What AI Gets Wrong (and Why You Still Need It)

Location: Chastain F-G, 6th Floor

Speaker: JJ, Co-founder & CEO, Burnt

95% of AI pilots fail to deliver measurable ROI. And yet AI is already reshaping how the food industry operates. Brought to you by Burnt, a company building AI solutions for food supply chains, this session aims to bring clarity to the limitations of AI and where the technology does outperforms humans by a significant factor. The goal is to give food industry professionals an inside look at how the technology works to help shape a successful AI strategy.

How Pilots Convert Consumer Demand into Operator Conviction

Location: Chastain D-E, 6th Floor

Speaker: Jurij Hirniak, Enterprise Sales, Tastewise 

Operators don’t buy based on product specs; they buy when they're convinced. This means that evidence that consumers want it, that it fits the menu, that it will perform in their business, and that it’s worth testing now is the most valuable thing you can bring to an operator meeting.

In this highly practical session, Hirniak will break down the real decision pathway behind foodservice innovation: from the first meeting, to pilot approval, to menu test, to broader rollout. Attendees will learn what operators actually respond to in conversations, what signals accelerate momentum, and what causes opportunities to stall after events like COEX.

You’ll leave with an evidence-based framework to strengthen your operator pitch, align internal teams around the right story, and walk into speed meetings with sharper commercial clarity that leads to conviction.

Winning the Modern Consumer: Value, Control, Indulgence

Location: Chastain F-G, 6th Floor

Speaker: Adam Friedman, Director, F&B Solutions, Datassential

Discover how today’s consumers balance value, control, and indulgence in every food and beverage decision. Datassential will share market intelligence that blends patron and operator perspectives on pricing perceptions, decision drivers, and purchase patterns—revealing emerging menu shifts, new sales opportunities, and critical insights to help you win the modern consumer.

Menu-a-thon

Location: Peachtree Ballroom, 8th Floor

Speakers: Lizzy Freier, Senior Director of Menu Research & Insights at Technomic; Chef Rick Petralia, Director of Menu Strategy & Innovation at Freddy's Frozen Custard & Steakburgers 

Our fifth annual Menu-a-thon delivers a powerful one-two punch of insight and inspiration. First, dive into a comprehensive research presentation revealing the data behind today's most significant menu trends. Then, watch as culinary leaders take the stage to showcase their creative interpretations—presenting innovative dishes that bring these trends to life in unexpected and delicious ways.

Next, engage your senses as you taste these trends and more through innovative, hands-on tastings at the Opening Reception!

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COEX First-Timer Welcome: Tips & Networking Kickoff

Location: Chastain D-E, 6th Floor

Attending COEX for the first time? Join us for a brief orientation that sets you up for success. We'll walk you through what to expect, share strategies for getting the most from speed meetings and sessions, and answer your burning questions about the event. You'll meet other first-time attendees before walking over to breakfast together. Gain clarity, confidence, and contacts to enhance your entire COEX experience. 

By the Numbers: Industry Outlook & Segment Forecast

Location: Peachtree Ballroom, 8th Floor

Speaker: Charlie McConnell, VP of Industry Insights, Education, and Research at IFMA The Food Away from Home Association

What does the data say about the future of traffic, volume, and spend? Join Charlie McConnell for a deep dive into the metrics that matter. This session breaks down the coming year’s projections across the three pillars of the industry: Restaurants, Retail Foodservice, and On-Site segments. Leave with a clear understanding of where the volume is shifting and how to align your operational and culinary strategies with the market’s trajectory.

Sponsored by:

Your Next Customer Speaks: A Gen Z/Alpha Panel

Location: Peachtree Ballroom, 8th Floor

Speakers: Students from Riverwood High School, Fulton County School District; moderated by Alyssia Wright, Executive Director of School Nutrition, Fulton County Schools

Gen Z/Alpha isn't the future—they're dining out right now, and their expectations are already different. Join a candid conversation with young consumers as they share what influences their restaurant choices today, how they discover and engage with brands, and what they'll demand as they become tomorrow's dominant FAFH customer.

Sponsor by:

Appetite Shifts: Science's Effect on Dining

Location: Chastain D-E, 6th Floor

Speakers: Jessica Bograd, Sr. Director, Culinary, City Barbeque; Leisa Bryant, Executive Director, Food, Nutrition, & Patient Transportation Services, UT MD Anderson Cancer Center; Michelle Amundson, Customer Activation Lead, Simplot; moderated by Charlie McConnell, VP of Industry Insights, Education & Research, IFMA The Food Away from Home Association

Advances in wearable technologies, a focus on protein consumption, and a proliferation of GLP - 1 usage could have a material impact on how consumers eat and drink when they dine away from home. In this session, we will share recent research done on GLP - 1 usage and discuss with panelists how science is impacting away-from-home consumer behavior. 

Sponsored by:

Packaging Innovation for the Off-Premise Era

Location: Chastain F-G, 6th Floor

Speakers: Monica Bowser, Corporate Marketing Manager, Genpak; Kristine Cotton, Global Workplace Experience Lead, JLL; Tom Hannon, President, Skyline Chili Purchasing Co-Op; Pranay Harsh, VP, Growth Strategy & Integration Lead, Georgia Pacific; moderated by Peter Romeo, Managing Editor, IFMA The Food Away from Home Association

As off-premise dining continues to dominate, packaging has become a critical brand touchpoint. Explore cutting-edge packaging innovations that maintain food quality, enhance customer experience, and meet evolving operator needs in delivery and takeout channels. 

From Reactive to Ready: Ingredient Compliance

Location: Chastain D-E, 6th Floor

Speakers: Danielle Bock, Director of Nutrition Services, Greeley-Evans School District 6; Junrui Cheng, Senior Nutrition Scientist, Ingredion; Diego Darquea C., VP of Quality and Food Safety, ofi; Matt Jalove, Sr. Director of Procurement, HTeaO; moderated by Joy Dubost, Owner & Consultant, NJOY Health and Nutrition

Ingredient regulations are constantly evolving—and leading manufacturers are helping operators stay ahead. Hear how suppliers are anticipating regulatory changes and supporting their restaurant partners with proactive reformulation, compliant ingredients, and strategic planning. 

Sustainability That Resonates: Communicating Green Wins

Location: Chastain F-G, 6th Floor

Speakers: Cassandra Hoover, Nutrition and Sustainability Senior Manager, Nestle Professional Solutions Jeff Palmer, Executive Director, Campus Dining and Retail, UC San Diego; moderated by Charlie McConnell, VP of Industry Insights, Education & Research, IFMA The Food Away from Home Association

You're doing the work, but are customers hearing about it? Learn how to communicate your sustainability initiatives in ways that build trust and recognition. This session covers creating shared industry language that serves each partner in the supply chain, establishing credible metrics, and crafting messages that resonate with customers without triggering greenwashing skepticism. 

Empower, Nurture, Connect: Unlock Your Membership Benefits

Location: Peachtree Ballroom, 8th Floor

Speaker: Mike Schwartz, SVP - Chief Engagement & Innovation Officer at IFMA The Food Away from Home Association

IFMA The Food Away from Home Association is here to help you grow your business through market intelligence, strategic connections, and professional development. In this session, get a first look at upcoming programs and learn about the resources, tools, and member benefits available to you right now. Walk away ready to maximize your membership and tap into the network shaping the food away from home industry's future.

Inside the C-Suite with Jerry Morgan

Location: Peachtree Ballroom, 8th Floor

Speakers: Jerry Morgan, CEO & Executive Vice Chairman, Texas Roadhouse; moderated by Phil Kafarakis, President & CEO, IFMA The Food Away from Home Association

Close out the conference with exclusive insights the indomitable CEO of Texas Roadhouse, Jerry Morgan. Morgan is a results-oriented and people-focused executive who has been with the brand for nearly three decades. Don't miss the opportunity to hear how Texas Roadhouse came through the pandemic and subsequent loss of their legendary founder to become one of the world's most successful casual-dining chains. Jerry Morgan is a 2026 Silver Plate Award honoree. 

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Shuttles to Reception

Please make your way to the Main Lobby Entrance (4th Floor Motor Lobby) for shuttle service to the Painted Duck for the reception. Shuttles will depart as they fill up, so hop on enjoy the fun! 

Supplier-Hosted Speed Meetings

Location: Augusta Conference Center, 7th Floor

NEW! Manufacturers and Service Provider Members will have the opportunity to host a speed meeting table, with rounds of conversations with interested operator leaders. Make initial connections and share more about your product offerings and areas of focus.

• Included in registration; opt-in during registration or edit your registration to add >> (required for suppliers/providers)
• Open to all attendees.
• First come, first-served – with suppliers/providers seated at tables and attendees moving about the room for fast-paced rounds of conversation.
• NO PRODUCTS OR PREMIUMS; sell sheets and/or laptops permitted.

View more details and download a guide sheet >>

Operator-Hosted Speed Meetings

Location: Augusta Conference Center, 7th Floor

Held annually, speed meetings are one of the most impactful and unique components of COEX, allowing for valuable face-to-face dialogue between attendees and operator leaders. Operators have the opportunity to share their goals, objectives, and needs with supply partners.

• Included in registration; operators are automatically provided a table.
• Open to all attendees.
• First come, first served – with operators seated at tables and attendees moving about the room for fast-paced rounds of conversation.

View more details and download a guide sheet >>

Honoring the 2026 Silver Plate Class & Award Recipients

Location: Peachtree Ballroom, 8th Floor

Speaker: Julia Stewart, Founder & CEO, Alurx

Be among the first to celebrate the 2026 Silver Plate Award winners as we welcome them to the COEX stage, alongside two association leaders receiving special recognition. Regynald G. Washington will receive the William J. Tobin Award, honoring an industry executive whose notable, lasting contributions have advanced foodservice education. We’ll also present Herb Ring with an Honorary Silver Plate Award for his enduring impact on our association and the industry.

Save the Date: The 72nd Gold & Silver Plate Awards on Saturday, May 16, 2026 in Chicago, IL.

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