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The National Restaurant Association today announced that exhibit space at its 2012 Restaurant, Hotel-Motel Show has completely sold out. The newly redesigned exhibit floor will showcase more than 1,900 exhibitors, including over 500 new exhibitors that will offer thousands of products and services to restaurant and foodservice operators. NRA Show 2012 will be held at its new dates May 5-8 at Chicago's McCormick Place.
“A sold-out exhibit floor means NRA Show 2012 will be buzzing with thousands of new products and services that can make a difference in operators’ businesses,” said Jack Crawford, Convention Chair and President and CEO of Ground Round Independent Owners Cooperative, LLC. “And this year’s addition of more than 500 new exhibitors speaks to the ongoing opportunity and optimism inherent in our industry. Coupled with our show-stopping lineup of celebrity chefs, plus more than 70 in-depth education sessions on key topics, a lively exhibit floor promises to energize our attendees and provide them with countless ways to improve their operations in the year ahead.” Highlights from the NRA Show 2012 exhibit floor include: · Operator Innovations Awards Gallery (located in the Grand Concourse): The industry-first Operator Innovations Award recipients will highlight operator accomplishments in five distinct categories: Sustainability, Technology, Food Safety, Health & Nutrition and Menu Development. Winners in each category, as well as the Innovator of the Year will be announced at Destination: Celebration on May 5 at the Harris Theater Rooftop Terrace at Millennium Park. · Food & Beverage Product Innovations Awards Gallery (North Hall, Booth 7200): The Food & Beverage Product Innovations Awards program acknowledges how food and beverage manufacturers are responding to the changing needs of operators and consumers by delivering creative and delicious offerings. · Kitchen Innovations Pavilion (South Hall, Booth 2440): An expert panel of food facilities consultants and multi-unit executives selected innovative commercial kitchen equipment for the impact they can make on operations of all business types and sizes. Hands-on demonstrations of the Kitchen Innovations Award recipient products will take place in the KI Pavilion. · World Culinary Showcase (South Hall, Booth 2988): Chefs from Food Network, PBS and Bravo's Top Chef will take center stage in the World Culinary Showcase theater all four days to demonstrate cutting-edge culinary ideas and techniques. It’s a unique opportunity to pick up their unique takes on trends, plating and sourcing - and even participate in some Q&A. · Specialty pavilions: New Healthier Kids Fare (South Hall, Aisles 500-600) will make it easy for restaurant and foodservice operators to find a range of healthful food and beverage products to help develop delicious and nutritious children’s menus. American Food Fair (North Hall, Aisles 7500-8200), organized by the National Association of State Departments of Agriculture, features U.S. food producers and processors interested in exporting their quality products. Conserve Solutions Center (South Hall, Aisles, 700-1200) highlights how “going green” isn’t just the right thing to do for the environment, it’s also a smart way to do business in today’s market. Franchise / NRA Show (South Hall, Aisles, 4800-5200) is produced by the National Restaurant Association & Franchise Times and brings together entrepreneurs and concepts to develop new business opportunities through franchising. International Cuisine Pavilion (North Hall, Aisles 6900-7000) showcases traditional foods and beverages from around the world. Organic & Natural Pavilion (South Hall, Aisles 3300-3600) will feature a wide array of products that help deliver on guest demands in this fast-growing market segment. Technology Pavilion (North Hall, Booth #5575) hosts demonstrations, education sessions and exhibits focused on increasing efficiency, guest satisfaction, transaction speed and lowering costs. · Expert-led education sessions (4th floor, Technology Pavilion and IWSB): More than 70 free education sessions will provide real-world expertise on timely topics spanning multiple interest areas that can immediately make a real business difference to restaurant operators. The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2012 will be held at its new dates May 5-8, at McCormick Place in Chicago. The event attracts 58,000-plus attendees and visitors from all 50 states and 100-plus countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other industry event. For more information, visit the Show website atwww.restaurant.org/show, and find the NRA Show on Twitter @NRAShow, Facebook, YouTube and its widely read blog Floored! From 31 Life Lessons in 31 Years......
Lesson #1 1. It’s okay to make mistakes. Mistakes and failures are there to teach us. If we learn from them and correct the way on our path, better things will result from it. Ready......Fire......Aim. Live it. With passion. Get the other 30 lessons by going here: http://thinksimplenow.com/wisdom/life-lessons/ Not trying to turn this into a coffee site....but it seems like coffee is all around us. From tomorrow's Melbourne, Australia newspaper - The Age - comes this interesting little ditty on the prices of cafe coffee and why the prices are what they are. Seems like the various cafes have a variety of strategies when it comes to seeting prices.
Here in America, with gas heading towards $5 per gallon.....we may give up driving.....but we think there's little chance on cutting back on caffeine. "How do you know if you're getting value in your cup? Really, the best way to judge a coffee is whether it tastes good, you know what's in the house blend and where it comes from and, most importantly, you enjoy the whole experience." "...the whole experience." Interesting. Agree. To read the entire article, go here: http://www.theage.com.au/entertainment/restaurants-and-bars/a-pleasure-beyond-price-20120423-1xg9z.html Hard to believe that this poster - so creatively designed by designer Keith Mascheroni - was done 20 years ago! It still looks incredibly fabulous!
This year's James Beard Foundation Awards are just around the corner, so best of luck to all the nominees. For more information, go here: http://www.jamesbeard.org/#home-awards For more cool stuff from designer Keith Mascheroni, go here: http://www.keith-m.com/portframe.html Revol Porcelain continues their fun approach to the hospitality business with their new 3 liter Champagne Bucket they've added to their fun Crumpled Tumbler line. The imagination from the creative souls at Revol for this single shape is pretty amazing. Despite all their whimsy and fun....make no mistake, Revol is serious porcelain for the serious chef. The Revol Porcelain high quality, professional approach to porcelain cookware, serving pieces, and tabletop accessories is second to none in the world. Be sure to get your copy of the new 2012 Revol Porcelain catalog. You can review Revol's entire collection by going here: http://www.revol-porcelaine.fr/
Here at TabletopJournal, we write frequently about coffee and some of the purveyors of this blessed beverage. We uually are writing about some of the great branding efforts that accompany coffee brands as illy, Starbucks, Lavazza, and Blue Bottle.
Well....full disclosure...we love coffee too! So, when we discovered the blog I Love Coffee and their post 15(ish) Things Worth Knowing About Coffee, we knew we would want to share with our readers. I mean ....who knew that George Washington invented instant coffee???? Go here and enjoy: http://ilovecoffee.co.za/2012/03/30/15-things-worth-knowing-about-coffee/ On her website, Restaurant Branding Roadmap, Karen Post has recently written a great article on "How To Brand A Chef". In the article, Karen Post discusses several points that - while specific to chefs - can apply very well also to dealers/distributors ....and to tabletop manufacturers. One of the points that she makes involves "brand essence". And, since we believe that the essence of a brand is often an overlooked piece of the branding puzzle, we thought we'd highlight further the point that Post has made. And, whether you are a chef, a restaurateur....a dealer/distributor....or, a tabletop manufacturer - the issue and importance of defining your brand essence is the same. To point that out....here's the text from that point in Post's article with some slight (and obvious) wordsmithing..... The real point here is that important issue of essence of a brand is universal.
Chef, restaurant, hotel, dealer, manufacturer....and individual. What do we mean by individual? Try inserting simply the word "YOUR" instead of "YOUR COMPANY'S". Thanks to Karen Post for reminding us of these points on branding, particularly on the importance of brand essence. You can find out more about Karen Post (also known as The Branding Diva) read the entire article by Karen by going here: http://restaurantbrandingroadmap.com/how-to-brand-a-chef/ Harry's Supper Club on the Carnival Liberty is named for famous jeweler Harry Winston. The upscale dining room is adorned with a jewelry motif......and so, are the tables. VERSACE from Rosenthal. From a recent article in USA Today. To read the entire article, go here: http://travel.usatoday.com/alliance/cruises/seatreks/post/2012/01/Fun-Ship-20--For-You-and-Me-For-LIBERTY-Part-One/610731/1 To view the entire collection of Rosenthal China products for hotel & restaurant tabletops, go here:
http://int.hotel.rosenthal.de/ Looking for something different to do while in Chicago attending the NRA Show?
The majority of bars are dedicated to serving fancy alcoholic drinks, but the Peninsula Chicago has embraced a new bar concept! Check in to this luxury hotel in the Windy City and take advantage of its phenomenal chocolate bar. Their ‘Chocolate at the Pen’ bar is more of a buffet presented by Executive Chef Kai Lermen and Executive Pastry Chef Hsing Chen, and it can be found in the 5th floor lobby sitting area every Friday and Saturday evening. A few delectable options on the menu include chocolate tapioca, chocolate-peanut tarts, chocolate-dipped strawberries, white hot-chocolate infused with lavender, chocolate truffles, and much more! The menu options vary, so be sure to call ahead of time to inquire what will be featured. Reservations are available from 8:00 – 10:00pm, and the cost is $40 per person ($20 for children 12 and under). This price includes unlimited coffee, tea, espresso, or cappuccino, and the full selection of chocolates and desserts. For folks already dining in the Lobby, the chocolate bar is available for an additional $20 per person. At 8:30pm, the evening gets even more festive with a live jazz band and singer playing until 11:30pm, and dancing is of course encouraged. Make your reservations at the Peninsula Chicago and get ready for an evening of luxury, decadence, and a smooth good time Jim Sullivan from Sullivision offers up th TOP 10 REASONS for attending the NRA SHOW in Chicago that is coming up in a couple of weeks:
10. Be where your competitors are. Don’t let that guy across the street or that chain down the block get a monopoly on good ideas, new product expertise and thought leadership. Go to the Show and experience first-hand the newest trends and developments in menus, equipment, operations, social media and ideas. If you don’t go, and they do, what happens if you don’t get better, and they do? Won’t that bug you to no end? 9. Be where your competitors are not. Let’s face it, you’re smarter than they are. That’s why you’re you and they’re them. So if they’re deciding to skip the Show this year, it’s the perfect time for you to swoop in and discover what they didn’t and learn what they stayed ignorant of. 8. Get out in front of change. Two things to remember about customers and change: don’t get too far ahead of your customers or you’ll confuse them. Don’t get too far behind them or you’ll lose them. What better place than the NRA Show to see the future, one booth at a time? Be among the first to see what’s coming and how your company can leverage that opportunity to build business and sales. 7. Learn more in 4 days than you could in a year. The breadth of content and speaker and operator expertise on display via the educational programs at the NRA Show is like a Foodservice University Degree in a Box (without the post-frat-party-sticky-beer floor!). 6. Get brilliant at the basics. I can’t overlook suggesting that one of the best programs you could attend at the NRA Show is my session on Fundamentals: 9 ways to Be Brilliant at the New Basics. Monday May 7 10 a.m. Learn the best practices of over 250 high-performing foodservice companies in just 90 minutes. Get there early, it’ll be SRO bro. 5. Eat. Drink. Be Merry. The NRA Show (and Chicago) is a great place to remind yourself and your team that this industry is fun and frenetic for a reason: it’s the restaurant business! So enjoy yourself. Relax. Have some fun. I’ve traveled around the world—three times over—and I’ll tell you this: Chicago has the best bars and restaurants in the USA. Sorry New York and San Francisco and LA, you’re close, but no Chicago. 4. Action in the Aisles. Sometimes the most educational parts of the NRA Show occur in the aisles between the booths or at the bars and receptions when you run into other operators. These side conversations are always chockablock full of insight, ideas and innovation. The informal education--or another operator’s opinion on the industry or economy--that you gets while walking through the NRA Show is worth the price of the airfare and hotel. 3. The restaurant industry is the original social media. Sure, you could “save money” and instead of being there, follow a tweetstream from the NRA Show instead, “experiencing” it via hashtags and updates and postings and Pin Boards online or on your smartphone or iPad, but…seriously? That’s the same as being in Chicago? At the NRA Show? Sorry, but there is no “virtual” Windy City during the NRA Show. Ain’t nothing like the real thing, baby. 2. Share it while you’re there. On the other hand, once you’re at the NRA Show, tweet, post, blog and pin till your thumbs turn blue. Let the people who had to stay home learn from your experience and besides, the better you share it, the more you benefit. (If you teach, you learn twice.) And if you’re a Digital Alien who thinks a “tweet” is something that Barbara Walters gives her dog, well then bring pen and paper because you’re going to learn at every turn. 1. Recharge. Rejuvenate. Refocus. The NRA Show is the largest business and idea exchange in our industry. And it only happens in one place, one time, each year. It’s borderline overwhelming because of the size, scope and aisle after aisle of idea, innovation and energy. But what better way to exhaust yourself than by stimulating your brain and energizing your soul. Refresh that part of yourself that the economy wore down the last three years. It’s time to come home to the NRA Show. I’ll see you May 5-8 in Chicago.If you haven't already registered for NRA Show 2012, go to www.restaurant.org/show. In addition to Twitter @NRAShow and Facebook, you can also join the NRA Show on Linkedin and YouTube. Jim Sullivan is the CEO & Founder of Sullivision.com and a long-time attendee of the NRA Show. You can visit his Website at www.sullivision.com. |
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