AGENDA

Phil Gwoke

session description coming soon

Artificial Intelligence is here and isn’t going away. The time to embrace this technology in your consulting practice is now. Every foodservice consultant is faced with learning how using these new tools will impact their day-to-day activities. Failure to adopt this technology puts our industry at risk. Learn more about how some firms have already adopted AI and what impact is has had already. The future is now!

Moderator: Spencer Ressa, FCSI
Sojo Alex
Tarah Schroeder, FCSI

This panel discussion explores strategies for onboarding, developing, and identifying high-potential talent in the food service design and management advisory field. Expert panelists will share their experiences and best practices for nurturing new employees and cultivating leadership potential within their teams. The session will focus on actionable insights tailored to the challenges of the industry, helping firms build a pipeline of skilled and motivated professionals.

The foodservice industry is projected to continue seeing fewer staff needed to run operations and a reduced skill level of staff onboarded, from frontline workers to facilities management. And with every industry challenge comes an opportunity for a solution. Join us for an insightful discussion on the future of collaboration in design, equipment manufacturing, facility maintenance, and foodservice training. Discover how virtual reality enhances previous and new designs, creating a knowledge system for all users. A platform where stakeholders of all levels can work with a shared informational base from any device. This presentation will demonstrate how diverse disciplines in the industry can collaborate to equip operators with the necessary tools and knowledge for exceptional operational success, highlighting the importance of integrated solutions from the design phase onwards. This can include asset management, sensor/IoT integration, and end-user skill-based training. This is an opportunity to understand the impact of virtual reality technology on the foodservice industry.

Richard Young

Clients are requesting low-carbon, green-building kitchen design at the same time that many states are instituting stricter energy codes that impact food service equipment specification. Richard Young will show consultants how to use no-cost, online tools and resources to write and hold specifications that will meet energy codes, help earn LEED points, and satisfy clients' decarbonization requirements. The session will also introduce the new ENERGY STAR category for electric cooktops and provide an overview of why induction cooktops are a great place to start with kitchen decarbonization.  Richard will help demystify energy standards and provide consultants with practical and actionable tools and strategies.

Marc Hans

session description coming soon

Kristin Sedej, FCSI
Sean Callnin, FCSI
Rob White

session description coming soon

Tom Pesce

Prepare to be dazzled!