Monday, October 17 10:00am – 7:00pm

Registration & Information Desk

Location: McKenna Hall, 2nd Floor
Monday, October 17 10:00am – 4:00pm

Vendor Fair Sponsor Set Up

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)
Monday, October 17 12:00pm – 1:30pm

Smithfield Smoke’NFast Food Truck

Location: McKenna Hall Driveway

Make sure you come to registration hungry as Smithfield Culinary will be serving two delicious items featuring our fully cooked/smoked Smoke’NFast brand.  Come by to enjoy Street Tacos w/Pulled Pork, a Korean Bulgogi Bowl w/shredded beef or how about a Chicken Gyro OR all three!                                                             

Monday, October 17 2:00pm – 2:45pm

Opening General Session

Location: Smith Ballroom at Morris Inn
Hard Pivot: The New Model for Dining Services

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.

Speakers:

Associate Vice President – Business Services
Northeastern University

Executive Director of Food & Nutrition Services
MD Anderson Cancer Center, Houston

Senior Director of School Food Operations
Chef Ann Foundation

Back of House Manager
Pennswood Village

Presented By:
Apex Order Pickup Solutions
Monday, October 17 3:00pm – 3:45pm

FSD Educational Workshops (choose 1 of 3)

Location: McKenna Hall
What’s Happening in Restaurants: Examining the Top Trends
Location: McKenna Hall 205/206/207

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.

Speakers:

Editor-in-Chief
Restaurant Business

Senior Editor
Restaurant Business, FoodService Director

Planet-friendlier Cuisine, Sustainability and Shrinking Carbon Footprints
Location: McKenna Hall 215

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.

Speakers:

Editor-in-Chief
FoodService Director

Next in Tech: Automation, Robots and More
Location: McKenna Hall 216

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.

Speakers:

Editor
FoodService Director

Editor-at-Large
Restaurant Business

Monday, October 17 3:45pm – 4:15pm

Networking Break

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)
Monday, October 17 4:15pm – 5:00pm

Culinary Workshops (choose 1 of 3)

A Whisper of Mystery: Adding Kikkoman Sauces For Serendipitous Dishes
Location: McKenna Hall 205/206/207

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. 

Presented By:
Kikkoman Sales USA, Inc.
How Dairy Fits in a Plant-Forward World
Location: McKenna Hall 215

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.

Speakers:

Culinary Sales Leader
Land O'Lakes, Inc.

Culinary Dietitian
Land O'Lakes, Inc.

Presented By:
Land O'Lakes, Inc.
Veggie-centric Ideations for your Health-conscious Students
Location: McKenna Hall 216

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)

Speakers:

Director, Customer Marketing
Simplot

Corporate Executive Chef
Simplot

Presented By:
Simplot
Monday, October 17 6:30pm – 8:30pm

Welcome Reception (Vendor Fair)

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)

Join us as we celebrate the first day of MenuDirections overlooking the Notre Dame Stadium! Mingle with colleagues and old friends, explore new solutions from MenuDirections's supplier partners, and enjoy food and refreshments. 

Tuesday, October 18 7:45am – 6:00pm

Registration & Information Desk

Location: McKenna Hall, 2nd Floor
Tuesday, October 18 7:45am – 8:45am

Breakfast Provided by the Culinary Team at Notre Dame

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)

The University of Notre Dame culinary team will host an inspiring breakfast featuring their latest successful menu creations.

Tuesday, October 18 9:00am – 11:00am

Campus Tour

Location: Depart McKenna Hall for Tour Groups
Presented By:
Modern Market Eatery
Tuesday, October 18 11:20am – 12:10pm

General Session

Location: Smith Ballroom at Morris Inn
Big Data
Speakers:

Frank M. Freimann Professor of Computer Science and Engineering, Director, DIAL Lab, Director, iCeNSA
University of Notre Dame

Presented By:
Land O'Lakes
Foodservice Operation of the Month Awards Presentation

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

Speakers:

Editor
FoodService Director

Editor-in-Chief
FoodService Director

Tuesday, October 18 12:30pm – 2:00pm

Vendor Fair Lunch

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)
Tuesday, October 18 2:00pm – 2:30pm

Refresh, Relax and Rejuvenate

Take a moment to grab a beverage, check your email or chat with an old friend before you head into General Session.

Tuesday, October 18 2:30pm – 3:15pm

General Session

Location: Smith Ballroom at Morris Inn
Notre Dame: Mission, Employees, Innovation, Environment

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.

Speakers:

Executive Director, Campus Dining
Notre Dame

Tuesday, October 18 2:30pm – 5:30pm

Vendor Fair Sponsor Tear Down

Location: Dahnke Ballroom (Duncan Student Center, 7th Floor)
Tuesday, October 18 3:15pm – 3:45pm

Networking Break

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)
Tuesday, October 18 3:45pm – 4:30pm

Culinary Workshops (choose 1 of 3)

Location: McKenna Hall
Gut Health and Wellness – Food is a Solution
Location: McKenna Hall 205/206/207

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

Speakers:

Director, Health & Scientific Affairs
Danone North America

Presented By:
Danone North America
Leveraging Brand Equity In Menu Versatility
Location: McKenna Hall 215

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! 

Speakers:

Director - Foodservice Sales & Strategy
King's Hawaiian Foodservice

Corporate Executive Chef
King's Hawaiian Foodservice

Presented By:
King's Hawaiian Foodservice
Potatoes: Operational Benefits Featuring America's Favorite Vegetable
Location: McKenna Hall 216

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. 

Speakers:

Foodservice Manager
Potatoes USA

Culinary Director
Potatoes USA

Presented By:
Potatoes USA
Tuesday, October 18 6:00pm – 9:00pm

Awards Celebration Party

Location: Foley's (O'Neill Hall)
Join us for a fun-filled evening in celebration of our FoodService Operation of the Month Awards.
Presented By:
Hormel Foods
Wednesday, October 19 7:45am – 12:00pm

Registration & Information Desk

Location: McKenna Hall, 2nd Floor
Wednesday, October 19 7:45am – 8:45am

Networking Breakfast

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

General Session

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

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.

Speakers:

Director of Operations, All Day Kitchens

Creating Loyalty

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.

Speakers:

Editor-at-Large
Restaurant Business

Wednesday, October 19 10:15am – 11:00am

Culinary Workshops (choose 1 of 2)

Location: McKenna Hall
The Pulse of the Future: How to Plus Up Your Menu
Location: McKenna Hall 215
Speakers:

Culinary Director
SRG

Marketing Manager
USA Pulses

Presented By:
THE USA DRY PEA & LENTIL COUNCIL (USA Pulses)
Menu Planning for the Generations
Location: McKenna Hall 216

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.

Speakers:

Corporate Chef
Smithfield Culinary

Presented By:
Smithfield Culinary
Wednesday, October 19 11:15am – 12:00pm

Closing General Session

Location: Smith Ballroom at Morris Inn
How to Revive Your Menu - LTOs, Flavors, and More!

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.

Speakers:

Director, Menu Research & Insights
Technomic

Associate Editor
Technomic