Floored! NRA Show 2009 News

The Ultimate Party to Fight Childhood Hunger

 
We know a thing or two about hosting a great event. After all, the entire restaurant and hospitality industry has been coming together at the NRA Show for over 90 years...hello!

When we learned several of the NRA Show and International Wine, Spirits & Beer Event's trendsetting chef, restaurant and mixologist participants will be out in full force at Share Our Strength’s Taste of the Nation® Chicago on Thursday, August 13, 2009 at the Ravenswood Billboard Factory, we hungered for more scoop.

Here's the skinny, more than 40 of Chicago’s hottest chefs, restaurants and mixologists will donate their time, talent and passion to serve up sensational dishes, drinks and other delicious delights in an effort to raise money needed to support Share Our Strength’s mission to end childhood hunger across the United States, Canada and abroad.
 
The National Restaurant Association’s NRA Show partner the Greater Chicago Food Depository will be one of the area charities to benefit from this year's event. Exhibiting companies at NRA Show 2009 donated food that provided nearly 50,000 meals to the 600 GCFD member pantries, soup kitchens, shelters, day care centers and senior living facilities across the Chicago area. Additional charities that will benefit include the Illinois Hunger Coalition and the Near North Health Service Corporation.

It’s not too late to purchase tickets to Taste of the Nation® Chicago. For more information about a Taste of the Nation event near you – there are more than 45 events across the United States, Canada and Mexico – or to get involved, visit www.tasteofthenation.org.

We're #1

 
An impressive number of exhibit industry professionals voted for National Restaurant Association Restaurant, Hotel-Motel Show executive Mary Pat Heftman as Favorite Show Manager of 2009 in the first annual Trade Show Exhibitors Association’s (TSEA) Exhibitors Choice Awards. NRA Show 2009 also received an Honorable Mention in the Favorite Trade Show of 2009 awards category.

Over 400 industry professionals and guests (wow!) came out last night to "paint the town red" at Chicago Illuminating Company and celebrate the winners and nominees. The winners were announced at the TSEA Foundation Gala (very swanky!) held in conjunction with the TS2 show.

This year’s NRA Show and International Wine, Spirits & Beer Event (IWSB) provided tens of thousands of foodservice and hospitality pros from all 50 states and an eye-popping 107 countries with new products and services from exhibiting companies and ideas to help boost business.

Shout out congratulations also go out to Exhibit Surveys, Inc. for winning in the Favorite of the Rest (all other types of suppliers) and McCormick Place for Best Convention Center categories.

As is always the case with us here at Floored!, we want to hear from you! Let us know what makes the NRA Show – the largest gathering of restaurant, foodservice and lodging professionals from around the world (we’d like to think in the galaxy!) – your favorite restaurant and hospitality trade event.

We hear registration opens in September for NRA Show 2010, slated for May 22 – 25, 2010. Stay tuned!

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.

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.

Capturing Wind In A Beer Bottle

 
Ah, the sights, sounds and smells of Memorial Day weekend (that unofficial start to summer) from concerts, festivals, parades and, oh yeah, barbecues. And what complements your favorite holiday BBQ edibles to nosh more than beer.

With food and beer alcohol pairings on the rise*, 2009 International Wine, Spirits & Beer Event exhibitor New Belgium Brewing Co. really does put “new” back in all-things beer, food, flavor and fun (responsibly, of course). Are you still searching for the perfect beer and backyard barbecue recipe pairing? Check out New Belgium’s “fat” –- yes, these guys and gals are the makers of Fat Tire ale -- menu of pairing suggestions to make this Memorial Day a frothy splash.

New Belgium Brewing gets high marks from us for becoming the first wind-powered brewery. Kudos to these brewmasters for their trailblazing efforts to go and grow “green.” Learn how you too can help the planet.

For starters, trade in your car, tap the inner-cyclist in you and hit the Tour de Fat trail blowing into a city near you soon. Find out this year’s schedule. We look forward to welcoming everyone to Chicago, July 11th (who knows, perhaps Portland, Ore. too, August 15th).

If you’re in search of a frenzy of flavors and taste pairings beyond beer, scope out these other food-alcohol match-ups.

Source: National Restaurant Association's "What's Hot in 2009" chef survey

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

Crafting a New Trend in Spirits

"Craft distilling is the next big thing for restaurateurs ," said Kent Fleishmann, owner of Dry Fly Distilling in Spokane, Wash. The appetite for small-batch products is skyrocketing and "cocktail culture is exploding," Fleishmann said. Walking the floor of the International Wine, Spirits & Beer event at NRA Show 2009 provides plenty of evidence that he's right.

Dry Fly has been in the craft distilling business for only 17 months, but already the company is running a school to teach "wannabe" distillers. That's because Dry Fly is a pioneer of a "grain to glass" approach. Rather than buy neutral spirits to concoct their offerings, they run the entire process, starting with the acquisition of all the grains and botanicals sourced from local, sustainable producers in Washington state.

Optimistic Economic Outlook: No Longer BYO

If you were looking for some positive outlooks for the current economic climate we hope you attended the Emerging Beverage Alcohol Trends, Implications and Future Outlook educational session, where industry experts asked International Wine, Spirits & Beer Event attendees to look up from the bottom of their glasses to notice we may be at the bottom of this downturn.

"We used to say that the beverage-alcohol industry was recession-proof," said Mike Ginley, partner, Next Level Marketing. "I don't think they say that any more. The new word is 'recession-resilient.'" Together with Stephen Beaumont, World of Beer, and David Pennachetti, Wine Guru Services LLC, Ginley led a discussion of what to look forward to in an area where the rebound is already being observed.

• Look for wines from Southern Italy, Greece and South Africa as previous hot regions such as South America become more mainstream.
• Some diners might be "trading down" in beverage choices, but they insist on choice. The seemingly indestructible craft and specialty beer segment is going strong, panelists said. Offering a variety of these options is key in an age where brand loyalty is out and the appreciation of wide selection is very in.
• It will continue to pay to offer "good, better and best" choices and price points on your wine list. Frugality is fashionable, off-premise has been growing, and takeout/BYO is trending upwards, but even 2008 saw net profibility in the beverage alcohol sector. The right mix of offerings still helps the bottom line.
• Cocktail innovation and premium brand selection is still driving growth in spirits, and we should expect to see growth in rum and tequila.

You can meet plenty of exhibitors to help you take advantage of these trends, as well as attend more educational sessions, at IWSB .

And the "Hot Chef" Is...

  
Kristina Vanni. She was selected the second annual NRA Show Hot Chef Grilling Challenge winner by YouTube™ users. Vanni will receive a trip to NRA Show 2009 in Chicago, May 16-19, and a cooking demonstration in the Culinary Scene area. She'll join celebrated chefs including Rick Bayless, Stephanie Izard, Marcus Samuelsson, Chris Cosentino and Radhika Desai –- stay tuned for more Culinary Scene action in tomorrow’s Floored!

Vanni's winning YouTube video featured a delicious maple-Dijon glazed grilled Arctic char with a cucumber, fennel and radish salad, grilled bread cheese with cloudberry preserves (to die for!) and a lingonberry-cardamom martini. You’ve gotta try making these recipes for yourself…we did...amazing!

Kudos to her for utilizing so many of the Association's What’s Hot in 2009 chef survey food and beverage trends (blogger's note: the latest food and beverage trends will be showcased on this year's NRA Show and International Wine, Spirits & Beer Event show floors).

Be sure to catch Vanni’s cooking demonstration on Tuesday, May 19 at 1:30 p.m. in the Culinary Scene.

If you’re not yet registered for NRA Show 2009, get on it now!

Hot Spots

   
Did you know more “hot new” products, services and trends are unveiled at the NRA Show than any other industry event?

Here’s a sneak peak at some of the Hot New Products that will be showcased at this year's NRA Show. These products definitely have consumer appeal. Hey, foodservice can’t have all the fun!

Black Rock Grill – an incredibly successful dining concept from the other side of the pond will be launched for the first time in the U.S. only at the NRA Show. Now diners can cook a meal their way right at the table.

Ingenious Teapot – when tea is ready, simply place it atop a cup. A valve at the bottom will release: crystal-clear tea flows down, while the mesh filter retains all the leaves with the infuser. Presto!

Jittergram – dining out CAN be affordable - get exclusive deals from your favorite restaurant delivered to your phone via text message – walk in, show your phone and save.

The Magic Plate – for diners who haven’t mastered the perfect pasta “twirl,” this plate will help you look like a pro.  

The Smoking Gun Handheld Food Smoker – quickly infuse foods with smoky flavor and aroma without grilling or flame broiling.  This can be used with a variety of smoking materials, including small wood chips, dried herbs, cooking spices and teas.

Vignette Wine Country Soda - the perfect non-alcoholic alternative for fine dining, casual picnics, and every occasion in between.

Wine Saver – the perfect gift for your wine lover.  This first portable and affordable wine saver and serve system preserves and dispenses wine at its peak freshness—ensuring the wine's integrity for weeks at a time.

Also, scope out these top trends that will be on display on the NRA Show floor: healthy kids' meals, new/fabricated meat cuts, kids' vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisanal liquor, and sustainable seafood*.

Alcohol trends micro-distilled liquor, culinary cocktails and organic wine* will be served up at the International Wine, Spirits & Beer Event.

Not yet registered to attend? Do it now!

* National Restaurant Association "What's Hot in 2009" Chef Survey