Foodservice: Delivered Schedule of Live Events



Monday, July 20 — Brought to you by Fine Dining Sponsor
Time  Event 
3:00 - 3:45 p.m. Chef's Menu: The Future of Foodservice Operations - The Executive Perspective

Top foodservice supply chain leaders will share their perspectives on the state of the foodservice industry and how it will change in the future. Learn how produce will be impacted and the opportunities that lie ahead. Questions will be fielded live during the session. Hear from operators to whet your appetite for the rest of the week.

Moderator: Kent Shoemaker, CEO, Lipman Family Farms

Panelists:

  • Anissa Mandell Chance, Senior Vice President, Supply Chain, Focus Supply Chain
  • Lisa Kartzman, Vice President Supply Chain, Shake Shack
  • Carlos Londono, Vice President Supply Chain, Chipotle Mexican Grill
  • Hari Nagabhirava, Senior Vice President Supply Chain, The Cheesecake Factory Incorporated
3:50 - 4:10 p.m. Tasting Menu

Choose from a menu of short sessions and get a taste of topics addressing needs and interests specific to each sector of our industry.

OPTION 1: Building a Fair and Nurturing Workspace
Un-Plated’s Sabrina Medora discusses how to address the perpetual issue of turnover in restaurants by building a supportive workspace. Hear from multi-unit restaurateurs as they share some of the ways they’re working to retain and support staff members across all levels through diversity, sobriety resources, leadership, and beyond.

Moderator: Sabrina Medora, Food Writer and Founder, Un-Plated

Panelists:

  • Micheline Mendelsohn, Deputy CEO, Sunny Side Restaurant Group
  • Paola Velez, Executive Pastry Chef, Maydan and Compass Rose

OPTION 2: Operator Leadership - Staffing & Labor Challenges
The Packer's Tom Karst and Ashley Nickel will take on the first of the industry-identified challenges discussing staffing and labor. Karst and Nickel's discussion will serve to provide industry-wide context for all guests, who are then invited to explore the companies seeking to solve these challenges in the Solutions Sampling theaters.

Media Hosts:

  • Tom Karst, Editor in Chief, The Packer
  • Ashley Nickle, Retail Editor, The Packer 
4:00 - 5:00 p.m. 

Sustainable Packaging Alternatives Webinar*

Consumers as well as food service and retail buyers are showing a preference for a reduction of single use plastics. Now is the time to review and update your packaging.

Join PMA's Ed Treacy as he hosts a lightning learning, fast-paced webinar featuring 9 companies that market sustainable packaging alternatives to single use plastic packaging.

*Separate free registration required. Register now.

7:00 - 8:00 p.m. Mixer: Cook With Us - Family Style

This interactive session brings together Vincent Cani, Executive Sous Chef, The Hilton Orlando Resort & Spa, along with his 11-year-old daughter Iliana Cani. Grab your family and your prepped ingredients, and head to your kitchen. Let's cook up a family-friendly recipe together. No kitchen skills needed; Chef Vinnie will lead participants through the steps to create this recipe.

Download the recipe and shop for your ingredients before the mixer!



Tuesday, July 21 — Brought to you by Fine Dining Sponsor
Driscoll's
Time  Event 
10:00 - 10:45 a.m. Mixer: Breakfast LIVE with Chef Todd!

Join us in the kitchen with Chef Todd live! Seize this opportunity to participate in an interactive cooking session with a professional while creating a unique breakfast item for your table.

Download the recipe and shop for your ingredients before the mixer!

Sponsored by
3:00 - 3:45 p.m. Chef's Menu: Meet the Post-COVID-19 Consumer

Understanding consumer attitudes, perceptions and behavior when dining out is essential all the time, but right now it’s critical for gaining insight into the future of foodservice. Datassential will reveal the latest research about the future of produce in foodservice post-COVID-19 that will provide decision makers across the supply chain with the information needed to ensure the success of growers, distributors and operators in the “next normal.”

Speaker: Jack Li, Haiku Master, Datassential

3:50 - 4:10 p.m. Tasting Menu

Choose from a menu of available short sessions and get a taste of various topics addressing needs and interests specific to each sector of our industry.

OPTION 1: Delivery Apps: Friend or Foe?
Delivery apps have maintained a shaky-at-best reputation within the restaurant industry and with consumers for years. When restaurants were forced to switch over to carry-out-only models during COVID-19, delivery apps further cemented their lack of value by charging high commission rates, allowing for false advertising, and not taking care of restaurant employees or their own. As we look to the future, restaurant experts weigh in on what delivery apps need to do to work with restaurants instead of against them.

Moderator: Sabrina Medora, Food Writer and Founder, Un-Plated

Panelists:

  • David Cabello, CEO & Founder, Black and Mobile
  • Laura Hayes, Food Editor, Washington City Paper
  • Nick Kokonas, Co-Owner & Co-Founder, The Alinea Group and Founder & CEO, Tock, Inc.

OPTION 2: Consumer Insights - Delivery to Consumer Challenges
Sam Oches and Danny Klein of QSR Magazine and Food News Media will take on the second of the industry identified challenges discussing Delivery to Consumer Challenges. Oches and Klein’s discussion will serve to provide industry-wide context for all guests who are then invited to explore the companies seeking to solve these challenges in the Solutions Sampling theaters.

Media Hosts:

  • Sam Oches, Editor QSR Magazine, Editorial Director, Food News Media
  • Danny Klein, Digital Content, Food News Media
5:00 - 6:00 p.m. Chef's Table

Explore the inner workings of the foodservice industry in these behind-the-scenes sessions. At the chef’s table you’ll have the opportunity to explore and engage with products, services and ideas from throughout the industry in a short format. Sessions start every 20 minutes starting at the top of the hour. Choose from sessions hosted by: Avocados From Mexico, Church Brothers Farms, Driscoll's, The Giumarra Companies, Grimmway Enterprises Inc., National Watermelon Promotion Board, Pro*Act, Taylor Farms, and The Produce Nerd.

6:00 - 7:00 p.m.

Mixer: Discussions Du Jour

Center for Growing Talent's Women's Fresh Perspectives program presents "Discussions Dujour," a fun reprieve from the business and education of the day to form personal connections. Participants will have the opportunity to engage in a mix of social time followed by the opportunity to choose from several breakout conversations with predetermined topics designed to spark ideas and discussion. This mixer is open to all, both women and men.



Wednesday, July 22 — Brought to you by Fine Dining Sponsor
Duda farm fresh foods
Time  Event 
12:00 - 12:45 p.m. Chef's Menu: COVID-19 Changed the Foodservice Industry Forever. How Do We Make Sure It's For the Better?

Restaurants seemed to be thriving, but COVID-19 exposed the vulnerabilities of the industry. The future of hospitality and its supply chain has changed as we know it. What does the "new normal" have in store, and how do we make it better?

Speaker: Sabrina Medora, Food Writer and Founder, Un-Plated

Panelists:

  • Brian Canlis, Owner, Canlis
  • Chef Tim Kilcoyne, Director of Chef Operations, World Central Kitchen
  • Khushbu Shah, Restaurant Editor, Food & Wine Magazine
  • Alpana Singh, Master Sommelier, Restauranteur, and Host of Check, Please!, Terra and Vine
  • Paola Velez, Executive Pastry Chef, Maydan & Compass Rose DC
12:50 - 1:10 p.m. Tasting Menu

Choose from a menu of available short sessions and get a taste of various topics addressing needs and interests specific to each sector of our industry.

OPTION 1: Building Bridges Within Our Food System
Hear from chefs on how to build better systems for food access, farmers, and foodservice relationships. Here, we discuss how chefs can build smart working relationships with local farmers and why doing so is crucial.

Moderator: Sabrina Medora, Food Writer and Founder of Un-Plated

Participant: Rob Connoley, Chef and Owner, Bulrush

OPTION 2: Menu Development Challenges
QSR Magazine’s Sam Oches will take on the third of the industry identified challenges discussing Menu Development Challenges. Oche’s discussion will serve to provide industry-wide context for all guests who are then invited to explore the companies seeking to solve these challenges in the Solutions Sampling theaters.

Media Host: Sam Oches, Editor QSR Magazine, Editorial Director, Food News Media

4:00 - 5:30 p.m. Sourcing Meetings

Develop the partnerships that will move your business forward. These meetings will connect you with potential business partners, selected to fit your needs. Separate application and cost (deadline July 9) is required.

6:00 - 7:00 p.m. 

Center for Growing Talent Young Professionals Mixer

Come invest in your network, and mix and mingle with other young professionals in the industry across the global supply chain. This mixer includes breakout sessions where you will have the opportunity to chat, connect and learn from other young professionals on topics prepared to help grow your personal and professional brand.

8:00 - 8:45 p.m. Chef's Menu: Emerging Global Trends and Their Impact on Foodservice

Gain a global perspective on emerging trends and their impacts to the future of fresh produce and your business. Join Darren Keating, CEO of PMA A-NZ, and a panel of influential industry members from Australia, New Zealand and Asia as they explore how these trends impact the foodservice industry around the world.

Moderator: Darren Keating, CEO, PMA A-NZ

Panelists:

  • Steve Kent, General Manager Fresh & Processing Divisions, Bidfood Limited
  • Gary Loh, Founder and Chairman, Dimuto PTE Ltd.
  • Michael Simonetta, CEO, Perfection Fresh Australia
9:00 - 10:00 p.m.

Mixer: Global Connection Social

Bring your own coffee, cocktail or cuppa, and join members from across the globe for conversations that span business boundaries and timelines alike. Hosts will lead participants through conversations on business challenges and opportunities that impact our industry everywhere.



Thursday, July 23 — Brought to you by Fine Dining Sponsor   
Robinson Fresh
Time  Event 
10:00 - 11:30 a.m. Sourcing Meetings

Develop the partnerships that will move your business forward. These meetings will connect you with potential business partners, selected to fit your needs. Separate application and cost (deadline July 9) is required.

12:00 - 12:45 p.m. 

Chef's Menu: The Future of Foodservice Operations - The Corporate Chef Perspective

Hear from corporate chefs leading the largest restaurant groups around the world as they creatively take on the new challenges and opportunities to deliver great-tasting meals. It is our responsibility to develop this new normal for all of our customers and help lead our industry back to the level of success we expect in the future. Conversation is led by Kevin Ryan, CEO of the International Corporate Chefs Association and Global Culinary Innovators Association.

Moderator: Kevin Ryan, CEO, International Corporate Chefs Association

Panelists:

  • Shona Jonson, Sr. Manager Menu Development, Chick-fil-A
  • Donald Moore, Chief Culinary Officer, EVP Kitchen Operations, The Cheesecake Factory Incorporated
  • Curt Seidl, Vice President, Culinary Support, Morrison Healthcare
12:50 - 1:10 p.m. Tasting Menu

Choose from a menu of available short sessions and get a taste of various topics addressing needs and interests specific to each sector of our industry.

OPTION 1: Next-Level Sustainability
Whether it’s packaging, equipment, storage, or zero-waste kitchens, it’s an important time to be stewards of the future. Learn about how the smallest details within your restaurant’s operation can make the largest environmental impact.

Moderator: Sabrina Medora, Food Writer and Founder, Un-Plated

Panelist: Rob Rubba, Chef/Partner, Oyster Oyster in Washington, D.C.

OPTION 2: Global Trends – Supply Chain Challenges
The Packer’s Tom Karst and Ashley Nickel will take on the fourth of the industry identified challenges discussing Supply Chain Challenges. Karst and Nickel’s discussion will serve to provide industry-wide context for all guests who are then invited to explore the companies seeking to solve these challenges in the Solutions Sampling theaters.

Media Hosts:

  • Tom Karst, Editor in Chief, The Packer
  • Ashley Nickle, Retail Editor, The Packer
1:30 - 2:15 p.m. 

Chef's Menu: The Dr. Is In!

Join us for a conversation with William Li, internationally renowned physician, scientist and author of New York Times Bestseller EAT TO BEAT DISEASE, where he'll share why now, more than ever, it's important to fuel your menus and your own body with the power of produce. This session is not to be missed! Ask Dr. Li your questions about how the products you grow and sell can help build immunity, or get the scoop on the immune-boosting menu additions and tweaks you can make to existing dishes to help guests maintain or rebuild immunity after a virus has hit. We'll also be offering the chance to win 1 of 50 free copies of Dr. Li's EAT TO BEAT DISEASE book during this session!

3:00 - 4:00 p.m. Chef's Table

Explore the inner workings of the foodservice industry in these behind-the-scenes sessions. At the chef’s table you’ll have the opportunity to explore and engage with products, services and ideas from throughout the industry in a short format. Sessions start every 20 minutes starting at the top of the hour. Choose from sessions hosted by: Duda Farm Fresh Foods, Mission Produce, Okanagan Specialty Fruits Inc., Pro*Act, Robinson Fresh, and Sysco.  

4:00 - 5:00 p.m. 

Produce Safety Office Hour

The doctor is in. Come to the Office Hour to get your questions answered. PMA's Chief Science Officer Max Tepliski is available to answer questions from Covid-19 to Cyclospora, reopening guides to any other public health or microbiological question.

Speaker: Dr. Max Teplitski, Chief Science Officer, PMA 

7:00 - 8:00 p.m. Mixer: Discover Mixology

Learn the history of the Mixology Tree and practice with a professional on how to make your own type of drink from one of the cocktail categories. We'll mix, sip and cheers as the mixologist discusses how to obtain the balance of flavors to make the perfect cocktail. Space is limited.

Download the recipe and shop for your ingredients before the mixer!



Friday, July 24 — Brought to you by Fine Dining Sponsor   
Mission Foodservice
Time  Event 
12:00 - 12:50 p.m. Chef's Menu: What Does the Future Hold for Foodservice?

Come together to spark your imagination about the future of the foodservice industry. Discover what the future may look like from experts within and outside the industry during this fast-paced session.

Speakers: 

  • Darlene Damm, Chair & Faculty, Global Grand Challenges, Singularity University
  • William W. Li, MD, President & Medical Director, Angiogenesis Foundation, World Renowned Physician, Scientist and New York Times Bestselling Author
12:55 - 1:15 p.m. Tasting Menu

Choose from a menu of available short sessions and get a taste of various topics addressing needs and interests specific to each sector of our industry.

OPTION 1: The Future of Foodservice
Foodservice industry leaders weigh in on the future of foodservice via the day’s General Sessions Singularity prediction presentation and Dr. Li’s “The Doctor is In.” Speakers will share how these insights affect their business and will lead a Q&A for you to weigh in as well.

Participants:

  • Shamil Velazquez, Executive Chef, Delaney Oyster House
  • Christopher Hathcock, Executive Chef, Husk Savannah 

OPTION 2: Future Lens: Innovation – Fresh Ideas in Produce
Produce Blue Book’s Pamela Riemenschneider will take on the final and constant challenge to our industry, innovation and fresh ideas in produce. Riemenscheider’s discussion will provide industry-wide context for all guests and highlight innovations that are happening across the industry including retail, that can apply to foodservice today. Guests are then invited to explore the companies seeking to solve these challenges in the Solutions Sampling theaters.

Media Host: Pamela Riemenschneider, Retail Editor Produce Blue Book