Take a deeper dive into the challenges facing the food industry
Planning to arrive early to FARE? Put your afternoon to excellent use by attending one of these content-rich, educational sessions.
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.
Director of Food Services
Boulder Valley School District
Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business
Food Service Director
Senior Vice President, People Resources
|Moderator:||Kelly Killian, Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business, Winsight Media|
Presented by: Nestlé Waters North America
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.
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.
Managing Principal, Advisory Group
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.
Sr. Manager of Program Compliance
National Restaurant Association