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Date: October 18, 2023
Time: 9:00 AM – 4:00 PM EST
Location: Greater Columbus Convention Center, Halls C & D
Venue Address: 400 North High Street, Columbus, OH 43215
Two Ways to Save
As a thank you for attending the show, you’ll automatically receive discounts on all eligible products delivered from 11/5/23 – 12/16/23. Off- invoice discounts are not offered to program accounts with contract pricing.
Book any new item * at the show and take delivery from 11/5/23 – 12/16/23 to receive $1/new case. Savings will appear as a credit on your account following the delivery period. All customers are eligible for new item savings.
* Items purchased between 9/4/23 – 10/17/23 do not qualify as new.
Please Note: Adults Only
As part of our commitment to providing a professional and safe environment for all guests, no children under the age of 18 are permitted in our shows.
Thank you for your cooperation.
Make dining more dynamic with advice from experienced professionals. Select sessions have been applied for through the School Nutrition Association (SNA), Association of Nutrition & Foodservice Professionals (ANFP), Academy of Nutrition and Dietetics (AND), and the American Culinary Federation (ACF).
“Reach Higher: Hot Topics in K-12” – Matt Dyksterhouse, National Account Manager, Gordon Food Service
9:30 AM – 10:00 AM
Unlock the full potential of your school’s food service as we challenge you to ‘Reach Higher.’ This seminar is tailored to empower food service professionals with the tools and knowledge needed to elevate their offerings. From optimizing menu choices and service times to implementing new purposeful, focused marketing, we will share proven strategies that lead to excellence. Join us and take your school food service to new heights, providing students with not only nourishing meals but also an enriched educational environment.
“Operational Success: Building a Cost Effective Culture” – Amanda Goldman, MS RD LD FAND, Healthcare Sales Strategist, Gordon Food Service
10:15 AM – 10:45 AM
Building a culture that is focused on fiscal stewardship is key to operational success. More than task-driven Menu at Root of Cost Control activities, it must be interwoven throughout the daily food service mindset. Join this session to learn more about infusing cost management into your culture.
“Keeping Clean and Safe on a Budget” – Chris Goguen, Marketing and Brand Manager, Innoserv
11:00 AM – 11:30 AM
Cleaning is an important part of every operation. A proper sanitation program keeps your staff and patrons safe and failing to stick to one can have some pretty severe consequences. During this presentation, we will cover:
“Amplify Your Wellness Brand: Food at the Root of Wellness” – Dana Fillmore, RD, Healthcare Customer Marketing Manager, Gordon Food Service
11:45 AM – 12:15 PM
The concept of wellness is surfacing as a top strategy for overall health and cost management. Savvy healthcare, nursing home and senior living organizations are exercising their muscles to build strong wellness offerings for their consumers. We’ll share real life ideas to inspire Food and Nutrition departments to lead the way with nutrition related activities to amplify your wellness brand!
“Take a Seat at the Sustainability Table” – Amy Gautraud, Stewardship Manager, Gordon Food Service
12:30 PM – 1:00 PM
Foodservice operators and departments can drive impact by supporting organizational stewardship goals. Pull up a seat and learn how your team can lead sustainability initiatives from back of house projects to employee training, and how Gordon Food Service can support you along the way.
“Let’s Talk about Local…Making Little Big” – Elena Buist, Business Analyst, Gordon Food Service
1:15 PM – 1:45 PM
The desire to find local product options is only increasing. Consumers want to keep money in the local economy, preserve family farms, reduce oil-dependent transportation costs, protect local landscapes and ensure that fresh, healthy food stays available and affordable to all. Join us to learn more about consumer trends, resources available and the power of purchase data available to help local businesses become big.
“An Operator’s Guide to Allergens” – Milissa Helmholdt, RD, Gordon Food Service
2:00 PM – 2:30 PM
We will review the Big Eight Allergens and discuss sesame becoming the ninth labeled allergen. We will discuss label requirements, how to manage them and how to be transparent with customers with food allergies. You’ll walk away with strategies to help eliminate allergen risks for customers.
Attend select presentations and earn free Continuing Education Unit (CEU) credits through Association of Nutrition and Foodservice Professionals (ANFP), Academy of Nutrition and Dietetics (AND) and the American Culinary Federation (ACF). A document of attendance is available upon request for the School Nutrition Association (SNA). CEU certificates will be emailed following a post show survey. All CEU Credits are pending approval.
Gather around our stage for culinary demonstration by local industry experts. Select sessions qualify for CEU credits
“Raving Fans and Repeat Business – Crafting Memorable Guest Journeys” – Matt Dyson, Business Solutions Specialist, Laura Taningco, Business Solutions Specialist, Gordon Food Service
9:45 AM – 10:15 AM
Today, the guest experience goes way beyond the 4 walls of a restaurant, and one guest’s experience has more impact on the success of a restaurant’s future than most operators consider. In this seminar, we will take you through the complete guest journey – the recruitment, the dining experience, & the continued connection post visit – delivering insights and solutions that convert guests into raving fans who return to dine time and again.
“Nostalgic Cooking – Fighting Inflation While Reliving your Past” – Vince Martin, Culinary Specialist, Gordon Food Service
10:45 AM – 11:15 AM
The rapid rise in consumer prices drives people to reflect back on better times. Tapping into those reflections, while using cost effective foods, can heighten overall customer experiences which can drive higher guest check totals and repeat business.
“Chaos Cooking: An Aggressive Mashup of Global Flavors” – Kurt Kwiatkowski, Corporate Chef, Gordon Food Service
11:45 AM – 12:15 PM
Expertly prepared, but irreverently conceived; Chaos Cooking is taking chef-driven flavors in fun and unexpected directions. Driven by buzz with consumers and enhanced by social media, strap in to review a variety of dishes and concepts that probably shouldn’t go together but definitely do.
“Wellness: Getting to the Root” – Alison Dankovich, Business Solutions Specialist, Gordon Food Service
12:45 PM – 1:15 PM
The definition of “wellness” is broad and can mean different things to different people. Wellness is influenced by culture and includes the physical, mental and social domains of life. At the root of wellness, however, there is a strong connection to the food we eat and those we eat it with. Come to this dynamic session to better understand wellness, discover key wellness trends and taste the innovative menu items our Culinary Specialists create!
Bring your parking pass from any of these lots to the information Booth to have it validated:
Goodale Garage – 70 E Goodale Street
West Vine Garage – 37 Vine Street
North Surface Lot: 50 E Nationwide Boulevard
South Garage – 50 E Nationwide Boulevard
Immerse yourself in a captivating journey of flavors and culinary delights as our shows transports you to vibrant kitchens, sizzling stovetops, and mouthwatering dining experiences, leaving you hungry for more.
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