Tuesday, October 19 7:45am – 12:00pm

Registration & Information Desk

Location: McKenna Hall Registration
Tuesday, October 19 7:45am – 8:45am

Networking Breakfast

Location: Smith Ballroom at Morris Inn
Tuesday, October 19 9:00am – 10:00am

General Session

Location: Smith Ballroom at Morris Inn
What’s the Next Service Style?

The pandemic made carryout and curbside service a necessity, but how much of that will carry into the future? FSD’s editors dive into how operators are getting food to diners today and explore the evolution of grab and go, delivery, chef-served stations, ghost kitchens and more.

Labor in the ‘Next Normal’

Hiring and retention remain a challenge within foodservice and beyond. What are employers in noncommercial and other sectors testing to appeal to potential hires and boost team morale? And how have ongoing labor concerns impacted the menu?

Tuesday, October 19 10:15am – 11:00am

Culinary Workshops (choose 1 of 3)

Location: McKenna Hall
Option 1:
Presented By:
California Fig Advisory Board
Option 2:
Presented By:
California Walnuts
Option 3:
Presented By:
Tyson Foods
Tuesday, October 19 11:00am – 11:15am

Networking Break

Location: McKenna Hall
Tuesday, October 19 11:15am – 12:00pm

General Session

Location: Smith Ballroom at Morris Inn
How to Revive Your Menu Post-Pandemic

Post-pandemic, driving traffic with enticing menu items will be essential for operators in all segments. In this presentation, we will uncover menu tactics and trends that are helping drive sales and generate buzz with various demographics, while looking at predictive menu trends on the horizon to help you plan for years to come.


Director, Menu Research & Insights