Grand Rapids, MI
Gordon Food Service Show

When

Tuesday, October 1, 2019
10:00am - 5:00pm
Wednesday, October 2, 2019
9:00am - 4:00pm

Where

DeVos Place Convention Center

303 Monroe Ave. NW
Grand Rapids, MI 49503
United States

What to know

More info to come.

Seminars

Mentoring: Coaching on Steroids

Tuesday, October 1, 2019
9:00am - 9:50am | Grand Gallery AB

A look at how mentoring can pay big benefits as it provides support, advice and direction.

Presented by:

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service

Menu Sales Builders & Thrive Farmers

Tuesday, October 1, 2019
10:15am - 11:05am | Grand Gallery CD

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.

Presented by:

Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service Matthew Doran, Account Executive, Thrive Farmers

The Potential of Impact & Purpose

Tuesday, October 1, 2019
11:30am - 12:20pm | Ballroom D

Listen in as these three foodservice visionaries explain what happens when purpose and business work together. Their values-based, impact-led thinking has promoted well-being in communities around the globe. The result of bringing more intent promotes employee retention, customer growth and a more sustainable way of doing business. Gordon Food Service CEO Rich Wolowski will moderate a panel discussion with takeaways you can apply.

Presented by:

Kimbal Musk, Co-Founder & Chairman of Square Roots, Big Green Don Thompson, Founder and CEO of Cleveland Avenue, former CEO of McDonald’s Corp. Tom Matthesen, President, Thrive Farmers

Greening Up Your Disposables

Tuesday, October 1, 2019
12:45pm - 1:35pm | Grand Gallery CD

An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.

Presented by:

Terry Coyne, Senior Director of Marketing and Sustainability, Pactiv LLC

Operations Tour - Research Results

Tuesday, October 1, 2019
12:45pm - 1:35pm | Grand Gallery AB

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.

Presented by:

Doug Owens, Commercial Segment Manager, Gordon Food Service

IDDSI: From Education to Implementation

Tuesday, October 1, 2019
2:00pm - 2:50pm | Grand Gallery AB

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.

Presented by:

Allison Stock, RD, Nutrition Resource Center, Gordon Food Service Julie Kerr, Hormel Health

Leadership Skills that Don't Suck

Tuesday, October 1, 2019
3:30pm - 4:20pm | Grand Gallery CD

Why "one size fits all" leadership fits no one well and what it takes to be the leader employees want.

Presented by:

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service

Mentoring: Coaching on Steroids

Wednesday, October 2, 2019
8:00am - 8:50am | Grand Gallery AB

A look at how mentoring can pay big benefits as it provides support, advice and direction.

Presented by:

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service

Menu Sales Builders & Thrive Farmers

Wednesday, October 2, 2019
9:15am - 10:05am | Grand Gallery CD

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.

Presented by:

Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service Matthew Doran, Account Executive, Thrive Farmers

Greening Up Your Disposables

Wednesday, October 2, 2019
10:30am - 11:20pm | Grand Gallery CD

An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations.

Presented by:

Terry Coyne, Senior Director of Marketing and Sustainability, Pactiv LLC

Operations Tour - Research Results

Wednesday, October 2, 2019
11:45am - 12:35pm | Grand Gallery CD

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.

Presented by:

Doug Owens, Commercial Segment Manager, Gordon Food Service

IDDSI: From Education to Implementation

Wednesday, October 2, 2019
1:00pm - 1:50pm | Grand Gallery AB

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.

Presented by:

Allison Stock, RD, Nutrition Resource Center, Gordon Food Service Julie Kerr, Hormel Health

Leadership Skills that Don't Suck

Wednesday, October 2, 2019
2:30pm - 3:20pm | Grand Gallery CD

Why "one size fits all" leadership fits no one well and what it takes to be the leader employees want.

Presented by:

Ken Wasco, Customer Effectiveness Manager, Gordon Food Service