Workshops (Choose 1 of 2)
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.
State Director of School Nutrition Division
Georgia Department of Education
Culinary Specialist
Georgia Department of Education
Culinary Specialist
Georgia Department of Education
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.
Vice President of Sales and Food Data Advisor
Galley Solutions
General Session
Location: Ellington Salon D-FWhether 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!
Founder
Mad Honey Culinary Studio
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!
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
Workshops (Choose 1 of 3)
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.
Chief Growth Officer
50CUT by Mush Foods
Culinary Director
50CUT by Mush Foods
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!
Senior Editor
Restaurant Business, FoodService Director
Editor-in-Chief
Restaurant Business
General Session
Location: Ellington Salon D-FThis 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!
Editor
Technomic
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.
Editor-at-Large and Vice President of Content Innovation
Restaurant Business
Senior Vice President of Human Resources
Proof of the Pudding
Vice President, Human Resources
Goldbergs Group
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
Editor-in-Chief | Moderator
FoodService Director
Vice President, Content | Moderator
Informa Connect Foodservice