September 20, 2016

Warren Solochek, President, Foodservice Practice, The NPD Group

All in all, the foodservice industry has been conducting business in a one percent world since 2010. Visits to restaurants and other foodservice outlets will increase minimally quarter after quarter, resulting in an average lift in traffic of one percent annually for the next several years. 

A.J. Barker, Director, Culinary, Concept Kitchen + Bar

Foodservice operators are inundated with new technology solutions designed to improve operations, the guest experience and myriad other service initiatives.

Bob Puccini, Founder & CEO, Puccini Group

Brand storytelling is everywhere and should be used to communicate company values throughout every area of a customer’s interaction throughout any establishment. 

Greg Richards, Franke

Each year roughly 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases--many of them foodservice-related. That’s unacceptable to consumers who are more attuned than ever to food quality and integrity. 

Rob Geile, Vice President, Consultant Services, Ali Group

As foodservice operators, we share to grow. We share our food, we share our products and services and we all share our commitment to this industry. So why not share our expertise, experiences and best practices as well? 

Jackson Thilenius, Senior Director, Pulse by Gettys

Virtual reality is everywhere and is impacting almost everything. So, as designers and brand leaders, what can we do to ensure the products and experiences we create deliver something real? 

Rick Caron, Senior Vice President, Innovation, Manitowoc Foodservice

Where is commercial kitchen design and technology going? From the Frankfurt kitchen design to today’s open concepts, the integration of food, equipment and people is all converging. 

Doug Fryett, Founder & President, Fryett Consulting

What, exactly, is a circular economy, and what does it mean for today’s foodservice industry? In this session, Doug Fryett breaks down this new operational model and the interrelationships between all of its parts.

Jim Lund, Design & Consultant Resource Manager, Rational USA

Globalization is occurring at every level of the hospitality space — from food to technology, equipment and design — making industry partnerships more important than ever, in the U.S. and around the world. 

Selim Bassoul, Chairman & CEO, Middleby Corporation

Global brands have the ability to shape the world and the communities in which they operate. It’s about being good stewards and having community-minded businesses. But what does it truly mean to be a global brand focused on philanthropic impact?

Elizabeth Blau, Founder, Blau + Associates

World-class hospitality consultant and restaurateur Elizabeth Blau discusses the growing trend of expanded and premium dining options beyond traditional hotels and restaurants, including arenas, performing arts centers, college campuses and hospitals.