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. The use of this model means the implementation of reusing, repairing, refurbishing and recycling existing products and materials. Why should foodservice operators use it? Listen in to discover more.
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. This session will define globalization as it relates to each facet of the business and will detail what's in store at micro and macro levels.
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?