Mark Avery

Global Head of Partnerships and Supply Chain Strategy, SVP D.E.I
FAT Brand Inc.

More InfoMark Avery is the Global Head of Partnerships and Supply Chain Strategy, SVP D.E.I at FAT Brands. FAT Brands is a leading global franchising company that strategically acquires, markets and develops fast-casual, quick-service, casual dining, and polished casual dining concepts around the world. Fat Brands has 18 Brands, 2.1 Billion Global Sales, 47 US States, 40 Countries, 2,380+, Franchised Restaurants, 760+Franchisees. Known for his uncanny ability to spot an elephant in a business meeting -- and his knack for dismantling it -- Mark Avery has been called upon by one Fortune 500 leader after another to pinpoint profit drains and kick-start growth. Mark’s insistence that problems get solved only when we dig up their roots, combined with his mantra (“Simplify. Simplify. Simplify.”), has generated millions of dollars in savings for a string of globally recognized brands, including McDonald’s, Burger King, Yum!, P.F. Chang’s and Applebee’s.
AVERY, MARK

Hytham Badr

Manager of Culinary Services
Ventura Foods

More InfoChef Hytham is classically trained at the Le Cordon Bleu of San Francisco and spent 9 years cooking in some of the most sought out kitchens such as Aqua of San Francisco, Four Seasons and other highly acclaimed establishments. With over 20 years of experience in cooking and restaurant management, he has always been drawn to the energy and creativity of the culinary world, thriving in high-paced, top-tier kitchens. Now, as part of Ventura Foods, Chef Hytham channels his passion for flavor innovation to reach audiences far beyond the restaurant setting. Whether developing custom products or ready-to-go solutions, he collaborates with customers and fellow chefs to create concepts that have the potential to touch millions.
BADR, HYTHAM

Beau Batchelor

Corporate Research Chef
Wayne-Sanderson Farms

More InfoBeau Batchelor is Corporate Research Chef for Wayne-Sanderson Farms, responsible for product research and product development. Beau’s product ideation and creation role finds him directly engaged with customers in the company’s Decatur, AL based Customer Innovation Center and Pilot Plant. His primary responsibilities include developing new poultry products, preparation methods and go-to-market processes for the food service, restaurant and retail segments. His professional background includes a variety of R&D and culinary roles for recognized industry leaders, including R&D manager, Senior Food Designer and Technologist and Corporate Chef. Beau’s career with Wayne-Sanderson Farms began in 2015 when he came on board as research and development manager, later heading R&D for the company’s many brands including the CHEF’S CRAFT® line of products.
BATCHELOR, BEAU

Katie Belflower

Manager, Menu Research & Insights
Technomic

More InfoKatie Belflower is a Manager on the Menu Research and Insights team at Technomic. She tracks and analyzes current and predictive menu and concept trends and data for both the U.S. and Canada. In addition to contributing to reports and newsletters, Katie also presents various webinars and at conferences for the U.S. and Canadian markets.
BELFLOWER, KATIE

Jim Bitticks

President & COO
Dave's Hot Chicken

More InfoJim Bitticks is the President and Chief Operating Officer of Dave’s Hot Chicken. He oversees the day-to-day operation of the company with direct oversight over operations, training, procurement, construction, marketing, and technology. Jim joined the Dave’s team when there were just four restaurants open and has helped grow the brand to over 260 locations across the U.S., Canada, the U.K., and the Middle East. In addition, Jim is a franchisee of Dave’s Hot Chicken with four locations currently open in the Inland Empire of Southern California. Prior to his current role, Jim was the Chief Restaurant Officer and EVP of Operations, Training, and Construction for Blaze Pizza, and oversaw the successful growth of that brand from two restaurants to three hundred seventy-two restaurants before making the move to Dave’s in 2020.
BITTICKS, JIM

Jessica Bograd


More InfoJess Bograd is the Senior Director of Culinary for City Barbeque. Joining the team in 2022, she oversees all menu strategy, product innovation, recipe development, kitchen, and equipment design. With more than 20 years in the foodservice industry and 16+ years as a seasoned BBQ competitor, she leverages her experiences to provide a true BBQ expertise to the City BBQ guest.
BOGRAD, JESSICA

Jacques Botbol

CRO
Tastewise

More InfoJacques Botbol, CRO of Tastewise, is a seasoned marketer with a diverse background and a wealth of experience in tech and AI. With a passion for driving business growth, Jacques has held various leadership positions throughout his career—including his pivotal role as CMO during Verbit's exponential success. Currently, Jacques guides new business and marketing at Tastewise, where he helps food brands and manufacturers activate revenue through AI-driven marketing execution. Tastewise transforms consumer intelligence into revenue opportunities—empowering food and beverage brands like Nestle, Kraft Heinz, Mars, Givaudan and more to dominate the shelf, expand menu presence, and maximize product usage with AI-driven execution.
BOTBOL, JACQUES

Dan Calo


CALO, DAN

Cherryh Cansler

Vice President of Events
NetWorld Media Group

More InfoBefore joining Networld Media Group as Vice President of Events, Cherryh Cansler spent several years as VP of Editorial managing the Networld’s nine B2B publications. Throughout her 20-year career as a journalist, she’s written about a variety of topics, ranging from the restaurant industry and technology to health and fitness news. Her byline has appeared in a plethora of newspapers, magazines and websites, including Forbes, The Kansas City Star and American Fitness magazine. She also serves as the managing editor for FastCasual.com.
CANSLER, CHERRYH

Christine Clarahan

Director of Food Services
Crown Point Community School Corporation

More InfoChristine is a Registered Dietitian and completed her dietetics internship at the Cleveland Clinic in Cleveland Ohio. She earned her Master’s Degree in Human Nutrition from the University of Alabama.
CLARAHAN, CHRISTINE

David Cox

President, ArrowStream
Buyers Edge Platform

More InfoIn May of 2024, David Cox was appointed President of ArrowStream, a Buyer’s Edge company. ArrowStream is the leading supply chain management visibility SaaS solution for the food service industry. Over sixty of the top 100 food service brands are on the ArrowStream platform. In 2023, David Cox founded Cox Supply Chain Management Advisors. Cox SCM provides supply chain advisory and consulting services to the foodservice segment. David is also a board member at KCooper Brands and former board member at the NRA Supply Chain Expert Exchange, the NCCR Supply Chain Council and the Arby’s Foundation. David was appointed President of ARCOP, Inc. in 2005. Prior to ARCOP, Cox served as Vice President of Food/Beverage Procurement and Supply Management at Darden Restaurants. Other stops in the industry include Bruegger’s, the RTM Restaurant Group, RSI/Burger King and RSCS/KFC. At the age of 15, he began his foodservice career as a bus boy.
COX, DAVID

Jamie Davis


More InfoWith over fifteen years of experience in the Foodservice industry, she is a procurement strategist and transformational business leader. Jamie excels at building scalable distribution networks as a foundation for rapid revenue growth. Jamie, an avid snowboarder, enjoys traveling and exploring new restaurants. Her most notable positions are: • Walk-On’s Sports Bistreaux – VP, Supply Chain & Procurement • Insomnia Cookies – VP of Supply Chain & Procurement • Edible Brands – VP of Supply Chain • Focus Brands – Director of Supply Chain, Cinnabon • Tropical Smoothie Café – Director of Supply Chain
DAVIS, JAMIE

Renate DeGeorge Vujic

Director of Culinary
Custom Culinary, Inc.

More InfoRenate currently leads the Culinary department for Custom Culinary®, a company that has focused on a singular mission: to provide foodservice and food processing professionals with true, real and authentic flavor solutions. Previously, Renate worked as a corporate chef for casual dining chains such as Bertucci’s, executing new menus and equipment platforms for the 100+ unit chain. A significant portion of her career has focused on the travel dining industry in Corporate Executive Chef positions with HMSHost and SSP America, overseeing and creating unique culinary experiences in 30 North American airports. Renate has spent time cooking in Tuscany, studied food technology in the UK and has worked with the strategic consultant company, Flashpoint Innovation to create foodservice/retail products. Renate has also worked with organizations such as Mario Batali Foods®, Whole Foods Market, Pret a Manger and UK based M&S King’s Markets to create elevated fresh food programs.
DEGEORGE VUJIC, RENATE

Cheryl A. Fabrizi

Associate Vice President, Auxiliary Services
Syracuse University

More InfoCheryl Fabrizi was named the Associate Vice President of Auxiliary Services at Syracuse University in May 2023. In her role, Fabrizi oversees a wide range of mission-critical services aimed at enhancing campus life for students, faculty, staff and guests. Auxiliary Services provides a comprehensive list of services, including dining services, housing, meal plans, lodging, Syracuse University Campus Store, and more. Cheryl has more than 15 years of experience in collegiate hospitality, food services, strategic and capital planning, and undergraduate/graduate student marketing communications. Most recently, she served as the Assistant Vice President of Housing and Food Services for The Pennsylvania State University where she oversaw one of the largest collegiate housing and dining programs in the U.S. and the largest in Pennsylvania.
FABRIZI, CHERYL

Scott Ford

CEO
Hawaiian Bros Island Grill

More InfoScott Ford has led Hawaiian Bros through remarkable growth, guiding its evolution from a regional concept to a thriving national franchise. As President and CEO since 2020, he has championed an AI-first approach to operations, integrating technology to enhance workforce efficiency, customer engagement, and supply chain management. With over 30 years of experience in restaurant leadership—including roles at Applebee’s, Goodcents, and as a multi-time entrepreneur—Scott blends big-brand strategy with an operator’s mindset. His focus on operational excellence and innovation has helped Hawaiian Bros scale while staying true to its culture and the Aloha Spirit. Through his leadership, the company continues to refine how technology and hospitality work together to create a better guest and team member experience.
FORD, SCOTT

Aaron Frazier

VP of Public Policy
National Restaurant Assocation

More InfoAaron is an experienced public policy professional with a proven track record in advocacy and leadership. He currently serves as the Vice President of Public Policy at the National Restaurant Association.
FRAZIER, AARON

Tim Hand

Partner
Kinetic12

More InfoTim is a founding partner at Kinetic12 consulting and has 35 years’ experience in the Foodservice industry. For the past 15 year’s he has worked as a consultant to the industry primarily with manufacturers focused on business strategy. Prior to that, he was at Kraft Foods for 17 years in sales, marketing and strategy in both Chicago, New Jersey and Toronto. He led the Canadian Foodservice business and was also head of strategy and business development for the $2B North American Foodservice division. Tim has worked as a consulting partner with IFMA for the past 10 years on the development of best practices in collaborative innovation, customer planning and joint business planning with chain accounts, category management planning with distributors, and supply chain optimization and is a regular speaker at IMFA conferences and webinars. He has an MBA from McMaster University in Ontario, and a Bachelor of Commerce degree in marketing.
HAND, TIM

Tim Hart

Director of Sales & Innovation
JTM Food Group

HART, TIM

Nate Hedtke

VP Innovation
American Egg Board

More InfoNate Hedtke serves as the Vice President of Innovation & Customer Engagement at the American Egg Board (AEB), working on behalf of U.S. egg farmers to spearhead groundbreaking research, educational initiatives, and promotional programs designed to drive the demand for eggs and egg products. With AEB for five years, Nate has been the driving force behind the establishment of a B2B and Consumer Insights function and launched the Eggcelerator Lab®, an open innovation resource designed to spark new product development and the commercialization process around game-changing food ideas. Through his leadership, the Lab® has collaborated with over 50+ partners across food service, food manufacturing and retail, fostering a collaborative ecosystem to propel egg innovation forward for the industry. Prior to joining AEB, Nate spent 20 years in food and beverage marketing, sales, and strategy roles, primarily within the $2B Foodservice Division at Kraft Foods.
HEDTKE, NATE

Jim Holthouser

CEO
GoToFoods

More InfoJim Holthouser is the Chief Executive Officer for GoTo Foods, parent company of Auntie Anne’s®, Carvel®, Cinnabon®, Jamba®, Moe’s Southwest Grill®, McAlister’s Deli®, Schlotzsky’s® and certain Seattle’s Best Coffee® markets. He was also named as one of the top 25 Executives on Fast Casual’s Movers & Shakers 2021 list. Jim brings more than 30 years of experience in worldwide brand development, concept innovation, franchise management and digital marketing. He most recently served as Executive Vice President, Global Brands, Marketing and Loyalty at Hilton Worldwide, where he was responsible for Hilton’s entire portfolio of 15 brands with over 5,000 hotels across 105 countries, generating annual revenues of $36 billion. Jim earned both an MBA from the America Graduate School of International Management as well as a B.A. and an M.A. in Economics and Political Science from University of Louisville.
HOLTHOUSER, JIM

Paul Houle

Assistant Vice Chancellor
University of Colorado Boulder

More InfoPaul R. Houle serves as the assistant vice chancellor for student affairs, leading the Sustainability, Dining, Events Planning and Support team. His passion for creating the best guest experiences comes from his formal training as a chef, with hospitality remaining a critical component of his work. He is proud and humbled every day to work with a diverse cohort of colleagues to meet the ever-changing landscape of student needs and expectations.
HOULE, PAUL

Renee Howarth

Director of Culinary Research & Development
Acxion Foodservice, Inc

More InfoRenée Howarth is the Director of Culinary Research & Development within the Acxion Foodservice network, where she leads the creation of innovative, sustainable menu solutions for diverse clients. With over a decade of experience in culinary trend analysis and recipe development, she focuses on optimizing product performance while aligning with market and consumer demands. Grounded in sustainable agriculture, Renée has managed large-scale organic produce programs and launched Chicago’s first organic produce subscription service, experiences that inform her mission to make sustainability both practical and profitable for foodservice operators. Renée is also a recognized thought leader in culinary innovation, having spoken at The National Restaurant Show on the intersection of AI and the future of food development. Catch Chef Renée on the popular podcast, The Dishcourse!
HOWARTH, RENEE

Phil Kafarakis

President & Chief Executive Officer
IFMA The Food Away from Home Association

More InfoPhil Kafarakis is the President & CEO of the IFMA The Food Away from Home Association, a leading trade association serving the more than $271Billion food-away-from-home food and beverage industry. Kafarakis is a global food industry executive with more than 30-years of leadership experience. Previously, he served as President of the Specialty Food Association (SFA) representing more than 4,000 small and emerging food entrepreneurs in the $160 Billion U.S. Specialty Food Industry, and was the Chief Innovation & Member Advancement Officer at the National Restaurant Association (NRA). Prior to his association work, Phil successfully led and managed businesses at McCormick & Co., Cargill, Jones Dairy Farm, and Kraft. Mr. Kafarakis was born in Athens, Greece and immigrated to the U.S. with his family as a child. He holds an International Executive MBA from the McDonough School of Business at Georgetown University and a BSBA from Northern Arizona University.
KAFARAKIS, PHIL

Stacey Kane

CMO
Multiple Emerging Brands

More InfoStacey Kane has almost 30 years of experience working with multi-unit restaurant chains as a Head of Marketing and Marketing Consultant. She has worked with such brands as California Tortilla, Think Food Group (now José Andrés Group), Subway and East Coast Wings. Known for her incredible creativity and obsession with data she was one of the pioneers of using social media in the restaurant space and has been named a Top 25 Movers and Shakers by Fast Casual Magazine six times. Her passion is leading emerging brands as they scale for growth. Currently, Stacey is a fractional CMO for several fast casual brands including Ziggi's Coffee, Fresh Baguette, Garden Catering Mahana Fresh and Mamoun's Falafel. Kane is passionate about the industry. She has been a National Pro-Start Judge since 2019 and after serving as a consultant, she was asked to sit on the board of CORE.
KANE, STACEY

Jerry Keung

Chef
Ventura Foods

More InfoChef Jerry’s culinary journey began at 18 in the kitchen of Scaramouche Restaurant, one of Canada’s top fine dining institutions. This early exposure to classical French and European gastronomy laid the foundation for his career. At 22, he trained in prestigious Michelin-starred restaurants across England, while staging in world-class kitchens in France and Italy, further refining his craft and reinforcing the discipline required at the highest level. Later, he took on leadership role at St. George’s Golf and Country Club, one of Canada’s premier private clubs, where he played a key role in curating dynamic seasonal menus and executing large-scale events, including the RBC Canadian Open. Now at Ventura Foods, Chef Jerry combines his passion for food innovation with digital content creation, collaborating with top chefs and industry leaders to push the boundaries of culinary excellence.
KEUNG, JERRY

Melinda Kinders

Executive Director
Goodcents

KINDERS, MELINDA

Heather Leanna

Section Chief, Hospitality
International Monetary Fund

More InfoHeather Leanna works at the International Monetary Fund (IMF) in the role of Section Chief for Hospitality. She has worked in Business and Industry (B&I) accounts for over 30 years. In her role, food and event requirements cover the full range of casual to high level. Sustainability is a priority in food initiatives.
LEANNA, HEATHER

Adam LeDonne

Senior Vice President Foodservice
Ventura Foods

More InfoAdam is an experienced leader in the food service industry with over 20 years of expertise in driving growth and transformation. Currently serving as Senior Vice President of Foodservice at Ventura Foods, Adam oversee strategic initiatives that enhance customer engagement and operational excellence.
LEDONNE, ADAM

Jack Li

Data Guy
Datassential

More InfoJack has led hundreds of research studies for foodservice manufacturers and distributors across a broad array of topics. Jack holds an MBA from the Anderson School at UCLA and is a 2003 recipient of the IFMA Sparkplug award.
LI, JACK

Lauren Lopez

Senior Vice President Foodservice
Rich Products Corporation

More InfoLauren Lopez serves as Senior Vice President of Rich’s Foodservice & Ingredient Divisions, headquartered in Buffalo, NY. Renowned for her results-driven leadership and deep commitment to the business, Lauren provides strategic direction, fosters innovation, and nurtures talent to propel Rich’s foodservice and ingredient businesses toward sustained growth and success. Lauren’s journey with Rich’s began 20 years ago as an intern, followed by participation in the company’s management training program after earning her MBA. She spent over a decade in marketing leadership roles, where she played a pivotal role in shaping Rich’s desserts business. As one of five Category Business Unit leaders for Rich’s U.S.-Canada region, Lauren led a dedicated cross-functional team, driving category strategies that included new products, platforms, and joint ventures to support business expansion.
LOPEZ, LAUREN

Marc Lore

CEO and Chairman
Wonder

More InfoMarc Lore is Founder, Chairman, and CEO of Wonder Group, a company that’s reinventing the at-home dining experience. Lore is also the newest NBA owner having purchased the Minnesota Timberwolves and Minnesota Lynx in Spring 2021 with his friend and business partner, Alex Rodriguez. Lore is the lead and largest investor in Archer, an aerospace company building an all-electric vertical takeoff and landing aircraft focused on improving mobility in cities. He is also Co-Founder and investor of Wizard, a company transforming e-commerce with conversational AI, and Mojo, a sports stock market, where fans can use their knowledge to invest in sports.
LORE, MARC

Megan Lynberg

Senior Vice President, Sales
Datassential

More InfoMegan Lynberg is a 15-year veteran of the restaurant industry and a seasoned sales and marketing professional. Megan has devoted her career to helping food and beverage companies make smarter, data-driven decisions without adding to their already full plates. As VP of Sales for Datassential, Megan helps both operators and manufacturers grow and innovate by tapping into Datassential’s industry-leading menu and consumer trends platforms. Through a suite of intelligence tools, software solutions, and an unlimited data library, Datassential guides the biggest names in food and beverage on what’s next for the industry and how to stay ahead of it. Prior to Datassential, Megan held sales and marketing positions with Nation’s Restaurant News, Hospitality Technology, and Black Box Intelligence. She is a proud graduate of the University of Georgia (Go Dawgs!) and lives in Phoenix with her husband and two children.
LYNBERG, MEGAN

Ryan McBreen

Sales Director
PepsiCo, Inc.

More InfoRyan McBreen is a Director of Sales for National Restaurant accounts at PepsiCo. He has 15 years of CPG experience at PepsCo, and supports partnership and growth for customers across all food and beverage brands within the PepsiCo portfolio. Prior to PepsiCo, Ryan was an automotive engineer supporting testing, process improvement, and supply efficiencies. Ryan is a proud member of the IFMA Next Gen Execs class of 2025.
MCBREEN, RYAN

Charlie McConnell

Vice President, Industry Insights, Education & Research
IFMA The Food Away from Home Association

More InfoCharlie’s foodservice career includes experience with both manufacturers and with US Foods. His career began with The NPD Group where he managed clients’ consumer research needs. He translated that experience into consumer and operator insights roles with Unilever Foodsolutions and Sara Lee Foodservice before joining US Foods. At US Foods, he managed their research needs and developed their one-to-one marketing promotion, My Kitchen.
MCCONNELL, CHARLIE

Rick Petralia

Director of Menu Strategy & Innovation
Freddy’s Frozen Custard & Steakburgers

More InfoRick Petralia serves as the Director of Menu Strategy & Innovation for Freddy’s Frozen Custard & Steakburgers, a fast-casual burger brand with over 540 locations known for its frozen custard and hand-pressed steakburgers. With over 25 years of experience in the restaurant industry, Rick has dedicated the last decade to LSR menu strategy. In his current role at Freddy’s, he defines the culinary strategy for the core menu and LTOs, driving innovation and customer satisfaction. Under his leadership, Freddy’s has experienced record LTO sales and numerous core menu improvements. Prior to his role at Freddy’s, he served as the director of culinary innovation for Fazoli’s, a fast casual Italian chain with over 200 locations. Rick holds an MBA from Hult International Business School and is a certified executive chef.
PETRALIA, RICK

Bernice Radaideh

SVP; Food & Conference Services Director
Bank of America

RADAIDEH, BERNICE

Amanda Rastovic

Senior Forecast Analyst
Expana

More InfoAmanda Rastovic is a Senior Forecasting Analyst with Mintec. Prior to Mintec, she spent 10 years as a Risk Management Consultant at StoneX. She has worked closely with a wide variety of companies to open markets, educate, and support their growth. She has been involved in the National Grain and Feed Association, most recently as a Finance & Administration Committee member for several years. She holds an undergraduate degree from Purdue University in Agricultural Business Management and an MBA in Finance.
RASTOVIC, AMANDA

Bruce Reinstein

Partner
Kinetic12

More InfoBruce is a partner at Kinetic12 and brings more than 30 years of experience as a results-driven executive in the hospitality industry. Bruce’s leadership experience in developing and growing multi-unit restaurant brands, concept operations, menu development and supply chain strengthens Kinetic12’s knowledge and problem-solving consulting offerings. Prior to joining Kinetic12, Bruce was the President of Consolidated Concepts where he worked on customized solutions for emerging & national chains. Prior to that he was the co-founder and president of Fresh City, a 2002 Hot Concepts Award Winner. Bruce has a bachelor’s degree from the School of Hospitality Administration at Cornell University.
REINSTEIN, BRUCE

Tim Sanders

Vice President of Research Insights
G2

More InfoTim’s deep expertise in analyzing data to reveal trends, shows customers how to understand what’s actually happening in the market today, particularly as it relates to artificial intelligence. As an Executive Fellow at Harvard Business School, he works with the Digital Data Design Institute to package AI and digital innovation research for application by business leaders. Most recently, Tim was the VP of Client Strategy at Upwork where he focused on helping businesses solve their talent gap problems, with an emphasis on digital transformation. With more than 25 years of experience working with companies on innovation and change management, Tim is also the author of five books, including the New York Times bestseller, Love is the Killer App: How to Win Business and Influence Friends. He has also served as Chairperson for private equity's most important events over the last few years.
SANDERS, TIM

Mike Schwartz

Senior Vice President - Chief Engagement & Innovation Officer
IFMA The Food Away from Home Association

More InfoMike Schwartz is responsible for the strategy and direction of IFMA’s programs, services and marketing initiatives. Since 2014, Schwartz has played a key role in developing, launching, and leading IFMA’s insights and supply chain best practices. Over the past five years, his role has expanded to lead a team that provides value to IFMA’s members through all of its programming, including its connectivity forums. Prior to joining IFMA, Schwartz spent six years leading custom market research and consulting engagements for suppliers and operators at Technomic. His work included studies on market analyses, market sizing, performance benchmarking, industry trends, and more. Over the past 11 years, he has been a featured speaker and moderator at foodservice industry events in the U.S. and Canada. Schwartz earned his Bachelor of Arts in Journalism from The Ohio State University.
SCHWARTZ, MIKE

Sarah Stewart-Schultze

Vice President of Purchasing
International Dairy Queen, Inc.

More InfoSarah Stewart-Schultze is the vice president of purchasing at Unified Supply Chain, Inc. (USCI), a wholly owned subsidiary of International Dairy Queen, Inc. She leads a team that manages strategic relationships with more than 120 worldwide suppliers essential to meeting current and long-term Dairy Queen® system goals. Stewart-Schultze and her team manage over $1 billion in annual purchases and 700 SKUs. Prior to joining USCI in 2014, Stewart-Schultze held leadership positions at Sonic Drive-In; The Steak ‘n Shake Company; ABG, Inc.; and Farm Bureau. In these roles, she led demand planning for multiple limited time offers, innovative commodity strategies, mergers and acquisitions, labor scheduling development, market research, price discovery, and government lobbying. Stewart-Schultze earned a bachelor’s degree in agricultural economics from the University of Illinois Urbana-Champaign and holds a master’s degree in agricultural economics from Purdue University.
STEWART-SCHULTZE, SARAH

Matthew Tremblay

Director Of Procurement
Northbridge Companies

More InfoMatthew Tremblay is the Director of Procurement and Culinary operations at Northbridge Senior Living. With a strong background in the restaurant industry, Matt brings years of food and beverage management to Northbridge. Matt earned his associate in culinary arts from Southern Maine Technical Collage and bachelor’s in business administration with a focus on finance and leadership from Southern New Hampshire University. Matt is also about to finish his MBA in data and analytics. Matt serves as vice chair on the International Food Manufactures Association (IFMA) Healthcare Leadership Council and has recently been involved with the Mediterranean Diet Association. His passion for healthy living in Senior living communities drives the Northbridge dining program.
TREMBLAY, MATTHEW

Bertrand Weber

Director of Culinary & Wellness Service
Minneapolis Public Schools

WEBER, BERTRAND

Aaron Weedy

CFO
LEDO Pizza System

More InfoAaron Weedy is Chief Financial Officer at Ledo Pizza, a 125-unit casual pizza concept with locations in 7 east coast states plus the District of Columbia. Aaron has more than 25 years of experience in financial strategy, business development, capital growth, for mid-size organizations within franchise hospitality and restaurant space. He has been with Ledo for 20+ years, joining the company in 2002. His current responsibilities include financial control, supply chain management and corporate strategy. Before joining Ledo Aaron worked in distribution and financial services. In addition, Aaron is Immediate Past Chair of the IFMA Restaurant Leadership Council and serves as a Board Member to CORE Gives, the Restaurant Association of Maryland and the Anne Arundel County Maryland Public School Education Foundation. He received his bachelor’s degree in finance from Towson University and resides in Annapolis, Maryland.
WEEDY, AARON

Thomas Wenrich

Senior Director of Culinary and Research
Tyson Foods, Inc.

WENRICH, THOMAS