Monday, September 30
2:00-6:00 p.m.
Registration Open
Juliette Grand Ballroom, Level Three, LondonHouse Chicago
6:00-8:00 p.m.
Welcome Cocktail Reception
Etoile Room, Level 21, LondonHouse Chicago
Tuesday, October 1
NOTE: All FED Talks and sessions will be held in the Juliette Grand Ballroom, Level Three. Click on the name of each session title to get the full description of the presentation.
7:30-8:30 a.m.
Breakfast
Whistler Ballroom, Concourse Level
8:30-8:45 a.m.
Opening Remarks
Maureen Slocum, CEO and Founder, Zoomba Group
8:45-9:30 a.m.
We Are Going on a Bear Hunt
David Grossman, President & CEO, Epic Burger
9:30-10:00 a.m.
Creating Stories, Crafting Spaces
Adam Stover, Senior Principal, Populous
10:00-10:30 a.m.
Networking Break
Grand Pre-Function, Level Three
10:30-11:00 a.m.
Sustainability in Foodservice…It’s Not What You Think
Steve Spittle, Chief Commercial Officer, Middleby and President, North American Association of Foodservice Equipment Manufacturers (NAFEM)
11:00-11:30 a.m.
Partnerships Made Simple: 6 Easy Steps to Thriving Foodservice Partnerships
Todd Tekiele, CEO, City of Hospitality Group
11:30 a.m.-12:00 p.m.
Neurodiverse Dining
Hannah Rose Higdon, Senior Client Success Manager, LifeGuides & Sarah Stegner, Co-Owner & Chef, Prairie Grass Cafe
12:00-1:00 p.m.
Lunch
Whistler Ballroom, Concourse Level
1:00-1:30 p.m.
How to Listen & Ask Questions like a Designer
Tarah Schroeder, FCSI, LEED AP, Vice President, Ricca Design Studios
1:30-2:00 p.m.
“This is Not My Experience of Campus Dining When I Went to College!”
Sojo Alex, Principal, Envision Strategies
2:00-2:15 p.m.
Networking Break
Grand Pre-Function, Level Three
2:15-3:15 p.m.
Roundtable Discussions: Advancing the Conversation
Whistler Ballroom, Concourse Level
A unique and interactive discussion on the morning's topics, with a particular focus on how to integrate the ideas into the workplace.
3:15-3:30 p.m.
Networking Break
Grand Pre-Function, Level Three
3:30-4:15 p.m.
My Leadership Journey to Achieve Inclusive Excellence
Dr. Shirley J. Everett, EdD, MBA, Senior Associate Vice Provost for Residential & Dining Enterprises, Stanford University
6:00-8:30 p.m.
Private Architecture Tour, Dinner and Networking
Odyssey River Cruise, board at the NE corner of Michigan Avenue, north of the Chicago River (kitty-corner to the LondonHouse Chicago)
Boarding onto the boat begins at 5:15PM with departure promptly at 6PM. There will be a full dinner and cocktails while we set sail along along the Chicago River flanked by the gorgeous downtown Chicago skyline. Happening rain or shine, as the boat is fully glass enclosed.
Wednesday, October 2
7:30-8:30 a.m.
Breakfast
Whistler Ballroom, Concourse Level
8:30-8:45 a.m.
Opening Remarks
Maureen Slocum, CEO and Founder, Zoomba Group
8:45-9:30 a.m.
2025 Trends: Solving for Evolving Consumer Needs
Maeve Webster, President & Mike Kostyo, Vice President, Menu Matters
9:30-10:00 a.m.
Where to Start on Kitchen Decarbonization?
Richard Young, Director of Outreach, Frontier Energy Food Service Technology Center
10:00-10:15 a.m.
Networking Break
Grand Pre-Function, Level Three
10:15-10:45 a.m.
Enhancing Efficiency is Par for the Course
Chef Nick Barrington, CEC, ACE, President & CEO, U.S. Culinary Open and Executive Chef, East Lake Golf Club
10:45-11:15 a.m.
A Unique Cafe Business, Focusing on Possibilities Rather Than Disabilities
Natalie Griffin, Co-Founder & Board President; and Amy Philpott, Co-Founder & Board Vice President, Gerry’s Café
11:15 a.m.
Closing Remarks
Maureen Slocum, CEO and Founder, Zoomba Group
*Agenda as of August 30 and is subject to change.