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

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources