Track: Culinary Insights

Gain insights through culinary-focused education and discover the latest in food trends, menu development, cannabis, and more.

• Telling the Story of Your Seafood: How to Avoid Mislabeling, Protect Your Reputation and Achieve Sustainability
• Menu Forecast: 2020 and Beyond
• The Benefits of Waste Reduction and How to Achieve Them
  Sponsored by:
• Understanding the Buzz of Cannabis in Foodservice
• Attacking The Snacking Craze
• A Fresh Taste of Foodservice Industry Trends and Innovative Food Safety Strategies to Power Your Performance
  Sponsored by
• Nutrition and Sustainability: The Best of Both Worlds on Your Menu
• Ethnic Mash Ups for Every Customer
• Sysco Simply: Plant Based Dining Made Simple
• Technology in the Kitchen: The Latest & Greatest Appliances
• Data-Driven Diner Insights
• The Plant Forward Boom
• Pasta for all Cuisines
• Food is Medicine: Spices and Flavors
• Cutting Edge Solutions Power Hour
• Better Breakfast
• The Buzz About Alternative Proteins
• Build a Better Burger: How to Raise Your Price Point But Not Your Labor
• Today's Seafood Landscape
• 2020: The Year of Pork
• Get to Know Your Menu: Nutrition & Menu Labeling
• The Delivery Game

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Attract customers and keep them coming back. From marketing to menu pricing, learn business strategies to remain top of mind to today’s consumer and drive profit in this competitive industry.

2020 sessions include:

• The Digital Journey: Unlocking Opportunities to Attract Consumers Amidst Digital Disruption
  Sponsored by
• Harnessing Technology to Drive Off-Premise Sales
• Manage Your Pricing Strategy Without Impacting Traffic
• How Retailers Intend to Eat Your Lunch (and Breakfast, too)
• How Well Do You Know Your Customers?
• Your Brand has a Strategy: Are Your Team Members Part of it?
• Leveraging P&G Marketing Expertise and Restaurant Operations to Attract and Retain Guests
  Sponsored by
• Take Back the Lunch Break℠ with Tork
  Sponsored by
• What Diners Want Today And What They Will Be Seeking Tomorrow
  Sponsored by
• Engaging Today’s Customer Through Cultural Intelligence
• What Can Chains Learn From Independents

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Track: Tech & Innovation

Discover the latest business solutions that will shape the future of foodservice. Navigate innovations and technology tools to enhance your operation.

2020 sessions include:

• Reimagining the Drive-Through in a Connected Age
  Sponsored by
• Setting up your Operations for Third Party Delivery Success
  Sponsored by
• Are You Adding Blockchain to Your Menu? What the technology brings to the food service industry
  Sponsored by
• How Bots Can Turn Your Restaurant Back-Office into a Profit Center
  Sponsored by
• Modern Restaurant Accounting: Making the shift from cost center to trusted operational advisor
  Sponsored by
• Protecting Your Most Valuable Data
• The New Era of Automation and Foodservice Tech: A Why-and-When Guide to Crucial Operational Investments
• Taking Supply Chain Traceability to the Next Level with Technology
• A Connected CNP/CP Future: How to Fight Fraud when Consumers Engage via Multiple Channels
  Sponsored by
• The Key Characteristic of High Performing GMs - Forecasting Competency
  Sponsored by
• A Culture of Innovation: Key Engagement Tools to Attract Top Talent, Drive Growth, and Keep Guests Coming Back
  Sponsored by

• Future Proofing your Restaurant Technology
  Sponsored by
• Survival of the Fittest: Transforming Change into Opportunity
  Sponsored by
• The Cloud Shift: Increasing Guest Satisfaction with Omnichannel Ordering
  Sponsored by
• Small Cup, Big Data: Predicting Drink Trends
  Sponsored by
• Create a Consistent Brand with Modern, Mobile Technology
  Sponsored by
• Juiced up on Data – Why BI is the Secret Ingredient to Jamba Juice’s Success
  Sponsored by

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Track: Beverage/Alcohol

These sessions and mixology demos will offer the latest trends and insights to keep your beverage program on the cutting edge.

2020 sessions include:

• What Makes a Winning Beverage Program?
• Increase Draft Beer Profitability: How to Make More Money by Focusing on Draft Beer Quality
• Creating a Beverage Menu for the Future
• Igniting a Team of Top Performers
• Alcohol To Go: Understanding Drinks for Delivery
• Raising the Bar: Alcohol Trends to Watch
• How to Hit a Home Run with Responsible Alcohol Service
• Brunch is the Next Great Bar Night
• Your Piece of the Craft Cocktail Movement

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2020 Demos include:

• The Return of the Highball
  Sponsored by
• The Boiler Maker: the perfect marriage of beer and spirits
• "Mac & Cheese 2020" – the Ultimate Macallan and Cheese Experience
  Sponsored by
• Star of the Bar Finalist Demos

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Menu Forecast: 2020 and Beyond
Saturday, May 18, 10:30 - 11:30 a.m.
Menu trend guru Nancy Kruse gives one of the Show’s most popular session every year. This year, we’ve taken it up a few notches by adding the data and expertise of Technomic, the industry’s top research and insights firm, to Menu Forecast: 2020 and Beyond. This is a can’t miss presentation. Don’t forget your notebook.

Digital Media Slam
Saturday, May 18, 1:30 - 2:45 p.m.
Digital tools are critical to build loyalty, manage online reviews, drive mobile orders, connect directly with customers and so much more. Join us at the Show’s new Digital Media Slam for rapid-fire presentations from great brands using digital media with great success.

Moderator:
Tara Tesimu, Chief Digital Officer, Winsight LLC
Panelists:
Brian Best, VP of Digital Marketing and MarTech, Tropical Smoothie Café
Lynn Blashford, Vice President of Marketing, White Castle
Michael Chachula, Executive Director, IT, IHOP
Donna Josephson, Chief Marketing Officer, Corner Bakery Cafe

Sponsored by

Owning It: How Women Step into Leadership and Ownership in Culinary and Hospitality
Monday, May 20, 1:30 - 2:30 p.m.
Join the James Beard Foundation and chef-owners Esther Choi, Asha Gomez and Rohini Dey for a discussion about how owner-operators are breaking down barriers, improving kitchen culture and creating a new way of working. These powerful women leaders will share their strategies for increasing ownership by women and changing the industry from within.

Moderator:
Katherine Miller, Vice President of Impact, James Beard Foundation
Panelists:
Esther Choi, Owner and Chef, Mŏkbar
Asha Gomez, Chef, Entrepreneur, & Cookbook Author
Rohini Dey, Owner and Founder, Vermillion

KI Fireside Chats

Join the editors of Foodservice Equipment & Supplies and restaurant development + design magazines at KI Fireside Chats. They’ll spend time tackling some of the most pressing issues operators face not only today, but in the future. Foodservice operators, consultants, dealers, designers, and more will share their industry insights by offering a look at what’s to come for operators of all shapes and sizes.
Sessions Led by:
   
Schedule:

Sunday, May 19

• 12:00 p.m. 
  College Foodservice: What’s on the Menu Today and Tomorrow
  Robert Holden, Associate Vice President, Auxiliary Services, University of Georgia & President, NACUFS
• 1:30 p.m. 
  Creating Menus that Honor Their Origins
  Angelo Mojica, Senior Director of Food and Culinary Services, Johns Hopkins Health System
• 3:00 p.m. 
  Innovative by Design: How Equipment Helps Drive Efficiency Among Foodservice Operators
  Christine Guyott, Principal, Rippe Associates
• 3:45 p.m. 
  Innovations in Foodservice Equipment: Today and Tomorrow
  Mark Rossi, CEO and Founder, Avanti Restaurant Solutions

Monday, May 20

• 11:00 a.m. 
  Balancing Convenience and Experience in Restaurant Design
  Steve Starr, President, Starrdesign
• 12:30 p.m. 
  Chain Restaurant Prototype and Development
  Mitch Rotlo, Founder and CEO, Rotolo’s Craft and Crust
• 2:00 p.m. 
  The Evolution of Hospitality and Bar Design
  Tobin Ellis, Hospitality Design Specialist, Bar Magic
• 3:00 p.m. 
  Future of Fast-Casual Restaurant Design
  Joseph Vajda, AIA, LEED AP bd+c, Principal, Aria Group, Aria Architects

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