Ken Botts has over 35 years of food service experience. He was previously with the University of North Texas where he helped launch the nation’s first vegan dining hall. His work has been covered by USA Today, ABC News, and Food Service Director Magazine. In 2014 he joined the Humane Society of the United States and helped develop a free plant-based culinary training program called Forward Food and is currently working to expand the program internationally . Ken has worked with food service leaders around the world meet the demand for more sustainable dining through menu design, culinary education and concept development. His mission in life is to help make the world a better place, one plate at a time.
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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.