Education Forums (choose 1 of 8):
Take advantage of the opportunity to learn from the industry’s leading experts. They'll share the recent successes and challenges their businesses have faced and deliver useful takeaways.
Every year, restaurants and other food service entities in the U.S. squander $161 billion due to excess food purchasing, preparation and disposal. By methodically tracking and reducing your restaurant’s excess food, for every $1 invested in food waste reduction, your business can save $7. In this session, you’ll learn about the environmental and economic impacts of wasted food, how to leverage EPA’s Food Recovery Hierarchy, and strategies & tools for measuring and reducing the volume of surplus food generated on a day-to-day basis.
Take a picture of consumers dining in your establishments today and compare it to three, two, even one decade from now. The images will portray a distinct evolution toward a more diverse consumer as the growth of Hispanic, Black/African American, and Asian populations continues to transform both the consumer landscape and the foodservice industry. The food and dining preferences of these groups have been and will continue to be influential and far-reaching. Learn what you can do today, and in the coming decade, to prepare for these impactful and long-lasting demographic and cultural shifts.
With an eye toward growth, there are a lot of different channels for finance and funding.