Wednesday, September 12
Creating Brand Differentiation for Your Foodservice Business
Jerry Weiner, President, Food Service Consultant
Capturing Your Share of Consumers’ Foodservice Dollars for Healthier Fresh, Fast and Delicious Products
Dr. Marcia Schurer, President, Culinary Connections
Technology-Assisted Fresh Food Management
Shamus Hines, CEO, and Robert Appell, Chief Product Officer, Applied Data Corp.
Getting It Right: Generations, Trends, Health and Other Things You Need to Know about Today’s Food Consumer
Erin Murray, Managing Director, Datassential
Thursday, September 13
Winning the Foodservice Daypart Battle
Liza Salaria, Senior Principal Consultant, Impact 21
Embracing Food Safety – Satisfying the Health Code While Meeting Your Operational and Brand Goals
Jill Lyons, AIA, Associate, BRR Architecture, Inc.
Optimizing Your Menu Board for Sales and Profits
Tom Cook, Principal, King-Casey, and Mark Kuperman, COO, Revenue Management Solutions (+RMS)
Determining Your Quality/Value Proposition
John Schaninger, Owner and Marketing Guru, The Schaninger Group
C-Store Brand Building with Innovation
Erin Murray, Datassential
Going Local: Working with Local Vendors to Serve Today’s Flexitarian Farm-to-Fork, Label Reading Customers
Ryan Krebs, Foodservice Director, Rutter’s
How To Creatively Communicate Your Unique Food Offers To Customers
Tim Lazor, President, Lazor/Yost Marketing, Inc.