Sunday, March 08 10:00am – 4:30pm

Registration & Information Desk

Location: Bayou Foyer
Sunday, March 08 2:00pm – 2:45pm

Culinary Workshops (choose 1 of 4)

From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops. Options coming soon!

Option 1: Build Your Own Success
Location: Bayou C/D

Build-Your-Own (BYO) concepts across various foodservice channels continues to grow as consumers seek out personalized, customized food experiences. This session will focus on ways you can launch or elevate your own BYO concepts to delight your customer base and entice new customers to your menu. We will talk about trending flavors and forms to draw inspiration as well as explore execution methods to ensure your concepts are effective and efficient. From back of house to front of house, this session will equip you to build your own success!

Speakers:

Chef
Tyson Foods

Presented By:
Tyson Foods
Option 2: Unique Menu Applications with Lentils: Your Plant Protein Superstar
Location: Bayou A/B

In this session we will explore how lentils contribute to human health and the health of the planet, how lentils fit within current and emerging consumer trends and dive into unique applications using lentils across the menu, dayparts, and all sections of the plate. We will also showcase some new and innovative foodservice products that will open doors to new possibilities using lentils in a labor or prep constrained environments.

Speakers:

Manager of Foodservice Marketing
Lentils.org

Chef
Lentils.org

Corporate Executive Chef
Nestlé Professional

Presented By:
Lentils.org
Option 3: Potatoes Reimagined
Location: Bayou E

Are you a non-commercial chef looking to change up your "same-old" potato offerings? Join Simplot Corporate Executive Chef Michael Thrash to learn how to menu Simplot's popular RoastWorks® Baby Bakers™for eye-catching dishes your patrons will love.

Speakers:

Corporate Executive Chef
Simplot

Presented By:
Simplot
Option 4: Blueberries: Your Savory Center of Plate Savior
Location: Canal A

2020 is the year of the blueberry, and with good reason! If you thought blueberries were just for pancakes, think again. These nutritional powerhouses can and should be all over your menu. This session will present on-trend savory and global approaches featuring blueberries, that your diners are sure to love.

Speakers:

Senior Account Director
Sterling-Rice Group

Associate Culinary Director
Sterling-Rice Group

Presented By:
U.S. Highbush Blueberry Council
Sunday, March 08 2:45pm – 3:45pm

Networking Break

Location: Bayou Foyer
Presented By:
Sweet Street
Cocovibe
Nestlé Professional
Sunday, March 08 3:45pm – 4:30pm

Culinary Workshops (choose 1 of 4)

Option 1: Power to the Microbes: Fermentation in the Professional Kitchen
Location: Bayou C/D

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!

Speakers:

Foodservice and Industrial Chef
Kikkoman Sales USA, Inc.

Presented By:
Kikkoman Sales USA, Inc.
Option 2: The Omega Factor: Surprising Plant-Based Applications with California Walnuts
Location: Canal A

Just when you think you know all the ways to use walnuts, their distinct flavor, texture, and extraordinary versatility will amaze you. In this session, you will discover why California walnuts are a great fit for increasing plant-based offerings on your menu and why walnuts matter. From your bottom line to sustainability and health to your customers, walnuts has so much to offer.

Chef Juliet will take you through a culinary demonstration showcasing innovative-yet-easy operational applications with California Walnuts. Think: meat and dairy alternatives, international cuisines and more. Learn how to use them as a delicious option for plant-based protein (including the hottest trends in foodservice), and storage techniques to maintain the best walnut flavor (and no, they don’t belong in the pantry!).

California Walnuts are an essential ingredient in plant-forward menuing from breakfast to dinner, and provide a range of essential nutrients, protein and vitamins that are important for good health. They are the only tree nut that offer an excellent source of the plant-based omega-3 ALA at 2.5 grams per ounce. This session is sponsored by the California Walnut Commission. 

Speakers:

Foodservice Communication Director
California Walnuts

Consulting Innovation Chef
California Walnuts

Presented By:
California Walnuts
Option 3: Sensory of Flavor
Location: Bayou E

This program will explore the human nature of taste and texture. Why does salt make things taste better? Why do some people like certain foods while others don’t? How do aromas effect your taste? What is Umami anyway? Through sensory experiments and tastings, we will explore these questions and more. For an interactive experience of umami inspired cheese sauce stop by the Land O’Lakes booth after the demo.

Speakers:

Corporate Executive Chef and Culinary Sales Manager
Land O'Lakes Foodservice

Presented By:
Land O'Lakes, Inc.
Option 4: The Growing Mocktail Trend: Creative Beverages Worthy of Celebration
Location: Bayou A/B

This session will demonstrate what is driving the surge in popularity of Mocktails, how best in class operators are implementing the trend, and what you need to know to effectively add the creative concoctions to your menu.

Speakers:

Principal
Technomic

Presented By:
Nestlé Professional
Sunday, March 08 4:30pm – 6:30pm

Welcome Reception

Location: Water's Edge
Presented By:
Bush Brothers & Co.
Sunday, March 08 6:30pm – 7:00pm

Enjoy Nashville Nightlife On Your Own

Monday, March 09 7:30am – 6:00pm

Registration & Information Desk

Location: Delta Foyer
Monday, March 09 7:45am – 8:45am

Networking Breakfast

Location: Delta Ballroom D
Monday, March 09 9:00am – 9:45am

Educational Workshops (choose 1 of 3)

Option 1: What Your Competitors Know
Location: Bayou A/B

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

Speakers:

Senior Editor, Restaurant Business and FoodService Director
Winsight Media

Option 2: Anatomy of a Renovation
Location: Bayou C/D

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.

Speakers:

Editor
FoodService Director

Presented By:
Kitchens To Go
Option 3: The Next Frontier of Food Waste
Location: Bayou E

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.

Speakers:

Editor-in-Chief
FoodService Director

Monday, March 09 9:45am – 10:00am

Networking Break

Location: Delta Foyer
Presented By:
Cocovibe
Nestlé Professional
Monday, March 09 10:00am – 12:15pm

General Session

Location: Delta Ballroom D
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.

Speakers:

Managing Principal
Technomic

Presented By:
Cocovibe
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.

Speakers:

Editor-at-Large and Vice President of Content Innovation | Moderator
Restaurant Business

Senior Director
Yale Hospitality

Director of Food & Nutrition
Eskenazi Health

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.

Speakers:

Celebrity Chef, Restaurateur, Author, Television Personality and Founding Partner & President
Morph Hospitality Group

Presented By:
Danone North America
Monday, March 09 12:30pm – 1:00pm

Meet & Greet with Maneet Chauhan

Location: Vendor Fair
Monday, March 09 12:30pm – 2:00pm

Vendor Fair Lunch

Location: Delta Ballroom B
Monday, March 09 2:00pm – 2:30pm

Refresh, Relax and Rejuvenate

Location: Delta Foyer
Presented By:
Cocovibe
Nestlé Professional
Monday, March 09 2:30pm – 3:15pm

Culinary Workshops (choose 1 of 3)

Option 1: Be BRILLiant - Creating Sweet Treats and Loyal Customers
Location: Bayou A/B

Sweeten your bakery & dessert portfolio with BRILLiant menu ideas. Join us for this interactive session! We will share current sweet bakery & dessert trends and consumer insights, followed by a hands-on, creative applications workshop that will help you create memorable experiences for your customers.

Speakers:

VP, Commercial Foodservice
Brill, Inc.

Culinary Specialist
Brill, Inc.

Presented By:
Brill, Inc.
Option 2: Get to Know Your Mango Across the Ripeness Spectrum
Location: Bayou E

The versatility of fresh mango begins with ripeness, from sweet-tart and crisp green mangos to sweet and ultra-juicy ripe mangos. Join us for a tasting session to explore exciting mango techniques and flavor pairings to create distinctive dishes and memorable menus with the world’s most popular fruit—mangos, the super fun superfruit!

Speakers:

Marketing Manager
National Mango Board

Foodservice Business Development
National Mango Board

Chef
National Mango Board

Presented By:
National Mango Board
Option 3: Product Innovation & Ingredient Sourcing
Location: Bayou C/D

Executive Chef Jeff Wirtz takes you through the creative process of product development, sourcing ingredients, working with suppliers all the way to the finish line of seeing the product come to fruition.

Speakers:

Chef, Vice President of Culinary Innovation
Blount Fine Foods

Presented By:
Blount Fine Foods
Monday, March 09 3:15pm – 4:45pm

ANFP & Technomic Healthcare Trends: Research, Data & Ideas for an Aging Population

Location: Canal A

Gain insight on how to improve your operation through data with ANFP, Technomic and Campbell’s. Industry research and benchmarking programs can help you stay abreast of emerging best practices and learn how your operation is performing against its peers. In addition, you’ll hear about successful limited-time offers and popular flavors that appeal to healthcare’s customer base. Campbell’s chefs will also share some exciting new menu ideas.

Presented By:
Campbell's Foodservice
Monday, March 09 6:00pm – 8:00pm

Awards Reception and Dinner

Location: Delta Ballroom D

Recognizing the 12 winners of the Foodservice Operation of the Month. We cap off the night by announcing the Foodservice Operator of the Year for 2019.

Presented By:
Hormel Foods Corporation
Tuesday, March 10 7:30am – 12:30pm

Registration & Information Desk

Location: Delta Foyer
Tuesday, March 10 7:30am – 8:45am

Vendor Fair Breakfast

Location: Delta Ballroom B
Tuesday, March 10 9:00am – 11:00am

General Session 

Location: Delta Ballroom D
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.

Speakers:

Editor-in-Chief
FoodService Director

Editor
FoodService Director

Presented By:
Blount Fine Foods
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.

Speakers:

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

Presented By:
J.M. Smucker Company, The
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.

Speakers:

Manager of Consumer Insights
Technomic

Tuesday, March 10 11:00am – 11:15am

Networking Break

Location: Delta Foyer
Presented By:
Cocovibe
Nestlé Professional
Tuesday, March 10 11:15am – 12:00pm

Culinary Workshops (choose 1 of 3)

Option 1: Game Changing Sauces That Create Crave!
Location: Bayou E

Signature sauces are quick and easy to prepare and can upscale a menu item like no other. Explore new ways to create cravable menus that promote customer loyalty using Texas Pete® products as a key ingredient.

Taste how good a signature sauce can be when you Sauce Like You Mean It! 

Speakers:

Vice-President of Foodservice Sales
Garner Foods - Texas Pete®

National Accounts Sales Manager
Garner Foods - Texas Pete®

Associate Sales Manager
Garner Foods - Texas Pete®

Presented By:
Texas Pete® By Garner Foods
Option 2: Comfortably Delicious with Smithfield Culinary
Location: Bayou C/D

Just what’s so comforting about comfort foods? Foods like pasta dishes, stews, roasts, chili, BBQ, pizza and more conjure up deliciously good times with both friends and family. Join Smithfield Culinary as we take a look at all the classics, some new takes on those old favorites, and some comfort foods with which you may not be that familiar, including on-trend and ethnic variations.

Speakers:

Corporate Chef
Smithfield Culinary

Presented By:
Smithfield Culinary