NRA Show Blog

Rising restaurateur star, social media pro shares tips on how to build raving fans

By Derrek J. Hull, Blogger-in-Chief

Consumer demand is on the rise for restaurant technology with 39 percent of adults reporting they would likely use an electronic ordering system at a fullservice restaurant, while 52 percent said they would use an electronic payment system according to National Restaurant Association research.

Restaurants nationwide are also embracing social media, as 90 percent of all operators are looking to use social-media tools for marketing purposes, and virtually all restaurateurs will be on Facebook in the next two years, with 78 percent saying they will be on Twitter.

We asked social media pro, restaurateur, author and partner Matt Bodnar at Fresh Hospitality during NRA Show 2012 in Chicago for his take and some tips on how to build a raving fan base through social media. Fresh Hospitality owns and operates six unique brands with more than 65 locations nationwide including Jim N Nick's BBQ, Taziki's, Martins BBQ, Octane Coffee, and Tellini's. His book "Location Based Marketing For Restaurants" teaches restaurant's how to use Foursquare to engage their customer base.

Bodnar led a social media-focused education session at the recently wrapped NRA Show 2012 where he and his fellow panelists shared tips on how to use social media to build raving fans of your brand - and keep them coming back for more. The panel gave restaurateurs real, concrete tools for making the most out of social media.

Here are a few tips to help restaurant operators looking to use social media for marketing purposes:

Operators say social media gets marketing message out

A majority of U.S. restaurant operators are embracing social media as the preferred method of consumer marketing, new research from the National Restaurant Association has found.

The national survey, conducted in partnership with online marketing firm LivingSocial, found that 69 percent of all operator respondents participated in social media to publicize their restaurants, while 58 percent advertised in coupon booklets, 56 percent utilized direct-to-consumer email, 53 percent advertised in their local newspapers and 45 percent placed ads on the Internet.

According to Hudson Riehle, senior vice president of the NRA's Research & Knowledge Group, the use of online marketing as a communications tool will continue to grow going forward, and restaurateurs recognize its importance in attracting more customers to their respective businesses.

"More operators are seeing online marketing's strong potential to grow both revenue and customers," Riehle said. "As more tech-savvy consumers rely on computers and mobile phones to help them make their dining and entertainment choices, social media is becoming the go-to source for quick-hit information. Restaurateurs recognize this and are looking to tap into the growing trend."

Menu consultant shares thoughts on emerging trends

The past six months have been busy for new product development, according to Nancy Kruse, a menu trends expert and contributing NRA Show Floored! blog contributor who revealed her observations last week at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.

Kruse cited examples of new items in three categories that she predicted will continue to grow, including comfort foods, food trucks, and authenticity.

In the comfort category, she said, new bread products are evolving, particularly waffles and pretzels. New versions of chicken and waffles, waffle sandwiches, upgraded Belgian waffles and savory waffles are appearing in everything from quickservice chains to fine dining restaurants, she said.

NRA Show: 'It's all right here'

Antonia Asimis recently added a new party room to her four-year-old restaurant. So the owner of Nia Restaurant came to the National Restaurant Association Restaurant, Hotel-Motel Show to look for ways to promote and furnish the addition.

"From display table to marketing ideas, it's all right there," said Asimis.

Although Asimis traveled only a few miles from her downtown Chicago restaurant to McCormick Place, more than 61,000 restaurant-industry professionals came from all over the United States and more than 100 countries to the NRA Show, which closed Tuesday. Attendance at the four-day convention and two-day International Wine, Spirits & Beer Event was up 6 percent from 2011.

Restaurant/foodservice attendance rose 8 percent from last year, while dealer/distributor attendance grew 6 percent. Retail attendance rose 21 percent, and media attendance grew 7 percent. As a result of greater attendance, the number of hotel-room nights sold increased 5 percent from last year.

Restaurant operators searched for food trucks, digital menu boards and other means to enhance their businesses. See videos and photos of the action.

moto of Chicago: No words can describe this molecular feast

Reposted from Nancy Luna, Fast Food Maven of The Orange County Register

On Monday night, I scored a last-minute invite to a private party held at moto – no doubt one of Chicago’s most talked about restaurants. The dinner was hosted by the National Restaurant Association [Restaurant, Hotel-Motel Show], which puts on the annual food show each year in the Windy City.

Words cannot describe the intensely artistic arsenal of dishes that we ate such as pork filled edible cigars and a flavor tripping berry flown in from South Africa.

A dining triumph. 

I just posted the photos to my Facebook page: CLICK HERE to view.

Latest food trends: Register food blogger Nancy Luna recently attended the restaurant industry’s biggest conference in Chicago. Check out her coverage:

Foods galore at big Chicago restaurant show

Chicago food show: O.C.’s Stacked wins big innovation award

Chicago food show: O.C. native gives tips on launching a food truck

NRA Show 2012, IWSB draw big crowd to sold-out show floor

By Derrek J. Hull, Blogger-in-Chief

NRA Show 2012 and the International Wine, Spirits & Beer Event (IWSB) posted strong growth in both attendee and exhibitor numbers. This year’s event attracted 61,000+ registrants from all 50 states and 100+ countries - a 6+ percent increase over 2011.

Among NRA Show registrants:

• There was an 8+ percent increase in the Restaurant/Foodservice category
• A 6+ percent increase in the Dealer/Distributor category
• A 21+ percent increase in Retail
• And 7+ percent increase in the Press category

The significant increase in attendance also fueled a gain in the number of hotel room nights sold –representing a 5 percent increase over 2011. 

On the exhibitor side, there was a 5 percent increase in square feet occupied over 2011, covering more than 540,000 square feet. The sold-out, newly redesigned exhibit floor showcased 1,900+ exhibiting companies offering a stream of exciting new products and services, including over 500 new exhibitors, as well as a wide variety of learning opportunities.

Who stole the NRA Show, IWSB?

By Derrek J. Hull, Blogger-in-Chief

Over the course of four days, more than 1,900 exhibitors and tens of thousands of attendees from across the U.S. and around the world made lasting connections that will drive business profitability and shape the future of the restaurant, foodservice and hospitality industries. 

Tell us who you think stole the show at NRA Show 2012 and the International Wine, Spirits & Beer Event (IWSB).

What's the most memorable exhibitor? 

What's the most riveting education session or cheflebrity culinary demo? 

Let us know via Twitter @NRAShow and use hashtag #NRAShow and the NRA Show Facebook page.

The 2013 National Restaurant Association Restaurant, Hotel-Motel Show is set to take place May 18-21 at Chicago's McCormick Place; IWSB will be held May 19-20 in conjunction with NRA Show 2013. See you next year!

Drunken Flower cocktail wins Star of the Bar competition

 
By Derrek J. Hull, Blogger-in-Chief

Patti Frank from Roots Handmade Pizza in Chicago, Ill., is the winner of the National Restaurant Association’s third annual Star of the Bar competition, held in conjunction with the 2012 International Wine, Spirits & Beer Event’s (IWSB) Restaurants Rock event last night.

Her Drunken Flower was selected as the winning cocktail by judges Tony Abou-Ganim "The Master Mixologist," Dale DeGroff "King Cocktail," and Bravo TV’s Top Chef contestant Fabio Viviani. As Star of the Bar winner, Frank was awarded $5,000 cash and the coveted title.

NRA set to unveil new national participants in Kids LiveWell program

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association is set to announce new participants in its award-winning Kids LiveWell program today at 10:30 a.m central time at NRA Show 2012 in Chicago.

The ground-breaking Kids LiveWell initiative provides parents with a growing selection of healthful children's menu options when dining out. NRA President and CEO Dawn Sweeney and Healthy Dining President and Founder Anita Jones-Mueller will join representatives of restaurant companies at Booth #6600 at the NRA Show to announce new totals for Kids LiveWell participation.

A culinary demonstration will follow the announcement. Read more.

President Clinton addresses NRA Show-goers; praises collaboration

By Derrek J. Hull, Blogger-in-Chief

President Bill Clinton May 6 addressed a packed house of thousands of restaurateurs, foodservice suppliers and others attending NRA Show 2012 in Chicago, repeatedly urging cooperation and collaboration as the way to address the nation's challenges.

The former president praised the National Restaurant Association's Kids LiveWell program as an example of effective cooperation. Launched by the NRA in collaboration with Healthy Dining last summer, Kids LiveWell helps restaurateurs identify and promote healthy kids' menu options. Since the program's launch the number of participating restaurants companies has more than quadrupled.

"Thank you for all that's being done through your initiatives to help our kids have a healthier future," President Clinton said. "What works is what [restaurateurs] are doing to feed kids and help them eat healthier. What works is cooperation."