Speakers at the SJU Food Summit included Laurie Klein, Isobar; Kevin Delaney, To-Jo Mushrooms/To-Jo Foods; Cathy Schlosberg, Aramark; Bob Goldin, Technomic; Gary Fetcher, Wegmans; Doug Wickman, Perdue Foods; Emilio Mignucci, DiBruno Bros.; Frank Rio, Yards Brewing Company; and Bob Cassidy, KeyImpact. On Tuesday, October 11, Saint Joseph’s University in Philadelphia, Pennsylvania, hosted the 11th annual Food Industry Summit. This year’s topic, "Frontiers in Food: The Future of Fresh Prepared and On-the-Go," attracted more than 200 attendees from the industry.
New to this year’s summit were two moderated panels featuring a variety of industry experts from suppliers and manufacturers. The panelists, including representatives from Aramark, Sysco, Isobar, To-Jo Mushrooms, Yards Brewing Company and Ellis Coffee Company, touched on trends and operations in the fresh prepared and on-the-go categories.
"We received positive feedback about this format," says Emily Moscato, Ph.D., professor of food marketing and a co-chair of the 2016 Food Industry Committee. "It offered an opportunity for food marketing professionals to participate in important dialogue regarding operating in the evolving marketplace."
Representatives from Perdue Foods, KeyImpact and Techomics also presented. Gary Fechter, vice president of operations for Wegmans' Pennsylvania division, and Chef Jessica Foust, director of culinary innovation at McDonald’s corporation, served as the event’s featured speakers, sharing strategies that have helped their companies achieve and maintain renowned status in the food industry.
Next year’s Food Industry Summit is scheduled for Tuesday, October 10, 2017.
New to this year’s summit were two moderated panels featuring a variety of industry experts from suppliers and manufacturers. The panelists, including representatives from Aramark, Sysco, Isobar, To-Jo Mushrooms, Yards Brewing Company and Ellis Coffee Company, touched on trends and operations in the fresh prepared and on-the-go categories.
"We received positive feedback about this format," says Emily Moscato, Ph.D., professor of food marketing and a co-chair of the 2016 Food Industry Committee. "It offered an opportunity for food marketing professionals to participate in important dialogue regarding operating in the evolving marketplace."
Representatives from Perdue Foods, KeyImpact and Techomics also presented. Gary Fechter, vice president of operations for Wegmans' Pennsylvania division, and Chef Jessica Foust, director of culinary innovation at McDonald’s corporation, served as the event’s featured speakers, sharing strategies that have helped their companies achieve and maintain renowned status in the food industry.
Next year’s Food Industry Summit is scheduled for Tuesday, October 10, 2017.
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