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 continues 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)

3:00pm - 4:00pm

Meet-up and Catch-up – Networking break

 

It’s great to see old friends and make new ones. Break times are extended so you can do both.

4:00pm - 4:10pm
Sharyn Iler

Greeting & Opening Remarks/Pro-Start Intro

Sharyn Iler • BSI Conferences, Inc.

(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

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table. 

(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

6:00am - 7:00am

Pilates/Yoga

Sponsored by Boston Beer

(Seaview)

7:30am - 8:30am

BREAKFAST

(Served in the Atrium, seating in Rose Garden)

8:00am - 1:00pm

Registration and Attendee Service Hours

(Newport Coast Registration)

8:00am - 5:00pm

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

*CORE Silent Auction continues live online for bidding.

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

Opening Remarks & CORE check presentation

Jet Tila

Sharyn Iler • BSI Conferences, Inc.

(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

(Grand Pacific Ballroom)

10:00am - 10:45am

Mix & Mingle Networking Break

(Grand Pacific Ballroom)

11:00am - 11:30am
Gerry  Ludwig

Street-Level Trends Part 2

Gerry Ludwig • CEC, Gordon Food Service

(Grand Pacific Ballroom)

11:30am - 12:30pm

Toolbox Sessions #1

Melissa Wilson

Gen Z Consumption Patterns

Melissa Wilson • Technomic

David Commer

Tasting

Beverage Session

David Commer • Commer Beverage Consulting

Maeve Webster

Breakfast: How non-breakfast dayparts are influencing what is being offered at breakfast

Maeve Webster • Menu Matters

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.

TBD Toolbox

12:30pm - 2:00pm

FLAVOR INNOVATION LUNCHEON

(Seating in Rose Garden )

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

Alternative Proteins

Donna Hood Crecca • Technomic

The who/what/why of consumers and operators embracing alternative proteins and other healthful alternatives, including menu trends (including predictive analytics) and implications for the Flavor audience

(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 - 3:30pm

TBD General Session

3:30pm - 4:15pm

Energizing Networking Break

Presented by Sweet N Chilli & Red Bull

(Newport Coast Registration)

4:15pm - 5:15pm

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

Menu Ubiquity: What is your food/beverage menu telling your guest?

Colleen McClellan • DATASSENTIAL

This break out session would assist attendees in evaluating if their menu, brands and how they’ve engineered design tell the best and most correlated brand story. What we are seeing in the world of restaurants is that the food/beverage program is adjunct to their overall message and/or an afterthought. This hands on workshop would challenge attendees to identify menus based on brand attributes and showcase ways to improve messaging and make food/beverage inclusive to the brand and food offerings.

Cathy Nash Holley

R&D: The Future of Food

Cathy Nash Holley • Flavor & The Menu

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.

Tony Pereyra

Tasting

Non Al/Low ABV Trends

Tony Pereyra • The Spirits In Motion

5:30pm - 7:30pm

Ultimate Flavor Festival

(Pool & Rose Garden)

Wednesday, August 21st

6:00am - 7:00am

Pilates/Yoga

Sponsored by Boston Beer

(Seaview)

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
Robert  Danhi

Old School Flavors & New School Ways to Innovate Your Menu

Robert Danhi • Flavor360 Solutions

What are menu favorites, best sellers and comfort foods your customers crave often traced back to the flavor experiences and food memories as children? Nostalgia is a complex equation of innate preferences, cultural habits, flavor experiences, personal expression, and family values.  Food researcher and Curator of Cultures Robert Danhi will discuss how to take an idea from the past and turn it into a menu hit of the future. Find out which 10 Nostalgic Dishes are Ready for Makeover and see a few examples from industry leaders turning nostalgia into profitable menu opportunities.

(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

Gerry Ludwig • CEC, Gordon Food Service

10:15am - 10:50am

Mix & Mingle Networking Break

(Grand Pacific Ballroom)

10:50am - 11:50am

Toolbox Sessions #3

Thomas H Talbert

Maximizing the Value and Out of In Market Immersions

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

Robert  Danhi

Round Table w/ Robert Danhi

Robert Danhi • Flavor360 Solutions

Join Robert Danhi as he will facilitate dialog on 10 Nostalgic Dishes Ready for Makeover 

Donna  Hood Crecca

Future of Food and Alcohol Delivery

Donna Hood Crecca • Technomic

Cathy Nash Holley

Round Table w/ Cathy Nash Holley

Cathy Nash Holley • Flavor & The Menu

Bryan Voltaggio

Jason Moore

Mike McEwen

BOH efficiencies

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

Jason Moore • Schlotsky’s Deli

Mike McEwen • Dunkin Donuts

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

Street-Level Trends Part 3

Gerry Ludwig • CEC, Gordon Food Service

Cathy Nash Holley • Flavor & The Menu

Jet Tila

(Grand Pacific Ballroom)