The NRA Show, now in its 97th year, will convene once again in Chicago, starting May 21, and will be the largest in its history, at least in terms of display space, and possibly in terms of attendees.
The annual trade show will occupy more than 650,000 square feet at McCormick Place, where about 2,200 exhibitors will display their wares, including about 600 new companies, according to the NRA.
Approximately 63,000 people attended the four-day show last year, and a similar turnout is expected this year, although actual attendee figures won’t be released until after the show.
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Attendees have access to more than 100 educational sessions, covering everything from technology, to sustainability, to food trends, to employee retention. There will also be 34 cooking demonstrations, a dozen book signings and, new this year, three special educational tracks for fast-casual restaurants, foodservice at retail and non-commercial settings.
The fast-casual conference-within-a-conference will be held on May 21, from 10 a.m. to 4 p.m., and will culminate in a focus group of Millennials and members of the even younger Gen Z, who will discuss what they want to see in foodservice.
The foodservice-at-retail conference will take place on May 23, from 9:15 a.m. to 4:45 p.m., and will include a tour of the foodservice operations of Chicago-based Mariano’s grocery store.
The non-commercial conference is also slated for May 23, from 9 a.m. to 4:45 p.m., with a three-hour break for lunch or to walk the show floor.
Also new this year is a session by two reality TV stars. Jon Taffer, host and executive producer of Spike TV’s "Bar Rescue," and Robert Irvine of the Food Network’s "Restaurant Impossible," will share anecdotes and give advice about common mistakes in running restaurants and bars.
Their hour-long discussion, titled "Reality Gets Real," will be held in room S100 on May 23, at 10:30 a.m.
The annual keynote address is also taking on a new form. Instead of a big-name celebrity or captain of industry (last year it was Huffington Post editor-in-chief Arianna Huffington, and the year before that it was basketball legend Earvin “Magic” Johnson), this year NRA president and CEO Dawn Sweeney will moderate a conversation about trends in business models, customer service and technology.
Joining her will be Jason Droege, head of Uber Everything, which continues to explore opportunities for food delivery; Kimbal Musk, CEO of The Kitchen, a restaurant group that focuses on local sourcing (he’s also on the board of Chipotle Mexican Grill, Tesla Motors and SpaceX); and Denny Marie Post, president of casual-dining chain Red Robin Gourmet Burgers and Brews.
New products and trends on display
Local celebrity restaurateur and club owner Billy Dec will present the keynote at BAR16, or Beverage Alcohol for Restaurants, held concurrently with the NRA Show at McCormick Place’s Lakeside Center.
Dec, founder and CEO of hospitality company Rockit Ranch Productions, will discuss branding, cocktail innovation and concept development at 11 a.m. on May 22, the morning after he acts as master of ceremonies for the MenuMasters Awards, an invitation-only event presented by Nation’s Restaurant News and sponsored by Ventura Foods.
The show floor will feature an array of new products, including Kitchen Innovation award-winning equipment such as the Beverage Air Versa-Cool Portable Walk-In Cooler, the Blodgett ventless hood (called a Hoodini), the Goodnature CT Press (for cold-pressed juices), and the Multiplex N2Fusion Beverage System, which allows operators to add nitrogen to drinks, such as coffee, when dispensed.
New drinks with bubbles will be among the food-and-beverage innovations at the show. As consumption of traditional carbonated soft drinks continues to decline, operators will see tea concentrates on display, ready for carbonation at their soda fountains, as well as premium sodas, such as Fever-Tree’s new Naturally Light Ginger Beer, which is one of 26 Food and Beverage Innovation (FABI) Award winners that will be on display.
Other winners include Peruvian condiments such as rocoto pepper and huancaina sauces from Atalanta Corp., Tandoori Wet Rub from Bulsara Foods and guava sorbet from G.S. Gelato.
Attendees can also expect a wide variety of offerings with simpler labels, as well as more gluten-free items and products touting the fact that they haven’t been made with genetically modified organisms.
On the technology front, expect new and updated point-of-sale systems, payment technology, operational tools (such as scheduling and inventory management software) and digital tools for collecting business intelligence.
And don't forget Italian food: Bellavita, the largest expo outside Italy of food and wine produced in that country, is co-locating at the NRA Show this year, at Lakeside Center.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
