How can empathy for customers lead to a better experience?  Customer Journey Maps illustrate a “walk in the customer’s shoes” as they interact with a business or product.  Capturing the emotional highs and lows through each stage reveals opportunities to improve.  This session will introduce Journey Mapping as a design practice and its practical application for evaluating and communicating experiences in your own operation.

Workshop to learn available technologies for operators to improve their operations – asset management, food safety, digital check list, energy saving etc. 

Attend this interactive session to learn how retail is changing to meet the needs of today's evolving consumers and the downstream impacts on operations. Learn what trends are happening throughout a variety of industries and markets. See how industry innovators are using technology to reshape retail with far greater labor efficiency. Hear ideas on how to expand sales, increase engagement, and improve service levels at a variety of locations throughout various dayparts. Understand what works and what’s coming next.

When competing for share of stomach in an increasingly crowded foodservice industry, limited-time offers are an effective strategy in attracting consumers. Learn about the different types of LTOs and what ingredients, flavors, formats and even menu descriptions capture the most interest from consumers.

The Association of Nutrition and Foodservice Professionals, in partnership with Technomic, will present  data on the state of foodservice in the healthcare industry. This session is designed to provide an in depth look at  the findings from this exclusive research project.

Join your K-12 foodservice peers to discuss your challenges and your successes. This informal conversation will give K-12 foodservice operators a more intimate opportunity to network, ideate and steal some great ideas.

What do some of the industry's most innovative chefs see as the next big trend? Which strategies do they employ to operate a more sustainable kitchen? How has the labor and hiring crisis affected how they cook, prepare and serve meals? Find out what members of our Culinary Council think about these questions, and more.