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Date: April 10, 2024
Time: 9:00 AM – 4:00 PM EST
Location: David L Lawrence Convention Center Halls A & B
Venue Address: 1000 Fort Duquesne Blvd, Pittsburgh, PA 15222
Please Note: Adults Only
As part of our commitment to providing a professional environment for all guests, no children under the age of 18 are permitted in our shows. Culinary Students under 18 are welcome at the show after 1:00pm. One adult chaperone per 10 students is required.
Thank you for your cooperation.
Customers receive automatic price discounts on all eligible products delivered from 4/28/24 – 6/22/24 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.
Attend select presentations and earn free Continuing Education Unit (CEU) credits through Association of Nutrition and Foodservice Professionals (ANFP) and the American Culinary Federation (ACF). A document of attendance is available upon request for the School Nutrition Association (SNA) and The Academy of Nutrition and Dietetics (AND) for attendees who would like to submit on their own. CEU certificates will be emailed following a post-show survey.
“Peak Performance: Empowering Productivity” – Alison Dankovich, Non-Commercial Business Solutions Specialist, Gordon Food Service
10:15 a.m. – 10:45 a.m.
Join us for an insightful session delving into dynamic leadership strategies designed to supercharge employee productivity in noncommercial settings. Explore the art of efficient process management, a game-changer in time and cost-saving, while elevating service excellence. Discover practical ideas to expertly guide your team, optimizing their time and skills towards high-value endeavors.
“Slim Down your Menu with Lean Management” – Tiffany Nabozny, Nutrition Resource Manager, Gordon Food Service
11:00 a.m. – 11:30 a.m.
The ingredients that make up your menu are essential to the productivity of your operation, bottom line, brand promise and ultimately customer satisfaction. Aligning these can be a difficult task, especially in the midst of today’s labor crisis. This session will uncover the benefits of implementing lean management into your menu process and product selection. We’ll uncover ways to identify and eliminate possible wasteful activities that will help to save and streamline labor hours, reduce operating expenses and focus on and achieve customer satisfaction.
“Serving with Sensitivity: Communication and Serving Best Practices for Food Safety” – Panel of Trust20 and Food Service Experts
11:45 a.m. – 12:15 p.m.
Hear from a panel of expert speakers who will touch on a wide range of food safety topics and share tactics for developing a customer-centered approach to food safety and service. Topics will include handling tricky food allergens, cohesive team communication on food safety topics, and learning how to create a culture of food safety within an establishment. This panel will focus on various settings, including restaurants, colleges and universities, hospitals, and senior living communities. You will leave with a helpful resource to share with your team and a ticket to be redeemed for a gift at the Trust20 booth following the conversation.
“Reach Higher: Hot Topics in K-12” – Matt Dyksterhouse, National Account Manager, Gordon Food Service
1:15 p.m. – 1:45 p.m.
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.
“Elevate & Innovate: A Tech Revolution” – Chip Gregory, Digital Solutions Specialist, Gordon Food Service
2:00 p.m. – 2:30 p.m.
In this cutting-edge seminar, we’ll dive into the dynamic intersection of technology and the culinary world, unlocking a realm of new possibilities. Join us as we explore the latest technological trends reshaping the landscape of food service operations. We will discuss how to harness technology to streamline operations and drive efficiency in your business. From inventory to plate costing, we’ll talk about examples of how technology can empower you to make informed decisions that drive efficiency, enhance customer experiences, and boost your bottom line. Don’t miss your chance to be part of the Tech Revolution in Foodservice!
“Around the World in 5 Cups: How Culture Shaped Coffee and Coffee Shaped Culture” – Chris Goguen, Marketing and Brand Manager, InnoServ
2:45 p.m. – 3:15 p.m.
This presentation offers a thrilling ride through the vibrant history of coffee. This presentation is a fun and engaging journey that starts with the legendary tale of Kaldi, the Ethiopian goat herder, and sweeps through centuries to explore coffee’s dramatic saga across continents. From the bustling coffee houses of Europe, which sparked revolutions of thought, to the daring Dutch espionage that broke the Arab monopoly on coffee, each story is a delightful plunge into the past. The narrative is peppered with fascinating anecdotes, like the pivotal role of coffee in the American Revolution and Francisco de Melo Palheta’s secret mission that transformed Brazil into a coffee empire. This presentation isn’t just a history lesson; it’s an entertaining expedition that brings to life the rich and colorful tapestry of events that shaped coffee’s journey around the world, making it as irresistible as the beverage itself.
Topics, presenters, and descriptions are listed below.
“Around the World in Southern Dishes” – Darren Layre, Culinary Specialist, Gordon Food Service
10:45 a.m. – 11:15 a.m.
Bringing together flavors from different corners of the world to create unique dishes that fuse Southern comfort with international innovation.
“Global BBQ Trend is Here” – Chef Kurt Kwiatkowski, Corporate Chef, Gordon Food Service
11:45 a.m. – 12:15 p.m.
Join us for an exploration of the world of traditional BBQ with a modern twist! This seminar delves into the emerging trend of ‘World Flavors in BBQ,’ where chaos cooking meets Asian influences and the fiery allure of ‘swicy’ flavors. Discover how global culinary traditions merge in the smoky embrace of BBQ, creating delicious dishes and are redefining grilling as an art form. From unexpected flavor fusions to inventive techniques, embark on a flavorful journey that celebrates the diverse tastes of cultures from around the globe.
“Around the World in Southern Dishes” – Darren Layre, Culinary Specialist, Gordon Food Service
12:45 p.m. – 1:15 p.m.
Bringing together flavors from different corners of the world to create unique dishes that fuse Southern comfort with international innovation.
“Upselling with Confidence” – Carolyn Corcoran, Business Solutions Specialist, Gordon Food Service & Michael Latarski, Product Specialist, Gordon Food Service
1:45 p.m. – 2:15 p.m.
Give your staff the confidence they need to increase their per-person average and tip potential. Now, more than ever, customers are more selective about where to spend their hard-earned money. How do you make the most of the guest experience once they walk through your door? Tune in to find out what tools you need, while also learning about new, trending, menu items that will help you train your servers to upsell beverages, starters, and desserts.
Free customer parking is available at the lots listed below. If parking in the DLCC garage, please visit the information booth for a parking validation. If parking in any of the Waterfront lots, please let the attendant know you are a customer of the Gordon Food Show upon entry.
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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