Attendees // Colorado Restaurant & Bar Show

10 AM – 4 PM

Exhibit Hall Open to Attendees

11 AM – 12:30 PM 

Chef Alliance
The CRA Chef Alliance is dedicated to developing a robust,
statewide community of professional chefs who serve as
ambassadors for the Colorado hospitality industry.
*CRA Members Only*

11 AM – 3 PM

Colorado ProStart® Student-Chef Showcase (Center of the Plate)

1-2 PM

Women in Hospitality
Calling all women in Colorado hospitality: Let’s get together
to launch this impactful group, which will focus on
networking, professional development, and leadership.

4 PM

Exhibit Hall Closes

4 PM

Mile High Chapter Meeting – CRA Members Only

10 AM – 4 PM

Exhibit Hall Open to Attendees

11 AM – 3 PM

Vendor Demonstrations (Center of the Plate)

11 AM –  3 PM

Educational Sessions

11 a.m. – 12 p.m. – Navigating Labor Laws: Essentials Every Colorado Restaurant Needs to Know

Micah Dawson, Partner at Fisher Phillips, LLP

Join Micah Dawson, Partner and Attorney at Fisher Phillips LLP, for a must-see presentation on laws and regulations affecting restaurants right now. This session will provide Colorado restaurant owners and managers with up-to-date, critical information, including minimum-wage changes, overtime requirements, guidelines on tip pools, paid sick leave, and employee classifications. Attendees will gain the knowledge necessary to stay compliant, avoid costly penalties, and foster a fair and efficient work environment. This session is designed to keep your business running smoothly amidst the ever-evolving landscape of federal, state, and local labor law.

12:30 p.m. – 1:30 p.m. –  State of the Restaurant Industry, 2025 and Beyond

Hudson Riehle, SVP of the Research and Knowledge Group, National Restaurant Association

Where is the restaurant industry heading this year, and what will this future hold for Colorado restaurateurs? Join industry pro Hudson Riehle, SVP of the Research and Knowledge Group at the National Restaurant Association, as he presents a data-driven session on what’s to come for our industry. Get the latest insights on trends critical to the industry’s growth and success over the coming decade and examine how these opportunities are reshaping the industry’s sales, workforce, operations, technologies, menus, and off-premises markets.

2 p.m. – 3 p.m. – Secrets to Success: Making it Work in Challenging Times (panel)

This panel, featuring Colorado restaurateurs who are expanding their businesses, aims to answer the question on every operator’s mind right now: How do you maintain a thriving restaurant?

Panelists will discuss how they’ve streamlined their operations to increase efficiency, sharing both the successes and mistakes that led to valuable lessons. They’ll delve into how they foster a positive team culture and ensure retention. The conversation will also cover the decisions behind expanding to multiple locations, including the key steps taken to make that growth possible. Finally, cost-saving tools and strategies will offer practical insights for others looking to optimize their own operations.

Panelists: Cliff Blauvelt, Odie B’s; Kasie Curiel, Alma Fonda Fina and others; Mary Nguyen, Olive & Finch and others; moderated by Denise Mickelsen, Colorado Restaurant Association

4 PM

Exhibit Hall Closes

Cliff Blauvelt – Co-owner, Odie B’s

Cliff, originally from Maine and raised in Houston, moved to Denver at 15, and has been working in the independent restaurant scene since, including classics like Benny Blancos, Denver Teds, Watercourse and Executive Chef at Steuben’s. He also did some consulting in Aruba only to return to Denver and open Odie B’s in 2022. Committed to fostering strong relationships in the kitchen and supporting mental health initiatives, Cliff aims to create a different kind of hospitality environment at Odie B’s—one that aligns business priorities with policies that meaningfully support and empower each member of his team. Cheers!

Kasie Curiel – Owner, Fonda Fina Hospitality, Alma Fonda Fina, Cozobi Fonda Fina, Mezcaleria Alma, Alteño

Kasie Curiel, veteran restaurateur and hospitality leader, has always been driven to succeed. As a former Division I college athlete Kasie channeled her focus and dedication into building an award-winning culinary group alongside her husband Chef Johnny Curiel. After honing her skills and expertise as Executive General Manager with Hillstone Restaurant Group across major U.S. markets, in 2023 Curiel and her husband established Fonda Fina Hospitality in Denver where she oversees operations and cultivates leadership across their portfolio of acclaimed restaurants.

Under her operational guidance, flagship restaurant Alma Fonda Fina earned a coveted Michelin star in 2024 and a 2025 James Beard Foundation Best New Restaurant semifinalist nomination, while their expanding collection—including Cozobi Fonda Fina in Boulder, Mezcaleria Alma in Denver’s LoHi neighborhood, and the anticipated Alteño in Cherry Creek North—continues to showcase the rich culinary heritage of Mexico through Chef Johnny’s distinctive vision and Kasie’s skillful and experienced leadership.

Micah Dawson – Partner, Fisher Phillips LLP

Micah is a CRA Legal Resource Center partner who advises employers on how to comply with state and federal regulations and develop the best corporate practices and policies.

Micah has significant experience litigating on behalf of national and international employers in state and federal courts across the country and has successfully tried cases in both jury and bench proceedings. As a member of the firm’s Wage and Hour Practice Group, Micah has obtained favorable outcomes for clients in various wage and hour matters, including class and collective actions, under the Fair Labor Standard Act (FLSA) and various state laws across the country. Micah is also a member of the firm’s Labor Relations Practice Group and is involved in all aspects of traditional labor law under the National Labor Relations Act (NLRA) and the Railway Labor Act (RLA), including union avoidance and elections, defense of unfair labor practice charges, collective bargaining negotiations, system board hearings, and labor arbitrations.

Mary Nguyen – Founder and President, Olive & Finch Collective

Mary Nguyen is a self-taught chef and a leading figure in Denver’s culinary scene with more 20 years of experience. She is the founder and president of the Olive & Finch Collective, a diverse portfolio that include restaurants (Olive & Finch), cafes (Little Finch), a production company (Finch, On The Fly) servicing institutional clients as well as a food and beverage management consulting company (Collective Management Partners) supporting hospitality brands.

Beyond her success in the hospitality industry, she is dedicated to mentoring future leaders and fostering community engagement. Nguyen is passionate about uplifting the AANHPI community and advocates for small minority-owned businesses as a board member of the Colorado Asian Chamber of Commerce and VISIT Denver. She’s also a member of  the Chamber’s EDI Task Force, where she provides diversity training to corporations and nonprofits, helping teams collaborate effectively with the Asian community and ensuring AANHPI voices are heard in economic and community discussions.

In addition, Nguyen serves as Chair of the Asian Chamber Foundation and sits on the board of the Emily Griffith Foundation, both of which support initiatives for education and leadership development. In these roles, she is committed to removing barriers to entry for diverse communities, fostering opportunities for growth and advancing meaningful representation in both education and leadership.

B. Hudson Riehle – Senior Vice President, Research & Knowledge Group at the National Restaurant Association

Hudson Riehle directs the National Restaurant Association’s consumer, economic, technology, market, human resources, tourism, and operations research as well as oversees its extensive knowledge center activities. Frequently cited by major national and international news organizations and appearing on national television broadcasts, he has authored a variety of articles and serves as an information source and spokesperson for the restaurant and hospitality industry. Hudson received his Bachelor of Arts degree from Skidmore College in New York and his Master of Business Administration from the Wharton School of the University of Pennsylvania. Appointed by the Secretary of Labor, he has been a member of the Bureau of Labor Statistics’ Business Research Advisory Council; a former Chairman of the Board of Governors of the Alexandria (VA) Convention and Visitors Association; a member of the Center for Food Integrity Consumer Research Advisory Panel and the Wharton Executive Advisory Panel; and is currently included in the current edition of Who’s Who in America.