Culinary LIVE: All-Day Snacking

Snacking is replacing traditional meals, and operators across foodservice need flexible ways to meet that demand.

This session is built for multi-daypart operations—from cafés and bakeries to convenience retail, fast casual, and hospitality—looking to create individual, craveable snack offerings that work for grab-and-go or plated service. Chef Timothy Wiesner and Albert Fernandez will demonstrate how to turn simple components into high-impact snacks and beverages that drive frequency and incremental sales.

What We’ll Explore:
- Brunch Snacks: Portable, Indulgent, and Functional —Morning and midday snack ideas that satisfy guests seeking something small—but exciting.
- Evening Snacks: When a Drink Becomes the Snack —How beverage forward items and small plates can anchor late day and evening occasions.
- Dessert Snacks: Small Formats, Big Impact —Dessert snacks designed for impulse, sharing, and visual appeal.

Key Takeaways:
• Learn how to design menus around snacks instead of full meals
• See how beverages can replace or enhance snack occasions
• Explore individually portioned items that work across formats
• Get ideas that flex between grab and go and plated service
• Leave with inspiration that fits real world kitchens and equipment

Whether you serve guests in the morning rush, late afternoon lull, or evening wind down, this session delivers practical snack solutions and beverage driven ideas designed for today’s grazing mindset.