You’re invited to explore the possibilities at our Show and map out a course to success:
Discover menu inspiration
Sample delicious creations
Talk to industry experts
Learn about business solutions
February 26, 2020
9am - 4pm CST
Donald E Stephens Convention Center
5555 N River Rd. Rosemont, IL 60018
8:00am - 9:00am, Seminar Stage #201:
Millennials as Consumers and How they like to buy
The business landscape is continually adapting to the demands of a new force among consumers - the millennial. Let's discuss what research tells us about what they like, and what they don't.
9:15am - 10:15am, Seminar Stage #201:
Menu Trends 2020
Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service
Learn about the innovative menu ideas our culinary R&D team sampled at the best new restaurants in New York, Chicago and Los Angeles. See the opportunities and the Kitchen-Tested Recipes created to support them.
10:30am - 11:30am, Seminar Stage #201:
Greening up your Disposables
Rob Zuercher, National Account Manager, Pactiv
An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.
1:00pm - 2:00pm, Seminar Stage #201:
IDDSI: From Education to Implementation
Nutrition Resource Center, Gordon Food Service Nancy Barwick, MS, RD, CD, Regional Dietitian, Lyons Magnus
The International Dysphagia Diet Standardisation Initiative is a global focus with the goal of improving the lives of over 590 million people living with dysphagia. Learn more about this initiative and what it means for your operation, residents or patients.
2:30pm - 3:30pm, Seminar Stage #201:
Are you Ready to Lead Your Millennial Employees?
By 2025, millennials will represent 75% of the available employee pool. As workers, they're known for expecting a two-way street, with the employer and employee meeting halfway. That calls for fresh thinking about leadership.