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Agenda
Business building ideas through food & culinary
7:45am – 12:30pm

Registration and Information Desk

Location: Georgia Prefunction
7:45am – 9:00am

Vendor Fair Breakfast

Location: Georgia Hall 2, 3, 4, 5
9:15am – 10:00am

Culinary Workshops (Choose 1 of 3)

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

Option 1: Journey Mapping the Customer Experience
Location: Athens

How can empathy for customers lead to a better experience?  Customer Journey Maps illustrate a “walk in the customer’s shoes” as they interact with a business or product.  Capturing the emotional highs and lows through each stage reveals opportunities to improve.  This session will introduce Journey Mapping as a design practice and its practical application for evaluating and communicating experiences in your own operation.

Speakers:

Director, User Experience & UI Development
CBORD

Director, Product Management
CBORD

Presented By:
CBORD
Option 2: How Technology Helps Labor, Energy and Accuracy
Location: Augusta

Workshop to learn available technologies for operators to improve their operations – asset management, food safety, digital check list, energy saving etc. 

Speakers:

Director Sales
Hitachi High Technologies America, Inc.

Presented By:
Hitachi High Technologies America, Inc.
Option 3: How Technology is Reshaping the Retail Experience 
Location: Macon

Attend this interactive session to learn how retail is changing to meet the needs of today's evolving consumers and the downstream impacts on operations. Learn what trends are happening throughout a variety of industries and markets. See how industry innovators are using technology to reshape retail with far greater labor efficiency. Hear ideas on how to expand sales, increase engagement, and improve service levels at a variety of locations throughout various dayparts. Understand what works and what’s coming next.

Speakers:

Director of Business Development
Tapingo

Presented By:
Tapingo
10:15am – 11:10am

General Session

Location: Capitol Ballroom
Using Consumer Data in LTO Development

When competing for share of stomach in an increasingly crowded foodservice industry, limited-time offers are an effective strategy in attracting consumers. Learn about the different types of LTOs and what ingredients, flavors, formats and even menu descriptions capture the most interest from consumers.

Speakers:

Manager of Consumer Insights
Technomic

11:15am – 12:00pm

Culinary Workshops (Choose 1 of 3)

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

Option 1: Healthcare Foodservice by the Numbers
Location: Augusta

The Association of Nutrition and Foodservice Professionals, in partnership with Technomic, will present  data on the state of foodservice in the healthcare industry. This session is designed to provide an in depth look at  the findings from this exclusive research project.

Speakers:

Principal, Technomic

President & CEO, Association of Nutrition & Foodservice Professionals

Presented By:
ANFP
Option 2: K-12 Roundtable
Location: Athens

Join your K-12 foodservice peers to discuss your challenges and your successes. This informal conversation will give K-12 foodservice operators a more intimate opportunity to network, ideate and steal some great ideas.

Option 3: FoodService Director's Culinary Council Panel
Location: Macon

What do some of the industry's most innovative chefs see as the next big trend? Which strategies do they employ to operate a more sustainable kitchen? How has the labor and hiring crisis affected how they cook, prepare and serve meals? Find out what members of our Culinary Council think about these questions, and more.

Speakers:

Senior Editor | Moderator
Restaurant Business Magazine and FoodService Director Magazine

40+Speakers
400+Attendees

MenuDirections News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.