Podcasts about national restaurant association show

Why are restaurant chains introducing so many limited-time offers?This week's episode of the restaurant finance podcast A Deeper Dive features Katie Belflower, manager of menu research and insights with Restaurant Business sister company Technomic. This is part of a series of podcasts we recorded during the recently concluded National Restaurant Association Show.We wanted to talk with Belflower about the shocking number of limited-time offers, or LTOs, restaurant chains have been pushing recently. The industry introduced a record number of LTOs last year, and she helps explain why. We talk about the impact social media is having on restaurants' need for more innovation and whether weak traffic is forcing more companies to push new items. But we also talk about the risks associated with so many LTOs.And we also talk a bit about menu pricing.We're talking limited-time offers on A Deeper Dive so check it out.

Michael is just back from eating his way across the 2025 National Restaurant Show in Chicago where he visited with members and investigated foodservice trends. Past show attendee Katie Maher stops by the studio to grill Michael about the show, and they listen to an interview from the show floor with Blaine Stewart of Heritage Rice Company. With special guest: Blaine Stewart, Heritage Rice Company Hosted by: Michael Klein and Katie Maher

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso share their thoughts on the recent National Restaurant Association Show, the biggest restaurant event in the world that's held each year in Chicago. Their perspective? Expect more innovation around beverages, personalization, and AI. Then they discuss Darden's announcement that it would shutter two Seasons 52 locations on the heels of announcing that 15 Bahama Breeze units would close. Is something wrong at Darden or is this just following the trend of other companies course-correcting in a difficult season? Next they talk about McDonald's new late-night hours, which includes much of its system staying open until midnight or later. That follows the announcement that McDonald's would hire 375,000 more employees — clearly beefing up the workforce as it prepares to accommodate the shifting consumer behavior around dayparts. Finally, Sam and Alicia talk about Portillo's intent to expand more into nontraditional locations, starting with a new unit in the Dallas-Fort Worth airport. Find out why they think this is a smart move for the Chicago-based hot dog chain. For more on these stories: Darden shutters two Seasons 52 locations in addition to Bahama Breeze closuresMcDonald's expands late-night hours at most of its restaurantsPortillo's plans smaller locations at Dallas-Fort Worth Airport and in The Villages, Fla.

How is the restaurant industry adjusting to the Trump administration?This week's episode of the weekly restaurant finance podcast A Deeper Dive features Michelle Korsmo, the CEO of the National Restaurant Association.This is the first in a series of podcasts we recorded during the National Restaurant Association Show this week.We wanted to get a pulse on the restaurant industry and on its dealings with Washington, given the number of monumental issues there are. We discuss the impact of tariffs on the industry, for instance, and how much import taxes are expected to cost operators. We also talk about immigration. Restrictions on immigration are expected to drive up labor costs by reducing the pool of workers. But Korsmo has perhaps some surprising news on the prospects of immigration reform.It's always an interesting conversation with the head of the industry's biggest trade group so please check it out.

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events.Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, was on stage at the 2025 MenuMasters awards Saturday, handing out awards to this year's eight restaurant and chef recipients at a gala celebration held at Morgan Manufacturing. Michelin-starred chefs Dominque Crenn and Curtis Duffy were both honored, the former inducted into the MenuMasters Hall of Fame and the latter recognized as MenuMasters 2025 Innovator. Culinary directors from chains including Wendy's, Chili's, True Food Kitchen, Fuzzy's Taco Shop and Iron Hill Brewery & Restaurant also received awards for menu innovation. And restaurateur and social media expert Alexandra Lourdes won for Digital Innovation.Pat Cobe, senior menu editor of Restaurant Business, also attended the event and was impressed how all the awardees acknowledged the importance of team collaboration to menu innovation. She also enjoyed a number of bites and sips on the Show floor. Standouts included the avocado toast bar at Avocados from Mexico, an everything bagel-seasoned brie from the California cheese booth and a pistachio latte made with pistachio milk at the Campbell's booth. Speaking of non-dairy milk, Pat tried fermented oat milk that is processed into 2-D printed sheets that simply have to be rehydrated. It's a high-tech, sustainable solution by  Milkadamia, a plant-based milk company.Bret and Pat were judges for the National Restaurant Show's Food and Beverage Innovation awards and had the pleasure of honoring the recipients on Monday, as they all came up to the Beverage Room stage for recognition and photo ops.This week's operator interview is with Kyle Knall, chef-owner of Birch in Milwaukee, Wisconsin. Before moving to Milwaukee to be closer to family, Knall earned his culinary chops under celebrated chef Frank Stitt in Birmingham, Alabama, and at Gramercy Tavern in New York. Birch's casual vibe and inspired, locally sourced menu have turned it into a popular dining destination. Another restaurant is in the works in Milwaukee's Third Ward historic district. Listen to Knall's culinary journey, mission and plans for the future.

In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he's learned from talking to pizza shop owners all over the country. Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.

This week on Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with Lynette McKee, senior vice president of franchising for Potbelly Sandwich Works. Lynette is an industry franchising veteran who worked with Checkers, Dunkin', and more before joining Potbelly last year.In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Lynette shares her thoughts on the state of restaurant franchising and the opportunity she saw in the lagacy sandwich chain that is Potbelly.

This week on Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with Little Greek president and majority partner Nick Vojnovic. Nick is an industry veteran who was previously president of Beef ‘O' Brady's for many years, but since 2011 has been scaling the Mediterranean fast casual Little Greek. In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Nick shares his thoughts on the headwinds and tailwinds facing restaurant operators today.

This week on Extra Serving, a podcast from Nation's Restaurants News, editor-in-chief Sam Oches sits down with Just Salad supply chain and sustainability manager Alex Harden to talk about the brand's innovation around sustainable operations and packaging.This interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, uncovers why Just Salad is so committed to sustainable operations, how it's successfully rolled out platforms like reuseable bowls and menu carbon labeling, and how it markets those efforts to customers at its nearly 80 locations.

In this special bonus episode of Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with colleague Jonathan Maze, editor-in-chief of Restaurant Business, to debrief their time at the National Restaurant Association Show.From THC drinks to snacks, there was plenty of food and beverage to discuss, but the editors were clear on one thing: technology investment remains critical.Technology in the restaurant industry can feel overly theoretical when operators talk about artificial intelligence, data, and the like. But the exhibition halls of the National Restaurant Show were full of practical case studies for how tech companies, often working together through tech stack integrations, are saving restaurants time and money, enabling them to scale.One such partnership is the CAKE point-of-sale system by Mad Mobile and the DAVO sales tax solution developed by Avalara. Bryon Kunkel of Mad Mobile and Cristine Vickery of Avalara spoke with Oches to explain how the hardware and software create automation to maximize a foodservice operator's return on investment.Through its integration with CAKE, the DAVO application pulls the day's transactions for each restaurant and automates the calculation of sales tax due to state and federal agencies and the depositing of those funds into a withholding account, so that taxes are paid on time. The benefits go beyond mitigating the risk of tax penalties, the executives said, including significant time given back to the operator by replacing a tedious manual process with automation.

This week on Extra Serving, a podcast from Nation's Restaurant News, we're sharing the first of many conversations we had with restaurant experts in Chicago at the National Restaurant Association Show this spring.As always, the Show was widely attended by vendors, operators, and — luckily for all who now get to enjoy this conversation — social-media stars. Today, we're sharing a chat between our editor-in-chief Sam Oches and Sam “the Cooking Guy” Zien. Sam the Cooking Guy attended his first-ever restaurant show to receive NRN's MenuMasters Award for Digital Innovation, so he sat down to talk about why his intended travel channel never came to be, why he keeps his content simple and straightforward, and how he translated social media work to operating restaurants in San Diego's Little Italy.Enjoy the conversation, and keep coming back for more tidbits and insights from Chicago.

VP of Food Industry News Cary Miller joins Bob Sirott to talk about highlights from the National Restaurant Association Show, like new apps for restaurants workers and customers and how shipping costs are contributing to higher menu prices. He also discusses the increase of sugar-free products, the growth of higher quality food, and why more […]

In this episode of Take-Away with Sam Oches, Sam shares two interviews that he recently conducted in person at the National Restaurant Association Show in Chicago. Both of these leaders are marketers with emerging restaurant businesses looking to make impact for their teams and their brands. First up is Nico Nieto, chief marketing officer at Naf Naf Middle Eastern Grill, a restaurant marketing veteran who is tasked with spreading the word about fast-casual franchise Naf Naf. He shares some tips on marketing an emerging restaurant concept, particularly one with a cuisine that is still fairly unfamiliar to many Americans. After that Sam chats with Jade Hedgeman-Chioke, VP of sales and marketing for Primo Partners, a Ben & Jerry's franchise in the Southeast. Jade shares more about Primo Partners mission to develop strong business leaders in its pipeline, particularly Black entrepreneurs, and how the company connects that mission to its community. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

In this episode of Don't Eat Poop!, our hosts Matt and Francine are talking conferences.Francine recently attended the Food Safety Summit and the National Restaurant Association Show and she's taking this opportunity to update Matt and their audience on what went down.Prepare yourself for 2 very different events, some important discussions, and of course, some great anecdotes that will remind you of the importance of food safety, especially in big events like these.In this episode:

In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.In this conversation, you'll find out why:A strict but empathetic leadership style creates a productive, loyal working environment You'll get better results when you drop your ego and listen to people Technology solutions allow operators to reallocate their spend on labor Consumer adoption of technology gives restaurants permission to innovate Once inflation cools, the restaurant industry should be able to springboard into the futureHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

#61. In this episode of The meez Podcast, host Josh Sharkey welcomes Sam Bernstein, the founder of Table22. Table22 is a pioneering company designed to help restaurants generate incremental new revenue through subscriptions, including memberships, CPG products, and events.Josh and Sam's paths first crossed at The Chef Conference in Philadelphia. Since then, their encounters have become frequent, most recently at the National Restaurant Association Show, where they connected at an event hosted by meez, Made In Cookware, and Fernet.In this episode, Josh delves into Sam's entrepreneurial journey, discussing his impressive background as a Thiel Fellow and his early forays in real estate before founding Table22. Sam's passion and smart approach to supporting the restaurant industry shine through as he shares insights into the growth of Table22 and his vision for the future of restaurant revenue streams.Tune in to hear about Sam's innovative strategies, his dedication to the restaurant community, and the story behind Table22. Don't miss this engaging conversation packed with entrepreneurial wisdom and industry insights.Where to find Sam Bernstein:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:41): Sam's background(15:17): Sam's learnings from receiving a Thiel Fellowship(22:00): How Table22 works(47:39): Sam's interpretation of the 11 star experience for Table22

Check out interviews from the following companies at this years National Restaurant Show. 1 Ovention Ovention Website Joe Arvin 2 Pitaya Foods Pitaya Website Jason Mosley Sr. VP of Sales North America Chuck Casano - CEO/Founder 3 Irinox Irinox Website Chef George Cruz Chef Fernando Cardona 4 Oregon Fruit Oregon Fruit Website  Emra Nation 5 Just Baked Just Baked Website Manny Araujo Vice President of On-Site Foodservice 6 Meatico Meatico Website Steve Safron 7 Unox Unox Website Sebastian Heil Market Development Specialist - Western Region 8 Zero Acre Zero Acre Website Jeff Nobbs CEO & Co-Founder 9 Broaster Broaster Website Andrew Milenkovski Business Development Manager 10 Citrus America Citurs America Website Jay Gardner VP National Sales 11 Force of Nature Force of Nature Website Emily Wylie Director of Marketing 12 Hatco Hatco Website Ryan Catarozoli - Director of Key Accounts 13 Atoria's Family Bakery Website Inanna Eshoo 14 Winston Winston Website Chad Lunsford - Territory Sales Executive 15 Sterling Manufacturing Sterling Website David Krinn - Sales Representative 16 American Range American Range Website Nicole O'Rourke - Product and Marketing Manager 17 Hestan Hestan Website Basil Larkin - Sr. VP Sales

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about Red Lobster's bankruptcy.It may be the biggest news of the week, but it's also the least surprising: Red Lobster has declared Chapter 11 bankruptcy. In court documents, Red Lobster CEO Jonathan Tibus said that Red Lobster's seafood supplier, Thai Union, which is also its largest shareholder, may have had corporate mismanagement and possible shady dealings. A filled with rumor and speculation has, as we found out through court documents, become quite complicated and dramatic.Read more about Red Lobster's demise from Bret Thorn:· It wasn't just ‘Ultimate Endless Shrimp' that drove Red Lobster to bankruptcyAlso, the NRN editors once again spoke about marketing. Reminiscent of IHOP's IHOb move a few years ago, BurgerFi changed its name to ChickenFi this week to promote its new chicken sandwiches. While it may seem silly, the name change worked for IHOP and led them to sell four times as many burgers. Will it work for BurgerFi and chicken sandwiches?For some of our editors' thoughts on the National Restaurant Association Show, check out these episodes of First Bite:· Joanna Fantozzi on the tech scene· Alicia Kelso on the labor pictureThis week's guest is Sherif Mityas, CEO of Brix Holdings.

The most popular technology tool on display at the 2024 National Restaurant Association Show in Chicago was mostly invisible. What do the robotic arms, POS systems, back of house analytics tools, and more booth gadgets have in common? Most of them are powered by and supported by data. Data — whether it's collected by machine learning or AI — has proven to be the universal currency of restaurant technology in 2024 and beyond.Operators are waking up to the significance of data collection and optimization in operational decision-making, from employee scheduling and inventory management, to marketing data about customers. This was especially evident at the Restaurant Show, where almost every booth at the tech pavilion went into detail about the data their software (and sometimes hardware) provides.

Learn all about GBS Foodservice as we talked about their lines at the National Restaurant Association Show.GBS - CanadaGBS - North AmericaGranett Douglas LinkedinWesley Lund LInkedin Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

What role did private equity play in Red Lobster's bankruptcy? A bunch of KFC locations get a new owner. And a look at some of the biggest tech trends to emerge from the National Restaurant Association Show.

A prominent McDonald's franchisee is suing the chain. A revered New England chef has died. And technology will be a key focus of this year's National Restaurant Association Show, which kicks off this weekend.

What's coming to this year's National Restaurant Association Show? More seats, for one thing. This special episode of the Restaurant Business podcast A Deeper Dive features Tom Cindric, the president of exhibitions for Informa Connect Foodservice, which operates the show and is also a sister company of Restaurant Business. We will be attending the Show this year, and will do a few podcasts from the event, which runs from May 18 through May 21. But we wanted to talk with Cindric to get a better idea of what to look for. Cindric expects a big event this year, which may or may not be indicative of the state of the industry right now: People are looking for solutions to the operating issues they're dealing with. We talk about technology, which is a huge focus of the show, as is equipment. We talk about menu issues and changes at this year's event, including more benches for people tired of walking. We're talking about the National Restaurant Association Show on A Deeper Dive so check it out.

The 2024 National Restaurant Association Show, considered the Super Bowl of foodservice events, is set to take place in Chicago from May 18-21. Now in its 103rd year, this comprehensive industry event brings together operators, suppliers, associations, education providers, media, and more from the global restaurant and foodservice industry. Highlights include the Technology Pavilion and Innovation Theater featuring industry-leading sponsors, exhibitors, and thought leaders sharing insights on front and back-of-house tech, supply chain, labor, loyalty programs, and other operational topics. Additionally, the inaugural 'Expo + Education' sessions will offer best practices across various industry segments. With over 400 tech exhibitors showcasing POS systems, signage, robotics, IoT, AI (including the next iteration of voice AI), and more, the National Restaurant Show promises to be a vital destination for operators seeking new technologies to enhance their operations.

In this special episode of Take-Away with Sam Oches, NRN's editor-in-chief talks with Tom Cindric, president of the National Restaurant Association Show. This year's Show is held at Chicago's McCormick Place this May 18-21, and Tom shares more about why restaurant leaders should attend this annual event, what's new at the Show this year, how attendees can optimize their time in Chicago, and much more.

The Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant: https://restaurantrockstars.com/sp/restaurant-profits The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ This episode of the Restaurant Rockstars Podcast features a comprehensive discussion with Jean-Manuel Izaret, a pricing strategy expert, on the nuances of pricing strategy and tipping in the restaurant and hospitality industry. Episode Show Notes: https://bit.ly/E388RRP Connect with Our Guest: https://www.linkedin.com/in/izaret/ Thank you to our sponsors:

In this episode Jason Brooks and I discuss the importance of hospitality, leadership, and company culture in the restaurant industry. Jason emphasizes the role of accountability, the significance of onboarding, and the power of coaching in building effective teams and delivering exceptional guest experiences. They also touch on the challenges faced by the industry post-pandemic, the importance of soft skills, and strategies for recovery and building a stronger hospitality culture.

In this episode of the Restaurant Rockstars Podcast, I'm speaking with Anne Beiler, the founder of international restaurant success story “Auntie Anne's Pretzels”. Anne learned the meaning of hard work, integrity, and persistence at an early age, but had many moments of doubt and lack of confidence. Despite all odds and immense personal tragedy, Anne rose above her challenges to create a global empire. Listen as Anne shares her story of restaurant success including: • How she overcame heartbreak, the limits of an 8th grade education, no money, and no business plan to create huge restaurant success • Instilling values and recognizing your people's talents and successes • The true meaning of leadership • How one word “Light” created a powerful restaurant culture • Marketing mistakes that led to greater successes • Marketing product quality with “sampling” to drive business • Advice on growing from 1 location to 5 and even more • Your team delivering great guest experiences are what it's about Whether you're running a single location, adding locations, or creating your own empire, Anne's approach is more than inspiring. Don't miss this episode! Listen, would you spend less than the cost of a fancy beer on boosting your restaurant profit? That's right for just $7, our Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant. Check it out - https://restaurantrockstars.com/sp/restaurant-profits and then go Rock YOUR Profits and YOUR Restaurant! Roger Connect with our guest: • Facebook: Auntie Anne Beiler • Instagram: @auntieanne • website: https://auntieannebeiler.com/ Thank you to our sponsors: Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. Go to www.rti-inc.com or call 866-399-3639 to get started today. The National Restaurant Association Show: the biggest show in food service. Register now and get $55 off the current show rate using promo code PODCAST24 at www.nationalrestaurantshow.com Promotional offer expires on May 16. (Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2024 show registrants. Non exhibiting suppliers are subject to a higher badge rate.) Tock: Increase restaurant sales, optimize guest throughput, and boost customer engagement all on one seamless platform. Request a demo at https://www.joinTOCK.com/podcast Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/

In this episode of the Restaurant Rockstars Podcast, I'm speaking with Jim Collins, the owner of Town Kitchen and Grill in California. Jim wasn't born from the restaurant business, but he certainly has a way with running a successful restaurant and leading his employees to greatness! Listen as Jim shares his story, failures, successes, and his philosophy on running a great restaurant including: • Valuable lessons learned from his tech career that he applies to his restaurant daily • His passion of building a great restaurant and recognizing his people's successes • The true meaning of leadership • Early restaurant experiments, failed ideas, and ultimate successes • Necessary technology that fills seats • The importance of knowing your restaurant numbers and tracking “kpi's” • The guest experience is what it's all about • If it's not fun anymore, why do it? Whether you're running a single location or building a national chain, Jim's approach is a model to be followed. And his restaurant employees really love his free-meal policy! Don't miss this episode! Show Notes - https://bit.ly/E385RRP Listen, would you spend less than the cost of a fancy beer on boosting your restaurant profit? That's right for just $7, my Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant. Check it out - https://restaurantrockstars.com/sp/restaurant-profits and then go Rock YOUR Profits and YOUR Restaurant! Roger Thank you to our sponsors: The National Restaurant Association Show: the biggest show in food service. Register now and get $55 off the current show rate using promo code PODCAST24 at www.nationalrestaurantshow.com Promotional offer expires on May 16. (Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2024 show registrants. Non exhibiting suppliers are subject to a higher badge rate.) Tock: Increase restaurant sales, optimize guest throughput, and boost customer engagement all on one seamless platform. Request a demo at https://www.joinTOCK.com/podcast Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ Popmenu: For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/

The foodservice industry has had its fair share of twists and turns the past few years, but where is it headed in 2024? Lizzy Freier, Director, Menu Research & Insights at Technomic joins The Food Institute Podcast to talk restaurant traffic, international cuisines, LTOs and more. More about Lizzy Freier: Lizzy leads menu research at Technomic, tracking and analyzing both current and predictive trends. Although her focus is on commercial food, beverage and adult beverage trend- and data-tracking at independent, emerging and top chain restaurants, she has also analyzed noncommercial, convenience-store and global trends. Over her decade at Technomic, she has contributed to a plethora of content. She's been interviewed by various media outlets, ranging from BBC News to The Wall Street Journal to Forbes. She has also established numerous products for Technomic, including the Emerging Eats newsletter, On the Menu Trends webinar and Food Flash infographics. Lizzy has presented at dozens of large industry events in the U.S. and abroad, including the National Restaurant Association Show; The Culinary Institute of America's cuisine summits; RCA Conference; VIBE Conference; Winsight's Restaurant Directions; Clean Label Conference; National Coffee Association Conference; and Technomic's Foodservice and Adult Beverage Planning Program events. Learn more about Technomic: https://www.technomic.com/ More from the Food Institute featuring Lizzy Freier: https://foodinstitute.com/focus/is-america-ready-to-embrace-african-cuisine/

Up until now, most of the conversation and innovation around drive-thru technology has been focused on AI voice assistants, which can help to take orders in the drive-thru lane and alleviate some labor pressures in the process. But geofencing and AI technology can also be used to speed up service by knowing when customers arrive. It can also be used to personalize guest experiences with a loyalty component in the drive-thru lane, like UKnoMi — an IoT-powered customer experience platform that can recognize people in the drive-thru lane that NRN spotted at the National Restaurant Association Show this year.Brooklyn Dumpling Shop hopes to use some of this newer AI technology to speed up and personalize service as the New York City-based brand launches its first drive-thru location in Texas in 2024. Founder Stratis Morfogen said that the company is partnering with BlueDot to open a drive-thru lane with smartphone-enabled geofencing technology and personalized loyalty messages powered by voice AI.

Walgreens settles with Rite Aid investors, Fat Dogs Travel Centers plans new locations, and the National Restaurant Association Show has opened 2024 Food and Beverage Award nominations.

This week, Karly speaks with Chef Erica Barrett about her new restaurant, Dough Boy Pizza, and the journey from catching the entrepreneurship bug as a child to appearing on Shark Tank. In this episode, hear how Erica built her business from the ground up through connections at the National Restaurant Association show, her tangible advice for entrepreneurs, and what's up next for the prolific chef. (00:33) – Introducing Chef Erica Barrett(03:54) – Dough Boy Pizza(11:06) – Becoming a franchise(18:34) – The National Restaurant Association Show(21:00) – Mentorship(24:51) – Advice for budding entrepreneurs in the industryThe views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

In the latest episode of Hospitality Hangout, broadcast from The National Restaurant Association Show in Chicago, hosts Michael Schatzberg "The Restaurant Guy", Jimmy Frischling "The Finance Guy", and special guest Sterling Douglass, Co-Founder & CEO of Chowly, interviewed Joe Donnelly, Group Director & Publisher of Informa's Restaurant & Food Group. The discussion centered on Informa's recent acquisition of Winsight, a company offering services in data, analytics, events, and content marketing for the foodservice industry.Winsight, with its portfolio of clients, is expected to enhance Informa's capabilities in delivering superior enterprise experience to all its restaurant clients, regardless of size. Donnelly explained that this acquisition would bolster Informa's position in the foodservice sector, especially as it already owns considerable assets in this industry across Asia. Combining these resources with Winsight and Informa's existing Nation's Restaurant News assets, they anticipate a substantial growth in their vertical.The merger of Informa and Winsight is viewed as part of the ongoing trend of consolidation in the foodservice industry, where restaurant groups and tech companies integrate to drive synergies. Donnelly highlighted that the integration process would focus on two key aspects – creating improved experiences for their audiences and attendees and increasing ROI for their customers. Informa anticipates that bringing together the assets of Winsight and its own offerings will substantially benefit the industry.Schatzberg, Frischling, and Douglass expressed their enthusiasm for the acquisition, appreciating the potential synergies between Informa and Winsight, and looking forward to this consolidation's future contributions to the restaurant and foodservice industry.To hear the questions and Donnelly's responses to “ Branded Quickfire” check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, broadcast from The National Restaurant Association Show in Chicago, hosts Michael Schatzberg "The Restaurant Guy", Jimmy Frischling "The Finance Guy", and special guest Sterling Douglass, Co-Founder & CEO of Chowly, interviewed Joe Donnelly, Group Director & Publisher of Informa's Restaurant & Food Group. The discussion centered on Informa's recent acquisition of Winsight, a company offering services in data, analytics, events, and content marketing for the foodservice industry.Winsight, with its portfolio of clients, is expected to enhance Informa's capabilities in delivering superior enterprise experience to all its restaurant clients, regardless of size. Donnelly explained that this acquisition would bolster Informa's position in the foodservice sector, especially as it already owns considerable assets in this industry across Asia. Combining these resources with Winsight and Informa's existing Nation's Restaurant News assets, they anticipate a substantial growth in their vertical.The merger of Informa and Winsight is viewed as part of the ongoing trend of consolidation in the foodservice industry, where restaurant groups and tech companies integrate to drive synergies. Donnelly highlighted that the integration process would focus on two key aspects – creating improved experiences for their audiences and attendees and increasing ROI for their customers. Informa anticipates that bringing together the assets of Winsight and its own offerings will substantially benefit the industry.Schatzberg, Frischling, and Douglass expressed their enthusiasm for the acquisition, appreciating the potential synergies between Informa and Winsight, and looking forward to this consolidation's future contributions to the restaurant and foodservice industry.To hear the questions and Donnelly's responses to “ Branded Quickfire” check out this episode of Hospitality Hangout.

This year at the National Restaurant Association Show in Chicago, I had the pleasure to speak with Brittney Yarbrough, Director of Strategic Partnerships & Programs at Atmosphere TV, to discuss how Atmosphere (@atmosphere.tv) helps restaurants take on the challenge of keeping customers engaged when they are in your restaurant. As a marketing expert with ten years of experience, Brittney has helped numerous businesses develop successful marketing strategies. Her passion for customer experience and dedication to the field led her to become an Advisory Board Member for the Interactive Customer Experience Association in 2022. Starting her career at the age of 12 in her Grandmother's British tea room, Brittney's unique background has shaped her ability to create engaging marketing campaigns that resonate with audiences. Atmosphere is a company that offers entertainment solutions and recognized the opportunity to reach captive audiences in also venues like doctor's offices and laundromats during the pandemic. By diversifying their offerings, they prevent boredom and aimless scrolling, effectively promoting brand visibility for both corporate entities and smaller franchise locations. Connect with Atmosphere Atmosphere TV here. Sign up and waive the setup fee by entering the code KYLE Atmosphere TV Instagram - https://www.instagram.com/atmospheretv/ Click ⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers. Angela is a frequent guest speaker at industry events, including the Council of Supply Chain Management Professionals (CSCMP) Edge and the National Restaurant Association Show. She has also been a traceability and recall resource for media outlets including the Wall Street Journal, the New York Times, Food Safety Magazine, Food Logistics, and Packaging Digest. Angela holds a B.S. degree in Business Administration from Drexel University. In this episode of Food Safety Matters, we speak with Angela [41:40] about: How GS1 Standards help industry accurately capture sharable data about products and events in the supply chain in an automated way GS1 Standards and guidance that address specific components of FSMA Rule 204 The greatest challenges and opportunities facing industry over the next three years leading up to the FSMA 204 compliance date, which may vary depending on the role a business plays in the supply chain Ways in which GS1 Standards can support more complex industries that may have more to consider when striving for FSMA 204 compliance Resources from GS1 that can help companies prepare for FSMA 204 compliance, such as a community network and learning partnerships Learnings from case studies about the benefits that GS1 Standards provide to industry. News and Resources Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget [2:27]FDA Publishes Draft Compliance Policy Guide on Major Food Allergen Labeling, Cross-Contact [7:00]FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance [9:00]Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken [17:37]Food and Ag-ISAC Forms to Protect Agri-food Sector from Cybersecurity Threats [28:10] GS1 US Food Safety PageGS1 US FSMA 204 Guideline Sponsored by: Provision We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode of Take-Away with Sam Oches, Sam is sharing one more interview from the recent National Restaurant Association Show in Chicago. This week, it's with Del Taco chief marketing officer Tim Hackbardt. Tim is a restaurant industry veteran who joined Del Taco as CMO in 2020, and he's overseen an initiative from the Southern California based brand to emphasize Del Taco's differentiating factors as it seeks to capture guest attention in a crowded QSR Mexican category. He goes inside Del Taco's efforts to communicate in a rapidly fracturing media landscape, plus how the brand is setting itself apart with its value strategy. In these conversations, you'll find out why:Your brand is full of great stories — you should talk about themGuest feedback is easier to obtain than ever You need a content strategy for every type of guest A barbell strategy could be a good entry into a value menu Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Episode description: There's a reason nearly every brand is trying to figure out Gen Z consumers' sweet spot right now. The demographic makes up nearly 70 million Americans, or about 20% of the U.S. population, and has amassed $360 billion in disposable income.This perhaps explains why the session “The Gen Z Effect: Redefining Dining Choices and New Experiences for a New Generation” at the National Restaurant Association Show attracted a standing-room-only crowd. The session was presented by Lindsay Lyons, group director of customer strategic insights at The Coca-Cola Company, and Robert Byrne, director of consumer and industry insights at Technomic. Their lede? A simple reminder that the generation is far from homogenous, which is a detail that often gets lost in the chase.

In this episode of Take-Away with Sam Oches, Sam shares two interviews that he conducted recently at the National Restaurant Association Show in Chicago. First up is Paul Altero, cofounder and CEO of Bubbakoo's Burritos, a New Jersey based fast casual that's leveraging a unique, Mexican fusion menu to accomplish explosive franchise growth across the U.S. After that you'll hear a conversation with Chris Smith, owner and CEO of Zunzi's and Zunzibar, a dual-brand business bringing South African inspired sandwiches and beach-vibe experiences to customers across the South. In these conversations, you'll find out why:There's opportunity to mix and match menu platformsHaving a great broker and moving quickly are key to getting real estate you wantThere's always white space available to you, no matter your competitionFast casual may no longer be about experienceA brand can be a vessel for helping people be the best versions of themselves Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Where are sales and traffic going in 2023 and who will win? This week's episode of the Restaurant Business podcast A Deeper Dive features R.J. Hottovy, head of analytical research with the data firm Placer.ai. R.J. has covered the industry for more than two decades and knows a thing or two about the restaurant and retail sectors and we like having him on every so often to talk about the state of industry traffic. R.J. joined us at the recently concluded National Restaurant Association Show. We discuss the potential impact of a recession on industry sales and traffic. Consumers have been increasingly reliant on credit card debt to pay various expenses, leading many to believe that cutbacks in spending are coming. Who will win in that scenario? And who will lose? R.J. and I talk about those issues on this week's episode of A Deeper Dive so please have a listen.

On this podcast, we've talked a lot about last week's National Restaurant Association Show: the new technology we saw, the plant-based menu items, the buzz about labor. But what we haven't talked about much yet are the audience of the show itself: the operators.Editorial director Sam Oches and managing editor Leigh Anne Zinsmeister spent their time in Chicago meeting with restaurant operators and executives to find out what's on their mind these days, now that the pandemic is mostly behind us. Last year's fears about inflation, the supply chain and workforce have mostly dissipated and been replaced with excitement about what lies ahead.

Thanks for your patience during the break between episodes! Your listening hours are certainly appreciated. Join Erica and Jules as they talk about what they have planned for the next week, including Memorial Day cookouts, returning to sanity after travel, if robots are going to take over all of food service and thus the planet, and Erica shares her favorite finds from the 2023 National Restaurant Association show that are gluten-free (or are they????). RESOURCESEpicurean pizza peel Jules flipping pizza video on InstagramgfJules gluten-free pizza mixgfJules blueberry pie recipe Meati mushroom-based vegan meat analogsDaring soy-based vegan chickenBefore the Butcher plant-based pepperoni wins awards Better Balance Foods hotdogsNew BreedIs Just Egg gluten free? Does Just Egg care about gluten free and celiacs anymore?Yo Egg sunny side up vegan eggZero Egg vegan eggViolife Banza plant-based cheese pizzaNotMilk by NotCoPartake Foods launches new graham crackersRed Plate Foods needs to be everywhere (looking at you Sprouts)Sweet Loren's new foodservice pre-baked cookiesBeanvivo new plant-based chorizo chiliKonscious Foods plant-based sushiBetter Rhodes non-alcoholic spirit destinationVirago Spirits use "VIRAGO20" on spirithub.com to saveCertistar helps you navigate restaurants safely with food allergies or celiac Tiki Farm for some killer tiki mugsTaste Republic gluten-free pasta - more going dairy-freeContact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Restaurants are adding more cooks to their kitchens. The founder of Chipotle is working on a new robotic restaurant concept. And what we liked and didn't like at this year's National Restaurant Association Show.

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about IPOs.Two restaurant companies recently announced plans or filed for initial public offerings: Cava and Panera Brands. Panera has long been rumored to be filing for an IPO and they are one step closer now. Cava, on the other hand, officially filed for its IPO. Guesses to its valuation are all over the place. Are we entering another IPO frenzy like we saw a few years ago?Also, the NRN editors talked about the NRA Show. The four-day-long show just wrapped, and our editors have combed through the show floor picking some of their highlights. What did our editors see and what were some of their favorite moments?Finally, the editors talked about KFC and its chicken nuggets. Something that seemingly should have been at KFC all along and was long-awaited has already sold over 100 million in just under two months. Traffic for the chain is also up 8% over the same time period. Is it because of the nuggets?This week's guest is Tina Gantz, VP of franchise development for District Taco.

In this episode of Take-Away with Sam Oches, Sam talks with Greg Willman, CEO of Naf Naf Grill. This Middle Eastern fast casual was founded in the Chicago area, and Greg was the first franchisee, opening his first location in 2020. After the entire system shut its doors in March 2020 and seemed unsure how to proceed, Greg was part of a group that acquired Naf Naf, and he's now spearheading its rejuvenation, with nearly 40 locations open today and dozens more in the pipeline. Sam met up with Greg at the National Restaurant Association Show held recently in Chicago and he shared how his experience as a franchisee is guiding his time as CEO and why he thinks the fast-casual Middle Eastern and Mediterranean category of today looks a lot like the fast-casual Mexican category of 1998. In this conversation, you'll find out why:Understanding both sides of the franchisee-franchisor relationship is a major asset for a brand leaderFast-casual Mediterranean and Middle Eastern still have incredible growth potentialBrands with more unfamiliar cuisines should lead with whatever generates trialWhen it comes to growth, fish where you've caught fish beforeDelivery/carryout locations may be better suited for brands that are embedded in a market Getting from store 1 to 100 is hard — don't try to speed through itHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

What happens when a giant brand suddenly gives you a marketing gift? This week's episode of the Restaurant Business podcast A Deeper Dive features Barry Westrum, chief marketing officer for Taco John's. Westrum joined me on the podcast at the National Restaurant Association Show less than a week after taco bell asked the U.S. Patent and Trademark Office to cancel Taco John's registration for “Taco Tuesday.” Taco Bell has since then brought in NBA star LeBron James to assist in the effort. Taco Bell is many times the size of Taco John's. Taco Bell's campaign almost instantly gave the less-than-400-unit Taco John's a ton of attention. We talked with Westrum about how the company responds to an opportunity like that and what the company thinks about the whole thing. We also discuss how things are going at the chain and what kind of interesting things they may have coming down the pipe. We're talking Taco Tuesday on A Deeper Dive, so please have a listen.

Panera and Bonchon have new CEOs. Corner Bakery could have a buyer. And a look at the hottest tech trend at this year's National Restaurant Association Show.

Remember that time you went to the NRA, National Restaurant Association Show? The NRA "From Cheers to Consequences: A Journey of Reflection" Step into the captivating world of "From Cheers to Consequences: A Journey of Reflection," a heartfelt and thought-provoking podcast that delves into my personal story of Diane, former owner of Gibbs Country House in Ludington, Michigan. In this poignant and introspective series, Diane takes you back in time to the 90s, where she attended the NRA (National Restaurant Association) Show amidst the bustling atmosphere of the food and beverage industry. However, beyond the excitement and festivities, lies a deeper narrative of personal struggle and self-discovery. Join Diane as she recounts her experience at the NRA Show, where the focus on alcohol consumption was prevalent, and opportunities for indulgence were seemingly endless. As the podcast unfolds, you'll accompany Diane and her friends on a journey of revelry and merriment, highlighted by visits to the renowned Miller Booth, encounters with famous personalities like Denny Dent, and the intoxicating sounds of Jim Hendricks, Elton John, and the Beatles. Amidst the laughter and enjoyment, "From Cheers to Consequences" takes a poignant turn as Diane bravely confronts the memory loss, embarrassment, and shame resulting from excessive alcohol consumption. With raw honesty, she delves into the moments of blacking out, the consequences of her actions, and the profound impact they had on her life. Through heartfelt storytelling and personal anecdotes, Diane shares her journey of reflection, offering a unique perspective on the allure and pitfalls of excessive drinking. As she grapples with the weight of her experiences, she invites listeners to join them in exploring the universal themes of regret, personal growth, and the power of self-awareness. "From Cheers to Consequences: A Journey of Reflection" serves as a poignant reminder of the importance of self-reflection and the profound consequences that can arise from unchecked behavior. With each episode, Diane sheds light on her personal transformation, embracing vulnerability and fostering a deeper understanding of the impact of alcohol abuse. Prepare to be moved and inspired as you embark on this compelling narrative of triumph over adversity. Subscribe now to "The 420 Reasons Why I Quit Drinking Alcohol Podcast and join Diane on her path to healing, self-discovery, and the pursuit of a brighter future. Join my Sober Curious Challenge: June 5 - June 12! Are you ready to embark on a transformative journey towards sobriety and curiosity? Look no further! I'm thrilled to invite you to our immersive Sober Curious Challenge, taking place from Monday, June 5th, to June 12th. At Happy Hour, we will come together on Zoom as a supportive community, exploring the wonders of a sober and curious lifestyle. Throughout the challenge, we will provide you with invaluable tips, tools, and resources to guide you along your journey. Join us for this life-changing experience! Embrace the opportunity to grow, learn, and connect with others who share your journey. Together, we'll navigate the path of sobriety and curiosity, unlocking a world of endless possibilities. Mark your calendars and prepare for an incredible week ahead. Reserve your spot now and secure your place in our Sober Curious Challenge. To join, simply RSVP in link below. We can't wait to welcome you into our vibrant community of sober and curious individuals. Remember, the journey towards self-discovery begins with a single step. Join us and unlock the extraordinary possibilities that await! Let's set up a 1:1 time with me Please connect with me through my link here https://linktr.ee/dianeegibbs or DM or email me. Dianeegibbs@gmail.com To find out more about CBD https://gibbsgoodies.greencompassglobal.com

Episode description: Labor is on everyone's minds in the restaurant industry. The decrease in available workers has left the restaurant industry desperate for more workers. Some have turned to robots or AI to ease labor pressures while others have raised hourly wages to attract new workers. At the National Restaurant Association Show, labor was a big topic.

For months, we've been trying to articulate the general state of the restaurant industry and its consumers, and it's all been a bit dizzying if we're being honest. To nutshell, operators were desperate for optimism in the latter part of 2022 as they continued to manage historically high inflation and labor shortages, and as nearly every crystal ball showed a recession manifesting at some point in 2023. At the same time, consumers were proving they really, really wanted to eat at restaurants after two years of not being able to consistently. The opportunities and the challenges were creating a weird balance.

Episode description: Robots have been dominating the National Restaurant Association Show's tech pavilion and equipment booths for years, and in 2022, we saw everything from robot dogs that can carry your delivery order up the stairs for you, to several different versions of the robot server that can carry trays of drinks and appetizers. For the most part, AI and automation at the 2022 National Restaurant Association show was focused on robots as labor-saving tools, as that was the number one concern of restaurants coming out of the pandemic.But this year, we predict that much of the newest technology at the National Restaurant Association Show in Chicago next week will be less flashy and more software-focused as data-based digital technology rises in prominence. Of course, automation will still be fully on display as technology vendors tout all-in-one automated solutions for operators, from kitchens of the future to AI-based drive-thru lanes.

Informa, a London-based global events, digital products, and academic services firm, announced the acquisition of Winsight, LLC, a leading B2B information provider in the foodservice and allied retail industries. The acquisition will create a category-leading B2B business with a strong presence in the restaurant industry.Winsight's portfolio includes a number of leading brands, including Restaurant Business, Nation's Restaurant News, and Technomic. Informa's portfolio includes a number of leading events, in teh crown jewel of the National Restaurant Association Show.The acquisition is expected to close in the third quarter of 2023. Informa has said that it plans to continue to operate Winsight's brands and businesses as they are currently run. However, the company has also said that it is looking for ways to integrate the two businesses and create new products and services that will benefit the restaurant industry.The acquisition is seen as a positive development for the restaurant industry. Informa is a well-respected company with a strong track record of success. The company's resources and expertise will be a valuable asset to Winsight and the restaurant industry as a whole.Overall, the acquisition of Winsight by Informa is a positive development for the restaurant industry. It is expected to lead to increased access to information and insights, enhanced networking opportunities, and increased access to capital. These benefits will help restaurant operators to grow their businesses and succeed in the ever-competitive restaurant industry.In today's digital age, the dissemination of information plays a pivotal role in shaping public opinion and influencing societal dynamics. Whether media should be decentralized or centralized has gained prominence as technology continues to evolve. Each approach has its merits and challenges, with implications for freedom of expression, information control, and media democratization. This article explores the key differences between decentralized and centralized media approaches, highlighting their respective advantages and disadvantages.Centralized Media: Centralized media refers to a system where a small number of entities or organizations control the production and distribution of news and information. Traditional media outlets, such as newspapers, television networks, and radio stations, have historically operated centralized. These entities act as gatekeepers, determining what information is disseminated to the public.Advantages:Professionalism and Accountability: Centralized media often employ professional journalists and editors who adhere to journalistic standards. This can ensure quality control, fact-checking, and accountability in reporting.Access to Resources: Centralized media organizations have the financial resources to invest in investigative journalism, infrastructure, and advanced technologies that can enhance the accuracy and depth of reporting.Established Reputation: Well-known media outlets often have a reputation built over many years, which can instill trust among audiences.Disadvantages:Potential for Bias and Manipulation: Centralized media can be susceptible to bias due to the influence of corporate or political interests. It may also lead to the manipulation of information to suit particular agendas.Limited Diversity of Perspectives: Centralized media prioritizes mainstream viewpoints, potentially neglecting marginalized voices or alternative perspectives.Censorship and Control: Concentrating media power in a few entities can enable censorship or the suppression of dissenting opinions.Decentralized Media: Decentralized media, or participatory media, refers to a system where individuals and grassroots organizations actively produce and share news and information. The rise of the internet and social media platforms has facilitated the growth of decentralized media.Advantages:Democratization of Information: Decentralized media allows for broader participation, giving voice to individuals and communities traditionally marginalized or excluded from mainstream media.Diverse Perspectives: It amplifies diverse perspectives, enabling a more comprehensive understanding of complex issues.Reduced Control and Censorship: Decentralized media mitigates the risk of information control and censorship by eliminating gatekeepers and allowing for the free flow of information.In this podcast, I also breakdown the way this will affect your restaurant Business and the future of how a decentralized brand could be the next major step in customer loyalty.

Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a scalable plan that is three times more profitable than the traditional full-service restaurant model. Cali BBQ is working on a plan to repurpose 60 percent of their dining room into a commissary kitchen to service the additional “friendly” ghost kitchens they plan to add over the next three years. Shawn Walchef also hosts two video and audio podcasts Digital Hospitality & Restaurant Influencers, which are just one facet of his burgeoning media empire that also includes content creation, consulting, and more services to assist others in their digital evolution. He strives to help fellow entrepreneurs learn the right tools and strategies to unlock endless opportunities for new businesses. Follow Shawn : Instagram - https://www.instagram.com/shawnpwalchef/ TikTok - https://www.tiktok.com/@shawnpwalchef LinkedIn - https://www.linkedin.com/in/shawnpwalchef/ Special thanks to the team over at DAVO for the gifting the tickets to The National Restaurant Association Show. DM for your chance to win! Register at ⁠⁠⁠⁠nationalrestaurantshow.com/mmr⁠⁠⁠⁠ with MrRsdiscount to save $25 off the onsite rate.  Click ⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Jason Berkowitz is currently the CEO and Founder of Arrow Up Training - restaurant safety, compliance & leadership in one easy toolkit. Their programs have become standard practice for independent restaurants, top companies, and large-scale corporations. Jason has opened over 50 restaurants, created training programs for some of the top global chefs, served as VP of Operations for Umami Burger, COO and Partner for Tocaya Organica and Toca Madera, and is a founding board member for The Independent Hospitality Coalition in Los Angeles.  Jason's the author of 'Please Don't Sleep With The Host & 49 other tips for managing a profitable, functional restaurant.'  Click below to save $25 off your ticket to The National Restaurant Association Show! http://nationalrestaurantshow.com/mmr Click ⁠⁠⁠HERE⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Lisa Malikow is the Senior Vice President Event Operations & Programming for Winsight Exhibitions and has over 21 years in exhibitions management experience. In this role, she is responsible for the strategic and operational management of The National Restaurant Association Restaurant, Hotel-Motel Show® is the largest annual gathering of restaurant, food service, and lodging professionals worldwide, from all 50 states and 100+ countries each May to Chicago, Illinois. Lisa joined the Show in October 2008 as Show Manager of the International Wine, Spirits and Beer Event focused on the adult beverage segment in food service. Currently, Lisa oversees various critical areas for the Show, including event operations, special events, education programming, year-round digital strategies and budget management. Prior to the Restaurant Show, Lisa spent over 7 years at SmithBucklin Corporation, primarily focused on tradeshows in the technology and business-trade sectors. Lisa is a former Chairperson of the Midwestern Chapter of the International Association of Exhibitions and Events and is currently vice-chair for the Major American Trade Show Organizers (MATSO) council. Lisa is a graduate of DePauw University with a B.A. in Communications Arts & Sciences. Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.  Click ⁠⁠HERE⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Cardápios personalizados, entregas por drone, agendamento de pedidos... Que o mercado de foodservice aproveitou, e muito bem, as inovações da tecnologia e possibilidades da internet móvel, isso todo mundo sabe. Mas será que ainda dá pra inovar? No episódio de hoje, vamos descobrir as principais tendências apresentadas no National Restaurant Association Show 2022.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about Taco Bell’s new drive-thru that opened on Tuesday. Taco Bell, along with a slew of other restaurant chains, introduced this “restaurant of the future” prototype in 2020 during the height of the pandemic, sensing consumer needs would be changing in the long term. The new design is a drive-thru only unit, like the prototypes many others created but have yet to materialize during 2020 and 2021. The team also discussed Starbucks’ new search for a CEO, which the company announced would be an outside hire who would be named in the fall, starting in Q1. The team speculates who it could be and what industry the potential hire could come from, plus whether or not they will be a restaurant veteran gaining this highly coveted job. Finally, for this week’s interview, Oches sat down with Aaron Noveshen, founder and CEO of San Francisco-based Starbird, at the National Restaurant Association Show where they discussed trends in the industry and what’s up next.

Today on Extra Serving, a Nation’s Restaurant News podcast, we have a special episode from last week’s National Restaurant Association Show. NRN managing editor Leigh Anne Zinsmeister sat down with Scott Redler, chief experience officer at Freddy’s Frozen Custard & Steakburgers, to talk about what the fast-casual chain has learned during the pandemic and what’s ahead for the brand. Redler talked about Freddy’s advantages going into the pandemic, how it accelerated the innovations its customers were most eager for, and the surprising part of the business that has been impacted most by recent supply-chain struggles. Redler also talks about the company’s future, and its expansion into non-traditional units including colleges, casinos and most recently, an airport.

Menu analyst Lizzy Freier, director of menu research & insights at Technomic, keeps a close watch on food and drink trends at the Top 500 restaurant chains. During her recent presentation at the National Restaurant Association Show in Chicago, she recapped the novel trends that are shaping menus as we move into the second half of 2022. Based on Technomic data, four Ps define the current state of menu innovation: Pivots, Preparations, Proteins & Plants, and Personalization.

A big Wendy's shareholder might take the company private. The first National Restaurant Association Show in three years has wrapped up. And how marketers should respond when tragedy strikes.

El Bandido Yankee Creative Directors Allie Foshiem, Genna Luciano and team at NRA - photos by Dane Neal/WGN Radio

CORE Executive Director Sheila Bennet and Mike Lojkutz of Leahy-IFP at NRA - photos Dane Neal/WGN Radio

CORE Executive Director Sheila Bennet and Mike Lojkutz of Leahy-IFP at NRA - photos Dane Neal/WGN Radio

El Bandido Yankee Creative Directors Allie Foshiem, Genna Luciano and team at NRA - photos by Dane Neal/WGN Radio

Starbucks is getting out of Russia. The National Restaurant Association Show wrapped up Tuesday. And is Tesla founder Elon Musk getting into the restaurant business?

Crain's contributor David Manilow talks with host Amy Guth about food events around Chicago: the Sweets & Snacks Expo underway at McCormick Place, Chicago Venture Summit's first ever Future of Food event, the James Beard Awards, and the recent National Restaurant Association Show. Plus: Northwestern study indicates long COVID symptoms last 15 months on average; health officials say they expect Chicago to hit high COVID risk this week; Accenture study says in-person workers feel least connected; and carriers say they've taken steps to prepare for hiccups, but U.S. summer air travel could get messy.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road and live at the National Restaurant Association Show in Chicago, where they chat with Dan Rowe, CEO of Fransmart, about the show, the benefits of multi-unit franchises, and the importance of landscape when considering new brands. Fransmart CEO, Dan Rowe and the guys chat about how Rowe got started in the industry. He talks about deciding as a teenager that he wasn't going to go the traditional route and attend college to find his career path. He says that he wanted to figure out how to become successful, and while at a motivational seminar, he was faced with the question, “What do you want to do with your life?” His answer was, “I want to get wealthy helping people get wealthy.” He shares that his goal for attaining riches was not to be at the expense of others, and that's something that drew him to the franchise space. He says, “What I like about franchising is that basically the model is that, you know the franchisors only make money if the franchisees are making money, franchisees are only making money if they've got a good team and their people are making money.” He adds, “Honestly, I find a lot of joy in this space. It's the kind of job that even if I wasn't getting paid, this is exactly what I'd be doing.”Rowe, who was also a successful multi-unit franchisee, shares his insights on why it's better to invest in multi-unit franchises rather than just buying a single unit. He talks about the Fransmart formula for success, that includes finding the right emerging franchise opportunities, which are less expensive to build and are more likely to be able to leverage conversions. He says, “It's the ultimate wealth builder to me, when you get into a brand when they're young, they're just less expensive to build, you get your money back fast and then you roll that into another store, and at some point those self-fund multiple locations, making millions of dollars.” He adds, “You've got an asset now that you can sell for a life changing amount of money. Frischling provides some data, sharing that Fransmart has sold over 5,000 franchises worldwide.Schatzberg talks about the company's current restaurant portfolio which includes, The Halal Guys, Brooklyn Dumpling Shop and Savannah Seafood Shack. He asks Rowe what Fransmart looks for when considering an emerging brand. Rowe shares that it involves a lot of unit economics, because high volume indicates that customers like the restaurant. He says, “High volume tells you customers like the concept, you know customers vote with their wallets. So if they've got really, really good sales, that's a good indication.” Rowe talks about the importance of landscape and the tremendous success of The Halal Guys, largely due to the huge opportunity he saw there. He shares that while opening more that 50 American brands in the Middle East, he found himself falling in love with the local Mediterranean street food, and he realized that no big brand in America was offering this concept. He says, “It dawned on me. You've got a billion and a half Muslims, Middle Eastern food, Mediterranean food is amazing and I just saw there's a huge opportunity if somebody gets this right, you're going to have a monster on your hand, and that's exactly what we did.” He adds that the chain is already at 100 units and on its way to 500.To hear more from Rowe's chat with Schatzberg and Frischling at the National Restaurant Association Show in Chicago, check out this episode Hospitality Hangout.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road and live at the National Restaurant Association Show in Chicago, where they chat with Dan Rowe, CEO of Fransmart, about the show, the benefits of multi-unit franchises, and the importance of landscape when considering new brands. Fransmart CEO, Dan Rowe and the guys chat about how Rowe got started in the industry. He talks about deciding as a teenager that he wasn't going to go the traditional route and attend college to find his career path. He says that he wanted to figure out how to become successful, and while at a motivational seminar, he was faced with the question, “What do you want to do with your life?” His answer was, “I want to get wealthy helping people get wealthy.” He shares that his goal for attaining riches was not to be at the expense of others, and that's something that drew him to the franchise space. He says, “What I like about franchising is that basically the model is that, you know the franchisors only make money if the franchisees are making money, franchisees are only making money if they've got a good team and their people are making money.” He adds, “Honestly, I find a lot of joy in this space. It's the kind of job that even if I wasn't getting paid, this is exactly what I'd be doing.”Rowe, who was also a successful multi-unit franchisee, shares his insights on why it's better to invest in multi-unit franchises rather than just buying a single unit. He talks about the Fransmart formula for success, that includes finding the right emerging franchise opportunities, which are less expensive to build and are more likely to be able to leverage conversions. He says, “It's the ultimate wealth builder to me, when you get into a brand when they're young, they're just less expensive to build, you get your money back fast and then you roll that into another store, and at some point those self-fund multiple locations, making millions of dollars.” He adds, “You've got an asset now that you can sell for a life changing amount of money. Frischling provides some data, sharing that Fransmart has sold over 5,000 franchises worldwide.Schatzberg talks about the company's current restaurant portfolio which includes, The Halal Guys, Brooklyn Dumpling Shop and Savannah Seafood Shack. He asks Rowe what Fransmart looks for when considering an emerging brand. Rowe shares that it involves a lot of unit economics, because high volume indicates that customers like the restaurant. He says, “High volume tells you customers like the concept, you know customers vote with their wallets. So if they've got really, really good sales, that's a good indication.” Rowe talks about the importance of landscape and the tremendous success of The Halal Guys, largely due to the huge opportunity he saw there. He shares that while opening more that 50 American brands in the Middle East, he found himself falling in love with the local Mediterranean street food, and he realized that no big brand in America was offering this concept. He says, “It dawned on me. You've got a billion and a half Muslims, Middle Eastern food, Mediterranean food is amazing and I just saw there's a huge opportunity if somebody gets this right, you're going to have a monster on your hand, and that's exactly what we did.” He adds that the chain is already at 100 units and on its way to 500.To hear more from Rowe's chat with Schatzberg and Frischling at the National Restaurant Association Show in Chicago, check out this episode Hospitality Hangout.This syndicated content is brought to you by Branded Strategic Hospitality.

Today on Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Lisa Jennings spoke about lessons restaurants learned during the pandemic. Zinsmeister and Oches spent the show talking directly to operators (some videos available here and here) so they shared some of the lessons that they’ve been hearing operators have learned over the past two years — and which they’ll take with them into the new future. The team also discussed the resiliency of the industry throughout this time, whether by creative solutions to the labor crisis, like today’s podcast guest, or by innovations in technology or a host of other things. Jennings spoke about the emergence of single-seat cars — which were on display at the show in Lakeside — and the innovation of the car for delivery. The cars can park in motorcycle spots and go up to 80 miles per hour, yet the driver doesn’t need a motorcycle license to operate it. Then, hear a conversation between Zinsmeister and FB Society CEO Jack Gibbons, who talks about leaning into his company’s “unicorns” — the things that differentiate the experiential brands — at a time when most companies were running in the other direction.

Indies are frustrated by the death of the Restaurant Revitalization Fund. Ben's Friends is offering a safe space for those in the industry addicted to alcohol and drugs. And the National Restaurant Association Show continues through Tuesday.

In this episode of Extra Serving, a production of Nation’s Restaurant News, all of NRN’s on-site editors gathered to share what they saw and learned. Holly Petre, Sam Oches, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi recap executive interviews, including with Del Taco chief marketing officer Tim Hackbardt and FB Society CEO Jack Gibbons, who Zinsmeister interviewed about value and labor, respectively. Jennings shared about an ice-cream throwing demonstration she saw from Dylan Lemay, and Oches filled the team in on his own interviews from the weekend. Thorn talked about last night’s MenuMasters celebration, and Petre gave the lowdown on her new tattoo courtesy of Lunchbox. For today’s episode, Fantozzi talked to Andrew Zimmern about TiNDLE, a plant-based company for which he is culinary advisor.

Today on a special episode of Extra Serving, a production from Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi catch up after the first day of the National Restaurant Association Show in Chicago. The first restaurant show in three years kicked off Saturday, with thousands of operators and exhibitors descending upon McCormick Place. On the first day, NRN editors roamed the floor to get first impressions on the latest industry trends. Thorn filled listeners in on the latest food and beverage trends, like dragon fruit, which he found in multiple drinks. Petre was impressed by the range of plant-based products, which we previewed ahead of the show. Fantozzi and Jennings caught everyone up on the latest in technology and sustainability, while Zinsmeister recapped her conversations with operators. In this episode, hear the first of those interviews from the NRA Show floor, as Zinsmeister and Teriyaki Madness CEO Michael Haith talk all things innovation, labor, supply chain and inflation. Come back tomorrow for more from the floor of the restaurant show.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Sam Oches spoke about Chicago restaurants and the city at large. The team arrived in Chicago for the National Restaurant Association Show – which hasn’t been held for three years – and spent the past two days touring unique and emerging Chicago restaurant chains for an upcoming city tour video. Check out the Austin and New York videos here. Throughout the course of the conversations with restaurant leaders, several themes emerged, including labor challenges and the way dayparts are changing. Operators spoke about how Tuesdays, Wednesdays and Thursdays are now the busiest days at downtown locations frequented by office workers, while suburban locations are much busier at dinnertime than other times of day, with larger family-focused orders. Then, Zach Flanzman, president and chief operating officer for Brown Bag Seafood, joined the pod to discuss workforce, labor, culture, food and Chicago.

Join us this weekend (May 21-24) for the National Restaurant Association Show 2022! This episode, host Karly McBride highlights several resources and programs that will be represented at the show. From a “Workforce Day” to training opportunities and presentations on current DEI initiatives, the Show is an excellent environment to connect with peers and embrace the continued recovery of the foodservice industry.  To register and learn more about the 2022 National Restaurant Association Show, visit:https://www.nationalrestaurantshow.com/ ( https://www.nationalrestaurantshow.com/).  (1:25) – Recruiting and retaining your workforce (3:03) – Workforce Day (3:56) –https://restaurant.org/education-and-resources/learning-center/workforce-engagement/restaurant-and-hospitality-leadership-center/ ( Restaurant & Hospitality Leadership Center (RHLC)) (4:17) –https://chooserestaurants.org/ProStart ( The ProStart Program) demo (4:51) – Military service memberhttps://chooserestaurants.org/Discover-Opportunities/For-Military ( opportunities) (5:20) –https://chooserestaurants.org/Redesign/Restaurant-Ready/HOPES ( Hospitality Opportunities for People (Re)entering Society (HOPES)) (5:46) –https://mfha.net/pathways-to-black-franchise-ownership-program/ ( Pathways to Black Franchise Ownership) (7:38) –https://www.servsafe.com/ ( ServSafe) (8:19) – Healthcare and insurance resources More resources and initiatives highlighted in this episode: On healthcare and insurance, including RHA Benefit Trust -https://restauranthealthcare.org/ ( https://restauranthealthcare.org/) Multicultural Foodservice & Hospitality Alliance (MFHA) -https://mfha.net/ ( https://mfha.net/) The National Restaurant Association Resource Library -https://restaurant.org/education-and-resources/resource-library ( https://restaurant.org/education-and-resources/resource-library) If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

delivers the latest news and information on the hospitality tabletop industry. This week’s episode features the latest industry news, topics and companies including , and , , and flatware.   The episode wraps up the with Dave’s review and comments on the 2019 National Restaurant Association Show. Held at the McCormick Place in Chicago, IL on May 18th thru May 21st, 2019   For more information and insights on the hospitality tabletop industry, be sure to check out or email Dave at dt@tabletopjournal.com

On this episode of The Barron Report, host Paul Barron explores the future of trade shows based on the latest data on consumer behavior and visitor expectations.The National Restaurant Association Show is being canceled for a second straight year as the state of Illinois's order to limit gatherings to no more than 50 people remains in effect until early June, according to an NRN announcement. With these cancellations piling up and social distancing/virtual gatherings becoming the norm, this begs the question of why we need trade shows to begin with. Is it possible the typical trade show attendee has been retrained to be more open to virtual events/webinars/trade shows? Recent data on consumer behavior and visitor expectations suggests trade shows need to die.#NRAshow​ #TradeShows​ #Business​~Why Trade Shows Need To Die ~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Merchandising Matters welcomes their first-ever, out of office guest, Frank Beard!Frank is a speaker, consultant, analyst, and writer in the fuel and convenience retailing industry. He has spoken at major events including the NACS Show, National Restaurant Association Show, Summer Fancy Food Show, the Partnership for a Healthier America’s summit and much more! You also may have heard his insights and analysis featured on NPR, People.com, the Washington Post, Restaurant Dive, Thrillist, Atlas Obscura, and more. Foodservice is one of his passions, and his “30 Days of Gas Station Food” experiment raised awareness that yes, you actually can make healthy choices on-the-go. In this episode, hear about the power of social networking and how Barbara and Frank came together to launch an annual "Convenience Cocktail Hour" via Zoom. A great way to connect, stay on trend with industry news and share big ideas for anyone in the Retail Industry. Next, here more about Frank's “30 Days of Gas Station Food” experiment, where he shares his healthier tips while eating at Convenience Stores. Lastly, Frank discusses The "3 Qualities to an Outlier Foodservice Program" and how it will drive success to your company!Don't forget to subscribe to In-Convenience Podcast that Frank co-hosts and of course, Merchandising Matters!

On this special edition of Fast Casual Insider, Jerry heads to the floor of the 100th annual National Restaurant Association Show in Chicago to talk with Geoff Alexander and Paul Damico. Geoff is the president of Wow Bao, a Chicago chain specializing in steamed bao. Paul is the CEO of Naf Naf Grill, another Chicago-based chain specializing in Middle Eastern food.Geoff, Paul and Jerry discuss the rise of third-party delivery and how this has affected their restaurants. They further discuss how delivery is changing their growth strategy and leading them to try innovative new restaurant concepts as their concepts expand.[02:14] - Geoff Alexander, president of Wow Bao[02:24]  - Paul Damico, CEO of Naf Naf Grill[02:45] - Incorporating third-party delivery in the fast casual marketplace[05:11] - Planning the footprint of future locations[06:50] - Maintaining a relationship with digital guests[10:28] - Delivery survival of the fittest?[13:02] - Overestimating generational interests[15:26] - Is third-party delivery a different daypart for marketing?[16:30] - Is Gen Z driving the growth in delivery?[17:57] - Why Paul was attracted to Naf Naf Grill[19:16] - Introducing centuries-old cuisine to broad new audiences[20:49] - Has in-store marketing remained unchanged?[21:26] - What's next for Wow Bao?[23:35] - Opportunities at on-site locations[23:02] - Changes on the horizonGeoff Alexander is the president of Wow Bao and has been a partner at Lettuce Entertain You for more than 26 years. Geoff is the chairman of the National Restaurant Association’s Fast Casual Industry Council, an executive board member for Chicago’s Magnificent Mile Association, and an advisory board member for Social Media Week Chicago.Paul Damico is the CEO of Naf Naf Grill and has helped the chain grow to 38 locations in seven states. Paul has also helmed several other brands under the Focus Brands umbrella, including Cinnabon, McAlister’s Deli, and Moe’s.Our host, Jerry White, has worked in operations, in foodservice distribution, and then in media sales, holding top sales and management positions with several leading food media companies during the past 35+ years. Jerry joined the team at Plate magazine in early 2010 as associate publisher, and continues in that role providing solutions and opportunities for manufacturers and organizations as they anticipate tomorrow’s industry challenges. This episode was sponsored by Sage Intacct, a leading provider of restaurant accounting and financial solutions. Sage Intacct helps their restaurant customers reduce time, cost and resources on tedious financial processes so they can focus on servicing customers and growing their businesses. Learn more about how Sage Intacct restaurant customers make smarter decisions with critical visibility into business performance by visiting www.sageintacct.com/hospitality.If you'd like to receive new episodes as they're published, please subscribe to Fast Casual Insider in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show. This podcast episode was produced by Dante32.

IN THE NEWS: CVS will require independent testing on all the vitamins and supplements sold in its stores to assure customers are getting what they think they are. The FDA is encouraging food manufacturers to use potassium chloride salt as a replacement for table salt in food products. Also, six healthy food trends from the National Restaurant Association Show-plant proteins for carnivores, gluten-free gets creative, ultra-convenient and wholesome whole grains, new fruits worth picking, less sugary sips, and the mighty chickpea. TRIVIA: What is the most unhealthy item from KFC? We now offer RDN and DTR CONTINUING EDUCATION through our website. WEBSITE: www.lettuceexplain.com TWITTER:@LettuceExplain INSTAGRAM: @lettuceexplain FACEBOOK: @lettuceexplain EMAIL: lettuceexplain@gmail.com

We interviewed industry leaders from brands like Chipotle and TooJay's at this year's National Restaurant Association Show in Chicago. They shared best practices when it comes to attending large scale trade shows and how to get the most out of the event experience.

Helen Jane Hearn, Sr. Director of Content for the National Restaurant Association steps in for Host Jerry White in this episode of the Fast Casual Insider. In a conversation recorded at the 2019 National Restaurant Association Show, Helen sits down with Larry Reinstein, founder of the LJR Hospitality Group to discuss Larry’s experience growing up in the restaurant industry, getting into consulting despite a lack of love for restaurant consultants and his best advice when it comes to raising capital.[01:37] - Growing up in the restaurant business[02:59] - Where are you going and how do you get there[03:45] - Confronting uncomfortable truths[05:22] - When funding comes into play[09:57] - The qualities of a good franchisee[10:53] - The right time to bring in equity[13:30] - Basic criteria for founders to consider before seeking capital[15:34] - Larry's sweet spot is strategy[17:20] - A typical consulting engagement[18:29] - What's on Larry's bookshelf[19:27] - Must see at the National Restaurant Association Show[20:56] - Greatest consulting successes[22:18] - Working with emotions and teamsLarry Reinstein is an industry veteran with a proven track record in growing successful brands. As president of LJR Hospitality Ventures, Mr. Reinstein now offers strategic counsel to his clients utilizing over 30 years of experience as a restaurant company owner, professional manager and industry consultant. He is a past chair of the National Restaurant Association Fast Casual Industry Council.Our host, Jerry White, has worked in operations, in foodservice distribution, and then in media sales, holding top sales and management positions with several leading food media companies during the past 35+ years. Jerry joined the team at Plate magazine in early 2010 as associate publisher and continues in that role providing solutions and opportunities for manufacturers and organizations as they anticipate tomorrow’s industry challenges.This episode was sponsored by Sage Intacct, a leading provider of restaurant accounting and financial solutions. Sage Intacct helps their restaurant customers reduce time, cost and resources on tedious financial processes so they can focus on servicing customers and growing their businesses. Learn more about how Sage Intacct restaurant customers make smarter decisions with critical visibility into business performance by visiting www.sageintacct.com/hospitality.If you'd like to receive new episodes as they're published, please subscribe to Fast Casual Insider in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show. Episode produced by Dante32.

We're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Firehouse Subs CEO Don Fox sat down with QSR editor Sam Oches to discuss how the nearly-1,200-unit brand has dedicated itself to its franchisees, how it's navigating the trend toward off-premises dining, and why its Public Safety Foundation is critical to the success of the company.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Tropical Smoothie Cafe CEO Charles Watson sat down with QSR editor Sam Oches to discuss his first six months on the job, the technology evolution necessary to handling the rise in off-premises business, and the stiff headwinds facing restaurant operators in the next 24-36 months.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Seat Yourself delivers the latest news and information on the hospitality tabletop industry. This week’s episode features the latest industry news, topics and companies including Steelite International, Libbey and APS, Mikasa Hospitality, Arc Cardinal and Sola flatware.   The episode wraps up the with Dave’s review and comments on the 2019 National Restaurant Association Show. Held at the McCormick Place in Chicago, IL on May 18th thru May 21st, 2019   For more information and insights on the hospitality tabletop industry, be sure to check out www.TabletopJournal.com or email Dave at dt@tabletopjournal.com

Introducing "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.We're kicking things off with our interviews from the National Restaurant Association Show, held recently at McCormick Place in Chicago. In this first conversation, Corner Bakery CEO Frank Paci sits down with QSR editor Sam Oches to discuss the company's foray into drive thru, its approach to the off-premises boom, and its efforts to simplify operations.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

This special podcast covers the first two days from the National Restaurant Association Show in Chicago.  The show is absolutely massive and after 2 days we have only down 2/3s of the show.  There are show many people to talk to, some many ideas to explore and some much food to sample :). We've gone looking for the best ideas to improve profitability in your restaurant, so we are looking at the people, the places, the processes, the product and the produce that is at the show. People:  Their are coaches, some who have some great systems to help Restaurants and Bars to run a lot more efficiently, we talk to the guys from Grub Hub and  Products:  We look at some massive copper beer mugs from Barbarian brands.  Produce:  There are some great new products at the show.  Aerated kombucha tea, and we look at the difference between Chilean Sea Bass and Patagonian Tooth fish.  A lot of the produce has a really interesting story behind it and when distributors are trying to sell it to you, they tell that story, but too often that story gets forgotten in what you tell your customers about the produce.  How can you better tell the stories of the items on your menu, or should you get produce with better stories? There is plenty more that we talk about and we will be sharing more of the things we've learned in future episodes. We end with a great experiential dining concept, the Saved by the Max popup Restaurant, based on the 80's show, Saved by the bell.

Carbonates sales have been declining in many developed markets including the US, Germany, and Italy as consumers shift to healthier beverages. Yet demand for premium craft soda has been rising among millennials. The rise of premium soda has been occurring concurrently with the rise of fast casual restaurants that use higher quality ingredients. Fountain volume sales of Coca-Cola and Pepsi through foodservice have been hit hard in these markets. Seeking to replicate the success of craft sodas, a number of carbonates producers introduced premium fountain soda programmes at the May 2016 National Restaurant Association Show. This podcast discusses how changes in consumer preferences for foodservice and soft drinks is impacting the carbonates category in developed markets.  

As always, NRA Show Chicago and BAR (Beverage Alcohol for Restaurants) was a smashing success. In this podcast Food Channel Trends Expert Locke Hilderbrand dishes with host Joy Robertson about the flavors he spotted, the goodies he ate and all the cool cocktails she missed out on.

In the ever changing restaurant business, operators are working daily to innovate by using their imagination and hard work to develop new ways of doing business. The National Restaurant Association honors these individuals with the Operator Innovations Awards. Fellow food service operators recognize and celebrate their peers which are chosen by a team of independent operator experts from across the country. This week’s show features some of these game changers that are being honored at this year’s National Restaurant Association Show.