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State of the Foodservice Industry

July 23
Chef’s Menu: The Future of Foodservice Operations – The Corporate Chef Perspective

Culinary executives from the largest restaurant groups around the world joined PMA for a Chef’s Menu session on Thursday. Moderated by Kevin Ryan, CEO of the International Corporate Chefs Association and Global Culinary Innovators Association, each panelist shared a unique perspective on how their company has been moving forward.

Curt Seidl, VP Culinary Support, Morrison Healthcare...

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July 22
Chef’s Menu: Emerging Global Trends and Their Impact on Foodservice

Global responses to COVID-19 have impacted the foodservice supply chain and consumer behaviors as Singapore, Australia and New Zealand reopen. The second Foodservice: Delivered Chef’s Menu session on Wednesday, July 22, took a deeper global look with speakers Michael Simonetta, CEO of Perfection Fresh Australia; Steve Kent, GM Fresh & Processing Division Bidfood Limited; and Gary Loh...

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July 21
Chef’s Menu: Meet the Post-Covid-19 Consumer

Foodservice: Delivered served up its second day of content and networking on Tuesday afternoon with the Chef’s Menu session “Meet the Post Covid-19 Consumer” led by Jack Li, Haiku Master at Datassential, a leading food insights agency. Li led listeners through an overview of the results of PMA and Datassential’s new study looking at operator and consumer perspectives on...

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July 20
Chef’s Menu: The Future of Foodservice Operations

Foodservice: Delivered kicked off its first event on Monday afternoon with a Chef’s Menu session focusing on the state of the foodservice industry, and what lies ahead. Moderated by Kent Shoemaker, CEO, Lipman Family Farms, the panel of supply chain executives spoke about how their companies had to re-pivot in the wake of the global pandemic, and how their working relationships have...

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