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Trends Connect 2023

Trends Connect 2022

2023 Guest Speakers

Chef-Inspired Culinary Experiences
Gavin Kaysen, Soígne Hospitality

Hospitality Through the Eyes of the Mixologist
Greg Best, Ticonderoga Club

Foresights Shaping the F&B Industry
Maeve Webster, Menu Matters

Strategic Restaurant Planning & Development
Jason Lapin, Blau & Associates

Bringing Wines to the Forefront
Barry Walsh, Viñedos Imports

Global Hospitality & Experiential Dining
JR Marland, Rhubarb Hospitality

Upcycled Foods Better Aligning the Food & Planet We Love
Antoinette Bruno

Adapting to the Busy Lifestyle Habits of the Average American and Modern-Day Workforce
Andrea Simon, BBG

2022 Speaker Sessions

2022 Guest Speakers

Food & Beverage: Still Pivoting
Jason Lapin, President of Elizabeth Blau & Associates

Trend-Driven New Product Development
Andrew Klimecki, Steelite International

Service “Cobots” in Our Industry Today
Chris Clunk, Bear Robotics

Catering to the Changing Workplace & the New Mindset of Employees
Stephen Kilroy, The Connell Company

The Power of Brand + Collaboration
Christian Árkay-Leliever, Árkay-Leliever, LLC. & Gina Luari, The Place 2 Be

It’s a Bubbly World: Trends & Innovations in Sparkling Wines Around the World
Barry Walsh, Viñedos Imports

Emotions, Trends & Innovation: A New Approach
Maeve Webster, Menu Matters

Craft Goes Classic: Keeping Non-Alcoholic Beverages on your Radar
Peter Kreinheder Ellicottville, Brewing Co. & Tavern

Sweet Profits: Elevating your Dessert/Pastry Game
Frederic Monti Whole Foods Market

Trends in Drinking: From Spirit-Free to Luxury
Ria Soler, Tequila Komos

Programming Accessibility: Building a Sustainably-Minded Beverage Program
Greg Best, Ticonderoga Club

Trends Connect 2021

2021 Dinner

2021 Speaker Sessions

2021 Guest Speakers

Setting the Table for Tomorrow’s Service
Jason Lapin, President of Elizabeth Blau & Associates

The Heart of Hospitality
Gavin Kaysen, Chef and Founder of Soigné Hospitality Group

Returning to the Bar: Exploring What Keeps a Bar Relevant in the Post-COVID World
Greg Best, Mixologist at Ticonderoga Club

Trends and Sustainability in Tequila Today
Ria Soler, Director of Education and Advocacy, Tequila Komos

Current Trends & Innovation in Viticulture & Winemaking: Making Better Wines in Challenging Times
Barry Walsh, Proprietor, Vinedos Imports

Emerging from the Pandemic: What Lies Ahead for Foodservice
Maeve Webster, President of Menu Matters

Landscapes
Christian P. Árkay-Leliever, Árkay-Leliever Creative Consultancy LLC

Changing the Perception of the Restaurant Industry and its Effect to Morale, Employee Retention & Employee Attraction
Kevin Fink, Owner & Chef, Emmer & Rye

Millie’s Homemade Ice Cream, The Full Scoop: COVID Challenges, Triumphs, and What’s Next for an Emerging Brand
Chad & Lauren Townsend, Millie’s Homemade, LLC    

Trends Connect 2020

Trends Connect 2019

2019 Guest Speakers

From Subway to Soigne with Chef Gavin Kaysen
Gavin Kaysen, Owner & Executive Chef, Bellecour and Spoon & Stable

The Art of Mixology & Profiting Through Beverage Innovation
Greg Best, Mixologist at Ticonderoga Club

The State & Future of Foodservice
Maeve Webster, President of Menu Matters

Talent Challenges in the Digital Revolution
Helene Kennan, Managing Director and CEO, ISS/Guckenheimer

Haptic Design: The State and Future of Foodservice
Christian Arkay-Levieler, Arkay-Levierer Creative Consultancy LLC

​No-Waste Kitchen & Local Sourcing
Kevin Fink, Owner & Chef, Emmer & Rye

For What it's Worth: Trends at the Low, Middle & High End of the Hospitality Industry
Antoinette Bruno, CEO & Editor-in-Chief, StarChefs.com

Setting the Table for Tomorrow's Service: The Present & the Future
Jason Lapin, President of Elizabeth Blau & Associates

Influential Wine Trends & Targeting Wine Consumers
Barry Walsh, Assistant VP, Western Division Manager of Fredrick Wildman & Sons


Trends Connect 2018

2018 Guest Speakers

How Generations are Changing the Future of Food
Maeve Webster, President of Menu Matters

The Heritage of the Future: Global Hospitality Development & Design Trends Yesterday, Today and Tomorrow
Alison Chi, Managing Director of tzelan
Frank Ansel, Hospitality/F&B Specialist and Executive Consultant to tzelan

The Art of Mixology & Profiting Through Beverage Innovation
Greg Best, Mixologist at Ticonderoga Club

Sustainability
Lee Jones, Farmer/Owner of The Chef’s Garden

Journey to the Bocuse d’Or
​Mathew Peters, 2017 Bocuse d’Or Gold Medalist
Young Yun, Executive Director of ment’or

Influential Wine Trends & Targeting Wine Consumers
Barry Walsh, Assistant VP, Western Division Manager of Frederick Wildman & Sons

Developing a Cutting-Edge Restaurant Concept
Jason Lapin, President of Elizabeth Blau & Associates

Understanding Sake
Brian Lynch, VP of Sales at SakeOne

Tabletop Design Trends
Andrew Klimecki, VP of Design at Steelite International

Evolving the Dining Experience in Public Spaces
David Morgan, VP of Operations at OTG Management

Trends Connect 2017

2017 Guest Speakers

Tabletop Design Trends
Andrew Klimecki, VP of Design at Steelite International

Chef Driven Trends

Chef Bryce Shuman, Executive Chef of Betony

Millenials & Food: How a Generation is Changing the Future of Food
Eve Turrow Paul, Author

Trends & Restaurant Innovation

Giorgi Di Lemis, F&B Consultant at Di Lemis Restaurant Concepts

Evolving Trends: Creating the Next Great Restaurant Concept
Jason Lapin, President of Blau & Associates

Influential Wine Trends & Targeting Wine Consumers
Barry Walsh, Assistant Vice President, Western Division Manager of Fredrick Wildman & Sons

The Art of Mixology & Profiting Through Beverage Trends: What’s Really Next?
Greg Best, Mixologist

Farm to Table & How it Affects the Good Food Movement
Lee Jones, Owner of the Chef's Garden

Trends Connect 2016

Day One: Millenials, Mixology & More
Guests gathered in New Castle, Pennsylvania, the headquarters for Steelite International America. To kick off the day was Maeve Webster, expert on Millennials & restaurant trends.
Lifestyle Dinner at President John Miles’ Home
The President of Steelite International, John Miles, happily opened up his home to the guests of Trends Connect. With an exclusive dinner prepared by Chef Kevin Sousa, delectable wines from Frederick Wildman & Sons, and delicious chocolates from Mon Aimee Chocolat, it was surely a night to remember.
Day Two: Exploring all trends for the hospitality industry
As we wrapped up our 2-day conference, we discussed trends & revenue growth, creating the next great restaurant concept, and global design trends from the designer himself, Rene Ozorio.
2016 Guest Speakers

The Importance of Millennials & Restaurant Trends
Maeve Webster, President of Menu Matters

The Art of Mixology & Profiting Through Beverage Trends: What’s Really Next?
Greg Best, Mixologist

Trends & Restaurant Innovation
Hollis Silverman, Chief Innovative Officer of Great American Restaurants

A Chef’s Perspective on Trends
Gavin Kaysen, Chef/Owner of Spoon & Stable

Wine Trends
Barry Walsh, Assistant VP and Western Division Manager of Frederick Wildman & Sons

Influential Trends for Revenue Growth
Patrick McDonnell, Partner of McDonnell Kinder & Associates

Global Design Trends
Rene Ozorio, Designer of Rene Ozorio

Evolving Trends: Creating the Next Great Restaurant Concept
Jason Lapin, President of Blau & Associates

Trends Connect 2015

Day One: Let the Conference Begin!
Trends Connect began on a rainy Wednesday afternoon in New Castle, Pennsylvania. Our guests gathered at our USA Headquarters for what would be a unique, informative, and unforgettable event.
Lifestyle Dinner hosted by President John Miles’
Steelite’s President, John Miles, opened up his home and welcomed some 30+ guests for an amazing dinner prepared by Pittsburgh’s own, Chef Kevin Sousa. With the support of The Chef’s Garden, The Duquesne Club, Elysian Fields Farm, Frederick Wildman Wines, Mon Aimee Chocolat, and Tea Leaves, the experience and the food were impeccable.
Day Two: Trends and more Trends!
Greeted with coffee and a European-style breakfast, guests gathered at Steelite for the final day of the Trends Connect Conference.

Trends Connect 2014

2014 Guest Speakers

Millennials & Boomers:
Understanding Differences, Realizing Opportunities

Melissa Abbott, Senior Director, Culinary Insights

2014 Top Trends: Hotel F & B Industry
Michael Costa, Hotel F & B Industry Relations Editor

Looking Forward: F & B Concepts That Work
Jason Lapin, President and COO of Elizabeth Blau & Associates

Culinary Insider Discussion: Emerging Food Trends
Antoinette Bruno, President & Editor-In-Chief of Starchefs.com

Manresa: An Edible Reflection
David Kinch, Chef & Proprietor of Award-Winning Manresa

Global Outlook: Growing Trends in Interior Design
Rene Ozorio, Tabletop and Hotel Interior Design

Social Media: Impact on Hotel and Restaurant Dining
Pim Techamuanvivit, Author of Chez Pim Food Blog

Tabletop Design Trends & Brand Messaging
Andrew Klimecki, Head Designer Steelite International
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