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You’re invited to explore the possibilities at our Show and map out a course to success: 

  • Discover menu inspiration

  • Sample delicious creations

  • Talk to industry experts

  • Learn about business solutions


April 29, 2020

9am - 4pm EST


Rhode Island Convention Center

1 Sabin St Providence, RI 02903


8:00am - 9:00am, Seminar Stage: 

Millennials as Consumers and How they like to buy

Ken Wasco

The business landscape is continually adapting to the demands of a new force among consumers - the millennial. Let's discuss what research tells us about what they like, and what they don't.

9:15am - 10:15am, Seminar Stage:

Menu Trends 2020

Chef Gerry Ludwig, Corporate Consulting Chef, Gordon Food Service

Learn about the innovative menu ideas our culinary R&D team sampled at the best new restaurants in New York, Chicago and Los Angeles. See the opportunities and the Kitchen-Tested Recipes created to support them.

10:30am - 11:30am, Seminar Stage:

Greening up your Disposables

Rob Zuercher, National Account Manager, Pactiv

An overview of strategies and considerations for sustainable disposables in noncommercial foodservice operations. 

11:45am - 12:45pm, Seminar Stage:

Action on Staffing

Operators continue to struggle with labor. This panel will discuss tactics to overcome challenges in hiring, training and retaining workers. Come with questions!

1:00pm - 2:00pm, Seminar Stage:

IDDSI: From Education to Implementation

Nutrition Resource Center, Gordon Food Service Nancy Barwick, MS, RD, CD, Regional Dietitian, Lyons Magnus

The International Dysphagia Diet Standardisation Initiative is a global focus with the goal of improving the lives of over 590 million people living with dysphagia. Learn more about this initiative and what it means for your operation, residents or patients.