Foodservice Success Will Require Evolution, Technology

Foodservice Professionals Discuss Challenges and Drivers at New York Produce Show Ideation Fresh Foodservice Forum

Foodservice professionals gathered Dec. 12 at the Ideation Fresh Foodservice Forum, in conjunction with the New York Produce Show (NYPS), addressing key foodservice issues.

The 15th annual NYPS opened Dec. 10. The event had more than 5,000 executives attending the one-day trade show and three co-located events. There were 280-plus exhibiting companies and a record of 65 sponsors. The New York Produce Show is organized by Produce Business and the Eastern Produce Council.

Foodservice Forum Moderator Jill Overdorf, of The Produce Ambassador, set the stage for getting “passion on the plate,” along with welcome remarks from Ken Whitacre, chief executive of Produce Business magazine, and Gina Zimmer, senior vice president of New York City operations for the New York State Restaurant Association.

Maeve Webster, president of Menu Matters, started the day by addressing the pressures, challenges to, and drivers of fresh produce use in the industry. “There are a number of pressures right now impacting the way produce is being used, including labor, cost, availability and expectations,” she says. “Lack of labor supply and skill are making fresh produce a challenge back of house. A partial solution is value-added fresh product, as well as some technology solutions.”

Webster also mentioned inflation and climate change as impacting profits and costs to patrons. “How do you create a sense of value when you have to raise the cost?” she says. “Seasonality and inconsistent quality and climate issues limit access and relevance, impacting availability. These are significant, especially for high-volume operators that need consistency.

“The foodservice industry will not be able to move forward, evolve and continue to be relevant without the use of technology both front and back of house,” she stresses.

Mike Kostyo, vice president of Menu Matters, delved into how AI is impacting foodservice. Kostyo presented provocative examples of current AI technology, such as an AI-generated food podcast, AI-generated recipes, and how some food companies are using AI.

He also discussed potential AI applications in the foodservice industry. “Currently, 46% of consumers have used AI to make or assist with a food-related decision, and 40% of food companies use AI in some way,” he says. “The objective is not to replace humans, it is to free up humans to do what they do best.”

The Chef Insights Panel featured four culinary professionals in a practical conversation about the creative process in menu ideation. Lilly Jan, food and beverage management professor at Cornell University, moderated the panel, which included Dan Patino, founder and executive chef at Salad and Go; Tim Sablick, manager of culinary innovation R&D at Salad And Go; and Brooke Schneider, director of brand marketing at Salad And Go.

The Salad And Go representatives shared how they are disrupting the salad space through their drive-thru-only, value-priced but high-quality salad concept. They walked the audience through their creative process in exploring flavor profiles and developing products.

“An important part of being a chef is knowing the source and being involved at the grower level so you can get the flavor you are looking for,” says Patino.

After the panel, the chefs moved to a culinary innovation station for an active demonstration of the creative process through several of their unique salads. The live, interactive demo showcased the art of combining fresh ingredients with healthy trends to reflect the future of produce foodservice. Conference attendees then had an opportunity to taste these uniquely created salads for lunch.

During the lunch, culinary students attending from Johnson & Wales University (JWU) were tasked with an exercise to concept and present a salad idea based on an assigned season.

Attendees appreciated the multi-faceted aspect of the conference. “I look forward to the collaborative energy when we come together as professionals, students and entrepreneurs representing many aspects of our industry,” says Julie Olivarria, vice president at Sysco Corp in Salinas, CA. “It is insightful to hear the latest trends and technological advancements that will allow us to continue to move our industry.”

After lunch, representatives from major wholesalers discussed purchasing trends and issues in the supply chain. Andy Hamilton, chief executive of Markon, moderated a panel consisting of Frank Perri, chief procurement officer at Get Fresh; Daisy Escamilla, produce buyer for Baldor; and Chris Casson, vice president of sales/director produce at Shamrock Foods.

The panelists explored how shifting consumer preferences and supply chain disruptions affect procurement and product implementation in foodservice.

The day wrapped up with comments from JWU culinary students, sharing their reflections from the show and conference. “At JWU, I’ve been learning culinary skills and how to cook, but this show has really helped me get in touch with where the food ingredients come from and how they’re produced and procured,” says Sarah Cruz, a JWU senior. “It was also nice to hear how passionate people in the industry are about what they do. Overall, it was a very enlightening experience.”

SAVE THE DATE!

Mark your calendar for next year’s New York Produce Show and Conference: Dec. 2-4, 2025.

And exhibitors, book your booth now, as there’s a limited time to maintain the current booth rate. Visit www.nyproduceshow.com/exhibit2025 or talk to your sales representative before Jan. 12 to lock in the 2024 rate!