NRA Show Blog

Last Call for FABI Awards, deadline is today, Jan. 16

By Derrek J. Hull, Blogger-in-Chief The FABI Awards recognize and celebrate food and beverage manufacturers changing the industry through innovation. The National Restaurant Association's NRA Show is seeking true innovators in ingredients, preparation, processing or packing, and today is the last day left to apply. Pre- and post-show perks for award recipients include:

Taco Bell Buys Pricey 60-Second Super Bowl Spot

Posted by Derrek J. Hull, Blogger-in-Chief



Taco Bell will debut a 60-second commercial during the Super Bowl next month, its first since 2010. Rival McDonald's usually springs for ad time during the less expensive pregame show. 

View the original article:
Advertising Age (tiered subscription model)

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Chefs Chime in on Critics' Tasting Menus Complaints

Posted by Derrek J. Hull, Blogger-in-Chief

Critics have been debating the rise of the chef's tasting menu in recent months, including a column that posited the idea that the concept turns chefs into tyrants who take away all customer choice. Five chefs from across the country response to the critics' complaints.

"To me, a tasting menu is an experience where a chef is really cooking for you. There should be a story behind it, a coherence to everything," said Atelier Crenn chef and owner Dominique Crenn.

View the original article:
Eater

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11 Chefs Who Famously Bit Back at Restaurant Critics

'What's Hot in 2013' predicts menu trends

Word of mouth, convenience, technology key to restaurant selection

Word-of-mouth recommendation, convenience and expanded use of technology are some of the best ways to grow a restaurant's customer base, new research conducted by the National Restaurant Association has found.

"Understanding what influences a diner to choose one restaurant over another can give an operator a distinct competitive advantage," said Hudson Riehle, senior vice president of the NRA's Research & Knowledge Group. "Word of mouth has always been a restaurant's best promotional tool and that remains the case even in today's technology-driven world."

Hands-free grill cleaning coming to a restaurant, backyard near you

 
 By Derrek J. Hull, Blogger-in-Chief

Getting the grease and grime off your grill can be a real hassle for foodservice professionals and home-grillers alike. With just the touch of a button, Grillbot takes the grunt-work out of cleaning. This Roomba-like little guy does all the hard work for you. Good-bye grill scrubbing.

Grillbot's features include: 

• Push button operation
• Three electric motors to rotate independently of each other
• Replaceable wire brushes
• Built-in LCD alarm and timer
• Smart computer brain to regulate speed and direction
• Rechargeable battery with AC adaptor
• Drop-in hanging pouch allows unit to hang on the edge of a grill

Fiscal cliff deal offers benefits to restaurateurs

Congress's passage of the American Taxpayer Relief Act has not only averted the so-called "fiscal cliff," but also tax increases for many individuals and small business owners, like restaurateurs, the National Restaurant Association said.

The fiscal bill, which President Obama signed into law Jan. 2, included a one-year extension of the 15-year tax depreciation schedule for restaurant buildings, the Work Opportunity Tax Credit and the enhanced deduction for charitable food donation. The three provisions were renewed retroactive to Jan. 1, 2012, through 2013. The law also authorizes another year of the 50-percent bonus depreciation for certain equipment.

The NRA successfully led a coalition of retail and other interests pushing for inclusion of the 15- rather than 39-year depreciation schedule for restaurant improvements and new construction. The WOTC provides businesses with a credit of up to $2,400 per year for employees hired from certain hard-to-employ groups. The charitable-deduction provision ensures that smaller companies qualify for the same tax deduction as larger companies when they donate food.

Make dining out a healthy experience during the holidays

Posted by Derrek J. Hull

National Restaurant Association's Director of Nutrition and Healthy Living Joy Dubost, Ph.D., R.D., provides regular commentary on the NRA News blog. In this post, she discusses tips to keep off holiday weight gain.

The holiday season is here and if you’re like most Americans, restaurants will play a key role in your holiday plans and celebrations, as well as shopping and traveling experiences.

Restaurant industry set to outpace national job growth in 2013

By Derrek J. Hull, Blogger-in-Chief

 

Restaurant-goers hunger for technology continues unabated. And restaurant operators recognize technology can enhance customer service and appeal to consumers, but they are not fully meeting consumer demand in this area...yet. 

11 Chefs Who Famously Bit Back at Restaurant Critics

Last year, New York Post critic Steve Cuozzo issued a commandment to restaurateurs reeling from brutal restaurant reviews, writing, "A restaurant should suffer its beating in silence." But whether it's Guy Fieri accusing Pete Wells of having an agenda or David Chang waging war with Jay Raynerover dessert, chefs have not been silently bearing their beatings these days — culminating most recently with José Andrés calling out Washington Post criticTom Sietsema for the critic's tepid Minibar review.

Methods of biting back tend to vary, of course. Most just exchange harsh words on Twitter, others pull stunts at their restaurants, and some chefs just completely ban their new nemesis from the premises. Here now, a look at chefs who bit back at their critics over the past two years:

Read more (reposted Eater blog post by Amy McKeever)

Bartenders call 2013 drink menu trends

By Derrek J. Hull, Blogger-in-Chief



The National Restaurant Association's inaugural “What’s Hot in 2013 - Alcohol” survey of nearly 200 professional bartenders – members of the United States Bartenders’ Guild (USBG) – shows onsite barrel-aged drinks, food-liquor pairings, and culinary cocktails will be the hottest trends on restaurant drink menus. Already a strong trend on restaurant menus, local sourcing will also play a big role in mixology next year.

Here are the top 10 drink menu trends for 2013: