Date: February 22, 2023
Time: 9:00 AM – 4:00 PM CST
Location: Donald E Stephens Convention Center Hall A
Venue Address: 5555 N River Rd, Rosemont, IL 60018
Customers can book any new item* at the show and take delivery from 3/12/23 – 4/22/23 to receive a $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 1/4/23 – 2/14/23 do NOT qualify as new.
Customers receive automatic price discounts on all eligible products delivered from 3/12/23 – 4/22/23 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. Savings will appear as a credit on the customer’s account after the delivery period.
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.
Continuing Education Units (CEUs) have been applied for applicable seminars through the School Nutrition Association (SNA), the Association of Nutrition and Foodservice Professionals (ANFP), the Academy of Nutrition and Dietetics (AND), and the American Culinary Federation (ACF).
“An Operator’s Guide to Allergens” – Nutrition Resource Center Specialist, Gordon Food Service
9:30 A.M. – 10:00 A.M. CST
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.
“Let’s Talk About Local – Making Little Big” – Elena Buist, Business Analyst, Gordon Food Service
10:15 A.M. – 10:45 A.M. CST
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.
“Amplify Your Wellness Brand: Food at the Root of Wellness” – Dana Fillmore, Healthcare Customer Marketing Manager, Gordon Food Service
11:00 A.M. – 11:30 A.M. CST
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!
“Menu at the Root of Cost Control” – Tiffany Nabozny, Nutrition Resource Center Manager, Gordon Food Service
11:45 A.M. – 12:15 P.M. CST
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.
“Rebuild and Relaunch” – Matt Dyksterhouse, National Account Manager, Gordon Food Service
12:30 P.M. – 1:00 P.M. CST
As we are beginning to get back to a sense of normalcy we are tasked with rebuilding from the chaos of the last two years. Rebuilding and relaunching our staff, our menus, and our participation. Join us as we discuss ideas to finish the year strong and set ourselves up to launch into a great back-to-school!
“Making Green Your Favorite Color! How to Keep Clean While Staying Green” – Jason Wisdom, Business Development Specialist, InnoServ
1:15 P.M. – 1:45 P.M. CST
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
2:00 P.M. – 2:30 P.M. CST
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.
General parking will be at the main parking deck off Williams Street. Customer parking will be validated at the Info booth.
Topics, presenters, and descriptions are listed below.
“Wellness: Getting to the Root” – Kym Wroble, Business Solutions Specialist, Gordon Food Service, Heidi Kise, Culinary Specialist, Gordon Food Service, and Bill Barker, Culinary Specialist, Gordon Food Service
10:15 A.M. – 10:45 A.M.
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!
“The Evolution of Today’s Menu” – TBD, Gordon Food Service Corporate Chef
10:15 A.M. – 10:45 A.M.
Understanding flavors and textures that create the cravable experience consumers desire today. Learn the latest in menu trend concepts and strategies from Gordon Food Service Corporate Chef, TBD, who will present the findings from our street-level research.
“Menu Strategy for Success” – Andrew Ely, Business Solutions Specialist, Gordon Food Service
11:45 A.M. – 12:15 P.M.
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.
“Elevated Comfort: Limitless Possibilities” – William Pilgrim, Culinary Specialist, Gordon Food Service
12:30 P.M. – 1:00 P.M.
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.
We have a team of professionals ready to assist you and your business get started.
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