Join us on

Trade Show: Dec. 11, 2024
Conferences & Tours: Dec. 10-12

For exhibiting & sponsorship opportunities, please call 212-426-2218 or email us here

IDEATION FRESH

FOODSERVICE FORUM

New York is always in the center of culinary trends in America. So, it’s only fitting that we host the Ideation Fresh Foodservice Forum in Manhattan every year, bringing together leaders who are committed to putting more produce on the plate and doing so creatively – in restaurants, hospitality, schools and in corporate dining. The full-day program features special panels, demos and a working lunch, plus it allows students from regional culinary schools to learn about our incredible industry while participating with accomplished chefs.

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NEW YORK  PRODUCE SHOW

Sheraton New York Times Square
Thursday, December 12th, 2024

Speakers:

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Why attend the Ideation Fresh Foodservice Forum?

Those who attend the Forum will learn from the best of the best in the industry, who are not only following the trends but are also ahead of the curve in terms of innovation. Our sessions run the gamut – from the latest trends in foodservice to the challenges faced by operators. It is a completely immersive environment that also offers opportunities for hands-on engagement.

What will I learn?

This year’s program will delve into the issues facing chefs and foodservice operators, including the role of artificial intelligence and sustainable initiatives while showcasing best practices in putting produce on the menu. Attendees will learn how some of the most creative menus are put together by renowned chefs and how to provide memorable dining experiences for customers that are forward-thinking. And they will also learn about the issues facing foodservice operators in four regions of the U.S. – East Coast, Midwest, Mountain and West.

IDEATION FRESH FOODSERVICE FORUM

AGENDA

7:30 am

Registration/Check-In                                     

8:00 am

Continental Breakfast

8:45 am

Welcome and Introductory Comments

Gina Zimmer, Senior Vice President of NYC Operations, New York State Restaurant Association, and Jill Overdorf, The Produce Ambassador and Forum Moderator

9:00 am

Produce Evolution in the Foodservice Sectors: a trend and forecasting conversation

Maeve Webster, President, Menu Matters

This session explores the shifting landscape of produce within the foodservice sector, highlighting emerging trends and the future trajectory of fresh ingredients in kitchens. From plant-based innovations to global flavor influences, we will examine how consumer demands, sustainability goals and advancements in agriculture are driving change. We will explore the impact of shifting ethnic demographics in the U.S., showcasing how these cultural changes are influencing flavor profiles, menu development, and ingredient sourcing. Join industry expert Maeve Webster for a forward-looking discussion that will include a Q&A session.

10:00 am

AI in Foodservice and Menus: Revolutionizing the Culinary Experience

Mike Kostyo, Vice President, Menu Matters

In this interactive session, we will explore the transformative impact of artificial intelligence (AI) on the foodservice industry. From predictive menu planning and waste reduction to enhancing personalization and operational efficiency, AI is reshaping how we approach culinary innovation. Participants will discover how data-driven insights can improve ingredient sourcing, optimize kitchen operations and create customized dining experiences tailored to evolving consumer preferences. Join us to hear Mike Kostyo share his vision of the future of foodservice in a tech-enhanced landscape.

11:00 am

Break

11:15 am

Chef Insights: A Conversation with Chefs and an active Salad Showcase

Moderator: Lilly Jan, Food and Beverage Management Academic, Consultant, and Chef, Cornell University. 

Panelists: Dan Patino, Founder and Chef, Salad And Go; Tim Sablick, Culinary Innovation Chef, Salad And Go; Brooke Schneider, Director of Brand Marketing, Salad And Go.

Join the incredible team of Salad And Go as they take you behind the scenes of their creative process in menu ideation, ingredient sourcing, and dish development. In this dynamic session, founder Dan Patino and his Culinary Innovation Chef Tim Sablick will share their approach to crafting innovative, seasonal menus, highlighting how they balance sustainability, flavor, and consumer preferences. Learn from Marketing and Brand Director Brooke Schneider as she discusses incorporating and selling global influences, local ingredients, and emerging food trends to their broad consumer base.

Following the discussion, the chefs will demonstrate their current seasonal LTO by creating a signature, custom salad in collaboration with audience members and visiting culinary students. This live, interactive demo will showcase the art of using fresh, vibrant ingredients to build inspired, health-conscious dishes that reflect the future of foodservice. Don’t miss this unique opportunity to learn from some of the best in the industry and gain practical insights into elevating menu development with creativity and purpose.

12:30 pm

Signature Salad Showcase Lunch and Network

Attendees are invited to indulge in a Signature Salad Showcase Lunch, featuring each of the specially crafted salads presented during the demo. This lunch offers a unique opportunity to taste the culinary creations firsthand, experiencing the chefs’ diverse approaches to salad composition, textures and flavor profiles as prepared by current culinary students. Enjoy the fresh, creative interpretations of seasonal ingredients and learn new inspiration for your own menus or dining experiences.

1:30 pm

Regional Perspectives: Produce Purchasing Trends and Challenges Across the U.S.

Moderator: Andy Hamilton, CEO, Markon. Panelists: Frank Perri, Chief Procurement Officer, Get Fresh Produce; Daisy Escamilla, Produce Buyer, Baldor Specialty Foods; Chris Casson, VP of Sales/Director of Produce and Specialty Products, Shamrock Foods Company

In this panel discussion, wholesale produce buyers from key regions across the U.S.—the West Coast, Rockies, Midwest, Northeast, and Southeast—will share insights into current purchasing trends and the unique challenges they face. From supply chain disruptions and sustainability initiatives to shifting consumer preferences and regional sourcing strategies, each panelist will provide a nuanced view of how geography influences their decision-making and approaches to procurement. Attendees will gain a deeper understanding of the factors driving regional market dynamics and how these trends are shaping the future of produce purchasing across the country.

2:30 pm

Culinary Student Reflections and learnings from their time at the New York Produce Show. 

3:15 pm

Wrap-up

IDEATION FRESH FOODSERVICE FORUM

SPEAKERS

Chris Casson

VP of Sales/Director of Produce and Specialty Products, Shamrock Foods Company

After spending more than 10 years purchasing and relying on their high-quality products, Chris became the Director of Produce and Sales and Marketing Manager for Shamrock Foods. Growing up on an Illinois farm, his constant exposure to the outdoors, animals, crops and family meals served as an excellent foundation for his career in foodservice. Chris graduated in the top five percent of his American Culinary Federation class, learning to combine his classical training and passion for produce with wholesome ingredients. He eventually landed roles at top-rated Colorado restaurants including The Flagstaff House, Restaurant Kevin Taylor, and Ellyington’s in the historic Brown Palace Hotel. Along the way, he entertained celebrities such as Billy Graham, Bruce Springsteen, Ellen DeGeneres and both Presidents Bush.

Daisy Escamilla

Senior Supply Chain Planner, Baldor, Bronx, NY

Daisy mentors supply chain planners while overseeing the development, planning and execution of Baldor’s supply chain department, managing more than 300 SKUs. She has spent nine years at the company, rising from logistics assistant through the procurement department. Before joining Baldor, she worked in operations at Bronx-based Just Bagels, where she managed logistics for more than 100 accounts, including LTL and TL wholesale. This included fresh and frozen goods for notable clients such as Starbucks. She started her career in retail at Artuso’s Pastry, a well-loved Italian pastry shop.

Andy Hamilton

CEO, Markon Cooperative

Andy has led Markon as its chief executive since 2020. He has worked from coast-to-coast for more than 25 years in the produce industry while leading in various roles throughout the produce supply chain. In addition to working as Markon’s CEO, Andy also is the managing partner in an avocado ranch in San Diego County. A graduate of Georgia Tech and Wake Forest universities and prior to his time at Markon, Andy worked as Senior Vice President of Business Development at Get Fresh Sales and CEO of Eco Farms Avocados and held various roles at Chiquita Fresh North America.

Lilly Jan

Food & Beverage Management Academic, Consultant, & Chef, Cornell University

Lilly is a food and beverage management academic, consultant, and chef, with nearly 20 years in hospitality and foodservice. Her experience stretches across the industry, from catering and events to retail to television production and more. She currently teaches courses in food and beverage management, food culture, foodservice facility design and hospitality leadership. A frequently invited speaker for executive education, conferences and industry-related events, Lilly serves as faculty director for James Beard Foundation’s Women Entrepreneurial Leadership Program. As a consultant, she has worked with Fortune 100 companies to craft hospitality offerings, industry NGOs to research trends, and F&B entrepreneurs having helped usher food trucks, on-demand food delivery, consumer packaged goods start-ups, and retail food stores to market. Prior to joining Cornell, she was the director of culinary operations for Newbury College in Brookline, Mass. She has also taught at Le Cordon Bleu and Boston University.

Mike Kostyo

Vice President, Menu Matters

Mike is one of the most sought-after voices and trend experts in the food industry. He loves working one-on-one with clients to think critically about the industry, trends, and research and create those moments where “suddenly it all makes sense.” Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” Mike has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. He is also a board member and the treasurer of the International Foodservice Editorial Council and a freelance writer for multiple industry publications.

M. Jill Overdorf

President, The Produce Ambassador

Jill is President of The Produce Ambassador, which provides strategic thinking, brand development and innovative problem-solving to companies; crafting solutions from seed to service. Jill’s clients have included: Bon Appétit Management Company, Bayer Vegetable Seed, Phoenix Media, HZPC, Food Forward, Aspen Ski Company and others. Jill launched her culinary career in New York City at Osteria del Circo and was Executive Sous Chef at the Telluride Film Festival; Executive Banquet Chef at The Getty Museum; Executive Chef at DreamWorks Studios; Executive Chef at McMurdo Station in Antarctica; and Executive Sous Chef at The Ross School on Long Island, NY. She spent five years as Corporate Executive Chef and Director of Business Development for Foodservice at Naturipe Farms, and 10 years with Coosemans LA Shipping, a specialty produce company in Los Angeles. She is Chair of the Executive Committee of the LA Food Policy Council (LAFPC) and a former Board member of Produce Marketing Association and the Center for Growing Talent by PMA, now IFPA. Jill has visited all seven continents, discovering countless favorite places to eat and cook around the world.

Dan Patino

Co-Founder, Executive Chef, Salad and Go

Dan is an award-winning executive chef and “culinary ninja” who leads Salad and Go, a drive-thru, fast food restaurant chain focused on salads and healthy menu options with serious flavor. Trained at the California Culinary Academy in San Francisco, Chef Patino loves to use fresh, whole and natural ingredients in his food. Prior to Salad and Go, Dan was Executive Chef of Bourbon Steak at the 5-diamond Fairmont Scottsdale Princess Resort and worked in acclaimed restaurants including Michelin 3-starred The French Laundry in Yountville, Daniel in New York City, Charlie Trotter’s in Chicago, and Stars in San Francisco and Seattle. He received recognition by the Michelin Guide from 2007-2010 while heading the kitchen at Arcadia Modern American Steakhouse in San Jose, Calif., and was awarded Best Chef and Best American Restaurant by the San Jose Mercury-News in 2009.

Frank Perri

Chief Procurement Officer, Get Fresh

Frank ensures the delivery of high-quality, fresh products while balancing cost efficiency and innovation at Get Fresh Produce, where he has worked for more than two decades. A former purchasing manager and warehouse manager, he has extensive expertise in strategic sourcing, supply chain optimization and vendor management. Known for data-driven decision-making and cross-functional collaboration, Frank successfully navigates market challenges, including seasonality, logistics constraints and evolving consumer trends. When not driving procurement excellence, he enjoys staying current with industry developments, networking with suppliers, and exploring new trends in produce.

Tim Sablick

Manager of Culinary Innovation – R&D Chef, Salad and Go

Along with Chef Patino and the team, Tim helps lead inspiring menu development and culinary creations at Salad and Go. Previously, Tim was Senior Culinary Leader at Central Market, an upscale HEB concept, and was Senior Culinary Product Development Manager at 7-Eleven. Growing up in a family with a chef (his father), baker (his mother) and caterer (his grandfather), Tim’s career path in food was cemented early on. His first job was washing dishes in a restaurant before he shifted into fine dining staging, eventually advancing to garde manger then junior sous across two concepts at Jasper’s Gourmet Backyard Cuisine in Texas. After a stint working in fine dining and upscale sports bars – and even opening a Thai restaurant – in Portland, Ore., he moved back to Dallas. He became Sous Chef at Rathbun’s Blue Plate Kitchen, then rose to Chef de Cuisine at acclaimed Abacus.

Brooke Schneider

Director of Brand Marketing, Salad and Go

Brooke, a passionate brand marketer who is heavily involved with menu innovation, is one of the key visionaries behind Salad and Go’s marketing and promotion initiatives. Like many of her team members, she cares deeply about its mission of making nutritious food accessible for everyone. Prior to joining Salad and Go almost four years ago, she worked at restaurant franchisor Kahala Brands, where she led the national marketing efforts and brand development for five unique QSR concepts, with menus ranging from smoothies to sub sandwiches.

Maeve Webster

President, Menu Matters

Maeve is one of the food industry’s top thought leaders, consultants and trend experts, identifying critical trends that impact consumers and businesses. Working closely with manufacturers, national account operators, commodity boards and agencies, she supports menu strategy, product concept development, opportunity assessment, trend prioritization and implementation, as well as operational efficiency efforts. Her speaking engagements cover everything from internal meetings to large industry events (Flavor Experience, the RCA Conference, and VIBE). Maeve has an MBA from the University of Illinois, a culinary degree from the Le Cordon Bleu program, honed her skills at two large industry research firms, and for four years ran a successful café/bakery business in Vermont, which was named “best café” in each of the years it was in operation.

Gina Zimmer

Senior VP of NYC Operations, New York State Restaurant Association

Gina helps direct and oversee operations for the New York State Restaurant Association, which advocates for and helps educate its foodservice members across the Empire State. Prior to her work with NYSRA, Gina was Senior VP of Business Development for Union Square Events and was Managing Director of Growth, Business, Dining and Attractions for Elior North America. She also was VP of Marketing for Chartwells School Dining Services K-12, responsible for the strategic implementation of all marketing efforts and key sales initiatives for more than 600 school districts and 4,000 schools and was VP of Marketing and Communications for Restaurant Associates.

IDEATION FRESH FOODSERVICE FORUM

SPONSORSHIP OPPORTUNITIES

Enhance Your New York Produce Show Presence. With more than 5,000 produce and floral professionals attending, The New York Produce Show and Conference delivers tremendous opportunity to do more business. Reach the highest level of retail and foodservice buying decision-makers. Sponsorships enhance your exhibitor experience and add more value.

VIEW OUR FULL RANGE OF NEW YORK PRODUCE SHOW SPONSORSHIPS HERE.

Overall Sponsor – $7,500 Exclusive

IN ADDITION TO ENJOYING THE BENEFITS OF GENERAL PROMOTION at The New York Produce Show, your company will also be entitled to a 3-minute presentation and placement of your product and literature on the tables within the Foodservice Forum.

Breakfast Sponsor – $4,000 Each – 3 Sponsorships Available

SET THE STAGE FOR NOURISHING THE MINDS and the stomachs of culinary and foodservice
professionals all looking for solutions to profitably presenting produce on their menus.

Keynote Presentation – $5,000 Each – 4 Sponsorships Available
IF INNOVATIVE FOODSERVICE OFFERINGS in the New York region are an important part of your marketing strategy, this is the sponsorship for you! This year’s speaker talks about the restaurants and trends that are making waves in growing produce consumption.
Coffee Breakout – $3,000 Each – 2 Sponsorships Available
COFFEE BREAKS ARE GREAT NETWORKING OPPORTUNITIES, and having your logo placed next to the refreshment stands makes a statement that you support the engagement of thought and conversation that betters the industry.
Industry Panels – $5,000 Each – 3 Sponsorships Available
SHOW THE FOODSERVICE INDUSTRY’S TOP CHEFS and produce buyers that you are a serious player in the arena. Each panel of speakers will be sponsored by one exclusive sponsor, which may supply one pull-up banner to be placed on stage during panel discussions
Ideation Breakout Luncheon – $4,000 Each – 5 Sponsorships Available
RATED AS ONE OF THE MOST EXCITING SESSIONS of the Foodservice Forum, each sponsor has the opportunity to have your produce included in the luncheon.

All sponsors receive the following special recognition:

Company logo on signage throughout the Javits Center, in hotel meeting areas, and within the official Show Directory.

Company logo on The New York Produce Show and Conference website’s sponsor page.

Sponsors recognized during opening reception, keynote breakfast and on visual communications throughout the show.

Recognition in Produce Business magazine.

To discuss tailored packages that support your marketing objectives, please contact us here.

Contact Us

Ideation Fresh Foodservice Forum
P.O. Box 810425,
Boca Raton, Florida 33481
United States

(561) 994-1118

Join us on

Trade Show: Dec. 11, 2024
Conferences & Tours: Dec. 10 – 12

For exhibiting & sponsorship opportunities:
Please call 212-426-2218 or contact us here.

CONTACT US

  • For general information about The New York Produce Show and Conference:
  • 212-426-2218
  • info@nyproduceshow.com

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