Each year, Gordon Food Service Consulting Chef Gerry Ludwig and his Culinary R&D team conduct live visits to over 100 carefully targeted restaurants in the major trend-driving cities of New York, Chicago and Los Angeles. Now in its 16th year, this annual research gives them a practical, real-world, street-level view of the evolution of foods and flavors in commercial foodservice.
In this fast-paced and highly visual session, Gerry will highlight the best and brightest new concepts from his most recent research, including full service casual and fast-casual venues, the latest in unique handheld foods, and chefs who are driving the next wave in creative culinary mash-ups. Along the way, Gerry will identify the dishes, ingredients and flavors that present the greatest growth and menu differentiation opportunities for restaurant menus across the foodservice segments.
2018 Conference Attendees $0