By Tricia Smith on May 22nd, 2015 | 59152Comment on this postTea%2C+Mediterranean+cuisine%2C+3D+sweets+among+top+trends+at+NRA+Show+20152015-05-22+15%3A32%3A58Tricia+Smithhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D59152
More than 2,100 exhibiting companies demonstrated their goods and services to a crowd of more than 63,000 chefs, restaurant owners and other foodservice professionals at the National Restaurant Association Show in Chicago last week. The show floor was a great place to spot new trends. Several trends from years past — such as gluten-free and spicy flavors — are still going strong. Here’s a look at three concepts that were among the most buzzed-about at this year’s show.
Time for Tea
Specialty iced tea was among the top trends named by American Culinary Federation chefs in NRA’s What’s Hot Forecast for 2015. Teas of all types were represented on the show floor this year, from artisanal loose teas to flavored iced teas that are gaining popularity as more diners seek out healthier beverage choices.
Art of Tea was one of nearly 50 companies featuring tea at the show. The 10-year-old company produces more than 140 blends and restaurants account for 80% of its business, Business Development Executive Chelsea Gutierrez said. (read more…)
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…)
By Tricia Smith on May 18th, 2015 | 59041Comment on this postConnectivity+is+key+to+serving+millennial+diners%2C+chain+chefs+say2015-05-18+10%3A00%3A58Tricia+Smithhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D59041
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…)
By Tricia Smith on May 6th, 2015 | 58812Comment on this postNRA+Show+2015+to+serve+up+4+days+of+food+and+beverage+education2015-05-06+11%3A00%3A46Tricia+Smithhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D58812
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…)
The 2015 National Restaurant Association Show, to be held May 16–19 at Chicago’s McCormick Place convention center, will draw nearly 65,000 foodservice industry employees and operators looking to learn about new industry trends, gadgets, food products and cooking techniques, as well as attend tailored education sessions covering all kinds of topics, including environmental sustainability.
With so much going on, what should you see?
Here are six must see events at the Show that NRA’s Conserve sustainability team think you shouldn’t miss. If you don’t know a lot about sustainability or how to make your own business environmentally responsible, you can start with three sustainability learning sessions:
True Tales of Unexpected Triumph: The Bumpy Path to Sustainability, May 16, 11:30 a.m., in room S402b. If you like true stories told live, you’ll love this hour-long session, based on the popular “The Moth” storytelling series. Hear personal tales from industry insiders, like Starbucks, Sodexo, and Kendall College, about how they started their own environmental efforts. (read more…)