Virtual Dining in the Convenience Economy

August 9, 2018 | Chicago, IL
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Program Benefits

  • Original research and insights on niche and emerging markets
  • Actionable recommendations to inform growth strategies
  • A knowledge exchange platform for corporate leadership
  • Extensive networking opportunities with industry peers


Today’s time-starved consumers crave flexibility like never before but not at the expense of variety or quality. While traditional onsite dining can offer ambiance in a social setting, many busy diners are simply looking to eat a satisfying meal without spending extra time in
preparation or retrieval i.e., by eating a delivered lunch at their desk or by having a box of dinner kits shipped to their front door. Non-traditional foodservice providers are capitalizing on these demands by offering fresh-prepared or grab-and go foods and meal kits via counter sales, deli cases and kiosks with items often supplied by central kitchens and ordered online by customers. Key providers or suppliers in the non-traditional marketplace include:

  • Grocery stores, supermarkets and mass merchandisers
  • Convenience store retailers
  • Hotels
  • Healthcare facilities
  • Meal kit companies
  • Central kitchens

Join Vice President of Consulting, Tim Powell, for an insight-packed half-day session to learn about the latest trends in this dynamic space. The day will begin with a state-of-the industry presentation, followed by research findings on key segments and a catered lunch. This event also includes a one-hour educational session on how manufacturers can earn the first-mover advantage in these non-traditional channels presented by guest speaker Mat Mandeltort, Senior Vice President of Foodservice for Eby-Brown.


Stacie Kosterman | Q1 Productions
312-955-0238 |