Floored! NRA Show 2009 News

New Sweet Tweet

 
A new show year, new opportunities and new name on Twitter. Exciting!

The people behind the greatest show on earth, er, the largest foodservice and hospitality event [NRA Show] have changed their Twitter name from @nrashow09 to @nrashow2010. This new name and look have not changed in content. Stay "twuned" for Tweets about new and innovative products, services, ideas, culinary superstars, foodservice and hospitality leaders, breaking industry news, International Wine, Spirits & Beer Event (IWSB) and more updates than you can re-Tweet.

So, continue to follow the NRA Show on Twitter or start following today! And remember, in Tweets We Trust.

Take the Conserve/EPA ENERGY STAR Challenge Today

 
The National Restaurant Association rollout during NRA Show 2009 of their new campaign dubbed Conserve/EPA ENERGY STAR Challenge is calling on the nation's nearly one million restaurants, all 13 million employees, suppliers and people from all walks of life to reduce energy and water use.

Culinary student volunteers from Kendall College, an official Conserve educational partner, wore brightly colored t-shirts advertising the challenge as they trekked the show floor and grabbed the attention of attendees at every turn. An impressive number of nearly 500 NRA Show attendees raced to sign up on the spot to take the Conserve/EPA ENERGY STAR Challenge.

"The students' activities - along with the Green or No Green game show and free tee-shirts for everyone that signed up for the Challenge - made this one of the most creative and engaging rollouts of an ENERGY STAR Challenge I have seen at my time with EPA. I am very pleased, as a representative of ENERGY STAR, to see the NRA demonstrate environmental leadership by promoting the importance of energy efficiency in commercial buildings to their members," said Anna Stark, program manager, ENERGY STAR Commercial Markets.

Food + Beer = Profits

 
Although the topic was pairing beer with food, it's clear the expert panelists at this year's International Wine, Spirits & Beer Event (IWSB) education session were also teaching operators how to invite a third element to the table: profits.

The demand for beer is up, Stephen Beaumont, writer, World of Beer, observed, and diners hesitant to order a $40 bottle of wine are increasingly likely to order a $20 bottle of domestic or imported craft beer to enhance their dining experience...and then order a second bottle because they feel they are being frugal. Now is the time for restaurateurs to learn how to market beer pairings, increasing the customer experience and the bottom line.

As the panel discussed the ins and outs of food pairings, IWSB attendees were offered three ideas to whet their appetite.

Bits & Bytes Heard at NRA Show 2009

We have you covered on things overheard from the show floor at this year's NRA Show and International Wine, Spirits & Beer Event.

Restaurant and hospitality industry operators consistently reported NRA Show 2009 was the place to find solutions and inspiration in this economy.

• "This is the place to come and see everything in one shot.” -Robert Forrester, Restaurant Industry Solutions
• “I’ve already found some ideas that I’m going to take back and take a very serious look at.”
  - Kim Lopdrup, Red Lobster
• “When you come here, you come to be inspired.” -George McNeill, Ritz Carlton Hotels
• “Look at this, it's great! Even in this ‘recession,’ this place is doing well. It's good to see this many people at this year’s NRA Show.” -Ming Tsai, chef/owner of Blue Ginger in Wellesley, Mass.
• “Now more than ever is the time to get busy on our business. We can't shut our doors. At this point, it’s all about the competition and staying ahead and this [the NRA Show] is a great resource.”  -David Starr, operating vice president of restaurants, Bloomingdale's
• “Within the restaurant industry, it is about creating brand differentiation for your customers. In other words, what will make your restaurant and brand stand out from the competition. The National Restaurant Association show provided this year’s attendees with strategic insights into achieving that brand differentiation - a critical must-have in today’s environment.” -Bill Whitman, Jr., vice president of communications, McDonald’s USA

Media Mogul Leads Green Restaurant Revolution

 
The NRA Show floor was a buzz as media mogul Ted Turner walked the South Hall. The restaurateur (Ted’s Montana Grill) and entrepreneur kept his causes in mind as he greeted people during his book signing, answering questions about the environment, his ranching and how his company employs best practices in sustainability.
 
“We want to see innovation and technology improvements, and make things more efficient and less costly, that’s why we come to the NRA Show,” said Turner. His business partner, CEO and President of Ted’s Montana Grill George McKerrow, Jr., echoed those sentiments, saying, “It’s the small things you do every day. If nothing else, pick up the trash, change a few light bulbs, recycle.”
 
The book, Call Me Ted focuses on Turner’s life story and rise to prominence. His interest in bison, for example, gave birth to the restaurant concept he now owns. He says in the book, “I loved these animals and while it took me awhile to warm to the idea of serving them as food, I realized that helping consumers develop a taste for bison would not only increase the value of my herd, it would be in the best long-term interests of the bison.”

In Tough Times, Don't Sink, Surf

"We can be realistic about what is happening in the economy, but we don't have to be pessimistic," said restaurant-branding guru David Dodson. "You don't have to be a victim of the storm." Dodson led a panel of operators in a panel discussion on the topic of being proactive during the downturn, How to Surf the Economic Tsunami and Stay Afloat.

A few key takeaways:

• Now is the perfect time to renegotiate your lease. Check the going rate at comparable, vacant spaces in your area and take advantage of your property owner's desire for long-term security. It may also be a good time to revisit contracts with certain vendors using the same principle.
• One thing this climate is creating is a larger supply of good workers. Above all, find people who have the right attitude for your organization. Training people for restaurant skills is possible, but personality transplants are not.
• Use the loyalty of your best customers, who are often almost as supportive of your restaurant's success as you are, to help raise capital. Ray Villaman, president, Tahoe Restaurant Group, offered an example of something he has seen work recently: charging a premium for VIP treatment for a year for cash now.
• If a competitor goes out of business, make the extra effort to pick up their customers. It helps if you have done your homework and know what it was that customers liked about the competition in the first place.
• Stay true to your core brand proposition. Don't compromise on the things that make your restaurant appealing in the first place.

Now Serving: Restaurant Executive Breakfast

    
This year's NRA Show is breezing into the Windy City starting Saturday, May 16 and the annual Restaurant Executive Breakfast, Saturday, May 16, 8:30 a.m. - 10:00 a.m., is set to officially kick things off. The breakfast's theme "Word of Mouth Marketing" for Chains and Multi-Concept Operators will feature Sims Foster, Margie Myers, Brad Wahl, Billy Dec and William Whitman, Jr.; Andy Sernovitz to moderate

This expert panel and topic will address how premier chains and multi-concept operators are increasing revenue and guest loyalty through inexpensive and easy-to-execute "Word of Mouth Marketing" tactics such as blogs, online videos and social networking sites.

Andy Sernovitz, leading "Word of Mouth Marketing" expert and author of Word of Mouth Marketing: How Smart Companies Get People Talking will moderate a panel of chain and multi-unit operators, including: Sims Foster, corporate director of restaurants and bars, Denihan Hospitality Group; Margie Myers, senior vice president of communications, Dunkin' Brands; Brad Wahl, vice president, marketing, The Krystal Company; Billy Dec, president/partner, Rockit Ranch Productions, and William Whitman, Jr., senior vice president, communications, McDonald's USA.

Not yet registered for NRA Show 2009? Don't miss out, the world's largest restaurant industry event starts tomorrow, Saturday, May 16!

Seeing Green

 

Spring is in full bloom and Floored! is exploring our dark “green” side. Given that the restaurant industry is committed to doing the right thing for the environment, conservation is a top menu item.

With so much information out there on this topic, it makes it tough for restaurateurs to make sense of it all. So, many exhibiting companies at NRA Show® 2009 will showcase “green” and sustainable products and services. Also, a special series of green-focused education sessions will deliver information and tips you need to make your operation greener.

Additionally, several of the Kitchen Innovations™ Award recipients have eco-conscious features, and the Organic & Natural Pavilion will feature sustainable food and beverage options.

Among the thousands of products and services throughout the exhibit floor, there will be many “green” options at this year’s NRA Show, including: Big Green G, a revolutionary resource for restaurants to take green steps and for customers to find green businesses; PrimeWare by PrimeLink Solutions, LLC offers biodegradable tableware (along with several other exhibitors) made from bagasse (sugarcane) – this gives a whole new meaning to the phrase “now you see it, now you don’t,” and PureOFlow is changing the way restaurants and other foodservice businesses manage water needs (we also hear Pure Revolution's PureOFlow booth will feature a national drink recipe contest, an Austin Powers and other 60’s spy theme hi-jinks – groovy baby!).

The National Restaurant Association’s Conserve initiative, launched at last year’s NRA Show, offers these ten tips for sustainability: 1. Turn Off 2. Fix Leaks 3. Replace Lighting 4. Reduce. Reuse. Recycle. 5. Unplug 6. Use Less Water 7. Train and Inform 8. Clean and Maintain 9. Remodel or Build Green 10. Look for the ENERGY STAR Label.

Are you registered for NRA Show 2009? Register by Friday, April 10 to save 50 percent!

Celebrity Sightings: April Showers Bring May Stars

 

Top chefs and restaurateurs will be out in full force in the Celebrity Book Signings showcase at this year's NRA Show (May 16-19 @ Chicago's McCormick Place). Floored! has the scoop on the star-studded lineup of movers and shakers making appearances, including:

Stephanie Izard (Saturday, May 16, 11:00 a.m.) The Season Four winner of Bravo's Top Chef and owner/chef of The Drunken Goat (opening fall 2009 in Chicago), Izard will be signing Top Chef: The Cookbook. Chef Izard will also be holding a culinary showcase in the Culinary Scene area on Saturday, May 16 at 12:30 p.m.

Charlie Ayers (Saturday, May 16, 12:00 p.m.) Former chef for Google Inc., Ayers is chef and founder of Calafia Café & Market a Go Go which serves up healthful, artisan-style and sustainable cuisine. His book Food 2.0: Secrets from the Chef who fed Google will be available at-Show.

Rick Bayless (Saturday, May 16, 2:00 p.m.) Award-winning chef/restaurateur, cookbook author, and host of Mexico—One Plate at a Timeon PBS, Bayless owns and operates two of Chicago's hottest dining spots, Frontera Grill and Tobolobampo. Bayless is the author of Authentic Mexican: Regional Cooking from the Heart of Mexico, One Plate and Mexican Everyday. Don't miss Chef Bayless also in the Culinary Scene area on Saturday, May 16 at 12:30 p.m.

Daniel Boulud (Sunday, May 17, 12:30 p.m.) Boulud is chef-owner of The Dinex Group, made up of Feast & Fêtes catering company and nine award-winning restaurants, including the renowned DANIEL and the Feast & catering company. Boulud is the author of Braise: A Journey Through International Cuisine, Café Boulud Cookbook, Letters to a Young Chef, Daniel Boulud Cooking in New York City and Daniel's Dish: Entertaining at Home with a Four Star Chef. Be sure to catch Chef Boulud participating in the NRA Show General Session and Keynote Executive Panel on Sunday, May 17 at 2:00 p.m.

Marcus Samuelsson (Sunday, May 17, 1:30 p.m.) Samuelsson is the Executive Chef at New York City's Aquavit and Riingo, and Chicago's C-House, host of Inner Chef on Discovery Home Channel, and corporate chef of Townhouse Restaurant Group. He is the author of En Smakreasa, Aquavit, Street Food and The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Chef Samuelsson will be showing off his culinary skills in the Culinary Scene on Sunday, May 17 at 12:30 p.m.

Ming Tsai (Sunday, May 17, 3:00 p.m.) An Emmy Award winner, Tsai is the chef and owner of Boston's Blue Ginger and host and executive producer of public television's Simply Ming. Tsai is national spokesperson for the Food Allergy and Anaphylaxis Network and his East-West meal solutions can be found in Target stores nationwide. He is the author of Blue Ginger, Simply Ming and Ming’s Master Recipes.

Ted Turner (Monday, May 18, 10:00 a.m.) Business mogul, environmentalist, philanthropist and co-founder of Ted's Montana Grill, Turner is the author of Call Me Ted. Turner will also be discussing green restaurant practices as part of an education session at the NRA Show called "Join the Green Restaurant Revolution" on Monday, May 18 at 12:00 p.m.

Art Smith (Monday, May 18, 12:00 p.m.) Chef and owner of Table Fifty-Two in Chicago and Art and Soul in Washington, D.C., contributing editor to O, the Oprah Magazine and Oprah.com, Smith has appeared several times on The Oprah Winfrey Show and is featured regularly on television programs, including NBC's Today. He is the author of Back to the Family: Food Tastes Better Shared with the Ones You Love, Kitchen Life and Back to the Table: The Reunion of Food and Family.

Takashi Yagahashi (Monday, May 18, 2:00 p.m.) Renowned chef and restaurateur, Yagahashi owns Takashi Restaurant in Chicago and operates Noodles at Macy's on State Street. His first book, Takashi's Noodles, will be available at-Show. Chef Yagahashi will also be appearing in the Culinary Scene on Monday, May 18 at 12:30 p.m.

Gale Gand (Tuesday, May 19, 1:00 p.m.) Gand is the Executive Pastry Chef and partner of Chicago's Tru and host of Food Network's Sweet Dreams. Gale will be signing her new book Gale Gand's Brunch!: Fantastic Recipes for the Weekend's Best Meal, Chocolate and Vanilla and Gale Gand’s Just a Bite.

Joanne Purnell, Domenic Chiaromonte, Tim Lundy and David Peake (Tuesday, May 19, 2:00 p.m.) Eleven International Caterers Association chefs share recipes and their overall philosophy on cooking and food in Inside the Recipe Box of the Catering Chef. Complete with full color photography and the chefs' tips, this is a must-own for every professional culinary master.

Not yet registered for NRA Show 2009? Register today and save some clams!

Get Up To Speed: Participate in NRA Show 2009's Ed Sessions

 

Need one more reason to attend NRA Show 2009? We have more than 65 reasons why you should. NRA Show recently revealed its education sessions slate for this year's show. Learn to control costs, build profits and improve your operations with ideas presented by industry experts at these interactive discussions only found at NRA Show 2009, the world's largest and most comprehensive gathering of restaurant, foodservice, lodging and retail professionals.

Topics fall into five main categories: Jobs and Careers, Food and Healthy Living, Sustainability and Social Responsibility, Profitability and Entrepreneurship and Technology.

In the coming weeks we'll explore each of the above areas, and also provide sneak previews of some of the sessions themselves. 

Mark your calendar for sessions like "What’s the Secret to Providing a World-Class Customer Experience?" Others of interest include "Glocalization: Culinology to the Rescue," "Crush The Box: Creative Leadership Ideas for Developing Managers" and "How To Recession-Proof Your Business." View all of them here.

Haven't sign up for the Show yet? Register now. Want to exhibit? Get your space today!