Frequently Asked Questions

The Innovation Summit RSVP tab is now active on the website. Click here to access the RSVP form with the email at which you received the summit invite.

Add the Innovation Summit to Your Calendar

The summit will begin on the evening of Tuesday, March 14th at 5pm with a welcome reception and continue through lunch from 12-1pm on Thursday, March 16th, 2023. We recommend arriving in the early afternoon on Tuesday, March 14th to ensure sufficient travel time.

Roland Foods and AUI will be providing a multi-day immersive summit experience, inclusive of workshop sessions and networking opportunities.

We will also be providing a 2-night stay at the Napa Valley Marriott, as well as shuttle service between the hotel and the summit location at CIA Copia. For more details, visit the Plan Your Stay tab.

The Innovation Summit will take place at the CIA Copia Campus in Napa Valley, CA.
Address: 500 1st St, Napa, CA 94559

The Innovation Summit agenda can be viewed here.

Tuesday evening's welcome reception will be outdoors and we recommend business casual attire. The dress code for Wednesday and Thursday's workshops is smart casual—jeans are welcome. We will be hosting hands-on cooking sessions along with interactive brainstorming workshops, so comfortable footwear is recommended.

Yes! We are excited to have Mike Kostyo from Datassential join us for our Keynote Presentation.

Mike Kostyo is the resident Trendologist and an Associate Director at Datassential, the food industry's leading market research and trends company. At Datassential, Kostyo oversees the company's seven TrendSpotting magazines, custom client publications, and he leads trend immersion tours and ideation sessions across the country. Kostyo was a recurring guest on Fusion TV's "The AV Club Show"; has been featured on WGN Radio, CBS Radio, and Gimlet Media's "Why We Eat What We Eat" podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and he was a judge on Food Network's "Eating America." He has a master’s in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. He also serves as a board member and treasurer for the International Foodservice Editorial Council (IFEC). In his spare time, he teaches cooking classes and co-founded a monthly food swap in Chicago. For more information on Kostyo, visit mikekostyo.com or check out this article.