2016 Greystone Flavor Summit: The Art of Flavor in the World of High-Volume, High-Quality Dining
The 2016 Greystone Flavor Summit: The Art of Flavor in the World of High-Volume, High-Quality Dining was held March 9-11, 2016 at the CIA’s Greystone campus in Napa Valley, California. LHL was invited as a representative of academia and as a marketing communications and branding professional to share a presentation designed specifically for food and beverage executives entitles, “Cutting Through the Clutter to Brand Your F&B."
ABOUT THE GREYSTONE FLAVOR SUMMIT
The Greystone Flavor Summit brings together each spring a select group of top food and beverage executives, corporate and executive chefs, and other experts in American foodservice and hospitality to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen, dining, and hospitality management issues.
Throughout quality-focused, volume foodservice, American menus and the American dining experience are undergoing a revolution in flavor. As never before, diners are expressing an interest in freshness, world cuisines and authenticity, flavor experimentation, and new menu formats and dining concepts. The Greystone Flavor Summit brings together each year a select group of top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related kitchen and dining management issues. This invitational leadership retreat welcomes as its core audience 35 to 40 talented individuals drawn from Hotels, Resorts, Casinos, and Cruise Lines and Upper Tier Chain/Multi-Unit Restaurants.
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