Driving Innovation Through Partnership
At Dignity Health Sports Park in Los Angeles, California, home of the LA Galaxy, the 2025 Eurest & ESFM Supplier Innovation Summit brought together emerging brands and founders, clients, and supplier partners for a day of discovery and collaboration.
Attendees came together to share ideas, showcase forward-thinking products, and explore how partnership can drive innovation across foodservice and facilities management for corporate clients working to enhance workplace settings across the country.
RTE Cuisine founder Janet Holt (right) during the vendor showcase
As consumer preferences shift, Eurest leverages its data and research from in-house business intelligence platforms and third-party reporting to understand what guests value most. Culinary and marketing leaders work hand-in-hand with suppliers to take action on those insights.
“Innovation happens when we create the space for suppliers to be seen, heard, and celebrated,” said Natacha Agnant Jacque, Eurest senior director of diversity, equity and inclusion. “That’s how we continue to unlock new ideas and bring them to our clients and guests.”
Pictured at left: Chef Chris Ivens Brown
During a panel discussion, Blueprints for the Future: Planning with Purpose, Compass Group and Eurest Chief Culinary Officer Chris Ivens-Brown was joined by business partners David Rio Chai & Tea and General Mills to discuss trends shaping the future of foodservice.
“We prioritize quality products with great stories, working with business partners who are incredibly agile in bringing innovation to market for clients and customers, said Chef Chris Ivens-Brown. “Matcha, for example, is exploding right now. We brought that to the team at David Rio, and they moved quickly on sourcing and strategy.”
The summit also celebrated collaborations that emerged during its event in 2024 in Charlotte, NC. Around that time, the Eurest culinary research and development team was working on a ramen and pho concept called Revolution Noodle and discovered Mr. Bing’s Sriracha, which was later incorporated into the program.
Each year’s summit features an afternoon vendor showcase allowing suppliers to feature their latest creations, offer tastings and share samples with attendees.
During this showcase, Eurest culinarians connected with Purely Elizabeth, which went on to become the company’s bulk granola provider and business accelerator partner.
“The vendor showcase is so valuable because you have the time to speak with founders, hear their stories, and taste their products,” said Anthony Atiase, director of culinary projects.
Culinarians from Eurest’s Western Division also brought the day’s theme to life through a Chopped-style cooking competition, giving chefs the chance to showcase creativity and versatility with supplier products and a secret ingredient.
Executive Chef Khristina Teope with the judging panel
The judging panel included Eurest & ESFM CEO Tony McDonald, ESFM President David Hogland, and Thompson Hospitality SVP Benita Thompson, with live commentary from Chef Robin Hernaez, vice president of culinary for Eurest’s Western Division.
The competition was a lively display of collaboration in action, demonstrating how chefs and suppliers can transform ingredients into something entirely new and unexpected.
The 2025 Supplier Innovation Summit put the spotlight on how insight, inclusion, and intention fuel progress.