Louisville Show

Louisville Show

Date: September, 14 2022 
Time: 9:00 AM - 4:00 PM EST
Location: Kentucky Exposition Center
Venue Address: 937 Phillips Ln, Louisville, KY 40209

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Free Customer Parking

Customers can park for free in Lots A & N at the Kentucky Exposition Center. 


Health and Safety Guidelines 

We welcome you, safely 
Your health and safety remains a priority to us. We will monitor local health and safety guidelines and procedures and intend to follow their direction to ensure safety at the show. Visit gfs.com/show for up-to-date COVID guidelines and procedures, and contact your Sales Representative with any show-related questions. 


Off- Invoice Discounts 
As a thank you for attending the show, you’ll automatically receive discounts on all eligible products delivered from 10/2/22 - 11/12/22. Savings will appear as a credit on your account following the delivery period. Off- invoice discounts are not offered to program accounts with contract pricing. 

Customers can book any new item* at the show and take delivery from 10/2/22 - 11/12/22 to receive these incentives: 

  • $2/new case (Gordon Food Service brands) 
  • $1/new case (all other brands) 

Savings will appear as a credit on the customer's account after the delivery period. All customers are eligible for the new case incentive. All customers are eligible. 

*Items purchased between 8/1/22 - 9/13/22 do NOT qualify as new. 

Insights Stage 

Make dining more dynamic with advice from experienced professionals. Select sessions have been applied for through School Nutrition Association (SNA), Association of Nutrition & Foodservice Professionals (ANFP), Academy of Nutrition
and Dietetics (AND) and the American Culinary Federation (ACF). 


“Celebrate Cultural Diversity with Culinary Traditions” – Maria Denicola, MS, RD, LND Business Solutions Specialist, Gordon Food Service – Amanda Goldman, MS, RD, LD, FAND Healthcare Sales Strategist, Gordon Food Service
10:00 AM - 10:30 AM
** .5 CEU applied for ACF, ANFP, SNA, AND **

Food is part of cultural identity, and diverse menu selections can foster an inclusive environment. Join this session to discuss ideas and real-life operator strategies that enable your foodservice team to play a leading role in promoting diversity and inclusion. Explore cuisines that appeal to the senses, enhance person-directed care and elevate the dining experience. Attendees will leave with practical, innovative ideas celebrating cultural diversity.

Target Audience: Healthcare, senior living, C&U, K-12 and other non-commercial operators

“Transparency: A Clearer View of Products You Buy” – Elena Buist, Business Analyst, Gordon Food Service
10:45 AM - 11:15 AM
** .5 CEU applied for ACF, ANFP, SNA, AND **

More than ever, your diners are interested in, and educated about, product transparency. Join us to learn about available resources so you can identify key products that meet your needs and help your customers satisfy their expectations.

Target Audience: All foodservice operators

“K-12 Participation Meets a Post-Waiver World” – Matt Dyksterhouse, Education National Account Manager, Gordon Food Service, Dorothy Cole, Strategic Accounts Education Manager, Gordon Food Service
11:30 AM - 12:00 PM
** .5 CEU applied for SNA, ANFP **

No Waiver? No Problem! For the past two years, universal free lunch was great for participation numbers. As rules change, how do we move forward with high participation levels? Join us as we dust off the pre-pandemic playbook for ideas to increase participation.

Target Audience: K-12 foodservice operators

“With Coffee, Good Things Come in Brews” – Chris Goguen, Marketing and Brand Manager, Innoserv
12:15 PM - 12:45 PM
** .5 CEU applied for ACF, SNA, AND, ANFP **

There are suddenly a lot of buzz-worthy coffee product options out there. Fill your cup with new beverage ideas aimed at adding operator profits. You'll also find out ways a clear sustainability message can support coffee sales.

Target Audience: All foodservice operators

“Run a Tight Ship with Healthcare Menu Software” – Tiffany Nabozny, Nutrition Resource Center Manager, Gordon Food Service
1:00 PM - 1:30 PM

Find out about three proven ways menu software helps healthcare operators control costs and save labor: 1) Utilizing menu planning; 2) Production reporting that scales ordering; and 3) Electronic medical record integration.

Target Audience: Healthcare and senior living operators

“What's New in Digital Solutions?” – Kari Bishop, Digital Solutions Specialist, Gordon Food Service
1:45 PM - 2:15 PM

Learn about our new and improved digital solutions, including Gordon Ordering, Gordon Now, Gordon Culinary Pro and Gordon Restaurant Pro. See ways these solutions can improve your bottom line and save time!

Target Audience: All foodservice operators


Foodscape Live Schedule
Gather around our stage for culinary demonstration by local industry experts. Select sessions qualify for CEU credits.

“Flexibowls: Bowled and Beautiful K-12 Meals” – Chris Willet, Culinary Specialist, Gordon Food Service
9:15 AM - 9:45 AM

This isn’t your mom’s school lunch. You’re invited to sample as we demonstrate a K-12 recipe sensation. Our culinary experts have taken commodity items and worked their magic. Prepare to be bowled over.

“Taco Trends 201” – Jeff Clawson, Culinary Specialist, Gordon Food Service
10:30 AM - 11:00 AM

We continue to see tacos trending across all segments of the restaurant industry. From Birria and Frico Taco to Cremas and Aiolis, driving flavors and textures from a speed scratch perspective!

“Menus of Change” – Rob Granberg, Culinary Specialist, Gordon Food Service
11:30 AM - 12:00 PM

A wave of change is coming. Flavor trends and menu strategies start in the big cities and build quickly. Learn the latest menu concepts from Corporate Consulting Chef Nicholas Gonring, who will present his team’s findings from street-level research.

“Mashed Up: A Southern Fused Korean BBQ Rice Bowl” – Tim Chappel, Business Development Specialist, Halperns
12:30 PM - 1:00 PM

New Southern Cuisine Mashed Up with Korean BBQ. Experience our Halperns’ Aged Center Cut Sirloin of Beef with Charred Vegetables in a Global Flavored Rice Bowl. 


“Veg-Centric Today” – Chris Willet, Culinary Specialist, Gordon Food Service
1:30 PM - 2:00 PM

Braising, Charring, Roasting and Smoking of Vegetables. Building Craveable Shareables for the Table, Cross Utilization of Product with Dips, Schmears and Sauces.

Attendance Guidelines 

Please Note: Adults Only 

As part of our commitment to providing a professional, safe and socially distanced environment for all guests, no children under the age of 18 are permitted in our shows.