Article
NRA Show 2010: 5 stops on your show tour
This year's show takes an in-depth look at the issues and trends impacting restaurant operators. QSRweb.com picks the ones you must see.
May 16, 2010
The 2010 National Restaurant Association Restaurant, Hotel-Motel Show kicks off in less than a week, and the show has plenty to offer operators. With enhanced education sessions, a greater focus on international topics and several new pavilions, quick-service operators can find the information and products they need as the restaurant industry climate improves.
During the four-day event, attendees can visit more than 1,200 exhibitors, attend 65 educational sessions, view a variety of cooking demonstrations and have multiple opportunities for networking. NRA Show organizers are confident this year's show has everything operators need to help them strengthen their business as the economic recovery begins.
"Where else under one roof can you so quickly and efficiently find so many products, services, ideas and contacts," said Greg Kirrish, vice president of convention marketing for the NRA. "If you want to efficiently and cost effectively find what you need to know, there's nowhere else better you can go."
To make the most use of your time, it's important to have a game plan. Here's a preview of five must-see things at the show.
1. Restaurant Executive Breakfast
Start the show off right by attending the Restaurant Executive Breakfast. Titled "Blazing New Revenue Streams," the event will help executives find new ways to innovate and expand their brands and services as traditional revenue streams become increasingly challenged.
Held May 22 8:30 a.m. – 10 a.m. at Chicago's McCormick Place, the breakfast will feature Susan Shields, senior vice president and chief marketing officer for fast casual Jamba Juice, Scott Baitinger, operator & co-owner, Streetza Pizza, and John Inserra, senior vice president of restaurant operations for Kimpton Hotels & Restaurants.
"Sales diversification is not a new business strategy, but it has become more important than ever during these challenging economic times," said Ira Cohn, convention chair for NRA Show 2010 and president of ARAMARK Business and Industry Group. "Finding new ways to engage guests outside of the dining room can be a great boost to revenues. From cooking classes, to mobile foodservice, to retail licensing, our Restaurant Executive Breakfast panelists will share how they succeeded in non-traditional sales territory."
2. Kitchen Innovations
A number of vendors will debut or showcase hot new products at the show, including the recipients of the 2010 Kitchen Innovations Awards. Displayed in the Kitchen Innovations pavilion, recipients include fryer manufacturer Henny Penny Corp. for its new iControl technology for the Evolution Elite Fryer. The iControl system monitors fryer activity and provides data to allow operators to make informed operational decisions. Armed with advanced information, operators can save money, help the environment and improve food quality.
The countertop Spin Fresh Centrifugal Fryer from Perfect Fry Co. uses spin technology to remove excess oil from cooked food. After the oil is spun off, the food is finished with a convection cooking step designed to reduce product calories and enhance the taste. From Multiplex/Manitowoc Foodservice comes the Blend In Cup smoothie machine. The refrigerated machine produces a wide range of smoothies and dairy-based beverages. All of the ingredients, including the ice machine, are onboard the device. It also features a touchscreen to allow operators to manage inventory and operational procedures.
3. Sessions on industry imperatives
Deciding which education sessions to attend this year has been made easier thanks to their alignment with the NRA's four industry imperatives: Jobs & Careers, Sustainability & Social Responsibility, Profitability & Entrepreneurship, and Food & Healthy Living. The variety of sessions led by recognized industry experts offers operators the opportunity learn to control costs, "go green," attract and retain guests, build profits and improve their operations. QSRweb.com recommended session include:
- Get Butts in Seats for Free with Word of Mouth & Social Media, May 22, noon. The panel will include: Dunkin' Donuts "Dunkin Dave" David Puner and Domino's Pizza Ramon DeLeon. (Profitability & Entrepreneurship)
- Building a Culture that Builds Leaders – Monday, May 24, from 2 p.m. to 3:30 p.m. and presented by Chipotle co-CEO Monty Moran. (Jobs & Careers)
- Acrylamide: The Facts You Need to Know – Tuesday, May 25 from noon to 1:30 p.m. (Food & Healthy Living)
- Compost: The Quiet Hero — Monday, May 24, from 10 a.m. to 11:30 a.m. (Sustainability & Social Responsibility)
"Keeping up with the latest trends, success strategies and innovations is crucial to building profits and controlling costs in any restaurant," Cohn said. "The NRA Show offers unparalleled opportunities to learn from recognized industry experts."
Education sessions will be held in McCormick Place's South Hall on Level 4, and in the Technology Pavilion on Level 3 in the North Hall, all four days of the NRA Show. For a full schedule of sessions, visitwww.restaurant.org/show
4. Food Truck Spot
Mobile food trucks have revved up the restaurant scene, and QSR operators are finding these vehicles are effective tools for marketing, catering or off-site sales. NRA Show 2010 is debuting The Food Truck Spot to offer operators a dedicated area on the show floor where they can research and shop for the equipment they need to launch, market or expand their food truck operation.
"Mobile foodservice has gained attention in culinary and restaurant circles over the last couple of years, so we created this feature to allow NRA Show attendees opportunities to explore this phenomenon," said Annika Stensson, the NRA's director of media relations. "Food trucks are a great way for a restaurant to extend their reach and cater to new audiences, and consumers love them because they offer interesting dishes at affordable prices in convenient locations."
Exhibitors include LudoBites Food Truck by Mobi Munch, and other companies that manufacture and/or offer parts, service, accessories, financing, software and insurance for mobile food truck businesses. The show also features two education sessions dedicated to show restaurant operators how to profitably incorporate food trucks into their operation.
5. Green product pavilions
This year, the show's emphasis on green is larger than ever. Besides the Green Restaurant association's 800 square-foot presence in the South Hall, the NRA also will have its own sustainability-related Conserve Solutions Center. The presence coincides with the NRA's launch into recognizing green efforts of restaurants through its "Greener Restaurants" program launched in April. Both will reside in the Conserve Pavilion. GRA founder and president Michael Oshman has said his non-profit, which is dedicated to certifying restaurants as "green," will have two important announcements at the show. One is in regard to a new product launched with GRA standards that will help restaurateurs be more effective in their sustainability efforts. The other pertains to "a free resource restaurants will have that will change the game for how restaurants know what's green and what's not," Oshman said. * Bonus must-see event: Flash Mob
NRA Show staff also is organizing the restaurant and hospitality industry's first-ever flash mob dance May 25, at 10:30 a.m. on the Grand Concourse at Chicago's McCormick Place.
The originally choreographed flash mob dance – set to Lady Gaga's "Just Dance" – was created by dancer Christina Chen of Cerqua Dance Theatre exclusively for the NRA Show. The easy-to-follow routine is available on YouTube for NRA Show 2010 attendees and exhibitors who wish to learn it to participate.
A special practice session will be available with the choreographer at the Show May 25 at 9:30 a.m. in room N427 at McCormick Place, Chicago. An NRA Show or International Wine, Spirits & Beer Event badge is required to access McCormick Place during the event.
NRA Show 2010: May 22-25. Saturday thru Monday: 9:30 a.m. to 5 p.m., Tuesday — 9:30 a.m. to 3 p.m..
To register: visitwww.restaurant.org/show.
Note: The registration fee does not include access to the Restaurant Executive Breakfast or the International Wine, Spirits and Beer Event. Registrations for these events are separate and require additional fees.
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