Tuesday, October 7th | 5:30 PM - 6:30 PM
 
This is a great networking event, giving participants the opportunity to discuss relevant industry topics in a round table format with fellow industry professionals sitting at the table.
Over the 45 minutes, participants can choose a table with an assigned topic to discuss. After 20 minutes, we will pause and ask everyone to switch to a second table topic. 
 

1. Trends in Health-Conscious Menus (Noah Hyams, Founder,  VEGPRENEUR)

• How are foodservice operators adapting their menus to cater to health-conscious customers without compromising taste and profitability?
• What are the trends with all the buzz in the foodservice world hitting menus?

2. Sustainability in Foodservice: From Sourcing to Packaging (Alex McGowan, Restaurant Supply Chain Solutions)

• How can operators and suppliers collaborate to improve sustainability
• Effective ways to incorporate sustainable practices

3. The Future of Menus: Technology, Customization, and Consumer Expectations (Jackie Craig, Perkins Management)

• How can technology help improve menu development
• Explore consumer demands for menu options and the rise of build-your-own concepts

4. Creating Memorable Dining Experiences: From Concept to Execution ( Michael Politz, Founder, Food & Beverage Magazine)

• Explore what makes dining experiences stand out in today's competitive market

5. Cost Control Strategies in a Volatile Market: Balancing Quality & Profitability (Fedra Chappell, Associated Food Stores, Inc.)

• Discuss the rising costs of ingredients, labor, and overheads in the current market
• What innovative ways have buyers and sellers used to help manage cost without sacrificing quality?

6. Optimizing the Frozen & Refrigerated Aisles: Best Practices for Merchandising (Cecil Boyd, URM)

• Discuss effective strategies for merchandising frozen, refrigerated, and deli products to maximize sales.
• What role do packaging, in-store displays, and cross-category promotions play in increasing consumer engagement

7. Food & Beverage as Medicine ( Traci Takeuchi, University of California, Santa Cruz)

• Discussion around the future of functional food and beverage offerings