Remember the buzz of the Chicagoland Food & Beverage Network's Innovation Breakfasts at Bluedog Design? Back in 2017, we ignited conversations around cutting-edge food trends, filling the room with industry leaders and fresh ideas. Now, we're bringing that energy back! Join us for the revival of these iconic breakfasts, hosted in collaboration with the innovation powerhouse, Bluedog Design (https://bluedogdesign.com/), and the globally recognized law firm, Perkins Coie (https://perkinscoie.com/). Get ready to reconnect, network, and dive deep into food & beverage innovation.

From Then to Now: The Evolution of Food Innovation
Our inaugural breakfast focuses on "The Evolution of Food Innovation." We'll journey back to pre-Covid days, when new brands and categories were born, and contrast that landscape with today's reality. Discover how established brands are navigating challenges like supply chain disruptions, rising costs, and evolving consumer demands for ethical sourcing and healthy eating. This isn't just a breakfast; it's a strategic look at the forces shaping the future of food, right here in Chicago, the world's food and beverage innovation hub.

Join the Conversation and Secure Your Spot!
Don't miss this opportunity to tap back into the cutting-edge thinking that makes Chicago a leader in food and beverage innovation. Register Now, spaces are limited, so secure your place today and be part of the conversation that's driving the industry forward.

AGENDA

7:00am    Doors Open

7:30am    Panel Discussion

8:30am    Q&A

8:45am    Networking

9:30am    Event Ends

THE PANEL

TIM BOSSLET  

CFO

Chomps

Tim Bosslet serves as the CFO of Chomps, one of the fastest-growing food brands in the U.S., with products made from the highest-quality proteins and no harmful ingredients. With over 15 years of Finance and CPG experience, he has served as part of Chomps’ Leadership team for over 5 years. Tim is responsible for supporting the Company’s significant growth while establishing and scaling the financing, planning, reporting, finance, and accounting functions at Chomps. Prior to Chomps, Tim spent ~8 years in investment banking, focusing on M&A and financing activities for Consumer and Food companies. Tim also spent several years working professionally as a chef at leading Chicago restaurants. Based in the Chicago office, Tim is passionate about creating a sustainable and profitable enterprise by supporting a strong team and collaborating across functions.

TOM KOZIEL

Vice President R&D 

McCain Foods

Tom is the R&D VP for the North American Appetizer Division at McCain Foods, providing product solutions to Food Service, Quick Service Restaurants and Retail categories.  He has 25+ years of International Food Industry experience, always working to inspire and enable innovation from idea to market.  While working at Wrigley, Mars, KIND and McCain he worked across categories which include confectionary, snack bars, rice & grains and frozen appetizers & desserts.  Tom holds a MBA from Northwestern’s Kellogg School of Management and a BS of Chemical Engineering from the University of Illinois at Chicago.

SHANNON MURPHY

CEO of bluedog and

Co-Founder of Cartdrop

Shannon Murphy is the CEO of Bluedog, a consulting firm that leverages a human-centric approach to unlock growth and solve complex business challenges. She excels in guiding organizations to break down barriers and launch products and services that deeply resonate with consumers and customers.

As co-founder of Cartdrop, a dynamic shopping app launched in 2023, she continues to innovate and contribute to new market possibilities. Unphased by challenges deemed “impossible” by others, Shannon is a visionary leader with a track record of empowering clients and turning ideas into impactful realities.

EMILY DAIGLE POTTER

Director, Innovation Marketing

Simple Mills

Emily is the Director of Innovation Marketing at Simple Mills, a market-leading natural brand offering premium better-for-you crackers, cookies, snack bars and baking mixes. She has 10+ years of CPG experience, most of which has been focused on leveraging deep consumer insights to identify whitespace opportunities and developing products that delight consumers. With experience at Tyson Foods, General Mills, Kimberly Clark and Simple Mills, she has worked across numerous categories including cookies, crackers, frozen breakfast, refrigerated snacking, cereal and paper products. Emily holds an MBA from the Ross School of Business at the University of Michigan and a BS in Business from Miami University. 

We thank the following companies for their participation: