SFM Announces Annual Conference Keynote Addresses

July 28—The Society for Foodservice Management (SFM) has announced the topics
and speakers for the keynote addresses at this year’s annual conference, which
will be held Sept. 29 through Oct. 2 in San Francisco.

The opening keynote address, “The New Era of Foodservice: Implications for your
Business,” will be given by Kim Rothstein, principal at The Marlin Network. Rothstein
will examine the importance of looking from the “outside in” to translate
consumer habits and demand patterns into successful strategies for operations
and look at which strategies work the best.


The “State of the Industry: What Does the Future Hold?” session will feature
Ira Cohn, president of Aramark B&I Group; Michael Norris, chief operating
officer and market president of Sodexo Corporate Services; and Rick
Postiglione, president and CEO of Contracted Foodservice for Compass Group
North America. The speakers will discuss surviving and thriving during this
difficult economic climate.

 

The closing keynote, “Making Connections: Building Our Business Using Today’s
Technology,” will feature Michael Atkinson, president and CEO of FOHBOH; Allen
Blue, vice president of product strategy and co-founder of LinkedIn; and Scott
Shaw, founder and CEO of Fishbowl Marketing. This session will focus on the
emergence of social media platforms and how operators can use these tools to
improve communication with customers and employees.

 

“This year’s conference theme, ‘Building Bridges: Competitive Strategies for
Today and Tomorrow,’ reflects the task our industry has before us,” Owen Moore,
SFM president and director of dining services at NYU, said in a press release.
“I can’t recall a bigger need to gather new information, which will help develop
and redefine our business plans for now and the years ahead. This conference
will offer participants that opportunity.”


 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources