Restaurant Expo: January 26, 2026
The 4th Annual Lake County Restaurant Expo planning is underway! Sign up to attend here.
Time: Sessions 10:00 AM – 5:00 PM | Networking Mixer 5:00 – 6:30 PM
Location: Woodland Community College – Lake County Campus
15880 Dam Road Extension, Clearlake, CA 95422
Agenda
10:00 AM
Culinary Pathways & Possibilities
Presented by the Culinary Institute of America and the US Coast Guard, with culinary professionals
Highlighting the inspiring stories and steps that shape culinary careers—and how passion, training, and opportunity create success beyond the county line.
11:00 AM
Session Options
From Recipe to Reality
Presented by Andy Lucas from Community Development Services
Explore the essential steps of turning a food idea into a thriving business—from concept and licensing to funding, marketing, and sustainable operations. Learn from local experts and entrepreneurs who've built success one bite at a time.
Building Opportunity Through Events
Presented by Tim Biasotti of Barbecue by Biasotti and Rosemary Martin of Rosey Cooks
This dynamic discussion brings together diverse catering perspectives—from brick-and-mortar operations and pop-ups to commissary kitchens and partner collaborations—highlighting how each finds success in today's evolving food landscape.
Noon - 1:00 PM
Lunch
A delicious lunch generously provided by the Guy Fieri Foundation
1:00 PM
Keynote: Inside the Startup Story of a Successful Food & Catering Business
Bob Santana, owner of Crystal Springs Catering and Santana's Cottage Cafe and Catering
Join us for an inside look at the entrepreneurial path of a restaurant and catering founder who turned passion into a thriving enterprise. Hear how they navigated startup hurdles, built a loyal customer base, scaled their services, and adapted to changing market demands. This session offers candid lessons learned, inspiring stories, and practical advice for anyone dreaming of launching or growing a food business.
2:00 PM
Session Options
Healthy Teams, Safe Kitchens
Presented by Adventist Health and Lake County Environmental Health Department
Exploring the connection between workplace wellness, injury prevention, and safety practices that protect both people and operations.
Restaurant Week: Plan, Promote, Participate
Presented by Nicole Flora from Lake County Chamber of Commerce and Weston Seifert from the Saw Shop Public House
Step-by-step guidance to get your business signed up, aligned, and ready to make the most of the countywide celebration.
3:00 PM
Session Options
AI at the Table
Presented by Clarissa Hernlund, SBDC Advisor
A hands-on look at how artificial intelligence is transforming menus, marketing, and management in today's restaurants.
Small Batch, Big Opportunity
Presented by Anni Minuzzo, SBDC Advisor and Lake County Environmental Health Department
Exploring micro-enterprise kitchens, specialty foods, and the path from home production to local market success.
Building Profitable Partnerships
Presented by Ryan Blair, US Foods
Learn how operators can effectively utilize their foodservice representative as a true business partner—one who works in alignment with your specific goals to improve profitability and operational clarity. Drawing from real-world experience, Ryan will discuss how strong communication, cost-balancing strategies, and ongoing vendor partnerships can help operators stay informed from producer to distributor to customer.
The session will also highlight the importance of embracing technology to support smarter menu pricing, sales tracking, and decision-making—allowing operators to stay focused on what matters most: running a hands-on, people-driven business. Through continued partnership with US Foods representatives, operators can reduce overwhelm, stay current with industry insights, and keep the customer at the forefront of every decision.
4:00 PM
Session Options
Grapes, Glasses & Growth
Presented by the Lake County Winegrape Commission, Raven Sparague of the Lake County Winery Association and Brian Fisher of Visit Lake County
From vineyards to venues—understanding the data, destinations, and collaborations driving Lake County's wine and food future.
Insurance Pitfalls Every Restaurant Should Avoid
Presented by Roman Arroyo of Far West Leavitt Insurance
A comprehensive overview of the unique risks restaurants face and strategies to address them. This session helps owners understand what's required, what's recommended, and what's often forgotten.
DIG & Alignment with Your Menu
Presented by David Frendo of Sysco Foods
This session is a practical and strategic approach designed to help operators Drive Traffic, Increase Efficiency, and Grow Profit. Attendees will learn how to intentionally design and align their menus to support operational flow, customer demand, and long-term profitability—rather than working against it.
David will also integrate timely insights and best practices tied to upcoming Restaurant Week opportunities, offering actionable guidance operators can apply immediately. This session is relevant for startups, established businesses, and operators across all food and beverage models, including restaurants, caterers, pop-ups, and micro-kitchens. Through real-world examples and industry expertise from Sysco, attendees will gain tools to build menus that work smarter, not harder, for their businesses.
5:00 PM - 6:30 PM
Restaurant and Wine Industry Mixer
Mingle with like minded industry professionals and the businesses and agencies that support the region's food and wine entrepreneurs.
Thank you to this year's sponsors:
Restaurant Week 2026: February 22nd - 28th
Sign up to become a participating Restaurant Week location here.
Learn more about the Lake County Chamber of Commerce and the Lake County Restaurant Week!
