• Feb. 26-28
  • Atlanta, Ga., USA

@CenterStage

Get ready to be WOWed!

Hear from industry experts

The NAFEM Show educational theater and broadcast center features conversations with thought leaders on today’s topics and trends that impact the future of the foodservice industry.

All conversations take place @CenterStage, Booth 6442. 

Check back after the show for full @CenterStage recordings.

Time

Event

Speakers

Description

Wednesday, Feb. 26

9:45 – 10:15 a.m.
Welcome First Time Attendees!
Buffy Levy, Show Director, The NAFEM Show
First time attendees are encouraged to attend this 30-minute orientation to help them make the most of their inaugural experience at The NAFEM Show.
10:15 – 10:35 a.m.
What Not to Miss at The NAFEM Show

Eva-Marie Fox, CFSP, President & COO, T&S Brass & Bronze Works, & President-Elect, NAFEM

Teresa Asbury, CFSP, President, Commercial Products at The Legacy Companies & Vice Chair, The NAFEM Show

Moderator:
Deirdre Flynn, CFSP, EVP, NAFEM

The NAFEM Show features a variety of new features, benefits and innovations. All attendees are invited to learn more about “not to miss” experiences at this year’s show.

10:45 – 11:30 a.m.
Disrupting the Foodservice Industry

Marc Lore, Founder & Chief, The Wonder Group

Moderator:
Joe Carbonara, Editorial Director, The Zoomba Group

The Wonder Group is on a mission to make great food more accessible and is disrupting the foodservice industry to realize its vision. The Wonder Group’s CEO, Marc Lore, shares insights into the benefits of disruption in today’s marketplace and for the foodservice industry of tomorrow.
11:45 a.m. – 12:30 p.m.
The Future of Hospitality Workforce Development

Michiel Bakker, President & CEO, Culinary Institute of America (CIA)

Moderator:
Deirdre Flynn, CFSP, EVP, NAFEM

For more than 70 years, the Culinary Institute of America (CIA) has been providing a transformative learning experience for leaders, innovators and experts within the foodservice industry. CIA President Michiel Bakker shares the CIA’s vision and plans to prepare the hospitality workforce of the future.
1 – 2 p.m.
Chain Chats: What Lies Ahead for White Castle, Taziki's and Chick-fil-A

Jeff Carper, COO, White Castle

Adam Jarboe, Senior Principal Team Leader, Kitchen Equipment & Smallwares Sourcing, Chick-fil-A

Dan Simpson, CEO, Taziki’s Mediterranean Café

Moderator:
David Brewer, Foodservice Leader

The evolving strategies of today’s foodservice chains are a driving influence in future solutions that the foodservice industry brings to market to address the changing needs of these operations and their customers. Hear about what lies ahead for three chains who represent diverse operator perspectives.
2:15 – 2:45 p.m.
Chain Chat Roundtable

Jeff Carper, COO, White Castle

Adam Jarboe, Senior Principal Team Leader, Kitchen Equipment & Smallwares Sourcing, Chick-fil-A

Dan Simpson, CEO, Taziki’s Mediterranean Café

Moderator:
David Brewer, Foodservice Leader

Leaders from the Chain Chat conversations return to the stage to address audience questions and provide varying perspectives about what lies ahead.

3 – 3:45 p.m.
Great Facility Design to Empower the Future of the Foodservice Industry

Stuart Davis, Principal, Stuart Davis Design

Beth Kuczera, President, Equipment Dynamics

Chris Wair, Design Principal, Reitano Design Group

Moderator:
Joe Carbonara, Editorial Director, The Zoomba Group

The NAFEM Show welcomes judges from the Foodservice Equipment & Supplies magazine Design Project of the Year competition addressing how great facility design empowers the future of the foodservice industry.
4 – 4:30 p.m.
The Impact of Legislation and Regulations for 2025 and Beyond

Charlie Souhrada, CFSP, Vice President, Regulatory & Affairs, NAFEM

Felicia Jaeger, CAE, Director, Regulatory & Technical Affairs, NAFEM

Moderator:
Deirdre Flynn, CFSP, EVP, NAFEM

The evolving legislative and regulatory landscape has a profound impact on how foodservice professionals and their organizations invest their resources and go to market. Hear from NAFEM’s Regulatory & Technical Affairs team as they look ahead to the impact of legislation and regulation in 2025 and beyond.

Thursday, Feb. 27

9:30 – 10:15 a.m.
Worldwide and Industry Economic Forecast for 2025 and Beyond
Connor Lokar, Senior Forecaster, ITR Economics
Connor Lokar, ITR Economics, returns to The NAFEM Show stage to share market forecasts and actionable advice to help foodservice industry leaders stay ahead of upcoming economic twists and turns.
10:30 – 11:30 a.m.
Connecting the Customer to the Kitchen

Simon De Montfort Walke, EVP, Central Industry Solutions, Oracle Restaurants

Aaron Thomas, Director, Engineering and Robotics, Yum! Brands

Bob Vergidis, Founder, pointofsale.com

David Wilkinson, CEO, NCR Voyix

Moderator:
David Brewer, Foodservice Leader

Technology is everywhere in today’s foodservice operation – from customer-facing POS to back-of-house kitchen operations, from inventory control to personnel management, from record keeping to predictive analytics. While technology-enabled operations are given, the integration of this technology is essential for success and foundational for growth. Industry experts representing a wide range of tech-focused perspectives address the evolution of tech integration within the foodservice industry and what share their insights on how to connect the customer to the kitchen.

2 – 2:45 p.m.
Creating a Culture of Care for Employees & Associates

Mike Messeroff, Personal Freedom Coach, The Carpe Diem Company

Tom Mitchell, North American Ambassador, The Burnt Chef Project

Jasmin Parks-PapadopoulCGO, Culinary Hospitality Outreach Wellness (CHOW)

Moderator:
Jason Wange, Founder, Foodservice Powerplant Network & Executive Director, Sales, Cal-Mil Plastic Products, Inc.

People always have and always will be at the center of the foodservice industry. Caring and nurturing our people is more than just good for business . . . it’s life-giving and critical to our future. A panel of human-centric leaders discuss what it takes to create a culture of care for employees and associates.

Friday, Feb. 28

10 – 10:30 a.m.
Product Innovation: Insights from The NAFEM Show's "WHAT’S HOT! WHAT’S COOL! ™" new product gallery

Doug Fryett, CFSP, CEO, Fryett Consulting Group

Moderator:
Deirdre Flynn, CFSP, EVP, NAFEM

The NAFEM Show puts the spotlight on product innovation from within the “WHAT’S HOT! WHAT’S COOL! ™” new product gallery.

1 – 1:45 p.m.
Meet the Winners! A conversation with the U.S. Culinary Open Champions

Chef Nick Barrington, CEC, ACE, Executive Chef, East Lake Golf Club & President & CEO, U.S. Culinary Open

Following two full days of competition, the champions of the U.S. Culinary Open are announced on Friday morning. Chef Nick Barrington sits down with the winners immediately following the awards ceremony to hear about their strategies for success and their perspectives for what lies ahead.

The NAFEM Show Attend
The NAFEM Show Attend
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