2019 IFMA Marketing & Sales Conference
 
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Jennifer Aranas
Client Solutions, Culinary Specialist
Datassential
Jennifer joined Datassential’s Market Intelligence Team in 2013 bringing over 15 years of foodservice industry experience including time as an executive chef, restaurant owner, cookbook author, and culinary instructor at Kendall College. Prior to joining Datassential, she spent over 6 years with Sysco Chicago as their Corporate Executive Chef and in Sales. Within the K-12 space, she was the Dir. of Culinary & Events for Chicago Public Schools with Chartwells (a division of Compass Group) working to create healthy, kid-friendly menus across over 300 district-run schools. She holds a B.S. in Accounting from University of Illinois and a culinary certificate from Kendall College.
 
Michelle Auda
Senior Director
Georgia-Pacific Professional
Michelle Auda, Senior Director, Georgia-Pacific Professional, leads the company’s Insights team, overseeing Foodservice & Washroom market research initiatives to help internal clients explore and address critical business questions through a variety of research methodologies. The team also partners closely with category innovation leaders to identify pipeline opportunities and drive innovation. Prior to joining Georgia-Pacific in 2012, Michelle held research positions at Aon Hewitt, Polaris Marketing Research, and Barnes/Hollander. Michelle holds an MBA from Georgia State University and a Bachelor of Arts degree from the University at Buffalo. Michelle currently serves on the Technomic Supplier Advisory Board. Michelle is married and resides with her husband in Atlanta, Georgia.
 
Paul Barron
CEO
Foodable
Paul Barron is the mastermind behind Foodable Network, a food media company of the next era for professionals and food enthusiasts alike. As an award-winning author, filmmaker and executive producer with over 20 years in food digital media, he is bridging the gap between the next generation food consumer and the future of foodservice professionals. His accolades include: 2018 #1 Most Influential in Food, 2018 Studio 50 Creative & Technologist Award Winner, 2017 Top 35 Restaurant Leaders to follow, 2016 Author of the year, 2015 James Beard Nominee, 2015 "Forbes" Top 50 Most Influential, 2012 Trendsetter of the Year, 2012 author of "The Chipotle Effect", founder of "Fastcasual.com", and the executive producer of the documentary "Fast Casual Nation - Changing The Way America Eats." The unique media empire that he is building is a hybrid media approach that currently has 15 TV shows, multiple documentaries, and various mini-series– all designed for web and On-Demand content delivery. This pioneering approach is built around delivering a digital-first brand at Foodable Network. As a veteran of Over the Top (OTT) programming, his network is focused on leveraging the power of video and social to merge with the modern audience. His influence and audience reach is estimated at more than 8 million professionals’ and 25 million global food & travel enthusiasts
 
Donette Beattie
Vice President Supply Chain
Toppers Pizza
Donette has over 35 years in the foodservice/chain restaurant supply chain space. She came to the industry with a degree in nutrition and food science. She quickly transitioned from healthcare to restaurants and started her career in operations. Her Sysco rep at the time recruited her into program sales which later led to national account sales management. During her 13 years at Sysco she made many contacts that would lead to future roles. Over the last 20 years she has served in VP Supply Chain and Product Development positions at Country Kitchen, Culvers and Steak n’ Shake. For the last 4 years she has served as the VP Supply Chain for the fun and irreverent brand Toppers Pizza Inc. She enjoys continuously learning about all things food, engaging in the evolution of our industry while mentoring the next generation of professionals.
 
Art Bell
Partner
Kinetic12
Art is a partner at Kinetic12, a Foodservice consulting firm based in Chicago. Art has more than 20 years of experience in consulting, client service and manufacturer marketing and sales and is one of the leaders of establishing best practices in collaborative planning within the Foodservice industry. As a partner with Kinetic12, Art works with leading Food companies to build new capabilities and organizations; develop and implement business strategies; and deliver positive enterprise value. Art has consulted with both B2B and B2C clients in areas such as new market evaluation, route-to-market strategy, customer & channel segmentation, category management, pricing & trade spend strategy and data analytics. Prior to co-founding Kinetic12, Art was a partner at The Partnering Group. Earlier in his career, Art held various marketing and pricing/trade strategy roles at Sara Lee Foodservice and was a consultant at Deloitte Consulting. Art has an MBA from the University of Michigan and received a BS in Commerce from the University of Virginia. Art is a registered Certified Public Accountant in Illinois.
 
Suzanne Cohen
Marketing Segment Director for Foodservice
Essity
Suzanne Cohen is a Marketing Segment Director for Foodservice at Essity, makers of the Tork Brand of hygiene products and services. Her background is in foodservice marketing, brand building and identifying actionable consumer insights that drive growth. Suzanne is passionate about ensuring that guest experience is safe, hygienic and exceptional!
 
Melissa Crane
Vice President of Distributor Sales
PepsiCo Foodservice
Melissa (Missy) Crane is the Vice President of Sales for the PepsiCo Foodservice team. She is responsible for leading Foodservice sales and strategy for the Field Sales organization. Melissa (Missy) has 20 years of experience with PepsiCo. Before becoming the Vice President of Distributor Sales, she was the Sr. Director of Strategy, Execution and Planning for the Pepsi Bottling Company. Melissa (Missy) began her career with PepsiCo in 1999. She has held numerous roles across the PepsiCo company ranging from: Key Account Manager, Operations Market Director (IN/KY ), Director of Sales Wal-Mart, Director of Restaurants and Sr. Director of PBC Foodservice. Melissa (Missy) has served as the executive sponsor of the D&I board promoting diversity and inclusion in the workplace. In addition, she has represented PepsiCo at the WFF Executive conference for the past several years and continues to be an active mentor to rising leaders in the PepsiCo organization. Melissa (Missy) obtained her Bachelor’s degree from Indiana University. She is originally from Evansville, IN and currently resides in Dallas, Texas.
 
Kevin D'Onofrio
Resident District Manager
UAlbany Dining - Sodexo
Kevin D’Onofrio is a leader and innovator in the food service industry. He serves as Resident District Manager at the University at Albany in New York. Under his direction are Retail Dining, Resident Dining, Catering, Concessions and the 1844 Restaurant. These locations offer a wide variety of healthy, high-quality foods that are an integral part of the student experience at UAlbany. Kevin’s passion for serving students excellent quality food in a robust environment drives him forward. He has over thirty years of leadership experience in the industry. Prior to Albany, Kevin served as Director of Culinary Group at the United States Military Academy at West Point. During his tenure, Kevin created a world-class dining program. He has been recognized by leaders in the industry with numerous awards such as the International Food Service Manufacturing Association (IFMA) prestigious Silver Plate Award, and the On-Campus Hospitality Magazine and National Association of College Auxiliary Services (NACAS) Food Service Excellence Award. Kevin has held many leadership positions and served on various committees in professional organizations including NACAS, NACUFS (National Association of College and University Food Service), IFMA, and SHFM (Society Hospitality Foodservice Managers). Outside of his work, Kevin is a enthusiastic community volunteer. He served on his local school board for over twelve years, including three years as President of the Board. Kevin has held numerous leadership positions in the Highland Falls Fire Department, including Fire Chief and has been an active volunteer for over thirty years.
 
Paul Damico
CEO
Naf Naf Grill
Paul joined Naf Naf Grill as CEO in June 2017 and brings more than 35 years of foodservice experience to the organization. His love for the culinary arts began when he worked at his dad’s catering business washing dishes and preparing food. This work inspired him to attend Johnson & Wales University where he earned degrees in Culinary Arts and Hotel Restaurant Management and where he met his wife, Laura. Following his graduation from J&W, Paul spent 13 years in various roles with Host Marriott Corporation culminating to his role as Vice President of International Development where he oversaw restaurant development on five continents. In 1999, his entrepreneurial instinct came to life and he co-founded FoodBrand LLC, a company that specialized in the development of restaurants in malls and airports. He and his co-founders grew this company to over 100 restaurant locations. In 2006, Paul joined SSP America, an international concessions company, as the Chief Operating Officer responsible for airport properties in North America and the Caribbean. In 2008, Paul joined Moe’s Southwest Grill as President of the organization. Over a six-year period he grew the company from 200 locations to 680, leading the industry in new restaurant openings and culinary development. During his time with Moe’s, Paul delivered 23 consecutive quarters of positive same store sales growth and was named by Fast Casual Magazine as a Top 26 Executive. While President of Moe’s, Paul was featured on the CBS hit TV series Undercover Boss where he went undercover to work in the restaurants and changed the lives of 5 Moe’s associates. After six years with Moe’s, Paul was promoted to Group President, by parent company FOCUS Brands, and was responsible for the oversight of McAlister’s Deli, Moe’s Southwest Grill, and Schlotzsky’s Deli. In early 2016, his role expanded to encompass all six FOCUS Brands, including Auntie Anne’s Pretzels, Carvel Ice Cream and Cinnabon World Famous Cinnamon Rolls. As FOCUS Brands’ President of North America, Paul oversaw a $2.6 Billion-dollar foodservice company made up of more than 5,000 restaurants. Paul is a philanthropist and advocate for children and the hungry community, generously donating his time and money to causes such as the No Kid Hungry and the Juvenile Diabetes Research Foundation (JDRF). An active member of the restaurant industry, Paul is an International Franchise Association Certified Franchise Executive (CFE) and Board Member of the National Restaurant Association Fast Casual Industry Council. Paul also serves on the Illinois Restaurant Association. In 2015, Paul was honored as the Restaurateur of the Year for the Georgia Restaurant Association’s Crystal of Excellence Award. He was recognized by his alma mater, Johnson & Wales University, as a Distinguished Lecturer and Distinguished Visiting Professor and was recently inducted into the World Association of Cooperative Education Hall of Fame. In 2016, Paul was again honored by Johnson & Wales University as they conferred upon him the degree of Doctor of Business Administration in Restaurant, Food & Beverage Management, honoris causa. Paul and his wife, Laura, reside in Chicago, Illinois and are the proud parents of their three daughters: Taylor, Samantha, and Rachele.
 
Kathryn Fenner
Principal
Technomic
Kathryn Fenner has over 20 years of experience in the Food Industry, including experience in the Foodservice, Vend, Convenience and Drug Channels. Kathryn has been part of the Technomic team for more than seven years, and is responsible for managing and executing research and consulting programs for manufacturers, restaurant operators and trade associations throughout the foodservice industry. Kathryn also spent many years working for foodservice manufacturers in various marketing, sales and innovation roles.
 
Lisa Fisher
Senior Vice President – Specialty Channels
Chobani
Lisa joined Chobani in 2015 as the business lead for the foodservice unit. In late 2018, she became responsible for all their emerging/specialty channels. This consists of foodservice, convenience, military, drug, e-commerce, value, and alternate retail. She sits on the office of demand executive council and influences the innovation, sales strategy, trade, channel marketing & insights and analytics for Chobani’s future growth. Prior to Chobani, Lisa served as the General Manager of Kraft Food Ingredients as well as other senior leadership sales roles in the Heinz legacy organization across national accounts, non-commercial as well as field and corporate accounts. Combined she brings more than 22 years of business to business sales experience. She is an active industry and community leader. She currently sits on the board of both IFMA and the Big Brothers Big Sisters Greater Pittsburgh Chapter. She is a member of NEW, WFF, and Chobani Women. She graduated from Slippery Rock University in the communications/public relations field. She splits her time between Florida and Pennsylvania with her husband, Brad.
 
Mark Freeman
Global Foodservice Strategy Manager
Ford Motor Company
Mark Freeman is a leader, innovator and disrupter in the corporate foodservice industry. Feeding employees in the corporate environment has changed over the years and Mark’s constant quest for the next best thing drives his passion. He was the innovative force behind the highly acclaimed and award winning foodservice program at Microsoft Corporation. After spending 13 years at Microsoft, Mark moved to the Ford Motor Company where he holds the title of Global Strategic Manager for Foodservice. He is well known as an industry leader with awards such as the IFMA (International Foodservice Manufacturing Association) distinguished Silver Plate, FE&S (Foodservice Equipment and Supplies) Hall of Fame, the SHFM (Society for Hospitality and Foodservice Management) Richard Ysmael distinguished service award and many foodservice association leadership positions. His passions are focused on food transparency, food waste, Slow Food initiatives that promote good, clean and fair food, transparency of the food chain including indoor hydroponic and vertical growing, technologies of the future that increase the experiences to the customer, circular economies that use waste from something as fuel for something else, and numerous initiatives related to driving innovation and disrupting current myths about how things “should” be done.
 
Alec Frisch
Vice President & General Manager, Foodservice
Georgia-Pacific Professional
Alec Frisch, Vice President and General Manager, Georgia-Pacific Professional, runs the company's Foodservice business including the Beverage, Cutlery, Food Packaging, Napkin and Plate categories and innovation. Alec joined Georgia-Pacific in 2010, and prior to that ran the Foodservice Condiments & Sauces business at H.J. Heinz. Before Heinz, Alec held positions of increasing responsibility in the beverage alcohol industry over an eight-year span including W.J. Deutsch & Sons, Robert Mondavi and Diageo. He began his career in brand management at the Clorox Company. Alec holds an MBA in Marketing and Finance from the Kellogg Graduate School of Management at Northwestern University and a Bachelor of Arts Degree in Political Science from Dartmouth College. Alec currently serves on the International Foodservice Manufacturers (IFMA) Board of Directors and the Technomic Advisory Board. Alec is married and resides with his wife and two daughters in Atlanta, Georgia.
 
LeAnne Garoutte
Partner
Kinetic12
LeAnne is a partner at Kinetic12, a Foodservice consulting firm based in Chicago. LeAnne has more than 25 years of marketing and communications experience within the foodservice industry including leadership positions at advertising agencies Darcy Masius Benton and Bowls, Earle Palmer Brown and prior to Kinetic12 LeAnne led the food division of Noble Communications. LeAnne has created go-to-market strategies, marketing and sales plans, brand architecture models, brand positioning, innovation pipelines and advertising and promotional programs for many of the top 100 food companies, including Tyson Foods, the J.M. Smucker Company, Heinz, Kraft, M&M Mars, Ventura Foods, Simplot, McCormick and many more. She holds a bachelor’s degree in Journalism and Advertising from the University of Missouri, School of Journalism.
 
Amanda Goldman
Second Vice Chair
IFMA Healthcare Foodservice Advisory Council
Amanda Goldman obtained her B.S. in Dietetics from Miami University and her M.S. in Clinical Nutrition from the University of Kentucky. She completed her dietetic internship at the University of Kentucky Hospital. Amanda is an accomplished leader in the healthcare industry as an Administrative Dietitian with over 20 years of experience. She is a skilled multi-disciplinary team director with extensive background in operations, project management, strategic planning and driving patient & customer satisfaction. Strengths include working in multi-site settings, performance metrics, growth initiatives and expense reduction. Amanda is a Past-President of the Kentucky Academy of Nutrition and Dietetics and is now the Awards & Honors Chair. In addition, she is currently the Director of Business Development, as well as a Past Chair, of Management in Food & Nutrition Systems, a dietetic practice group of the Academy of Nutrition and Dietetics. As the Second Vice Chair of the newly-formed Healthcare Foodservice Advisory Council, Amanda is looking forward to collaborating with other experts in the field to help obtain recognition for the value of the foodservice leader.
 
Tim Hand
Partner
Kinetic12
Tim is a partner at Kinetic12, a Foodservice consulting firm based in Chicago. Tim has more than 25 years of experience in marketing and strategy and worked at Kraft Foods for 17 years where he managed the Canadian Kraft Foodservice business and was also head of strategy for the $2B North American Foodservice division. Tim has worked as a consulting partner with IFMA on the development of best practices in category management planning with distributors, joint business planning with chain accounts and supply chain optimization. He has an MBA from McMaster University in Ontario, and a Bachelor of Commerce degree in marketing.
 
Julie Heseman
Principal
Foodservice IP
Julie Heseman is a Principal of Foodservice IP. Julie has several years of experience in the foodservice industry managing projects, developing new business, handling P&Ls, market sizing, supply chain research and overseeing the growth of client portfolios. Her experience spans foodservice manufacturers, broadline distributors and chain restaurant operators. Reach Julie at 312.955.0252 or jheseman@q1consultingllc.com.
 
Robert Holden
Associate Vice President, Auxiliary Services
University of Georgia
Robert Holden serves as the Associate Vice President for Auxiliary Services at the University of Georgia. In that role, he leads the Auxiliary Services Division to include UGA Dining Services, Bulldog Bucks, Campus Transit, The UGA Bookstore, The UGA Golf Course, UGA Parking Services, and UGA Vending Services. These departments offer an array of high quality goods and services in a financially self-supporting manner. Holden earned a bachelor’s degree in justice from the University of Alaska Fairbanks and a master of public administration from the University of Alaska Southeast. A Certified Auxiliary Services Professional (CASP), Holden has 35 years of experience in education. He has served in leadership roles overseeing Auxiliary Services at the University of Alaska Fairbanks, the University of California San Diego and a is currently overseeing Auxiliary Services at the University of Georgia. Prior to his work in higher education, Holden owned and operated his own retail business and managed the Fairbanks North Star Borough School District Food and Nutrition Department. Outside of his work in education, Robert has worked with non-profit organizations, consulting with boards and working with the local community. He has a passion for food and has worked with Campuses, Foodbanks, Soup kitchens and other organizations to help further their mission and vision. As an active Auxiliary Services professional, Holden has held various leadership positions in National Association of College Auxiliary Services (NACAS) and the National Association of College and University Food Service (NACUFS) including his current role as National President of the National Association of College and University Food Services (NACUFS).
 
Elizabeth Horvath
Strategic Marketing Director, Customer Marketing
Kerry
Elizabeth leads the strategy, marketing communications and consumer insights functions for Foodservice and Direct-to-Retail channels in North America at Kerry. She focuses on developing winning growth strategies for the channels by identifying key marketplace trends, white space opportunities, and innovation platforms–and then communicating the identified growth opportunities to Kerry customers. She holds a bachelor’s degree from Northwestern University and a MBA in Organizational Behavior.
 
Joanne Kinsey
President
The Kinsey Kompany
Joanne Kinsey is president of The Kinsey Kompany, an independent consulting firm specializing in the K-12 segment of the noncommercial foodservice industry. With more than 40 years’ experience operating child nutrition programs, Joanne is sought after for her financial management skills and program leadership. Highlighted in industry publications such as Food Service Director and Food Management magazines, her innovative programs earned her the Golden FAME Award and IFMA’s Silver Plate Award for Elementary and Secondary Schools. A member of the School Nutrition Association for 43 years, she has served on its Board of Directors in various positions and, most recently, as vice chair of the School Nutrition Foundation Board of Directors. She has overseen child nutrition programs for a combined 100,000 students across five states along the East Coast and fulfilled her passion for feeding all children with hunger-oriented missions on four continents. She holds an M.S. in Education and is a certified School Nutrition Specialist. Having recently completed a 15-year tenure as director of school foodservice for Chesapeake Public Schools, Joanne continues to serve the industry as a consultant from her home on Jekyll Island, Georgia.
 
0Chris Kleemann
Global Account Manager
PROS
 
Dr. Robert Lewis
Director of Nutrition Services
El Monte City School District
Dr. Robert Lewis is the Director of Nutrition Services for El Monte City School District. He has twenty-nine years of management experience in the child nutrition industry including twenty-one years as director. Under his leadership, Robert has led his team to win multiple national awards including Healthier US Schools Challenge and Alliance for a Healthier Generation distinctions for all his schools. Most recently, Dr. Lewis was named 2018 Director of the Year by California School Nutrition Association (CSNA) as well as 2019 Director of the Year (West Region) by School Nutrition Association. For the sixth consecutive year, all of Robert's schools offer Breakfast in the Classroom in every Pre-K to 6th grade classroom. In its seventh year is his After School Supper Program at every school. Robert is currently CSNA State Treasurer and a national panelist for the Culinary Institute of America - Healthy Kids Collaborative.
 
Jack Li
Haiku Master
Datassential
Jack Li spearheads Datassential's custom insights and new products initiatives. Jack has led hundreds of research studies for foodservice manufacturers and distributors across a broad array of topics. Jack holds an MBA from the Anderson School at UCLA and is a 2003 recipient of the IFMA Sparkplug award.
 
Charlie McConnell
Senior Director, Insights & Best Practices
IFMA
Charlie McConnell is the Sr. Director of Insights & Best Practices at IFMA. Charlie’s foodservice career includes experience with both manufacturers and with US Foods. His career began with The NPD Group where he managed clients’ consumer research needs. He translated that experience into consumer and operator insights roles with Unilever Foodsolutions and Sara Lee Foodservice before joining US Foods. At US Foods, he managed their research needs and developed their one-to-one marketing promotion, My Kitchen.
 
Jim McGrody
Director of Culinary Services
UNC Rex Healthcare
Jim is a New England native, and a graduate of the Culinary Institute of America in Hyde Park New York. Jim has over 30 years experience in the food services industry. He has spent the last 17 years working in the healthcare segment. Jim has been featured in the Wall Street Journal, Food Service Director Magazine, Food Management magazine and the Raleigh News and Observer. He was recently featured in GQ magazine and USA Today for his influence on healthcare food service. Condé Nast Traveler touted Jim and his team at Rex with one of the “9 great meals in unexpected places”. Jim and his team were also highlighted on Japanese television for their efforts to improve the quality of food in hospitals. Jim created the Black Hat Chefs a widely known and respected culinary training program for healthcare cooks. His Black Hat Chef program has inspired many hospitals to change the way they cook for their patients. He has worked as a consultant to the Department of Veterans Affairs and a success coach to Mater Health Services in Brisbane Australia. Jim was awarded the International Foodservice Manufactures Association’s Silver Plate for the Healthcare segment in 2018. This prestigious award is given to top foodservice operators in one of nine restaurant industry segments.
 
Damian Monticello
Sr. Manager, Corporate Hospitality Services
GuideWell/Florida Blue
Damian Monticello is the senior manager, corporate hospitality services at GuideWell/Florida Blue. In his role, Damian is responsible for serving the foodservice needs of more than 13,000 employees throughout the GuideWell family of companies. Additionally, he is responsible for, The Conference Center at Florida Blue, audio-visual services, corporate travel, employee fitness centers, employee relocation and the GuideWell Athletic Complex; an onsite athletic court/field facility designed to engage employees and improve their overall health through participation in intramural sport leagues. Damian is an accredited Foodservice Management Professional (FMP), a Certified Meeting Professional (CMP), a Global Travel Professional (GTP) and a member of the board of directors for the Society for Hospitality and Foodservice Management (SHFM). Damian holds a degree in Advertising from Northwood University.
 
Soumya Nair
Director, Marketing Insights & Strategy
Kerry
Soumya comes with 11 years of experience in Market Research and Consumer Insights focused on uncovering insights that drive actionable strategic plans and winning opportunities. She carries an MBA in Marketing Insights and a Bachelors in Advertising and Research, with a unique blend of qualitative, quantitative, and analytics research expertise. Soumya leads the Marketing Insights discipline at Kerry North America across product categories and channels, uncovering value to customers and consumers with unique and differentiated market research and proprietary consumer insights. Prior to her role as Insights lead, Soumya worked at Kantar Added Value, studying consumers, estimating product success and opportunity, consumer segmentation, and concept optimization in the food, beverage, and luxury product segments.
 
Joseph Pawlak
Managing Principal
Technomic
Joe Pawlak serves as the head of Technomic’s Advisory Group and is responsible for managing consulting and research engagements for food & beverage manufacturers, restaurants, trade associations, and private equity firms. His experience covers virtually every food, beverage and supply category and channel. With over 30 years of experience, Joe has conducted a wide variety of food & beverage industry studies, with special expertise in the areas of market trend analysis, market metric and forecasting modeling and implications development.
 
David Portalatin
Vice President, Industry Advisor
The NPD Group
David Portalatin is The NPD Group’s industry advisor for the food and foodservice industries and the author of NPD’s annual Eating Patterns in America, which is a compilation of all the food and foodservice research the company conducts over the year. Portalatin works closely with foodservice distributors, manufacturers, and operators in providing strategic business insights into the state of the restaurant industry, all aspects of how consumers use restaurants, and broadline foodservice distribution to commercial and non-commercial foodservice outlets. His diverse background and experience gives him an in-depth understanding of consumer behavior and foodservice industry dynamics. Prior to his current role, he was NPD’s industry analyst in the convenience retailing industries, automotive aftermarket, and motor fuels. Portalatin held various positions in foodservice wholesale distribution and convenience retailing before joining NPD in 1999. He is a frequent featured speaker at food and foodservice industry events and corporate conferences. Portalatin also serves as a media source and his comments have appeared in The Wall Street Journal, CNBC, and other nationally-recognized media outlets.
 
Dale Ray
Global Culinary Operations Manager
LinkedIn
Dale’s culinary journey started 25+ years ago as a cook working with numerous founders of the American culinary scene. From there Dale went on to lead the kitchens of multiple James Beard award-winning restaurants. Today, Dale works for the LinkedIn Corporation, managing a Global Culinary program with a portfolio including 30+ locations across Europe, Asia, and North America.
 
Bruce Reinstein
Partner
Kinetic12
Bruce is a partner at Kinetic12 and brings more than 25 years of experience as a results-driven executive in the hospitality industry. Bruce’s leadership experience in developing and growing multi-unit restaurant brands, concept operations, menu development and supply chain strengthens Kinetic12’s knowledge and problem-solving consulting offerings. Bruce is dedicated to systems development and implementation with an emphasis on value that stems from differentiation. He has had great success working with brand leaders and their teams on customized solutions to opportunities before they become problems. His hands-on approach to finding opportunities is to understand a team’s culture and break down walls that are impeding growth and causing decreased revenue and rising costs. Prior to joining Kinetic12, Bruce was the President of Consolidated Concepts where he worked on customized solutions for emerging & national chains. Prior to that he was the co-founder and president of Fresh City, a 2002 Hot Concepts Award Winner. Bruce has a bachelors degree from the School of Hospitality Administration at Cornell University.
 
Michael Schwartz
Vice President, Member Value
IFMA
 
Ken Toong
Executive Director of Auxiliary Enterprises
UMass Amherst
Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past nine years. Under the AE umbrella includes UMass Dining (Residential and Retail), Conference Services, Campus Center, UMass Hotel, UMass Store, UMass Club Boston and UMass Trademark and Licensing Administration. UMass Dining is the nation’s largest campus dining operation with over 23,000 students on various meal plans serves over 50,000 meals daily and generates 130 million dollars in annual revenue. Ken is one of the most recognized faces and frequent presenters in the higher education’s dining segment in the nation. He is a big believer that a great dining program can assist the university to attract top students and enrich campus life while contributing to the financial well-being of the university. Ken is a visionary for foodservice sustainability and health & wellness. UMass Dining was the first large public university to serve sustainable seafood, grass-fed beef and 100% “no antibiotics ever” chicken in all of their retail and residential operations. UMass Dining has received many national awards and recognition for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012, Global Restaurant Award in Sustainability 2016 and most recently, #1 ranking for the Best Campus Food in the nation from Princeton Review 2019 edition, three years in a row. In 2012, Food Service Director Magazine named Ken Toong, to its inaugural list of the “20 Most Influential” people having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded Ken, as one of the recipients of the Silver Plate Awards. Ken is involved in the community as a member of the Sustainable Business Leadership Council of the Harvard School of Public of Health and The Culinary Institute of America, an executive committee member of UMass Amherst Community Campaign and a trustee of National Association of College & University Food Services (NACUFS). Ken received his MBA (Beta Gamma Sigma) from the University of Massachusetts Amherst and a BBA from Acadia University, Nova Scotia.
 
Teri Trullinger
Group Vice President Field Sales
Cargill Foodservice
Teri Trullinger is the Group Vice President Field Sales for Cargill Foodservice and is responsible and accountable for the execution of the foodservice strategy. She began her career with Cargill in 1989 with the Cargill Kitchen Solutions Business Unit (Sunny Fresh Foods). For the next 20 years she held various roles including Accounting, Continuous Improvement and Sales Leadership. Teri served on the Cargill Women’s Council from 2006-2008 and was Secretary of the leadership team in 2008. She is currently serving on the board of directors for the International Foodservice Manufacturers Association (IFMA) an association that focuses on the critical issues affecting the foodservice industry. She also recently held a position on the Board of Directors for the Hospitality Minnesota Education Foundation (HMEF) a key supporter of the ProStart program.
 
Gerald White
Associate Publisher
Plate Magazine
Jerry’s entire business career has been and remains closely tied to the restaurant industry, particularly the onsite foodservice marketplace. The key to his success has been in relationship-building—bridging foodservice and hospitality communities, and in supporting individuals, agencies, and companies as they seek to work more closely with restaurateurs, chefs, foodservice operators and their professional associations. Jerry has worked in operations, in foodservice distribution, and then in media sales, holding top sales and management positions with several leading food media companies during the past 35+ years. He joined the team at Plate magazine in early 2010 as associate publisher, and continues in that role providing solutions and opportunities for manufacturers and organizations as they anticipate tomorrow’s industry challenges. Jerry also runs his own foodservice consultancy, The Jerry White Company, which assists food companies, advertising agencies, industry associations and other organizations gain operator perspectives and insights.