Join culinary professionals from across North America for the third installment of DISHED. Sizzling topics layered with dynamic speakers and a fresh, new venue will make this event an incredible experience. Network with C-Suite executives, culinary executives, front office staff, regional operations and others including front-line staff at this exciting event.
Dining at All Price Points: Serving Different Consumer Demographics
No Filter: Harnessing Feedback to Improve Dining Quality in the Age of Yelp
Robotics in Senior Living Culinary Operations
A Dining Overhaul, From Pricing to Venues: Inside Grace Management
SHN Research Presentation – Dining Trends Survey
Keynote: Delivering Memorable Customer Service from the Ritz-Carlton Leadership Center
Creating and Financing New Dining Concepts
The Intersection of Food Halls and Senior Living
Case Study: How and Why Fleet Landing Built Its Own Food Truck
Dining for Wellness: Food is a key pillar as providers pivot to wellness-focused operations
Tapping Local Food and Beverage Brands in Senior Living
Zero Waste, Big Margins: The case for sustainable dining in senior living
Registered attendees are invited to a complimentary happy hour on the eve of DISHED at Buddy Guy’s Legends, a historical venue in downtown Chicago. RSVP when you purchase your ticket to DISHED.
March 11 | 5 -7 p.m. | 700 S Wabash Ave, Chicago, IL 60605
Interested in overnight accommodations for DISHED?
Book your stay at Hotel Chicago through our exclusive block here.
Interested in sponsoring DISHED? Click here to inquire about the remaining options to connect with the industry’s leading culinary executives.