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You don't have to travel miles to get great deals and so much more at the 2021 Gordon Food Service Virtual Show.

  • Discover menu inspiration

  • Talk to industry experts

  • Learn about business solutions


Toronto Virtual Show


TUESDAY, MARCH 23rd (10:00 A.M. EST) 

TO THURSDAY, MARCH 25th (11:00 P.M. EST)

Chat live with Vendors:

  • Tuesday, 10 a.m. - 4p.m. 

  • Wednesday, 10 a.m. - 4p.m. 



Operator Insights
Make dining more dynamic with advice from experienced professionals.

Innovative and New Technology - Gordon Experience and Tools
Presented by: Kameron Wolford-Specialist, Customer Technology Edmonton, Mylaine Sévigny, Customer Technology Specialist, Québec City
During this webinar, we’ll focus on new tools Gordon Food Service offers to help drive operator profitability. This includes the new Gordon Recipe, Gordon Inventory and Gordon Now tools. We’ll also discuss the future of our tools and the innovative work we are focusing on to help customers moving forward. 
60 minutes

Tuesday, Wednesday, and Thursday: On Demand

Global Recipe and Menu Trends to Keep Restaurant Teams and Customers Inspired
Presented by: Chef David Evans
Tap into culinary research across Canada and around the world. Explore comfort classics with a twist. Inspired trending flavours and nimble execution will excite your staff and keep customers craving your menu offerings, picking up the phone or walking through the door for more.
60 minutes

Tuesday, Wednesday, and Thursday: On Demand

Make Dollars and Sense of Off-Premise Dining
Presented by: Barry Fraser, Product Specialist
Takeout and delivery are here to stay, so you need to choose the right containers for food integrity with an eye on environmental impact. We’ll help you navigate through misconceptions, government mandates and best practices.
60 minutes

Tuesday, Wednesday, and Thursday: On Demand

Waste Not: Reduce Waste to Manage Costs
Presented by: Julie Beaumier, Recipe and Diet Technician
You’ll never achieve zero-waste, but you can get close by taking control of commonly overlooked ways to manage food and supply costs.
60 minutes

Tuesday, Wednesday, and Thursday: On Demand

Turn your Dining Program into your Best Marketing Tool
Presented by: Dana Fillmore, RD, Healthcare Segment Manager, Barb Minger, RD,
Non-Commercial Business Solutions Specialist, and Nick Florek, Trust20 General
Your innovative senior living meal program is one of your best marketing tools. Learn how it can build a healthy community and appeal to tomorrow’s residents.
60 minutes

Tuesday, Wednesday, and Thursday: On Demand

Social Media Foundations
Presented by: Luke Ferris - Digital Marketing Specialist, Kristin Johnston - Senior Digital Marketing Specialist
How to get started on social media, social media reputation management and resources for small businesses. 
30 minutes

Tuesday, Wednesday, and Thursday: On Demand

The Next Frontier: Ghost Kitchens
Presented by: Bethany Zak, Director of Internal Innovation, Relish Works Marc Choy, President of Ghost Kitchens Brands Paul Shufelt, Chef and Owner Operator, Paul Spencer Hospitality Amina Gilani, COO and Co-Founder, Sociavore

Don't be haunted by missing out on answers about ghost kitchens. Our expert panel from ghost kitchen and virtual kitchen technology companies takes a close look into the future.
60 minutes

Tuesday, Wednesday, and Thursday: On Demand


Culinary Trends Section
Step up to the plate with new product ideas and big-picture trends that drive business.


Culinary Demos
Food is at the heart of everything you do, but a lot has changed. Portability has become

essential, cross-utilization has streamlined menus and the importance of being 

trend-forward never rests. Hear from Corporate Consulting Chef Nick Gonring

in addition to local culinary experts ready to help you navigate what’s next.

How to Register