NRA Show Blog

Unwrapped: How Big Brands Use Social Media

If you missed BlogWell in Atlanta last week, here's a recap loaded with lots of links to the case studies presented. All the case studies were packed with great ideas that can help get your creative juices flowing and make you look like a hero to your company.

• The Home Depot: Our social media road trip
• SunGard: Building social media from within
• UPS: Protecting your brand through social media
• Social Media Ethics Briefing: Staying Out of Trouble
• Orange Business Services: Succeeding in social media initiatives
• Coca-Cola: The creation of Expedition 206
• Turner Broadcasting System: A thriving media company in the social media era
• Newell Rubbermaid: Social media from a multi-brand perspective

Also, feast on some of the great tweets from the event.

Still craving more? Save the date to check out BlogWell presenters Coca-Cola, ConAgra Foods, Rubbermaid and oodles more exhibiting companies at NRA Show 2010 (May 22-25, 2010) and the International Wine, Spirits & Beer Event (May 23-24, 2010) at Chicago’s McCormick Place.

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.

National Restaurant Association's Restaurant, Hotel-Motel Show Tops Trade Show Executive's Gold 100

 
By Derrek J. Hull, Blogger-in-Chief

The NRA Show was lauded as a Gold 100 in the U.S. at Trade Show Executive (TSE) magazine's recent Gold 100 Awards & Summit in Rancho Palos Verdes, Calif.

Each year TSE recognizes the top 100 trade shows in the United States not only on net square feet of exhibit space but also on technological innovations, green initiatives, global participation (fact: 107 countries were represented at NRA Show 2009) and brand leadership.

"By honoring the [top 100] shows that set the Gold Standard for the industry, we are not only recognizing those events that have thrived during the severe economic downturn, but are also putting a spotlight on the new ideas and strategies that others can follow," said Darlene Gudea, president, Trade Show Executive Media Group.

Hot Chef Fridays: The Wine BevBeat

by guest blogger Kristina Vanni

Organically produced foods had a strong showing on the National Restaurant Association’s “What’s Hot” chef survey as one of the hottest culinary trends in 2009. This includes not only organic produce, but also organic wines. Being the intrepid traveler I am, I recently visited the region of Piemonte, Italy and had an opportunity to learn about the unique and diverse grape varieties of the area.  
 
The region is home to 45 Denominazione di Origine Controllata (DOC) and twelve Denominazione di Origine Controllata e Garantita (DOCG) wines. Are you left scratching your head trying to figure out what I’m talking about? Have no fear (and remember, everything sounds better in Italian!), this is simply an Italian quality assurance label for food products and especially wines. In order to be labeled DOC or DOCG, a product must be produced within the specified region using specific methods and that it satisfies a defined quality standard.
 
Piemonte’s wines are as abundant and distinct as the region’s beautiful landscapes – the shutterbug in you will swoon. From the light and fruity Gavi to the intense, full-bodied Barolo, this region is home to some of the most prestigious and fascinating wines.

If the wine enthusiast in you is thirsting for more about Piemonte’s many varieties, we have them defined here “by the barrel.”

Tricked Out Halloween Recipes

 
By Kristina Vanni

Are you a Trick or a Treat? With Halloween right around the corner, Floored!'s "Hot Chef Fridays" guest blogger Kristina Vanni serves up delicious "trick" or "treat" recipes to help adults and kids alike get in the spooky spirit. 
 
Adapting what is traditionally considered “kid’s cuisine” for an adult palate was one of the culinary trends for 2009. For today’s ghastly “trick,” we will show you how to transform the Halloween classic, caramel apples, into a more sophisticated dish for adults. Think of this pie as a “grown-up caramel apple.” All of your favorite flavors, no stick necessary!
 
For a step-by-step video instruction on how to prepare this recipe for “Caramel Apple Pie” click here:    (Note Floored! readers: Yep, that's our very own Kristina Vanni in the video serving up tips in the Better Homes and Gardens test kitchens.)
 
Caramel Apple Pie

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

"Hot Chef" Fridays kick-off

by guest blogger Kristina Vanni

Hello, Floored! readers! It is an honor for me to bring you the first installment of “Hot Chef Fridays.” Each Friday for the remainder of 2009 I will be writing about simple and delicious seasonal cuisine, festive holiday fare and, of course, hot trends in the culinary world. 

For the past year I have been drawing upon the National Restaurant Association’s “What’s Hot” in 2009 chef survey results when developing and testing recipes. I can’t wait for the 2010 list!  The Association’s survey of American Culinary Federation chefs is the industry’s ultimate culinary forecast. More than 1,600 ACF professional chefs nationwide ranked nearly 210 culinary items as a "hot trend," "yesterday's news" or "perennial favorite."
 
One of these “hot trends” for 2009 is “new” cuts of meat.  What does this mean exactly?  As far as I know, cows haven’t really changed, so how do we get “new” cuts of meat?  With research and creative innovations, butchers have found ways to break down parts such as the chuck and round into new cuts.  Flat iron steak, Denver steak, and the Petite Tender are just a few examples.  For more information on these new cuts, check out the Cattlemen's Beef Board and National Cattlemen's Beef Association. There is also a wonderful article from The New York Times explaining how the Beef Board discovered these new cuts.

Re-inventing mobile food one tweet at a time

 
By Derrek J. Hull, Blogger-in-Chief

Kogi BBQ was a smash hit when it rolled into Chicago for NRA Show 2009 this past May. As we reported in April, Chef Roy Choi and his team have set their sights on re-inventing the mobile food concept in an exciting manner.

The way in which they build their customer following might surprise you. Take note, Kogi was one of the first restaurant concepts (did we mention it’s a food truck?) to successfully harness the power of the social networking site Twitter to attract customers and keep them coming back for more.

Mobile food continues to gain in popularity across the country. With more than 100 known food truck brands now in the U.S., and sustainable customer growth potential in urban markets, this restaurant kitchen on wheels could be set for a long road-trip. Scout out Kogi and other food trucks on Twitter to find out where they will park next.

We appreciate that Kogi sees themselves as, "just your everyday LA taco truck that happens to use Twitter,” said Kogi BBQ spokesperson Alice Shin. However, this “everyday taco truck” uses social media so successfully, it’s quickly becoming the example to follow on more than just Twitter.

Photo by: Eric Shin

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.

The Price Is Right

 
By Derrek J. Hull, Blogger-in-Chief
 
Housing for NRA Show® 2010, held May 22-25, 2010, and the International Wine, Spirits & Beer Event (IWSB), held May 23-24, 2010, in Chicago, Illinois is now open. NRA Show Official Housing is your ultimate go-to source to find great hotel deals that fit any travel budget.

This year’s hotel rates are irresistibly priced. NRA Show Official Housing gives you the ability to quickly and easily customize your search to view exclusive rates, property descriptions and current availability. A reduced hotel rate sheet will allow you to see exactly how much you’ll save over last year.

There are countless reasons that the NRA Show and IWSB will exceed your expectations. As the ultimate destination where the entire restaurant and foodservice industry comes together to discover the future, rub shoulders with industry leaders and megastars, and learn from leading experts and trendsetters, Chicago offers a tantalizing backdrop for the NRA Show.