PRODUCE R&D: Deconstructing The Menu Playbook
Adding new options to the menu, especially produce-centric items, is often considerably more complex than restaurant guests could possibly imagine. The process can be invigorating, distinctly creative and frustrating all at the same time.
Essential to a successful menu rollout is bringing key players to the table from the outset. When ideating and identifying menu items for research and development, it is imperative to include culinarians, marketers and other stakeholders: growers, distributors and commodity board representatives also bring invaluable insight to the discussion. This year’s FORUM is intended to stimulate thought and open dialogue among the foodservice industry’s leaders from all aspects of the supply chain.
7:00-8:00 am Registration
8:00-8:30 am Continental Breakfast
8:30-8:45 am Welcome Remarks/Introduction by Jim Prevor, Editor-in-Chief of PRODUCE BUSINESS
8:45-10:15 am Produce on the Menu Trends Report:
Cathy Holley, publisher and editor-in-chief, Flavor and the Menu
10:15 -11:15 am Discussion Panel 1 — The Big Idea — How To Get There
Menu ideas come from almost anywhere or anyone in a foodservice organization, but how does a restaurant operation take the idea and turn it into menu gold? How do all the stakeholders in produce contribute to the conceptualization of a new menu item? Procedures, methods and strategies can vary from company to company, but how can culinarians, marketers, growers, distributors, commodity boards, etc., all win a seat at the table? What is the list of no, no’s? What can operators do to ensure the smoothest rollout for this phase of the menu ideation?
Mary Humann, owner, The Humann Factor, LLC
Ian Ramirez, director of culinary innovation and operations, Creative Dining Services
Panel Moderator: Gerry Ludwig, corporate consulting chef, Gordon Food Service
11:15-11:30 am Conversation Break
11:30-12:30 pm Discussion Panel 2 — Narrowing The Field — Working Out The Kinks
What is the process that distills the original ideas into practical proof-of-concept, and what can be expected in the evolution of a new produce dish? What are possible variations in this phase of the rollout? What would be the possible disruptors and or challenges? Are focus groups essential to narrowing down the big ideas? What other research can be done at this juncture in the process? How is conflicting feedback dealt with? What parties and or tactics carry more weight in the process? What goals are mission critical and must be met? How do you ensure that the various stakeholders keep an open mind?
Dan Coudreaut, former executive chef and vice president of culinary for McDonalds
and now founder, Coudreaut and Associates
Mark McMillin, vp of Culinary & Beverage Innovation, Cooper’s Hawk Winery & Restaurant
Panel Moderator: Susan Renke, president and founder, Food Marketing Resources
12:30-1:15 pm Chef Demo: Ron DeSantis, CMC, president, CulinaryNXT
1:15-2:45 pm Ideation Breakout Luncheon; Facilitator Tim York, president of Markon
Culinary Students will lead each table’s Ideation session
2:45 – 3:00 pm Presentation of PRODUCE BUSINESS magazine’s First In Fresh annual award
3:00 — 4:00 pm Discussion Panel 3 — Signed, Sealed And Delivered — Ready For The Close-up?
Getting everyone on board with a new menu item is one thing, but getting the product to the restaurants reliably and in great condition is another. One of the keys is a thorough understanding of the supply chain in order to ensure the Big Idea can be executed down to each unit’s back-of-the-house. What hurdles need to be overcome in the final distribution of the produce to each unit? How can the various stakeholders contribute to the process during this final stage?
Jeff Miller, founder, president, Cutting Edge Innovation LLC
Panel Moderator: Amy Myrdal Miller, founder and president, Farmer’s Daughter Consulting, Inc.
4:00 — 4:30 pm Wrap Up Conversation