PMA Foodservice 2015

1) More networking.
We get it: You conduct business during the event. We’ve designed a Networking Lounge & Education Center you can use to meet existing partners and build new relationships.

2) Redesigned program.
You’ll find a dynamic program of rapid-fire sessions presented by expert speakers and buyers both inside and outside our industry. A mix of formats — panels, group discussions, Q&As — allows us to cover a wide range of topics in a single, focused day. The popular Joe Nucci Memorial Golf Tournament is being held on a new day — it’s just one of several PMA Foundation events you’ve come to enjoy.

3) Casual & inspiring setting.
From comfortable lounge areas for conversation to receptions and social activities, you’ll find it easier than ever to do business and enjoy yourself at the same time — all in beautiful Monterey, CA, the ‘salad bowl’ of the nation.

4) Fruit & Vegetable Training.
At the Hands-On Fruit & Vegetable Training, you’ll pick up a knife and learn how to selec, store, prep and serve all kinds of fresh produce. Plus, you will gain tips on proper food safety and handling procedures.

5) Chef Talks: A Strolling Lunch.
We’ve added a unique twist to your mid-day meal. Interact with chefs one-on-one while sampling new flavors and discovering new ways to incorporate fresh produce on your lunch menu.

6) Must-see Expo.
Come see why the foodservice Produce expo, featuring 160+ exhibitors from across the fresh produce supply chain, has been called “the best five hours in foodservice.”

7) Consumer insights.
Which demographic segments are your most valuable customers? How will the rise in Hispanic consumers change your business? Learn who you need to be serving — and how.

8) Bold flavors.
What are the “foodie” trends shaping the way customers eat? What’s the next global taste (think: sriracha)? Through recipes, tastings and presentations you’ll experience new global flavors that will win customers and keep them coming back.

9) Tools & solutions.
Foodservice might ultimately involve serving a dish to a diner— but there’s a lot of technology behind getting that food on the plate. You’ll learn smart ways to use technology to work more efficiently and cost-effectively.