Date: April 26, 2023
Time: 9:00 AM – 4:00 PM EST
Location: Rhode Island Convention Center Halls A – D
Venue Address: 1 Sabin St, Providence, RI 02903
Customers can book any new item* at the show and take delivery from 5/14/23 – 6/24/23 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 3/14/23 – 4/25/23 do NOT qualify as new.
Customers receive automatic price discounts on all eligible products delivered from 5/14/23 – 6/24/23 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” – Erik Albrycht, Business Development Specialist, 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.
“Live! Tasting Table”
11:00 A.M. – 1:45 P.M.
Join us as we challenge our culinary experts to create an inspired dish with carefully curated products. Explore our tasting table to stir up ideas for your own operation.
“Menu at the Root of Cost Control” – Tiffany Nabozny, Nutrition Resource Center Manager, Gordon Food Service
2:00 PM – 2:30 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” – Jenny Bambacht, Nutrition Resource Center Specialist, Gordon Food Service
2:45 PM – 3:15 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.
Customers can park in the North or South garage attached to the RICC for free. Bring your parking pass to the Information Booth for parking validation.
We have a team of professionals ready to assist you and your business get started.
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