MAY 20255CXO INSIGHTSSTATE OF THE INDUSTRY32 THE ART OF MARYLAND CRAB: A CHEF'S CULINARY JOURNEY OF FLAVOR AND VERSATILITYJeffrey Kwolek, Director of Dining - Metz Culinary-FAMU, Metz Culinary Management18 BUILDING CULTURE AND CONNECTION FOR BETTER GUEST EXPERIENCEChris Whelan, Dual Director of Restaurants - Moxy and AC Hotels, Marriott International23 FROM GOOD TO GREAT A STORY OF TRANSFORMATION WITH CULTURE AT THE HEARTHugo Gutierrez, Global Chief QSHE Officer, Kerry30 TRANSFORMING PROCUREMENT INTO A STRATEGIC ENGINEFred Leeds, Head of Indirect Procurement, Pernod Ricard22Inked Bread Co.Scott Seymour, CEO28Ovention, Inc.Casey Reilley, Vice President12 SHAPING THE FUTURE OF HEALTH-CONSCIOUS FOODS WITH LOW-SODIUM SALT TECHNOLOGY26 NEXT-GEN OVENS: INTEGRATING TECH FOR EFFICIENCY IN COMMERCIAL KITCHENSTOP ORGANIC FOOD COMPANY 2025TOP COMMERCIAL OVENS MANUFACTURER 2025TOP 10 ORGANIC FOOD COMPANIES 2025PG 20
<
Page 4 |
Page 6 >