NRA Show Blog

Restaurant sales, traffic and optimism rise in June

 
Watch the video of Hudson Riehle, summarizing the June Restaurant Performance Index.

By Derrek J. Hull, Blogger-in-Chief

Strong sales, traffic and optimism drive up the National Restaurant Association’s Restaurant Performance Index by nearly a full percentage point in June. This marks the sixth time in the last seven months the RPI stood above 100, which signifies expansion in key industry indicators.

The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.6 in June, up 0.8 percent from May’s level of 99.9. 
 
“The RPI’s solid improvement in June was due in large part to stronger same-store sales and customer traffic performances, which bounced back from their May declines,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.

Restaurant operators are more optimistic the sales environment will improve in the months ahead, while the outlook for capital spending also remains strong.

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators. The RPI consists of two components, the Current Situation Index and the Expectations Index.

On the menu: A culinary adventure

 
By Derrek J. Hull, Blogger-in-Chief

If you want to immerse yourself in learning about a destination’s cuisine or simply want to indulge your taste buds, here are some tips to consider when planning a culinary adventure.

• Choose a cuisine. Think about which cuisine appeals to you and whether you want to learn how to do it yourself or just want to experience some sweet or savory delights. A trip that marries classes and tastings make for a perfect pairing.
• Research options. Shop around and talk to family and friends. And pay as much attention to the accommodations and “side dish” excursions as to the food and drink. Some packages bake accommodations, activities, events and other special offers into a cooking-themed itinerary.
• Time in the kitchen. Culinary vacations often focus more on the how’s and why’s than on following a recipe (you can do that at home with a cookbook). Cooking demonstrations may be fine for some, but you may desire a more hands-on, interactive approach.
• Contact your choices. Don’t settle for what you see on a Web site or brochure. Call or e-mail the organizers to inquire about the lessons and what separates them from their competitors – and ask about discounts. Tip: If it’s off-peak season in the destination, you might be able to convince them to extend a deeper discount.
• Ask about hidden costs. It’s never safe to assume the itinerary includes everything – factor in the cost of ingredients and tips into the budget.
• Book in advance. It’s true you may be able to book a half-day or day-long cooking lesson once in your destination. If you’re short on time or keen on joining a particular lesson with that world-famous chef, why risk disappointment in not being able to squeeze it into the itinerary, or the class being full?

NRA Show 2012 moves to new dates in Chicago

 
By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association has moved up the 2012 National Restaurant Association Restaurant, Hotel-Motel Show to avoid overlap with the Global G8 and NATO Summit set for May 15-22, 2012 in Chicago.

NRA Show 2012 was originally scheduled for May 19-22, 2012 but will now be May 5-8, 2012 at Chicago's McCormick Place. The co-located International Wine, Spirits & Beer Event will also move to May 6-7.

“The NRA’s primary goal is provide our exhibitors and attendees an environment that is conducive to business,” said National Restaurant Association President and CEO Dawn Sweeney.

Sweeney said discussions with the Chicago Mayor’s Office, the Chicago Convention and Tourism Bureau and the Metropolitan Pier and Exposition Authority made it clear the security and logistics requirements for the G8 and NATO Summit will significantly restrict movement within the city. 

Beyond NRA Show 2011, Recent Lessons Elevate Foodservice to Top of Social Evolution

 
Reposted from Quick Serve Leader

Beyond the social buzz created at this year's National Restaurant Association's (NRA) Restaurant and Hotel-Motel Show, the social arena is heating up and showing the foodservice industry's relevance and key role in driving almost all things social.

The launch of Google+, Google's third attempt to nip away at Facebook, the current leader in the social space, Microsoft's purchase of Skype, and Facebook chat's integration of Skype video are signs that social media is here to stay. The growing role of Groupon and Living Social in the restaurant industry and the social evolution of Yelp, also show restaurants as the front runners for experimentation and elevating social commerce to new levels.

Yelp has been allowing Foursquare-type "check-ins" for over a year and recently created its own version of loyalty in the form of "Dukedom". Dukedom mimics the "mayor" honor that is bestowed on loyal guests on Foursquare, a popular location-based service (LBS) app. Foursquare's mayors are the most avid and loyal customers of an establishment, and that role is determined by the number of check-ins to the particular location.

Show is on Point

And the greatest buzz in 2011 at the NRA Show was neither on the food nor the food trucks, but on the chatter of the show itself. With a social vendor exhibition lineup that included these LBS and  group buying players, and the show's inclusion of LBS topics and speakers, this year's show and the months that followed, highlight the industry's relevance and importance to social commerce, and more importantly, to the social giants.

New seminar to offer social media, cause marketing ideas

 
The National Restaurant Association is offering a new seminar on how to capitalize on social media strategies to gain guest support for your philanthropic causes.

The Aug. 10 webinar, offered with Share Our Strength, will feature, Amanda Hite, founder and CEO of Talent Revolution, and Robin Ahearn, senior vice president/chief marketing officer, Ignite Restaurant Group.

The seminar will offer tips to use social media to make the Dine Out for No Kid Hungry successfull.

The Sept. 18 through 24 event supports Share Our Strength's goal to eliminate childhood hunger. The National Restaurant Association, a founding partner, encourages its members to participate.

Share Our Strength aims to raise $3 million this year through Dine Out for No Kid Hungry. Last year, 4,153 restaurants raised more than $1.5 million, double the amount raised in 2009.

Reposted from NRA News blog

15,000 restaurants step up to the plate with healthy new kids meals

 
By Derrek J. Hull, Blogger-in-Chief

Starting today, parents and kids alike have more new healthy menu options when dining out across America. “Kids LiveWell,” a first-of-its-kind initiatve launched today by the National Restaurant Association in collaboration with Healthy Dining, underscores how restaurants are creating innovative solutions to provide better-for-you menu items.

More than 15,000 restaurant locations, including many National Restaurant Association Restaurant, Hotel-Motel Show participating attendee companies, have stepped up to the plate and are now offering younger patrons with a healthy dose of ‘Kids LiveWell’ choices, including: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

“‘Kids LiveWell’ underscores that restaurants can be part of the solution to ensuring a healthier generation and providing consumer choice in dining options,” said Dawn Sweeney, President and CEO of the National Restaurant Association.

Promotion yields $10,000 donation to Feeding America

 
By Derrek J. Hull, Blogger-in-Chief

ConAgra Foods Lamb Weston and ConAgra Foodservice donated $10,000 to Feeding America, the nation's leading domestic hunger-relief charity, as a result of their promotion at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show in May.  

The ConAgra Foods brands pledged a donation to Feeding America for each food sample served at-Show. A visual counter at the booth displayed in real time the number of samples and the corresponding donation level. More than 10,000 samples of sweet potato products, appetizers, hot dogs, popcorn, and other products were served, culminating in the maximum donation amount of $10,000. This donation is another example of ConAgra Foods’ nearly 20-year partnership with Feeding America to help end child hunger, including the company’s Child Hunger Ends Here campaign. 

Award-winning ProStart student gets career jumpstart

 

Participating on her high school’s culinary team, working in a restaurant and applying for college apparently wasn’t challenging enough for Sarah Lieberman.

While getting ready to graduate from Monroe-Woodbury High School/Orange Ulster BOCES, the 17-year-old was working on a community service project to earn her the highest honor in Girl Scouts. And she started her college courses at the Culinary Institute of America four days before graduating from high school.

“I’ve wanted to go to CIA my whole life,” says Lieberman, who was supposed to start classes Aug. 2. Lieberman says she didn’t want to stay home all summer getting bored, so she asked the CIA admissions counselor if she could start early.

Pilsner Urquell unveils master home brewer competition

 
By Derrek J. Hull, Blogger-in-Chief

Josef Groll brewed the world's first golden beer and arguably revolutionized the entire industry back in 1842. Pilsner Urquell, translated as "original source," remains an inspiration, both for its importance in beer history, as well as its brewing process, including use of soft water, Saaz hops, pale malts and triple decoction.

Pilsner Urquell (an International Wine, Spirits & Beer Event (IWSB) exhibiting company at the NRA Show) is inviting home brewers across the U.S. to take their best shot at brewing a Czech-style pilsner, aiming for a chance to wine a trip for two to visit the the historic Pilsner Urquell brewery in Plzen, Czech Republic, as well as attend the International Master Bartender Competition in Prague. 

A panel of experienced beer tasters, including Vaclav Berka, the Pilsner Urquell Brew Master in Plzen will judge the competitions.