, overseeing the operations at Hersheypark, Hersheypark Stadium, Hersheypark Historic Arena, ZooAmerica, Giant Center and Hershey Theater. His creativity and passion for thinking outside the box has led to innovative changes throughout the operation and continues to serve as an inspiration to strive for a new standard of service excellence. He takes great pride in his work and hopes to create lasting memories for all guests and employees in order to perpetuate the legacy of Milton S. Hershey, making Hershey, PA a popular destination for all.

Bernie Campbell

Bernie Campbell, ICAE

MA Regional VP Sales, Whirley-Drinkworks!


Bernie has been with Whirley-Drinkworks! for over 30 years. He has provided valuable guidance to numerous Theme parks and attractions making Souvenir vessels a key component of any park’s revenue stream. Whirley-Drinkworks! specializes in the manufacturer of refill/souvenir vessels throughout the world. Along with Bernie, Whirley has worked to pioneer the refill/souvenir container offerings for the Amusement Park and Attractions Industry. Bernie is currently the Chair of IAAPA’s Food and Beverage Committee.