Louisville Show

Thanks for Attending the Louisville Show!

Date: September 13, 2023

Time: 9:00 AM – 4:00 PM

Location: Kentucky Exposition Center, South B & C Hall

Venue Address: 937 Phillips Ln., Louisville, KY 40209

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 10/1/23 – 11/11/23. Off-invoice discounts are not offered to program accounts with contract pricing.

2. New Case Incentive

Customers can book any new item* at the show and take delivery from 10/1/23 – 11/11/23 to receive these incentives:

$2/new case (Gordon Food Service brands)
$1/new case (all other brands)

Savings will appear as a credit on your account after the delivery period. All customers are eligible for the new case incentive.

*Items purchased between 7/31/23 – 9/12/23 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 #415

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.

“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” – Rayona Baker, RDN LD, Business Solutions Specialist, 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:

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

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” – Alison Dankovich, MS RDN LD, Business Solutions Specialist, 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” – Dana Fillmore, RD, 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” – Jenny Bambacht, 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.

“Back of House presents: Cutting Costs & Maximizing Profitability with Touchbistro, SpotOn and Tripleseat” – Ana Canenguez, Moderator, Back of House, SpotOn – Hillary Holmes, TouchBistro – Shayna Brenman, Tripleseat – Katlin Massie

2:45 PM – 3:15 PM

Hear how Back of House can help restaurants thrive.

Foodscape Live Schedule - Booth #627

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

“Menu Strategy” – Eric Schamp, Business Solutions Specialist, Joe Reynolds, Business Solutions Specialist, Tom Enyeart, Business Solutions Specialist, Gordon Food Service

9:45 AM – 10:15 AM

Be strategic in making your menu work for you.

“Indulge in Elevated Comfort” – Rob Granberg, Culinary Specialist, Chris Willett, Culinary Specialist, Gordon Food Service

10:45 AM – 11:15 AM

Capture the essence of Elevated Comfort Food that will create a craveable experience for today’s diner.

“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.

“The Mediterranean Lifestyle” – Rayona Baker RDN LD, Business Solutions Specialist, Jeff Clawson, Culinary Specialist, Gordon Food Service

12:45 PM – 1:15 PM

Meals that are innovative, flavorful, AND healthy.

Customer Parking

Customers can park for free in Lots A & N at the Kentucky Exposition Center.

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.