ECRM's recent Foodservice Week sessions were a great success on many levels, but one of the most important yardsticks we use to measure this success is whether or not the commercial and non-commercial foodservice operators in attendence discover new product innovations that they can take back to their businesses. The video below gives an overview on how we work to set up these buyers to win:

But don't take our word for it -- it's better to hear it form the buyers themselves. In the videos below, you'll hear in their own words just how ECRM's sessions helped these buyers discover new products and opportunities that will drive their businesses forward!

Chef Joe Bejos, Director of Culinary
Ford's Garage

Gerald Oriol, District Executive Chef
Sodexo (State University of NY - Albany)

Mike Hodges, Dir. of Culinary Development
Earl's Kitchen & Bar

Brian Keyes, SVP of Operations & IT
Connor Concepts

Kit Smith, Asst. Director of Menu Development
University of Illinois/Urbana-Champaign

Victor Belocio, Food & Beverage CM
Travis Ballard, Corporate/Regional Chef
Top Golf