Breakout Sessions

Take a deeper dive into the challenges facing the food industry

Monday, June 26

2:00 pm–2:45 pm

Early Arrival Education Forums (choose 1 of 5)

Planning to arrive early to FARE? Put your afternoon to excellent use by attending one of these content-rich, educational sessions.

More Option 1: Turning Staff into Storytellers

Presented by: Land O’Lakes

Location: Texas Ballroom 2

When it comes to telling your food story–whether it’s about authenticity, value, transparency or indulgence–your staff can be your greatest tool. Through a channel-crossing industry discussion, discover ways to train, motivate and incentivize employees to engage customers and support your branding efforts.

Ann Cooper

Director of Food Services
Boulder Valley School District

Kelly Killian

Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business
Winsight Media

Richard Poye

Food Service Director
CST Brands

Peggy Rubenzer

Senior Vice President, People Resources
Shake Shack

Moderator: Kelly Killian, Director, Foodservice Content Group & Editor-in-Chief, Restaurant Business, Winsight Media
More Option 2: How the Modern Family Makes Dining-Out Decisions

Presented by: Nestlé Waters North America

Location: Texas Ballroom 3

Families have gone through monumental changes over the last ten years leading to fundamentally different ways in which they make choices. With over half of parents describing their child as “my best friend” and less than one in four moms describing herself as the families’ final decision maker, both the drivers and dynamics of how families make decisions on where to eat out look nothing like they did only a few years ago.  In this workshop, Family Room founder and CEO George Carey will decode the new realities of modern family decision making, the shifting parent/child balance of power, and how you can use these new truths to become their go-to out of home dining destination.

George Carey

CEO and Founder
Family Room

More Option 3: Millennials: Why They Think Tea is Cool

Presented by: Revolution Tea

Location: Texas Ballroom 4

Younger Americans are ditching coffee for tea. And all tea categories – including traditional, ready-to-drink, foodservice, and specialty – have grown in recent years. This unique discussion will reveal key insights to explain the consumer shift and what leading tea brands are doing to help operators capture their share of this emerging revenue opportunity.

Mark Arathoon

Tea Sensei
Revolution Tea

David Enser

President and CEO
Revolution Tea

More Option 4: Trends Shaping the Healthcare Foodservice Space

Presented by: Sysco Healthcare

Location: Texas Ballroom 5

The healthcare industry overall is rapidly changing due to numerous dynamics including scientific advances, the aging population, legislation/regulation to name a few. This presentation will focus on how the nature of foodservice within the three major segments of healthcare – acute care hospitals, long term care, senior living – is evolving to address the new environment. Findings from research will be presented to show how healthcare foodservice directors are reacting to the challenges being faced. Opportunities for serving today’s “healthcare foodservice consumer” will also be provided to better position the segment to satisfy customers.

Joe Pawlak

Managing Principal, Advisory Group

More Option 5: How to Leverage Food Safety Management Systems

Presented by: ServSafe/National Restaurant Association

Location: Texas Ballroom 6

Participants in this session will learn how the FDA defines a food safety management system designed to control risk factors, gain insights into implementing data-driven behavior change to proactively control risk and appreciate the role that food safety management systems play in helping to establish a culture of food safety in your establishment.

Mick Miklos

Sr. Manager of Program Compliance
National Restaurant Association