Show Dates Dec. 2-4, 2026
Show Dates Dec. 2-4, 2026
Collaborate with foodservice leaders and culinary innovators focused on increasing produce consumption through creativity, strategy, and real-world application.
The Ideation Fresh Foodservice Forum brings together chefs, operators, and industry professionals for a collaborative exploration of how fresh produce can play a larger role in foodservice. Through interactive discussions, demonstrations, and case studies, the forum highlights innovative approaches to menu development, merchandising, and consumer engagement.
As foodservice continues to evolve, the opportunity to drive produce consumption through creativity and strategic thinking has never been greater. Attendees will gain actionable insights into how culinary innovation, presentation, and storytelling can influence demand and create new opportunities across the supply chain.
Step away from the trade show floor for a highly curated morning of foodservice intelligence, culinary exploration and real-world application at New York City’s Institute of Culinary Education.
The 2026 NYPS Foodservice Forum brings together leading voices in food trends, consumer behavior, culinary innovation and health-centered cooking for an intimate experience designed specifically for produce and foodservice professionals.
The day moves deliberately from insight to experience: beginning with a look at the forces influencing today’s consumer and tomorrow’s menus; moving into the glass with a live beverage and mixology demonstration; returning to the marketplace for a second perspective on emerging food and cultural trends; and culminating around the table with a multi-course, produce-forward luncheon exploring flavor, technique and the principles of Ayurveda.
The Forum will open with something attendees will not have seen anywhere else.
In an exclusive 40-minute presentation, Maeve Webster will unveil novel, proprietary research developed specifically for the 2026 New York Produce Show Foodservice Forum and sponsored by Produce Business magazine and the New York Produce Show.
The research will provide new insight into the issues driving consumer appeal and interest in produce-forward menus, while also examining the value propositions that can help operators support and justify higher menu prices.
For growers, marketers, suppliers, chefs and operators, the session will move beyond broad trend reporting to explore what consumers value, where opportunity may exist and how produce can contribute not only to flavor and health, but also to perceived menu value.
This original research will serve as the foundation for the conversations and culinary experiences that follow throughout the day.
Following the research presentation, Maeve Webster and Mike Kostyo will take the discussion from the data into the room with a fast-moving, 90-minute hands-on exploration of current and anticipated foodservice trends.
Through tasting, interaction and real-world examples, attendees will experience how emerging flavors, ingredients, formats, and consumer behaviors are beginning to show up across foodservice—and where they may be headed next.
Rather than simply hearing about trends, participants will have the opportunity to see, taste, and evaluate them firsthand, connecting marketplace intelligence with practical culinary application.
The session will challenge attendees to think about how trends translate across the supply chain—from what is grown and developed to what chefs specify, operators menu and consumers choose.
The Forum then moves into the kitchen and around the table with Chef Rich LaMarita for a multi-course, produce-forward luncheon accompanied by live culinary demonstration and discussion.
With extensive experience in vegetarian, vegan, Indian and health-centered cooking, Chef Rich will explore how vegetables, fruits, herbs, and other plant ingredients can create flavor, balance, complexity, and a compelling dining experience.
Drawing on his deep experience with Ayurveda, Chef Rich will also introduce principles of balance, seasonality, and mindful preparation, providing another perspective on the growing intersection of flavor, wellness, and produce-forward menu development.
The luncheon becomes both the culmination of the day and its practical application: an opportunity to experience how the insights, trends and ideas discussed throughout the morning can come together on the plate.
Throughout the Forum, attendees will be encouraged to connect the dots between consumer insight, culinary creativity and commercial opportunity, asking not simply what is trending? but what does it mean for the products we grow, sell, specify and put on the menu?
Hosted by The Produce Ambassador Jill Overdorf, the NYPS Foodservice Forum is intentionally limited to just 90 participants, creating an environment for discussion, questions, tasting and meaningful connection with speakers and fellow industry leaders.
Transportation will depart from the Sheraton Hotel beginning at 7:00 a.m., with programming at the Institute of Culinary Education from 8:00 a.m.–2:00 p.m. Return transportation to the Sheraton will follow the luncheon.
Come hungry—for ideas, conversation and an entirely different way of looking at produce in foodservice.
The New York Produce Show provides rich educational content and jam-packed networking opportunities.
The official registration portal is being finalized and will be available shortly. Please check back soon, or contact us and leave your information by clicking below and we’ll notify you as soon as registration opens.
