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Agenda
Two and a half days of industry trends, data and solutions.
8:30am – 4:30pm

Registration & Information Desk

10:00am – 1:00pm

Culinary Tours

2:00pm – 2:45pm

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. Options coming soon!

Option 1: Build Your Own Success

Build-Your-Own (BYO) concepts across various foodservice channels continues to grow as consumers seek out personalized, customized food experiences. This session will focus on ways you can launch or elevate your own BYO concepts to delight your customer base and entice new customers to your menu. We will talk about trending flavors and forms to draw inspiration as well as explore execution methods to ensure your concepts are effective and efficient. From back of house to front of house, this session will equip you to build your own success!

Speakers:

Chef
Tyson Foods

Presented By:
Tyson Foods
Option 2: Unique Menu Applications with Lentils: Your Plant Protein Superstar

In this session we will explore how lentils contribute to human health and the health of the planet, how lentils fit within current and emerging consumer trends and dive into unique applications using lentils across the menu, dayparts, and all sections of the plate. We will also showcase some new and innovative foodservice products that will open doors to new possibilities using lentils in a labor or prep constrained environments.

Speakers:

Manager of Foodservice Marketing
Lentils.org

Chef
Lentils.org

Presented By:
Lentils.org
Option 3: Potatoes Reimagined

Are you a non-commercial chef looking to change up your "same-old" potato offerings? Join Simplot Corporate Executive Chef Michael Thrash to learn how to menu Simplot's popular RoastWorks® Baby Bakers™for eye-catching dishes your patrons will love.

Presented By:
Simplot
2:45pm – 3:15pm

Networking Break

Presented By:
Sweet Street
3:15pm – 4:00pm

Culinary Workshops (choose 1 of 3)

Option 1: Power to the Microbes: Fermentation in the Professional Kitchen

Fermentation has been a culinary technique since the beginning of time, and Kikkoman has been fermenting soy sauce for centuries. Today, fermentation is one of the trendiest words in the food lexicon. Operators can easily make fermentation part of their menu strategy, and Kikkoman is here to help. In this session, we’ll taste a variety of fermented foods and provide you with a list of scientific and HAACP resources, recipes and concept ideas, plus methods for fermenting in your own kitchens. Your patrons will thank you!

Presented By:
Kikkoman Sales USA, Inc.
Option 2:
Presented By:
Nestlé Professional
Option 3: Sensory of Flavor

This program will explore the human nature of taste and texture. Why does salt make things taste better? Why do some people like certain foods while others don’t? How do aromas effect your taste? What is Umami anyway? Through sensory experiments and tastings, we will explore these questions and more. For an interactive experience of umami inspired cheese sauce stop by the Land O’Lakes booth after the demo.

Presented By:
Land O'Lakes, Inc.
4:30pm – 6:30pm

Welcome Reception

6:30pm – 7:00pm

Enjoy Nashville Nightlife On Your Own

40+Speakers
400+Attendees