National Restaurant Association National Convention

May 10, 2008

National Restaurant Association National Convention

The NFCA will be speaking at the National Convention of the National Restaurant Association on a panel discussing healthy food trends.
The NFCA’s Director of Education will be speaking at the National Convention of the National Restaurant Association on a panel discussing healthy trends. Nancy Baker will make the argument that having gluten-free options is not a trend but a market shift. Nancy will introduce, the NFCA’s kitchen program GREAT during this program.

From whole grains and gluten-free to lower-sodium “superfoods” and more, this practical yet inspirational session will guide you in making simple menu modifications to: (1)increase the healthfulness of some of your offerings, and (2)captilize on the growing consumer interest in health and nutrition. Erica Bohm, vice president, Healthy Dining, along with a panel of experts, will reveal how you, too, can jump on the hottest healthy food trends to attract new guests and increase customer satisfaction. Panel will include: Anita Jones-Mueller, president, Healthy Dining; Paul Lynch, executive chef, Radisson Plaza Hotel Minneapolis; Rick Bayless, chef/owner, Frontera Grill/Topolobampo Restaurants; David Sweet, director of marketing, Chinese Restaurant News; Nancy Baker, director of education, National Foundation for Celiac Awareness; Ed Frechette, senior vice president, marketing, Au Bon Pain, and Cynthia Harriman, director of food & nutrition strategies, The Whole Grains Council.

Links:
http://www.restaurant.org/show/events/eduprogs_detail.cfm?event_date=05/20/2008&#a249

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