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schedule

Wednesday, July 26, 2017

Time Event
4:00 p.m. - 8:00 p.m.

CGTbyPMA Bocce for Talent Tournament*
​Custom House Plaza located behind Portola Hotel

Thursday, July 27, 2017

Time Event
11:00 a.m.

CGTbyPMA Joe Nucci Memorial Golf Tournament Registration/Driving Range Open/Lunch 

12:00 p.m. - 7:30 p.m.
CGTbyPMA Joe Nucci Memorial Golf Tournament
Bayonet & Black Horse Golf Course
4:00 p.m. - 7:00 p.m.  CGTbyPMA 5K Race for Talent Registration Desk Open 
​Portola Room, Portola Hotel

Friday, July 28, 2017

Time Event
7:30 a.m. – 6:00 p.m.
CGTbyPMA 5K Race for Talent Registration Desk Open
Portola Room, Portola Hotel
7:30 a.m. – 6:00 p.m.
Registration Desk Open
Portola Room, Portola Hotel
8:00 a.m. – 2:00 p.m.

Hands-On Fruit & Vegetable Training*
This intimate, hands-on training program will provide attendees with some of the latest menu trends, as well as tips on care, handling and usage of fresh fruit and vegetables items that can help restaurants "innovate the plate" with global flavors. 

Our sponsors and the products they will be showcasing include:
Duda Farm Fresh Foods – Radishes & Celery
Fresh Origins - Micro greens
National Watermelon Board – Mini Watermelon
Ontario Greenhouse Vegetable Growers – Cucumbers and Tomatoes
Oregon Fruit Products, LLC – Marion blackberries  

Pricing

Attendees: $75 for PMA members; $100 for non members
Separate registration is required and space is limited. For more information, please contact Lauren Janeka at + 1 (302) 607-2187 or ljaneka@pma.com.

Ferrantes Bayview, Monterey Marriott Hotel

5:00 p.m. –7:00 p.m. Opening Reception
​San Carlos Ballroom, Monterey Marriott Hotel

Saturday, July 29, 2017

Time  Event
6:30 a.m. – 7:30 a.m.  CGTbyPMA 5K Race for Talent
Promenade between Fisherman's Wharf and Portola Hotel
7:00 a.m. – 3:30 p.m.
PMA Registration Desk Open
Portola Room, Portola Hotel
7:15 a.m. – 8:15 a.m. Networking Breakfast
San Carlos Ballroom Foyer, Monterey Marriott Hotel
8:30 a.m. – 10:00 a.m.

Let’s Talk About Trends, Baby
What do college diners crave? Are meal kits worth the hype? And is clean eating finally becoming affordable? The trends that shape your customer’s demands are all here. From dining to retail, from fresh to prepared, you’ll emerge in-the-know about what’s now and what’s next, with the inspiration to shape your decision-making to deliver on everyone’s expectations.
Speaker/Moderator: Joseph M. Pawlak, Managing Principal, Technomic
Panelists:
Benjamin Bray, California State University
Victoria Delgado, California State University
Ronald DeSantis, Director of Culinary Excellence, Yale Hospitality
Evan Nash, Purchasing Director, Johnson & Wales University
San Carlos Ballroom, Monterey Marriott Hotel

10:00 a.m. - 11:00 a.m. No, You are Not the Smartest Person in the Room - Part I
With consumer demands changing at lightspeed, achieving differentiation has become an even greater challenge. But when we co-create, we better fuel the ideation process. We remain relevant. We sustain viability. And, frankly, we have a lot more fun. Explore the proven collaboration development strategy and bring home actionable processes you can apply immediately, together with supply chain partners.
Speaker: David Nour, CEO, The Nour Group, Inc.
San Carlos Ballroom, Monterey Marriott Hotel
11:00 a.m. - 11:15 a.m. Refreshment Break
11:15 a.m. - 12:30 p.m.  No, You are Not the Smartest Person in the Room - Part II
It’s time to give all the Smarty Pants a run for their money. Keeping supply chain and consumers in mind, we’ll put what we’ve learned in Part I to work. Hands-on, collaborative and exceedingly productive, this energized environment is the perfect setting to learn how to partner with others effectively when identifying challenges and uncovering potential solutions.
Speaker: David Nour, CEO, The Nour Group, Inc.
San Carlos Ballroom, Monterey Marriott Hotel
12:30 p.m. – 1:45 p.m. Chef Talks: A Strolling Lunch
San Carlos Ballroom Foyer, Monterey Marriott Hotel
1:45 p.m. - 3:00 p.m.
Innovate the Plate? Why Stop There?
From waste to wanted, from vending machines to social responsibility, join us and hear how these food industry disruptors are cultivating the next generation of produce consumers in some of the most unlikely ways.  There will be insights that you can use to help disrupt your own business activities.
Speaker: Jill Overdorf, Dir. of Business and Culinary Development; Corporate Executive Chef
Panelists:
Ronald DeSantis, Director of Culinary Excellence, Yale Hospitality
Jessica Foust, RDN, Culinary Director, Farmer's Fridge
Lisa Helfman, Founder & Board Chair, Brighter Bites
Rick Nahmias, Founder/Executive Director, Food Forward

San Carlos Ballroom, Monterey Marriott Hotel
5:30 p.m. - 7:00 p.m.  CGTbyPMA Women's Fresh Perspectives Reception
​Ferrantes Bayview, Monterey Marriott Hotel

Sunday, July 30, 2017

Time Event
7:00 a.m. – 4:00 p.m.
Registration Desk Open
Portola Room, Portola Hotel
8:00 a.m. - 10:30 a.m.  Buyer Roundtables*
San Carlos Ballroom, Monterey Marriott Hotel
11:00 a.m. – 4:30 p.m.

Foodservice Produce Expo
DeAnza Ballroom/Foyer, Portola Hotel & Custom House Plaza Pavilion

3:30 p.m. – 4:30 p.m. Happy Hour on Expo Floor
DeAnza Ballroom/Foyer, Portola Hotel & Custom House Plaza Pavilion
*Separate registration is required.

Please note that schedule is subject to change.

Trends Influencing Consumers' Menu Choices in 2017

Trends Influencing Consumers’ Menu Choices in 2017
Restaurant industry sales are forecasted to reach US $799 billion in 2017, a 1.7 percent gain (adjusted for inflation) over the industry’s estimated 2016 sale, according to the National Restaurant Association’s “Restaurant Industry Outlook 2017”. Significant variance among geographic regions and industry segments will affect restaurant sales performance, with quick service and fast-casual sales expected to total US $233.7 billion in 2017, a 5.3 percent gain over 2016 sales volume.
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Event Manager

Astrid Schrier

Astrid Schrier

Event Manager

+1 (302) 607-2102

Email Astrid