Executive Summary COEX 2026

"One Consumer. One Industry."

It’s clear that the way customers make their dining choices is changing. How they decide whether a brand has earned their next visit, or their next dollar, can be complicated. As an industry, we need to understand, and anticipate, our consumers like never before. And that's what COEX 2026 was all about.

We brought in many perspectives for a clear view of how one person might make the decision to hit a drive-through for breakfast, eat lunch in a workplace café, grab something from a convenience store in the afternoon, and pick up dinner from a restaurant on the way home.

COEX is the only conference that brings together chain restaurants, schools, colleges and universities, healthcare, and workplace dining in the same room, at the same time, alongside the manufacturers and service providers who support them. Because working together, we can achieve a deeper understanding of the consumer we share.

IFMA made the decision in 2024 to rebrand as The Food Away from Home Association, after recognizing that fundamental truth: we learn more when we're together. A chain restaurant operator can learn something from a university dining director. A K-12 foodservice leader can spark an idea for a healthcare operator.

The challenges are different, but the consumer moving through all of those occasions is the same.

General Session

At COEX we went deep on the consumer. We looked at what's impacting their dining decisions and how we anticipate the industry will fare in the year ahead. We had a global economic outlook, got the latest on our industry forecast, and dug into regulatory developments that affect all of our businesses.

We heard directly from a panel of Gen Z consumers, and from some industry executives who have cracked the code on building success in today’s environment.

Jerry Morgan

The indomitable CEO of Texas Roadhouse, Jerry Morgan, was on hand to share 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 also a 2026 Silver Plate Award honoree.

Read the article >>

Dr. Joy Dubost

Dubost is a renowned food scientist and registered dietitian with an insider’s knowledge of what’s happening on the regulatory front. She provides association members with a weekly roundup of regulatory developments affecting the food-away-from-home business. At COEX her focus was on the recently introduced Dietary Guidelines.

Read the article >>

The 2026 Forecast

The association provides an industry forecast twice per year – February and August. The Forecast is created in partnership with Datassential and members of the association’s Foodservice Leadership Councils. The February 2026 Forecast was presented at COEX by Charlie McConnell, association VP of Industry Insights, Education & Research.

Read the article>>

The Gen Z Consumer Panel

Gen Z and Gen Alpha are already dining out and making choices about which brands earn their loyalty. How they discover restaurants and what they value in a dining experience looks a lot different than it did ten years ago. We had a fascinating conversation with high school students about what influences their choices and what they expect as customers. Moderating the panel was Alyssia Wright, Executive Director of School Nutrition for Fulton County Schools in the Metro Atlanta area.

Read the article >>

Second City

Second City Works, the professional services arm of The Second City, brought the power of improvisation to COEX through an interactive keynote focusing on connection and collaborative thinking. The audience shared in simple exercises to help them think on their feet, communicate with intention, and adapt in real time. Plus, it was tons of fun.

Menu-A-Thon

This ‘event within an event’ has been a highlight of COEX for several years. It provides the chance to match trends with culinary creativity. The session pivoted between the latest research on menu trends presented by Lizzy Freier from Technomic, and guest-chefs who took the stage that showcased dishes bringing those trends off the page and onto the plate.

Menu-a-thon chefs and their creations included:

Chef Aaron C. Dodson, Nestle Professional Solutions: Red Chili Miso Glazed Pork Belly
Chef Daniel Diaz, Custom Culinary: Flat Iron Steak with Charred Corn & Cotija Salad
Chef Jerry Keung and Chef Trever Defelice, Ventura: Braised Pork Katsu with Sauce Flight
Chef Riley Baird, Lamb Weston: Hemp & Herb Fries

The chefs and their trends-brought-to-life were all introduced by the session host, Chef Rick Petralia from Freddy’s Frozen Custard & Steakburgers.

Read the full Menu-a-thon recap >>

Speed Meetings

In addition to the Operator-hosted session that many attendees already knew and loved, this year we added a Supplier-hosted session with manufacturers and service providers at tables. This was a pilot program coming directly from feedback we've heard from past attendees who wanted this opportunity.

The true attraction of Speed Meetings is the direct connections made between suppliers and operators – connections that often lead to profitable business relationships.

Networking

Speed Meetings offered structured opportunities to network, but COEX is packed with events, breaks, and meals that create the perfect atmosphere to meet peers and potential business partners.

Taste the Trends Reception Sunday Evening

Menu-a-thon was brought to life at the COEX opening reception where all the displayed dishes were offered. Multiple stations celebrated the flavors, formats, and innovations shaping the future of food-away-from-home. The venue also provided breath-taking 360-degree panorama views of the magnificent Atlanta skyline from the venue's 73rd floor.

Monday’s Play & Connect Reception at The Painted Duck

Attendees took their Second City training from the general session and put it to use at the Monday evening festivities. The reception was at a high-energy venue—the Painted Duck—where interactive games like duckpin bowling, Belgian feather bowling, horseshoes, and shuffleboard were enjoyed.

Breakout Sessions

Health & Wellness

Appetite Shifts: Science's Effect on Dining

New research on GLP-1 usage paints a picture of a changing consumer, with the weight loss drugs having a significant impact on how consumers eat and drink when they’re away from home. Session sponsored by Omnia Partners.

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

From Reactive to Ready: Ingredient Compliance

A swath of new ingredient regulations is looming, bringing about big changes for food-away-from-home operators and suppliers. The panelists offered smart solutions for challenging times.

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

Sustainability

Packaging Innovation for the Off-Premise Era

Packaging can make or break an off-premise dining program. Panelists shared cutting-edge packaging innovations to maintain food quality and surpass customer expectations, while also meeting evolving operator needs.

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

Sustainability That Resonates: Communicating Green Wins

A swath of new ingredient regulations is looming, bringing about big changes for food-away-from-home operators and suppliers. The panelists offered smart solutions for challenging times.

Cassie 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

Supply Chain

Beyond Orders: Strategic Distributor Collaboration

Your distributor can also be a strategic partner. Collaborative problem solving, joint planning processes and timely communication can help build those relationships. Session sponsored by Zilliant.

Deborah Campbell, Executive Vice President, Avalon Foodservice; Sarah Stewart-Schultze, VP of Purchasing, Dairy Queen; Jennifer Wilson, VP of Sales - PFG Customized; moderated by Rebecca Hurst, Sr. Director, Strategic Supply Chain Initiatives, The Cheesecake Factory/Fox Restaurant Concepts

The Supply Chain Side of Menu Innovation

Launching a new menu item can pose supply chain challenges. Panelists shared how restaurant chains can boost supplier collaboration to scale new menu rollouts across hundreds or thousands of locations. Session sponsored by Elevation Foods.

Liz Longstreet Darr, EVP, Strategic Sourcing, National DCP (Dunkin’); Tim Hackbardt, CMO, Playa Bowls; Mark Meckstroth, VP of Foodservice Sales, Cargill; moderated by Steve Madonna, VP of Culinary, Acxion Foodservice

Education Sessions

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

with Joseph “JJ” Jacob, co-founder and CEO, Burnt

Operators need to understand where artificial intelligence can boost business and where the emerging technology may fall short. Session sponsored by Burnt.

Why Good Data Still Fails Operators in the Age of AI

with Nagi Prabhu, Chief Product Officer, iTradeNetwork; David White, Principal, Solutions Consulting, iTradeNetwork

Can too much data be a bad thing? Yes, if data from suppliers, distributors, and operators does not correlate with each other. Speakers addressed how to ensure operationally consistent data across trading partners. Session sponsored by iTradeNetwork.

How Pilots Convert Consumer Demand into Operator Conviction

with Jurij Hirniak, Enterprise Sales, Tastewise

Smart Kitchens: Elevating Operations with AI Intelligence

There’s an art to delivering your product pitch to a foodservice operator. The session offered an evidence-based framework to strengthen your pitch, align internal teams around a compelling narrative and be properly prepared for your next meeting. Session sponsored by Tastewise.

Winning the Modern Consumer: Value, Control, Indulgence

with Adam Friedman, Director, F&B Solutions, Datassential

Winning over today’s consumers means understanding the trends driving them. This session delivered market intelligence to reveal menu shifts, sales opportunities and other forces driving food and beverage consumers. Session sponsored by Datassential.

From Data to Action: Turning BOH Technology into Results

with David Kass, Stores & People Lead, Americas, Microsoft; Ahad Kahn, Consumer Brand Growth, Restaurants & AI, Boston Consulting Group; Tim Sweetman, Owner/Operator, Chick-fil-A, Millsboro; moderated by Vikrant Viniak, SVP & GM, Ecolab Digital Commercial, Ecolab

Technology can fuel a back-of-house revolution. But it can be hard for restaurant operators to know where to spend their time and money. Panelists offered suggestions to boost efficiency, consistency, and profitability.

Awards

Julia Stewart introduced the 2026 class of Silver Plate Award honorees on Tuesday at COEX. See the winners here >>

Herb Ring Receives Honorary Silver Plate Award

The Honorary Silver Plate is reserved solely for association board leaders who have given a tremendous amount of time, talent, and treasure to IFMA The Food Away from Home Association over the years. It only goes to those truly deserving — and Herb Ring is the very definition of deserving. Ring is quite simply one of the pillars of the association.

Regynald Washington Presented the William J. Tobin Award

The award honors an industry executive who has made notable and lasting contributions to advance foodservice education and Dr. Regynald G. Washington exemplifies that mission in every sense. Washington was the 2019 recipient of the association's Gold Plate Award — the highest individual honor for an operator in the industry. The Tobin Award recognizes his substantial personal support of the association's Education Foundation — allowing the organization to bring the Foundation’s mission and vision to life.