Our next webinar in the new series “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” will be on Wednesday, September 30th from 4-5 pm EST. . Here is the link to register for the new webinar series.
Below are links to all ten webinars in the series that have happened every other week since the end of April: The featured chef members for this tenth and last webinar in our series titled, “ICCA/GCIA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future” include: Stephen Bulgarelli, VP Culinary for Applebee’s Grill & Bar and Jeff Mann, VP of Culinary for Alamo Draft House & Cinema.
The featured members and sponsor for this ninth webinar include: Curt Seidl, Vice President Culinary Support for Morrison Healthcare, a sector of Compass Group; Aaron Staudenmaier, Concept Chef for Whiskey Cake Kitchen & Bar, one of Front Burner Restaurant Group’s eight concepts and Evan Topel, Corporate Chef for Emmi Roth, a Wisconsin-based craft cheese manufacturer. Plus, Jack Li and the team at Datassential are helping us with up-to-date facts on the industry.
Here is the video from the eight webinar in our series featuring Michael LaDuke, VP Corporate Executive Chef for The Capital Grille; John Frick, Director of Menu Development for Eat’n Park Hospitality Group & Janet Armstrong, Senior Technical Sales & Culinary Manager for Mars Foodservices US. Jack Li, Haiku Masteralso joined our team with insights from their research at Datassential. Below are all eight video recordings from our Webinar series:
The featured members and sponsor for this week’s webinar were Dave Woolley, Director of Culinary for Buffalo Wild Wings; Desmond Fannin, Director, Culinary Training & Support for Sodexo North America and Chris Rheault, Vice President Operations for Fresh Concepts. Jack Li, Haiku Master also joined our team with insights from their research at Datassential. Below are all seven video recordings from our Webinar series:
The last one featured Jeff Sinelli, CEO and Chief Vibe Officer for Which Wich, Burguesa Burgers, Paciugo Gelato & Caffè and Supernova Coffee; Matt Harding, Senior VP of Culinary & Menu Innovation for Piada Italian Street Food; and Jennifer Rolander, VP of Business Development for Tuxton China. The videos below are from all six Webinars in the series: GCIA/ICCA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for paperwritings.com Today & Planning for the Future will be continued every other Wednesday. Email Kevin@ICCAchefs.com to get a link to register for this continuing series. Here is the video from the 6th webinar:
The following members and sponsors contributed to the 5th Webinar: Farley Kaiser, Culinary Innovation Manager for Wawa; Quinn Adkins, Director of Menu Development for Culvers Franchising Systems & Rick Kirkpatrick, Vice President of Sales and Marketing for Sweet Street Desserts:
The following members and sponsors contributed to the 4th Webinar in our original series: Alex Sadowsky, Concept Chef for Twin Peaks ; Matt McMillin, Vice President of Culinary & Beverage Innovation for Cooper’s Hawk Winery & Restaurants & James Bickmore-Hutt, Culinary R&D Manager, Corporate Chef for Dole Packaged Foods:
The following members and sponsors contributed to the third Webinar in the original series: Keith Brunell, Corporate Executive Chef of Nordstrom Restaurant Division; Shane Schaibly, Corporate Chef & Director of Culinary Operations for First Watch Restaurants & Ken Komejan; VP of Foodservice for Greenleaf Foods, Field Roast & Lightlife:
Below are links to the first two Webinars The first one featuring Donald Moore, Chief Culinary Officer/ Executive Vice President of Kitchen Operations, The Cheesecake Factory; Mike Turner, Vice President of Culinary/Supply Chain and Karl Kaufman, Director of National Accounts for Jennie-O Turkey Store along with Jack Li, Haiku Master for Datassential. The second we talked about the R & D process in your home kitchen waiting for your corporate test kitchen to reopen and virtual; innovation session plus how full service restaurants just opening for dining in are doing. That one from May 13th features Shona Jonson, Sr. Manager Menu Development for Chick-fil-A; Steve Sturm, Executive Chef at Firebirds Wood Fired Grill and RJ Harvey, Director of Culinary for Potatoes USA :
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