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!

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

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!  

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.

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.

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.  

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.

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.

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!

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!

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.

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

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!

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!

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.

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

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

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.

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!