US corporations are grappling with the challenge of transitioning employees from hybrid work schedules back to in-office “residency.” One creative approach being used is leveraging enticing food options to make the workplace more appealing.
The foodservice management industry is stepping up, using technology and AI to enhance both the dining experience for employees and streamline operations for their teams. These innovations aim to create convenience and comfort, from personalized meal options to automated processes.
However, the industry treading carefully as it attempts to balance this modernization carefully, ensuring that employees embrace the changes without feeling overwhelmed by the technology.
With that backdrop, The Society for Hospitality and Foodservice Management (SHFM) hosted its highly anticipated annual National Conference in Baltimore last month, bringing together thought leaders, innovators, and professionals from across the workplace hospitality and amenities sector.
The conference, which celebrated SHFM’s 45th anniversary, was packed with insightful sessions, inspiring keynotes, and notable events, all centered around this year’s theme of “Finding Our Purpose” and embracing “Unreasonable Hospitality.”
From exploring the future of workplace hospitality to recognizing emerging talent with the unveiling of the SHFM Rising Stars, the event offered a comprehensive view of where the industry is heading. Attendees left with valuable knowledge, strengthened connections, and renewed inspiration to drive change in their organizations.
One of the main highlights of the SHFM National Conference was the keynote delivered by Will Guidara, the bestselling author of Unreasonable Hospitality and co-producer of The Bear.
Guidara captivated the audience with insights into his journey transforming Eleven Madison Park from a brasserie to the world’s best restaurant. His central message was that food, service, and design are merely ingredients in a more important recipe: the human connection.
Guidara emphasized that creating a “one size fits one” approach to hospitality can spark moments of magic in the workplace and leave a lasting impression on customers and clients alike. “The key to success lies not just in the quality of food or design, but in how deeply we engage with people,” Guidara said.
His talk resonated strongly with conference attendees, particularly in the context of workplace hospitality, where creating personalized and memorable experiences is paramount.
Eve Turow-Paul, author and expert in global food trends, provided another captivating session focused on generational shifts in food consumption and hospitality. Her presentation dove deep into how younger generations value authenticity, wellness, and sustainable practices.
“We’re seeing a significant movement toward conscious consumption,” she remarked, highlighting the growing importance of aligning hospitality services with these values. Turow-Paul’s insights into how generational trends are reshaping the foodservice industry gave attendees practical takeaways to apply in their own organizations.
The SHFM National Conference is not just a forum for ideas—it’s also where the future leadership of the organization is shaped. At the event, the 2024-2025 Board of Directors and the Industry Advisory Board were officially unveiled.
Shayne Varnum, Director of Consultant Services & Government Sales at ITW Food Equipment Group, was named SHFM’s new president.
Varnum, who has been a part of the hospitality industry for over two decades, brings with him a wealth of experience and a deep commitment to innovation and collaboration. In his new role, Varnum emphasized the importance of mentoring young professionals and fostering growth across all levels of the industry.
Other board members include Jenna Calhoun, who was named President-Elect, and Rob Yayac, serving as Treasurer. The election of new directors and senior suppliers, such as Eric Cooley from PepsiCo, marks a significant milestone for SHFM as the organization continues its mission to empower its members and champion workplace hospitality.
In addition to board elections, the conference honored the industry’s most distinguished professionals with the SHFM Awards. The prestigious Robert Pacifico Award, given for outstanding service, was a highlight of the awards ceremony. The recognition of these industry leaders underscored the essential role they play in shaping workplace hospitality.
A standout feature of this year’s conference was the announcement of the 2024-2025 SHFM Rising Stars. These young professionals, all under the age of 39, were recognized for their outstanding contributions and potential to lead the future of hospitality.
SHFM places a strong emphasis on nurturing young talent, and the Rising Stars program provides these individuals with resources, mentorship, and networking opportunities that will help shape their careers.
This year’s Rising Stars included CC Andrews from Aramark, Harpreet Cheema from Sodexo, and Natalia Lopresti from Jane Street. These professionals have not only demonstrated exceptional skill and leadership but are also driving innovation in workplace hospitality.
“It’s incredible to see the next generation stepping up with fresh ideas and energy,” said Lopresti, who was named the Chair of the Rising Stars program.
Additionally, the Julie Flik Rising Star Continuation Program recognized those who have aged out of the Rising Stars program but continue to make significant contributions to SHFM and the industry. The continuation program ensures that talented individuals remain engaged with SHFM, offering them additional leadership and development opportunities.
Beyond keynotes and awards, the SHFM National Conference was filled with engaging breakout sessions, networking opportunities, and special events. One of the most popular events was the culinary showcase, where teams of chefs and foodservice providers demonstrated cutting-edge techniques and innovative approaches to workplace dining.
These live demonstrations offered attendees a taste of the future of foodservice and inspired many to rethink their own offerings.
Panel discussions led by industry leaders including Amelia Ekus also provided valuable insights into the challenges and opportunities facing the foodservice industry today.
Topics included sustainability, the future of remote work and hospitality, and how to build more inclusive workplaces. Attendees appreciated the interactive format of the panels, which allowed for robust discussions and idea-sharing.
The conference also took time to celebrate its 45th anniversary, with a special evening event that brought together long-time members and newcomers alike. This celebration not only marked SHFM’s rich history but also set the tone for the organization’s future as a trailblazer in workplace hospitality.
As the SHFM National Conference concluded, there was a palpable sense of excitement for what the future holds. With new leadership, rising talent, and a clear vision for the future, SHFM is poised to continue driving innovation in workplace hospitality.
Incoming president Varnum summed up the conference’s energy best: “Together, we’re building a future where hospitality is not just about service, but about creating meaningful human connections.”
With its focus on mentorship, innovation, and collaboration, SHFM is ensuring that the future of workplace hospitality is bright. As the industry continues to evolve, the SHFM National Conference remains a critical forum for shaping its direction and cultivating the next generation of leaders. Learn more at their website.
