OVERVIEW
Throughout quality-focused, volume foodservice, American menus and the American dining experience are undergoing a revolution in flavor.
As never before, diners are expressing an interest in freshness, world cuisines and authenticity, flavor experimentation, and new menu formats and dining concepts. The Flavor Summit brings together each year a select group of top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related kitchen and dining management issues.
This invitational leadership retreat welcomes, as its core audience, 35 to 40 talented individuals drawn from the following sectors:
Hotels, Resorts, Casinos, and Cruise Lines:
Corporate Chefs, Directors, and Vice Presidents, as well as food and beverage Directors and Executive Chefs from some of our country’s largest, most significant properties!
Upper Tier Chain/Multi-Unit Restaurants:
Vice Presidents of food and beverage, Corporate Chefs, and R&D chefs in the upper tiers of this sector!
Thematically, summit sessions and seminars explore core topics that highlight menu R&D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing, such as:
The ever-changing business environment of the hospitality world
Volume fine dining: inventing the next great flavor experience and setting
Cocktails and wines: trends in drinkable pleasures, including food pairings
Winning partnerships that make an operation stand out
Social media use to the benefit of one’s operation
Flavors in context: trends in the savory and the pastry kitchens
Sustainability at the high-volume fine dining level
The ultimate experience: using service, design, and other refinements to stand out in the mind of global travelers
World cuisines in U.S. interpretations: a deep dive into regional flavor dynamics