Professional development is more than learning new skills. It’s about finding inspiration, exploring what’s next in the industry and bringing fresh ideas back to the team. That’s exactly what happened when Desert de Oro Foods (DDO) leaders attended the 2026 Bar & Restaurant Expo in Las Vegas, NV.

As part of our commitment to growth and development, all our Restaurant General Managers (RGMs) attended the annual event together for a week of education, networking and hands-on industry learning alongside hospitality professionals from around the world.

For Yashica Oliver, the experience was both inspiring and energizing! 

“Each year is always a wonderful learning experience with great team building moments.”

– Yashica Oliver, Mattina’s Executive Chef & RGM

A Valuable Investment in Growth

Yashica serves as RGM and Executive Chef of Mattina’s Ristorante, part of DDO’s Fork in the Road portfolio. Yashica has worked at the restaurant since May 2007 and continued with the team following DDO’s acquisition in 2013. This year marked her third time attending the industry expo!

Each year, the event brings together hundreds of thousands of hospitality professionals for training sessions, keynote speakers, culinary demonstrations and emerging industry trends. Attendees participate in multiple educational sessions throughout the week with all travel expenses covered as part of DDO’s investment in professional development.

Learning What’s Next in Hospitality

The Expo featured some of the industry’s biggest names, including Liquid Death Founder Mike Cessario and celebrated Chef Roy Choi. Their sessions focused on branding, consistency, quality and creating memorable guest experiences.

One of Yashica’s biggest takeaways was the importance of authenticity and maintaining consistent quality as brands grow.

She pointed to Roy Choi’s commitment to preserving the same flavors and quality across every guest experience as a standout example.

“Quality and consistency matter to consumers,” Yashica says.

Innovation on Display

From robotic bartenders to wireless liquor dispensers that track inventory and provide exact cocktail measurements, the expo floor offered a glimpse into where the restaurant and bar industry is headed.

Yashica also noticed growing trends around healthier beverage options, non-alcoholic cocktails, ready-to-use mixers and positive workplace culture.

“These trends are on par with today’s society,” she says. “People are looking for healthier products, inclusivity and positive environments.”

And some of these ideas are already making their way back to our restaurants! 

Bringing Inspiration Back to the Team

While the expo showcased plenty of innovation and insight, one of the most meaningful parts of the experience was the opportunity to bring those lessons home to the restaurant team.

“The biggest thing I’m taking away from this experience is [that] there’s always something new and exciting to learn.”

– Yashica Oliver, Mattina’s Executive Chef & RGM

Experiencing the expo helps DDO continue evolving alongside the industry while strengthening guest experiences, team development and restaurant culture.

“If there’s one way we can continue to stand out, it’s by continuing to provide exceptional hospitality to our guests by giving them a memorable experience,” Yashica says.

It’s that commitment to memorable guest experiences and continuous innovation that will keep our restaurants raising the bar year after year!