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Food Management 2008 Ideas Conference Agenda

Aug 21, 2008 10:51 AM

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Agenda

Registration/Hotel/Onsite/Additional Information

Food Management 2008 Ideas Conference

FM Ideas
October 28 - 30, 2008
Red Rock Casino, Resort, Spa
Las Vegas, Nevada
www.fmideas.com

FOOD MATTERS: Adding Value & Creativity to Onsite Menus

Agenda

Tuesday, October 28, 2008

3:00 PM - 7:00 PM	Registration

5:00 PM - 7:00 PM	Opening Reception Join old friends, new acquaintances, conference speakers and FM staff in our opening IDEAS Networking event. Enjoy a casual atmosphere, food and drink while watching the sun set over the Las Vegas Desert.

Wednesday, October 29, 2008

7:30 AM - 8:15 AM	Breakfast

8:15 AM - 8:30 AM	Welcome Gerald White, Publisher Food Management

8:30 AM - 9:15 AM	Food Matters: Managing Costs, Concepts & Trends in a Real World Operating Environment What are customers thinking? Expecting? Demanding? And how are they defining themselves in terms of the foods they eat and the dining choices they make? Restaurant Trends guru Kevin Higar of Technomic, Inc. will provide answers to these questions and offer solid advice on how onsite operators can compete in today’s ever-shifting economic environment.

9:15 AM - 10:15 AM	Food Matters: Implementing the Global Flavor Palate in an Onsite Environment Join Certified Master Chef Dr. Victor Gielisse, CMC, associate vice president of the Culinary Institute of America, as he explores how an in-depth understanding of the global flavor palate can help drive onsite business and culinary objectives. Gielisse will offer a unique perspective on how authentic culinary techniques can be implemented in high volume “heart of the house” operations. He will also explore the challenges that face operators as they seek to enhance the culinary culture in their kitchens, raise the professionalism of their staffs and improve the healthfulness of their menu offerings.

10:15 AM - 10:45 AM	Morning Break

10:45 AM - 11:30 AM	Food Matters: A Drive to Sustainability: The Role Food Plays in Social Responsibility Initiatives The concept of sustainability is much more than just another passing fad. Arlin Wasserman, vice president of corporate citizenship for Sodexo, will provide attendees with a look at why sustainability has become a critical strategic imperative for today’s top corporations and institutions. He’ll also explore the essential relationship between food and sustainability initiatives with an emphasis on how onsite operators can design programs and services that more fully support the larger objectives of their host organizations.

12:00 PM - 1:00 PM	Lunch

1:00 PM - 1:45 PM	Food Matters: A Flex-Plan Approach to Culinary Excellence Virginia Tech topped the Princeton Review’s list for the nation’s best campus food in 2007 and has been among the Review’s Top 10 choices for three years running. Virginia Tech’s Director of Housing and Dining Services Rick Johnson will explore how the 28,000 student school restructured its meal plan and dining operations in a strategic effort to make its campus dining program one of the nation’s best.

1:45 PM - 2:30 PM	Food Matters: Using a Culinary Philosophy to Revitalize a Large Urban School Meal Program The Los Angeles Unified School District faces an immense financial, nutritional and culinary challenge as it seeks to provide healthful, inviting meals to thousands of students daily. LAUSD’s Deputy Foodservice Director David Binkle and Executive Chef Mark Baida will describe the results of Phase 1 of a multi-year project to upgrade the foodservice offerings of one of the country’s largest school districts.

2:30 PM - 3:00 PM	Afternoon Break

3:00 PM - 3:30 PM	Food Matters: Onsite Insights into Best Concepts Winners of FM’s 2008 Best Concept Awards Competition will present vignettes of their programs and provide discussion-starting ideas for the interactive idea-storming session that follows.

3:30 PM - 5:00 PM	Food Matters: An Interactive Idea-Storming Session Best Concept Award winners, conference presenters and FM staff will moderate a series of micro-brainstorming sessions guaranteed to give you business-building ideas to take back to your operation. We’ll discuss subjects ranging from Project Management to Building a More Profitable Convenience Retailing Operation.

6:00 PM - 7:00 PM	Best Concepts Awards Cocktail Party

7:00 PM - 9:00 PM	Best Concepts Awards Dinner

Thursday, October 30, 2008

7:45 AM - 8:30 AM	Breakfast

8:30 AM - 9:15 AM	Food Matters: One on One with a Celebrity Chef/Restaurateur Prominent chef/restaurateur Michael Kornick from the award-winning mk restaurant in Chicago talks openly with FM publisher Gerald White about what brought him west, how he has differentiated his restaurants, and discusses the challenging and competitive business environment in Las Vegas, the world’s preeminent destination for cuisine.

9:15 AM - 10:15 AM	Food Matters: Onsite Chefs Panel Four onsite chefs from different segments will discuss the different approaches they’ve taken to introduce a stronger culinary culture into their kitchens and serveries.

10:15 AM - 10:45 AM	Morning Break

10:45 AM - 11:30 AM	Food Matters: A Transformation of the Patient Meal Experience Today’s hospital patients are well-traveled, have more sophisticated palates and have sampled many ethnic cuisines. They demand high quality and want to eat at a time that is convenient for them. All of this has had a profound impact on hospital menus, preparation techniques and services. Walter Thurnhofer, RD, senior director of support services at the University of Washington Medical Center, will explain how that facility has transformed its patient dining services into one of the hospital’s centers of excellence.

11:30 AM - 12:15 PM	Food Matters: Déja Views—Lessons from the Trenches In this lively Q&A session, attendees will gain valuable insights and perspective from three outstanding restaurant industry professionals whose roots began in onsite foodservice. Join in the discussion as these former Silver Plate award winners discuss their key influencers, career changes, paths and choices, successes and failures, and how these shaped the road to their success. Participants include: Mary M. Niven, Vice President, Disneyland Parks, Anaheim CA Debi Benedetti, Principal and Coach, Beyond the Possible, Santa Rosa, CA Michael DeRousse, Owner, The Palace Grill, Santa Barbara, CA

12:15 PM - 1:15 PM	Lunch

1:15 PM - 2:30 PM	Food Matters: Discovering the Art of Fine Pastry Preparation and Service You won’t want to miss this exciting session as we learn from the masters on how to prepare simple yet elegant desserts especially suited to the onsite foodservice marketplace. We’ll watch—and taste—as an instructor from the world-renowned The French Pastry School in Chicago demonstrates prep methods and culinary techniques that will add a dash of imagination and class to your baking, pastry and dessert menus.

2:30 PM - 3:00 PM	Closing Remarks by Jerry White - Conference Adjourns