The PMA expects more than 1,000 industry professionals, including chefs, grower-shippers, menu developers, distributors, restaurant operators and owners, suppliers, among others are expected to attend the three-day event currently in its 25th year. Attendees will discover the latest culinary innovations and foodservice trends while networking with key businesses throughout the supply chain, the association said.
"Fresh produce and foodservice have much to learn from one another and this event provides ideal opportunities to network and to learn about the latest innovations," said PMA's president, Bryan Silbermann. "This year is especially exciting because Hudson Riehle, senior vice president of research for the National Restaurant Association will speak on how to leverage major industry and consumer trends in developing business strategies."
Highlights of the 25th PMA Foodservice Conference & Exposition include:
The dialogue on trends will continue with a panel of foodservice experts, including Tony Baker, executive chef/partner at Montrio; Pam Parseghian, executive food editor, Nation's Restaurant News; Mark Erickson, vice president of continuing education, Culinary Institute of America; and David Parsley, senior vice president of supply chain management, Applebee's International, Inc.
Concurrent workshops on menu development include "The Menu Developers' Wish List" or "The Biggest Mistakes Operators & Menu Developers Can Make."
The Fresh Produce Academy (FPA) for menu developers, chefs, operators and distributors will be held in conjunction with Foodservice Conference & Exposition