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.