The foodservice business has changed greatly in the past four years, and many of those changes will be addressed at the Foodservice Conference from the International Fresh Produce Association BB #:378962, July 25-26 in Monterey, CA.
IFPA vice president Joe Watson said the foodservice industry has come all the way back from pandemic problems and restrictions, but now it’s in a new era of inflation that affects costs more so than retail.
He said David Henkes, a principal at Technomic, will lead an education session using Technomic research on foodservice challenges, such as inflation, labor, and supply chain, and how trends project out several years.
While the foodservice conference has been held for several decades, Watson said IFPA reaches out to bring in new attendees every year.
IFPA has strengthened its outreach to school foodservice professionals, as more than 100 directors and menu planners are expected to attend this year, in addition to leaders from colleges and universities.
And of course, Watson expects to see many new products and ideas during the expo July 26.
“Maybe because of my background in retail, I love to see the innovation in foodservice,” he said.
IFPA expects to attract more than 1,000 foodservice buyers, including operators (commercial and noncommercial, educators, especially K-12), distributors, chefs and menu developers, and in travel/tourism.
New this year is a session titled, “Empowering Women in Foodservice,” which IFPA describes as, “A panel discussion on success, challenges, and innovation at the Women’s Fresh Perspectives Breakfast, will showcase the diverse experiences of women in foodservice. It will also celebrate the multigenerational legacy of women in the industry and offer insights and inspiration from trailblazing women shaping the future of foodservice. Moderated by Lauren M. Scott of IFPA and The Foundation for Fresh Produce, the panel includes: Maria DeSarbo of Carbonella & DeSarbo, Linette Dodson of the Georgia Department of Education, and Grace Goudie of Scratch Board Kitchen.”
Watson also said he’s been able to visit some of the winners of the Produce Excellence in Foodservice Awards program, which pays tribute to chefs and foodservice operations for their produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts.
All winners will be honored at the start of the education program July 25.
The winners:
• Business and industry: Estavan Jimenez Martinez, Executive Chef/Chef instructor, Rancho Cielo Youth Campus
• Casual and family dining restaurants: Grace Goudie, Executive Chef, Scratch Board Kitchen
• Colleges and universities: Jonathan Guitierrez Santiago, Executive Sous Chef, University of California Merced/Yablokoff Wallace Dining Center
• Fine dining restaurants: David Ruiz, Executive Chef, Scalo Restaurant
• Hospitals and healthcare: Roel Mesta, Executive Chef, The Village at Germantown
• Hotel and resort: Manfred Lassahn, Executive Chef, Hyatt Regency Hotels — Hyatt Regency Huntington Beach Resort and Spa
• K-12 Foodservice: Julie Raway, Registered Dietitian, Broome-Tioga Board of Cooperative Educational Services (BOCES)
• Supermarket and retail operators: Dorene Mills, Hannaford Chef, Hannaford Supermarkets
• Quick-serve restaurants: Chris Mayo, Development Manager, Wildflower
The event is July 25-26 at the Monterey Conference Center and Portola Hotel & Spa in Monterey, CA.
The foodservice business has changed greatly in the past four years, and many of those changes will be addressed at the Foodservice Conference from the International Fresh Produce Association BB #:378962, July 25-26 in Monterey, CA.
IFPA vice president Joe Watson said the foodservice industry has come all the way back from pandemic problems and restrictions, but now it’s in a new era of inflation that affects costs more so than retail.
He said David Henkes, a principal at Technomic, will lead an education session using Technomic research on foodservice challenges, such as inflation, labor, and supply chain, and how trends project out several years.
While the foodservice conference has been held for several decades, Watson said IFPA reaches out to bring in new attendees every year.
IFPA has strengthened its outreach to school foodservice professionals, as more than 100 directors and menu planners are expected to attend this year, in addition to leaders from colleges and universities.
And of course, Watson expects to see many new products and ideas during the expo July 26.
“Maybe because of my background in retail, I love to see the innovation in foodservice,” he said.
IFPA expects to attract more than 1,000 foodservice buyers, including operators (commercial and noncommercial, educators, especially K-12), distributors, chefs and menu developers, and in travel/tourism.
New this year is a session titled, “Empowering Women in Foodservice,” which IFPA describes as, “A panel discussion on success, challenges, and innovation at the Women’s Fresh Perspectives Breakfast, will showcase the diverse experiences of women in foodservice. It will also celebrate the multigenerational legacy of women in the industry and offer insights and inspiration from trailblazing women shaping the future of foodservice. Moderated by Lauren M. Scott of IFPA and The Foundation for Fresh Produce, the panel includes: Maria DeSarbo of Carbonella & DeSarbo, Linette Dodson of the Georgia Department of Education, and Grace Goudie of Scratch Board Kitchen.”
Watson also said he’s been able to visit some of the winners of the Produce Excellence in Foodservice Awards program, which pays tribute to chefs and foodservice operations for their produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts.
All winners will be honored at the start of the education program July 25.
The winners:
• Business and industry: Estavan Jimenez Martinez, Executive Chef/Chef instructor, Rancho Cielo Youth Campus
• Casual and family dining restaurants: Grace Goudie, Executive Chef, Scratch Board Kitchen
• Colleges and universities: Jonathan Guitierrez Santiago, Executive Sous Chef, University of California Merced/Yablokoff Wallace Dining Center
• Fine dining restaurants: David Ruiz, Executive Chef, Scalo Restaurant
• Hospitals and healthcare: Roel Mesta, Executive Chef, The Village at Germantown
• Hotel and resort: Manfred Lassahn, Executive Chef, Hyatt Regency Hotels — Hyatt Regency Huntington Beach Resort and Spa
• K-12 Foodservice: Julie Raway, Registered Dietitian, Broome-Tioga Board of Cooperative Educational Services (BOCES)
• Supermarket and retail operators: Dorene Mills, Hannaford Chef, Hannaford Supermarkets
• Quick-serve restaurants: Chris Mayo, Development Manager, Wildflower
The event is July 25-26 at the Monterey Conference Center and Portola Hotel & Spa in Monterey, CA.
