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Agenda
Two and a half days of industry trends, relationship building, data, and solutions.
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.

7:45am – 6:00pm

Registration & Information Desk

Location: McKenna Hall, 2nd Floor
9:00am – 11:00am

Campus Tour

Location: Depart McKenna Hall for Tour Groups
Presented By:
Modern Market Eatery
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

12:30pm – 2:00pm

Vendor Fair Lunch

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

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

2:30pm – 5:30pm

Vendor Fair Sponsor Tear Down

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

Networking Break

Location: McKenna Hall Prefunction (Ryan Forum, 2nd Floor)
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
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
40+Speakers
400+Attendees