Flavor Experience Registration (Lobby Atrium)
- Check out our new alcohol-free bar in the registration area
This afternoon provides a great opportunity and setting for meetings and getting together with Flavor Friends.

Hospitality Happy Hour – Classic Cocktails, Wines, & Beers (Bay Terrace)
- featuring Chef Gerry Ludwig’s Chicago Menu Creation and The Flavor Experience Official Cocktail, the Caprese Martini

Free evening
Visit the Loews’ award-winning restaurant Mistral, overlooking the Coronado Bay and San Diego skyline, or go in to Coronado Island, or over to the Gas Lamp District in San Diego (just 15 minutes away) to check out the food & beverage scene.

Flavor Experience Registration & Attendee Services Opens (Lobby Atrium)

Bayside Breakfast (Bay Terrace)

Making $ense with Flavor - Welcome & Program review (Commodore Ballroom)
Sharyn Iler, Managing Partner of The Flavor Experience                    

$ense-ability:  Tips & Truisms for Attracting Cash Weary Customers
Dr. Elizabeth Sloan, Sloan Trends - In her enthusiastic style, Dr. Liz shares a wealth of up-to-date industry research and trend information, and turns them into practical ideas to bring those cash weary guests back into the seats in your restaurants. 

Networking Break (Commodore Ballroom)

Chicago…Flavor-First Responder
Chef Gerry Ludwig, CEC, Corporate Consulting Chef, Gordon Food Service - Back by overwhelming demand, Chef Gerry says that while New York City is the primary source of new flavor ideas, the chefs and restaurateurs of Chicago are usually the first to embrace and adapt them.  Join Gerry as he highlights the Windy City foods and flavors that are part of the next wave of menu innovation for commercial operators.  CD of the full research and presentation will be provided.  Samples of some of the menu items discussed will be served at lunch. 

Fabulous Flavors Luncheon (Bay Terrace)

Flavor Toolbox Series #1 (All rooms are on the 2nd floor)

Making Childs Play of the Kids’ Menu…LIVE – Session Leaders:  Pam Smith, R.D. and Chef Rick Perez, Ever Changing Times   Interactive session.  In this Part 2 of the general session topic, operator and supplier attendees work in small groups to create new kids menu items.  Roving “Kid Coaches” and Chefs will help each group and will judges these innovative ideas, tastes and creations during the session.  It’s a new day for appealing to the curious palates of today’s kids, and it’s time to make sure your menu is ready. Prizes for the winning team  (repeated next session) - Constellation A

THE CHEF is the Doctor…Gluten-free – Sharon Fratilla, Across the Board Resource, Inc.  “Gluten-Free” on the menu is one of the hottest topics in the foodservice industry today.  It’s true…the CHEF is in the role as the Doctor, and a restaurant is the doctor’s office for guests with Celiac’s Disease, because food modification is the only solution for control.  This session is not about understanding Celiac’s Disease.  That’s the medical industry’s job.  Our job is to know how to make $ense for your menu and take care of your guests by understanding how, why, and whether is it necessary for you to have gluten-free selections.  Sharon is an expert on the subject, from a menu business and menu development perspective.  She’s gathered a panel of experienced restaurateurs with gluten-free menu items and manufacturer partners to help work through this question.  Blind tastings and prizes.  You’ll be surprised.  Gluten-Free station at the Wednesday evening Ultimate Flavor Festival.  Taste the difference…or not!  Panelists:  Cynthia Kupper, Gluten Intolerance Group of NA, Monte Loiacono, Stir Foods, Peter Schoenman, Biaggi’s Restaurants, Mike Tigani, Handy International (repeated next session) - Aurora

Marketing Flavor in Ways That Do (or Don’t) Make $ense for your Brand - Neil Culbertson, President, Growth Partners - as one of the most sought after Chain Marketing Consultants with a client list of over 20 different restaurant brands, Neil “gets it” about the importance of flavor in creating guest excitement and building traffic for your concept, from QSR to Fine Dining.   In this session Neil will be our Flavor Marketing Guru, guiding us through ways your restaurant brand’s flavorful platform can be best communicated to guests so they Pick YOUR Restaurants among their many options.  Certainly the menu is one of the most important tools, but Neil will present you with ideas you likely may never have thought of…tricks you can take back as new thought starters for your menu marketing plan.  Finally, Neil will end with some very good, very bad, (and maybe even ugly) real world examples to serve as lessons for us all.  (Neil isn’t preparing food or drinks to taste because he’s a MENU MARKETER, but we’ll have special treats for you anyway) (Sovereign)

The Profit Power of Produce – Robert Danhi, Chef Danhi & Co.
Operators always strive to make the best use of produce in the kitchen.  In this tight economy the importance is tantamount, but you don’t need to have a food-costs problem to benefit from this kind of thinking.  Learn how to not only lower costs, but actually convert an expense into a profit producer that returns 100% margins and make the guest satisfied with the flavor profile.  Often the best opportunities are hidden in plain sight.  Chef Robert shares many innovative ideas with bold visuals to demonstrate just what can be done.  Attendees will also “taste” the difference these opportunities at hand will make in satisfying guests.     (Tasting) - Britannia/Cambria

Sips & Snacks Networking Break (Mistral Foyer)

Flavor Toolbox Series #2 (All rooms are on the 2nd floor)

Making Childs Play of the Kids’ Menu…LIVE – Session Leaders:  Pam Smith, R.D. and Chef Rick Perez, Ever Changing Times   (see above for description) - Constellation B

The CHEF is the Doctor…Gluten-free – Sharon Fratilla, Across the Board Resource, Inc.  “Gluten-Free” foods on the menu is one of the hottest topics in the foodservice industry today.  (see above for description) - Aurora

Making $ense with Flavor – SIGNATURE DRINKS
Brad Horner, Corporate Mixologist, MarkeTeam
Signature Drinks can positively affect the bottom line.  When executed correctly, they are a significant factor in driving sales by increasing check averages and encouraging repeat customers.  They should be a WOW from not only a flavor perspective, but also aesthetically.  Join expert Mixologist and Cocktail Promotions Guru, Brad Horner to explore the many elements which work together to create that perfect signature drink. - Sovereign

BITE ME… Big Flavor from Small Plates & Small Drinks - A $ensible Flavor Strategy
Chef & Mixologist, John Nye
Chef John Nye knows from where he speaks about big ideas and flavors that center around small plates and small sips that actually deliver big returns.  That’s because John has created many of these programs for leading, innovative restaurant companies.  John shares his hands-on successes, and those of others that are on target for today’s tastes and business environment, exploring how to maximize menu creativity in a $ensible way that will WOW guests with flavor-forward menu selections and new taste opportunities.  Then everyone tastes a few great Small Plates and Small Sip menu ideas, while participating and brainstorming about new on-trend ideas and flavor combos that can work. (Tasting) - Cambria/Britannia

R&R and Networking Time

THE “FLAVOR EXPERIENCE” Platinum Partners Chef Showcase
Food & Beverage Tasting Reception - Bay Terrace

Bountiful Breakfast (Bay Terrace)

Welcome - Commodore Ballroom
meet the Flavor Experience Chefs & Guest Celebrity Mixologists

Emerging F&B Flavor Trends and and how to make $ense of them for your menu
Suzie Badaracco MS, RD, President, Culinary Tides - This is no ordinary research presentation.  Suzy takes the audience through the lifecycle of several current and fringe food, beverage, and flavor trends to demonstrate the lifecycle dynamics a trend experiences, beginning with its birth.  She’ll bring us up to speed on select current trends affecting the industry.  Attendees will be introduced to a new concept to the our industry-Streaming Intelligence - which is dynamic and predictive, moving a company from a reactionary position to a more powerful offensive position.  Learn the value of being able to tie together food and flavor trends wit health, consumer, government, and technology intelligence to build a global view of the playing field and how it acts as an insurance policy for entering, navigating, and exiting trends in the industry.

Changing Dynamics of the Food & Beverage Industry – its meaning to your business and your menu
Dave Henkes, VP, Technomic – Technomic explores changing consumer dynamics impacting behavior in the foodservice channel to help attendees understand the guests’ mindset and motivations about food and beverage purchases away from home.  Areas to be explored include behavior shifts as well as changing perceptions of price:value equation and trends impacting future purchases.  This presentation also explores top methods operators can use to drive traffic & purchases, and how flavor influences these needs.

A.M. Networking Break (Commodore Foyer)

THE FLAVOR EXPERIENCE HEADLINER:
CHEF GUY FIERI, The Food Network …on Cocktails and Culinary

CHEF GUY FIERI -The California Culinary “Bad Boy” with the spiky blond hair wanted to return to The Flavor Experience to “do more”, and we are thrilled and delighted to have him back! Now hosting four popular shows on the Food Network that includes traveling throughout the country with his Diners, Drive-Ins and Dives gig, Guy has a vast array of market information and experience to share.  Guy will continue the interactive audience chat he began last year, share more of his observations about food, beverage, and flavor, and then cook it up and shake it up, cocktail style with audience members on stage.  Guy’s new book, Diners, Drive-ins, and Dives: An All-American Road Trip…with Recipes! will be available. - Commodore Ballroom

Savor the Flavor Luncheon (Bay Terrace)

Flavor Toolbox Series (All rooms are on the 2nd floor)

Texture Makes $ense for Your Menu
Michael Formichella, Corporate Chef, Allens, Inc.-  as one of only 77 American Certified Master Chefs, Michael Formichella brings new ideas and solutions for today’s menu challenges to The Flavor Experience attendees.  Chef Michael focuses on the subject of Texture as a menu KEY in “grabbing” the guest’s attention and ensuring satisfaction from their Flavor Experience.  From the shape of the ice in a drink, to the ingredients in the entrees, sides, salads, and desserts, texture plays a critical role.  And it makes $ense for the menu to make sure the texture is balanced and used correctly and creatively.  See the difference for yourself at this interactive toolbox that includes comparative tastings and creative innovations from audience participation.  (Tasting) - Constellation A

Making $ense with Flavor…Developing a “Chain” of Success with Flavor-forward Drinks  
– David Commer, President, Commer Beverage Consulting – Do you ever wonder…   “those complicated “culinary cocktails” are beautiful and delicious, but they’re so expensive and time consuming to make.  How can we do that at our Chain restaurant’s training level and price point?”  David Commer will show you exactly how!!  David’s been helping chain restaurant companies successfully navigate their way to flavor success, guest satisfaction, and profit with beverages for many years.  He will show you how chain operators can be flavor-forward, on-trend, and trendy with both cocktails and alcohol-free drinks by “duplicating” these sometimes complicated Culinary Cocktail creations.  A combination of the right “quick step” ingredients, understanding flavor and beverage trends, and some easy bartender training can have your business serving flavorful guest-pleasers while working within a chain beverage system and pricing structure...no problem!  Real life examples used.   (Tasting) - Cambria/Brittania

Healthy Balance $heet – Ross Kamens, Executive Chef, Noodles & Company   
Is your organization thriving or surviving in this tough economic environment?  Ross will guide you thru a dynamic and entertaining session that will help attendees understand how to adopt a flavor-first approach.  Learn how to remain relevant and differentiate from the pack by balancing your flavor budget using global ingredients to spice up your organization. (Aurora)

Generational Differences and their Impact  to the Foodservice Menu
- Mark Petchenik, Corporate Executive Chef, Land O’Lakes, Michael O’Donnell, Corporate Executive Chef,
Land O’Lakes, Patrice O’Malley, Sales Director, Land O’Lakes, Jim Zell, Marketing Manager, Land O’Lakes
The objective of this spot-on session is to reinforce to operators the importance of fully understanding their current and desired patron mix, and the patron’s impact on a concept’s menu strategies and operational considerations.  This session sets the stage by defining the four major generational groups; Baby Boomers, Generation X, Millennial, and Generation We, and how they view the world, in general, and specifically how each segment perceives foodservice:  – looking at similarities and commonalities between and among them  Next, the team zeros in on how each group views traditional day parts; as well as new and emerging day parts, menu segments, and flavor profiles.  Diving deeper, attention is turned to understanding the Gen groups attitudes and usage practices across all major and emerging day parts. To bring this critical information to life, and experience the actual generational similarities and differences, specially selected food items will be served to illustrate specific behavior tendencies of each generation by day part. (Tasting) - Constellation B