1:00 p.m. REGISTRATION OPENS  

4:00 p.m. WELCOME TO FLAVOR  

Taste the Future: Flavor Trends for 2026 & Beyond — Cathy Nash Holley and Katie Ayoub 

Get ready to explore the trends landscape shaping the year ahead. Flavor & The Menu's Cathy Nash Holley, publisher/editor in chief and Katie Ayoub, managing editor, guide attendees through today’s most exciting flavor trends with a roadmap to menu opportunity. Experience these trends firsthand in an interactive flavor exploration. Plus, contribute your insights as the Flavor team shares data and engages attendees in real time. This lively and interactive session is the perfect way to kick off your Flavor Experience.  

The Everchanging Tastes & Needs of Gens Alpha, Gen Z and Millennials — Renee Lee Wege 

Understanding the dining preferences and motivations of younger generations is critical for long-term menu success. In this data-rich session, Datassential’s Trendologist and Senior Publications Manager Renee Lee Wege explores how Gen Alpha, Gen Z and Millennials are shaping the future of food. As Gen Alpha begins to shape culture, Gen Z flexes its spending power and Millennials enter a new phase of adulthood, Renee breaks down what motivates each generation—and how foodservice brands can keep pace in an evolving competitive landscape. 

5:30-7:30 p.m. FLAVOR EXPERIENCE SPONSOR SHOWCASE  

Kick off the event with trend-forward bites and sips. Set on the VEA’s scenic Sunset Lawn, sponsors bring flavor to life with inspired F&B offerings.

7:00 a.m. MORNING LIGHT BITES & SIPS
Light bites and coffee, tea and energizing sips to fuel the day; served al fresco on the Marea Terrace

8:30-10:30 a.m. GENERAL SESSIONS

Winner Takes Most: Why “Mid” is the Riskiest Flavor Strategy in 2025— Joe Burns 

In today’s K-shaped economy and attention-splintered culture, the middle of the road is a losing lane. Joe Burns, global strategist and trend forecaster with Quality Meats Creative, dives into why “mid” is the most dangerous label a brand can earn in 2025. Drawing from the same forces driving Spotify and YouTube into winner-takes-most territory, Jo explores how consumer behavior in food is mirroring this extreme tilt. From the spiciest sauce to the saltiest umami bomb, only the most superlative flavors are breaking through. This session unpacks the psychological and algorithmic engines behind this shift, delivering a playbook for operators and brands looking to stand out by going big, bold and unapologetically “extra.” 

Taste the Future: Flavor Trends for 2026 & Beyond — Cathy Nash Holley and Katie Ayoub 

Join Flavor & The Menu’s Cathy Nash Holley and Katie Ayoub as they uncover compelling flavor trends set to influence menus in the coming year. This dynamic, interactive session offers a front-row seat to what’s next—backed by industry insight and data.  

Unlocking Korean Flavor Innovation in Coffee & Bakery — A conversation with Andy Lee, Smoking Tiger

From the buttery, crackly layers of their signature Kroon-yi to unexpected seasonal drinks like the chestnut latte, Smoking Tiger is captivating Southern California with a bold, modern take on Korean coffee culture melded with a global bakery sensibility. This fast-growing micro chain blends familiar formats with flavor-forward creativity, spotlighting ingredients like black sesame, injeolmi and yuzu in playful ways. Flavor’s Cathy Nash Holley sits down with Smoking Tiger’s Andy Lee to explore how these distinctively Korean influences are hitting the sweet spot for U.S. consumers—and how menu developers can tap into this craveable category with authenticity and originality. 

10:30 a.m.-12:00 p.m.     FLAVOR EXPERIENCE SPONSOR SHOWCASE

Set outdoors on the Riviera Lawn, enjoy a wide array of trend-forward food and drink from our sponsors

12:00-2:00 p.m. BREAKOUT SESSIONS 

Breakout sessions are 50 minutes long, with 10 minutes in between for transition 

The Wellness Driven Menu: Aligning MAHA and the Shifting Appetite and Influences of the Modern Consumer —Pam Smith, RDN, moderator 

MAHA (Make America Healthy Again) is no longer a fringe movement—it’s a force reshaping food policy, consumer expectations and potentially restaurant brand reputations. Spearheaded by RFK Jr. and amplified by the powerful voice of “MAHA Moms,” this movement is accelerating bans on additives, demanding radical supply chain transparency, and rewriting the rules of what belongs on the plate. Is your menu portfolio future-ready? In this session, Pam Smith, RDN, leads a lively panel discussion assessing the risks and opportunities emerging from MAHA’s growing influence, including the looming threat of legislation targeting ultra-processed foods. Learn from top industry thought leaders and chefs how to evaluate your offerings, anticipate regulatory shifts and develop a forward-facing strategy that meets consumer demand for wellness, clean labels and culinary integrity—all while still delivering crave-worthy, profitable dishes. The second half of 2025 is coming fast—be ready to lead, not scramble. 

Tech, Touch and the Future of Hospitality — Liz Moskow and Kat Hoffman-Flynt 

As restaurants embrace A.I., automation and digital ordering to solve labor challenges and scale operations, a critical question emerges: How do we ensure that hospitality remains the soul of foodservice and isn’t lost in the upgrade? In this fireside-style conversation, food futurist Liz Moskow and Kat Hoffman-Flynt, COO of Presto, a drive-thru automation leader, explore how smart technology can empower restaurant teams, enhance the guest experience and elevate hospitality—instead of replacing it. Drawing on real-world examples and operational insights, they unpack the practical, cultural and strategic implications of technology’s role in creating warm, personalized and scalable service models. 

The New Face of Value: More Juice, Less Squeeze — Graham Humphreys and Betty Kaufman 

As the industry continues to recover from the pandemic, rising commodity costs and inflation, the competition for consumer spending has intensified. In 2025, the challenge is to deliver more for less, injecting greater perceived value into offerings and experiences while simultaneously reducing costs within the value chain. In this session, The Culinary Edge’s Graham Humphreys and Betty Kaufman explore how brands are navigating this new battleground by designing innovative strategies that set them apart from competitors and deliver unique value beyond just price. Discover the tactics and approaches that are helping brands win in this new landscape, ensuring they provide exceptional value to consumers in a cost-effective manner. 

Drink First: Elevating Menus Through Beverage-Driven Innovation — Grace Bryan and Kim Haasarud 

Join Kim Haasarud, founder of Liquid Architecture and beverage consultant for Dutch Bros., and Grace Bryan, CEO and co-founder of Juicy Brick agency, for a dynamic conversation on the growing importance of beverage innovation in hospitality. As brands rethink their core offerings, beverages are emerging as the new frontier for creativity and differentiation—from bold flavor combinations and interactive toppings to new formats and strategic brand partnerships. This session unpacks what’s fueling the movement, who is leading the charge, and how beverages are becoming the breakout stars of modern menus. Expect insights-packed discussion, cross-category inspiration and what we would love to see next in drink innovation. 

Inside the Innovation Engine: Systems, Strategy & Brand Evolution— concurrent sessions

Innovation is more than bold ideas—it’s the infrastructure that turns vision into reality. In this block of sessions, join industry leaders, big thinkers and innovation drivers for a behind-the-scenes look at how top restaurant brands operationalize innovation from the inside out. From concept to launch, from cross-functional friction to alignment, and from blue-sky thinking to boots-on-the-ground execution, our panelists in each of these concurrent sessions share real-world insights and hard-earned lessons. Expect an honest dialogue about the systems, strategies and cultural foundations that drive successful innovation while preserving the integrity of the brand. Walk away with tangible tools and frameworks to strengthen your own innovation engine. 

2:00-2:30 p.m. FLAVOR BREAK 

2:30-3:30 p.m. TASTING TOOLBOXES

In these concurrent quick-fire sessions, attendees get a look “behind the curtains” at initiatives driving sponsors’ product development, and how these can spark inspiration, present solutions and menu-building opportunities. Each 10-minute interactive tasting demonstrates value and insight aimed at helping inform menu-development decisions. 

3:30-5:00 p.m. GENERAL SESSIONS 

Beyond Borders: Edward Lee on Korean Flavors and Third-Culture Cooking —Katie Ayoub 

Presented by Pulmuone

Renowned chef, author and restaurateur Edward Lee joins Flavor’s Katie Ayoub for an intimate conversation on the art of cultural translation in the kitchen. A pioneer of third-culture cooking, Chef Lee has long explored the dynamic intersection of Korean flavors and Southern cuisine—blending tradition with innovation in ways that feel both personal and universally craveable. In this session, he shares modern flavor strategies that tap into the red-hot Korean pantry, bringing complexity, umami and soul to American menus. Together, they unpack the meaning of third-culture cuisine, its role in redefining authenticity, and what it signals for the future of global flavor exploration. 

The New Dynamics of Weight Health: Understanding the GLP-1 Users’ Needs & Desires — Barb Stuckey  

GLP-1 medications such as Ozempic, Wegovy and Zepbound have already been wildly successful in changing patients’ lives, health and the way we think about obesity. A recent publication reported that up to 52 percent of the U.S. adult population are already eligible for the medications you’ve heard so much about. Barb Stuckey and her team at Mattson knew this would have an impact on our industry, so they set out to learn everything they could. Their research on the topic started in January 2024 and continues to this day. In this session, Barb shares updates from Mattson’s most recent patient survey, videos of patients talking about their experiences and more. Learn how the drugs work, what patients experience, and how changing behaviors and preferences will impact food purchases from QSR to fast casual to fine dining. Barb also shares the results from GLP-1 user concept testing of various menu items from appetizers to meals and beverages. Most importantly, attendees learn how to avoid the veto vote with a menu that will appeal to these consumers. 

5:30-7:30 p.m. FLAVOR EXPERIENCE SPONSOR SHOWCASE

Take in the sunset on the VEA’s Sunset Lawn while sampling trend-forward food & drink provided by our Pinnacle sponsors.

7:00 a.m. MORNING LIGHT BITES & SIPS  

Light bites and coffee, tea and energizing sips to fuel the day; served al fresco on the Marea Terrace 
 

8:30-10:30 a.m. GENERAL SESSIONS  

 
Sprint Innovation: A Race to Differentiation Through Modern Flavor Strategies — Grace Bryan 

In today’s ever-evolving F&B landscape, long-term R&D pipelines are no longer cutting it. This session explores the power of sprint innovation—a rapid, reactive and consumer-led approach to menu and NPD-designed to respond to the cultural moment, not just plan for the next year. Grace Bryan, CEO of Juicy Brick, a London-based innovation agency, takes the Flavor Experience stage, diving into how leading brands are delivering breakthrough LTOs, pop culture-driven partnerships and quick-turn innovation processes that not only generate buzz but also build long-term relevance and brand loyalty. To stay ahead, we must look beyond the core and embrace the new with speed, intention and creativity. 

Frommer’s Guide to The New Consumer — Dan Frommer  

Join Dan Frommer, founder and editor of The New Consumer, for a fast-paced, data-rich journey through today’s most important consumer trends—shaped by shifting values, emerging technologies and evolving definitions of wellness and indulgence. Dan has built The New Consumer into a must-read publication for leaders across food, retail, tech and culture, translating complex behavior shifts into actionable insights. In this session, he unpacks how consumers are rethinking their relationships with food, health, identity and brands—revealing what they’re craving, why it matters and where things are headed next. Diving into today's "attention economy," Dan lays out what modern consumers expect—and how foodservice operators can meet them there. 

F&B Innovation in the Age of AI — Louis Bonini 

Innovation reaches its greatest impact when grounded in human experience. Artificial intelligence shapes our future, foodservice professionals must tap “authentic” intelligence to deliver innovation that resonates, presented by global innovation strategist Louis Bonini. 

10:30 a.m.-12:30 p.m.     FLAVOR EXPERIENCE SPONSOR SHOWCASE  

Set outdoors on the Riviera Lawn, enjoy a wide array of trend-forward food and drink from our sponsors 

12:00-1:00 p.m. BREAKOUT SESSIONS 

Breakout sessions are 25 minutes long and repeat, with 10 minutes in between for transition  

Flavor Trends Roundtable — Cathy Nash Holley   

Flavor’s Cathy Nash Holley hosts her annual roundtable on trends, leading a lively open-forum discussion among operators, discussing today’s food & beverage trends that will have an impact on menu development in the coming years. 

The Espresso Martini Remix: New Ways to Shake Up a Classic — Kathy Casey 

Join Kathy Casey and the Liquid Kitchen team for an exclusive tasting and seminar that dives into the evolution of today’s hottest cocktail. From trending flavor profiles and innovative prep methods to generational spins on this retro favorite, explore creative new takes on the espresso martini that are capturing consumer attention and sparking fresh opportunities on modern beverage menus. 

The Rise of Texture-Driven Innovation — Maru Harris and Connor Thompson 

From the audible crunch of fried chicken to the stretchy pull of mochi and the silky indulgence of yogurt, texture is a powerful driver of craveability, satisfaction and consumer engagement. In this multi-sensory session, join the R&D wizards from Ingredion to explore how texture is taking center stage in food and beverage innovation—elevating everything from menu development to brand storytelling. Backed by key consumer insights and technical expertise, this session reveals how texture influences perception, preference and social shareability across categories. Enjoy a guided tasting of Instagram-worthy creations that showcase the visual and tactile appeal of texture-forward design.   

1:00-1:30 p.m. FLAVOR BREAK  

1:30-3:00 p.m. GENERAL SESSIONS  

Winning the Value War — David Portalatin 

In an effort to grow traffic many restaurant operators are focused on value as a way to win over inflation weary consumers. But there are more components to value than just price. Consumers today are hungry for unique experiences and affordable indulgences. In this session, Circana’s David Portalatin explores winning elements of value that are resonating with consumers, highlighting emerging pathways for growth across the restaurant landscape. 

State of the Plate 2025: The Experiential Menu — Nancy Kruse 

Consumers, whipsawed by pandemic shutdowns, stubborn inflation and economic uncertainty, have become more intentional with their spending and more likely to seek satisfying experiences for their food-away-from-home dollars. Because the menu remains the primary means of making the customer connection, operators have embraced nonstop innovation as they reinvent menus to meet changing patron expectations. This fast-paced session uses plenty of real-world examples and hands-on recommendations to examine the critical elements needed to create a truly memorable menu experience for today’s customer.  

How to Identify and Implement the Right Trends for Your Brand — Graham Humphreys and Betty Kaufman 

In today’s dynamic marketplace, menu trends are constantly evolving, influenced by consumer preferences, global cuisine exploration and cultural movements. While trend reports are a click away, it’s a lot harder to decipher which trends are the right fit for your brand and your menu. In this session, The Culinary Edge reveals an innovation framework that goes beyond trend tracking—providing a strategic approach to acting on trends. Learn how to evaluate, test and implement the right trends, leaving behind those that aren’t a perfect fit. 

3:30-6:30 p.m. ORANGE COUNTY FLAVOR EXPERIENCES  
Join the Flavor team for curated tasting adventures that spotlight the area’s trend-forward culinary scene. Transportation will be provided for this off-site flavor excursion. 

7:00 p.m.-10:00 p.m. FLAVOR WRAP COCKTAIL PARTY  

Close out the 2025 Flavor Experience over drinks, light bites, music and sunset vistas from the VEA’s Marea Terrace.