52nd Annual Convention Educational Session & Manufacturing Division Update: Category Outlook: Effects of Inflation, Equipment Evolution, and Dark Kitchens

Thursday, November 10 • 2:00 PM - 3:30 PM • Grand Ballroom I

This session will focus on the outlook of the ice cream category over the next 3-5 years and the effects of inflation on the category. The discussion will then transition to equipment updates and evolution followed by an informational session on dark kitchens. 

In 2019, the global ghost kitchen market size was $43.1 billion. By 2027, it's estimated to increase to $71.4 billion. Dark kitchens can provide multiple cuisines from one kitchen to a wider customer base. Dark Kitchens are a way for restaurants to pool resources and reduce overheads to increase their capacity to serve the food delivery market. 

Division Members:

  • Scott Nance, Dreyer's Grand Ice Cream (Lead)
  • Sean Quintana, Mars Ice Cream
  • Randy Martin, Wells Enterprises, Inc. 
  • Mark Servaes, Tropicale Foods, Inc.
  • Dharmesh Vadchhedia, Unilever

Guest Presenters:

  • Steve Honsinger, Due North - Minus Forty Technologies Corp.
  • Shelby Rouse, Numerator
  • Lyndon Young, Excellence Industries