2016 The Flavor Experience Program

The Flavor Experience 2017 Program times and speakers are subject to change.

Flavor Experience 2017

Monday, August 14th

8:00am

CORE (Children of Restaurant Employees) Official Charity of The Flavor Experience

*CORE Silent Auction goes live online for bidding.

10:00am - 5:30pm

Conference Registration Check-in

(Newport Coast Registration)

10:00am - 5:00pm

CORE table open for Silent Auction and general information

5:00pm - 6:30pm

Meet & Greet Welcome Reception and F&B tasting

(Rose Garden)

Tuesday, August 15th

7:00am - 5:00pm

Registration and Attendee Service Hours

(Newport Coast Registration)

7:30am - 8:30am

BREAKFAST

(Served in Atrium, seating in Rose Garden)

8:00am - 5:00pm

CORE general information table and silent auction

(Newport Coast Registration)

8:30am - 8:55am

Sharyn Iler

Greeting & Opening Remarks

Welcome

Sharyn Iler • BSI Conferences, Inc.

CORE recognition and check presentation

8:55am - 9:15am
Jet  Tila

Chef Jet Tila, Emcee Extraordinaire, The Flavor Experience 2017

Jet Tila

(Back again by attendee request)

9:15am - 10:10am
Gerry  Ludwig

Street-Level Trends: The Next Foods & Flavors for Your Menu

Gerry Ludwig • Gordon Food Service

10:10am - 10:30am

QUICK BREAK

10:30am - 11:20am

Street-level Trends: The Next Adult Beverage Flavors & Formats for your Menu

Presented by Southern Glazer Wine and Spirits

 

11:20am - 12:00pm
Jack  Li

Colleen McClelland

The Next Generation of Flavor

Jack Li • Datassential

Colleen McClelland • DATASSENTIAL

 

With our country more culturally diverse than ever, global flavors have never been more important.  Thousands of flavors from around the world define the new American palate – gochujang, dukkah, zhug, and many that are even harder to pronounce.  So which ones should you be focusing on? Datassential’s analysis of millions of consumer ratings of foods & flavors reveals what consumers love and the threads that connect them, including a deep look at preference drivers by gender, generation, ethnicity, and more.  This session also provides best practices for creating foods & beverages that are both unique and highly appealing, along with a preview of the top 30 early stage foods & flavors projected to boom in the years ahead.

 

12:00pm - 1:30pm

FLAVOR INNOVATION LUNCHEON…the fun way to learn!

The Program goes LIVE for LUNCH with Food & Beverage selections created by sponsor Chefs and Mixologists.

(Served in Atrium, then enjoyed table seating in Rose Garden)

1:30pm - 2:30pm

Toolbox Sessions #1

Adam Moore

TASTING

Interactive Global Safari™

Adam Moore

 

This interactive session walks you through various stations of current global mentors. Participants will touch, smell, taste and capture various mentors meant to inspire your next round of menu innovation. You will see and learn how to take these mentors and turn them into their next big idea.

 

Donna  Hood Crecca

New Ways with Whiskey

Donna Hood Crecca • Technomic, Inc

 

Whiskey hasn’t been this hot since before Prohibition, but capitalizing on its current popularity requires an understanding of which whiskeys are right for your operation and how your customer approaches the category. Join Technomic’s Donna Hood Crecca to explore patron purchase drivers, menu dynamics and selection strategies to sharpen your competitive edge and grow sales and profits.

 

Cathy Nash Holley

Pam Smith

TASTING

Flavor-First Healthy Menu Makeovers

Cathy Nash Holley • Flavor & The Menu

Pam Smith

 

Thanks in part to media attention surrounding Menu Labeling, consumer demand for healthier fare continues to increase. But having healthy items become menu mainstays requires appealing to a broader audience than just the “health seeker.” It’s about thoughtfully prepared food that hits the right cues to seduce the guest, and delivers with dynamite flavor appeal. It’s about what a dish has – like “grassfed beef,” not what it lacks “low-fat,” or “lite choice.” Celebrated dietitian-chef Pam Smith, a founding member of the Healthy Menu R&D Collaborative, worked with a number of chefs to make these ideas a reality on the plate. You’ll hear from Pam and her chef collaborators from casual dining and fast-casual brands across the country, and get to see and taste the results.

 

Barb Stuckey

What You Need To Know About the Meteoric Rise in “Flexitarian” Eating

Barb Stuckey

 

 

2:30pm - 2:50pm

P.M. BREAK

2:50pm - 3:50pm

Toolbox Sessions #2

Cathy Nash Holley

Pam Smith

TASTING

Flavor-First Healthy Menu Makeovers

Cathy Nash Holley • Flavor & The Menu

Pam Smith

 

Thanks in part to the media attention surrounding Menu Labeling, consumer demand for healthier fare is increasing. But having healthy items become menu mainstays requires appealing to a broader audience than just the “health seeker.” It’s about thoughtfully prepared food that hits the right cues to seduce the guest, and delivers with dynamite flavor appeal. It’s about what a dish has – like “grassfed beef,” not what it lacks “low-fat,” or “lite choice.” Celebrated dietitian-chef Pam Smith, a founding member of the Healthy Menu R&D Collaborative, worked with a number of chefs to make these ideas a reality on the plate. We’ll hear from Pam and her chef collaborators from casual dining and fast-casual brands across the country, and get to see and taste the results. A tasting is included.

 

 

 

Barb Stuckey

What You Need To Know About the Meteoric Rise in “Flexitarian” Eating

Barb Stuckey

 

 

4:00pm - 5:00pm

Deepak Sekar

Sally the Salad Making Robot

Deepak Sekar • Chowbatics

5:30pm - 6:00pm

Premier Partners Food & Beverage Flavor Showcase

Open to Operators Only

(Rose Garden)

6:00pm - 8:00pm

Premier Partners Food & Beverage Flavor Showcase

Open to All

(Rose Garden)

Wednesday, August 16th

7:00am - 3:00pm

Registration and Attendee Services

(Newport Coast Registration)

7:30am - 8:30am

BREAKFAST

(Served in Atrium, seating in Rose Garden)

8:00am - 5:00pm

CORE general information table and silent auction

(Newport Coast Registration)

8:30am - 8:45am
Jet  Tila

OPENING REMARKS – Jet Tila, Emcee

Jet Tila

8:45am - 8:55am

ProStart check presentation

8:55am - 9:40am

Steve Fisher

KEYNOTE

Steve Fisher • Red Bull

9:40am - 10:00am

TAKE A BREAK; TASTE SOME TREATS; MAKE NEW FRIENDS; ENJOY THE CA SUNSHINE

10:00am - 10:40am
Rafael Stein

Laurence Vernerey

The Healthy Eating Journey

Rafael Stein • Nestlé Professional

Laurence Vernerey • Nestlé Professional

 

The journey begins way back in time and shows how, over time, trends and habits of the past still influence today’s demand for “Healthy Eating.  We start with early eating and diet patterns.  Even “back then” there were recognizable aha moments.  As we move along you’ll see how a series of cultural, sociological, and economic factors play in this historical era worked to shape the meaning of healthy eating.   After understanding the 3 factors above that have impacted this evolution, we will explore what healthy eating currently means in the US and what role chefs & restaurants play in peoples’ lives and diets. More aha moments!  The Journey concludes with a preview into the future… how the next generations of eating will be viewed.   The question, it seems, will always remain…What will healthy eating look like tomorrow and how will restaurants transform to remain relevant?

 

10:40am - 11:10am
Melissa Wilson
Donna  Hood Crecca

Next-level Delivery: The On-Demand Conundrum

Melissa Wilson • Technomic, Inc.

Donna Hood Crecca • Technomic, Inc

 

Restaurant take-out and delivery are evolving quickly as the on-demand economy rapidly expands. Off-premise dining is moving in new directions as consumers embrace options ranging from meal kit subscription services to third-party delivery from restaurants. Join Technomic’s Melissa Wilson and Donna Hood Crecca to understand who’s using these services, why and how, and to explore the opportunities and implications for restaurant operators. The next phase of off-premise dining isn’t out there on the horizon, it’s here now – will it be a boon to your business or the bane of your existence?

 

11:20am - 12:00pm
Cathy Nash Holley
Kathy Casey
Maeve Webster

Top 12 Trends

Cathy Nash Holley • Flavor & The Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

12:00pm - 1:30pm

FABULOUS FLAVORS LUNCHEON

(Served in the Atrium, seating in Rose Garden)

1:30pm - 2:30pm

Toolbox Sessions #3

Kathy Casey
Maeve Webster

TASTING

The Spirited Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Covering: why this is a great menu opportunity and why it’s relative, who’s doing it, who should be doing it, “how to” do it in all menu categories, types of spirits that work best, promo ideas, partnership opportunities.

 

Jack  Li

Menu Innovation Workgroup

Jack Li • Datassential

2:30pm - 2:50pm

P.M. BREAK

2:50pm - 3:50pm

Toolbox Sessions #4

Kathy Casey
Maeve Webster

TASTING

The Spirited Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Covering: why this is a great menu opportunity and why it’s relative, who’s doing it, who should be doing it, “how to” do it in all menu categories, types of spirits that work best, promo ideas, partnership opportunities.

 

Melissa Wilson
Donna  Hood Crecca

Next-Level Delivery: Headaches, Best Practices, and Successes

Melissa Wilson • Technomic, Inc.

Donna Hood Crecca • Technomic, Inc

 

Restaurant take-out and delivery are evolving quickly as the on-demand economy rapidly expands. Off-premise dining is moving in new directions as consumers embrace options ranging from meal kit subscription services to third-party delivery from restaurants. Join Technomic’s Melissa Wilson and Donna Hood Crecca to understand who’s using these services, why and how, and to explore the opportunities and implications for restaurant operators. The next phase of off-premise dining isn’t out there on the horizon, it’s here now – will it be a boon to your business or the bane of your existence?

 

Chefticians: The Evolving Cross Functional Landscape

This presentation will provide a comprehensive understanding of the roles of chefs and dietitians today, the joint and unrelated issues, a snapshot of the developing melded role – “Cheftician”, and future predictions for each discipline.

 

Jason Stone

Julia Herz

Stuart Melia

Kip Snider

Women and Beer: How to Maximize Your Beer Business with the Largest Demographic Set

Jason Stone • MarkeTeam

Julia Herz • Brewer's Association, Craft Beer Program

Stuart Melia • Craftworks

Kip Snider • Lazy Dog Restaurants

 

The largest beverage alcohol offering in volume is underrepresented with 51% of the population.  Are you leaving money on the table? Certified Cicerone® Jason Stone leads a panel of leading Beer Industry Executives.  The group will share their knowledge, experience, recommendations and vision with interested attendees.  You can use this to increase your own beer sales and enhance your guest’s experience.

 

Cathy Nash Holley

Round Table

Cathy Nash Holley • Flavor & The Menu

Jack  Li

Round Table – Robotics

Jack Li • Datassential

4:00pm - 5:00pm

Toolbox Sessions #5

Adam Moore

Deciphering Front End Incites for Profitable Execution

Adam Moore

 

How to decipher “front end” innovation/insights (brand marketing/consumer insights) with their internal “back end” execution & innovation for culinary, R&D, and sales to encourage greater opportunity for success. This session will bust myths around innovation and how to encourage a more cohesive workflow internally. You’ll leave with a greater understanding of where and how trends originate and how to leverage them for better business.

 

Jason Stone

Julia Herz

Stuart Melia

Kip Snider

Women and Beer: How to Maximize Your Beer Business with the Largest Demographic Set

Jason Stone • MarkeTeam

Julia Herz • Brewer's Association, Craft Beer Program

Stuart Melia • Craftworks

Kip Snider • Lazy Dog Restaurants

 

The largest beverage alcohol offering in volume is underrepresented with 51% of the population.  Are you leaving money on the table? Certified Cicerone® Jason Stone leads a panel of leading Beer Industry Executives.  The group will share their knowledge, experience, recommendations and vision with interested attendees.  You can use this to increase your own beer sales and enhance your guest’s experience.

 

5:00pm

CORE Silent Auction ends

Winners will be notified by email after

5:30pm - 8:30pm

Ultimate Flavor Festival….PARTY BY THE POOL & ROSE GARDEN

Don’t miss our great sunset soiree at the beautiful pool and surrounding area. It’s our last chance together to enjoy Fabulous Culinary Sensations from our food sponsors, incredible libations - cocktails, wines, and beers from our Beverage Suppliers, and the best networking in the industry! ENJOY! We hope to see you here again next year, August 13-15, 2018!

 

(POOL & ROSE GARDEN)