LOCATION
Atlantic Wharf
290 Congress Street, Fort Point Room, 2nd Floor, Boston, MA
Parking available at Atlantic Wharf garage 280 Congress Street, Boston, MA
South Station is the Nearest T Station
TIME
7:30am – 8:00am Registration and Refreshments
8:00am – 9:30am Program and Q&A
EVENT DESCRIPTION
Cafeterias are no longer just about food and should not sit idle when the servery is closed. Today many companies are creating dining facilities that enrich the company's culture. A well planned corporate food service program can support business drivers at many levels including attraction and retention, gathering spaces for groups and teams to collaborate, increasing employee engagement, and supporting health and wellness programs. Our panel of experts will discuss trends and best practices in the development of a corporate cafeteria touching on topics such as controlling expenses, sustainability and social responsibility, food choices and health options, and hours of utilization. This interactive discussion will also provide thought leadership use of contracts and subsidies, and how dining and conference center services can work in tandem. Whether your company only has one small cafe or a robust food service program, come learn the latest tips and trends to maximize the benefits you can offer.
SPEAKERS
Maryann Smeglin, Director, Program Management,
Liberty Mutual
Maryann oversees Liberty Mutual's nationwide Dining and Conference Center Services and their employee amenities program. She is responsible for planning and implementing strategic enterprise-wide programs that drive increased value to their business while reducing costs, improving quality and service, enhancing technology and optimizing processes that support the operational needs within Liberty Mutual offices. Maryann's latest projects include the development and implementation of three new cafeterias and two new conference centers in Plano, TX, Seattle, WA and Chandler, AZ. These highly functional spaces bring unique requirements and challenges as well as the latest trends in meeting and food service design and operations.
John Guillemette, Executive Director of Innovation,
Sodexo Company
John joined the Sodexo Company in 2005 where he held posts with increased responsibilities in marketing, offer development and experience design. In 2014 he began as the Executive Director of Innovation for Sodexo where he led Zurich's food service design projects, established Zurich's Food at Work strategy and designed workplace experiences in Chicago, Los Angeles, London and Cologne. Since 2016, John has helped innovative companies leverage Food at Work to improve employee engagement, increase workplace productivity and deliver best in class quality of life experiences.
Yulia Bortkevich, Design Director, Gensler
Yulia grew up in Minsk, Belarus where she received a degree in Interior Design from Belorusian Academy of Arts. With experience hallmarked by a focus in interior architecture, art and design, Yulia began her professional career designing multiple kitchen and dining venues for colleges and universities around the Southeast. As her career progressed, she pivoted her focus toward designing for corporate interiors. Yulia has been a Design Director at Gensler since 2006 and has over 10 years of workplace and dining experience. At Gensler, Yulia has been involved in creating interiors for a wide range of clients, including: Hill Holliday, Avid Technologies, Mylan, GE, Staples, WilmerHale, and Partners Healthcare, to name a few.
Paul Asmar, Head of Real Estate and Property Services, Millipore Sigma
As the Head of Real Estate and Property Services at Millipore Sigma, Paul heads up all US real estate and also distribution and warehouse real estate in the rest of the world. Paul leads a team of 10 managers to manage the property services for the company in Massachusetts and St. Louis. These services include facilities management, space planning, cafeteria and office services, occupational health, EH&S, and capital planning. Paul is responsible for the new 350,000 sf headquarters for Millipore Sigma being built in Burlington, MA. This will be a state of the art building which will house over 70,000 sf of lab space and house approximately 1,000 employees once complete.
COST
End User Member: Free
End User Non-Member: $75
End User Talent in Transition: Free
Service Provider Member: $65
Service Provider Non-Member: $85
Service Provider Talent in Transition: $25
Registration Deadline January 10, 2018
Additional $20 after deadline
Please pre-register to assist us with meeting planning.
Capacity 100
Please contact Debbie Zadrozny with any questions, debbiez@corenetglobalne.com or call (508) 454-5020.