Session topics included: diversity and inclusion, developing local procurement programs, building shared service models, leadership and influence training, industry innovations, retail trends, Benchmarking and data analytics, food-first approach to nutrition in senior dining, emergency preparedness, and more.
Furthermore, throughout the virtual conference, some attendees joined round table discussions for in-depth conversations about the future of foodservice, as well as Happy Hours for virtual networking between operators and business partner members.
More than 460 attendees joined the virtual conference with strong attendance throughout the four-week period. Operators who may have normally been unable to attend an in-person AHF conference were also able to participate and benefit from AHF’s high-quality education. Throughout those four weeks, thousands of personal messages were sent within the conference platform, and hundreds of connections made between operators and AHF sponsors.
While AHF hosted three virtual exhibit halls on August 11th, 18th, and 25th, operators had access to review sponsors booths, materials, and products 24/7. Operators made virtual appointments with sponsors and learned about the new innovations and services exhibitors had to offer.
AHF’s virtual conference platform will remain online until the end of September for attendees to access and recorded sessions will be accessible until the end of November giving operators ample time and flexibility to complete their courses within their busy schedules.
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