Location: S404

MONDAY, MAY 22, 2017

8:30 a.m. — Breakfast and Welcome

8:45 a.m. - 10:00 a.m. — Moving Meatless and Plant-Based Cuisine to the Center of the Plate
This session will explore how an ever-changing, demanding and discerning customer base is moving towards healthier, plant-based options and meat alternatives in their meal selections. How does farm- to-table, better-for-you, clean label, and plant-forward options affect what you need to offer at your operation? Discover how you can best leverage the strength and direction of these trends. A moderated audience Q&A with both Jack and Chandon will close out the session


  • 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.

Colleen McClellan, Director, Client Solutions, Datassential
Chandon Clenard, Corporate Executive Chef, True Food Kitchen.


10:00 a.m. - 10:15 a.m. — Break

10:15 a.m. -  11:15 a.m.  Instant Gratification: Keeping Up with the Demand Generation
In this age of instant information and service at the click on an app, customers have more food choices and delivery options 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. Heath will give us a special, behind-the-scenes look at how Starbucks plans to innovate with technology, mobile ordering, and more food and beverage choices.


  • 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 

Heath Nielsen, Vice President - U.S. Division, Branded Solutions, Starbucks  

11:15 a.m. - 11:45 a.m. — Curating the Retail Mentality - Ideas Worth Stealing
The convergence 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

Shelby Sharp, Guest Services Consultant, Food & Conference Services, Blue Cross/Blue Shield

11:45 a.m. - 12:30 p.m. — Networking Lunch

12:30 p.m. - 1:30 p.m. — Inside the Restaurateur's Studio – A Conversation with the Melmans
You won’t want to miss this unique session where Molly, RJ, and Jerrod Melman talk with Jerry White about what they’ve learned at the hand of their famous father, what tomorrow’s customers will want, and how the next generation of Melmans makes their own mark while continuing the successes of the “first family of the Chicago restaurant scene”.


  • Discuss successful restaurateur's reaction to key trends in the marketplace
  • 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.





2017 Non Commercial Summit Advisory Committee

Bill Anderson
Vice President
Noncommercial Foodservice, Winsight Media
Patricia Bando
Association Vice President
Auxiliary Services, Boston College
Jeff Denton
Director of Child Nutrition Programs,
Ponca City Public Schools
Jill Horst
Director of Residential Dining,
University of California Santa Barbara
Bill Marks
Director of Food, Nutrition and Environmental Services,
Hennepin County Medical Center
Board member of the Association for Healthcare Foodservice
Mary Angela Miller
OSU Wexler Media Center