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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

WHEN:

February 26, 2020

9am - 4pm CST

WHERE:

Donald E Stephens Convention Center

5555 N River Rd. Rosemont, IL 60018

Seminars

8:00am - 9:00am, Seminar Stage: 

Millennials as Consumers and How they like to buy

Ken Wasco

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:

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:

Greening up your Disposables

Rob Zuercher, National Account Manager, Pactiv

An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations. 

11:45am - 12:45pm, Seminar Stage:

Action on Staffing

Operators continue to struggle with labor. This panel will discuss tactics to overcome challenges in hiring, training and retaining workers. Come with questions!

1:00pm - 2:00pm, Seminar Stage:

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:

Are you Ready to Lead Your Millennial Employees?

Ken Wasco

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.

 

Live Stage Booth

9:30am - 9:50am

Dessert Innovations

Our Chefs demonstrate easy ways to mix and match sweet ingredients to create craveable signature desserts.

10:15am - 10:35am

Snacks, Shareables & Bar Bites

Learn how to capitalize on this hot menu category to expand the variety of flavors you offer your dining guests.

11:00am - 11:20am

Dessert Innovations

Our Chefs demonstrate easy ways to mix and match sweet ingredients to create craveable signature desserts.

11:45am - 12:05pm

Snacks, Shareables & Bar Bites

Learn how to capitalize on this hot menu category to expand the variety of flavors you offer your dining guests.