Foodservice Emails That Require Them to the Growing Demand for Fried Chicken, the Timing Was Right for Chalupa Shell Exterior, Says P

REALITY CHECK FINDING A DELIVERY PARTNER P. 2 3 . . . INSIDE THE TEST KITCHEN P. 3 2 . . . FLAVORS POISED TO POP P. 6 4 O HOT SELLERS IN FOCUS: TRAINING VIDEOS P. 17 . . . UNIFORMS GET PERSONAL P.21 . . . TREATING VEGETABLES LIKE MEAT P.31 BUYING RESTAURANT BUSINESS RESTAURANT BUSINESS MUSTHIT SPOTS DURING NRA SHOW P. 2 1 . . . RECRUITING BOOMERS P. 3 2 . . . CATERING TO OFFICES P. 3 9 required Shaich—who has been outspoken Upgraded equipment and a new expeditor

RESTAURANT BUSINESS in his distaste for Wall Street’s short-term position help manage increased demand. priorities—to cater to investors more than By last October, the company also had oversaw supply chain operations for ever. It also has meant his “higher purpose” opened 29 catering hubs, which take or- REALITY CHECK Pizza Hut’s international operations. activities—trumpeting the brand’s values as dering out of the restaurant, increasing in- REVISE AND SURPRISE The new CEO of Jamba Juice, David a marketing tool—have all but gone silent. store e§ ciency. Panera has estimated that Pace, once was chief resources o cer But if he is able to buy enough time with catering and small-order delivery, which 2 February 2017 To double the impact of an existing best-seller, a chain may take its July 2016 for Bloomin’ Brands. BJ’s Restaurants

We’re betting on the latter. investors, early results point to another in- currently is being tested, as well as brand- winning formula and apply it to other items in unexpected ways, with Additionally, staying on the right recently lost its head of supply chain May

THE FUTURE 50 FUTURE JULY 2016 THE dustry-leading reinvention from Shaich. ed products sold at retail, will grow to $1 FEBRUARY 2017

the goal of creating a second-generation signature. A new technique, side of labor legislation and case law operations, John Allegretto, to 22-unit billion businesses each.

will likely be a challenge even for the piece of equipment or ingredient may spur R&D to make a good thing Rock Wood Fired Kitchen, where heMAY 2017 10 GROUNDBREAKING CONCEPTS 0 A new revenue line will be created when 200

THE REINVENTION

professionals a liated with a di erent even better, as happened with these examples. TGI FRIDAYS RUBIO’S 4

. took the CEO’s job. franchisees begin using the system—ex-

sort of bar. If the new regulations are a Even with fandom that Fish tacos were the 4

. The problem, Shaich would explain, was pected later in 2016—through a fee Panera

challenge for lawyers, how are restau- follows items featuring focus of Ralph Rubio’s a 1

MAKING THE MODERN MENU c

i Technology. The importance of dig- two-fold. First, stores in their current form collects on digital sales. Analyst Keith Sie- rateurs going to navigate the red tape? its Jack Daniel’s glaze or restaurant at the r

AU BON PAIN e ital to a chain’s present-day success couldn’t take on greater capacity. Second, gner with UBS estimates those could reach MILLION:

Consider what multiunit opera- sauce, Fridays still draws beginning, and new New bakery items tend to make a splash, m

tions in New York are facing. If they’re on trends for new rollouts versions have been was the reason Sonic stated for pro- stores absolutely had to take on greater ca- $15 million by 2017 and $25 million by 2019.

A an Au Bon Pain spokesperson says,

QSRs, they’ve already started climb- under its Jack Daniel’s driving the menu since moting Todd Smith to president. He pacity if the chain was to, as Shaich said, In tandem with its technological ad- n

but amid new rollouts, the Chocolate i ing a ladder toward a $15-an-hour Grill line. The latest, Jack the chain’s recent was CMO, but with a digital bent, and “bend the arc of our comps trajectory.” vances, the chain has driven a high-pro- Croissant retains its No. 1 spot. Recently, , employ the same rebranding as Rubio’s s minimum wage, but the rungs vary by Sliders n Since 2012, Panera’s comp sales held a ® le reworking of its menu, focusing even the R&D team tweaked the recipe i will continue to oversee social media, NUMBER OF signature fl avor but ride Coastal Grill. The biggest a location. The legal minimum in New customer relations management and steady downward trajectory, with trafic more on healthful options. At the end of to make the pastry fl akier in light of the shared plates and current hit is the Grilled h York City is $10.50 an hour, while the c competitors such as Starbucks adding digital advertising, while adding re- going negative by the fourth quarter of that last year, Panera announced it will source anytime eating wave, Gourmet Taco with l oor elsewhere is $9.75—unless, of croissants; still the chocolate-fi lled l 100 percent cage-free eggs by 2020 as well 3 starting as a $5 bar snack Shrimp—the fi rst menu a sponsibilities for the operational tech year and average check sizes declining un- course, employees qualify for the tip version leads Au Bon Pain’s other m til they went negative in 2014. as add more plant-based proteins, such as and expanding to its item to feature bacon. s used by stores and headquarters. SERVINGS credit and can be paid $7.50. items in sales. lunch combo menu. g Starbucks’ president and COO for Shaich’s answer to the capacity problem edamame, to its menu. Last year, it also But that situation is simple com- n i and falling sales is Panera 2.0, unveiled in launched an aggressive campaign to re- pared with the complications that be- w roughly the last year, Kevin Johnson, is o 2014. The custom technology allows mobile move arti® cial preservatives, sweeteners, gin for New York restaurateurs at the r a former divisional president of Micro- SONIC -g ordering and predictive pickup times. Ki- colors and ° avors from its food by the end end of this year. On Dec. 31, the mini- t soft and one-time CEO of a network se- OF SOUP s mum wage rises to either $11 or $9.70, DRIVEIN e curity rm. The co ee chain is counting osks in restaurants aid frictionless service. of 2016. As of January, it had done so with st depending on where your restaurant Sonic’s Cherry Limeade a SEARCHING FOR CEOS f on him to help it continue to outpace long has been the top e Products is located and how many people it h Where top restaurant chains are nding the industry in the use of bits and bytes. employs. Establishments in New York seller, multiplying in T PANERA City with at least 10 names on the pay- sales during the chain’s their perfect t these days. roll will pay the higher amount, as will limited-time happy hour Operating franchises. Chains are drink promotions. Taking DAZED AND CONFUSED restaurants of all sizes in three neigh- putting a ner point on operational ex- DECEMBER PICKS another cue from bars— Panera made 60 boring counties. Businesses elsewhere restaurant chain ling managers to the top job at to- perience by hiring execs who were in New twists and turns make it trickier than where nearly 20% of all revisions to its broccoli SELLS get a $1.30-an-hour break. can cite plenty day’s Top 500 chains? Finance and the eld. Ned Lidvall’s job before tak- 21 2 32 42 52 adult beverages consumed cheddar soup to arrive ever to navigate restaurant industry basics. Then yearly increases begin—three of reasons for marketing departments still are pop- ing the president’s post at O’Charley’s this fi rst quarter were at its new additive-free Minimize Reduce water In step with ’ As pork of them. If you’re in New York, the frozen—Sonic introduced ¤inishing in the ular nishing schools. Emil Brolick’s a year ago was running Five Guys fran- “clean” recipe your carbon and utility more health- Before continues to be minimum hourly wage will rise by $2 Frozen Cherry Limeade. clouds instead successor as CEO of Wendy’s, for in- chises, plus several full-service con- footprint with costs with conscious consumers one of the most f your lifelong dream is to app or website, Deloitte Consulting re- a year. The annual hike is $1 in Nassau, PER YEAR of the cellar on Technomic’s Top stance, is Todd Penegor, formerly its cepts he helped to develop. Operating Winpak’s Hi- Server’s Drop-In consumers, experience kale popular meats, help lawyers and consultants vealed during the event. But a relatively Westchester and Su olk counties, and PETER ROMEO 500 sales ranking. An addictive CFO. Taco Bell’s chief for roughly 18 units of Dunkin’ Donuts and Sonic Bar condiment- ConserveWell Dietz & Watson fatigue, freshen McIlhenny get rich—private-plane, own- small percentage of the industry cur- 70 cents an hour everywhere else. A Digital Content MAGGIANO’S menu. A staff that’s more attentive months, Brian Niccol, is a forty-some- was a responsibility of John Cywinski packaging Utensil Holder. launched a line up salads and Company and a-sports-team rich—then do rently o ers those options. And many And did we mention the new fam- Director system. The This unit saves of No Antibiotics smoothies with Farmington LITTLE ITALY than a mother tending a newborn. thing marketing specialist, though one before joining Chili’s parent company we have good news for you. If of them don’t make online ordering ily-leave mandate, where business- fully recyclable 250,000 gallons Ever and BroccoLeaf— Foods partnered banks were merciful, they’d deposit easy or reliable, chain execs lamented. PETER ROMEO es will have to grant up to 12 weeks Betting on a sure thing, Technology a 14-year-old would drop with more social media expertise than as EVP of strategic innovation. condiment of water per organic meats, organic, non- to roll out MAKING THE Irestaurants’ receipts directly in Similarly, Deloitte noted, potential Digital Content of leave for an extraordinary fam- Maggiano’s gave its the game controller to try. predecessors could boast. But the poster child for making the trays have a 20 year—compared composed of GMO packaged Tabasco- the mercenaries’ accounts so the customers are looking for the sort of Director ily development? Or new possibly spaghetti and meatballs a Not one would have been a fac- But the ranking suggests some new move from franchisee to CEO has to be percent lower to a traditional products that broccoli leaves. avored 5 business wouldn’t be reminded with personalized rewards they get from precedent-setting lawsuits, like the modern spin by jumping tor if some human hadn’t set those paths are being blazed to such jobs. R.J. Dourney of Cosi. Dourney had the carbon footprint dipper well’s have never come Broccoleaf boneless pork on the braising trend. The every invoice of how it’s being bled by the tech-based loyalty programs in one pending against Ruby Tuesday, than typical perpetual- ow in contact with contains all ribs. The Braised Beef Pappardelle points of di erentiation as priorities distinction before taking the job of op- new complications. other service arenas. Yet, a number where servers are seeking damages packaging. sink—and it antibiotics or the nutrients hot, smoky uses a wider noodle with and then mustered the resources to Supply chain management. Work- erating pro table Cosi units, which had You can’t fling a business card of speakers agreed, those programs for being denied tips because they In addition, also prevents hormones. The of broccoli, but avors satisfy FAZOLI’S a handcrafted look, while BAR LOUIE make them a reality. It all came down ing in procurement was once like hav- become a rarity. He not only brought without hitting one of those fresh bur- are rarer in the business today than were required to do side work? Or they provide bacteria line includes with a lighter consumers’ Three Cheese Tortellini preserving the winning A martini glass graces Bar ing been an Eagle Scout. It was nice to that know-how to the home o ce, but MODERN dens. Consider, for instance, the new lawyers who work pro bono. the latest decision related to the Na- to having an e ective leader. maximum growth. The antibiotic- and sweeter demand for Alfredo, a former Fazoli's combination of slow- Louie’s logo, and its drink tech requirements of an industry that Restaurateurs already §ill more tional Labor Relations Board, where The industry has cycled through have on the resume, but in no way a also speci c processes that now are be- 10 GROUNDBREAKING CONCEPTS moisture- utensil holder is free Black taste. The spice while the

VOL. 116, NO. 2 NO. 116, VOL. WINSIGHT staple, was axed when cooked meat and pasta. menu features at least

was once all about feeding people. roles than most Broadway plays restaurant employees’ right to tell 7 NO. 115, VOL. WINSIGHT periods where greybeards with opera- clincher. But boards are ascribing far ing rolled out across the system. barrier equipped with Forest ham, product can be heat-and-serve the menu was pared 16 variations. But The At our Restaurant Leadership Con- boast, including marketer, employer, business-killing lies about their em- tional chops were hands-down favor- more importance to logging experi- protection. a stainless-steel Angus roast used in anything prep saves down. Feedback showed Clover is a standout with pan, side-access beef, organic from cold- operators time ference last month (see Page 29 for a menu maker, coach, accountant, oor ployers was rea rmed? it was missed, so when guests. The drink begins ites for the corner o ce. Marketing ence in that realm, re¬ ecting the need winpak.com Since Fazoli’s repositioned and revamped its pasta 5 NO. 116, VOL. WINSIGHT nger slots and turkey breast pressed juices to on seasoning recap), there was a consensus that the sweeper and active community mem- No wonder there’s fear that cer- the brand repositioned with a bourbon base, and vets similarly had their days of pref- to keep costs in check when industry MENU right tech can steer consumers toward ber. How can they add “tech savant” tain types of consultants and lawyers category to play more as a fast casual than a QSR two an optional and all- beef grain bowls. and slow- as a fast casual in 2015, is ﬁ nished with cognac, erence. At other times, the route from sales are growing at a moderate rate. Concepts in this story: Starbucks (2), Taco For a dish to succeed today, your restaurant. For instance, 40 per- to the resume? They can either amass will bene§it in particular—the sorts Bell (4), Wendy’s (6), Sonic Drive-In (14), timer. frankfurters. thebroccoleaf.com cooking. an upgraded version years ago, franchise comp sales increased . on orange and lemon juices CFO to CEO was a well-worn path. The incoming president and CFO input must come from more cent of the public wants to order via the necessary knowledge, or rent it. that specialize in bankruptcy law. emerged. traf ic that was up .. and agave nectar. Jamba Juice (78), O’Charley’s (80), Cosi serverproducts.com dietzandwatson.com bigshouldersbbq.com So what backgrounds are propel- of Yum Brands, David Gibbs, once (234), Rock Wood Fired Kitchen (457) than just the culinary team. THE LATEST BUZZ Danny Meyer’s no-tip co ee shop, the P. 56 RESTAURANTBUSINESSONLINE.COM ± ²³´µ RESTAURANTBUSINESSONLINE.COM ¯° ±²³´ McDonald’s of the future and more. P. 7 1

RESTAURANTBUSINESSONLINE.COM 0217_Cover.indd 2 1/19/17 5:25 PM 0516_realitycheck.indd 14 4/19/16 4:53 PM 0216_feature1_panera.indd 68 1/21/16 4:12 PM 0716_JulyCover.indd 2 6/23/16 10:34 AM 50 GREAT IDEAS 1215_buying_products.indd 22 11/24/15 11:46 AM 0816_feature_50sigdishes.indd 56 7/22/16 11:36 AM 0616_realitycheck.indd 8 5/18/16 4:17 PM MENU INNOVATION THE CONSUMER SPECIAL REPORT: TRENDS AND INSIGHTS FROM THE COUNTRY’S BIGGEST RESTAURANT CHAINS P. 40 0517_RB_Cover.indd 2 4/20/17 4:55 PM BUILDING BREAKFAST SALES P. 3 1 WHO IS THE YEAR’S TOP EXECUTIVE? P. 6 6 RESTAURANT BUSINESS Ideation FASTER THE CONSUMER CONSUMERS AVERAGE EMAIL MINING TOGO ORDERS FOR FOOD TACO BELL BREAKS OUT OF ITS SHELL SHARE OF MEAL Chris McCracken, director 5.5 TIMES PER MONTH... BUSY OCCASIONS of nutrition services at the A text from outside the R&D department was the seed for Taco Compared to University of California San Only 14% of consumers three years ago, do not order to-go food June

Bell’s latest mashup—the Naked Chicken Chalupa. “There’s not March 2017 at least once a month. 1 [ ] Diego Health System, starts more consumers 10 TRENDS 14% an o cial text submission program, but there is an openness that Skip the subject line of every purchase takeout ISSUE 500 TOP 2017 THE JUNE BALANCERS email he sends to his sta 10 or more times ideas aren’t the product of team brainstorms during work hours,” SAME EQUIPMENT, 49% At home and they do the same with per month. CARRYOUT says Matt Prince, PR and brand engagement manager, adding NEW FOOD Anna is con dent that she has her act one of three words: Action, that the chain looks to many sources for its rapid- re launches. The “naked” in the name together. She feels good about her diet, Information or Response. describes how the chicken is her nancial situation and her family. This The universal prompts help TAKEOUT ISN’T JUST WHERE ARE FOR FOR DINNER... THEY EATING? This one idea sounded crazy, but it inspired the team. And with “exposed,” since it doesn’t millennial multitasker thrives on stress, and recipients prioritize those have the usual tortilla or 36% Consumers are using makes time to exercise, eat right and socialize. At foodservice emails that require them to the growing demand for fried chicken, the timing was right for chalupa shell exterior, says P. 4 9 carryout and delivery all day. A good job, a working spouse and an upper- do something or weigh in on Prince. While forming 18-34 35+ CARRYOUT Taco Bell, CMO Marisa Thalberg told AdAge. —Patricia Cobe middle-class income help her to have it all. something, while leaving the Order chicken into a taco shape . . . HOW DINERS DEFINEPREORDER ‘HEALTHY’ TIME GUARANTEES once 69% P. 3 3 a month She’d like to cook for her family, but makes FYI-only messages for last. 51% 53% required a new method, the or more CRAZE equipment was familiar to healthy choices when dining out, whether Service time guarantees, such as Bu alo Wild Wings’ fast-break lunch, have been . . . BOOSTING VEGGIES’ APPEAL 26% P. 2 4 popping up of late. Some chains are taking to-the-minute quotes a step further, adding BY SARA RUSH WIRTH team members—it’s the same grabbing breakfast on the way to work or WHERE THEY EAT

kitchen fry tool the chain uses EQUIPMENT FORECAST estimates to the app experience even before orders are placed. Outback Steakhouse 71% 42% 30% ordering dinner online on the way home. Home In transit O ce THE NEED TO KNOW Busy Balancers quotes wait times at each location before patrons put their name on the list, and Pizza Hut Breakfast/ Midmorning Consumer preferences show that to make its wa e tacos. brunch snack Younger consumers are THE RESTAURANT BUSINESS give the highest A CUT BEYOND now o ers “promise time” by projecting the wait for delivery and carryout before orders operators need to be in the game. Purchases food away from home ratings to: 84% signiﬁ cantly more likely to eat Chicago’s are submitted, based on how busy they are in the restaurant. 72% carryout at work (42%) In-N-Out Burger From sta ng and packaging to RESULT OPPORTUNITIES FOR OPERATORS more than any other group GT Prime 56% or in car/transport (57%). Taco Bell’s Naked Jamba Juice steakhouse eschews 29% liability and quality control, many Chicken Chalupa; ● Delivery is an indicator of good value to Busy Primarily sticks to the foods and Texas Roadhouse the “bigger is better” . DELIVERY restaurants are holding back on to- All-day Balancers, likely due to their on-the-go lifestyles. restaurants she knows Potbelly Sandwich sentiment of some of Lunch Midafternoon breakfast burgers go They’ve also increased their use of delivery over the Company its peers serving hefty snack go food. But based on consumers’ beyond the egg. last two years. portions of meat. Instead, TAKE HOME 88% Kids play a major role in her daily The Cheesecake 78% increased use, operators should More from this trend routine, so attention to quality Factory the Boka Restaurant Group ILLUSTRATIONS 57% on Page 98. ● Protein is part of a balanced diet in their eyes, concept o ers -ounce NEW RESIDENT LOVE 82% 25% 13% consider adding takeout to remain options for kids matters servings of all of its steaks, Salt Lake City-based 26% Home At work In public and they’re more likely than any other group to eat To court loyal business of new local competitive. While the answer isn’t 2 meals that include meat, poultry or seafood. About ranging from ¡¢ to ¡£¤, so Even Stevens Sandwiches Younger consumers half, however, think vegetarian meals are healthier, customers can try multiple residents, Chick-ﬁ l-A tucks a “Welcome to the commissions local artists’ Dinner Late-night order delivery to work more always a third-party service—at this meal/snack than average. so healthy verbiage on the menu may resonate. April cuts, from traditional rib- neighborhood” message in with the retail coupons renderings of its sandwiches, AN ‘ANTI CAMPAIGN’ FREQUENCY OF VISITS eye to bison tenderloin. It and o ers them as free prints. point, customers prefer ordering These innovative restaurateurs are rewriting P.38 that are sent to people who register a move and TO BUILD BUZZ ● also serves The Carnivore, The graphic ri s create a POWERthe book on multiconcept success. 20 Portable desserts are a sell at both full- and Breakfast Lunch Dinner from restaurants—diners are change their address with the post o ce. Included ...AND IT’S NOT SLOWING DOWN After testing the chalupa in limited-service restaurants. This group also grabs a sampler of four -ounce “sticky” guest experience APRIL 2017 FRANCHISING REPORT cuts that feeds four to six is a coupon for a free sandwich or order of chicken that follows them home, says To-go ordering is up for 33% of consumers, and it’s especially growing to expect the convenience. WHAT’S NEXT California and Kansas, Taco desserts as snacks or meal replacements, so a Percent high among consumers 18-34 years old (up 49%). Bell promoted the national convenient location might persuade a Busy Balancer meals at people for ¡¢¢¥. nuggets, valid only at that nearby location. COO Michael McHenry. Here’s a look at the evolution of The Naked Chicken Chalupa launch by creating the to make a dessert-only stop. foodservice 33 41 35 “We’ve identi§ ed creatives as 33% To-go orders are driven was planned as a limited-time bogus “Council for Eating These chains stakeholders, and authentic More often by men and younger o -premise restaurant food. BY SCOTT HUME ILLUSTRATIONS BY ZOË MORE O’FERRALL offer and ran until the end Fried Chicken the Same Number of see more Busy advocates across all markets.” 42% consumers; they are Burgers ● Heavy reliance on foodservice makes a strong Balancers than Same amount Source: Technomic’s 2016 Takeout & O -Premise Dining Consumer Trend Report of March. But Taco Bell has 4 Way You Always Have.” foodservice generally more reliant menu and high-quality beverage program a must to a history of creating demand The campaign warned occasions* 120 151 130 other chains: TIME SAVING DRAFT LATTE 25% on foodservice than build loyalty among Busy Balancers. FRANCHISING REPORT BURGER BATTLE Less often their counterparts. by taking items off the menu diners about the dangers Burgers haven’t just seen an evolution in recent decades; they have experienced an explosion. *per person, annually Brio Tuscan Grille only to return them later. FAN FEEDBACK of being too innovative by Two burgers go head to Upscale co ee chain La Bahama Breeze A recent eating the nontraditional head each week at Baileys’ Colombe o ers what it calls “Because the Naked Chicken While Taco Bell declined to What used to be dismissed as the humble hamburger—a low-price, working-class staple—has smackdown Pollo Campero Range in St. Louis. The the § rst-ever draft latte, made with cold- Chalupa proved to be popular share numbers, “sales of the take on fried chicken. pitted a burger topped ... we’re conident it will be 3 been elevated to a food found on menus in some of the best and toniest restaurants. Burgers one that garners more sales pressed co ee and frothed milk. The BUT CARRYOUT IS Naked Chicken Chalupa are This is a highly mobile group that relies on foodservice for all types of occasions with The Capital Grille with fries against an 57% 43% returning in the future,” says following in the footsteps of survives to fight another beverage, also available in cans, takes a NOT NECESSARILY 47% have names; they have multiple ingredients and culinary in uences. They have cachet. New virtually every contact found in their smartphones. Although convenience is extremely Seasons 52 opponent topped with CANNIBALIZING SALES 33% 36% 33% 37% week. The aim: to market 28% 6 NO. 116, VOL. WINSIGHT Prince. Rifing on the success some of our most innovative GOING UNDERGROUND fruit. The battles fraction of the time to prepare and features 28% 24% 23% 26% important, they also expect restaurants to be comfortable and inviting, as they use them as new menu items and IT’S A TRAFFIC DRIVER in uences continually reshape burger builds—at any given time, a dozen or more burger trends of an LTO isn’t unfamiliar products, including the To keep the insider vibe going, the Council idea was are promoted on a stronger taste than traditional iced lattes, A look at why consumers to Taco Bell, either; it’s now Quesalupa and Doritos Locos social outlets.” —Robert Byrne, manager, market insights at Technomic test their appeal. TECHNOMIC’S activated experientially in a two-day Taco Bell Speakeasy are at work. We’ve chosen trends here, with examples to represent each, that are emblematic Twitter. because it’s poured cold from a keg and not say they are eating out: Don’t feel like Don’t have Am ordering Am by myself Less More casual testing a spicy Wild Naked Tacos,” says Prince. The latter in Manhattan, featuring free Naked Chicken Chalupas and watered down by ice cubes. dining in time to sit food for and don’t expensive than dining Chicken Chalupa in the did over billion in sales in the of the boundless inventiveness that keeps bringing back customers for another burger. 18-34 35+ a restaurant and eat at others as well want to sit than dining in at a 250 TOPGROSSING cocktails. Taco Bell partnered with media outlet Foodbeast a restaurant alone in at a restaurant Kansas City, Kan., market. irst months after its launch, Busy Balancers are more likely than other consumer type to get afternoon snacks from limited-service to identify and tap local food influencers to attend, says restaurant CHAINS P. 5 6 according to Bloomberg News. restaurants. Late-night snacks at limited-service spots are more popular among Functional Eaters. Prince. To add to the intrigue, diners had to call a “secret” hotline posted on Twitter to reserve one of the spots, which sold out both days. RESTAURANTBUSINESSONLINE.COM ¡¢ £¤¥¦ RESTAURANTBUSINESSONLINE.COM

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0517_Feature2_burgers.indd 92 4/21/17 9:55 AM 0517_Feature2_burgers.indd 93 4/20/17 1:23 PM 0617_Cover.indd 2 5/16/17 4:27 PM 0417_menu_ideation.indd 34 3/24/17 9:28 AM 0116_feature2_archetypes.indd 68 12/17/15 9:47 AM Foodservice FRANCHISING REPORT: REWORKING 2018 Media Kit

VOL. 116, NO. 4 WINSIGHT THE MODEL What’s chipping away P. 4 0 at franchising today.

Sponsored by SERVING UP NEWS, TRENDS AND BITESIZE IDEAS RIN BEVERAGE, LUNCH AND DINNER SURVEY French’sTHE CHANGING debuted ROLE a new OF THE clean-label FSD MAKING THE MOST OF YOUR FACILITIES RESTAURANTBUSINESSONLINE.COM THE CONSUMER New generations of diners AETLAE ketchup—French’s Buffalo Ketchup. We preserve jams, jellies and pickles, and we The condiment is infused with Frank’s MARKETING WATCH AND LISTEN have a ton of cookbooks, so we are building a are invading colleges, the workplace Red Hot sauce and is free of high-fruc- 1 Whenever Bond debuts unit that will be in the main office work area new music at Boleo, she 8 SPACES that can display a lot of that stuff. It will still Scratch that! and senior living. Here’s how operators tose corn syrup, appealing to adventur- sits and watches how people react. Slightly more than one-third (36 percent) of operators plan to increase their from-scratch lunch ous and healthy eaters alike. The prod- HE LINE 5 TIPS FOR She watches for cues like head STEAL look nice, but it also will be very functional and bobbing, foot tapping and how cooking in the next year. Currently, operators surveyed prepare an average 59 percent of their FOOTPRINTMENU are readying for the upheaval. P. 32 uct is available in 20-ounce bottles. THIS encourage employees to use the products. lunch items from scratch. But those operators who plan to increase scratch cooking at lunch 3/24/17 9:24 AM CREATING AN people are moving around the Aubrey Saltus, don’t agree on their reasons for doing so. Some interesting comparisons across segments: 86% KITCHEN HACK THREE QUESTIONS room. For additional insights, she IDEA Executive Chef asks everyone from managers to THAT Thumbtack, San Francisco Save on energy costs with Hatco’s Chef Mary Davis, the director of INHOUSE barbacks for a review of the music. LED Light Bulbs. The bulbs use 92 per- food service for Unit 4 School “These are the people spending the most time in the space; they can Here’s a roast to District in Champaign, Ill., cent less energy and are designed to give you a sense of how guests are of employee-feeding operators plan has mentored six districts as a PLAYLIST to increase from-scratch lunches withstand the heat (and steam) of the feeling,” she says. INNOVATE part of the Team Music can make the because they’re fresher, while 0417_AprilCover.indd 2 taking. “The labor market up here is a little kitchen. Engineered for strip heaters, cross-utilization Up for School DESIGNS WITH A SENSE OF PURPOSE FOOD MAP 32 percent of senior-living tight,” Blaney says. “It took us a while, and di erence in diners’ THINK SURFACELEVEL operators cite the same reason. the CLED light bulbs have shatterproof Not only does house-roasting sandwich meats Nutrition Success Bar Manager Christopher CATER TO DINERS AND OPERATORS PLOT OUT we had to rely on temporary workers to allow culinary teams to control quantity and initiative. The perception of meals. 2 “We work with local producers to source meats, polycarbonate lens and an aluminum Longoria curates music for make sure we had enough bodies in there quality, it also provides a greater opportunity program helps OF THE PRESENTAND THE FUTURE. P. 48 seafood, produce and even canola oil, LOCALLY SOURCED contemporary, ingredient-driven exterior, durable enough for a busy until we sourced enough people who were schools struggling hand-curated and then call out the locations on a map INGREDIENTS to use products already on-hand. David Gauvin, restaurant 1760 in San Francisco. looking for a job.” An incentive program Unidine executive chef and dining services director 3 to meet updated playlist is the When picking out songs, Longoria to tell the story to guests.” kitchen. at Addison Gilbert Hospital in Gloucester, Mass., roasts turkey school nutrition di erence considers the shape and surfaces Craig Tarrant rewarded existing staffers who referred a hatcocorp.com of 1760’s space. “Although the song Culinary Director friend or family member who was hired and chicken breast on the bone with fresh herbs grown on-site. standards. We between buying a Compass Microsoft, Redmond, Wash. Night moves The meat then is used for salads, soups, stews and pot pies, and spoke to Davis blazer o the rack might be right for the vibe, it might for third shift. not be good for the space,” he says. Dinner represents 29 percent of the total business at the 70 percent of operators surveyed who serve both the lunch and dinner dayparts. the bones are combined with vegetable trimmings le over from about her EDITORS’ PICK 63% Thermoworks new Thermapen Mk4 It was worth the effort. One student and getting it tailored, says High-fi delity songs produced before Of those who serve dinner, 57 percent have completely different lunch and dinner menus. Here’s what’s ringing the cash registers production to make stock. experience as a A Janice Bond, director of music the ’60s can create a hollow sound at dinner-serving operations. is a fast and intuitive thermometer. liked the 24-hour service at Frank so much “Once you commit to this philosophy, it becomes a way of life mentor and her advice for At Boston Children’s Hospital’s teaching kitchen, and social programming at in an open space, and trumpets and VOLUME 30 / NUMBER 4 The Thermapen provides readings in for the kitchen team, and the clients and customers are ecstatic— other schools. PERCENT WHO OFFER PERCENT OF DINNER SALES HAS ONE- TO TWO-YEAR GROWTH POTENTIAL LESS THAN .5% patients and parents interact with chefs. The Kimpton Gray Hotel brass o en bounce o hard surfaces. ACCESSIBLE particularly as demand for fresh, healthy [and] unprocessed foods VOLUME 30 / NUMBER 5 of K-12 operators said the industry 2 to 3Consumers’ seconds focus and on the wellness rotating helped screen APRIL 2017 TOTAL COLLEGE & UNIVERSITY HOSPITALS LTC/SR. LIVING VOLUME 29 / NUMBER 1 continues to grow,” Gauvin says. Q: Why do you think the and rooftop restaurant was moving in the direction of more makesinspire for theeasy healthful viewing. options Other on offer features TAP AN EXPERT ART SHOW at Lee Memorial Health System. mentor program is e ective? and bar Boleo in Chicago. MAY 2017 CHICKEN- 96% 16% 27% 95% 18% 44% 98% 14% 16% 94% 15% 22% scratch cooking, while 8 percent of JANUARY 2016 When Alex Harrell opened include an automatic backlight and a A: I think people feel like it isn’t as “When there’s intention BASED hospital operators agree. such as pho noodle bowls, demos. Customized high- can make appropriate 3 Angeline in New Orleans, HOT ENTREES scary when you are talking to other behind an experience, it for hospital visitors and top chairs accommodate dishes for their children sleep-mode function. The new product he called upon his friend Murf CHILDREN’S HOSPITAL directors. It’s a li le scarier when changes the way that it’s Reeves, a local radio DJ, to help him FOODSERVICE BEEF-BASED 91% 11% 13% 88% 9% 10% 98% 11% 12% 88% 14% 16% employees during lunch both kids and adults upon returning home also has increased durability and wa- you are trying to get the state to HOT ENTREES tation, facilities, technology consumed, crafted navigate the music selection process. Virginia Commonwealth University uses Meet @ Balance: and dinner service. O comfortably. from the hospital. Chef’s ter-resistance, comparedost FSDs to concur previous that their job is very different today POLICY WATCH explain it, or you have the state On a quarterly basis, the two get FOODSERVICE OPERATION a colored tongs system at an all-you-care-to-eat salad bar. services, nutrition services BUILDS IN CLASSES AND hours, the space transforms Equipment and cooking Playground also is the VOICES on-site, it makes for a very nervous and maintained,” together to generate several playlists COLOR- The tongs—green, yellow and red—help advise students COLD/HOT 72% 9% 20% 84% 8% 8% 81% 12% 31% 54% 7% 18% models. than it was even half a decade ago. According to OF THE MONTH SANDWICHES/ and security and emergency lesson. What helps is they get a she says. But without for di erent occasions, events and OPERATION CODED UTENSILS as to which toppings are healthy and encouraged versus into an arena for chefs to surfaces also are arranged venue for the hospital’s USDA releases nutritional guidelines Fairfax County SUBS A TASTE OF NORMALCY FSD thermoworks.com management as chief operat- OF CHANGE pre y good idea of what they are the music fairies dayparts. HELP IDENTIFY which toppings should be used sparingly. If a food item host live cooking classes to allow chefs to face “Cooking With Kids” FoodService Director magazine’s most recent Big The eighth edition of the guidelines promotes variety and OF THE MONTH Public Schools uses green tongs, load it on (i.e. spinach, cucumbers, An action station at Boston Children’s ing officer of Saint Paul Public A cursory look at current going to go back and start. behind streaming sites Stanford Health Care BURGERS 82% 9% 15% 86% 9% 10% 85% 9% 19% 75% 9% 16% 71% and demonstrations to guests while preparing sessions that allow six to OF THE Picture research, 73 percent of operators strongly healthy eating pa erns such as more fruits, vegetables and fi bers, WORK THE Falls Church, Va. HEALTHFUL mushrooms); if yellow, use a moderate amount (almonds, new cafeteria brings dining know-how expand culinary education meals or teaching classes. eight patients to spend Simplot Foods has added Simplot Schools in Minnesota. “So FSD job listings turns up playing DJ, operators have Stanford, Calif. P. 52 black beans, hummus); if red, use sparingly (croutons, FISH-BASED 81% 7% 22% 84% 6% 38% 88% 6% 16% 75% 9% 16% less sodium and a greater range of proteins. Q: What do you think is FESTIVAL CIRCUIT CHOICES for patients and guests. “[Previously,] it was set time with a chef, preparing MONTH Farmhouse Originalsagree frozen that the mashed scope of the foodservice directors’ job many of the issues that nutri- the expected requirements: to consider the genre, tone, 4 P. 76 cheeses and dressings like ranch and Caesar). ENTREES to families, patients. BY KATIE FANUKO Here’s what changed since 2010: the biggest challenge to Concerts and festivals are up where the cooks’ backs simple meals such as Rick Tinsley tion services face tend to be creating menus, overseeing progression and volume of the perfect place to scout music and Melissa Leake potatoes in plain, seasoned, redskin, meeting nutrition standards? SALADS/ 77% 9% 29% 84% 8% 24% 85% 14% 40% 65% 6% 23% of B&I operators called from-scratch has expanded in recent years to include responsibilities outside the same kind of business con- the P&L, the ability to lead their songs. Here are a few PREPARED MEALS Marketing Manager he new design is were always to you,” quesadillas. (Parents Eisenhower M • Added sugar should only account for 10 percent A: I think right now the gauge crowd reactions, says Sheena SALAD BARS lunches more cost-effective; 29 garlic and sweet potato varieties. Made Virginia Commonwealth University Dining Services, hen guests that’s going on and enjoy focused on fostering Goldrick says. “There was can accompany their Medical traditional foodservice operations. cerns that other departments and motivate, food-safety of daily calories, compared to 15 percent nutritional analysis is very di cult pro tips that noncommercial Jacobs, Yard House’s manager of START A NEW ERA THE SEARCH IS ON Richmond, Va. percent of K-12 operators said the music design. For a national chain at Boston some time together. interaction between just no energy.” children as a way to take a with real dairy, the product gives oper- have in our world,” said Ron- expertise. Some of the other for small districts when they FSDs can steal to make sure OF GRABANDGO PORK-BASED 79% 6% 11% 86% 6% 18% 81% 5% 3% 75% 8% 14% same. Center, Rancho • Instead of a cholesterol limit, the guidelines like Yard House, located in 23 states, FOR THE PERFECT BUSINESS TRIP HOT ENTREES T ators the leeway to menu a consistent, Typically, those roles in- nei in an interview with FSD desired competencies called can’t a ord so ware to do the playlists don’t miss a beat. P. 17 Have an idea? Children’s “We have families who the chefs and students. break without leaving the Mirage, Calif. Jacobs says it’s important to pay BALANCE OF HEALTH P. 36 Email us at clude hospitality services, magazine soon after assum- for, however, bring into fo- advised a diet low in saturated fats analysis for them. Then they have —Alaina Lancaster VISIT SUPPLIERS TURKEY- 79% 6% 8% 77% 5% 11% 85% 5% 6% 73% 7% 10% Hospital have been living here for Goldrick had contractors he cooking sessions hospital.) quick and scratch-made quality side a ention to regional preferences and foodservicedirector CONSUMER TRACKER P. 44 environmental services, ing her new role. “It is about cus the modern evolution of to wonder if they are even doing AND FLAVOR. @winsightmedia.com TO SHORE UP BASED walk into over a year,” says Shawn install a glass sneeze aim to teach parents “The parents are so customize the playlist accordingly. 2017 CSTORE AND dish without the extra time and labor. it right, if the formula they did Eighty percent of our customers are our HOT ENTREES the Fresh Food Court Goldrick, the hospital’s guard for use during meal how to cook meals happy, because the kids are housekeeping, laundry or fa- resources and training and the role: maintain excellent DIRECT-TRADE W yesterday is even correct. RETAIL CENSUS: T cilities. FoodService Director equipment and infrastructure relationships with custom- MIX, BUT MATCH SWEET THINGS IN cafeteria, opening this senior director for patient service that retracts into for children with speci c being kids,” Goldrick says. HOW TO RELATIONSHIPS employees, who visit at least once a day, SOUP/CHILI 82% 7% 14% 84% 4% 3% 88% 8% 12% 81% 10% 27% 6 7 8 9 10 Both Angeline and New magazine’s 2015 FSD of the and systems thinking, [and] I ers, guests, clients and other QUICK BITE 5 SMALLER PACKAGES GROWING SALES so asking them to participate in the summer, they’ll be able to support services. “What the front counter, creating illnesses, such as diabetes “They’re in a hospital, but CUSTOMIZE Q: How should FSDs American restaurant Ela P. 49 [New concept Connecting Grounds] is our first PASTA/RICE 77% 6% 10% 88% 7% 14% 78% 6% 10% 62% 5% 5% pick up a meal—or some we’ve identi ed as an uninterrupted view for or celiac disease, so they they are being kids.” Thermoworks’ new Thermapen French’s debuted a new clean- To provide a leaner protein Simplot Foods introduces Save on energy costs with Hatco’s Year Lisa Poggas, for example, see those as the same themes departments; responsible P. 17 reusable-container program was easy. Mk4 is a fast and intuitive label ketchup—French’s Bu alo alternative, Simplot Farmhouse Originals Chef LED Light Bulbs. The bulbs combat that challenge? in Philadelphia consider the vibe ENTREES MENUS NOW Tyson FoodService oversees environmental ser- that run through the depart- for responding effectively to FINDING THE coffee shop where we serve all 100 percent new cooking pointers from foodservice is how we can thermometer. The Thermapen Ketchup. The condiment is infused has launched Hillshire Farm frozen mashed potatoes in plain, use 92 percent less energy and A: No. 1: A cycle menu is very and theme of their concepts when We offer incentives like once-a-month free P. 17 CONCEPTS TO SCOUT direct-trade coffee, and I have personally met breakfast [and] discounts on certain PIZZA/ 67% 6% 10% 93% 11% 11% 71% 4% 8% 44% 4% 11% the chefs. The hospital’s support and care for these provides readings in 2 to 3 with Frank’s Red Hot sauce and is Chicken Sausage. The sausage is seasoned, redskin, garlic and sweet are designed to withstand the vices in addition to nutrition ments that I have today.” changing demands; commu- important. Ours is a fi ve-week making music selections. Angeline’s 52% seconds, and the rotating screen free of high-fructose corn syrup, bound in an all-natural casing and potato varieties. Made with real heat (and steam) of the kitchen. playlist follows Harrell’s journey from those farmers where we get our coffee from in REUSABLE CALZONES new Chef’s Playground families.” services for two hospitals in But the intangible respon- nity and service-minded. cycle. That way you have DURING THE NRA SHOW items to reward our employees who have makes for easy viewing. Other appealing to adventurous and contains 50 percent less fat and dairy, the product gives operators Engineered for strip heaters, What we’ve identifi ed as the Denver area, dividing her sibilities are harder to pin- Recent headlines provide the same thing [for ease of Alabama to his pursuit of opening P. 45 Guatemala, Honduras and Mexico. OSU CONTAINERS VEGETABLE/ 67% 4% 23% 86% 6% 41% 76% 4% 16% 40% 3% 14% area is home to cooking LUNCH, features include an automatic healthy eaters alike. The product is one-third fewer calories compared the leeway to menu a consistent, the CLED light bulbs have a made the decision to go green. compliance—and you can a restaurant—from his parent’s can trust the sourcing of every coffee bean. OFFER BEAN-BASED demonstrations for art of a $11.2 million backlight and a sleep-mode available in 20-ounce bo les. to pork sausage. The sausages quick and scratch-made quality sha erproof polycarbonate lens time roughly 50-50 between point. We took a look at how context for why such sensi- 63% doo-wop favorites to New Orleans’ more colleges o er A version of this article Anne Mothkovich HOT ENTREES DINNER incorporate something di erent ANATOMY OF Director of Nutrition and Food Services patients and their families. renovation, the open- PLUS: function. The new product also has frenchs.com are made in small batches and side dish without the extra time and an aluminum exterior, durable the two disciplines. Jean Ron- foodservice directors and bilities matter now more than signature blues. Ela’s playlist, Zia Ahmed INCENTIVES FOR C&U operators said their customers foodservice is how we can daily vegan options once in a while to change appeared in Restaurant Busi- Senior Director of Dining Services Northwest Community Hospital/Sodexo, AND DRINKS: increased durability and water- smoked with natural hardwood. and labor. enough for a busy kitchen. curated by head server and musician A RENOVATION: BREAKFAST 32% 2% 12% 40% 1% 22% 22% 1% 3% 40% 3% 11% are asking for an increase in scratch The goal: to create a air action station resistance, compared to previous tysonfoodservice.com simplotfoods.com hatcocorp.com nei, current president of the other professionals define ever: “Oberlin students take than in 2013 Ohio State University, Columbus, Ohio THINKING GREEN Arlington Heights, Ill. P DETAILS ON up your menu. ness magazine, FoodService Josh Brown, rotates to mirror the FINAL TAKEAWAYS ENTREES items at lunch; 47 percent of senior- culinary oasis where they is where chefs prepare THE 2016 models. School Nutrition Association, the changing role, and what culture war to the dining hall” Source: Vegan Report Card SWEET Director’s sister publication. frequently changing seasonal menu. SERVED AT support and care for families.” THE 2016 thermoworks.com P. 71 living operatorsIMAGES HERALDGETTY PRESS PORTLAND BY PHOTOGRAPH and 14 percent of can take a break from all made-to-order dishes, MENU ascended to the post from it means for the future of the Read more from Davis at Sponsored by LUNCH B&I operators said the same. Continued on Page 50 foodservicedirector.com. 50 foodservicedirector.com January 2016 MENUDIRECTIONS her role overseeing transpor- business. OTHER 14% 2% NA 16% 1% NA 10% 1% NA 13% 2% NA CENSUS July 2015 foodservicedirector.com 27 P. 39 CONFERENCE 70 foodservicedirector.com February 2016 Gathering Place at VOLUME 30 / NUMBER 7 48 foodservicedirector.com February 2016 February 2016 foodservicedirector.com 11 Sparrow Health System NO DINNER ITEM GROWTH NA NA 23% NA NA 11% NA NA 28% NA NA 27% 30 foodservicedirector.com May 2017 SPOT P. 26 in Lansing, Mich. Note: B&I and K-12 operators’ responses were not included because of the low sample size of those serving dinner. JULY 2017 42 foodservicedirector.com January 2016 0715_FSD_Footprint_opener.indd 27 6/22/15 3:53 PM 0216_FSD_Marketplace_2.indd 70 1/19/16 7:38 PM 0216_FSD_TheLine_1.indd 11 1/19/16 5:51 PM 0216_FSD_CoverStory.indd 48 1/20/16 4:08 PM STEAL

THE Sponsored by THIS BESTIES By Patricia Cobe IDEA Photography by BEST SPIN THE BEST FOODSERVICE Clint Blowers ON A CLASSIC (RANKED FROM Food styling by STEAL BIGGER THINGS TO COME Cindy Melin GARDEN LOW TECH TO SUSTAINABILITY OPERATION The foodservice team will MENU ITEM THIS move into a new kitchen and TO TABLE “A healthier HIGH TECH) SOLUTIONS OF THE IDEA cafe in 2018 when Stanford SPOTLIGHT Health Care opens a new • Reusable mugs • Packaging reduction hospital that will be connect- RESIDENTS’ version of chicken- • Restaurant-quality solutions Every week, our cooks pick an experimental kitchen ed to the current one. While Three acres on our 83-acre campus are set aside for dishware • Half-pallets for project to expand their skills, culminating in a PRODUCE IN THE MONTH plans for how the team will fried steak.” Friday contest where they cook a new dish that puts gardening, with a section of raised beds for our resident • Shadow-box frames loading food to —Terry Baker, Oklahoma State them out of their comfort zone. The winner of the use the new space are still gardens. We have a system where residents can drop off MEAL PROGRAM University, Stillwater, Okla. to label recycling/ deliver to schools Cornell University SELF-GUIDED weekly contest is awarded points and prizes. The cook being decided, they’re look- their products in the kitchen for use on our facilities’ menu. compost bins • Digital signage LEARNING with the most points at the end of the year receives a ing to continue shifting veg- The residents’ names appear on the menu, as in, THE free ticket to an annual team gathering in Maine, where • Local milk • Food pulper Ithaca, N.Y. etables to the center of the BUILD SKILLS staffers bond and gain inspiration from coastal menus. “The herbs in your risotto are prepared by so-and-so.” • Food Day program • Program that plate. Wirth says the num- WITH WEEKLY Ryan McCaskey Mary Cooley P. 82 ber of food stations will also BEST ITEM (like Earth Day) formulates waste data ASSIGNMENTS Chef-Proprietor Director of Dining Services SUPER COOL • Meatless Mondays Acadia increase, and the farmers Pennswood Village, Newtown, Pa. BOWLS THAT’S We patterned our chef culinary competition after the one Chicago market may move to a daily, pioneered by the University of Massachusetts. This year, outdoor format. FREEZE BOWLS 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. Our employees have paid time off, but if they The current hospital Have an idea? CAUSED A APPEAL TO FOR A DRAMATIC Email us at The starting times have to be staggered and nobody wants the don’t call in at least one hour before space will serve as a can- foodservicedirector VOLUME 29 / NUMBER 6 6 a.m. slot, so instead of randomly assigning times, this year COMPETITIVE PRESENTATION LONG LINE we took the teams bowling and used their scores to determine their scheduled shift, their PTO will be docked cer-focused area, where @winsightmedia.com HISPANIC starting times. The two teams with the highest combined Wirth hopes to create JUNE 2016 THE EDGE for the day. We also assign points for VOLUME 30 / NUMBER 6 bowling score got to pick their time slot first. Going bowling “Stuffed barramundi, DINERS VIA built camaraderie and team spirit before the teams even GET THE MOST unapproved absences. Everyone starts with a AT A GLANCE menu items speciic to got into the kitchen. Stanford Health Care those patients, who tend to JUNE 2017 OUT OF CHEF freebie, and when they get to 4, then we an Australian sea Mark Miller Stanford, Calif. have a short appetite win- start the disciplinary action process. When a The cafe's grill station moved EDITORS’ PICK THE MENU Director of Dining Services EVENTS dow. “We’d love to do a can- bass.” Skidmore College staff member gets to 10 points, that is from 18 entrees to seven FSD cer express menu, where we RISING —David Saba, Sterling Saratoga Springs, N.Y. grounds for termination. scratch-made options. OF THEP. 19 MODERN 1.8M can do more things that are Spoon Culinary Management, Lori Danella Meals served annually tailored to cancer patients’ HOMEGROWN Atlanta Nutrition Coordinator FOODSERVICE The culmination of the department’s farm-to-school MONTH Lee’s Summit R-7 School District sert; the menu also included The team cut down the the cafe. Along with fresh needs,” she says. Kellie Piper EDITORS’ PICK project began with the purchase of grow bags when Lee’s Summit, Mo. a recipe card for making a number of menu options, produce, customers can New staff members will OPERATION HARVEST SAP, TAKE A PEEK I planned an outside event, where the client I was on a summer trip with other directors in Rhode Palo Alto, Calif. FUTURE 95% soup at home. After getting creating an easier process purchase $10 recipe bags also be added to the team to OF THE MONTH Island. Through the generosity of a local farmer who REAL Percentage of patient meals the in-patient menu up and for local sourcing and reduc- containing nonperishable help keep up with the addi- P. 58 Greenville had asked for our team to be creative with donated seedlings and the partnership of a science BEHIND THE delivered within 45 minutes running, the team turned to ing processed foods. When ingredients and a recipe card tional 368 beds the new hos- MENU CONSEQUENCES County Schools menu and display. We filled mixing bowls teacher whose students did the planting, we were able of ordering the cafe. the cafe’s grill station was for some dishes offered in pital will bring, and Wirth Greenville, S.C. to line an entire courtyard with grow bags of mesclun, with water and took them into our walk-in FACILITIES THE BEST NEW BREAKFASTCURTAIN OF FROM NOGMOS TO GLUTENFREE, While some hospitals renovated, the menu went the cafe so customers can plans on sending new hires P. 60 freezer to create ice bowls, which were used bibb lettuce and more. The best part was serving the AND SUSTAIN- FOODS FOR have approached revamps from 18 entrees to seven re-create the meal at home. through a training program produce grown by students in the cafeteria. CUSTOMIZATION LUNCHCATERING OR HOW FSDS ARE ADDRESSING CONSUMERS’ 39% with hardline approaches scratch-made options. Fried After implementing the designed to get them up to to showcase an extravagant salad bar. HUMANIZE HR Tamara Earl ABILITY… DINNER Percentage of produce that such as eliminating fryers sides such as onion rings changes, Stanford’s program speed on Stanford Health Colleen Brewer Supervisor, Child Nutrition comes from California completely, Stanford sought were replaced with french saved 10% in year-over- Care’s vision. TAKING MEALS Catering Director HAVE YOUR Mason City Schools, Mason, Ohio P. 17 P. 67 THE MOST SUCCESSFUL NEW DISHES ARE FEEDING THE DEMAND STATIONS DEMAND FOR ‘CLEAN’ FOOD. P. 48 LOSE THE WAIT a “replace, not remove” ap- fries, which, while still fried, year food costs due to im- “A food transformation OUTSIDE STARS Plymouth State University, Sodexo Dining Services TEAM SHADOW ast casual has cre- • Stir-fry night (Patti Klos, IS MOBILE Limits fried-food proach. “We didn’t take any- are sourced from whole proved production systems training program is vital for NO GRILL FOR INNOVATION BALANCED WITH TRADITION. Plymouth, N.H. ENABLE TECH FEEDING The capacity of our dining room is 135 guests, RISING EMPLOYEES BEST ENERGY ated a monster. In Tufts University) MEAL SOLUTIONS o erings to french fries thing away, but we wanted to potatoes. and waste control. Sales in- onboarding new sta ,” says NECESSARY Making sure our human resources a 2015 Technomic • Made-to-order deli ATHLETESWHAT IS COLLEGE and most evenings we serve closer replace things with a more The hospital also be- creased by 15% in 2014, and Wirth. “It’s the opportunity P. 15 Noncommercial chefs are fast-tracking R&D to stay on top of trends and keep menus evolving with new and representative understands our work and to 160. At times, this led to some residents TO EASE RUSHES Hosts a weekly year- wholesome product that was gan hosting a weekly farm- patient satisfaction scores for to engage and share the vi- SAVER survey, 72 percent sandwiches and wraps AN OLYMPIC exciting items. That’s the gist of the comments revealed in FoodService Director’s second annual survey Our chef’s table is featured every two months for two waiting for a table, especially at peak round farmers market better for you,” Wirth says. ers market year-round in food increased by 140%. sion of the program.” OPENING AN ON knows the kind of person we need to hire is of respondents (Linda Eichenberger, Oak CHALLENGEDINERS WANT— MENU STARS in which we asked chefs and menu developers in every segment to share their most successful menu consecutive dinners. All guests have a direct view of the “Motion sensors hours. Our new table management software SITE FOOD HALL OPERATORS ARE MASHING UP TOP TRENDS FOR SUCCESS. P. 38 important, so I invited our HR representative said they now ex- Hills Local School District) P. 27 We have a fixed kiosk that not only sells coffee, but also introductions of the past year. While every operation must continue to offer crowd favorites—those dishes chef who prepares and plates a five- to six-course meal on our lights in our pect restaurants • Chipotle-style allows diners to request specific meal protein smoothies, grab-and-go reimbursable WITHOUT THE along with wine pairings. During the preparation, he will to shadow in the nutrition department. AND DON’T— meals and other a la carte items. We used updated that absolutely can’t be taken off the menu—culinary innovation must be faster and more creative than ever to TALENT to allow meal customization. Mexican, Asian and times via a mobile app and allows us to space MAJOR RENO explain his inspiration for the dish and how it has been This helped the representative gain a better warehouse. out our service, greatly reducing the wait equipment like what is used in Starbucks and Hormel Foods is proud to P. 25 please today’s demanding customers. Here’s how chefs in every segment are stepping up to the plate. ON DISPLAY FThat desire is spilling over to Italian offerings(Joanne RIGHT NOW BIG BUCKS incorporated school colors. It is a very popular addition prepared. The event has created a good venue for our understanding of the pace and the physical continue its sponsorship of the Surprisingly it has noncommercial, too. Here’s Kinsey, Chesapeake Public THESE 5 times and allowing dining staff to prepare INCREASE to one of our high schools, and we are planning on congratulations culinary staff to showcase their talents and push the GIVE DINERS nature of the work. each table in advance of their arrival. expanding it to two additional high schools. THESE 15 boundaries of the types of food that they are preparing. how operators are getting cre- Schools) P. 75 PARTICIPATION STANFORD FOODSERVICE DIRECTOR INGREDIENTS ARE A CULINARY Martha Rardin saved a lot of ative to meet the new demand • Noodle bowls Neville John February 2016Diane foodservicedirector.com Pain 43 FSO OF THE MONTH Istvan Abdai Director of School Nutrition Director of Nutrition and Dietetics Director of Dining Services WITH KIOSKS READY TO MAKE A 38 foodservicedirector.com June 2017 Director of Hospitality EDUCATION for these often portable dishes: (Maureen Metz, Metz RESTAURANT Troup County School System HEALTH CARE Hendricks Regional Health, Danville, Ind. money [too].” 42 foodservicedirector.com April 2016 Moldaw Residences SPLASH ON MENUS June 2017 foodservicedirector.com 39 The Garlands, Barrington, Ill. LaGrange, Ga. STANFORD, CA —Brent Craig, Douglas County Culinary Management) Palo Alto, Calif. MAY 2017 P. 55 Schools, Castle Rock, Colo. • Spice station (Amy TRENDS CAN HELP 66 foodservicedirector.com March 2016 Beckstrom, University of 58 foodservicedirector.com April 2017 Colorado, Boulder) Continued on Page 48 PLAN May 2017 foodservicedirector.com 77 0416_FSD_CoverStory.indd 42 NONCOMMERCIAL 3/14/16 12:23 PM 46 foodservicedirector.com March 2016 OPERATORS KEEP UP. P. 50 ABOUT WINSIGHT

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3 TABLE OF CONTENTS

FoodService Director Events MEDIA KIT PORTFOLIO

VOLUME 30 / NUMBER 7

JULY 2017

FOODSERVICE OPERATION OF THE MONTH Cornell University Ithaca, N.Y. P. 82

APPEAL TO HISPANIC THE DINERS VIA THE MENU P. 19 FUTURE TAKE A PEEK BEHIND THE CURTAIN OF CATERING P. 67 IS MOBILE WHAT COLLEGE DINERS WANT— THESE 5 AND DON’T— RIGHT NOW RESTAURANT P. 75 TRENDS CAN HELP NONCOMMERCIAL OPERATORS KEEP UP. P. 50

5 FoodService Director 33 Compass 37 Winsight Events 6 Reaching Each Segment 34 White Papers & eBooks 38 About Winsight Events 7 Noncommercial Market 35 Database Rentals 39 2018 Event Lineup 8 Leader in Market Share 36 Webinars 40 FoodService Audience 9 Media Integration 41 FoodService Portfolio 10 Circulation 42 Brand Boosting 11 Editorial Calendar 43 Innovation & Leadership 12 Magazine Rates & Specs 44 Integrate Your Product 14 Issue Extensions 45 Expand Your Network 15 College & University Visits 46 MenuDirections Sponsorship Opportunities 16 Chefs’ Council Summit 2018 17 Social 18 Digital 20 Display Offerings 21 Customer Data Platform 22 Digital Packages 23 Premier Packages 24 Showcase Packages 25 BrandInsight Content Marketing 27 Custom Slideshow 28 eNewsletter Portfolio

4 Sponsored by BEVERAGE, LUNCH AND DINNER SURVEY MENU CHEFS’ COUNCIL We preserve jams, jellies and pickles, and we have a ton of cookbooks, so we are building a Q: What’s unit that will be in the main office work area Scratch that! that can display a lot of that stuff. It will still Slightly more than one-third (36 percent) of operators plan to increase their from-scratch lunch the biggest annual cooking in the next year. Currently, operators surveyed prepare an average 59 percent of their STEAL look nice, but it also will be very functional and lunch items from scratch. But those operators who plan to increase scratch cooking at lunch TRADITIONAL SHARED REVAMP dining event THIS encourage employees to use the products. don’t agree on their reasons for doing so. Some interesting comparisons across segments: 86% All cultures and RECIPE 1. Kombu broth Aubrey Saltus, Ramen noodles at your operation, IDEA Executive Chef religions have 1. Pork broth Poached eggs 2. Walnut-miso Thumbtack, San Francisco 2. Cooked Scallions sauce and how do you of employee-feeding operators plan pork belly Greens 3. Japanese to increase from-scratch lunches their own food, because they’re fresher, while seaweed make it special? 32 percent of senior-living Kurt Kwiatkowski Stephen Plescha operators cite the same reason. and maybe FOOD MAP PLOT OUT that’s a good way to start “We work with local producers to source meats, seafood, produce and even canola oil, LOCALLY SOURCED being open-minded about and then call out the locations on a map INGREDIENTS Corporate Chef for Culinary Services Executive Chef to tell the story to guests.” Night moves Michigan State University Pennswood Village Senior Living Craig Tarrant Dinner represents 29 percent of the total business at the 70 percent of operators surveyed who serve both the lunch and dinner dayparts. 63% Of those who serve dinner, 57 percent have completely different lunch and dinner menus. Here’s what’s ringing the cash registers looking at different views.” East Lansing, Mich. Community Culinary Director Newtown, Pa. Compass Microsoft, Redmond, Wash. at dinner-serving operations. PERCENT WHO OFFER PERCENT OF DINNER SALES HAS ONE- TO TWO-YEAR GROWTH POTENTIAL LESS THAN .5% Throughout the year, We do a monthly birthday EDITORS’ PICK ing local markets for good deals on fresh produce. As a result, of K-12 operators said the industry VOLUME 30 / NUMBER 6 we have two types of theme where we celebrate TOTAL COLLEGE & UNIVERSITY HOSPITALS LTC/SR. LIVING Café 34’s revenues have jumped 17 percent year over year. was moving in the direction of more VOLUME 30 / NUMBER 3 large events that are well all birthdays for the JUNE 2017 “He’s out there talking to customers to see what they CHICKEN- 96% 16% 27% 95% 18% 44% 98% 14% 16% 94% 15% 22% scratch cooking, while 8 percent of attended. We do a campus residents as a whole BASED hospital operators agree. MARCH 2017 want and what they’re willing to pay, while still being pas- ACCESSIBLE HOT ENTREES sionate about what he’s doing,” says Colleen McGrath, welcome dinner outside community, with special regional director of operations for Morrison and Tinsley’s for everyone on campus, menus from soups to ART SHOW BEEF-BASED 91% 11% 13% 88% 9% 10% 98% 11% 12% 88% 14% 16% and we serve about 14,000 desserts that encompass HOT ENTREES former peer. “Some menu items are actually at higher meals. We partner with all themes and cuisines from price points than what we’ve done in the past, but because Pork and hominy are prominent in COLD/HOT 72% 9% 20% 84% 8% 8% 81% 12% 31% 54% 7% 18% FOODSERVICE FOODSERVICE the student organizations, all over the word. SANDWICHES/ of the quality of the meal and the ingredients, customers posole, a traditional Mexican soup. OPERATION as well as the alumni SUBS OPERATION recognize the value.” Virginia Commonwealth University uses Meet @ Balance: association, to be a part of BURGERS 82% 9% 15% 86% 9% 10% 85% 9% 19% 75% 9% 16% 71% OF THE Carrie Anderson OF THE MONTH something really big. a colored tongs system at an all-you-care-to-eat salad bar. Greenville BRIDGING THE GAP THROUGH FOOD COLOR- MONTH The other big events The tongs—green, yellow and red—help advise students FISH-BASED 81% 7% 22% 84% 6% 38% 88% 6% 16% 75% 9% 16% County Schools All of that success doesn’t mean Tinsley didn’t make some as to which toppings are healthy and encouraged versus ENTREES University of ACCOMPLISHMENTS are the end-of-semester CODED UTENSILS Greenville, S.C. bloopers along the way, he says. Although he has pursued a RECIPE REVAMP which toppings should be used sparingly. If a food item Colorado at Boulder Revitalizing traffic at Café dinners in December and HELP IDENTIFY SALADS/ 77% 9% 29% 84% 8% 24% 85% 14% 40% 65% 6% 23% of B&I operators called from-scratch Boulder, Colo. P. 60 diversity theme with good intentions, he didn’t anticipate 34, the hospital’s restaurant, uses green tongs, load it on (i.e. spinach, cucumbers, SALAD BARS lunches more cost-effective; 29 April. We make sure to HEALTHFUL mushrooms); if yellow, use a moderate amount (almonds, P. 44 some of the sensitivities that have resulted. by introducing cultural, Foodservice Division percent of K-12 operators said the religious and ethnic events DECONSTRUCTING RAMEN thank everyone for being Executive Chef For Residential black beans, hummus); if red, use sparingly (croutons, PORK-BASED 79% 6% 11% 86% 6% 18% 81% 5% 3% 75% 8% 14% same. “When you’ve got cultures next to each other that have CHOICES HOT ENTREES that appeal to the diverse Asian noodle soups are a popular lunch option that features most of the traditional ramen our guests, and really try Dining cheeses and dressings like ranch and Caesar). HAND-HELD TAKING MEALS been at odds, it’s tough observing one [holiday] but not the backgrounds of doctors, University of Illinois at at YouTube’s San Bruno, Calif., campus, says ingredients (noodles, eggs and vegetable to go above and beyond Melissa Leake TURKEY- 79% 6% 8% 77% 5% 11% 85% 5% 6% 73% 7% 10% CONSUMER TRACKER OUTSIDE other,” he says. “I try to be as inclusive as I can so nobody’s nurses and other staff Urbana-Champaign Marketing Manager BASED BREAKFAST GOES Trent Page, the GM at Bon Appetit Management garnishes) served separately so diners can mix our normal o erings with Champaign, Ill. NO GRILL Virginia Commonwealth University Dining Services, HOT ENTREES BEYOND BAGELS RISING left out. It takes some studying, sensitivity and talking to Receiving Morrison SALUTES who runs the company’s three corporate and match. “Separating the components makes dishes like prime rib, high- dining venues. But Page noticed an increasing it more customizable and adaptable to people Richmond, Va. P. 13 NECESSARY people to get their input.” Healthcare’s Five Jewel Award end fresh sh, specialty Our highest-attended SOUP/CHILI 82% 7% 14% 84% 4% 3% 88% 8% 12% 81% 10% 27% for diversity and inclusion preference for customizable dishes and vegan with allergies or dietary preferences,” he says. P. 15 Lisa Trombley, regional vice president for Morrison, desserts, and numerous event, Krannert at the Ike, BUSINESS TRIP in recognition of his efforts preparations among the 1,000 customers he Each diner then takes a bowl of noodles, adds a Have an idea? says that Tinsley’s passion for what he does makes all the RICK TINSLEY PASTA/RICE 77% 6% 10% 88% 7% 14% 78% 6% 10% 62% 5% 5% OPERATORS to highlight and promote feeds daily. Inspired by a recent visit to Japan, walnut-miso sauce instead of broth and spoons appetizers and fresh occurs during April and Email us at VISIT SUPPLIERS ENTREES OPENING AN ON foodservicedirector MENU STARS difference. diversity in the foodservice DIRECTOR OF FOOD AND NUTRITION, he introduced tsukemen to the menu—a dish on the desired garnishes. —Patricia Cobe breads. is an outdoor event held GRAPPLE WITH P. 38 @winsightmedia.com TO SHORE UP SITE FOOD HALL OPERATORS ARE MASHING UP TOP TRENDS FOR SUCCESS. department PIZZA/ 67% 6% 10% 93% 11% 11% 71% 4% 8% 44% 4% 11% “He does a lot of research,” she says. “He looks for spe- MORRISON HEALTHCARE Ramen broth is typically made by simmering meat bones for many hours, says Page. The vegan on the Ikenberry Quad. 52% UNCERTAIN OT WITHOUT THE DIRECT-TRADE Eighty percent of our customers are our CALZONES cialty food products and goes to markets for ingredients Improving food quality broth he makes—a combination of water, kombu (dried kelp strips) and shiitake mushrooms—not Last year’s count was 3,818 P. 24 MAJOR RENO EISENHOWER MEDICAL CENTER employees, who visit at least once a day, to make sure the dishes are really authentic—not just an and appearance by personally only fi ts every diet, but it’s also ready in just 15 minutes. people! We serve as much RELATIONSHIPS VEGETABLE/ 67% 4% 23% 86% 6% 41% 76% 4% 16% 40% 3% 14% P. 25 RANCHO MIRAGE, CA 1 THE POLITICOS, CEOS, American way of celebrating.” shopping at local markets To create the sauce, Page purees toasted walnuts with red miso paste, soy sauce and enough so asking them to participate in the BEAN-BASED local and seasonal food as [New concept Connecting Grounds] is our first HOT ENTREES A KITCHEN to purchase fresh produce of the broth until it emulsifi es and turns creamy but doesn’t get too thick. “The miso provides reusable-container program was easy. SCIENTISTS AND CHEFS THESE 15 Watching the news, it becomes clear that many peo- and displaying it at the cafe JANUARY 2016 ASK A CHEF possible for the cost of one C&U operators said their customers RENOVATION umami fl avor that the walnuts accentuate,” says Page. “Plus the nuts add body and richness, Have a question for FSD’s coffee shop where we serve all 100 percent BREAKFAST 32% 2% 12% 40% 1% 22% 22% 1% 3% 40% 3% 11% INGREDIENTS ARE ple believe their view is the only view, Tinsley says. He’s entrance FSD OF THE MONTH 2 meal swipe. We partner We offer incentives like once-a-month free are asking for an increase in scratch acting as a substitute for meat.” Chefs’ Council? Our panel of 50 ENTREES items at lunch; 47 percent of senior- TEST RUN WHOSE WORK IS convinced that the easiest, most nonthreatening way to experts from all segments with the Krannert Center direct-trade coffee, and I have personally met breakfast [and] discounts on certain READY TO MAKE A Increasing sales while HORMEL FOODS PROUDLY SPONSORS THE In building the tsukemen, customers start with soba, udon or egg noodles and add the sauce, SERVED AT living operators and 14 percent of P. 27 of noncommercial has answers. for the Performing Arts on those farmers where we get our coffee from in REUSABLE LUNCH REFLECTING BACK ON SPLASH ON MENUS understand where others are coming from is through food. keeping costs in line, FOODSERVICE DIRECTOR which clings to the noodles more e ectively than a ramen broth. Poached eggs, scallions, Email foodservicedirector items to reward our employees who have B&I operators said the same. P. 55 “All cultures and religions have their own foods, and contributing to a 17 percent Japanese seaweed, pickled radishes, sesame seeds and other toppings are available to @winsightmedia.com campus. Guatemala, Honduras and Mexico. OSU CONTAINERS P. 32 FSD OF THE MONTH AWARDS PROGRAM 3 made the decision to go green. OTHER 14% 2% NA 16% 1% NA 10% 1% NA 13% 2% NA NONCOMMERCIAL. maybe that’s a good way to start being open-minded about jump in cafe revenues year customize the dish—as well as cooked pork and chicken for the meat eaters. can trust the sourcing of every coffee bean. OFFER over year Anne Mothkovich NO DINNER ITEM GROWTH looking at different views or different people,” he says. Zia Ahmed INCENTIVES FOR Director of Nutrition and Food Services NA NA 23% NA NA 11% NA NA 28% NA NA 27% 16 foodservicedirector.com March 2017 Senior Director of Dining Services Northwest Community Hospital/Sodexo, Note: B&I and K-12 operators’ responses were not included because of the low sample size of those serving dinner. Ohio State University, Columbus, Ohio THINKING GREEN Arlington Heights, Ill. 42 foodservicedirector.com January 2016

50 foodservicedirector.com January 2016

debuted a new clean-label French’s SERVING UP NEWS, TRENDS AND BITESIZE IDEAS THE CHANGING ROLE OF THE FSD RIN MAKING THE MOST OF YOUR FACILITIES AETLAE ketchup—French’s Buffalo Ketchup. The condiment is infused with Frank’s Red Hot sauce and is free of high-fruc- MARKETING WATCH AND LISTEN 1 Whenever Bond debuts tose corn syrup, appealing to adventur- new music at Boleo, she sits and watches how people react. ous and healthy eaters alike. The prod- 5 TIPS FOR She watches for cues like head BIGGER THINGS TO COME HE LINE uct is available in 20-ounce bottles. bobbing, foot tapping and how FOOTPRINTMENU The foodservice team will people are moving around the move into a new kitchen and KITCHEN HACK THREE QUESTIONS CREATING AN room. For additional insights, she cafe in 2018 when Stanford Save on energy costs with Hatco’s Chef asks everyone from managers to Mary Davis, the director of INHOUSE barbacks for a review of the music. Health Care opens a new LED Light Bulbs. The bulbs use 92 per- “These are the people spending the food service for Unit 4 School hospital that will be connect- most time in the space; they can cent less energy and are designed to Here’s a roast to District in Champaign, Ill., ed to the current one. While PLAYLIST give you a sense of how guests are withstand the heat (and steam) of the has mentored six districts as a feeling,” she says. plans for how the team will part of the Team Music can make the kitchen. Engineered for strip heaters, taking. “The labor market up here is a little use the new space are still cross-utilization Up for School di erence in diners’ THINK SURFACELEVEL being decided, they’re look- the CLED light bulbs have shatterproof tight,” Blaney says. “It took us a while, and Not only does house-roasting sandwich meats Nutrition Success perception of meals. 2 Bar Manager Christopher ing to continue shifting veg- polycarbonate lens and an aluminum allow culinary teams to control quantity and initiative. The we had to rely on temporary workers to Longoria curates music for quality, it also provides a greater opportunity program helps make sure we had enough bodies in there contemporary, ingredient-driven etables to the center of the hand-curated exterior, durable enough for a busy to use products already on-hand. David Gauvin, schools struggling until we sourced enough people who were restaurant 1760 in San Francisco. plate. Wirth says the num- playlist is the kitchen. Unidine executive chef and dining services director 3 to meet updated looking for a job.” An incentive program When picking out songs, Longoria ber of food stations will also at Addison Gilbert Hospital in Gloucester, Mass., roasts turkey school nutrition di erence considers the shape and surfaces hatcocorp.com rewarded existing staffers who referred a of 1760’s space. “Although the song increase, and the farmers and chicken breast on the bone with fresh herbs grown on-site. standards. We between buying a friend or family member who was hired might be right for the vibe, it might market may move to a daily, The meat then is used for salads, soups, stews and pot pies, and spoke to Davis blazer o the rack for third shift. not be good for the space,” he says. outdoor format. Thermoworks new Thermapen Mk4 the bones are combined with vegetable trimmings le over from about her and getting it tailored, says It was worthA the effort. One student High-fi delity songs produced before The current hospital is a fast and intuitive thermometer. production to make stock. experience as a Janice Bond, director of music the ’60s can create a hollow sound “Once you commit to this philosophy, it becomes a way of life mentor and her advice for liked the 24-hour service at Frank so much in an open space, and trumpets and At Boston Children’s Hospital’s teaching kitchen, space will serve as a can- and social programming at The Thermapen provides readings in for the kitchen team, and the clients and customers are ecstatic— other schools. brass o en bounce o hard surfaces. patients and parents interact with chefs. cer-focused area, where VOLUME 30 / NUMBER 4 The Kimpton Gray Hotel Wirth hopes to create 2 to 3 seconds and the rotating screen particularly as demand for fresh, healthy [and] unprocessed foods Consumers’ focus on wellness helped and rooftop restaurant APRIL 2017 continues to grow,” Gauvin says. Q: Why do you think the TAP AN EXPERT AT A GLANCE menu items speciic to makes for easy viewing. Other features inspire the healthful options on offer and bar Boleo in Chicago. mentor program is e ective? at Lee Memorial Health System. When Alex Harrell opened Stanford Health Care those patients, who tend to include an automatic backlight and a A: I think people feel like it isn’t as “When there’s intention 3 Angeline in New Orleans, such as pho noodle bowls, demos. Customized high- can make appropriate Stanford, Calif. have a short appetite win- scary when you are talking to other behind an experience, it he called upon his friend Murf The cafe's grill station moved sleep-mode function. The new product for hospital visitors and top chairs accommodate dishes for their children dow. “We’d love to do a can- directors. It’s a li le scarier when changes the way that it’s Reeves, a local radio DJ, to help him CHILDREN’S HOSPITAL from 18 entrees to seven navigate the music selection process. employees during lunch both kids and adults upon returning home also has increased durability and wa- you are trying to get the state to consumed, crafted scratch-made options. cer express menu, where we FOODSERVICE tation, facilities, technology On a quarterly basis, the two get and dinner service. O comfortably. from the hospital. Chef’s ter-resistance, compared to previous POLICY WATCH explain it, or you have the state ost FSDs concur that their job is very different today and maintained,” BUILDS IN CLASSES AND 1.8M can do more things that are services, nutrition services VOICES together to generate several playlists hours, the space transforms Equipment and cooking Playground also is the OPERATION on-site, it makes for a very nervous she says. But without for di erent occasions, events and Meals served annually tailored to cancer patients’ models. than it was even half a decade ago. According to and security and emergency into an arena for chefs to surfaces also are arranged venue for the hospital’s lesson. What helps is they get a the music fairies dayparts. sert; the menu also included The team cut down the the cafe. Along with fresh needs,” she says. thermoworks.comOF THE MONTH USDA releases nutritional guidelines management as chief operat- A TASTE OF NORMALCY host live cooking classes to allow chefs to face “Cooking With Kids” Fairfax County pre y good idea of what they are FoodService Director magazine’s most recent Big OF CHANGE behind streaming sites a recipe card for making a number of menu options, produce, customers can New staff members will The eighth edition of the guidelines promotes variety and going to go back and start. ing officer of Saint Paul Public A cursory look at current An action station at Boston Children’s and demonstrations to guests while preparing sessions that allow six to Public Schools playing DJ, operators have WORK THE 95% soup at home. After getting creating an easier process purchase $10 recipe bags also be added to the team to healthy eating pa erns such as more fruits, vegetables and fi bers, Picture research, 73 percent of operators strongly Schools in Minnesota. “So FSD job listings turns up new cafeteria brings dining know-how expand culinary education meals or teaching classes. eight patients to spend SimplotFalls FoodsChurch, hasVa. added Simplot to consider the genre, tone, 4 FESTIVAL CIRCUIT Percentage of patient meals the in-patient menu up and for local sourcing and reduc- containing nonperishable help keep up with the addi- less sodium and a greater range of proteins. Q: What do you think is many of the issues that nutri- the expected requirements: Concerts and festivals are to families, patients. BY KATIE FANUKO for patients and guests. “[Previously,] it was set time with a chef, preparing FarmhouseP. 52 Originals frozen mashed agree that the scope of the foodservice directors’ job progression and volume of delivered within 45 minutes running, the team turned to ing processed foods. When ingredients and a recipe card tional 368 beds the new hos- Here’s what changed since 2010: the biggest challenge to tion services face tend to be creating menus, overseeing the perfect place to scout music and up where the cooks’ backs simple meals such as meeting nutrition standards? their songs. Here are a few gauge crowd reactions, says Sheena of ordering the cafe. the cafe’s grill station was for some dishes offered in pital will bring, and Wirth potatoes in plain, seasoned, redskin, has expanded in recent years to include responsibilities outside the same kind of business con- the P&L, the ability to lead he new design is were always to you,” quesadillas. (Parents • Added sugar should only account for 10 percent A: I think right now the M pro tips that noncommercial Jacobs, Yard House’s manager of While some hospitals renovated, the menu went the cafe so customers can plans on sending new hires hen guests that’s going on and enjoy focused on fostering Goldrick says. “There was can accompany their garlicPREPARED and sweet MEALSpotato varieties. Made of daily calories, compared to 15 percent nutritional analysis is very di cult traditional foodservice operations. cerns that other departments and motivate, food-safety FSDs can steal to make sure music design. For a national chain have approached revamps from 18 entrees to seven re-create the meal at home. through a training program like Yard House, located in 23 states, at Boston some time together. interaction between just no energy.” children as a way to take a with real dairy, the product gives oper- for small districts when they have in our world,” said Ron- expertise. Some of the other playlists don’t miss a beat. START A NEW ERA THE SEARCH IS ON Jacobs says it’s important to pay T with hardline approaches scratch-made options. Fried After implementing the designed to get them up to • Instead of a cholesterol limit, the guidelines can’t a ord so ware to do the Typically, those roles in- nei in an interview with FSD desired competencies called Children’s “We have families who the chefs and students. break without leaving the 39% —Alaina Lancaster Percentage of produce that such as eliminating fryers sides such as onion rings changes, Stanford’s program speed on Stanford Health atorsOF the GRABANDGO leeway to menu a consistent, FOR THE PERFECT advised a diet low in saturated fats a ention to regional preferences and Hospital have been living here for Goldrick had contractors he cooking sessions hospital.) analysis for them. Then they have clude hospitality services, magazine soon after assum- for, however, bring into fo- customize the playlist accordingly. comes from California completely, Stanford sought were replaced with french saved 10% in year-over- Care’s vision. quickP. and 17 scratch-made quality side to wonder if they are even doing walk into over a year,” says Shawn install a glass sneeze aim to teach parents “The parents are so BALANCE OF HEALTH P. 36 environmental services, ing her new role. “It is about cus the modern evolution of a “replace, not remove” ap- fries, which, while still fried, year food costs due to im- “A food transformation it right, if the formula they did the Fresh Food Court Goldrick, the hospital’s guard for use during meal how to cook meals happy, because the kids are dish without the extra time and labor. AND FLAVOR. housekeeping, laundry or fa- resources and training and the role: maintain excellent MIX, BUT MATCH W Limits fried-food proach. “We didn’t take any- are sourced from whole proved production systems training program is vital for yesterday is even correct. Both Angeline and New T 2017 CSTORE AND cilities. FoodService Director equipment and infrastructure relationships with custom- cafeteria, opening this senior director for patient service that retracts into for children with speci c being kids,” Goldrick says. 5 o erings to french fries thing away, but we wanted to potatoes. and waste control. Sales in- onboarding new sta ,” says RETAIL CENSUS: magazine’s 2015 FSD of the and systems thinking, [and] I ers, guests, clients and other American restaurant Ela summer, they’ll be able to support services. “What the front counter, creating illnesses, such as diabetes “They’re in a hospital, but 6 7 8 9 10 QUICK BITE Q: How should FSDs in Philadelphia consider the vibe replace things with a more The hospital also be- creased by 15% in 2014, and Wirth. “It’s the opportunity pick up a meal—or some we’ve identi ed as an uninterrupted view for or celiac disease, so they they are being kids.” Thermoworks’ new Thermapen French’s debuted a new clean- To provide a leaner protein Simplot Foods introduces Save on energy costs with Hatco’s GROWING SALES combat that challenge? Year Lisa Poggas, for example, see those as the same themes departments; responsible and theme of their concepts when Hosts a weekly year- wholesome product that was gan hosting a weekly farm- patient satisfaction scores for to engage and share the vi- new cooking pointers from foodservice is how we can Mk4 is a fast and intuitive label ketchup—French’s Bu alo alternative, Tyson FoodService Simplot Farmhouse Originals Chef LED Light Bulbs. The bulbs P. 49 A: No. 1: A cycle menu is very oversees environmental ser- that run through the depart- for responding effectively to making music selections. Angeline’s the chefs. The hospital’s support and care for these round farmers market better for you,” Wirth says. ers market year-round in food increased by 140%. sion of the program.” thermometer. The Thermapen Ketchup. The condiment is infused has launched Hillshire Farm frozen mashed potatoes in plain, use 92 percent less energy and important. Ours is a fi ve-week vices in addition to nutrition ments that I have today.” changing demands; commu- playlist follows Harrell’s journey from provides readings in 2 to 3 with Frank’s Red Hot sauce and is Chicken Sausage. The sausage is seasoned, redskin, garlic and sweet are designed to withstand the FINDING THE Alabama to his pursuit of opening cycle. That way you have services for two hospitals in But the intangible respon- nity and service-minded. new Chef’s Playground families.” seconds, and the rotating screen free of high-fructose corn syrup, bound in an all-natural casing and potato varieties. Made with real heat (and steam) of the kitchen. a restaurant—from his parent’s the same thing [for ease of area is home to cooking What we’ve identifi ed as makes for easy viewing. Other appealing to adventurous and contains 50 percent less fat and dairy, the product gives operators Engineered for strip heaters, the Denver area, dividing her sibilities are harder to pin- Recent headlines provide doo-wop favorites to New Orleans’ compliance—and you can A version of this article demonstrations for art of a $11.2 million features include an automatic healthy eaters alike. The product is one-third fewer calories compared the leeway to menu a consistent, the CLED light bulbs have a 63% time roughly 50-50 between point. We took a look at how context for why such sensi- signature blues. Ela’s playlist, backlight and a sleep-mode available in 20-ounce bo les. to pork sausage. The sausages quick and scratch-made quality sha erproof polycarbonate lens more colleges o er incorporate something di erent appeared in Restaurant Busi- patients and their families. renovation, the open- the two disciplines. Jean Ron- foodservice directors and bilities matter now more than curated by head server and musician foodservice is how we can Hormel Foods is proud to function. The new product also has frenchs.com are made in small batches and side dish without the extra time and an aluminum exterior, durable daily vegan options once in a while to change ness magazine, FoodService nei, current president of the other professionals define ever: “Oberlin students take Josh Brown, rotates to mirror the The goal: to create a air action station continue its sponsorship of the increased durability and water- smoked with natural hardwood. and labor. enough for a busy kitchen. than in 2013 up your menu. Director’s sister publication. frequently changing seasonal menu. P congratulations resistance, compared to previous tysonfoodservice.com simplotfoods.com hatcocorp.com culinary oasis where they is where chefs prepare Source: Vegan Report Card School Nutrition Association, the changing role, and what culture war to the dining hall” support and care for families.” FOODSERVICE DIRECTOR models.

PHOTOGRAPH BY PORTLAND PRESS HERALDGETTY IMAGES HERALDGETTY PRESS PORTLAND BY PHOTOGRAPH Read more from Davis at ascended to the post from it means for the future of the can take a break from all made-to-order dishes, STANFORD thermoworks.com FSO OF THE MONTH SWEET foodservicedirector.com. her role overseeing transpor- business. Continued on Page 50 July 2015 foodservicedirector.com 27 HEALTH CARE 30 foodservicedirector.com May 2017 STANFORD, CA MAY 2017 70 foodservicedirector.com February 2016 February 2016 foodservicedirector.com 11 48 foodservicedirector.com February 2016 Sponsored by

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By Patricia Cobe STEAL THE E Photography by THIS Clint Blowers BESTIES MENU TRENDS IDEA Food styling by Cindy Melin BEST SPIN THE BEST WHAT’S ON CATCHING THE BUZZ Improve the daily grind: Five ways THE CHANGING ON A CLASSIC (RANKED FROM to boost your co ee program. LOW TECH TO SUSTAINABILITY GARDEN MENU ITEM cross operations operators are di erentiating TO TABLE HIGH TECH) of every their co ee programs and “A healthier SOLUTIONS THE MENU? segment and boosting sales. SPOTLIGHT • Reusable mugs • Packaging reduction ROLE OF THE FSD size, co ee is RESIDENTS’ version of chicken- • Restaurant-quality solutions At schools, chicken a sales cinch. TRY DELIVERY Thanks to shifting needs and demands, Three acres on our 83-acre campus are set aside for dishware • Half-pallets for PRODUCE IN THE fried steak.” ALake Region Healthcare, 1 Two of co ee’s biggest gardening, with a section of raised beds for our resident • Shadow-box frames loading food to sandwiches dominate a 108-bed hos pital in players, Starbucks and —Terry Baker, Oklahoma State today’s foodservice directors are going gardens. We have a system where residents can drop off MEAL PROGRAM University, Stillwater, Okla. to label recycling/ deliver to schools morning and midday. Fergus Falls, Minn., has Dunkin’ Donuts, are in the their products in the kitchen for use on our facilities’ menu. compost bins • Digital signage one cafeteria—but it also midst of pilot programs beyond the toque to wear many hats. The residents’ names appear on the menu, as in, • Local milk • Food pulper has a separate co ee to test delivery of co ee “The herbs in your risotto are prepared by so-and-so.” • Food Day program • Program that rowd- kiosk that draws not only drinks and other menu Written By Kelly Killian | Illustration By Dale Edwin Murray hospital sta but people items. So providing on-site Mary Cooley (like Earth Day) formulates waste data Director of Dining Services SUPER COOL BEST ITEM pleasing from the community, as delivery within an o ce • Meatless Mondays Pennswood Village, Newtown, Pa. takes on a well. In its rst 15 days, the building, senior-living The standard 3 ½-by-2-inch space of a business card hardly is BOWLS THAT’S much heavier kiosk brought in nearly community or college enough real estate anymore to contain the true job description FREEZE BOWLS meaning $7,000 of new revenue, campus could be a natural Have an idea? CAUSED A says Foodservice Director extension of service. of a foodservice director. Tack on health expert, recruiter, FOR A DRAMATIC Email us at when the size Steven Pletta. Partnering with third- environmentalist, security specialist, teacher, farmer and any PRESENTATION foodservicedirector @winsightmedia.com LONG LINE of that crowd Meanwhile, Chicago's party delivery services, to beverages, too. At Yale small, do-nothing spaces Wash., takes a slightly number of additional responsibilities the role has evolved to include, is 30 million children per Northwestern Memorial such as Postmates and University’s KBT Café, a (see Page 27) into c-stores, di erent approach with its “Stuffed barramundi, Hospital has nearly 900 Tapingo, has helped some kiosk in the lobby of the micromarts and other Deconstructed Latte—a and a scroll may seem a more appropriate calling card. Cday. Of course, school beds and more than 7,000 operators reach customers science building, co ee is grab-and-go operations. co ee drink presented in RISING an Australian sea foodservice professionals employees. Its Starbucks without bulking up their roasted and ground in full Why not co eeshops? Last three glasses; one with Continued on Page 48 EDITORS’ PICK bass.” face the added obligation kiosk, located in the lobby, sta s. For example, as a view using equipment that April, Starbucks opened its espresso, a second with stays open 24 hours and marketing move during ts on the countertop. rst small-scale prototype steamed milk, and a third —David Saba, Sterling of providing meals that Spoon Culinary Management, is among the busiest in nals week, Uber in At his new fast- in New York City, a purely with the two combined. HOMEGROWN Atlanta are both healthy and the city. “It just goes back Philadelphia paired up food concept Loco’l grab-and-go concept The culmination of the department’s farm-to-school hearty enough to fuel to location, location, with local cafe Saxby’s in Los Angeles’ Watts without seats or bathrooms, DIFFERENTIATE HARVEST project began with the purchase of grow bags when kids through the school location,” Pletta says. Co ee to drop o drinks neighborhood, chef and propelled by mobile 5 WITH FLAVOR I planned an outside event, where the client I was on a summer trip with other directors in Rhode MENU According to FSD’s latest and snacks to students Kogi BBQ food truck ordering and payment. More than one-third of Island. Through the generosity of a local farmer who day, and yet familiar Beverage Census research, at Temple, Drexel and founder Roy Choi is And, Eater.com reports that noncommercial operators had asked for our team to be creative with donated seedlings and the partnership of a science and friendly enough a quarter of noncommercial University of Pennsylvania promising trendy, high- the tiny house movement o er seasonal hot and cold menu and display. We filled mixing bowls teacher whose students did the planting, we were able FACILITIES THE BEST NEW that youngsters will eat operators expect the most who requested the service quality co ee for $1 a cup, has spread to businesses, specialty co ees, such as with water and took them into our walk-in to line an entire courtyard with grow bags of mesclun, growth in specialty co ee in through Uber’s app. made possible by roasting with Story Co ee Co. pumpkin spice during the freezer to create ice bowls, which were used bibb lettuce and more. The best part was serving the AND SUSTAIN- them—and fast. Market the next two years (second the beans in-house. opening a co eehouse that fall. As the craft-co ee produce grown by students in the cafeteria. CUSTOMIZATION researcher Technomic only to enhanced waters). SHOW YOUR WORK squeezes 14 drink options culture grows, everyone to showcase an extravagant salad bar. HUMANIZE HR Tamara Earl THE MOST SUCCESSFUL NEW DISHES ARE FEEDING THE DEMAND ABILITY… With this common interest With consumers THINK SMALL into a petite space. from baristas to bartenders Colleen Brewer Supervisor, Child Nutrition STARS tracks menus from 150 2 Mason City Schools, Mason, Ohio in mind, FoodService demanding transparency Noncommercial to chefs are pushing the Catering Director HAVE YOUR FOR INNOVATION BALANCED WITH TRADITION. schools in the top 50 3 STATIONS Director has rounded up on the menu, operators are operators have been GIVE THEM A TASTE boundaries of § avor, Plymouth State University, Sodexo Dining Services TEAM SHADOW ast casual has cre- • Stir-fry night (Patti Klos, school districts. Here Plymouth, N.H. Noncommercial chefs are fast-tracking R&D to stay on top of trends and keep menus evolving with new and recent examples of how extending full disclosure masterful at converting 4 As people become crafting craveable signature EMPLOYEES BEST ENERGY ated a monster. In Tufts University) are the items that are more educated about drinks. Last month, Making sure our human resources exciting items. That’s the gist of the comments revealed in FoodService Director’s second annual survey a 2015 Technomic • Made-to-order deli co ee, menuing a sampler Chicago restaurateur holding their ground, and representative understands our work and in which we asked chefs and menu developers in every segment to share their most successful menu SAVER survey, 72 percent sandwiches and wraps can boost engagement and Stephanie Izard developed gaining ground, in K–12 Our chef’s table is featured every two months for two knows the kind of person we need to hire is of respondents (Linda Eichenberger, Oak One-quarter of operators expect give them a reason to try a custom co ee concoction consecutive dinners. All guests have a direct view of the introductions of the past year. While every operation must continue to offer crowd favorites—those dishes “Motion sensors something new. Starbucks to help Wyndham Grand important, so I invited our HR representative said they now ex- Hills Local School District) foodservice. chef who prepares and plates a five- to six-course meal that absolutely can’t be taken off the menu—culinary innovation must be faster and more creative than ever to does so at its Reserve hotels launch its Brew on our lights in our pect restaurants • Chipotle-style specialty co ee to derive the most along with wine pairings. During the preparation, he will to shadow in the nutrition department. Roastery and Tasting Room Parlor. The Asian-inspired TALENT please today’s demanding customers. Here’s how chefs in every segment are stepping up to the plate. to allow meal customization. Mexican, Asian and explain his inspiration for the dish and how it has been This helped the representative gain a better warehouse. growth in the next two years. in Seattle, while Story cold-brew drink features ON DISPLAY FThat desire is spilling over to Italian offerings(Joanne prepared. The event has created a good venue for our understanding of the pace and the physical Co ee sells a $3 § ight. Thai chili, star anise and noncommercial, too. Here’s Kinsey, Chesapeake Public culinary staff to showcase their talents and push the GIVE DINERS Surprisingly it has Indaba Co ee in Spokane, other spices. —Kelly Killian nature of the work. boundaries of the types of food that they are preparing. how operators are getting cre- Schools) S20 K-12 Supplement Spring 2016 A CULINARY Martha Rardin 38 foodservicedirector.com June 2017 saved a lot of ative to meet the new demand • Noodle bowls Istvan Abdai Director of Nutrition and Dietetics Director of Hospitality EDUCATION June 2017 foodservicedirector.com 39 for these often portable dishes: (Maureen Metz, Metz 24 foodservicedirector.com February 2016 46 foodservicedirector.com February 2016 February 2016 foodservicedirector.com 47 Hendricks Regional Health, Danville, Ind. money [too].” The Garlands, Barrington, Ill. —Brent Craig, Douglas County Culinary Management) Schools, Castle Rock, Colo. • Spice station (Amy 66 foodservicedirector.com March 2016 Beckstrom, University of Colorado, Boulder) Continued on Page 48 0216_FSD_Trends.indd 24 1/21/16 11:28 AM 0216_FSD_CoverStory.indd 46 1/20/16 4:08 PM 0216_FSD_CoverStory.indd 47 1/20/16 4:08 PM 46 foodservicedirector.com March 2016

2018 MEDIA KIT

French’s debuted a new clean-label AETLAE ketchup—French’s Buffalo Ketchup. K-12 CENSUS THE CONSUMER New generations of diners The condiment is infused with Frank’s are invading colleges, the workplace Red Hot sauce and is free of high-fruc- 15 and senior living. Here’s how operators tose corn syrup, appealing to adventur- MENU THE INGREDIENTS TO INSPIRE BETTER DISHES ous and healthy eaters alike. The prod- 8 SPACES 07.15 Contents uct is available in 20-ounce bottles. P. 32 INSPIRING OPERATIONS MENU STRATEGIES MIDDAY are readying for the upheaval. Cooking from scratch in no time at all Save on energy costs with Hatco’s Chef THAT HEALTHIER MENUS LED Light Bulbs. The bulbs use 92 per- Smoothies rise and shine DOLDRUMS cent less energy and are designed to as meal replacements E ll of the school withstand the heat (and steam) of the Pizza dough can rise foodservice 10,194 CHEFS’ COUNCIL kitchen. Engineered for strip heaters, How shell-shocked operators overnight to ensure speedy operators in our Average number of lunch INNOVATE meals served daily are fighting rising egg prices cooking the next day. survey offer lunch, the CLED light bulbs have shatterproof DESIGNS WITH A SENSE OF PURPOSE serving double Revamping meatloaf; polycarbonate lens and an aluminum CATER TO DINERS AND OPERATORS AND inside our Taste the the number of midday meals MORE A 56% exterior, durable enough for a busy OF THE PRESENTAND THE FUTURE. P. 48 Trends tour of Chicago compared to breakfast. So Average daily it’s no small thing that nearly participation rate for kitchen. 43 percent have taken a hit lunch hatcocorp.com to their participation rates at lunch compared to 27 percent Thermoworks new Thermapen Mk4 at breakfast. And competitive $1.80 Median food cost is a fast and intuitive thermometer. 27 food rules continue to hurt per meal at lunch FOOTPRINT schools’ bottom lines. The Thermapen provides readings in 2 to 3 seconds and the rotating screen VOLUME 29 / NUMBER 1 VOLUME 30 / NUMBER 5 DESIGN makes for easy viewing. Other features The cafeteria at Boston VOLUME 30 / NUMBER 7 JANUARY 2016 MAY 2017 Children’s Hospital leaves include an automatic backlight and a room to learn JULY 2017 sleep-mode function. The new product RETAIL also has increased durability and wa- Daily Table delivers freshness Has your lunch participation this school year ter-resistance, compared to previous through food recovery ooks at his schools employ a similar tactic by FOODSERVICE increased, decreased or remained the same? models. Sourcing from on-site FOODSERVICE FEEDING HUNDREDS OF HUNGRY prepare scratch-made investing in pizza ovens so OPERATION AND FSD MORE beehives; Piada’s Italian OPERATION C bases for dishes such pies could be baked onsite, thermoworks.comOF THE MONTH CUSTOMERS FROM SCRATCHFAST as beef tacos ( avored with and sales skyrocketed. District size (students) Decreased Increased Remained the same OF THE a house made seasoning Chandler’s scratch-made Stanford Health Care OF THE Home-cooked taste in minimal time? Less than 2,000 41% 19% 40% SimplotStanford, Calif.Foods has added Simplot blend) or macaroni and dough is proofed and MONTH BY MARYGRACE TAYLOR P. 76 MONTH Operators say it’s possible. cheese at Chandler’s central delivered to schools the 2,000 to 4,999 49% 16% 34% Rick Tinsley Farmhouse Originals frozen mashed Cornell University kitchen. Then they’re night before. Individual 5,000 to 9,999 22% 17% 61% Eisenhower potatoes in plain, seasoned, redskin, Ithaca, N.Y. he secret to a Students, faculty and sta sta ers prepare individual delivered to individual dough balls get a nal Medical garlic and sweet potato varieties. Made 35 P. 82 10,000 to 69,999 42% 21% 37% OPERATIONS homestyle Sunday contribute recipes to the portions to order. And with schools for cafeteria sta to slow rise overnight in the Center, Rancho with real dairy, the product gives oper- gravy and roast school’s annual Taste of less waste, DiStefano says assemble complete meals refrigerator so they’re 70,000 or more 50% 17% 33% Mirage, Calif. APPEAL TO is time—and Home cookbook (o ered he is able to spend less and on-site, where students ready to go in the morning. Percentages may not add up to 100 due to rounding. ators the leeway to menu a consistent, BOTTOM LINE THE P. 44 Animal welfare is a HISPANIC plenty of it. But for free to parents), and put the savings towards can—and love to—watch. Come lunchtime, cafeteria quick and scratch-made quality side top-of-mind issue for DINERS VIA Twhen you’re in charge of many of those end up on buying higher-quality This approach also allows sta assemble the pies and Since implementing the new dish without the extra time and labor. major suppliers 40 Swapping churning out 45,000 meals the menu at UMass’ dining ingredients including for customization. “If your bake them fresh. “It’s the HOW TO EDITORS’ PICK SWEET THINGS IN THE MENU FEATURES veggies for daily from 7 a.m. until commons. sustainable seafood, local kids love jalapeño mac and same pizza as before. But 85%OFFER THE OPTION FOR competitive food regulations CUSTOMIZE SMALLER PACKAGES meat makes WORKFORCE P. 19 1 2 3 4 5 STUDENTS TO PURCHASE a healthier Tattooed employees could midnight, like University produce and poultry and cheese, add the jalapeño the smell and seeing the P. 17 NONREIMBURSABLE (aka “Smart Snacks”), MENUS NOW With an annual growth rate of To jump on the popularity of cra Tilit Chef Goods has rolled Now that customers are taking As part of an e ort to simplify 7 Secrets of Highly Successful Self-Ops meatloaf be key to a creative kitchen FUTURE of Massachusetts Amherst till, it’s not always easy grass-fed beef. and bread crumb topping pizza come out of the oven TAKE A PEEK FOOD ITEMS, SNACKS P. 17 19 percent in the past fi ve years, sodas and sweeter beer profi les, out a premium chef backpack photos of food at many eating ingredient lists, Schwan’s Food Independent operators are getting creative Page 20 has your revenue of food Director of Residential to scale up grandma’s Chandler Uni ed on-site,” Delbridge says. doubled participation,” AND/OR BEVERAGES sweet potato fries have become a Anheuser-Busch launched a new in collaboration with the Hex occasions, Libbey Foodservice Service has rolled out a new pizza CONCEPTS TO SCOUT to survive today’s industry challenges HR INSIDER BEHIND THE Dining Garett DiStefano, six-serving stew School District Food Delbridge was able to Chandler says. (FOR EXAMPLE, A LA CARTE, popular addition to menus as both hard root beer with 5.5 percent company. The backpack features designed the SCHÖNWALD free of PHOs, certifi ed artifi cial dyes DURING THE NRA SHOW How new OSHA guidelines CURTAIN OF S sales increased, decreased Research: 2015 C&U Census affect transgender workers the clock isn’t exactly on recipe to feed thousands and Nutrition Director VENDING, SCHOOL LUNCH, shareable appetizers and sides. ABV. Called the Best Damn Root slash- and stain-resistant cutlery Allure collection of dishware to and trans fat. The Big Daddy’s Primo P. 45 IN EVERY ISSUE CATERING your side. Yet the majority during a mobbed dinner Wesley Delbridge takes STORE, ETC.) or remained the same? DINNER To keep up with demand, McCain Beer, the beverage has herbal compartments, tablet and laptop accentuate artfully plated cuisine. Four Cheese Pizza is seasoned with Local sourcing and gluten-free continue to shape MARKETING STARTING FROM SCRATCH Foods relaunched its Harvest and spice notes and is aged with compartments, a chef tool The tableware is made of durable sea salt, herbs and spice to help the state of college and university dining P. 67 IS MOBILE of the meals his customers rush. So DiStefano’s team a di erent approach to PLUS: ANATOMY OF Splendor line of sweet potato fries real vanilla beans. It is available in organizer and a water-resistant porcelain with a white fi nish that reduce sodium levels. With a 51 06 EDITOR’S VIEW 12 ADVICE SQUAD For messaging to AND DRINKS: Gen Z, infographics are eat are made from scratch. makes small batches every get fresh, from scratch DETAILS ON with a brand new ba er. The re- bo les, 16-ounce cans and on dra . coating. mimics the look of china. The percent whole-grain crust sprinkled A RENOVATION: FSD of the Month 08 PUBLISHER’S LETTER 60 MARKETPLACE picture perfect WHAT COLLEGE “We have students 10 to 15 minutes. “Instead meals on the trays at THE 2016 imagined product o ers operators anheuser-busch.com tilitchefgoods.com collection includes plates, bowls, with Parmesan and parsley, this new FINAL TAKEAWAYS David Gorberg credits proactive salesmanship 11 THE LINE 51% 60% THE 2016 a crisper fry with a longer hold pla ers, cups and saucers. pizza adheres to health guidelines 65 ADVERTISER INDEX DINERS WANT— coming from places as of having four or ve hotel more than 40 schools in The percentage of breakfast The percentage of lunch 71% 18% 11% MENU P. 71 for the success of foodservice at Unidine at Tufts Risotto under pressure, THESE 5 DECREASED REMAINED INCREASED time. foodservice.libbey.com but remains full of fl avor. Cover illustration varied as India, Singapore pans full of product, you’re the Phoenix area. “It’s items across noncommercial items across noncommercial MENUDIRECTIONS Health Plan in Watertown, Mass. ballpark eats and more 66 STEAL THIS IDEA by toby leigh AND DON’T— THE SAME CENSUS mccainusa.com schwansfoodservice.com RESTAURANT and Cleveland, and they all using the same skillet, and hard with schools to start operations that are made operations that are made RIGHT NOW from scratch from scratch P. 39 CONFERENCE Gathering Place at P. 75 TRENDS CAN HELP have their di erent types there’s no waste,” he says. literally from scratch, but ¡¢: ¤¥¢¦§¡¢ ¡¢: ¤¥¢¦§¡¢ Sparrow Health System July 2015 foodservicedirector.com 05 ¥§¢¡¨, ¨©¢ ª§« ¬§¡¨¢ ¥§¢¡¨, ¨©¢ ª§« ¬§¡¨¢ P. 26 68 foodservicedirector.com February 2016 of food that remind them For quicker items such as it’s the perfect setting to do (®¯°±) (®¯°²) in Lansing, Mich. NONCOMMERCIAL of home,” DiStefano says. Yard Bean Masala Stir-fry, nishing touches,” he says. S12 K-12 Supplement Spring 2016 OPERATORS KEEP UP. P. 50 July 2015 foodservicedirector.com 15 0715_FSD_TOC_1.indd 5 6/23/15 10:38 AM 71+18+11 0216_FSD_Marketplace_1.indd 68 1/19/16 7:38 PM

0715_FSD_Menu_opener_.indd 15 6/23/15 12:52 PM Your REACHING Representatives Contact your regional sales director for full details

Chris Keating EACH (630) 528-9277 | [email protected] Group President, Restaurant Media & Events

William D. Anderson (312) 730-7060 | [email protected] Vice President, Noncommercial Foodservice

SEGMENT Mark Cullum (312) 940-1566 | [email protected] FSD spotlights innovators, menu trends and Regional VP of Sales, Foodservice Group-Midwest operational strategies to keep our readers ahead of the Chris McCoy (781) 793-7888 | [email protected] ever-evolving consumer landscape. Regional VP of Sales, Foodservice Group-Northeast

Tim Vaughan (312) 961-5348 | [email protected] ACHIEVING OUR MISSION Regional VP of Sales, Foodservice Group-Midwest/South Mark Weinstein 1 Trusted source 2 Adaptable and 3 Solutions for (562) 204-7785 | [email protected] for busy FSDs educational unique segments Regional VP of Sales, Foodservice Group-Western FoodService Director Foodservice directors are FSD dedicates coverage magazine and its digital now educators, negotiators, to the noncommercial media outlets are targeted motivators, networkers segments—B&I, C&U, to busy operators. Stories and advocates. By telling hospitals, senior living are concise and solution- real operators’ stories and and K–12. We also provide focused, and the magazine how they solved problems, ideas, information and borrows best practices FoodService Director is solutions that transcend of consumer magazines delivering proven, actionable markets and speak to FSDs as culinarians, managers to deliver content that’s peer-to-peer advice. 300 S. Riverside Plaza, Suite 1600 smart, exciting, engaging and business operators. Chicago, IL 60606 | P: 312.876.0004 and easy to read. WinsightMedia.com

BRAND FAVORITES

Chefs’ Council Recipe Revamp Restaurant Report Steal This Idea FSO of The Month Our 50-member panel of chefs from Operators reveal how they updated Checking in with new commercial Quick tips from operators on topics A feature focusing on an throughout noncommercial dining a dish to be a more healthful, more spots that are chock-full of stealable like menu development, design, innovative operation that’s going share the best menuing tips from authentic or more labor-saving menu menu, design or operational ideas for human resources and more that can above and beyond. their operations. star. noncommercial operators. apply to any segment.

6 FoodService Director THE NONCOMMERCIAL MARKET Powered by THE BIG FOUR Nominal Change 2017/2018

WHERE Healthcare NONCOMMERCIAL FITS Colleges & Universities

5.2% Business & Industry

K-12 3.4% Schools

2.0%

1.9%

5.1% 3.6% Total Foodservice $871.08B 2.5% Retailers = $66.96B Travel & Leisure = $97.66B 1.7% Noncommercial = $117.77B All Other Foodservice = $6.68B Total Restaurants & Bars = $582.50B

7 FoodService Director THE CLEAR LEADER IN MARKET SHARE

90% 76.7% 80%

70%

60%

50%

40%

30%

20%

10%

2010 2011 2012 2013 2014 2015 2016 *2017

FoodService Director Food Management

*Source: Media Radar Jan.-Jun. 2017

8 FoodService Director THE BEST MEDIA BUYS ARE INTEGRATED

TO REACH THE TRUE BREADTH OF FSD'S AUDIENCE, CROSSOVER YOU NEED A PRESENCE ON ALL PLATFORMS. IS THE KEY Here you can understand where noncommercial foodservice decision- makers get their information today. It’s not just magazines or websites-it’s through a combination of different 50,000+ platforms. Capitalizing Magazine Subscribers on each medium is the best use of any size advertising budget.

40% 35,000+ of FSD's website visitors are FSD Update Subscribers eNL subscribers

30% of the magazine 35,000+ subscribers are Website Users also eNL subscribers

Source: Publisher’s reported data, effective January 2018

9 FoodService Director CIRCULATION BREAKDOWN

FoodService Director has served as the most readable and valuable source of information in our industry. More than three-quarters of the FoodService Director audience classify themselves as foodservice management and represent the primary purchasers of food, equipment and supplies in today’s high-volume noncommercial market. 50,000 Total Magazine Circulation

10,969 5,497

1,422

21,971 9,358 Healthcare K-12 Schools Colleges & Universities Contract-Management Companies Business & Industry

Source: June 2017 BPA

10 2018 EDITORIAL CALENDAR Learn moreLearn at

MONTH COVER ADDITIONAL FEATURE MENU/FOOD FOCUS SEGMENT SPOTLIGHT BONUS DISTRIBUTION

January Anatomy of a Renovation/ Close: 12/6 What Consumers Want Now Center of the Plate Technomic Planning Programs Materials Due: 12/13 C&U (Part 1)

February FoodServiceDirector.com/advertise Close: 1/4 Materials Due: 1/10 Breakout Flavor Trends Addressing Allergies Equipment for Faster Service Convenience Retailing University Readership Study Ad Readership Study

March Customization Beyond the Anatomy of a Renovation/ Close: 2/2 Soups Special K-12 section MenuDirections Materials Due: 2/8 Chipotle Model C&U (Part 2)

April Restaurant Leadership Close: 3/7 Director of The Year Off-premise Sandwiches Materials Due: 3/14 Conference

May Anatomy of a Renovation/ Close: 4/4 Steal This Idea: 30 Years of FSD Breakfast Recreation NRA Show Materials Due: 4/11 C&U (Part 3)

June Restaurant Directions, Close: 5/2 Chefs' Council: Best Dishes Using Big Data Flavor Materials Due: 5/9 IDDBA, ANFP

July Branded Concepts: Close: 6/6 8 Restaurant Trends That Matter Franchise, Lease or Coffee Colleges & Universities NACUFS Materials Due: 6/13 Developing Your Own?

August Anatomy of a Renovation Outlook Leadership Close: 7/6 'Clean' Menus Snacks Hospitals Materials Due: 7/12 (Part 1) Conference, AHF

September Automation as a FSTEC Conference, Global Close: 8/8 How People Eat Today Bowls Special K-12 section Restaurant Leadership Materials Due: 8/15 Labor Solution Conference

October Anatomy of a Renovation Close: 9/6 Chefs' Council: Menu Forecast Catering Materials Due: 9/12 (Part 2)

November Close: 10/4 The Workforce Issue Rising Stars of the Industry Sides Senior Living Materials Due: 10/10

December Anatomy of a Renovation Close: 11/1 State of the Industry: What's Next Grab and Go Materials Due: 11/8 (Part 3)

IN EVERY ISSUE

Healthier Menu Ideas Chefs' Council Design and Renovations Foodservice Operation of the Month

11 MAGAZINE RATES & SPECS Ad submission All ad files should be submitted via AdShuttle— 2018 RATES* SIZE REQUIREMENTS go to: www.adshuttle.com/winsightmedia

Rates 1x 6x 12x 18x 24x Non-Bleed Ad Type (within margins) Ad Specs PDF file preparation Full Page $10,475 $9,990 $9,870 $9,675 $9,480 Bleed: 9.25" x 11.125" • PDF X-1A version 1.3 (Adobe 4) mandatory Full Page 8"W x 9.65"H 1/2 Page $6,450 $6,120 $5,660 $5,480 $5,400 Trim: 9" x 10.875" • Convert all color space to CMYK • Convert all fonts to outlines if possible Bleed: 18.25" x 11.125" 1/3 Page $4,290 $3,950 $3,850 $3,750 $3,670 2-Page Spread 17"W x 9.65"H • All images should be 300 dpi Trim: 18" x 10.875" 1/4 Page $3,850 $3,620 $3,285 $3,175 $3,170 • Flatten layers/transparencies 1/2 Horizontal Bleed: 18.25" x 5.5625" • Proofs are no longer required 17"W x 4.68"H Spread $15,950 $15,620 $15,175 $14,940 $14,730 Spread Trim: 18" x 5.4375" *All rates are gross Bleed: 9.25" x 5.5625" 1/2 Horizontal 8"W x 4.68"H Trim: 9" x 5.4375" Jeanne Sounders Premium Positions: Cover 4/25%, Cover 2/20%, Cover 3/15% Print Production Coordinator 2-Color Rates: Deduct $500 from the 4-color rates Bleed: 4.75" x 11.125" 1/2 Vertical 3.875"W x 9.65"H (312) 506-3941 B&W Rates: Deduct $1,000 from the 4-color rates Trim: 4.5" x 10.875"

1/3 Horizontal 8"W x 3"H — AD SIZES/MAGAZINE TRIM SIZE: 9"W X 10.875"H Bleed: 3.25" x 11.125" 1/3 Vertical 2.5"W x 9.65"H Non-Bleed Bleed Trim: 3" x 10.875" 1/3 Square 5"W x 4.65"H — 1/4 Horizontal 8"W x 2.25"H — 1/4 Square 3.875"W x 4.68"H —

Custom Advertising Supplements

Prepared by FoodService Director in conjunction with VOLUME 30 / NUMBER 6 JUNE 2017 FULL PAGE advertiser and/or advertising agency, these are available FOODSERVICE in 8, 16, 24, or 32 page units and are bound into the OPERATION OF THE MONTH Greenville magazine or as an independent unit. Contact your sales County Schools Greenville, S.C. director for more information. P. 60 TAKING MEALS RISING OUTSIDE NO GRILL NECESSARY P. 38 P. 15 MENU STARS OPENING AN ON OPERATORS ARE MASHING UP TOP TRENDS FOR SUCCESS. SUPPLIED INSERTS SITE FOOD HALL WITHOUT THE MAJOR RENO Number of Pages 2 4 8 16 P. 25 THESE 15 INGREDIENTS ARE READY TO MAKE A SPLASH ON MENUS Percent Discounted Per Page* 30% 35% 40% 50% P. 55 1/2 HORIZONTAL 1/2 HORIZONTAL SPREAD *Supplied insert discount applies to earned frequency rate

VOLUME 30 / NUMBER 7

Business Reply Cards (BRCs) $3,700 net JULY 2017 (includes advertising space and production charges) FOODSERVICE OPERATION Stop Press/Plate Change Charge OF THE MONTH Cornell University $1,600 net per plate change/stop Ithaca, N.Y. P. 82

APPEAL TO HISPANIC Tip-In Charge: Contact your regional sales director DINERS VIA THE THE MENU P. 19 1/2 VERTICAL 1/3 HORIZONTAL 1/3 VERTICAL 8+page: Contact your regional sales director TAKE A PEEK BEHIND THE FUTURE CURTAIN OF 1/4 SQUARE 1/3 SQUARE CATERING P. 67 IS MOBILE WHAT COLLEGE 12 DINERS WANT— AND DON’T— RIGHT NOW P. 75 THESE 5 RESTAURANT TRENDS CAN HELP NONCOMMERCIAL OPERATORS KEEP UP. P. 50 HIGH-IMPACT AD UNITS More innovative concepts and pricing available upon request

COVER TIP FRENCH DOOR COVER REMOVABLE BOOKLET

DOUBLE-GATE INSERT POSTER UNIT DIE-CUT INSERT

13 FoodService Director ISSUE EXTENSIONS

SPONSORSHIP OPPORTUNITY

FSD is anchored by award-winning content packages that operators anticipate each year. These issue extensions have advertising and sponsorship opportunities across all Winsight platforms—from print to digital and events.

Month Issue Description Digital Event January What Consumers Want Now What drives people’s foodservice choices and behaviors? • • February Breakout Flavor Trends Research-based report that reveals the next flavors to hit big on menus • • How has customization evolved, what's new and what's working now and what are the new models March New Models For Customization • • for its future? A separate, one-time-a-year profile that spotlights a top influencer and game-changer in the April Director of The Year • • noncommercial industry. May Steal This Idea: 30 Years of FSD The most memorable ideas of the past 30 years from the archives of FoodService Director • •

Culinarians from all segment of noncommercial foodservice share the dishes that their guests loved June Chefs' Council: Best Dishes • • the most this year July 10 Restaurant Trends That Matter The big menu, concepts and operational trends that noncommercial operators • • As consumers — especially younger consumers—demand to know where their food comes from and August Sourcing For ‘Clean’ Menus • • how it was raised, it creates some unique sourcing challenges for volume feeders

The death of dayparts, the rise of off-premise, concerns about sustainability and the convenience of September How People Eat Today • technology are changing when and how your guests expect to get and enjoy food October Chefs' Council: Menu Forecast Noncommercial chefs weigh in on the flavor and menu trends to watch for in the coming year • November The Workforce Issue This issue tackles the biggest challenge facing FSDs today • • Segment by segment measure of foodservice in hospitals, senior living, K-12 schools, B&I and December State of The Industry: What's Next • • colleges and universities

14 FoodService Director COLLEGE & UNIVERSITY VISITS

GAIN ACCESS TO THE INTRICACIES OF COLLEGE DINING WHAT’S INVOLVED?

Join Bill Anderson, VP, Publisher of FoodService Director, and an FSD editor for an in-depth campus tour. See high-volume operations in action and hear first-hand about successes and challenges direct from the operator.

Onsite Learning Opportunity Available for up to 3 manufacturer representatives Cost: $2,500/person (hotel and airfare not included)

15 FoodService Director CHEFS’ COUNCIL SUMMIT 2018

CHEFS’ COUNCIL

About the Summit FoodService Director is bringing together 12 of the 50 members of our Chefs’ Council to participate in our FSD Chefs’ Council Summit at the University of Michigan, October 2018, in Ann Arbor, MI. Join us for the opportunity to cook, plan and ideate with industry experts. Limited to 4 Sponsors About the Council • Category/product exclusivity The FoodService Director Chefs’ Council is a cross-section of • 2 people from each sponsoring organization chefs from the B&I, C&U, hospitals, senior living and K-12. Our 12 member chefs are selected from our 5 segments industry expert chefs answer questions about food trends and share ideas. Engagement includes: • Monthly column in FSD • 30-minute product presentation in a conference room/classroom setting • In the Kitchen; your chef will rotate amongst the 4 teams of chefs who are • Cover story in June issue on their 50 signature menu items ideating, creating and cooking together with your supplied products • Cover story in October issue with their predictions for the new year • 2 dinners, 2 breakfasts, 2 lunches, campus tour and market tour • Periodically featured on FSD.com • Chefs' Council general session panel at MenuDirections Cost: $25,000/sponsor (hotel and airfare not included)

16 FoodService Director SOCIAL EXPLODING 15,000+ SOCIAL Facebook Followers GROWTH 11,200+ Facebook Followers

WHERE WE 830+ WHERE WHERE WE’RE WERE Facebook Followers WE ARE HEADED INCREASED 2014 2016 2018 INTERACTION FoodService Director continues to be No. 1 in the noncommercial foodservice space for Facebook likes. With strong engagement and great content, our social strategy involves targeting relevant people 3,000+ to make sure we’re getting the right Social Referrals audience interacting with our posts. 1,500+ Cost: $1,200 for 12,000 social followers Social Referrals

800+ Social Referrals

Social post sponsorships available - distributed to Facebook, LinkedIn and Twitter 17 FoodService Director DIGITAL EXPLODING 300,000 DIGITAL Page Views GROWTH

INCREASED 168,000 ENGAGEMENT Page Views FoodServiceDirector.com offers comprehensive news coverage in a clean format that focuses on imagery, video, slideshows and other multimedia storytelling platforms. 78,000 Page Views WHERE WE WHERE WHERE WE’RE WERE WE ARE HEADED 2014 2016 2018

Note: Avg. Monthly Page Views 18 FoodService Director DIGITAL A BETTER WAY TO REACH OPERATORS THROUGH DIGITAL MEDIA WHAT’S INVOLVED? We've built a site that allows us to deliver more of what readers want, in a way that makes it easier to digest and put into action, with input from one of the world's most respected web designers. Follow Run-of-site sponsorship* the latest industry trends, gather ideas, develop menus and learn about who’s shaping the noncommercial foodservice industry. Ad Unit Net Price/CPM $100 net/CPM Leaderboard 970x90, 970x60 or 728x90 $120 net/CPM for pushdown leaderboard or 300x50 (mobile) Advertising opportunities in-banner video Home page takeover: Five ad units across the homepage delivered $90 net/CPM in tandem, plus 300x250 in the ROS latest news widget Upper/Lower Medium Rectangle 300x250 $110 net/CPM for expendable version or • Share of voice: 25% in-banner video • Average estimated impressions: 50,000+ Leaderboard and Upper/Lower $210 net/CPM • Cost: $3,500 net/month Medium Rectangle in tandem

Footer 728x90 & 300x50 (mobile) $25 net/CPM Prestitial: 600x400 • Share of voice: 100% • Average estimated impressions: 8,500 *All purchased impressions will be delivered on a space available basis. Ask your sales • Cost: $2,500 net /week representative for impression availability.

19 FoodService Director EVOLVING OUR DISPLAY OFFERINGS

Video Bridge Wallpaper

In-Article Video

Corner Peel FoodService Director CUSTOMER DATA PLATFORM

Available segments: • C&U • Healthcare • K-12 • Title-specific • Director • VP • C-suite • Behavior-specific • Gluten-Free/Allergy Ambassadors • Recipe Enthusiasts • Custom Advertising opportunities AUDIENCE • Infographics • White Papers TARGETING • Articles • Videos Our new customer data platform allows us to build user • Slideshows profiles for all visitors and summarizes everything we know • Full-screen Lightbox about them. This technology can help advertisers serve display ads to high-value audience segments, personalize the user • E-mail Interaction experience, provide content recommendations and engage with • Slide-out Messages users for monetization and marketing purposes. • Toaster

21 FoodService Director DIGITAL PACKAGES

22 FoodService Director PREMIER PACKAGES

EXCLUSIVE! Estimated Month Package Title Impressions Pricing DIGITAL January What Consumers Want Now FSD 52,500 $8,500 February Breakout Flavor Trends FSD 48,000 $9,000 SPONSORSHIP March New Models for Customization FSD 48,000 $9,000 May Steal This Idea: 30 Years of FSD FSD 48,000 $9,000

June Chefs' Council: Best Dishes FSD 100,000 $17,250

WHAT’S INVOLVED? July 10 Restaurant Trends That Matter FSD 40,000 $9,000 • Sole sponsor of every page within online package August Sourcing for Clean Menus FSD 40,000 $9,000 • Premium ad units displayed on all pages • Three eNewsletters distributed, featuring your leaderboard ad October Chefs' Council: Menu Forecast FSD 34,000 $7,000 • Special magazine and event opportunities available for select premier packages November The Workforce Issue FSD 84,000 $9,000 Contact your sales representative for availability. December State of the Industry: What's Next FSD 55,000 $7,000

23 FoodService Director SHOWCASE PACKAGES

EXCLUSIVE! DIGITAL SLIDESHOW

Estimated WHAT’S INVOLVED? Package Title Impressions Pricing • Leaderboard and medium rectangle ad units on each page 30 Under 30 Something FSD 32,000 $6,000 of the site Top Consumer Gripes FSD 32,000 $6,000 • One eNewsletter distributed, featuring your leaderboard ad • Special magazine and event opportunities available for select 25 Best Bowls FSD 100,000 $15,000 showcase packages Contact your sales representative for availability.

24 FoodService Director

Powered by THE FUTURE OF CONTENT MARKETING Combining the powers behind Winsight’s growing distribution and Technomic's content-creationcapabilities.

for servers APPETIZER

... of consumers say be er value % for appetizers would encourage them to order appetizers more TAKEAWAY ways to 41 frequently at restaurants. 60% of appetizers Shareable options TAKEAWAY ordered are like fries can entice shared with Highlight deals such as appetizer-entree combos guests to enjoy others. and happy hour specials. appetizers and create menu small plates. items that ENTREE ... of guests chose their last ngineering a winning menu is part % foodservice location for dinner art, part science and a whole lot of 62 based on the taste of the food. SELL ... of consumers would like careful trend watching. Successful restaurants to o er more ELVES E % sides with new/unique dishes, whether they be permanent items $ 46 ﬂ avors or ingredients. or LTOs, must cater to the demands of TAKEAWAY THEM today’s consumers while keeping food Emphasize the craveability of popular dishes to TAKEAWAY costs manageable. drive repeat tra c. Elevate the check average by upselling premium sides. When looking for ways to craft menu customizable, items that are easy for servers to sell, focus on dishes thatglobal are flavors and DESSERT those that feature and snack plates. shareable appetizer ... of consumers are more likely to order dessert if a On the plus side, all allow for creative % mini-portioned option 34 is available. menu innovation and all are likely to play 58% well with consumers. But implementing TAKEAWAY of dessert purchases from them does require a knowledge of current Sway consumers to indulge by pushing mini-portioned foodservice dining trends. desserts or shareable options. locations are TAKEAWAY impulse buys. Here are three areas of focus for operators Powered by Encourage impulse buys who want to create a more-profitable with dessert table tents or dessert carts. menu that consumers will clamor for. 25 Research by: EMAND D with…. IGH

URGERSH ARE ...putting TURKEY B in a primefor growth position but the rising cost of beef is IN shaking upToday’s the burgersparking restaurant category interest operators are - Specialty ingredients - Customizable options WHAT’S DRIVING - Non-beef proteins Lower - Unique toppings TURKEY’SIN THE SUCCESS BURGER price CATEGORY? points BURGER 16% of all CONSUMPTION IS % DOWN OVER THE57 % Healthful PAST TWO68 YEARS* FSR burgerare now patties turkey 2015 positioning

Nearly 10% of 2013 are turkey Flavor *among consumers who eatleast burgers weekly at LSR burger patties versatility EY S K R R E G AT TU R % U % of consumers B UP 15 24 FoodService Director SINCE 2013 ARE s say that availability of turkey FSR burgers is important on% ofthe consumers menu consider 34 BURGER CONSUMERS TALKordering TURKEY:when turkey dining burgers out

BRANDINSIG CONTENT MARKETING Source: 2015 Burger Consumer Trend Report, Technomic Inc.

3 Campaign Crusher

Components Cost Technomic Notes Repurposed 8x Branded Articles in FSD Update $8,200 • content 3 Infographics $7,500 • Syndicated data In-Stream on FSD.com Included — — Single Sponsor eNewsletter $55,000 — 12x Landing Page on FSD.com Included — — 1 White Paper $3,500 • 2 pages [Company Name] Personalized Branding Included — Insight Winsight brand 1 Affordable Advantage Social Promotion Included — channels Components Cost Technomic Notes $74,200 Total Includes Custom 4x Branded Articles in FSD Update $8,620 • Content 1 Infographic $2,500 • Syndicated data 4 Data Driver In-Stream on FSD.com Included — — Winsight brand Components Cost Technomic Notes Social Promotion Included — channels Repurposed 12x Branded Articles in FSD Update — • $11,120 Total content 6 Infographics — • Syndicated data In-Stream on FSD.com Included — — 2 Buzz Builder 6x Custom eNewsletter — • 20K audience Single Sponsor eNewsletter — — 12x Components Cost Technomic Notes Landing Page on FSD.com Included — — Repurposed 2 White Papers — • 2 pages 6x Branded Articles in FSD Update $6,930 • content [Company Name] Personalized Branding Included — 2 Infographics $5,000 • Syndicated data Insight In-Stream on FSD.com Included — — Custom Research Study — • — 2x Custom eNewsletter $14,400 • 20K audience Content Asset + Insights — • — Winsight brand Winsight brand Social Promotion Included — Social Promotion Included — channels channels $26,330 Total Price upon request

26 FoodService Director CUSTOM SLIDESHOW

Sponsor Supplied Slideshow Provide your content and images for FSD to create six slides. • One image per slide: 787 pixels wide x 426 pixels high, 72 dpi • Up to 200 words of copy per slide • Last slide will be the sponsor slide • Cost: $2,900 HARNESS THE Winsight-Created Slideshow FSD creates content for five slides. POWER OF • One image per slide: 787 pixels wide x 426 pixels high, 72 dpi • Up to 200 words of copy per slide • Sponsor supplies up to 200 words of copy and one image for their one slide VISUAL CONTENT • Last slide will be the sponsor slide • Cost: $4,400 MARKETING Promotion Content lives in FSD’s online content stream: FSD is offering you the opportunity to reach and resonate • Home page of FoodServiceDirector.com with your targeted audience through digital media. Leverage the • FSD social media outlets industry’s leading foodservice publication and establish your company as a market leader by creating content that can be • Two native ads in FSD Update repurposed online. • Slideshow comes with surround ads at article level

27 FoodService Director eNEWSLETTER PORTFOLIO

1 FSD Update FSD Update offers original content from FoodServiceDirector.com’s most recent postings and around the web. • Frequency: Daily (Monday-Friday) • Distribution: 32,000 • Open Rate: 15% • Audience: Full-range of noncommercial segments including B&I, C&U, K-12, healthcare and senior living, correctional facilities and contract- managed companies 2 FSD Alerts FoodService Director Alerts deliver the most pertinent news the instant Ad Units 1x 6x 12x 24x + it’s available. Leaderboard—728x90 & 300x50 (mobile) $985 $885 $790 $690 • Frequency: 6x per month Upper Medium Rectangle—300x250 $930 $840 $750 $660 • Distribution: 29,000 Featured Product/Recipe/Video $620 $560 $495 $435 • Open Rate: 18% Middle Medium Rectangle—300x250 $570 $520 $460 $400 • Audience: Full-range of noncommercial segments including B&I, C&U, Branded Article* $1,035 $930 $830 $725 K-12, healthcare and senior living, correctional facilities and contract- managed companies *Additional $1,000 content creation fee Ad Units 1x 6x 12x FSD Update Takeover: Own all the ad units in the day’s issue–$3,500 + $1,000 if needing custom content for branded article. Leaderboard—728x90 & 300x50 (mobile) $3,950 $3,555 $3,160

Note: Avg. Open Rate Jan.-Aug. 2017

28 FoodService Director eNEWSLETTER PORTFOLIO

4 Healthcare Spotlight FSD’s Healthcare Spotlight focuses on the foodservice operations within some of the fastest-growing facilities in noncommercial to date, including hospitals, nursing homes, long-term care and senior/assisted living. • Frequency: 2x per month • Distribution: 8,000 • Open Rate: 15% • Audience: Noncommercial foodservice directors, operators and decision- makers within the healthcare segment

Ad Units 1x 6x 12x Leaderboard—728x90 & 300x50 (mobile) $1,530 $1,350 $1,225 Upper Medium Rectangle—300x250 $1,630 $1,470 $1,300 Featured Product/Recipe/Video $1,575 $1,425 $1,250 Middle Medium Rectangle—300x250 $1,225 $1,100 $980 Branded Article* $1,475 $1,325 $1,200

3 C&U Spotlight 5 K-12 Spotlight C&U Spotlight is specifically tailored to college and university foodservice, K-12 Spotlight is specifically tailored to foodservice operators in elementary delivering original content that your targets value when looking for solutions to and secondary schools, highlighting relevant topics such as health and wellness, improve their operations. new regulations, commodities and marketing. • Frequency: 3x per month • Frequency: 2x per month • Distribution: 8,000 • Distribution: 9,000 • Open Rate: 18% • Open Rate: 20% • Audience: Noncommercial foodservice operators and decision-makers within • Audience: Noncommercial foodservice operators and decision-makers within the college & university segment the elementary and secondary schools segment

Ad Units 1x 6x 12x Ad Units 1x 6x 12x Leaderboard—728x90 & 300x50 (mobile) $2,025 $1,830 $1,630 Leaderboard—728x90 & 300x50 (mobile) $2,100 $1,900 $1,700 Upper Medium Rectangle—300x250 $2,170 $1,950 $1,735 Upper Medium Rectangle—300x250 $2,250 $2,000 $1,800 Featured Product/Recipe/Video $2,100 $1,875 $1,675 Featured Product/Recipe/Video $2,150 $1,975 $1,750 Middle Medium Rectangle—300x250 $1,615 $1,450 $1,290 Middle Medium Rectangle—300x250 $1,650 $1,500 $1,350 Branded Article* $1,950 $1,750 $1,550 Branded Article* $2,050 $1,850 $1,650

Note: Avg. Open Rate Jan.-Aug. 2017

29 FoodService Director eNEWSLETTER PORTFOLIO

7 Single-Sponsor Healthcare Spotlight A special single-sponsor eNewsletter that focuses on the foodservice operations within some of the fastest-growing facilities in noncommercial to date, including hospitals, nursing homes, long-term care and senior/assisted living. • Frequency: Monthly • Distribution: 8,000 • Open Rate: 15% • Audience: Noncommercial foodservice directors, operators and decision-makers within the healthcare segment Cost: $5,200

*Additional $1,000 content creation fee

6 Single-Sponsor C&U Spotlight 8 Single-Sponsor K-12 Spotlight A special single-sponsor eNewsletter that is tailored to college and university A special single-sponsor eNewsletter tailored to foodservice operators in foodservice, delivering original content that your targets value when looking for elementary and secondary schools, highlighting relevant topics such as solutions to improve their operations. healthcare and wellness, new regulations, commodities and marketing. • Frequency: Monthly • Frequency: Monthly • Distribution: 8,000 • Distribution: 9,000 • Open Rate: 18% • Open Rate: 20% • Audience: Noncommercial foodservice operators and decision-makers within • Audience: Noncommercial foodservice operators and decision-makers within the college & university segment the elementary and secondary schools segment Cost: $6,800 Cost: $7,000

*Additional $1,000 content creation fee *Additional $1,000 content creation fee

Note: Avg. Open Rate Jan.-Aug. 2017

30 FoodService Director eNEWSLETTER PORTFOLIO

10 A special single-sponsor eNewsletter that showcases industry supplier-based recipes, focuses on trends and is designed to stimulate menu ideas within foodservice operations. • Frequency: 3-4 available per month • Distribution: 89,000 • Open Rate: 24% • Audience: Commercial & noncommercial operators • Cost: $10,890 9 Recipedia Recipedia showcases supplier-based recipes focused on trends and Advertising components designed to stimulate menu ideas within foodservice operations. • Header logo • Frequency: Monthly • Leaderboard • Distribution: 82,000 • Recipes (10 max) • Open Rate: 24% • Featured product (2 max) • Audience: Commercial & noncommercial operators

Editorial Topics 11 Product Showcase • February: Appetizers • April: Breakfast An eNewsletter where suppliers can promote the benefits of their • June: Sandwiches products serving the foodservice industry. • August: Entrees • Frequency: Monthly • October: Snacks • Distribution: 30,000 • December: Global/Regional Flavors • Open Rate: 15% • Audience: Commercial & noncommercial operators

Ad Units 1x 6x Ad Units 1x 6x Leaderboard—728x90 & Leaderboard—728x90 & $3,000 $2,700 $3,000 $2,700 300x50 (mobile) 300x50 (mobile) Text & Logo—Position 1 $2,800 $2,520 Text & Logo—Position 1 $2,800 $2,520 Text & Logo—Position 2 $2,600 $2,340 Text & Logo—Position 2 $2,600 $2,340 Text & Logo—Position 3 $2,400 $2,160 Text & Logo—Position 3 $2,400 $2,160 Text & Logo—Position 4 $2,200 $1,980 Text & Logo—Position 4 $2,200 $1,980 Text & Logo—Position 5 $2,000 $1,800 Text & Logo—Position 5 $2,000 $1,800 Featured Product $3,000 $2,700 Featured Product $3,000 $2,700

Note: Avg. Open Rate Jan.-Aug. 2017

31 FoodService Director eNEWSLETTER PORTFOLIO

12 Better by Demand Better by Demand provides foodservice directors with ideas and solutions to meet consumers' growing call for healthier, cleaner, sustainable and local 13 Custom eNewsletters ingredients on the menu. FSD makes it simple to engage the right audience and accelerate the distribution • Frequency: Monthly of your content by harnessing the most extensive list of key noncommercial • Distribution: 27,000 foodservice decision makers in the industry. • Est. Open Rate: 20% List Size 1x 3x 6x 9x + • Audience: Noncommercial operators 1—5,000 $3,250 $3,000 $2,900 $2,750 Advertising components 5,001—10,000 $4,100 $3,895 $3,700 $3,475 • Leaderboard 10,001—15,000 $5,400 $5,150 $4,850 $4,600 • Medium rectangle 15,001—20,000 $6,300 $5,975 $5,675 $5,350 • Custom content item 20,000 + $1,500 + $250 CPM

Note: Avg. Open Rate Jan.-Aug. 2017

32 FoodService Director COMPASS

INDUSTRY UPDATES, DELIVERED WEEKLY

Compass, the first cross-channel eNewsletter from Winsight, delivers a 360-degree view of the foodservice and convenience world. Look forward to industry insights, products, events and videos plus valuable research from Technomic all in one.

• Frequency: Weekly (Thursday) • Distribution: 140,000 • Commercial: 37% • Noncommercial: 18% Cost Ad Units (per insertion) • Convenience & Grocery: 12% • Other: 33% Leaderboard—728x90 & 300x50 (mobile) $1,880 • Open Rate: 15% Upper Medium Rectangle—300x250 $1,645 • Audience: Full foodservice audience— commercial and noncommercial—as well as convenience-retailing and grocery Lower Medium Rectangle—300x250 $1,525

33 FoodService Director White Papers & eBooks

ICE FOODSERV DIRECTOR

Turn your coffee bar into a profit HIGH-VALUE powerhouse

Coffee is one , of the most CONTENT LEAD- universally popular products found in foodservice—and with good reason. It’s an affordable, indulgent pick- GEN TOOLS me-up that suits all occasions, from lively social gatherings to quiet work time. Coffee also continues to provide operators with inspiration for new services and WHAT’S INVOLVED? fresh innovations. (continued on page 2) 1 Brand engagement is all about connection. Our white papers and eBooks give you an opportunity to reach out to your target audience with a content piece that’s relevant to them. Highlight your brand’s value proposition and help your customers better run their businesses. With a continued shift in eating 4-page white paper habits at colleges • Delivered via PDF; standard page size is 8.5x11 and universities, HOW TO SATISFY MORE healthier options • 4 pages of content, with additional title page are a natural fit. • Promotion includes 2 eBlasts and 3 branded articles DIETARY PREFERENCES • Includes gated content form, if desired • Cost: $11,500

FOODSERVICE 7-page eBook DIRECTOR • Delivered via PDF; standard page size is 11x8.5 • 7 pages of content, with additional title page • Promotion includes 2 eBlasts and 3 branded articles • Included gated content form, if desired Cost: $15,000

34 FoodService Director DATABASE RENTALS

YOUR MESSAGE TO A TARGETED AUDIENCE WHAT’S INVOLVED?

Take advantage of the most extensive collection of noncommercial foodservice decision-makers. FSD makes it simple to engage the right audience. Send us your email creative and select the audience demographic. Then sit back, relax and let your message spread. It's that easy! Hand-pick the list based on: • Business type • Management type • Annual sales volume • Job title • Headquarters location Cost: $300 CPM

35 FoodService Director WEBINARS

GENERATE STRONG LEADS WHAT’S INVOLVED?

RB makes it simple to showcase your industry expertise and connect with your target audience with webinars. With support of our editorial team, this customizable offering aligns your brand with invaluable industry insights. spread. It’s that easy! Components: • Platform Hosting • Co-Branding • RB Editor Moderation Notes: Fixed media/marketing promotions include 2 eBlasts + 2 eNewsletter Ads. Our webinars • Marketing can be easily repurposed and are available on-demand for up to 12 months. Cost: $13,500

36 Foodservice Events

37 Your ABOUT Representatives Contact your regional sales director for full details

Chris Keating (630) 528-9277 | [email protected] WINSIGHT Group President, Restaurant Media & Events

Mark Cullum (312) 940-1566 | [email protected] Regional VP of Sales, Foodservice Group-Midwest EVENTS Chris McCoy (781) 793-7888 | [email protected] Regional VP of Sales, Foodservice Group-Northeast

Tim Vaughan (312) 961-5348 | [email protected] Regional VP of Sales, Foodservice Group-Midwest/South

Mark Weinstein (562) 204-7785 | [email protected] Regional VP of Sales, Foodservice Group-Western

1 10,000+ connections 2 Winning formula 3 Your events Face-to-face is the Content is balanced with Winsight’s sponsorship most effective way to inspirational speakers, philosophy encourages build key partnerships industry experts, proprietary supplier partners to truly and drive businesses insights, Technomic data "own" the events they forward. Winsight’s and fun activities. All of participate in. We provide the portfolio of exclusive, Winsight’s events platforms for you to customize invitation-only events is are equipped with and personalize to best serve unmatched within the networking opportunities, your needs. You’ll leave a industries we serve. Each educational sessions better person with stronger event brings the right and product showcases— industry ties. operators/retailers and creating captivating suppliers from foodservice environments that foster and convenience retailing better business relationships. together—in one place, at one time 1138 N. Alma School Rd., Suite 206 Mesa, AZ 85201 | P: 480.337.3400 WinsightMedia.com

38 2018 EVENT LINEUP

21-23 4-6 20-22 27-29 15-18 1-3 22-24 FEB MAR MAR MAR APR MAY MAY Convenience MenuDirections Hot Dispensed C-Store Restaurant C-Store Leadership Retailing Beverages Loyalty Leadership Foodservice & Crisis University Forum Forum Conference Forum Prevention Forum

Renaissance Glendale Hotel & Spa New Orleans Marriott Sheraton Chicago O'Hare Sheraton Chicago O'Hare JW Marriott Desert Embassy Suites Glendale, AZ New Orleans, LA Airport Hotel Airport Hotel Ridge Resort & Spa Downtown Chicago Rosemont, IL Rosemont, IL Scottsdale, AZ

25-27 31-2 19-22 25-27 30-2 11-14 JUN JUL/AUG AUG SEP SEP/OCT NOV Restaurant Total Outlook Cold FSTEC Global Directions Nicotine Leadership Vault Restaurant Forum Conference Forum Leadership Conference

Gaylord Opryland Resort Sheraton Chicago O'Hare Terranea Resort Sheraton Chicago O'Hare Rosen Shingle Creek JW Marriott Marquee Nashville, TN Airport Hotel Rancho Palos Verdes, CA Airport Hotel Orlando, FL Dubai, United Arab Emirates Rosemont, IL Rosemont, IL

39 Winsight Events FOODSERVICE AUDIENCE

2,000 Reach nearly 5,000 industry 1,000 executives through Winsight

350 1,000 Events

Restaurant Leadership Conference Global Restaurant Leadership Conference 700 FSTEC MenuDirections Restaurant Directions

40 Winsight Events FOODSERVICE PORTFOLIO

Celebrating its 20th anniversary in 2018, the A one-of-a-kind, invitation-only event delivering As technology develops at an ever-increasing pace Restaurant Leadership Conference is the restaurant unparalleled thought leadership to the top minds and new innovations dramatically change business industry’s premier top-to-top, invitation-only within the global restaurant industry, including models, FSTEC continues to be the industry’s most event where the most progressive and influential international franchisors, U.S. franchisors and compelling technology conference—the only event professionals gather each year. international franchisees. of its kind focused exclusively on foodservice.

Operator attendance Operator attendance Operator attendance • More than 1,000 operators in 2017 • 325 international foodservice companies • 40 of 100 restaurant chains represented • 75% of registered operators have VP • Over $1 trillion in buying power • More than 560 restaurant operators attend titles or higher • 60 countries represented • 50% of registered operators are senior • 21 of the top 25 restaurants represented • More than 800 operators attended in 2016 management titles, including CIO, CMO and more

The only culinary-focused, business building The Restaurant Directions event provides the and networking event for all non-commercial data-backed insights and benchmarks—as well as foodservice directors and suppliers to explore the emerging chains’ best practices and experience— latest menu trends, operational hacks and budget- that will support restaurant expansion and strategic saving strategies. business success.

Operator attendance Operator attendance • 30% Hospitals and Senior Living, 42% C&U, • Expecting 400 operators to attend this new event 15% K-12 Schools and 10% B&I in 2018 • 75% self-operated locations, 25% contract- • Largely drawn from regional and emerging chains managed locations • Tapping into the strength of Restaurant Nearly 100 more operators registered in 2017 • Business’ readership

41 Winsight Events BRAND BOOSTING

Custom Printed Agenda at Charge Stations Comprehensive Room Key Cards a Glance At large hotels, power outlets Media Package are few and far between and often With thousands of attendees Upon arrival, every attendee will found in the most inconvenient Winsight’s leading convenience and/ rooming at the host hotel, a be given what we call a “pocket of places. We’ll provide some or foodservice publications, websites customized room key card with agenda” custom printed with your comfortable seating areas and email capabilities can help you your logo printed on the front logo. This valuable resource is a complete with power sources, reach an even broader audience will keep your brand top of mind favorite amongst attendees, plus it while you provide the branding. before, during and after the event. throughout the entire event. fits in their pocket … it doesn’t get Please contact one of our dedicated more convenient than that. sales representatives who can create an exceptional package for you. Custom Printed Integrated Event Name Badges Departure Meal App Package Voucher The Winsight Events app is the Business leaders attend Winsight Make a lasting impression on best digital resource to promote Events’ leadership conferences your brand. Push notifications to make valuable connections. attendees by gifting them with a free lunch on the final day of the to attendees to drive traffic to Imagine your brand’s message your display, schedule meetings, being seen during every event. Custom printed vouchers will be handed to audience members capture leads, submit artwork for conversation. On the back advertisements and much more. is where your brand’s logo after the closing general session, or ad can be custom printed. making your logo the last form of communication they’ll see. Ad in Event Custom Printed Wireless Internet Resource Guide Badge Lanyards At each event you’ll notice For Event attendees flipping through the Throughout the duration of guide to get a complete each event, attendees must wear At large events, Wi-Fi is a definite understanding of the conference. their name badges. Lanyards can need among attendees and you Place a full-page ad in this book to be personalized with your logo and could provide them a solution! As get eyes on your product. passed out to each attendee. It’s the official Wi-Fi sponsor, you will sometimes the little things that can be able to customize the log- make the biggest impact for in password that all attendees your brand. must enter in order to access the network.

42 Winsight Events INNOVATION & LEADERSHIP

General Session Innovation Forum Speaker Intro/Promo Are you a supplier looking to share Within each agenda, there are your case studies, success stories plenty of timely topics that could be and challenges with attendees? a great fit for your brand. You’ll have Whether you have groundbreaking two to three minutes of stage time to research, important trends or a discuss your brand, its connection to unique leadership message to share, a particular workshop/topic and to our stage is yours! introduce the speaker.

General Session Award Ceremony Intro/Promo Align your brand with some of the most well-renowned, forward- Interested in sponsoring a large thinking operators and retailers who general session, but not looking to have changed the landscape of their give a long, in-depth presentation? industries in innovative ways. Begin You’ll have the desired three to five by backing one of Winsight Events’ minutes of stage time to discuss prestigious award programs. your brand before introducing a renowned, respected icon. CARRE Foundation Innovation Forum The philanthropic activities of CARRE (Charitable Alliance Communicate how your brand of Restaurant and Retail Executives) can transform operations by allow attendees of Winsight’s events hosting your own Innovation Forum. to give back and actively support Whether you bring in an outside national/global charities. Become thought leader, ask key clients to an honorary co-chair to show your participate in a panel discussion or company’s generosity and dedication present compelling and proprietary to making a difference. research, the podium and impressions are yours. Several tiers are available.

43 Winsight Events INTEGRATE YOUR PRODUCT

Showcase Hotel Room Drop Display Space Room drops can be anything from brochures and letters to sweets, At most of Winsight’s events the snacks and clothing items. Winsight product gallery is the ultimate and the hotel will work through all place to engage with key operators the logistics if you simply supply the or retailers. Have them test your product. new products and discuss business- building opportunities. Secure a spot on the floor today! Exclusive Product Provider Networking If you want to own a specific category such as hot beverages, Meals/Breaks snacks, candy, etc., Winsight can guarantee that only your product Sponsor a networking meal or will be consumed or used throughout break to gain additional exposure the event. and spotlight a new food or beverage concept your company is unveiling. This is your opportunity to get your product in the hands of attendees through this exclusive, highly Unique impactful sponsorship. Product Integration Maybe your company doesn’t fit the mold. If you have an idea to All Attendee Gift integrate your product or services into one of Winsight’s events, please Winsight is able to integrate your contact one of our dedicated sales gift into registration as attendees representatives who can create an pick up their badge or drop it into exceptional package for you. their hotel rooms before they return for the evening. Remember, it’s sometimes the small, personal touches or tokens of appreciation that can make the biggest impact.

44 Winsight Events EXPAND YOUR NETWORK

Networking Private Receptions/Meals Receptions/Meals When you sponsor one of Winsight’s Whether you’re looking to host events, the exposure, awareness a private meal, a special reception and networking opportunities extend at one of the finest establishments well beyond the ballrooms. After long in the host city or some other days of learning and showcasing, networking function, we’ll do the align your brand with one of the recruiting and planning to ensure evening events that are truly the that your key contacts enjoy every highlight of each conference. minute.

Private Experiential Meeting Space Enhancements Care to have more privacy to In-app contests, scavenger host a focus group or a space hunts and games are a great way for secluded meetings with key to engage attendees with your clients? Maximize your sponsorship brand or new product. For these investment to ensure you get the unique opportunities, Winsight critical face-to-face time with your has the resources to support and targets. promote your special sponsorship as appropriate.

45 Winsight Events MENUDIRECTIONS

2018 SPONSORSHIP PACKAGES There are several sponsorship packages available, each with a variety of promotions and benefits. Don't see a package that fits? We can create fully customized programs that will help meet your company's goals and address specific needs to ensure your success at this event. BOOST YOUR MARQUEE SPONSORSHIP GOLD SPONSORSHIP BRAND & MAKE $35,000 (3 AVAILABLE) $18,000 (12 AVAILABLE) CONNECTIONS • Vendor fair booth* • Vendor fair booth* • Conduct/sponsor an educational workshop* • Dine-around New Orleans participation Become a sponsor of the General session introduction Registrations & recruitment 16th annual MenuDirections • • conference, the only • MenuDirections event app • Conference branding culinary, business-building • Host a private dinner • Added value and networking event that • Registrations & recruitment delivers unsurpassed return • Conference branding on investment to our supplier • Added value partners and brings you SILVER PLUS SPONSORSHIP face to face with the leading foodservice directors and $12,500 (15 AVAILABLE) executive chefs from all segments in noncommercial PLATINUM SPONSORSHIP • Vendor fair booth* foodservice. This is your • Registrations & recruitment opportunity to increase your $25,000 (6 AVAILABLE) • Conference branding brand’s exposure to more • Added value than 300 menu innovators and • Vendor fair booth* build better relationships with • Conduct/sponsor an educational workshop* potential customers. • MenuDirections event app • Dine-around New Orleans participation SILVER SPONSORSHIP • Registrations & recruitment $5,000 • Conference branding FoodService Director advertisers • • Registrations & recruitment receive a $1,500 discount • Conference branding • Added value Event Produced by *Other hotel fees may apply.