On the 5th of September ANK’s Production Manager Gus Guardia and ANK’s Sales Manager Benjamin Martin, were fortunate to be able to attend the Dietitians Connection Essentials of Foodservice event for 2017.
The Essentials of Foodservice is an annual event where dietitians from around the country come to gain information and insights into the foodservice in relation to the dietetic requirements of their respective businesses.
The event, hosted at the Mercure Hotel in Sydney CBD on the 5th of September, gave ANK the opportunity to showcase a range of products to the 75 Dietitians in attendance.
Gus and Ben presented our texture modified meal options along with a tasting of soups. Feedback from all was overwhelmingly positive and a fantastic way to network with the decision makers of the industry, which allows ANK to gain valuable insights into the expectations of these highly qualified dieticians.
Because of this event ANK have been able to aid serval participants, with fresh cooked chill extended shelf life products.
The day was a great success and one ANK will be supporting for years to come.
At Dietitian Connection (DC), we‘re passionate about inspiring and empowering dietitians to reach their professional dreams. Our community is engaged – in fact, more than 95% of working dietitians and students throughout Australia are members of DC (>5800). We provide professional development for dietitians via our many channels including free weekly e-newsletter, podcasts, webinars, digital magazine, and events.
Essentials of Foodservice is an annual event held by DC in collaboration with Dr Karen Abbey at Nutrition and Catering Consulting, enabling dietitian’s to get up to speed on what’s new in foodservice. The event provides the opportunity to hear from industry-leading experts, gain practical tips and solutions, network with colleagues and walk away with new insights and practical solutions.
Our topics this year covered a diverse range of interests applicable to the field, including: Q & A with celebrity chef Luke Mangan, strategies for sustainability; making the most of co-design; leveraging state-of-the-art cooking technology; and a room – service case study.
We had 13 best-in-class sponsors who exhibited on the day and provided educational materials, opportunities for event attendees to connect with company representatives, samples and more. It was a pleasure having Gus and Ben attend from ANK so that attendees could gain a better understanding of their fresh cooked chill extended shelf life products. DC appreciates the ongoing support of ANK at our educational events.
Maree – Dietitian Connection