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New York NY — For the past several decades, chefs and restaurant operators have grappled with ways to make fruits and vegetables a boon to the bottom line. This year’s Ideation Fresh Foodservice Forum is tackling this all-important subject matter head on with its well-timed roster of panelists and speakers who will address the issue of Punching Up Produce Profitability — Bottom-line strategies for maneuvering prickly issues.
Held in conjunction with the New York Produce Show and Conference, which is produced by PRODUCE BUSINESS and the Eastern Produce Council, Ideation Fresh will be held on December 14 at the New York Hilton in Midtown Manhattan.
Attendees will hear from some of the nation’s leading foodservice marketers, corporate chefs, produce industry executives and a host of premier specialists representing such diverse entities as Yale University, Sodexo, Taco John’s and the International Corporate Chefs Association.
Get invaluable first-hand tutorials on how to attract the consumers’ attention, challenge the status quo of what children eat in restaurants, make more money from produce on the menu and how to innovate with fruits and vegetables by moving beyond the tried-and-true.
“The Ideation Fresh Foodservice Forum has evolved in remarkable ways since we first introduced it to the produce industry in 2011,” says Ken Whitacre, publisher and editorial director of PRODUCE BUSINESS. “This year’s roster of speakers is bringing their A-game to what is sure to be a day full of vital business intelligence, money-making opportunities and insider points of view the audience can’t hear anywhere else.”
Attended by foodservice professionals, produce executives, culinary students, and consultants, Ideation Fresh offers indispensable content chefs and restaurateurs can bring back to their operations and immediately put to use in their kitchens and front-of-the-house.
For more information about this year’s conference and to register for this much-anticipated annual event, click here.
Source: New York Produce Show
