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!

These top trends from the retail and restaurant front can help you stay ahead of the curve.

Learn best practices from your peers who have successfully revamped their operations. We’ll touch on technology, design efficiencies, operating during a remodel and more.

Cut food and packaging waste with these stealable ideas. During this interactive session, we’ll have an open discussion about what’s worked and what hasn’t for operators looking to achieve zero-waste goals.

Presented by Technomic, this in-depth look at the state of foodservice will address current headwinds facing the industry. This discussion on industry sales, traffic and overarching trends will highlight what you need to know going into the next half of 2020.

Labor remains the top challenge for foodservice operators. To address these issues head-on, this panel will address solutions to current challenges by sharing success stories and best practices that have boosted hiring and retention—providing the audience ideas to bring back to their own operations.

As you create a path that sets you and your operation apart, it's key to embrace the passion and uniqueness that you have to offer your market.

What 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.

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.

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.