Exhibit Guide & Program
MAY 18-21 • McCormick Place, Chicago, IL THE 100TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®
1919
2019
100TH NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®
MAY 18-21, 2019 | McCORMICK PLACE | CHICAGO, IL JOIN US FOR THE DEFINITIVE CONVERSATION ON FOODSERVICE:
The Future of Dining
Dawn Sweeney President & CEO
John Cywinski President
Randy Edeker Chairman of the Board, President & CEO
Presented by:
Chris Gheysens President & CEO
Tim McEnery Founder & CEO
Leaders from major foodservice segments will give clear insights into where, what, and how people will dine in the coming years . Signature ‘19 is the only place where you can hear from this impactful group of trailblazers about trends that are shaking up foodservice, how convenience and grocery are expanding prepared food options, and how you can leverage these changes in every corner of the foodservice industry .
SUNDAY, MAY 19 • 2:00 P.M. • GRAND BALLROOM (S100) Doors open at 1:30 p .m .
#Signature19 All registered National Restaurant Association Show attendees, exhibitors, and news media are welcome to attend.
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
Message from Dawn Sweeney, President & CEO of the National Restaurant Association and National Restaurant Association Educational Foundation, and Joe Essa, Chair of the National Restaurant Association Board of Directors Welcome to the 100th Annual National Restaurant Association Restaurant, HotelMotel Show®! This year, the National Restaurant Association celebrates its centennial anniversary along with that of the National Restaurant Association Show . For 100 years, the Show has been the industry’s flagship event . In one place, attendees representing every aspect of the industry come together to explore the latest innovations in foodservice, including equipment and supplies, food and beverage, and sneak peeks at the newest technologies entering the marketplace . At the first Show in 1919, we welcomed 350 attendees and hosted 19 exhibitors . Today, the Show has grown to more than 2,300 companies drawing more than 65,000 attendees . One constant has remained over the years: we continue to provide the best-in-class information, products, and services to the industry . Our tradition of offering a unique and rewarding experience for exhibitors and attendees continues . Below is a glimpse of what you can expect during the next few days: Signature ’19: The Future of Dining: Hear from some of the most innovative companies in the industry represented by a panel of CEOs from leading restaurant, grocery, and c-store chains . Join Dawn in a discussion with these leaders on what, when, how, and where people will eat in the future . Signature ’19 will provide valuable insights on the full spectrum of foodservice trends, as we launch into the Association’s next 100 years of service . SuperSession: The Future of Restaurants: From voice commands to robotics and automation, restaurants are incorporating more technology into their organizations, improving both efficiency and the dining experience . Hear from panelists, including executives from Domino’s Pizza and SevenRooms, as they discuss trends, technology, and disruptions in the industry . Winning at the Restaurant Business: Insights from the Top 500: See where the restaurant industry is headed, which restaurant concepts are resonating with customers (and why), and hear about the latest in acquisitions and financial trends . Issue specialists from Technomic will share insights and expertise only available from their platform . 100th Anniversary Celebrations: Whether you will be joining us at TAO Chicago for the official 100th Anniversary Celebration event or stopping by when the entire industry comes together for the daily celebrations on the Grand Concourse, we will be honoring a century of dedication to the foodservice industry . We are looking forward to celebrating with you all . Thank you for joining us for this milestone occasion . Enjoy the Show!
Dawn Sweeney President & CEO National Restaurant Association
Joe Essa Chair of the National Restaurant Association Board of Directors
National Restaurant Association Educational Foundation
President & CEO, Wolfgang Puck Worldwide, Inc .
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
Message from the Convention Co-Chairs As the 2019 Show Co-Chairs, we are thrilled to welcome you to the 100th Anniversary National Restaurant Association Restaurant, Hotel-Motel Show® . We’re excited you’re here to celebrate the centennial event! From thousands of exhibitors introducing game-changing equipment, products, and services, to a fully curated schedule of education sessions, the Show offers everything you need to take your restaurant business to the next level . And this year, we’ve added features to make it even easier for you to have the conversations that matter and find the answers to your biggest questions . No matter what you’re seeking, you’ll find the right products, solutions and ideas right here at the Show . Learn from Industry Leaders: • NEW in 2019: Hear from women who have successfully tackled the challenges and opportunities of the foodservice industry at the Women Leaders Panel . •
Gain crucial insights from field experts at our 100+ education sessions, spanning hiring & retention, marketing, beverage/alcohol, culinary, and tech and innovation .
Stay Ahead of Culinary Trends: • NEW in 2019: See leading brands share new techniques, ideas, and recipes, based on the very latest trends at the all-new Culinary Experience Center . •
Hear and see demos from both renowned and up-and-coming chefs on how they are rethinking cuisine at World Culinary Showcase .
•
Check out our 32 FABI Award recipients, sprinkled around the Show floor, for the next wave of the most delicious, unique, and exciting food and beverage products of 2019, including Mexican street food spices, grapefruit and lemonade coffee blends, and plantbased and gluten-free goods .
Improve Your Menus and Bar Programs: • Visit Menu Forecast: 2020 and Beyond to hear menu trend gurus share insights to help shape your offerings . •
Find authentic international flavors at Bellavita Italian Pavilion and the Global Food Expo, where you can see exhibitors from all around the world .
•
Meet with master mixologists and sommeliers to understand how they create magic behind the bar with classes at BAR Stage .
Find Cutting-Edge Solutions: • NEW in 2019: Check out the Digital Media Slam for a series of rapid-fire presentations from operators winning the digital marketing game . •
Head to the Kitchen Innovations® Showroom to find all the KI Award recipient’s equipment and products that can make the biggest difference to your operations—in automation, efficiency, safety, sustainability, waste solutions, and more .
•
Visit Startup Alley at the Innovation Hub for up-and-coming companies sharing their high-tech ideas for enhancing restaurant operations and increasing revenue .
With all this and much more, here you’ll find everything you need, all in one place . Enjoy the Show!
Mike Hickey 2019 National Restaurant Association Show Co-Chair
Scott Redler 2019 National Restaurant Association Show Co-Chair
Executive Vice President and President, Ecolab Inc .
Co-Founder and Chief Operating Officer, Freddy’s Frozen Custard & Steakburgers
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TABLE OF CONTENTS
2019 EXHIBITOR ADVISORY COMMITTEE CONVENTION CO-CHAIRS: Mike Hickey Executive Vice President & President, Ecolab Scott Redler Chief Operation Officer & Co-Founder, Freddy’s Frozen Custard & Steakburgers COMMITTEE MEMBERS: Desiree Logsdon Bunn-O-Matic Corp Joe Saporito ConAgra Laura Jacobs EZCater Ray Farmer Halperns’ Whitney Murphy Restaurant Technologies, Inc. Jobee Solik S&D Coffee & Tea Jessica Burrell Sabert Jeff Wilson SmartBrew Robert Burress Southern Visions: Makers of Sweet Brew Tea
2019 Exhibitor Advisory Committee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Show Floor Hours Registration McCormick Place Map Schedule at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Plan Your Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Important Location Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Find Us Information Desks Education Office Show Office Press Center Exhibit Space Selection Room Resources Directory Show Mobile App Floor Plan Map & Addendum Roving Wayfinders & Information Desks National Restaurant Association Show Daily Traveling to & from the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13 Hotel Shuttle Routes CTA Train Service Airport Shuttle Taxis Metra Electric Schedule International Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 International Guests. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Show Floor Highlights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22-23 Signature ‘19. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25 SuperSession: The Future of Restaurants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Winning at the Restaurant Business: Insights from the Top 500. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 FABI Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-31 Kitchen Innovations Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33 Culinary Experience Center. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 World Culinary Showcase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-37 Book Signing Schedule Bellavita Italian Pavilion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Global Food Expo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 BAR at the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 ShowCentral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Lakeside Center Education Sessions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Startup Alley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Networking & Celebration Events. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-47 Education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Education Sessions at a Glance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48-49 Education Session Descriptions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50-57 Alphabetical List of Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Exhibitor Listing by Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Carrie Bodman Vienna Beef
JOIN THE CONVERSATION
Stay Connected using #100YearsOfWow
Questions about the Show? text “Chefbot” to 25525
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Show Floor Hours: SATURDAY, MAY 18
SUNDAY, MAY 19
MONDAY, MAY 20
TUESDAY, MAY 21
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 National Restaurant Association 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 Show reserves the right to request proof of age. Underage persons will be escorted off the Show floor with no refunds. The Show 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. The Show reserves the right to validate the authenticity of any badge.
REGISTRATION Registration for the Show is in the Level 2 Lobby of Lakeside Center and on Level 1, Rooms S102-S103 of the South Building. The Show is open to foodservice operators only. Registration is non-refundable. Badges are not transferable. RULES AND REGULATIONS You must be registered and present an official Show 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.
The National Restaurant Association Show prohibits the use of personal cameras and mobile recording devices on the exhibit floor and at all sessions and speaker presentations. The Show hires professional photographers/videographers to capture images of the Show in compliance with data protection & privacy laws. The Show 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 Show. Registered press must check-in at the on-site Press Center and declare intentions to photograph and/or film the Show.
Shuttle Buses • Gates 31, 32, 33, 34 Lakeside Center (East Building)
Level 2
Aisles 8300-11600
Arie Crown Theater
Lakeside Ballroom E354
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Aisles 5500-8200
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Aisles 100-5400
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Official Hashtag: #100YearsOfWow
IVE
. DR
R G, J KIN
@NationalRestaurantShow
@NatlRestShow
SCHEDULE
AT A GLANCE SATURDAY, MAY 18 9:30 a.m. National Restaurant Association Show Opens
12:30 - 2:30 p.m. FABI Awardee Tastings . . . . . . . . . Bar Stage Booth #11262
5:00 p.m. National Restaurant Association Show Closes
North, South, & Lakeside Buildings
10:00 a.m. On-Floor Education Sessions Start BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Culinary Experience Center . . . . . Booth #2390 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 Detailed education sessions on pg 48
2:30 p.m.
5:00 p.m. – 6:00 p.m.
100th Anniversary Daily Celebration
International Reception
Grand Concourse
North Building . . . . . . . . . . . . . . . . . Room N427
3:00 - 5:00 p.m. FABI Awardee Tastings . . . . . . . . . Bar Stage Booth #11262
5:30 p.m. IFMA Gold & Silver Plate Awards Tickets required
SUNDAY, MAY 19 9:30 a.m. National Restaurant Association Show Opens
10:00 a.m. - 12:00 p.m. FABI Awardee Tastings . . . . . . . . . Bar Stage Booth #11262
5:00 p.m. National Restaurant Association Show Closes
North, South, & Lakeside Buildings
10:00 a.m. On-Floor Education Sessions Start BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Culinary Experience Center . . . . . Booth #2390 Innovation Theater . . . . . . . . . . . . . Booth #5575 KI Fireside Chats . . . . . . . . . . . . . . . Booth #2440 Learning Center . . . . . . . . . . . . . . . . Booth #7400 ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 Detailed education sessions on pg 48
11:00 a.m.
7:00 p.m.
100th Anniversary Daily Celebration
Young Professionals Party
Grand Concourse
Point & Feather – Cocktail Bar 113 W Hubbard St Invite only
2:00 p.m. Signature ‘19: The Future of Dining Grand Ballroom . . . . . . . . . . . . . . . . Room S100
MONDAY, MAY 20 9:30 a.m. National Restaurant Association Show Opens
11:00 a.m. 100th Anniversary Daily Celebration Grand Concourse
North, South, & Lakeside Buildings
10:00 a.m. On-Floor Education Sessions Start BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Culinary Experience Center . . . . . Booth #2390 Innovation Theater . . . . . . . . . . . . . Booth #5575 KI Fireside Chats . . . . . . . . . . . . . . . Booth #2440 Learning Center . . . . . . . . . . . . . . . . Booth #7400 ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 Detailed education sessions on pg 48
11:00 a.m. SuperSession: The Future of Restaurants Grand Ballroom . . . . . . . . . . . . . . . . Room S100
3:15 p.m. Screening of Award-Winning Film: A Fine Line (filmmaker in attendance) Lakeside Building Room E350
5:00 p.m. National Restaurant Association Show Closes
2:00 p.m. Winning at the Restaurant Business: Insights from the Top 500 Grand Ballroom . . . . . . . . . . . . . . . . Room S100
7:00 p.m. - 11:00 p.m. 100th Anniversary Celebration Event & Star of the Bar Finals TAO Chicago Doors open at 7:00 p.m. Tickets required
TUESDAY, MAY 21 9:30 a.m. National Restaurant Association Show Opens North, South, & Lakeside Buildings
10:00 a.m.
11:00 a.m.
On-Floor Education Sessions Start
100th Anniversary Daily Celebration
BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Culinary Experience Center . . . . . Booth #2390 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 Detailed education sessions on pg 48
Grand Concourse
3:00 p.m. National Restaurant Association Show Closes
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PLANNING TOOLS
Plan your Show SHOW MOBILE APP Search “National Restaurant Association Show” in your app store to download the free official Show mobile app on your smartphone to help you navigate the 2019 Show . • • • • • •
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!
Sponsored by:
FLOOR PLAN MAP & ADDENDUM This plan includes comprehensive exhibit floor plans by hall with supplemental information on Show floor highlights . In addition, some exhibitors didn’t make the final Exhibit Guide & Program listing, so they are included within this Addendum along with their booth numbers . (In distribution bins throughout the building) .
Sponsored by:
ROVING WAYFINDERS & INFORMATION DESKS If you have questions while you are on site stop by one of our information desks or stop one of our roving wayfinders . They will be able to help answer your questions and help you download the National Restaurant Association Show mobile app .
Roving Wayfinders Presented by:
NATIONAL RESTAURANT ASSOCIATION SHOW DAILY The National Restaurant Association Show Daily can be found at select Show-affiliated hotels as well as in distribution bins throughout the building .
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
Important Location Information
RESOURCES
FIND US
Directory
INFORMATION DESKS Get directions and find out about Show activities and programs . Lakeside Center — Level 2, Near Registration North Building — Level 2, Mezzanine, Near McDonald’s South Building — Level 1, Near Registration Grand Concourse — Level 2 .5
23rd Street Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 American Food Fair Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aisles 7500-8200 BAR Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aisles 11100 - 11600 BAR Stage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Booth #11262 Bellavita Italian Pavilion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Aisles 8300-9300
EDUCATION OFFICE/SPEAKER READY ROOM — S501CD Speaker check-in and ready room, general information related to education, and CEUs can be obtained at the Education Office located in Room S501CD, on Level 5 in the South Building . SHOW OFFICE — S402 General information on the Show can be obtained at the Show Office located in Room S402 on Level 4 in the South Building . PRESS CENTER — N226 The National Restaurant Association Show Press Center is located in Room N226, on Level 2 in the North Building . Press Center Hours: Saturday, May 18 8:30 a .m . – 5:00 p .m . Sunday, May 19 8:30 a .m . – 5:00 p .m . Monday, May 20 8:30 a .m . – 5:00 p .m . Tuesday, May 21 9:00 a .m . – 3:00 p .m . EXHIBIT SPACE SELECTION ROOM / EXHIBIT SALES OFFICE — S401 2019 Show exhibitors can participate, by appointment, in the on-site space selection process to reserve exhibit space for the 2020 National Restaurant Association Show in Room S401 on Level 4 in the South Building . Prospective exhibitors interested in exhibiting at the 2020 Show may visit the sales office to view the most-up-to date 2020 Show floor plans, find information on exhibiting, and meet with a member of the Show Sales team . EXHIBIT SPACE SELECTION ROOM HOURS: Saturday, May 18 8:00 a .m . – 5:00 p .m . Sunday, May 19 8:00 a .m . – 5:00 p .m . Monday, May 20 8:00 a .m . – 5:00 p .m . Tuesday, May 21 8:00 a .m . – 3:00 p .m .
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 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 . 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 .
Book Signings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3 Coat Check . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 / Lakeside Center, Level 2 Connie’s Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2 Culinary Experience Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3 Education Office/ Speaker Ready Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 5 Exhibit Floor Aisles 100-5400 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3 Aisles 5500-8200 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 Aisles 8300-11600 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3 Exhibit Space Selection Room . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 4 FedEx Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5 Lakeside Center, Level 2 First Aid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5 Lakeside Center, Level 1 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 North Building, Level 2 Innovation Hub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 Innovation Theater . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 International Trade Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2 Kitchen Innovations Showroom . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3 Learning Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 McDonalds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2 Meeting Rooms E250-E265 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 2 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 S100-S106 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 S401-S406 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 4 S501-S505 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 5 Metra Train Entrance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5 National Restaurant Association Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 Organic & Natural Pavilion Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3 Power of Partnership Pavilion . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3 Press Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2 Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 Lakeside Center, Level 2 Retail Shops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5 Scoot-a-Round Pick-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 Lakeside Center, Level 2 ServSafe Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
Sponsored by
Show Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S402, South Building, Level 4 Shuttle Bus Pickup / Drop offs Routes 1-4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 Routes 5-7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 2 ShowCentral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Entrance to North Building Sponsored by
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 . 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 .
Show Store . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5 Signature ‘19 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S100 Grand Ballroom Starbucks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 Startup Alley Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 SuperSession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S100 Grand Ballroom Taxi Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 Lakeside Center, Level 2 TECH Pavilion Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 Winsight Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3 World Culinary Showcase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3
11
The Show provides complimentary shuttle bus transportation between participating hotels and McCormick Place from Saturday, May 18 through Tuesday, May 21 . 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 . Return Trip: Check the list below, or consult Show signage, to find your hotel’s designated route; then pick up your shuttle at the transportation center in either South Building or Lakeside Center HOURS OF SERVICE: Service to/from South & Lakeside Center Buildings, every 20-25 minutes .
Pickup & Dropoff in South Building, Level 1, Transportation Lobby ROUTE #1 GATE 1 - AC Hotel by Marriott - ACME Hotel - Aloft City Center - Best Western River North - Chicago Marriott Downtown Mag Mile - Conrad Hotel
To Hotels 2:00 – 6:00 p .m .
Sunday
7:30 a .m . – 2:00 p .m .
2:00 – 6:00 p .m .
Monday
7:30 a .m . – 2:00 p .m .
2:00 – 6:00 p .m .
ROUTE #3 — GATE 3
2:00 – 4:00 p .m .
- Cambria Mag Mile - Hampton Inn Mag Mile - Hilton Suites - Mag Mile - Homewood Suites Mag Mile - Millennium Knickerbocker - Omni Chicago Hotel - Park Hyatt Chicago
7:30 a .m . – 12:00 p .m .
Brown Line To Kimble Purple Line To Linden
Banks St Goethe St Scott St
s o St S Division Elm St Cedar St
Maple St
Chestnut St
hore
Dr
Pearson St
Lak
Huron St Erie St
Hubbard St
CH
IC
Stetson St
Millennium Park
- Fairmont Chicago, Millennium Park - Hilton Garden Inn Chicago/North Loop - Hotel Julian - Hyatt Regency Chicago
Av Michigan
State St
Van V Buren Bure Bu n St
Art Institute of Chicago Wabash W b h Av A
Dearborn St
Clark St
Wells St W S
LaSalle St
Madison St
METRA STATION VanBuren Street Station
- Crowne Plaza Chicago West Loop - Hyatt Centric Loop
GRANT RA PARK
9th St
Elm St
he
v rA
Merchandise e Mart
Arc
- JW Marriott - Kimpton Gray Hotel - La Quinta Inn & Suites
- Residence Inn Loop - Union League Club - W Chicago City Centre
Hubbard St
W Wacker Dr
Dewitt Pl
Pearson St
h eS ore Dr Lak Lake Sh
r
Chicago CTA Lines
D ore
Seneca St
Adler Planetarium
- Best Western Grant Park - Blackstone Hotel - Chicago Athletic Association
Soldier Field
Indiana Av
Michigan Av
Chestnut St
Red Line Blue Line
18th St exit
Cermak Rd
McClurg Ct
Orange Line Cermak/McCormick Place Green Line Stop
Fairbanks Ct
Federal St
Clark St
IC
Solidarity Dr
McFetridge Dr
Delaware Pl
METRA STATION McCormick Place
Navy Pier Streeter Dr
Kinzie St
CH
ROUTE #7 — GATE 33
John G. Shedd Aquarium
MUSEUM CAMPUS
Walton St
18th St
Rush St
Illinois St
Water Tower Place
Red Line To 95th/Dan Ryan Orange Line To Midway Airport Green Line To Cottage Grove Mich or Ashland/63rd igan Av Wabash Av
Wabash Av
State St
Dearborn St
Clark St
LaSalle Blvd
Orleans St
St ry bu
Grand Av
Wentworth Av LaSalle St
Hudson Av
Segwick Av
Erie St
Ohio St
John Hancock Center
17th St
Huron St
18th St
13th St
14th St
16th St
Superior St
Ontario St
gs
Dearborn St
900 N. Michigan Shops
Locust ocu St
Institute stit t tute u Pl ut
E Lake Shore Dr State St
Plymouth Ct
Walton Wa to t St
Chicago ago16th AvSt
Field Museum of Natural History
Roosevelt Rd
Bellevue St
Oak St
Chestnut St he es
METRA STATION Museum Campus / 11th Street Station
11th St
Cedar St
Oak St
Kin
8th St
St Clair St
Maple St Roosevelt Rd
- Swissotel Chicago - Virgin Hotel - Wyndham Grand
Scott St
Wells St
IVE CHICAGO R
R
Brown Line To Kimble Purple Line To Linden
Banks St Goethe St
- London House - Radisson Blu Aqua Hotel, Chicago - Renaissance Chicago Downtown - St . Jane
ROUTE #6 — GATE 32
Buckingham Fountain
Harrison St
Hill St
Purple Line
ROUTE #5 — GATE 31
Congress g Parkway y
s o St S Division
Brown Line
Pickup & Dropoff in Lakeside Center, Level 2, Transportation Lobby
METRA STATION Randolph Street Station
Jackson Blvd
- Westin Chicago River North
Pink Line
Dr
Columbus Dr
S Wacker Dr
E Wacker
- Hotel Chicago Autograph Collection - Hyatt Place River North - Kinzie Hotel - Langham Hotel
South Water St
Washington St
Franklin St
Canal St Blue Line To Forest Park
- Thompson Hotel - The Tremont Hotel - W Chicago Lakeshore - Warwick Allerton - Westin Michigan Ave - Whitehall
Lakeside Center Hotel Shuttle Routes:
E North Water St
AGO RIVER
Randolph St
Adams St Willis Tower
McClurg Ct
Kinzie St
Lake L k St
Monroe St
- Peninsula Chicago Hotel - Raphaello - Residence Inn Mag Mile - Ritz-Carlton Chicago - Sofitel Chicago Downtown - The Talbott Hotel
Gate 3 Sponsored by
Green Line
Navy Pier Streeter Dr
W Wacker Dr
or t Green Line To Harlem/Lake Pink Line To 54th/Cermak
Fairbanks Ct
Illinois St
Merchandise e Mart
Canal St
St Clair St
Grand Av
Rush St
Kin
gs
bu
ry
Orleans St
St
Ohio St
B To lue O Li ’H n ar e e Air p
Gate 3 Sponsored by
- Allegro Chicago Chicago CTA Lines - Courtyard Chicago Red Line Downtown River North Blue Line - Fairfield Inn River North Orange Line - Holiday Inn Mart Plaza
eS
Superior St
Delaware Pl
Ontario St
O’Hare International Airport
- Loews Chicago - Sheraton Grand Chicago - St . Clair
ROUTE #4 — GATE 3
Walton St
John Hancock Center
Water Tower Place
Michigan Av
Wabash Av
State St
Clark St
Segwick Av
Hudson Av
Dearborn St
LaSalle Blvd
Institute stit t tute u Pl ut
Chicago ago Av
- EMC2 Hotel, Autograph Collection - Fairfield Inn & Suites Mag Mile - Hyatt Centric Mag Mile - Inn of Chicago Mag Mile - InterContinental Chgo
E Lake Shore Dr
900 N. Michigan Shops
Locust ocu St
Dewitt Pl
Walton Wa to t St
Chestnut St he es
- Hotel Cass - Holiday Inn Express Hotel - Hotel Felix - James Hotel - Moxy Chicago - Palomar Chicago
Bellevue St
Oak St
Oak St
Seneca St
Hill St
- Dana Hotel & Spa - Embassy Suites Hotel Chicago Downtown - Freehand Chicago - Godfrey Hotel Chicago - Gwen Hotel - Hilton Garden Inn Chicago Mag Mile
ROUTE #2 — GATE 2 - Aloft Mag Mile - Courtyard By Marriott Mag Mile - Doubletree Mag Mile - Embassy Suites Mag Mile Lakefront
From Hotels 7:30 a .m . – 2:00 p .m .
Tuesday
12
South Building Hotel Shuttle Routes:
Saturday
AGO RIVER Midway Airport
South Water St n St
or t e Lake
Hotel Shuttles
Canal St
in e e Air p
Traveling to & from the Show
GETTING HERE
E North Water St
E Wacker
MAP NOT DRAWN TO SCALE Dr
Green Line Brown Line Purple Line Pink Line
- Congress Plaza - Hilton Chicago & Towers - Palmer House - Hilton - Silversmith Hotel & Suites
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 “CermakMcCormick Place .” Visit transitchicago .com to plan your trip .
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
GETTING HERE
Airport Shuttle
GO Airport Express offers shuttle service from McCormick Place directly to O’Hare and Midway Airports from Saturday – Tuesday of the Show 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 .
Ride Share Pick Up Locations
McCormick Square in the traffic circle outside of Gate 4 or Lakeside Center on Level 2 at Gate 38
Metra Electric Schedule To McCormick Place Weekdays, May 15-17 & 20-21 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 7:15 a.m. ...................................................................7:17 a.m. ............................................................... 7:22 a.m. 7:45 a.m..................................................................7:47 a.m. ............................................................... 7:53 a.m. 7:50 a.m. ............................................................... 7:52 a.m. ................................................................7:57 a.m. 8:20 a.m. ...............................................................8:22 a.m. ............................................................... 8:27 a.m. 8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m. 9:00 a.m. ..............................................................9:02 a.m. ...............................................................9:07 a.m. 9:20 a.m. ............................................................... 9:22 a.m. ............................................................... 9:27 a.m. 9:27 a.m.* .............................................................9:29 a.m.* ..........................................................9:34 a.m.* 9:40 a.m. ...............................................................9:42 a.m. ............................................................... 9:47 a.m. 10:00 a.m. ..........................................................10:02 a.m. .............................................................10:07 a.m. 10:20 a.m. ........................................................... 10:22 a.m. ............................................................. 10:27 a.m. 10:27 a.m.* .........................................................10:29 a.m.* ........................................................10:34 a.m.* 10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m. 11:00 a.m. ............................................................. 11:02 a.m. ...............................................................11:07 a.m. 11:20 a.m. ...............................................................11:22 a.m. ...............................................................11:27 a.m. 11:27 a.m.* .............................................................11:29 a.m.* ......................................................... 11:34 a.m.* 11:40 a.m................................................................11:42 a.m. ...............................................................11:47 a.m. 12:00 p.m. ........................................................... 12:02 p.m. ..............................................................12:07 p.m. 12:40 p.m.* ..........................................................12:42 p.m.* .........................................................12:47 p.m.*
Saturday, May 18 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 7:10 a.m....................................................................7:12 a.m. .................................................................7:17 a.m. 7:40 a.m. ............................................................... 7:42 a.m. ................................................................7:47 a.m. 7:53 a.m.* ............................................................. 7:55 a.m.* ........................................................ 8:00 a.m.* 8:10 a.m. ................................................................. 8:12 a.m. .................................................................8:17 a.m. 8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m. 9:10 a.m. ..................................................................9:12 a.m. .................................................................9:17 a.m. 9:40 a.m. ...............................................................9:42 a.m. ............................................................... 9:47 a.m. 10:10 a.m. ..............................................................10:12 a.m. ...............................................................10:17 a.m. 10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m. 11:00 a.m. ............................................................. 11:02 a.m. ...............................................................11:07 a.m. 11:40 a.m................................................................11:42 a.m. ...............................................................11:47 a.m. 12:10 p.m. ............................................................... 12:12 p.m. ............................................................... 12:17 p.m. 12:40 p.m. .............................................................12:42 p.m. ..............................................................12:47 p.m. 1:00 p.m. .................................................................1:02 p.m. ................................................................ 1:07 p.m. 1:40 p.m....................................................................1:42 p.m. .................................................................1:47 p.m.
Sunday, May 19 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 6:10 a.m. ..................................................................6:12 a.m. .................................................................6:17 a.m. 6:40 a.m. ...............................................................6:42 a.m. ............................................................... 6:47 a.m. 8:10 a.m. ................................................................. 8:12 a.m. .................................................................8:17 a.m. 8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m. 10:10 a.m. ..............................................................10:12 a.m. ...............................................................10:17 a.m. 10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m. 12:10 p.m. ............................................................... 12:12 p.m. ............................................................... 12:17 p.m. 12:40 p.m. .............................................................12:42 p.m. ..............................................................12:47 p.m.
Metra Electric Sunday, May 19, 2019 | 2:00 p.m. Grand Ballroom (S100)
Presented by
COMPLIMENTARY 7-DAY TRAIN PASS Valid for unlimited travel, March 8-14, 2018. FREE 7 DAY TRAIN PASS Valid only on Metra Electric between
•McCormick Valid for unlimited travel, May 15-21, 2019. Place and downtown stations •(Millennium Valid only on Metra Electric Station, Vanbetween Buren/Jackson
McCormick and downtown stationsStreet). Street, and Place Museum Campus/11th (Millennium Station, Van Buren/Jackson
Show each time you ride Street). Metra Electric. Street,pass and Museum Campus/11th oureach Transportation Webpage •Refer Showto pass time you ride Metra Electric.at •www.housewares.org/show/travel Visit the Metra Information Booth or on visit Levelthe 2.5
Metra BoothConcourse at McCormick on Level 2.5 of the Grand or visit Place metrarail.com oftothe Concourse for information. viewGrand train schedules. Commuter Rail Division of the Regional Transportation Authority
From McCormick Place Weekdays, May 15-17 & 21-22 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:00 p.m.*......................................................... 12:06 p.m. ...............................................................12:10 p.m. 12:20 p.m. .............................................................12:26 p.m. ............................................................. 12:30 p.m. 12:40 p.m.* ..........................................................12:46 p.m.* ........................................................12:50 p.m.* 1:00 p.m. .................................................................1:06 p.m. ..................................................................1:10 p.m. 1:20 p.m....................................................................1:26 p.m. ................................................................1:30 p.m. 1:40 p.m.* ................................................................1:46 p.m.* ...........................................................1:50 p.m.* 2:00 p.m................................................................2:06 p.m. ................................................................ 2:10 p.m. 2:20 p.m. ............................................................... 2:26 p.m. ...............................................................2:30 p.m. 2:40 p.m.*............................................................. 2:46 p.m.* ......................................................... 2:50 p.m.* 3:00 p.m................................................................3:06 p.m. ................................................................ 3:10 p.m. 3:20 p.m. ............................................................... 3:26 p.m. ...............................................................3:30 p.m. 3:40 p.m.*............................................................. 3:46 p.m.* ......................................................... 3:50 p.m.* 4:00 p.m................................................................4:06 p.m. ................................................................ 4:10 p.m. 4:20 p.m. ............................................................... 4:26 p.m. ...............................................................4:30 p.m. 4:40 p.m.*............................................................. 4:46 p.m.* ......................................................... 4:50 p.m.* 5:00 p.m................................................................5:06 p.m. .................................................................5:13 p.m. 5:20 p.m. ............................................................... 5:26 p.m. ...............................................................5:30 p.m. 5:30 p.m.*............................................................. 5:36 p.m.* ......................................................... 5:40 p.m.* 5:50 p.m. ............................................................... 5:56 p.m. .............................................................. 6:00 p.m. 6:25 p.m. ..................................................................6:31 p.m. ............................................................... 6:35 p.m. 6:40 p.m.*............................................................. 6:46 p.m.* ......................................................... 6:50 p.m.* 6:50 p.m. ............................................................... 6:56 p.m. .............................................................. 7:00 p.m. 7:20 p.m..................................................................7:26 p.m. .............................................................. 8:00 p.m. 8:38 p.m................................................................. 8:43 p.m. ............................................................... 8:47 p.m. 9:12 p.m. ...................................................................9:19 p.m. ............................................................... 9:22 p.m.
Saturday, May 18 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:07 p.m. .............................................................. 12:13 p.m. ............................................................... 12:16 p.m. 12:37 p.m...............................................................12:43 p.m. ..............................................................12:49 p.m. 1:07 p.m. ....................................................................1:13 p.m. ..................................................................1:16 p.m. 1:30 p.m.* ................................................................1:36 p.m.* ...........................................................1:39 p.m.* 1:47 p.m. ...................................................................1:53 p.m. .................................................................1:56 p.m. 2:07 p.m...................................................................2:13 p.m. .................................................................2:16 p.m. 2:37 p.m. ................................................................ 2:43 p.m. ............................................................... 2:49 p.m. 3:07 p.m...................................................................3:13 p.m. .................................................................3:16 p.m. 3:30 p.m.*............................................................. 3:36 p.m.* ..........................................................3:39 p.m.* 3:47 p.m. ................................................................ 3:53 p.m. ............................................................... 3:56 p.m. 4:07 p.m...................................................................4:13 p.m. .................................................................4:16 p.m. 4:37 p.m. ................................................................ 4:43 p.m. ............................................................... 4:49 p.m. 5:07 p.m...................................................................5:13 p.m. .................................................................5:16 p.m. 5:37 p.m. ................................................................ 5:43 p.m. ............................................................... 5:49 p.m. 6:07 p.m...................................................................6:13 p.m. .................................................................6:16 p.m. 6:37 p.m. ................................................................ 6:43 p.m. ............................................................... 6:49 p.m. 7:07 p.m...................................................................7:13 p.m. .................................................................7:16 p.m. 7:37 p.m. .................................................................7:43 p.m. ................................................................7:49 p.m. 8:07 p.m. .................................................................8:13 p.m. .................................................................8:16 p.m. 8:37 p.m. ................................................................ 8:43 p.m. ............................................................... 8:49 p.m.
Sunday, May 19 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:07 p.m. .............................................................. 12:13 p.m. ............................................................... 12:16 p.m. 12:37 p.m...............................................................12:43 p.m. ..............................................................12:46 p.m. 2:07 p.m...................................................................2:13 p.m. .................................................................2:16 p.m. * Denotes extra trains added for the 2019 National Restaurant Association Show Additional trains will be added for Saturday and Sunday check metrarail .com for the latest schedule
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 . Tickets are valid May 15-21 for travel ONLY between McCormick Place and the following Chicago stations .
Chicago Metra 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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Official Hashtag: #100YearsOfWow
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Show 2019 International Exhibitors (as of 4/30/19) ARGENTINA
ARRE BEEF S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 Asociación Argentina de Angus . . . . . . . . . . . . . . . . . . .8434 Azul Natural Beef S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 Frigorifico Gorina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 Frigorífico rioplatense S .A .I .C .I .F . . . . . . . . . . . . . . . . . . . .8434 Hitt Enterprises, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9145 Instituto de Promoción de Carne Vacuna Argentina IPCVA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 MARFRIG ARGENTINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 Metalurgica Vazquez S .A . . . . . . . . . . . . . . . . . . . . . . . . . 8540 Sociedad Anonima Importadora y Exportadora De La Patagonia . . . . . . . . . . . . . . . . . . . . .8434 Swift Argentina S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434 The Halal Catering Argentina HCB . . . . . . . . . . . . . . . .8440
AUSTRALIA
3Monkeez PTY LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10739 XLR Rail Ticket Systems Pty Ltd . . . . . . . . . . . . . . . . . . . 10323 Belgium Billiet-Vanlaere NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 474
BRAZIL
ABBA - Associação Brasileira de Exportadores e Importadores de Alimentos e Bebidas . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 Ataforma Industria de Artefatos de Metais Ltda . . . . . . . . . . . . . . . . . . . . . . . . . 4068 Brasil FoodService . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068, 4176 Finamac USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068 Full Gauge Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2189 Gelopar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068 Glasart – Incodecor Comércio e Indústria Ltda . . . . . . . . . . . . . . . . . . . . . . . . . . .4176 Goola Açaí . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 Metalúrgica Convenção de Itu Ltda . . . . . . . . . . . . . 4068 Peg Açaí . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 Sakura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 sticky shoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10851 Stock do Brasil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 Thermototal Industria e Comercio LTDA . . . . . . . . . 4068 Topema Cozinhas Proissionais Ind E Com Ltda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4176 Vapza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423 Velho Barreiro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
CANADA
3/4 OZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11240 Agri-Food Export Group . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 Aliments Mello Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 Art Printing Co . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1661 Autonetics Universe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9462 Aviva Plastics Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1892 Boulart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7727 Campus Products, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .138 Canada Brown Eco Products Ltd . . . . . . . . . . . . . . . . .2093 CCS Creative . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8542 Cedarlane Culinary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9655 CFO2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9654 Chatter Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6078 Coaster Factory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8128 Coderre Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11011 Coldfish Seafoods Company . . . . . . . . . . . . . . . . . . . . .10821 controlPLAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7272 Covertex Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8323 Crown Verity, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342 CuBE Packaging Solutions . . . . . . . . . . . . . . . . . . . . . . . . .2226 Cuboh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9453 Daiya Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1482 Dala Decor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2488 Datavalet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3795 Divine Menu Covers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8239 Divine Specialty Teas Co Ltd . . . . . . . . . . . . . . . . . . . . . . . 1185 Eco Guardian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9434 Eflyn Self Order Kiosks . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7078 Eigen Development Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .6765 Felton Brushes Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9834 Ferme Vifranc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 FGF Brands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3862 Fifo Innovations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3934 Fornoteca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9955 Garland / Welbilt Brand . . . . . . . . . . . . . . . . . . . . . . . . . . . 3401 Giraffe Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10127 Givex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7450 Grizzly Smokehouse Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 Imprint Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9932 Industries Bernard et Fils . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 KidzSmart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3198 Kuusoft Software Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . 10339 Lahmar Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457 Lift & Shift Loyalty Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11027 Lightspeed POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6666 Marash Ice Cream and Baklava . . . . . . . . . . . . . . . . . . 7457 Meazure Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6276 Metropolitan Tea Company . . . . . . . . . . . . . . . . . . . . . .10207 Moblek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10309 Multi Bag Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8343 Norbec Systems Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5457 PCM PAK Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10635 Pico . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8010 Piik Insights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11626 Push Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255 Q water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9506 Ritual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9456 Rumble Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8943 Sculpture Hospitality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11248 Sedere inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3395 Serving Solutions Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1262 Sheylus America INC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9405 SmartBrew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11303 Sogestal - Solutions Gestion Alimentaire . . . . . . . . . . 7457 Sol Cuisine Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8442 Solaira Heating Technologies . . . . . . . . . . . . . . . . . . . . . . 1352 Spiffy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8259 Squirrel Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6457 Stingray Business . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6579 SupraCut Systems International . . . . . . . . . . . . . . . . . . 10533 teaBOT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11115 UEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9638 Unichairs Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3660 Urban Cultivator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8311 US Range / Welbilt Brand . . . . . . . . . . . . . . . . . . . . . . . . . 3601 Venture Food Trucks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1278 Victory’s Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8701 Weston Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4268 Wet Towel International . . . . . . . . . . . . . . . . . . . . . . . . . . 1535
16
CHINA
Able Packaging Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .4679 Anhui Light Industries International Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1059B Anhui Whywin International Co LTD . . . . . . . . . . . . . .3478 Anqing Lush Paper Industry Co ., Ltd . . . . . . . . . . . . . . . . 412A Anqiu Xiangyu Packaging And Printing Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5450 Aucma Company Limited . . . . . . . . . . . . . . . . . . . . . . . . 3880 Beijing Shipuller Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 Beijing Zhonglian International Exhibition Co ., Ltd .1884, 2776, 3281, 3381, 3478, 3579, 3679, 3780, 3880, 3884, 3980, 4280, 4479, 11412 BeSure Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . 2774 Biodegradable Package . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 Bona (Xiamen) Company Ltd . . . . . . . . . . . . . . . . . . . . 5068 Cathay Concept & Source Ltd . . . . . . . . . . . . . . . . . . . . .3884 Changsha Mingkai Paper Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5349 Changshu Fulian Paper Plastic Color Printing Packing Co .,Ltd . . . . . . . . . . . . . .5262 Changya Newmaterial Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281 Changzhou Outhentaisy International Trading Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 4579a CIEC Overseas Exhibition Co ., Ltd . . . . . . . . . . . . . . 319, 333, 340, 412, 417, 438, 1052, 1059, 1159, 1261, 1272, 1452, 1474, 5256, 5412, 5434 Cixi Kerui Refrigeration Equipment Co,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3192a Cycletech Environmental Technologies Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9339 Dekun Packaging Container Co ., Ltd . . . . . . . . . . . . .1059D DeQing AOZhong Fan Equipment Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 DeQing Sunny Plastic Product Co ., Ltd . . . . . . . . . . . .438g Deson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782 EastSign Foods (Quzhou) Co ., Ltd . . . . . . . . . . . . . . . . . 9000 Forcome (Shanghai) Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . 664 Foshan City Nanhai Harvest Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438H FOSHAN NANHAI MAN LUEN PLASTIC PACKAGING CO .,LTD . . . . . . . . . . . . 1059C Fujian Aidi Electric Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . .3579 Fujian Nanwang Environment Protection Scien-Tech Co .,Ltd . . . . . . . . . . . . . . . . . . . . .3780 Fujian Natural Bamboo Houseware Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 Fujian Zishan Group Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . 5068 Fuzhou Fushui Comprehensive Foods Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5450 Fuzhou Yibang Plastics Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .450 G & F Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450, 5349, 5353, 5356, 5357, 5362, 5450, 5460, 5826 GeoTegrity Eco Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 478 Gianty New Material Technology Co .,Ltd . . . . . . . . . . 664 Golden Enterprises China Limited . . . . . . . . . . . . . . . . .9829 Golden Success International Corporation . . . . . . . .5362 Green Source(GuangZhou)Co .,Ltd . . . . . . . . . . . . . . . .4094 Greenwood (dalian) industial co .,ltd . . . . . . . . . . . . . . . . 233 Guangdong Huasheng Meto Green Tech Holdings Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11433 Guangxi Firstpak Environmental Technologty Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474E Guangzhou Boaosi Appliance Co ., Ltd . . . . . . . . . . . . 1052 Guangzhou Glory Packaging Co ., Ltd . . . . . . . . . . . . . 5450 Guangzhou Hasen Non Woven Cloth Industry Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5349 GuangZhou HuCheng Melamine Wares Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3980 Guangzhou Jamie Tableware Co ., Ltd . . . . . . . . . . . . 3381 Guangzhou Jiawang Paper Product Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417C Guangzhou Jiurong Packaging Co .,Ltd . . . . . . . . . . . . 412D Guangzhou Kingchoose Tableware Product Co .,Ltd . . . 6637 Guangzhou Prince Western Kitchen Equipment Manufacturing Co .,LTD . . . . . . . . . . . . . . .3190a Guangzhou Sunmile Industries Co ., Ltd . . . . . . . . . . . .4280 Guangzhou Yuanjin Food Co ., Ltd . . . . . . . . . . . . . . . . . 9012 Hangzhou Fuyang Liming Industrial Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6637 Hangzhou Kalifon Stainless Steel Kitchen Equipment Co ., LTD . . . . . . . . . . . . . . . . . . 2776 Hangzhou Mingxuan Sanitary Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3381 Hangzhou Mowei Tech Co ., Ltd . . . . . . . . . . . . . . . . . . . 5068 Hefei Craft Tableware Co ., Ltd . . . . . . . . . . . . . . . . . . . . 1884 Hefei Yuanchuan Package Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281 Henan Aiheng Aluminum Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319A Hengxin Environmental Science & Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438E Hghy Pulp Molding Pack Co ., Ltd . . . . . . . . . . . . . . . . . 1272B Hi-Tech Biobased Materials Engineering & Technology(Ningbo) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . 1474B Huansu Plastic Product Co .,Ltd . . . . . . . . . . . . . . . . . . . 9816e HuBeiWheat-straw Environmental Technologies Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474D HUIYUAN International EXHIBITION CO .,LTD . . . . . . . . . . . . . . . . . . . . . . . . 4874, 5068 HuiZhou BoLuo JuHong Industry Development Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1159D Huizhou Xinyiwang Industrial Co ., Ltd . . . . . . . . . . . . . .333B Huizhou Yangrui Printing and Packaging Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4676 Hunan Meida Supply Chain Co .,Ltd . . . . . . . . . . . . . . . .11024 Jascaffe China Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 438A-3 Jian An Pharmaceutical Limited . . . . . . . . . . . . . . . . . . 438C Jiangmen Kolice Refrigeration Equipment Manufactory . . . . . . . . . . . . . . . . . . . . . . . . 4092a Jiangmen ShunXing Blister Co ., Ltd . . . . . . . . . . . . . . . . . 3281 Jiangsu Bytech Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417H Jiangsu Greensource Health Aluminum foil Technology Co .,lTD . . . . . . . . . . . . . . . . . .450 Jiangsu Hihio-art Packaging Co ., Ltd . . . . . . . . . . . . . .4280 Jiangsu Jinsheng Environmental Protection Tableware Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5353 Jiangsu Sunup Biotech Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 4774 Jiashan Hengyu Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . .3679 Jiean (Zhangzhou) Plastic Industrial Co .,Ltd . . . . . . . .2782 JIEYANG YADALI INDUSTRIAL COMPANY LIMITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9522 Jieyang Yaxin Metals and Plastics Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . .2995 Jinhua Majestic Aluminum Packing Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5357 Jinhua Suyang Plastic Production Co .,Ltd . . . . . . . . . . 1884 Jinjiang Huali Environmental Science & Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . 417D Juhao Flavor (HongKong) Co ., LTD . . . . . . . . . . . . . . . . 9616 KHC Electrical Technology Appliance Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478 King Garden Paper &
Plastic Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . 412C Appliance Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478 Kraftcups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2993 Zicco Tableware Co ., Ltd . . . . . . . . . . . . . . . . . . . 5440, 6637 Kunshan Nabo Container Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816d COLOMBIA Lianzhong Packing Technology co .,ltd . . . . . . . . . . . 4092c Kassa Dini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8331 Longhai Dongzhisheng Foods Co .,Ltd . . . . . . . . . . . . . .4874 COSTA RICA Longyan Shenghe Trading Co .,Ltd . . . . . . . . . . . . . . . . 5068 Florida Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10523 Marumatsu Foodstuffs Co ., Ltd . Longhai . . . . . . . . . .4874 Nanjing Anbao Paper Products Co .,Ltd . . . . . . . . . . . .3780 DOMINICAN REPUBLIC Plastifar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .170 Ningbo Dongdao Import & Export Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4579c Ecuador Ningbo Eco International Trade Co .,Ltd . . . . . . . . . . . 5450 Ecuatoriana de Chocolates . . . . . . . . . . . . . . . . . . . . . . .8729 Ningbo Founter Machinery FINLAND Technology CO ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5412A Jamix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7075, 2440U Ningbo Guanghe Plastic Industry Co .,Ltd . . . . . . . . . .5356 FRANCE Ningbo Reco Packing Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1159B ALLA FRANCE S .A .R .L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Brousse Vergez . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 Ningbo Shunhui Electric Appliance Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1884 Business France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 Deglon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Ningbo Sicen Refrigeration Equipment Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782 Easilys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5675d Eurocave Professional . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Ningbo Uber Aluminum Foil Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438F SANTOS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 SDTN Krepelek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 Ningbo Zhongshan Paper Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3579 Tellier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Nopein Techniques GEORGIA (Guangzhou) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3679 Georgian Restaurant Tutarchela . . . . . . . . . . . . . . . . . .9455 Orient Interfolding Technology Germany (Suzhou) Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .412E AVS Roemer GmbH & Co . KG . . . . . . . . . . . . . . . . . . . . .9227 Pando EP Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .321 Bavarian Ministry of Economic Affairs, Qingdao Baili Aluminium Regional Development and Energy . . . . . . . . . . . . . . .9227 Industry Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4092b Bayern International GmbH . . . . . . . . . . . . . . . . . . . . . . .9227 Qingdao Wohler Household Bayernwald KG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9227 Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5412C Die Trueffelmanufaktur e .K . . . . . . . . . . . . . . . . . . . . . . . . .9227 Quanzhou Fengze Huadong Dr . Harnisch Verlags GmbH . . . . . . . . . . . . . . . . . . . . . . .9227 Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 DRY AGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3695 quanzhou jiasheng homeware co .,ltd . . . . . . . . . . . . .5826 Essendorfer Genussschmelzerei GmbH . . . . . . . . . . .9227 Quanzhou Yiqiang Plastic Co .,Ltd . . . . . . . . . . . . . . . . . .4874 Fuerst Wallerstein Brauhaus GmbH . . . . . . . . . . . . . . .9227 Royal-Kincool Refrigeration PALUX Aktiengesellschaft . . . . . . . . . . . . . . . . . . . . . . . . . . .143 Equipment Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417A Pyramid Computer GmbH . . . . . . . . . . . . . . . . . . . . . . . . .9137 Shanghai ABL Baking Pack Co ., Ltd . . . . . . . . . . . . . . . 1884 Schnitzelmaster GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . .9227 Shanghai GBW Restaurant & Hotel Supplies Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5261 GREECE Rodoula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8052 Shanghai Home Channel Industrial Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 664 HONG KONG Shanghai Jiafeng Business Sun Sing (Industrial) Hong Kong Limited . . . . . . . . . .10838 Consulting Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333A XTRA Group Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .412G Shanghai Langtuo Refrigeration Yue Po Engineering Company Ltd . . . . . . . . . . . . . . . . .5340 Equipment Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2776 Shanghai Lansheng Light Industrial ICELAND Products I/E Corp .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438I Controlant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11444 Shanghai Mingle Industrial Co .,Ltd . . . . . . . . . . . . . . . . . 4774 INDIA Shanghai Silver Engineer Industry Co ., Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474A Aaradhya Disposable Industries . . . . . . . . . . . . . . . . . . 10834 Aerolux India Private Limited . . . . . . . . . . . . . . . . . . . . . . . 9113 Shanghai Weijia Exhibition Service Co . Ltd . . . . . . . . 664, 1473, 2773, 2774, 2782, 2992, Divine Atmos Private Limited . . . . . . . . . . . . . . . . . . . . . . 7372 2993, 2995, 4573, 4676, 4679, 4774, 5261, 5262, 5268, 5270, POSIST Technologies Pvt Ltd . . . . . . . . . . . . . . . . . . . . . . 8612 Sam Globals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7377 5440, 5444, 6637, 8025 Shanghai Yieson Machine Co ., Ltd . . . . . . . . . . . . . . 9816ab Shreeji International . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5829 Varahi Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8308 Shanghai YiYi International Exhibition Co . . . . . . . . 3091, 3190a, 3192, 4092, 4094, 4579 IRELAND Shantou baiyou green Avondhu Liquor Company . . . . . . . . . . . . . . . . . . . . . . . . 11051 technology co . ,ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3679 ISRAEL Shantou K-Stone Green Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417G Kinneret Farm Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10055 Ripples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8816 Shantou Yuhe Environmental Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1272A Tapitinc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9605 Shaoxing Jinyang Textile Co .,Ltd . . . . . . . . . . . . . . . . . 8025 WeissBeerger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11640 Shenzhen City Saizhuo Plastic ITALY Industry Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1159A Acetaia Sereni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8363 Shenzhen Grizzlies Industries Co ., ltd . . . . . . . . . . . . . . .5434 Acqua Dolomia - Sorgente Shijiazhuang Jiacheng Paper Valcimoliana Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9253 Container Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5256 Apicius International School of Hospitality - Florence Shinepack Packaging University of the Arts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8226 (Dong Guan) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816c AROMITALIA GEI SpA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5823 Surtidora Pacific Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1261 Az . Agr . Riserva San Massimo . . . . . . . . . . . . . . . . . . . . . 8861 Suzhou Aoke Rubber Azienda Vitivinicola Borga S .N .C . Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2773 Di Borga Martino & C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8353 Suzhou Gopher Automation Co .,Ltd . . . . . . . . . . . . . 4579b Bellavita Food & Wine Academy . . . . . . . . . . . . . . . . .8764 Suzhou Industrial Park Kalerm Bellavita Pizza Academy . . . . . . . . . . . . . . . . . . . . . . . . . .8454 Electric Appliances Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .340 Bellavita Welcome Desk . . . . . . . . . . . . . . . . . . . . . . . . . 8850 Suzhou SPK Aluminium Foil Co ., Ltd . . . . . . . . . . . . . . . .5444 Bosco Liquori Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8360 Thriving Packing Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5440 Brazzale S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9250 Top Green World packaging Co ., Ltd . . . . . . . . . . . . .4573 Bussy Srl a socio unico . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9259 TUO Cutlery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1452 Cantina Borgo la Caccia . . . . . . . . . . . . . . . . . . . . . . . . . .8359 Wuhan Huiyou Wood Products Co .,Ltd . . . . . . . . . . . .1473 Cantine Vedova SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8458 Wuxi Baide Precision Machinery Co ., Ltd . . . . . . . . . .4874 Casa Bella Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8361 Wuxi Yujia Industry & Trading Co .,Ltd . . . . . . . . . . . . .2993 Compagnia del Caffè srl . . . . . . . . . . . . . . . . . . . . . . . . . .8753 Xiamen G-Chance International Conte D’Attimis Maniago . . . . . . . . . . . . . . . . . . . . . . . . . .8354 Exhibition Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816 Dial Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8952 Xiamen Greenday Import & Editrade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8352 Export Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281 Erremme S .r .l- Bussy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9259 Xiamen Jian an feng Packing Co . . . . . . . . . . . . . . . . . 9120 F .lli Marano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8453 Xiamen Jihong Package & Faled Distillers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8660 Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782 Fama Industrie Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9062 Xiamen Mornsun Industrial Co ., Ltd . . . . . . . . . . . . . . . . 3381 Forno D’asolo SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8658 Xiamen Range Trade Co . . . . . . . . . . . . . . . . . . . . . . . . . . . 9119 Fratelli Biagi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8355 Xiamen Uprising Star Gifize SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8961 Foodstuffs Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 Hausbrand Trieste 1892 S .p .A . . . . . . . . . . . . . . . . . . . . . . 9050 Xinhui Ri Xing Stainless Steel Host Milano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9337 Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3579 Idav Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8862 Xuancheng Bo Site Commodity Co ., Ltd . . . . . . . . . .3579 Imperia & Monferrina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9416 Yijia Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438D Industrie Montali Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8960 Zhangzhou Longhai Minhui Industry Italgelatine S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9257 And Trade Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 Italian Exhibition Group S .P .A . . . . . . . . . . . . . . . . . . . . . . .8236 Zhangzhou New South China La Gentile SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8553 International Trading Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . .4874 La Spaziale SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5212 Zhangzhou Outlook Import And La Valle Foods USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8860 Export Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 MEPRA USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7629 Zhangzhou Zishan Trade Co ., Ltd . . . . . . . . . . . . . . . . 5068 Molini Lario . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8454 Zhejiang Cixi Jirui Electric Molino Anselmo Colombo . . . . . . . . . . . . . . . . . . . . . . . . .8760 Appliance Co,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3192b Molino Pasini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8566 Zhejiang Guangju Paper Product Morello Forni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3641 Manufacturing Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319B Moretti Forni S .p .a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3095 Zhejiang Huayi Supply Chain Olearia Desantis S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8653 Management Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1474C Oro Caffe’ Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8462 Zhejiang Jinhao Packing Redoro Srl Frantoi Veneti . . . . . . . . . . . . . . . . . . . . . . . . . . 8661 Material Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3880 Rovagnati S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8654 Zhejiang Kaijia Plastices Co .,Ltd . . . . . . . . . . . . . . . . . . . .5349 Rummo S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8450 Zhejiang Lesui New Material Co .,Ltd . . . . . . . . . . . . . 1159C SIFIM Components & Solutions . . . . . . . . . . . . . . . . . . . .10162 Zhejiang Meisda Refrigeration Swedlinghaus SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8466 Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478 Tartuflanghe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8662 Zhejiang Nanlong Industry And Taz Group Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9166 Trade Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5357 Teknè Italia S .R .L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8852 Zhejiang Riverland Eco Tenuta Biodinamica Mara . . . . . . . . . . . . . . . . . . . . . . . . .8358 Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1059A TPA Impex SpA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9353 Zhejiang Shundi Foods Co .,Ltd . . . . . . . . . . . . . . . . . . . . 4479 Ugolini Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9057 Zhejiang Tetch Electronic Technology Co .,LTd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1884 JAPAN Hanamaruki Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . .10420 Zhejiang Xingxing Refrigeration Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4774 Kaneku Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8622 Kids Holdings Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8924c Zhengzhou Haoran Machinery Equipment .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2992 Marin Food Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8625 Maruichi Maeda Trading Co .,Ltd . . . . . . . . . . . . . . . . 8924d Zhongshan Jiuhong Robot Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 MK Trading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8724 Zhongshan Tianjun Electrical
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
mochicream japan co .,ltd . . . . . . . . . . . . . . . . . . . . . . . . .8824 Momiki Inc, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8721 Rokko Butter Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8823 Shibata Brewery Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 8925a Shimadaya Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . .8722 Shin Pro Maint Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11036 Shinmarusho Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8624 Shinmei Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8825 Tanakashoku Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8925b Try International Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8723 Yamaguchi Aburaya Fukutaro Co .,Ltd . . . . . . . . . . . . .8725 Yuzuya Honten Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8621
Bem-vindo
Bienvenue
Bienvenido
KOREA (SOUTH)
Willkommen
ICETRO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3454 Kormel Korea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9838 Nanotech Ceramics Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . .10616 Pureplus Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9659
Welcome
MALAYSIA
Smart Glove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8627
MEXICO
Arstar Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10063 Concasse & Bonne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5445 Corn Loco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10636 Grupo Industrial Arda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10437 Guacamolito Procesadora SA de CV . . . . . . . . . . . . 10648 La Querendona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10121 Processed Avocados From Mexico . . . . . . . . . . . . . . . . .891
NETHERLANDS
Daub Bakery Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . .9032
NEW ZEALAND
AngusPure Special Reserve . . . . . . . . . . . . . . . . . . . . . . . 9306 Cervena Venison . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9306 GreenMount Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9306
INTERNATIONAL GUEST SERVICES
PUERTO RICO
Wanabana Exchange LLC . . . . . . . . . . . . . . . . . . . . . . . .9965 Russian Federation RoboLabs / Business Russia LLC . . . . . . . . . . . . . . . . . . .3298
SINGAPORE
LP Foods Pte Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9711 Mosch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9538
SPAIN
ALISS Alimentos Saludables y de Sanidad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834m Anxoves de L’Escala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834d Artequeso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834e Bodegas Campos Reales . . . . . . . . . . . . . . . . . . . . . . . 8834c Catunambú . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834l Dulce de Leche Márdel . . . . . . . . . . . . . . . . . . . . . . . . . . 8834b EVOO Valle de Ricote . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834h Foods From Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634a FSMax Food Service Management Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . .6383 ICEX Spain Trade and Investment E .P .E . M .P . . . . . . . . . . . . . . . . . . . . . . . . .8634, 8834 Mahon Gin - Xoriguer . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834k Oleoestepa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834j Productos Churruca S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . .8728 QualityFry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4080 Quescrem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834g Ready & Fresh Campo Rico . . . . . . . . . . . . . . . . . . . . . . 8834l Reina Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634c Tomevinos Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634d Umeco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634b
SWEDEN
Damasteel AB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9744 Switzerland Pacojet AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10916 Thermoplan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438A-2
TAIWAN
Alpha Brass Controls Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1951 CCI Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8745 FDG Brands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7857 Fresh Delicacy Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9624 Green Experts Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10034 Huang Guan Special Printery Co ., Ltd . . . . . . . . . . . . . . . .219 Jing Chye Enterprise Co Ltd . . . . . . . . . . . . . . . . . . . . . . . . . .134 Jiun Yo Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9223 Ju Tian Cleantech Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .9344 King Guan Xin Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9938 Ling Yang Frozen Machine Co ., Ltd . . . . . . . . . . . . . . . 10336 Masterwork Automodules Technology Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9342 Minima Technology Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . 9216 Modern Cups Enterprise Co .,Ltd . . . . . . . . . . . . . . . . . . .9444 Pack & Proper Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448 Possmei International Co ., Ltd . . . . . . . . . . . . . . . . . . . . .9922 President Packaging Ind . Corp . . . . . . . . . . . . . . . . . . . . . . . 117 Tair Chu Enterprise Co, Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 9018 Taiwan Star Industrial Inc . . . . . . . . . . . . . . . . . . . . . . . . .10032 TQY Trading Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438A-1 Wen Ho Industrial Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . 253 Yi Shen Plastic Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .142
In addition to everything you can see out on the exhibit floor, we have Show features just for our international guests .
INTERNATIONAL TRADE CENTER (ITC) NORTH BUILDING, LEVEL 2, ROOM N231 Please visit the ITC, a special feature of the National Restaurant Association 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 18 Sunday, May 19 Monday, May 20 Tuesday, May 21
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.
The National Restaurant Association 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 . Find more information at the ITC .
THAILAND
De Smit Food International Co ., Ltd . . . . . . . . . . . . . . . .10521 Exotic Food Public Company Limited . . . . . . . . . . . . .8628 Fitto Group Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427 Latto Food and Drink Co ., Ltd . . . . . . . . . . . . . . . . . . . . . .8529 Marubeni Thailand Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 8727 Organic Link Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427 Pharmaclick Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427 Suwannaphum Rice Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . .8427 Thai Agri Foods Public Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 8530 Union Inta Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8630 Varavoot Industry Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .8629
TUNISIA
BARAKA DE CONDITIONNEMENT DE DATTES . . . . . 8731 COGIA - IFFCO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9405 ENNOUR D’INVESTISSEMENT . . . . . . . . . . . . . . . . . . . . . . 8631 Le Phare du Cap Bon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8732 Packtec Tunisian Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . .9405
TURKEY
BONNA Ev Gerecleri San . Ve Tic . Ltd . Sti . . . . . . . . . . .7620 Dibeksan Met . Mak . Yed . Ltd . Şti . . . . . . . . . . . . . . . . . . 10846 Inoksan Mutfak San ve Tic A .S . . . . . . . . . . . . . . . . . . . . .5736 Korkmaz Mekatronik Ltd Sti . . . . . . . . . . . . . . . . . . . . . . .7270 Sandalyeci . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9212
UKRAINE
RECS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10135
UNITED KINGDOM
Colpac Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10711 Craster Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6838 Farsan Foods (PVT) Limited . . . . . . . . . . . . . . . . . . . . . . .10138 Seafood from Scotland . . . . . . . . . . . . . . . . . . . . . . . . . . .9627 Studio William Welch Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . 5651 The Scottish Salmon Company . . . . . . . . . . . . . . . . . . .9627
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 18, 5:00 – 6:00 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 Show badge to attend the International Reception .
VIETNAM
Go-Pak Vietnam Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10827
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Uber eats ad waiting on new artwork - sent the wrong size
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SHOW FLOOR
HIGHLIGHTS
National Restaurant Association Show Delivers What Matters to You You need to know what’s new and next in our business in order to stay ahead of your competition . From emerging technologies to unique ingredients to the latest trends, these specially curated areas and pavilions help you find what is shaping the foodservice landscape .
LAKESIDE CENTER • Exhibitor Aisles 8300 - 11600
Global Food Expo AISLES 11100 – 11600 BAR exhibitors feature trending ingredients and products to keep your beverage program on the cutting edge, including new flavors from emerging brands, and the latest on-trend bar accessories .
BAR STAGE BOOTH #11262 Attend education sessions and mixology demos custom-crafted for bar professionals, led by international mixology masters and master sommeliers . See full schedule on page 48 .
CHILL ZONE BOOTH #11262
THROUGHOUT LAKESIDE Exhibitors from around the globe bring you the hottest authentic international flavors to spice up your menu . Taste products from Brazil, Canada, China, Ecuador, France, Germany, Greece, Indonesia, Italy, Japan, New Zealand, Spain, Thailand, Turkey, and more .
AISLES 8300-9300 The largest Made-in-Italy Food & Wine Expo outside of Italy returns to the Restaurant Show . Taste artisan products and enjoy demos by Italian chefs and sommeliers while you explore globally renowned Italian brands . See full schedule on page 38-39 .
Adjacent to the BAR Stage, the CHILL ZONE is the place to network with your peers and recharge your device and yourself! Sponsored by
Presented by:
Supporting Sponsors:
DISHMACHINES & SERVICE
BOOTH #10357 The world’s best chefs and top industry leaders take the stage to share their expertise, techniques, and tips on some of today’s hottest topics and trends . See full schedule on page 36-37 .
SOUTH HALL • Exhibitor Aisles 100 - 5400
With Support From:
BOOTH #2390 Leading experts will give insight into what’s next for food and what it means to you as an industry professional .
Sessions are first-come, first-served . See page 35 for the full schedule .
KITCHEN INNOVATIONS SHOWROOM BOOTH #2440 Come see the 2019 KI Award recipients representing the very latest equipment that specifically improves the back of the house and benefits foodservice operators .
AISLES 100-1300 The Organic & Natural Pavilion showcases products and vendors to help you meet consumer demand in this fastgrowing segment .
See page 32-33 to see this year’s Award recipients .
SHOW-WIDE SHOW SPECIALS Many exhibitors offer deals during the four days of the Show . View the list of “Show Specials” and browse “Hot New Products” online at NationalRestaurantShow.com FABI The 2019 FABI Awards celebrate recently introduced creative, marketable, and tasty foodservice products . Award recipients are identified with a floor sticker outside their booth . Stop by their booths for an introduction and then come to the BAR Stage (Booth #11262) on Saturday & Sunday for the FABI Awardee Tastings to sample them all . See full list on pages 30-31 .
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CHARGING LOUNGES Presented by:
Rest and recharge phones in one of recharge lounges . Locations in each hall:
Official Hashtag: #100YearsOfWow
South Hall Booth #3068 North Hall Booth #5575 Lakeside Center Booth #8301
@NationalRestaurantShow
@NatlRestShow
NORTH HALL • Exhibitor Aisles 5500 - 8200 Questions about the Show? text “Chefbot” to 25525
Questions about the Show? text “Chefbot” to 25525 NATIONAL RESTAURANT ASSOCIATION BOOTH BOOTH #6600 - NORTH HALL LOBBY For 100 years, the National Restaurant Association has proudly supported the restaurant and foodservice industry . We invite you to join us at the National Restaurant Association Booth to experience first-hand how we set your table for success . Discover what’s hot with cooking demos, discussions with industry leaders, and learn how Association membership can improve your business and grow your workforce .
A M E R I C A N F O O D FAIR
AMERICAN FOOD FAIR NORTH END OF AISLES 7500-8200 Organized by the National Association of the State Departments of Agriculture, the American Food Fair pavilion showcases U .S . products for export .
LEARNING CENTER BOOTH #7400 Spend 30 minutes and take away practical operational strategies to start using immediately, including tips and updates on everything from recruitment, retention, and training to cost containment tactics, sustainability, and much more . See full schedule on page 48 .
Presented by:
Search: for “National Restaurant Association Show”
NORTH HALL LOBBY The place to connect and find the answers to help move your business forward .
NORTH END OF AISLES 5500-7100 TECH Pavilion exhibitors are focused on increasing efficiency, guest satisfaction, transaction speed, and lowering costs through the use of smart technology solutions .
See page 43 for the full schedule .
BOOTH #5575 Everything you need to stay current on the latest industry innovations and insights—in one place .
INNOVATION THEATER
Download the Show APP to find your way
Presented by:
With the 2019 Show mobile app, you can: •
Stay organized with exhibitor, session, and event information
•
Build a personalized schedule and bookmark exhibitors
•
Interactively locate sessions and exhibitors at the Show
•
Find attendees and connect with your colleagues through Friends
•
And much, much more! Sponsored by:
Sponsored by:
BOOTH #5575 Stay ahead of your competition with in-depth research and compelling education sessions . Also, on this stage, TECH Talks, 30-minutes of technology-focused information on the latest ideas and tech tools . See full schedule on page 48 .
COFFEE BREAK
BOOTH #5675 Startup Alley showcases tech-savvy startups who are poised to make a big impact in the foodservice industry . See full exhibitor list on page 45 .
Saturday-Monday 10:30 - 11:30 a .m . 2:00 - 3:00 p .m .
Sponsored by:
Tuesday 10:30 - 11:30 a .m .
GRAND CONCOURSE SHOW STORE - LEVEL 2.5 Featuring a wide range of titles by celebrity chefs, restaurateurs, and more . See page 36-37 for schedule of book signings .
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Presented by:
The definitive conversation on foodservice.
The Future of Dining SUNDAY, MAY 19 • 2:00 P.M. • GRAND BALLROOM (S100) Doors open at 1:30 p .m . With the rapid changes happening today in foodservice, everyone—no matter what business you run—needs to know where the industry is headed and who is your new competition . At Signature ‘19: The Future of Dining, get a rare glimpse into the shifts happening across the entire foodservice landscape as four leaders from major foodservice segments—a convenience store chain, fine dining and casual dining restaurants, and a grocery chain—sit down with Dawn Sweeney, National Restaurant Association’s President and CEO . These leaders are creatively answering consumer demands and succeeding by doing business in bold new ways, and will give clear insights into where, what, and how people will dine in the coming years . Signature ‘19 is the only place where you can hear from this impactful group of trailblazers about trends that are shaking up foodservice, how convenience and grocery are expanding prepared food options, and how you can leverage these changes in every corner of the foodservice industry .
#SIGNATURE19 24
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
SIGNATURE ‘19
SUNDAY, MAY 19 • 2:00 P.M. GRAND BALLROOM (S100) Doors open at 1:30 p .m .
Dawn Sweeney President & CEO, National Restaurant Association
Chris Gheysens President & CEO, Wawa
John Cywinski President, Applebee’s Bar & Grill
Tim McEnery Founder & CEO, Cooper’s Hawk Winery & Restaurants
Randy Edeker Chairman of the Board, President & CEO, Hy-Vee, Inc .
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The Future is Frictionless Imagine if you could win over today’s demanding diners while both your front- and back-of-house became more efficient . From voice-activated tech to robotics to innovative digital engagement tools, find out what’s next for your operation . Join a walkthrough of the innovations being developed, and the ideas
Melissa Burghardt Chief Operating Officer, Miso Robotics
Allison Page Chief Product Officer & Co-Founder, SevenRooms
Christopher Thomas-Moore Vice President – Global eCommerce & Digital Marketing, Domino’s Pizza
Sara Rush Wirth Executive Editor, Restaurant Business
being generated, at forward-thinking companies Domino’s Pizza, Miso Robotics, SevenRooms, and Restaurant Business . The experts will be here to share their views and they’ll be bringing their latest innovations for you to see live and in-person .
See the next revolution in action. 26
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
Predicting the Future of Foodservice With over 45 years experince between them, industry experts Pat Noone and Joe Pawlak
Pat Noone Executive Vice President Business Development, Technomic
will share insights into where the restaurant industry is headed, which restaurant concepts are winning big (and why), and the latest in acquisitions and financial trends . Additionally, get a taste of how best-in-class operators
Joe Pawlak Managing Director, Technomic
are using predictive technology to anticipate industry, menu, and pricing trends for their businesses .
Hear from the experts. 27
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FABI AWARDS
2019 Award Recipients LAKESIDE CENTER FORA FabaButter Booth #9236
LP FOODS Saute and Serve FABI Tastings Session 1 & 2
FabaButter is a plant-based butter that bakes, clarifies, and browns just like dairy butter. It boasts a 360°F smoke point (considerably higher than dairy butter) and is made with upcycled aquafaba– a foodwaste ingredient that adds a layer of depth and flavor. Top chefs use FabaButter in the most technically demanding foods, from croissants to French mother sauces, for its superior functionality and sustainability benefits.
G.S. GELATO Plant-Based Cold Brew Coffee Frozen Dessert
Booth #9711
FABI Tastings Session 1
Individually portioned gourmet shrimp dishes in just seven minutes. All-natural products just like a chef would make, with fresh stocks, fresh vegetables, fresh herbs & spices, and all-natural shrimp. All natural, clean label, real stock made from fresh vegetables and spices. Sauté and Serve's unique design and delivery gives the user an exact recipe cost and provides ease of inventory management with zero waste.
MAMA LA’S KITCHEN Cajun Boudin Eggrolls Booth #10524
FABI Tastings Session 2
Booth #8853
G.S. Gelato’s Plant-Based Cold Brew Coffee Frozen Dessert is gluten free, dairy free, and free from trans-fat. It contains no GMO ingredients, and it is Certified Vegan. Made with premium espresso from Colombia and crafted with the finest, clean label ingredients sourced from all over the world, it offers versatile uses, from a standalone dessert to an exciting addition to coffees, shakes, and other dessert options.
Creole with a twist! Made from pork, pork liver, rice, Mama La's seasoning, parsley, and green onion, these eggrolls add a whole new flavor profile to appetizers. The Cajun Boudin Eggroll combines two cultures– Vietnamese and Southern. Mama La's very own boudin recipe comes rolled in a traditional eggroll skin which adds another layer of texture to the boudin mix. The extra crisp and crunch in conjunction with the flavor of Mama La's proprietary boudin recipe creates an explosion of flavor.
GREEN SPOT FOODS Jasberry® Rice
SUD’N’SOL Edamame Spread
Booth #10622
FABI Tastings Session 1
Jasberry® Rice is a new variety of rice with high antioxidant levels, and despite being 100% whole grain, is soft and aromatic. It's certified organic and non-GMO with antioxidant levels higher than many other ancient grains like quinoa, brown rice, and forbidden rice. It is easy to cook and is applicable in dishes from cuisines across the world. Jasberry® Rice contributed to a social enterprise project helping over 2,500 farmers’ families from Thailand grow their way out of poverty. This social enterprise is also certified B-Corp.
IMPOSSIBLE™ FOODS Impossible™ Burger Booth #9427
FABI Tastings Session 2
The new Impossible™ Burger is tastier, juicier, and more nutritious–featuring 30% less sodium and 40% less saturated fat than the original recipe and just as much protein as 80/20 ground beef from cows. It is more versatile than ever. Switching out wheat protein with soy protein, which is higher in “protein quality” (containing a more complete selection of essential amino acids), creates a beefier texture, and adds just a bit of dietary fiber. The addition of methylcellulose, a plant-based culinary binder, makes the new recipe juicer, and easier to handle, whether raw or cooked. Finally, adding sunflower oil reduces the amount of total and saturated fat in the Impossible™ Burger.
The FABI Awards celebrate the newest creative, marketable, and of course, tasty foodservice products . Stop by recipients’ booths to check out what’s new, from healthy snacks to scrumptious sauces and spreads to refreshing drinks . And come to BAR Stage (Booth #11262) on Saturday, May 18, and Sunday May 19 for our FABI Awardee Tastings and your chance to sample all the products in one place .
Booth #10053
FABI Tastings Session 3
This product is a mix of edamame with a hint of mint and lemon, which results in a fresh, light, and enjoyable guilt-free spread/ dip. It is a clean label product, 100% vegan, gluten-free, no preservatives, non-GMO, and made in the Bordeaux region in the southwest of France, known for its culinary specialties.
SUD’N’SOL Slow Roasted Green Tomato Segments Booth #10053
FABI Awardee Tastings Visit the BAR Stage (Booth #11262) for an opportunity to taste our 2019 FABI Award recipients’ products during three two-hour open-house events .
FABI Tastings Session 3
Is it jalapeño? Is it green pepper? Is it spicy? It is a rarely found green tomato, and its oven-roasted version is even scarcer. Once the green tomatoes are carefully chosen, they are partially dried in low temperature ovens in order to retain and enhance their organoleptic qualities, then lightly coated in oil and seasoned with aromatic spices to give them that distinctive Mediterranean flavor. It is a clean label product, 100% vegan, gluten-free, no preservatives, and non-GMO.
TRIDENT SEAFOODS 10g Protein Noodles Booth #9423
FABI Tastings Session 1 & 2
Trident Seafoods 10g Protein Noodles are a protein rich and gluten-free noodle made with wild Alaska pollock. They are a versatile, flavor neutral, alternative to high-carb pastas. Protein Noodles are made with just eight all natural and non-GMO ingredients, and are fully cooked. Simply thaw, prepare, and serve hot or cold. A 3 oz. serving contains 10g of protein, 7 carbs, and 70 calories. They are also gluten-free, fat-free, and contain 70mg of Omega 3s.
Saturday, May 18: Session 1: 12:30 - 2:30 p .m . Session 2: 3:00 - 5:00 p .m . Sunday, May 19: Session 3: 10:00 a .m . - 12:00 p .m .
NORTH HALL KRONOS FOODS Turducken® Booth #6245
FABI Tastings Session 1
Kronos oven baked Turducken® roast is made with a traditional recipe of turkey, duck, and chicken paired with Cajun spices and cornbread stuffing. It recreates the taste and texture of a traditional Turducken® in a fully cooked loaf with layer upon layer of the savory, meaty flavors of a Southern favorite in a convenient heat and serve format. Kronos Turducken® is offered to operators as a whole loaf or as pre-sliced portions.
RODOULA S.A. Traditional Crinkly Greek Pie Vegan Booth #8052
FABI Tastings Session 1
This Greek Pie is unique and differentiated in the way the dough is produced and handled making the product look different but producing a unique outcome. There are three layers of dough; the pie crinkles which make it crunchier, the mix of natural herbs, and extra virgin olive oil. The ingredients are perfectly accompanied and capture the Greek culture in a single bite. Throughout the baking process the aromas travel from the upper levels to the bottom of the pies and have the power to enchant you, resulting in a delicious outcome that will tantalize your taste buds. It is free of preservatives, lactose, and dairy.
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SABATINO TARTUFI Black Truffle Pate Booth #7754
Black Truffle Pate is a savory and earthy blend of black summer truffles, champignon mushrooms, porcini mushrooms, and sunflower oil in a pesto-like consistency. Use as a spread for canapes, drizzle onto pizza, or fold into cream sauces. Since it’s already blended into a pate, this product easily allows anyone to incorporate truffles into their dishes. It is in a foodservice size package imported from Italy.
WAGSHAL’S IMPORTS Caviaroli Drops by Albert Adrià Booth #6027
WAGSHAL’S IMPORTS Caviaroli Flavor Infused Extra Virgin Olive Oil Caviar and Caviaroli Vinegar Pearls Booth #6027
Caviaroli EVOO pearls are an encapsulation of extra virgin olive oil. Caviaroli Vinegar Pearls are an encapsulation of vinegar. These small capsules are made with monosodium alginate and calcium chloride, common ingredients in molecular cuisine, and allow the creation of a thin membrane of natural gelatin around a drop of oil (or vinegar). In this way, the oil and the vinegar can be used as a solid, conserving its liquid interior. The new oil flavors are Wasabi Infused, Truffle Infused and Basil Infused Caviar Pearls. The vinegar flavors are Pedro Ximenez, Modena, and Pomegranate Vinegar.
Caviaroli Drops are liquid olives. These liquid spheres of approximately 20 mm diameter are a ready-to-use snack, dish, or drink enhancement. It is the creation of Spanish chefs Albert Adrià and his brother Ferran Adrià who popularized them at their former #1 restaurant in the world, el Bulli. Encased in a light, gelatin shell, the spherical liquid olives takes five regular olives to comprise a creamy intense flavor-burst upon biting down.
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
SOUTH HALL ATALANTA CORPORATION DeMedici Imports – A L’Olivier Basque Pepper Fruit Vinegar Booth #2409
FABI Tastings Session 1
This multi-purpose flavored vinegar is made from bell peppers and the famous Piment d’Espelette pepper of the Basque region with 40% fruit pulp and white wine vinegar. Use it to glaze a rack of lamb, poultry, vegetables, or calamari for a Mediterranean flavor. This vinegar also pairs well with basil and garlic thyme infused oils, in addition to extra virgin olive oil. The fresh fruit pulp’s vibrant flavor is consistent to the last of the bottle.
BEFORE THE BUTCHER UNCUT Breakfast Sausage Patty Booth #1090
FABI Tastings Session 1
Savory with just enough spice, this 100% plant-based breakfast sausage patty looks, cooks, and tastes like a pork breakfast sausage patty, but it is 100% plant-based, gluten-free, and non-GMO. A perfect replacement or addition to any breakfast menu that appeals to meat eaters and veggie eaters.
BEYOND MEAT® Beyond Beef®
Booth #1287
FABI Tastings Session 2
This is a plant-based ground beef product that looks, cooks, and satisfies like traditional ground beef. It contains no cholesterol and 25% less saturated fat than 80/20 ground beef. It also contains no gluten, soy, or GMO’s. Beyond Beef® is made from simple, plantbased ingredients–peas, brown rice, and mung beans to provide protein. Coconut oil ensures mouthwatering juiciness and beets provide the meaty red hue.
BRAVADOUGH! BY WILD FLOUR BAKERY, LLC Gluten Free Vegan Cookies Booth #362
FABI Tastings Session 2
Gourmet, vegan, and gluten free: this cookie dough line lets operators offer freshly-baked, soft, and chewy cookies to all diners– without sacrificing taste or texture. Available in Dark Chocolate Chip, Oatmeal Cranberry, Double Chocolate Fudge, and Peanut Butter Bliss. Cookie dough pucks are 1 oz., frozen, ready to defrost and bake, or as a dry mix. This is a "baked in-house, white label approach" to help support the operator's branding and reputation for quality.
THE COCA-COLA COMPANY Odwalla Craft Ades Booth #4402
FABI Tastings Session 1
Odwalla Craft Ades are a line of premium ades (lemonades and limeades) infused with herbs, spices, and botanicals to deliver a delicious, artisan-inspired beverage experience. Available in six unique flavors, these specialty ades are sweetened with cane sugar and natural flavors. The beverages are available to foodservice operators in a frozen concentrate format. Once thawed, the product is mixed with water and dispensed through bubblers or handcrafted in small batches/pitchers. The new lineup is available in Blackberry Basil Lemonade, Lavender Mint Lemonade, Spicy Watermelon Lemonade, Tangerine Passionfruit Lemonade, Strawberry Guava Lemonade, and Pomegranate Limeade.
FABI Tastings Session 1 & 2
La Padella is crafted specifically for high-performance sautéing with authentic olive oil character. Rice Bran Oil serves as the backbone of La Padella, delivering a superior high smoke point, while the Fresh Extra Virgin Olive Oil adds real olive oil flavor and aroma. The precision blend is completed with Avocado and Grapeseed Oils to make it the perfect choice for high-performance kitchens. This premium sauté oil ensures superior high-heat performance, flavor authenticity, for moist, clean tasting food.
GRECIAN DELIGHT® FOODS ReadyCarved™ Al Pastor Pork Slices
Booth #812
Booth #812
FABI Tastings Session 3
Grecian Delight's ReadyCarved Natural Halal Shawarma Slices feature whole muscle, premium cuts of meat marinated in a delicate blend of Mediterranean spices. The marinated Halal meat cuts are then hand-stacked by artisan carvers to 500 lb. cones, flame broiled, robotically sliced and individually quick frozen to lock in that cone-carved freshness and flavor. Free of artificial colors, flavors, and preservatives. MSG free spice blend. Available in Chicken and Beef/Lamb.
GRECIAN DELIGHT® FOODS Skhug Sauce
Booth #812
FABI Tastings Session 3
Grecian Delight Skhug Sauce or Four Pepper Cilantro Sauce, is a popular Middle Eastern condiment made with cilantro, garlic, a combination of four peppers (Serrano, Green Bell, Poblano, and Red Bell) and lemon juice. This trending green sauce adds color and a big global spice profile to a variety of menu applications. Use on a sandwich, with seafood, as a pasta sauce, drizzle on top of a pizza, or add Greek yogurt to create a creamy zesty dip, seafood topping, or pasta sauce. Also works as a mix-in to hummus. Free of artificial colors, flavors, and preservatives. Vegan and Kosher.
LA COLOMBE COFFEE ROASTERS Cold Brew Shandy Booth #687
FABI Tastings Session 3
Cold brew coffee with lemonade and cold brew coffee with grapefruit pair surprisingly well together. The citrus notes present in most high elevation, higher scoring coffee beans, was a natural fit to pair with the smooth taste of Pure Black cold brew. La Colombe Cold Brew Shandy Lemonade uses lemons sourced from centuries-old groves along the Mediterranean coast in Sicily. Cold Brew Shandy Grapefruit is made with light-roasted Colombian organic coffee and natural pink grapefruit juice. The cold brew in the Cold Brew Shandy line is produced using La Colombe's Colombian Light Roast blend, sourced from the Sierra Nevada mountains. It is Fair Trade Certified and organic.
FABI Tastings Session 3
Grecian Delight's ReadyCarved Al Pastor Slices feature premium pork cuts marinated in a blend of savory chilies, garlic powder, and spices. The marinated pork cuts are then hand-stacked by artisan carvers to 500 lb. cones, flame broiled, robotically sliced and individually quick frozen to lock in that cone-carved freshness and flavor. This authentic Central Mexico street food is said to have arrived in Mexico with their Lebanese immigrants, based on the Mediterranean shawarma of their homeland. Free of artificial colors, flavors, and preservatives. MSG free spice blend.
TYSON FOODS INC. Jimmy Dean® Sausage & Gravy Stuffed Hash Brown Booth #1826
FABI Tastings Session 2
Warm and crispy, real-potato hash browns provide a crunchy and thick outer layer and gravy contains crumbles of authentic Jimmy Dean® sausage. With breakfast and all-day snacking on the rise, the Stuffed Hash Browns are a perfect fit for both. Cook frozen or thawed. Multiple cook platforms to suit your needs (Deep Fry, Convection Oven, Impinger, Pizza Oven, TurboChef ).
VENICE BAKERY Gluten-Free Vegan Cauliflower Pizza Crust Booth #1478
FABI Tastings Session 3
Fully plant-based and allergen-free, this new Gluten-Free Vegan Cauliflower Pizza Crust provides the growing vegan consumer population a chance to enjoy Venice's plant-based portfolio. Rich in natural antioxidants, cholesterol-free, and enhanced with chia, this flavorful crust provides a wholesome base for any vegan pizza creation.
VENICE BAKERY Gluten-Free Beet Root, Sweet Potato, and Zucchini Pizza Crusts Booth #1478
FABI Tastings Session 3
The Gluten-Free Beet Root Pizza Crust has a vibrant red crust that provides a thick and hearty option for the pizza consumer. Its familiar subtle sweetness and speckles of parmesan and mozzarella cheese will ensure approval by all. The Gluten-Free Sweet Potato Pizza Crust brings a new color to the plant-based pizza crust category. It’s made with real sweet potato, two types of cheese, and fresh yeast. It will be hard to believe this crisp, yet hearty crust is also completely grain-free. The Gluten-Free Zucchini Pizza Crust is our latest approach to eating green. Made with crushed black pepper and parmesan cheese, this light and crispy crust will provide a pizza-eating experience you can feel good about.
NATALIE’S Holistic Cold-Pressed Juice Line Booth #335
Natalie's new line of holistic cold-pressed juices are mindfully crafted with functional botanicals, traditional spices, and superfood ingredients to promote health, wellness, and nutrition. Natalie’s uses only simple, authentically sourced ingredients maintaining the Natalie’s philosophy of producing juices that are made from 5 ingredients or less. No artificial ingredients, preservatives, or added sugars.
PEPSICO FOODSERVICE Half Naked Booth #3224
FABI Tastings Session 2
Naked Juice introduces Half Naked – a flavorful juice with 50% less sugar than the leading 100% juice smoothie. Featuring no added sugars or artificial sweeteners, Half Naked comes in three delicious flavors: Peach Ginger, Watermelon Passion Fruit, and Lively Greens. Half Naked has no preservatives and is never diluted.
Booth #3224
Special Thanks to our independent panel of expert judges
Timothy Dietzler
Director of Dining Services, Villanova University
Lori Estrada
Senior Vice President of R&D, The Wendy’s Company
PEPSICO FOODSERVICE Sabra Breakfast
CORTO OLIVE OIL CO. La Padella Saute Oil Booth #2152
FABI AWARDS
GRECIAN DELIGHT® FOODS ReadyCarved™ Natural Halal Shawarma Slices
FABI Tastings Session 2
Featuring breakfast-inspired spreads paired with crispy, whole grain toasts, Sabra Breakfast items are the tasty way to help fuel busy, on-the-go routines. Each tray is between 190-240 calories and provides 13g of whole grains. These morning snacks are available in two delicious varieties: Avocado Toast and Everything Hummus Toast.
Marion Gibson
SEVILLO FINE FOODS Fire Grilled Edamame
John Li
Booth #582
FABI Tastings Session 3
Mukimame, or shelled edamame, is lightly seasoned with olive oil, sea salt, and black pepper. It is then fire grilled on an open flame resulting in a char-grilled appearance and flavor. Fire Grilled Edamame offers the bright green, protein-packed legume in a new and exciting way. Vegetarian/vegan options get an added grilled flavor that’s perfect for bowls, salads, and soups. The grilled edamame blends well to make guacamoles, salsas, and veggie burgers or patties. Or use in any dish to add unique grilled flavor and bright, fresh color.
SEVILLO FINE FOODS Slow Roasted Yellow Bruschetta Booth #582
FABI Tastings Session 3
Sevillo Slow Roasted Yellow Bruschetta is a classic Italian bruschetta with an innovative twist. Vine ripened yellow tomatoes add a bright pop of color and a unique, sweet tomato flavor to a variety of recipes. Sevillo’s proprietary roasting process adds sophisticated flavor to this beloved topping. Yellow slow roasted tomatoes are diced and tossed with the finest oil, basil, and garlic, then quick-frozen for freshness. All natural, free of preservatives, and made in the USA.
Culinary Development Director, Aramark
Vice President Culinary Innovation, The Wendy’s Company
Robin Rosenberg
Vice President, Chef de Cuisine, Levy Restaurants
Cammie Spillyards-Schaefer
Vice President of Culinary and Menu Strategy, Cracker Barrel Old Country Store®
Bret Thorn
Senior Food & Beverage Editor, Nation’s Restaurant News Senior Food Editor, Restaurant Hospitality
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KITCHEN INNOVATIONS
KITCHEN INNOVATIONS SHOWROOM SOUTH HALL, BOOTH #2440
Open to all Show registrants during Show Hours .
Whether you need to save time, space, or energy, this year’s Kitchen Innovations® Award recipients deliver big results and impressive upgrades to improve back-of-house operations and benefit foodservice operators .
Special Thanks to our independent panel of expert judges Dan Bendell
Principal, FoodStrategy, Inc .
2019 Award Recipients ANTUNES
David Chislett, FCSI Executive Principal, Ricca Design Studios
Jeff Cook
Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation
Richard Eisenbarth, FCSI President / COO, Cini-Little International
Foster F. Frable, Jr., FCSI, Associate AIA President, Clevenger Frable LaVallee
Randy Homer
Program Manager, Food & Beverage Operations Asset Management, Walt Disney Parks and Resorts
Jim Krueger Jr., CMCE, NRAMF
Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) Food & Beverage Branch
Steve Otto
Director, Capital Equipment Purchasing, Darden
Jet Steamer JS-1000 A blank-sheet rethink of countertop steaming: the Jet Steamer injects high-velocity steam into controlled bursts in a closed pitcher for complete penetration throughout the food within the pitcher, allowing for significantly faster cook times. The steam also mixes ingredients, saving operators time when preparing items such as soups, eggs, and chili.
APEX SUPPLY CHAIN TECHNOLOGIES
AXCESS 2000.H Pick-Up Station Co-developed with Little Caesars, the AXCESS™ 2000.H Pick-Up Station is the industry’s first heated, self-serve order pick-up station. As orders are placed inside the device, an app notifies customers. Customers skip the line, input their pick-up code, opening the customers’ secured compartment containing their order. Customers grab their order and leave the store in seconds.
BAXTER MANUFACTURING
BV400G VersaOven Presenting a new level of versatility, the VersaOven is a self-cleaning, programmable gas rack oven that offers convection and non-boiler steam to serve as a steamer, rotisserie, convection oven, and combi oven for fast cooking. A rotating rack provides even roasting or baking. A patent-pending grease separation system aids in the cleaning.
BEAR ROBOTICS
Penny Meet Penny, a foodservice robot with artificial intelligence that drives autonomously. Designed to maneuver in tight, crowded quarters, Penny shuttles food from kitchen to tables and brings dishes back for cleaning. Tray shape, suspension, everything is optimized for foodservice needs. In 2019, Penny 2 will feature an upgraded design and a tablet that communicates with customers and takes orders.
Jim Thorpe
Senior Director, Senior Food Service Designer, Aramark
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Official Hashtag: #100YearsOfWow
BLUEWATER USA
Bluewater PRO 400 Water Purification System A tankless design streamlines the Pro 400 reverseosmosis system, which filters a broad array of contaminants for one or more appliances, from dishwashers and ice makers to steamers and coffee makers. The system produces up to 1825 gallons daily. An optional storage tank accommodates very high demand use, without affecting the efficiency and performance of the purifier.
CHICAGO BAR SHOP
SinkTech Finally, someone automates the threecompartment sink. SinkTech uses sensors to determine water levels, temperature, and cleanliness. It automatically drains and fills sinks and saves time, energy, water, and money. It’s compact, installs without plumbing, and doesn’t interfere with washing or scrubbers. And it’s connected to the cloud for data on usage and compliance.
CHOWBOTICS
Sally the Robot Imagine providing fresh made-to-order foods 24/7 virtually anywhere, without on-duty labor. Sally the Robot serves customizable salads, yogurt bowls, grain bowls, and snacks using sophisticated robotics and algorithms to dispense accurate portions of hundreds of different ingredients. Sally delivers precise portions in a 3' x 3' footprint with a 120V socket.
CM SYSTEMS LLC
ComplianceMate ComplianceMate takes digital checklists and wireless temperature sensors to the next level with its first-in-foodservice LoRa (long range) communication protocol. Patented software and lower-cost LoRa transmits farther, using less battery power, than Bluetooth in difficult transmission environs like stainless steel deep freezers. Cloud-based data lets you identify trends across multiple locations.
CORNELIUS® MARMON/BERKSHIRE HATHWAY COMPANY
Nitropro™ Mini Answering the challenge of bringing down the size of systems for nitrogenated coffee and other beverages, the NitroPro™ Mini goes tankless—no nitrogen storage needed—instead generating its own nitro onboard, and has reduced the size of air compressors, valves, and flow controls. The result: simpler operation, simplified supply chain, and more compact footprint.
ECOLAB
Advanced Health Department Intelligence (HDI) Ecolab’s newly reinvented HDI program capitalizes on next generation technologies and a raft of new analytics for a whole new, greatly magnified view of health department activities across the country. It’s expanded the database to over 1.5M locations from 65,000+. Real-time alerts on numerous categories, data retrieval, and customer-facing dashboards all are cutting edge.
GRINDMASTER
PrecisionBrew Air-Heated Shuttle Brewers Grindmaster’s new Shuttle Brewers step up with a new level of sophistication. An advanced touchscreen offers detailed settings for time, temperature, pulsing, and more to match roasters’ specs. A magnetically driven agitator prevents suspended solids from settling, and shuttles are heated by recirculating hot air rather than electric coils that cause hot spots and scorching. @NationalRestaurantShow
@NatlRestShow
KITCHEN INNOVATIONS
HENNY PENNY
MERCO, A WELBILT BRAND
FlexFry The first of its kind, FlexFry offers a combination of open frying and pressure frying in the same battery footprint. The new combo includes Henny Penny's F-5 electric low oil volume platform and 2, 3 or 4 vats of pressure frying. Touchscreen interface, three-minute express filtration and auto top-off on the F-5 and for pressure frying an easy open/close lid and pressure assist technology.
Visual Holding Cabinet with Tray Tracking Technology Everyone knows how timers work. You set them, and they count down. Merco’s new Tray Tracking Technology takes it up a notch. Insert a tray and the timer starts automatically and counts down—and if you need to move the tray, the timer electronically stays with it, tracks to the new location, and continues counting.
HENNY PENNY
UltraVent Plus With the recirculating ventless hood market heating up, RATIONAL has come up with the UltraVent Plus, the first one that is retrofittable, incorporates filter technology and requires no catalytic converter for grilling and roasting, and comes in a configuration that can be retrofitted even to RATIONAL Combi-Duo stacked electric countertop combis.
Space$aver Team Combi Unique in the U.S. market, the Space$aver Team combi combines two stacked, independently operated combis in a single frame and shell, with a single power cord and all the serviceable components centralized below. The 22"- wide footprint is topped with an integrated ventless hood using four-stage filtration for grease and vapors requiring no catalytic converter.
HOBART CORPORATION
FT1000e Low Energy Series Sometimes refinements are so comprehensive they amount to reinvention. This new flight-type warewasher features redesigned wash, airflow, and heat-retention elements, enabling use of lower electrical-draw components such as pumps, motors, heaters, etc. Result: 12%-20+% energy reduction depending on configuration, and smaller circuit breakers, all while maintaining wash quality.
HOSHIZAKI
MODwater Small is good. Hoshizaki has found a way to dispense four kinds of water—chilled, hot, alkaline, and sparkling—in the smallest footprint ever. Patented technology chills and carbonates water on demand without a carbonator tank. No tank, no pressurizing pump needed. It all saves space and maintenance.
JAMIX
RATIONAL USA
TORTILLA MASTERS EQUIPMENT
TM-105 Ventura Flex PL Tabletop Corn Tortilla Machine Filling a huge hole in the U.S. market, Tortilla Masters introduces Ventura Flex, the first electric tabletop corn tortilla machine. At just 2' x 2', with a small high-torque motor, Ventura Flex produces up to 840 corn tortillas per hour. Molds and settings produce different sizes and thicknesses.
UNOX
Data Driven Cooking Everyone has cooking software. Data Driven Cooking is different. DDC monitors oven usage, analyzing and recording cooking times, menu items, energy and water use, etc. And artificial intelligence uses that data to recommend operational patterns, new recipes, and more. Further, sensors in the oven calculate volume and mass and adjust cook times for different size batches.
VOLLRATH COMPANY
KI FIRESIDE CHATS
Kitchen Innovations Showroom
Foodservice Equipment & Supplies and restaurant development + design will host fireside chats offering dealers, operators, and consultants a forum to hear from expert consultants on kitchen equipment trends and topics . These special sessions provide anyone who purchases, recommends, or specifies foodservice equipment access to critical information coming directly from key players in the industry .
SUNDAY, MAY 19 12:00 p.m. College Foodservice: What’s on the Menu Today and Tomorrow Robert Holden, Associate Vice President, Auxiliary Services, University of Georgia & President, NACUFS 1:30 p.m. Creating Menus that Honor Their Origins Angelo Mojica, Senior Director of Food and Culinary Services, Johns Hopkins Health System 3:00 p.m. Innovative by Design: How Equipment Helps Drive Efficiency Among Foodservice Operators Christine Guyott, Principal, Rippe Associates
Kitchen Management System Choosing KMS software can be challenging, but Jamix sets itself apart on several points. Whereas many offer recipe and menu management and costing, Jamix also ties in inventory management and procurement. Plus, it’s true cloud-based, and can be accessed with any browser, any operating system, any mobile device. Perhaps best of all, it’s extremely intuitive.
Modular Induction Dry Well Drop-In Induction dry well drop-ins are known for eliminating the water-related chores and expenses of traditional steam wells and slashing energy use by more than half. Vollrath’s new system features two independent induction zones per well, and unlike any before it, uses capsules in each zone with fold-in, fold-out legs to accommodate both 2.5"- and 4"- deep full-size or half-size pans.
3:45 p.m. Innovations in Foodservice Equipment: Today and Tomorrow Mark Rossi, CEO and Founder, Avanti Restaurant Solutions
LANCER
VT BURNER TECHNOLOGY IN CONJUNCTION WITH V ENANCIO USA
11:00 a.m. Balancing Convenience and Experience in Restaurant Design Steve Starr, President, Starrdesign
TwinPour Soda Dispenser Lots of unique features in this new dispenser. In a 44" counterspace, TwinPour offers two dispense points and 266 flavors, allowing two customers to be served simultaneously. Each side accepts any style of ice and offers two choices. TwinPour dispenses all ice types and can be configured to dispense two types at the same time. Additional chilled water lines serve as cooling system for ancillary pieces of equipment.
MANITOWOC ICE/WELBILT CORP .
Indigo NXT Ice production and efficiency. The Indigo NXT line achieves both, with refinements that enable a combination of efficient rotary compressors and environmentally friendly R410a refrigerant, neither seen before in U.S. icemaking. In fact, Indigo NXT produces roughly 50 lbs. more ice daily and is an average of 11% more efficient than models using R404a.
VT Burner Infrared cooking offers speed and other advantages, but conventional IR burners generate IR through ceramic shields that are prone to cracking and replacement. Retrofittable VT Burner is cast steel, with a patented layered design that requires no ceramics to generate IR energy. It’s IR-fast, inexpensive, durable, and cuts gas consumption compared to standard burners.
VULCAN, A DIVISION OF ITW FOOD EQUIPMENT GROUP
Versatile Chef Station The new Versatile Chef Station is a compact multi-function cooking station that serves as a griddle, saucepan, braising pan, steamer, pasta cooker, rethermalizer, and fryer all in one—and with its patented multilayered cooking surface, it’s faster, more accurate, more even, and easier to clean than a braising pan.
MONDAY, MAY 20
12:30 p.m. Chain Restaurant Prototype and Development Mitch Rotlo, Founder and CEO, Rotolo’s Craft and Crust 2:00 p.m. The Evolution of Hospitality and Bar Design Tobin Ellis, Hospitality Design Specialist, Bar Magic 3:00 p.m. Future of Fast-Casual Restaurant Design Joseph Vajda, AIA, LEED AP bd+c, Principal, Aria Group, Aria Architects
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CULINARY EXPERIENCE CENTER This newest addition to the Show floor features new techniques, ideas, and recipes based on the very latest trends . Find culinary inspiration from leading experts to create unique dishes that you can unveil in your restaurant right away, including tips and tricks to incorporate our delicious featured products . South Hall, Booth #2390 With Support From:
SATURDAY, MAY 18
10:15 - 11:15 a.m.
Ethnic Mash Ups for Every Customer
Ethnic mash ups or spins on traditional dishes are everywhere. Reinventing classics can be done with small, but impactful changes, and the protein used in dishes can make all the difference. See and learn how dishes can be transformed to offer more culturally enriched culinary experiences consumers are demanding.
1:45 - 2:45 p.m.
12:00 - 1:00 p.m.
Sponsored by: Tyson
SUNDAY, MAY 19 The Plant Forward Boom
Plant-based products are no longer a trend, consumers expect plant-based products as an alternative dining style. Don't be left behind by not having these items on your menu. Explore how to create a unique and exciting offering of plant-based items your consumers will not only expect, but love.
Sponsored by: Beyond Meat
Better Breakfast
Breakfast is now an all day affair. Morning, noon and night, breakfast continues to rapidly grow in popularity across all day parts. How can you offer flavorful and diverse options throughout the day? Don't miss out on breakfast as a way to increase traffic and attract a diverse customer base.
Cutting Edge Solutions Power Hour
With a holistic approach to health and wellness, more and more consumers are turning to plantforward lifestyles. The first focus area of Sysco Simply is plant-based dining: including vegan, vegetarian, flexitarian and plant-based protein products. Explore the versatility of these products and how they can be incorporated into menus to keep 'on-trend'.
is truly for all cuisines. Be inspired by new ideas and fresh ways to incorporate pasta into a variety of dishes from across the globe with Asian, Mediteranean, North African and of course, Italian influence.
Technology in the Kitchen: The Latest and Greatest Appliances
Build a Better Burger: How to Raise Your Price Point but Not Your Labor
Food is Medicine: Spices and Flavors
As day-to-day technology continues to evolve, so do kitchen appliances. Innovations in kitchen appliances offer greater efficiencies more than ever before and they can be one of your biggest labor and time savers. See the latest and greatest in appliances and understand how upgrading can have a significant impact on your business.
Learn the science behind a profitable burger! The key to a great burger menu is balancing creativity and using versatile products. From burger bowls to the classics, spend some time grinding through your burger menu to create tasty, yet profitable offerings.
Data-Driven Diner Insights Knowing your target consumer is key to setting critical business strategies. What new trends do you need to consider? Selecting menu items and developing new deals should be based on consumer data rather than guessing what might offer the most ROI. Do consumers consider you the trend-setter, trendadopter or pass altogether? Learn how data can help drive traffic.
From better-for-you ingredients to labor saving products, the Cutting Edge Solutions platform is designed with you in mind. These chefinspired solutions offer versatile on-trend ingredients to delight guests with new flavors, all while providing new profit opportunities to give you an edge above the competition. Come see what could be new on your menu!
We've all heard food can heal a heartbreak, but what about using food to reduce common health issues such as inflammation, blood pressure and weight management? As consumers become more interested in enjoying spices and herbs for health benefits, explore how medicinal food can truly be through a holistic approach using ancient and ethnic applications.
2019: The Year of Pork 10:30 - 11:30 a.m.
2019 is all about pork and it's not only bacon for breakfast. As more consumers become interested in pork, you can serve more than just bacon and pork chops. Explore new trends in pork and how to use all cuts for more dynamic dishes across all day parts.
Get to Know Your Menu: Nutrition and Menu Labeling
Your menu is your greatest marketing tool and your biggest opportunity. Make sure you're maximizing your menu potential! From labeling to serving size and everything in between, there are many nuances to nutrition and menu labeling. Stay up to date in all things labeling and what to account for your on menu.
The Delivery Game 1:30 - 2:30 p.m.
The delivery game is stronger than ever. New players are constantly popping up. As an operator, how do you decide who to partner with? What are all the considerations you need to make when it comes to the delivery of your food? Don't miss this session to learn how you can deliver with success!
Sponsored by: McCormick
The Buzz About Alternative Today's Seafood Proteins Landscape Consumers are consistently looking for substitutes for traditional proteins for a variety of different reasons. Join in on the discussion on when to make swaps available, how to select the right alternatives and how the right spices can make all the difference.
TUESDAY, MAY 21
Sponsored by: Danone
Sysco Simply: Pasta for All Cuisines Plant Based Dining Made Gone are the days where consumers think of pasta as just Italian. Pasta Simple
Sponsored by: Beyond Meat
3:30 - 4:30 p.m.
MONDAY, MAY 20
The seafood landscape is continiously evolving as consumers demand more responsible sourcing. How do suppliers and distributors continue to respond to this demand? Join in on the discussion about wild caught, farm raised and more from sourcing practices to flavor impact. Chefs leading the way in sourcing with integrity will also share their practices.
Be sure to download the mobile app and add these sessions to your schedule.
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WORLD CULINARY SHOWCASE
Presented by:
Live culinary meets star power . Watch your favorite Celebrity Chefs demonstrate their techniques and share their stories, plus, award-
Supporting Sponsors:
winning up-and-coming Chefs to Know demonstrate how they’re rethinking cuisine .
DISHMACHINES & SERVICE
Lakeside Center, Booth #10357
SATURDAY, MAY 18
SUNDAY, MAY 19
Rick Bayless
Education Session
10:30 - 11:30 a.m. Since 1987, Rick Bayless has been changing the way America eats Mexican, with four awardwinning restaurants in Chicago, two quickservice brands and a retail line of sauces, salsas, and more. He has won six James Beard Awards and his contributions to the community have garnered awards both at home and in Mexico.
Contemporary menus must function as calling cards, image enhancers and traffic drivers, and this presentation will look at strategies to accomplish all of these objectives by means of a fast-paced, comprehensive review of on-the-rise foods and flavors, preparation and presentation techniques that deliver the value that customers demand and help an operator stay on-trend. Presented by Nancy Kruse and Lizzy Freier.
Book signing: 11:30 a.m.
Abe Conlon 12:00 - 1:00 p.m.
Chef to Know Book signing: 1:00 p.m.
Chef Abe Conlon’s bold and vibrant global cuisine is a reflection of his Azorean-Portuguese heritage and travels. Together with business partner Adrienne Lo, Abe opened Fat Rice in 2012 and two adjoining concepts, The Bakery at Fat Rice and The Ladies’ Room, in 2016. He is the co-author of The Adventures of Fat Rice and won the James Beard Foundation’s 2018 “Best Chef: Great Lakes Award.”
Education Session
Menu Forecast: 2020 and Beyond 10:30 - 11:30 a.m.
Jason Hammel 12:00 - 1:00 p.m.
Chef to Know
Digital Media Slam 1:30 - 2:45 p.m. Digital tools are critical to build loyalty, manage online reviews, drive mobile orders, connect directly with customers and so much more. Join us at the Show’s new Digital Media Slam for rapid-fire presentations from great brands using digital media with great success. Presented by marketing leaders from White Castle, Corner Bakery, Tropical Smoothie Cafe, and more.
Jason Hammel is the chef of Lula Café in Chicago’s historic Logan Square and Marisol Restaurant at the Museum of Contemporary Art. Chef Hammel is the Jean Banchet 2018 Chef of the Year award and a James Beard Best Chef finalist. Lula Cafe has been recognized by Eater’s “Essential 38” and the Michelin Guide. Hammel is also a co-founder of the food education group Pilot Light Chefs, which creates innovative culinary curriculum for Chicago Public Schools.
Andrew Zimmern 1:30 - 2:30 p.m. A four-time James Beard Award-winning TV personality, chef, writer, and teacher, Andrew Zimmern is regarded as one of the most versatile and knowledgeable in the food world. Andrew is the host of Bizarre Foods, Driven by Food, The Zimmern List, and Big Food Truck Tip, a contributor writer at Food & Wine, and through the James Beard foundation funds the Zimmern’s Second Chances Scholarship.
Anjula Devi & James Tagg 3:30 - 4:30 p.m.
Book signing: 4:30 p.m.
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Anjula Devi is best known for creating delicious, authentic Indian cuisine as a consultant chef for Manchester United, arguably the biggest football club in the world. Author of Authentic Indian Food and Spice for Life, as well as an accomplished demonstrator and teacher. Anjula’s mission is to promote and create wonderful, delicious and nutritious meals.
James Tagg’s globe-trotting 35 year career in the industry has seen him working through the kitchen brigade ranks, predominantly working within the contract catering sector with time spent in hotels in the UK, Australia and South Africa. James was appointed as Executive Chef at Manchester United in 2011, developing and innovating contemporary authentic dishes for 75,000 avid sports fans at any given time.
Gerry Garvin 3:30 - 4:30 p.m. Acclaimed Chef, Notable Author, Television Host, James Beard Nominee and Philanthropist, Gerry Garvin is most widely known for his television series, Turn Up the Heat with G. Garvin. He is America’s most down-to-earth chef, and his claim to fame is showing everyday cooks how to keep it simple with a Southern twist. Book signing: 4:30 p.m.
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
WORLD CULINARY SHOWCASE
MONDAY, MAY 20
TUESDAY, MAY 21
Abra Berens & Hari Pulapaka
Zach Engel 11:00 a.m. - 12:00 p.m.
10:30 - 11:30 a.m.
Book signing: 11:30 a.m.
Abra Berens is the chef at Granor Farm in Three Oaks, Michigan. She trained at Ballymaloe in County Cork, Ireland, and Zingerman’s Delicatessen in Ann Arbor, Michigan. She strives to connect people with their food both through dinners and progressive food policy—helping to further a food system where farmers earn a living wage, protect our environment through agriculture, and waste as little food as possible.
Hari Pulapaka is an award-winning chef and author with four James Beard Award semifinalist nods as Best Chef-South and multiple Food & Wine People’s Best Chef recognitions. His cuisine helped rate his restaurant, Cress Restaurant, as the top rated ZAGAT restaurant in Orlando in the inaugural 2013 guide. In 2016, Hari was recognized as a GRIST 50 fixer for his innovative and active work in the area of food waste reduction.
Diana Dávila 12:00 - 1:00 p.m.
Chef to Know
Education Session
Diana Dávila is the Chef and Owner of Mi Tocaya Antojería in Chicago. Since opening in March of 2017, the restaurant has received numerous accolades including being named one of Bon Appetit Magazine’s Best New Restaurants 2017 (Top 50) and was a James Beard Semi Finalist for Best New Restaurant (2018). As a Chef/Owner she was named one of Food & Wine Magazine’s Best New Chefs (2018); Eater Chicago’s Chef of the Year (2017); Chicago Tribune’s Chef of the Year (2019) and was named a “Chef to Watch” by both Eater and Plate Magazine in 2017.
Chef to Know
Zachary Engel is the Executive Chef and Owner of Middle Eastern restaurant, Galit, which debuted in Chicago’s Lincoln Park neighborhood in April 2019. Previously, Zach was the Chef de Cuisine at Shaya Restaurant in New Orleans, where he led a talented team to take home the 2016 James Beard Award for Best New Restaurant, a culminating triumph at the end of a year of many “Best New” accolades. In 2017, he followed with winning the James Beard Award for Rising Star Chef of the Year.
Chris Sayegh 12:30 - 1:15 p.m. Chris’ company, The Herbal Chef, is a pioneer in using cannabis-infused fine dining to elevate the perception of marijuana in mainstream media. Through dinners that include art, music, fine wine and top-notch ingredients, he simultaneously and effortlessly educates and entertains his audience. The Herbal Chef has become the most well known cannabis and culinary entity in the world.
Owning It: How Women Step into Leadership and Ownership in Culinary and Hospitality 1:30 - 2:30 p.m. Join the James Beard Foundation and chef-owners Esther Choi, Asha Gomez and Rohini Dey for a discussion about how owner-operators are breaking down barriers, improving kitchen culture and creating a new way of working. These powerful women leaders will share their strategies for increasing ownership by women and changing the industry from within.
Kari Underly 3:00 - 4:00 p.m. Explore new and innovative ways to expand your menu. In this action packed cutting and cooking demonstration, Kari Underly will slice into the 103 beef rib primal to create over 12 unique small batch butchery cuts. She will talk flavor and share her insights as she builds the butcher’s board! Taco Braids will be highlighted during the cooking demonstration portion of this exciting session.
Book Signings Schedule & location Books will be available for purchase at signings or at the Restaurant Show Store 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.
Special Thanks to the 2019 Show exhibitors who have graciously supported this year’s World Culinary Showcase by supplying equipment for the stage:
Book signing: 4:00 p.m.
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Bellavita Food & Wine Theater Schedule
SATURDAY, MAY 18
LAKESIDE CENTER Booth #8764 Enjoy the excellence of italy with
COOKING SHOWS WINE TASTINGS INDUSTRY TALKS www.bellavita.com
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SUNDAY, MAY 19
MONDAY, MAY 20
VISIT LAKESIDE CENTER for trending food and ingredients from over 20 international pavilions.
TUESDAY, MAY 21
TASTE PRODUCTS FROM: BRAZIL CANADA CHINA ECUADOR FRANCE GERMANY GREECE INDONESIA ITALY JAPAN NEW ZEALAND SPAIN THAILAND TURKEY AND MORE
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
at the RESTAURANT SHOW
LAKESIDE CENTER AISLES 11100-11600
Boost your skills, build your volume, better your business Access to four days of top suppliers, in-demand ingredients, and cutting-edge products and services— along with education sessions and mixology demos custom-crafted just for bar professionals.
WHAT’S HAPPENING ON THE BAR STAGE (Booth #11262) Top brands and seasoned professionals help you stir up ideas for the bar with education sessions and mixology demos custom-crafted just for you. Here’s a sample of what’s in store:
MIXOLOGY DEMOS
EDUCATION SESSIONS
The Return of the Highball
• Creating a Beverage Menu for the Future
TONY ABOU-GANIM, Owner The Modern Mixologist Sponsored by: ANTHONY PULLEN Trade Marketing Director Q Mixers
“Mac & Cheese 2019” – the Ultimate Macallan and Cheese Experience JAMES BOWERS, National Macallan Brand Ambassador, Edrington
Sponsored by:
ILANA ORLOFSKY, Marketing Manager, Imbibe
• Alcohol to Go: Understanding Drinks for Delivery DONNA HOOD CRECCA, Principal, Technomic
• Raising the Bar: Alcohol Trends to Watch TONY ABOU-GANIM, Owner, The Modern Mixologist DAVID HENKES, Senior Principal, Technomic, Inc.
• Your Piece of the Craft Cocktail Movement BRIAN WARRENER, Associate Professor, School of Hospitality, Johnson & Wales University
Mastering the Old Fashioned: The Cocktail That Needs to be on Every Menu CHARLES JOLY, Spirit Master Crafthouse Cocktails
• Brunch is the Next Great Bar Night MAXX KLEINER, Manager of Mixology, Carnivale GREG INNOCENT, Beverage Director, The Hampton Social
• The Boiler Maker: The Perfect Marriage of Beer and Spirits
How to Speak Beer Through the Language of Food JARED ROUBEN, President and Brew Master, Moody Tongue
Star of the Bar Finalist Demos Don’t miss the chance to see these awardwinning mixologists as they warm up for the Star of the Bar final competition Monday night at TAO Chicago at 7:00 p.m.
MICHAEL CARROLL, Co-Founder and Head Brewer, Band of Bohemia STEPHAN JURGOVAN, Lead Bartender, Band of Bohemia HARRISON GINSBERG, Head Bartender and Bar Manager, Crown Shy NYC
• How to Hit a Home Run With Responsible Alcohol Service TRISTA KIMBER, VP of Training and Organizational Development, Hooters of America CHUCK PRZYBYLINSKI, National Beverage Director, Levy Restaurants JAY LERDAL, Product Manager of ServSafe Alcohol, National Restaurant Association
Check out page 48 of this guide for full schedule of education sessions, demos, and speakers.
CHILL ZONE
Sponsored by
Adjacent to the BAR Stage, the CHILL ZONE is the place to network with your peers and recharge your device and yourself!
Booth #11262
FABI Awardee Tastings Visit for an opportunity to taste our 2019 FABI Award recipients’ products during three two-hour open-house events on the BAR Stage.
Session 1: Saturday, May 18 12:30 - 2:30 p.m.
Session 2: Saturday, May 18 3:00 - 5:00 p.m.
Session 3: Sunday, May 19 10:00 a.m. - 12:00 p.m.
Atalanta Corporation
Kronos Foods
Before The Butcher
Grecian Delight® Foods
Rodoula S.A.
Beyond Meat® Mama La’s Kitchen Bravadough! By Wild Flour Pepsico Bakery, LLC Foodservice
Corto Olive Oil Co.
The Coca-Cola Company
Corto Olive Oil Co.
Trident Seafoods
Fora
Trident Seafoods
Fora
Tyson Foods Inc.
Green Spot Foods
LP Foods
Impossible™ Foods
La Colombe Coffee Roasters
Sevillo Fine Foods Sud’n’sol Venice Bakery
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
LEARN • CONNECT • PLAY
LOCATED IN THE NORTH HALL LOBBY
WHAT YOU’LL FIND HERE? A larger-than-life interactive touch screen filled with valuable content from across the restaurant industry. Can’t make it to one of the three featured sessions?
No worries, they’ll be streamed live from the wall . Have questions only an expert can answer?
We have those too at the Ask the Expert feature . (SEE FULL SCHEDULE ON THE RIGHT)
Looking for the latest industry news, research findings, and insights?
Industry-leading content at your fingertips—literally . Don’t worry about taking your camera phone out.
Email yourself stats information right from the screen . Have a little fun too with fun food trivia and jokes to REPORT TOUCH HERE VIDEO make your dad proud! Wish you had some fun money to spend?
Pick up a Centennial Sweepstakes game card and scan it right on the screen to see if your a daily winner of an American Express or Uber Eats gift card!
REPORT
SCHEDULE
TOUCH HERE
Check out the full schedule: SATURDAY 10:00-11:00 a.m.................. Non-Commercial 11:00 a.m.-12:00 p.m................... Off-Premise 12:00-1:00 p.m. .......................................Labor 1:00-2:00 p.m........................................ Global 2:00-3:00 p.m............................... Distribution 3:00-4:00 p.m................................ Packaging
SUNDAY
Do you know what is green and sings?
Addressing your business pain points and opportunities—both big and small—with the answers to everything from LTO strategies, menu trends, catering, sustainability, CBD, and much, much more.
MAP
ShowCentral presented by VIDEO
10:00-11:00 a.m..............Convenience Stores 11:00 a.m.-12:00 p.m........ Predictive Analysis 12:00-1:00 p.m. ..................................Catering 1:00-2:00 p.m............................. Menu Trends 3:00-4:00 p.m......................... Healthy Eating
MONDAY 10:00-11:00 a.m.......................... LTO Strategy 12:00-1:00 p.m. ......................... Sustainability 1:00-2:00 p.m........................Pricing Strategy 2:00-3:00 p.m........................Adult Beverage 3:00-4:00 p.m.................................. Cannabis 4:00-5:00 p.m............... Industry Forecasting
TUESDAY 10:00-11:00 a.m...............................Consumer 11:00 a.m.-12:00 p.m..................Supermarket 12:00-1:00 p.m. ....... Concept/Segment Trends
No appointment necessary. TOUCH HERE
REPORT
VIDEO INTERNET
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VIDEO SCHEDULE
PLAY
MAP
QUIZ
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LAKESIDE CENTER EDUCATION SESSIONS
AT WORLD CULINARY SHOWCASE – BOOTH #10357
SATURDAY, MAY 18
SUNDAY, MAY 19
MONDAY, MAY 20
1:30 P.M.
10:30 A.M.
1:30 P.M.
Digital Media Slam
Menu Forecast: 2020 & Beyond
Owning It: How Women Step into Leadership and Ownership in Culinary and Hospitality
Digital tools are critical to build loyalty, manage online reviews, drive mobile orders, connect directly with customers and so much more . Join us at the new Digital Media Slam for rapid-fire presentations from great brands using digital media with great success .
This presentation will look at the importance of the menu as the primary means of attracting and engaging diners while functioning as calling cards, image enhancers and traffic drivers . Be there for this fast-paced, comprehensive review of on-the-rise foods and flavors, preparation and presentation techniques that help an operator stay on-trend .
Join the James Beard Foundation and chef-owners Esther Choi, Asha Gomez and Rohini Dey for a discussion about how owner-operators are breaking down barriers, improving kitchen culture, and creating a new way of working . These powerful leaders will share their strategies for increasing ownership by women and changing the industry from within .
Brian Best VP, Digital Marketing & MarTech Tropical Smoothie Cafe LLC
Lizzy Freier Managing Editor, Menu Analysis Technomic, Inc.
Esther Choi Owner & Chef Mŏkbar
Lynn Blashford Vice President of Marketing White Castle
Nancy Kruse President The Kruse Company
Rohini Dey Ph.D. Owner & Founder Vermilion
Michael Chachula Executive Director of Technology, IHOP Donna Josephson SVP & CMO Corner Bakery Cafe Tara Tesimu Chief Digital Officer Winsight LLC
Asha Gomez Chef, Entrepreneur, and Cookbook Author
World Culinary Showcase Presented by
Supporting Sponsors:
Katherine Miller Vice President of Impact James Beard Foundation DISHMACHINES & SERVICE
DON’T MISS:
A SPECIAL RESTAURANT SHOW SCREENING OF THE AWARD-WINNING FILM:
MONDAY, MAY 20 3:15 – 5:00 p.m.
Lakeside Center, Room E350
Panel to follow featuring the filmmaker, Joanna James, with Chefs Rick Bayless, Carrie Nahabedian, and more.
A behind the scenes look at restaurant culture with women at the helm exploring why less than 7% of head chefs and restaurant owners are women, when traditionally women have always held the central role in the kitchen.
It’s less likely for a woman to be hired as a Head Chef than a CEO .” Bloomberg News
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Hear perspectives from world-renowned chefs, including: World’s Best Female Chef Dominique Crenn, Emmy Award Winning TV Host Lidia Bastianich, Two Michelin Star Chef April Bloomfield, One of Time Magazine’s Most Influential People Barbara Lynch, First Female Iron Chef Cat Cora, World’s Best Chef Daniel Humm and many more. A Fine Line grapples with themes sparking national conversations right now, including workplace harassment, equal pay, paid parental leave and career advancement.
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
STARTUP ALLEY
Presented by:
WHERE DIGITAL INNOVATION AND FOODSERVICE MEET North Hall, Booth #5675 Check out the operational solutions offered by these 14 startups, selected by a panel of restaurant operators for their innovative, tech-savvy approach to foodservice industry challenges .
AmbiFi, Inc. BOOTH #5675G
Using rich media and Instagram-style stories Ambifi simplifies content development and training for workflow such as recipe management .
Baller LLC
HOPE FOR A BETTER FUTURE!
BOOTH #5675J An innovative web-platform architected to empower workers with a secondary income, thereby improving engagement .
Easilys
BOOTH #5675D
Web solution to optimize multisite catering operations and streamline back of house management .
Galley
BOOTH #5675C Empowers chefs and commercial kitchens to optimize food production with an intuitive datacentric platform .
Restaurant Playbooks
BOOTH #5675F A one-stop shop for restaurant managers to train and coach their teams, and improve employee development and retention .
Jetson
Say2eat
BOOTH #5675E Jetson is an intelligent, voice AI solution that can navigate complex menus through conversation, enabling a new form of ordering .
BOOTH #5675A Say2eat activates a frictionless ordering experience by enabling operators to accept orders via text and social media .
Lisnr
Synk Delivery
BOOTH #5675L LISNR enables frictionless, seamless and encrypted payments using ultrasonic data technology .
LoclH
BOOTH #5675 Locl empowers operators with Google Maps data optimizing their listings to drive contextual, proximity based insights .
Octothorpe Plus llc
BOOTH #5675B Mobile app plugin that turns customers into influencers, recommending brand on Instagram, Facebook, Twitter & Snapchat .
BOOTH #5675N Synk is a software tool for restaurants to optimize delivery themselves, and compete with 3rd party delivery services .
Tablee
BOOTH #5675I Tablee’s platform facilitates operator staff and guest communication improving service levels and in-person dining experiences .
theBulletin.io
BOOTH #5675M theBulletin .io is a new digital signage solution that helps operators do more with their installed TV screens .
PathSpot Technologies, Inc. BOOTH #5675K
The PathSpot hand scanner instantly detects invisible signs of foodborne illness to protect businesses and customers .
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NETWORKING EVENTS
100th Anniversary Daily Celebrations Join us daily in the Grand Concourse for our Centennial Celebrations where the entire industry can come together to celebrate 100 years of the Show . Stop by and enjoy: • Daily delicious dessert . • Instagrammable and shareable stories featuring you and our giant birthday cake . • Meet and greet moments with peers and customers . Don’t forget to share the celebration on social with our official hashtag #100YearsOfWow.
Grand Concourse Saturday 2:30 p.m. Sponsored by:
Sunday 11:00 a.m.
Monday 11:00 a.m.
Saturday Celebration Sponsored by:
Tuesday 11:00 a.m.
Sunday Celebration Sponsored by:
SOLD OUT
100th Anniversary
Evening Celebration at TAO Chicago STAR OF THE BAR® MIXOLOGY COMPETITION FINALS Monday night at 7:00 p .m . 632 N DEARBORN ST
Star of the Bar Finals Presented by:
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Sponsored by:
Supporting Sponsor:
Supporting Sponsors:
Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
YOUNG
NETWORKING EVENTS
PROFESSIONALS
Meet your peers and build your network of industry professionals through meet-ups, sessions and other exciting activities during the Show!
Saturday, May 18
Sunday, May 19
10:00 – 10:30 a .m .
10:00 – 10:30 a .m .
Quick Tips for Navigating the Show Kitchen Innovations Showroom SOUTH HALL, BOOTH #2440 New to the Show or haven't attended in a while? Learn how to best navigate and make the most of your time while you're here .
1:00 – 1:20 p .m .
FABI Tasting Tour for Young Professionals BAR Stage LAKESIDE CENTER, BOOTH #11262 See and taste award-winning food and beverage products, and meet the innovators behind these inspiring creations!
3:30 – 4:00 p .m .
Mentors: How to Find One and Maximize That Relationship Kitchen Innovations Showroom SOUTH HALL, BOOTH #2440 Mentors can help take your career to the next level . What should you look for in a mentor? How do you go about establishing a mentor? Explore some simple steps to identify a mentor that's right for you and how to get the most out of that relationship .
1:00 – 1:20 p .m .
FABI Tasting Tour for Young Professionals
Meet up, mingle, and network with an exclusive group of up and coming leaders and influencers .
BAR Stage LAKESIDE CENTER, BOOTH #11262 See and taste award-winning food and beverage products, and meet the innovators behind these inspiring creations!
Best Tips for Networking
Tuesday, May 21
Kitchen Innovations Showroom SOUTH HALL, BOOTH #2440
11:30 a .m . – 12:00 p .m .
Are you putting your best foot forward? Gain quick tips and best practices for how to make the most out of a first time introduction, how to build relationships and how to maintain your network of professional connections .
YPP
From Students to Professionals: What to Expect
SUNDAY NIGHT FROM 7:00 - 9:00 P.M.
113 W . HUBBARD STREET Recommended for 40 and under .
Kitchen Innovations Showroom SOUTH HALL, BOOTH #2440 Whether you’re a current student or just starting work, discuss opportunities for moving into a professional career in the restaurant industry and share tips on how to land that first great job .
1:00 – 1:30 p .m .
Career Opportunities in the Foodservice Industry Check out the full schedule of education sessions for additional programming of interest.
Learning Center NORTH HALL, BOOTH #7400 Industry professionals from restaurants, entertainment and sports will share their experiences and advice on exciting career opportunities throughout the foodservice industry . 47
SESSIONS AT A GLANCE
Education Tracks:
Saturday, May 18 BAR Stage Lakeside Center - Booth #11262
Culinary Experience Center South Hall - Booth #2389
Innovation Theater North Hall - Booth #5575
Sponsored by:
Sponsored by:
10:00 - 10:30 a.m. Alcohol to Go: Understanding Drinks for Delivery
10:15 - 11:15 a.m. Ethnic Mash Ups for Every Customer
10:00 - 10:45 a.m. Take Back the Lunch Breaksm with Tork
11:00 - 11:20 a.m. Mixology Demo Mastering the Old Fashioned: The Cocktail That Needs to be on Every Menu
12:00 - 1:00 p.m. Sysco Simply: Plant Based Dining Made Simple
12:30 - 2:30 p.m. FABI Awardee Tastings 3:00 - 5:00 p.m. FABI Awardee Tastings
Beverage/Alcohol Marketing Matters Culinary Insights Tech & Innovation Hiring & Retention
Learning Center North Hall - Booth #7400
Tracks Sponsored by:
World Culinary Showcase Lakeside Center - Booth #10357 Presented by:
10:00 - 10:30 a.m. Nutrition and Sustainability: The Best of Both Worlds on Your Menu
11:30 a.m. - 12:00 p.m. Create a Consistent Brand with 11:00 - 11:30 a.m. Modern, Mobile Technology ServSuccess - Develop Your Team, Win the Future 1:45 - 2:45 p.m. 12:30 - 1:15 p.m. Technology in the Kitchen: The Leveraging P&G Marketing 12:00 - 12:30 p.m. Latest and Greatest Appliances Expertise and Restaurant Attacking The Snacking Craze Operations to Attract and Retain Guests 3:30 - 4:30 p.m. 1:00 - 1:30 p.m. Data-Driven Diner Insights Taking Supply Chain 2:00 - 2:45 p.m. Traceability to the Next Level What Diners Want Today and with Technology What They Will Be Seeking Tomorrow 2:00 - 2:30 p.m. Change in Company, Change in 3:30 - 4:15 p.m. Perspective, or Both? Harnessing Technology to Drive Off-Premise Sales 3:00 - 3:30 p.m. How to Become an Employer 4:30 - 5:00 p.m. of Choice Modern Restaurant Accounting: Making the shift from cost 4:00 - 5:00 p.m. center to trusted operational Engaging Today’s Customer advisor . Through Cultural Intelligence
10:30 - 11:30 a.m. Culinary Demo Rick Bayless 12:00 - 1:00 p.m. Culinary Demo Abe Conlon 1:30 - 2:45 p.m. Digital Media Slam 3:30 - 4:30 p.m. Culinary Demo Anjula Devi and James Tagg, Manchester United F .C .
Sunday, May 19 BAR Stage Lakeside Center - Booth #11262
Culinary Experience Center South Hall - Booth #2389
Innovation Theater North Hall - Booth #5575
Sponsored by:
Sponsored by:
10:00 a.m. - 12:00 p.m. FABI Awardee Tastings
10:15 - 11:15 a.m. The Plant Forward Boom
1:00 - 1:45 p.m. Igniting a Team of Top Performers
12:00 - 1:00 p.m. Pasta for All Cuisines
10:00 - 10:45 a.m. The Case for Opportunity Employment: How to Address Your Business Needs While Doing Good
1:45 - 2:45 p.m. Build a Better Burger: How to Raise Your Price Point but Not Your Labor
Learning Center North Hall - Booth #7400
World Culinary Showcase Lakeside Center - Booth #10357 Presented by:
10:00 - 10:30 a.m. Telling the Story of Your Seafood: How to Avoid Mislabeling, Protect Your Reputation and Achieve Sustainability
10:30 - 11:30 a.m. Menu Forecast: 2020 and Beyond 12:00 - 1:00 p.m. Culinary Demo Jason Hammel
11:30 a.m. - 12:00 p.m. Juiced up on Data – Why BI is 11:00 - 11:30 a.m. the Secret Ingredient to Jamba How Retailers Intend to Eat Your 1:30 - 2:30 p.m. Juice’s Success Lunch (and Breakfast, too) Culinary Demo Andrew Zimmern 12:30 - 1:15 p.m. 12:00 - 12:30 p.m. The Benefits of Waste How Bots Can Turn Your Reduction and How to Restaurant Back-Office into a Achieve Them Profit Center 1:00 - 1:30 p.m. A Common Sense Approach to Inclusion
SUNDAY, MAY 19 | 2:00 P.M. | GRAND BALLROOM (S100)
Presented by:
Signature ‘19: The Future of Dining
2:00 - 2:45 p.m. Increase Draught Beer Profitability: How to Make More Money by Focusing on Draught Beer Quality 3:00 - 3:20 p.m. Mixology Demo Jarmel Doss 3:30 - 4:00 p.m. “Mac & Cheese 2019” – the Ultimate Macallan and Cheese Experience
3:30 - 4:30 p.m. The Buzz About Alternative Proteins
2:00 - 2:30 p.m. Small Cup, Big Data: Predicting Drink Trends with Ripples
2:00 - 2:30 p.m. Setting up your Operations for Third Party Delivery Success
3:00 - 3:45 p.m. The Key Characteristic of High Performing GMs - Forecasting Competency
3:00 - 3:30 p.m. Reimagining the Drive-Through in a Connected Age
4:00 - 4:45 p.m. Apprenticeship: NRAEF’s Successful Workforce Development Strategy
3:30 - 4:30 p.m. Culinary Demo Gerry Garvin
4:00 - 4:30 p.m. How Well do You Know Your Customers?
4:15 - 4:35 p.m. Star of the Bar Finalists Demo
CONTINUING EDUCATION CREDIT is available for sessions on the floor . American Culinary Federation Education Foundation (ACF) offers CEHs and Foodservice Consultants Society International (FCSI) offers CEUs . See the room monitor at the session to complete and submit the continuing education form for credit .
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Official Hashtag: #100YearsOfWow
@NationalRestaurantShow
@NatlRestShow
Monday, May 20 BAR Stage Lakeside Center - Booth #11262
10:00 - 10:45 a.m. Creating a Beverage Menu for the Future
Culinary Experience Center South Hall - Booth #2389
Innovation Theater North Hall - Booth #5575
Sponsored by:
Sponsored by:
10:15 - 11:15 a.m. Better Breakfast
10:00 - 10:45 a.m. Inside Out: Workplace Culture and the Guest Experience
Learning Center North Hall - Booth #7400
World Culinary Showcase Lakeside Center - Booth #10357 Presented by:
10:00 - 10:30 a.m. Are You Adding Blockchain to Your Menu? What the Technology Brings to the Food Service Industry
MONDAY, MAY 20 | 11:00 A.M. | GRAND BALLROOM (S100)
10:30 - 11:30 a.m. Culinary Demo Abra Berens & Hari Pulapaka
Presented by:
SUPERSESSION: The Future of Restaurants
11:00 - 11:45 a.m. Raising the Bar: Alcohol Trends to Watch
12:00 - 1:00 p.m. Cutting Edge Solutions Power Hour
12:00 - 12:20 p.m. Star of the Bar Finalists Demo
1:45 - 2:45 p.m. Food is Medicine: Spices and Flavors
12:30 - 12:50 p.m. Star of the Bar Finalists Demo
11:30 a.m. - 12:00 p.m. The Cloud Shift: Line-busting, Kiosks, and Tableside Ordering for Enterprises 12:30 - 1:15 p.m. The New Era of Automation and Foodservice Tech: A Whyand-When Guide to Crucial Operational Investments
11:00 - 11:30 a.m. A Connected CNP/CP Future: How to Fight Fraud when Consumers Engage via Multiple Channels 12:00 - 12:30 p.m. A Fresh Taste of Foodservice Industry Trends and Innovative Food Safety Strategies to Power Your Performance
1:30 - 2:30 p.m. Owning It: How Women Step into Leadership and Ownership in Culinary and Hospitality
1:00 - 1:30 p.m. Your Brand has a Strategy: Are Your Team Members Part of it?
1:00 - 1:45 p.m. What Makes a Winning Beverage Program?
MONDAY, MAY 20 | 2:00 P.M. | GRAND BALLROOM (S100)
Winning at the Restaurant Business: Insights from the Top 500
2:00 - 2:30 p.m. “Mac & Cheese 2019” – the Ultimate Macallan and Cheese Experience
12:00 - 1:00 p.m. Culinary Demo Diana Dávila
3:30 - 4:30 p.m. Today’s Seafood Landscape
3:00 - 3:45 p.m. How to Hit a Home Run with Responsible Alcohol Service
2:00 - 2:30 p.m. 2:00 - 2:30 p.m. 3:00 - 4:00 p.m. Future Proofing your Restaurant Healthy Mind, Body and Food Butchery Demo Technology and how it translates to Healthy Kari Underly Mood: Work/Life balance in the foodservice industry 3:00 - 3:45 p.m. The Digital Journey: Unlocking Opportunities to Attract 3:00 - 3:30 p.m. Consumers Amidst Digital What Can Chains Learn from Disruption Independents 4:00 - 4:45 p.m. Protecting Your Most Valuable Data
4:00 - 4:20 p.m. Mixology Demo - The Return of the Highball
Presented by:
4:00 - 4:45 p.m. Manage Your Pricing Strategy without Impacting Traffic
4:30 - 4:50 p.m. Mixology Demo The Boiler Maker: the perfect marriage of beer and spirits
MONDAY, MAY 20 | 3:15 P.M. | LAKESIDE CENTER (ROOM E350)
Screening of Award-Winning Film:
Tuesday, May 21 BAR Stage Lakeside Center - Booth #11262
10:30 - 11:15 a.m. Your Piece of The Craft Cocktail Movement
Culinary Experience Center South Hall - Booth #2389
Innovation Theater North Hall - Booth #5575
Sponsored by:
Sponsored by:
10:30 - 11:30 a.m. 2019: The Year of Pork
10:00 - 10:30 a.m. Survival of the Fittest: Transforming Change into Opportunity
12:00 - 1:00 p.m. 11:30 - 11:50 a.m. Get to Know Your Menu: Mixology Demo - How to Speak Nutrition and Menu Labeling Beer Through the Language of Food 1:30 - 2:30 p.m. The Delivery Game 12:00 - 12:20 p.m. Mixology Demo Revitalized: Neighborhood Bar & Grill 1:00 - 1:45 p.m. Brunch is the Next Great Bar Night
10:45 - 11:30 a.m. Hotel Check-In: The Future of our Workforce
Learning Center North Hall - Booth #7400
World Culinary Showcase Lakeside Center - Booth #10357 Presented by:
10:00 - 10:30 a.m. 11:00 a.m. - 12:00 p.m. CBD/Cannabis: Adult Consumer Culinary Demo Attitudes and Usage Zach Engel 11:00 - 11:30 a.m. Trends in Customer Loyalty Programs
12:30 - 1:15 p.m. A Culture of Innovation: Key Engagement Tools to Attract Top Talent, Drive Growth, and Keep Guests Coming Back
12:00 - 12:30 p.m. Top Five HR Legal and Compliance Tips for Preventing Your Greatest Strength—Your Workforce—From Becoming Your Greatest Vulnerability
1:45 - 2:45 p.m. Understanding the Buzz of Cannabis in Foodservice
1:00 - 1:30 p.m. Career Opportunities in the Foodservice Industry
12:30 - 1:15 p.m. Cannabis Demo Chris Sayegh
2:00 - 2:20 p.m. Mixology Demo Cider Styles 101
49
SATURDAY EDUCATION
SATURDAY, MAY 18 10:00 - 10:30 a.m. Nutrition and Sustainability: The Best of Both Worlds on Your Menu Track: Culinary Insights Learning Center: North Hall - Booth 7400
From the National Restaurant Association’s What’s Hot research to local policy initiatives, sustainability and nutrition are becoming more important for restaurant brands . Learn how these two topics can be woven together to create an appealing food platform for your menus . Millennial and Gen Z customers in particular expect the restaurants they patronize to be more eco-friendly, so any successful brand should “future proof” their business by shifting towards sustainable and nutritious food options whenever possible . LEARNING OBJECTIVES: 1.
Understand why nutrition and sustainability are essential components to attracting younger customers .
2. Learn
how to start incorporating nutrition and sustainability initiatives in your restaurant brand . 3. Explore examples of brands doing it right! Jeff Clark, Sustainability and Nutrition Manager, Membership Engagement Team, National Restaurant Association
10:00 - 10:30 a.m. Alcohol to Go: Understanding Drinks for Delivery Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
What’s missing from most restaurant foodfor-delivery orders? Adult beverages to accompany the meal, and demand for alcohol delivery is growing . The ability to add adult beverages to a food delivery order can increase consumer appeal and drive up delivery check averages; however, regulatory obstacles and operational challenges exist . This session will provide an informative look at the opportunity and challenges presented by the expanding alcohol delivery market . LEARNING OBJECTIVES: 1.
Learn who is ordering alcohol for delivery and why, for what occasions and what types of alcohol .
2. Identify
the current alcohol delivery models and how restaurants are engaging . 3. Understand the outlook for alcohol delivery, including the implications for restaurants . Donna Hood Crecca, Principal, Technomic
10:00 - 10:45 a.m. Take Back the Lunch Breaksm with Tork Track: Marketing Matters Innovation Theater: North Hall - Booth 5575 Sponsored by:
Looking for ways to grow your lunch crowd, increase revenue and bring customers back? Tork, an Essity brand, created a national campaign to raise awareness of lunch break benefits and proclaimed the third Friday in June as National Take Back the Lunch Break Day . Hear from Tork restaurant partners on taking back the lunch break to drive traffic to your restaurant and get tools to Take Back the Lunch Break Day! LEARNING OBJECTIVES: 1.
Understand why your customers neglect to take a lunch break and why taking a lunch break is not only important to their success, but also to yours .
2. Learn
how social media marketing can improve your business’ bottom line and increase lunchtime traffic .
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3. Identify
strategies for retaining existing business and attracting new customers by adopting a free suite of tools to help you get the word out to customers .
Suzanne Cohen, Marketing Segment Director, Foodservice, Essity Chelsea Robinson, Social Media Lead, honeygrow
11:00 - 11:30 a.m. ServSuccess - Develop Your Team, Win the Future Track: Hiring & Retention Learning Center: North Hall - Booth 7400
Constant churn of talent drains time, energy, and money . It detracts from performance . High impact, targeted programs from the National Restaurant Association can improve employee recruitment, performance and engagement, thereby guiding you on a pathway to greater returns . Measurably so . LEARNING OBJECTIVES: 1.
Understand training strategies to impact front line performance .
2. Learn
leadership development pathway strategies you can implement with your own team . 3. Understand the value of professional credentials to business . Sara Anderson, Director, Workforce Development, National Restaurant Association Kenneth Ivory, Vice President of Operations, Creative Dining Services
11:30 a.m. - 12:00 p.m. Create a Consistent Brand with Modern, Mobile Technology Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
Today, there are more ways than ever for customers to interact with a restaurant . Each touch point collectively drives an experience and a perception of your brand . The more touch points there are to monitor, the more difficult it becomes to ensure brand consistency . This session highlights how top restaurant brands have leveraged mobile, digital training and content strategies to create a unified brand experience across corporate and franchise locations . LEARNING OBJECTIVES: 1.
Understand how to drive brand consistency by leveraging digital training on mobile devices .
2. Identify
methods to overcome training challenges negatively impacting customer brand experience . 3. Integrate modern learning techniques and technologies to transform the employee experience . Moderator - Paul Bradley, Head of Product Management, PlayerLync Micah Hardt, Director of Learning and Development, CEC Entertainment, Inc . Kevin Hostetter, Director of Training, Auntie Anne's, LLC Scott Shotter, Chief Executive Officer, Back Yard Burgers
12:00 - 12:30 p.m. Attacking The Snacking Craze Track: Culinary Insights Learning Center: North Hall - Booth 7400
As competition for share of foodservice dollars continues to grow, snacking is one of the key areas poised for growth . As such, operators are putting efforts toward off-peak business, looking for ways to drive traffic for betweenmeal and late-night noshing . This session explores some of the major trends on the rise impacting this segment, as well as marketing tactics that have helped operators increase sales during these nontraditional hours . Official Hashtag: #100YearsOfWow
LEARNING OBJECTIVES: 1.
Understand trends driving between-meal and late night purchases .
2. Explore
what operators are doing to drive traffic during off-peak business 3. Gain marketing tactics to increase sales between day-parts Moderator - Patricia Cobe, Senior Editor, Restaurant Business & FoodService Director, Winsight Media Jeff Hanak, Vice President of Culinary, Chili's Jay Miller, Director of Product Development, Firehouse Subs Aaron Noveshen, Founder and President, The Culinary Edge
12:30 - 1:15 p.m. Leveraging P&G Marketing Expertise and Restaurant Operations to Attract and Retain Guests Track: Marketing Matters Innovation Theater: North Hall - Booth 5575 Sponsored by:
P&G Digital Marketing Director Carrie Rathod hosts Denny’s Chief Brand Officer John Dillon and industry expert Roy Getz to talk about winning with the guests of the future, who have higher standards for executional excellence . Learn about activating your brand purpose, leveraging the power of review, and creating a guest experience that attracts and retains guests . LEARNING OBJECTIVES: 1.
Understand a branding framework as it relates to digital value and millennials .
2. Learn
the business impact and the cost of bad reviews . 3. Gain strategies on how to change negative ratings to grow guest base . Moderator - Carrie Rathod, Digital Marketing Director, North America, Procter & Gamble John Dillon, Senior Vice President & Chief Brand Officer, Denny's Roy Getz, Restaurant Advisor, Business Coach and EOS Implementor, Profit Guides, LLC
1:00 - 1:30 p.m. Taking Supply Chain Traceability to the Next Level with Technology Track: Tech & Innovation Learning Center: North Hall - Booth 7400
Consumers are increasingly interested in knowing where their food comes from . They want to know that their food is safe, traceable and responsibly raised . Hear from Fogo de Chão CEO Barry McGowan about how this Brazilian steakhouse is exploring opportunities to engage in more transparent meat sourcing practices from the rancher to the dinner plate – all through the use of open source tools, machine learning, blockchain and smart tag technology for livestock . LEARNING OBJECTIVES: 1.
Understand the role blockchain technology can play in protecting your supply chain .>
2. Explore
how this technology can improve quality control, traceability, and save time and money . 3. Gain real-world examples of how this technology has been implemented in the restaurant supply chain . Barry McGowen, CEO, Fogo de Chão
1:30 - 2:45 p.m. Digital Media Slam Track: Marketing Matters World Culinary Showcase: Lakeside Center - Booth 10357
Digital tools are critical to build loyalty, manage online reviews, drive mobile orders, connect directly with customers and so much more . Join us at the Show's new Digital Media Slam for rapid-fire presentations from great brands using digital media with great success . @NationalRestaurantShow
@NatlRestShow
LEARNING OBJECTIVES: 1.
Understand how using digital media, whether its social media or data analytics, can be used to grow business .
2. Gain
inspiration from big brands on how you can incorporate digital media practices into your own marketing plans . 3. Learn a variety of digital media tools you could apply to your business . Moderator - Tara Tesimu, Chief Digital Officer, Winsight LLC Brian Best, Vice President, Digital Marketing and MarTech, Tropical Smoothie Cafe Lynn Blashford, Vice President of Marketing, White Castle Michael Chachula, Executive Director of Technology, IHOP Donna Josephson, Senior Vice President & Chief Marketing Officer, Corner Bakery Cafe
2:00 - 2:30 p.m. Change in Company, Change in Perspective, or Both? Track: Hiring & Retention Learning Center: North Hall - Booth 7400
Gain tips on tricks on how to establish and maintain a healthy work/life balance . No matter how long you've been working, its important to occasionally hit reset and re-prioritize . Find your new way to recharge and leave with a better approach to work/ life balance . LEARNING OBJECTIVES: 1.
Understand the importance of of taking time to reprioritize to maintain a health work/life balance .
2. Gain
tips you can incorporate into your daily routine to strengthen your personal and professional health . 3. Learn to identify new opportunities to increase work/life balance . Gabe Hosler, Vice President of Operations Support & Training, Del Taco
2:00 - 2:45 p.m. What Diners Want Today and What They Will Be Seeking Tomorrow Track: Marketing Matters Innovation Theater: North Hall - Booth 5575 Sponsored by:
You may think of Yelp as a review site but it's evolved into a lot more than that . Yelp knows where consumers are heading, their preference for menu items, and which restaurants are winning . Hear new insights powered by data from 100 million users and 1 billion restaurant searches . You'll also hear from a panel of successful restaurant owners who will share their views . LEARNING OBJECTIVES: 1.
Understand the true power of customer reviews .
2. Gain
insights into how consumer data can help drive business . 3. Learn how restaurant operators have successfully leveraged customer reviews and data you can apply to your own business . Darnell Holloway, Director of Business Outreach, Yelp, Inc
3:00 - 3:30 p.m. How to Become an Employer of Choice
Track: Hiring & Retention Learning Center: North Hall - Booth 7400
As competition for restaurant guests gets fiercer, operators need to do the best job they can in recruiting and retaining top talent . How does a company establish itself as an employer of choice? Leveraging TDn2K research data, this session will share effective ways of attracting and retaining restaurant-level employees—front- and back-of-house and at the management level .
SUNDAY EDUCATION
LEARNING OBJECTIVES: 1.
Understand turnover causes for hourly front of house and back of house employees and restaurant managers .
2. Learn
about recruitment techniques that are working for operators and strategies to improve employee retention . 3. Gain insights into the role that becoming an employer of choice can have in restaurant success . Victor Fernandez, VP, Insights & Knowledge, TDn2K
3:30 - 4:15 p.m. Harnessing Technology to Drive Off-Premise Sales Track: Marketing Matters Innovation Theater: North Hall - Booth 5575
With the hype around delivery, takeout, curbside and drive-thru innovation continuing to build momentum, supporting off-premise foodservice occasions in today’s on-demand environment is becoming a must for operators, but creates both opportunities and challenges . This session examines research conducted by Technomic and the National Restaurant Association on factors driving the growth of key off-premise channels . Explore how operators of all sizes are harnessing technology to both drive and manage off-premise sales . LEARNING OBJECTIVES: 1.
Understand the consumer priorities and needstates propelling off-premise growth .
2. Identify
which off-premise innovations are most worth the investment . 3. Learn how operators and suppliers are addressing the challenges to drive off-premise sales without cannibalizing dine-in occasions . Hudson Riehle, Senior Vice President - Research & Knowledge Group, National Restaurant Association Melissa Wilson, Principal, Technomic
4:00 - 5:00 p.m. Engaging Today’s Customer Through Cultural Intelligence Track: Marketing Matters Learning Center: North Hall - Booth 7400
Built primarily for unit-level and multi-unit managers, this session is designed to help employees, franchisees, and independent operators increase sales, reduce costs and improve retention by learning to better engage multicultural employees and understand the nuances of managing multicultural customers’ expectations . The best practices shared in this workshop are needed most at the unit level and when applied properly, can have a significant impact on your bottom line . LEARNING OBJECTIVES: 1.
Recognize the growth opportunities through engaging communities in culturallyresponsive ways .
2. Explore
the key elements needed to develop a community engagement blueprint . 3. Identify a list of engagement competencies . Gerry Fernandez, President & Founder, Multicultural Foodservice & Hospitality Alliance (MFHA)
4:30 - 5:00 p.m. Modern Restaurant Accounting: Making the Shift From Cost Center to Trusted Operational Advisor Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
Accounting departments in multi-unit restaurant businesses are treated as cost centers because they traditionally don’t directly help the company do the three things it must do to grow . Those things are increasing revenue, controlling food costs and optimizing labor expense . This session will explore how modern technology is enabling accounting professionals to contribute to business growth while lowering
expenses of accounting departments . LEARNING OBJECTIVES: 1.
Learn how accounting departments can play an integral role to restaurant business growth .
2. Explore
how costs associated with running accounting departments can be reduced . 3. Discover how modern technology aids in accounting and helps contribute to increasing revenue, controlling food costs and optimizing labor expense . Morgan Harris, Co-Founder, Restaurant365
SUNDAY, MAY 19 10:00 - 10:30 a.m. Telling the Story of Your Seafood: How to Avoid Mislabeling, Protect Your Reputation and Achieve Sustainability Track: Culinary Insights Learning Center: North Hall - Booth 7400
Restaurateurs need to be aware of the consequences of intentional or unintentional mislabeling of seafood on the menu . Besides the legal consequences, falsely describing a seafood item on a menu can lead to negative media exposure and a damaged reputation . Learn ways to avoid buying mislabeled seafood product or substituted species, and how to avoid menu mislabeling . Add to your bottom line and build customer loyalty by implementing best seafood sourcing practices . LEARNING OBJECTIVES: 1.
Identify critical control points at which seafood mislabeling can occur .
2. Learn
common species at risk for and tactics to mitigate potential mislabeling . 3. Gain strategies for educating staff and customers about the importance of assuring seafood transparency . Moderator - Barton Seaver, Founder and Chief Education Officer, Coastal Culinary Academy Rick Bayless, Chef/Owner, Frontera Grill, Topolobompo, Lena Brava Josephine Theal, Director Category Management, Food, Delaware North
10:30 - 11:30 a.m. Menu Forecast: 2020 and Beyond Track: Culinary Insights World Culinary Showcase: Lakeside Center - Booth 10357
In the face of a rapidly evolving industry, the menu remains the primary means of attracting and engaging diners . Contemporary menus must function as calling cards, image enhancers and traffic drivers . Industry experts will look at strategies to accomplish all of these objectives by means of a fast-paced, comprehensive review of on-the-rise foods and flavors, preparation and presentation techniques that deliver the value that customers demand and help an operator stay on-trend . LEARNING OBJECTIVES: 1.
Identify food and beverage flavors and ingredients slated to have momentum on menus to help spark menu development ideation .
2. Anticipate
customer sentiment about specific ingredients or items before the trends mature . 3. Determine best practices (e .g ., LTOs versus permanent items, entrees versus add-ons, etc .) to test and implement in a way that will drive traffic . Lizzy Freier, Managing Editor, Menu Analysis, Technomic Nancy Kruse, President, The Kruse Company
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SUNDAY EDUCATION
3. Gain
10:00 - 10:45 a.m. The Case for Opportunity Employment: How to Address Your Business Needs While Doing Good
Raul Celorio, Principal, ResureTek, LLC Paul Dodd, Senior Vice President, Compeat
Track: Hiring & Retention Innovation Theater: North Hall - Booth 5575
From McDonald’s recent Youth Opportunity initiative to MOD Pizza’s Second Chance hiring strategies to HMSHost’s employee recognition program to Hilton’s focus on veterans and military spouses, this panel will discuss how investing in historically overlooked populations can meet employers’ talent needs while creating positive social outcomes . Join these industry leaders as they share their talent challenges, how they addressed them, and what the industry has to gain through this new approach to talent . LEARNING OBJECTIVES: 1.
Learn how to leverage under-tapped talent pools to address their recruitment and retention issues .
2. Gain
insight into what works and pitfalls to avoid when tapping into new talent pools . 3. Understand how this new approach to talent can benefit the broader industry inparticular . Moderator - Kimberly Shin, Associate Director, Talent Rewire Initiative, FSG Laura FitzRandolph, Executive Vice President and Chief Human Resource, HMS Host Megan Hansen, Senior Vice President of People, MOD Pizza Melissa Stirling, Senior Director, U .S . Military and Youth Programs, Hilton Worldwide Monica Tijerina, Director, Global Youth Program, McDonald's
11:00 - 11:30 a.m. How Retailers Intend to Eat Your Lunch (and Breakfast, too) Track: Marketing Matters Learning Center: North Hall - Booth 7400
This session will highlight data driven solutions to achieve inclusion in your organization to drive better business results, win the war for talent, and increase innovation and customer insights . Gain inspiration from the work McDonald's is doing on global diversity and inclusion efforts you could apply to your own business . LEARNING OBJECTIVES: 1.
Understand the impact retail is having on customer traffic to restaurants .
2. Learn
how retailers are leveraging menu innovations and technology to drive business . 3. Explore ways to combat retail competition and retain your customer base . Frank Beard, Analyst, Convenience Store and Retail Trends, GasBuddy Jackson Lewis, Assistant Editor, Technomic
11:30 a.m. - 12:00 p.m. Juiced up on Data – Why BI is the Secret Ingredient to Jamba Juice’s Success Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
Restaurants generate vast amounts of data, but that data is meaningless unless you can turn it into something actionable . You can’t fix what you can’t see . Learn how Jamba Juice was able to improve data accuracy, streamline communications among their departments, and reduce COGS by 6% through the use of business intelligence . LEARNING OBJECTIVES: 1.
Learn how to better leverage data for maximum performance .
2. Understand
the impact data accuracy has across various business functions .
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strategies on how to best use data intelligence .
12:00 - 12:30 p.m. How Bots Can Turn Your Restaurant Back-Office into a Profit Center Track: Tech & Innovation Learning Center: North Hall - Booth 7400 Sponsored by:
LEARNING OBJECTIVES:
Understand what Bots are and what they do .
2. Learn
how Bots utilize AI and ML technology . how automated bookkeeping can reduce restaurant's Prime Costs by 3% .
3. Explore
Enrico Palmerino, CEO and Founder, Botkeeper
12:30 - 1:15 p.m. The Benefits of Waste Reduction and How to Achieve Them Track: Culinary Insights Innovation Theater: North Hall - Booth 5575 Sponsored by:
Today’s diners, especially younger consumers, view food waste reduction as important for the environment . The good news is that the practice provides operational benefits as well, including potential cost reduction and greater customer loyalty . This session will share new consumer and operator research and demonstrate how you can achieve the benefits of food waste reduction through menu and operational innovation . LEARNING OBJECTIVES: 1.
Understand why food waste reduction is important and how it is defined by consumers .
2. Identify
how today’s operators are seeking to reduce food waste in their operation and which methods are most likely to resonate with customers . 3. Learn how to incorporate the trend into your menu and achieve the benefits it provides . Kathryn Fenner, Principal, Technomic
1:00 - 1:30 p.m. A Common Sense Approach to Inclusion Track: Hiring & Retention Learning Center: North Hall - Booth 7400
This session will highlight data driven solutions to achieve inclusion in your organization to drive better business results, win the war for talent, and increase innovation and customer insights . LEARNING OBJECTIVES: 1.
LEARNING OBJECTIVES: 1.
Learn where to best spend recruiting resources to attract the ideal candidates with minimal investment .
2. Explore
Restaurants have so many different moving parts that it can be a big chore to stay on top of all of them, especially finances . This session will explore what Augmented Intelligence and Machine Learning is and does and how it works to automate repetitious bookkeeping tasks . Learn how restaurant companies have successfully embraced the Bots, saving $10's - $100's of thousands per year, and who now can't imagine life without them . 1.
'fishing', you’ll learn how to 'catch sharks' by creating a culture to attract those you want to work for you . Tactics covered in the session include creating a never-ending flow of qualified applicants, effective ads and recruiting tactics, effective training techniques, and incentives to drive performance, sales and employee retention .
Understand the difference between diversity and inclusion .
2. Review
latest data on power of inclusion and why it is critical to business success . 3. Identify key actions to take to achieve inclusion . Wendy Lewis, VP, Global Chief Diversity, Inclusion & Community Engagement Officer, McDonald’s Corporation
1:00 - 1:45 p.m. Igniting a Team of Top Performers Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
Ever wonder why some restaurants seem to have an awesome staff while others continually struggle? Taking a page from Official Hashtag: #100YearsOfWow
the most effective training techniques that cost very little, yet resonate with this generation of employee . 3. Gain incentive ideas to motivate the team to improve service, build sales and raise profits . TJ Schier, President, SMART Restaurant Group
2:00 - 2:30 p.m. Small Cup, Big Data: Predicting Drink Trends with Ripples Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
In an era of endless digital screens, getting your consumers’ attention is a brutal challenge . Bars, restaurants and cafes alone waste billions of attention-grabbing moments by failing to see the tops of drinks as a difference-making new medium . What if you could print highresolution images on foam-based drinks while collecting insightful data that informs F&B decision makers? Turn your customers into viral advocates by transforming every drink into a memorable experience with your business . . LEARNING OBJECTIVES: 1.
Explore a new digital platform that enhances the guest experience while collecting insightful customer data .
2. Learn
how to turn your foam-based beverages into attention-grabbing moments your customers will share with their social networks . 3. Learn how operators are finding success with this digital medium and gain strategies on how you can use in your own business . Yosef Meshulam, CEO, Ripples
2:00 - 2:30 p.m. Setting up your Operations for Third Party Delivery Success Track: Tech & Innovation Learning Center: North Hall - Booth 7400 Sponsored by:
With more and more meals being consumed off-premise, restaurant operations look very different than when this show started 100 years ago . Sit down with Uber Eats' Head of Operations for US/CA, Bowie Cheung, to learn more about how third party delivery can help you to optimize sales and operate efficiently . LEARNING OBJECTIVES: 1.
Explore off-premise restaurant growth to identify potential opportunities in your business .
2. Discover what
new third party delivery innovations are available . 3. Learn how to optimize operations for off-premise dining . Bowie Cheung, Head of Operations, US/CA, Uber Eats
2:00 - 2:45 p.m. Increase Draught Beer Profitability: How to Make More Money by Focusing on Draught Beer Quality Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
Draught beer has the potential to be incredibly profitable . But if your draught system isn't installed, maintained and operated correctly, the profit potential can go down the drain . @NationalRestaurantShow
@NatlRestShow
This session will connect quality and profit through an analysis of equipment selection, the latest on new draught technologies, and equipment maintenance and line cleaning, and the importance of balancing systems and controlling foam, all to generate the most profitable draught beer possible .
Association and the NRAEF developed this successful workforce development program and the incredible impact its having on the industry . LEARNING OBJECTIVES: 1.
LEARNING OBJECTIVES: 1.
Provide insights on how to make draught systems as profitable as they can be .
2. Understand
the importance of focusing on the quality of draught beer to increase profitability . 3. Learn solutions to common quality issues to increase quality of draught beer and therefore sales . Neil Witte, Draught Quality Ambassador, Brewers Association
3:00 - 3:30 p.m. Reimagining the Drive-Through in a Connected Age Track: Tech & Innovation Learning Center: North Hall - Booth 7400 Sponsored by:
Speed is currency . Up to 70% of restaurant sales take place at the drive-through in the United States . As consumers become increasingly pressed for time, throughput is becoming a key area of focus for restaurants . Mastercard and Zivelo will share their perspectives on how the drive-through or drive-in experience is being transformed through technology to enable more frictionless consumer interactions . LEARNING OBJECTIVES: 1.
An overview of the new consumer experience for drive-through or drive-in .
2. Identification
of the technologies that are shaping these new experiences . 3. How brands can test quickly and determine the success of these new experiences . Healey Cypher, CEO, Zivelo Stephane Wyper, SVP, New Commerce Partnerships, Mastercard
3:00 - 3:45 p.m. The Key Characteristic of High Performing GMs - Forecasting Competency Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
As the restaurant business continues to go through significant disruption due to rapid growth, technology, consumer preference, and the rising cost of labor, the ability to predict performance is more important than ever . Join David Cantu, Founder, and Chief Customer Officer at HotSchedules as he passes on what we have learned over the last 20 years regarding the impact of consistent forecasting on GM performance and success . LEARNING OBJECTIVES: 1.
Learn what algorithm aversion is and what can be done about it .
2. Understand
the value of transparency and feedback in the development of your managers . 3. Learn what managers need from their solution provider to gain trust in a forecast . David Cantu, Co-Founder, HotSchedules
4:00 - 4:45 p.m. Apprenticeship: NRAEF's Successful Workforce Development Strategy Track: Hiring & Retention Innovation Theater: North Hall - Booth 5575
The National Restaurant Association Education Foundation (NAREF) developed a restaurant manager competency-based apprenticeship program to help employers train the next generation of managers . After two years, the program is more successful than anticipated . Learn how employers, the National Restaurant
Understand how the competencies for the restaurant manager apprenticeship program were developed .
2. Learn
how this program is helping employers integrate apprenticeship as a workforce development strategy . 3. Explore how an employer implemented the program and how it is going so far, and the impact it could have in your business . Moderator - John Shortt, Director, Program Development, National Restaurant Association Educational Foundation Chip Romp, Senior Director, Training and Instructor Quality, National Restaurant Association Izzy Shaindlin, Internship & Recruiting Coordinator, Lettuce Entertain You Restaurants Lauren Strzepek, Recruiter, Lettuce Entertain You Restaurants
4:00 - 4:30 p.m. How Well do You Know Your Customers? Track: Marketing Matters Learning Center: North Hall - Booth 7400
A key to growing and maintaining traffic is understanding the modern diner, their preferences, expectations, and habits . While operators were once tied to data derived solely from their loyalty programs, guest experience trackers and mobile technology give operators a more holistic and realistic view of their guests and their behavior outside the four restaurant walls . This session will showcase the marriage of attitudinal and behavioral data and real-world consumer findings applicable to restaurant operators .
MONDAY EDUCATION 10:00 - 10:45 a.m. Creating a Beverage Menu for the Future Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
Considering consumers spend $181B annually on beverages, according to a recent Technomic report, it will be critical to offer healthier novel beverages by incorporating textures, variety of ingredients and flavor combinations, and production value to stay ahead of the curve . Product and market insights presented with real-world case studies will demonstrate strategies to enhance foodservice beverage offerings that address consumers’ health and wellness concerns, while potentially saving shelf-space and increasing your margin . LEARNING OBJECTIVES: 1.
Understand which beverage categories present the highest margins and greatest opportunities for growth .
2. Explore
new ways to leverage hot ingredients, flavors and in-house equipment to develop products that appeal to a broad consumer segment . 3. Gain concrete solutions to enhance current foodservice beverage menus . Ilana Orlofsky, Marketing Manager, Imbibe
10:00 - 10:45 a.m. Inside Out: Workplace Culture and the Guest Experience Track: Hiring & Retention Innovation Theater: North Hall - Booth 5575
strategies from real-world consumer findings to your own business . 3. Explore how to implement a more targeted approach to marketing .
A positive workplace where all employees feel included and respected translates into an amazing experience for your patrons . Beyond liability issues, restaurants that take measures to prevent harmful behavior like harassment and bias create a place where employees want to shine and where guests want to visit . This discussion will be led by industry experts who have taken the right precautions to create and manage a successful and safe workplace of their own .
Robert Byrne, Senior Manager, Consumer Insights, Technomic
1.
LEARNING OBJECTIVES: 1.
Learn how technology and data tracking can help you better understand who your customers are .
2. Apply
MONDAY, MAY 20 10:00 - 10:30 a.m. Are You Adding Blockchain to Your Menu? What the Technology Brings to the Food Service Industry Track: Tech & Innovation Learning Center: North Hall - Booth 7400 Sponsored by:
Food's journey from farm to table is complex and consumers demand more information about their food . Food waste, food fraud, and food-borne illness are exacerbated by limited transparency in the supply chain . Blockchain can create unprecedented visibility and accountability and is the only network of its kind connecting the supply chain through a permissioned, permanent and shared record of food system data . Learn how Blockchain builds trust and transparency to transform the food industry . LEARNING OBJECTIVES: 1.
Understand what blockchain is and how it uniquely creates value for the food ecosystem .
2. Learn
which pain points in the foodservice business blockchain can specifically help to address . 3. Examine how operators to date have applied blockchain to improve their own businesses . Ramesh Gopinath, VP, Supply Chain Solutions, IBM Blockchain
LEARNING OBJECTIVES:
Learn about the impact of the #metoo movement on the restaurant industry, the consequences of a negative workplace culture and steps leaders can take to mitigate risks of harassment and bias .
2. Understand
how to leverage training to maximize the positive impact on the culture of your restaurant . 3. Discover how taking a stance against harassment and bias and making prevention a priority will help keep great employees, create a powerful brand and maintain a glowing reputation . Moderator - Maggie Fiorentino, Product Manager, Lodging, National Restaurant Association Moderator - Elizabeth O'Brien, Product Manager, National Restaurant Association Nicole DaCosta, Learning & Development Leader, Brinker International Michele Lange, Director of Field Training, Chipotle Mexican Grill Kendall Ware, President & COO, Orange Leaf Frozen Yogurt
11:00 - 11:30 a.m. A Connected CNP/CP Future: How to Fight Fraud when Consumers Engage via Multiple Channels Track: Tech & Innovation Learning Center: North Hall - Booth 7400 Sponsored by:
While mobile commerce sales are expected to grow 45% in the U .S . through 2020, CNP fraud is forecast to reach a new high of $25 billion within the next year . How do restaurants combat mobile and online fraud while 53
MONDAY EDUCATION protecting customers when consumers can dine in, order ahead, and carry out? Create single customer profiles and embrace machine learning technology to stem the rising fraud tide, increase customer satisfaction and drive higher profits . LEARNING OBJECTIVES: 1.
Learn the difference between traditional fraud prevention tools and a machine learning platform that understands the patterns of fraudulent and legitimate transactions .
2. Understand
how machine learning can benefit customers with seamless and convenient experiences, and understand new commerce modalities like mobile or digital assistant purchasing . 3. Be able to confidently work with a technology expert who can help alleviate the frustrating cycle of fraud loss and increase profits . David Mattei, Vice President for Fraud & Disputes, Worldpay
11:00 - 11:45 a.m. Raising the Bar: Alcohol Trends to Watch
Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
What are the hottest ingredients and taste profiles making their way behind the bar? In this session, we will uncover the flavors and categories driving beverage alcohol, as well as provide predictions for the future . Walk away with ideas you can try in your own beverage program . LEARNING OBJECTIVES: 1.
Identify on-trend ingredients and flavors in adult beverages to add to your bar program .
2. Determine
the consumer behavior forces driving trends and anticipate consumer sentiment about specific adult beverage trends going forward . 3. Learn how to apply trends to your menu with real-life examples and insights from operators . Tony Abou-Ganim, Owner, The Modern Mixologist David Henkes, Senior Principal, Technomic
11:30 a.m. - 12:00 p.m. The Cloud Shift: Line-busting, Kiosks, and Tableside Ordering for Enterprises Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
Restaurants are making the necessary shift to cloud-based, modernized ordering and payment solutions . With tableside ordering, self-service kiosks, and handheld devices geared for line-busting, there are ample possibilities to not only increase bottom line, but improve convenience and speed of service . In this session, learn from an expert panel on how cloud POS technology is increasing sales by 20% and transforming the guest experience . LEARNING OBJECTIVES: 1.
Understand what an omnichannel ordering and payment experience looks like .
2. Learn
from enterprise chains on what works to increase revenue while enhancing the overall guest experience . 3. Determine how your operations will benefit from cloud-based point of sale technology with centralized, enterprise management . Moderator - Brian Whitney, Vice President of Sales, Appetize Technologies, Inc . Kevin Anderson, Chief Strategy Officer, Appetize Technologies, Inc . Marina O'Rourke, Vice President of Technology, Tropical Smoothie Cafe
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12:00 - 12:30 p.m. A Fresh Taste of Foodservice Industry Trends and Innovative Food Safety Strategies to Power Your Performance Track: Culinary Insights Learning Center: North Hall - Booth 7400 Sponsored by:
Customized eating, food source traceability, food vendor management, and zero waste and are trends that are critical to keep up with as they affect food safety in your operations . Join Dr . Ruth Petran, Vice President of Food Safety and Public Health at Ecolab Inc ., as she uncovers key emerging foodservice trends and provides insights on new control strategies to optimize your guest experience and your operations . LEARNING OBJECTIVES: 1.
Explore the latest emerging trends in the foodservice industry .
2. Understand
the business impact of emerging trends on food safety in foodservice operations . 3. Learn new and innovative food safety control strategies to continue to optimize operations, earn five-star ratings and mitigate risks . Ruth Petran, Vice President of Food Safety and Public Health, Ecolab, Inc .
12:30 - 1:15 p.m. The New Era of Automation and Foodservice Tech: A Why-andWhen Guide to Crucial Operational Investments Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
How are foodservice tech innovations helping operations meet their most pressing challenges? In this new era of automation, get a glimpse of what a fully automated restaurant looks like . The session will cover the do’s and don’ts of foodservice tech investment . What are smart investments for your operation and when is it wise to invest? Learn how to make tech upgrades while retaining your human touch and brand integrity . LEARNING OBJECTIVES: 1.
Understand the new role of automation and tech to streamline labor, broaden offerings, cut waste, heighten hygiene and build your brand .
2. Learn
to identify the when-and-why behind crucial upgrades, investments and competitive approaches . 3. Explore how automation and technology can be implemented in your restaurant without sacrificing the human element or your brand identity . Moderator - Abhijeet Jadhav, Marketing Strategy Manager, Georgia-Pacific Jeff Cook, Chief Engineer, Restaurant Solutions Group, McDonald's Corporation Joe Pawlak, Managing Principal, Technomic Deepak Sekar, Founder and CEO, Chowbotics
1:00 - 1:30 p.m. Your Brand has a Strategy: Are Your Team Members Part of it? Track: Marketing Matters Learning Center: North Hall - Booth 7400
Big or small, every restaurant company has a strategy for success when it comes to people, food quality and profitability . Today's workforce wants to work with purpose and are advocates for change . How do you connect the dots between your team’s passion and supporting your brand's mission, strategy and bottom line? Gain tools for managers at all levels to connect with team members on how they can affect the growth of your brand . Official Hashtag: #100YearsOfWow
LEARNING OBJECTIVES: 1.
Provide easy, low cost and proven tactics that organizations with tight training budgets can easily and quickly implement to engage their team members .
2. Understand
how connecting team members to a brand’s purpose can build trust, lower turnover and support the bottom line . 3. Learn ways to connect brand executives to team member goals and team members’ work to the executives’ goals for the brand . Max Piet, President and CEO, TooJay’s Deli and Restaurant Rachel Richal, Director of Training, TooJay’s Deli and Restaurant
1:00 - 1:45 p.m. What Makes a Winning Beverage Program?
Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
Every full-service restaurant concept wants an award-worthy beverage program, one that draws guests in and keeps them returning, while generating buzz, strong sales and profits . Winners of the 2019 Cheers BevX Awards will share their inspiration and strategies for executing their top-notch drink programs . The BevX Awards celebrate beverage creativity, originality and impact on sales and profitability, so this is your opportunity to learn from the best . LEARNING OBJECTIVES: 1.
Learn how to develop a beverage alcohol selection that’s right for your concept .
2. Discover where
award-winning beverage executives find inspiration for new drinks and promotions, and how they turn those ideas into stellar programs . 3. Gain tips to execute a new beverage program, from selecting brands and vendors to staff training to rolling out marketing campaigns . Moderator - Melissa Dowling, Editor, Cheers Tim Baker, Food and Beverage Director, Safehouse Paul Brown, National Beverage Manager, Front Burner Brands/The Melting Pot Brandon Wise, Vice President of Beverage Operations, Sage Restaurant Group
1:30 - 2:30 p.m. Owning It: How Women Step into Leadership and Ownership in Culinary and Hospitality Track: Culinary Insights World Culinary Showcase: Lakeside Center - Booth 10357
Join the James Beard Foundation and chef-owners Esther Choi, Asha Gomez and Rohini Dey for a discussion about how owner-operators are breaking down barriers, improving kitchen culture and creating a new way of working . These powerful women leaders will share their strategies for increasing ownership by women and changing the industry from within . LEARNING OBJECTIVES: 1.
Understand challenges faced by women in the industry .
2. Learn
how you may identify your own opportunities for advancement . 3. Discover tips to succeed and become a leader in your own career . Moderator - Katherine Miller, Vice President, Impact, James Beard Foundation Esther Choi, Owner and Chef, Mǒkbar Rohini Dey, Owner and Founder, Vermilion Asha Gomez, Chef, Entrepreneur, & Cookbook Author
@NationalRestaurantShow
@NatlRestShow
2:00 - 2:30 p.m. Future Proofing your Restaurant Technology Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
This session will take you on a journey of innovation, outlining the landscape of catalytic trends that technology must embrace in order to allow brands to remain prosperous and popular in today’s deeply saturated market . Join Paul Rubin as he shares advice on how to adapt the technology buying process to gain a degree of protection in our rapidly changing industry . LEARNING OBJECTIVES: 1.
Learn why technology is moving and changing so rapidly .
2. Understand
how the restaurant industry is so drastically impacted by these changes . 3. Learn how to to adapt and prepare to remain relevant . Paul Rubin, Chief Strategy Officer, ParTech, Inc .
2:00 - 2:30 p.m. Healthy Mind, Body and Food and How it Translates to Healthy Mood: Work/Life Balance in the Foodservice Industry Track: Hiring & Retention Learning Center: North Hall - Booth 7400
Living your best life is directly aligned with having a healthy mind, which includes addressing stress management, unselfishness and connecting to our physical self . We create the most amazing meals for others, why not do the same for ourselves? From a balanced diet to emotional stability, learn practices that can support a healthy lifestyle…while not hindering productivity and efficiency in the workplace . LEARNING OBJECTIVES: 1.
Identify the characteristics of unhealthy behavior (both physical and mental .
2. Address
the attributes associated with stress and anxiety . 3. Gain tips for a healthier lifestyle, while not losing your edge in the workplace .
3:00 - 3:45 p.m. How to Hit a Home Run with Responsible Alcohol Service Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
Whether you’re serving fans at a packed stadium or at your restaurant or bar during the big game, the need for responsible alcohol service remains constant . Joined by experts from Levy and Hooters, we will explore the similarities and differences of alcohol service at large sports stadiums, such as Wrigley Field, and major restaurant and bar chains . LEARNING OBJECTIVES: 1.
Understand key differences in responsible alcohol service practices at stadiums vs . bars & restaurants .
2. Identify
the common challenges that both venues share . 3. Learn actionable responsible alcohol service practices you can take back to your organization . Moderator - Jay Lerdal, Product Manager of ServSafe Alcohol, National Restaurant Association Trista Kimber, Vice President of Training and Organizational Development, Hooters of America Chuck Przybylinski, National Beverage Director, Levy Restaurants
3:00 - 3:45 p.m. The Digital Journey: Unlocking Opportunities to Attract Consumers Amidst Digital Disruption Track: Marketing Matters Innovation Theater: North Hall - Booth 5575 Sponsored by:
The foodservice landscape is changing in large part by the shifts in habits of Gen Z to Boomers as they use digital solutions to help manage their increasingly busy lives . Understanding how the Digital Journey differs from the inrestaurant experience is critical in unlocking the opportunity or getting left behind . Learn how consumers are deciding how to spend their digital dollars and preview how PepsiCo’s newest capability will help tackle the ongoing digital disruption . LEARNING OBJECTIVES:
Learn how consumers are experiencing time and meal occasions in digital .
T.J. Delle Donne, Assistant Dean, Johnson & Wales University College of Culinary Arts
1.
3:00 - 3:30 p.m. What Can Chains Learn from Independents
2. Examine
Track: Marketing Matters Learning Center: North Hall - Booth 7400
The restaurant industry is extremely competitive and some assume chain operators have an advantage over independents . But, independent operators have proven success and can handle today’s challenges while besting the competition at the same time . Hear from savvy independent operators who have achieved critical success growing and sustaining business . From marketing strategies to staffing, to innovative menu offerings and everything in between, gain insights into what keeps independents on top of their game . LEARNING OBJECTIVES: 1.
Understand common challenges independent operators face and how successful operators have overcome them .
2. Learn
from independents how they leverage marketing strategies, innovative menu options and more to remain competitive . 3. Gain insights and strategies you can apply to your own operation for business growth . Moderator - Sara Rush Wirth, Managing Editor, Restaurant Business Kevin Boehm, Co-Founder, Boka Restaurant Group Donnie Madia, Managing Partner / Owner, One Off Hospitality Group
the most impactful digital foodservice occasions and consumer needs . 3. Learn about PepsiCo’s approach to partnering in in digital solutions . Gilbertson Cuffy, Director Digital Marketing, PepsiCo Foodservice Jaime Friedman, Director Foodservice Insights, PepsiCo Foodservice
4:00 - 4:45 p.m. Protecting Your Most Valuable Data Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575
There is so much data flying around in the restaurant space . From internal platforms and third-party partners embedded in operations, there’s data on customers, labor, inventory and more running through restaurants’ systems . With so much information comes a lot of questions, especially around how that data is used and protected . This panel will address top-of-mind security issues within the data space today, as well as where things may be headed in the future . LEARNING OBJECTIVES: 1.
Learn what risks are involved with data and best practices to managing data protection .
2. Understand
challenges of data security and how to prepare for potential issues . 3. Explore what considerations may need to be made in the future with regards to data protection .
TUESDAY EDUCATION Moderator - Laura Chadwick, Director, Commerce & Entrepreneurship, National Restaurant Association Susan Carroll, Vice President, IT, White Castle Lara Divi, Vice President, Chief Information Security Officer, DineBrands Charlie Jones, Executive Director Digital and Guest Facing Technology, DineBrands
4:00 - 4:45 p.m. Manage Your Pricing Strategy without Impacting Traffic Track: Marketing Matters Learning Center: North Hall - Booth 7400
During periods of challenging traffic, many restaurants may be leaning too-hard on specific menu items in order to meet their financial goals . The end result can be either item trade-downs, declining attachment rates (i .e ., drinks, sides, etc .) or lost traffic . LEARNING OBJECTIVES: 1.
Learn how you can diagnose the risks and opportunities that exist on your menu to more effectively manage your pricing strategy .
2. Identify
common pitfalls in pricing strategy .,Learn how to assess the risks and opportunities with your menu pricing . 3. Explore ways of overcoming the financial challenges posed by competitive traffic patterns . Moderator - Richard Shank, Director of Consumer Insights,Technomic Mark Kelnhofer, President & CEO, Return On Ingredients Jessica Sattler, Director, Research, Consumer Insights and Marketing Analytics, P .F . Chang's
TUESDAY, MAY 20 10:00 - 10:30 a.m. CBD/Cannabis: Adult Consumer Attitudes and Usage Track: Culinary Insights Learning Center: North Hall - Booth 7400
Cannabis is becoming ever more present in mainstream living and working its way into food and beverage . How are consumer attitudes and behavior towards cannabis and CBD changing? This session will look at 60+ markets and assess the behaviors of adult consumers over 3 years, illustrating trends in all trade channels and how attitudes may have changed on consumer’s use of CBD and Cannabis . LEARNING OBJECTIVES: 1.
Understand current attitudes and behaviors adults have towards Cannabis and CBD oil .
2. Learn
how markets across industry are responding to consumer attitude and growing demand . 3. Understand the impact consumers are having on Cannabis/CBD oil being added to food and beverage . Don Burke, Senior Vice President, Management Science Associates, Inc . (MSA)
10:00 - 10:30 a.m. Survival of the Fittest: Transforming Change into Opportunity Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
By 2020, one in every three restaurant orders will be placed digitally, millennials have now overtaken baby boomers as the largest adult population in the US and the fight for skilled labor is at an all-time high . In this session, a panel of restaurant operators will share their
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TUESDAY EDUCATION point of view on how to transform changes in the industry into opportunity . LEARNING OBJECTIVES: 1.
Understand what's driving consumer behavior and the shift in how customers are dining at restaurants .
2. Learn
how to identify opportunities for change in your business for continued growth . 3. Gain strategies on how to implement changes to better meet consumer demand . Jessica Bryant, Senior Director of Product Marketing, NCR Corporation John Rosanova, Director, Four Corners Tavern Group Tara Townsley, Vice President of Information Technology, Bar Louie
10:30 - 10:15 a.m. Your Piece of The Craft Cocktail Movement
Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
The craft cocktail movement has settled into most corners of the food and beverage industry . Operators know that producing wonderfully flavorful creations by talented mixologists can be prohibitively expensive, and finding talent is difficult at best . But, these kinds of beverages can be offered by you without breaking the bank . This session will offer best practice strategies operators can employ to provide excellent cocktails and maximize profit at reasonable cost . LEARNING OBJECTIVES: 1.
Determine the attributes by which patrons identify excellent beverage choices, as well as those choices and options they are likely to define as craft .
2. Identify
products that are likely to satisfy customers looking for craft beverages . 3. Examine some best practice operators and what they are doing to offer their patrons craft options at reasonable prices and at reasonable effort . Harrison Ginsberg, Head Bartender & Bar Manager, Crown Shy NYC
10:45 - 11:30 a.m. Hotel Check-In: The Future of our Workforce
Track: Hiring & Retention Innovation Theater: North Hall - Booth 5575
Learn about national efforts behind the Hospitality is Working campaign and AHLA’s 5-Star Promise, aimed at enhancing hotel safety, including preventing and responding to sexual harassment and assault . Examine how hotels are developing new strategies to encourage women to assume leadership roles within our properties and hear how hoteliers are working to recruit and retain new talent to fill the employee gap within hotels . Presented by the Illinois Hotel & Lodging Association . LEARNING OBJECTIVES: 1.
Discover nationwide hotel industry initiatives, including new programs on enhancing employee safety and advancement opportunities .
2. Examine
the growth of women in hotel leadership . 3. Uncover best practices to recruit and retain the next generation of leaders . Christine Andrews, Vice President People & Culture, Hostmark Hospitality Group Nancy Lally, Regional Director of Human Resources . West, Hilton Chip Rogers, President and CEO, American Hotel & Lodging Association (AHLA)
11:00 - 11:30 a.m. Trends in Customer Loyalty Programs Track: Marketing Matters Learning Center: North Hall - Booth 7400
Every day seems to bring the announcement of a restaurant operator updating or launching a program to foster customer loyalty and increase visit frequency . What are the new bells and whistles they’re incorporating, and how effective is this new generation in bolstering the top and bottom line? Join us for a look at how far frequent guest programs have come from the days of punch cards . LEARNING OBJECTIVES: 1.
Understand how loyalty programs are evolving in response to guest preferences and new technology .
2. Explore
what operations have generated real gains in business from their programs, and what they did differently . 3. Gain practical tips for crafting a loyalty program .
the latest trends in technology like gamification to engage employees . 3. Maintain trust inside your organization regarding fair pay and schedule flexibility . David Cantu, Co-Founder, HotSchedules
1:00 - 1:30 p.m. Career Opportunities in the Foodservice Industry
Track: Hiring & Retention Learning Center: North Hall - Booth 7400
Whether you're new to the industry or are looking for a change, explore types of positions across foodservice . From sports stadiums to upscale movie theaters, the opportunities are endless . Come hear from industry experts who have held various types of culinary roles and see what may excite you as you consider your next career move . LEARNING OBJECTIVES: 1.
Peter Romeo, Editor at Large, Restaurant Business
Understand the different types operations across the foodservice industry for culinary professionals, beyond traditional restaurant positions .
12:00 - 12:30 p.m. Top Five HR Legal and Compliance Tips for Preventing Your Greatest Strength-Your WorkforceFrom Becoming Your Greatest Vulnerability
2. Explore
Restaurants are often hectic workplaces, and most restaurant companies do not have the resources to support large in-house HR or legal teams . As a result, a lot of companies find out about significant workplace-related legal risks only after the fact, when a demand letter, government investigation, or lawsuit arrives . In this session, legal and regulatory experts will highlight the five key HR legal and compliance issues restaurants need to be aware of in 2019 .
1:00 - 1:45 p.m. Brunch is the Next Great Bar Night
Track: Hiring & Retention Learning Center: North Hall - Booth 7400
LEARNING OBJECTIVES: 1.
Understand key requirements and risks associated with hiring employees, focusing on background checks, ban-the-box laws, and hiring from competitors .
2. Give
an overview of best practices for workplace investigations and accommodations, focusing on sexual harassment in the #MeToo era and accommodating temporary and permanent limitations on performing job duties . 3. Address significant changes in the wage and hour requirements applicable to restaurants, both in the stores and in the corporate offices . Angelo Amador, Executive Director, Restaurant Law Center Paul DeCamp, Partner, Epstein, Becker & Green, P .C .
12:30 - 1:15 p.m. A Culture of Innovation: Key Engagement Tools to Attract Top Talent, Drive Growth, and Keep Guests Coming Back Track: Tech & Innovation Innovation Theater: North Hall - Booth 5575 Sponsored by:
While automation through Artificial Intelligence and Machine Learning will no doubt improve labor efficiency and cost, the talent shortage will remain a challenge for the foreseeable future . Restaurant veteran David Cantu, Co-Founder and Chief Customer Officer at HotSchedules will discuss what technology is important for connected teams, and how to establish trust and purpose to attract a favorable pool of candidates to your brand . LEARNING OBJECTIVES: 1.
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2. Leverage
Learn how to effectively communicate from the top down your company’s mission, vision and values .
Official Hashtag: #100YearsOfWow
specific culinary roles available in nontraditional operations . 3. Gain tips on how to pursue different job opportunities . Bruce Faber, Owner, EHS Hospitality Group LeBrandon Hickey, Sous Chef, Chicago Dogs Baseball Team Ashley LaVone, Manager, CMX Cinema's
Track: Beverage/Alcohol BAR Stage: Lakeside Center - Booth 11262
As brunch continues to grow in popularity, consumers are looking for the best food and beverage options . Leverage this popularity of brunch to showcase low ABV offerings, fresh juice cocktails, and concept appropriate offerings to boost Bar sales . Learn how you can make your brunch the next great bar night . LEARNING OBJECTIVES: 1.
Understand the popularity of brunch and ways to capatalize through your F&B program .
2. Learn
what beverage offerings could generate the most profit . 3. Explore marketing tactics to promote brunch and drive traffic . Greg Innocent, Beverage Director, The Hampton Social Maxx Kleiner, Manager of Mixology, Carnivale
1:45 - 2:45 p.m. Understanding the Buzz of Cannabis in Foodservice Track: Culinary Insights Innovation Theater: North Hall - Booth 5575
This session will explore the implications cannabis has for the foodservice industry by examining the current state of cannabis legalization in the United States, and providing insight into Canada, the first industrialized nation to federally legalize recreational cannabis . Our panel of experts will discuss opportunities in the industry for restaurateurs, potential liability concerns, and what’s next for the cannabis industry in the U .S . and abroad . LEARNING OBJECTIVES: 1.
Examine key issues regarding current United States cannabis policy .
2. Gain
insights on implications cannabis might have for the foodservice industry . 3. Understand how to plan and prepare for a foodservice landscape where cannabis is the norm by highlighting risks and opportunities . Moderator - Adam Hasley, Director, Advocacy Research and Insights, National Restaurant Association Chad Finkelstein, Partner, Dale & Lessmann LLP
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