MUFES is a One-of-a-Kind Event
Providing Advanced Technical Content for E&S Purchasers.

January 25-27, 2020


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.

Who Attends?

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.


Why Attend?

"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."


Kelly Killian

Editor-in-chief and chief content officer, FER

New Location: Nashville

The hotel block has closed and the MUFES room rate is no longer available. Please email Christine Palmer ( and she will check with the hotel current MUFES attendee rate.

Hotel Information


Registration for MUFES 2020 is now closed. Please click here to get updates about MUFES 2022.

Keynote Speaker

Terri Moreman

Director, Food & Nutrition Services
United States Olympic & Paralympic Committee

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.



Russ Benson, FMP

DayOne Hospitality Consulting

Russ Benson is Founder & CEO of DayOne Hospitality Consulting. For the last seven years, he has been an industry leading foodservice MAS consultant and has has led dozens of foodservice projects, most notably as the lead advisor and interim client liaison for Amazon’s rapidly growing onsite foodservice program in Seattle.
Russ spent much of his career in corporate dining; for 10 years, he was a senior member of the MBNA America client liaison team, managing over $40 million in café and catering volume. An active member of SHFM, he has served on several committees and held leadership positions including president. He has been honored to be a 2005 Hennessey Traveler, traveling the world evaluating the United States Air Force’s foodservice program, as well as past president of Johnson & Wales University’s Chicago Alumni Chapter, and recipient of NAFEM’s Doctorate of Foodservice, the 2017 SHFM Richard Ysmael Distinguished Service Award and 2019 SHFM Spirit Award. Russ graduated from Johnson & Wales University with multiple degrees in Culinary Arts and Food Service Management. He lives in the Chicago area with his wife of 22 years and their 18-year-old twins.


Michael R. Bolaños, A.I.A., NCARB, IFMA

Delaware North

Michael Bolaños has more than 38 years of progressive design, master planning, facilities operation, building engineering, project management and architectural expertise. His personal style and accessibility have made him an invaluable member of many teams and missions.

In 2018, Michael joined Delaware North, where he serves as Vice President, Design & Construction. The department is responsible for the oversight, planning, estimating, construction, purchasing and management of more than $500 million per year in capital building expenditure and over 150 projects per year in all sectors of Parks, Gaming, Travel, Sports and Fine Dining hospitality.

Prior to Delaware North, Michael was a long-time employee of Aramark Corporation where he helped to shape and direct the Capital Projects Department. Before joining Aramark in 1989, he worked as architect and project manager in the hotel, hospitality and retail industry. Clients included the Sonesta International Hotel Corporation, and Liberty Mutual Real Estate Corporation in Boston, Florida and Bermuda.

Michael is a registered architect in Pennsylvania. He is a member of the American Institute of Architects, IFMA and is NCARB registered. Mr. Bolaños received his Master’s in Architecture from Massachusetts Institute of Technology and his Bachelor’s in Arts from Washington University in St. Louis.


David Brue, CCC

The Ohio State Wexner Medical Center

Prior to starting his current role as an Assistant Director in Nutrition Services at The Ohio State’s Wexner Medical Center, David Brue was the very first culinary educator in the nutrition services department. His principal responsibilities are to collaborate, plan, develop and coordinate food production in the hospital’s Chilled Production Kitchen. He oversees a team of chefs and has advanced knowledge of the production of reduced oxygen recipes and sous vide products, menu development of cook chill items, and maintenance of all HACCP accountability.

David received his Associate Degree in Applied Science at Columbus Culinary Institute, where he graduated with honors, and went on to apprenticeship at The California Grill located at The Walt Disney World and Resorts in Orlando. After learning how to utilize food production on a large scale, he joined the Wexner Medical Center in 2011 during the undertaking of the new James Hospital and Nutrition Services major renovation project.


Jodie Conrad


Jodie Conrad is responsible for all marketing and culinary functions at Fazoli’s, including advertising, digital/social media, field marketing, consumer insights, off- premise business development, public relations, and new product development/testing. She has been with the brand for three and a half years and was promoted to Chief Marketing Officer in August 2019.

Prior to joining Fazoli’s, Jodie served as brand marketing director for Wendy’s, director of marketing for Donatos Pizza, customer marketing manager for The Coca- Cola Company and brand manager for the Pillsbury Company. Jodie has a BBA and MBA from Ohio University. In addition to her work, Jodie is an avid reader and enjoys cooking and entertaining friends and family. She and her husband reside in Lexington, KY.


John Currence

City Grocery Restaurant Group

John Currence is chef/owner of City Grocery Restaurant Group, which includes City Grocery, Bouré, Snackbar, Main Event Catering and Big Bad Breakfast (with units in Oxford, Miss., Birmingham, Ala., Homewood, Ala., Florence, Ala., Nashville, Tenn., Charleston, S.C., and Inlet Beach, Fla.).

John was born and raised in New Orleans. His career in food has covered half the globe but is tightly focused on his roots in the Deep South and Louisiana. John was the James Beard Best Chef South recipient in 2009 and a participant on Top Chef Masters.

He is a contributing editor at Garden & Gun Magazine, and author of Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Big Bad Breakfast: The Most Important Book Of The Day.

John is the founder of Move On Up Mississippi, a non-profit foundation that inspires and funds educational initiatives to realize a healthier future for Mississippi children.


Daniel W. Dibeler

K&D Factory Service, Inc.

Daniel W. Dibeler is president of both K&D Factory Service, Inc and Pine Tree Food Equipment, Inc. Dan has been an active member of the industry since he became the 3rd generation owner of a K&D Factory Service, Inc. in Pennsylvania, which was founded by his great-uncle in 1945. In June 2019, K&D factory Service acquired Pine Tree Food Equipment.

Dan is involved in many of the foodservice industry associations and is a past board member of CFESA and the current treasurer of the NSC. He he was awarded the Young Lion’s Award from Foodservice Equipment Reports in 2019.

Before coming into the foodservice industry, Dan had an extensive background in economics and finance. He
and his wife, Courtney, have been married since 2003 and have two sons. He and his children enjoy snowboarding, and he and his older son are a part of a snowboard race team together.

Cha Nye Farley


Cha Nye Farley has over 20 years of experience in foodservice and restaurant development. She cut her teeth on franchising and moved over to managing facilities for corporate restaurants while being responsible for equipment and smallwares, including sourcing, pricing, and ensuring supply.
She has been with Smashburger for eight years, and currently serves as vice president of construction and facilities. In her role, she manages design, construction, facilities and procurement. “This means I get to design restaurants, build them, take care of them, and make decisions about what goes in them, with my awesome team,” she says.


Larry Jones

Captain D’s

Larry Jones has been with Captain D’s LLC since 2011 and is currently vice president of construction. He is responsible for new restaurant construction for the Captain D’s and Grandy’s brands, as well as restaurant design, remodels, facility services, equipment innovation and design. His current goals include value engineering Captain D’s new restaurant prototype and aligning resources to allow for expanded unit growth.

Prior to joining Captain D’s, Larry was vice president of innovation for Cracker Barrel Old Country Store. He has a degree in Political Science from Macon State University.


Sterling Laylock

Integrating Green Technologies

Sterling Laylock is a sustainable development consultant with Integrating Green Technologies. His goal is to enhance our built infrastructure by offering solutions that fall within conventional budget limits. After years of seeing how costly incomplete decisions are, he says it is clear that sustainable management and operations are key.

Integrating Green Technologies aims to produce effective results, whether controlling wastewater at restaurants or capturing rain on a 400,000-square-foot rooftop at a shopping mall. The company uses a consortium approach to help businesses leverage their courage and vision to build mutually beneficial outcomes while protecting their commercial business interests.


Karen Malody, FCSI

Culinary Options

Karen Malody has owned her own foodservice consultancy for 23 years. She has worked with over 100 restaurants and retail brands to build their concepts, brands and menus to drive top line sales, bottom line profit and achieve concept integration amongst all critical brand elements.

She is a trends analyst and concept strategist focusing on branded concept development, product and menu evaluation, menu diagnostics and assessment, menu concept and equipment integration and integration of trend data into menu content.

Prior to establishing Culinary Options, she held leadership management positions with several restaurant and high-end supermarket groups. She was the original F&B director for Starbucks and part of the three-member team that developed Frappuccino.

Karen has received numerous industry awards, including Top Achiever Consultant of the Year and Consultant
of the Year. She lives in Portland, Ore., where she is an avid dragon boat paddler.


Michael Miller

Freebirds World Burrito

As Director of Operations responsible for the performance of over 40 locations, Michael Miller is a hands-on leader, focused where he can help managers to be more successful. Prior to operations, he was an executive chef for 10+ years at Tavistock Restaurants.

Miller and the rest of the leadership team within 18 short months have made a significant turnaround in delivering consistently higher standards in food quality, restaurant cleanliness, and guest experience. As a result, chain has seen double-digit year-over-year same-store sales.

Miller says his goal is to work with the leadership team and Tribe Members to create a brand in which the
level of service, food, and consistency in guest experience is better than competitors, and they will achieve this goal by maintaining focus on simplicity, culinary excellence, training, embracing technology, and recruiting the right talent.


Amy Patton

The Ohio State Wexner Medical Center

Amy Patton has been a registered dietitian for 20 years and is currently an Assistant Director of Hospital Dietetics for The Ohio State Wexner Medical Center. She oversees a number of areas within Nutrition Services and has extensive management experience in clinical nutrition and food service.

Amy is a Certified Specialist in Oncology Nutrition and has also been board certified in nutrition support since 2007. As a graduate student in Ohio State’s healthcare innovation program, she has become very enthusiastic about ways to incorporate emerging technology into healthcare and food service. Amy has been a speaker at both local and national conferences on various topics relating to food and nutrition.


Joe Pawlak

Technnomic Inc.

Since joining Technomic in 1991, Joe Pawlak, Managing Principal, has conducted a wide variety of industry studies involving market planning, customer satisfaction benchmarking, brand equity investigation, new product development, food trends, opportunity analyses, M&A due diligence, concept testing and distribution system evaluations. He has special expertise in the areas of industry market trend analysis, market metric and forecasting modeling and implications development.

Joe has 30 years of extensive food industry experience in both consulting and packaged goods manufacturing. Prior to joining Technomic, he held food technology management positions with the Campbell Soup Company.

Joe has been a frequent featured speaker for countless national and global food industry events, and he is
often tapped by business publications and media outlets. He earned his bachelor’s degree in microbiology/biochemistry from the University of Illinois at Urbana-Champaign and MBA in marketing from Loyola University of Chicago.


Larry Sigler

Waffle House

Larry Sigler is director of food safety for Waffle House. His duties entail development of food safety policies for the company and coordination of these policies with the operations team. A 19-year associate, Larry has been involved in development of training for the Waffle House team as well as working with numerous departments in the ongoing food safety initiatives in place.

As a member of the corporate crisis team, he’s been involved in over 10 responses to hurricanes and other crisis situations. His main duty during a crisis is to coordinate response activities with health department and emergency management teams in the affected area either on the ground or in the corporate office.

Larry is a member of the Conference for Food Protection, AFDO, and numerous state organizations where Waffle Houses are located. He lives in Marietta, Ga., with his wife of 37 years.


Nick Vojnovic

Little Greek Franchise Development LLC

Nick Vojnovic is the president and majority partner of Little Greek Franchise Development, LLC, since April of 2011. Prior to Little Greek, Vojnovic had a 12-year stint as president of Beef ‘O’ Brady’s Family Sports Pubs. His resume also includes roles at Famous Dave’s of America and Sunstate Ventures, a Chili’s franchisor. Vojnovic started working at age 12 as a dishwasher in a neighborhood Italian restaurant in Pittsburgh.
Vojnovic has served as chairman, board member and Hillsborough County chapter president for the Florida Restaurant and Lodging Association. He has also been a member the Techonomic
Advisory Board, the NRA’s Fast Casual Executive Board, and the Executive Advisory Board for the USF College of Business. Vojnovic was awarded with the 2019 Florida Restaurateur Hall of Fame award, the Elliot Motivator of the Year award, and a Nation’s Restaurant News Golden Chain award.
Vojnovic graduated from Cornell University’s School of Hotel Administration and earned an MBA from University of South Florida. He and his wife, Rene, live in St. Petersburg, Fla., and have two children.


Richard Young

Frontier Energy Food Service Technology Center

Richard Young is the director at The Food Service Technology Center (FSTC), an unbiased commercial food service research and training facility operated by Frontier Energy and known to most industry insiders as “fishnick.”

Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team over 30 years ago. He is a contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system
and the EPA’s Energy Star program. Richard has lectured at UC Berkeley and UC Davis, taught a food service sustainability class at Diablo Valley College and is a member of the College’s Regional Culinary Arts Advisory Board.

Richard is a former member of the National Restaurant Association's Conserve Advisory Council and is a past Fellow of the Hobart Center for Foodservice Sustainability. He is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program.


Dave Zabrowski

Frontier Energy Food Service Technology Center

David Zabrowski, vice president at Frontier Energy, oversees the day-to-day operations at the Food Service Technology Center in San Ramon, Calif. He manages the center’s cutting-edge testing and evaluation program for commercial cooking appliances and is responsible for the FSTC’s standard test method development program. Over his 25- plus year tenure, he has been instrumental in overseeing the development and maintenance of over 35 test methods for ASTM ratification. David also manages the center’s testing and evaluation program. He has been involved in the testing and reporting of hundreds of different commercial cooking appliances.

Zabrowski is the past chairman of the American Society for Testing and Materials’ ASTM F26 Committee on
Food Service Equipment and is the acting chairman for the F26.06 Subcommittee on Productivity and Energy Protocols. He led the North American Association of Food Equipment Manufacturers Committee on Life Cycle Cost Model development team that resulted in a spreadsheet-based life-cycle cost model for commercial cooking appliances.

2020 Program Highlights

State of the Industry 2020

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.

Issues Facing Operators

The Food Service Technology Center talks smaller footprints, ventless equipment, electrification and more.

Mastering the Logistics of Delivery

The impact on today’s kitchens. Plus: What’s needed to make sure food quality remains intact after it leaves the four walls.

The ROI on Maintenance

Doing the math on PM programs.



Saturday, Jan. 25

9:15 a.m. - 2:30 p.m. 
Music City History Tour
10:30 am. - 3:00 p.m. 

BBQ & Booze 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 - 6:30 p.m. 
Registration, Symphony Ballroom Lobby (1st Floor)

6:45 - 8:30 p.m. 
Registration, Starstruck Lobby Area (2nd Floor)

7:00 - 9:00 p.m.
Opening Dinner Reception co-sponsored by Henny Penny and Wasserstrom

Sunday, Jan. 26

7:00 a.m. - 12 p.m. 
Registration, Symphony Ballroom Foyer

7:00 - 8:15 a.m. 
Breakfast sponsored by Structural Concepts

8:15 am - 8:30 a.m. 
Opening Remarks

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.

Breakout Session 
Scaling Up for Growth
An emerging chain perspective on designing scalable yet flexible systems and   floorplans. Confirmed panelists: Cha Nye Farley, V.P.-Construction and Facilities , Smashburger and John Currence, City Grocery Restaurant Group

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

6:45 p.m. 
Free evening in downtown Nashville. Transportation provided to both the 12 South and The Gulch

Monday, Jan. 27

8 - 9:15 a.m. 

9:15 - 9:30 a.m. 
Opening Remarks

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.

10:30-11 a.m. 
BREAK & NETWORKING s ponsored by Advance Tabco

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. Presented by Chef David Bruce, Assistant Director Nutrition Services, The Ohio State University Wexner Center.

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.

7 p.m. 
Closing Dinner Reception

Operator attendance underwritten in part by NAFEM.

Thank you to our supporting sponsors, Frontline, Unox and Winco.

Frequently Asked Questions

What is the MUFES dress code?

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.

What meals are included with the registration fee?

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.

May my spouse/significant other attend?

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.

How do I get from the Nashville airport to the Loews Vanderbilt and back again?

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.

Can you accommodate special food requests or needs?

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.

How long does on-site registration take?

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.

I’m not getting in until late on Saturday, when do I register?

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.

Will there be Wi-Fi?

Yes, we will have Wi-Fi in the meeting room and it also will be available in guest rooms at no charge.

I’m driving to Nashville, where do I put my car?

The Loews Vanderbilt has on-site parking. The self-parking cost is $20/night (discounted from $35).

What are the pre-meeting events this year?

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.

BBQ & Booze: Departs hotel at 10:30 am
Guests will be starting the day at the Donut Distillery for a donut and mimosa tasting and tour of the facility. Afterwards, if the weather holds, a quick stop will be made at the Hot Air Balloon Mural on the way to the Green Brier Distillery for a bourban tour and tasting. Then it’s off to Edley’s where guests will have a lunch and BBQ tasting accompanied with three Tennessee whiskeys that pair with each BBQ sauce. (beer and soft drinks will be available). The pit master at Edley’s BBQ will lead them through their tasting. (Tour has changed due to a scheduling conflict at the Bearded Iris Brewery.)

Music City History: Departs hotel at 9:15 am
The adventure begins at the 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. Then next a stop at the Country Musci Hall of fame before heading 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 three servings of history we’re off to the last. MUFES guests will finally be taken to 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.

I have more questions, who do I talk to?

Christine Palmer will be happy to answer any questions. She can be reached at or 847-648-0059.

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