At the 2019 NPD Food Summit, we will dive into the consumer mindset and explore how all players in the food industry can engage in new ways all along the Path to Consumption® and win the moment. Competition is tougher than ever. People just want to eat — they don’t care if their meals are sourced from a restaurant, a retailer, their pantry, or somewhere else. Winning the Moment requires creativity, innovation, and a deep understanding of when and where you have the most influence. Foodservice operators, manufacturers, and retailers will discover will discover how to make sure your product or brand is prominent in the consumer’s decision set.
Winning the moment means brands must insert themselves into the consumer’s decision-making process — what to eat as a snack, where to go to lunch, and what to prepare for dinner — and then influence the outcome of the decision. As technology enables convenience, and as consumers redefine the choices they make when it’s time to eat, there are so many ways to win the moment!
Join your NPD account team and industry leaders to explore the issues that matter most to your business — cannabis at foodservice, exciting menu trends, health and wellness tribalism, the future of food. . . and much more.
221 N Columbus Dr, Chicago, IL 60601
U.S. consumers’ lives have been upended over the past year. Patterns and habits of all kinds have been disrupted … and that includes many aspects of how people eat. Established and emerging behaviors have accelerated, fast-forwarding at least five years into the future in the span of just months. At the same time, some new patterns have developed. What will be normalized? What will revert to a pre-pandemic state? Growth and future success — for your business and for the overall food, foodservice, and home industries — will require the confidence engendered by data and industry expertise.
Innovation has never been more important to driving consumer engagement and sales. Join Tim Fires and Natalie Shmulik for a discussion about how innovation evolved in 2020 and is poised to fuel growth in retail and foodservice in 2021 and beyond.
Todd Penegor, President & CEO of The Wendy’s Company joins us to share the lessons he has learned over his career and how he translated these into his leadership style. Todd will provide insights into how they connect with customers via social media, what it’s like to relaunch a breakfast program during a pandemic, future expectations, and his plans to solidify his own legacy at Wendy’s.
Prepare for the race to get there first and create the recovery! In this presentation you’ll see what operator purchasing ― across channel and system sizes ― looked like in 2020 and what we expect to see through 2022.
From K-12 to long-term care and B&I, discover how operators adapted to COVID-19’s impact. Uncover where manufacturers have opportunities to win as core sectors, like lodging and even hospital, start to stabilize and recover.
COVID-19’s impact drove large declines in the foodservice industry last year. But not all the news was bad, and not all of was true. This session reveals what's real and what's a myth. Are full service restaurants dead? Come find out!
As COVID-19 shifted more of our meals in-home and restaurants pivoted to off-premises dining, new habits have formed. This discussion highlights how cooking and convenience are evolving and what the future holds for home kitchens and restaurants.
Consumers’ relationship with foods and beverages has taken on new meaning since COVID-19’s onset. Stress, boredom, and more time spent at home have altered behaviors and created new eating patterns. Explore shifting priorities related to health and wellness and examine our expert's outlook as consumers seek to emerge from this at-home era.
Spending more time at home over the past year, U.S. consumers have drastically shifted their perspectives and behavior related to snacking. Get a peek at what snacking occasions and snack foods will look in the future, including a new take on your most promising opportunities for growth over the next three years.
For the last two years, chicken sandwiches have been at the center of promotions and social media for the major QSR chains. Dig into the impact of social media on a foodservice product and see which items may be next in line for growth on the scale of what we’ve witnessed with chicken sandwiches.
Do consumers want to eat like the stars? Several chains recently promoted LTOs that take a classic menu item and offer it customized, just the way a celebrity likes. How do these celebrity-endorsed LTOs stack up? Do they outperform other more traditional LTOs? Get our experts’ take on star power in foodservice.
COVID-19’s long-term impact on restaurant usage remains uncertain, but a variety of new opportunities have already proven beneficial to both operators and consumers. Take a look at emerging trends and potential long-term implications on the industry.
David is a national advisor on all aspects of food and beverage consumption, both in-home and away from home. In his role as Vice President, Industry Advisor, David provides information, insights, and analysis on how U.S. consumers eat and drink, their attitudes and motivations, diet and nutrition, snacking, personal characteristics, and their usage of restaurants and other foodservice outlets.
Susan brings 20 years of research experience to her position of Executive Director of The NPD Group. In her 15 years at NPD, she has worked across a variety of North American CPG clients and categories. With this breadth of experience, Susan is able to translate insights into clear implications and actions across organizations, including marketing, sales, category management, and corporate strategy.
Sean Tan is a Client Development Specialist who has made key contributions to SupplyTrack® success in recent years. Sean was a key contributor to NPD’s 2018 Foodservice Summit and its 33rd Annual Report on Eating Patterns in America. He is a trusted analyst and communicator, and he also co-founded Lokal Cold Brew, an Ohio-based coffee venture that was one of the early movers to bottled cold brew offerings. Sean’s diverse experience has enabled him to see the food industry from a very fluid viewpoint, which helps many clients who are interested in “Winning the Moment.”
Darren Seifer has more than 20 years of experience analyzing POS and consumer information to drive business decisions. As NPD’s food & beverage industry analyst, Darren provides insights to organizations and companies across the country. He has authored a number of NPD food and beverage research reports that cover topics such as consumer dynamics surrounding meal delivery kits, concerns and strategies related to genetically modified foods, and the unique consumption behaviors of Hispanics in the U.S.
Wendy Davidson is a global executive with over 25 years of experience in the branded CPG, retail, and food away from home industries, with a record of accomplishment in innovation, turnaround, and profitable growth of mature businesses. As the President of U.S. Specialty Channels, Wendy is responsible for leading a $1.5B business in growth channels from small retail formats including convenience and vending to foodservice business-to-business operations such as schools, restaurants, lodging and healthcare, as well as specialty ventures such as direct-to-consumer and Girl Scouts. She is a member of the Kellogg Global Leadership Team, the North American Leadership Team, the Kellogg Political Action Committee and Board of Trustees for the Kellogg Company Fund, eighteen94 Venture Capital Fund Investment Committee, the K Pride & Allies (KPA) and Women of Kellogg (WOK) networks and Executive Sponsor for the company’s Young Professionals (YP) business/employee resource group.
A graduate of Luther College, Wendy serves as the Chair of the Board of Regents. She is a non-Executive Director on the Board of First Horizon National Corporation (NYSE: FHN) and a Trustee on the Ronald McDonald House Charities (RMHC) Global Board. She is past board chair of Women’s Foodservice Forum, and a member of The Network of Executive Women, the International Women’s Forum, The Chicago Network and serves on the Advisory Board of BRAVA Investments, a venture capital fund.
Ms. Davidson was awarded the National Diversity Council’s Top 15 Business Women in Illinois in 2017 and received the Luminary Award in 2016 from Girl Scouts of Chicago & NW Indiana.
Carmen Brace founded Aclara Research in 2016 to bring real-time access to cannabis consumer insights that inform business strategy for the cannabis and consumer goods industries. Aclara Research has developed cannabis and hemp research panels to measure consumer usage and purchase behavior of cannabis and hemp products.
Her experience spans consumer research and retail insights, enterprise strategy, sales leadership, and category management across the leading manufacturers in the U.S. food and beverage industry — including Conagra Brands, the Mars — Wrigley Company, and the Campbell Soup Company. She has worked and studied in six countries across Europe and the Americas, and consulted internationally across confectionary companies, advertising agencies, and community organizations. She was repeatedly named to ‘Who’s Who List of Shopper Insights Professionals’ by Shopper Marketing Magazine, and named a ‘Rising Star’ by Progressive Grocer Magazine. She serves on the Board of Directors of the Chicago NORML (National Organization to Reform Marijuana Laws) chapter, is an expert witness for the Illinois legislature, and is a featured speaker at the Marijuana Business Conference, the Marijuana for Medical Professionals Conference, and multiple CPG conferences on cannabis and health.
She earned her undergraduate and graduate degrees in Agricultural Economics from The University of Illinois, Urbana — Champaign and The Ohio State University. She leads the Aclara Research team based in Illinois and Florida.
Tom Johnson is a market research expert and consultant with 10 years of experience at a leading research consulting firm and 10 years of experience developing the consumer insights function at Del Taco. He is diversely experienced in both research method designs and advanced analytical techniques. His team at Del Taco is charged with provoking thought and enabling more confident decisions. Tom believes the role of consumer insights is expanding beyond traditional market research to data and insights from all sources. As E.O. Wilson said, "We are drowning in information and starving for wisdom.”
Peter Ray is an experienced manager of market research with a passion for understanding and interpreting data that helps influence and drive intelligent, sound business decisions. With over 11 years of experience with The NPD Group, Peter has provided consumer insights on the foodservice industry to a wide variety of clients, including manufacturers, distributors, and operators. Over the course of his career, Peter has worked with syndicated and proprietary data sources in roles ranging from project manager to industry analyst. Peter earned his Bachelor’s degree in Marketing from the University of Illinois Urbana-Champaign and his M.B.A. in Marketing from The University of New Mexico.
Melissa Ferguson has spent the past decade at NPD, combining consumer-based data assets and industry expertise into business solutions. As Director, Foodservice Client Development, Melissa partners with leading foodservice operators and manufacturers to interpret industry trends, produce detailed, consumer-based analyses, and anticipate what comes next. She relishes the opportunity at NPD to combine two of her favorite passions: data and food! Melissa completed her undergraduate studies at Dartmouth College and received her MBA from the Carroll School of Management at Boston College.
Ciarán Duffy joined Moe’s Southwest Grill, a brand within the FOCUS Brands portfolio, as Vice President and Corporate Executive Chef. He previously held the position of Director of Research & Development for FOCUS Brands Channels Group, developing licensed products for the consumer packaged goods and foodservice divisions, for each of the Focus Brands snack and restaurant brands.
Chef Ciarán brings more than 20 years of professional culinary experience to the table and is extremely passionate about providing a holistic dining experience for guests. Born in Dublin, Ireland to a European pastry chef, Ciarán got his start at just eight years old helping his father in their family restaurant. He comes to Moe’s with a diverse culinary background. Cooking all over the world, his roots are well grounded in French-classic cuisine, and he has restaurant ownership experience with previously opening an Asian-fusion street food restaurant in Atlanta, GA. Ciarán’s energy and passion for food, along with his dedication to providing a great dining experience, allows him to bring a fresh perspective to the Southwestern cuisine Moe’s serves.
In his role, Ciarán works with the Moe’s leadership team and franchise community on menu innovation to create new platforms, flavor profiles, and ingredients to continue the bold and unique dining experience at Moe’s.
Sarah Wittenborn drives client engagement, insights, and analysis across a range of Checkout industries. She has been with The NPD Group for 15 years, supporting food industry clients before joining its Checkout team. Sarah works closely with a wide range of Checkout clients, supporting their customer growth strategies through creative and innovative longitudinal buyer insights powered by Checkout. Sarah graduated from Purdue University with a BA degree in Communication.
Joe Derochowski is Vice President and Home Industry Advisor for The NPD Group. Joe has been following behavioral trends on a wide variety of categories, developing a unique perspective on what consumers do and why they do it. Driven by this insight and his own passion, Joe has helped manufacturers and retailers identify opportunities for growth for the past 30 years, from product innovation to new marketing and merchandising opportunities. Joe’s background in all facets of business gives him the ability to connect the dots between the consumer and the marketplace and help companies understand today’s trends while anticipating future demands.
Christian Polge was appointed the Business Unit President for Canada in May 2015. He leads the development and execution of strategic plans that drive value for the community of stakeholders who touch or benefit from the brands of The Coca-Cola Company.
Mark Pacinda is President and Chief Executive Officer of Boston Pizza International Inc. (BPI). He is also Director and Chief Executive Officer of Boston Pizza GP Inc., Managing General Partner of Boston Pizza Royalties Limited Partnership, administrator of Boston Pizza Royalties Income Fund. Mark joined BPI as Executive Vice President in 1997 to lead the company’s expansion into Eastern Canada. He was named BPI President in 2002 and Chief Operating Officer in 2009, overseeing the performance of Canadian operations and managing the executive team responsible for defining BPI’s strategy, objectives and business planning for more than 340 locations across Canada.
Peter White started his career with Dairy Queen in 1991. In his 25 years with the DQ brand, he has seen the company grow in his various roles including with the Operations department as well as working with the Development team. As of March 2013, Peter oversees the Canadian Division as Executive Vice President. Peter is excited to celebrate the brand’s 76th year and its continued focus on delivering the ultimate Fan Experience along with driving franchisee sales and profitability!
Michael Bonacini is a celebrity chef and the co-founder of Oliver & Bonacini Restaurants, recognized as one of Canada’s leading fine dining restaurant companies, operating 12 unique and innovative restaurants in Ontario. Michael trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985, and joining in partnership with veteran restaurateur Peter Oliver in 1993. His first restaurant collaboration with Peter was a New York style bistro named Jump. Nineteen years later, their operations have grown to include à la carte dining, quick service, catering, group dining and special events, as well as an artisan bakery and chocolate shop.
A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen, where he soon learned that food was what fascinated him most. When challenged by his mother at age 12 to choose a job that he could love forever, he inherently knew it would need to revolve around food. After working in restaurants from the age of 13, Chef Rob entered George Brown’s Culinary School and joined the kitchen at Grazie in 1998. Soon after, he found his first role in a professional kitchen at North 44. After ten years working in Mark McEwan’s celebrated restaurants, Rob was ready for a new challenge. He was introduced to Peter Tsebelis and Gus Giazitzidis of King Street Food Company and joined them to take the helm of Buca. The restaurant opened in September of 2009 to rave reviews and soon became one of Canada’s most celebrated dining destinations, not to mention its most sought-after dinner reservations.
One of Canada’s most respected chefs and mentors, Alex Chen’s culinary vision is an inspired recipe of family tradition, classical technique and an artful infusion of casual West Coast flair and international influences. Before returning to his hometown of Vancouver to head up the kitchen at Boulevard Kitchen & Oyster Bar, Chen spent six years as executive chef at the legendary Polo Lounge at the Beverly Hills Hotel and led Team Canada to a top-10 finish at the prestigious Bocuse d’Or in Lyon, France in 2013. More recently, he set the gold standard at the 10th annual Gold Medal Plates competition in Victoria, BC, winning the title of regional champion and the honour of representing the province at the Canadian Culinary Championships in Kelowna in February, where he achieved an impressive podium finish.
From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.
McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from “North 44” to “Bymark” to the always interesting “ONE”, a staple for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
Paul Hollands is the CEO and Chairman of privately held A&W Food Services of Canada Inc. as well as CEO of the publicly traded A&W Revenue Royalties Income Fund (TSX – AW:UN). A graduate of the Sauder School of Business, Paul joined A&W Food Services of Canada Inc. in 1981, became Executive Vice President and Chief Operating Officer in 1995 and Chief Executive Officer in 2005. Paul is a recipient of the first class of Canada's national Top 40 Under 40 Leadership Award and was honoured as the BC CEO of the Year in 2015. He is the past Chair of the Faculty Advisory Board of the Sauder School of Business at the University of British Columbia and has served on the Board for almost 10 years. He has been an active leader with St. Paul’s Hospital Foundation for over a decade, first as a Board Member, Chair of the Board and now as a Governor. He served on the Board of the Canadian Restaurant Association for 10 years as a Director and as Chair of the Board.
NPD is the leading global provider of market information and business solutions covering brick-and-mortar, e-commerce, and emerging channels in more than 20 industries. We combine our unique data assets with analytic solutions to help our clients measure performance, predict trends, and improve results, advising them to help drive successful growth. Practice areas include apparel, appliances, automotive, beauty, books, consumer electronics, e-commerce, entertainment, fashion accessories, food consumption, foodservice, footwear, home, juvenile products, mobile, office supplies, retail, sports, technology, toys, travel retail, games, and watches / jewelry. For more information, visit npd.com. Follow us on Twitter: @npdgroup.
Contact our Sponsorship Director,
Leanne George, or call 647-291-5140
221 N Columbus Drive,
Chicago, IL 60601
Phone: (312) 565-5258
NPD account representative,
Kim Clark, or call 847-692-1701
The NPD Group has reserved a block of rooms at The Radisson Blu Aqua Hotel (221 N. Columbus Drive) at a discounted rate of $199.00. Individuals are responsible for making their own reservations. To make a room reservation, click here. If you'd like to call the hotel to make your reservation be sure to mention the group code 'NPD' and that you're with The NPD Group. The hotel phone number is 1-312-565-5258. You must make your reservation by Wednesday, April 3, 2019. The NPD Group is contractually obligated to fill the room block, so please support our event by staying at the host hotel if possible.