Powered by Perenso Inc.                                                                                                       For Questions /  Contact us events@gfs.com

http://www.perenso.com/ 

 

Your business is a mashup of all the things we love: food, people, and entertaining. And you are the special ingredient that keeps it all together.  

Our Show is like the secret sauce. Throw it in the mix and see how it makes everything a little bit better.

WHEN:

September 25, 2019

9am - 4pm EDT

WHERE:

Orange County Convention Center

West Corridor Halls A1 and A2

9800 International Dr, Orlando, FL 32819

Seminars

8:00am - 9:00am, Booth #100: 

Mentoring: Coaching on Steroids

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service
A look at how mentoring can pay big benefits as it provides support, advice and direction.

9:15am - 10:15am, Booth #100:

Menu Sales Builders & Thrive Farmers

Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service
Matthew Doran, Account Executive, Thrive Farmers
Trends-based opportunities can help you build sales and create competitive differentiation. Among the rising trends are transparency and sustainability, and Thrive Farmers models this by treating coffee growers as partners, changing lives, farms and communities.

10:30am - 11:30am, Booth #100:

Greening Up Your Disposables

Terry Coyne, Senior Director of Marketing and Sustainability, Pactiv LLC
An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.

11:45am - 12:35pm, Booth #100:

Operations Tour - Research Results

Doug Owens, Commercial Segment Manager, Gordon Food Service
This session will share the top innovative strategies we are seeing from our research tours in Los Angeles, New York and Chicago. We will cover a wide range of operational opportunities like menu design, off premise consumption trends and new operational formats. The seminar will also include Q&A from the audience.

1:00pm - 1:50pm, Booth #100:

IDDSI: From Education to Implementation

Allison Stock, RD, Nutrition Resource Center, Gordon Food Service
Julie Kerr, Hormel Health
The International Dysphagia Diet Standardization Initiative  is a global focus with the goal of improving the lives of over 590 million people living with dysphagia. Learn more about this initiative and what it means for your operation, residents or patients.

2:30pm - 3:20pm, Booth #100:

Leadership is all about Influence 

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service
Why "one size fits all" leadership fits no one well and what it takes to be the leader employees want.

 

Live Stage Booth #329

10:00am - 10:30am

Innovative Breakfast and Brunch Ideas
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

11:00am - 11:30am

Fonio: The New Supergrain
See many ways fonio, an African supergrain, can be used to create healthy menu offerings across dayparts.

12:00pm - 12:30pm

Veg-Centric: Pairing Plants and Proteins

Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

1:00pm - 1:30pm

Innovative Breakfast and Brunch Ideas
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

2:00pm - 2:30pm

Fonio: The New Supergrain
See many ways fonio, an African supergrain, can be used to create healthy menu offerings across dayparts.

3:00pm - 3:20pm

Veg-Centric: Pairing Plants and Proteins
Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

10:00am - 10:30am

Innovative Breakfast and Brunch Ideas
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

11:00am - 11:30am

Fonio: The New Supergrain
See many ways fonio, an African supergrain, can be used to create healthy menu offerings across dayparts.

12:00pm - 12:30pm

Veg-Centric: Pairing Plants and Proteins

Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

1:00pm - 1:30pm

Innovative Breakfast and Brunch Ideas
Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

2:00pm - 2:30pm

Fonio: The New Supergrain
See many ways fonio, an African supergrain, can be used to create healthy menu offerings across dayparts.

3:00pm - 3:20pm

Veg-Centric: Pairing Plants and Proteins
Take vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.