NRA Show Blog

NRA Show 2011 first to offer “Book A Hotel” app on Facebook

 By Derrek J. Hull, Blogger-in-Chief

Let the hotel booking revolution begin. COMPASS Magnet is a live window into the upcoming National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event’s real-time hotel room availability, rates and more. 

The NRA Show’s new "magnet app" includes key event hotel info:

• Hotel names
• Room rates
• NRA Show and IWSB-specific promotions & complimentary amenities
• Headquarters hotel designation
• Shuttle details
• Star ratings

Hobart ignites “Get Back to Scratch” movement to unite passionate baking and culinary pros

 
By Derrek J. Hull, Blogger-in-Chief

National Restaurant Association Restaurant, Hotel-Motel Show exhibiting company Hobart recently announced the launch of Get Back to Scratch – a movement to unite the creativity and passion that comes from bakers, foodservice providers, grocers, restaurateurs and consumers supporting food made with fresh ingredients and hard work.

"Scratch bakers are some of the most passionate people on the planet,” said Christina Tosi, Momofuku Milk Bar. “This movement will give us all an opportunity to connect with each other, share our passion with the rest of the world, and teach others about the importance and benefits of baking and cooking from scratch.” 

Could the next Star of the Bar be on your staff?

 
By Derrek J. Hull, Blogger-in-Chief

Does your resident mixologist or bartender stir up a spirited culinary cocktail your guests rave about? Does he or she continually raise the bar in terms of creativity, marketability and taste? Could it be the next International Wine, Spirits & Beer Event (IWSB) Star of the Bar is right under your nose?

Encourage your bar master to enter the Star of the Bar competition by April 1, where you'll both have the chance to win: $5,000 for the contestant and priceless brand recognition and promotion for your bar or restaurant.

Mixology competition details:

10 marketing tips for restaurants

Linda Duke is chief executive of Duke Marketing and author of “Recipes for Restaurateurs.” Duke has led her San Rafael, Calif.-based firm, which specializes in multiunit and franchised restaurant concepts, for more than two decades. She has advised brands from Rubio’s to Togo's Sandwiches on public relations, local store marketing, and investor relations and crisis communications. Duke and fellow education session panelists Jonathan Fornaci, president Straw Hat Pizza, Lowell Petrie, chief marketing officer, Real Mex Restaurants, and Jeff Carl, chief marketing officer, Tavistock Restaurants will present "Restaurant Marketing Strategies: Top Restaurant Brand Executive Insights" on Saturday, May 21 at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago's McCormick Place. In the following column, she offers 10 marketing tips for restaurant operators.

Advice on how to boost sales and stand out from the crowd

Surprise me
In order to open their wallets and pocketbooks, today’s timid consumers want something special. We’re not talking about a surprising discount, but a surprising call to action. If recession-weary consumers are going to let the moths out of their coin purses, it had better be good. Creativity is the key.

Chefs Show off Their Profession with "Kitchen Ink": Chicagoist

We've always been amazed at the number of chefs with food-themed tattoos, and the sheer amount of awesomeness contained in those tattoos. Apparently, others have noticed too. The National Restaurant Association, as part of the run-up to its upcoming show at McCormick Place in May, is collecting "Kitchen Ink" - the best chef's tattoos. We present a selection of them for your viewing pleasure. Many of these are from Chicago chefs. NRA is still looking for contributions, so if any chefs are reading this, send in your tats now! Or, if you have an interesting food tattoo, send a picture to us and we might feature it in an upcoming gallery!

Reposted via chicagoist.com

A bounty of ideas to keep menus appealing

By Nancy Kruse, Menu Trends Contributor

In spring, diners' tastes turn to thoughts of produce as seasonal crops like asparagus and strawberries flood the marketplace. Brighter colors and fresher flavors are appearing on restaurant plates, too, as operators respond not only to the availability of ingredients but also to patrons’ growing interest in more healthful dining. 

The upcoming 2011 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago is an annual restaurant-industry rite of spring and a terrific source of fresh culinary ideas. Aisles are chockablock with fruits, vegetables, cereals and grains in a wide range of formats to suit a wide range of operational needs. 

There are also products to fit specific dietary requirements and an entire pavilion dedicated to organic and natural foods. Better-for-you specialty beverages, teas and waters are on offer, too.

In fact, the NRA Show provides an annual bounty of ideas on how to keep menus attractive, engaging and in tune with diner’s tastes all year round. 

If you haven't signed up to attend, register in advance of April 15 and save 50 percent.

NRA Show snags spot on top 250 trade shows list

 
By Derrek J. Hull, Blogger-in-Chief

Trade Show News Network announced its debut list of the top 250 trade shows held last year ranked by net square footage in the United States.

Snagging the number 34 spot on the list is the National Restaurant Association’s NRA Show, with an impressive 482,000 square feet show floor at Chicago’s McCormick Place.

The number of attendees was 42,057 in 2010, compared with 37,818 in 2009 – an increase of 11.21 percent – from 115 countries compared with 107 in 2009, an increase of 7 percent.

“NRA Show 2010 was a tremendous success and we received excellent feedback from both exhibitors, and attendees about the high energy and wide array of easily accessible business solutions showcased on the trade show floor,” said Ira Cohn, NRA Show 2010 Convention Chair and President of ARAMARK Business and Industry Group.

Celebrity chefs, top culinary masters to heat up World Culinary Showcase at NRA Show 2011

By Derrek J. Hull, Blogger-in-Chief

 
Watch the must-see line-up of chefs slated to heat up the World Culinary Showcase

Restaurant industry professionals and foodies alike watch top culinary masters and celebrity chefs create masterpieces on TV, and now 2011 National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event attendees have a unique chance to see them up close and personal in the World Culinary Showcase.

The World Culinary Showcase cooking demonstration theater will provide show-goers with an interactive setting to soak up the passion, innovation and inspiration shared by world-class culinary masters set to perform live on stage.

“We look forward to welcoming some of the world’s most talented culinary artists to NRA Show 2011,” said C.W. Craig Reed, Convention Chair for NRA Show 2011 and Director of Food and Beverage, Broadmoor Hotel.

Reed added, “These chefs operate highly successful restaurants, and attribute much of their success to the culinary innovation they apply to their menus. Our World Culinary Showcase will offer a rare glimpse into their creative process.”

The 2011 can’t-miss lineup of chefs heating things up with dynamic cooking demonstrations includes:

Twitter campaign launched exclusively for NRA Show 2011 attendees

 
By Derrek J. Hull, Blogger-in-Chief

Lexington, Ky.-based Big Ass Fans (yes, that’s the real name of the company), the makers of six-foot to 24-foot diameter, low-speed, ceiling and vertical fans today launched a campaign on Twitter exclusively for registered 2011 National Restaurant Association Restaurant, Hotel-Motel Show attendees to receive a Big Ass Fans special gift.

Here’s the skinny on how it works.

• Registered attendees must first follow @Big_Ass_Fans on Twitter
• Then, retweet this Floored! blog post using hashtags #bigassfans and #NRAShow
• Yes, it’s really that simple

Judges share what they're seeking in food and beverage award nominees

 
By Derrek J. Hull, Blogger-in-Chief

There is no greater voice to weigh in on the innovative food and beverage products that fuel progress and shape consumer tastes than the industry leaders who work with the products every day.

The National Restaurant Association has tapped a world-class independent panel of expert judges who will select the recipients of the first annual Food & Beverage Product Innovations Awards, to be showcased at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, held May 21-24, 2011 at McCormick Place.

The judges represent all the major commercial and non-commercial segments of the foodservice industry:

Carlyn Berghoff (CEO, Berghoff Catering & Restaurant Group)
Jim Krueger (chief, Food & Beverage R&D Branch, USAF)
John Li (senior vice president, research and development, OSI Restaurant Partners, LLC)
Greg LaMothe (vice president, restaurant concepts and hospitality, Kimpton Restaurant Group)
Jeff McClure (director of culinary services, Sodexo)
Deborah McDaniel (senior director, product innovation and development, McDonald’s)
Mary Angela Miller (administrative director, Ohio State University Medical Center)
Brad Nelson (vice president & corporate chef, Marriott International)
Linda Sceurman (national director of nutrition and menu development, ARAMARK)
Tracy Vessilo (vice president, retail innovations, Compass Group USA)
Ed Wronski, (director F&B concept development, Disney)
Brian Wilson (senior culinary development chef, Bob Evans Farms Inc.)

Two of the judges are sharing their insider industry knowledge about what innovations they are hoping to see enter to win these prestigious awards.