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Spring Food Show ‘Madness’ for Performance Foodservice



It was sampling madness on March 15 at the St. Cloud River’s Edge Convention Center as hundreds of customers at the Performance Foodservice Spring Show were able to see and taste a full array of broadline products and enjoy the offerings from 130 vendors.

The distributor took its March Madness theme all the way, complete with an “Action Stage” of cooking demonstrations from corporate chef Rich Smice and Richard Fisher, whose almost 16-year career as the executive chef at Mystic Lake Casino and Hotel, gave him plenty of knowledge and experience to launch his own restaurant consulting firm, ATEY6 Inc. 

Smice prepared dishes using Performance’s Baywinds seafood, while Fisher made quick work of some Braveheart beef products, including a dish of cocoa and espresso roasted beef tenderloin with blackberry coriander mole glacé. Consultant and Hospitality Rocks founder Stuart Gray also presented two educational seminars covering how to hire top talent and ways to train counter service employees to maximize the customer experience. 

Performance kicked off its spring show the night before with keynote speaker Gerry O’Brion, who presented “What Big Brands Know,” drawing from his experience with major brands such as Coors Light, Red Robin Gourmet Burgers and Which Wich. 

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