b'SEPT. 6-8, 2021AGENDAMONTEREY |P. 1|MONDAY, SEPT. 64:00PM :The Flavor Experience 2021, a special welcome presentation5:00-7:30PM :Evening F&B ShowcaseTUESDAY, SEPT. 77:30AM :Breakfast 9:00AM :GENERAL SESSIONS: Succeeding in a Landscape with Shifting Consumer Behavior and New Concept ModelsMaeve Webster, President of Menu MattersIncredible innovation has emerged from the challenges of the last year-plus. And up-ended consumer habits and behaviors have brought exciting opportunities. Maeve Webster, thought leader and futurist, will review the fundamental changes that are shaping the future of foodservice and the opportunities inherent in those changes for operators ready to evolve.9:30 AM :KEYNOTEA Conversation with Roy Choi and Bob OkuraCathy Nash Holley talks to two icons in our industryRoy Choi, the architect of the modern food truck culture, TV personality and author, and Bob Okura, VP of Culinary Development for Cheesecake Factory, Inc., who is broadly considered a mentor to countless chefs throughout his 33 years with the restaurant company. Theyll talk about their special connection, how they translate flavor trends for broad consumer appeal, where they find inspiration, and take questions from the audience.10:30AM :Break11:00AM :BREAKOUT SESSIONS: Digital Ordering and the New Era of CustomizationMichael Parlapiano and Haley Kabus with The Culinary Edge consultancyIn 2021, the era of the app-uccino began. That is, the era of extreme customization by guests ordering from native apps, and sometimes, like in Starbucks case, requesting up to 30 modifications to their order. Whats driving this resurgence of customization and menu hack-obsessed guest behavior? In the age of tight SKU optimization, how should operators satisfy and attract these modern consumer wants? Flavor Trends RoundtableCathy Nash Holley hosts her annual interactive roundtable discussion on trends. Attendees will participate in an open-forum discussion of food & beverage trends having an impact on menu development in the coming years. Check Builders: Experiential Dining Drives Incremental SalesNick Gonring, North American Corporate Consulting Chef, Gordon Food ServiceThis strategy session will demonstrate how to elevate the dining experience while building new sales throughout dayparts. With an appetite for socializing and dining, consumers are again embracing shared plates for a wider reach of global flavors. This session will provide a look at the newest shareable concepts, highlighting opportunities to cross-utilize ingredients for a balanced menu. Nick will also share findings from his Chicago street-level research.'