Specialty Food Magazine

Sunday, June 23 8 a.m. - 12:30 p.m. Maker Prep Workshops Day 1: Branding and Selling Location: Maker Classroom, Level 1 Maker Prep pre-enrollment only. This hands-on workshop is designed to equip the class with the strategies and tactics needed to thrive in the market. Speakers: Jill Frechtman, Fretzels by Jill; Jerome Dees Jr, Dees Partners 9:45 a.m. Ribbon Cutting Ceremony Location: Level 3, 3B Entrance 11 - 11:30 a.m. Unlocking Success: Empowering Small Brands to Win Through Data with (included) Location: Big Idea Stage, Level 3 Explore strategies for leveraging data-driven insights to secure shelf space, drive innovation, and ensure successful fundraising. Speakers: Nona Lim, nona lim foods; Gotham Majumdar, SPINS; Kathy Yuh, VMG Partners; Le'Spencer Walker, Target 11:30 a.m. - 12:30 p.m. State of the Plate 2024: Outlook and Opportunity for Specialty Foods Main Stage, Level 1, Hall E What does menu maven Nancy Kruse see happening in the year ahead? Grab a seat to find out! Speaker: Nancy Kruse, The Kruse Company 11:45 a.m. - 12:15 p.m. The Future of Retail through NielsenIQ Data Location: Big Idea Stage, Level 3 As the retail industry digests recent disruptions, smart brands are adapting to major changes in real-time with help from business intelligence and data. Get an insider look at the kinds of data retailers will need to succeed. Speaker: Kenny Juskowiak, NIQ 12:30 - 1:15 p.m. State of the Specialty Food Industry 2024-25 Location: Big Idea Stage, Level 3 Each year, the State of the Specialty Food Industry research provides an in-depth look at sales data; generational differences among consumers; supply chain insights on how the consumer and industry are evolving; and forecasts around which categories will grow, slow, or take off in the years ahead. Get a first look at SFA's forthcoming State of the Specialty Food Industry Report 2024-25. Speaker: David Lockwood, Lockwood Consulting 4 - 5 p.m. Guilde des Fromagers Induction Ceremony Main Stage, Level 1, Hall E Guilde des Fromagers is an international organization established by Pierre Androuet in 1969 in France. The chapter representing the U.S., Canada, Mexico, and Australia is proud to host an induction of new members during the Summer Fancy Food Show, followed by a reception. 5 - 6 p.m. 5-Boro Block Party Show participants are invited to celebrate the kick-off of the Summer Fancy Food Show at this complimentary event. Location: Outside Javits Center, Inner Roadway Monday, June 24 8 - 10:30 a.m. Maker Prep Workshops Day 2: Working With Buyers Location: Maker Classroom, Level 1 Maker Prep pre-enrollment only. In this session, the class will gain insights from the buyers and leaders who handpick the food and beverage for specialty stores and foodservice venues. Speakers: Jack Acree, Saffron Road Foods; Emilio Mignucci, Di Bruno Bros.; Rachel Krupa, The Goods Mart; Dwight Richmond, Town and Country Markets 11 a.m. - 12 p.m. Savoring the Future: A Fireside Chat with Whole Foods Market CEO Jason Buechel Main Stage, Level 1, Hall E Join us for a keynote with Jason Buechel, CEO of Whole Foods Market, as he talks about the future of the iconic brand. Speakers: Jason Buechel, Whole Foods; Katie Stilo, NBC Today 12 - 12:30 p.m. The Retail Revolution: Decoding the New Consumer Path to Purchase Location: Big Idea Stage, Level 3 Join Mike Kostyo and Maeve Webster from Menu Matters for an eye-opening session on understanding today's consumer journey in foodservice and its implications for retail. Speakers: Mike Kostyo, Menu Matters; Maeve Webster, Menu Matters 12:15 - 1:15 p.m. Influencer Impact: Stocking Your Store with Trendsetting Products Location: Main Stage, Level 1, Hall E This panel delves into the dynamic role of influencers in shaping consumer trends and driving product demand. Speakers: Susie Bulloch, @HeyGrillHey; Rosalynn Daniels, @rosalynndaniels; Yumna Jawad, @FeelGoodFoodie; Toni Okamoto, @plantbasedonabudget; Abbey Rodriguez, Tastemaker 2 - 2:45 p.m. Discover the Future of Food: Sustainably Specialty with Food Tank Main Stage, Level 1, Hall E During this talk, you'll discover how the four pillars of sustainability drive innovation. Speakers: Danielle Nierenberg, Food Tank; Kim Severson, The NY Times; Anna Hammond, Matriark Foods; Paul Willis, Niman Ranch 2:15 - 2:45 p.m. A Pizza Lover's Journey in Foodservice and Retail Location: Big Idea Stage, Level 3 Grab a seat and listen to a chat with Anthony Mangieri, the trailblazer behind Neapolitan-style pizza in the U.S., and Dan Pelosi, acclaimed author of Let's Eat. Speakers: Anthony Mangieri, Una Pizza Napolitana; Dan Pelosi, GrossyPelosi 2:45 - 3:15 p.m. Snack Attack Unleashed: GenZ Trends Location: Big Idea Stage, Level 3 Open the door to a world of snack trends, community- building, and Gen Z flavor preferences with Andrea Hernandez, the mastermind behind the Snaxshot newsletter. Speaker: Andrea Hernandez, Snaxshot 3 - 3:45 p.m. FoodGPT: How Specialty Food Makers Can Leverage AI for Business Growth Main Stage, Level 1, Hall E Generative AI is the hottest topic in tech right now, but is it something that specialty food makers and manufacturers can use to build their businesses? Yes, and if you attend this session, you'll find out how. Speaker: Michael Wolf, The Spoon 3:30 - 4:15 p.m. Feeling the Heat: Exploring Nuanced Spice with Hot Ones by Heatonist Location: Big Idea Stage, Level 3 Ignite your taste buds and your imagination with the mastermind behind the Hot Ones line of sauces. Speaker: Noah Chaimberg, Heatonist 54 SPECIALTY FOOD SPECIALTYFOOD.COM SCHEDULE OF EVENTS

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