Organized by Foodservice Equipment Reports, MUFES is a one-of-a-kind event for foodservice equipment decision makers from multiunit chains and noncommercial facilities. Two days of education sessions provide advanced technical back-of-house content. Attendees also will enjoy first-class dining, evening receptions and plenty of opportunities to network and mingle during the event.
Attendance is reserved for multiunit chain and noncommercial operators with facilities, engineering and purchasing responsibilities. Sponsor attendance is limited to ensure as close to a one-to-one ratio of suppliers to operators as possible.Register
"The editors have designed MUFES to be a meeting unlike any other for E&S purchasers. This isn't 101-level information. Our sessions and presenters focus on nuts-and-bolts content to help chains and noncommercial facilities run more efficiently, save costs and labor and optimize their kitchen operations."
This year's event will be held at the Loews Vanderbilt Hotel in downtown Nashville. Located across the street from Vanderbilt University, the Loews Vanderbilt boasts Music City charm and state-of-the-art luxury.Hotel Information
Use the following codes at checkout by December 13, 2019:
Operator Early Bird Rate of $395: EARLYOPERATOR
Supplier Early Bird Rate of $3995: EARLYSUPPLIER
For 32 years, Terri Moreman lead a domestic and global network of food and nutrition operations for the USOPC—through 16 Olympic Games and numerous other international sport events. She’s developed menus and overseen foodservice operations serving gold-medal athletes, including the Olympic Dream Team. As the world anticipates the 2020 Olympic Games in Tokyo this summer, Moreman—herself a Silver Plate Award and IVY Award winner—shares highlights and lessons learned over her illustrious career coordinating the creation and buildout of multiunit dining operations for Team USA.
Insights from Technomic’s Managing Principal Joseph Pawlak and FER Editor-in-Chief Kelly Killian on the trends that will drive decisions in the foodservice industry in the coming year.
The Food Service Technology Center talks smaller footprints, ventless equipment, electrification and more.
The impact on today’s kitchens. Plus: What’s needed to make sure food quality remains intact after it leaves the four walls.
Doing the math on PM programs.Register
10:30 a.m. - 2:30 p.m.
Booze, Brews & BBQ Tour or Music City History Tour (Click here for descriptions.)
Pre-meeting events sponsored by Ali Group: ACP, Beverage-Air, Carpigiani, CMA, Edlund Co., Electro Freeze, Eloma, Metro, Moffat, Rancilio and Scotsman Ice Systems
4:00 - 9:00 p.m.
7:00 - 9:00 p.m.
Opening Dinner Reception co-sponsored by Henny Penny and Wasserstrom
7:00 a.m. - 12 p.m.
7:00 - 8:15 a.m.
Breakfast sponsored by Structural Concepts
8:15 am - 8:30 a.m.
8:30 am - 9:30 a.m.
Keynote: Terri Moreman, Director, Food & Nutrition Services, United States Olympic Committee
Every two years, the U.S. Olympic committee stands up foodservice operations in cities around the world, often from the ground up. Leading the effort is Terri Moreman. As America and the USOC prepares for the 2020 Olympic Summer Games in Tokyo, Moreman will share her experience and lessons learned. Keynote is sponsored by Welbilt.
9:30 am - 10:30 a.m.
Mastering the Logistics of Delivery
A panel of chain and ghost restaurant operators discuss how they adapt or build kitchens to accommodate the growing delivery market. Panelists include Russ Benson, Founder and CEO, DayOne Hospitality Consulting, and Nick Vojnovic, President, Little Greek
10:30 - 11 a.m.
BREAK & NETWORKING sponsored by Franke Foodservice Systems
11 a.m. - 12 p.m.
CEC Plug Load Project Update
Richard Young, Director, and David Zabrowski, V.P., Frontier Energy at The Food Service Technology Center update their findings from the multiyear study of electric countertop plug-load equipment, including savings from switching to efficient replacements for heating, holding and beverage appliances.
Scaling Up for Growth
An emerging chain perspective on designing scalable yet flexible systems and floorplans. Confirmed panelist: Cha Nye Farley, Vice President, Facilities and Procurement, Smashburger
12 - 1:30 p.m.
LUNCH & NETWORKING co-sponsored by Ali Group: ACP, Beverage-Air, Carpigiani, CMA, Edlund Co., Electro Freeze, Eloma, Metro, Moffat, Rancilio and Scotsman Ice Systems and Heritage Parts and Parts Town
1:30 - 2:30 p.m.
ROI of Maintenance
Does a planned maintenance program save time and money over the long haul? This session examines the evidence. Dan Dibeler, President, K&D Factory Service Inc. will be presenting.
2:30 - 3 p.m.
BREAK & NETWORKING sponsored by Nemco Food Equipment
3 - 4 p.m.
State of the Industry Forecast 2020
Technomic Managing Principal Joe Pawlak and FER Editor-in-Chief and Chief Content Officer Kelly Killian provide a data-backed view of the industry and forecast what’s to come.
5:30 - 6:30 p.m.
Reception sponsored by ITW Food Equipment Group
Free evening in downtown Nashville. Transportation provided to both the 12 South and The Gulch
8 - 9:15 a.m.
Breakfast sponsored by Advance Tabco
9:15 - 9:30 a.m.
9:30 - 10:30 a.m.
Planning for Disaster
Larry Sigler leads crisis management at Waffle House, the restaurant chain that is so consistent at opening stores after hurricanes that FEMA uses the Waffle House Index to measure recovery. Sigler will offer advice for planning for the worst, whatever the cause.
BREAK & NETWORKING
11 a.m. - 12.p.m.
Cutting Through the FOGs
Sterling Laylock has been called a leading authority on fats, oils and grease. His work with chains and noncommercial operators—as well as the EPA and municipal inspectors—informs insight on how to deal with FOGs.
12 - 1:30 p.m.
LUNCH & NETWORKING sponsored by TriMark USA
1:30 - 2:30 p.m.
Top Issues Facing Operators
Richard Young, Director, and David Zabrowski, V.P., Frontier Energy at The Food Service Technology Center return to discuss the top-of-mind challenges and developments driving equipment decisions including kitchens in smaller spaces, ventless appliances, electrification and more.
2:30 - 3 p.m.
BREAK & NETWORKING sponsored by Ali Group: ACP, Beverage-Air, Carpigiani, CMA, Edlund Co., Electro Freeze, Eloma, Metro, Moffat, Rancilio and Scotsman Ice Systems
3 - 4 p.m.
The Robotic Kitchen
Automation equipment is no longer a novelty in commercial kitchens. This session will uncover both innovations and practical applications.
4 - 5 p.m.
Best Practices of Kitchen Design Panel
This discussion of the latest trends and new practicalities of kitchen design features Captain D’s Construction V.P. Larry Jones and Culinary Options Founder and Principal Karen Malody, FCSI.
Closing Dinner Reception
Operator attendance underwritten in part by NAFEM.
Thank you to our supporting sponsors Unox and Winco.
Dress for all events is business casual. Weather in Nashville is typically in the mid- to upper 40s during the day and mid-20s at night.
All meals starting the morning of Sat., Jan. 25, are included with
the registration fee with the exception of dinner on Sun., Jan. 26.
On Sunday evening, we have a cocktail reception with appetizers and
then guests are free to make their own plans. We will be running
a shuttle service between the Loews Vanderbilt and 12 South and The Gulch Sunday evening.
Both areas offer restaurants, entertainment and shopping. The last
bus will return to the Loews at 10:30 p.m.
We also will host a reception with food and drinks on Fri., Jan. 24, for those attendees arriving early.
Yes, we do welcome guests. The registration fee is $250 and the tour fee is $200. Guests are welcome to attend all meal events, but they are not allowed to attend the educational meeting sessions. This special rate is ONLY available for individuals NOT associated with the foodservice industry.
There will be a shuttle service available between the airport and the hotel. There is no additional cost to use the service. Sign-up information will be sent in December to registered attendees.
Yes, we can. All meals are served buffet style and all items are labeled. We strive to make sure that there is always a vegetarian and vegan option as well as gluten-free choices. If you have a severe food allergy, we can make arrangements for plated meals.
Registration is very quick. We just need to give you your badge and meeting items. It should take less than five minutes unless there is a crowd.
The registration table will open at 6:30 a.m. on Sun., Jan. 26, so you will be able to pick up your badge before breakfast.
Yes, we will have Wi-Fi in the meeting room and it also will be available in guest rooms at no charge.
The Loews Vanderbilt has on-site parking. The self-parking cost is $20/night (discounted from $35).
We are offering two tours this year on Sat., Jan. 25. There is no additional charge to attend unless you are registered as a guest not part of the foodservice industry. Tours sponsored by Ali Group: ACP, Beverage-Air, Carpigiani, CMA, Edlund Co., Electro Freeze, Eloma, Metro, Moffat, Rancilio and Scotsman Ice Systems.
Option 1: Booze, Brews & BBQ
Enjoy an afternoon of drinking and dining with our Booze, Brews and BBQ Tour. Guests start with a lunch and BBQ tasting accompanied with three Tennessee whiskeys that pair with each BBQ sauce. The pit master at Edley’s BBQ will lead them through their tasting. Afterwards, guests head to Green Brier Distillery, one of the most famous distilleries in Tennessee for a bourbon tour and tasting. Finally, guests finish with a pint of beer (or two half pints) of their choice at the Bearded Iris Brewery.
Option 2: Music City History
The adventure begins at the Ryman Auditorium, known as “the Carnegie Hall of the South.” Guests will stand on the stage of the Mother Church of Country Music, walking in the footsteps of Earl Scruggs, Mae West and Elvis Presley. After their private tour of the Ryman, guests will be taken to lunch at the historic Woolworth on 5th. It is the site of one of the first sit-ins to fight the Jim Crow laws dated back to the 1890s. The building is one of the original “five and dime” stores, and they do a great job of honoring the history of the building and what it stands for. After two servings of history we’re off to the next. MUFES guests will finally be taken to RCA Studio B. Historic RCA Studio B is a true Nashville treasure and served as the recording home to some of the most notable music artists, including Roy Orbison, Dolly Parton and Charley Pride.
Christine Palmer will be happy to answer any questions. She can be reached at firstname.lastname@example.org or 847-648-0059.
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