Look Back at the 2017 Schedule

Stay Tuned for More Info on CS2018!

View the CS2017 itinerary and check back often because the CS2018 schedule will be updated as information becomes available!

Catersource Conference Schedule

Sunday, February 18, 2018

7:00am - 6:00pm          Registration

8:00am - 11:30am        Education sessions

11:30am - 12:45pm      Lunch Break

12:45pm - 5:30pm        Education sessions

6:00pm - 7:00pm          Network Reception

Monday, February 19, 2018

8:00am - 6:00pm         Registration

8:30am - 5:30pm         Education sessions

8:00pm - Midnight       Monday Night Party (optional event)

Tuesday, February 20, 2018

7:30am - 5:00pm         Registration

9:15am - 11:45am       Education sessions

11:00am - 5:00pm       Tradeshow Open

Wednesday, February 21, 2018

7:30am - 3:00pm         Registration

9:30am - 3:00pm         Tradeshow Open

3:15pm - 4:30pm         Closing Session

 

Catersource and Event Solutions Conference & Tradeshow | Session Scheduler | Elevate the Plate

Session Scheduler

View, browse and sort the 2017 Catersource sessions by package type, track, and format. With the CS2017 session scheduler, you can build your education schedule in advance, share it with your team, and access it during the show by exporting your selections.

PLEASE NOTE: Using this schedule builder is for convenience only and does not register you or guarantee a seat in the sessions. Pre-registation through the registration system is required for Workshops and optional events, but all other sessions are first come, first served onsite.

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  • Elevate the Plate

    Speakers:
    • Shawn Reese  |  Sr. Corporate Chef Research & Design, Perdue Foods
    • Bruce Carchman  |  Business Development Manager, Perdue Foods
    Location:  E2
    Track: AOCF
    Vault Recording: TBD
    Audience Level: All

    Consumers are taking more of an interest in learning where their food comes from and choosing quality over quantity when it comes to their protein sources -especially when its animal based. Patrons and advocacy groups are calling on commercial and non-commercial foodservice to adopt purchasing strategies that advance animal care, are sustainable and healthy. And the list of those healthy menu descriptors dining patrons expect to see is growing.

    While many operators currently menu better-for-you options, healthy can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for – particularly local, organic, hormone free, and antibiotic free. In this interactive demo presentation attendees will learn strategies to satisfy demand and make elevating the plate to premium protein profitable.