October 25 - 28, 2017 / Hotel Bolderado

Pack up your conference gear and join IFEC in Boulder for prime networking, one-on-one editor-publicist meetings, valuable professional development activities, tastings, tours, and more. Interested in zooming in on national foodservice trends? Engaging with Boulder's top chefs, restaurateurs and food innovators? Jumping off the beaten track for a mini class in improv techniques? Maybe spotting an errant bear or two? If it's yes, then it's time to GO BOLD (or stay home!).

Register now
Make reservations at Hotel Boulderado
See the conference agenda
Sign up for a sponsorship
Reserve a ride on the airport shuttle


Improving Communication Skills & Interactions with Improv
Presented by Galen Emanuele
A world-class improviser, TED talker, business consultant and sought-after presenter, Galen Emanuele is bent on creating a radical shift in business and interpersonal relationships using the improv concept of "Yes, And.” Galen’s clients, including Microsoft, CBRE and Shell, give him rave reviews for his high energy, infectious enthusiasm and team-building results. If you’re intrigued by the possibilities of using non-traditional methods to improve communication and transform your business and personal interactions, don't miss this session.

First Course is a complimentary pre-conference education program open to all.
Wednesday 1:00 PM

Conference Speakers

Keynote:  Maeve Webster on The Evolution of Foodservice
This  wide ranging presentation will take a look at the current trends in foodservice and what it means for the future of the industry. Maeve Webster, President of Menu Matters, is a leading consultant for food manufacturers and operators, a regular speaker at top industry events and a contributor to major media outlets and foodservice publications. Prior to Menu Matters, she was Senior Director at Datassential.
Wednesday 4:45 PM

Panel: Boulder Fast Casuals
Many of today’s biggest flavor trends ignited in fast casual – think modern salads, bowl builds,  aguas frescas. Boulder is an incubator of fast-casual innovation, and we’re talking to several of this segment’s biggest influencers, including Mad Greens VP of Marketing Lucas Clarke, Joel Holland of Holland Consulting who worked with Chipotle Mexican Grill and Anthony Pigliacampo, cofounder of Modern Market.
Thursday 12:45 PM

Food Tours

Friday 1:00 PM – 6:00 PM
Our culinary field trips are perennial favorites, but this year’s promise to raise the bar. Attendees will have the tough task of choosing just one from three very cool excursions. (Sign ups are at the conference.)

Sip, Slosh & Stumble. This one takes you on a beverage course with stops at Celestial Seasonings, the original herbal tea company and one of the top five most visited tour sites in the U.S.; Avery Brewery, known for its sour beers, Chef Chris Blackwood’s beer and food pairings, and Colorado's first IPA; and Redstone Meadery, where founder-owner David Myers, an expert on the history of mead, will conduct the tour. 

Innovation Boulder Style. On this trip, Chef Paul Houle, University of Colorado Boulder Director of Campus Dining Services, will take the group behind the scenes of the award-winning C4C dining center and the new dining hall, which includes a greenhouse tower and a bar where students can mix their own smoothies on a bicycle-powered blender. From there, it’s on to Scratch Labs, the break-out producer of sports drinks, including an all-natural hydration mix that’s going head to head with Gatorade.

Butchery, Booze & and a Boulder Buzz
. The first stop is Blackbelly, an acclaimed full-service restaurant, café, and butcher shop founded by Chef Hosea Rosenberg of Top Chef fame. Blackbelly is Boulder's only independent butchery licensed to make and sell house-cured and fermented meats. Third-generation butcher Nate Singer leads the whole animal butchery and cured meat program, applying old world skills to the entire operation. He will give a butchery demonstration and share samples of house made charcuterie, along with additional bites crafted by Blackbelly Butcher Chef de Cuisine, Mike Fortin.  Next up, a tour of Vapor Distillery, a micro-distillery that creates award-winning handcrafted spirits and bitters. You’ll meet the owner and master distiller, and sample spirits, including a new single-malt whiskey and, in honor of the season, a pumpkin liquor. Finish the tour with an insider's view of Wana Brands, a leading edibles company whose products are sold in 280 of the state's 375 dispensaries and learn about the growing edibles market.

What else is on tap?

You'll enjoy the full complement of IFEC signature events: Meet the Press, Office Hours, Chef Showcase, Learning Sessions, Activity Stations, Silent Auction for scholarship funds, New Member/Family Dinner, the Annual Meeting, the Betty and TerrIFECer awards and the second-annual Food for Good Award presentations, plus countless networking, tasting and learning opportunities. See the agenda for days and times.

Travel Notes

Accommodations: Don't delay making your Hotel Boulderado reservations -- the early birds get the rooms.

Airport Shuttle: It's 50-60 minutes from Denver International Airport to Boulder. We've made arrangements for discounted fares of $30 one way to and from Hotel Boulderado. Reserve your ride 24 hours in advance. Green Ride Boulder - IFEC

Weather: In late October, it's typically 65 - 35 degrees F and sunny to partly sunny. The altitude is 5,400 feet above sea level; the attitude is impeccably hip.

Contact IFEC at 845-229-6973 / ifec@ifeconline.com with questions



Auction donation form

Click here for auction donation form.


Early bird registration (Spring through August 31) is $500 for members; $925 for non-members

Regular registration is $600 for members; $1,075 for non-members

Conference registration cut-off is Monday, September 25

Registering for Office Hours

Office Hours are included in the full conference registration fee. Publicists who wish to participate must register for them on the conference registration form by checking the Office Hours box. Editors should not check the Office Hours box.

Attending First Course and Food Tours?

Both are included in the full conference registration fee. Make sure to check the appropriate boxes on the registration form.

Making Hotel Reservations

IFEC conference rates at The Boulderado: $195 - $199
The reservation link will be made available in the spring.

Boulder Walking Tour Map

Click here for a foodie-centric walking tour of Boulder.

Please contact the IFEC office with any questions:  845-229-6973, ifec@ifeconline.com.

Want a peek at an IFEC conference? Catch it on YouTube