Nick Salvagni

Vice President of Marketing at American Food & Vending / American Dining Creations

Speaker

Nick Salvagni is the Vice President of Marketing at American Food & Vending (and its dining division, American Dining Creations), where he has spent more than a decade advancing the company’s culinary innovation and trend-forward dining strategies. With over 25 years in hospitality and foodservice, Salvagni has built his career around shaping menus, guest experiences, and dining concepts that reflect evolving consumer tastes. His leadership has been instrumental in positioning American Dining Creations as a top contract dining firm and recognized industry innovator.

In his role, Salvagni has crafted, designed and launched over 17 proprietary brands, more than 50 unique LTO’s, 100’s of culinary and guest engagement promotions for the organization. He works closely with chefs, culinary teams, and clients to ensure that menus are both creative and relevant—bridging scratch-made authenticity with the convenience and flexibility today’s guests expect. From workplace and university cafés to grab-and-go markets, his vision emphasizes culinary storytelling, authenticity, and quality at scale.

Culinary Innovation and Menu Development

Salvagni’s hallmark achievements center on anticipating and responding to dining trends. He spearheaded the transformation of the company’s Greens & Grains program during the pandemic, reinventing a traditional self-serve salad bar into a chef-driven, customizable packaged concept that quickly became a top seller, representing more than half of café sales in some locations. This demonstrated not only his agility but also his ability to translate consumer health and safety concerns into successful culinary solutions.

He also championed the launch of My Fresh Market, a branded grab-and-go program built around freshly prepared, chef-crafted meals. By elevating packaging, branding, and culinary execution, Salvagni ensured that the program matched consumer expectations for both convenience and authenticity, expanding dining options without requiring major infrastructure changes. This initiative has since reshaped how American Dining Creations approaches portable food solutions across dozens of locations.

Culinary Experience Meets Hospitality Trends

Salvagni consistently blends menu development with hospitality trends to drive engagement. During remote work, he introduced the Employee Connect Box program—curated gourmet food experiences delivered to employees’ homes. With offerings ranging from artisan snacks to farm-sourced ingredients, the program became a new revenue stream while reinforcing the power of food to connect people.

He has also guided the expansion of unattended retail, integrating chef-inspired selections into micro-markets and specialty vending, making convenience dining synonymous with quality and wellness.

Thought Leadership and Industry Voice

Recognized as a thought leader in culinary marketing, Salvagni frequently shares insights on the future of foodservice—particularly the influence of generational dining trends. He has been featured in Food Management, FoodService Director, and industry conferences, often highlighting how Gen Z’s demand for authenticity, global flavors, and digital integration is reshaping menus.

At national trade shows such as the NAMA Show, Salvagni is known for championing how culinary craft, convenience, and technology converge to create the next era of dining. His thought leadership positions him as a key advocate for elevating foodservice beyond transactions, making it about experiences and connections.