NRA Show Blog

Why fast casual works

Posted by Derrek J. Hull

As fast casual restaurants continue to outperform other industry segments in sales and unit growth, the National Restaurant Association's Fast Casual Industry Council explored the segment's secrets to success. 

In a standing-room only education session at the National Restaurant Association Restaurant, Hotel-Motel Show in May, Darren Tristano of Technomic pointed out that the segment has been less affected by the recession. That's because it attracts higher-income customers, as well as younger consumers, he said. It ranks highly with customers on food quality and cravability, as well as atmosphere. And it has a "health halo" around it, he said.

He said he expected the segment to grow and put pressure on other segments to improve in those areas and "drive more customers to go out to eat."

Several fast casual operators offered specific reasons their brands have been successful:

Hottest restaurant industry trends reigned supreme on NRA Show exhibit floor

"The Stick" by 'Top Chef' Texas: Season 9 contestants Chris Jones and Richie Farina at World Culinary Showcase, NRA Show 2012

By Derrek J. Hull, Blogger-in-Chief

From never-before-seen flavor combinations to globally sourced ingredients to food trucks and more, the 2012 National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event showcased the hottest trends driving the restaurant and foodservice industry. This year’s Show – which attracted 1,900 exhibitors and more than 61,000 registrants from all 50 states and more than 100 countries – offered a sneak peek into the industry’s future.

According to the National Restaurant Association’s 2012 Restaurant Industry Forecast, nine out of 10 restaurant operators said their customers are more knowledgeable and sophisticated about food and beverages than ever before. This year’s NRA Show was proof positive that the industry has responded to this evolution, as products and services catering to those hungry for the latest trends were prevalent throughout the show floor.

Exhibitors really brought their ‘A game’ this year, and attendees were buzzing about the non-stop action – from the Robofusion ice cream robot at the Stoelting booth, to the world’s largest potato, courtesy of the Idaho Potato Commission. There was undoubtedly something new to do, see and eat at every turn,” said James Balda, chief marketing and communications officer for the National Restaurant Association.

Top trends from the exhibit floor at NRA Show 2012 – held at Chicago’s McCormick Place May 5-8 – included:

NRA Show 2012 education session downloads available now

By Derrek J. Hull, Blogger-in-Chief

Missed a National Restaurant Association Restaurant, Hotel-Motel Show or International Wine, Spirits & Beer Event (IWSB) education session while you were making connections on the exhibit floor — or attending another session at this year's show? Discover invaluable insight from more than 70 education sessions at the NRA Show or IWSB.

Order CD or MP3 downloads on a range of topics to boost your business. Stay tuned to learn more education sessions planned for NRA Show 2013.

For news and updates year-round, join the NRA Show and (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube.  

ProStart students benefit from NRA Show exhibitor donations

ProStart students stir it up with Top Chef's Richard Blais on World Culinary Showcase stage

Posted by NRA Show Staff

ProStart students will start the next school year with more professional equipment to enhance their culinary education.

The National Restaurant Association Restaurant, Hotel-Motel Show donated four skids of equipment to six ProStart schools in Illinois and northern Indiana. The items included commercial-grade pots and pans, baking sheets, measuring cups and spoons, and storage containers, as well as plastic steam-table pans and Villeroy-Boch plates.

The items were used in cooking demonstrations in the NRA Show's World Culinary Showcase and other culinary events.

Top Chef bad boy Stefan Richter brings no-holds-barred style to stage

 
By Derrek J. Hull, Blogger-in-Chief

Bravo's Top Chef season 5 visionaire Stefan Richter brought his no-holds-barred style to the World Culinary Showcase stage at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show for the second year running.

Presented by Vitamix, Chef Richter, owner of numerous restaurants in Southern California and his native Finland, prepared several delectable dishes, including a decadent foie gras plate. 

For news and updates year-round, join the NRA Show and International Wine, Spirits & Beer Event (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube.  

Food Network stars Judson Allen and Malcolm Mitchell join in jingle jam fun

 
By Derrek J. Hull, Blogger-in-Chief

The wholesome goodness of Simpli OatShakes inspired a whole lot of musical fun at the National Restaurant Association's NRA Show 2012 last month in Chicago. Food Network stars Judson Allen and Malcolm Mitchell joined in a jingle jam session with the singing OatShake sisters. 

 For news and updates year-round, join the NRA Show and International Wine, Spirits & Beer Event (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube. 

Chef Richard Blais, ProStart students team up to present flavor-packed dishes at NRA Show 2012

 
By Derrek J. Hull, Blogger-in-Chief

Winner of Bravo's Top Chef All-Stars and Chef/Owner Richard Blais of Flip burger boutique, HD-1 and The Spence was back by popular demand at World Culinary Showcase at the National Restaurant Association Restaurant, Hotel-Motel Show last month in Chicago.  

Assisted by ProStart students from Southern Wisconsin, Chef Blais presented a selection of flavor-packed dishes to a standing-room-only crowd. And while Chef Blais is known to employ modern techniques and ingredients, he's all about flavor first! 

For news and updates year-round, join the NRA Show and International Wine, Spirits & Beer Event (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube.  

NRA Show Photo Challenge: Four Days of Firsts

My first photo with Cheflebrity Todd English at NRA Show 2012

By Derrek J. Hull, Blogger-in-Chief

In just four days, attendees at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show and its sibling the International Wine, Spirits & Beer Event (IWSB) took with them a year’s worth of new solutions and ideas.

The NRA Show featured demonstrations and book signings by celebrity chefs and well-known restaurateurs throughout all four days at the World Culinary Showcase. 

More than 1,900 companies showcased innovations in technology, franchising, equipment, food and beverages, décor and design, human resources, marketing, payment processing and other services. In addition to the exhibiting companies, the NRA Show and IWSB featured education sessions covering a wide range of topics, as well as several areas promoting specialty products or services, such as Ask the Design Experts, American Food Fair, Conserve Solutions Center, Kids Fare Pavilion, International Cuisine Pavilion, Organic & Natural Pavilion and Technology Pavilion.

Other highlights of the NRA Show and IWSB included the Operator Innovations Awards, the IWSB Star of the Bar Mixology Competition, the Kitchen Innovations Awards, Food and Beverage Product Innovations Awards, and a keynote address by former President Bill Clinton.

While four days of firsts could mean that you snapped a photo with a celebrity chef—such as Rick Bayless, Maneet Chauhan, and Richard Blais, or spotted the latest gadgets and gizmos—you could interpret four days of firsts in many different ways.

How to Enter the Photo Challenge

VIDEO: Trump Hotel Chicago's pastry chef adds sweet touch to a delish day

 
By Derrek J. Hull, Blogger-in-Chief

A James Beard Rising Star and Executive Pastry Chef Chef Sarah Kosikowski at Trump International Hotel & Tower Chicago's award-winning restaurant Sixteen made her debut appearance at World Culinary Showcase at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show earlier this month in Chicago. It was a sweet touch to a delicious day. 

With Executive Chef Thomas Lents at the helm of an acclaimed culinary team, Sixteen showcases a thoughtful approach to progressive, French-inspired American cuisine. Chef Lents works with Executive Pastry Chef Kosikowski to present exciting, gastronomical journeys. To complete the dining experience Sixteen's 30-foot floor-to-ceiling windows afford panoramic views of Lake Michigan, the Chicago River and Wrigley Building, complementing the team's cuisine with an equally awe-inspiring backdrop.

For news and updates year-round, join the NRA Show and International Wine, Spirits & Beer Event (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube.  

VIDEO: Top Chef fan favorite Mike Isabella delights crowd at NRA Show 2012

  
By Derrek J. Hull, Blogger-in-Chief

Washington, D.C.-based Top Chef season 6 contestant and Top Chef: All-Stars runner-up Mike Isabella opened the doors to his latest restaurant last week. Bandolero, one of the city's most anticipated new restaurants puts a unique twist on Mexican cuisine.

This two-time Top Chef contender and fan favorite enchanted the crowd at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show earlier this month at Chicago's McCormick Place with his style, infused with soul and simplicity, and created a hearty chunky tomato sauce with gnudi and prosciutto. 

For news and updates year-round, join the NRA Show and International Wine, Spirits & Beer Event (IWSB) on Twitter @NRAShow, Facebook, Linkedin and YouTube.