NRA Show Blog

The great debate: are Yelp reviews a good or bad thing?

 
By Jennifer McLaughlin, Contributing Blogger

Ever had a bad review on Yelp? If you are anything like Chef Stefan Richter, “Top Chef” runner up and restaurateur, you may have lost sleep over negative Yelp reviews. With 50 million unique visitors each month, it is hard to ignore the influence of Yelp. It has turned the tables on how diners discover new places to eat and how restaurants operate. 

At today’s education session, 2011 National Restaurant Association Restaurant, Hotel-Motel Show attendees listened to a lively discussion with Stefan Richter, Luther Lowe, director of business outreach for Yelp and moderator Corby Kummer, senior editor, The Atlantic.

As a business owner, Richter opened the discussion with his own personal experience with Yelp. “I just opened my restaurant in L.A., and the first three Yelp reviews were horrible. They hated the place. The food was bad. Service was bad. Everything was bad. And you start to think, how could this happen? I cook everyday, I buy the best ingredients—it can make your head spin.

White House Chef Sam Kass urges industry to 'lighten' up

By Jennifer McLaughlin, Contributing Blogger

If the dream of First Lady Michelle Obama comes true, America’s youth will develop a taste for broccoli, whole grains and milk rather than chicken fingers, macaroni-n-cheese and sugary drinks.

As an Assistant Chef at the White House and Senior Policy Advisor for Michelle Obama’s healthy food initiative, Sam Kass has a lot on his plate.  In his role, Kass advises the Let’s Move! initiative on food policy issues and overall programming strategy. Kass, who was a featured speaker at the World Culinary Showcase at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, stressed the pivotal role the food service industry can play in combatting obesity.

Richard Blais Heats Up the World Culinary Showcase

 
By Caren Anderson, Contributing Blogger

‘Top Chef All Stars’ winner Richard Blais takes the stage at the National Restaurant Association Restaurant, Hotel-Motel Show’s World Culinary Showcase to demo his SousVide chicken and coleslaw sorbet. Floored! got the chance to chat with Richard behind the scenes about life after ‘Top Chef’, his upcoming concepts and what excites him at the NRA Show!

How has life been since you’ve won ‘Top Chef All Stars’?

Not much different, I’ve been busy over the last few years doing demonstrations and lectures and opening restaurants so the difference is just more the satisfaction of achieving something I’ve wanted to do. I think some people expect a lightning bolt and your restaurant to open next week. Those things have been happening, but not really much different from how it has been.

Welcome First-time NRA Show, IWSB Exhibitors

 
By Derrek J. Hull, Blogger-in-Chief

We here at Floored! would like to extend our warmest welcome to first-time NRA Show and International Wine, Spirits & Beer Event (IWSB) exhibitors:

• Abita Beer (IWSB)
• American Payment Systems (NRA Show)

• Creative Technology (NRA Show)
• Farmer Brothers Co. (NRA Show)
• Green Key Environmental Solutions (NRA Show)
• Kenwood Vineyards - Heck Estates (IWSB)
• Maine Distilleries (IWSB)
• Multiple Organics (NRA Show)
• New Pig Corporation (NRA Show)
• Prima Bella Produce (NRA Show)
• Tillamook Cheese, Inc. (NRA Show)
• Veggies Footwear (NRA Show)

These newcomers are joining Coca-Cola, ConAgra Foods, Ecolab, Hormel, Libbey, Manitowoc, McCormick, Steelite International, Taylor, Tyson – and more than 1,800 other amazing brands and more experts, trend-setters and celebrity chefs than any other industry event – to help you cover all angles of the industry, from menus and front-of-the-house technology, to back-of-the-house equipment and operational strategies.

The ever-popular showstopper

 
By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association's annual NRA Show has had its finger on the pulse of moving the industry forward for over 90 years. Celebrity chefs, top restaurateurs and leading industry pros from across the country and around the world (109 countries in 2009) come together every year to see and sample the future.

Are you feeling a bit left out of the mix? Don't be! We encourage you to see and be seen, to listen and learn, to speak and be heard. It's never too late (or early for that matter!) to get in on the action. Keep abreast of the latest news, updates and discussions. Staying connected with the NRA Show, the International Wine, Spirits & Beer Event (IWSB) and industry is now possible 365 days a year. Impossible you say? Think again! You can find us in a not-so-distant land we affectionately call "social-media land": Join, follow and watch your community in action.

While you're at it, register and save big on the upcoming NRA Show (May 22-25) and IWSB (May 23-24), held at Chicago's McCormick Place.

On a side note (or dish!), nationally acclaimed pastry chef, cookbook author, TV personality and NRA Show dessert darling Gale Gand offers up this sweet recipe to help temporarily appease your NRA Show craving. Enjoy!

Honey-Almond Crunch Cake

Guy Fieri Crowns "Hot Chef" Grilling Challenge Winner Next "Top Hog"

 
By Derrek J. Hull, Blogger-in-Chief

It comes as no surprise to us here at Floored! that celebrity chef and grilling master Guy Fieri crowned Kristina Vänni the National Pork Board’s “Next Pork Personality” after a live grilling showdown at the Food Network New York City Wine & Food Festival. After all, the National Restaurant Association recognized Vänni as the NRA Show 2009 “Hot Chef" Grilling Challenge winner back in May, 2009.

Vänni’s "Hot Chef" Grilling Challenge winning video submitted on the NRA Show YouTube™ channel featured her preparing maple-Dijon glazed grilled Arctic char with a cucumber, fennel and radish salad, grilled bread cheese with cloudberry preserves and a lingonberry-cardamom martini (yum!). Vänni received a trip to the NRA Show in Chicago and a spot in the Culinary Scene among top chefs and master butchers including Rick Bayless, Marcus Samuelsson, Chris Cosentino and many others.

“Not only did Vänni wow the judges with a presentation that would entertain any food fan, but she also brought an ‘off-da-hook’ recipe that really showcased the great flavor and versatility of my favorite protein – pork,” said Fieri.

Now Serving: "Early Bird" Registration

 
By Derrek J. Hull, Blogger-in-Chief

Have you heard? A special “early bird” $30 discount rate for NRA Show 2010 and the International Wine, Spirits & Beer Event (IWSB) is now available until December 1. We know what you're thinking, May is so far away, but it's really never too early to start planning your business moves for next year.

Think about it (come on, harder!), with only one trip, you can get a year's worth of ideas, products and solutions to help improve your business. With everything these two blockbuster events have going for them, you can't afford to miss NRA Show 2010 and IWSB.

"The NRA Show is huge and amazing. There's everything I love under one roof," said Stephanie Izard, chef and winner of Bravo’s Top Chef.

Here's to You, Honey

By Derrek J. Hull, Blogger-in-Chief

We’re buzzing with excitement! It’s September and that can mean only one thing – it’s National Honey Month. That’s right, honey!

In honor of this natural sweetener, this week’s edition of Floored! will feature honey-inspired recipes by several of the country’s top chefs and pastry chefs. 

Nationally acclaimed pastry chef, James Beard Foundation award recipient and NRA Show participant Gale Gand and other leading chefs will tempt and satisfy the honey lover in you. Stay tuned.

Not yet registered for NRA Show 2010? Register today!

Lights! Camera! Action!

 
By Derrek J. Hull, Blogger-in-Chief

A recent CNN.com article about what celebrities bring to the table in the culinary world piqued our curiosity. Does the combination of chefs and celebrities truly make for a perfect pairing? We put that question to two of the country’s top chefs.

Bravo TV’s celebrated “Top Chef Masters” winner and NRA Show fan favorite Rick Bayless (chef/owner of Frontera Grill/Topolobampo/XOCO) commented, “I’m not sure. One thing I do know is that having a higher profile does help get folks through the front door, but that isn’t what keeps them coming back. That said, I really try to concentrate on what matters…not my status or how many times I am on TV.  I try to work on what I can control—great food with flavor going on every plate to every diner in any of my restaurants.”

Ming Tsai (chef/owner of Blue Ginger, host/executive producer of Simply Ming) said, “Celebrities are very passionate -- that's why they're celebrities, right? They had a dream and followed it to its ultimate peak. You need that to be in the restaurant industry -- it's not for the meek.  Plus, people who are passionate usually enjoy food, so it makes perfect sense that celebrities are drawn to restaurants. It's all about food and service at the end of the day, not the name on the door or the celebrity involved.”

Don’t be shy, read the CNN.com article, Rick Bayless and Ming Tsai’s thoughts and share with us what you think.

Interact with culinary superstars and celebrities in the Celebrity Book Signings area and other Show features at NRA Show 2010 (May 22-25, 2010 at Chicago’s McCormick Place). Registration is now open.