Mid-Atlantic Show

Ready to Attend the Mid-Atlantic Show?

Date: October 4, 2023

Time: 9:00 AM – 4:00 PM EST

Location: York Expo Center

Venue Address: 334 Carlisle Ave, York, PA 17404

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 10/22/23 – 12/2/23. 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 10/22/23 – 12/2/23 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 8/21/23 – 10/3/23 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 #421

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).

“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: 

  • 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.

“Old School Vegetarian: Utilizing Classic Culinary Techniques to Create Fresh Vegetarian Dishes” – Dan Gervasi, Culinary Specialist, Gordon Food Service

11:45 AM – 12:15 PM

Join us as we challenge our culinary experts to create inspired dishes with carefully curated products.

Concept 1: Roasted Shiitake Aguachile-Jalapeno, Lime, Cilantro, Onion, Avocado, Tajin, Garlic Chips

Concept 2: Carrot Tartare- Rye Crisps, Horseradish, Pickled Mustard Seed, Cucumber Dill Relish, Black Garlic Aioli

Concept 3: Portobello “Tonnato”-Smoked Soy Marinade, White Miso Tofu “Tonnato Sauce”, Green Onion, Garlic Chili Crisp

“Changing the “Salad” Game: 86ing Those Leafy Greens” – Dan Gervasi, Culinary Specialist, Gordon Food Service

12:30 PM – 1:00 PM

Explore our tasting table to stir up ideas for your own operation.

Concept 1: Roasted Beet Salad-Red and Golden Beets, Peppercorn Whipped Ricotta, Orange Supremes, Pickled Red Onions, Salt Roasted Pistachio Crumble, Citrus Vinaigrette, Brown Butter, Fine Herbs

Concept 2: Cauliflower Agrodolce Salad-Roasted Cauliflower, Yellow Raisin, Toasted Pine Nuts, Aged Parmesan, Fennel Seed, Parsley, Preserved Lemon, Orange Agrodolce

Concept 3: Fennel Olive Salad-Shaved Baby Fennel, Olive Medley, Tarragon, Roasted Orange Vinaigrette, Chive

“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” – Sharon Carter, 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.

“Menu Engineering: Using your Menu to Increase Revenue” – Billy Nichols, Business Solutions Specialist, Dan Gervasi, Culinary Specialist, Gordon Food Service

2:45 PM – 3:15 PM

Unveil the secrets behind successful restaurants and culinary experts as we explore the psychology of menu design, strategic item placement, and creative pricing techniques. Revolutionize your menu and elevate your dining establishment with the help of our Business Solutions Specialist while our Culinary Specialist showcases dishes that turn heads and turn a profit. 

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.

Customer Parking

Convenient and complimentary parking is available in Lot A between the Weis Arena and Grand Stand at the York Expo Center. No validation ticket is required.

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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