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Your business is a mashup of all the things we love: food, people, and entertaining. And you are the special ingredient that keeps it all together.  

Our Show is like the secret sauce. Throw it in the mix and see how it makes everything a little bit better.

WHEN:

October 1, 2019: 10am - 5pm EDT &

October 2, 2019: 9am - 4pm EDT

WHERE:

DeVos Place Convention Center

303 Monroe Ave NW, Grand Rapids, MI 49503

Seminars

Mentoring: Coaching on Steroids

Tuesday, 9-9:50am, Grand Gallery AB

Wednesday, 8-8:50am, Grand Gallery AB

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service
A look at how mentoring can pay big benefits as it provides support, advice and direction.

Menu Sales Builders & Thrive Farmers

Tuesday: 10:15-11:05AM, Grand Gallery CD

Wednesday: 9:15-10:05AM, Grand Gallery CD

Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service
Matthew Doran, Account Executive, Thrive Farmers
Trends-based opportunities can help you build sales and create competitive differentiation. Among the rising trends are transparency and sustainability, and Thrive Farmers models this by treating coffee growers as partners, changing lives, farms and communities.

The Potential of Impact & Purpose

Tuesday: 11:30-12:20PM, Ballroom D

Kimbal Musk, Co-Founder & Chairman of Square Roots, Big Green
Don Thompson, Founder and CEO of Cleveland Avenue
Tom Matthesen, President, Thrive Farmers
Listen in as these three foodservice visionaries explain what happens when purpose and business work together. Their values-based, impact-led thinking has promoted well-being in communities around the globe. The result of bringing more intent promotes employee retention, customer growth and a more sustainable way of doing business. Gordon Food Service CEO Rich Wolowski will moderate a panel discussion with takeaways you can apply.

Greening Up Your Disposables

Tuesday: 12:45-1:35PM, Grand Gallery EF 

Wednesday: 10:30-11:20AM, Grand Gallery AB

Terry Coyne, Senior Director of Marketing and Sustainability, Pactiv LLC
An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.

Operations Tour - Research Results

Tuesday: 12:45-1:35PM, Grand Gallery AB

Wednesday: 11:45-12:35PM, Grand Gallery CD

Doug Owens, Commercial Segment Manager, Gordon Food Service
This session will share the top innovative strategies we are seeing from our research tours in Los Angeles, New York and Chicago. We will cover a wide range of operational opportunities like menu design, off premise consumption trends and new operational formats. The seminar will also include Q&A from the audience.

IDDSI: From Education to Implementation

Tuesday: 2-2:50PM, Grand Gallery AB

Wednesday: 1-1:50PM Grand Gallery AB

Allison Stock, RD, Nutrition Resource Center, Gordon Food Service
Julie Kerr, Hormel Health
The International Dysphagia Diet Standardization Initiative  is a global focus with the goal of improving the lives of over 590 million people living with dysphagia. Learn more about this initiative and what it means for your operation, residents or patients.

Leadership is all about Influence 

Tuesday: 3:30-4:20PM, Grand Gallery CD

Wednesday: 2:30-3:20PM, Grand Gallery CD

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service
Why "one size fits all" leadership fits no one well and what it takes to be the leader employees want.

 

 Live Stage Booth #521

Day 1

12:00pm - 12:30pm

3:00pm - 3:20pm

Day 1

1:00pm - 1:30pm

4:00pm - 4:30pm

Day 1

11:00am - 11:30am

2:00pm - 2:30pm

Innovative Breakfast and Brunch Ideas Our Chefs demonstrate easy-to-implement breakfast and brunch recipes that can drive differentiation.

Fonio: The New Supergrain 

See many ways fonio, an African supergrain, can be used to create healthy menu offerings across dayparts.

Veg-Centric: Pairing Plants and ProteinsTake vegetable dishes to new flavor heights with these easy techniques for adding small amounts of protein.

Day 2

11:00am - 11:30am

2:00pm - 2:30pm

               Day 2

      12:00pm - 12:30pm

       3:00pm - 3:20pm

 Day 2

     10:00am - 10:30am

     1:00pm - 1:30pm