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June 7-10 ◈ Sun Valley, ID

SUMMER 2019 Operators

Boston College

Patricia Bando Associate Vice President, Auxiliary Services

Boston College Dining Service is a self-operated program with a team of over two hundred full-time employees and several hundred part-time employees who strive every day to provide excellence in service and food. Our daily mission is to make healthy, delicious, and sustainable food for the BC Community. Boston College Dining serves over 22,000 meals daily to students, faculty, and guests, and, with so many palettes to please, our chefs and culinarians recognize the importance of continuing to introduce diverse and delicious new dishes to our menus.

Brookdale Senior Living

Marjan Kodric Vice President, Dining Services

Brookdale Senior Living is the leading operator of senior living communities throughout the United States. The Company is committed to providing senior living solutions primarily within properties that are designed, purpose-built and operated to provide the highest-quality service, care and living accommodations for residents. Brookdale operates and manages independent living, assisted living, memory care and continuing care retirement centers. The Company also offers a range of home health, hospice and outpatient therapy services. We do this in more than 961 retirement communities, and with a wide range of innovative programs and services. Brookdale has nearly 75,000 associates whose passion, courage and true sense of partnership make Brookdale what it is. More than a company, it is a calling.

Creative Dining Services

Jim Eickhoff President & CEO
Scott Kammerer Food Service Director

Creative Dining launched out of a passion to disrupt the hospitality management industry by bringing personalized dining programs that custom-fit client needs. We differentiated ourselves with complete financial transparency and a heightened level of oversight while operating with a strong set of core values. What started with two higher education clients 29 years ago has grown to over 75 in 12 states in multiple markets, including 30 business and industry corporate kitchens and senior living facilities. Today, we are still guided by the same founding principles and an unfaltering passion to deliver an exceptional dining experience.

Food+ by Compass

Greg Fatigati R&D Chef / CIA Liaison

We are Food+ by Compass, a team of skilled culinarians, managers, foodservice operators and subject matter experts crafting food experiences that fuel big ideas at one of the world’s major tech companies. The Food+ by Compass team does it all – cafes serving thousands of meals daily, high-concept spaces with inventive offerings, specialty catering service, craft coffee bars, and so much more. In our unique setting, we truly do think of food as an experience – and as a vital component of our client’s workplace.

Food Fleet

Helmut Holzer Executive Chef
Jeffrey Mora CEO

Food Fleet is a uniquely positioned mobile food & beverage provider and management company. They bring strategy, management, and creative concepts to their clients, as well as access to thousands of food & beverage vendors nationally. Food Fleet creates and manages the scheduling, billing/payment processing, as well as provides up-to-date licenses and permits for each mobile vendor, all under the protection of a $5 million umbrella policy in Food Fleet insurance. They also have expertise in designing and building food trucks, product development, menu development, and additional types of live events such as Pop-ups, and catering of all sized events. 

Harvard University

Andrew Urbanetti  Culinary Operations Manager
Martin Breslin Director for Culinary Innovation.

Harvard University Dining Services (HUDS) is the oldest collegiate foodservice in America and is a self-sustaining department of Harvard University under the Vice President for Campus Services. We are also one of the largest collegiate food service operators, and run 13 residential dining halls, 15 campus retail cafes, a kosher kitchen and complete catering services.  HUDS serves roughly 22,000 meals a day, has annual revenue of nearly $71 million, and employs a staff of approximately 650 individuals. We are proud members of the Menus of Change University Research Collaborative. 

Hyatt Hotels

Brian Contreras Corporate Director of Culinary, Hyatt Place & Hyatt House Americas

Chef Brian Contreras leads culinary operations for the Hyatt House (103 locations globally) and Hyatt Place (356 locations globally) properties. Rated the #1 Extended Stay Upscale Brand by Business Traveler News Hotel Brand Survey, Hyatt House hotels offer guests free breakfast plus an Omelet Bar and H BAR lounge with craft cocktails and freshly prepared meals at select locations. Hyatt Place was Rated the #1 Upscale Brand in the 2018 Business Traveler News Hotel Brand Survey, featuring hot breakfast daily plus a 24/7 Gallery Market with prepackaged salads, snacks and desserts.

IHG

Ashleigh Michaels Director Food & Beverage – Mainstream Limited Service

Kessler Collection

Tiffany Sawyer Corporate Executive Chef

Kessler is a visionary hospitality brand that owns, develops and manages specialty hotels, restaurants and retail that treat guests to the Bohemian lifestyle and unique experiences. Our team has integrated experience in hotel development, ownership and third-party management — giving us a unique perspective on how to create value through quality operations for our owners and unique experiences for our guests. 

Lanier Islands

Michael Klein Culinary Director

Situated along the shores of Lake Sidney Lanier, Lanier Islands features 1,500 scenic acres, beckoning to families and corporate groups alike. Encompassing immense natural beauty in an intimate setting, our luxury resort is perfect for family vacations, romantic escapes, business conferences, weddings and more. Discover delectable dining options in our restaurants with casual fare indoors or poolside at Bullfrogs Bar & Grille or indulge in chef-crafted delicacies at Sidney’s. During the summer, relax at Paradise Cantina and enjoy all the fun foods you crave at the beach or retreat to Margaritaville and Landshark Bar & Grill.

Michigan State University

Kari Magee Retail Chef

Michigan State University (MSU) Culinary Services is consistently ranked among the top 5 largest C&U foodservice operators in the country, serving more than 50,000 students with 2016 F&B sales of $120M. MSU Culinary Services is an in-house operation, with 10 all-you-care-to-eat residential dining halls, one food truck, 20 retail convenience stores, two food courts, an urban market-style grocery store, three full-service Starbucks and one Proudly Serving location, concessions venues in event facilities and support services, including an on-campus bakery. We have more Retail Branded Concepts being planned, including a new food venue in a research/classroom building.

Ohio University

Erik Keller Executive Chef
Tim Bruce Executive Chef

Ohio University Culinary Services is a division of Student Affairs. It is responsible for the operation of all food operations on the Athens campus. Culinary Services serves approximately 4 million meals per year and have over 8,300 students on a meal plan. Ohio University Culinary Services is one of the largest self-operated college dining service in the nation with FY18 sales of $46 million. National benchmarking surveys conducted by the National Association of College and University Food Services (NACUFS) have ranked Ohio University Culinary Services as one of the most efficient college food service operations 18 years in a row.

Rensselaer Polytechnic Institute

Michael Ramella Director of Auxiliary Services

Sonoma State University

Nancy Keller University Culinary Services Director

Sonoma State University’s Culinary Services is home to a plethora of dining venues serving nearly 10,000 students that are sure to satisfy all taste buds. There are 10 restaurants across campus; from the warm eatery of Charlie Brown's Cafe in the Schultz Library, to the wide variety of options at the Kitchens and all you care to eat dining platforms, we have something for everyone! Students can check out the game at Lobo's Pub or take in the tree-lined view at Overlook, our casual dining restaurant, or enjoy Prelude Restaurant and Bar is an elegant dining experience that features exemplary culinary creations from the bounty of locally grown food.

Spectra

Scott Swiger Vice President, Culinary Excellence

Spectra is an industry leader in hosting and entertainment, partnering with clients to create memorable experiences for millions of visitors every year. Spectra manages 243 client venues throughout the US and Canada, including stadiums, arenas, convention centers, cultural attractions, casinos, fairgrounds and more. They host more than 250,000 events and serve an estimated 40 million guests annually. Spectra’s unmatched blend of integrated services delivers incremental value for clients through several primary areas of expertise: Venue Management, Food Services & Hospitality, and Partnerships. 

St. Jude's Children's Research Hospital

Michael Vetro Executive Chef

St. Jude Children’s Research Hospital is leading the way the world understands, treats and cures childhood cancer and other life-threatening diseases. Treatments developed at St. Jude have helped push the overall childhood cancer survival rate from 20 percent to 80 percent since the hospital opened more than 50 years ago. St. Jude freely shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Families never receive a bill from St. Jude for treatment, travel, housing and food — because all a family should worry about is helping their child live.

TRUE Connection Communities

Gottfried Ernst Vice President of Hospitality

TRUE Connection Communities, the management entity of GreenCourte Partners’ Senior Housing Division, currently operates 9 senior living (independent) communities and is poised for tremendous expansion through organic and M&A Growth. They currently operate 11 restaurants (mostly upscale and casual fine dining) in the communities serving approximately 5,000 meals a day. The company’s focus is innovation, technology and building that TRUE connection between associates, residents, family members and the local community.

University of Albany

Kevin D'Onofrio Resident District Manager
Steve Pearse Executive Director, University Auxiliary Services

Located in New York’s capital city, the University at Albany is the premier public research University in the Capital Region and offers nearly 19,000 students the expansive opportunities of a large university in an environment designed to foster individual success. UAlbany’s Dining Program supports three dining halls, 18 retail locations housed in a state-of-the-art Campus Center, 3 satellite retail locations, plus concessions and catering. 

University of Missouri

Eric Cartwright Executive Chef

Campus Dining Services at the University of Missouri operates more than 25 locations including all-you-care-to-eat, a la carte restaurants, cafés and convenience stores. The award-winning department serves more than 3 million meals annually to a student body of over 33,000.

…until SUMMER FoodOvation

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