Bottom-line strategies for maneuvering prickly issues


December 14, 2017
7:00 am through 4:40 pm
New York Hilton, Trianon Ballroom

7:00-8:00 am Registration

8:00-8:30 am Continental Breakfast

8:30-8:45 am Welcome Remarks/Introduction

8:45-9:30 am Talking Promos and Produce with Andrew Freeman

Foodservice expert and master marketer, Andrew Freeman, founder of San-Francisco-based af&co., will offer his take on produce, food trends and how to attract the consumer’s attention.

9:30 – 10:30 am Discussion Panel 1 – Challenging The Status Quo of What Children Eat in Restaurants

What strategies can restaurateurs use to increase produce consumed among children under the age of 12? Is it even their responsibility to try? What are the benefits if they do and what if they do not? This panel will explore ways to make kids’ menu items more profitable and at the same time healthier by menuing fruits and vegetables alongside the mac and cheese. We know trial is one method of expanding a child’s palate, but how do restaurants accomplish this feat?

Lisa Feldman, director of culinary services, Sodexo
Ben Friedman, president, Riviera Produce
Wendy Reinhardt Kapsak, president and chief executive, Produce For Better Health Foundation
Sharon Olson, executive director, Y-Pulse
Kevin Ryan, executive director, International Corporate Chefs Association
Mike Turner, vice president of Culinary and Supply Chain, Walk-On’s Bistreaux & Bar

Panel Moderator: Amy Myrdal Miller, president, Farmer’s Daughter Consulting, Inc.

10:30-10:45 am  Conversation Break

10:45-11:45 am Chef Demo: Scott Uehlein, Sonic Corp.

11:45-12:45 pm  Discussion Panel 2 – Innovation: Moving Beyond The Tried and True

What is innovation in produce? Does it involve special breeding and varietal development or recipe magic? What are the disruptors for restaurant guests when it comes to produce? What are some examples of foodservice innovation occurring that have changed consumer behavior? This panel will examine innovation — how to recognize it, how to create it, how to execute it and how to connect the dots.

Ron DeSantis, founder, and president, CulinaryNxt
Candace MacDonald, director concept strategies, af&co
Amy Myrdal Miller, president, Farmer’s Daughter Consulting, Inc
Jim Rose, executive chef, Skidmore College
Ernst van Eeghen, Vice President of Business Development, Church Brothers
Rafi Taherian, associate vice president, Yale Hospitality
Maeve Webster, president, Menu Matters

Panel Moderator: Susan Renke, president, and founder, Food Marketing Resources

12:45-2:00 pm  Breakout Luncheon Facilitator Tim York, president of Markon

2:00-3:00 pm  Discussion Panel 3 – On The Money: Getting More For Your Produce Dollar

Learn from a panel of veteran experts about tactics and strategies engineered to grow profits from produce. What are the challenges that stand in the way of larger ROI and what are ways to circumvent those obstacles? The panelists will examine purchasing, menuing, pricing, plating, and execution.

Rich Dachman, vice president of produce, Sysco
Jessica Foust, RDN, culinary director, Farmer’s Fridge
Chris Harris, vice president of produce, US Foods
Bob Karisny, vice president for menu strategy and innovation, Taco John’s
Jill Overdorf, director of business development and corporate chef, Naturipe
Susan Renke, president, and founder, Food Marketing Resources

Panel Moderator: Maeve Webster, president, Menu Matters

3:00 – 3:15pm  Wrap Up