Floored! NRA Show 2009 News

Combating On-the-Job Fatigue One Step at a Time

 
As we set out to walk (and boy did we walk, lots!) this year’s NRA Show and International Wine, Spirits & Beer Event show floors, the “art in motion” technology packed into the Timberland PRO® Five Star Series provided the perfect, comfy fit (and remedy!) for our fatigue-weary feet.

Timberland PRO introduced at NRA Show 2009 their anti-fatigue Fall 2009 and Spring 2010 footwear lines, called the FiveStar Series, for restaurant and hospitality tread warriors.

The technology coupled with sleek style kicks all-day comfort and support into high gear. Go on, slip on a pair and take ‘em for a test drive. The Mond (for the gents, pictured right) and Rosette (for the ladies) styles were definite showstoppers.

NBC Heroes Star Introduces Yowza!!

 
We were floored when we discovered NBC Heroes star Greg Grunberg was introducing, at this year’s NRA Show, a brand new free application he co-created for iPhone and iPod touch users. Yowza!!

Floored! caught up with Grunberg at the show to ask him…

Q: What made you exhibit Yowza!! at NRA Show 2009?
- Floored!

A: The NRA Show is unbelievable; this is the place to meet serious decision-makers. The contacts we wanted and needed to meet are here. This show is going to put [us] on the map.
- Greg Grunberg, visionary & chief executive, Yowza!! and first-time NRA Show exhibitor.

What is Yowza!! you ask? Here’s the download. Basically, now you and 30 million of your closest friends -- wait a minute, that’s the number of iPhone OS users –- have the ability to score deals at retailers and restaurants all at the touch of a button on your phone.

Pancake Stacks at the Press of a Button

 
Smaller than a household microwave and faster than a speeding bullet, POPCAKE®, the world’s first automated pancake making machine revealed itself to the commercial foodservice industry at NRA Show 2009. The “pop-cake” maker will be available for the first time in the U.S. (August 2009). Be on the lookout for this gem as it “pops” up at a hotel, club or resort near you.

David Walsh, of POPCAKE Food Service Products Limited says, “I have no doubt that it will not be long before POPCAKE machines become a commercial kitchen standard.”

We here at Floored! certainly hope so, the pancakes are super yummy and fast!

Since its international debut and launch, it’s already proven a winner. These bad boys are up and running in many top hotels, airline lounges and theme parks around the world, including Marriott Hotels, Qantas Airline Lounges and Hong Kong Disneyland.

The POPCAKE machine cooks fresh, 97% fat-free, hotcakes at the press of a button without the use of fats or oils. And the mix of varieties ranging from sweet, buckwheat and gluten-free options in addition to a growing assortment of savory mixes with real fruit toppings made them an attendee fan favorite.

Stay tuned for more hot new products & services making their debut at NRA Show 2010 in Chicago.

Photo credit: Food Channel

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

Technology Is Not One-size-fits-all

Should we all be on Twitter and Facebook? Should we all be texting promotions to customers? What's the one piece of technology restaurant operators should not live without? And how does a restaurant operator decide what technology is worth investing in?

Five technology and restaurant-company panelists gathered in the NRA Show 2009's Technology Pavilion this morning for a session on "Back to Basics with a Plan for the Future," to talk about these and other questions. Their words of wisdom:

• It's all about the customer. "When considering technology, your first question should always be, 'What does this do for the customer?','" advised Frank Leopoldo, founder, Brains with a Stick. "If the answer is 'nothing,' then it's not right for your company."
• Distinguish between trends and fads. A trend is worth investing in but a fad may not be, noted Rob Grimes, chairman and CEO of Accuvia. Keep an eye on restaurant trends overall, the panelists advised. While guests probably won't be serving themselves wine in every restaurant in five years, wine self-service technologies may be worth investigating as part of a longer-term industry trend toward self-service.
• There are some must-have technologies. The panelists recommended:
  
  • Web ordering
  • Web-based reporting
  • Displays in restaurant (digital signage)
  • Wi-Fi connections
  • Seating software
  • Any technology that helps recruit, train and motivate employees.

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

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!

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