Tuesday, October 18 7:45am – 6:00pm

Registration & Information Desk

Location: McKenna Hall, 2nd Floor
Tuesday, October 18 7:45am – 9:00am

Breakfast Provided by the Culinary Team at Notre Dame

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)

The University of Notre Dame culinary team will host an inspiring breakfast featuring their latest successful menu creations.

Tuesday, October 18 9:00am – 11:00am

Campus Tour

Location: Depart McKenna Hall for Tour Groups

Be sure to pack your comfortable shoes and join us on a walking tour of Notre Dame to get a behind the scenes look at Notre Dame dining operations, enjoy a snack at Modern Market Eatery and see sights like the Golden Dome and football stadium!

Presented By:
Modern Market Eatery
Tuesday, October 18 11:30am – 12:15pm

General Session

Location: Smith Ballroom at Morris Inn
Artificial Intelligence for Food: From Farm to Table

Making fundamental advances in artificial intelligence, data science, and network science, Nitesh Chawla questions how technology can advance the common good through interdisciplinary research.

Speakers:

Frank M. Freimann Professor of Computer Science and Engineering, Director, DIAL Lab, Director, iCeNSA
University of Notre Dame

Presented By:
Land O'Lakes
Foodservice Operation of the Month Awards Presentation

FoodService Director editors will honor our recent Foodservice Operation of the Month award winners.

Speakers:

Senior Editor
FoodService Director

Editor-in-Chief
FoodService Director

Tuesday, October 18 12:30pm – 2:00pm

Vendor Fair Lunch

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)
Tuesday, October 18 2:00pm – 2:30pm

Refresh, Relax and Rejuvenate

Take a moment to grab a beverage, check your email or chat with an old friend before you head into General Session.

Tuesday, October 18 2:30pm – 3:15pm

General Session

Location: Smith Ballroom at Morris Inn
Notre Dame: Mission, Employees, Innovation, Environment

A panel discussion from the leaders of Notre Dame Campus Dining and how they support the mission of the university through innovation and empowering their employees and caring for the environment.

Speakers:

Executive Director, Campus Dining
Notre Dame

Director of Supply Chain and Sustainability, Campus Dining
Notre Dame

Director of Retail Dining, Campus Dining
Notre Dame

Director of Student Dining, Campus Dining
Notre Dame

Director of Auxiliary Dining, Campus Dining
Notre Dame

Tuesday, October 18 2:30pm – 5:30pm

Vendor Fair Sponsor Tear Down

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)
Tuesday, October 18 3:15pm – 3:45pm

Networking Break

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)
Tuesday, October 18 3:45pm – 4:30pm

Culinary Workshops (choose 1 of 3)

Location: McKenna Hall
Gut Health and Wellness – Food is a Solution
Location: McKenna Hall 205/206/207

Learn about the myths behind fermented foods and biotics, and how to incorporate healthy alternatives into your diet to lead a more balanced lifestyle. 

Speakers:

Director, Health & Scientific Affairs
Danone North America

Presented By:
Danone North America
Leveraging Brand Equity In Menu Versatility
Location: McKenna Hall 215

Doing more with less is the new normal, but student's palettes still crave excitement.  This creates pressure points on menu innovation opportunities.  Why compromise?  Join Ivan Estrada, Chef Greg Stockdale and the King's Hawaiian Foodservice team on a journey through various menu demand-states where you'll discover how a beloved brand that's been irresistible since 1950 can create moments of inspiration across every facet of your menu! 

Speakers:

Director - Foodservice Sales & Strategy
King's Hawaiian Foodservice

Corporate Executive Chef
King's Hawaiian Foodservice

Presented By:
King's Hawaiian Foodservice
Potatoes: Operational Benefits Featuring America's Favorite Vegetable
Location: McKenna Hall 216

Looking for an affordable, easy to execute ingredient with a neutral flavor profile that fits almost every global cuisine? Look no further than American's Favorite Vegetable – Potatoes. As the solution to your operational needs, potatoes also meet the needs of your patrons as a plant-based, gluten-free ingredient. This session will focus on innovative uses for potatoes as a vessel to build globally inspired menus that work across dayparts and dining occasions. 

Speakers:

Foodservice Manager
Potatoes USA

Culinary Director
Potatoes USA

Presented By:
Potatoes USA
Tuesday, October 18 6:00pm – 9:00pm

Awards Celebration Party

Location: Foley's (O'Neill Hall)
Join us for a fun-filled evening in celebration of our FoodService Operation of the Month Awards.
Presented By:
Hormel Foods