Certified Master Chef Ken Arnone opened the day with a discussion on cost-effective ways to menu vegetarian and vegan items. Interactive workshops focused on making “healthy” sellable, mining new revenue sources and designing on a budget. The afternoon offered attendees a back-of-the-house tour of Sea World San Antonio, which culminated in hors d’oeuvres with Shamu. At the evening’s FSD of the Month and Year awards dinner, the 12 FSDs of the Month were honored for their achievements, and Ken Toong, executive director at the University of Massachusetts in Amherst, was named FSD of the Year.