Innovative Solution Sessions & Tabletop Displays

Innovative Solution Sessions

Foodservice operators can engage in meaningful dialogue with top industry professionals at three one-hour Innovative Solution Sessions. During these exciting sessions, 15 organizations will share their school nutrition expertise, showcase products and obtain valuable feedback. Operators will be introduced to new trends and innovative products on the market today that are designed to improve the success of school nutrition programs.

Sunday, January 13, 11:00 am-12:00 pm

Jennie-O Turkey Store
Room: 201
Contact: Renee Cool

The “breakfast of champions” has a new role – one that should include protein. Learn how to incorporate protein into breakfast fuel your day. Explore balancing protein throughout the day and how today’s avoidance of carbs and sugars and parents’ interests in protein trickles down to kids’ eating habits. Gain ideas for managing flexitarian eating habits, including plant-forward meals and matching nutrient-dense proteins with other “health halo” foods. Menu concepts and ideas from a protein vantage point will also be provided.

Mushroom Council
Room: 203
Contact: Cheryl Abbate

Join us and share your suggestions as we develop a new Farm to School Kit and rebuild our website. Please tell us what resources you want or need to share the “deliciousness” of mushrooms. In exchange, we are excited to share new real school recipes from some of your favorite real school chefs, and new resources on how to menu your local, fresh mushrooms in some fun and innovative ways. Please join us for this lively and interactive session.

PCS Revenue Control Systems
Room: 202
Contact: Gabe Aiello

Learn to utilize new techniques designed to help districts recover funds and avoid going to fee-based collections agencies. These techniques include managing and controlling negative meal account balances, as well as reducing overt identification contributing to "shaming." Find out how to automate tasks involving sophisticated negative-balance triggered emails and letters to parents, with a complete audit of all activities. In essence, you will be able to create your own automated collections department.

Rich Products
Room: 204
Contact: Diana Schaefer

Gen Z is one of the most powerful consumer forces in our market today. As they continue to form their own preferences and develop personal eating and buying behaviors, their influence on the market will also continue to grow. In this interactive session, attendees will get the chance to hear the latest foodservice trends for Gen Z and will learn how to use these insights to create products and recipes that will meet students’ taste preferences and drive participation.

Schwan’s Food Service
Room: 205
Contact: Rachel Lukoff

Are you interested in learning how to incorporate Asian flavors on your menu beyond stir fry kits? In this session, you will learn about Asian culinary trends, student preferences, and how to deliver an Asian menu that works from both a nutrition and cost perspective! We will be sharing menu ideas that came from collaborative sessions the Schwan’s Chef Collective held with Albuquerque Public Schools and the Houston Independent School District.

Sunday, January 13, 2:00 pm–3:00 pm

Bush’s Best Beans
Room: 201
Contact: Ben Carpenter

School systems know that healthy foods are important for the development of young minds, but funding constraints and the ever-rising cost of animal proteins challenge school budgets. Discover a nutritious, affordable solution: beans! When schools integrate beans as a healthy protein into delicious and cost-effective recipes, those legumes become a key player in keeping cost down and flavors up for school systems.

E S Foods
Room: 203
Contact: Amy Josephson

Transform the “ordinary” to “extraordinary”. From shelf-stable, clean-label, ethnic entrees to new ways to merchandise and showcase your breakfast and after school menu options, we will not only offer ways to increase participation but drive excitement with your students. And we’ll create a unique and innovative way to link after school meals and the classroom. Don’t miss this extraordinary session!

Room: 204
Contact: Kelly O'Connor Grzyb

Not all protein sources are created equal. What will the future of protein look like? Given cultural diversity, dietary trends—including veganism and evolving technology such as cellular agriculture, school nutrition professionals have an opportunity to address future proteins on their menu. Join Kellogg’s as they examine the challenges of feeding future leaders with optimal nutrient profiles that rival animal proteins while meeting regulations in school foodservice.

Pilgrim’s Pride/Gold Kist Farms
Room: 202
Contact: Andrew Kapple

Look no further than dark meat chicken for menu items that are nutritious, economic and versatile. Full of vitamins, minerals and lean protein, this juicy and delicious product can be used in your menus in multiple ways to entice students to come back for more. Join us to discover innovative recipes and solutions for using this trendy ingredient to bring more nutrition and customers into your food service.

Room: 205
Contact: Amanda Freeman

Modernize your school nutrition program through cutting-edge software solutions. Learn how to improve your program’s operational efficiency and increase family engagement by utilizing the latest emerging ideas and technologies. Boost your cafeteria staff’s productivity by simplifying and streamlining everyday processes. Uncover emerging technology and trends that will help connect your program to the community you serve, increase participation, and assist your managers and supervisors in their daily operations.

Monday, January 14, 11:30 am–12:30 pm

American Egg Board
Room: 201
Contact: Malissa Marsden

Join us as we discuss the Eggs in Schools: 5 Ways/5 Days menu innovation program. We believe the success of this program is because we’ve given school foodservice directors a platform to share their menu innovations with other school foodservice directors across the country. As we look to the next evolution of this program for 2019, we’d love your input on what other marketing support we can provide to build upon your success and help fight menu fatigue.

Room: 204
Contact: Autumn Davis

Why does it take so long to get your new serving lines from conception to completion? LTI will explain the step by step process of a servery renovation and why it can take so long. Learn do’s and don’ts of the design and building phases, and tips on how you can shorten the length of time it normally takes. Attendees will also preview the serving counters of the future that are being created for the upcoming NAFEM Conference.

Nardone Brothers Baking
Room: 203
Contact: Vinnie Nardone

Conflict is inevitable! However, it can be managed and reduced. How can we create a workplace culture that is conducive to trust, unity and mutual understanding? As leaders, how can we set the example for our work groups in mutually beneficial conflict resolution? When conflicts do arise, how can we effectively serve as mediators for our fellow workers? This session will start us down the road to answering these questions and create a more peaceful and unified workplace.

Room: 205
Contact: Deborah Hinz

Innovation is happening everywhere in foodservice. This session is focused on how you can take digital innovations like digital kiosks, pre-ordering and mobile apps and apply them to your specific K-12 program. These innovations are perfect for elementary ordering, charter schools, high school, teachers and administrators, catering and other revenue-driving opportunities!

Premier Inc.
Room: 202
Contact: Stacy Lofton

What does it take to run a successful school food service operation today? Strong partnerships are a proven key for success. From accurate forecasting, product movement and inventory management to menu development, increased student participation and communication, join the conversation and dig deeper into your operation with the products, tools and inspiration you need to be successful. With a stronger foundation, you’ll strengthen partnerships with distributors, suppliers and others.

Tabletop Displays

On Monday, January 14, enjoy lunch with your peers and then mingle and network while visiting tabletop displays placed around the room. Operators will have the opportunity to view a variety of displays to pinpoint the latest goods and technology to help their school foodservice program be its best. Industry representatives from participating organizations will join operators for lunch and then showcase their products, meet and answer questions, obtain feedback about their product or service and generate quality leads.

2019 Tabletop Display Participants

For questions, contact SNA Exhibits Sales Manager Crystal Harper-Pierre at; (703) 824-3040 or SNA Business Development Manager Nicolette Daleske at; (703) 824-3073.

Contact Us

2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

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