PMA mixes foodservice, fresh produce at FoodService Conference

PMA will share new developments with the industry with its 35th annual Foodservice Conference and Expo. This year the conference will take place July 29-31 at a new location: The Hyatt Regency Monterey Hotel & Spa, in Monterey, California.

Attendees will hear from fresh produce and foodservice experts to gain insight on foodservice trends affecting the industry. These include strategic marketing, food safety, new flavors, bold ingredients, and popular menu items.

• Turning Your Customers into Advocates: Attendees will explore the foodservice market and dive into the minds of today’s consumers. Businesses will understand why consumers seek deeper relationships with the brands they buy and will see how to captivate consumers with powerful marketing. Jonah Berger, professor at the Wharton School of Business at The University of Pennsylvania, will speak at the event.
• Food Safety: Positioning Yourself as a Trusted Source: A panel of industry experts will discuss recent practices in food safety. Attendees will capture how to communicate and deliver a trusted brand to customers with new technologies and tools. Speakers include  Bob Whitaker, chief science & technology officer, Produce Marketing Association; Lance Donny, CEO, On Farm; Robert Stovicek, president, Primus Labs; and Kyong Carroll, executive chef, Bon Appetit@Google.
• Fascinating Flavors: Enticing Customers with Tastes and Trends: Experts on foodservice trends will explore what factors drive consumers’ desire for new ingredients, techniques and flavors. Attendees will discover how to create exciting menu options based on the popular tastes and trends discussed. Speakers include  Patty Johnson, global food and drink analyst, Mintel; Carol Christensen, director of Institutional Advancement, Monell; and chef Tony Baker, Montrio Bistro.
• Menus of Change: From Seed to Stalk: Attendees will hear from Richard Blais, celebrity chef at Juniper and Ivy, about popular foodservice channels and their influence on the produce industry. Favored menu items will be examined and attendees will receive insider tips on how to satisfy customers by taking a look at where menu and dining trends are headed.

In addition to an education program, the event will include an exposition. The expo will feature over 200 booths that showcase new companies, products and services. The percentage of first-time exhibitors has almost tripled this year; with first-timers representing 20 percent of exhibitors, according to PMA.

Other activities to connect and inform the industry during the event include:

• Center for Growing Talent by PMA (CGTbyPMA) Joe Nucci Memorial Golf Tournament
• Hands-On Fruit & Vegetable Training
• CGTbyPMA 5K Race for Talent
• Chef Talks: A Strolling Lunch
• CGTbyPMA Women’s Fresh Perspectives Reception
• Fresh Ideas Showcase