News
Western Expo focuses on solutions for growth
The first day drew crowds of foodservice professionals looking for ways to succeed in tough times.
August 30, 2009
SAN DIEGO — The Western Foodservice & Hospitality Expo opened in San Diego Sunday in a smaller venue but with plenty of attendees looking for the latest food and technology trends to help them through the economic downturn.
A number of vendors were featured in the Innovative New Products Pavilion, including VITO's Oil Filtration System, a portable filtration unit is designed to extend cooking oil, and Envirotub's indoor and outdoor used grease containment units. The VITO system filters oil by being placed in the deep fryer, eliminating the need to drain or even cool the oil.Envirotub offers an alternative to metal tubs and includes wheeled units with self-closing lids and oil containment features.
On the show floor, exhibitors were optimistic about the new venue, especially as attendees crowded the aisles from the show's opening. Vendors experienced more attendees visiting the booths to discuss their products.
U.S. Foodservice was one exhibitor who returned to the Western show after a seven year absence. Clint Glaze, marketing manager for U.S. Foodservice, said the company wanted to support the California Restaurant Association, which was holding its board meeting during the three-day show. And it wanted to showcase its position as "Your Partner Beyond the Plate."
"The timing was right to come back and show what we're about," he said, noting the company was featuring its fresh produce Cross Valley Farms line as well as its partnerships with equipment and smallwares company Next Day Gourmet. "In this economy, people are hungry for things they can use."
Exhibitors were featuring plenty of products to help restaurateurs grow their business. For example, Linda Duke, CEO of Duke Marketing, was featuring her book Recipes for Restaurateurs, which debuted at last year's shows. Duke said several restaurant companies have put some of the "recipes" into practice and seen great success. One restaurant followed her marketing guidelines for a new store opening and experienced the company's largest grand opening yet, with customers lined up down the block.
Other companies showcased new items, such as Cambro, with its new Versa modular food bar. Designed for restaurants with a small footprint or those that want to introduce new menu items without a large investment, the fully portable units require no electrical hookup or ice, relying instead on freezable chill packs that keep food cold for hours.
Companies like iFranchise Group showcased their services, which include taking an independent concept through the steps of developing a franchise, from strategic planning to ongoing consultation. The company also works with existing franchisors, customizing their to fit their needs and help them find the best franchisees for their concept.
"It always helps to have a separate set of eyes looking in," said John Siebert, senior consultant for iFranchise Group.
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