Chefs and other foodservice professionals are just beginning to scratch the surface of what they can create with 3D printers, and the possibilities are seemingly endless. The Culinary Institute of America has teamed with 3D Systems to explore how the 3D printing company’s ChefJet Pro, the first 3Dfood printer, can be used in professional kitchens. Representatives from the CIA and 3D Systems sat on a panel at the National Restaurant Association Show Monday to talk about what the future holds for 3D printing in the food world.

“We feel strongly that 3D printing has something to offer the culinary world, and we’re motivated to make sure the technology is available to the industry. But we don’t want to be the ones to decide how those capabilities are deployed. We want to make sure culinarians are able to explore those for themselves,” said Liz von Hasseln, creative director of food for 3D Systems. (read more…)

Restaurants of all sizes and types are trying to tap into the millennial mindset in order to appeal to the influential demographic. Connecting with these tech-savvy, food-loving consumers is key to attracting their business and earning their brand loyalty, chain restaurant chefs said during a panel discussion Sunday at the National Restaurant Association Show.

“It’s really about that connectivity and making a connection with our brand and our guests … they want to feel that connection all throughout their choice,” said Heidi Curry, senior manager of global R&D for bakery at Dunkin’ Brands.

Eateries can foster a connection with millennial consumers in a variety of ways, both in the restaurant and before and after a customer comes in to dine.

Being active on social media and having an engaging, dynamic web presence can go a long way toward reaching millennial consumers, who are interested in brands’ backstories and hearing about why brands and products align with their lifestyle. (read more…)

Later this month, tens of thousands of restaurant professionals will gather in Chicago for the National Restaurant Association‘s annual show. The foodservice industry’s largest trade show consists of four days filled with education sessions, demonstrations and an expansive show floor packed with exhibitors showing off the latest restaurant trends and technology.

This year’s show kicks off at 10 a.m. on Saturday, May 16 with education sessions including “Recruiting, Hiring and Training in Non-Traditional Settings,” and “The Art and Science of Site Selection.” Over the course of the show, sessions will cover a range of topics, from nutrition and sustainability to franchising and workforce engagement.

The daylong Restaurant Finance Summit will return to the show this year, with a keynote address by Russ Bendel, chief executive of The Habit Burger Grill.

The popular beer, wine and spirits portion of the show will operate under a new name starting this year. (read more…)

On Sunday, May 17, professionals from the foodservice and hospitality industry will gather at Chicago’s Navy Pier for the 18th annual Championship BBQ to benefit Share Our Strength’s No Kid Hungry campaign. More than 1,000 people are expected to attend the fundraiser, where they will sample tasty bites and beverages and watch chefs in action during the BBQ competition. This year’s chef lineup includes Missy Corey from Publican Quality Meats in Chicago, Stephen “Smokey” Schwartz from Burnt End BBQ in Kansas and judge Stepahanie Izard from Girl and the Goat.

SmartBrief interviewed Share Our Strength co-founder Debbie Shore and Championship BBQ creator and former publisher of Food Arts magazine Barbara Mathias about how the event helps combat child hunger and what attendees can expect this year.

How did you come up with the idea for the Championship BBQ fundraiser?

Mathias: I wanted to host an event during the NRA Show that would be fun and different from what everyone else did. (read more…)

Since the Obama administration entered the White House, first lady Michelle Obama has made it her personal mission to improve the health of America’s children by teaching them the importance of a balanced diet and an active lifestyle. Her Let’s Move campaign and non-profit group Partnership for a Healthier America have been working towards this goal for five years, and have started to turn the tide on America’s childhood obesity problem and the way food and beverage companies market to the country’s youngest consumers.

“Over the past five years we have truly changed the culture around health and living in this country,” Obama said in a keynote speech last week at the Partnership for a Healthy America Summit. “Food companies are racing like never before to create healthier versions of their products. Even convenience stores are selling fruits and vegetables. Head to the local drive-thru and kids’ meals might include apples and skim milk. (read more…)