The food we eat often takes a complicated path to our table. A new commercial food product requires standardization — it must arrive at your restaurant table exactly the same every time. Staff shortages and pandemic-related supply chain issues have made this process more complex than ever. Hear from an experienced food manufacturing professional to learn the ins and outs of commercial food development and gain an idea of the teams of people involved from concept to design to execution. And hear from an experienced retail food manager to learn what it takes to continue to keep the doors open and provide consistent, quality products and services to customers.

With Mark Chaplin, vice president of operations, process improvement and strategy, OSI Group (food and beverage manufacturing) and John Boswell, NIU director of retail dining.