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.


September 11, 2019

9am - 4pm EDT


Kentucky Exposition Center

937 Phillips Ln, Louisville, KY 40209


7:30am, Room B101: 

Pre-Show Breakfast with Ken

Join Ken Wasco, Gordon Food Service® Customer Effectiveness Manager, for coffee and conversation before his 8:00 a.m. presentation, Mentoring: Coaching on Steroids.

8:00am - 9:00am, Room B101: 

Mentoring: Coaching on Steroids

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

9:15am - 10:15am, Seminar Stage #100:

Menu Sales Builders & Thrive Farmers

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.

10:30am - 11:30am, Seminar Stage #100:

Greening Up Your Disposables

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

11:45am - 12:35pm, Seminar Stage #100:

Operations Tour - Research Results

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.

1:00pm - 1:50pm, Seminar Stage #100:

IDDSI: From Education to Implementation

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.

2:30pm - 3:20pm, Seminar Stage #100:

Leadership is all about Influence 

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 #511

9:45am - 10:15am

The Chef-Driven Steakhouse

Chef Justin Miller, Executive Chef, Anthony's Chophouse|3UP Chat and Taste your way through Chef's unique spin on the shrimp cocktail here!

10:30am - 11am

Southern Nostalgia Mash-Up

Chef Chloe Lauren, Chef & owner, Frankly Sausages Food Truck

To us, comfort food is a mashup of southern nostalgia with the influence of fresh Mexican flavors. Let us introduce you to our Sunday suppers.

11:15am - 11:45am

Ahi Poke Lettuce Wraps and Wasabi Aioli

Larry Hunter, Executive Chef, Carson's 

Watch this renowned Bluegrass State Chef Bring his decades of global flavor experience to life as he creates these great dishes.

12pm - 12:30pm

Fonio: The New Supergrain

Ian Ramirez, Director of Culinary Innovation, Creative Dining Services

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

12:45pm - 1:15pm

Garden to Glass: Raise the Bar on Beverages

Brandon Thomason, Bar Manager, Grays on Main Obed Vallejo, Chef Grays on Main

Cocktails, mocktails and fresh beverage creations are way more appealing than plain water and they satisfy guests looking for alternatives to sugary soft drinks. See ways to stop losing profitability in the beverage category while giving people pairings that utilize fruits and vegetables.

1:30pm - 2pm

Gifford's Smoked Bacon & Bologna

Nathan Gifford & Andy Fields, Owner & Master Butchers, Prime South Meats

Southern summer on a plate. We'll create a crispy bacon BLT and smoked bologna sandwiches with Zapp's potato chips for supper.

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