Sunday, March 08 8:30am – 4:30pm

Registration & Information Desk

Sunday, March 08 10:00am – 1:00pm

Culinary Tours

Sunday, March 08 2:45pm – 3:15pm

Networking Break

Sunday, March 08 3:15pm – 4:00pm

Culinary Workshops (choose 1 of 3)

Option 1: Power to the Microbes: Fermentation in the Professional Kitchen

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!

Presented By:
Kikkoman Sales USA, Inc.
Option 2:
Option 3:
Sunday, March 08 4:30pm – 6:30pm

Welcome Reception

Sunday, March 08 6:30pm – 7:00pm

Enjoy Nashville Nightlife On Your Own

Monday, March 09 7:30am – 4:00pm

Registration & Information Desk

Monday, March 09 7:45am – 8:45am

Networking Breakfast

Monday, March 09 9:00am – 9:45am

Educational Workshops (choose 1 of 3)

Option 1: What your competitors know

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

Option 2: Anatomy of a renovation

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.

Option 3: The next frontier of food waste

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.

Monday, March 09 9:45am – 10:00am

Networking Break

Monday, March 09 10:00am – 12:15pm

General Session

State of the Industry

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.

Winning Over The Workforce

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.

Marketing Your Uniqueness

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.

Monday, March 09 12:15pm – 2:00pm

Vendor Fair Lunch

Monday, March 09 2:00pm – 2:30pm

Networking Break

Monday, March 09 2:30pm – 4:30pm

Structured Networking Sessions

Monday, March 09 6:00pm – 8:00pm

Awards Reception and Dinner

Tuesday, March 10 7:30am – 12:30pm

Registration & Information Desk

Tuesday, March 10 7:30am – 8:45am

Vendor Fair Breakfast

Tuesday, March 10 8:45am – 9:00am

Networking Break

Tuesday, March 10 9:00am – 11:15am

General Session 

Future of Food

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.

Boost Your Catering Business

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.

Avoiding menu fatigue: LTOs, hot flavors and how to turn them into something guests will love

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.

Tuesday, March 10 11:00am – 11:15am

Networking Break

Tuesday, March 10 11:15am – 12:30pm

Culinary Workshops (choose 1 of 3)

Option 1:
Option 2:
Option 3:
Tuesday, March 10 12:30pm – 2:30pm

ANFP Event (Invitation Only)