|Wednesday, September 12, 2018|
1st Level, Silver Room
|1:00 PM - 1:15 PM||Welcome - Don Longo, Editorial Director, Convenience Store News|
|1:15 PM - 1:20 PM||Foodservice on the Move: Part 1 – Introduction – Don Longo|
A series of quick-hitting topical presentations and interactive chats
|1:20 PM - 1:50 PM||Creating Brand Differentiation for Your Foodservice Business – Jerry Weiner, President, Food Service Consultant|
Learn how to make your foodservice operation a destination for consumers.
|1:50 PM - 2:20 PM||Capturing Your Share of Consumers’ Foodservice Dollars for Healthier Fresh, Fast and Delicious Products – Dr. Marcia Schurer, President, Culinary Connections|
Learn how to capitalize on emerging trends in the health and wellness marketplace, offer signature foodservice menu items that create a point of differentiation and capture more sales through product mix selection, strategic marketing, merchandising and branding.
|2:20 PM - 2:50 PM||Technology-Assisted Fresh Food Management – Shamus Hines, CEO, and Robert Appell, Chief Product Officer, Applied Data Corp.|
Learn how to increase efficiencies in your foodservice business by forecasting the right amount of product availability, maintaining product safety, and boosting profits.
|2:50 PM - 3:05 PM||Transition Break|
|3:05 PM - 4:20 PM||Structured Networking: One-on-one business development meetings|
|4:20 PM - 4:35 PM||Transition Break|
|4:35 PM - 5:10 PM||Getting It Right: Generations, Trends, Health and Other Things You Need to Know about Today’s Food Consumer – Jack Li, Managing Director, Datassential|
|5:10 PM - 6:00 PM||C-store Top Chef Competition – Don Longo|
|6:00 PM - 7:00 PM||Opening Networking Reception|
|7:00 PM||Foodservice Leadership Award Dinner|
|Thursday, September 13, 2018|
|8:15 AM - 8:30 AM||Welcome to Day 2 – Don Longo|
|8:30 AM - 9:25 AM||Welcome to the New Convenience Store – Upstarts Are Redefining the Meaning of Convenience|
Hear from innovative operators around the country about how they are meeting the needs of a new generation of convenience shoppers.
Mike Fogarty, Choice Market, Denver
Peter LaColla, Street Corner, Topeka, Kansas
Greg Horos, Locali Healthy Convenience, Los Angeles and Miami
|9:25 AM - 9:30 AM||Foodservice on the Move: Part 2 – Introduction – Don Longo|
More quick-hitting topical presentations and interactive chats
|9:30 AM - 10:00 AM||Winning the Foodservice Daypart Battle – Liza Salaria, Senior Principal Consultant, Impact 21|
Learn about the dynamics shaping the direction of food menus and daypart strategies.
|10:00 AM - 10:30 AM||Embracing Food Safety – Satisfying the Health Code While Meeting Your Operational and Brand Goals – Jill Lyons, AIA, Associate, BRR Architecture, Inc.|
Learn how thoughtful and intentional planning will lead to successful incorporation of food safety in every aspect – from the physical space to the daily operation.
|10:30 AM - 11:00 AM||Networking Break|
|11:00 AM - 11:05 AM||Foodservice on the Move: Part 3 – Introduction – Don Longo|
|11:05 AM - 11:35 AM||Optimizing Your Menu Board for Sales and Profits – Tom Cook, Principal, King-Casey, and Mark Kuperman, COO, Revenue Management Solutions (+RMS)|
How to increase sales and profits by applying consumer-centric menu board optimization and using analytics to develop and test different product and pricing strategies.
|11:35 AM - 12:05 PM||Determining Your Quality/Value Proposition – John Schaninger, Owner and Marketing Guru, The Schaninger Group|
How to assess your competitors, and benchmark your offer to drive sales and traffic.
|12:05 PM - 1:05 PM||Lunch - Announcement of Top Chef Winners|
|1:05 PM - 1:10 PM||Foodservice on the Move: Part 4 - Introduction - Don Longo|
|1:10 PM - 1:40 PM||C-Store Brand Building with Innovation - Erin Murray, Datassential|
Datassential reveals its model of Dual Migration and the need to provide elevated, innovative experiences.
|1:40 PM - 2:10 PM||Going Local: Working with Local Vendors to Serve Today’s Flexitarian Farm-to-Fork, Label Reading Customers – Ryan Krebs, Foodservice Director, Rutter’s|
Learn about procuring local foods and working with local vendors.
|2:10 PM - 2:40 PM||How To Creatively Communicate Your Unique Food Offers To Customers – Tim Lazor, President, Lazor/Yost Marketing, Inc.|
You’ve decided on your food program’s unique marketing position, now it’s time to communicate it. We’ll explore three questions to make sure your food offer is not only unique, but is creating maximum value for customers. Then, we’ll show examples of positioning statements and creative focused ways to communicate them.
|2:40 PM - 2:50 PM||Closing remarks – Don Longo|