The world is constantly changing around us and is full of inspiration for new innovation. How you sort through the noise and connect it to your organization can be the difference between a transformative idea and one that struggles to exist. In this one hour interactive workshop, Innovation Strategist and Chef Adam Moore will provoke you with different tools and techniques that sort through the clutter, inspire new ideas and connect them to your organization. (Limited to 25 people)

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.

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.” And a focus on making protein count is smart too – as consumers are increasingly going “reducetarian,” they are getting more choosy about their meats, and seeking better-for-me, better-for-the-planet choices. 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 two of her chef collaborators: Twin Peaks’ Jamie Carawan and Firebirds Wood Fired Grill’s Steve Sturm, and get to see and taste the results. A tasting is included.

It’s seems like everyone’s changing their diet these days. One of the most talked-about trends is “plant based” eating. But, really, how many vegans exist, and are they worth your time and effort? If this is what you think about plant-based eating, this talk will change your beliefs. There’s an enormous, seismic change happening that involves a huge percentage of the population, way beyond those self-identifying as vegan or vegetarian. In other words, it’s not about the vegans! Mattson President and author Barb Stuckey will present to The Flavor Experience attendees the results of a new study that Mattson has conducted with consumers from fervent meat-eaters to those infamous vegans. The results might surprise you. You’ll learn about consumer beliefs and behavior at home and away from home. Understand which categories represent the biggest opportunities for plant-based menu items. And learn how best to menu them. 

This interactive, Q&A session discusses key beverage alcohol category and sales trends a bit deeper with the combined perspectives from the millennial consumer and Southern Glazer’s mixologist.

It’s seems like everyone’s changing their diet these days. One of the most talked-about trends is “plant based” eating. But, really, how many vegans exist, and are they worth your time and effort? If this is what you think about plant-based eating, this talk will change your beliefs. There’s an enormous, seismic change happening that involves a huge percentage of the population, way beyond those self-identifying as vegan or vegetarian. In other words, it’s not about the vegans! Mattson President and author Barb Stuckey will present to The Flavor Experience attendees the results of a new study that Mattson has conducted with consumers from fervent meat-eaters to those infamous vegans. The results might surprise you. You’ll learn about consumer beliefs and behavior at home and away from home. Understand which categories represent the biggest opportunities for plant-based menu items. And learn how best to menu them. 

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.

Learn what goes into creating and marketing a truly great item on the menu.  During this hands-on toolbox led by Datassential, you’ll work in teams and apply the mantra of “safe experimentation” to create a new menu item – including how it’s described on the menu.  Items from each team are then tested with consumers overnight through Datassential’s SCORES™ concept testing service, with a winner announced during the next morning’s general session.

This interactive, Q&A session discusses key beverage alcohol category and sales trends a bit deeper with the combined perspectives from the millennial consumer and Southern Glazer’s mixologist.

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Today’s Cocktails are often inspired by the kitchen– but now the bar is inspiring the kitchen! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their way around a kitchen and a bar and are always cooking up and seeking new trends. They will discuss why this is a great menu opportunity, why it’s relative, who’s doing it and who should be doing it. Find out  “how to” do it in all menu categories, from the  types of spirits types of spirits that work best, to promo ideas to partnership opportunities. Toolbox includes a tasting.

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Today’s Cocktails are often inspired by the kitchen– but now the bar is inspiring the kitchen! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their way around a kitchen and a bar and are always cooking up and seeking new trends. They will discuss why this is a great menu opportunity, why it’s relative, who’s doing it and who should be doing it. Find out  “how to” do it in all menu categories, from the  types of spirits types of spirits that work best, to promo ideas to partnership opportunities. Toolbox includes a tasting.

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?

The traditional roles of chefs and dietitians are changing, influenced by flavor trends, consumer demands, federal mandates and the evolving foodservice landscape. This presentation will provide a comprehensive look at these contributing factors, along with an examination of the “Cheftician” title that has emerged as a response. How are chefs and dietitians approaching today’s culinary trends, and how will “Chefticians” grow to meet the desires of consumers in the future? These questions will guide a presentation on key issues in foodservice nutrition to ensure that your business meets regulation requirements while reflecting the needs of a dynamic industry.

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.

The world is constantly changing around us and is full of inspiration for new innovation. How you sort through the noise and connect it to your organization can be the difference between a transformative idea and one that struggles to exist. In this one hour interactive workshop, Innovation Strategist and Chef Adam Moore will provoke you with different tools and techniques that sort through the clutter, inspire new ideas and connect them to your organization. (Limited to 25 people)

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.

The traditional roles of chefs and dietitians are changing, influenced by flavor trends, consumer demands, federal mandates and the evolving foodservice landscape. This presentation will provide a comprehensive look at these contributing factors, along with an examination of the “Cheftician” title that has emerged as a response. How are chefs and dietitians approaching today’s culinary trends, and how will “Chefticians” grow to meet the desires of consumers in the future? These questions will guide a presentation on key issues in foodservice nutrition to ensure that your business meets regulation requirements while reflecting the needs of a dynamic industry.