Three days of inspiration.

1:00 p.m. REGISTRATION OPENS

4:00 p.m. GENERAL SESSIONS

• A TRENDS TIMELINE: 20 Years of Trends to Predict What’s Next

  • Celebrating Flavor Experience’s two decades of trend mapping, Flavor Experience’s Cathy Nash Holley and Katie Ayoub take attendees on a nostalgic, but poignant look back through 20 years of flavor trends. Through this presentation, we’ll explore how trends have shapeshifted and evolved into the menu opportunities of tomorrow.

• FLAVOR’S 2025 TRENDS FORECAST 

  • Flavor & The Menu’s Cathy Nash Holley, publisher/editor in chief; Katie Ayoub, managing editor; and fellow trends expert Maeve Webster, president of Menu Matters, unveil trends offering menu-development opportunities for 2025 and beyond. Attendees explore the latest trends through a guided flavor experience. Also, using interactive features, the Flavor team shares insights and data, with attendees giving input in real time. Don’t miss this fun, interactive session that kicks off Flavor Experience! 

5:30 p.m. FLAVOR EXPERIENCE KICKOFF SHOWCASE

• Flavor Experience sponsors being flavor to life with trend-forward tastings

7:00 a.m. MORNING WELLNESS & EARLY A.M. BITES & SIPS

8:30 a.m. GENERAL SESSIONS

• KEYNOTE  >  OVERCOMING OBSTACLES AND DRIVING LASTING CHANGE — Dan Heath

  • Bestselling author Dan Heath shares his proven framework for overcoming challenges and implementing meaningful change. Drawing on his extensive research and practical experience, Dan guides attendees through the process of identifying root causes, developing innovative solutions, building momentum, and sustaining long-term impact. Known for his engaging style and actionable advice, Dan inspires and equips attendees to tackle their most pressing challenges with confidence and determination.

• DISRUPTING THE DINE: NAVIGATING SHIFTING CONSUMER DECISIONS — Maeve Webster

  • Consumer purchasing decisions have been completely disrupted—the whole dine is different. We’re ripping off the blindfold and diving into the cultural raves, econo-dramas and political wildfires catalyzing this seismic shift in how modern diners decide their plate fate. From appetite instigators to anti-hangry hacks, we’ll explore the surprising forces redefining the eating odyssey. Consider this your tactical guide map for navigating these radical new consumption realities.

10:30 a.m. FLAVOR EXPERIENCE BRUNCH SHOWCASE

• Trend-forward food & drink provided by our sponsors
  
  

12:00 p.m. BREAKOUT SESSIONS 

• GROWTH STRATEGIES FOR BRANDS: An operator panel on marketing campaigns that win —Rachel Royster, CSSI; Missy Schaaphok, Taco Bell; Andrew Ruga, Checkers & Rally’s; and Lori Primavera, Smoothie King 

  • With customer experience and brand connectivity opportunities expanding well beyond the walls of the restaurant, this session dives into ways restaurant brands have evolved their culinary and brand stories to drive customer interest and create viral social buzz. We hear from chain operators on how they have told brand stories and connected with consumers in unique ways. 

• USING AI AS YOUR CREATIVE COPILOT— Mike Kostyo

  • What would a fast-casual burger look like developed by Willy Wonka? What would a stack of pancakes look like if it was themed to each state in the U.S.? These concepts sound silly at first, but they are the types of “no boundaries” thought starters that can jumpstart a creative ideation session. In this hands-on session, Mike Kostyo of Menu Matters takes these exercises one step further, showing participants how to use AI to develop innovation exercises, use AI to iterate on and refine concepts, create AI images of these concepts during the session, and ultimately develop impactful, flavor-forward concepts that resonate with consumer wants and needs. If you’ve been wondering how to infuse AI into your organization's innovation work, don't miss this session.

• BETWEEN TWO FERNS: A conversation with two industry experts on brand alignment, culinary integrity and craft at scale — Dan Kish, Smart Batch and Steven Goldstein, foodthinque

  • This interactive session explores the complexities of balancing brand identity, culinary excellence and operational efficiency. To ensure brand integrity while achieving growth, Dan and Steve, two tried-and-tested industry veterans, examine how to effectively navigate the corporate foodservice landscape, securing a strategic position for the culinary function. By shifting focus from mere task execution to strategic thinking, we discuss how to redefine the role of culinary in driving business objectives. Additionally, we explore the concept of “customer constituencies” and the importance of understanding the broader ecosystem beyond the kitchen. This includes defining the X factor of menu items—their strategic purpose beyond taste. Don’t miss this thought-provoking discussion on how to elevate the culinary function from operational to strategic, ensuring brand integrity while achieving growth.

• LEVERAGING “NEWSTALGIA” TO REVITALIZE MENUS AND ATTRACT GEN Z — Graham Humphreys;Mindy Armstrong of Huddle House and Perkins; Sherene Jagla of Impossible Foods; Jennifer Schuler of Handel’s Homemade Ice Cream and Bareburger’s Euripides Pelekanos

  • We know that Gen Z is all in on this idea of “newstalgia,” a nostalgic yearning for the recent past. The Culinary Edge’s Graham Humphreys leads a panel discussion on how operators can tap into this powerful trend to create innovative menu offerings. We delve into Gen Z’s core consumption areas—snacking, breakfast and beverages—and discuss how to infuse a “newstalgia” twist into these categories to capture the hearts and appetites of this coveted demographic. Discover fresh perspectives and actionable insights from operators and industry experts on how to connect with the next generation of consumers.

• FLAVOR TRENDS ROUNDTABLE — Cathy Nash Holley

  • Flavor’s Cathy Nash Holley hosts her annual roundtable on trends, leading a lively open-forum discussion among operators, discussing today’s food & beverage trends that will have an impact on menu development in the coming years.
    
    

1:00 p.m. BREAKOUT SESSIONS (sessions repeat)

• TASTING TABLE: An immersive journey of unexpected flavors — Brandon Collins

  • Jumpstart your creativity and spark trend-setting menu innovation by exploring intriguing flavor combinations. Join Brandon Collins, Corporate Executive Chef NA, Unilever Food Solutions, as he leads attendees on a culinary safari in “A Trip Through the Garden.” This interactive session unfolds like a choose-your-own adventure tasting, where you’ll experiment with unique ingredients to craft unique flavor experiences. Explore unexpected flavor pairings that go beyond the ordinary, pushing boundaries with trending flavors and seasonal elements.

• UNLOCKING FLAVOR WITH CRYO-CONCENTRATION — Sean Wheaton and Jenn Sheppard

  • The latest in flavor technology—cryo-concentration is a method that utilizes sous vide techniques and fractional freezing to create highly concentrated, flavorful liquids that elevate the eating experience. In this session, Cuisine Solutions’ chefs Sean Wheaton and Jenn Sheppard dive into the process of cryo-concentration and showcase how it can help you in the kitchen. 

• GEN Z CONSUMER INSIGHTS: An interactive session that highlights key behaviors shaping purchasing decisions — Mandy Sakar

  • In this session, you’ll uncover the pulse of Gen Z with fresh data and exclusive insights. Learn how to tap into four key behavioral themes driving Gen Z’s food choices: Play, Create, Explore and Restore. Through interactive tastings, gain a deeper understanding of Gen Z’s desires and how to create menu items that resonate. This session offers a unique opportunity to taste the future of food while gaining invaluable market intelligence.

• WHAT’S NEXT IN COFFEE: 5 flavor systems poised for adoption — Cathy Nash Holley and Katie Ayoub

  • Join Flavor’s Cathy Nash Holley and Katie Ayoub as they share insights about new opportunities in the fast-moving world of coffee innovation, highlighting the vast flavor-building potential using coffee as a proven “flavor carrier.”

2:00 p.m. FLAVOR BREAK

2:30 p.m. TASTING TOOLBOXES

• In these concurrent quick-fire sessions, attendees get a look “behind the curtains” at initiatives driving sponsors’ product development, and how these can spark inspiration, present solutions and menu-building opportunities. Each 8-minute interactive tasting demonstrates value and insight aimed at helping inform menu-development decisions.
  
  

3:30 p.m. GENERAL SESSIONS

• THE NEXT BIG BEVERAGE TRENDS — Renee Lee Wege

  • Datassential Trendologist & Senior Publications Manager Renee Lee Wege presents critical beverage trends and insights. Gain a comprehensive understanding of both boozy and non-alcoholic beverage landscapes. Discover actionable strategies to drive innovation and success in the dynamic beverage market.

• HAPPY MEDIUM: A conservation with San Diego’s acclaimed bartender/restaurateur — Katy Velazquez and Christian Siglin

  • Katy Velazquez, Director of Culinary Innovation, Qdoba, discusses modern cocktail development, beverage inspiration and trends with Christian Siglin, co-owner of North Park’s Happy Medium and a local fixture who played a key role in shaping the San Diego vibrant cocktail scene.

• 5 MACRO THEMES TO GROW YOUR BUSINESS IN 2025 —David Portalatin 

  • Jumpstart innovation and build your customer base by understanding today’s consumers, anticipating tomorrow’s headwinds and suiting up for success. Circana’s David Portalatin shares state-of-the-industry insights, illuminating five strategic pathways primed for growth in the year ahead.

• CALAMITY AS INSPIRATION: Learning to see food system challenges as opportunities for innovation — Dr. Jason Evans

  • Jason Evans, Dean of Johnson & Wales University’s College of Food Innovation & Technology, explores the complex and multifaceted problems plaguing the American food system as starting points for new product innovation and ultimately, food business success in the future.

5:30 p.m. FLAVOR EXPERIENCE SHOWCASE

• Trend-forward food & drink provided by our Pinnacle sponsors

7:00 a.m. MORNING WELLNESS & EARLY A.M. BITES & SIPS

9:00 a.m. GENERAL SESSIONS

• CRAVEABLE FLAVORS AND VIRAL TRENDS THROUGH THE LENS OF A GEN Z INFLUENCER — Jack’s Dining Room

  • Flavor’s Cathy Nash Holley sits down with Jack Goldburg and Liam Henning of viral sensation, Jack’s Dining Room. Known on TikTok and Instagram for showcasing viral global restaurants and foods, their posts have garnered over 1M followers. Jack and Liam take attendees on a tour of flavor hits, sharing creative, craveable sandwich builds, tacos, drinks and more from around the world. Understanding what resonates with their large follower base gives insight into trending flavor profiles that “slap.”

• FLAVORS FROM AFAR: Menu-development and consumer-preference learnings from around the world — Eric Stein

  • This session takes you on a global journey to capture emerging flavor trends and learn about consumer preferences from across the Americas, the Middle East and Asia. Eric Stein, Chef of International Culinary for Church’s Texas Chicken, shares insights around delivering on multicultural expectations when working with a diverse customer base, and tips for maintaining the integrity of your brand’s core menu while utilizing an international pantry.

• PUSHING FLAVOR INNOVATIONS: Two leading chains share menu wins that move the needle on customer engagement and brand growth — Mindy Armstrong

  • This session explores in-market innovations, discussing challenges, successes and processes behind exciting new menu items that keep brands fresh and relevant in the marketplace. Mindy Armstrong, Perkins’ and Huddle House’s VP of Menu Innovation, moderates a candid discussion with Popeyes’ Amy Alarcon and Sweetgreens’ Mark Wynsma.

10:30 a.m. FLAVOR EXPERIENCE BRUNCH SHOWCASE

• Trend-forward food & drink provided by our sponsors
  
  

12:00 p.m. BREAKOUT SESSIONS 

• C-STORE INNOVATIONS: A panel discussion on why to the convenience store space is one to watch — Maeve Webster, Farley Kaiser & Ben Lucky

  • Menu Matters’ Maeve Webster sits down with convenience-store experts Farley Kaiser and Ben Lucky about the big moves that C-stores are taking to compete for share of stomach. They share insights on changing consumption patterns, flavor preferences and menu innovations—shining a light on learnings and takeaways for chain operators.

• SNACKS & SWEETS: Navigating Change and Seizing Opportunities — Carmen Morgan

  • Carmen Morgan, Senior Director of Business Development at foodservice consultancy Food & Drink Resources, leads a discussion on transforming consumers’ evolving snack and sweet preferences into menu innovation gold.
    
    

• OZEMPIC NATION: Understanding obesity drugs' impact on food & beverage behavior — Barb Stuckey 

  • Anti-obesity medications (AOMs) such as Ozempic, Wegovy and Zepbound have already been wildly successful in changing patients’ lives, health, and the way we think about obesity. This is even before the estimated 14 percent of the U.S. population is taking them. Barb Stuckey and her team at Mattson knew this would have an impact on our industry, so they set out to learn everything they could, and now are ready to share their insights with the world—including the results from consumer menu concept testing of various snacks, meals and beverages. Learn how the drugs work, what patients experience, and how changing behaviors will impact food purchases from snacking to QSR, and from fast casual to fine dining.

• FLAVOR TRENDS ROUNDTABLE — Cathy Nash Holley 

  • Flavor’s Cathy Nash Holley hosts her annual roundtable on trends, leading a lively open-forum discussion among operators, discussing today’s food & beverage trends that will have an impact on menu development in the coming years.
    
    

1:00 p.m. FLAVOR BREAK

1:30 p.m. GENERAL SESSIONS

• THE RACE TO THE NEXT GENERATION: Where should the industry look to drive distinction? — Graham Humphreys & Betty Kaufman

  • As eyes remain locked on Gen Z, where should the industry look once chile crisp, army-candy coffee and matcha croissants are over? With adventurous appetites, strong personal convictions and a willingness to tie their personal identities to the brands they associate with, it is no surprise Gen Z has been the primary focus of new menu innovation from QSR to convenience stores. However, when is the right time to shift focus? Join The Culinary Edge’s Graham Humphreys and Betty Kaufman in illuminating how brands transcend culinary conformity and unleash the new and untapped potential of the next generation.

• FLAVORAMA: UNLOCKING THE ART & SCIENCE OF FLAVOR — Arielle Johnson

  • Flavor scientist and author Arielle Johnson shares the learnings from her intriguing culinary background (she’s cofounder of Noma’s famed fermentation lab) through her new book “Flavorama,” in which she distills chemistry, sensation and craft into fundamental laws and patterns. 

• A JOURNEY TO THE FUTURE OF FLAVOR — Mike Kostyo

  • Embark on a journey into the future of food, flavors, and dining experiences at this must-attend session. Unlock a world of possibilities, unveiling cutting-edge technologies like artificial intelligence, innovative health-focused technologies, and avant-garde culinary concepts that will reshape the industry. This thought-provoking presentation ignites your imagination and challenges you to think beyond boundaries, empowering you to become a catalyst for innovation within your organization.
    
    

3:00 p.m. SAN DIEGO FLAVOR EXPERIENCES

•  A curated tasting tour of San Diego’s North Park neighborhood
  
  

7:00 p.m.  FLAVOR WRAP COCKTAIL PARTY

• Close out the 2024 Flavor Experience over drinks, light bites and music overlooking the San Diego Bay