Event Postponed

Thank you for your interest in this event. In response to the developing national health situation, this event has been canceled. Future details will be provided once available.

Overview

Food & Beverage Trends: Top Tips and Strategies

The 2020 Marcum Food & Beverage Summit brings together the best and brightest in our field – food and beverage executives gathering with others in the industry for an evening of networking and vital information.

Our panel will discuss the latest trends in the industry, which used to change slowly and allow the opportunity to spend time making well-informed decisions. How can food & beverage companies adapt now that changes in trends happen so rapidly?

The Marcum Food & Beverage Summit is an essential event for industry executives looking to foster growth, encourage dialogue, and inspire creative thinking.

WHY ATTEND?

MOST INNOVATIVE EMERGING COMPANY

Innovation is the key to success in the food and beverage industry. At the 2020 Food & Beverage Summit, Marcum will award $2,500 to the most innovative emerging F&B company. The winner will be chosen that night by attendees who will visit with company reps, sample their products, and then vote for their favorite.

Agenda

4:00 PM - 5:30 PM Registration, Networking, Cocktails & Hors De’ouvres
4:00 PM - 5:30 PM 2020 Most Innovative Emerging Company Showcase and Voting
5:30 PM - 6:30 PM Panel Discussion

Speakers

Chef Delle Donne

Thomas J. “TJ” Delle Donne, MAT, CEC

Assistant Dean, Johnson & Wales University, College of Culinary Arts

Chef Delle Donne cultivated his zeal for the culinary arts growing up in the Little Italy section of Wilmington, Delaware. At the young age of 14, “T.J.” went under the wing of Chef Daniel Dogan, executive chef of one of Wilmington’s top kitchens.

Determined to make a career out of his passion, he enrolled at Johnson & Wales University Providence Campus College of Culinary Arts. As a student, he obtained professional experience through his internship with award-winning Chef Douglas Rodriquez, a visionary who is credited as the father of Nuevo Latino cuisine, at famed Alma de Cuba in Philadelphia, known world-wide for its inventive Cuban-inspired menu. With that experience under his toque, Delle Donne returned to campus and became a teaching assistant and fellow, supervising other students, cooking for university administration and planning extraordinary meals for special events all the while still studying his craft. Upon his 2004 graduation, Delle Donne obtained a position as executive sous chef at the prestigious Hay Harbor Country Club located on Fishers Island, N.Y.

In 2006, Delle Donne was awarded Best Young Chef in the Northeast region by the Chaine des Rotisseurs. The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248, T.J. now sits on the board as their Conseiller Culinaire. He returned to the university in 2005 as the assistant director of culinary events and personal chef to the university president. In 2007, he earned a Master’s degree in Foodservice Education from the university’s Alan Shawn Feinstein Graduate School. He is a contributing writer for Flavor & The Menu magazine, and Executive Chef for its annual conference, “Flavor Experience.” In 2010, he was promoted to Director of Culinary Events then to Associate Instructor for the University and personal chef to the University Chancellor, T.J. is now Assistant Dean at the College of Culinary Arts.

T.J. was invited to the famed James Beard house in New York City with SD 26 chef Matteo Bergamini and Daniel Boulud executive pastry Chef Ashley Brauze in the summer of 2014, in the same summer TJ was invited to execute a dinner for United States President George H.W. Bush’s 90th birthday, as well as his wife Barbara’s one year later.  Over 2013 and 2014 T.J. was liaison to Chef Chris Young of Modernist Cuisine as they trained Johnson & Wales faculty on modern movements in food.  T.J. was host to Chef David Kinch of Manresa restaurant in Los Gatos California as he received an honorary degree of doctor from the university and was honored with executing a dinner for Chef Alain Ducasse as he received his degree of doctor the year prior.  T.J. was lead chef in Johnson & Wales Centennial Gala dinner which was held in 2014 coupled with the university’s annual Emeril Lagasse scholarship fundraiser.  T.J. is assistant coach to the Rhode Island student culinary team winning a gold medal and first place for the Northeast United States and second place in for the national title in 2014.  T.J. is a contributing writer for 41 degrees north Magazine, Yankee magazine, and dinnertools.com, he consults with multiple companies throughout the United States, has guest lectured at Massachusetts Institute of Technology, Harvard University and the Escola de Formacao Turistica e Hoteleira in Portugal, where he was honored as the United States representative at their annual chefs gala called 10 fest.  In closing T.J. has instructed many courses at Johnson & Wales University in Providence Rhode Island and is an avid faculty member in the Wellness & Sustainability program at the university where students will work with local, seasonal and sustainable seafood, produce and livestock.  T.J. is a Certified Executive Chef through the American Culinary Federation.

Mike Ritz

Mike Ritz

Executive Director, Leadership Rhode Island

Training language instructors from multiple cultures while studying applied psycholinguistics in Mexico City sparked Mike’s lifelong interests in human behavior and communication.

Over 25 years, Mike served as a Tri-lingual interrogator in the U.S. Army, established his first company by the age of 25, motivated people to excel at his fitness Boot Camps, and served as a Regional Manager for an international healthcare company based in the United Arab Emirates. A former on-call interrogation analyst for CNN, Mike has been interviewed hundreds of times for TV, radio, newspapers and magazines. He participated in nine documentaries in the past 15 years; “Songs of War” won an International Emmy.

Under Mike’s leadership for the past 10 years, Leadership Rhode Island has received numerous accolades, including the Excellence in Public Service Award by Common Cause RI, two National Innovation Awards from the Association of Leadership Programs and three Community Outreach Awards from the RI Press Association for public forums in partnership with The Providence Journal and Rhode Island College. LRI’s innovative Make RI Stronger social enterprise is recognized by Gallup as an inspiration for the global strengths movement.

On the heels of serving as the Rhode Island Chairman for the Department of Defense Employer Support of the Guard & Reserve since 2012, Mike spearheaded the national transformation from an executive strategic subcommittee to ESGR’s first board of directors since its inception in 1972. He was awarded the Office of the Secretary of Defense Medal for Exceptional Public Service before being recruited to serve as President of the Board of Directors for FORGE, a national nonprofit focused on decreasing veteran suicides. Mike is also the Director of Cultural Food Initiatives for Providence Cultural Equity Initiative and a board member for the national Association of Leadership Programs.

Sponsorships

To secure your sponsorship or inquire about other sponsorship opportunities, please contact:

Paula Ramirez, Marketing Coordinator, Marcum LLP

paula.ramirez@marcumllp.com or 401.457.6767

DOWNLOAD SPONSORSHIP FORM

 

CONFERENCE OPENING SPONSOR $6,500 Limit 1

  • 2-minute company introduction at podium
  • Welcoming remarks at onset of conference
  • Company name and logo prominently displayed on all promotional elements (website, invitations, press releases, conference booklet, event signage)
  • Full page ad in conference booklet
  • Goody bag insert
  • Pre- and post-event publicity
  • Program recognition
  • List of attendees

PANEL SPONSOR $6,500 Limit 1

  • 2-minute company introduction at podium
  • Introducing the panel of speakers
  • Company name and logo prominently displayed on all promotional elements (website, invitations, press releases, conference booklet, event signage)
  • Full page ad in conference booklet
  • Goody bag insert
  • Pre- and post- event publicity
  • Program recognition
  • List of attendees

INNOVATIVE EMERGING COMPANY SPONSOR $6,500 Limit 1

  • 2-minute company introduction at podium
  • Introduction of the 2020 Most Innovative Emerging Company winner
  • Company name and logo prominently displayed on all promotional elements (website, invitations, press releases, conference booklet, event signage)
  • Full page ad in conference booklet
  • Goody bag insert
  • Pre- and post-event publicity
  • Program recognition
  • List of attendees

COCKTAIL SPONSORS $4,000

  • Company name and logo displayed during registration/cocktail hour
  • Pre- and post-event publicity
  • Half page ad in conference booklet
  • Goody bag insert
  • Program recognition
  • List of attendees

DESSERT SPONSORS $4,000

  • Company name and logo displayed during dessert and networking
  • Pre- and post-event publicity
  • Half page ad in conference booklet
  • Goody bag insert
  • Program recognition
  • List of attendees

FOOD SPONSORS $4,000

  • Company name and logo displayed food stations during the event
  • Pre- and post-event publicity
  • Half page ad in conference booklet
  • Goody bag insert
  • Program recognition
  • List of attendees

CONTRIBUTING SPONSORS $2,000

  • Program recognition
  • List of attendees

OTHER ADVERTISING OPTIONS

Please submit all ads to Paula Ramirez by May 8, 2020.

 
Quarter Page Ad

2.375″W x 3.875″H

$300
Half Page Ad

5″W x 3.875″H

$500
Full Page Ad

5″W x 8″H

$750

Nominees

Innovation is the key to success in the food and beverage industry.

How do you stay ahead of the competition? Marcum LLP is looking for the most innovative START-UP or EMERGING food and beverage companies. Nominees must be in the food or beverage industry, with less than $10 million in annual revenue, and an eye toward future prosperity.

Nominees must be available to display their products and demonstrate their innovation at Marcum’s Food and Beverage Summit, May 27, 2020, in Providence, RI, where they will connect with influential industry executives. Conference attendees will meet with nominees and then vote for the winner, who will receive a $2,500 award!

To be considered as a nominee, please return the nomination form along with tear sheets and product information by April 14, 2020 to paula.ramirez@marcumllp.com or 401.457.6767.

DOWNLOAD NOMINEE FORM

Next Steps