Breakout Sessions

Take a deeper dive into the challenges facing the food industry

Monday, June 26

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

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

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