In the wake of the COVID-19 pandemic, foodservice is forever changed. Operators from across noncommercial share their experiences with adapting amid a global crisis and how they’re positioning their teams for the future.

Winsight editors slice and dice what’s taking shape on the restaurant side of the foodservice business, covering everything from menu and operational trends to emerging brands and marketing.

Sustainability goals that may have been put on the shelf during the pandemic are now returning front and center. Learn how operations in noncommercial and beyond are making eco-friendly initiatives a top priority and engaging staff and diners around them.

As the labor crunch and customer expectations continue to evolve, technology is playing a larger role than ever in the front and back of house. From AI and smart vending to delivery robots, hear how foodservice operators are employing new technologies to deliver more efficient, convenient and customized service.

Kikkoman explores how the combination of Asian sauces with other global flavors creates interesting dining experiences. Fat-washing is all the rage in the mixology world, and this innovative technique can be applied to different cuisines. In particular, fat washing a variety of Kikkoman sauces elongates the complex flavor notes and creates more supple mouthfeel. A comparative taste session between original and fat-washed sauces will be held to highlight these attributes. The intricacies behind this process will be presented from both culinary arts and scientific perspectives. 

As the popularity of plant-forward diets increase, it can leave us questioning how non-plant-based foods fit into menus. Dairy foods continue to be popular choices and dairy is an important source of many vitamins and minerals. Join one of the corporate chefs and dietitian from Land O'Lakes as theydiscuss dairy nutrition, how dairy farmers are working to create a more sustainable future, and how dairy can help keep your menus fresh, even in a tight labor market.

Students are trying menu items they’ve never had before, eating more healthy food options – students are often seeking variety as they navigate campus life. 

Chef Roberto will show you how to implement trending ideations that are key growth drivers, such as; diverse global flavors and plant-based/specialty diets.

These ideations will help you meet the flavors and trends your students crave. These recipes will also help C&U operators tackle some of their most challenging business objectives, such as; determining what students want, increasing student dining loyalty, product versatility, and increasing check average. 

(Datassential C&U Segment Guide 2022 + Datassential Plant-based Inspiration 2022)

Making fundamental advances in artificial intelligence, data science, and network science, Nitesh Chawla questions how technology can advance the common good through interdisciplinary research.

FoodService Director editors will honor our recent Foodservice Operation of the Month award winners.

A panel discussion from the leaders of Notre Dame Campus Dining and how they support the mission of the university through innovation and empowering their employees and caring for the environment.

Learn about the myths behind fermented foods and biotics, and how to incorporate healthy alternatives into your diet to lead a more balanced lifestyle. 

Doing more with less is the new normal, but student's palettes still crave excitement.  This creates pressure points on menu innovation opportunities.  Why compromise?  Join Ivan Estrada, Chef Greg Stockdale and the King's Hawaiian Foodservice team on a journey through various menu demand-states where you'll discover how a beloved brand that's been irresistible since 1950 can create moments of inspiration across every facet of your menu! 

Looking for an affordable, easy to execute ingredient with a neutral flavor profile that fits almost every global cuisine? Look no further than American's Favorite Vegetable – Potatoes. As the solution to your operational needs, potatoes also meet the needs of your patrons as a plant-based, gluten-free ingredient. This session will focus on innovative uses for potatoes as a vessel to build globally inspired menus that work across dayparts and dining occasions. 

Hear about the unique approach of delivery company All Day Kitchens and how it leverages technology and a focus on the fundamentals with the aim to “make digital, delivery and takeout better—for everyone involved.

In today’s competitive environment, it’s not just a matter of winning over customers, but employees and potential hires, too. This session will explore several tactics foodservice brands are using to foster loyalty among their customer bases as well as their teams.

Don't miss this session that will give you insider intel on how to plus up your menu with pulses! You'll see (and taste!) firsthand how to menu these health powerhouses to maximize flavor and nutrition impact. We'll share background on what exactly pulses are, how they're grown and what makes them deliciously versatile, affordable, and sustainable. Chef Hayley will also be cooking up some easy (and tasty) inspiration for how to “Pulse Up” your breakfasts, bringing plant-based protein power to your morning menus along with ideas that showcase pulses' versatility across dayparts and cuisines.

At Smithfield Culinary, our generational insights will help you best appeal to the needs of current customers and expand to prospective ones. Each generation is known for having distinct fashion and music styles. But did you know each also has unique dining habits? Whether driven by affinity for technology or important life milestones, each age group can be served with different offerings. Join us to learn more and see some recipes that appeal to specific generations that you serve in your operation.

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.