2017 NRA Show Exhibit Guide & Program

THE 98TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

Exhibit Guide MAY 20-23

McCormick Place, Chicago, IL

Amazon Exec and Gen Z Expert Discuss Staying “Ahead of the Crave” at Signature ‘17 PG | 20

Chicago Cubs Chairman on Building a Winning Team PG | 25

Efficiency Boosting Equipment Innovations PG | 28

Celebrity Chefs Take Center Stage PG | 32

Prince Tribute Band Headlines Restaurants Rock PG | 40

& PROGRAM

NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

MAY 20-23, 2017 | McCORMICK PLACE | CHICAGO, IL

Supporting sponsor

Presented by

Dawn Sweeney

Dan Park

Jason Dorsey

President & CEO National Restaurant Association

General Manager, Commercial Sector Amazon Business

Co-Founder and Chief Strategy Officer The Center for Generational Kinetics

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

See how industry game changers look ahead of the crave and connect with today’s empowered customers.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

SUNDAY, MAY 21 | 2:00 p.m. | Grand Ballroom (S100) Doors will open at 1:30 p.m.

— FIRST 500 ATTENDEES RECEIVE FREE BLUETOOTH EARBUDS —

#Signature17 All registered NRA Show® and BAR attendees, exhibitors and news media are welcome to attend.

Captivated*

*Offering an expert lineup of education sessions that offer fresh perspectives on timely and relevant topics tailored to your individual interests.

NEW IN 2017

BAR MANAGEMENT CONFERENCE Add this inaugural conference to your BAR experience and tailor your learning to your individual interests within four targeted tracks, CONFERENCE TRACK 1

CONFERENCE TRACK 3

Bar Food & Menu Development

Marketing, Promotions & Social Media

• The Science of Bar Menus • Instant Check Average Increase!

• Maximizing Your Kitchen for Profit • Food Promotions at the Bar

• Strategy for Success with Social Media • How to Double Your Loyal Regulars • The New Bar & Beverage Landscape: What It Means to Your Business

CONFERENCE TRACK 2

CONFERENCE TRACK 4

• How to Create Profitable Premium Cocktail Programs • Capitalize on Cutting-Edge Adult Beverage Trends • Emerging Beverage Alcohol Segments You Must Know • Your Restaurant Wine Program: Awaken The Force

• Maximizing Guest Frequency Through Bartender Dynamics • Turn Your Staff into Beverage Sales Superstars • Meeting the Millennial Management Challenge • Bar Rescue Experts Panel

Beverage Trends & Innovations

Team Training & Building

ADD THE BAR MANAGEMENT CONFERENCE AT ANY REGISTRATION DESK!

Message from the Chairman and the President & CEO

Welcome to the 98th annual National Restaurant Association Restaurant, Hotel-Motel Show®!

This is your Show and we encourage you to take advantage of everything it has to offer—great education sessions, 2,200+ exciting exhibitors representing 900+ product categories, demos by celebrity chefs, and unparalleled opportunities to check out the latest innovations and network with industry peers.

There are a number of exciting new things happening at NRA Show® this year—all designed to provide insights, information and inspiration around the changing business of hospitality. Now conveniently located on three stages right on the Show floor, the On-Floor Education Sessions have been fine-tuned to offer helpful takeaways, stimulating ideas, and powerful messages to improve operations and spark new philosophies. Better yet, their streamlined design ensures attendees receive focused, cutting-edge industry knowledge efficiency.

You’ll also want to attend Signature ’17 session, where we’ll talk with Amazon Business’s Dan Park about how Amazon’s culture of innovation and deep customer knowledge is impacting the business ecosystem. With this year’s theme “Ahead of the Crave,” Signature ’17 focuses on the empowered customer and identifies the top emerging opportunities. Here you’ll get a glimpse of how the landscape of business purchasing and selling is changing.

Continuing our “Ahead of the Crave” theme, the highly energetic and engaging Jason Dorsey, expert and lead researcher on Millennials and Gen Z at The Center for Generational Kinetics, will also be joining us to provide critical customer and workforce insights. You can join in on the conversation yourself by submitting your questions beforehand via twitter using #Signature17, or during interactive onsite polling.

Make sure to stop by the NRA Booth to have a conversation about how the National Restaurant Association is serving you. From advocating for public policies that let our industry thrive and grow, to providing business services to help your bottom line, NRA experts will be on hand each day to discuss your particular concerns.

To make the most of the whole Show experience, spend some time designing your own on-floor Show strategy with the free NRA Show mobile app. It’ll give you a complete floor plan, exhibitor list, schedule of education sessions and Show updates. You’ll find it at your app store when you search for “NRA Show 2017.”

We know the National Restaurant Association Restaurant, Hotel-Motel Show will offer you the opportunity to learn a lot, share a lot, and come away inspired. We hope you enjoy every moment!

Jeffrey W. Davis Chairman of the Board National Restaurant Association

Dawn Sweeney President & CEO National Restaurant Association

Chairman, United States Beef Corporation

National Restaurant Association Educational Foundation

5

Message from the Convention Chair

As the 2017 National Restaurant Association Convention Chair, it is my distinct pleasure to welcome you to the 98th annual National Restaurant Association Restaurant, Hotel-Motel Show®. We’re glad you’re here!

As you walk the Show floor you’ll experience the foodservice business at your fingertips. With products and services from thousands of exhibitors, plus quick-hitting on-floor education sessions, the NRA Show floor has everything you need to stay relevant and profitable in the foodservice industry.

And that’s just the tip of the iceberg. We have loads of specially curated attractions sprinkled throughout the Show focusing on emerging technologies, equipment innovations, and food trends, including the Bellavita Italian Pavilion - the largest made-in-Italy Food & Wine Expo this side of the Atlantic, with 50+ Italian artisan producers, culinary demos and “master classes” from the finest chefs and sommeliers.

If brilliant equipment and technology innovations that both improve back of the house operations and benefit operators are important to you, then the Kitchen Innovations (KI) Awards Pavilion is just your speed. You’ll also want to celebrate the year’s most exciting food and beverage breakthroughs in taste, marketability, creativity, and profit potential with the Food and Beverage Award (FABI) recipients, who are showcased at their booths throughout the Show.

If you’re looking for products poised to make a big impact in the foodservice industry, spend some time at Startup Alley in the Innovation Hub. There you’ll find exciting, innovative, and tech-savvy startups that are at the forefront of where technology and foodservice meet. Then discover new ways to unlock huge potential at Microsoft’s Digital Transformation booth, a fully immersive experience that not only explains digital solutions but also demonstrates how to make it work for your operation.

Trying to master today’s cooking craze? Try your hand at Foodamental Studio, where top culinary professionals guide you through the most sought-after and trending dishes in the business. And, at World Culinary Showcase you’ll have the opportunity to learn from the world’s most talented chefs such as Rick Bayless, Stephanie Izard and Ming Tsai, as they provide a rare, live glimpse into their techniques, recipes and secrets.

No matter what you’re looking for – whether it be top tricks and trends, smart and savvy solutions, or the biggest and brightest names - I know that you will find something here that inspires or informs change in your business in the next year. No matter where you come from, and no matter which segment of the industry you represent, this is your Show.

Enjoy!

Atour Eyvazian 2017 NRA Convention Chair Owner / Operator JIB Management Inc. Multiunit Owner of 122 Jack in the Box and El Pollo Loco Restaurants

7

TABLE OF CONTENTS

BASICS................................................................................8 NRA SHOW FLOOR HOURS REGISTRATION MCCORMICK PLACE MAP STAY CONNECTED.........................................................9 2017 EXHIBITOR ADVISORY COMMITTEE.........9 TRAVELING TO & FROM THE SHOW............. 10-11

INTERNATIONAL GUESTS........................................ 16 SCHEDULE AT A GLANCE........................................ 17 SHOW FLOOR HIGHLIGHTS.............................. 18-19 SIGNATURE ‘17.............................................................20 SERVSAFE....................................................................... 23 SUPERSESSION: DEFYING THE CURSE................................................ 25

HOTEL SHUTTLE ROUTES

FABI AWARDS........................................................ 26-27

CTA TRAIN SERVICE

KI AWARDS............................................................. 28-29

AIRPORT SHUTTLE

FOODAMENTAL STUDIO...................................30-31

TAXIS

WORLD CULINARY SHOWCASE.................. 32-33

METRA ELECTRIC SCHEDULE

BOOK SIGNING SCHEDULE................................... 32

NRA BOOTH.................................................................... 13

BELLAVITA.............................................................. 34-35

PLAN YOUR SHOW.....................................................14 NRA Show Mobile App Floor Plan Map & Addendum Roving Wayfinders & Information Desks NRA Show Daily

STARTUP ALLEY.......................................................... 37

IMPORTANT LOCATION INFORMATION........... 15 Find Us Information Desks Education Office Show Office Press Center Exhibit Space Selection Room Resources Directory

BAR 17........................................................................ 38-39 AFTER HOUR EVENTS........................................40-41 IFMA Awards Restaurants Rock NextGen Party NRA Block Party SUMMITS AT NRA SHOW.........................................43 EDUCATION...................................................................44 ED SESSION AT A GLANCE....................................44 EDUCATION SESSION DESCRIPTIONS.............46 INTERNATIONAL EXHIBITORS.............................54 ALPHABETICAL LIST OF EXHIBITORS............. 57 EXHIBITOR LISTING BY PRODUCT..................... 75

9

NRA Show Floor Hours: SATURDAY, MAY 20

SUNDAY, MAY 21

MONDAY, MAY 22

TUESDAY, MAY 23

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 3:00 p.m.

No one under 16 years of age will be allowed on the NRA Show exhibit floor. No children, no infants, no strollers, no carriers, no exceptions. Persons 16 to 18 years of age must be accompanied by an adult. The NRA reserves the right to request proof of age. Underage persons will be escorted off the Show floor with no refunds. NRA reserves the right to remove any person engaged in disorderly conduct, use of illegal substances, in violation of Show policies or in possession of a counterfeit badge. NRA reserves the right to validate the authenticity of any badge.

REGISTRATION Registration for NRA Show, BAR, and BAR Management Conference is in the Level 2 Lobby of Lakeside Center and on Level 1, Rooms S102-S103 of the South Building. Registration for Foodservice @ Retail, Non-Commercial, and Innovation of Fast Casual and Pizza Summits at the Show will also be available as space permits. Additional fee required for summits.

Summits are open to foodservice operators only. Registration is non-refundable. Badges are not transferable.

RULES AND REGULATIONS You must be registered and present an official NRA Show or BAR badge in order to enter the exhibit floor or attend the educational programs. A business card or Federal Tax ID Number will be required to register. Only persons directly involved with the restaurant/foodservice and lodging industry are qualified to attend. The Show is not open to the public. Solicitation on the Show floor by non-exhibitors is strictly prohibited.

NRA prohibits the use of personal cameras and mobile recording devices on the exhibit floor and at all sessions and speaker presentations. NRA hires professional photographers/videographers to capture images of the Show in compliance with data protection & privacy laws. NRA may edit and use these images and recordings for administrative and promotional activities in the ordinary course of our business. Unauthorized photography, videography or live streaming of any exhibit or product is prohibited and may result in the confiscation of device, film, memory cards and cameras as well as expulsion from the NRA Show. Registered press must check in at the onsite Press Center and declare intentions to photograph and/or film the NRA Show.

MAY 21-22 Shuttle Buses Gates 31, 32, 33, 34

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10

STAY CONNECTED Sponsored by:

Navigate the event like a pro with the NRA Show 2017 mobile app.

• Stay organized with Exhibitor, Session, and Event information

2017 EXHIBITOR ADVISORY COMMITTEE

• Build a personalized schedule and bookmark exhibitors • Interactively locate sessions and exhibitors at NRA Show • Find attendees and connect with your colleagues through Friends

CONVENTION CHAIRPERSON Atour Eyvazian Owner/Operator, JIB Management, Inc. Jack in the Box

• And much, much more!

COMMITTEE MEMBERS: Andrew Aussie Earnest Eats Search “NRA Show” in your app store Choose “NRA Show 2017” & tap Download.

JOIN THE CONVERSATION Faceboook Like us on Facebook, where we announce the latest Show news and share videos and insights across the foodservice industry. Find us at: Facebook.com/NationalRestaurantAssociationShow.

Instagram Follow us @NRAShow and don’t forget to tag your posts with #NRAShow17.

Twitter Watch for Show updates @NRAShow and be part of the dialogue using #NRAShow17.

SAY CHEESE!

Barry Snyder ItalCrust Phyllis Weege Menu Masters & Hospitality Marketing Dan Williams Oneida Food Service Lauren Davies RATIONAL USA Mark Copeland Restaurant Technologies, Inc. Jobee Solik, CMP S & D Coffee Jessica Burrell Sabert Tom Pierce Vienna Beef

Stop by our Photo Booth in the Grand Concourse and tell us why this is your Show.

You can share it on social using #NRAShow17 to make everyone wish they were here too.

powered by

11

GETTING HERE

Traveling to & from the Show

Hotel Shuttles: Elm St

Dewitt Pl

r hor eS Lak McClurg Ct

Fairbanks Ct

Rush St

Stetson St

Columbus Dr

Av Michigan

State St

Van V Buren Bure Bu n St

Art Institute of Chicago Wabash W b h Av A

Dearborn St

LaSalle St

Wells St W S

Franklin St

Jackson Blvd

METRA STATION VanBuren Street Station

Congress g Parkway y

Buckingham Fountain

Harrison St

8th St 9th St

METRA STATION Museum Campus / 11th Street Station

11th St

Field Museum of Natural History

17th St 18th St

Adle Planetar

Dr Lake

16th St

Solidarity Dr

Soldier Field Indiana Av

State St

McFetridge Dr 14th St

Michigan Av

16th St

John G. Shedd Aquarium

MUSEUM CAMPUS

13th St

Red Line To 95th/Dan Ryan Orange Line To Midway Airport Green Line To Cottage Grove or Ashland/63rd Wabash Av

Dearborn St

Plymouth Ct

Roosevelt Rd

Shore

Wells St

Roosevelt Rd

IVER CHICAGO R

GRANT RA PARK

18th St

18th St exit

Cermak/McCormick Place Green Line Stop Cermak Rd

METRA STATION McCormick Place

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he

Arc

MAP NOT DRAWN TO SCALE Midway Airport

Lakeside Center Hotel Shuttle Routes: Pickup & Dropoff in Lakeside Center Level 2, Transportation Lobby

12

eD

Wabash Av

State St

Millennium Park

Madison St

Federal St

• Allegro Chicago • Courtyard Chicago River North • Fairfield Inn River North • Holiday Inn Mart Plaza • Hotel Chicago – Autograph Collection • Hyatt Place River North • Kinzie Hotel • Langham Hotel • Westin River North

Blue Line To Forest Park

Dr

METRA STATION Randolph Street Station

Washington St

Clark St

• Courtyard by Marriott Mag Mile • Doubletree Hotel Chicago • Embassy Suites Mag Mile • Fairfield Inn & Suites Mag Mile • Hyatt Magnificent Mile • Inn of Chicago Mag Mile • InterContinental Chicago • Loews Chicago Hotel • Sheraton Chicago

Willis Tower

E Wacker

South Water St

L k St Lake

Monroe St

E North Water St

AGO RIVER

Randolph St

Wentworth Av LaSalle St

ROUTE #2 — GATE 2

IC

W Wacker Dr

rp or t Green Line To Harlem/Lake Pink Line To 54th/Cermak

Canal St

• Cambria Chicago • Hampton Mag Mile • Hilton Suites • Homewood Suites Mag Mile • Millennium Knickerbocker • Omni Chicago • Park Hyatt Chicago • Peninsula Chicago • Residence Inn Mag Mile • Ritz-Carlton Chicago • Sofitel Chicago Downtown • The Talbott Hotel • The Tremont Hotel • Thompson Hotel • W Chicago Lakeshore • Warwick Allerton Hotel • Westin Michigan Avenue • Whitehall ROUTE #4 — GATE 3

CH

Navy Pier Streeter Dr

Kinzie St

Merchandise e Mart

Clark St

B To lue O Li ’H n ar e e Ai

Illinois St Hubbard St

S Wacker Dr

O’Hare International Airport

Grand Av

St Clair St

Orleans St

St

Ohio St

Adams St

• AC Chicago Downtown • ACME Hotel • Aloft City Center • Best Western River North • Chicago Marriott Downtown • Dana Hotel and Spa • Embassy Suites Chicago Downtown • Freehand Chicago • Godfrey Hotel Chicago • Gwen, A Luxury Collection Hotel • Hilton Garden Inn Chicago • Hotel Cass – Holiday Inn Express • Hotel Felix • James Hotel • Palomar Chicago

Chestnut St

Pearson St

Erie St

Pickup & Dropoff in South Building, Level 1, Transportation Lobby ROUTE #3 — GATE 3

Delaware Pl

Ontario St

South Building Hotel Shuttle Routes: ROUTE #1 — GATE 1

Walton St

John Hancock Center

Huron St

ry

7:30 a.m. – 2:00 p.m. 2:00 p.m. – 6:00 p.m.

Clark St

Superior St

bu gs

Tuesday

Water Tower Place

Michigan Av

Hudson Av

Segwick Av

Chicago ago Av

Dearborn St

Institute stit t tute u Pl ut

LaSalle Blvd

Locust ocu St Chestnut St he es

E Lake Shore Dr

900 N. Michigan Shops

Seneca St

Walton Wa to t St

Kin

7:30 a.m. – 2:00 p.m. 2:00 p.m. – 6:30 p.m.

Bellevue St

Oak St

Canal St

7:30 a.m. – 2:00 p.m. 2:00 p.m. – 6:30 p.m.

Monday

Cedar St

Maple St

Oak St

HOURS OF SERVICE: Service to/from South & Lakeside Center Buildings, every 20-25 minutes.

Sunday

Scott St

Hill St

RETURN TRIP: Pick up your shuttle in either transportation center at the South Building or Lakeside Center at McCormick Place where your designed route is.

Saturday

Goethe St

s o St S Division

Upon check-in at your hotel please be sure to check with the front desk or concierge for assistance. Buses make multiple stops before reaching McCormick Place. Please allow a minimum of 30-40 minutes from the hotel to McCormick Place.

From Hotels To Hotels 7:30 a.m. – 2:00 p.m. 2:00 p.m. – 6:00 p.m.

Banks St

Brown Line To Kimble Purple Line To Linden

NRA provides complimentary shuttle bus transportation between participating hotels and McCormick Place from Saturday, May 20 through Tuesday, May 23.

ROUTE #5 — GATE 31

ROUTE #6 — GATE 32

ROUTE #7 — GATE 33

• Fairmont Chicago, Millennium Park • Hyatt Regency Chicago • London House • Radisson Blu Aqua Hotel • Renaissance Chicago Downtown • Swissotel Chicago • Virgin Hotel Chicago • Wyndham Grand

• Crowne Plaza Metro • Hyatt Centric The Loop • JW Marriott • Kimpton Gray • La Quinta Inn and Suites • Residence Inn Loop • Union League Club of Chicago • W Chicago City Center

• Best Western Grant Park • Chicago Athletic Association • Congress Plaza • Hilton Chicago & Towers • Hilton Palmer House • Renaissance Blackstone Hotel • Silversmith Hotel & Suites

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GETTING HERE

Chicago CTA Lines Red Line Blue Line Orange Line Green Line Brown Line Purple Line

Chicago Transit Authority (CTA) Train Service Take CTA train service from O’Hare (Blue Line) or Midway (Orange Line) airports to/from downtown Chicago. In the loop transfer to the Green Line and get off at “Cermak-McCormick Place”.

Visit transitchicago.com to plan your trip.

Pink Line

Airport Shuttle GO Airport Express offers shuttle service from McCormick Place directly to O’Hare and Midway Airports from Saturday – Tuesday from Gate 3, Level 1 of the South Building.

Taxis Taxis are readily available to transport you to/from the Show. Cost varies by destination and traffic conditions. Taxis can be picked up at the main entrance of McCormick Place.

Free rides on Metra Electric:

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FREE RIDES ON METRA ELECTRIC TRAINS Visit the Metra desk on Level 2.5 or any of the Information Desks to pick up a free Metra ticket.

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Tickets are valid May 17-23 for travel ONLY between McCormick Place and the following Chicago stations.

• Randolph Street Station / Millennium Station • VanBuren Street Station • Museum Campus / 11th Street Station • McCormick Place Station Present ticket each time you ride Metra Electric.

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Metra Electric Schedule

To McCormick Place

From McCormick Place

Saturday, May 20 & Weekdays, May 17-19 & 22-23

Saturday, May 20 & Weekdays, May 17-19 & 22-23

DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 7:15 a.m...............................................7:17 a.m................................................ 7:22 a.m.

7:35 a.m. (WEEKDAY ONLY).........7:37 a.m................................................... 7:42 a.m.

7:48 a.m.*........................................... 7:50 a.m...............................................7:56 a.m.

8:20 a.m............................................. 8:22 a.m................................................ 8:27 a.m.

8:30 a.m. (WEEKDAY ONLY).........8:32 a.m....................................................8:37 a.m.

9:15 a.m...............................................9:17 a.m................................................9:22 a.m.

9:20 a.m............................................. 9:22 a.m................................................9:27 a.m.

9:30 a.m.*.......................................... 9:32 a.m................................................9:37 a.m.

10:20 a.m.......................................... 10:22 a.m............................................. 10:27 a.m.

10:30 a.m.*........................................ 10:32 a.m............................................. 10:37 a.m.

11:15 a.m.............................................. 11:17 a.m............................................... 11:22 a.m.

11:20 a.m. .......................................... 11:22 a.m.............................................. 11:27 a.m.

11:30 a.m.* ........................................ 11:32 a.m...............................................11:37 a.m.

12:20 p.m...........................................12:22 p.m............................................. 12:27 p.m.

DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:51 p.m. . ....................................... 12:57 p.m. ........................................... 1:02 p.m.

1:51 p.m. ............................................ 1:57 p.m. ............................................2:02 p.m.

2:00 p.m. .........................................2:05 p.m. ........................................... 2:09 p.m.

2:51 p.m. ...........................................2:57 p.m. ............................................3:02 p.m.

3:51 p.m. ...........................................3:57 p.m. ........................................... 4:02 p.m.

4:00 p.m............................................4:05 p.m. . ......................................... 4:09 p.m.

4:11 p.m.* .......................................... 4:17 p.m. ........................................... 4:20 p.m.

4:48 p.m.* ........................................4:54 p.m. ............................................4:58 p.m.

4:51 p.m.............................................4:58 p.m. ............................................5:02 p.m.

5:07 p.m.* ........................................ 5:14 p.m. ............................................5:20 p.m.

5:16 p.m. ...........................................5:23 p.m. ............................................ 5:27 p.m.

5:26 p.m.* ........................................5:34 p.m. ........................................... 5:40 p.m.

5:49 p.m. ..........................................5:55 p.m. ........................................... 6:00 p.m.

6:21 p.m. ...........................................6:27 p.m. ........................................... 6:30 p.m.

6:37 p.m. (WEEKDAY ONLY)........6:43 p.m. . ......................................... 6:47 p.m.

6:43 p.m. (SATURDAY ONLY)..... 6:49 p.m. . ......................................... 6:53 p.m.

6:46 p.m. ..........................................6:52 p.m. ............................................6:55 p.m.

7:22 p.m. ..........................................7:28 p.m. .............................................7:31 p.m.

7:46 p.m. ..........................................7:52 p.m. ............................................ 7:55 p.m.

8:38 p.m. ..........................................8:43 p.m. ............................................8:47 p.m.

Sunday, May 21 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 6:30 a.m.............................................6:32 a.m................................................6:37 a.m.

7:00 a.m.............................................7:02 a.m................................................7:07 a.m.

8:30 a.m.............................................8:32 a.m................................................ 8:37 a.m.

9:00 a.m............................................9:02 a.m................................................9:07 a.m.

10:30 a.m..........................................10:32 a.m............................................. 10:37 a.m.

11:00 a.m........................................... 11:02 a.m............................................... 11:07 a.m.

12:30 p.m..........................................12:32 p.m............................................. 12:37 p.m. * Denotes extra trains added for NRA Show 2017

Sunday, May 21 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:17 p.m.............................................12:23 p.m............................................. 12:26 p.m.

12:47 p.m........................................... 12:54 p.m................................................ 1:01 p.m.

2:17 p.m.............................................. 2:23 p.m................................................2:26 p.m.

2:47 p.m............................................. 2:54 p.m............................................... 3:01 p.m.

3:00 p.m.*.......................................... 3:07 p.m.............................................. 3:09 p.m.

Departs McCormick Place every 15 minutes from 3:00 – 7:00pm.

13

VISIT THE National Restaurant Association in Booth #6600, North Hall Lobby At the newly designed National Restaurant Association Booth, see how we serve up success to help grow the restaurant and foodservice industry.

Talk with experts in the industry about how NRA membership can improve your business and grow your workforce. Engage with our multimedia displays to discover details on Show activities and showcase your #NRAShow17 experiences live.

15

PLANNING TOOLS

Plan your Show NRA SHOW MOBILE APP Search “NRA Show” in your app store to download the free official NRA Show mobile app on your smartphone to help you navigate NRA Show 2017.

Sponsored by:

• • • • • •

Search Exhibitors & Products Plan out Education Sessions Take notes at Education Sessions Locate where you are on the floor Map your way to your next stop And much more!

FLOOR PLAN MAP & ADDENDUM

Sponsored by:

Floor Plan Map & Addendum (in distribution bins throughout the building): This larger floor plan includes comprehensive exhibit floor plans by Hall with supplemental information on Show Floor highlights. Please remember Exhibitors change locations each year. Download the App or search the exhibitor section of this guide for their 2017 booth number.

ROVING WAYFINDERS & INFORMATION DESKS If you have questions while you are onsite stop by one of our information desks or stop by one of our roving wayfinders wearing “Ask Me” Flags. They will be able to help answer your question and help you download the NRA Show App.

NRA SHOW DAILY Produced in partnership with Winsight Media, the NRA Show Daily can be found at select Show-affiliated hotels as well as in and around the Show.

16

Important Location Information

RESOURCES

Directory Alternative BiteStyle........................................ Aisles 500-1000

FIND US

American Food Fair .............................................Aisles 7500-8200 BAR Exhibits ............................E354 Lakeside Center, Level 3

INFORMATION DESKS Get directions and find out about Show activities and programs.

Locations: Lakeside Center — Near Registration, Level 2 North Building — Mezzanine, Level 2 South Building — Near Registration, Level 1 Grand Concourse — Level 2.5

BAR Management Conference... Lakeside Center, Level 3 BAR Main Stage ................................. Lakeside Center, Level 3 BAR Bites............................................... Lakeside Center, Level 3 Bellavita Italian Pavilion ................. Lakeside Center, Level 3 Book Signings ..................................... Lakeside Center, Level 3 Coat Check ........................................... South Building, Level 1 / Lakeside Center, Level 2

EDUCATION OFFICE/ SPEAKER READYROOM — S501CD Speaker check-in and ready room and general information related to education sessions and CEUs can be obtained at the Education Office located in Room S501CD, on Level 5 in the South Building.

SHOW OFFICE — S401CD General information on the Show can be obtained at the Show Office located in Room S401CD on Level 4 in the South Building.

PRESS CENTER — N226 The National Restaurant Association Press Center is located in Room N226, on Level 2 in the North Building.

Dealer Distributor Club .....................South Building, Level 3 Digital Transformation .......................North Building, Level 3 Education Office/ Speaker Check-in ...............................South Building, Level 5 Educational Programs........................North Building, Level 3 Exhibit Floor Aisles 100-5400 ...............................South Building, Level 3 Aisles 5500-8200 ...........................North Building, Level 3 Aisles 8300-11000 ........................ Lakeside Center, Level 3 Exhibit Space Selection Room ..... South Building, Level 4 Exhibitor Hospitality Suites.............South Building, Level 5

Press Center Hours: Saturday, May 20 9:00 a.m. – 5:00 p.m.

Sunday, May 21 9:00 a.m. – 6:00 p.m.

Monday, May 22 9:00 a.m. – 6:00 p.m.

Tuesday, May 23 9:00 a.m. – 3:00 p.m.

FedEx Office ...................................South Building, Level 2.5 / Lakeside Center, Level 2 First Aid ..............................................South Building, Level 2.5 / Lakeside Center, Level 1 Food Court...........................................South Building, Level 2.5 Foodamental Studio ...........................South Building, Level 3

EXHIBIT SPACE SELECTION ROOM / EXHIBIT SALES OFFICE — S401A Current NRA Show exhibitors can participate, by appointment, in the onsite space selection process to reserve exhibit space for NRA Show 2018 in Room S401AB on Level 4 in the South Building.

Prospective exhibitors interested in exhibiting at NRA Show 2018 may visit the sales office to view the most-up-to date 2018 Show floor plans, find information on exhibiting, and meet with a member of the Convention Sales team to reserve exhibit space.

Grand Ballroom (S100) ......................South Building, Level 1 Hotel & Travel Desk .........................South Building, Level 2.5 Information Desk ............................... South Building, Level 1 / South Building, Level 2.5 / Lakeside Center, Level 2 Innovation Hub ......................................North Building, Level 3 Innovation Theater...............................North Building, Level 3 International Trade Center...............North Building, Level 2

EXHIBIT SPACE SELECTION ROOM HOURS: Saturday, May 20 8:00 a.m. – 5:00 p.m.

Sunday, May 21 8:00 a.m. – 5:00 p.m.

Monday, May 22 8:00 a.m. – 5:00 p.m.

Tuesday, May 23 8:00 a.m. – 3:00 p.m.

Kitchen Innovations Pavilion ..........South Building, Level 3 Learning Center.....................................North Building, Level 3

RESOURCES IN CASE OF EMERGENCY Call McCormick Place emergency at (312) 791-6060 or dial 6060 from any house phone.

FIRST AID First Aid is available in the following locations: South Building – Grand Concourse, South side of Level 2.5 Food Court/Retail area Lakeside Center – Level 1

Meeting Rooms E350-E353......................................... Lakeside Center, Level 3 E450-E451........................................Lakeside Center, Level 4 N126-N140............................................ North Building, Level 1 N226-N231...........................................North Building, Level 2 N426-N427 .........................................North Building, Level 4 S101-S106 ..............................................South Building, Level 1 S401-S405.......................................... South Building, Level 4 S501-S505 ...........................................South Building, Level 5 Metra Train Entrance.......................South Building, Level 2.5 NRA Booth ...............................................North Building, Level 3 NRA Show & BAR Registration .. South Building, Level 1 / Lakeside Center, Level 2 NRA Show Bookstore ....................South Building, Level 2.5 Organic & Natural Pavilion............ Lakeside Center, Level 3

BUSINESS CENTER Faxing, photocopying, printing and shipping can be done at the FedEx office in McCormick Place located in the South Building, on the South side of the Level 2.5 Food Court/Retail area. In Lakeside Center, on Level 2.

Power of Partnership Pavilion........South Building, Level 3

BADGE LANYARDS Please be sure to keep your badge clearly displayed at all times while walking the Show floor. Lanyards are available in bins throughout McCormick Place.

Show Office .............................S401C, South Building, Level 4

SHOW BAGS Be sure to pick up your free official Show bag in bins throughout McCormick Place. It’s the best way to easily tote literature, samples and more while you’re touring the Show floor.

Sponsored by

Press Center ............................................North Building, Level 2 Retail Shops ........................................South Building, Level 2.5 Scoot-a-Round Pick-up .................. South Building, Level 1 / Lakeside Center, Level 2

Shuttle Bus Pickup / Drop offs Routes 1-4.............................................South Building, Level 1 Routes 5-7 ........................................ Lakeside Center, Level 2 Signature ‘17 ...............................................S100 Grand Ballroom

Sponsored by

Scootaround – Scooter/Wheelchair Service Mobility scooters, wheelchairs and oxygen equipment are available for rental. You are encouraged to reserve in advance (888-441-7575) as inventory goes fast! Pick up locations are in the South Building, Level 1 near the McCormick Place entrance to the Hyatt Regency Chicago and in Lakeside Center, Level 2 Lobby next to the FedEx Office, near Gate 31.

Social Media Bar ...................................North Building, Level 3 Startup Alley ...........................................North Building, Level 3 Super Session ..................................................... S100 Grand Ballroom Taxis Stand ........................................... South Building, Level 1 / Lakeside Center, Level 2 TECH Pavilion .........................................North Building, Level 3 TECH Talks ...............................................North Building, Level 3 World Culinary Showcase ............. Lakeside Center, Level 3

17

INTERNATIONAL GUESTS

Bem-vindo

Bienvenue

Bienvenido

Welcome

Willkommen

INTERNATIONAL GUEST SERVICES In addition to everything you can see out on the exhibit floor, we have Show features just for you.

INTERNATIONAL TRADE CENTER (ITC) NORTH BUILDING, LEVEL 2, ROOM N231 As our international guest, please visit the ITC, a special feature of NRA Show that provides an ideal opportunity for U.S. exporters and international buyers to interact. The ITC offers the following complementary services: Interpreters, Meeting Rooms, Export Counseling, Lounge ITC HOURS:

Saturday, May 20 Sunday, May 21 Monday, May 22 Tuesday, May 23

8:00 a.m. – 5:00 p.m.

8:30 a.m. – 5:00 p.m.

8:30 a.m. – 5:00 p.m.

8:30 a.m. – 3:00 p.m.

NRA Show is a selected participant in the U.S. Department of Commerce International Buyer Program. The USDOC and the Foreign Agricultural Service offer a number of programs for individuals or companies who plan to export their products. Programs include export counseling, buyer alert, trade shows, trade leads, U.S. supplier lists, and market-specific reports. For more information, please visit the ITC.

The Commercial Service Logo is a registered trademark of the U.S. Department of Commerce, used with permission.

INTERNATIONAL RECEPTION NORTH BUILDING, LEVEL 4, ROOM N427 Saturday, May 20, 5:00 – 6:30 p.m.

Connect with colleagues at the International Reception, which brings together key trade executives, exhibiting companies interested in expanding their operations, and people who matter most to your business. All international registrants are welcome.

Please note you will need your NRA Show badge to attend the International Reception.

18

SCHEDULE AT A GLANCE

SATURDAY, MAY 20 8:15 a.m. - 3:00 p.m.

10:00 a.m.

5:00 p.m.

Innovation of Fast Casual & Pizza Summit

On-Floor Education Sessions Start

NRA Show Expo Closes

South Building . . . . Room S404 Additional fee to attend

Foodamental Studio . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . Booth #5575 TECH Talks . . . . . . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . Booth #7400 Detailed education sessions on pg 44

North, South & Lakeside Buildings

9:30 a.m.

NRA Show Expo Opens!

5:00 p.m. – 6:30 p.m.

International Reception North Building . . . . Room N427

North, South & Lakeside Buildings

SUNDAY, MAY 21 9:30 a.m.

12:00 p.m.

3:30 p.m. - 5:00 p.m.

NRA Show Expo Opens!

BAR 17 Opens!

Star of the BAR

North, South & Lakeside Buildings

Lakeside Ballroom . . . . . . . . . . . . Room E354 Additional fee to attend

Main Stage at BAR . . . . . . . . . . . Room 354

10:00 a.m.

On-Floor Education Sessions Start Foodamental Studio . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . Booth #5575 TECH Talks . . . . . . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . Booth #7400 Detailed education sessions on pg 44

11:00 a.m.

BAR Keynote - Jon Taffer Lakeside Building . . . . . . . . . . . . Room E350 Additional fee to attend Open to BAR badge holders

1:00 p.m. – 4:30 p.m.

Foodservice @ Retail Summit Day One South Building . . . . . . . . . . . . . . . S105 Additional fee to attend

1:00 p.m. – 5:00 p.m.

BAR Management Conference Lakeside Building E353a, E353b, & E353c Additional fee to attend

5:00 p.m.

NRA Show Expo Closes North, South & Lakeside Buildings

6:00 p.m.

BAR 17 Closes Lakeside Ballroom . . . . . . . . . . . . Room E354

9:00 p.m. - 12:00 a.m.

Restaurants Rock House of Blues, 329 N. Dearborn St Additional fee to attend

2:00 p.m.

Signature ‘17

MONDAY, MAY 22 8:00 a.m.

Exhibitor Advisory Committee Meeting North Building . . . . . . . . . . . . . . . Room N426c

8:30 a.m. – 12:15 p.m.

Foodservice @ Retail Summit - Day Two South Building . . . . . . . . . . . . . . . S105 Additional fee to attend

Grand Ballroom . . . . . . . . . . . . . . Room S100

10:00 a.m.

On-Floor Education Sessions Start Foodamental Studio . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . Booth #5575 TECH Talks . . . . . . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . Booth #7400 Detailed education sessions on pg 44

Non-Commercial Summit South Building . . . . . . . . . . . . . . . Room S404 Additional fee to attend

9:30 a.m.

NRA Show Expo Opens!

North, South & Lakeside Buildings

NRA Show Expo Closes North, South & Lakeside Buildings

6:00 p.m.

BAR 17 Closes

11:00 a.m.

Supersession: Defying the Curse Grand Ballroom . . . . . . . . . . . . . . Room S100

8:30 a.m. - 1:30 p.m.

5:00 p.m.

Lakeside Ballroom . . . . . . . . . . . . Room E354

8:30 p.m. – 9:30 p.m.

Next Gen Party

12:00 p.m.

BAR 17 Opens!

Rockit Bar & Grill 22 W. Hubbard St By invitation only

Lakeside Ballroom . . . . . . . . . . . . Room E354 Additional fee to attend

12:45 p.m. – 5:30 p.m.

BAR Management Conference Lakeside Building, E350, E353a, E353b, & E353c Additional fee to attend

9:30 p.m. - 12:00 a.m.

NRA Block Party Various venues along Hubbard Street Open to all with a Show or BAR badge

2:00 p.m.

TUESDAY, MAY 23 9:30 a.m.

BAR Featured Speaker - Patrick Henry Lakeside Building ............................ Room E350 Additional fee to attend Open to BAR badge holders

10:00 a.m.

3:00 p.m.

NRA Show Expo Opens!

On-Floor Education Sessions Start

NRA Show Expo Closes

North, South & Lakeside Buildings

Foodamental Studio . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . Booth #5575 TECH Talks . . . . . . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . Booth #7400 Detailed education sessions on pg 44

North, South & Lakeside Buildings

19

Show Floor Highlights Enhanced Experience Emerging technologies, unique ingredients, shifting trends - to stay ahead of the competition, one must keep abreast of the latest developments. Come see what’s shaping the foodservice landscape in these specially curated areas and pavilions sprinkled throughout the Show floor.

Lakeside Center Exhibitor Booths #8300 - #11000

North Hall

Exhibitor Booths #5500 - #8200

BELLAVITA ITALIAN PAVILION

AMERICAN FOOD FAIR North end of aisles 7500-8200

Aisles 8300-9000

The Excellence of Italy

The largest Made-in-Italy Food & Wine Expo outside of Italy is returning to the U.S as a co-located event at NRA Show. Taste undiscovered treasures from artisan producers and globally renowned Italian brands.

A M E R I C A N F O O D FAIR

ORGANIC & NATURAL PAVILION Aisles 10100-10800

The Organic & Natural Pavilion features a wide array of products that help deliver on guest demands in this fastgrowing market segment.

WORLD CULINARY SHOWCASE Booth #10357

Sponsored by:

See the world’s best chefs and top industry leaders take the stage to share their expertise live, featuring some of today’s hottest topics and trends.

See full schedule on page 32

Show-wide FABI

The 2017 FABI Award recipients shape the future of food and beverage by introducing products that have the taste, marketability, and creativity potential to satisfy operators AND consumers. Stop by their booths to taste them for yourself. Award Recipients are identified with a floor sticker outside their booth.

See full list on pages 26-27.

SHOW SPECIALS

Many exhibitors offer deals during the four days of NRA Show. View “Show Specials” list online at Restaurant.org/Show/ Lists

TRANS

The American Food Fair Pavilion features U.S.A. food producers and processors interested in exporting their quality products. It is organized by the National Association of State Department of Agriculture.

DIGITAL TRANSFORMATION Booth #6429

Visit the Digital Transformation Booth to see how Microsoft is implementing technology that helps improve customer engagement, empower employees and optimize operations, that ultimately drive growth and opportunities for business.

LEARNING CENTER Booth #7400

Booth #5575

ALL NEW! Everything you need to stay current on the latest industry innovations and insights.

Keep ahead of the competition with in-depth research and compelling education sessions presented at the Innovation Theater. Unlock best technological practices and trends at fast-paced TECH Talks. Connect with exciting, tech-savvy startups poised to make a big impact in foodservice at Startup Alley. Get personalized advice and consultation at Social Media Bar. INNOVATION THEATER Sponsored by:

SOCIAL MEDIA BAR

Grab 30 minutes of superpractical operational strategies to start using immediately.

Take away tips and updates on everything from recruitment, retention and training to cost containment tactics, sustainability and much more.

See full schedule on page 32

NRA BOOTH

Booth #5575

Gain key insights to keep you ahead of the curve, just steps away from the show floor action. Presentations on the latest industry research will guide your future decision making. Session topics that will will keep you up to date on new trends include cybersecurity, workforce engagement and regulatory issues.

SOCIAL MEDIA BAR Booth #5575

Take a seat at the Social Media Bar and experience social media like you never have before! The Social Media Bar provides 1 on 1 consultation with experts who know social media like the back of their hands.

STARTUP ALLEY Booth #5675

Presented by:

Booth #6600 - North Hall Lobby

See how we serve up success to help grow the restaurant and foodservice industry. Talk with experts in the industry about how NRA membership can improve your business and grow your workforce.

Engage with our multimedia displays to discover details on Show activities and showcase your #NRAShow17 experiences live.

INNOVATION THEATER

TECH talks

Startup Alley showcases a slew of tech-savvy startups who are poised to make a big impact in the foodservice industry. Get ready to discover new ways to unlock huge potential.

TECH TALKS Booth #5575

Stay up to speed with what’s out there in the tech space with a series of show floor Tech Talks, 30-minutes of technology-focused information on the latest ideas and tech tools to save you time and money.

TECH PAVILION North end of Aisles 5500-7000

The TECH Pavilion hosts exhibits focused on increasing efficiency, guest satisfaction, transaction speed and lowering costs.

Download the NRA Show APP to find your way Search: for “NRA Show”

South Hall

Exhibitor Booths #100 - #5400

Grand Concourse NRA SHOW BOOKSTORE

ALTERNATIVE BITESTYLE

Level 2.5

South end of aisles 500-1000

Featuring a wide range of titles by celebrity chefs, restaurateurs and more.

See page 32 for the schedule of book signings.

Alternative BiteSytle showcases products for special dietary needs including gluten-free, allergen-friendly, low-sodium and more.

•

Stay organized with Exhibitor, Session, and Event information

•

Build a personalized schedule and bookmark exhibitors

•

Interactively locate sessions and exhibitors at NRA Show

•

Find attendees and connect with your colleagues through Friends

•

And much, much more!

“THIS IS MY SHOW” PHOTO BOOTH

DEALER DISTRIBUTOR CLUB

Level 3

Booth #1291

For dealers and distributors there is a special oasis just for you. Relax, meet with customers and colleagues, charge your phone and plan your next move.

With the NRA Show 2017 mobile app, you can:

powered by

A photo can say a thousand words, so use our Photo Booth in the Grand Concourse to tell us why this is your Show. Give us your best Show face and share it with us on social media by tagging your photo with #NRAShow17.

FOODAMENTAL STUDIO Booth #2389

Take part in hands-on culinary themed classes highlighting the latest trends. Led by restaurant chefs, culinary instructors, food photographer, and farmer chef.

Roll up your sleeves and get ready to create.

Sessions are first-come first-served.

See page 30 for the full schedule.

KITCHEN INNOVATIONS PAVILION Booth #2440

Come see the 2017 KI Award recipients representing the very latest cutting-edge equipment and technology that specifically improve the back of the house and benefit foodservice operators.

See page 28-29 to see this year’s Award recipients .

Sponsored by:

SIGNATURE ‘17

Presented by

Supporting sponsor

SUNDAY, MAY 21 | 2:00 p.m. | Grand Ballroom (S100) Doors will open at 1:30 p.m.

— FIRST 500 ATTENDEES RECEIVE FREE BLUETOOTH EARBUDS — All registered NRA Show® and BAR attendees, exhibitors and news media are welcome to attend.

Today’s empowered customers expect and demand new experiences, services, and ways of doing business.

Waiting to react means you’re already late to the game.

At Signature ’17, attendees see the power of staying ahead of customers’ wants while reimagining their business offerings.

Featuring speakers changing the business landscape and using data and insights, attendees get “Ahead of the Crave” with tools and resources they can use today.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

JOIN THE DISCUSSION before, during, and after Signature ’17. Tell us what you need to know from these game changers by using #Signature17.

Participate in live polling during the presentation and walk away with bold insights and real actions to get you “Ahead of the Crave.”

22

SIGNATURE ‘17

Dawn Sweeney wants you to get ahead of the crave.

Dawn is moving the restaurant industry forward. As President and CEO of the National Restaurant Association, Dawn is focused on bringing our restaurant and foodservice operators the ideas and insights to shake up the industry norms and traditional ways of doing business for today’s connected customers.

Dawn Sweeney President & CEO National Restaurant Association

During Signature ’17 Dawn invites our guests to stretch their thinking and join in an afternoon of reimaging the restaurant business by anticipating customer needs. Attendees will hear bold ideas and gain the insights needed to affect change within their own businesses. She will lead conversations with these game changers who are using innovations and research to change business operations.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Amazon revolutionized the way we shop.

Will it do the same for foodservice?

Amazon is reinventing the landscape of purchasing and selling. With a culture of customer obsession, Amazon is committed to innovating to meet customer needs in foodservice. Dan Park, General Manager, Commercial Sector, Amazon Business, knows what’s needed to impact the business ecosystem and will share how Amazon Business is looking to help evolve restaurant-industry operations through analytical purchasing tools, an increased breadth of selection and fulfillment. Dan will share how Amazon “works backward” from the customer, developing products and solutions that meet and anticipate customer needs.

Dan Park General Manager, Commercial Sector, Amazon Business

Innovation is something everyone’s after, but where do you find the time and energy to create new solutions for customers and then know which to take to market? Dan will show how Amazon uses and implements customer behaviors and wants into their everyday offerings.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Why focus your thinking on Millennials and Gen Z? Jason Dorsey puts it into perspective. Co-founder and Chief Strategy Officer of The Center for Generational Kinetics®, Jason knows the ins and outs of how to reach, engage, and acquire Millennials and Generation Z. And he’s gaining this insight before they’re even sharing it.

Knowing a one-size doesn’t fit all, he strives to discover how best to relate authentically to connected customers.

As these audiences and their behaviors quickly shift and change, how do you maintain proactive and effective approaches to engage without losing your business identity? Imploring research beyond the typical sales, Jason helps you uncover how to market and recruit these audiences as customers and employees.

Jason Dorsey Co-Founder and Chief Strategy Officer The Center for Generational Kinetics

#Signature17 23

SUPERSESSION

SUPERSESSION:

DEFYING THE CURSE How a Positive Workforce Culture Thwarted 108 Years of Futility Presented by

Tom Ricketts, Executive Chairman, Chicago Cubs

Mike Greenberg Host, MIKE AND MIKE on ESPN Radio and ESPN2

Monday, May 22nd 11:00 a.m.

GRAND BALLROOM (S100) Doors open at 10:30 a.m.

Join us for an in-depth conversation between

in six short years he raised the Cubs’ expectations of

Chicago Cubs owner and Chairman Tom Ricketts

themselves and in doing so lived up to the wildest

and renowned sportscaster Mike Greenberg host of

dreams of his customers.

MIKE AND MIKE on ESPN Radio and ESPN2 about leadership, and how transforming a culture can overcome even the most stubborn drought.

Tom’s challenges were no different than ours today —recruiting top talent in a competitive marketplace, retaining star team members that help build and grow

It’s hard enough to build a culture of excellence from

the organization, and above all creating a workplace

the ground up. Imagine walking into 108 years of

culture that transforms attitudes and performance

entrenched defeat and a customer base with sky-high

across all employees. Don’t maiss this chance to be a

hopes but zero confidence. Tom Ricketts took over

part of an inspiring and entertaining conversation.

the Chicago Cubs with all the odds against him, and

27

FABI AWARDS

FABI honors the newest and most incredible edibles that go above and beyond with creative developments to bring delicious, unique, and exciting new experiences to the table. Stop by their booths to get a taste of what’s new.

2017 Award Recipients LAKESIDE CENTER Beyond Meat® The Beyond Burger® BOOTH #10632

The world’s first plant-based burger that looks, cooks and satisfies like fresh ground beef, The Beyond Burger is non-GMO, soy free and gluten-free, providing a delicious way for consumers to reduce their red meat intake. Although completely plant-based, it cooks through like a regular burger, features the same juicy deliciousness, but with a better nutritional profile than ground beef including 20g of protein per serving.

Diamond Crystal Brands Salt for Life Stick and Canister BOOTH #10642

Using a revolutionary processing technology from NuTek Food Science, Salt for Life combines potassium salt with sodium salt to create a product that contains 50% less sodium than table salt, while still delivering the same taste and performance as full sodium salt(s). Salt for Life greatly improves the nutritional profiles of all foods by replacing this sodium with potassium, an essential and greatly under-consumed nutrient. This clean label, GMO Free and naturally sourced blend is available in canisters for back-of-house usage by chefs, or individual sticks for front-of-house use by health-conscious patrons.

Franz Bakery Brazi Bites

BOOTH #10739 A perfect blend of the finest, hand-picked ingredients—like fresh cheese, eggs and milk—Brazi Bites Brazilian Cheese Bread are crispy outside, fluffy inside and simply delightful. And because it uses tapioca flour, it’s naturally gluten-free. Whether served hot from the oven, as an appetizer or side dish, Brazi Bites are designed to go from freezer to oven with no prep to keep versatility high and low labor and waste.

Franz Bakery Gluten-Free Breads BOOTH #10739

Designed for consumers looking for gluten-based offerings, these breads, buns and bagels aren’t dense and dry like most gluten-free products. Free of wheat, soy, dairy and nuts, they can be served fresh, as a component in a recipe, or toasted. Modified Atmosphere Packaging (MAP) allows for extended shelf life, cutting down on waste and preserving freezer space.

Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup BOOTH #8736

Combining intensely flavorful sun-ripened chili peppers, garlic and premium tomato ketchup made with real sugar (not high fructose corn syrup), Huy Fong Sriracha Hot Chili Sauce Ketchup delivers the delicious taste that consumers demand in hotter and spicier foods. Whether served from 8gr packets, 20oz squeeze bottles or 1.5gal dispenser pouches, it is the perfect addition of sweet heat in your condiment lineup that is sure to drive sales growth of your signature sandwiches, side dishes and appetizers.

Sabatino TarTufi Truffle Zest BOOTH #10042

A revolutionary powdered form of truffles, Truffle Zest is the perfect seasoning for pastas, pizzas, potatoes, vegetables, eggs, rice, meats and more! Offered in a range of sizes, easily sprinkle it onto any dish, fold into butter or mix into sauces! It’s the low-calorie, low-sodium way to get truffle flavor into a dish—at a fraction of the price.

Sevillo Fine Foods Harissa Sauce BOOTH #10424

Often referred to by chefs as the next Sriracha, Harissa packs a spicy punch with its aromatic blend of red chili peppers, sundried tomatoes, garlic, vinegar and spices. Sevillo Harissa Sauce is all-natural, preservative-free and made with the highest-quality ingredients. Delivered frozen, Harissa is ready to thaw and serve, saving chefs hours of prep and cook time. This flavorful, versatile sauce has a five-week refrigerated shelf life.

Sevillo Fine Foods Slow Roasted Tomato Sofrito BOOTH #10424

This healthy and delicious blend of diced slow-roasted tomatoes, lightly sautéed onions, the finest oil, herbs and spices can be used as a sauce, spread or base for a variety of dishes, including salsas, stews, rice and meats. All-natural, preservative-free and made with artisanquality ingredients, Sevillo Slow Roasted Sofrito saves chefs hours of prep and cook time. Delivered frozen, Sofrito is ready to thaw and serve, with a five-week refrigerated shelf life.

SIPP eco beverage co., Inc. Sipp Sparkling Organics™ BOOTH #10434

USDA-certified organic and free from preservatives, artificial flavors or coloring, Sipp fills the niche between traditional soda and sparkling water. Lightly sweetened with agave and featuring multiple layers of unique flavors, this craft soda is packaged in 10.5-ounce slim cans to deliver less sugar and calories than traditional 12-ounce sizes, while also keeping the beverage colder longer and the carbonation just right.

Sir Kensington’s Fabanaise BOOTH #10127

This vegan mayonnaise utilizes aquafaba, a natural byproduct of the chickpea cooking process, as the egg replacement, creating a more natural-tasting mayo product. With no soy, egg, pea, or otherwise modified protein powder, the texture and taste are second-to-none.

Fabanaise is the first commercial product to use aquafaba, making it appealing to those drawn to egg-free innovation.

Vidalia Brands® Vidalia® Dressings BOOTH #10445

Based on Southern family recipes, these decadent dressings come in six new varieties, each showcasing the unmistakably sweet flavor of Vidalia onions. Made from all-natural ingredients to satisfy healthconscious consumers, each dressing is gluten-free and contains no preservatives, MSG, artificial colors or flavors, trans fats or high fructose corn syrup.

LAKESIDE BALLROOM (E354) BAR - separate registration required Powell & Mahoney, Ltd. Blood Orange Ginger Beer BOOTH #11421

Naturally flavored with ginger, cane sugar and blood orange extract, Blood Orange Ginger Beer puts an innovative twist on traditional Ginger Beer, its’ combination of tang, sweetness and spice allowing for a complex cocktail. Packaged in single-serve cans for ease of use and waste reduction, the beverage makes a perfect base for cocktails such as the Moscow Mule and Dark & Stormy, and can also be offered as a unique mocktail.

NORTH HALL Boulart Individually Wrapped Ciabatta Bites

Boulart Original Flat Sandwich Bun

Mike’s Hot Honey Mike’s Hot Honey

These award-winning Ciabatta Bites now come individually wrapped in heatable packaging, allowing operators to keep the breads both warm and individually sealed, improving inventory management and waste. Fully baked and frozen for maximum flexibility, the bread contains no preservatives or additives; is Non-GMO Project Verified as well as Kosher and Vegan; and has a barcode if sold at retail.

Recognizing consumer demand to minimize calories, Boulart has transformed its classic Ciabatta recipe into a much thinner profile while maintaining the same airy texture, crispy crust and holding power. Fully baked and frozen to allow for quick reheating and waste reduction, this bun contains no preservatives or additives and is Non-GMO Project Verified, Vegan and Kosher..

Boulart Olive Oil and Fine Herbs Focaccia

Colonel Pabst Worcestershire Sauce

Featuring a flavor profile of sweet honey that gives way to a slow, intense heat blooming on the back of the palate, this chili pepperinfused honey makes for an incredibly versatile condiment, pairing deliciously with pizza, chicken, ribs, biscuits, salads, cheese—even ice cream and cocktails. Made with honey sourced from upstate New York and chili peppers from Brazil, Mike’s Hot Honey takes ordinary dishes to the next level.

Made with simple ingredients like olive oil, sea salt and herbs, this focaccia comes fully baked and frozen, so it can be thawed or reheated as needed, a great way to reduce kitchen waste and manage inventory. Non-GMO Project Verified, Vegan, Parve and free of additives and preservatives, this deliciously versatile bread is perfect for sandwiches, a pizza base or just by itself

Flexible as a marinade, finishing sauce and cocktail complement, this small-batch Worcestershire Sauce from an old Pabst Family recipe using all-malt Milwaukee lager beer and 20 other all-natural ingredients from around the world, is simply the finest, most flavorful on the market today.

BOOTH #7462

BOOTH #7462

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BOOTH #7462

BOOTH #8178

BOOTH #7765

Rishi Tea Rishi Craft Brew BOOTH #7823

Sure to disrupt the rapidly expanding draft beverage market, this innovative draft tea beverage—produced by the artful combination of old school micro-brew methods and new school cold-brew techniques—offers the hydrating effect of coconut water, the buzz of cold-brew coffee and the healthful appeal of kombucha. Each keg is brewed from premium organic tea leaves and botanicals and, unlike tap kombucha, the beverage contains no added sugar and is virtually calorie-free.

FABI AWARDS

SOUTH HALL ACE Bakery®/Weston Foods Baguette Bagel BOOTH #1113

Handcrafted using nothing but simple ingredients (flour, water, salt, yeast) and absolutely no preservatives, Baguette Bagels possess a creamy texture, airy interior and crisp, golden crust—the same characteristics we love in a French baguette, but in the shape of this iconic staple! Arriving frozen for limited waste and flexibility, these non-GMO bagels are lighter, and have fewer calories per serving than traditional bagels.

Atalanta Corporation Roasted Porchetta with Herbs BOOTH #2409

Made using pork loins wrapped in pork belly, this flavorful, all-natural Porchetta is marinated in a scented brine of traditional Tuscan herbs and spices for 48 hours before being slow roasted for over 10 hours and glazed with the same spice mix.

The Coca-Cola Company Barrilitos Aguas Frescas BOOTH #4402

Delivering a refreshing, naturally flavored taste with only 50-60 calories per 8-oz. serving, this line of aguas frescas consists of lightly sweetened, flavor-enhanced water beverages available in seven flavors, including fruit fusions and authentic Mexican flavors like Horchata and Tamarind. All are flavored with real fruit juices, purees and/or spices—perfect for the consumers who want less sugar without sacrificing taste.

The Eli’s Cheesecake Company Butter Tart BOOTH #1624

Handmade in small batches with the finest ingredients, Eli’s Butter Tart offers an upscale dessert experience in a versatile format: bulk for foodservice or individually wrapped for grab-and-go applications. Certified kosher and shipped frozen to cut down on waste, this decadent dessert—a sweet, gooey, chewy filling baked in a crisp all-butter pâte sucrée crust—is delicious served warm or cold.

The Eli’s Cheesecake Company Salted Caramel Tart BOOTH #1624

Chef-created in a three-inch serving size, this decadent tart features salted caramel topped with rich milk chocolate ganache sprinkled with sea salt and layered atop a scratch-made all-butter pâte sucrée crust. Certified kosher and available individually wrapped or in bulk packs, Eli’s Salted Caramel Tart ships frozen, providing operators a sophisticated and flexible pre-packaged dessert option.

FGF Brands, Inc. Stonefire Ancient Grain Mini Naan BOOTH #412

Baked on stone in a tandoor oven at high heat to create the signature bubbles and texture found in traditional naan, Stonefire Ancient Grain Mini Naan—made with ancient grains, quinoa, spelt, buckwheat, kamut and a touch of honey—taps into consumer desire for highquality, authentic, healthy and great-tasting artisanal products.

FGF Brands, Inc. Stonefire Fire Roasted Garlic Naan BOOTH #412

Made in small batches with authentic ingredients such as fresh buttermilk, ghee, fire-roasted garlic and cilantro, the naan is then hand-stretched and baked on stone in a tandoor oven at high heat, resulting in large bubbles, smoky flavor and an airy texture. Free from artificial preservatives and flavors, this artisanal bread delivers exceptional taste, texture and appearance.

The J.M. Smucker Company ©/® Sahale Snacks® Bars BOOTH #2031

Crafted with thoughtfully sourced ingredients that offer balanced flavors and delightful textures, each snack bar pairs Sahle Snacks signature glazed nuts with fruits and spices blended in crispy puffed ancient grains and layered on creamy cashew nut butter. With 5g of protein per bar and no artificial ingredients, Sahale Snacks Bars are the perfect portable snack to recharge the body and mind.

Kiki’s Gluten-Free Foods, LLC Gluten-Free Biscuit Sandwich

Venice Bakery Gluten-Free Dough Ball

The first frozen gluten-free biscuit sandwich now available in foodservice is the perfect breakfast or lunch option for gluten-free consumers on the go. Individually wrapped in plastic to prevent gluten cross-contamination and available in a variety of options, these delicious biscuit sandwiches can be microwaved from frozen or quickly baked and kept under warming lights for over an hour without getting soggy.

Formulated with a consistency that’s easy to work with, the Gluten-Free Dough Ball bakes like traditional pizza dough, with beautiful golden brown air bubbles and a light, perfectly chewy bite.

Conveniently shipped in individual bags to reduce the risk of cross contamination, the dough is ready to slack-out and proof, reducing labor and space required to make dough from scratch.

BOOTH #881

Natalie’s Orchid Island Juice Company Freshly Handcrafted Blood Orange Juice BOOTH #335

Handcrafted from the highest quality, fresh Sicilian blood oranges, this juice is minimally processed and clean labeled; free from preservatives, flavor packs, concentrates and artificial ingredients.

Natalie’s Blood Orange Juice is produced in small batches to retain quality and nutrition. Perfect as a mixer, a beverage or even an ingredient, Blood Orange Juice provides restaurants and bars with a nutritious and unique option.

BOOTH #678

Wild Flour Bakery, LLC. Gluten Free Dough; Pizza & Hoagie Rolls Ready to Bake BOOTH #787

Artisan, small-batch and 100% yeast-raised, Wild Flour Bakery has created the only gluten-free pizza dough in the industry able to take the 900+ °F temps of wood, coal, gas or infrared ovens without parbaking or burned edges. Press out or shape to create derivative products, including calzones, Stromboli, bread sticks, even sweet rolls—it’s all the flexibility offered by wheat dough but without gluten, eggs, corn or soy. Also available as fresh, soft Hoagie Rolls.

PepsiCo Foodservice Sabra® Guac N Go BOOTH #3224

A delicious, convenient snack divided into two compartments, one containing a serving of SABRA guacamole made with ripe, fresh Hass avocados, the other crispy TOSTITOS ROLLS™. At 2.8 oz., SABRA GUAC N GO delivers 60% more product with approximately 15% fewer calories than comparable products.

Special Thanks To our independent panel of expert judges

PepsiCo Foodservice STUBBORN SODA® BOOTH #3224

STUBBORN SODA is a line of premium, boldly flavored sodas made without compromise, delivering unexpected flavor combinations such as Black Cherry with Tarragon and Lemon Berry Acai without using High Fructose Corn Syrup, artif icial flavors or sweeteners. It’s available on fountain and now in 12-oz. glass bottles, each containing 90-100 calories.

Pinnacle Foods Group Duncan Hines® Perfect Size® for 1 Cakes BOOTH #1845

With many unique varieties available, including Strawberry Shortcake, Chocolate Chip Muffin, Carrot Cake and Confetti Cake, these conveniently pre-portioned, pre-mixed cake mixes come in a pouch. Just add water and bake in any microwave safe cup, bowl, mug or dish for a delicious cake in about a minute.

Pinnacle Foods Group Gardein™ Meatless Italian Pizza Crumbles BOOTH #1842

Seasoned with garlic, spices and red bell pepper, this versatile, completely vegan meatless pork crumble simulates the texture and flavor of real pork meat. Perfect as a pizza topping, in a sauce, or part of a stuffing, it couldn’t be easier to use—just bake, grille or sauté right out of the package.

Sweet Street Individually Wrapped Manifesto™ Cookies and Bars BOOTH #4443

Made with high-quality ingredients such as sustainable Peruvian chocolate and hormone-free dairy, these convenient grab-and-go snacks—free of high fructose corn syrup, GMOs and artificial colors and flavorings—come in five decadent flavors, including chocolate-chip cookies and brownies.

Sweet Street Manifesto™ Bake-off Cookies BOOTH #4443

Featuring eight decadently wholesome flavors, every batch of these handcrafted cookies starts with all-butter dough mixed with sustainable chocolates and cage-free eggs. Free of High Fructose Corn Syrup, artificial colors or flavorings and GMOs, Manifesto Bake-off Cookies aren’t just delicious, they’re in line with trending consumer demands and purchase habits.

Timothy Dietzler Director of Dining Services, Villanova University

Lori Estrada Senior Vice President of R&D, Wendy’s

Christoper Koetke, CEC CCE HAAC Vice President, The School of Culinary Arts, Kendall College

John Li Senior Vice President of R&D, Bloomin’ Brands

Robin Rosenberg Vice President, Chef De Cuisine, Levy Restaurants

LeeAnn Shaw Global Procurement Director Hot Beverages and Snacks, Aramark

Bret Thorn Senior Food Editor, Nation’s Restaurant News

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KITCHEN INNOVATIONS

KITCHEN INNOVATIONS PAVILION SOUTH HALL, BOOTH #2440 Open to all Show Registrants during Show Hours

Whether you’re looking to save time, space, or energy, this year’s Kitchen Innovations® Award recipients deliver with big results and impressive upgrades that will improve back-of-house operations and benefit foodservice operators.

2017 Award Recipients ALTO-SHAAM BY APPLIANCE INNOVATION Vector™ Multi-Cook Oven For the ultimate in full-menu flexibility, the ventless Vector Multi-Cook oven offers up to four independently controlled cook chambers.

Advanced “Structured Air Technology” takes evenness and speed to a new level. Each chamber gets its own 10-speed fan and multi-stage programming for unparalleled precision.

GARLAND XPress Grill Garland’s Xpress Grill takes energy and temperature management to the next level with a controller that automatically adapts to either 208V or 240V. PID software continuously modulates power to maintain set point, unlike conventional on/off cycling. Cooking lanes are independently controlled, separated with grooves under the grill plate to prevent heat migration. Each lane can be set at a different temperature or even turned off when not needed.

MIDDLEBY Middleby CTX WOW 2 The new Wow 2 Grilling System is a Middleby CTX infrared conveyor oven broiling at 1000°F, and doing it with an advanced controller that saves enough energy to the heating elements that it only requires a 30-amp breaker rather than the typical 50-60-amp unit. Special pans, plates and high-temp alloys provide the grilled effect.

ANTUNES Dual Zone Egg Station Great for all-day breakfast flexibility, the Dual Zone Egg Station’s unique split cover divides the grill surface into two independent cooking zones for quick on-demand eggs. Cook on one zone or two, larger or smaller batches, depending on demand. The two-channel timer allows operators to time each zone separately.

HOBART CLeN Conveyor Warewasher with Drain Water Energy Recovery With waste heat recovery critical in warewashing, Hobart has found that drain-water energy recovery solves multiple challenges at once. Not only is waste heat recovered to preheat incoming water, but with drain water temperatures reduced, the need for tempering water also is greatly reduced, saving significant water consumption.

PANASONIC Met-ALL Induction System Until now, induction cooking in North America operated at a frequency that worked only with ferrous pans. No more. Panasonic’s Met-ALL works with any kind of pan, whether iron, steel, copper, aluminum or other, automatically sensing the metal and adjusting its magnetic frequency accordingly. A real game changer for induction.

COMMERCIAL The clean solution

BLENDTEC Nitro Blending System What if you could blend a drink in the same cup it’s served in? Just lock the individual disposable cup into place, and go. The system reduces handling, is sanitary and saves labor—not to mention rinse and wash water.

ECOLAB® STEALTH™ LED Fly Light Leaping into the next gen of insect light traps, the STEALTH LED uses LED technology to achieve industry-leading effectiveness while slashing energy consumption and eliminating the need for a highvoltage ballast and fluorescent bulbs. The compact, discreet design makes placement easier for both front and back of house, and the LED bulbs are shatterproof to help protect food safety.

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MEIKO M-iClean UM with GiO Module Finally, an undercounter hot-water sanitizing glasswasher that boasts an integrated reverseosmosis filtration system. The R-O system removes the water impurities that cause spotting, eliminating the need for hand polishing. ENERGY STAR® listed, the model uses just 0.61 gals./rack. An illuminated door handle glows blue for ready, green for washing and red for messages.

QuiQsilver Roll-O-Matic™ Silverware Rolling Machine Unlike anything else on the market, the Roll-OMatic™ silverware/utensil and napkin rolling machine brings automated rolling within reach of casual dining, cruise ships, hotels and more.

The machine neatly rolls and bands all kinds of flatware, even chopsticks, UV sanitized, at the rate of 500 sets per hour.

MERCO MercoMax Visual Holding Cabinet The MercoMax offers a new answer to the age-old challenge of visual QSR style hot holding with a combination of radiant heat beneath the shelves and forced-air convection from fans above each holding zone. A bright 7" touchscreen display, visible from across the kitchen, shows what’s being held and status.

RATIONAL USA SelfCookingCenter® XS Model 6 2/3 With the XS Model 6 2/3, RATIONAL manages to get all of the advanced features of its full-size SelfCookingCenter combis into a package that’s roughly 60% smaller. At only 21 ¾" deep, 25 ¾" wide, and 22 ¼" high, this is the only combi this compact that even offers its own steam generator.

KITCHEN INNOVATIONS

Special Thanks To our independent panel of expert judges Dan Bendell Principal, FoodStrategy, Inc.

ROYAL RANGE OF CALIFORNIA RHEF-45 High Efficiency Fryer The thing about high efficiency fryers is that they’re mainly expensive models with bells and whistles.

Royal changes that with the RHEF-45, a 14", 45-lb. model that delivers truly high efficiency in a straightforward package. The RHEF-45 offers three in-shot burners, total 99k Btu, with one of the lowest-ever flue temps at 370°F, 62.6% efficiency and 70.6 lbs./hr. production capacity.

TURBOCHEF DoubleBatch The ventless Double Batch oven uses two independently-controlled high-speed cooking cavities to maximize throughput while requiring minimal space and energy consumption. The cavities are controlled by a split-screen, Wi-Fi connected capacitive touch controller, which allows the user to intuitively and quickly control either cavity simultaneously. Air impingement technology and an oscillating rack make for rapid, even cooking.

David Chislett Executive Principal, Ricca Design Studios

Jeff Cook Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation

Richard Eisenbarth SOUTHBEND TruVapor Want the versatility of a combi’s convection-steamcombi modes, but want it straightforward and up front on the cookline? The TruVapor delivers with a low profile that fits into the line and serves as a base for a rangetop or griddle. A steam generator provides plenty of power.

STANDEX REFRIGERATED SOLUTIONS GROUP NOR-LAKE & MATER-BIL Keg Management System Standex’s KMS is an integrated walk-in keg box solution that finally addresses injury risks inherent with employees wrestling and lifting a 160-lb. keg.

The KMS features a suspended track and electric hoist system, with cantilevered shelving, that moves kegs anywhere within the walk in. A digital scale helps inventory partial kegs.

TURBO COIL Dual Zone Mega Top Prep Table Turbo Coil uses two of its patented compact evaporator coils, one for the pan section and one for the storage section, and seals off both sections, making each completely independent.

A single master controller sets both temperatures and runs both coils. The result is better temperature control and greatly reduced energy usage. ®

President / COO, Cini-Little International

Foster Fable President, Clevenger Frable LaVallee

Randy Homer Program Manager, Food & Beverage Operations Asset Management, Walt Disney Parks and Resorts

Jim Krueger VULCAN VC5G Gas Convection Oven Nobody likes dirty, hard-to-clean oven door windows. Enter Vulcan’s new VC5G Gas Convection Oven with fully removable, dishwasher-safe doors. Just lift them off—at 20 lbs. they’re easy to handle—and put them in the dishwasher or a 3-compartment sink. Another big plus—one of the best convection oven cooking efficiency scores ever in ENERGY STAR® testing.

Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) San Antonio, TX

Aaron LaMotte Senior Director, Performance Interiors Sodexo Performance Interiors

Steve Otto Director, Capital Equipment Purchasing, Darden

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FOODAMENTAL STUDIO In partnership with:

Take part in hands-on culinary-themed classes highlighting the latest trends. Led by restaurant chefs, culinary instructors, food photographer and farm chef. Roll up your sleeves and get ready to create.

Visit South Hall, Booth #2389 for hands-on experience. Seating is limited. Sessions are first-come first-served.

Saturday, May 20

10:00 a.m. - 10:45 a.m.

11:15 a.m. - 12:00 p.m.

Chef Carlo Lamagna from Clyde Common will introduce the audience to a traditional ethnic breakfast, Arroz Caldo. Chef Carlo will demonstrate the main portions of the dish and how to create the perfect garnish.

Chef Michael Sullivan from True Food will be talking to the audience about how to incorporate ancient grains into cooking, substituting traditional starches and meats with farro, quinoa, etc. The audience will be forming quinoa patties and then will be able to taste a finished product.

10:00 a.m. - 10:45 a.m.

11:15 a.m. - 12:00 p.m.

Audience members will learn from famed food photographer Huge Galdones of Galdones Photography, the best strategies for photographing food for social media.

Chef Bill Kim from belly Q will introduce the audience to Asian spices while demonstrating how to make Asian Al Pastor. The audience will work under Chef ’s instruction in building their own dish and get to taste, smell and see texture of the different ingredients used in the dish.

10:00 a.m. - 10:45 a.m.

11:15 a.m. - 12:00 p.m.

Controlling food waste is both economically and socially responsible.

Chef Nicole Pederson from Found will demonstrate how she uses food scraps responsibly and creatively.

Breakfast is the most important meal of the day but variety and ease is essential in keeping breakfast an interesting and delightful dish. Learn how to balance the acidity and salt in your food and work along with Chef Abra Berens from Granor Farm as she turns eggs, beans and veggies into an exciting easy breakfast.

10:00 a.m. - 10:45 a.m.

11:15 a.m. - 12:00 p.m.

Kendall College’s professionally certified Chef, Christopher Koetke, will teach attendees the proper way to handle and use the most important piece of equipment in the kitchen-the knife. Get a better grasp on proper hand placement to improve safety while practicing techniques with basic cuts.

Chef CJ Jacobson from Ēma combines the flavors of Eastern Mediterranean, Middle Eastern and Arab countries to create a meze platter that captures a key part of the dining experience at his restaurant Ēma.

Breakfast Beyond Borders

Sunday, May 21

Monday, May 22

Tuesday, May 23

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Food In a Flash

Waste Not, Want Not

Cuts Like a Knife

Go With the Grain

Spice Spice Baby

Bowling For Breakfast

Meze Meetup

FOODAMENTAL STUDIO

12:30 p.m. - 1:15 p.m.

1:45 p.m. - 2:30 p.m.

3:00 p.m. - 3:45 p.m.

Kendall College Faculty Member Chef Peggy Ryan will teach the audience how simple it is to make your own cheese with simple ingredients and minimal kitchen tools.

Chef Jesse Roque from Never Blue will demonstrate how to pickle meat and fruit. Audience members will learn to make a rough chop pate.

Ricardo Jarquin from Travelle Kitchen + Bar will teach the audience how to make a Filipino style ceviche made with traditional Filipino ingredients and flavors.

1:45 p.m. - 2:30 p.m.

3:00 p.m. - 3:45 p.m.

James Lintelmann from Baptiste & Bottle will teach the audience how to make traditional Gyoza Japanese dumplings and educate them on different folding techniques used by various chefs.

Chocolate shows off its savory, sassy AND sweet side in this delectable class featuring craveable dark chocolate recipes from Chef Bev Shaffer, culinary instructor and food writer.. (NOTE: The first 25 attendees will receive a copy of Bev Shaffer’s first cookbook, No Reservations Required.)

12:30 p.m. - 1:15 p.m.

1:45 p.m. - 2:30 p.m.

3:00 p.m. - 3:45 p.m.

Making the perfect pasta is an art so it’s essential to master the fundamentals. Chef Cameron Grant of Chicago’s Osteria Langhe, will teach the audience all the basics of pasta making, while walking through some of his most treasured and beloved years in Piemonte, Italy.

Are you ready for summer? Join Angelina Bastidas from Bin 36 as she shows how to take spring and summer fresh ingredients and turn them into cool soups perfect for the warm weather.

Chef Jacob Verstegen from London House will talk about the importance of sustainable seafood while guiding the audience on preparing Arctic Char Zuke. The audience will learn how to marinate their fish, the correct way to slice and season it.

Say Cheese

12:30 p.m. - 1:15 p.m.

Custom Condiments Audience will watch watch Chef Todd Kelly from Orchids at Palm Court make typical household condiments from scratch and get to make one of their own as well!

Pasta Perfecto

12:30 p.m. - 1:15 p.m.

Break the Mold

Chef Jove Hubbard from Cindy’s will demonstrate preparing a sorbet popsicle base, creating a popsicle mold and the steps to creating the refreshing treat, including dipping and finishing the popsicle.

Think Outside the Pickle

You Gotta Know When to Fold ‘Em

Cold Soups Are Hot!

Cool as a Kinilaw

Will Cook For Chocolate

Don’t Miss The Boat

Emcee: Christoper Koetke, CEC CCE HAAC VP Kendall College School of Culinary Arts Host, Let’s Dish on the Live Well Network

Special thanks to Kendall College School of Culinary Arts for generously providing their time and expertise to Foodamental Studio.

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WORLD CULINARY SHOWCASE

Education and entertainment take center stage as some of the industry’s most celebrated chefs and foodservice thought leaders share not only their culinary prowess but their industry insight as well.

From the latest menu trends and mastered skills and techniques to fascinating behind-the-scenes stories, you’ll get a little of everything at the World Culinary Showcase stage.

Sponsored by:

Lakeside Center, Booth #10357

SATURDAY, MAY 20 Rick Bayless

Maneet Chauhan

10:30 a.m. - 11:30 a.m.

12:00 p.m. - 1:00 p.m.

Book Signing: 11:30 a.m.

Book Signing: 1:00 p.m.

James Beard award-winning chef who owns Frontera, Topolobompo, Lena Brava, to name a few; he’s a Top Chef Master champion; he’s written 8 acclaimed cookbooks; and he hosts his own PBS show, Mexico: One Plate at a Time. In addition, he’s passionate about sustainable farming and founded Frontera Farmer Foundation in 2003.

A recognized TV personality, cookbook author, active philanthropist and permanent Judge on Food Network’s James Beard winning show Chopped. Chef/ owner of Chauhan Ale & Malsala House and co-owner of Mantra Artisan Ales in Nashville. Chef Chauhan’s creativity, culinary skills and courage to follow her passions, are the perfect ingredients for success.

SUNDAY, MAY 21 Menu Trends 2017

Stephanie Izard

10:00 a.m. - 11:00 a.m.

12:00 p.m. - 1:00 p.m.

As restaurants grapple with slowing traffic, increasing competition and shifting consumer demands, the menu becomes the critical means by which to make a customer connection. This fast-paced review will examine menu essentials, including the ingredients, foods and flavors. Presented by Nancy Kruse.

Executive chef and owner of Girl & the Goat, Little Goat, and Duck Duck Goat, James Beard “Best Chef: Great Lakes” recipient 2013, 2011 Food & Wine “Best New Chef,” and first woman to win Bravo’s Top Chef.

Education Session

MONDAY, MAY 22 Aarti Sequeira

Barton Seaver

10:30 a.m. - 11:30 a.m.

12:00 p.m. - 1:00 p.m.

Host of Food Network’s Aarti Party, author of Aarti Party: An American Kitchen with an Indian Soul, and winner, Season 6, of Food Network’s Food Network Star.

Winner of three Rising Culinary Star awards, named 2009 Esquire “Chef of the Year,” author of six books, including For Cod and Country: Simple, Delicious, Sustainable Cooking and Where There’s Smoke.

Book Signing: 11:30 a.m.

Book Signing: 1:00 p.m.

TUESDAY, MAY 23 Pat Neely

Jeffrey Mauro

10:30 a.m. - 11:30 a.m.

12:00 p.m. - 1:00 p.m.

Owner of Neely’s Barbecue Parlor, TV personality, and author of cookbooks such as Back Home with the Neelys and Down Home with the Neelys. Host and executive producer of the new CW game show SAVE TO WIN.

Winner, Season 7, of Food Network’s Food Network Star, host of Sandwich King, The Kitchen, and The Kitchen Sink, partner and executive chef of Pork & Mindy’s restaurants and retail line of sauces and meats.

Book Signings Schedule & location Books will be available for purchase at signings or at the NRA Show Bookstore located in the Grand Concourse, Level 2.5.

Authors will not sign anything other than their own books. Books may be purchased prior to or during the signing—or they may be brought from home.

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WORLD CULINARY SHOWCASE

World Culinary Showcase Lineup Fabio Viviani 1:30 p.m. - 2:30 p.m.

Chef/owner of multiple restaurants including Cafe Firenze, Firenze Osteria, Siena Tavern, and Bar Siena, appeared on Bravo’s Top Chef, Top Chef All Stars and Life After Top Chef, and author of four best-selling cookbooks, including Fabio’s Italian Kitchen.

Book Signing: 2:30 p.m.

Duff Goldman 3:00 p.m. - 4:00 p.m.

Veteran of French Laundry, Vail Cascade Hotel, and Todd English’s Olives, opened Charm City Cakes in 2002 and the star of hit Food Network show, Ace of Cakes.

Book Signing: 4:00 p.m.

Anne Burrell

Matthew Kenney

1:30 p.m. - 2:30 p.m.

3:00 p.m. - 4:00 p.m.

Star of Food Network favorites Worst Cook in America, Chef Wanted with Anne Burrell and Secrets of a Restaurant Chef; author of Cook Like a Rockstar and Own Your Kitchen: Recipes to Inspire and Empower.

World’s leading plant-based chef, the writer of several best-selling cookbooks, named one of America’s Best New Chefs by Food & Wine Magazine, twice nominated as a Rising Star Chef in America by the James Beard Foundation, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle.

Book Signing: 2:30 p.m.

Book Signing: 4:00 p.m.

Ming Tsai

Robert Irvine

1:30 p.m. - 2:30 p.m.

3:00 p.m. - 4:00 p.m.

James Beard Award winner, chef/owner of Blue Ginger in Wellesley, Mass. and Blue Dragon in Boston, Mass.; host of Simply Ming, and has authored five cookbooks.

With 25+ years in the business, Irvine has cooked his way around the world by land and sea. Host of Food Network hit Restaurant: Impossible and Restaurant Express. Author of two cookbooks, Mission: Cook! and Impossible to Easy, one healthy living book, Fit Fuel: A Chef ’s Guide to Eating Well and Living Your Best Life.

Book Signing: 2:30 p.m.

Book Signing: 4:00 p.m.

Rocco DiSpirito 1:30 p.m. - 2:30 p.m.

A Healthy Lifestyle Crusader, James Beard award winning chef, and author of 12 highly acclaimed cookbooks, including his latest New York Times bestseller, The Negative Calorie Diet: Lose Up to 10 Pounds in 10 Days with 10 All You Can Eat Foods.

Special Thanks to NRA SHOW 2017 exhibitors who have graciously supported this year’s world culinary showcase by supplying equipment for the stage:

Book Signing: 2:30 p.m.

35

LAKESIDE CENTER NORTH AISLES OF #8300 - 9000

STARTUP ALLEY

NORTH HALL - BOOTH #5675

Presented by:

The following 14 companies were selected by our committee of restaurant operators to be showcased in our Startup Alley pavilion. These companies are classified as startups but also are where digital innovation and foodservice meet. Stop by booth #5675 in the North Hall outside the Innovation Hub to check out the newest startups in the industry.

Adjoy Booth #5675A

Adjoy is an ad platform that allows retailers to give a digital coupon reward in a mobile game to players in their local area.

Planday Booth #5675C

Employee scheduling software that means the end of Excel.

Swiftdine, Inc. Booth #5675K

Swiftdine offers a more predictable dining experience that promotes convenience, eliminates common service frictions, and delivers a more controlled customer experience.

SALIDO INC. Booth #5675G Bite Inc. Booth #5675I

We’re returning restaurants to profitability by partnering with them to eliminate COSTS

Bite’s intelligent kiosks allows you to learn more about your guests and give them a personalized ordering experience.

SeatNinja, Inc. Booth #5675H

SeatNinja is a new and affordable electronic booking system for restaurants that broadcasts live wait times to customers.

Kitchens with Confidence Booth #5675F

Kitchens with Confidence is the leading fullservice kitchen auditor and certified free from authority for today’s foodservice operations and manufacturers.

ServiceGuru Booth #5675B

Tabit Booth #5675N

Transform the industry through connectivity driven solutions with unique benefits through experience.

Tapyness, LLC Booth #5675E

Tapyness™ delivers actionable in-context feedback to improve customer and employee satisfaction in realtime. MACRO results from micro data.

Improve customer service and increase repeat traffic to your business!

THRST (a GreenEcho, LLC company) Booth #5675L

Octopus Retail Management Inc. Booth #5675D

Be it a single store or a chain of stores.

Octopus is a POS solution which is packed with features, allowing you to manage your business operations with ease.

Servy Booth #5675J

THRST replaces the laminated menu and lets a restaurant run its entire operation from a mobile phone.

Servy is the first mystery dining platform that enables you to profit on every evaluation.

Orderly Booth #5675M

The Orderly App is the #1 restaurant app for invoicing and inventory. Download the free, easy-to-use app today!

39

Crafted*

*Serving up an expertly led menu of live demos, competition and education sessions to bar professionals across the industry.

BAR 17 HIGHLIGHTS:

BAR BITES Sessions and samples aimed at improving your food program and increasing guest stay.

CRAFTIQUE PAVILION Differentiate your offering and delight your customers in this exclusive space for limited-production and independent producers.

MAIN STAGE The center of the action, where industry superstars like Tony Abou-Ganim, Brian Van Flandern and Charles Joly share their wisdom and where the hottest beverage trends take the spotlight.

STAR OF THE BAR® MIXOLOGY COMPETITION The nation’s top mixologists battle it out for $5,000 and the exclusive title of Star of the Bar.

REGISTER FOR BAR Visit any registration area.

#BARShowChicago Must be 21 years or older. Separate qualifications required to attend BAR. Upgrade to BAR at any registration desk.

40

LEARN FROM MIXOLOGY MASTERS ON THE MAIN STAGE

NEW IN 2017 Add the ALL NEW BAR MANAGEMENT CONFERENCE to your BAR experience!

This inaugural conference allows you to tailor your learning to your individual interests with specialized sessions within four targeted tracks,

TONY ABOU-GANIM The Modern Mixologist

CONFERENCE TRACK 1 Bar Food & Menu Development • The Science of Bar Menus • Instant Check Average Increase!

• Maximizing Your Kitchen for Profit • Food Promotions at the Bar

CHARLES JOLY Crafthouse Cocktails

CONFERENCE TRACK 2 Beverage Trends & Innovations

BRIAN VAN FLANDERN Creative Cocktail Consultants

HEAR FROM INDUSTRY EXPERTS AT FEATURED SESSIONS

PATRICK HENRY CEO & Chairman, PHCP

K EY N O TE

JON TAFFER

Chairman, Taffer Dynamics, Inc. Executive Producer & Host, Spike TV’s Bar Rescue

• How to Create Profitable Premium Cocktail Programs • Capitalize on Cutting-Edge Adult Beverage Trends • Emerging Beverage Alcohol Segments You Must Know • Your Restaurant Wine Program— Awaken The Force

CONFERENCE TRACK 3 Marketing, Promotions & Social Media • Strategy for Success with Social Media • How to Double Your Loyal Regulars • The New Bar & Beverage Landscape: What It Means to Your Business

CONFERENCE TRACK 4 Team Training & Building • Maximizing Guest Frequency Through Bartender Dynamics • Turn Your Staff into Beverage Sales Superstars • Meeting the Millennial Management Challenge • Bar Rescue Experts Panel

ASK ABOUT ADDING THE BAR MANAGEMENT CONFERENCE AT ANY REGISTRATION DESK. 41

AFTER HOURS EVENTS

SATURDAY, MAY 20 9:00 P.M. - 12:00 MIDNIGHT Cocktail Reception at 5:30 p.m.

Dinner and Awards Ceremony at 6:30 – 8:30 p.m.

Revel Fulton Market 1215 W Fulton Market

63rd annual IFMA Gold & Silver Plate Awards, co-hosted by the National Restaurant Association, honors the on’s top operator talent. IFMA grants Silver Plate Awards in nine operator categories and honors one winner the prestigious Gold Plate Award on the night of the event.

Title Sponsor:

Supporting Sponsors:

UNDAY NIGHT, MAY 21

00 P.M. - 12:00 MIDNIGHT

use of Blues, 329 N. Dearborn Street

icket holders only.

ickets at any registration desk while they last!

official after-party of NRA Show and BAR 17 is excited to ome The Purple Xperience, the world’s premier Prince and Revolution tribute band, led by Matt Fink (a/k/a Doctor ), a member of The Revolution from 1978 to 1991. Prepare for vening of power jams, funky beats and crying doves, not to tion bottomless drinks, dancing and great conversation.

42

AFTER HOURS EVENTS

NEXTGEN

PARTY

MONDAY NIGHT, MAY 22 8:30 P.M.- 9:30 P.M. Invitation only.

Rockit Bar & Grill 22 W Hubbard Street NRA Show and all-star Chicago restaurateur Billy Dec will celebrate the rising stars who represent the next generation of industry leaders and influencers with a reception at Chicago’s iconic Rockit Bar & Grill.

MONDAY NIGHT, MAY 22 9:30 P.M. - 12:00 MIDNIGHT Free with your Show or BAR badge.

Sponsored by:

Your badge gets you free food and open bar during the 2017 NRA Show Block Party. Scope out entertainment and Chicago venues during our annual crawl through downtown Chicago’s most talked-about bars and clubs.

435 N. Clark St. Drink Specials: Open Bar Premium Food: Passed Appetizers (fried pickles, mac & cheese fritters, pulled pork sliders, mini cheeseburgers) Entertainment: Live band karaoke

18 W. Hubbard St. Drink Specials: Open Bar Premium Food: Free passed appetizers Entertainment: DJ

400 N State St Drink Specials: Open Bar Premium Food: Free Appetizers - handcut fries, mini burgers, pretzel bites Entertainment: DJ

2nd Floor, 59 W Hubbard St. Drink Specials: Open Bar Premium Food: Free Passed Appetizers including meatball parmesan sandwiches, caprese Entertainment: DJ

22 W Hubbard St. Drink Specials: Open Bar Premium Food: Free Passed Appetizers including rockit pockits, sliders, caprese skewers, brownie bites Entertainment: DJ

9 W Hubbard St. Drink Specials: Open Bar Premium Food: Free passed appetizers Entertainment: DJ

Hubbard Inn 110 W Hubbard St Drink Specials: Open Bar Premium Food: Passed Appetizers (chicken skewers, potato croquette, mini lamb burgers, chorizo and goat cheese flatbread, mini desserts) Entertainment: DJ

9 W. Kinzie St. Drink Specials: Open Bar Premium Food: Free Passed Appetizers including mac and cheese bites, tuna tartare & lil’ BRG’s Entertainment: DJ

44

Amp Up Your Show Three powerful ways to enhance your Show experience even more!

Innovation of Fast Casual & Pizza SUMMIT

Sponsored by TRUSTED PARTNER - PAYMENT PROCESSING

SATURDAY, MAY 20 | 8:15 A.M. – 3:00 P.M. ROOM S404 Focus on the most critical business issues in the space today and discuss ideas, innovation and success stories in areas such as: WORKFORCE DEVELOPMENT • 3RD PARTY DELIVERY • FRANCHISING LESSONS FROM LEADERS • AND MORE

Learn from companies such as: &pizza Fooda NRA Quizno’s Roti

Blazin’ Onion Fresh Brothers Passport Pizza Red Robin Technomic

Fazoli’s Fusion Pita Pit Rise Biscuit Donuts Tijuana Flats

Fired Pie Grimaldi’s Pizza Ranch Romeo’s Pizza Uncle Maddio’s

Focus Brands Mendocino Farms PizzaRev Rosati’s Pizza

Founding sponsor

Sponsored by

SUNDAY, MAY 21 | 1:00 P.M. – 6:00 P.M. MONDAY, MAY 22 | 8:00 A.M. – 12:15 P.M. ROOM S105 Learn from retail’s finest minds on how they’ve overcome tricky logistical, safety and sourcing obstacles within topics such as: RESTAURANT DESIGN • MOBILE ORDERING • WORKFORCE DEVELOPMENT CULINARY TALENT AQUISITION • AND MORE

Learn from companies such as: Coca-Cola NRA Technomic

Ecolab Edelman Progressive Grocer Wakefern/ShopRite

Hy-vee Sam’s Club

Kwik Trip SNAP Kitchen

Latinicity Sobey’s

Sponsored by

MONDAY, MAY 22 | 8:30 A.M. – 1:30 P.M. ROOM S404 Draw inspiration from all across the restaurant and foodservice industry around topics most important to you including: HYPER-LOCAL SOURCING • HEALTH-CONSCIOUS CONSUMERS MOBILE ORDERING • RETAIL FOODSERVICE INSIGHTS • AND MORE

Learn from companies such as: Blue Cross Blue Shield Starbucks

Datassential True Food Kitchen

Lettuce Entertain You Enterprises

REGISTER NOW for these Summits at any Registration Desk 45

SESSIONS AT A GLANCE

EDUCATION

Education Tracks: BUSINESS OPERATIONS Track Sponsored by:

FOOD & NUTRITON

TECH TALKS

WORKFORCE DEVELOPMENT Track Sponsored by:

SATURDAY, MAY 20

10:00 a.m.

11:00 a.m.

Learning Center

Innovation Theater

TECH Talks

Booth #7400 30 min. sessions

Booth #5575 45 min. sessions

Booth #5575 30 min. sessions

Cold Brew Coffee: Why is it ‘Hot’?

Keeping Your Great Food Safe

1:00 p.m.

Sustainability Trends and Tips: Sustainably Sourcing Your Food and Minimizing Waste

2:00 p.m.

EMV in the Restaurant Industry and the U.S. Payments Landscape

3:00 p.m.

Brand Buzz: 3 Breakthrough Secrets for Building a Winning Brand

Soft Skills Are the New Hard Skills of Today’s Workforce

Foodamental Studio

Booth #10357

Booth #2389

Sponsored by:

10:30 a.m.

Break Out of Management and Into Leadership

Trends in Training: The Substance Behind the Buzzwords

12:00 p.m.

4:00 p.m.

Sponsored by:

World Culinary Showcase

Rick Bayless

11:15 a.m.

Customer Intimacy is Within Your Reach Introducing Generation Z: The World’s Newest Influential Decision Maker How to Achieve a 12% Sales Increase With a Mobile Loyalty App

Breakfast Beyond Borders

Go With the Grain

Maneet Chauhan

12:30 p.m.

1:30 p.m.

1:45 p.m.

Fabio Viviani

Say Cheese

Think Outside the Pickle

The Right Recipe for Restaurant Cybersecurity Duff Goldman The Foodservice Benchmarking Study: Top Trends to Optimize Your Workforce

Cool as a Kinilaw

Get Connected: Best Practices in Employee Engagement from Top Brands

SUNDAY, MAY 21 Learning Center

Innovation Theater

TECH Talks

Booth #7400 30 min. sessions

Booth #5575 45 min. sessions

Booth #5575 30 min. sessions

Sponsored by:

10:00 a.m.

Lead Like a Chef: Seven Steps to Becoming a Great Leader

11:00 a.m.

Enhancing Your Culture of Food Safety and Public Health

12:00 p.m.

Profit from the Power of Specialty Food

1:00 p.m.

Your Employee Retention Toolbox

Attracting and Retaining Talent in a Challenging Environment

World Culinary Showcase

Foodamental Studio

Booth #10357

Booth #2389

10:30 a.m.

Food In a Flash

Sponsored by:

Menu Trends 2017 Nancy Kruse 11:15 a.m.

Hey Siri: Tell Us About the Future of Digital Eat My Compost

Building an Enduring Restaurant Following

Spice Spice Baby

Stephanie Izard

12:30 p.m.

1:30 p.m.

1:45 p.m.

Anne Burrell

Custom Condiments

You Gotta Know When to Fold ‘Em

Signature ‘17 Sunday, 2:00 p.m. - 3:30 p.m. Grand Ballroom (S100) 2:00 p.m.

GENerating Success: Empowering NextGen Leaders in Your Restaurant

Robots in Food Service: Possibilities and Challenges

3:00 p.m.

4:00 p.m.

46

The Impact of Customer-Facing Technology on Restaurant Design

Taking Your Operation from Food Safety Compliance to Food Safety Culture

Matthew Kenney

Will Cook For Chocolate

EDUCATION CONTINUING EDUCATION is available for sessions on the floor. American Culinary Federation Education Foundation (ACF) offers CEHs and Foodservice Consultants Society International (FSI) offers CEUs. See the room monitor at the session to complete and submit the continuing education form for credit.

MONDAY, MAY 22 Learning Center

Innovation Theater

TECH Talks

Booth #7400 30 min. sessions

Booth #5575 45 min. sessions

Booth #5575 30 min. sessions

Navigating New Scheduling Regulations

Foodamental Studio

Booth #10357

Booth #2389

Sponsored by:

Sponsored by:

10:00 a.m.

World Culinary Showcase

10:30 a.m.

The Challenges and Opportunities of an On-Demand Delivery Business

Aarti Sequeira

Waste Not, Want Not

Supersession: Defying the Curse How a Positive Workforce Culture Thwarted 108 Years of Futility 11:00 a.m. Grand Ballroom (S100) 11:00 a.m.

Conflict Avoidance Strategies for a Multicultural, Multigenerational Workplace

12:00 p.m.

12 Contests, Incentives and Rewards to Build BOH and FOH Performance

1:00 p.m.

2:00 p.m.

3:00 p.m.

The Journey to Sustainable Poultry Production: Why It Matters to Your Operation

4:00 p.m.

Improve Employee Retention and Engagement with E-Learning

Bowling for Breakfast

Barton Seaver

Key Trends Shaping the Future of Foodservice

An Employer’s Guide to the Twitterverse Multi-Generational Intelligence: A Necessary Tool for Every Leader

11:15 a.m.

Cloud-Based Point of Sale: Crossing the Chasm

12:30 p.m.

Pasta Perfecto

Restaurant Accounting Best Practices

1:30 p.m.

Ming Tsai

1:45 p.m.

Cold Soups Are Hot!

Restaurant Industry 2020 Why Large Businesses Can No Longer Afford to Ignore Advanced Food Safety Technologies

Robert Irvine

Don’t Miss The Boat

World Culinary Showcase

Foodamental Studio

Booth #10357

Booth #2389

Bridging the Atlantic: U.S. and U.K. Restaurant Trends

TUESDAY, MAY 23

10:00 a.m.

Learning Center

Innovation Theater

TECH Talks

Booth #7400 30 min. sessions

Booth #5575 45 min. sessions

Booth #5575 30 min. sessions

What’s Really Going on in the Kitchen?

Sponsored by:

Sponsored by:

10:30 a.m.

Global Innovation: What We Can Learn from the Best New Concepts

Pat Neely

Cuts Like a Knife

State of the Hotel Industry, presented by the Illinois Hotel & Lodging Association 10:30 a.m. | South Hall, Room Location S404 11:00 a.m.

The First 100 Days of Trump: What it Means for You

12:00 p.m.

Controlling Restaurant Costs through Training & Development

1:00 p.m.

Food Safety Systems for the Food Service Industry

2:00 p.m.

Cannabis & Culinary: The New Frontier

11:15 a.m.

Lifehacks for Busy Professionals Millennials and the Future of the Hospitality Industry

Meze Meetup

Jeff Mauro

12:30 p.m.

Break the Mold 1:30 p.m.

Rocco DiSpirito

47

EDUCATION

SATURDAY MAY 20

11:00 a.m. - 11:30 a.m.

Trends in Training: The Substance Behind the Buzzwords

Recognize how to develop self-awareness of your own capabilities.

2. Identify the specific steps to influence how others view your capabilities.

3. Formulate an individualized action plan to evolve from manager to leader.

1.

WENDY HARKNESS Chief People Officer, CPO for Hire, LLC

Discover how training in short bursts (microlearning) benefits both the learner and the organization.

2. Recognize how game mechanics in training increases motivation and enhances learning.

3. Discover examples of virtual or augmented reality in learning.

DONNA HERBEL VP,Training and Culture Development, Perkins & Marie Callender’s, LLC

11:00 a.m. - 11:30 a.m.

Customer Intimacy is Within Your Reach

Recognize the key motivations, attitudes and behaviors of cold brew coffee consumers.

2. Discuss how cold brew coffee is a ‘new’ category that is providing operators with incremental sales.

3. Identify the top perceptions of cold brew coffee and how these perceptions can help create your messaging.

JOHN BUCKNER Vice President, Marketing S&D Coffee & Tea

LEARNING OBJECTIVES:

Define the values and attributes of Gen Z and the implications for the food service industry.

2. Discover how Gen Z leverages technology in determining how and where to dine.

3. Learn to successfully drive Gen Z traffic and loyalty to your food service establishment.

1.

ADAM MILLMAN Sr. Director, Yale Dining

TECH Talks North Hall - Booth #5575

JILL AHERN Senior Director, Insights & Design, Packaging, Havi

Sponsored by

Breaking through and having an effective, scalable conversation with the guest starts by creating an internal, 360-degree data view of the guest from proprietary and public data sources that marketing teams control. You’ll learn how savvy marketers take charge of their data to create actionable personas that achieve effective marketing communications.

Sponsored by

1.

Join GP PRO for a look into the mindset of the newest discerning patron: Generation Z, known as kids age 13-23.

Get to know this group and its impact on your business. Hear from two members of Gen Z and get a food service operator’s strategy for satisfying these young palates and sensibilities.

1.

Learning Center North Hall - Booth #7400

LEARNING OBJECTIVES:

Sponsored by

LEARNING OBJECTIVES:

10:00 a.m. - 10:30 a.m.

Cold Brew Coffee: Why is it ‘Hot’?

The cold brew coffee trend continues to accelerate with mainstream launches at national coffee and donut shops. But, why is cold brew coffee so ‘hot’? During this session, we will uncover the motivations, attitudes and behaviors of cold brew coffee consumers, highlighting its unique benefits and how to successfully position cold brew.

Innovation Theater North Hall - Booth #5575

Microlearning. Gamification. Augmented reality. Social learning. What does it all mean? In this session, the President of CHART (Council of Hotel & Restaurant Trainers) will define these training buzzwords and explore how you can incorporate them into your strategic learning plan. www.chart.org

Innovation Theater North Hall - Booth #5575

LEARNING OBJECTIVES:

Introducing Generation Z: The World’s Newest Influential Decision Maker

Learning Center North Hall - Booth #7400

10:00 a.m. - 10:45 a.m.

Break Out of Management and Into Leadership We’ve all heard that management is doing things right while leadership is doing the right things or, that managers ask ‘how’ and ‘when’ and that leaders ask ‘what’ and ‘why.’ The fact is that most leaders were managers first. Join in the discussion as we discover the path from management to leadership.

12:00 p.m. - 12:45 p.m.

ABHIJEET JADHAV Sr. Manager, Marketing Strategy, Georgia Pacific Professional JOHN STROM SVP, Marketing, Georgia Pacific Professional

12:00 p.m. - 12:30 p.m.

Keeping Your Great Food Safe Learning Center North Hall - Booth #7400

LEARNING OBJECTIVES:

Discover how to aggregate data from existing and public resources to learn important details about your customers.

2. Recognize why leveraging this data to know your customer is critical to your operation’s marketing strategy and revenue goals.

3. Identify ways to take charge of data to create effective personas and build marketing segmentation.

1.

EVAN EAKIN Managing Director and CIO, Green Leaf Business Solutions DOMINIC YACOVELLA Sr. Vice President, Strategic Client Services Datavail

Today’s diner has more special food allergy and gluten-free requests for safety and preference than ever before. Are you able to accommodate? Can you keep them safe from loading dock to table top? This session will give you the top 3 main tools you need to turn customers into happy regulars.

LEARNING OBJECTIVES:

Recognize that knowledge is king for this guest.

2. Discover the top 10 tools for success you can use starting tonight.

3. Ensure you have your bases covered and protect your business.

1.

BETSY CRAIG Founder & CEO, MenuTrinfo

48

EDUCATION Education Tracks: BUSINESS OPERATIONS

FOOD & NUTRITON

Track Sponsored by:

1:00 p.m. - 1:30 p.m.

How to Achieve a 12% Sales Increase With a Mobile Loyalty App

2:00 p.m. - 2:45 p.m.

Determine the benchmarks you can achieve by launching your branded mobile app.

2. Create the highest level of customer engagement with a mobile app.

3. Discover which mobile app mechanics are proven to generate this increase in sales.

1.

JIM STEINBERG Director of Enterprise Partnerships Loyalty Plant

LEARNING OBJECTIVES

Identify some of the latest cybersecurity threats to your operation.

2. Discover ways restaurants can protect themselves from hackers.

3. Recognize when your operation is at risk and how to determine your cybersecurity options.

1.

TODD THIBODEAUX President CompTIA

2:00 p.m. - 2:30 p.m.

EMV in the Restaurant Industry and the U.S. Payments Landscape Learning Center North Hall - Booth #7400 Sponsored by:

Learning Center North Hall - Booth #7400

LEARNING OBJECTIVES:

Recognize why sustainable sourcing and food waste are important.

2. Identify tips to talk with your suppliers and haulers about sourcing and waste.

3. Identify methods to market your efforts.

1.

LAURA ABSHIRE Director, Sustainability Policy, Policy and Government Affairs, National Restaurant Association JEFF CLARK Conserve Program Director, National Restaurant Association

Brand Buzz: 3 Breakthrough Secrets for Building a Winning Brand Learning Center North Hall - Booth #7400

Data breaches continue to hit restaurants.

While payment card data is still sought, hackers these days are also looking to steal other information or even lock you out of your system until you pay a ransom. What more can restaurants do to best protect themselves from hackers? What’s the right mix and how can you know if you have enough cybersecurity? Attend this session to learn about these issues and more.

1:00 p.m. - 1:30 p.m.

Sustainability Trends and Tips: Sustainably Sourcing Your Food and Minimizing Waste From grass-fed beef and antibioticfree chicken to food donation and composting, consumers care more about where their food comes from and what happens to it after it leaves the restaurant.

Attend this session to discover how to blend sustainability with economic viability and promotion, in order to create a recipe for socially responsible success and customer appreciation.

3:00 p.m. - 3:30 p.m.

Innovation Theater North Hall - Booth #5575

Sponsored by

LEARNING OBJECTIVES:

Track Sponsored by:

The Right Recipe for Restaurant Cybersecurity

TECH Talks North Hall - Booth #5575

In today’s digital world, many restaurant operators want to launch a branded mobile app but it’s not always clear what benefits can be gained. This session will shed some light on the essential steps businesses need to take in order to increase customer engagement and revenue growth through a mobile app.

WORKFORCE DEVELOPMENT

TECH TALKS

Explore the strategies featured in AWC’s new book BRAND BUZZ for building a world class brand. Learn how Storytelling, Club Making and Country Building have been at the center of many beloved brands including Build-A-Bear Workshop, Corner Bakery, Baskin Robbins and more, and how you can apply them in reenergizing your brand.

LEARNING OBJECTIVES:

Recognize three simple principles: storytelling, club making and country building, to spark brand recognition.

2. Discover how to create consumer loyalty and buzz surrounding your brand.

3. Identify ways to separate from competitors, while energizing and connecting with customers.

1.

ADRIENNE WEISS CEO, Adrienne Weiss Corporation

3:00 p.m. - 3:30 p.m.

The Foodservice Benchmarking Study: Top Trends to Optimize Your Workforce TECH Talks North Hall - Booth #5575

TRUSTED PARTNER - PAYMENT PROCESSING

Sponsored by:

With the ‘Liability Shift’ nearly two years behind us, the promise of EMV has been difficult for many restaurants to achieve. Many restauranteurs continue to be challenged by both the cost and complexity of implementing or maintaining EMV. Hear about the latest EMV research and how you can apply it in daily operations.

The food service industry faces tectonic shifts in the labor, regulatory, and the competitive landscape. Deputy.com, a workforce management software provider, will share insights from their Food Service Benchmark Study, an annual report which reveals top trends from the voice of actual restaurant owners. Leave with three takeaways that will enable you to optimize your workforce in this new shifting climate.

LEARNING OBJECTIVES:

Define EMV migration, recognize the future of the ‘magstripe’ and determine what’s required for point-of-sale vendor EMV readiness in the restaurant industry.

2. Recognize the latest on card data breach and chargeback trends to proactively protect your customers and your business.

3. Identify the difference between EMV and PCI compliance and the effects of non-compliance on the long-term health of your restaurant operation.

1.

DAVID HOGAN VP, Merchant Technology, Heartland

LEARNING OBJECTIVES:

Recognize ways to avoid wage and hour worker misclassification, and resulting plaintiff suits.

2. Discover ways to control labor cost.

3. Identify unique employment experiences for Gen Y and Millennial workers in the face of labor shortages and high turnover.

1.

DEREK JONES VP, Industry Insights, Deputy.com

49

EDUCATION 4:00 p.m. - 4:45 p.m.

Get Connected: Best Practices in Employee Engagement from Top Brands Innovation Theater North Hall - Booth #5575 Sponsored by

SUNDAY MAY 21

Recent industry research reveals staffing issues are a top concern across the industry and keeping many of us up at night.

The National Restaurant Association Educational Foundation will share some key research highlights about recruitment and retention and industry veterans from the National Restaurant Association will share top practices to attract the best people and keep them longer.

1.

LEARNING OBJECTIVES:

Explore what industry research reveals about recruitment and retention.

2. Discover the best practices to attract new talent.

3. Identify the top ways to engage your new talent to keep them longer.

1.

DAVID CANTU Co-Founder and Vice President, Business Development HotSchedules

CHIP ROMP Sr. Director Training and Instructor Quality Training, National Restaurant Association

10:00 a.m. - 10:30 a.m.

Lead Like a Chef: Seven Steps to Becoming a Great Leader Chef Chris Hill interviewed some of the BEST chefs in the world for his book, ‘Making the Cut.’ Emerging as a common theme was leadership and the chefs’ relationships with their staffs. In this session, Chris outlines the steps he learned along the way to becoming a better leader.

1.

50

2.

NANCY KRUSE President, The Kruse Company

11:00 a.m. - 11:30 a.m.

Enhancing Your Culture of Food Safety and Public Health Learning Center North Hall - Booth #7400 Sponsored by

In foodservice operations, establishing a strong food safety program is critical to protect your business and reputation. To help make proper food safety practices simple and part of your culture, this session outlines the risk factors contributing to foodborne illness and what you can do to protect your staff and guests.

LEARNING OBJECTIVES:

Recognize the top foodborne risk factors.

Identify the components of a strong food safety program.

3. Outline specific steps you can take to formalize your food safety program.

1.

2.

RUTH PETRAN VP, Food Safety & Public Health, Ecolab

Learning Center North Hall - Booth #7400

LEARNING OBJECTIVES:

GABE HOSLER Vice President, Training & Ops, Rubio’s Restaurants, Inc.

Identify major menu trends.

Analyze critical menu-trend elements.

3. Discover recommendations on how to make menu-trend elements work around the clock and across the menu.

1.

SARA ANDERSON Workforce Development Manager, Product Development National Restaurant Association

Learning Center North Hall - Booth #7400

DANIELLE DALLY Senior Training Manager, The Broadmoor

LEARNING OBJECTIVES:

ROB GIFFORD Executive Vice President of Philanthropic Initiatives National Restaurant Association Educational Foundation

4:00 p.m. - 4:30 p.m.

Soft Skills Are the New Hard Skills of Today’s Workforce

Recognize why soft skills are important to the success of your team members and to your organization.

2. Utilize the Food and Beverage Service competency model to map out soft skills your team members may be lacking.

3. Discover resources and best practices to help you implement soft skills training in your organization.

As restaurants grapple with slowing traffic, increasing competition and shifting consumer demands, the menu becomes the critical means by which to make a customer connection. This fast-paced review will examine menu essentials, including the ingredients, foods and flavors.

Innovation Theater North Hall - Booth #5575

LEARNING OBJECTIVES:

Soft skills training in areas such as handling customer complaints, delegating, motivating and mentoring are important for your team’s development. Gain insights from CHART members on building soft skills training into your training programs to ensure your team members have the confidence, skills and abilities to perform at their best! www.chart.org

World Culinary Stage Lakeside Center - Booth #10357

10:00 a.m. - 10:45 a.m.

Attracting and Retaining Talent in a Challenging Environment

Can you have a highly engaged customer base without a highly engaged workforce?

Today’s most successful brands know the answer is “no.” Join in the discussion as we reveal the best practices for building and growing a highly engaged workforce with real stories from CEOs, operators, and managers.

Discover how to unlock your brand’s growth and guest traffic through employee engagement.

2. Get a behind the scenes look at best practices in company-wide communication.

3. Discover how large organizations use today’s tools and technology to engage employees through surveys, polls, videos and more.

10:30 a.m. - 11:30 a.m.

Menus 2017: Turning Trends into Money Makers

11:00 a.m. - 11:30 a.m.

Hey Siri: Tell Us About the Future of Digital TECH Talks North Hall - Booth #5575

In less than three years, 50% of all searches will be voice-based. Learn how technology such as voice searches, chatbots and conversational user interfaces will impact your business.

LEARNING OBJECTIVES:

Define the culture that attracts stellar talent.

2. Recognize the need to invest in employees first.

3. Identify methods to manage adversity at work.

1.

CHRIS HILL Author, Speaker, Chef, Chris Hill, Inc.

LEARNING OBJECTIVES:

The changing landscape of digital marketing through AI. 2. Understanding the impact of chatbots in business.

3. See examples of implementation in the industry.

1.

DAHLIA EL GAZZAR CEO, DAHLIA+

EDUCATION Education Tracks: BUSINESS OPERATIONS

FOOD & NUTRITON

Track Sponsored by:

pizzerias, with 47 locations along with hundreds of thousands of pizzas being shipped every year through their e-commerce website. Join us as we discuss how the Lou Malnati’s team uses data to understand customers and continuously improve brand advocacy.

12:00 p.m. - 12:30 p.m.

Profit from the Power of Specialty Food Learning Center North Hall - Booth #7400

Presented by: Specialty Foods More American consumers are embracing new tastes and methods of food prep and presentation than ever before.

Specialty foods, those foods, beverages, or confections with a reputation for high quality and limited distribution, are being used more frequently to create a “wow factor” in recipes. In this session, recognize how to use specialty foods in order to drive higher margins and differentiate your restaurant’s brand.

LEARNING OBJECTIVES

Define and recognize “specialty foods”.

2. Identify the most recent trends in specialty foods.

3. Discover how to integrate specialty foods into any menu to increase profit margins.

1.

LEARNING OBJECTIVES

Explore food waste as an important issue and what can be done about it.

2. Recognize how food gets wasted and ways to eliminate it in your operation.

3. Discover ways to use unwanted and blemished food in new and innovative ways.

1.

JEHANGIR MEHTA Chef and Owner Graffiti, Me and You

1:00 p.m. - 1:30 p.m.

Building an Enduring Restaurant Following TECH Talks North Hall - Booth #5575 Sponsored by

The Lou Malnati’s brand continues to be one of the most beloved Chicago

LEARNING OBJECTIVES:

Identify what you can do in the shortterm to engage nextGen leaders.

2. Identify what you can do in the longterm to engage nextGen leaders.

3. Discover how you can actually put this tactics into practice for your business.

1.

RALPH BRENNAN President, Ralph Brennan Restaurant Group

Discover why focusing on your best customers makes good business sense.

2. Discover how to find the right loyalty program for your business.

3. Identify the customer data you need to collect to ensure long-term success.

1.

ZACH GOLDSTEIN Founder & CEO, Thanx

SUSAN CZUPRYNSKI Director of Training and Development Glacier Restaurant Group

2:00 p.m. - 2:45 p.m.

The Impact of CustomerFacing Technology on Restaurant Design

MINDY KAPLAN Senior Director of Marketing & Sales, Malnati Organization

Innovation Theater North Hall - Booth #5575

1:00 p.m. - 1:30 p.m.

Your Employee Retention Toolbox

Customer-facing technologies such as online ordering, mobile apps, kiosks and tablets used tableside are becoming increasingly important for all operators. In this session, we’ll explore the use of how this technology can impact layout, design and equipment specification and what operators need to consider to support increased volume.

Learning Center North Hall - Booth #7400

These days, you need to do everything possible to keep your best team members and avoid losing them to the competition.

Learn about the tools used by members of CHART, the Council of Hotel and Restaurant Trainers, to improve their employee retention. www.chart.org

12:00 p.m. - 12:45 p.m.

Eat My Compost Sustainability for restaurants and food service operations has many facets, each one achievable in their own right. Join Chef Jehangir Mehta as he shares the issues and possible solutions with waste in the industry. Drawing from case studies from his restaurant Graffiti Earth, and his work at the University of Massachusetts Amherst, Chef Mehta will inspire you to look at everything you use in a new way.

Track Sponsored by:

LEARNING OBJECTIVES:

PHIL KAFARAKIS President Specialty Food Association

Innovation Theater North Hall - Booth #5575

WORKFORCE DEVELOPMENT

TECH TALKS

LEARNING OBJECTIVES:

Identify economical and effective strategies managers can use to ‘re-recruit’ their staff members during every shift.

2. Discover the benefit programs most desired by hospitality industry workers as well as recognition and reward programs that will engage employees and increase their loyalty.

3. Discover the methods for constructing an employment ladder to provide opportunities for those who are ready, willing, and able to be promoted.

1.

LEARNING OBJECTIVES:

Explore spatial planning considerations when mobile ordering.

2. Discuss how technology impacts equipment selection.

3. Identify ways to not compromise a restaurant’s brand promise while adding customer-facing technology.

1.

JOE CARBONARA Editor, FE&S Magazine

3:00 p.m. - 3:30 p.m.

Robots in Food Service: Possibilities and Challenges TECH Talks North Hall - Booth #5575

PATRICK YEAROUT Director of Recruiting and Training, Ivar’s Restaurants

Sponsored by

2:00 p.m. - 2:30 p.m.

GENerating Success: Empowering NextGen Leaders in Your Restaurant

In the 1800s, we had the first industrial revolution, where textiles, metallurgy and transportation saw rapid adoption of machinery. This milestone saw unprecedented growth in average incomes. We are on the cusp of another industrial revolution today, with robotics reaching prices suitable for mass adoption.

This talk will cover possibilities and challenges for robotics in food service.

Learning Center North Hall - Booth #7400

Many of your employees will eventually become your shift leads, general managers and even partners. How do you engage this population of next generation leaders? Join this session to hear from employers and experts about the best way to attract next generation leaders and retain them as lifelong employees.

LEARNING OBJECTIVES: 1.

Recognize how the use of robots are inevitable for food service applications due to various trends.

51

EDUCATION Discover how it’s possible to use robots for improving food safety, for 24/7 availability, and much more.

3. Identify the top challenge to robots’ adoption within operations.

2.

DEEPAK SEKAR CEO and Founder, chowbotics

MONDAY MAY 22

11:00 a.m. - 11:30 a.m.

Cloud-Based Point of Sale: Crossing the Chasm TECH Talks North Hall - Booth #5575

10:00 a.m. - 10:30 a.m.

Navigating New Scheduling Regulations

4:00 p.m. - 4:30 p.m.

Taking Your Operation from Food Safety Compliance to Food Safety Culture

LEARNING OBJECTIVES:

Appreciate the importance of relationship building with regulatory authorities and how that relates to the implementation of a culture of food safety.

2. Specify the six elements of a food safety management system designed to bring about the active control of risk factors.

3. Discover how positive reinforcement and leadership by example are vital when building a culture of food safety.

1.

Point of Sale (POS) technology has undergone numerous disruptions starting with the shift from electronic cash registers, to DOS based computer POS terminals, to Windows and now the Cloud. Cloud POS is crossing the chasm and those late to adopt, do so at their own risk. In this session, we will discuss how Cloud solutions have revolutionized restaurant technology with its open architecture design to enable powerful tools such as loyalty and digital ordering along with its ease of deployment and access to real-time business intelligence.

Learning Center North Hall - Booth #7400

Over the past two years, the attention on work scheduling has expanded dramatically. Learn from National Restaurant Association experts about current legislation regarding restrictions with employee scheduling, the pressures on the rise, and best practices.

Learning Center North Hall - Booth #7400

Food safety training was the industry’s first step but training alone is not sufficient to control risk. Food safety culture is where leaders are taking the industry today.

In this session, you will get a top-line understanding of the key components in a culture of food safety and how to implement them in your establishment.

Sponsored by

LEARNING OBJECTIVES:

Identify existing scheduling regulations and what they mean for your business.

2. Identify pending and potential regulations.

3. Recognize ways to be proactive with best practices to stay ahead of these regulations.

1.

SARA ANDERSON Workforce Development Manager, Product Development National Restaurant Association MIKE WHATLEY Director, State & Local Government, National Restaurant Association

10:00 a.m. - 10:45 a.m.

The Challenges and Opportunities of an OnDemand Delivery Business

MICK MIKLOS VP of Food Safety and Training, National Restaurant Association

Innovation Theater North Hall - Booth #5575

LEARNING OBJECTIVES:

Summarize the evolution of POS for restaurant operations.

2. Dispute the common fears of implementing a new cloud POS solution.

3. Recognize how cloud solutions have eased challenges for operators.

1.

PAUL RUBIN Chief Strategy Officer, ParTech, Inc.

11:00 a.m. - 11:30 a.m.

Conflict Avoidance Strategies for a Multicultural, Multigenerational Workplace Learning Center North Hall - Booth #7400

As technology continues to disrupt the industry and change the way you engage with customers and staff, on-demand delivery continues to gain popularity in our industry.

Learn about the challenges, opportunities and new guidelines for best practices in working with delivery companies.

COFFEE BREAK LOCATED IN THE

INNOVATION HUB

Today’s marketplace is culturally diverse and ever changing. With so much happening in a restaurant, there’s bound to be conflict. If a manager handles it well, it costs you a gift certificates. If not, the damage to the brand could be permanent. Attend this session to learn how to effectively manage conflict in your operation.

LEARNING OBJECTIVES:

Recognize the best practices for partnering with delivery companies.

2. Identify challenges and pitfalls to avoid.

3. Identify customer trends for use of ondemand delivery services.

1.

Sponsored by:

CICELY SIMPSON EVP Government Affairs & Policy, National Restaurant Association

Saturday, Sunday & Monday: 10:30 a.m. - 11:30 a.m. & 2:30-3:30 p.m.

Tuesday: 10:30-11:30 a.m.

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ANNA TAUZIN Senior Marketing Manager, Innovation and Entrepreneurial Services, Texas Restaurant Association

LEARNING OBJECTIVES:

Identify through a pre-mortem exercise if your brand is culturally at risk?

2. Recognize the do’s and don’ts of cultural conflict and crisis management.

3. Discover ‘authentic resolution’, the ultimate test of your brand values.

1.

GERRY FERNANDEZ President, MFHA

12:00 p.m. - 12:30 p.m.

12 Contests, Incentives and Rewards to Build BOH and FOH Performance Learning Center North Hall - Booth #7400

Building sales and profits might seem difficult but not if you leverage the power of ‘MBA’ (Mutually Beneficial for All)

EDUCATION Education Tracks: BUSINESS OPERATIONS

FOOD & NUTRITON

Track Sponsored by:

thinking. Discover 12 proven incentive contests, reward and recognition tactics to move sales and profits through your front- and back-of-house teams. Think employees don’t care about your bottom line? Worry no more!

LEARNING OBJECTIVES:

Articulate the impact of a recognitionbased management style.

2. Identify tactics to increase satisfaction and results so everyone benefits - the employee, the business and the guest.

3. Discover a variety of incentive strategies for front of house and back of house team members.

1.

TJ SCHIER President, SMART Restaurant Group

12:00 p.m. - 12:45 p.m.

Key Trends Shaping the Future of Foodservice

recent NLRB and court decisions and offer practical advice to employers dealing with employees’ use of social media.

LEARNING OBJECTIVES:

Identify the ways in which employees’ use of social media can impact the company.

2. Discuss the NLRB and court decision on what employers can and cannot do with regard to employees’ social media use.

3. Discover methods to handle employees’ use of social media on the job.

1.

CHRISTOPHER PAGE Shareholder, Young Moore and Henderson MELANIE CHEAIRS Partner, Lorance and Thompson

Recognize how the economic recovery is progressing to gauge what the future operating environment will look like.

2. Explore key operating trends, including technology, that affect business performance.

3. Discover what today’s consumers are looking for in their restaurant experience.

1.

SHANE O’FLAHERTY National Director of Hospitality and Travel Microsoft

2:00 p.m. - 2:30 p.m.

Multi-Generational Intelligence: A Necessary Tool for Every Leader Learning Center North Hall - Booth #7400

Presented by: Women’s Foodservice Forum.

The data says that young professionals want the same things as the older adults who work with them. Then why the systemic disconnect between the groups?

How can real connections be made such that individual and organizational trust can be built? This session will translate between generational groups and increase your ability to lead across the spectrum.

Sponsored by

In this session, recognize the 10 critical functions of any restaurant accountant or accounting system to ensure financial success for restaurants. You’ll discover how these functions tie together to create the financial picture of the restaurant business, and how small changes can make big impacts on profits.

LEARNING OBJECTIVES:

Restaurant Accounting Options - Inhouse, Out-sourced or Hybrid.

2. Restaurant Accounting 10 Critical Functions.

3. Finding Profits in Restaurant Financial Reports.

1.

JOHN MOODY Co-Founder, Restaurant 365

2:00 p.m. - 2:45 p.m.

Restaurant Industry 2020 Innovation Theater North Hall - Booth #5575

HUDSON RIEHLE Senior Vice President, Research & Knowledge Group, National Restaurant Association

Sponsored by

ANNIKA STENSSON Director, Research Communications, National Restaurant Association

Driven by shifting consumer profiles and tastes, a desire for more connected experiences and the introduction of many new disruptive players to the market, the restaurant industry is rapidly expanding beyond the traditional business model.

With modest growth and rising labor costs, how can restaurants win on the top and bottom lines as well as with customers’ hearts, appetites and minds?

1:00 p.m. - 1:30 p.m.

An Employer’s Guide to the Twitterverse Learning Center North Hall - Booth #7400

The Hospitality industry is part of the social media revolution. Often, hospitality employees are part of the ‘Twitterati’, or they may be engaged in some other form of social media. This session will discuss

Internet of Things (IoT) can assist in transforming the global restaurant industry.

2. Discuss best practices for proactively shaping the customer journey and personalizing the customer experience.

3. Identify ways to automate operations and driving efficiencies that reduce costs.

TECH Talks North Hall - Booth #5575

Sponsored by

LEARNING OBJECTIVES:

Track Sponsored by:

1:00 p.m. - 1:30 p.m.

Restaurant Accounting Best Practices

Innovation Theater North Hall - Booth #5575

How will economic, workforce, consumer, technology and food trends shape the future of foodservice? Highlights from the National Restaurant Association’s 2017 Restaurant Industry Forecast, What’s Hot Chef Survey and additional research present a snapshot of the restaurant industry’s unique trends, opportunities to help restaurant operators make strategic decisions and grow their business.

WORKFORCE DEVELOPMENT

TECH TALKS

LEARNING OBJECTIVES: 1.

Explore the key disruptors and how technologies, including Artificial Intelligence, Speech to Text and

LEARNING OBJECTIVES:

Emerging leaders, discuss the straight talk about how your presence, talents and confidence both benefit and trouble organizations.

2. Executives, explore perspectives that ask you to stretch your leadership style such that you can maximize your current talent base while positioning yourself to attract even more.

3. Expand your leadership toolbox by increasing your Multi-Generational Intelligence.

1.

JAMES POGUE, PH.D. CEO, James Pogue Enterprises

3:00 p.m. - 3:30 p.m.

The Journey to Sustainable Poultry Production: Why It Matters to Your Operation Learning Center North Hall - Booth #7400 Sponsored by

The food consciousness of today’s consumer has never been higher and with that comes the balance of environmental stewardship, health, customer preference and of course, profitability. Attend this session to gain insight on what defines sustainable poultry production and what it ultimately means for your operation.

53

EDUCATION Leave with an overview of sustainability as a concept along with information on the key issues and opportunities for sustainable poultry production.

Discover latest US and UK sales trends by segments to incorporate in your restaurant growth strategies.

3. Identify success strategies in US and UK markets.

2.

LEARNING OBJECTIVES:

Address and define the growing business case for poultry sustainability.

2. Review best practices across industries, with a focus on foodservice and retail grocery customers.

3. Discuss key issues and future opportunities for sustainable poultry production.

HUDSON RIEHLE Senior Vice President, Research & Knowledge Group, National Restaurant Association

1.

LINDSAY BRADY Vice President Poultry Value Chain Innovation Tyson

PETER BACKMAN Managing Director, PeterBackman

4:00 p.m. - 4:30 p.m.

Improve Employee Retention and Engagement with E-Learning

Identify new menu and concept trends, including what new cuisines, flavors and menu items consumers are most excited about in key markets.

3. Discover what’s ahead for delivery and drive-through demand.

2.

MICHAEL SCHAEFER Global Lead - Food and Beverage, Euromonitor International

10:00 a.m. - 10:30 a.m.

What’s Really Going on in the Kitchen?

Learning Center North Hall - Booth #7400

Look into the mind of a Chef to learn how to best utilize all culinarians motivations, passion, and palates to improve your foodservice operations, as well as the environment. Chef Thomas Macrina, ACF President, will discuss how to minimize and/or eliminate food waste, as well as the utilization of sustainable foods in foodservice outlets of all sizes.

You’ll also discover the three ‘must haves’ that will transform any menu, as well as many other tips from these experts.

Learning Center North Hall - Booth #7400

3:00 p.m. - 3:30 p.m.

Why Large Businesses Can No Longer Afford to Ignore Advanced Food Safety Technologies

With employee turnover at an all-time high and recruiting challenges mounting, it’s never been more important to examine your retention and engagement efforts.

Training plays a crucial role in these efforts, and e-learning, in particular, is an efficient way to improve staff retention and engage more effectively with your employees.

TECH Talks North Hall - Booth #5575 Sponsored by

LEARNING OBJECTIVES:

Food safety and compliance are cost centers, and while important to quality and safety, can erode margins. New technologies lower operating costs, and can improve metrics, greatly impacting your overall food safety culture. We’ll discuss different technologies such as GS 128 barcodes, IoT devices and sensors, wireless, internet, and cloud reporting.

Learn about turnover reduction success stories achieved using via e-learning.

2. Discover the role of orientation and initial training in reducing early turnover.

3. Find out how career paths and development programs can motivate employees.

1.

LEARNING OBJECTIVES:

Recognize and differentiate various food safety technologies.

2. Identify how to lower operating costs and increase margins with the right food safety tech.

3. Discuss ways to improve food safety culture.

1.

JOHN SAMMON Senior Vice President and General Manager, ParTech, Inc.

KONNIE SADLER Senior Training Manager, Culver’s Franchising System Inc.

MARK WRIGHT Chair American Academy of Chefs

Global Innovation: What We Can Learn from the Best New Concepts Innovation Theater North Hall - Booth #5575

Innovation Theater North Hall - Booth #5575

The restaurant industry is more competitive than ever before, forcing operators to work harder to keep up and innovate faster to get ahead. This session will explore the best of restaurant innovation around the world, with a focus on strategic examples operators can use to improve their own outlook. Coverage will include advancements in mobile technology, service innovation, loyalty strategies, menu trends, and new concept design.

Thinking of entering the UK restaurant market, or looking for strategies to export to your US restaurant? This session will highlight the critical trends sweeping the US and UK foodservice arenas. Industry experts on the US and UK markets will examine opportunities from both countries which can be applied to grow sales and enhance customer satisfaction.

LEARNING OBJECTIVES:

54

THOMAS MACRINA National President American Culinary Federation

10:30 a.m. - 11:15 a.m.

State of the Hotel Industry South Hall Meeting Room S404

From top industry trends to new brands and mergers, engage with top hotel industry executives on the driving forces behind the future of the hotel industry.

10:00 a.m. - 10:45 a.m.

Bridging the Atlantic: U.S. and U.K. Restaurant Trends

Explore key operating and food trends of the US and UK restaurant markets.

Discover tips and tricks to eliminate food waste.

2. Explore the three ‘must haves’ that will transform your menus.

3. Identify the utilization of sustainable foods.

1.

CINDY POULOS VP Marketing, DiscoverLink

TUESDAY MAY 23

4:00 p.m. - 4:45 p.m.

1.

LEARNING OBJECTIVES:

LEARNING OBJECTIVES: 1.

Gain a better understanding of mobile innovation and explore specific examples of how cutting edge restaurants are using mcommerce to improve sales.

LEARNING OBJECTIVES:

Discuss the current state of the hotel industry.

2. Uncover new trends in hotels, from concepts to guest experience.

3. Discover where the hotel industry is headed.

1.

RON VLASIC Regional Vice President, Kimpton Hotels & Restaurants JERRY CATALDO President and CEO, Hostmark Hospitality Group ROBERT HABEEB President & CEO, First Hospitality Group NABIL MOUBAYED GM/Area Director of Operations, The Kimpton Gray Hotel

EDUCATION Education Tracks: BUSINESS OPERATIONS

FOOD & NUTRITON

Track Sponsored by:

11:00 a.m. - 11:30 a.m.

Lifehacks for Busy Professionals TECH Talks North Hall - Booth #5575

Life is too short, and you’re constantly being asked to do more with less. Brought to you by popular demand, in this session, we will share apps and productivity tips to help you get untethered from your manual workflows and desktop! Come learn how you can automate actions so you get more time for your day, work well even when you’re on-the-go so work doesn’t pile up, and find new apps that can help with your workflow.

LEARNING OBJECTIVES:

Discover how to catapult your productivity using the latest apps and online solutions.

2. Recognize ways to get comfortable with new apps and learning how to choose what works best for you.

3. Discover if you already have downloaded the cool apps, or are missing some!

1.

TESS VISMALE, CMP, DES Event Evangelist, DAHLIA+

12:00 p.m. - 12:30 p.m.

Controlling Restaurant Costs through Training & Development

Learning Center North Hall - Booth #7400

Want the inside scoop about what’s happening in Washington? Curious about the behind the scenes action in the new Administration and new Congress? Join us to hear the latest from Washington and how it affects you and your business.

Learning Center North Hall - Booth #7400

Due to the changing and evolving environment, a perfect storm is starting to brew that could push the food service even further into the spotlight when there are food safety issues. As more emphasis is placed on stronger food safety systems across food channels, more work is needed at the food service level to meet the same type of standards that have been set at the manufacturing level. Attend this session for the latest update on food safety systems.

LEARNING OBJECTIVES:

Recognize how better trained and more motivated managers and employees can save your restaurant money.

2. Discover practices for developing and implementing economical, yet effective, training and development programs.

3. Identify methods to avoid potentially costly mistakes that could waste your organization’s time and money or derail your training efforts.

1.

JEFFREY DROZDOWSKI Manager/National Training, Little Caesar Enterprises MICHAEL FREEMAN Senior Director of Training, McAlister’s Corporation

LEARNING OBJECTIVES:

Recognize different types of food safety management systems.

2. Identify the implications to the food service industry.

3. Discover the evaluation of systems restaurants already have.

1.

WILLIAM WEICHELT Director, ServSafe, National Restaurant Association

2:00 p.m. - 2:30 p.m.

Cannabis & Culinary: The New Frontier Learning Center North Hall - Booth #7400

12:00 p.m. - 12:45 p.m.

Millennials and the Future of the Hospitality Industry

This session will cover topics relating to the emerging Cannabis industry, including legality of infusing Cannabis into food, how it’s being used in fine dining and what we can expect the future of edibles to look like. We’ll discuss new regulations, new infusion methods and more.

Innovation Theater North Hall - Booth #5575

Cameron Mitchell Restaurants (CMR) hosted the first ‘CMR Millennial Concept Challenge,’ an internal competition in which millennial associates had the opportunity to ideate and develop their own restaurant concept. After several years of speaking with their millennials, CMR determined that investing in these future leaders was a primary goal.

1.

CICELY SIMPSON EVP Government Affairs & Policy, National Restaurant Association

1:00 p.m. - 1:30 p.m.

Food Safety Systems for the Food Service Industry

For restaurateurs looking to control their operating expenses and improve profit, training and development programs can be the keys that unlock these doors.

Where do you begin if you don’t have a training department? CHART members will share how anyone can create educational programs to help achieve these business goals. www.chart.org

LEARNING OBJECTIVES:

Identify the ways the President’s agenda will affect your business.

2. Discuss the congressional agenda for the rest of 2017.

3. Explore more about policy issues of interest to you.

Track Sponsored by:

Learning Center North Hall - Booth #7400

11:00 a.m. - 11:30 a.m.

The First 100 Days of Trump: What it Means for You

WORKFORCE DEVELOPMENT

TECH TALKS

LEARNING OBJECTIVES:

Recognize why it’s important to understand what all generations value.

2. Identify ways to bridge the gap between the ‘old and new guards’.

3. Develop how associates of different generations can work together to create new concepts and ideas.

1.

LEARNING OBJECTIVES:

Outline the legality of Cannabis use and responsible consumption.

2. Summarize some common misconceptions of cooking with Cannabis.

3. Examine the market trends of this $22 billion industry.

1.

CHRIS SAYEGH Founder, The Herbal Chef

GRETCHEN MOORE Marketing Manager, Cameron Mitchell Restaurants DAVID MILLER President & COO, Cameron Mitchell Restaurants

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SmartBrew..................................................................................................10310 Solaira Heating Technologies..............................................................3862 Solis Foods Corporation Inc................................................................. 1068 Squirrel Systems...................................................................................... 6645 Stingray Business........................................................................................ 481 Summer Fresh........................................................................................... 8260 The Original Cakerie............................................................................... 5834 Turnstyle Solutions..................................................................................6765 Unichairs Inc................................................................................................3851 US Range / Manitowoc F.S................................................................... 3401 Utility Garments........................................................................................9827 Victory’s Kitchen......................................................................................10150 VisualTouch POS Solutions..................................................................5662 Weston Foods...............................................................................................1113 Wet Towel International.........................................................................1535 YUMMY WAFFLES...................................................................................9832 CHILE ProChile - Patagonia Mussel..................................................................9159 CHINA Able Packaging Co., Ltd.......................................................................5060 Anhui Kailai Packaging Co., Ltd......................................................4660A Anqing Lush Paper Industry Co., Ltd..............................................645A Bazhou Wanxiang Furniture Co., Ltd.............................................. 645F Beijing Duomilai Garments & Attire Co., Ltd.............................4860H Beijing Tianhe International Exhibition Co., Ltd.......................... 9047 Beijing Zhonglian International E xhibition Co., Ltd.. 1983, 4060, 4476, 4477, 4660, 4662, 4663, 4664, 4855, 4856, 4860, 4955, 5052, 5054, 5353 BeSure Technology Co., Ltd................................................................ 8017 Binzhou Xinmeng Refrigeration Equipment Co., Ltd....................................................8821 Changzhou Chenyu Hotel Supplies Co., Ltd................................. 4855 Changzhou Dahua Imp. And Exp.(Group)Corp., Ltd................. 1474 Changzhou Runfu Hotel Supplies Co., Ltd.................................5054A Chongqing Huiyouyuan Food Co., Ltd........................................... 8808 CIEC Overseas Exhibition Co., Ltd............ 260, 645, 1640, 3242, 4041, 5361, 7825 Coolmes Commerical Kitchen Equipment......................................9122 Cynoware...................................................................................................... 11011 Dalian Yingda Marking Metal Company......................................4060E Dongguan Inmiron Melamineware Manufacturing Corp.......4041D Dongguan Shengfengyu Melamine Ware Co., Ltd....................1640J Dongying Wokang Ecological Agricuture Co., Ltd...................................................... 4856C EastSign Foods (Quzhou) Co., Ltd.......................................9262, 9263 Elements International Trading Limited............................................. 159 Foshan Zhuo Yingda Plastic Co., Ltd..............................................645D Fujian Huiyuan Int’l ExhibitionCo., Ltd............................................. 9816 Fujian Yibali Package Material Co., Ltd...........................................5353 G & F Co., Ltd...........................................................................................10202 Gelu Ceramics China...............................................................................3888 GeoTegrity................................................................................................... 1474 Goodwood Medical Care Ltd............................................................... 3190 Guangdong Mingshida Electrial Appliance Co., Ltd.................. 4477 Guangxinxing Hardware & Plastic Factory................................... 4662 Guangzhou Boaosi Appliance Co., Ltd.........................................4041B Guangzhou ETON Electromechanical Co., Ltd......................... 1640B Guangzhou Hocomaid Houseware Development Co., Ltd.....260A Guangzhou Jiawang Paper Product Co., Ltd...............................9609 Guangzhou Jiurong Packaging Co., Ltd......................................... 4663 Guangzhou Jorui Electrical Co., Ltd............................................ 4060A Guangzhou Oute Western Kitchen Equipment Factory.. 4060B-1 Guangzhou Sunmile Industries Co., Ltd..................................... 4060C Guofa (Fujian) Plastics Co., Ltd........................................................10202 Hangzhou Fuyang Liming Industrial Co., Ltd.............................7825A Hangzhou Kalifon Stainless Steel Kitchen Equipment Co., Ltd................................9739 Hangzhou Longpine Industry Co., ltd........................................4060A1 Hangzhou Mingxuan Sanitary Products Co., Ltd........................ 9453 Hengxin Environmental Science & Technology Co., Ltd..........1640 Huzhou Global Xinyifeng Environmental Protection Technology Co., Ltd...................................................4860A Iccold Refrigeration Equipment Limited.....................................4860K JB Products Factory Limited...........................................................4060F Jian An Pharmaceutical Limited..........................................................5154 Jiang Xinhui Huayin Metals Factory Co., Ltd.............................7825C Jianghai District Kolice Refrigeration Equipment Manufacturer....................................4060B Jieyang Yaxin Metals and Plastics Products Co., Ltd.................1359 Jinhua Majestic Aluminum Packing Co., Ltd................................10202 Jinjiang Huali Colorful Printing and Packaging Co., Ltd..........645G

56

NRA Show 2017 International Exhibitors Jinzhou Qiaopai Biotech Co., Ltd..................................................... 9047 Liaoning Deep Mountain Foods Co., Ltd....................................... 9047 Liaoning Lihe Biological Technology Co., Ltd............................. 9047 Liaoning Sinoeuro Agro-Products Processing Factory........... 9047 Nanhai Huaxing Sleave Weave Factory....................................... 10208 Nanjing Anbao Paper Products Co., Ltd.................................... 4060D Nanjing Huayi Hotel Equipment Mfg. Engineering CO., Ltd....................................... 4856B Nantong Ronghui Machine Co., Ltd..............................................4860D Netda International Trade Co., Ltd................................................4664A Ningbo Greenis Home Appliance Co., Ltd....................................260E Ningbo Heli Metal Products Co., Ltd............................................... 5052 Ningbo Judin Packaging Products Co., Ltd............................... 4856D Ningbo Shunhui Electric Appliance Co., Ltd................................. 8017 Ningbo Sicen Refrigeration Equipment Co., Ltd......................4856E Ningbo Zhongshan Paper Products Co., Ltd...............................5060 Orient Industrial Imp & Exp (Suzhou) Co., Ltd............................645B Oscar Industry Inc................................................................................4860G Pando EP Technology........................................................................... 9638 Pasmo Food Technology...................................................................1640A Pinwei Paper Co., Ltd..........................................................................4860C Qingdao Able Well Electrical Appliance Co., Ltd........................ 8017 Qingdao Rizone Plastic Product Co., Ltd......................................260D Qingdao Sun-Growing Trade.,Ltd......................................................1640 Qingdao Wohler Household Products Co., Ltd.........................1640G Qinhuangdao Longjun Environmental Protection Industrial Development Co., Ltd.....................................................645C Shandong Meileda Electrical Appliance Co., Ltd......................3242C Shandong Mingda Packing Products Co., Ltd..........................4060E Shang Hai Timi Paper Products & Printing Affair Co., Ltd....... 8017 Shanghai Ilife Industrial Co., Ltd........................................................260C Shanghai Lansheng Light Industrial Products I/E Corp., Ltd.................................................1640C Shanghai Sunkea Imp&Exp Co., Ltd................................................. 5054 Shanghai Weijia Exhibition Service Co., Ltd................1359, 1474, 3888, 5060, 5154, 5155, 8017 Shanghai Xinyu Paper Cup Co., Ltd...................................................1983 Shanghai YiYi International Exhibition Co.....................................9609 Shanxi Top Winner Glass Co., Ltd....................................................260B Shenyang Best King Co., Ltd...............................................................5539 Shenyang Machinery Imp. & Exp. Corp., Ltd.................................5539 Shenzhen Hong King Import And Export Co., Ltd.....................4660 Shenzhen Hongcai New Material Technology Co., Ltd............. 8017 Shijiazhuang Glory Textiles Co., Ltd.............................................. 1640E Solamex Limited CO., Ltd...................................................................10202 SZZT Electronics Co., Ltd.....................................................................9609 Talos Holdings Limited.......................................................................... 4955 Tonglu East Printing & Knitting Co., Ltd........................................5060 Top Kitchen Industry Limited........................................................... 1640F Twinkle Packaging.................................................................................. 645E UKW Kitchen Ware............................................................................4060C1 Wenzhou Profunpak Co., Ltd.............................................................4664 Wuhan Xinyatai Import & Export Co., Ltd...................................4860J Wuyishan Hongtai Bamboo & Wood Products Co., Ltd....................................................................10202 Wuyishan Minda Bamboo & Wood Products Co., Ltd....................................................................10202 Xi’an Honest Textile Co., Ltd.............................................................1640D Xiamen ITG Group Co., Ltd...................................................................10911 Xiamen Mornsun Industrial Co., Ltd.............................................. 4856A Xiamen Xinqixiang Industrial & Trading Co., Ltd.......................10202 Xuancheng Bo Site Commodity Co., Ltd.................................... 4860E Xuzhou Yonghe Home Textile Factory............................................5155 Yangjiang Tuobituo Technology Corp. Ltd.................................. 9260 Yangzhou Yes Textile Co., Ltd............................................................4041 Yantai Today Plastics Package Co., Ltd.........................................9446 Yichun Youhao Xingsheng Woodenwar Factory........................ 1474 Yongkang Sunyk Industry & Trade co. ltd...................................3242B Zhangzhou Lixing Import&Export Trade Co., Ltd....................... 9816 Zhangzhou Zhongze Import And Export Co., Ltd.............................................................10202 Zhejiang Guangju Paper Product Manufacturing Co., Ltd......................................4860B Zhejiang Kaijia Plastics Co.,ltd............................................................5060 Zhejiang Spelor Refrigeration Equipment Co., Ltd................... 4476 Zhejiang Tengyun refrigeration technology co.,ltd.............. 4060F1 Zhejiang Tongxing Refrigeration Co., Ltd.................................. 3242D Zhejiang U-Greens Biotechnology Co., Ltd............................... 4860F Zhengzhou Chuencharng Instrument and Apparatus Co., Ltd.................................................1359 ZhongShan TongDaoTong Catering Equipment Co., Ltd....... 8808 Zicco Tableware Co., Ltd....................................................................7825B COSTA RICA DEMASA........................................................................................................1586 DENMARK Huono...........................................................................................................4200 DOMINICAN REPUBLIC Plastifar........................................................................................................ 9830 ECUADOR Alimentos Y Conservas Del Ecuador S.A....................................... 8433 Conexión Chocolate Ecuador............................................................. 8433 Golden.......................................................................................................... 8433 Mikhuna Trade Cia. Ltda....................................................................... 8433 Plantain Republic S.A............................................................................. 8433 Pro Ecuador / Sumesa........................................................................... 8433 Procosan the BlackPepper Co........................................................... 8433 Sumesa S.A................................................................................................ 8433 Falkland Islands (Malvinas) Georgia Seafoods Ltd..........................................................................5452 FINLAND Techef........................................................................................................... 9635 FRANCE EUROCAVE PROFESSIONAL.............................................................. 2081 FSMax Food Service Management Systems.................................6972 HK FRANCE.................................................................................................. 352 Le Comptoir Colonial.............................................................................10157 Les Délices des 7 Vallées....................................................................... 10121 Santos............................................................................................................ 2081 Sud’n’sol..................................................................................................... 10019 TELLIERGOBEL&CIE............................................................................... 2081 GERMANY BARTH GmbH-Thermo Future Box................................................... 1990 Bavarian Ministry of Economic Affairs & Bayern International.......................................................... 5845 Bayernwald KG......................................................................................... 5845 Diebold Nixdorf.........................................................................................9247 Dr. Harnisch Verlags GmbH................................................................. 5845 Farmers Land Food GmbH.................................................................. 9924 Florapharm Pflanzliche Naturprodukte GmbH............................ 5845 Genussschmelzerei Essendorfer........................................................ 5845 KASON GmbH & Co.,KG....................................................................... 5845 Kiddy Cool made by KASON.............................................................. 5845 Loelsberg.................................................................................................... 5845 PALUX Aktiengesellschaft................................................................... 9929 Vitajuwel USA, Inc................................................................................... 5845 ZIEHER KG................................................................................................. 7049 HONG KONG G.L. PRODUCTION (HK) Ltd...............................................................10716 iSAPPOS Systems Company Limited.............................................. 7067 Yue Po Engineering Company Ltd.................................................... 4184 INDIA CHUK! Compostable Tableware.......................................................10723 Jewel Impex Pvt Ltd................................................................................8325 Sam Globals.................................................................................................6152 Sharda Corporation.................................................................................5536 Shreeji International.................................................................................5827 IRAN Lina Industrial Group................................................................................8612 PSDC Group.................................................................................................8612 Zargarzadeh Commercial Co................................................................8612 ISRAEL Sterokem Ltd............................................................................................. 9546 Tabit........................................................................................................... 5675N

(as of 5/2/17)

ITALY Alberto Gelato.......................................................................................... 8456 Amaretti Virginia Srl............................................................................... 8863 Apicius International School of Hospitality Florence University of the Arts........................................................8226 Appetais Italia S.p.A................................................................................8552 Azienda Agricola Mario Giribaldi.......................................................8353 Besser Vacuum......................................................................................... 3663 Brx Srl...........................................................................................................9050 Bussy Surl................................................................................................... 9345 Caffitaly System S.P.A............................................................................8657 Campi Valerio............................................................................................ 8350 Campo D’Oro Villa Reale USA............................................................ 9058 Cantina Formigine Pedemontana......................................................8457 Cantine Vedova srl...................................................................................8357 Chiorri.............................................................................................................8351 DMC Srl- Manuel Caffee.........................................................................8852 Elenka SpA................................................................................................. 8842 Eme Posaterie Srl......................................................................................5651 Erremme srl................................................................................................ 9344 Fattoria Di San Quintino Snc...............................................................8356 Fraccaro Spumadoro SPA....................................................................8557 GEI SpA - AROMITALIA......................................................................... 9107 Giblor’s Srl...................................................................................................8747 Goccia Umbra di Enrico Maria Micheletti....................................... 9057 Gruppo Izzo Srl..........................................................................................8858 Happyflex-Lercos.................................................................................... 3384 I Veri Sapori Dell Etna Srp.....................................................................8952 I.T.C. Srl........................................................................................................ 8454 Il Vecchio Fornaio Srl............................................................................. 8462 Imperia & Monferrina SPA......................................................................3188 Industria Molitoria Denti and I.C.B. Italian Craft Brewery Srl.......................................................... 8654 Italian Exhibition Group S.P.A............................................................. 8023 KRUPPS........................................................................................................ 3091 La Spaziale SPA.........................................................................................5212 Lainox Ali S.p.A., An Ali Group Company....................................... 5021 Lavazza........................................................................................................9403 Mad 4 Italy...................................................................................................8754 Manicaretti Inc. - Rustichella D’abruzzo Spa................................. 8051 Marana Forni Pizza Ovens....................................................................8653 Molino Favero............................................................................................8558 Molino Pasini SPA.....................................................................................8957 Molino Quaglia S.p.A.............................................................................. 8856 Moretti Forni S.P.A......................................................................................614 Napkin S.R.L...............................................................................................9054 Pagef Di Cavallo Orazia........................................................................ 9056 Pastificio Artigianale Il Vecchio Pastaio..........................................8359 Pieffe & Partners SRL............................................................................. 9059 Pizza Academy..........................................................................................8653 Professor Cescon......................................................................................8355 Roncadin Pizza..........................................................................................8553 Salpa srl....................................................................................................... 9053 SIFIM s.r.l..................................................................................................... 9245 Societa’ Agricola Betti........................................................................... 8354 SymposiumLab Cibo&Idee Srl............................................................ 8854 Tecnoeka Srl.............................................................................................. 3093 Tenuta San jacopo in Castiglioni S.A.a R.L.....................................8352 Terre Di San Venanzio Fortunato Srl............................................... 8458 TONON S.r.l..................................................................................................5313 Unibrands Italia Srl.................................................................................. 8360 JAPAN Goshoku Inc................................................................................................9952 Harada Corporation.................................................................................... 183 Kadoya Sesame Mills Inc...................................................................... 9946 Kinmemai Better White & Better Brown........................................10321 Marin Food Co., Ltd................................................................................ 9838 Narumi Corporation Japan..................................................................10613 Somay-Q Technology............................................................................ 8308 KOREA (SOUTH) Bluebird Inc.................................................................................................6576 Ding4U Hotel Solution............................................................................9557 DONG GU Co., Ltd...................................................................................10819 Hankook Tea Company.......................................................................... 9144 ICETRO......................................................................................................... 1048 Kormel Korea............................................................................................10313 ReverseTap.............................................................................................. 10402 MEXICO Alejandrina Avocados...............................................................................340 Chosen Foods..........................................................................................10533 Concasse & Bonne................................................................................... 5445 Freshcourt S DE RL DE CV...................................................................3885 Fuego Envasado......................................................................................10951 La Ofrenda Products.............................................................................10845 Vesuvio Hornos de Brasa..................................................................... 9339 WOW Plastics...........................................................................................9909 NETHERLANDS Daub Bakery Machinery...................................................................... 10609 PHILIPPINES Philippines Department of Agriculture............................................8427 ROMANIA Aqua Carpatica......................................................................................... 9432 RUSSIAN FEDERATION Hlebtechnika...............................................................................................9555 RoboLabs.................................................................................................... 3599 SINGAPORE Digi Singapore PTE. Ltd.........................................................................6775 SOUTH AFRICA Rabbit Holes.................................................................................................. 271 SPAIN Araven Equipment, LLC...........................................................................1871 Industria De Maquinaria Para Alimentacion, S.L..........................9735 Innovation Foods 360........................................................................... 9658 SWITZERLAND KREA Swiss AG....................................................................................... 10144 Thermoplan AG.........................................................................................4041 TAIWAN Alpha Brass Controls Inc....................................................................... 1052 Anko Food Tech Inc............................................................................... 3688 Clientron...................................................................................................... 5564 Huang Guan Special Printery Co., Ltd...............................................3881 iRUGGY Systems Co., Ltd.................................................................... 7067 Jackson Cutting Board.......................................................................... 9346 Jing Chye Enterprise Co., Ltd................................................................270 Lihyann Industrial Co., Ltd.....................................................................7165 Minima Technology Co., Ltd............................................................... 8624 Noodoe Corporation................................................................................8318 Pack & Proper Co., Ltd.........................................................................10929 Polymax Precision Industry Co., Ltd................................................5060 President Packaging Ind. Corp................................................................ 117 Sinopacker International Inc.................................................................5541 TQY Trading Co., Ltd....................................................................... 4041A-1 Wen Ho Industrial Co., Ltd...................................................................... 253 Xin De Jia International Co., Ltd............................................................ 174 Yi Shen Plastic Corp................................................................................ 1690 THAILAND Thai Agri Foods Public Co., Ltd..........................................................9835 The Angel Light........................................................................................ 9744 TURKEY Ava Plastik San. Ve Tic. Ltd. Sti......................................................... 9836 Inoksan Mutfak San ve Tic A.S.............................................................1287 Korkmaz Mekatronik Ltd.Sti..................................................................7179 Sandalyeci...................................................................................................9042 UNITED ARAB EMIRATES Coffee Planet............................................................................................. 9036 United Kingdom AHDB...........................................................................................................10834 Bellavita............................................................................................8561, 8650 Craster Ltd..................................................................................................7639 ResDiary...................................................................................................... 6462 Robert Welch...........................................................................................10842 Studio William Welch Ltd......................................................................7183

57

TITLE SPONSOR:

Presented By: SUPPORTING SPONSORS:

SUNDAY NIGHT, MAY 21 9:00 P.M. - 12:00 MIDNIGHT For ticket holders only.

Buy tickets at any registration desk!

House of Blues, 329 N. Dearborn Street The official after-party of NRA Show and BAR 17 is excited to welcome The Purple Xperience, the world’s premier Prince and The Revolution tribute band, led by Matt Fink (a/k/a Doctor Fink), a member of The Revolution from 1978 to 1991. Prepare for an evening of power jams, funky beats and crying doves, not to mention bottomless drinks, dancing and great conversation.

SAVE THE DATE THE 99TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

MAY 19-22, 2018 McCormick Place • Chicago, IL

175 W. Jackson Blvd., Suite 1500 Chicago, IL 60604-2814 PH: (312) 853-2525 FX: (312) 853-2548 Restaurant.org/Show