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Your business is a mashup of all the things we love: food, people, and entertaining. And you are the special ingredient that keeps it all together.  

Our Show is like the secret sauce. Throw it in the mix and see how it makes everything a little bit better.

WHEN:

October 9, 2019

9am - 4pm EDT

WHERE:

Cabarrus Arena & Events Center

4751 NC-49, Concord, NC 28025

Seminars

9:15am - 10:15am, Seminar Stage Booth 400:

Menu Sales Builders & Thrive Farmers

Chef Nick Gonring, Associate Consulting Chef with Gordon Food Service

Matthew Doran, Account Executive, Thrive Farmers
Trends-based opportunities can help you build sales and create competitive differentiation. Among the rising trends are transparency and sustainability, and Thrive Farmers models this by treating coffee growers as partners, changing lives, farms and communities.

10:30am - 11:30am, Seminar Stage Booth 400:

Greening Up Your Disposables

Terry Coyne, Senior Director of Marketing and Sustainability, Pactiv LLC
An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.

11:45am - 12:45pm, Seminar Stage Booth 400:

Operations Tour - Research Results

Doug Owens, Commercial Segment Manager, Gordon Food Service
This session will share the top innovative strategies we are seeing from our research tours in Los Angeles, New York and Chicago. We will cover a wide range of operational opportunities like menu design, off premise consumption trends and new operational formats. The seminar will also include Q&A from the audience.

1:00pm - 2:00pm, Seminar Stage Booth 400:

IDDSI: From Education to Implementation

Allison Stock, RD, Nutrition Resource Center, Gordon Food Service
Julie Kerr, Hormel Health
The International Dysphagia Diet Standardization 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 Booth 400:

Leadership is all about Influence 

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service
Why "one size fits all" leadership fits no one well and what it takes to be the leader employees want.

 

Live Stage Booth

Innovative Breakfast and Brunch Ideas
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

Regionally Inspired Southern Cuisine and Hospitality
Jeff Tonidandel /Jamie Brown- Crepe Cellar Group:
Sit it on a conversation with them about their success with integrating authentic southern flair into their concepts, pulling from multiple local influences.

Veg-Centric: Pairing Plants and Proteins

Presented by Chef X
Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

Innovative Breakfast and Brunch Ideas

Presented by Chef X
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

Veg-Centric: Pairing Plants and Proteins

Presented by Chef X
Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

10:00am - 10:30am

11:00am - 11:30am

12:00pm - 12:30pm

1:00pm - 1:30pm

2:00pm - 2:30pm