10:00 - 10:40am CT | Growth Under Pressure: Navigating the Contradiction Economy

Speaker: Renee Lee Wege, Trendologist & Senior Publications Manager, Datassential

Consumers say they’re cutting back — yet they’re still willing to splurge on the right occasions, products, and experiences. As financial pressure reshapes dining behavior, the traditional rules around value, loyalty, and spending no longer fully apply.

In this opening keynote, Datassential unpacks today's foodservice landscape — from consumer sentiment and the economic forces reshaping spending to the food trends operators and manufacturers can capitalize on for growth. Attendees will gain a clearer understanding of the behaviors driving demand in 2026 — and the strategies operators and manufacturers can use to align with changing expectations, uncover growth pockets, and compete more effectively in a high-pressure market.

10:40 - 11:15am CT | SLAM: Inside Denny's New Supply Chain Co-op

Discover how Denny's is redefining restaurant supply chain resilience! Join us for an exclusive fireside chat featuring Steve Pattison, newly appointed CEO of SLAM (Denny's supply chain cooperative) and longtime supply chain veteran, in conversation with Peter Romeo, Managing Editor of IFMA The Food Away from Home Association.

In this insightful session, Steve will share:

• The SLAM story — How this innovative supply chain co-op came to life and what it means for Denny's franchisees
• Why supply chain co-ops are rising — The industry shift toward cooperative purchasing models as the predominant form of supply chain in foodservice
• Supplier success strategies — Practical ways suppliers can effectively partner with supply chain co-ops to drive mutual growth
• Standards that matter — The integrity frameworks and quality standards that make supplier relationships succeed long-term

Whether you're a current or potential supplier or a foodservice industry professional, this session offers actionable intelligence on the evolving landscape of cooperative purchasing in the restaurant sector.

11:15am - 12:00pm CT | Unlock Growth in the Independent Restaurant Segment

Speakers: Michael Demar, Senior Director of Food Service Sales, Big Mozz; Steve Hoyser, EVP, Business Development, Affinity Group; Adam Letizio, SVP of Foodservice, A.J. Letizio Sales & Marketing; Jen Roth, Director of Foodservice, Ocean Spray Cranberries; Julie Swift, Founder, Julie-Swift, LLC; and more

The independent restaurant segment offers significant growth opportunity, but reaching these operators requires different strategies than chain accounts. Hear from suppliers and brokers actively winning in this space as they share proven tactics for market penetration despite distribution hurdles. Learn how to overcome minimum order barriers, address distributor risk concerns, and craft marketing that resonates with independent owners. Walk away with practical approaches to profitably serve mom-and-pop restaurants and capture share in this underserved market.

Speakers: Demar Anderson, Chief Marketing Officer, Bader Rutter; Laoise Rubio, Food Service Practice Lead, Bader Rutter

Food is experienced before it’s evaluated. It’s discovered in a scroll, tasted in the moment, remembered later and chosen again when it feels worth it. In this webinar, Bader Rutter will show how food brands can use Mental Equity™ to connect emotion, memory and behavior, turning product claims, innovation and value stories into craving, confidence and repeat choice. Attendees will learn how to build taste memory, make brand and demand work together, and become the reflex choice for operators, partners and consumers.

Speakers: Amanda Grimm, Director of Food and Nutrition, Des Moines Public Schools; Eric Span, Director of Nutrition Services, Sweetwater Schools; Aaron Smith, Director of Culinary Services, Seattle Public Schools

School nutrition directors open up about the complex world of feeding students at scale. Three directors discuss chronic labor shortages, evolving nutritional mandates, budget constraints, and strategies for engaging students in meal participation. Learn how K-12 operators are adapting their programs, where they're innovating, and what solutions manufacturers need to develop to support their success. Discover the real opportunities emerging in school nutrition.

This session and more available on-demand to attendees for 90 days. 

Speakers: Leisa Bryant, Executive Director, UT MD Anderson Cancer Center; Dan Henroid, Regional Hospitality Director, HumanGood; Kevin Steffes, Director of Food and Nutrition, Carle Hospital

Foodservice leaders reveal what's really happening inside hospital cafeterias and catering operations. Three experts discuss the realities of running cafes and catering operations within healthcare systems, including staffing challenges, labor economics, and operational efficiency demands. Hear how they balance employee and visitor satisfaction, manage catering revenue opportunities, and integrate clinical nutrition priorities into their broader foodservice strategy. Explore the unique pressures healthcare operators face—and where manufacturers can create meaningful solutions to support their 2027 goals.

This session and more available on-demand to attendees for 90 days. 

Speaker: Dr. Joy Dubost, Owner & Consultant, NJOY Health and Nutrition

The highly supported but often contentious “Make America Healthy Again” (MAHA) agenda under HHS Secretary Kennedy has caused disruption in the food industry. This session will highlight key federal food policy shifts shaping the current landscape. It will also explore the surge in state-level action—from ingredient bans to ultra-processed food restriction —alongside a look into pending FDA regulations and how these changes could reshape product roadmaps and strategy across the food industry.

Speakers: Sloane Heffernan, Founder, Storymore

Great brands don’t just communicate- they connect through story. In this session, Emmy Award-winning storyteller Sloane Heffernan breaks down how to clarify your message, build emotional connection, and turn stories into action. You’ll learn the science behind why storytelling is one of the most effective marketing tools available, and how to apply simple frameworks to make your brand more memorable, human, and persuasive. Walk away with practical tools you can use immediately to strengthen your messaging, drive engagement and grow sales. 

1:00 - 1:40pm CT| Conquering the Portal: Win Where Operators Buy

Speakers: Kevin Baum, Product Manager - Digital Commerce, Dot Foods; Liz Sertl, Sr. Director, Supply Chain Visibility, GS1 US

If operators can't find your products in distribution portals, you're losing sales to competitors who show up stronger digitally. Hear from experts on best practices for product data optimization and standards, compelling digital merchandising, and strategic positioning within portal ecosystems. Gain first-hand guidance on how to audit your current presence, fix digital gaps, and implement changes that these decision-makers say actually influence their purchases.

1:40 - 2:15pm CT | Wellness-Driven Dining: Emerging Nutritional Insights

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

Consumer health priorities are reshaping what and how people eat. Based on new research published by the Association, explore the impact of factors such as GLP-1 usage, new protein consumption patterns, and updated nutritional guidelines. You'll learn how these converging wellness trends affect operational strategy across all foodservice segments, and gain practical approaches to menu development, ingredient sourcing, and marketing that align with evolving health-conscious consumer behavior. 

Sponsored By:

2:15 - 3:00pm CT |Decoding Operator Segment Priorities

Speakers: Kristine Cotton, Global Workplace Experience Lead, JLL; Matt Jalove, Sr. Director of Procurement, HTeaO; Julie Meddles, Director of Nutrition Services, Ohio State University Wexner Medical Center; Rahul Shrivastav, Executive Director, Indiana University; Dana Whitney, Director of School Nutrition, Henrico County Public Schools; moderated by Mike Schwartz, SVP and Chief Engagement & Innovation Officer, IFMA The Food Away from Home Association

Not all growth opportunities are created equal, and the strongest annual plans reflect the realities of each segment. This session will explore how manufacturers can align resources, messaging, innovation, and commercial focus to the distinct needs of restaurants, healthcare, K-12, colleges and universities, and other key foodservice segments. Attendees will gain practical ideas for identifying where to play, how to prioritize investment, and how to build segment-specific plans that better support customer needs and growth objectives.

               

 
   

                  

Speakers: Cheryl Fabrizi, Associate Vice President, Auxiliary Services, Syracuse University; Steve Giardini, Senior Director, University of Michigan; Patti Klos, Senior Director of Dining Services, Tufts University

Campus dining leaders examine the shifting landscape of college and university foodservice. Three C&U professionals discuss evolving student preferences, mounting sustainability pressures, declining enrollment impacts, and revenue diversification strategies. Hear candidly about the segment's most pressing pain points—and where innovative manufacturers can create real value. Understand what college and university operators expect from their supply partners in 2027.

This session and more available on-demand to attendees for 90 days.