Monday May 22nd

8:30 a.m.    Breakfast and Welcome

9:00 a.m. - 10:00 a.m.    The Health & Wellness Movement: Leveraging the Shifts at the Center of the Plate
This session will explore how an ever-changing and ever-discerning customer base is moving towards healthier, plant-based options and meat alternatives in their meal selections. How is their conscious choice towards clean eating and vegetables at the center of the plate affecting their choices when it comes to your operation? Discover how you can best leverage the strength and direction of this trend to better satisfy this growing audience.

Recognize the key factors of the health and wellness trend and how it is impacting dietary decisions.
Explore the decision-drivers of this health-conscious customer base.
Identify ways to leverage this trend for your operation.

10:00 a.m. - 11:00 a.m.     Instant Gratification: Keeping Up with the Demand Generation
In this age of instant information and service at the touch of button, customers have more food choices than ever before. How is the rise of mobile ordering and third-party delivery changing customer behavior and expectations? In this session, we'll explore how these new technologies will continue to disrupt your noncommercial operation and what tactics might be implemented to compete.

Recognize the rise and takeover of mobile ordering and third party delivery
Discover practical uses for social media in the noncommercial operation
Identify emerging marketing technologies for noncommercial

11:00 a.m. - 11:10 a.m. - Break

11:10 a.m. - 12:00 p.m.    Curating the Retail Mentality - Ideas Worth Stealing
The popularity of retail and food service is on the rise-how can noncommercial operations also apply this line of thinking to build customer growth and revenue? The growth of 'micromarkets' across many noncommercial segments is an indicator that this trend may have strong potential. In this session, we'll explore some new ideas based on retail philosophies and discuss how the retail approach may be the right one for you.

Distinguish the approaches between food service and retail and traditional non-commercial operations
Identify the key elements of 'micromarkets' and other retail concepts
Evaluate the viability of retail concepts within a noncommercial operation

12:00 p.m. - 1:00 p.m.    Networking Lunch

1:00 p.m. - 2:00 p.m.     Wrap Up: Inside the Restaurateur's Studio
In this session, we'll discover rare insight from as successful restaurateur on the major trends and topics discussed during the non-commercial summit and ask questions about the future of restaurants and foodservice.

Explore a successful restaurateur's reaction to key trends in the noncommercial space
Discuss where the future of food service could be headed next
Discover new ideas from the restaurant world that could be applied to your operation


This summit is intended for operators within the non-commercial segment.