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.

Unlock Growth in the Independent Restaurant Segment

Speakers: Steve Hoyser, EVP, Business Development, Affinity Group; Adam Letizio, SVP of Foodservice, A.J. Letizio Sales & Marketing; 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.

The Emotional ROI of Food: Becoming the Reflex Choice

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.

School Meals Reimagined: Trends, Challenges, Opportunities

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 in our Resource Library (coming soon). 

Healing Through Food: Healthcare Foodservice in 2027

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 in our Resource Library (coming soon). 

From MAHA to Mainstream: The New Era of U.S. Food Policy

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.

Stories that Sell: The Business of Storytelling

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. 

Distribution Shake-Ups: Strategies for Suppliers

Speakers: Peter Romeo, Managing Editor, IFMA The Food Away from Home Association, and more

Distribution consolidation and industry shake-ups are reshaping how suppliers reach customers. This panel examines current disruptions—including major acquisitions and partnership shifts—and what they signal for the future. Learn practical approaches to strengthen distributor relationships during transitions, evaluate your portfolio strategy, and stay ahead of market changes. Sales and marketing teams will walk away with frameworks for navigating uncertainty, maintaining visibility into distribution trends, and adapting tactics to succeed regardless of how the landscape evolves.

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.

                  

Campus Dining Crossroads: Meeting Modern Student Demands

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 in our Resource Library (coming soon).