Day One | Day Two

Operator Roundtable 1: A Discussion about Flavor Innovation in 2021

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Finding Sandwich Success: Bel Brands

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Session 3 Kathy Casey

5 Big Ideas for 2021 with Kathy Casey

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Culinary Versatility of Plant-Based with Miyoko’s Creamery

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Session 5 Jamie Simpson

Optimizing Flavor and Digging into Versatility with Jamie Simpson

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Blueberries Deliver for the Restaurant of the Future

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Session 7 Katie and Maeve

10 Flavor Systems to Watch with Katie Ayoub and Maeve Webster

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2021 Trend Drivers with Suzy Badaracco

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Session 9 Travis and Chris C

Flavor in Focus: Winning Builds of 2020 with Travis G. Peters and Chris Casson

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Session 10 Pam and Mike

Immunity in F&B with Pamela Smith and Mike Kostyo

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An Interactive Pasta Build with Barilla

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The Foodservice Consumer in 2021 with Maeve Webster

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A Flavor Escape with Pineapple by Dole Packaged Foods

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Session 14 Ali and Cathy

Thinking Ahead: A Conversation with Ali Charri and Cathy Holley

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Hard Seltzer Cocktails: Trends & Tactics by Sazerac

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Session 16 Barbara

Trends in To-Go Cocktails with Barbara Akin

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New Releases for Modern Wine Consumers: Ste. Michelle Wine Estates

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Ste. Michelle Wine logo
Session 18 Cathy Katie and Maeve

Flavor & The Menu’s Top 10 Trends 2021 with Cathy Holley, Katie Ayoub and Maeve Webster

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