Buffalo,
NY – November 2014 / Newsmaker Alert / Delaware
North, a global leader in hospitality and food service, this week will
welcome to Buffalo, N.Y., hundreds of its food and beverage professionals
from across the United States and from locations as far away as the United
Kingdom, along with vendor representatives and keynote speakers for the
company’s annual food and beverage summit.
| More than 700 people – nearly 600 traveling from outside of the region – are scheduled to attend the Delaware North Food & Beverage Summit (Nov. 11-13), which is being held in Buffalo for the sixth consecutive year. Delaware North, of course, was founded in Buffalo nearly 100 years ago – its 100th anniversary approaching in 2015 – and remains headquartered in the city. About 330 food and beverage industry representatives will be promoting 150 companies and their latest products at a trade show for Delaware North chefs, managers and corporate professionals from noon to 4 p.m. Nov. 12 at the Buffalo Niagara Convention Center. Among the food and beverage companies that will have booths at the trade show are Rich Products, General Mills, Tyson Foods, Cargill, Heinz, Pro-Act and PepsiCo. Delaware North’s culinary and hospitality teams will work in breakout sessions with some of the industry’s most innovative thinkers. Keynote speakers include (but are not limited to) the following:
Other highlights include the summit dinner event Wednesday evening at the Buffalo Museum of Science and a casual dinner Thursday at Century Grill on Franklin Street. Including the annual summit, Delaware North generates about 6,000 room nights in Buffalo hotels each year thanks to regular visits by its employees from other locations for meetings and training sessions, as well as by business representatives. Jeremy Jacobs Jr., principal of Delaware North, initiated the first annual companywide culinary gathering in 2002 and drove its expansion into a full-fledged trade show and conference. In 2003 Jacobs also created the Delaware North Culinary & Hospitality Council, which organizes the summit and whose mission is to consolidate and advance the company’s culinary and hospitality objectives across all of its divisions. The first several Delaware North food and beverage summits were focused on chef development and were held at culinary schools such as the Culinary Institute of America-Greystone in St. Helena, Calif. Since then the company has held separate chef development meetings and instituted other culinary training opportunities while requiring all chefs to obtain certification from the American Culinary Federation. Delaware North manages food service – including the operation of restaurants, concessions and premium dining – in sports stadiums, entertainment venues, national and state parks, resort hotels, regional casinos and airports in the United States, Canada, United Kingdom, Australia, New Zealand and Singapore. About
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