FOODSERVICE INDUSTRY CONFERENCE
Thursday, December 16, 2021 • New York Hilton
7:00 – 8:00 am Registration
8:00 – 8:45 am Continental Breakfast
8:45 – 9:00 am Welcome Remarks/Introduction by Jim Prevor, Editor-in-Chief of PRODUCE BUSINESS
9:00 – 10:00 am Produce Trends Report
In this session, Chef Nick will provide his street-level view of the emerging produce trends with insights and menu examples drawn from the 100+ live restaurant research visits he has conducted in New York, Chicago and Los Angeles over the past year.
PRESENTED BY:
Nicholas Gonring — North American Corporate Consulting Chef, Gordon Food Service
10:00 -11:00 am Emerging From the Pandemic: What Lies Ahead for Foodservice & Produce
The pandemic fundamentally changed consumer perspectives and behaviors, which will have an impact on foodservice for the next few years. What remained constant during that period was the growing interest in plant-based and plant-forward options, though why consumers are interested in these types of dishes and what they want will continue to evolve. Consumers are increasingly interested in understanding what is in their food, placing a greater emphasis on whole ingredients — particularly fruits and vegetables. This session will discuss the new consumer emerging from the past two years, the role of produce and how health-focused eating patterns will impact menus in the U.S.
PRESENTED BY:
Maeve Webster — President, Menu Matters
11:00 am – 11:15 am Conversation/Coffee Break – Sponsored by Sysco
11:15 am – 12:30 pm Chef Demo
PRESENTED BY:
Will Horowitz —Author, Salt Smoke Time; Executive Chef, Ducks Delivery
12:30 – 1:30 pm How to Bring New Life into Menus
Hungry House works with chefs and brands to bring to life new menu items and concepts in its
proprietary kitchens. As the operator-of-choice for chefs, Hungry House enables today’s most
interesting culinary voices to scale their business, access new customers and develop new
brands, while leveraging the supply chain management, culinary execution and technology of the
Hungry House operating model.
PRESENTED BY:
Kristen Barnett — Founder & CEO, Hungry House
Jim Prevor — President & Editor-in-Chief, Produce Business
1:30 – 3:00 pm Ideation Breakout Luncheon; Facilitator Tim York, president of LGMA
Culinary Students must lead each table’s Ideation session
Sponsored by
3:00 – 4:00 pm Discussion Panel — Diet and Health Priorities in Foodservice in the post-COVID Age
COVID has been a mighty health scare. One of the facts spoken sotto vocce has been that dangers of obesity have come to light stronger than ever. How can this new focus on health and immunity be used to build produce consumption at foodservice? What are professors at the University level and traditional schools and culinary schools seeing down the line? What do industry insiders see on the front lines?
FEATURING:
John Abels – V.P. Operations, Ketapanen Kitchens
Aaron Adalja — Assistant Professor of Food and Beverage Management, Cornell University
Susan Renke — President and Founder, Food Marketing Resources
Doug Stuchel —Associate Professor, Food & Beverage Management, Johnson & Wales University
Moderated by Jim Prevor — President & Editor-in-Chief, Produce Business
4:00 — 4:30 pm Wrap Up Conversation
