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CHICAGO — This year’s Convenience Store News Foodservice Summit provided the convenience foodservice retailer executives in attendance with two unique opportunities.
The first was spending a day with Chef Rick Bayless visiting the Master Chef’s favorite Chicago neighborhood eateries and experiencing great food served by passionate people.
The second was a new Concept Development Activity, where millennial-aged graduates of Kendall College’s culinary arts school participated with the retailer execs in exploring “A New Foodservice Frontier.” After an ideation session in the morning, the former culinary students returned in the afternoon and presented their ideas and solutions to the challenges and issues raised earlier in the day.
Sponsored by Tyson Convenience Foodservice, the 2015 Foodservice Summit also provided an opportunity for the convenience store operators from all over the country to share ideas and learn from one another in an interactive and intimate setting at Kendall College.
“I think the day spent with Rick Bayless was phenomenal … it allowed me to take some time to think about food differently,” enthused one attendee, Greg Tornberg of Kum & Go.
“It really felt like we saw people who have a passion for the art of creating good food,” Rich Green of Maverik added about the Taste of Chicago Tour led by Chef Bayless.
“To hear Bayless’ perspective on the Hispanic demographic, how they see the world and how they shop was really insightful,” noted Barbara Nova of ampm.
Watch the video above for more retailer reflections from this one-of-a-kind event.