Location: Great Hall A
Date: Sunday, February 24
Time: 4:30pm - 5:45pm
Pass Type: Art of Catering Food, Art of Catering Food Connect, Catersource Conference & Tradeshow, Catersource Connect - Get your pass now!
Track: Business & Operations, Food & Beverage
Vault Recording: TBD
Audience Level: All
In the always popular Catersource and Art of Catering Food Opening General Session, join your colleagues, say hello to friends, and listen to three industry superstars presenting lively TED-talk style sessions, one after the other. You will gain short bursts of info on industry disruptors and a well-rounded education in less than an hour! Charitable endeavors and a heartfelt welcome from show organizers is also part of your experience.
A View from Above: The Concept of Open Book Management & Workplace Culture (Paul Saginaw): In this short and lively TED Talk-style session, Paul Saginaw, co-founder and CSO of Zingerman’s (Ann Arbor, MI) will give a 50,000-foot view of open book financial management and its impact on the Zingerman’s Community of Businesses (ZCoB), which include award-winning restaurants, food trucks, event venues, catering, and more.
Future Vision: The Off-Premise Paradigm Shift (Erle Dardick): Foodservice: it’s a brave new world and change is happening rapidly—on demand technology, third party delivery services, call centers, logistics companies—restaurants are not necessarily defined by their brick and mortar presences. In his 15-minute TED-style talk, Monkey Group's Erle Dardick will discuss the off-premise paradigm shift, and what you must do to keep up.
Ancestral Experiences and Indigenous Flavors: Native American Cooking (Sean Sherman): James Beard award winning author, caterer, and restaurateur, Chef Sean Sherman will tackle a difficult but necessary conversation in his informative TED-style talk: why aren’t there Native American restaurants in the United States? No matter where you live in the U.S., North America’s history begins with our indigenous ancestors and an important culinary culture long buried and often inaccessible. Learn how Chef Sherman plans to revitalize and create awareness of indigenous foods systems within a modern culinary context.