SATURDAY, March 20
10:00am - 12:30pm Registration Open for golf participants
12:30pm Golf Outing and Golf Clinic
SUNDAY, March 21
10:00am-5:00pm Registration Open
1:00-1:30pm Welcome & Introductions
Kick off the conference with a quick look at The State of the Plate, results from FoodService Director's Menu Development Survey.
From most popular cuisines to sourcing products, we'll report on what the future of foodservice may look like.
1:40-2:40pm Educational Workshops: Flavors
Asian Flavors -
What makes Asian one of the world's most popular cuisines? It's all about flavors. Learn how Asian flavors can spice up your menus.
Flavorful Exotic Grains -
Whole grains are healthy and some of the healthiest are
exotic grains like quinoa, millet and spelt. Learn how you can
add exotic grains to your menus.
As menus become more healthful, fruit is playing a more significant role in menu planning. Get suggestions and ideas for using fruit to jazz up your menus.
2:50-3:20pm Sponsor Vendor Fair
3:30-4:30pm Educational Workshops: Flavors (repeat)
6:00pm Dine-Around on the Miracle Mile
MONDAY, March 22
7:45-8:45am Breakfast - Sponsor Vendor Fair
8:45-9:45am Keynote Speaker
National spokesperson for the American Dietetic Association and author of The Flexitarian Diet, Dawn Jackson Blatner RD, LDN, will address the idea of using the power of food to prevent and manage illness and maintain optimal health.
9:55-10:55am Educational Workshops: Marketing and the Menu
Waking up Breakfast -
Find out how you can build or add to a breakfast program that captures more business in the most cost-effective manner possible.
Building Small Plates -
A growing number of operators are touting the health benefits of offering small plates to customers. We'll show you how you can use small plates to build sales while promoting healthful portion sizes.
Staging Culinary Demos -
Culinary demonstrations can be an effective marketing device for all foodservice segments. See how to stage demos that will wow customers even as they educate.
11:05-11:25am Networking Break
11:35am-12:35pm Educational Workshops: Marketing and the Menu (repeat)
12:45-1:45pm Lunch - Sponsor Vendor Fair
2:00-4:00pm Culinary Clinics 
For nearly a decade, McCormick® has been compiling an annual forecast of cutting-edge flavors and ideas to inspire chefs, which highlights emerging flavors and innovative combinations. This is a unique view of taste trends, chef insights and global culinary experts, which help transform menus.
Flavorful Catering
Join chefs from the Doral Resort as they share with you their most successful catering tips and how you can implement them in your own operations.
Using flavor as a business strategy requires a development, implementation and follow-through plan to ensure both consistency and customer satisfaction. Learn the key principles of flavor, how to communicate them to your culinary team and use them as an evaluation template in this guided tasting.
6:15-7:15pm Cocktail Reception
7:15pm FSD of the Month/Year Awards Dinner
An evening of excellence awaits as we honor FoodService Directors FSDs of the Month and announce the 2009 FSD of the Year. All are welcome to celebrate these foodservice professionals who have demonstrated a passion and commitment to their work.
Sponsored by:
TUESDAY, March 23
7:30-8:15am Breakfast
8:15-9:15am Educational Workshops: World Cuisines
Regional Italian -
The diversity of Italian cuisine defies any attempt to exemplify it in a single dish or menu. Italy's 20 culinary regions offer a vast and varied opportunity to profit from tempting traditions that extend your potential far past pasta and pomodoro.
Cuban - Are you looking to bring some new Caribbean flair to your menu? Consider Cuban, as we present ways you can add this island's cuisine to your menu.
Korean - As an emerging cuisine from the Pacific Rim, see what makes this flavorful cuisine different from those of its neighbors and how you can make it part of your menu strategy.
9:20-9:50am Networking Break - Sponsor Vendor Fair
9:55-10:55am Educational Workshops: World Cuisines (repeat)
11:00am-12:00pm Keynote Speaker
Hear from award-winning author, consultant and Certified Master Chef, Brad Barnes,who will discuss the ways in which you can achieve best practices in large-volume food preparation.
