Monday, June 17 8:00am – 6:30pm

Registration & Information Desk

Location: Ellington Pre-Function
Monday, June 17 8:00am – 2:00pm

Vendor Fair Setup

Location: Overlook East
Monday, June 17 2:00pm – 3:30pm

General Session

Location: Ellington Salon D-F
Editor v. Editor

Different Areas of the Industry, Different Views!  In this dynamic session hear from Restaurant Business Editor-in-Chief Jonathan Maze, and FSD Editor-in-Chief Tara Fitzpatrick as they interview each other and provide a look into what is happening from each side of the foodservice space.  Learn how certain trends may impact the industry as a whole and walkway with key ideas for future planning!

Speakers:

Editor-in-Chief
FoodService Director

Editor-in-Chief
Restaurant Business

Sustainability Overview
Speakers:

Founder & President
Jim Green & Associates

The State of Sustainability in the Industry

Hear from Top Operators from All Sectors of the Industry Who are Making a Difference by Pushing Initiatives Forward and Facilitating Progressive Changes!

Speakers:

Associate Editor | Moderator
FoodService Director

Senior Director of Food and Nutrition Services
RUSH University Medical Center

Global Workplace Experience Lead
Jones Lang LaSalle

Vice President of Auxiliary Services
Boston University

Director, Enterprise Hospitality and Event Services
GuideWell

Director, Culinary and Wellness Services
Minneapolis Public Schools

Fueling the Future

Dr. Linette Dodson will highlight what her organization is doing statewide (and beyond) for K-12 and our Future Generation.  During her impactful keynote, she will provide top insights on Gen Alpha, their eating habits and what you need to understand about this next wave of consumers!  

Speakers:

State Director of School Nutrition Division
Georgia Department of Education

Monday, June 17 3:30pm – 3:45pm

Transition Break

Monday, June 17 3:45pm – 4:30pm

Workshops (Choose 1 of 3)

Flavors and Trends: Exploring Pacific Rim Cuisine
Location: Salon A

During this presentation we will explore what PRC is and dive into the vibrant ingredients that make this cuisine so incredible.  We will also discuss the penetration of PRC across all segments and why PRC resonates with operators and consumers.

Speakers:

Senior Sales Manager- Non-Commercial Foodservice
King's Hawaiian

Presented By:
King's Hawaiian
Embracing Trends and Driving Versatility: Menu Innovation Is The Answer
Location: Salon B

Join Impossible Foods as we explore menu innovation as a tool for driving long-term success with delicious, sustainable, and versatile recipes ideal for any non-commercial segment.

Speakers:

Director of Non-Commercial Foodservice
Impossible Foods

Lead Culinary Specialist
Impossible Foods

Presented By:
Impossible Foods
Sustainability- Solutions Overcoming the Barriers
Location: Salon C

An Educational Panel Discussion with Jim Green and the Sustainability Leadership Team about industry barriers and solutions we can overcome for a more sustainable future.  

Speakers:

Founder & President
Jim Green & Associates

Director, Enterprise Hospitality and Event Services | Moderator
GuideWell

Senior Director of Food and Nutrition Services
RUSH University Medical Center

Global Workplace Experience Lead
Jones Lang LaSalle

Vice President of Auxiliary Services
Boston University

Director, Culinary and Wellness Services
Minneapolis Public Schools

Dining Sustainability Manager
Duke University

Monday, June 17 4:30pm – 6:30pm

Vendor Fair Reception

Location: Overlook East

Join us to celebrate the first day of MenuDirections overlooking Midtown Atlanta! Mingle with colleagues and old friends and explore new solutions from MenuDirections's supplier partners as you enjoy food and refreshments. 

Monday, June 17 6:30pm – 9:30pm

Dinner on Your Own

Tuesday, June 18 7:45am – 4:45pm

Registration & Information Desk

Location: Ellington Pre-Function
Tuesday, June 18 8:00am – 8:45am

Networking Breakfast

Location: Overlook West
Tuesday, June 18 8:45am – 9:30am

Workshops (Choose 1 of 3)

Building a Culinary Culture for K-12 Customers
Location: Salon A

Dive into dynamic strategies for fostering confidence in your kitchen teams, injecting purpose into your operations, and propelling your program to new heights in delivering top-notch meals. Uncover the transformative power of nurturing a K-12 Culinary Culture dedicated to culinary excellence. This mindset revolutionizes program expectations, placing a premium on elevating meals and enhancing the student dining experience. Explore the blueprint for structuring your program to ensure best practices across the board. From comprehensive training and standardized recipes to menu planning that embraces culinary trends, locally sourced ingredients, and the art of scratch cooking, discover the keys to culinary success.

Speakers:

State Director of School Nutrition Division
Georgia Department of Education

Culinary Specialist
Georgia Department of Education

Culinary Specialist
Georgia Department of Education

Finding Technology that Tastes Good for Food Teams
Location: Salon B

In today’s rapidly evolving foodservice landscape, the right technology can make all the difference. Jonathan will explore how innovative tech solutions can seamlessly integrate into your daily operations, enhancing efficiency, reducing waste, and empowering your culinary teams. Discover how Galley Solutions' cutting-edge software not only supports but enhances the workflow and creativity of food service professionals. Attendees will leave with valuable insights on selecting tech that aligns with culinary goals and operational needs, turning everyday challenges into opportunities for growth and innovation.

Speakers:

Vice President of Sales and Food Data Advisor
Galley Solutions

Presented By:
Galley Solutions
Tuesday, June 18 9:30am – 9:45am

Transition Break

Tuesday, June 18 9:45am – 11:15am

General Session

Location: Ellington Salon D-F
AI vs. HI- Unlocking Flavors of the Future by Combining Human Intelligence with Artificial Intelligence

Whether you are fine-tuning existing dishes or venturing into unexplored trend territories, leveraging AI platforms can serve as a stepping stone to achieving culinary brilliance!  During this session Chef Ian Rameriz will guide us through interactive program to explore the synergy between AI and Human Intelligence within recipe and menu development. This eye-opening presentation we will examine how AI can be a powerful tool for recipe development; while proving that the power of the human brain is what can take these ideas to the next level. Get ready to unlock the secrets of flavor mapping, an exercise that empowers humans to take culinary innovation to the next level. Join us as we embark on a flavorful journey, discovering how AI and human intelligence harmoniously blend to unlock the vibrant flavors of the future!

Speakers:

Founder
Mad Honey Culinary Studio

The “Dish” on Menu Planning

This interactive session will highlight leading Operators from both Non-Commercial and Commercial Segments and how they Approach Menu Planning with Success Keeping Sustainability top of mind!

Speakers:

Senior Editor | Moderator
Restaurant Business, FoodService Director

Chef Manager
Harvest IFNH, Rutgers University

Executive Chef, Co-Founder and CEO
Sterling Hospitality

Chief Culinary & Concept Officer
Experiential Brands

Presented By:
50CUT by Mush Foods
Tuesday, June 18 11:15am – 11:45am

Networking Break

Location: Ellington Pre-Function
Presented By:
Pacific Northwest Canned Pears
Tuesday, June 18 11:45am – 12:30pm

Workshops (Choose 1 of 3)

Blended Meat Revolution: 50CUT and Sustainable Meat
Location: Salon A

Foodservice operators and customers alike are calling for drastic carbon reductions.  Meat alternatives only appeal to a small number of consumers and can’t alone account for the shift we need. What if you could give your customers the meat they love while halving your climate footprint? 

Join the team from 50CUT by Mush Foods to learn about blended meat and their unique mushroom root ingredient that improves meat’s taste and texture, sustainability, nutrition, and product yield, without increasing costs. Observe and taste their creations as Culinary Director AJ Schaller demonstrates a wide range of menu applications using this exceptional ingredient.

Speakers:

Chief Growth Officer
50CUT by Mush Foods

Culinary Director
50CUT by Mush Foods

Presented By:
50CUT by Mush Foods
Global Flavor Trends - Culinary Inspiration
Location: Salon B

Simplot Corporate Chef Roberto Roman will be preparing dishes from our latest global trends recipe collection, answering questions, and showcasing new Simplot products. 

Speakers:

Corporate Executive Chef
Simplot

Presented By:
J.R. Simplot Company - Boise, ID
Making Menus Work Harder for your Bottom Line
Location: Salon C

In an era where a menu is more than a list of items but a strategic (brand) tool to maximize profitability, it is important for every operator to understand how to navigate the evolving culinary landscape and the pivotal role technology will play in this space as we move forward.  Hear key insights from top operator leaders on how they are leveraging menu trends and tech advancements to catapult their business.  Leave this session with new ideas and actionable takeaways to drive greater profitability from your greatest restaurant tool!

Speakers:

Senior Editor
Restaurant Business, FoodService Director

Editor-in-Chief
Restaurant Business

Tuesday, June 18 12:30pm – 2:30pm

Vendor Fair Lunch

Location: Overlook East

Enjoy a roving lunch as you stroll through the Vendor Fair visiting our supplier partners to learn about new offerings, helpful solutions and more!

Tuesday, June 18 2:45pm – 4:30pm

General Session

Location: Ellington Salon D-F
Consumer & Menu Trends to Watch

This presentation will highlight top consumer trends and relevant menu insights from different demographics. Katie Belflower will share both menu examples and Technomic consumer data to inspire ideas that will appeal to operators from all sectors’ and their target customer base!

Speakers:

Editor
Technomic

Labor Shifts

In the ongoing battle to recruit and retain employees, foodservice directors often have to out-fox streetside restaurants dangling sweeter incentives. This lively panel discussion with Peter Romeo, Editor at Large for Restaurant Business, will provide insight to what benefits and employment concessions are proving most effective in the commercial and catering sectors.  Learn what attractions are working best from some of the top restaurant employers wielding them.

Speakers:

Editor-at-Large and Vice President of Content Innovation
Restaurant Business

Senior Vice President of Human Resources
Proof of the Pudding

Chief Executive Officer, Mainline Foods | co-Chief Executive Officer, Goldbergs Group

The Think Tank Collaborative Roundtable Discussions

Get to know your fellow attendees during an interactive ‘table talk’ discussion.  We will use this time to put our thinking caps on as we break into small groups and collaborate on industry hot topics!

Each table will select a topic from the list on the screen to focus their discussion around.

Groups will have about 20 minutes to collaborate and identify key challenges pertaining to that topic within the industry and discuss possible solutions to help move the industry forward. The goal is to identify 2-3 top insights and solutions as a group!

At the end of 20 minutes, each table will need to identify a speaker to share the top 2-3 solutions that were discussed. Our moderators will move around the room to each table allowing 1 minute per speaker to share their insights!


Topic Challenges:

  • Supply Chain
  • Labor
  • Technology
  • Sustainability
  • Catering/Delivery
  • Grab-and-Go/Convenience
Speakers:

Editor-in-Chief | Moderator
FoodService Director

Vice President, Content | Moderator
Informa Connect Foodservice

Tuesday, June 18 3:30pm – 5:30pm

Vendor Fair Teardown

Location: Overlook East
Tuesday, June 18 5:30pm – 7:30pm

A Taste Venture through Italy

Location: Ellington Pre-function/Foyer

Join us for an evening of networking as we enjoy the distinctive flavors from around Italy. 

Presented By:
Hormel Foods
Wednesday, June 19 8:30am – 11:00am

Registration & Information Desk

Location: Ellington Pre-Function
Wednesday, June 19 8:45am – 9:30am

Food 4 Thought Business Breakfast

Location: Ellington Salon A-C

Find your seat, grab a bite and then dive into a lively discussion with your tablemates!  This is your opportunity to connect with fellow professionals and tackle some of the industry's hottest topics over your morning meal! 

Wednesday, June 19 9:30am – 9:45am

Transition Break

Wednesday, June 19 9:45am – 11:00am

General Session

Location: Ellington Salon D-F
Culinary Challenge ‘Mini Session’

Back of the House Solutions and Trend Focused Ideas. A quick culinary demo to showcase menu efficiencies with limited ingredients.  

Speakers:

Vice President of Culinary
American Dining Creations

The Food-as-Medicine Movement

An apple a day may in fact help keep the doctor away! Join Senior Editor Benita Gingerella and a panel of industry experts for an enlightening session around functional foods and the balance they play between menu innovation and nutrition. Learn how food can be more than just fuel for the body, food can be medicine!   This discussion will provide new insights and ideas as these experts explore the important role of “food-as-medicine” within on-site foodservice, and how operators from all segments can incorporate this growing trend into their program.

 

Speakers:

Senior Editor | Moderator
FoodService Director

President
O'Neil Nutrition Communications

Vice President, Nutrition and Industry Relations
Chartwells K12

Senior Director of Culinary Innovation
Morrison Healthcare

The MD Editorial ‘Quickfire’ Roundup

Parting Thoughts and Shots with the FSD Editorial Team- Hear their take and get the inside scoop on top trends, Insights, and Takeaways from MD 2024! 

Speakers:

Senior Editor
Restaurant Business, FoodService Director

Associate Editor
FoodService Director

Editor-in-Chief
FoodService Director

Senior Editor
FoodService Director

Editor-in-Chief
Restaurant Business

Editor-at-Large and Vice President of Content Innovation
Restaurant Business