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Agenda
Business building ideas through food & culinary
11:00am – 4:30pm

Registration and Information Desk

Location: Georgia Prefunction
2:00pm – 3:30pm

General Session

Location: Capitol Ballroom
From Noma to K-12: How a High-end Chef is Tackling Noncommercial Foodservice

Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.

Speakers:

Editor-at-Large
Winsight Media

Founder
Brigade

Presented By:
Bush Brothers & Company
Annual State of the Foodservice Industry

Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.

Speakers:

Managing Principal
Technomic

3:30pm – 4:00pm

Networking Break

Location: Georgia Prefunction
Presented By:
Sweet Street Desserts
4:00pm – 4:45pm

Culinary Workshops (Choose 1 of 3)

From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops.

Option 1: Menu Versatility: How to Do More with Dairy
Location: Augusta

Learn how to use dairy products to make craveable sides! Recipes ideas discussed in this workshop span across all meal occasions, including late night snacking. We will be showcasing three on-trend side-dish recipes that will be tasted during the demonstration using basic staples from a typical foodservice kitchen.

Speakers:

CEC, CCA, Corporate Chef and Culinary Sales Manager, Land O'Lakes Dairy Foods

Director of Strategic Accounts
Land O'Lakes Foodservice

Presented By:
Land O'Lakes Foodservice
Option 2: Potatoes: Your Plant-Forward Performance Food
Location: Macon

How many ingredients are an indigenous part of almost every global cuisine? Now how many of those are plant-based? Gluten-free? A strong source of potassium, fiber, complex carbohydrates and other nutrients that are essential for both athletes and everyday performers alike? Potatoes check every box. This session will focus on innovative uses for potatoes to build healthier and more globally inspired menus across all dining needs and dayparts. We will showcase several innovative techniques and share tastings of these delicious dishes, taking inspiration from Latin America, the Middle East, Asia and India. Prepare to have your eyes opened to the amazing possibilities with potatoes that go far beyond baked, mashed and fried.

Speakers:

Global Marketing Manager, Foodservice
Potatoes USA

Presented By:
Potatoes USA
Option 3: Plant-Based Cuisine: Beyond the Center of the Plate
Location: Athens

Market forces are shifting the ground beneath food service operators. Major moves from food service operators toward more plant-based and sustainable options are being dictated by consumer preferences. Join the culinary teams from RC Fine Foods and the Forward Food program as they review the plant-based trends and share how to deliver innovative soups, stocks and sauces that will help operators exceed your guest’s expectations.

Speakers:

Corporate Executive Chef
RC Fine Foods

Executive Chef
Forward Food

Sustainable Food Systems Strategist

Presented By:
RC Fine Foods
5:15pm – 9:30pm

Taste of Ponce City Market

Location: 9-Mile Station

9 Mile Station, an elevated beer garden in the heart of Atlanta, is located on the top floor of the city’s famous Ponce City Market. This beautiful space has some of the best views Atlanta has to offer, with expansive unobstructed views of the skyline, from Buckhead to Downtown. Join us as we sample craft beers from local brewers—and taste some of the most delicious cuisine this vibrant culinary city has to offer.

Please check in at 5:15pm at the Sheraton Atlanta Hotel (Capitol Foyer). Transportation will be provided to Ponce City Market.

40+Speakers
400+Attendees

MenuDirections News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.