Tuesday, October 7th | 5:30 PM - 6:30 PM
 
This is a great networking event giving participants the opportunity to discuss relevant industry topics in a round table format with fellow industry professionals sitting at the table.
Over the 45 minutes, participants can choose a table with an assigned topic to discuss. After 20 minutes we will pause and ask everyone to switch to a second table topic. 
 

1. Trends in Health-Conscious Menus

• How are foodservice operators adapting their menus to cater to health-conscious customers without compromising taste and profitability?
• What are the trends with all the buzz in the foodservice world hitting menus?

2. Sustainability in Foodservice: From Sourcing to Packaging

• How can operators and suppliers collaborate to improve sustainability
• Effective ways to incorporate sustainable practices

3. The Future of Menus: Technology, Customization, and Consumer Expectations

• How can technology help imporve menu development
• Explore consumer demands for menu options, and rise of build your own concepts

4. Creating Memorable Dining Experiences: From Concept to Execution

• Explore what makes dining experiences stand out in todays competitive market

5. Cost Control Strategies in a Volatile Market: Balancing Quality & Profitability

• Discuss rising costs of ingredients, labor, and overheads in current market
• What innovative ways have buyers and sellers done to help manage cost without sacrificing quality?

6. Optimizing the Frozen & Refrigerated Aisles: Best Practices for Merchandising

• Discuss effective strategies for merchandising frozen, refrigerated, and deli products to maximize sales. 
• What role packaging, in-store displays, and cross-category promotions play in increasing consumer engagement

7. E-commerce & Delivery: Navigating the future of Frozen, Meat, Dairy, Deli, and Bakery Categories

• How is growth of online grocery shopping affecting frozen and refrigerated sales
• Discuss innovations in shipping and logistics of items for these categories