In this day and age, life is hectic and as the new insight report from Wharton says: we are on the move and we need to adapt to a new global economy. It's not only the reports elaborated by great thinkers that highlight a more competitive future; players in the restaurant industry are entering new markets every day. This past week The Cheesecake Factory announced its first international expansion, highlighting its plan to open 22 new stores in the Middle East.
In another article, Robert Neuwirth described how businesses in the African meta city of Lagos, Nigeria are becoming global and receiving products from many countries, including the U.S. How can restaurant operators in the Middle East, Africa and all around the world survive and thrive if they are not in tune to what is happening in the U.S. marketplace?
Top row (l - r): Brian Moon, Christine Paplaczyk, Kara Stahl & Alex Kessler. Bottom row (l - r): Matt Simons, Rosemary Murphy, Patti Beese & Lisa Goecke
Chicago Restaurant Week kicks off February 18 and runs through February 27 with more restaurants than ever before and exciting new twists.
Chicago’s most celebrated chefs will return to the kitchen with more spice and bigger flavors. A showcase of Chicago’s finest culinary talents, Restaurant Week 2011 will remind diners why the Michelin Guide, Saveur and more consider Chicago “America’s new culinary star.” And it wouldn’t be a true celebration without bubbles. This year, Chicago Restaurant Week will feature the Champagne First promotion. Diners can change an expected dining experience into an extraordinary one by starting the meal with champagne at several participating restaurants, including Geja’s Café, Keefer’s, NAHA, One Sixty Blue, Trattoria Isabella and Zealous. Visit eatitupchicago.com often for a current list of restaurants offering this new feature.
In total, Chicago has eleven Five Diamond establishments, including four hotels, of which two are new for 2011, making Illinois fourth among the states with the most Five Diamond establishments.
The National ProStart Invitational competition season is upon us. Teams of students representing their state restaurant association’s ProStart program will compete in the individual state competitions. The foodservice industry is encouraged to come out and cheer for the teams as they battle to advance to the National ProStart Invitational.
The National ProStart Invitational is the National Restaurant Association Educational Foundation's annual culinary and management competition. First-place teams from the state competitions are eligible to participate in the National ProStart Invitational, set for April 29 through May 1 in Overland Park, Kansas.
With higher growth than other countries, we can expect to see many Brazilians, Russians, Indians and Chinese leaders present at NRA Show 2011 and IWSB. BRIC countries have continuously made their presence known at both events and 2011 promises to be no different. These decision makers are eager to connect with suppliers and close relevant deals on the spot. Besides bringing packed wallets, these visitors are also insightful decision makers hungry to learn best practices from the industry's leaders.
It has become something of a tradition I contribute a New Year's story to Floored! Chicago has so much to offer and it is always a pleasure to share some of the adventures with you!
This year I was lucky enough to ring in 2011 at the incomparable Peninsula Hotel in Chicago. It is not only the ideal location to ring in the New Year, but Chicago's premiere hotel to enjoy year-round, including during the National Restaurant Association's NRA Show and IWSB.
