Texas Show

Thanks for Attending the Texas Show!

Date:  September 27, 2023

Time: 9:00 AM – 4:00 PM CST

Location:  NRG Center, Hall A

Venue Address: 8600 Kirby Dr., Houston, TX 77054

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 10/15/23 – 12/9/23. 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 10/15/23 – 12/9/23 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.

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 #331

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).

“Chaos Cooking: An Aggressive Mashup of Global Flavors” – Kurt Kwiatkowski, Corporate Chef, Gordon Food Service

9:30 AM – 10:00 AM

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.

“Operational Success: Building a Cost Effective Culture” – Amanda Goldman, MS RD LD FAND, Healthcare Sales Strategist, Gordon Food Service. Carrie Serrano, Non-Commercial Business Solution 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.

“Rediscovering Southern Flavors” – Erin Copeland, Juan Rosado, Matt Dumar, Culinary Specialists, Gordon Food Service

11:45 AM – 12:15 PM

Step into a world where every bite is a delightful surprise, where classic comfort foods meet bold and exciting twists.

“Savor the Atmosphere” – Brian Barnes – Non-Foods Product Specialist, Erin Copeland, Matt Dummar – Culinary Specialists, Gordon Food Service

12:30 PM – 1:00 PM

Unleash your restaurant’s ambiance with everyday delivery.

“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” – Tiffany Nabozny RD, LD 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.

“Unlocking Success: Revolutionizing your Business” – Joe Geiger, Business Solutions Specialist, Matt Dummar, Culinary Specialist, Gordon Food Service

2:45 PM – 3:15 PM

Learn about the essential solutions and innovative trends that will take your business to the next level. 

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

Customer parking is free of charge in the Orange Lot accessible from Gate 10 (8600 Kirby Dr.). Please bring your parking pass to give to the gate attendant upon entry. The parking pass can be accessed three different ways: the show app, day-before-show email, or printed via your sales rep.

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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