Grand Rapids Show

Ready to Attend the Grand Rapids Show?

Date:  October 10-11, 2023

Time: 10:00 AM – 5:00 PM EST (Day 1) 9:00 AM – 4:00 PM EST (Day 2)

Location:  Devos Place, Halls A – C

Venue Address: 303 Monroe Ave NW, Grand Rapids, MI 49503

Incentives

Two Ways to Save

1. Off- Invoice Discounts

As a thank you for attending the show, you’ll automatically receive discounts on all eligible products delivered from 10/29/23 – 12/9/23. Off-invoice discounts are not offered to program accounts with contract pricing.

2. New Case Incentive

Book any new item * at the show and take delivery from 10/29/23 – 12/9/23 to receive a $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 8/27/23 – 10/9/23 do not qualify as new.

Attendance Guidelines

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.

Insights Stage - Booth #519

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), the 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

Day 1: 10:15 AM – 10:45 AM

Day 2: 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

Day 1: 11:00 AM – 11:30 AM

Day 2: 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

Day 1: 11:45 AM – 12:15 PM

Day 2: 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: 

  • How understanding of proper sanitation has shaped our history,
  • How to foster a “culture of clean” at your place of business
  • How a proper sanitation program can be achieved in a cost-effective way.

“Amplify Your Wellness Brand: Food at the Root of Wellness”  – Dana Fillmore, RD, Healthcare Customer Marketing Manager, Gordon Food Service

Day 1: 12:30 PM – 1:00PM

Day 2: 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

Day 1: 1:15 PM – 1:45 PM

Day 2: 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

Day 1: 2:00 PM – 2:30 PM

Day 2: 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” –  Alison Stock, RD, Gordon Food Service (presents on day 1),  Lindsey Fick, RD, Gordon Food Service (presents on day 2)

Day 1: 2:45 PM – 3:15 PM

Day 2: 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.

Foodscape Live Stage - Booth #431

Gather around our stage for culinary demonstration by local industry experts. Select sessions qualify for CEU credits

“Menu Strategies for Success” – Samantha Hawkes, Business Solutions Specialist, Joe Violi, Business Solutions Specialist, Gordon Food Service

Day 1: 10:45 AM – 11:15 AM

Day 2: 9:45 AM – 10:15 AM

Your menu is more than a list of food, it is your #1 marketing tool. On average, customers will spend 109 seconds studying your menu. In almost two minutes, you will need to not only introduce them to your brand but also guide them away from items that are difficult and costly for the kitchen to execute, and toward those that are profitable and highlight your restaurant’s true capabilities. Join us as we guide you through the importance of menu engineering and the psychology of ordering.

“Chaos Cooking: An Aggressive Mashup of Global Flavors” – Kurt Kwiatkowski, Corporate Chef, Gordon Food Service

Day 1: 11:45 AM – 12:15 PM

Day 2: 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.

“Elevated Comfort: Limitless Possibilities” – Bryant Betts, Culinary Specialist, Kim Wilcox, Culinary Specialist, Gordon Food Service

Day 1: 12:45 PM – 1:15 PM

Day 2: 10:45 AM – 11:15 AM

Inflation, however, continues to shift consumer spending habits. So while there’s a heightened appetite for restaurant experiences and connection, diners are laser focused on finding value. Convenience is also top of mind, with delivery, curbside pickup, counter pickup, and drive-thru being predicted to remain strong, especially as remote work has effectively dissolved traditional meal and work times.

“Wellness: Getting to the Root” – Molly Armstrong, Non-Commercial Business Solutions Specialist, Jason Mortus, Culinary Specialist, Gordon Food Service

Day 1: 1:45 PM – 2:15 PM

Day 2: 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!

Customer Parking

Parking

DeVos Place Ramp: 303 Monroe Ave NW, Grand Rapids, MI 49503 

Government Center Ramp: 300 Monroe Ave NW, Grand Rapids MI 49503 

Grand Rapids City Parking: 50 Ottawa Ave. NW, Grand Rapids, MI 49503

Ellis Parking Ramp: 130 Lyon St NW, Grand Rapids, MI 49503

Ellis Parking Ramp: 40 Pearl St NW #824, Grand Rapids, MI 49503

Shuttles

Tuesday: Shuttles will be available for all customers, employees and vendors running every 20 minutes from 7AM – 4PM. Between 5PM-8PM post-show, the shuttle will be available at The Amway Grand Hotel Lyon Street entrance on the back side across from DeVos. The last shuttle pick up from the Amways’ Lyons street entrance is 8 pm.

Wednesday: Shuttles will be available for all customers, employees and vendors running every 20 minutes from 7AM – 4PM.

Shuttle Pick-Up Locations

Gordon Food Service Home Office: 1300 Gezon Pkwy SW, Wyoming, MI 49509

Calvary Church: 707 E Beltline Ave NE, Grand Rapids, MI 49525

We Can't Wait to See You at Our Shows!

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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