IFPA show poised to be largest attended foodservice conference ever

The International Fresh Produce Association’s annual Foodservice Conference is always a premier opportunity for produce companies to meet with buyers from across the foodservice sector.

“Foodservice is a diverse segment of the supply chain, representing not only restaurants but also hospitality, educational and government institutions and more,” said Joe Watson, vice president and foodservice lead for the IFPA. “This year’s event will raise the stakes considerably by bringing in the largest group of buyers in event history, which is approaching 800 attendees from buyer companies, and also the first national contingent of K-12 menu developers, procurement officials and more.”

What’s important about this group of K-12 professionals, he added, is that they are large volume foodservice buyers that serve tens of thousands of meals to children every day.

“They are often the ones introducing kids to fresh produce varieties they would otherwise not encounter at home,” Watson said. “This can increase comfort level, and expand taste preferences for years to come.”

IFPA is noticing a lot of policy changes occurring across the country that are expanding produce opportunities in menus. For example, Illinois just passed a law (House Bill 4089) that mandates all Illinois school districts to provide plant-based meals that meet the federal nutrition guidelines. The bill requires schools to offer these meals upon request.

“I suspect we’ll see more of this in the future and the Foodservice Conference and Expo will be an excellent space for those district professionals to help meet their own menu requirements,” Watson said.  

The show is the only event of its kind that focuses specifically on bringing produce to the foodservice sector.

“While there are other amazing opportunities to engage with foodservice buyers, or with produce suppliers, the event is the only major event where these two are coming together exclusively to increasing the produce we put on plates in foodservice,” Watson said.

Leading up to the event, IFPA has been releasing industry research on produce at foodservice which focuses on the consumer trends driving menu development, including how produce can elevate the side dishes and produce in beverages.

“I expect we’ll see more of this focus on consumer trends, but our speakers will be taking those ideas to the next level,” Watson said.

For example, the keynote speaker, Robert Irvine, is a Food Network star known for his work on the hit show Restaurant Impossible where he helps businesses diagnose their challenges and reignite their menus and customer experience to save their restaurants.

“In addition to his work on Food Network, Irvine is a committed philanthropist and will be an excellent source of inspiration for our industry on how to find their unique strengths to differentiate their businesses,” Watson said. “We’ll also welcome a phenomenal panel discussion hosted by television host and award winning author, Leslie Sbrocco, featuring Bruce Taylor of Taylor Farms, Michel Nischan of Wholesome Wave and Vincent Huynh of Agricole Hospitality. These leaders will provide first-hand insights on how they’re building appetites for produce. Those sessions can’t be missed.”

One of the biggest experiences at the Foodservice Conference is the expo itself and Watson recommends that attendees plan their time because the expo will be packed with incredible potential partners.

“A highlight of the show is always the Fresh Ideas Showcase where exhibitors present an upcoming or innovative product,” Watson said. “This information is available online now through the map my show experience, and also through the Foodservice App.”

Still, many believe the best part of the event is connecting with old friends and making new introductions. To help facilitate these, there will be two networking receptions — the first at the Barns on Thursday evening after the keynote session, and the second, will also include the Wine for a Cause auction benefiting Brighter Bites.

“I think that there is a pent-up appetite for making connections and finding new product,” Watson said. “Those coming to discover new partners and products to enhance their menus, I think the draw is that this will be a one-stop shop for all things produce. That is especially important at a time when people are continuing to focus on health and increasingly looking for more fruit and vegetable forward offerings. For those with product, or those looking to learn more about the opportunities available to them, this event provides the unique opportunity for focus.”

For two days, everyone will be talking all about how to add produce to the menu, to fill the plate, and to discuss ways to build consumer preference for produce at foodservice.