Different Areas of the Industry, Different Views!  In this dynamic session hear from Restaurant Business Editor-in-Chief Jonathan Maze, and FSD Editor-in-Chief Tara Fitzpatrick as they interview each other and provide a look into what is happening from each side of the foodservice space.  Learn how certain trends may impact the industry as a whole and walkway with key ideas for future planning!

Hear from Top Operators from All Sectors of the Industry Who are Making a Difference by Pushing Initiatives Forward and Facilitating Progressive Changes!

During this presentation we will explore what PRC is and dive into the vibrant ingredients that make this cuisine so incredible.  We will also discuss the penetration of PRC across all segments and why PRC resonates with operators and consumers.

Join Impossible Foods as we explore menu innovation as a tool for driving long-term success with delicious, sustainable, and versatile recipes ideal for any non-commercial segment.

An Educational Panel Discussion with Jim Green and the Sustainability Leadership Team about industry barriers and solutions we can overcome for a more sustainable future.  

In today’s rapidly evolving foodservice landscape, the right technology can make all the difference. Jonathan will explore how innovative tech solutions can seamlessly integrate into your daily operations, enhancing efficiency, reducing waste, and empowering your culinary teams. Discover how Galley Solutions' cutting-edge software not only supports but enhances the workflow and creativity of food service professionals. Attendees will leave with valuable insights on selecting tech that aligns with culinary goals and operational needs, turning everyday challenges into opportunities for growth and innovation.

C-Stores in the Non-Commercial space are progressively developing.  This exclusive educational session will provide unique insights for menu planning and the future of grab-and-go with an emphasis on snacking.  Join FSD Editorial Director Tara Fitzpatrick as she sits down with Industry professionals for an intimate discussion on all things C-Store!  Bring any burning questions you want to know.  

Whether you are fine-tuning existing dishes or venturing into unexplored trend territories, leveraging AI platforms can serve as a stepping stone to achieving culinary brilliance!  During this session Chef Ian Rameriz will guide us through interactive program to explore the synergy between AI and Human Intelligence within recipe and menu development. This eye-opening presentation we will examine how AI can be a powerful tool for recipe development; while proving that the power of the human brain is what can take these ideas to the next level. Get ready to unlock the secrets of flavor mapping, an exercise that empowers humans to take culinary innovation to the next level. Join us as we embark on a flavorful journey, discovering how AI and human intelligence harmoniously blend to unlock the vibrant flavors of the future!

This interactive session will highlight leading Operators from both Non-Commercial and Commercial Segments and how they Approach Menu Planning with Success Keeping Sustainability top of mind!

Simplot Corporate Chef Roberto Roman will be preparing dishes from our latest global trends recipe collection, answering questions, and showcasing new Simplot products. 

In an era where a menu is more than a list of items but a strategic (brand) tool to maximize profitability, it is important for every operator to understand how to navigate the evolving culinary landscape and the pivotal role technology will play in this space as we move forward.  Hear key insights from top operator leaders on how they are leveraging menu trends and tech advancements to catapult their business.  Leave this session with new ideas and actionable takeaways to drive greater profitability from your greatest restaurant tool!

This presentation will highlight top consumer trends and relevant menu insights from different demographics. Katie Belflower will share both menu examples and Technomic consumer data to inspire ideas that will appeal to operators from all sectors’ and their target customer base!

In the ongoing battle to recruit and retain employees, foodservice directors often have to out-fox streetside restaurants dangling sweeter incentives. This lively panel discussion with Peter Romeo, Editor at Large for Restaurant Business, will provide insight to what benefits and employment concessions are proving most effective in the commercial sector.  Learn what attractions are working best from some of the top restaurant employers wielding them.

Each Table/Group will select one Topic Challenge as a focus for their discussion during the think tank. Groups will have about 15 minutes to collaborate and review the topic, identify key challenges in the industry, and discuss possible solutions to help move the industry forward. The goal is to identify 2-3 top insights/solutions as a group!

Back of the House Solutions and Trend Focused Ideas. A quick culinary demo to showcase menu efficiencies with limited ingredients.  

An apple a day may in fact help keep the doctor away! Join Senior Editor Benita Gingerella and a panel of industry experts for an enlightening session around functional foods and the balance they play between menu innovation and nutrition. Learn how food can be more than just fuel for the body, food can be medicine!   This discussion will provide new insights and ideas as these experts explore the important role of “food-as-medicine” within on-site foodservice, and how operators from all segments can incorporate this growing trend into their program.

Parting Thoughts and Shots with the FSD Editorial Team- Hear their take and get the inside scoop on top trends, Insights, and Takeaways from MD 2024!