2018 The Flavor Experience Program

The 2019 Flavor Experience program times, speakers and rooms may shift and change slightly as we continue to solidify the content and speakers. Please check back closer to the event for a final program!

Flavor Experience 2019

Sunday, August 18th

10:00am - 5:00pm

Conference Registration & Check-in

(Newport Coast Registration )

Monday, August 19th

8:00am - 5:00pm

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

*CORE Silent Auction goes live online for bidding.

8:00am - 5:00pm

Registration and Attendee Service Hours

(Newport Coast Registration)

12:00pm - 3:00pm

Flavor-On-The-Go Boxed Lunch

Presented by the Pinnacle Partners

This easy grab-and-go option means no-one misses their first chance to “take a taste of the trends”! The customized thermal bag is yours to take home.

(Newport Coast Registration)

4:00pm - 4:10pm
Sharyn Iler

Greeting & Opening Remarks/Pro-Start Intro

Sharyn Iler • BSI Conferences, Inc.

Welcome – Sharyn Iler, President, BSI Conferences, Inc. and The Flavor Experience
Recognition of ProStart students and educators

(Grand Pacific Ballroom)

4:10pm - 4:30pm
Jet  Tila

Emcee Extraordinaire, The Flavor Experience 2019

Jet Tila

(Grand Pacific Ballroom)

4:30pm - 5:30pm
Barton Seaver

KEYNOTE: Sustainable Seafood

Barton Seaver • Coastal Culinary Academy

Chef, Author and Sustainable Seafood Expert Barton Seaver will share stories and strategies about how to use seafood to address some of the biggest trends in modern foodservice, including sustainability, healthy menus and culinary innovation.

(Grand Pacific Ballroom)

5:30pm - 5:50pm
Gerry  Ludwig

Street-Level Trends Part 1

Gerry Ludwig • CEC, Gordon Food Service

This year, Chef Gerry is taking a fresh approach to sharing his trend insights, with three rapidfire presentations made over the course of the conference. Each talk will highlight different trend-based menu-building opportunities based on his latest findings, which he will directly tie back to dishes that will be served in upcoming tasting sessions – allowing you to get the same firsthand tasting experience that Gerry and his Culinary R&D Team do during their extensive live research of carefully targeted new restaurants in the major U.S. cities.

(Grand Pacific Ballroom)

5:50pm - 6:00pm
Cathy Nash Holley
David Commer

Beverage Trends

Cathy Nash Holley • Flavor & The Menu

David Commer • Commer Beverage Consulting

6:00pm - 7:30pm

Premier Partner Showcase

 

Enjoy the best of the best Flavor Forward Foods and Beverages from our Premier Sponsors.

(Rose Garden)

Tuesday, August 20th

7:30am - 8:30am

BREAKFAST

(Served in the Atrium, seating in Rose Garden)

8:00am - 5:00pm

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

*CORE Silent Auction goes live online for bidding.

8:00am - 1:00pm

Registration and Attendee Service Hours

(Newport Coast Registration)

8:30am - 8:45am
Jet  Tila
Sharyn Iler

Opening Remarks & CORE check presentation

Jet Tila

Sharyn Iler • BSI Conferences, Inc.

Recognition and Flavor Experience check presentation to CORE

(Grand Pacific Ballroom)

8:45am - 9:30am
Cathy Nash Holley
Kathy Casey
Maeve Webster

The Next Dozen

Cathy Nash Holley • Flavor & The Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

This intuitive, high energy team covers a dozen trends worthy of consideration for menu growth in the near future, presented in a way that will highlight the opportunities in different segments, day parts, and across all the menu sections from drinks through desserts.

(Grand Pacific Ballroom)

9:30am - 10:00am
Rebecca Rusch

KEYNOTE: Blood Road

Rebecca Rusch

Rusch, affectionately known as “The Queen of Pain," is among the greatest female ultra-endurance mountain bikers in the world. Although she’s used to pushing her body to its limit, nothing could prepare her for the emotional journey she took in 2015 when she pedaled 1,200 miles of the Ho Chi Minh trail in search of the crash site that claimed the life of her father during the Vietnam War.
Blood Road is a journey of hope and discovery — a way for Rusch to begin a fresh relationship with the father she lost so long ago.

(Grand Pacific Ballroom)

10:00am - 10:45am

Mix & Mingle Networking Break

(Grand Pacific Ballroom)

10:45am - 11:15am
Gerry  Ludwig

Street-Level Trends Part 2

Gerry Ludwig • CEC, Gordon Food Service

Chef Gerry takes returns to provide our next deep dive into the latest dishes and ingredients that can provide your menu with significant differentiation and first-to-market potential. He will again call out dishes in the day’s upcoming tasting sessions that are directly linked to the trends being highlighted so you can try them at meals.

(Grand Pacific Ballroom)

11:15am - 11:30am
Cathy Nash Holley
David Commer

Beverage Trends

Cathy Nash Holley • Flavor & The Menu

David Commer • Commer Beverage Consulting

11:30am - 12:30pm

Toolbox Sessions #1

Melissa Wilson
Mindy Armstrong
Efrem Cutler
Brad Kent
Brandy Blackwell

2019 Delivery Dynamics

Melissa Wilson • Technomic

Mindy Armstrong • Inspire Brands

Efrem Cutler • Bloomin Brands

Brad Kent

Brandy Blackwell • Dunkin’

Over the past four years, a sudden surge of delivery orders, fueled by new technology, consumer demand and the jaw-dropping growth of third-party delivery providers, has transformed the industry.  While the debate rages on regarding the impact of off-premise dining on operations and profitability, operators who are in the trenches have been revisiting every aspect of their business to meet this demand and streamline execution.  In this session, Melissa Wilson, Principal at Technomic, will provide an update on the current State of Off-Premise and moderate a panel of restaurant operators who will share their experiences, offer tips on the approaches they have found to be most successful in navigating the ever-changing off-premise reality and insights into what’s coming next.

Maeve Webster

Breakfast Revolution

Maeve Webster • Menu Matters

Traditionally, breakfast has been the most habit-based and traditional meal of the day. While that continues to be true, innovation, shifting eating patterns and global influences are changing what breakfast is and can be. Join us in this session that will discuss the drivers reshaping the breakfast daypart and the trends that will drive innovation moving forward.

Colleen  McClellan

Connecting the Dots- Helping your audience find meaning in each menu experience.

Colleen McClellan • DATASSENTIAL

Datassential’s signature trend identification process used in a workshop format. Using recipes from the event to highlight flavor opportunity areas. This presentation will discuss how to take an experience and determine the bigger trend at play and decide if it warrants ‘acting’ upon it. Limited to first 50 people.

David Commer

tasting

What's old is new again - Shrubs, Switchels, Kombucha & more!

David Commer • Commer Beverage Consulting

Drinking vinegars have been around for centuries. Often for health and to cure ailments but also in cocktails. Today they are quickly hitting the shelves and winding their way into the beverage scene. Join David Commer as he navigates through the this trend and showcases the various styles. This is a tasting session with interactive elements and maybe even a shot of Voodoo Juice!

Cathy Nash Holley
Katie Ayoub
Laura Kliman

Operator Panel

Cathy Nash Holley • Flavor & The Menu

Katie Ayoub • Flavor & The Menu

Laura Kliman • Impossible Meats

12:30pm - 2:00pm

FLAVOR INNOVATION LUNCHEON

(Seating in Rose Garden )

2:00pm - 2:30pm
Donna  Hood Crecca

Burgers & Beyond: Feeding Consumers’ Hunger for Alternative Proteins

Donna Hood Crecca • Technomic

The new definition of healthy eating raises the bar on diners’ demands around alternative proteins. Join Technomic for a fast-paced look at consumer dynamics and menu trends - what’s now and what’s next for this quickly evolving opportunity.

(Grand Pacific Ballroom)

2:30pm - 3:00pm
Suzy Badaracco

How to Use Strategic Thinking to Navigate 2020 Consumer, Food & Beverage Trends

Suzy Badaracco • Culinary Tides

Consumer, food & beverage patterns all note a pull-back from extreme behaviors and preferences.  This shift to caution affects what goes on the plate and how consumers approach food.  The swings in behavior and desire are simultaneously wider and more extreme in nature.  It also paints a more complex landscape to have to navigate, but affords more freedom to focus in areas of interest or expertise for the industry.  Food industry players should understand the issues influencing food, flavor and beverage trends in order to successfully navigate them and uncover white space.  Influencers including consumer, health, and sustainability forces will be discussed as they pertain to the shaping of marketplace trends and how they impact the creation of new products and menu items.  The audience will be informed on current consumer drivers and resulting behavioral trends, health drivers and trends, and shown how they overlay to create and influence upcoming food and beverage trends.  Current food and beverage trends will be used to demonstrate connections between consumer drivers and resulting food and beverage outputs.

(Grand Pacific Ballroom)

3:00pm - 3:50pm

Energizing Networking Break

Presented by Sweet N Chilli & Red Bull

(Newport Coast Registration)

3:50pm - 4:50pm

Toolbox Sessions #2

Suzy Badaracco

How Health & Wellness Trends Directly Alter Consumer Behavior and Food & Flavor Trends

Suzy Badaracco • Culinary Tides

Issues influencing health and wellness trends will be explored along with how to successfully navigate them and white space not yet discovered.  Influencers will be discussed as they pertain to the shaping of marketplace trends and how they impact the creation of new products.  Health and wellness issues layer benefits attractive to consumers which create a winning combination that can lead to making food and beverage products and menu items successful in the marketplace. We will explore consumer drivers – including trust, control, and prevention issues – and the biggest media and consumer driven issue in health and wellness to date.  The talk will examine the fermentation, high protein, beauty, gut health, weight loss, and cognitive function territories and reveal their birth patterns, parents, drivers, and impact on resulting food and beverage trends.  The trend patterns note more cautious behaviors and activities; a sense of mindfulness, reserved experimentation, self-care, and vulnerability.  It also paints a more complex landscape to have to navigate, but at the same time more freedom to focus in areas of interest or expertise for the industry.

Colleen  McClellan
Wendy Nyberg

Ashley Ceralo

Menu 'FUSE'biquity – Discussing how to capture your guests’ desire to experiment- safely

Colleen McClellan • DATASSENTIAL

Wendy Nyberg • Trinchero Family Estates

Ashley Ceralo • California Pizza Kitchen

Join this panel of F&B experts to discuss some of the best practices for reaching your guests with your menu descriptions
Understand what your food/beverage menu is telling your guest today and evaluate if your menu is telling your brand story.
This session will showcase ways to improve messaging and consumer connection

Thomas H Talbert
Jessica Bograd
Missy Schaaphok

Jason Knoll

Luis Haro

Maximizing the Value and Out of In Market Immersions

Thomas H Talbert • CSSI, A Marlin Network Agency, Culinary R&D

Jessica Bograd • CSSI, A Marlin Network Agency

Missy Schaaphok • Manager, Global Nutrition & Sustainability for YUM!

Jason Knoll • Another Broken Egg

Luis Haro • Logan’s Roadhouse

Syndicated research and reports are important to the innovation process, but the sensory experiences of market immersions can provide invaluable inspiration. The key to a successful Market Immersion is aligning on goals and objectives prior to beginning the research and planning process. Then, using that information to identify unique venues that exemplify the focused trends and organize the capturing of findings to distill into actionable outputs.
During this round table discussion with operators we will cover how to maximize the value of Market Immersions by reviewing the planning process, identifying value of involving cross functional team members, overall goals and out puts of Market Immersions as well as provide successful examples of menu innovation resulting from recent Market Immersions.

Cathy Nash Holley
Joe Formanek
Debbie Freeman

Innovating on the Edge of Flavor

Cathy Nash Holley • Flavor & The Menu

Joe Formanek • Ajinomoto

Debbie Freeman • Red Robin

This panel session will explore the forces driving modern food product development, and how brands are pushing the boundaries with new foods and flavors as a result of new trends and consumer demands. We'll delve into how the new product-development mindset—tapping both the scientific side and the consumer insights side—is resulting in cutting-edge flavors and innovations, ultimately raising the bar for both menu developers and foodservice consumers.

James  Painter, PhD, RD

Creating Sweet Treats Under the New Sugar Labeling Laws

James Painter, PhD, RD • The University of Texas, Health Sciences Center at Houston, Brownsville Campus

Dr. Painter will present the “in the trenches” applications for using whole food, whole grains and fruit ingredients in categories of food products to create ‘hot products’ in light of the FDA’s labeling law changes and a changing consumer landscape.

5:00pm - 7:30pm

Ultimate Flavor Festival

(Pool & Rose Garden)

Wednesday, August 21st

7:30am - 8:30am

BREAKFAST

(Served in the Atrium, seating in Rose Garden)

8:30am - 8:50am
Jet  Tila

Opening Jet Talk

Jet Tila

(Grand Pacific Ballroom)

8:50am - 9:20am

TBD

An exciting session is coming soon...

(Grand Pacific Ballroom)

9:20am - 9:50am
Colleen  McClellan
Jack  Li

Dual Migration

Colleen McClellan • DATASSENTIAL

Jack Li • Datassential

This pattern of movement among boomers and millennials changing the dining scene and the trends which are arising from their different life stage needs i.e. Millennials needs value and speed and Boomers desire experiences – lifestyle centers have emerged (the next food hall), new independents, delivery demands, etc. This could tee up other speakers to follow focused on Delivery, Technology etc…as this is part of the major driving force of change.

(Grand Pacific Ballroom)

9:50am - 10:15am
Gerry  Ludwig

Street-Level Trends Part 3

Gerry Ludwig • CEC, Gordon Food Service

In his final presentation, Chef Gerry will recap the year’s findings and preview many of the dishes that will be served at the final day’s lunch. But wait – this is a session you won’t want to miss, as we will also be distributing the much-anticipated Flash Drive that the Flavor Experience Team and Gordon Food Service provide attendees each year – containing nearly 200 selected plate presentations with complete descriptions and pricing, and over 150 pages of menus, all from Gerry’s most recent External Research trips.

(Grand Pacific Ballroom)

10:15am - 10:50am

Mix & Mingle Networking Break

(Grand Pacific Ballroom)

10:50am - 11:50am

Toolbox Sessions #3

TBD

An exciting session is coming soon....

Donna  Hood Crecca

Connect with Gen Z

Donna Hood Crecca • Technomic

The youngest generation of diners is already influencing the restaurant scene. More than Millennials 2.0, Generation Z demonstrates its own unique preferences around flavor exploration, craveability, health and tech in the dining experience. Engage with current Technomic research to understand how best to connect with this increasingly influential and important generation.

Phil Wills
Tony Pereyra

tasting

BEVERAGE WITHOUT BOUNDARIES: Optimizing Your Beverage Menu & Putting Trends into Action

Phil Wills • The Spirits in Motion

Tony Pereyra • The Spirits In Motion

Non – Alc and Low – Abv has been a common topic, but how many of us are actually taking action with the trends? With the constant growth of these categories, there’s an exciting pulse that’s disrupting our beverage menus with more exciting beverage innovation – expanding drink menus with more Culinary inspired Non-Alc cocktails, to a well balanced stirred Low-Abv cocktail, and so much more. Operators are beginning to understand that this trend, may be a lifestyle choice as well. The Spirits In Motion; Tony Pereyra and Phil Wills, are seasoned vets and experts when it comes to Bar Operations, Recipe Innovation, and elevating the Guest Experience. In this session you will taste the discussed drink trends, understand how to inspire and optimize your Non-Alc and Low-Abv category, Cost Analysis and Profit Margin, and how maximize the relationship between the Beverage Director and Executive Chef.

Neville Craw
Michael McEwen

Jason Moore

Bryan Voltaggio

Sous Vide – Expanding Opportunities

Neville Craw • Arby's Inc.

Michael McEwen • Dunkin Donuts

Jason Moore • Schlotsky’s Deli

Bryan Voltaggio • Executive Chef, Owner VOLT, Lunchbox, Family Meal, RANGE, AGGIO

How does the use of sous vide allow your business to create/ offer products previously unavailable due to traditional cooking methods?

Cathy Nash Holley

Round Table w/ Cathy Nash Holley

Cathy Nash Holley • Flavor & The Menu

11:50am - 12:50pm

FLAVOR INNOVATION LUNCHEON

(Seating in Rose Garden )

12:50pm - 1:50pm
James  Painter, PhD, RD

The Future of Whole Foods for the Whole Person For the Whole Planet: Where Does Added Sugar Fit?

James Painter, PhD, RD • The University of Texas, Health Sciences Center at Houston, Brownsville Campus

With nutrition experts seeming to be at polar opposites, what is the consumer to think? Paleo adherents say it is meat that provides the benefits, while vegans say it is exactly the opposite, meat is the problem. The low fat diets propose that fat is the problem, while the keto diet are  fat friendly. And all these diets show health benefits. What is the answer? What if fat levels and  protein source are not the main issue? Dr. Painter will address how product manufacturers can position themselves to meet the needs of future consumers in the arenas of whole foods and added sugar.

(Grand Pacific Ballroom)

1:50pm - 2:30pm
Gerry  Ludwig
Jet  Tila
Cathy Nash Holley

A Candid Flavor Open Discussion with the Audience

Gerry Ludwig • CEC, Gordon Food Service

Jet Tila

Cathy Nash Holley • Flavor & The Menu

(Grand Pacific Ballroom)