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.
NEW YORK PRODUCE SHOW
Sheraton New York Times Square
Thursday, December 12th, 2024
Speakers:
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
Ken Whitacre, CEO and Publisher, Phoenix Media Network, Produce Business and the New York Produce Show
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
Join an extraordinary panel of renowned chefs as they take you behind the scenes of their creative process in menu ideation, ingredient sourcing and dish development. In this dynamic session, each chef will share their approach to crafting innovative, seasonal menus, highlighting how they balance seasonality, flavor and consumer preferences. Learn how these culinary experts incorporate global influences, local ingredients and emerging food trends into their concepts.
Following the discussion, the chefs will each demonstrate their expertise 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.
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
Maeve Webster
President, Menu Matters
.
Mike Kostyo
Vice President, Menu Matters
.
Lilly Jan
Food & Beverage Management Academic, Consultant, & Chef, Cornell University
.
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
Coffee Breakout – $3,000 Each – 2 Sponsorships Available
Industry Panels – $5,000 Each – 3 Sponsorships Available
Ideation Breakout Luncheon – $4,000 Each – 5 Sponsorships Available
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
P.O. Box 810425,
Boca Raton, Florida 33481
United States
(561) 994-1118