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
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
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
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
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
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
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.
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.
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.
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
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.
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.
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.
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
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
