Thanks in part to the media attention surrounding Menu Labeling, the consumer demand for healthier fare keeps increasing.  But getting healthy items to 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 a dynamite flavor appeal. It’s about what a dish has – like “grassfed beef,” not what it lacks “low-fat,” or “lite choice.” A focus on making protein count is smart too – as consumers are increasingly going “reducetarian,” they are getting choosier 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.  

It 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 involving a huge percentage of the population, way beyond those self-identifying as vegans or vegetarians. 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 conducted with consumers ranging 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 interestingly crafted, interactive session is for a more detailed exploration & discussion on the power of the Millennials – from their key beverage alcohol category trends that are now influencing the other two prime groups of on-premise money spenders – the Boomers and GenXers – who, we hear, are now holding the Boomers up as the people they want to emulate, for cocktails, wines, spirits, and who knows what else. Where can it take your drink trends and your overall menu trends? This is the perfect opportunity for talking sales & marketing practices, showcasing ideas to help build your profitable bar business (and even food business), while also increasing the overall guest satisfaction.

We all know that the world around us is constantly changing. Theoretically, we also know that it is full of inspiration for new innovation. But… did you know that the difference in how you sort through the noise and connect it to your organization or product can be the make it or break it component between a transformative idea and one that struggles to exist. In this interactive workshop, Innovation Strategist and Chef Adam Moore will provoke you with different tools and techniques that will help you sort through the clutter, inspire new ideas and connect them to your organization (Limited to 25 people, will be repeated). 

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

Thanks in part to the media attention surrounding Menu Labeling, the consumer demand for healthier fare is increasing.  But getting healthy items to become menu mainstays requires appealing to a broader audience than just “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.” Afocus on making protein count is smart too – as consumers are increasingly going “reducetarian,” they are getting choosier 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.  

It 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 involving a huge percentage of the population, way beyond those self-identifying as vegans or vegetarians. 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 conducted with consumers ranging 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 interestingly crafted, interactive session is for a more detailed exploration & discussion on the power of the Millennials – from their key beverage alcohol category trends that are now influencing the other two prime groups of on-premise money spenders – the Boomers and GenXers – who, we hear, are now holding the Boomers up as the people they want to emulate, for cocktails, wines, spirits, and who knows what else. Where can it take your drink trends and your overall menu trends? This is the perfect opportunity for talking sales & marketing practices, showcasing ideas to help build your profitable bar business (and even food business), while also increasing the overall guest satisfaction.

Learn what goes into the creation and marketing of a truly great item on the menu, one that creates buzz and helps build the business. During this hands-on toolbox, 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 the consumers overnight through Datassential’s SCORES™ concept testing service, with a winner announced at the next morning’s general session.

Lori Daniel, CEC, Designer, Creator, CIA Board Member, and highly successful Culinary and Business Executive leads a “Town Hall” discussion on the menu…where are the biggest challenges?  And, where are the biggest opportunities?   Is it in sourcing?  Is it the consumer?  Is it the current and rapidly changing trends?  Is it the ambiance & environment? Is it all of these, or is it something or someone else?  This session provides the collaboration opportunity for a group of food, beverage, sourcing, sales and marketing professionals to ponder and discuss how to constructively face some of the challenges and opportunities around menus, flavors, designing, and execution that work together to drive guest satisfaction, a point of differentiation, increased revenue, and BUZZZZ.  (Limited to 50 attendees). 

Learn how to best 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 as well! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their ways 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 is relative, who’s doing it and who should be doing it. Find out “how to” do it in all the menu categories, from the  types of spirits that work the best, to promo ideas to partnership opportunities. The toolbox includes a tasting.   

We've gathered some of the best minds in the business, from both the operators, suppliers, and the Commodity Board sides, to explore how underutilized ingredients can be used to create on-trend menu items while supporting your sustainability efforts. Join us for a vibrant panel discussion, moderated by Flavor & The Menu's managing editor, Katie Ayoub. Today's diners value sustainability, but respond better to modern messaging, where the information is conversational rather than academic. We'll discuss the strategies on how to enrich and convey your sustainability story while maximizing the ingredients on your menu.

In the recent years the restaurant industry has had an evident evolution in its food and beverage offerings as well as the consumer demands. Healthy eating has changed its definition and how consumers perceive it has shaped how restaurants act and react. Following the General Session “Journey of Healthy Eating”, join us in an operator panel to discuss the current situation of menus in the US restaurants, the healthy approaches found in those and how we envision the future of healthy eating in the US restaurant industry.

The automation revolution is here, and there's no doubt that robots will play a key role in the dining experience of the future.  Whether it's the back-of-house robot-chefs or front-of-house kiosks and robot-bartenders, we're on the precipice of a major shift in how food is ordered, prepared, and served. Datassential's Jack Li leads a discussion on the role that automation should play in foodservice.  Will consumers want robot chefs?  Are ordering kiosks just the start to a more automated dining experience?  When is the human touch needed, and when can machines deliver a better experience?  Join this important conversation on one of the biggest trends that will shape our industry for years to come.

Join us for some fun and test your pallet and wine blending skills by creating your own Meritage Blend!  After tasting the 5 Bordeaux varietals that can be found in a Meritage, participants will work in teams of 4-6 people.  Their team goal will be to blend the best wine possible using the wines in front of them.   When they come up with their final blend, they will name their wine and have the opportunity to share their blend with the group.  Whether a novice or a wine expert, this seminar is perfect for wine enthusiasts of all levels. (Limited to 50 attendees)

Learn how to best 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 as well! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their ways 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 is relative, who’s doing it and who should be doing it. Find out “how to” do it in all the menu categories, from the  types of spirits that work the best, to promo ideas to partnership opportunities. The toolbox includes a tasting.   

A sudden surge of take-out orders that maxes out the kitchen, the erosion of dine-in patrons, concerns about product quality once the dish leaves the restaurant -- the transformation of off-premise dining brings both challenges and opportunities. Moderated by Melissa Wilson, Principal at Technomic, a panel of restaurant operators who are in the trenches with the on-demand consumer will share their experiences and shed light on the strategies and tactics they’re employing to meet this demand.

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

The largest beverage alcohol offered in substantial volumes is beer and it is underrepresented with 51% of the population… WOMEN!  Are you leaving money on the table? Would you like to maximize your Beer Business and profits? Then join CC Jason Stone and a panel of leading CC on-premise Beer Industry Executives.  The group will share their knowledge, experiences, recommendations and vision with interested attendees and Jason will chair a dialogue with the audience. You’ll walk away with best ways to increase your own beer sales, out-perform your competition, and enhance your guests’ flavor experience with your concepts. 

In this popular session, Flavor & The Menu’s, Cathy Nash Holley will lead a lively and interactive roundtable discussion on trends. The attendees will participate in an open-forum discussion of food and beverage trends having an impact on menu development in the coming years. Attendance limited.

The largest beverage alcohol offered in substantial volumes is beer and it is underrepresented with 51% of the population… WOMEN!  Are you leaving money on the table? Would you like to maximize your Beer Business and profits? Then join CC Jason Stone and a panel of leading CC on-premise Beer Industry Executives.  The group will share their knowledge, experiences, recommendations and vision with interested attendees and Jason will chair a dialogue with the audience. You’ll walk away with best ways to increase your own beer sales, out-perform your competition, and enhance your guests’ flavor experience with your concepts. 

Influenced by flavor trends, consumer demands, federal mandates and the evolving foodservice landscape, the traditional roles of Chef and Dietitian are changing. Join this deep dive to explore the contributing factors, along with an examination of the of-late “Cheftician” title, which has emerged as a response. Find out how chefs and dietitians are approaching today’s culinary trends, and how the “Chefticians” will grow as a category, in order to meet the desires of the evermore “foodie” consumers in the future. These issues will mark the trail for the future on key issues in foodservice nutrition to ensure that your business meets the regulation requirements while also reflecting the needs of a dynamic industry.  

We've gathered some of the best minds in the business, from both the operators, suppliers, and the Commodity Board sides, to explore how underutilized ingredients can be used to create on-trend menu items while supporting your sustainability efforts. Join us for a vibrant panel discussion, moderated by Flavor & The Menu's managing editor, Katie Ayoub. Today's diners value sustainability, but respond better to modern messaging, where the information is conversational rather than academic. We'll discuss the strategies on how to enrich and convey your sustainability story while maximizing the ingredients on your menu.

Since first identified in his research nearly a decade ago, Chef Gerry has been closely monitoring the rapid rise of Vegetable Centricity on commercial menus, which has grown in earnest over the past three years, as more and more chefs rethink the relationship between fresh produce and meat proteins in new menu development. In this fast-paced, highly visual session, Join Chef Gerry for a deep dive into his latest findings on the Veg-Centric trend, citing the many opportunities for menu development that the trend presents, via dozens of examples of innovative dishes, where chefs place fresh produce squarely in the center of the plate, and then boost the levels of craveability via the judicious use of umami-rich, meat-based proteins.

We all know that the world around us is constantly changing. Theoretically, we also know that it is full of inspiration for new innovation. But… did you know that the difference in how you sort through the noise and connect it to your organization can be the make it or break it component 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 will help you sort through the clutter, inspire new ideas and connect them to your organization (Limited to 25 people).