Transcription
PROGRAM
VISION 2020TUESDAY, APRIL 21ST, 2020THE SHERATON CENTRE TORONTO HOTEL7:30 – 8:00 A.M.REGISTRATION – CONTINENTAL BREAKFAST8:15 – 9:00 A.M.KEYNOTE SPEAKER: Mark Brand, Social Entrepreneur/RestaurateurMark Brand is one of North America’s foremost social entrepreneurs. With 11 businesses under his belt, heis an example of a new form of leadership that encompasses good in every step. Determined to breathenew life into our struggling and disjointed communities through his work in social impact business, Brandshares his message on the importance of sustainable business models that make a difference, while alsocreating successful bottom lines.9:05 – 9:35 A.M.RAPID FIRE(3 15-minute sessions featuring influencers sharing their vision for improving the industry)10:00 – 11:15 A.M.ICONS & INNOVATORS PANELDon ClearyPresident,Marriott Hotelsof CanadaSal HowellOwner,River Café,Calgary Alberta11:15 A.M.REFRESHMENT BREAK11:30 A.M. –12:45 P.M.BREAKOUT SESSIONSHeather McCroryCEO, North andCentral America,AccorMichael SmithChef and TVPersonality
SUSTAINABILITYAs awareness for sustainability continues to build and concern for our planet and environment mounts,change will need to happen at every level, which means restaurants and hotels will need to look forbetter solutions for food recovery, food waste as well as more options for responsible sourcing of fish,seafood and meat. What should the industry be doing to navigate these emerging challenges and howcan operators make a serious impact?Moderator: Bruce McAdams, University of GuelphPanelists:Jean-FrancoisArchambault,Founder & GM,La TabléedesM.S.C.ChefsJean-FrançoisArchambaultNed BellMarina ElsenerChris ZielinskiChef/Owner,The Naramata InnDirector, SustainableDevelopment &Communications,Accor HotelsCulinary Director,Maple Leaf Sports& EntertainmentFounder & CEO of La Tablée des ChefsJean-François is the Founder and CEO of La Tablée des Chefs. Soon after his studies in HotelManagement & Culinary training, Jean-François became a manager in the Hospitality industry forFairmont Hotels & Resorts and Marriott where he worked for over 10 years. In 2002 he founded theSocial Organization La Tablée des Chefs. With his work at La Tablée des Chefs, Jean-François hopes tosocially mobilize chefs and cooks because he believes in their incredible ability to intervene on the issuesaround food waste, hunger, culinary education and to address its many challenges. After setting up themodel with key collaborations, La Tablée des Chefs is now recovering over 300 tons of edible excessfood from the chefs and feeding over 800 000 Canadians in need annually. The social business also runsculinary education programs with chefs in over 175 Public High Schools and Foster care units reachingover 3500 teenagers in need annually. His work was recognized by the Prime Minister’s social innovationaward in 2015 and he recently received the Meritorious Service Cross from the Governor General ofCanada and the Gold Medal of Excellence from the Lieutenant General of Quebec. Jean-Francois is atrue social entrepreneur dedicated to his work and scaling the social impact of the organization, LaTablée is also present in France & Mexico.THE CHANGING FACE OF THE WORKPLACELabour challenges have always been a constant in the foodservice and hospitality industry. But thesedays, the workplace is fraught with challenges such as changing demographics, gender equality anddiversity, mental health issues and more. This panel will take a look at solutions for recruitment, ideasfor retention and ways of taking care of your employees so they can take care of your guests.Jean-Francois is real foodie and his passion for food and gastronomy has also lead him to become themanager of famous Canadian Pastry Chef Patrice Demers. He currently co-owns Patrice Patissier thechef’s 1st boutique in Montreal known as one of the best sweet destination in the city. He is the fatherof 3 girls and soon to be born twins!Moderator: Scott Bellhouse, Profile estaurantsTodd PollockTracey KalimerisLinda WeichelExecutive VP, F&B,Gateway CasinosVP Talent & Culture,Accor HotelsVP, Initiatives,Civic ActionINNOVATIONThe need for innovation has never been greater as consumer interest in unique and differentiatedproducts continues to grow. This panel will take a look at some of the new trends making headlinesincluding plant-based dining, cannabis, and personalization and customization in hotels.Moderator: TBA
Panelists:David YoungeCorporate Chef,Copper BranchRebecca CreaganDirector, MarketManagement,Ted CorradoJulia SegalDirector of Culinary,byMINISTRYSenior ProjectManager, GoogleFoodExpedia GroupTECHNOLOGY: THE DIGITAL DOORIn an era where apps continue to be appealing, food-delivery services continue to grow by leaps andbounds and the emergence of ghost kitchens is transforming restaurant businesses, technologycontinues to disrupt the industry. This panel offers new insight on how technology can help operatorsfuel growth in the marketplace.Moderator: Amy Bostock, Managing Editor, Kostuch Media Ltd.Panelists:Vince SgabelloneFoodserviceIndustry Analyst,The NPD GroupOren BorovitchTBATBAKitchen Hub1:00 – 1:50 P.M.LUNCHEON1:55 – 2:40 P.M.KEYNOTE SPEAKER: Daniel Hadida, Executive Chef, Pearl Morisette Restaurant,Niagara-on-the-Lake, Ont.2:45 – 3:00 P.M.REFRESHMENT BREAK
3:00 – 4:20 P.M.PRESIDENTS’ PANELA collection of Top 100 presidents share the stage to discuss new trends and opportunities whilediscussing what the industry needs to do to shift the narrative and shape a new landscape.Mike AtkinsonJuanita DicksonMohamad FakihReetu GuptaRegional VP,Eastern Canada,A&WPresident &CEO, Gusto 54RestaurantsCEO, ParamountFine FoodsPresident & CEO,Easton’s Groupof Hotels4:20 – 5:00 P.M.TOP 30 UNDER 30 AWARDS PRESENTATION5:00 – 7:00 P.M.TOP 30 UNDER 30 & CLOSING RECEPTION
Management & Culinary training, Jean-François became a manager in the H ospitality industry for Fairmont Hotels & Resorts and Marriott where he worked for over 10 years. In 2002 he founded the Social Organization La Tablée des Chefs. With his work at La Tablée des Chefs, Jean-François hopes to
