Date: March 29, 2023
Time: 9:00 AM – 4:00 PM EST
Location: Orange County Convention Center Halls WC & WD1
Venue Address: 9800 International Drive, Orlando, FL 32819
Customers can book any new item* at the show and take delivery from 4/16/23 – 5/27/23 to receive $1/new case. Savings will appear as a credit on the customer’s account after the delivery period. All customers are eligible for the new case incentive. *Items purchased between 2/14/23 – 3/28/23 do NOT qualify as new.
Customers who take/receive FIRST delivery on or after 2/27/23 will be considered new and have all of their cases tracked during the delivery period. They must take delivery from 4/16/23 – 5/27/23 to receive $1/new case. Savings will appear as a credit on the customer’s account after the delivery period.
Customers receive automatic price discounts on all eligible products delivered from 4/16/23 – 5/27/23 just for attending the show. They don’t have to commit to these items at the show to get the discount; it will happen automatically. Off – invoice discounts are not offered to program accounts with contract pricing.
Please Note: Adults Only
As part of our commitment to providing a professional, safe, and socially distanced environment for all guests, no children under the age of 18 are permitted in our shows.
Thank you for your cooperation.
Attend select presentations and earn free CEU credits.
*Select presentations have been applied for through School Nutrition Association (SNA), Association of Nutrition & Foodservice Professionals (ANFP), Academy of Nutrition and Dietetics (AND) and the American Culinary Federation (ACF).
“Make green your favorite color! How to Keep clean while staying green” – Chris Goguen, Marketing and Branding Manager, InnoServ
9:30 A.M. – 10:00 A.M.
What exactly does it mean to be “green”? This talk aims to address this question by looking beyond the buzzwords and one-off recycling drives to dive deep into all the ways your company could be “going green” and saving some green in the process. We will cover how to identify areas of waste in your day-to-day operations and present easy ways to correct these issues and start a green initiative of your own.
“Create a Better Planet… One Meal at a Time” – Elena Buist, Business Analyst, Gordon Food Service
10:15 A.M. – 10:45 A.M.
Becoming more sustainable is not as difficult as it might seem. Your eco-conscious choices, no matter how small, can make a big difference and together we can reduce our waste to make an impact. Join us to learn more about consumer trends, practical ideas to implement an achievable plan and find resources available to you.
“Chaos Cooking: An aggressive mashup of global flavors” – Kurt Kwiatowski, Corporate Consulting Chef, Gordon Food Service
11:00 A.M. – 11:30 A.M.
Understanding flavors and textures that create the cravable experience consumers desire today. Learn the latest in menu trend concepts and strategies from Gordon Food Service Corporate Chef, TBD, who will present the findings from our street-level research.
“Amplify your Wellness Brand: Food at the Root of Wellness” – Dana Fillmore, Healthcare Customer Marketing Manager, Gordon Food Service
11:45 A.M. – 12:15 P.M.
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!
“Rebuild and Relaunch” – Matt Dyksterhouse, National Account Manager, Gordon Food Service
12:30 P.M. – 1:00 P.M.
As we are beginning to get back to a sense of normalcy we are tasked with rebuilding from the chaos of the last two years. Rebuilding and relaunching our staff, our menus, and our participation. Join us as we discuss ideas to finish the year strong and set ourselves up to launch into a great back-to-school!
“Menu at the Root of Cost Control” – Tiffany Nabozny, Nutrition Resource Center Manager, Gordon Food Service
1:15 PM – 1:45 PM
Your cycle menu drives everything in the kitchen pertaining to cost control. The items you choose to use on the menu and how you use them is critical. Let’s look at ways to get to a menu that has been streamlined, cross-utilized and optimized! You’ll leave with a step-by-step guide that will help control costs and lead to customer satisfaction.
“An Operator’s Guide to Allergens” – Jessie Waalkes, Nutrition Resource Center Specialist, 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.
Come check out the brand new Innovation launching in Florida. This will create more mobility, flexibility, and creativity to provide solutions for your business!
Customers can park for free at the Orange County Convention Center. Customers will need to provide the parking pass to the gate attendant upon entering, provided by your sales rep available in the pre-show email communication.
The West Building parking lot can be accessed a number of ways – via Exhibit Drive (north entrance), via Convention Way (south entrance) and via West Entrance Drive off Westwood Boulevard.
For customers staying at our host hotel, the convention center is connected via skywalk.
We have a team of professionals ready to assist you and your business get started.
Search Our Site…