Agenda

Three days at FARE delivers years of valuable insights

Monday, June 26

8:00 am–5:00 pm

Food Pavilion Sponsor Set Up

Location: Longhorn Ballroom E-F

10:00 am–7:00 pm

Registration & Information Desk

Presented by: Sysco Corporation, Land Mark Products, Inc, Ovention, Inc., PepsiCo Foodservice, Tyson Foodservice Teams

Location: Center Pre-Function

10:00 am–7:00 pm

CARRE Foundation Desk

Presented by: Grimaldi’s Pizzeria, Sysco Corporation, Tyson Foodservice Teams, Vasari LLC

Location: Center Pre-Function

The No Kid Hungry campaign connects kids in need with nutritious food and teaches families how to cook healthy, affordable meals all while working to shine a national spotlight on the crisis of child hunger in America. There is no better-suited industry to support this particular cause than the cross channel foodservice industry, as it is a cause close to all of our hearts in foodservice. Just $1 can feed 10 hungry children. Visit the CARRE desk today.

11:00 am–1:30 pm

Advisory Council, Marquee & Title Sponsor VIP Program (Invitation Only)

11:00 am–12:00 pm
Technomic Presentation and Roundtable Discussions

Location: Texas Ballroom C

12:15 pm–1:30 pm
Networking Lunch for Advisory Council, Marquee & Title Sponsor VIP Program

Location: Texas Ballroom C

2:00 pm–2:45 pm

Early Arrival Education Forums (choose 1 of 5)

Planning to arrive early to FARE? Put your afternoon to excellent use by attending one of these content-rich, educational sessions.

More Option 1: Turning Staff into Storytellers

Presented by: Land O’Lakes

When it comes to telling your food story–whether it’s about authenticity, value, transparency or indulgence–your staff can be your greatest tool. Through a channel-crossing industry discussion, discover ways to train, motivate and incentivize employees to engage customers and support your branding efforts.

Ann Cooper

Director of Food Services
Boulder Valley School District

Kelly Killian

Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business
Winsight Media

Richard Poye

Food Service Director
CST Brands

Peggy Rubenzer

Senior Vice President, People Resources
Shake Shack

Moderator: Kelly Killian, Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business, Winsight Media
Option 2

Presented by: Nestlé Waters North America

More Option 3: What’s Next in the Tea Industry?

Presented by: Revolution Tea

Younger Americans are ditching coffee for tea. But all tea categories – including traditional, ready-to-drink, foodservice, and specialty – have grown in recent years. This unique discussion will reveal key insights to explain the consumer shift, to pinpoint exactly who is leading tea’s global evolution and to explain briefly what some best-in-class operators are doing to improve their offer and capture their share of this emerging revenue opportunity.

Mark Arathoon

Tea Sensei
Revolution Tea

More Option 4: Trends Shaping the Healthcare Foodservice Space

Presented by: Sysco Healthcare

The healthcare industry overall is rapidly changing due to numerous dynamics including scientific advances, the aging population, legislation/regulation to name a few. This presentation will focus on how the nature of foodservice within the three major segments of healthcare – acute care hospitals, long term care, senior living – is evolving to address the new environment. Findings from research will be presented to show how healthcare foodservice directors are reacting to the challenges being faced. Opportunities for serving today’s “healthcare foodservice consumer” will also be provided to better position the segment to satisfy customers.

Joe Pawlak

Managing Principal, Advisory Group
Technomic

More Option 5: How to Leverage Food Safety Management Systems

Presented by: ServSafe/National Restaurant Association

Participants in this session will learn how the FDA defines a food safety management system designed to control risk factors, gain insights into implementing data-driven behavior change to proactively control risk and appreciate the role that food safety management systems play in helping to establish a culture of food safety in your establishment.

Mick Miklos

Sr. Manager of Program Compliance
National Restaurant Association

2:45 pm–3:15 pm

Networking Break

Presented by: SHAPE

Location: Texas Ballroom Pre-Function

3:15 pm–6:00 pm

Opening General Session

Location: Texas Ballroom AB

More An Intro to Design Thinking

Presented by: PepsiCo Foodservice

Design is not just a verb – it is a way of thinking. In this session, Kellogg School of Management Professor and IDEO Business Designer David Schonthal will highlight some of the fundamentals of Design Thinking and discuss how they can be applied to everything from products and services to business models. We’ll explore how we can apply these principles across a variety of industries, in small companies and large enterprises alike. You don’t need a background in design or engineering to benefit from this session – you just need a bit of curiosity and a desire to view the world through a more human-centered lens.

David Schonthal

Clinical Associate Professor of Innovation & Entrepreneurship | Business Designer
Northwestern University Kellogg School of Management | IDEO

CARRE Foundation Presentation

Presented by: Grimaldi’s Pizzeria, Sysco Corporation, Tyson Foodservice Teams, Vasari LLC

Bill Spae

President and CEO
Vasari LLC

More To Infinity And Beyond! Extraordinary Life Lessons From The Kelly Brothers

Presented by: Sysco Corporation

U.S. Navy fighter and test pilots. NASA astronauts. American heroes. Identical twin brothers Mark and Scott Kelly’s career achievements have been almost as similar as they are remarkable. In this session, the Kelly brothers candidly reflect on the experiences and lessons that shaped their views on teamwork and leadership, how they learned to face and overcome adversities, and their personal strategies for adapting to change. From NASA’s Twin Study and Scott’s Year in Space, to flying in combat and personal reflections on dealing with tragedy, to entertaining stories only a sibling could (or would) reveal, the Kelly brothers’ perspective and lessons leaves audiences doubly inspired and motivated.

Captains Scott & Mark Kelly

Highly Decorated NASA Astronauts & Retired U.S. Navy Captains

6:00 pm–9:00 pm

Food Pavilion & Strolling Dinner

Presented by: Sysco Corporation

Location: Longhorn Ballroom E-F

Allow some of the industry’s best suppliers to provide the FARE, and treat you to the latest and greatest in food, beverages and much more. In addition to being your first opportunity to catch up with friends, the Food Pavilion is the optimal time to build and develop professional relationships and learn about new opportunities to enhance your foodservice operations.

6:00 pm–7:00 pm
Meet & Greet and Photo Opportunity with Captains Scott and Mark Kelly

Presented by: Sysco Corporation

Captains Scott & Mark Kelly

Highly Decorated NASA Astronauts & Retired U.S. Navy Captains

We'll See You In