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May 4-6, 2021 | Atlanta – Registration is open. Sign up today!

BREAKOUT SESSION / WEDNESDAY / MAY 5, 2021 / 1:15 PM

Cannabis-Infused Cauliflower Crust With Vegan Cheese: Wait, Is That a Thing?

If you haven’t heard of Cannabis-Infused Cauliflower Crust with Vegan Cheese, don’t worry, it’s not a new menu trend. We made it up, but would you be surprised if it were all the rage? Customers’ obsession with trying the newest craze [think CBD] before everyone else is forcing chefs to add dramatic flares to the menu, but when is it too much?

This session will explore the latest menu trends and when or if brands should implement them.

PANELISTS

Julie Lim | EVP of Foodservice | CAULIPOWER

Julie Lim is the EVP of Foodservice of CAULIPOWER. Julie has more than 15 years in coffee and foodservice industry leading sales, national accounts, and new business development for Fortune 500 companies such as Starbucks, Kraft Foods, and Nestle USA. Julie attended UCLA where she received a four-year golf scholarship and earned a Bachelor of Arts in Sociology. She is passionate for building programs for systematic change related to diversity, inclusion, and equity. She serves in the local community and the foodservice industry. She is also the recipient of the 2014 WFF Volunteer of the Year award.

Michael Mohammed | CEO | Chronic Tacos

Michael Mohammed is the Chief Executive Officer and President at Chronic Tacos Enterprises Inc. where he oversees the strategic vision of the fast-casual Mexican restaurant brand. Michael is extremely passionate about the Chronic Tacos brand, purpose and commitment to living the #tacolife. Encompassing authentic, 3rd generation recipes and the individuality of each customer, Chronic Tacos has established itself as a bold force in the restaurant industry. Michael has since led the development of Chronic Tacos into over 60 locations across the United States, Canada and Japan. Combining his business experience and entrepreneurial spirit, Michael continues to pilot the brand to success and rapid growth.

Chef Dave Woolley | Director of Deliciousness | Buffalo Wild Wings

Cooking at four- and five-star restaurants, Chef Dave Woolley has always wanted to further explore the culinary world through flavor & inspiration while either apprenticing at fine dining restaurants in Walt Disney World, perfecting cowboy cuisine at his family-owned Antero Grill restaurant, being mentored by culinary historian Sam Arnold at The Fort, or inspiring culinary research and development at Red Robin Gourmet Burgers. In 2013, he formed CD Culinary Approach, a consulting company that helps inspire food service and retail brands through passionate innovation, ideation and initiation. He took this learning experience and brought it to his current role at Buffalo Wild Wings as Director of Culinary Innovation AKA “Director of Deliciousness”.

MODERATOR

Mindy Armstrong | Director of Menu Strategy & Product Innovation | Buffalo Wild Wings

Mindy Armstrong finds excitement in discovery and has spent her career helping marketers and culinary teams do just that–discover what’s next for their business. By digging into marketplace trends, studying consumer data, hunting down the next gotta-try-it flavor, and uncovering the “so what,” Mindy is all about spirited and focused collaboration, asking “what if,” and inspiring her team toward action. In her current role, Mindy leads the menu strategy and product innovation efforts at Buffalo Wild Wings.

session sponsor