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!

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.

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.

2020 is the year of the blueberry, and with good reason! If you thought blueberries were just for pancakes, think again. These nutritional powerhouses can and should be all over your menu. This session will present on-trend savory and global approaches featuring blueberries, that your diners are sure to love.

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!

Just when you think you know all the ways to use walnuts, their distinct flavor, texture, and extraordinary versatility will amaze you. In this session, you will discover why California walnuts are a great fit for increasing plant-based offerings on your menu and why walnuts matter. From your bottom line to sustainability and health to your customers, walnuts has so much to offer.

Chef Juliet will take you through a culinary demonstration showcasing innovative-yet-easy operational applications with California Walnuts. Think: meat and dairy alternatives, international cuisines and more. Learn how to use them as a delicious option for plant-based protein (including the hottest trends in foodservice), and storage techniques to maintain the best walnut flavor (and no, they don’t belong in the pantry!).

California Walnuts are an essential ingredient in plant-forward menuing from breakfast to dinner, and provide a range of essential nutrients, protein and vitamins that are important for good health. They are the only tree nut that offer an excellent source of the plant-based omega-3 ALA at 2.5 grams per ounce. This session is sponsored by the California Walnut Commission. 

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.

This session will demonstrate what is driving the surge in popularity of Mocktails, how best in class operators are implementing the trend, and what you need to know to effectively add the creative concoctions to your menu.