Member Dashboard
Wednesday, March 4
Sessions turn from the global business landscape to industry-specific topics as we explore trends, operator challenges, the state of the supply chain and what the future holds.
Joe Carbonara, editorial director, Zoomba Group, publishers of Foodservice Equipment & Supplies and restaurant development + design sets the stage with an overview of industry trends.
Mike Kostyo, vice president, Menu Matters, starts the day with an intensive look at what consumers expect in his 2026 Foodservice Gut Check: What Consumers Want from Foodservice & the Impact on Equipment Manufacturers. Mike draws on Menu Matters’ 20+ years of experience in the restaurant, retail, food manufacturing and agriculture sectors. He specializes in providing thoughtful, actionable analyses of industry-specific shifts and broader social trends. A data-informed approach is complemented by a deeper understanding of consumer psychology, developing comprehensive strategies that align with clients’ business and brand goals.
Three foodservice operators take a break from their day-to-day responsibilities to share what’s impacting their ability to deliver to their customers. What are the challenges and opportunities they face in their multi-faceted outlets and marketplaces?
Julie A. Meddles, MS, RDN, LD, director, health system nutrition services and gift shops, The Ohio State University Wexner Medical Center, has 25+ years at The Ohio State University Wexner Medical Center, where she has fulfilled many roles, as a dietitian, operations manager, and now Director of Nutrition Services. Volunteer leadership, locally and nationally, has been part of her career as well. The Association for Healthcare Foodservice (AHF), International Foodservice Manufacturers Association (IFMA) and Vizient have been some of the best opportunities to both contribute and grow in her career. Currently Julie serves as a member of AHF’s board of directors and benchmarking committee, and as past chair of IFMA’s Healthcare Foodservice Leadership Council.
Sharon Eliatamby, senior project manager, World Bank Group, is a seasoned professional with 25+ years in the hospitality industry. She holds degrees from Hotel Consult Cesar Ritz College (Switzerland) and Johnson & Wales University. Presently, she serves as the senior project manager at the World Bank Group (WBG) overseeing the food and catering services and the conference center at the World Bank office in Paris. Sharon has served as the president of the Society for Hospitality and Foodservice Management (SHFM) and remains actively involved as a committee member.
Adam Jarboe, senior principal team lead, supply chain sourcing – kitchen equipment/smallwares, Chick-fil-A, for almost 10 years, has had the pleasure of serving at Chick-fil-A. Currently, he is leading a team responsible for all kitchen equipment and smallwares procurement activities. Adam has worked in the foodservice industry most of his career, where he started with Yum! Brands serving on the sustainability team before transitioning to Taco Bell leading equipment innovation. In 2016, he joined the Chick-fil-A supply chain team.
Ti Adelaide Martin, restaurateur, entrepreneur, author and our luncheon speaker, is one of the original champions for hospitality in business. A true ambassador of her beloved hometown of New Orleans, Ti wears many hats to amplify the city’s community and culture. She also serves as the co-founder and board chair of New Orleans Culinary & Hospitality Institute (NOCHI), a 93,000 sq. ft. facility and 501(c)(3) nonprofit organization that educates a diverse community of learners to sustain an ever-evolving local hospitality industry. Ti shares her views on business, entrepreneurship and her commitment to hospitality in New Orleans.
WHAT DOES THE FUTURE LOOK LIKE? From supply chain management to the ever-changing legislative and regulatory world, we’ll discuss what’s better, what’s worse and what’s ahead. Then our panelists shift to what this means for the future of the industry. How will the foodservice equipment and supplies market adapt and grow?
KEYNOTE DINNER – The Executive Summit closes with an incredible opportunity to listen in on a conversation with Chef, Restaurateur and Humanitarian, José Andrés. Twice named one of Time Magazine’s “100 Most Influential People” and recipient of the Presidential Medal of Freedom, Chef Andrés is a renowned chef, Emmy Award-winning television personality, New York Times bestselling author, educator and internationally recognized humanitarian.
In 2010, he founded World Central Kitchen (WCK), a nonprofit organization that is first on the frontlines, providing meals in response to humanitarian, climate and community crises. He is also the founder of the Global Food Institute at George Washington University, which educates and inspires current and future foodservice leaders toward the goal of “changing the world through the power of food.” Chef Andrés and WCK served as inspiration for launching NAFEM’s Social Purpose Program in 2020 and NAFEM is proud to financially support WCK’s worldwide efforts.
Additionally, he is the owner of José Andrés Group, which operates 40 restaurants in the US and beyond, including minibar by José Andrés, recipient of two Michelin stars. His highly anticipated Spanish cookbook, Spain My Way, is available on May 19.