2026 Agenda

The future of grocery may actually lie in the past. Pullman Market, led by Kevin Fink of Emmer & Rye Hospitality Group, is redefining what innovation looks like by returning to the roots of craft, quality and intention. With a whole-animal butcher, a sourdough bakery, a chef supply shop, scratch-made dressings and more at its core, Pullman pushes quality through small-scale sourcing and a robust upcycling program that centers sustainability without sacrificing profitability.

This session will explore how applying a chef’s perspective, thinking in secondary and third uses, valuing agility and building robust in-house systems creates a more sustainable and resilient grocery model. Attendees will learn how thoughtful operations can reduce waste, deepen customer engagement, and increase margins, all while delivering an exceptional food experience.