NRA Show Blog

NRA, NRAEF celebrate ProStart with new videos

 
By Derrek J. Hull, Blogger-in-Chief

ProStart, the national, two-year culinary training program for high-school students interested in pursuing restaurant industry careers, is celebrating the nearly 100,000 participants in the program with a new series of videos that showcase their talent and dedication to their craft.

Created and developed by the National Restaurant Association Educational Foundation, ProStart teaches students food safety, sanitation and knife skills as well as culinary techniques and management skills. It provides real-world educational opportunities that will help the future leaders of the industry develop knowledge to advance their careers.

"ProStart is a very effective career-building program," said Carlton Curtis, vice president of Coca-Cola Foodservice and chairman of the NRAEF. "Supporters of the program are able to see the positive changes in the lives of these young people happen right before their eyes."

Oneida joins Sodexo Foundation in fight against hunger

By Derrek J. Hull, Blogger-in-Chief 

As part of National Hunger Action Month, Oneida, one of the world’s largest tabletop suppliers to the consumer and foodservice industries and a 2012 National Restaurant Association Restaurant, Hotel-Motel Show exhibiting company, has paired with the Sodexo Foundation to help make a difference in the fight against hunger. Oneida will donate one dollar to the Sodexo Foundation for every new fan added to Oneida’s Facebook page now through October 12, 2011, while also soliciting its existing fan base to donate directly to the Foundation. This commitment is incremental to Oneida’s ongoing pledge to donate two percent of Sodexo Inc.’s purchases from Oneida into the Sodexo Foundation through March 12, 2012.

“Partnering with the Sodexo Foundation was a natural extension of Oneida’s involvement in local hunger relief programs through the Food Bank of Central New York,” said Jim Joseph, President and CEO of Oneida Ltd. 

Mobile restaurants now “popping up” near you

By Chef Brandon Baltzley (an NRA Show 2012 attendee)
Edited by Derrek J. Hull, Blogger-in-Chief 

The concept of a mobile restaurant isn't exactly new, but it’s arguably become a growing food trend - especially in major cities where the traditional dining scene is already saturated. 

With diners craving more of the movement, chefs are hungry to learn all they can about the anatomy of a successful underground dinner.  

A mobile restaurant mixes fine food with unexpected theatrics. It's about creating an experience that's "in town for one night only." It's an organized, traveling food circus. New ground must be broken. Creativity must extend beyond the optional wine pairing. Exposure must come second to the experience. 

Take Chicago area's “pop-up” CRUX for example, the culinary collective started earlier this year as a solution to cut through the hype of the mobile restaurant and promote the camaraderie between chefs near and far.

Now serving: call for topics

By Derrek J. Hull, Blogger-in-Chief

Calling all restaurant, foodservice and hospitality experts and trend-setters. It’s that time of year again to submit education session proposals for the National Restaurant Association’s NRA Show 2012 and International Wine, Spirits & Beer Event (IWSB). 

Among the many top experts who will speak in 2012, NRA Show and IWSB attendees will have an opportunity to hear from leading restaurant executive David Novak, chairman and CEO of Yum! Brands on Monday, May 7, 2012.

“Education sessions are an important and exciting part of NRA Show and IWSB programming. Each year we strive to provide attendees with a wide range of topics and speakers to help improve their business both now and into the future,” said David Gilbert, Chief Operating Officer of the National Restaurant Association. 

“Get Back to Scratch” names national contest winner

By Derrek J. Hull, Blogger-in-Chief

Northport, Ala.-based Mary’s Cakes and Pastries is the first-prize title winner of Hobart’s (a National Restaurant Association Restaurant, Hotel-Motel exhibiting company) national Get Back to Scratch Signature Scratch Item contest, taking home a 60-quart Hobart Legacy Mixer. 

Mary’s Cakes and Pastries’ decorated shortbread cookies received the highest number of votes out of more than 450 signature items from professional chefs and bakers across the country. Sugar Tooth Bakery of Austin, Texas, and Danish Delight Bakery of Alpharetta, Ga., were handed the second- and third-place winnings. 

As previously reported in March, the Get Back to Scratch Signature Scratch Item contest included bakers, restaurateurs, grocers and other foodservice professionals who competed for a chance to win one of three Hobart mixers. More than 100,000 online votes were cast during the three-month contest.

Charity pilot program “Freedom is Sweet!” to support military families

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association and Texas Restaurant Association have joined forces to launch “Freedom is Sweet!", a fundraising campaign that will support service men and women and their families.

Geared toward aiding U.S. soldiers, the pilot program, will focus on veterans in Texas this year, and is expected to roll out nationwide with help from partner state associations in 2012. The campaign will run the week of Veteran’s Day (observed Nov. 11), Nov. 7-13. Funds raised will aid rehabilitation efforts for military veterans from all branches of service and their families through housing, medical, athletic, occupational and physical training programs.  

Community service pays off

 
When Corner Bakery Cafe expanded its participation in a campaign to end childhood hunger, it got more than it bargained for.

It’s a great cause, and it adds value for business, says Jim Vinz, president and chief operating officer.

Corner Bakery Cafe is one of the original participants in Share Our Strength’s Dine Out for No Kid Hungry. The event, which began in 2008 as the Great American Dine Out, is set for Sept. 18 through Sept. 24.

Last year, Corner Bakery raised $250,000 and saw an improvement in Q4 sales, partly related to the campaign. This year, the company expects to raise even more for the campaign. As of Monday, this year's fundraising was ahead of last year's pace, says Vinz, a member of the National Restaurant Association's Fast Casual Industry Council.

Food fight: Chefs square off at Common Threads' first annual cook-off

 
Photo by Adam Levy Photography

By Derrek J. Hull, Blogger-in-Chief

Chicago’s top chefs will go head to head in Common Threads’ First Annual Cook-Off at Fulton’s on the River (315 North Lasalle). 

Bravo’s Top Chef winner and National Restaurant Association Restaurant, Hotel-Motel Show darling Stephanie Izard (Girl & the Goat), Chris Cavarra (Sable) and Sarah Kosikowski (Sixteen) are among the chefs ready for a food fight. Guests will get into the mix to sample each dish and pick a winner by category. Fulton’s on the River, 6:30 – 9:30 p.m., Sept. 15. Tickets can be purchased online at www.commonthreads.org.

Participating cook-off culinary stars will create and serve their favorite cookout-themed dishes in one of four categories: in a glass, on a bun, in a shell, or on a stick. The top-rated chefs of the night will win ultimate prizes. 

All proceeds from this delicious culinary event will benefit Common Threads’ Chicago initiatives that provide health and nutritional education programs to low-income youth and their families.

Cutting-edge equipment sought for 2012 Kitchen Innovations Awards

 
KIAward recipient Coca-Cola Freestyle showcased at NRA Show 2011.

By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association is calling on foodservice equipment manufacturers to apply for its 2012 Kitchen Innovations Awards. The deadline to apply is December 21, 2011.

Award recipients will be showcased in the Kitchen Innovations Pavilion’s new central location on the exhibitor floor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show (May 5-8 at Chicago’s McCormick Place).

Previous Kitchen Innovations Award recipients have gained recognition as industry-leading manufacturers of foodservice equipment that significantly helps restaurant operator profitability and efficiency.

Early-bird registration now open for NRA Show and IWSB 2012

 
By Derrek J. Hull, Blogger-in-Chief

It's a whole new ballgame. With a bold new look and floor plan, the 2012 National Restaurant Association Restaurant, Hotel-Motel Show will deliver a completely reinvented experience. The Show will provide attendees with an all-access pass to the latest innovations, products and services, and more than 70 free education sessions that will address and solve the toughest challenges.

Attendee registration is now open for NRA Show 2012 and International Wine, Spirits & Beer Event (IWSB).

A special “early bird” online-only discount – a 66 percent savings – is available for restaurant and hospitality industry professionals who register before November 18, 2011. Members of the National Restaurant Association receive complimentary registration for the NRA Show (held on its new dates, May 5-8, 2012, at Chicago’s McCormick Place) and a member-only rate for the Show’s sib event, the co-located IWSB, set for May 6-7, 2012, also at McCormick Place).

“Successful operators plan their business decisions well in advance of the year ahead.  Registering for NRA Show 2012 now provides access to a hotbed of discovery and interactivity that showcases new innovation, best-in-class products, services and solutions you need in your business, as well as cutting-edge ideas that promote growth opportunities,” said David Gilbert, Chief Operating Officer of the National Restaurant Association.