Leading retail and food service executives share which CPG trends and products are getting the attention of decision makers at retail stores, universities, hospitals, airlines, quick service restaurants and large corporations across the world. We’ll also dig into how fast food is moving quickly to bring healthier alternatives to the masses.
Date & Time
Friday September 22nd, 2023 11:30am EDT
End Date & Time
Friday September 22nd, 2023 12:15pm EDT
Venue
Innovation Experience Stage, Level 200, Hall A
Address
Innovation Experience Stage, Level 200, Hall A
Philadelphia, PA
United States
Philadelphia, PA
United States
| SPEAKERS |
 Matt CottonFounder & CEO, Rooted Food Sales Matt has worked as Director of Foodservice Sales for two startups, Farmwise (acquired by B&G Foods) and Buen Sabor, helping both to turn Foodservice from scratch into strong businesses in under a year. He deepened his understanding of the industry by spearheading Foodservice sales for PGI, a 50-million-dollar company. Matt has done extensive work with most of the industry’s major distributors and management companies, and he has sales experience in nearly every Foodservice category, specializing in College & University, Business & Industry, QSR & Convenience. Matt took all his knowledge and passion and started his own brokerage in March 2020, called Rooted Food Sales. Rooted exists to help innovative and better-for-you brands grow in Foodservice. |
| Neil Doherty Sr. Director, Culinary Development, Sysco At the ripe age of 14, in Ballina, Ireland, Chef Neil started his lifelong journey into a far tastier profession than most. His career began in a quaint farming community working as a kitchen helper in Belleek Castle and on a Market Gardening farm in England. His time spent on the farm is where he cultivated his love for fresh, locally grown produce. After attending culinary school in Galway, he had a degree in hand and a passion for food in heart; Chef Neil chopped, sautéed, and filleted his way through Ireland’s culinary world advancing from Commis Chef to Sous Chef to Executive Chef. Soon his taste buds were ready to make the voyage to America, landing in New York City. After cooking his way across the country as executive chef in hotels, restaurants and start up kitchens, he ultimately landed the position of Corporate Chef for Sysco Corporation in Houston. At Sysco, Chef Neil has consulted with and influenced restaurant brands big and small, locally and internationally, including Irish & British pubs and numerous Latin concepts. To stay current on trends, techniques and flavors, Chef Neil works with chefs from around the globe. He believes in constant continued education to perfect his craft and expand his knowledge base. The media took notice of Chef Neil’s lively personality and vast culinary expertise. He has been featured in national and trade magazines, newspapers and TV programs for his creative take on traditional dishes from various ethnic cuisines. When Neil isn’t in the kitchen you can find him on the rugby pitch, working on his land in the Texas Hill Country and spending time with his family. Signing off as our rugby playing chef would - Cheers & Have a Flavorful Day |
 Rob MorascoVice President Innovation, Sodexo Campus Rob began his career with Sodexo in 1997 at the University of Mary Washington in Fredericksburg, VA. He spent 17 years with universities progressing through roles as District Chef, Area Chef, Director of Culinary for the Segment, and Senior Director of Offer Development. Rob then spent 7 years leading Culinary and Offer Development for all of Sodexo’s North American business before coming back to the Campus Segment last year.In his new role, Rob leads the efforts in driving innovation to achieve tangible results for our operators, clients and customers. A big part of innovating for “Generation Z”, Rob strives to get a better understanding of their wants and needs as it relates to food. That discussion almost always involves a conversation around sustainability and plant-based eating, and is a driver for innovation with Rob and his team at Sodexo. |
| Natalie Taake Senior Innovation Manager, Kroger Scientist, strategist, and innovator: Natalie Taake has spent her 20-year food & beverage career translating food science, culinary arts, consumer insights, and trend prediction into actionable business plans. A magnetic speaker and master taster, Natalie’s expertise has been featured on CNN, Food Network, and America’s Test Kitchen. She currently leads the Innovation Center of Excellence at Kroger, working across all categories and brands for Kroger’s $40B private label business. |
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