Floored! NRA Show 2009 News

Kitchen Innovations Road Show

 
Two members of the Kitchen Innovations Awards distinguished independent panel of judges Kathleen Seelye, LEED, FCSI, Ricca Newmark Design/Envision Strategies and Dan Bendall, FCSI, FoodStrategy, Inc. hit the road to speak at the annual conference of National Association of College and University Foodservices, July 8-11 in Milwaukee, Wisc.

Due to the prestige of the KI Awards program, these foodservice superstars were asked to attend in order to add educational value to attendees about what's new in foodservice equipment and to highlight future trends applicable to college and university dining locations.

Kitchen Innovations: hot, green and versatile

We took a step into the Kitchen Innovations (KI) Pavilion, where the future is now. Among the 18 cutting-edge KI Award winners in the pavilion this year, three caught or eye off the bat:

• The hot: There it was, sitting tantalizing before us: hot pizza, made from fresh dough. And Kevin Fox of Advanced Composite Materialsis telling me it cooked in less time than it would take us to eat a couple of slices? Clearly this man has not seen us at Giordano's, but when he tells me that means 2-3 minutes, I conceded that perhaps we had a fair fight. The magic is thanks to a ceramic composite microwave heat-able oven insert called Silar, which reaches 700 degrees in 7-10 seconds. It's available both as a grill and a flatstone.
• The green: The Somat Companywas showcasing the eCorrect Waste Decomposer, an automated waste system. Put your organic refuse in at the end of the night, and 14 hours of maceration, heat and dehydration later it will be reduced by up to 90% of its volume. All that's left is a sanitized, organic "hummus soil amendment." It looked like mulch or compost to us. Whatever you call it, it was a lot more pleasant (and cheaper to haul) than a dumpster full of food scraps, and a lot faster than traditional composting.
• The versatile: We're guessing that when he was a kid, Viking Range CorporationEngineer Chris May was a lego guy. Actually, judging from the Modular Range Design he was showcasing, he probably still is. He showed us the mix-and-match design, where range, where range-tops, ovens, grills, cabinets, refrigerated cases, counters can be fit together whichever permutation fits a particular operation's needs. The units seem solidly built and are definitely still commercial grade, and posses that distinctive Viking aesthetic.

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.”

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!

On the Hunt for Innovation

 

As a Kitchen Innovations™ (KI) Award judge since 2005 (when National Restaurant Association unveiled KI to the world), industry powerhouse Bill Eaton has helped pursue ground-breaking kitchen equipment to showcase at the NRA Show. As the head honcho at Cini-Little, a leading foodservice design consulting company, Eaton selected, along with the other independent KI expert panelists (these guys and gal have quite a following!), this year’s 18 Kitchen Innovation Award recipients for NRA Show® 2009.

We here at Floored! chatted with Eaton about what he and the group of KI judges look for when they’re in hot pursuit of ways to help improve your game.

Helping operators: As judges, our goal is to expose restaurateurs to new and better ways of operating. We look for things with broad appeal throughout the foodservice industry.

The hunt: We scout ideas all year long. Our judges have enormous contacts in the industry and access to information. They often identify innovations they’ve seen over the past year that manufacturers haven’t yet put forth.

Show stopper: The KI Pavilion should be operators’ first stop at the [NRA] Show. They [will] get some good information very quickly. It’s a distinct opportunity to explore equipment that can improve the way they do business. (Note: Check out the 2009 Restaurant Industry Forecast’s 10 tips to increase efficiency, cut energy costs, and conserve resources in 2009 section, the Forecast is prepared by the National Restaurant Association Research Department (the masters of knowledge).

Bang for your buck: We always look for ways to help operators reduce costs or improve their revenue stream. We like equipment that is easier to use than traditional models or does more than one task, such as one piece of equipment that replaces two pieces. Or something that takes up 10 square feet less – which is less space to heat, cool, clean, etc. Or requires just one employee to operate versus several.

Green scene: This year, we saw many innovations related to the environment and sustainability. Many of the applications had water- or energy-saving features. The companies recognize the importance of being good manufacturing citizens, and restaurants benefit from using those devices. Restaurants receive customer recognition for their environmentally friendly practices, and they might qualify for some tax benefits.

Wow, we’re impressed by how seriously these judges take this stuff. Goes to show that it’s true what they say, if it matters to the restaurant industry, it can be found at NRA Show 2009.

As told to L.B. by Bill Eaton

EXTRA! EXTRA!

 

Breaking news...the recipients of the celebrated, and dare we say, influential 2009 Kitchen Innovations™ Award were announced today. This year’s 18 awardees join a prestigious line of past recipients committed to [food]service excellence.

The independent KI expert panel, a group of recognized industry heavyweights, selected this year’s award recipients.

And here you probably thought high-quality, cutting-edge innovation doesn't take place in an economic downturn. Wrong! In fact, the U.S. restaurant industry is poised to grow to $566 billion in sales, up from last year's $552 billion. Translation...chefs and restaurant operators are still seeking the right equipment and other products and services that will keep customers coming back for more. Oh, and saving the operation time and money isn't half bad either.

So go ahead...we encourage you to see, touch, taste and roll up your sleeves, if you like, to test this ground-breaking equipment in hands-on demonstrations in the KI Pavilion at NRA Show® 2009.

What are you waiting for? Don’t be shy, we know you’re eager to find out who triumphed.

Stay tuned for more insider updates about the 2009 KI Award recipients, one-on-one interviews with the KI judges and more!

Pictured: Silar Microwave Flatstone, Advanced Composite Materials, LLC

KI Pioneers -- Where Are They Now?

 

In celebration of Kitchen Innovations™ turning 5 at NRA Show® 2009, we wanted to find out where some of the first KI Award recipients are that made trend-setting foodservice equipment what it is today.

TurboChef Tornado™ Oven (2005 KI Award recipient, one of the first KI trailblazers), a lightning-fast oven built for speed is used by Starbucks, chefs like Charlie Trotter in Trotter’s to Go, and Subway. We like to pat ourselves on the back for bringing the TurboChef Tornado and Subway together so you can be asked, "Do you want that toasted?"

MooBella Ice Cream System (2006 KI Award recipient), this ice cream vending machine is a cool mix of taste and technology and can be found in cafeterias, hospitals, universities and, perhaps, an office kitchen near you (fingers crossed).

Don’t worry, we’re on a mission to track down and feature other past KI Award recipients, chat with a KI judge or two (these people know everything!), and highlight the soon-to-be-announced 2009 KI Award recipients in our special style.