General Session
Location: Delta Ballroom DWhat will the foodservice landscape look like five years down the road? And, more importantly, how will that impact your business? FoodService Director takes a deep dive into the future of menu, supply chain and more to paint that picture and help operators stay ahead of the trends.
Editor-in-Chief
FoodService Director
Senior Editor
FoodService Director
Catering is already a revenue driver for many noncommercial operators---but it could be bigger. This panel discussion will explore tips, tricks and best practices for casting a wider net and expanding catering.
Senior Editor | Moderator
Restaurant Business Magazine and FoodService Director Magazine
Director, Food & Nutrition Services
Northwestern Memorial Hospital
Director of Foodservice
BlueCross BlueShield of South Carolina
Executive Director of IU Dining
Indiana University
We all know that limited-time offers can help get diners in the door, but which sorts of LTOs make the most sense for your operation? Should you go with a total novelty item or something with broader appeal? Learn how LTO preferences can vary by gender, generation and region, and get some tips on how to draft the most enticing menu descriptions for your customer base.
Manager of Consumer Insights
Technomic