Exhibit Guide & Program

MAY 18-21 • McCormick Place, Chicago, IL

THE 100TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

1919 2019
100TH NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®
MAY 18-21, 2019 | McCORMICK PLACE | CHICAGO, IL

JOIN US FOR THE DEFINITIVE CONVERSATION ON FOODSERVICE:

Presented by:

The Future of Dining

Dawn Sweeney John Cywinski Randy Edeker Chris Gheysens Tim McEnery
President & CEO President Chairman of the Board, President & CEO Founder & CEO
President & CEO

Leaders from major foodservice segments will give clear insights into where, what, and how
people will dine in the coming years . Signature ‘19 is the only place where you can hear from this
impactful group of trailblazers about trends that are shaking up foodservice, how convenience
and grocery are expanding prepared food options, and how you can leverage these changes in
every corner of the foodservice industry .

SUNDAY, MAY 19 • 2:00 P.M. • GRAND BALLROOM (S100)

Doors open at 1:30 p .m .
#Signature19
All registered National Restaurant Association Show attendees, exhibitors,
and news media are welcome to attend.
 Message from Dawn Sweeney, President & CEO of
the National Restaurant Association and National
Restaurant Association Educational Foundation, and
Joe Essa, Chair of the National Restaurant Association
Board of Directors

Welcome to the 100th Annual National Restaurant Association Restaurant, Hotel-

Motel Show®!
This year, the National Restaurant Association celebrates its centennial anniversary
along with that of the National Restaurant Association Show . For 100 years, the Show
has been the industry’s flagship event . In one place, attendees representing every
aspect of the industry come together to explore the latest innovations in foodservice,
including equipment and supplies, food and beverage, and sneak peeks at the newest
technologies entering the marketplace .
At the first Show in 1919, we welcomed 350 attendees and hosted 19 exhibitors . Today,
the Show has grown to more than 2,300 companies drawing more than 65,000
attendees . One constant has remained over the years: we continue to provide the
best-in-class information, products, and services to the industry . Our tradition of offering
a unique and rewarding experience for exhibitors and attendees continues . Below is a
glimpse of what you can expect during the next few days:
Signature ’19: The Future of Dining: Hear from some of the most innovative companies
in the industry represented by a panel of CEOs from leading restaurant, grocery, and
c-store chains . Join Dawn in a discussion with these leaders on what, when, how, and
where people will eat in the future . Signature ’19 will provide valuable insights on the
full spectrum of foodservice trends, as we launch into the Association’s next 100 years
of service .
SuperSession: The Future of Restaurants: From voice commands to robotics and
automation, restaurants are incorporating more technology into their organizations,
improving both efficiency and the dining experience . Hear from panelists, including
executives from Domino’s Pizza and SevenRooms, as they discuss trends, technology,
and disruptions in the industry .
Winning at the Restaurant Business: Insights from the Top 500: See where the
restaurant industry is headed, which restaurant concepts are resonating with customers
(and why), and hear about the latest in acquisitions and financial trends . Issue specialists
from Technomic will share insights and expertise only available from their platform .
100th Anniversary Celebrations: Whether you will be joining us at TAO Chicago for
the official 100th Anniversary Celebration event or stopping by when the entire
industry comes together for the daily celebrations on the Grand Concourse, we will
be honoring a century of dedication to the foodservice industry .
We are looking forward to celebrating with you all . Thank you for joining us for this
milestone occasion . Enjoy the Show!

Dawn Sweeney Joe Essa

President & CEO Chair of the National Restaurant Association Board
National Restaurant Association of Directors
National Restaurant Association President & CEO, Wolfgang Puck Worldwide, Inc .
Educational Foundation

2 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 3

 Message from the Convention Co-Chairs

As the 2019 Show Co-Chairs, we are thrilled to welcome you to the 100th Anniversary
National Restaurant Association Restaurant, Hotel-Motel Show® . We’re excited you’re here to
celebrate the centennial event!
From thousands of exhibitors introducing game-changing equipment, products, and services,
to a fully curated schedule of education sessions, the Show offers everything you need to
take your restaurant business to the next level . And this year, we’ve added features to make
it even easier for you to have the conversations that matter and find the answers to your
biggest questions . No matter what you’re seeking, you’ll find the right products, solutions and
ideas right here at the Show .
Learn from Industry Leaders:
• NEW in 2019: Hear from women who have successfully tackled the challenges and
opportunities of the foodservice industry at the Women Leaders Panel .
• Gain crucial insights from field experts at our 100+ education sessions, spanning hiring &
retention, marketing, beverage/alcohol, culinary, and tech and innovation .
Stay Ahead of Culinary Trends:
• NEW in 2019: See leading brands share new techniques, ideas, and recipes, based on the
very latest trends at the all-new Culinary Experience Center .
• Hear and see demos from both renowned and up-and-coming chefs on how they are
rethinking cuisine at World Culinary Showcase .
• Check out our 32 FABI Award recipients, sprinkled around the Show floor, for the next
wave of the most delicious, unique, and exciting food and beverage products of 2019,
including Mexican street food spices, grapefruit and lemonade coffee blends, and plant-
based and gluten-free goods .
Improve Your Menus and Bar Programs:
• Visit Menu Forecast: 2020 and Beyond to hear menu trend gurus share insights to help
shape your offerings .
• Find authentic international flavors at Bellavita Italian Pavilion and the Global Food Expo,
where you can see exhibitors from all around the world .
• Meet with master mixologists and sommeliers to understand how they create magic
behind the bar with classes at BAR Stage .
Find Cutting-Edge Solutions:
• NEW in 2019: Check out the Digital Media Slam for a series of rapid-fire presentations
from operators winning the digital marketing game .
• Head to the Kitchen Innovations® Showroom to find all the KI Award recipient’s equipment
and products that can make the biggest difference to your operations—in automation,
efficiency, safety, sustainability, waste solutions, and more .
• Visit Startup Alley at the Innovation Hub for up-and-coming companies sharing their
high-tech ideas for enhancing restaurant operations and increasing revenue .
With all this and much more, here you’ll find everything you need, all in one place .
Enjoy the Show!

Mike Hickey Scott Redler

2019 National Restaurant Association Show Co-Chair 2019 National Restaurant Association Show Co-Chair
Executive Vice President and President, Co-Founder and Chief Operating Officer,
Ecolab Inc . Freddy’s Frozen Custard & Steakburgers

4 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 5

 TABLE OF CONTENTS

2019 Exhibitor Advisory Committee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

2019 EXHIBITOR Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Show Floor Hours

ADVISORY Registration
McCormick Place Map

COMMITTEE Schedule at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Plan Your Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Important Location Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Find Us
CONVENTION CO-CHAIRS: Information Desks
Education Office
Mike Hickey Show Office
Executive Vice President & Press Center
President, Ecolab Exhibit Space Selection Room
Resources
Scott Redler Directory
Chief Operation Officer & Show Mobile App
Co-Founder, Freddy’s Frozen Floor Plan Map & Addendum
Custard & Steakburgers Roving Wayfinders & Information Desks
National Restaurant Association Show Daily
Traveling to & from the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13
COMMITTEE MEMBERS: Hotel Shuttle Routes
CTA Train Service
Desiree Logsdon Airport Shuttle
Bunn-O-Matic Corp Taxis
Metra Electric Schedule
Joe Saporito International Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
ConAgra International Guests. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Show Floor Highlights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22-23
Laura Jacobs Signature ‘19. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25
EZCater SuperSession: The Future of Restaurants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Winning at the Restaurant Business:
Ray Farmer Insights from the Top 500. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Halperns’ FABI Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-31
Kitchen Innovations Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33
Whitney Murphy Culinary Experience Center. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Restaurant Technologies, Inc. World Culinary Showcase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-37
Book Signing Schedule
Jobee Solik Bellavita Italian Pavilion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
S&D Coffee & Tea Global Food Expo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
BAR at the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Jessica Burrell ShowCentral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Sabert Lakeside Center Education Sessions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Startup Alley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Jeff Wilson Networking & Celebration Events. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-47
SmartBrew Education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Education Sessions at a Glance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48-49
Robert Burress Education Session Descriptions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50-57
Southern Visions: Alphabetical List of Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Makers of Sweet Brew Tea Exhibitor Listing by Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

Carrie Bodman
Vienna Beef

JOIN THE CONVERSATION

Questions about
the Show?
Stay Connected text “Chefbot”
using #100YearsOfWow
to 25525 7
 Show Floor Hours:
SATURDAY, MAY 18
9:30 a.m. – 5:00 p.m.
SUNDAY, MAY 19
9:30 a.m. – 5:00 p.m.
REGISTRATION
Registration for the Show is in the Level 2 Lobby of Lakeside
Center and on Level 1, Rooms S102-S103 of the South
Building. The Show is open to foodservice operators only.
Registration is non-refundable. Badges are not transferable.
RULES AND REGULATIONS
You must be registered and present an official Show badge
in order to enter the exhibit floor or attend the educational
programs. A business card or Federal Tax ID Number will be
required to register. Only persons directly involved with the
restaurant/foodservice and lodging industry are qualified to
attend. The Show is not open to the public. Solicitation on
the Show floor by non-exhibitors is strictly prohibited.
SCHEDULE
MONDAY, MAY 20
9:30 a.m. – 5:00 p.m.
TUESDAY, MAY 21
9:30 a.m. – 3:00 p.m. AT A GLANCE
No one under 16 years of age will be allowed on the The National Restaurant Association Show prohibits the use
National Restaurant Association Show exhibit floor. No of personal cameras and mobile recording devices on the SATURDAY, MAY 18
children, no infants, no strollers, no carriers, no exceptions. exhibit floor and at all sessions and speaker presentations.
Persons 16 to 18 years of age must be accompanied by The Show hires professional photographers/videographers
an adult. The Show reserves the right to request proof of to capture images of the Show in compliance with data
9:30 a.m. 12:30 - 2:30 p.m. 5:00 p.m.
age. Underage persons will be escorted off the Show floor protection & privacy laws. The Show may edit and use National Restaurant Association FABI Awardee Tastings . . . . . . . . . Bar Stage National Restaurant Association
with no refunds. The Show reserves the right to remove these images and recordings for administrative and
Show Opens Booth #11262 Show Closes
North, South, & Lakeside Buildings
any person engaged in disorderly conduct, use of illegal promotional activities in the ordinary course of our business.
substances, in violation of Show policies, or in possession of Unauthorized photography, videography, or live streaming
2:30 p.m. 5:00 p.m. – 6:00 p.m.
a counterfeit badge. The Show reserves the right to validate of any exhibit or product is prohibited and may result in the 10:00 a.m. 100th Anniversary Daily Celebration International Reception
the authenticity of any badge. confiscation of device, film, memory cards, and cameras
On-Floor Education Sessions Start Grand Concourse North Building . . . . . . . . . . . . . . . . . Room N427
as well as expulsion from the Show. Registered press must BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262
check-in at the on-site Press Center and declare intentions Culinary Experience Center . . . . . Booth #2390
to photograph and/or film the Show. Innovation Theater . . . . . . . . . . . . . Booth #5575 3:00 - 5:00 p.m. 5:30 p.m.
Learning Center . . . . . . . . . . . . . . . . Booth #7400
ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby
FABI Awardee Tastings . . . . . . . . . Bar Stage IFMA Gold & Silver Plate Awards
Booth #11262 Tickets required
TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575
World Culinary Showcase. . . . . . . Booth #10357
Detailed education sessions on pg 48

SUNDAY, MAY 19

9:30 a.m. 10:00 a.m. - 12:00 p.m. 5:00 p.m.

National Restaurant Association FABI Awardee Tastings . . . . . . . . . Bar Stage National Restaurant Association
Show Opens Booth #11262 Show Closes
Shuttle Buses • Gates 31, 32, 33, 34 North, South, & Lakeside Buildings

Lakeside Center 11:00 a.m. 7:00 p.m.

Level 2 10:00 a.m. 100th Anniversary Daily Celebration Young Professionals Party
(East Building) On-Floor Education Sessions Start Grand Concourse Point & Feather – Cocktail Bar
Aisles Arie Crown Theater
BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 113 W Hubbard St
8300-11600 LEV
Food Service Culinary Experience Center . . . . . Booth #2390 Invite only
EL 0-451
Business Center Innovation Theater . . . . . . . . . . . . . Booth #5575 2:00 p.m.
Lakeside 4 Room
s E45 Gift Shop KI Fireside Chats . . . . . . . . . . . . . . . Booth #2440
Signature ‘19: The Future of Dining
Learning Center . . . . . . . . . . . . . . . . Booth #7400
Ballroom 0-353 Grand Ballroom . . . . . . . . . . . . . . . . Room S100
E354 s E35 ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby
Room 5 Vista Room TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575
0-272 1-50 S406
LEV s E25 S50 World Culinary Showcase. . . . . . . Booth #10357
ms
EL SKY Room Roo 06 Detailed education sessions on pg 48
01-4
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Aisles MONDAY, MAY 20
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100-5400
N42
6 9:30 a.m. 11:00 a.m. 3:15 p.m.
GR 2
National Restaurant Association 100th Anniversary Daily Celebration Screening of Award-Winning Film:
& B2 LEV AN &A Show Opens Grand Concourse A Fine Line (filmmaker in attendance)
sB1 DC s A1 ms
Roo-106
Hall EL ON Hall North, South, & Lakeside Buildings Lakeside Building Room E350
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LEV N22
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EL ms LEVEL om tes 1, 2 10:00 a.m. 5:00 p.m.
3 Roo-140 2.5 B allro G a SuperSession: The Future of Restaurants
LEV N126 LEVEL nd
Gra tle Bus
es • On-Floor Education Sessions Start Grand Ballroom . . . . . . . . . . . . . . . . Room S100 National Restaurant Association
EL 1
2 Shut BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Show Closes
LEV Level 2.5 Culinary Experience Center . . . . . Booth #2390
EL 2 Innovation Theater . . . . . . . . . . . . . Booth #5575 2:00 p.m.
and
Food Court/Restaurant
1 &C CK
s C1 TRA i St
KI Fireside Chats . . . . . . . . . . . . . . . Booth #2440
North Hall AD
Gift Shop Winning at the Restaurant Business:
Building A ILRO Business Center Tax Learning Center . . . . . . . . . . . . . . . . Booth #7400
Insights from the Top 500 7:00 p.m. - 11:00 p.m.
RA R ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby
100th Anniversary Celebration Event &
MET METRA Entrance Grand Ballroom . . . . . . . . . . . . . . . . Room S100
Aisles TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575
Star of the Bar Finals
HYATT
5500-8200 p VE World Culinary Showcase. . . . . . . Booth #10357
DRI
icku
TAO Chicago
R . Detailed education sessions on pg 48
eP G, J Doors open at 7:00 p.m.

Se rvic ER KIN Tickets required

UTH
Car ARTIN L
Level 2
Food Service M
TUESDAY, MAY 21

9:30 a.m. 10:00 a.m. 11:00 a.m.

National Restaurant Association On-Floor Education Sessions Start 100th Anniversary Daily Celebration
Show Opens BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Grand Concourse
North, South, & Lakeside Buildings Culinary Experience Center . . . . . Booth #2390
Innovation Theater . . . . . . . . . . . . . Booth #5575
Learning Center . . . . . . . . . . . . . . . . Booth #7400
ShowCentral . . . . . . . . . . . . . . . . . . . North Hall Lobby 3:00 p.m.
TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 National Restaurant Association
World Culinary Showcase. . . . . . . Booth #10357 Show Closes
Detailed education sessions on pg 48

8 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 9

 PLANNING TOOLS Plan your Show
SHOW MOBILE APP
Search “National Restaurant Association Show” in your app
store to download the free official Show mobile app on your
smartphone to help you navigate the 2019 Show .
• Search exhibitors & products
• Plan out education sessions
• Take notes at education sessions
• Locate where you are on the floor
• Map your way to your next stop
• And much more!
Sponsored by:
FLOOR PLAN MAP & ADDENDUM
This plan includes comprehensive exhibit floor plans by hall with
supplemental information on Show floor highlights . In addition,
some exhibitors didn’t make the final Exhibit Guide & Program
listing, so they are included within this Addendum along with their
booth numbers . (In distribution bins throughout the building) .
Sponsored by:
ROVING WAYFINDERS & INFORMATION DESKS
If you have questions while you are on site stop by one of our
information desks or stop one of our roving wayfinders . They will
be able to help answer your questions and help you download
the National Restaurant Association Show mobile app .
Roving Wayfinders Presented by:
NATIONAL RESTAURANT ASSOCIATION SHOW DAILY
The National Restaurant Association Show Daily can be found
at select Show-affiliated hotels as well as in distribution bins
throughout the building .
10 Official Hashtag: #100YearsOfWow
Important Location Information RESOURCES
FIND US Directory
INFORMATION DESKS
23rd Street Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
Get directions and find out about Show activities and programs .
American Food Fair Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aisles 7500-8200
Lakeside Center — Level 2, Near Registration
BAR Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aisles 11100 - 11600
North Building — Level 2, Mezzanine, Near McDonald’s
South Building — Level 1, Near Registration BAR Stage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Booth #11262
Grand Concourse — Level 2 .5 Bellavita Italian Pavilion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Aisles 8300-9300
Book Signings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3
EDUCATION OFFICE/SPEAKER READY ROOM — S501CD
Coat Check . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1 /
Speaker check-in and ready room, general information related to education, and CEUs Lakeside Center, Level 2
can be obtained at the Education Office located in Room S501CD, on Level 5 in the South Connie’s Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2
Building . Culinary Experience Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3
Education Office/
SHOW OFFICE — S402 Speaker Ready Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 5
General information on the Show can be obtained at the Show Office located in Room S402
Exhibit Floor
on Level 4 in the South Building . Aisles 100-5400 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3
Aisles 5500-8200 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
PRESS CENTER — N226
Aisles 8300-11600 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3
The National Restaurant Association Show Press Center is located in Room N226, on Level 2
Exhibit Space Selection Room . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 4
in the North Building .
Press Center Hours: FedEx Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
Lakeside Center, Level 2
Saturday, May 18 8:30 a .m . – 5:00 p .m .
Sunday, May 19 8:30 a .m . – 5:00 p .m .
First Aid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
Lakeside Center, Level 1
Monday, May 20 8:30 a .m . – 5:00 p .m . Grand Ballroom (S100) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
Tuesday, May 21 9:00 a .m . – 3:00 p .m .
Hotel & Travel Desk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
EXHIBIT SPACE SELECTION ROOM / EXHIBIT SALES OFFICE — S401 Information Desk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
South Building, Level 2 .5
2019 Show exhibitors can participate, by appointment, in the on-site space selection process Lakeside Center, Level 2
North Building, Level 2
to reserve exhibit space for the 2020 National Restaurant Association Show in Room S401
Innovation Hub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
on Level 4 in the South Building . Prospective exhibitors interested in exhibiting at the 2020
Show may visit the sales office to view the most-up-to date 2020 Show floor plans, find Innovation Theater . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
information on exhibiting, and meet with a member of the Show Sales team . International Trade Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2
EXHIBIT SPACE SELECTION ROOM HOURS: Kitchen Innovations Showroom . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3
Saturday, May 18 8:00 a .m . – 5:00 p .m . Learning Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
Sunday, May 19 8:00 a .m . – 5:00 p .m .
McDonalds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2
Monday, May 20 8:00 a .m . – 5:00 p .m .
Meeting Rooms
Tuesday, May 21 8:00 a .m . – 3:00 p .m . E250-E265 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 2
E350-E353 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3
E450-E451 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 4
N126-N140 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .North Building, Level 1
N226-N231 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2
N426-N427 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 4
S100-S106 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
RESOURCES S401-S406 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 4
S501-S505 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 5
IN CASE OF EMERGENCY Metra Train Entrance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
Call McCormick Place emergency at (312) 791-6060 or dial 6060 from any house phone . National Restaurant
Association Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
FIRST AID Organic & Natural
First Aid is available in the following locations: Pavilion Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3
South Building – Grand Concourse & South side of Level 2 .5 food court/retail area Power of Partnership Pavilion . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 3
Lakeside Center — Level 1 Press Center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 2
Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
BUSINESS CENTER Lakeside Center, Level 2
Faxing, photocopying, printing, and shipping can be done at the FedEx Office in McCormick Retail Shops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
Place located in the South Building, on the South side of the Level 2 .5 Food Court/Retail area . Scoot-a-Round Pick-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
In Lakeside Center, on Level 2 . Lakeside Center, Level 2
ServSafe Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
Sponsored by
BADGE LANYARDS Show Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S402, South Building, Level 4
Please be sure to keep your badge clearly displayed at all times Shuttle Bus Pickup / Drop offs
while walking the Show floor . Lanyards are available in bins Routes 1-4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
Routes 5-7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 2
throughout McCormick Place .
ShowCentral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Entrance to North Building
Sponsored by
Show Store . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .South Building, Level 2 .5
SHOW BAGS
Signature ‘19 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S100 Grand Ballroom
Be sure to pick up your free official Show bag in bins
Starbucks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
throughout McCormick Place . It’s the best way to easily
tote literature, samples, and more while you’re touring Startup Alley Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
the Show floor . SuperSession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S100 Grand Ballroom
Taxi Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . South Building, Level 1
Scootaround – Scooter/Wheelchair Service Lakeside Center, Level 2
Mobility scooters, wheelchairs, and oxygen equipment are available for rental . You are TECH Pavilion Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
encouraged to reserve in advance (888-441-7575) as inventory goes fast . Pick up locations Winsight Booth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . North Building, Level 3
are in the South Building, Level 1 near the McCormick Place entrance to the Hyatt Regency World Culinary Showcase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lakeside Center, Level 3
Chicago and in Lakeside Center, Level 2 Lobby next to the FedEx Office, near Gate 31 .
@NationalRestaurantShow @NatlRestShow 11
 GETTING HERE
Traveling to & from the Show GETTING HERE

Hotel Shuttles Airport Shuttle Taxis Ride Share

The Show provides complimentary shuttle bus transportation between South Building Hotel Shuttle Routes: GO Airport Express offers shuttle service
from McCormick Place directly to O’Hare and
Taxis are readily available to transport you to/
from the Show . Cost varies by destination and
Pick Up Locations
participating hotels and McCormick Place from Saturday, May 18 Pickup & Dropoff in South Building, Level 1, Transportation Lobby McCormick Square in the traffic circle outside
Midway Airports from Saturday – Tuesday traffic conditions . Taxis can be picked up at the of Gate 4 or Lakeside Center on Level 2 at
through Tuesday, May 21 .
ROUTE #1 GATE 1 of the Show from Gate 3, Level 1 of the South main entrance of McCormick Place . Gate 38
Upon check-in at your hotel please be sure to check with the front desk Building .
- AC Hotel by Marriott - Dana Hotel & Spa - Hotel Cass - Holiday Inn
or concierge for assistance . Buses make multiple stops before reaching
- ACME Hotel - Embassy Suites Hotel Express Hotel
McCormick Place . Please allow a minimum of 30-40 minutes from the
hotel to McCormick Place .
- Aloft City Center Chicago Downtown
- Freehand Chicago
- Hotel Felix
- James Hotel
Metra Electric Schedule
- Best Western River North
Return Trip: Check the list below, or consult Show signage, to find your
hotel’s designated route; then pick up your shuttle at the transportation
- Chicago Marriott - Godfrey Hotel Chicago - Moxy Chicago To McCormick Place From McCormick Place
Downtown Mag Mile - Gwen Hotel - Palomar Chicago
center in either South Building or Lakeside Center - Conrad Hotel - Hilton Garden Inn Chicago Weekdays, May 15-17 & 21-22
Mag Mile
Weekdays, May 15-17 & 20-21
HOURS OF SERVICE: Service to/from South & Lakeside Center Buildings,
every 20-25 minutes . ROUTE #2 — GATE 2 DEPARTS ARRIVES ARRIVES DEPARTS ARRIVES ARRIVES
Millennium Station Van Buren/Jackson McCormick Place McCormick Place Van Buren/Jackson Millennium Station
- Aloft Mag Mile - EMC2 Hotel, Autograph - Loews Chicago 7:15 a.m. ...................................................................7:17 a.m. ............................................................... 7:22 a.m. 12:00 p.m.*......................................................... 12:06 p.m. ...............................................................12:10 p.m.
- Courtyard By Marriott Collection - Sheraton Grand Chicago 7:45 a.m..................................................................7:47 a.m. ............................................................... 7:53 a.m. 12:20 p.m. .............................................................12:26 p.m. ............................................................. 12:30 p.m.
Mag Mile - Fairfield Inn & Suites - 7:50 a.m. ............................................................... 7:52 a.m. ................................................................7:57 a.m. 12:40 p.m.* ..........................................................12:46 p.m.* ........................................................12:50 p.m.*
- St . Clair 1:00 p.m. .................................................................1:06 p.m. ..................................................................1:10 p.m.
Mag Mile 8:20 a.m. ...............................................................8:22 a.m. ............................................................... 8:27 a.m.
- Doubletree Mag Mile 1:20 p.m....................................................................1:26 p.m. ................................................................1:30 p.m.
From Hotels To Hotels 8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m.
- Embassy Suites Mag Mile - Hyatt Centric Mag Mile 1:40 p.m.* ................................................................1:46 p.m.* ...........................................................1:50 p.m.*
Saturday 7:30 a .m . – 2:00 p .m . 2:00 – 6:00 p .m . 9:00 a.m. ..............................................................9:02 a.m. ...............................................................9:07 a.m.
Lakefront - Inn of Chicago Mag Mile 2:00 p.m................................................................2:06 p.m. ................................................................ 2:10 p.m.
9:20 a.m. ............................................................... 9:22 a.m. ............................................................... 9:27 a.m.
Sunday 7:30 a .m . – 2:00 p .m . 2:00 – 6:00 p .m . 2:20 p.m. ............................................................... 2:26 p.m. ...............................................................2:30 p.m.
- InterContinental Chgo 9:27 a.m.* .............................................................9:29 a.m.* ..........................................................9:34 a.m.*
2:40 p.m.*............................................................. 2:46 p.m.* ......................................................... 2:50 p.m.*
ROUTE #3 — GATE 3 9:40 a.m. ...............................................................9:42 a.m. ............................................................... 9:47 a.m.
Monday 7:30 a .m . – 2:00 p .m . 2:00 – 6:00 p .m . Gate 3 Sponsored by 3:00 p.m................................................................3:06 p.m. ................................................................ 3:10 p.m.
10:00 a.m. ..........................................................10:02 a.m. .............................................................10:07 a.m. 3:20 p.m. ............................................................... 3:26 p.m. ...............................................................3:30 p.m.
Tuesday 7:30 a .m . – 12:00 p .m . 2:00 – 4:00 p .m . - Cambria Mag Mile - Peninsula Chicago 10:20 a.m. ........................................................... 10:22 a.m. ............................................................. 10:27 a.m. 3:40 p.m.*............................................................. 3:46 p.m.* ......................................................... 3:50 p.m.*
- Thompson Hotel
- Hampton Inn Mag Mile Hotel 10:27 a.m.* .........................................................10:29 a.m.* ........................................................10:34 a.m.* 4:00 p.m................................................................4:06 p.m. ................................................................ 4:10 p.m.
- The Tremont Hotel 10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m.
- Hilton Suites - Mag Mile - Raphaello 4:20 p.m. ............................................................... 4:26 p.m. ...............................................................4:30 p.m.
- W Chicago Lakeshore 11:00 a.m. ............................................................. 11:02 a.m. ...............................................................11:07 a.m. 4:40 p.m.*............................................................. 4:46 p.m.* ......................................................... 4:50 p.m.*
- Homewood Suites - Residence Inn Mag Mile
- Warwick Allerton 11:20 a.m. ...............................................................11:22 a.m. ...............................................................11:27 a.m. 5:00 p.m................................................................5:06 p.m. .................................................................5:13 p.m.
Banks St Mag Mile - Ritz-Carlton Chicago 11:27 a.m.* .............................................................11:29 a.m.* ......................................................... 11:34 a.m.* 5:20 p.m. ............................................................... 5:26 p.m. ...............................................................5:30 p.m.
Brown Line

Purple Line

- Westin Michigan Ave

To Kimble

To Linden

Goethe St

Scott St - Millennium Knickerbocker - Sofitel Chicago 11:40 a.m................................................................11:42 a.m. ...............................................................11:47 a.m. 5:30 p.m.*............................................................. 5:36 p.m.* ......................................................... 5:40 p.m.*
Division
s o St Downtown - Whitehall 12:00 p.m. ........................................................... 12:02 p.m. ..............................................................12:07 p.m. 5:50 p.m. ............................................................... 5:56 p.m. .............................................................. 6:00 p.m.
S
- Omni Chicago Hotel 6:25 p.m. ..................................................................6:31 p.m. ............................................................... 6:35 p.m.
Elm St
- The Talbott Hotel 12:40 p.m.* ..........................................................12:42 p.m.* .........................................................12:47 p.m.*
Hill St
Cedar St - Park Hyatt Chicago 6:40 p.m.*............................................................. 6:46 p.m.* ......................................................... 6:50 p.m.*
Maple St
Bellevue St 6:50 p.m. ............................................................... 6:56 p.m. .............................................................. 7:00 p.m.
Oak St Oak St E Lake Shore Dr 7:20 p.m..................................................................7:26 p.m. .............................................................. 8:00 p.m.
Walton
t St
Wa to 900 N. John Walton St
ROUTE #4 — GATE 3 Gate 3 Sponsored by
Saturday, May 18 8:38 p.m................................................................. 8:43 p.m. ............................................................... 8:47 p.m.
Dewitt Pl

Michigan Hancock
Locust
ocu St Center Delaware Pl
Shops
Water 9:12 p.m. ...................................................................9:19 p.m. ............................................................... 9:22 p.m.
DEPARTS ARRIVES ARRIVES
LaSalle Blvd

Dearborn St

Chestnut St Tower Chestnut St

- Allegro Chicago - Hotel Chicago -
he
es
Place
Wabash Av

Seneca St
Clark St

Millennium Station Van Buren/Jackson McCormick Place

St
State St

Institute
stitu Pl
t tute
ut Pearson St
- Westin Chicago
Michigan Av

Autograph Collection Saturday, May 18

State

Chicago
ago Av - Courtyard Chicago
Chicago CTA Lines
7:10 a.m....................................................................7:12 a.m. .................................................................7:17 a.m.
Dr

River North
hore

Downtown
Red Line River North - Hyatt Place River North
Segwick Av

7:40 a.m. ............................................................... 7:42 a.m. ................................................................7:47 a.m.

Hudson Av

Superior St
DEPARTS ARRIVES ARRIVES
eS

Huron St
Lak

Erie St
- Fairfield Inn River North
Blue Line
- Kinzie Hotel 7:53 a.m.* ............................................................. 7:55 a.m.* ........................................................ 8:00 a.m.* McCormick Place Van Buren/Jackson Millennium Station
Ontario St
Orange Line
- Holiday Inn Mart Plaza - Langham Hotel 8:10 a.m. ................................................................. 8:12 a.m. .................................................................8:17 a.m. 12:07 p.m. .............................................................. 12:13 p.m. ............................................................... 12:16 p.m.
Ohio St Green Line 8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m. 12:37 p.m...............................................................12:43 p.m. ..............................................................12:49 p.m.
Fairbanks Ct

McClurg Ct
St Clair St
St

Orleans St

Grand Av Brown Line 9:10 a.m. ..................................................................9:12 a.m. .................................................................9:17 a.m. 1:07 p.m. ....................................................................1:13 p.m. ..................................................................1:16 p.m.
ry
bu

Rush St

Navy Pier
gs

Illinois St
9:40 a.m. ...............................................................9:42 a.m. ............................................................... 9:47 a.m. 1:30 p.m.* ................................................................1:36 p.m.* ...........................................................1:39 p.m.*
Kin

Streeter Dr Purple Line

Hubbard St
1:47 p.m. ...................................................................1:53 p.m. .................................................................1:56 p.m.
O’Hare
Kinzie St
E North Water St
Lakeside Center Hotel Shuttle Routes:
Pink Line 10:10 a.m. ..............................................................10:12 a.m. ...............................................................10:17 a.m.
2:07 p.m...................................................................2:13 p.m. .................................................................2:16 p.m.
Canal St

International Merchandise
e
10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m.
B
Airport To lue Mart AGO RIVER
IC
E Wacker
Pickup & Dropoff in Lakeside Center, Level 2, Transportation Lobby
O Li
CH
’H n
ar e
e
Dr
11:00 a.m. ............................................................. 11:02 a.m. ...............................................................11:07 a.m. 2:37 p.m. ................................................................ 2:43 p.m. ............................................................... 2:49 p.m.
Air
W Wacker Dr
3:07 p.m...................................................................3:13 p.m. .................................................................3:16 p.m.
or p South Water St
11:40 a.m................................................................11:42 a.m. ...............................................................11:47 a.m.
Green Line t
Stetson St

ROUTE #5 — GATE 31
To Harlem/Lake
Pink Line Lake
L k St
3:30 p.m.*............................................................. 3:36 p.m.* ..........................................................3:39 p.m.*
To 54th/Cermak
12:10 p.m. ............................................................... 12:12 p.m. ............................................................... 12:17 p.m.
Randolph St 3:47 p.m. ................................................................ 3:53 p.m. ............................................................... 3:56 p.m.
METRA STATION
- Fairmont Chicago, - London House - Swissotel Chicago 12:40 p.m. .............................................................12:42 p.m. ..............................................................12:47 p.m.
S Wacker Dr

Randolph Street Station

4:07 p.m...................................................................4:13 p.m. .................................................................4:16 p.m.
Washington St Millennium Park - Radisson Blu Aqua Hotel, - Virgin Hotel 1:00 p.m. .................................................................1:02 p.m. ................................................................ 1:07 p.m. 4:37 p.m. ................................................................ 4:43 p.m. ............................................................... 4:49 p.m.
Columbus Dr

Millennium
Madison St Park
- Hilton Garden Inn Chicago 1:40 p.m....................................................................1:42 p.m. .................................................................1:47 p.m. 5:07 p.m...................................................................5:13 p.m. .................................................................5:16 p.m.
- Wyndham Grand
Dearborn St

Chicago/North Loop
LaSalle St

Monroe St
- Renaissance Chicago 5:37 p.m. ................................................................ 5:43 p.m. ............................................................... 5:49 p.m.
St
Wells St

Clark St
Wells S

Adams St
- Hotel Julian Downtown 6:07 p.m...................................................................6:13 p.m. .................................................................6:16 p.m.
W

Art Institute
State St

of Chicago
6:37 p.m. ................................................................ 6:43 p.m. ............................................................... 6:49 p.m.
Sunday, May 19
Willis
Tower Jackson Blvd
- Hyatt Regency Chicago - St . Jane 7:07 p.m...................................................................7:13 p.m. .................................................................7:16 p.m.
b h Av
Franklin St

A
Canal St

Av
Wabash

7:37 p.m. .................................................................7:43 p.m. ................................................................7:49 p.m.

Michigan

DEPARTS ARRIVES ARRIVES

W

Van
Van Buren
Bu n St METRA STATION
ROUTE #6 — GATE 32
V Bure St VanBuren Street Station
Millennium Station Van Buren/Jackson McCormick Place 8:07 p.m. .................................................................8:13 p.m. .................................................................8:16 p.m.
Blue Line Congress
g Parkway
y Buckingham
6:10 a.m. ..................................................................6:12 a.m. .................................................................6:17 a.m. 8:37 p.m. ................................................................ 8:43 p.m. ............................................................... 8:49 p.m.
- Crowne Plaza Chicago - JW Marriott - Residence Inn Loop
To Forest Park
Fountain
Harrison St

West Loop 6:40 a.m. ...............................................................6:42 a.m. ............................................................... 6:47 a.m.

GRANT
RA PARK
- Kimpton Gray Hotel - Union League Club
Banks St
- Hyatt Centric Loop - La Quinta Inn & Suites - W Chicago City Centre
8:10 a.m. ................................................................. 8:12 a.m. .................................................................8:17 a.m. Sunday, May 19
Brown Line

Purple Line

8:40 a.m. ...............................................................8:42 a.m. ............................................................... 8:47 a.m.

To Kimble

To Linden

Goethe St
R

8th St
IVE

Scott St 10:10 a.m. ..............................................................10:12 a.m. ...............................................................10:17 a.m. DEPARTS ARRIVES ARRIVES
CHICAGO R

Division
s o St
S 9th St
10:40 a.m. ...........................................................10:42 a.m. ............................................................. 10:47 a.m. McCormick Place Van Buren/Jackson Millennium Station
ROUTE #7 — GATE 33
METRA STATION

Elm St 11th St
Museum Campus /
11th Street Station
12:10 p.m. ............................................................... 12:12 p.m. ............................................................... 12:17 p.m. 12:07 p.m. .............................................................. 12:13 p.m. ............................................................... 12:16 p.m.
12:37 p.m...............................................................12:43 p.m. ..............................................................12:46 p.m.
Wells St

Cedar St Field
Hill St
Maple St
Museum of
Natural John G.
- Best Western Grant Park - Congress Plaza 12:40 p.m. .............................................................12:42 p.m. ..............................................................12:47 p.m.
Roosevelt Rd
Bellevue St
Roosevelt Rd History Shedd 2:07 p.m...................................................................2:13 p.m. .................................................................2:16 p.m.
Aquarium
- Blackstone Hotel - Hilton Chicago & Towers
Oak St Oak St E Lake Shore Dr Solidarity Dr
MUSEUM
13th St
- Chicago Athletic - Palmer House - Hilton
Plymouth Ct

CAMPUS

Metra Electric
Walton St Adler
* Denotes extra trains added for the 2019 National Restaurant Association Show
St
State St

Walton
t St
Wa to 900 N. John Planetarium
Association
Dewitt Pl

Hancock
State

Michigan McFetridge Dr
Locust
ocu St Shops
Water
14th St
Center Delaware Pl
- Silversmith Hotel & Suites Additional trains will be added for Saturday and Sunday check metrarail .com for the latest schedule
LaSalle Blvd

Dearborn St

Chestnut
he
es St Tower Chestnut St Soldier Field
Place
Wabash Av

Michigan Av
Seneca St
Clark St

St
State St

Dearborn St

Institute
u Pl Pearson St
Av

stit
t tute
ut
Indiana Av
Av

ore Dr

Chicago Transit Authority

or Ashland/63rd
State

Wabash

Chicago CTA Lines

igan

Chicago AvSt
r

Sunday, May 19, 2019 | 2:00 p.m.

D

ago16th
FREE RIDES ON METRA ELECTRIC TRAINS Chicago Metra Stations:
Lak Lake Sh

16th St
ore

Grand Ballroom (S100)

Green Line To Cottage Grove Mich

(CTA)Train Service
Red Line
Segwick Av
Hudson Av

Superior St
h
eS

17th St
- Randolph Street Station / Millennium Station
Orange Line To Midway Airport

Huron St
Red Line To 95th/Dan Ryan

18th St 18th St 18th St exit Blue Line Presented by

Take CTA train service from O’Hare (Blue Line) or Midway COMPLIMENTARY
Visit the Metra desk on Level 2 .5 or any of the Information Desks
Federal St

Erie St
7-DAY TRAIN PASS
Ontario St
Orange Line - VanBuren Street Station
Wentworth Av

(Orange Line) airports to/from downtown Chicago . In the Valid for unlimited travel, March 8-14, 2018.
FREE 7 DAY TRAIN PASS
to pick up a free Metra ticket .
LaSalle St
Clark St

Cermak/McCormick
Ohio St Green Line Valid only on Metra Electric between
Fairbanks Ct

Place Green Line Stop •McCormick

Valid for unlimited travel, May 15-21, 2019.
Place and downtown stations

- Museum Campus / 11th Street Station

McClurg Ct
St Clair St

Loop transfer to the Green Line and get off at “Cermak-

METRA STATION •(Millennium
Valid only on Metra Electric
Station, Vanbetween
Buren/Jackson
Cermak Rd
St

Orleans St

McCormick
and Place and downtown stationsStreet).

Tickets are valid May 15-21 for travel ONLY between McCormick
McCormick Place Street, Museum Campus/11th
Grand Av Brown Line (Millennium Station, Van Buren/Jackson
ry

Show
Street,pass each time you ride Street).
Metra Electric.
bu

and Museum Campus/11th

Rush St

Navy Pier
McCormick Place .”
gs

Illinois St •Refer
Showto pass
oureach time you ride Metra
Transportation Electric.at
Webpage

Place and the following Chicago stations . - McCormick Place Station

Kin

Streeter Dr Purple Line Visit the Metra Information Booth or

•www.housewares.org/show/travel on visit
Levelthe
2.5
Metra BoothConcourse
of the Grand at McCormick
or visit Place on Level 2.5
metrarail.com
Hubbard St oftothe
viewGrand Concourse for information.
train schedules.
v
rA
he
Arc
Kinzie St Pink Line Visit transitchicago .com to plan your trip . Commuter Rail Division of the

E North Water St
Present ticket each time you ride Metra Electric .
Regional Transportation Authority

Merchandise
Canal St

e
Mart AGO RIVER
IC MAP NOT DRAWN TO SCALE
in CH E Wacker
e Dr
12 13
Midway
Official Hashtag: #100YearsOfWow
e
Air
po W Wacker Dr
Airport
South Water St
@NationalRestaurantShow @NatlRestShow
rt
e
n St

Lake
14 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 15
 Show 2019
International
Exhibitors (as of 4/30/19)
ARGENTINA
ARRE BEEF S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
Asociación Argentina de Angus . . . . . . . . . . . . . . . . . . .8434
Azul Natural Beef S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
Frigorifico Gorina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
Frigorífico rioplatense S .A .I .C .I .F . . . . . . . . . . . . . . . . . . . .8434
Hitt Enterprises, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9145
Instituto de Promoción de Carne Vacuna Argentina -
IPCVA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
MARFRIG ARGENTINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
Metalurgica Vazquez S .A . . . . . . . . . . . . . . . . . . . . . . . . . 8540
Sociedad Anonima Importadora y
Exportadora De La Patagonia . . . . . . . . . . . . . . . . . . . . .8434
Swift Argentina S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8434
The Halal Catering Argentina HCB . . . . . . . . . . . . . . . .8440
AUSTRALIA
3Monkeez PTY LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10739
XLR Rail Ticket Systems Pty Ltd . . . . . . . . . . . . . . . . . . . 10323
Belgium
Billiet-Vanlaere NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 474
BRAZIL
ABBA - Associação Brasileira
de Exportadores e Importadores
de Alimentos e Bebidas . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
Ataforma Industria de
Artefatos de Metais Ltda . . . . . . . . . . . . . . . . . . . . . . . . . 4068
Brasil FoodService . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068, 4176
Finamac USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068
Full Gauge Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2189
Gelopar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4068
Glasart – Incodecor
Comércio e Indústria Ltda . . . . . . . . . . . . . . . . . . . . . . . . . . .4176
Goola Açaí . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
Metalúrgica Convenção de Itu Ltda . . . . . . . . . . . . . 4068
Peg Açaí . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
Sakura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
sticky shoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10851
Stock do Brasil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
Thermototal Industria e Comercio LTDA . . . . . . . . . 4068
Topema Cozinhas Proissionais
Ind E Com Ltda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4176
Vapza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
Velho Barreiro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8423
CANADA
3/4 OZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11240
Agri-Food Export Group . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
Aliments Mello Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
Art Printing Co . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1661
Autonetics Universe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9462
Aviva Plastics Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1892
Boulart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7727
Campus Products, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .138
Canada Brown Eco Products Ltd . . . . . . . . . . . . . . . . .2093
CCS Creative . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8542
Cedarlane Culinary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9655
CFO2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9654
Chatter Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6078
Coaster Factory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8128
Coderre Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11011
Coldfish Seafoods Company . . . . . . . . . . . . . . . . . . . . .10821
controlPLAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7272
Covertex Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8323
Crown Verity, Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342
CuBE Packaging Solutions . . . . . . . . . . . . . . . . . . . . . . . . .2226
Cuboh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9453
Daiya Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1482
Dala Decor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2488
Datavalet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3795
Divine Menu Covers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8239
Divine Specialty Teas Co Ltd . . . . . . . . . . . . . . . . . . . . . . . 1185
Eco Guardian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9434
Eflyn Self Order Kiosks . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7078
Eigen Development Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .6765
Felton Brushes Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9834
Ferme Vifranc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
FGF Brands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3862
Fifo Innovations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3934
Fornoteca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9955
Garland / Welbilt Brand . . . . . . . . . . . . . . . . . . . . . . . . . . . 3401
Giraffe Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10127
Givex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7450
Grizzly Smokehouse Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
Imprint Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9932
Industries Bernard et Fils . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
KidzSmart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3198
Kuusoft Software Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . 10339
Lahmar Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7457
Lift & Shift Loyalty Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11027
Lightspeed POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6666
Marash Ice Cream and Baklava . . . . . . . . . . . . . . . . . . 7457
Meazure Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6276
Metropolitan Tea Company . . . . . . . . . . . . . . . . . . . . . .10207
Moblek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10309
Multi Bag Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8343
Norbec Systems Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5457
PCM PAK Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10635
Pico . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8010
Piik Insights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11626
Push Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Q water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9506
Ritual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9456
Rumble Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8943
Sculpture Hospitality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11248
Sedere inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3395
Serving Solutions Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1262
Sheylus America INC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9405
SmartBrew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11303
Sogestal - Solutions Gestion Alimentaire . . . . . . . . . . 7457
Sol Cuisine Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8442
Solaira Heating Technologies . . . . . . . . . . . . . . . . . . . . . . 1352
Spiffy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8259
Squirrel Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6457
Stingray Business . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6579
SupraCut Systems International . . . . . . . . . . . . . . . . . . 10533
teaBOT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11115
UEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9638
Unichairs Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3660
Urban Cultivator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8311
US Range / Welbilt Brand . . . . . . . . . . . . . . . . . . . . . . . . . 3601
Venture Food Trucks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1278
Victory’s Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8701
Weston Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4268
Wet Towel International . . . . . . . . . . . . . . . . . . . . . . . . . . 1535
16
CHINA
Able Packaging Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .4679
Anhui Light Industries
International Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1059B
Anhui Whywin International Co LTD . . . . . . . . . . . . . .3478
Anqing Lush Paper Industry Co ., Ltd . . . . . . . . . . . . . . . . 412A
Anqiu Xiangyu Packaging And
Printing Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5450
Aucma Company Limited . . . . . . . . . . . . . . . . . . . . . . . . 3880
Beijing Shipuller Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874
Beijing Zhonglian International
Exhibition Co ., Ltd .1884, 2776, 3281, 3381, 3478, 3579, 3679,
3780, 3880, 3884, 3980, 4280, 4479, 11412
BeSure Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . 2774
Biodegradable Package . . . . . . . . . . . . . . . . . . . . . . . . . . 5068
Bona (Xiamen) Company Ltd . . . . . . . . . . . . . . . . . . . . 5068
Cathay Concept & Source Ltd . . . . . . . . . . . . . . . . . . . . .3884
Changsha Mingkai Paper
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5349
Changshu Fulian Paper
Plastic Color Printing Packing Co .,Ltd . . . . . . . . . . . . . .5262
Changya Newmaterial
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281
Changzhou Outhentaisy
International Trading Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 4579a
CIEC Overseas Exhibition Co ., Ltd . . . . . . . . . . . . . . 319, 333,
340, 412, 417, 438, 1052, 1059, 1159, 1261, 1272, 1452, 1474,
5256, 5412, 5434
Cixi Kerui Refrigeration
Equipment Co,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3192a
Cycletech Environmental
Technologies Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9339
Dekun Packaging Container Co ., Ltd . . . . . . . . . . . . .1059D
DeQing AOZhong Fan
Equipment Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068
DeQing Sunny Plastic Product Co ., Ltd . . . . . . . . . . . .438g
Deson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782
EastSign Foods (Quzhou) Co ., Ltd . . . . . . . . . . . . . . . . . 9000
Forcome (Shanghai) Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . 664
Foshan City Nanhai Harvest
Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438H
FOSHAN NANHAI MAN
LUEN PLASTIC PACKAGING CO .,LTD . . . . . . . . . . . . 1059C
Fujian Aidi Electric Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . .3579
Fujian Nanwang Environment
Protection Scien-Tech Co .,Ltd . . . . . . . . . . . . . . . . . . . . .3780
Fujian Natural Bamboo
Houseware Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068
Fujian Zishan Group Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . 5068
Fuzhou Fushui Comprehensive
Foods Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5450
Fuzhou Yibang
Plastics Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .450
G & F Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450, 5349,
5353, 5356, 5357, 5362, 5450, 5460, 5826
GeoTegrity Eco Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 478
Gianty New Material Technology Co .,Ltd . . . . . . . . . . 664
Golden Enterprises China Limited . . . . . . . . . . . . . . . . .9829
Golden Success International Corporation . . . . . . . .5362
Green Source(GuangZhou)Co .,Ltd . . . . . . . . . . . . . . . .4094
Greenwood (dalian) industial co .,ltd . . . . . . . . . . . . . . . . 233
Guangdong Huasheng Meto Green Tech Holdings
Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11433
Guangxi Firstpak Environmental
Technologty Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474E
Guangzhou Boaosi Appliance Co ., Ltd . . . . . . . . . . . . 1052
Guangzhou Glory Packaging Co ., Ltd . . . . . . . . . . . . . 5450
Guangzhou Hasen Non Woven
Cloth Industry Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5349
GuangZhou HuCheng Melamine
Wares Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3980
Guangzhou Jamie Tableware Co ., Ltd . . . . . . . . . . . . 3381
Guangzhou Jiawang Paper
Product Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417C
Guangzhou Jiurong Packaging Co .,Ltd . . . . . . . . . . . . 412D
Guangzhou Kingchoose Tableware Product Co .,Ltd . . .
6637
Guangzhou Prince Western Kitchen
Equipment Manufacturing Co .,LTD . . . . . . . . . . . . . . .3190a
Guangzhou Sunmile Industries Co ., Ltd . . . . . . . . . . . .4280
Guangzhou Yuanjin Food Co ., Ltd . . . . . . . . . . . . . . . . . 9012
Hangzhou Fuyang Liming
Industrial Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6637
Hangzhou Kalifon Stainless
Steel Kitchen Equipment Co ., LTD . . . . . . . . . . . . . . . . . . 2776
Hangzhou Mingxuan Sanitary
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3381
Hangzhou Mowei Tech Co ., Ltd . . . . . . . . . . . . . . . . . . . 5068
Hefei Craft Tableware Co ., Ltd . . . . . . . . . . . . . . . . . . . . 1884
Hefei Yuanchuan Package
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281
Henan Aiheng Aluminum
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319A
Hengxin Environmental Science &
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438E
Hghy Pulp Molding Pack Co ., Ltd . . . . . . . . . . . . . . . . . 1272B
Hi-Tech Biobased Materials Engineering &
Technology(Ningbo) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . 1474B
Huansu Plastic Product Co .,Ltd . . . . . . . . . . . . . . . . . . . 9816e
HuBeiWheat-straw Environmental
Technologies Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474D
HUIYUAN International
EXHIBITION CO .,LTD . . . . . . . . . . . . . . . . . . . . . . . . 4874, 5068
HuiZhou BoLuo JuHong Industry
Development Co .,LTD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1159D
Huizhou Xinyiwang Industrial Co ., Ltd . . . . . . . . . . . . . .333B
Huizhou Yangrui Printing and
Packaging Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4676
Hunan Meida Supply Chain Co .,Ltd . . . . . . . . . . . . . . . .11024
Jascaffe China Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 438A-3
Jian An Pharmaceutical Limited . . . . . . . . . . . . . . . . . . 438C
Jiangmen Kolice Refrigeration
Equipment Manufactory . . . . . . . . . . . . . . . . . . . . . . . . 4092a
Jiangmen ShunXing Blister Co ., Ltd . . . . . . . . . . . . . . . . . 3281
Jiangsu Bytech Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417H
Jiangsu Greensource Health
Aluminum foil Technology Co .,lTD . . . . . . . . . . . . . . . . . .450
Jiangsu Hihio-art Packaging Co ., Ltd . . . . . . . . . . . . . .4280
Jiangsu Jinsheng Environmental Protection Tableware
Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5353
Jiangsu Sunup Biotech Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 4774
Jiashan Hengyu Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . .3679
Jiean (Zhangzhou) Plastic Industrial Co .,Ltd . . . . . . . .2782
JIEYANG YADALI INDUSTRIAL
COMPANY LIMITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9522
Jieyang Yaxin Metals and
Plastics Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . .2995
Jinhua Majestic Aluminum
Packing Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5357
Jinhua Suyang Plastic Production Co .,Ltd . . . . . . . . . . 1884
Jinjiang Huali Environmental
Science & Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . 417D
Juhao Flavor (HongKong) Co ., LTD . . . . . . . . . . . . . . . . 9616
KHC Electrical Technology
Appliance Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478
King Garden Paper &
Official Hashtag: #100YearsOfWow
Plastic Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . 412C Appliance Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478
Kraftcups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2993 Zicco Tableware Co ., Ltd . . . . . . . . . . . . . . . . . . . 5440, 6637
Kunshan Nabo Container
mochicream japan co .,ltd . . . . . . . . . . . . . . . . . . . . . . . . .8824
Momiki Inc, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8721
Rokko Butter Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8823 Bem-vindo
Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816d COLOMBIA
Lianzhong Packing Technology co .,ltd . . . . . . . . . . . 4092c Kassa Dini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8331
Shibata Brewery Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 8925a
Shimadaya Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . .8722
Longhai Dongzhisheng Foods Co .,Ltd . . . . . . . . . . . . . .4874 COSTA RICA
Longyan Shenghe Trading Co .,Ltd . . . . . . . . . . . . . . . . 5068 Florida Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10523
Marumatsu Foodstuffs Co ., Ltd . Longhai . . . . . . . . . .4874
Shin Pro Maint Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11036
Shinmarusho Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8624
Shinmei Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8825
Bienvenue
Nanjing Anbao Paper Products Co .,Ltd . . . . . . . . . . . .3780 DOMINICAN REPUBLIC Tanakashoku Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8925b
Ningbo Dongdao Import &
Export Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4579c Ecuador
Plastifar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .170
Ningbo Eco International Trade Co .,Ltd . . . . . . . . . . . 5450 Ecuatoriana de Chocolates . . . . . . . . . . . . . . . . . . . . . . .8729
Try International Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8723
Yamaguchi Aburaya Fukutaro Co .,Ltd . . . . . . . . . . . . .8725
Yuzuya Honten Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8621
Bienvenido
Ningbo Founter Machinery FINLAND
Technology CO ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5412A Jamix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7075, 2440U KOREA (SOUTH)
Ningbo Guanghe Plastic Industry Co .,Ltd . . . . . . . . . .5356
Ningbo Reco Packing FRANCE
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1159B ALLA FRANCE S .A .R .L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082
ICETRO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3454
Kormel Korea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9838
Nanotech Ceramics Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . .10616
Willkommen
Ningbo Shunhui Electric Brousse Vergez . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 Pureplus Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9659
Welcome
Appliance Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1884 Business France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 MALAYSIA
Ningbo Sicen Refrigeration Deglon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Smart Glove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8627
Equipment Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782 Easilys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5675d
Ningbo Uber Aluminum Foil Eurocave Professional . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 MEXICO
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438F SANTOS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Arstar Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10063
Ningbo Zhongshan Paper SDTN Krepelek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8827 Concasse & Bonne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5445
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3579 Tellier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2082 Corn Loco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10636
Nopein Techniques Grupo Industrial Arda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10437
GEORGIA Guacamolito Procesadora SA de CV . . . . . . . . . . . . 10648
(Guangzhou) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3679 Georgian Restaurant Tutarchela . . . . . . . . . . . . . . . . . .9455
Orient Interfolding Technology La Querendona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10121
Germany Processed Avocados From Mexico . . . . . . . . . . . . . . . . .891
(Suzhou) Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .412E AVS Roemer GmbH & Co . KG . . . . . . . . . . . . . . . . . . . . .9227
Pando EP Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .321 Bavarian Ministry of Economic Affairs, NETHERLANDS
Qingdao Baili Aluminium Regional Development and Energy . . . . . . . . . . . . . . .9227 Daub Bakery Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . .9032
Industry Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4092b Bayern International GmbH . . . . . . . . . . . . . . . . . . . . . . .9227
Qingdao Wohler Household NEW ZEALAND
Bayernwald KG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9227 AngusPure Special Reserve . . . . . . . . . . . . . . . . . . . . . . . 9306
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5412C Die Trueffelmanufaktur e .K . . . . . . . . . . . . . . . . . . . . . . . . .9227
Quanzhou Fengze Huadong Cervena Venison . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9306
Dr . Harnisch Verlags GmbH . . . . . . . . . . . . . . . . . . . . . . .9227
INTERNATIONAL
Plastic Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 DRY AGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3695 GreenMount Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9306
quanzhou jiasheng homeware co .,ltd . . . . . . . . . . . . .5826 Essendorfer Genussschmelzerei GmbH . . . . . . . . . . .9227 PUERTO RICO
Quanzhou Yiqiang Plastic Co .,Ltd . . . . . . . . . . . . . . . . . .4874 Fuerst Wallerstein Brauhaus GmbH . . . . . . . . . . . . . . .9227 Wanabana Exchange LLC . . . . . . . . . . . . . . . . . . . . . . . .9965
Royal-Kincool Refrigeration PALUX Aktiengesellschaft . . . . . . . . . . . . . . . . . . . . . . . . . . .143 Russian Federation
GUEST SERVICES
Equipment Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417A Pyramid Computer GmbH . . . . . . . . . . . . . . . . . . . . . . . . .9137 RoboLabs / Business Russia LLC . . . . . . . . . . . . . . . . . . .3298
Shanghai ABL Baking Pack Co ., Ltd . . . . . . . . . . . . . . . 1884 Schnitzelmaster GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . .9227
Shanghai GBW Restaurant & SINGAPORE
Hotel Supplies Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5261 GREECE LP Foods Pte Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9711
Shanghai Home Channel Rodoula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8052 Mosch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9538
Industrial Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 664 HONG KONG SPAIN
Shanghai Jiafeng Business Sun Sing (Industrial) Hong Kong Limited . . . . . . . . . .10838 ALISS Alimentos Saludables y
Consulting Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333A XTRA Group Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .412G de Sanidad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834m
Shanghai Langtuo Refrigeration Yue Po Engineering Company Ltd . . . . . . . . . . . . . . . . .5340 Anxoves de L’Escala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834d In addition to everything you can see out on the exhibit floor, we have Show
Equipment Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2776 Artequeso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834e
Shanghai Lansheng Light Industrial ICELAND Bodegas Campos Reales . . . . . . . . . . . . . . . . . . . . . . . 8834c features just for our international guests .
Products I/E Corp .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438I Controlant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11444 Catunambú . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834l
Shanghai Mingle Industrial Co .,Ltd . . . . . . . . . . . . . . . . . 4774
Shanghai Silver Engineer INDIA
Industry Co ., Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1474A Aaradhya Disposable Industries . . . . . . . . . . . . . . . . . . 10834
Dulce de Leche Márdel . . . . . . . . . . . . . . . . . . . . . . . . . . 8834b
EVOO Valle de Ricote . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834h INTERNATIONAL TRADE CENTER (ITC)
Foods From Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634a
Shanghai Weijia Exhibition Aerolux India Private Limited . . . . . . . . . . . . . . . . . . . . . . . 9113
Service Co . Ltd . . . . . . . . 664, 1473, 2773, 2774, 2782, 2992, Divine Atmos Private Limited . . . . . . . . . . . . . . . . . . . . . . 7372
FSMax Food Service NORTH BUILDING, LEVEL 2, ROOM N231
Management Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . .6383
2993, 2995, 4573, 4676, 4679, 4774, 5261, 5262, 5268, 5270, POSIST Technologies Pvt Ltd . . . . . . . . . . . . . . . . . . . . . . 8612 ICEX Spain Trade and
5440, 5444, 6637, 8025 Sam Globals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7377
Investment E .P .E . M .P . . . . . . . . . . . . . . . . . . . . . . . . .8634, 8834
Shanghai Yieson Machine Co ., Ltd . . . . . . . . . . . . . . 9816ab Shreeji International . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5829
Shanghai YiYi International Varahi Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8308 Mahon Gin - Xoriguer . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834k Please visit the ITC, a special feature of the National Restaurant Association Show that provides an
Oleoestepa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834j
Exhibition Co . . . . . . . . 3091, 3190a, 3192, 4092, 4094, 4579 IRELAND
Shantou baiyou green Avondhu Liquor Company . . . . . . . . . . . . . . . . . . . . . . . . 11051
Productos Churruca S .A . . . . . . . . . . . . . . . . . . . . . . . . . . . .8728 ideal opportunity for U .S . exporters and international buyers to interact . The ITC offers the following
QualityFry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4080
technology co . ,ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3679
Shantou K-Stone Green ISRAEL Quescrem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8834g
Ready & Fresh Campo Rico . . . . . . . . . . . . . . . . . . . . . . 8834l
complementary services:
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 417G Kinneret Farm Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10055
Shantou Yuhe Environmental Ripples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8816 Reina Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634c
Tomevinos Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634d
Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1272A Tapitinc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9605
Shaoxing Jinyang Textile Co .,Ltd . . . . . . . . . . . . . . . . . 8025 WeissBeerger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11640 Umeco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8634b Interpreters, Meeting Rooms, Export Counseling, Lounge
Shenzhen City Saizhuo Plastic SWEDEN
ITALY
Industry Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1159A Acetaia Sereni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8363 Damasteel AB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9744
Shenzhen Grizzlies Industries Co ., ltd . . . . . . . . . . . . . . .5434 Acqua Dolomia - Sorgente Switzerland
Shijiazhuang Jiacheng Paper Valcimoliana Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9253 Pacojet AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10916 ITC HOURS:
Container Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5256 Apicius International School of Hospitality - Florence Thermoplan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438A-2
Shinepack Packaging University of the Arts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8226
(Dong Guan) Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816c AROMITALIA GEI SpA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5823 TAIWAN Saturday, May 18 8:00 a.m. – 5:00 p.m.
Alpha Brass Controls Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1951
Surtidora Pacific Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1261 Az . Agr . Riserva San Massimo . . . . . . . . . . . . . . . . . . . . . 8861
Suzhou Aoke Rubber Azienda Vitivinicola Borga S .N .C .
CCI Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8745 Sunday, May 19 8:30 a.m. – 5:00 p.m.
Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2773 Di Borga Martino & C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8353 FDG Brands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7857
Suzhou Gopher Automation Co .,Ltd . . . . . . . . . . . . . 4579b Bellavita Food & Wine Academy . . . . . . . . . . . . . . . . .8764 Fresh Delicacy Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9624 Monday, May 20 8:30 a.m. – 5:00 p.m.
Suzhou Industrial Park Kalerm Green Experts Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10034
Bellavita Pizza Academy . . . . . . . . . . . . . . . . . . . . . . . . . .8454
Electric Appliances Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .340 Bellavita Welcome Desk . . . . . . . . . . . . . . . . . . . . . . . . . 8850 Huang Guan Special Printery Co ., Ltd . . . . . . . . . . . . . . . .219
Jing Chye Enterprise Co Ltd . . . . . . . . . . . . . . . . . . . . . . . . . .134
Tuesday, May 21 8:30 a.m. – 3:00 p.m.
Suzhou SPK Aluminium Foil Co ., Ltd . . . . . . . . . . . . . . . .5444 Bosco Liquori Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8360
Thriving Packing Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5440 Brazzale S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9250 Jiun Yo Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9223
Top Green World packaging Co ., Ltd . . . . . . . . . . . . .4573 Bussy Srl a socio unico . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9259 Ju Tian Cleantech Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .9344
TUO Cutlery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1452 Cantina Borgo la Caccia . . . . . . . . . . . . . . . . . . . . . . . . . .8359 King Guan Xin Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9938
Ling Yang Frozen Machine Co ., Ltd . . . . . . . . . . . . . . . 10336
Wuhan Huiyou Wood Products Co .,Ltd . . . . . . . . . . . .1473 Cantine Vedova SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8458
Wuxi Baide Precision Machinery Co ., Ltd . . . . . . . . . .4874 Casa Bella Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8361 Masterwork Automodules The National Restaurant Association Show is a selected participant in the U .S . Department of Commerce
Technology Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9342
Wuxi Yujia Industry & Trading Co .,Ltd . . . . . . . . . . . . .2993 Compagnia del Caffè srl . . . . . . . . . . . . . . . . . . . . . . . . . .8753
Xiamen G-Chance International Minima Technology Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . 9216 International Buyer Program . The USDOC and the Foreign Agricultural Service offer a number of
Conte D’Attimis Maniago . . . . . . . . . . . . . . . . . . . . . . . . . .8354 Modern Cups Enterprise Co .,Ltd . . . . . . . . . . . . . . . . . . .9444
Exhibition Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9816 Dial Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8952 programs for individuals or companies who plan to export their products . Programs include export
Xiamen Greenday Import & Pack & Proper Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448
Editrade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8352 Possmei International Co ., Ltd . . . . . . . . . . . . . . . . . . . . .9922
Export Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3281 Erremme S .r .l- Bussy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9259 counseling, buyer alert, trade shows, trade leads, U .S . supplier lists, and market-specific reports . Find
Xiamen Jian an feng Packing Co . . . . . . . . . . . . . . . . . 9120 F .lli Marano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8453 President Packaging Ind . Corp . . . . . . . . . . . . . . . . . . . . . . . 117
Xiamen Jihong Package & Tair Chu Enterprise Co, Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 9018
Faled Distillers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8660
Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2782 Fama Industrie Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9062 Taiwan Star Industrial Inc . . . . . . . . . . . . . . . . . . . . . . . . .10032 more information at the ITC .
Xiamen Mornsun Industrial Co ., Ltd . . . . . . . . . . . . . . . . 3381 Forno D’asolo SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8658 TQY Trading Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .438A-1
Xiamen Range Trade Co . . . . . . . . . . . . . . . . . . . . . . . . . . . 9119 Fratelli Biagi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8355 Wen Ho Industrial Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
Xiamen Uprising Star Yi Shen Plastic Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .142
Gifize SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8961
Foodstuffs Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 Hausbrand Trieste 1892 S .p .A . . . . . . . . . . . . . . . . . . . . . . 9050 THAILAND
Xinhui Ri Xing Stainless Steel De Smit Food International Co ., Ltd . . . . . . . . . . . . . . . .10521
Host Milano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9337
Products Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3579 Idav Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8862 Exotic Food Public Company Limited . . . . . . . . . . . . .8628 The Commercial Service Logo is
Xuancheng Bo Site Commodity Co ., Ltd . . . . . . . . . .3579 Imperia & Monferrina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9416 Fitto Group Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427
Yijia Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438D Industrie Montali Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8960 Latto Food and Drink Co ., Ltd . . . . . . . . . . . . . . . . . . . . . .8529 a registered trademark of the U.S.
Zhangzhou Longhai Minhui Industry Marubeni Thailand Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . 8727 Department of Commerce, used with
Italgelatine S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9257
And Trade Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 Italian Exhibition Group S .P .A . . . . . . . . . . . . . . . . . . . . . . .8236 Organic Link Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427 permission.
Zhangzhou New South China Pharmaclick Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8427
La Gentile SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8553
International Trading Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . .4874 La Spaziale SPA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5212 Suwannaphum Rice Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . .8427
Zhangzhou Outlook Import And Thai Agri Foods Public Co .,Ltd . . . . . . . . . . . . . . . . . . . . . 8530
La Valle Foods USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8860
Export Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4874 MEPRA USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7629 Union Inta Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8630
Zhangzhou Zishan Trade Co ., Ltd . . . . . . . . . . . . . . . . 5068 Molini Lario . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8454 Varavoot Industry Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . .8629
Zhejiang Cixi Jirui Electric Molino Anselmo Colombo . . . . . . . . . . . . . . . . . . . . . . . . .8760
Appliance Co,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3192b Molino Pasini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8566 TUNISIA
BARAKA DE CONDITIONNEMENT DE DATTES . . . . . 8731
INTERNATIONAL RECEPTION
Zhejiang Guangju Paper Product Morello Forni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3641
Manufacturing Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319B Moretti Forni S .p .a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3095 COGIA - IFFCO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9405
ENNOUR D’INVESTISSEMENT . . . . . . . . . . . . . . . . . . . . . . 8631
NORTH BUILDING, LEVEL 4, ROOM N427
Zhejiang Huayi Supply Chain Olearia Desantis S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8653
Management Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1474C Oro Caffe’ Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8462 Le Phare du Cap Bon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8732
Packtec Tunisian Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . .9405
Zhejiang Jinhao Packing Redoro Srl Frantoi Veneti . . . . . . . . . . . . . . . . . . . . . . . . . . 8661
Material Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3880 Rovagnati S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8654 TURKEY
Saturday, May 18, 5:00 – 6:00 p.m.
Zhejiang Kaijia Plastices Co .,Ltd . . . . . . . . . . . . . . . . . . . .5349 Rummo S .p .A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8450
BONNA Ev Gerecleri San . Ve Tic . Ltd . Sti . . . . . . . . . . .7620
Zhejiang Lesui New Material Co .,Ltd . . . . . . . . . . . . . 1159C SIFIM Components & Solutions . . . . . . . . . . . . . . . . . . . .10162 Dibeksan Met . Mak . Yed . Ltd . Şti . . . . . . . . . . . . . . . . . . 10846
Zhejiang Meisda Refrigeration Swedlinghaus SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8466
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3478 Tartuflanghe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8662
Inoksan Mutfak San ve Tic A .S . . . . . . . . . . . . . . . . . . . . .5736 Connect with colleagues at the International
Korkmaz Mekatronik Ltd Sti . . . . . . . . . . . . . . . . . . . . . . .7270
Zhejiang Nanlong Industry And Taz Group Srl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9166
Trade Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5357 Teknè Italia S .R .L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8852
Sandalyeci . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9212 Reception, which brings together key trade
Zhejiang Riverland Eco Tenuta Biodinamica Mara . . . . . . . . . . . . . . . . . . . . . . . . .8358
Technology Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1059A TPA Impex SpA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9353
UKRAINE
RECS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10135
executives, exhibiting companies interested in
Zhejiang Shundi Foods Co .,Ltd . . . . . . . . . . . . . . . . . . . . 4479 Ugolini Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9057
Zhejiang Tetch Electronic
UNITED KINGDOM expanding their operations, and people who matter
Colpac Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10711
Technology Co .,LTd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1884 JAPAN Craster Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6838 most to your business . All international registrants
Zhejiang Xingxing Hanamaruki Foods Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . .10420
Farsan Foods (PVT) Limited . . . . . . . . . . . . . . . . . . . . . . .10138
Refrigeration Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4774 Kaneku Co . Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8622
Zhengzhou Haoran Machinery Kids Holdings Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8924c Seafood from Scotland . . . . . . . . . . . . . . . . . . . . . . . . . . .9627 are welcome . Please note you will need your Show
Studio William Welch Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . 5651
Equipment .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2992 Marin Food Co .,Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8625 The Scottish Salmon Company . . . . . . . . . . . . . . . . . . .9627 badge to attend the International Reception .
Zhongshan Jiuhong Robot Maruichi Maeda Trading Co .,Ltd . . . . . . . . . . . . . . . . 8924d
Technology Co ., Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5068 MK Trading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8724 VIETNAM
Zhongshan Tianjun Electrical Go-Pak Vietnam Ltd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10827
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INNOVATION Sponsored by:

THEATER
Sponsored by:

BOOTH #5675
BOOTH #5575
With Support From: Startup Alley showcases tech-savvy startups who
Stay ahead of your competition with in-depth are poised to make a big impact in the foodservice
research and compelling education sessions . industry .
KITCHEN INNOVATIONS SHOWROOM AISLES 100-1300 Also, on this stage, TECH Talks, 30-minutes of
BOOTH #2440 The Organic & Natural Pavilion showcases technology-focused information on the latest ideas
See full exhibitor list on page 45 .
Come see the 2019 KI Award recipients products and vendors to help you and tech tools .
BOOTH #2390 representing the very latest equipment that meet consumer demand in this fast- See full schedule on page 48 .
specifically improves the back of the house and growing segment .
Leading experts will give insight into what’s next for food
benefits foodservice operators .
and what it means to you as an industry professional .
See page 32-33 to see this year’s Award recipients .
Sessions are first-come, first-served .
See page 35 for the full schedule .
COFFEE
Saturday-Monday
10:30 - 11:30 a .m . Sponsored by:
2:00 - 3:00 p .m .

SHOW-WIDE BREAK Tuesday

10:30 - 11:30 a .m .

SHOW SPECIALS
Many exhibitors offer deals during the four days of the Show . View
the list of “Show Specials” and browse “Hot New Products” online at
NationalRestaurantShow.com GRAND CONCOURSE
FABI
The 2019 FABI Awards celebrate recently introduced creative, marketable, CHARGING LOUNGES South Hall
Booth #3068 SHOW STORE - LEVEL 2.5
and tasty foodservice products . Award recipients are identified with a floor Presented by: Rest and recharge North Hall Featuring a wide range of titles by celebrity chefs,
sticker outside their booth . Stop by their booths for an introduction and then phones in one of Booth #5575 restaurateurs, and more .
come to the BAR Stage (Booth #11262) on Saturday & Sunday for the FABI recharge lounges .
Lakeside Center See page 36-37 for schedule of book signings .
Awardee Tastings to sample them all . Locations in each hall:
Booth #8301
See full list on pages 30-31 .
22 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 23
 SIGNATURE ‘19
SUNDAY, MAY 19 • 2:00 P.M.
GRAND BALLROOM (S100)
Doors open at 1:30 p .m .

Presented by:

The definitive conversation on foodservice.

Dawn Sweeney
President & CEO,
National Restaurant Association

The Future of Dining Chris Gheysens

SUNDAY, MAY 19 • 2:00 P.M. • GRAND BALLROOM (S100) President & CEO,
Wawa
Doors open at 1:30 p .m .
With the rapid changes happening today in foodservice, everyone—no matter what business
you run—needs to know where the industry is headed and who is your new competition .
At Signature ‘19: The Future of Dining, get a rare glimpse into the shifts happening across the
John Cywinski
entire foodservice landscape as four leaders from major foodservice segments—a convenience President,
store chain, fine dining and casual dining restaurants, and a grocery chain—sit down with Applebee’s Bar & Grill

Dawn Sweeney, National Restaurant Association’s President and CEO . These leaders are creatively
answering consumer demands and succeeding by doing business in bold new ways, and will give
clear insights into where, what, and how people will dine in the coming years . Signature ‘19 is the
only place where you can hear from this impactful group of trailblazers about trends that are
Tim McEnery
shaking up foodservice, how convenience and grocery are expanding prepared food options, Founder & CEO,
and how you can leverage these changes in every corner of the foodservice industry . Cooper’s Hawk Winery & Restaurants

Randy Edeker
Chairman of the Board,
President & CEO,
Hy-Vee, Inc .

#SIGNATURE19

24 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 25

 The Future is Frictionless
Imagine if you could win over today’s
demanding diners while both your
front- and back-of-house became
more efficient . From voice-activated
tech to robotics to innovative digital
engagement tools, find out what’s
next for your operation .
Join a walkthrough of the innovations
being developed, and the ideas
being generated, at forward-thinking
companies Domino’s Pizza, Miso
Robotics, SevenRooms, and Restaurant
Business . The experts will be here
to share their views and they’ll be
bringing their latest innovations for
you to see live and in-person .
See the next revolution
in action.
26
Melissa Burghardt
Chief Operating Officer,
Miso Robotics
Christopher Thomas-Moore
Vice President – Global eCommerce
& Digital Marketing, Domino’s Pizza
Official Hashtag: #100YearsOfWow
Predicting the Future of Foodservice
With over 45 years experince Pat Noone
Executive Vice President
between them, industry experts Business Development,
Technomic
Pat Noone and Joe Pawlak
will share insights into where the
restaurant industry is headed,
which restaurant concepts
are winning big (and why),
Allison Page and the latest in acquisitions
Chief Product Officer & Co-Founder,
SevenRooms
and financial trends .
Joe Pawlak
Additionally, get a taste of Managing Director,
Technomic
how best-in-class operators
are using predictive technology
to anticipate industry, menu,
and pricing trends for their
businesses .
Hear from the
Sara Rush Wirth
Executive Editor, experts.
Restaurant Business
@NationalRestaurantShow @NatlRestShow 27
Association Ad
Full Page Ad

29
 FABI AWARDS
2019 Award Recipients
LAKESIDE CENTER
FORA
FabaButter
Booth #9236 FABI Tastings Session 1 & 2
FabaButter is a plant-based butter that bakes, clarifies, and browns
just like dairy butter. It boasts a 360°F smoke point (considerably
higher than dairy butter) and is made with upcycled aquafaba–
a foodwaste ingredient that adds a layer of depth and flavor.
Top chefs use FabaButter in the most technically demanding
foods, from croissants to French mother sauces, for its superior
functionality and sustainability benefits.
G.S. GELATO
Plant-Based Cold Brew Coffee
Frozen Dessert
Booth #8853
G.S. Gelato’s Plant-Based Cold Brew Coffee Frozen Dessert is
gluten free, dairy free, and free from trans-fat. It contains no
GMO ingredients, and it is Certified Vegan. Made with premium
espresso from Colombia and crafted with the finest, clean label
ingredients sourced from all over the world, it offers versatile
uses, from a standalone dessert to an exciting addition to coffees,
shakes, and other dessert options.
GREEN SPOT FOODS
Jasberry® Rice
Booth #10622 FABI Tastings Session 1
Jasberry® Rice is a new variety of rice with high antioxidant levels,
and despite being 100% whole grain, is soft and aromatic. It's
certified organic and non-GMO with antioxidant levels higher
than many other ancient grains like quinoa, brown rice, and
forbidden rice. It is easy to cook and is applicable in dishes from
cuisines across the world. Jasberry® Rice contributed to a social
enterprise project helping over 2,500 farmers’ families from
Thailand grow their way out of poverty. This social enterprise is
also certified B-Corp.
IMPOSSIBLE™ FOODS
Impossible™ Burger
Booth #9427 FABI Tastings Session 2
The new Impossible™ Burger is tastier, juicier, and more
nutritious–featuring 30% less sodium and 40% less saturated
fat than the original recipe and just as much protein as 80/20
ground beef from cows. It is more versatile than ever. Switching
out wheat protein with soy protein, which is higher in “protein
quality” (containing a more complete selection of essential amino
acids), creates a beefier texture, and adds just a bit of dietary fiber.
The addition of methylcellulose, a plant-based culinary binder,
makes the new recipe juicer, and easier to handle, whether raw or
cooked. Finally, adding sunflower oil reduces the amount of total
and saturated fat in the Impossible™ Burger.
NORTH HALL
KRONOS FOODS
Turducken®
Booth #6245 FABI Tastings Session 1
Kronos oven baked Turducken® roast is made with a traditional
recipe of turkey, duck, and chicken paired with Cajun spices
and cornbread stuffing. It recreates the taste and texture of a
traditional Turducken® in a fully cooked loaf with layer upon layer
of the savory, meaty flavors of a Southern favorite in a convenient
heat and serve format. Kronos Turducken® is offered to operators
as a whole loaf or as pre-sliced portions.
RODOULA S.A.
Traditional Crinkly Greek Pie Vegan
Booth #8052
FABI Tastings Session 1
This Greek Pie is unique and differentiated in the way the dough
is produced and handled making the product look different but
producing a unique outcome. There are three layers of dough; the
pie crinkles which make it crunchier, the mix of natural herbs, and
extra virgin olive oil. The ingredients are perfectly accompanied
and capture the Greek culture in a single bite. Throughout the
baking process the aromas travel from the upper levels to the
bottom of the pies and have the power to enchant you, resulting
in a delicious outcome that will tantalize your taste buds. It is free
of preservatives, lactose, and dairy.
30
LP FOODS
Saute and Serve
Booth #9711 FABI Tastings Session 1
Individually portioned gourmet shrimp dishes in just seven
minutes. All-natural products just like a chef would make,
with fresh stocks, fresh vegetables, fresh herbs & spices, and
all-natural shrimp. All natural, clean label, real stock made from
fresh vegetables and spices. Sauté and Serve's unique design and
delivery gives the user an exact recipe cost and provides ease of
inventory management with zero waste.
MAMA LA’S KITCHEN
Cajun Boudin Eggrolls
Booth #10524 FABI Tastings Session 2
Creole with a twist! Made from pork, pork liver, rice, Mama
La's seasoning, parsley, and green onion, these eggrolls add a
whole new flavor profile to appetizers. The Cajun Boudin Eggroll
combines two cultures– Vietnamese and Southern. Mama La's
very own boudin recipe comes rolled in a traditional eggroll skin
which adds another layer of texture to the boudin mix. The extra
crisp and crunch in conjunction with the flavor of Mama La's
proprietary boudin recipe creates an explosion of flavor.
SUD’N’SOL
Edamame Spread
Booth #10053 FABI Tastings Session 3
This product is a mix of edamame with a hint of mint and lemon,
which results in a fresh, light, and enjoyable guilt-free spread/
dip. It is a clean label product, 100% vegan, gluten-free, no
preservatives, non-GMO, and made in the Bordeaux region in the
southwest of France, known for its culinary specialties.
SUD’N’SOL
Slow Roasted Green Tomato Segments
Booth #10053
FABI Tastings Session 3
Is it jalapeño? Is it green pepper? Is it spicy? It is a rarely found
green tomato, and its oven-roasted version is even scarcer. Once
the green tomatoes are carefully chosen, they are partially dried
in low temperature ovens in order to retain and enhance their
organoleptic qualities, then lightly coated in oil and seasoned
with aromatic spices to give them that distinctive Mediterranean
flavor. It is a clean label product, 100% vegan, gluten-free, no
preservatives, and non-GMO.
TRIDENT SEAFOODS
10g Protein Noodles
Booth #9423 FABI Tastings Session 1 & 2
Trident Seafoods 10g Protein Noodles are a protein rich and
gluten-free noodle made with wild Alaska pollock. They are a
versatile, flavor neutral, alternative to high-carb pastas. Protein
Noodles are made with just eight all natural and non-GMO
ingredients, and are fully cooked. Simply thaw, prepare, and serve
hot or cold. A 3 oz. serving contains 10g of protein, 7 carbs,
and 70 calories. They are also gluten-free, fat-free, and contain
70mg of Omega 3s.
SABATINO TARTUFI
Black Truffle Pate
Booth #7754
Black Truffle Pate is a savory and earthy blend of black summer
truffles, champignon mushrooms, porcini mushrooms, and
sunflower oil in a pesto-like consistency. Use as a spread for
canapes, drizzle onto pizza, or fold into cream sauces. Since it’s
already blended into a pate, this product easily allows anyone to
incorporate truffles into their dishes. It is in a foodservice size
package imported from Italy.
WAGSHAL’S IMPORTS
Caviaroli Drops by Albert Adrià
Booth #6027
Caviaroli Drops are liquid olives. These liquid spheres of
approximately 20 mm diameter are a ready-to-use snack, dish,
or drink enhancement. It is the creation of Spanish chefs Albert
Adrià and his brother Ferran Adrià who popularized them at their
former #1 restaurant in the world, el Bulli. Encased in a light,
gelatin shell, the spherical liquid olives takes five regular olives to
comprise a creamy intense flavor-burst upon biting down.
Official Hashtag: #100YearsOfWow
The FABI Awards celebrate the newest
creative, marketable, and of course, tasty
foodservice products . Stop by recipients’
booths to check out what’s new, from
healthy snacks to scrumptious sauces and
spreads to refreshing drinks . And come to
BAR Stage (Booth #11262) on Saturday, May
18, and Sunday May 19 for our FABI Awardee
Tastings and your chance to sample all the
products in one place .
FABI Awardee
Tastings
Visit the BAR Stage (Booth #11262) for an
opportunity to taste our 2019 FABI Award
recipients’ products during three two-hour
open-house events .
Saturday, May 18:
Session 1:
12:30 - 2:30 p .m .
Session 2:
3:00 - 5:00 p .m .
Sunday, May 19:
Session 3:
10:00 a .m . - 12:00 p .m .
WAGSHAL’S IMPORTS
Caviaroli Flavor Infused Extra Virgin Olive
Oil Caviar and Caviaroli Vinegar Pearls
Booth #6027
Caviaroli EVOO pearls are an encapsulation of extra virgin olive
oil. Caviaroli Vinegar Pearls are an encapsulation of vinegar. These
small capsules are made with monosodium alginate and calcium
chloride, common ingredients in molecular cuisine, and allow
the creation of a thin membrane of natural gelatin around a drop
of oil (or vinegar). In this way, the oil and the vinegar can be
used as a solid, conserving its liquid interior. The new oil flavors
are Wasabi Infused, Truffle Infused and Basil Infused Caviar
Pearls. The vinegar flavors are Pedro Ximenez, Modena, and
Pomegranate Vinegar.
@NationalRestaurantShow @NatlRestShow
SOUTH HALL
ATALANTA CORPORATION
DeMedici Imports – A L’Olivier Basque
Pepper Fruit Vinegar
Booth #2409 FABI Tastings Session 1
This multi-purpose flavored vinegar is made from bell peppers and
the famous Piment d’Espelette pepper of the Basque region with
40% fruit pulp and white wine vinegar. Use it to glaze a rack of
lamb, poultry, vegetables, or calamari for a Mediterranean flavor.
This vinegar also pairs well with basil and garlic thyme infused
oils, in addition to extra virgin olive oil. The fresh fruit pulp’s
vibrant flavor is consistent to the last of the bottle.
BEFORE THE BUTCHER
UNCUT Breakfast Sausage Patty
Booth #1090 FABI Tastings Session 1
Savory with just enough spice, this 100% plant-based breakfast
sausage patty looks, cooks, and tastes like a pork breakfast sausage
patty, but it is 100% plant-based, gluten-free, and non-GMO.
A perfect replacement or addition to any breakfast menu that
appeals to meat eaters and veggie eaters.
BEYOND MEAT®
Beyond Beef®
Booth #1287 FABI Tastings Session 2
This is a plant-based ground beef product that looks, cooks, and
satisfies like traditional ground beef. It contains no cholesterol and
25% less saturated fat than 80/20 ground beef. It also contains no
gluten, soy, or GMO’s. Beyond Beef® is made from simple, plant-
based ingredients–peas, brown rice, and mung beans to provide
protein. Coconut oil ensures mouthwatering juiciness and beets
provide the meaty red hue.
BRAVADOUGH! BY WILD FLOUR BAKERY,
LLC
Gluten Free Vegan Cookies
Booth #362 FABI Tastings Session 2
Gourmet, vegan, and gluten free: this cookie dough line lets
operators offer freshly-baked, soft, and chewy cookies to all
diners– without sacrificing taste or texture. Available in Dark
Chocolate Chip, Oatmeal Cranberry, Double Chocolate Fudge,
and Peanut Butter Bliss. Cookie dough pucks are 1 oz., frozen,
ready to defrost and bake, or as a dry mix. This is a "baked
in-house, white label approach" to help support the operator's
branding and reputation for quality.
THE COCA-COLA COMPANY
Odwalla Craft Ades
Booth #4402 FABI Tastings Session 1
Odwalla Craft Ades are a line of premium ades (lemonades and
limeades) infused with herbs, spices, and botanicals to deliver a
delicious, artisan-inspired beverage experience. Available in six
unique flavors, these specialty ades are sweetened with cane sugar
and natural flavors. The beverages are available to foodservice
operators in a frozen concentrate format. Once thawed, the
product is mixed with water and dispensed through bubblers or
handcrafted in small batches/pitchers. The new lineup is available
in Blackberry Basil Lemonade, Lavender Mint Lemonade, Spicy
Watermelon Lemonade, Tangerine Passionfruit Lemonade,
Strawberry Guava Lemonade, and Pomegranate Limeade.
CORTO OLIVE OIL CO.
La Padella Saute Oil
Booth #2152 FABI Tastings Session 1 & 2
La Padella is crafted specifically for high-performance sautéing
with authentic olive oil character. Rice Bran Oil serves as the
backbone of La Padella, delivering a superior high smoke point,
while the Fresh Extra Virgin Olive Oil adds real olive oil flavor
and aroma. The precision blend is completed with Avocado and
Grapeseed Oils to make it the perfect choice for high-performance
kitchens. This premium sauté oil ensures superior high-heat
performance, flavor authenticity, for moist, clean tasting food.
GRECIAN DELIGHT® FOODS
ReadyCarved™ Al Pastor Pork Slices
Booth #812 FABI Tastings Session 3
Grecian Delight's ReadyCarved Al Pastor Slices feature premium
pork cuts marinated in a blend of savory chilies, garlic powder,
and spices. The marinated pork cuts are then hand-stacked by
artisan carvers to 500 lb. cones, flame broiled, robotically sliced
and individually quick frozen to lock in that cone-carved freshness
and flavor. This authentic Central Mexico street food is said to
have arrived in Mexico with their Lebanese immigrants, based on
the Mediterranean shawarma of their homeland. Free of artificial
colors, flavors, and preservatives. MSG free spice blend.
GRECIAN DELIGHT® FOODS
ReadyCarved™ Natural Halal
FABI AWARDS
Shawarma Slices
Booth #812
FABI Tastings Session 3
Grecian Delight's ReadyCarved Natural Halal Shawarma Slices TYSON FOODS INC.
feature whole muscle, premium cuts of meat marinated in a Jimmy Dean® Sausage & Gravy Stuffed
delicate blend of Mediterranean spices. The marinated Halal meat
cuts are then hand-stacked by artisan carvers to 500 lb. cones, Hash Brown
flame broiled, robotically sliced and individually quick frozen Booth #1826 FABI Tastings Session 2
to lock in that cone-carved freshness and flavor. Free of artificial Warm and crispy, real-potato hash browns provide a crunchy and
colors, flavors, and preservatives. MSG free spice blend. Available thick outer layer and gravy contains crumbles of authentic Jimmy
in Chicken and Beef/Lamb. Dean® sausage. With breakfast and all-day snacking on the rise,
the Stuffed Hash Browns are a perfect fit for both. Cook frozen
or thawed. Multiple cook platforms to suit your needs (Deep Fry,
GRECIAN DELIGHT® FOODS Convection Oven, Impinger, Pizza Oven, TurboChef ).
Skhug Sauce
Booth #812
FABI Tastings Session 3
VENICE BAKERY
Grecian Delight Skhug Sauce or Four Pepper Cilantro Sauce, is a
popular Middle Eastern condiment made with cilantro, garlic, a Gluten-Free Vegan Cauliflower Pizza Crust
combination of four peppers (Serrano, Green Bell, Poblano, and Booth #1478 FABI Tastings Session 3
Fully plant-based and allergen-free, this new Gluten-Free Vegan
Red Bell) and lemon juice. This trending green sauce adds color
Cauliflower Pizza Crust provides the growing vegan consumer
and a big global spice profile to a variety of menu applications.
Use on a sandwich, with seafood, as a pasta sauce, drizzle on population a chance to enjoy Venice's plant-based portfolio.
top of a pizza, or add Greek yogurt to create a creamy zesty Rich in natural antioxidants, cholesterol-free, and enhanced with
chia, this flavorful crust provides a wholesome base for any vegan
dip, seafood topping, or pasta sauce. Also works as a mix-in
to hummus. Free of artificial colors, flavors, and preservatives. pizza creation.
Vegan and Kosher.
VENICE BAKERY
LA COLOMBE COFFEE ROASTERS Gluten-Free Beet Root, Sweet Potato, and
Cold Brew Shandy Zucchini Pizza Crusts
Booth #687
FABI Tastings Session 3 Booth #1478 FABI Tastings Session 3
Cold brew coffee with lemonade and cold brew coffee with
The Gluten-Free Beet Root Pizza Crust has a vibrant red crust
grapefruit pair surprisingly well together. The citrus notes present
that provides a thick and hearty option for the pizza consumer. Its
in most high elevation, higher scoring coffee beans, was a natural
familiar subtle sweetness and speckles of parmesan and mozzarella
fit to pair with the smooth taste of Pure Black cold brew. La
cheese will ensure approval by all. The Gluten-Free Sweet Potato
Colombe Cold Brew Shandy Lemonade uses lemons sourced from Pizza Crust brings a new color to the plant-based pizza crust
centuries-old groves along the Mediterranean coast in Sicily. Cold category. It’s made with real sweet potato, two types of cheese, and
Brew Shandy Grapefruit is made with light-roasted Colombian fresh yeast. It will be hard to believe this crisp, yet hearty crust
organic coffee and natural pink grapefruit juice. The cold brew is also completely grain-free. The Gluten-Free Zucchini Pizza
in the Cold Brew Shandy line is produced using La Colombe's
Colombian Light Roast blend, sourced from the Sierra Nevada
Crust is our latest approach to eating green. Made with crushed
black pepper and parmesan cheese, this light and crispy crust will
mountains. It is Fair Trade Certified and organic. provide a pizza-eating experience you can feel good about.
NATALIE’S
Holistic Cold-Pressed Juice Line
Booth #335
Natalie's new line of holistic cold-pressed juices are mindfully
crafted with functional botanicals, traditional spices, and Special Thanks to our
independent panel of
superfood ingredients to promote health, wellness, and nutrition.
Natalie’s uses only simple, authentically sourced ingredients
maintaining the Natalie’s philosophy of producing juices that
are made from 5 ingredients or less. No artificial ingredients, expert judges
preservatives, or added sugars.
PEPSICO FOODSERVICE
Half Naked
Booth #3224 FABI Tastings Session 2 Timothy Dietzler
Naked Juice introduces Half Naked – a flavorful juice with 50% Director of Dining Services,
less sugar than the leading 100% juice smoothie. Featuring Villanova University
no added sugars or artificial sweeteners, Half Naked comes
in three delicious flavors: Peach Ginger, Watermelon Passion
Fruit, and Lively Greens. Half Naked has no preservatives and
is never diluted. Lori Estrada
Senior Vice President of R&D,
PEPSICO FOODSERVICE The Wendy’s Company
Sabra Breakfast
Booth #3224 FABI Tastings Session 2
Featuring breakfast-inspired spreads paired with crispy, whole
grain toasts, Sabra Breakfast items are the tasty way to help Marion Gibson
fuel busy, on-the-go routines. Each tray is between 190-240 Culinary Development Director,
calories and provides 13g of whole grains. These morning snacks Aramark
are available in two delicious varieties: Avocado Toast and
Everything Hummus Toast.
SEVILLO FINE FOODS John Li
Fire Grilled Edamame Vice President
Booth #582 FABI Tastings Session 3 Culinary Innovation,
Mukimame, or shelled edamame, is lightly seasoned with olive The Wendy’s Company
oil, sea salt, and black pepper. It is then fire grilled on an open
flame resulting in a char-grilled appearance and flavor. Fire Grilled
Edamame offers the bright green, protein-packed legume in a
new and exciting way. Vegetarian/vegan options get an added Robin Rosenberg
Vice President, Chef de Cuisine,
grilled flavor that’s perfect for bowls, salads, and soups. The grilled
edamame blends well to make guacamoles, salsas, and veggie Levy Restaurants
burgers or patties. Or use in any dish to add unique grilled flavor
and bright, fresh color.
Cammie
SEVILLO FINE FOODS Spillyards-Schaefer
Slow Roasted Yellow Bruschetta Vice President of Culinary and
Booth #582 FABI Tastings Session 3
Sevillo Slow Roasted Yellow Bruschetta is a classic Italian
Menu Strategy, Cracker Barrel Old
bruschetta with an innovative twist. Vine ripened yellow tomatoes Country Store®
add a bright pop of color and a unique, sweet tomato flavor to
a variety of recipes. Sevillo’s proprietary roasting process adds
sophisticated flavor to this beloved topping. Yellow slow roasted Bret Thorn
tomatoes are diced and tossed with the finest oil, basil, and garlic, Senior Food & Beverage Editor, Nation’s
then quick-frozen for freshness. All natural, free of preservatives, Restaurant News
and made in the USA. Senior Food Editor,
Restaurant Hospitality
31
 KITCHEN INNOVATIONS KITCHEN INNOVATIONS

KITCHEN INNOVATIONS BLUEWATER USA HENNY PENNY MERCO, A WELBILT BRAND

SHOWROOM
SOUTH HALL, BOOTH #2440
Open to all Show registrants
during Show Hours .
Whether you need to save time, space,
or energy, this year’s Kitchen Innovations®
Award recipients deliver big results
and impressive upgrades to improve
back-of-house operations and benefit
foodservice operators .
Special Thanks
to our independent panel
2019 Award
of expert judges
Dan Bendell
Principal,
FoodStrategy, Inc .
Recipients
ANTUNES
Jet Steamer JS-1000
David Chislett, FCSI A blank-sheet rethink of countertop steaming:
Executive Principal, the Jet Steamer injects high-velocity steam into
Ricca Design Studios controlled bursts in a closed pitcher for complete
penetration throughout the food within the
pitcher, allowing for significantly faster cook
times. The steam also mixes ingredients, saving
Jeff Cook operators time when preparing items such as
Chief Engineer, soups, eggs, and chili.
Restaurant Solutions Group,
McDonald’s Corporation APEX SUPPLY CHAIN TECHNOLOGIES
AXCESS 2000.H Pick-Up Station
Co-developed with Little Caesars, the AXCESS™
Richard Eisenbarth, FCSI 2000.H Pick-Up Station is the industry’s first
President / COO, heated, self-serve order pick-up station. As orders
Cini-Little International are placed inside the device, an app notifies
customers. Customers skip the line, input their
pick-up code, opening the customers’ secured
compartment containing their order. Customers
Foster F. Frable, Jr., FCSI, grab their order and leave the store in seconds.
Associate AIA BAXTER MANUFACTURING
President,
BV400G VersaOven
Clevenger Frable LaVallee
Presenting a new level of versatility, the
VersaOven is a self-cleaning, programmable gas
rack oven that offers convection and non-boiler
Randy Homer
Program Manager, Food & Beverage
steam to serve as a steamer, rotisserie, convection
oven, and combi oven for fast cooking. A
Operations Asset Management, Walt
Disney Parks and Resorts
rotating rack provides even roasting or baking. A
patent-pending grease separation system aids in
the cleaning.
Jim Krueger Jr.,
BEAR ROBOTICS
CMCE, NRAMF Penny
Chief, Air Force Food & Beverage Meet Penny, a foodservice robot with artificial
Policy, Procedures, Business intelligence that drives autonomously. Designed
Development & Strategic Initiatives Air to maneuver in tight, crowded quarters, Penny
Force Services Activity (AFSVA) shuttles food from kitchen to tables and brings
Food & Beverage Branch dishes back for cleaning. Tray shape, suspension,
everything is optimized for foodservice needs. In
2019, Penny 2 will feature an upgraded design
Steve Otto and a tablet that communicates with customers
Director,
and takes orders.
Capital Equipment Purchasing,
Darden
Jim Thorpe
Senior Director,
Senior Food Service Designer,
Aramark
32 Official Hashtag: #100YearsOfWow
Bluewater PRO 400 Water Purification
System
A tankless design streamlines the Pro 400 reverse-
osmosis system, which filters a broad array of
contaminants for one or more appliances, from
dishwashers and ice makers to steamers and coffee
makers. The system produces up to 1825 gallons
daily. An optional storage tank accommodates
very high demand use, without affecting the
efficiency and performance of the purifier.
CHICAGO BAR SHOP
SinkTech
Finally, someone automates the three-
compartment sink. SinkTech uses sensors
to determine water levels, temperature, and
cleanliness. It automatically drains and fills
sinks and saves time, energy, water, and money.
It’s compact, installs without plumbing, and
doesn’t interfere with washing or scrubbers. And
it’s connected to the cloud for data on usage
and compliance.
CHOWBOTICS
Sally the Robot
Imagine providing fresh made-to-order foods
24/7 virtually anywhere, without on-duty labor.
Sally the Robot serves customizable salads,
yogurt bowls, grain bowls, and snacks using
sophisticated robotics and algorithms to dispense
accurate portions of hundreds of different
ingredients. Sally delivers precise portions in a 3'
x 3' footprint with a 120V socket.
CM SYSTEMS LLC
ComplianceMate
ComplianceMate takes digital checklists and
wireless temperature sensors to the next level
with its first-in-foodservice LoRa (long range)
communication protocol. Patented software
and lower-cost LoRa transmits farther, using
less battery power, than Bluetooth in difficult
transmission environs like stainless steel deep
freezers. Cloud-based data lets you identify trends
across multiple locations.
CORNELIUS® MARMON/BERKSHIRE
HATHWAY COMPANY
Nitropro™ Mini
Answering the challenge of bringing down the
size of systems for nitrogenated coffee and other
beverages, the NitroPro™ Mini goes tankless—no
nitrogen storage needed—instead generating its
own nitro onboard, and has reduced the size of
air compressors, valves, and flow controls. The
result: simpler operation, simplified supply chain,
and more compact footprint.
ECOLAB
Advanced Health Department Intelligence
(HDI)
Ecolab’s newly reinvented HDI program
capitalizes on next generation technologies and
a raft of new analytics for a whole new, greatly
magnified view of health department activities
across the country. It’s expanded the database to
over 1.5M locations from 65,000+. Real-time
alerts on numerous categories, data retrieval, and
customer-facing dashboards all are cutting edge.
GRINDMASTER
PrecisionBrew Air-Heated Shuttle Brewers
Grindmaster’s new Shuttle Brewers step up
with a new level of sophistication. An advanced
touchscreen offers detailed settings for time,
temperature, pulsing, and more to match roasters’
specs. A magnetically driven agitator prevents
suspended solids from settling, and shuttles are
heated by recirculating hot air rather than electric
coils that cause hot spots and scorching.
@NationalRestaurantShow @NatlRestShow
FlexFry
The first of its kind, FlexFry offers a combination
of open frying and pressure frying in the same
battery footprint. The new combo includes
Henny Penny's F-5 electric low oil volume
platform and 2, 3 or 4 vats of pressure frying.
Touchscreen interface, three-minute express
filtration and auto top-off on the F-5 and
for pressure frying an easy open/close lid and
pressure assist technology.
HENNY PENNY
Space$aver Team Combi
Unique in the U.S. market, the Space$aver Team
combi combines two stacked, independently
operated combis in a single frame and shell,
with a single power cord and all the serviceable
components centralized below. The 22"- wide
footprint is topped with an integrated ventless
hood using four-stage filtration for grease and
vapors requiring no catalytic converter.
HOBART CORPORATION
FT1000e Low Energy Series
Sometimes refinements are so comprehensive
they amount to reinvention. This new flight-type
warewasher features redesigned wash, airflow,
and heat-retention elements, enabling use of
lower electrical-draw components such as pumps,
motors, heaters, etc. Result: 12%-20+% energy
reduction depending on configuration, and
smaller circuit breakers, all while maintaining
wash quality.
HOSHIZAKI
MODwater
Small is good. Hoshizaki has found a way to
dispense four kinds of water—chilled, hot,
alkaline, and sparkling—in the smallest footprint
ever. Patented technology chills and carbonates
water on demand without a carbonator tank. No
tank, no pressurizing pump needed. It all saves
space and maintenance.
JAMIX
Kitchen Management System
Choosing KMS software can be challenging, but
Jamix sets itself apart on several points. Whereas
many offer recipe and menu management and
costing, Jamix also ties in inventory management
and procurement. Plus, it’s true cloud-based, and
can be accessed with any browser, any operating
system, any mobile device. Perhaps best of all, it’s
extremely intuitive.
LANCER
TwinPour Soda Dispenser
Lots of unique features in this new dispenser. In
a 44" counterspace, TwinPour offers two dispense
points and 266 flavors, allowing two customers
to be served simultaneously. Each side accepts
any style of ice and offers two choices. TwinPour
dispenses all ice types and can be configured to
dispense two types at the same time. Additional
chilled water lines serve as cooling system for
ancillary pieces of equipment.
MANITOWOC ICE/WELBILT CORP .
Indigo NXT
Ice production and efficiency. The Indigo NXT
line achieves both, with refinements that enable
a combination of efficient rotary compressors
and environmentally friendly R410a refrigerant,
neither seen before in U.S. icemaking. In fact,
Indigo NXT produces roughly 50 lbs. more ice
daily and is an average of 11% more efficient
than models using R404a.
Visual Holding Cabinet with Tray Tracking KI FIRESIDE CHATS
Technology Kitchen Innovations Showroom
Everyone knows how timers work. You set them,
and they count down. Merco’s new Tray Tracking
Foodservice Equipment & Supplies and
Technology takes it up a notch. Insert a tray
and the timer starts automatically and counts restaurant development + design will host
down—and if you need to move the tray, the fireside chats offering dealers, operators,
timer electronically stays with it, tracks to the and consultants a forum to hear from expert
new location, and continues counting.
consultants on kitchen equipment trends and
RATIONAL USA topics . These special sessions provide anyone
UltraVent Plus who purchases, recommends, or specifies
With the recirculating ventless hood market foodservice equipment access to critical
heating up, RATIONAL has come up with the
UltraVent Plus, the first one that is retrofittable, information coming directly from key players in
incorporates filter technology and requires no the industry .
catalytic converter for grilling and roasting, and
comes in a configuration that can be retrofitted
even to RATIONAL Combi-Duo stacked electric
countertop combis.
SUNDAY, MAY 19
TORTILLA MASTERS EQUIPMENT 12:00 p.m.
TM-105 Ventura Flex PL Tabletop Corn College Foodservice: What’s on the
Tortilla Machine
Filling a huge hole in the U.S. market, Tortilla
Masters introduces Ventura Flex, the first electric
Menu Today and Tomorrow
Robert Holden, Associate Vice President,
Auxiliary Services, University of Georgia
tabletop corn tortilla machine. At just 2' x 2',
with a small high-torque motor, Ventura Flex & President, NACUFS
produces up to 840 corn tortillas per hour.
Molds and settings produce different sizes 1:30 p.m.
and thicknesses. Creating Menus that Honor
Their Origins
UNOX
Data Driven Cooking Angelo Mojica, Senior Director of Food
and Culinary Services, Johns Hopkins
Everyone has cooking software. Data Driven
Cooking is different. DDC monitors oven Health System
usage, analyzing and recording cooking times,
menu items, energy and water use, etc. And 3:00 p.m.
artificial intelligence uses that data to recommend Innovative by Design: How Equipment
operational patterns, new recipes, and more. Helps Drive Efficiency Among
Further, sensors in the oven calculate volume Foodservice Operators
and mass and adjust cook times for different
Christine Guyott, Principal, Rippe
size batches.
Associates
VOLLRATH COMPANY
Modular Induction Dry Well Drop-In 3:45 p.m.
Induction dry well drop-ins are known for Innovations in Foodservice
eliminating the water-related chores and expenses Equipment: Today and Tomorrow
of traditional steam wells and slashing energy use Mark Rossi, CEO and Founder,
by more than half. Vollrath’s new system features Avanti Restaurant Solutions
two independent induction zones per well, and
unlike any before it, uses capsules in each zone
with fold-in, fold-out legs to accommodate both
2.5"- and 4"- deep full-size or half-size pans.
MONDAY, MAY 20
VT BURNER TECHNOLOGY 11:00 a.m.
IN CONJUNCTION WITH V Balancing Convenience and
ENANCIO USA
Experience in Restaurant Design
VT Burner
Steve Starr, President, Starrdesign
Infrared cooking offers speed and other
advantages, but conventional IR burners generate
12:30 p.m.
IR through ceramic shields that are prone to
cracking and replacement. Retrofittable VT Chain Restaurant Prototype
Burner is cast steel, with a patented layered and Development
design that requires no ceramics to generate IR Mitch Rotlo, Founder and CEO, Rotolo’s
energy. It’s IR-fast, inexpensive, durable, and cuts Craft and Crust
gas consumption compared to standard burners.
2:00 p.m.
VULCAN, A DIVISION OF ITW FOOD
EQUIPMENT GROUP The Evolution of Hospitality and
Versatile Chef Station Bar Design
The new Versatile Chef Station is a compact Tobin Ellis, Hospitality Design Specialist,
multi-function cooking station that serves as a Bar Magic
griddle, saucepan, braising pan, steamer, pasta
cooker, rethermalizer, and fryer all in one—and 3:00 p.m.
with its patented multilayered cooking surface,
it’s faster, more accurate, more even, and easier to Future of Fast-Casual
clean than a braising pan. Restaurant Design
Joseph Vajda, AIA, LEED AP bd+c,
Principal, Aria Group,
Aria Architects
33

SATURDAY, MAY 18
Ethnic Mash Ups for Every
Customer
Ethnic mash ups or spins on
traditional dishes are everywhere.
10:15 - 11:15 a.m.
Reinventing classics can be done
with small, but impactful changes,
and the protein used in dishes can
make all the difference. See and
learn how dishes can be transformed
to offer more culturally enriched
culinary experiences consumers
are demanding.
Sponsored by: Tyson
Sysco Simply: Pasta for All Cuisines
Plant Based Dining Made Gone are the days where consumers
Simple think of pasta as just Italian. Pasta
With a holistic approach to health
12:00 - 1:00 p.m.
and wellness, more and more
consumers are turning to plant-
forward lifestyles. The first focus
area of Sysco Simply is plant-based
dining: including vegan, vegetarian,
flexitarian and plant-based protein
products. Explore the versatility of
these products and how they can be
incorporated into menus to keep
'on-trend'.
Technology in the
Kitchen: The Latest and
Greatest Appliances
As day-to-day technology continues
to evolve, so do kitchen appliances.
1:45 - 2:45 p.m.
Innovations in kitchen appliances
offer greater efficiencies more than
ever before and they can be one
of your biggest labor and time
savers. See the latest and greatest
in appliances and understand how
upgrading can have a significant
impact on your business.
Data-Driven Diner Insights
Knowing your target consumer
is key to setting critical business
strategies. What new trends do you
3:30 - 4:30 p.m.
need to consider? Selecting menu
items and developing new deals
should be based on consumer data
rather than guessing what might
offer the most ROI. Do consumers
consider you the trend-setter, trend-
adopter or pass altogether? Learn
how data can help drive traffic.
This newest addition to the Show floor features new techniques, ideas, and recipes
based on the very latest trends . Find culinary inspiration from leading experts to create
unique dishes that you can unveil in your restaurant right away, including tips and tricks
to incorporate our delicious featured products .
South Hall, Booth #2390
With Support From:
SUNDAY, MAY 19
The Plant Forward Boom
Plant-based products are no longer a
trend, consumers expect plant-based
products as an alternative dining
style. Don't be left behind by not
having these items on your menu.
Explore how to create a unique
and exciting offering of plant-based
items your consumers will not only
expect, but love.
Sponsored by: Beyond Meat
is truly for all cuisines. Be inspired
by new ideas and fresh ways to
incorporate pasta into a variety of
dishes from across the globe with
Asian, Mediteranean, North African
and of course, Italian influence.
Build a Better Burger: How
to Raise Your Price Point
but Not Your Labor
Learn the science behind a profitable
burger! The key to a great burger
menu is balancing creativity and
using versatile products. From burger
bowls to the classics, spend some time
grinding through your burger menu
to create tasty, yet profitable offerings.
Sponsored by: Beyond Meat
The Buzz About Alternative Today's Seafood
Proteins Landscape
Consumers are consistently looking
for substitutes for traditional proteins
for a variety of different reasons. Join
in on the discussion on when to make
swaps available, how to select the
right alternatives and how the right
spices can make all the difference.
CULINARY EXPERIENCE CENTER
MONDAY, MAY 20
Better Breakfast
Breakfast is now an all day affair.
Morning, noon and night, breakfast
continues to rapidly grow in
popularity across all day parts. How
can you offer flavorful and diverse
options throughout the day? Don't
miss out on breakfast as a way to
increase traffic and attract a diverse
customer base.
Sponsored by: Danone
Cutting Edge Solutions
Power Hour
From better-for-you ingredients to
labor saving products, the Cutting
Edge Solutions platform is designed
with you in mind. These chef-
inspired solutions offer versatile
on-trend ingredients to delight guests
with new flavors, all while providing
new profit opportunities to give
you an edge above the competition.
Come see what could be new on
your menu!
Food is Medicine: Spices
and Flavors
We've all heard food can heal a
heartbreak, but what about using
food to reduce common health
issues such as inflammation, blood
pressure and weight management?
As consumers become more
interested in enjoying spices and
herbs for health benefits, explore how
medicinal food can truly be through
a holistic approach using ancient and
ethnic applications.
Sponsored by: McCormick
The seafood landscape is
continiously evolving as consumers
demand more responsible sourcing.
How do suppliers and distributors
continue to respond to this demand?
Join in on the discussion about wild
caught, farm raised and more from
sourcing practices to flavor impact.
Chefs leading the way in sourcing
with integrity will also share
their practices.
TUESDAY, MAY 21
2019: The Year of Pork
10:30 - 11:30 a.m.
2019 is all about pork and it's not
only bacon for breakfast. As more
consumers become interested in
pork, you can serve more than just
bacon and pork chops. Explore new
trends in pork and how to use all
cuts for more dynamic dishes across
all day parts.
Get to Know Your Menu:
Nutrition and Menu
Labeling
Your menu is your greatest
marketing tool and your biggest
opportunity. Make sure you're
maximizing your menu potential!
From labeling to serving size and
everything in between, there are
many nuances to nutrition and
menu labeling. Stay up to date in all
things labeling and what to account
for your on menu.
The Delivery Game
1:30 - 2:30 p.m.
The delivery game is stronger
than ever. New players are
constantly popping up. As an
operator, how do you decide who
to partner with? What are all the
considerations you need to make
when it comes to the delivery of
your food? Don't miss this session
to learn how you can deliver
with success!
Be sure to
download
the mobile
app and
add these
sessions
to your
schedule.
35
 WORLD CULINARY SHOWCASE
Live culinary meets star power . Watch your favorite Celebrity Chefs
demonstrate their techniques and share their stories, plus, award-
winning up-and-coming Chefs to Know demonstrate how they’re
rethinking cuisine .
Lakeside Center, Booth #10357
SATURDAY, MAY 18
Rick Bayless
10:30 - 11:30 a.m.
Since 1987, Rick Bayless has been changing the
way America eats Mexican, with four award-
winning restaurants in Chicago, two quick-
service brands and a retail line of sauces, salsas,
and more. He has won six James Beard Awards
and his contributions to the community have
garnered awards both at home and in Mexico.
Book signing:
11:30 a.m.
Abe Conlon
12:00 - 1:00 p.m.
Chef Abe Conlon’s bold and vibrant global
cuisine is a reflection of his Azorean-Portuguese
heritage and travels. Together with business
partner Adrienne Lo, Abe opened Fat Rice in
2012 and two adjoining concepts, The Bakery at
Fat Rice and The Ladies’ Room, in 2016. He is
the co-author of The Adventures of Fat Rice and
Chef to Know won the James Beard Foundation’s 2018 “Best
Chef: Great Lakes Award.”
Book signing:
1:00 p.m.
Education Session Digital Media Slam
1:30 - 2:45 p.m.
Digital tools are critical to build loyalty,
manage online reviews, drive mobile
orders, connect directly with customers
and so much more. Join us at the Show’s
new Digital Media Slam for rapid-fire
presentations from great brands using
digital media with great success. Presented
by marketing leaders from White Castle,
Corner Bakery, Tropical Smoothie
Cafe, and more.
Anjula Devi &
James Tagg
3:30 - 4:30 p.m.
Anjula Devi is best known for creating
delicious, authentic Indian cuisine as a
consultant chef for Manchester United,
arguably the biggest football club in
the world. Author of Authentic Indian
Food and Spice for Life, as well as an
accomplished demonstrator and teacher.
Book signing:
Anjula’s mission is to promote and create
4:30 p.m.
wonderful, delicious and nutritious meals.
James Tagg’s globe-trotting 35 year career in the industry has seen him
working through the kitchen brigade ranks, predominantly working within
the contract catering sector with time spent in hotels in the UK, Australia
and South Africa. James was appointed as Executive Chef at Manchester
United in 2011, developing and innovating contemporary authentic dishes
for 75,000 avid sports fans at any given time.
36 Official Hashtag: #100YearsOfWow
Presented by:
Supporting Sponsors:
DISHMACHINES
& SERVICE
SUNDAY, MAY 19
Education Session Menu Forecast: 2020
and Beyond
10:30 - 11:30 a.m.
Contemporary menus must function as
calling cards, image enhancers and traffic
drivers, and this presentation will look
at strategies to accomplish all of these
objectives by means of a fast-paced,
comprehensive review of on-the-rise
foods and flavors, preparation and
presentation techniques that deliver the
value that customers demand and help
an operator stay on-trend. Presented by
Nancy Kruse and Lizzy Freier.
Jason Hammel
12:00 - 1:00 p.m.
Jason Hammel is the chef of Lula Café in
Chicago’s historic Logan Square and Marisol
Restaurant at the Museum of Contemporary
Art. Chef Hammel is the Jean Banchet 2018
Chef of the Year award and a James Beard Best
Chef finalist. Lula Cafe has been recognized
by Eater’s “Essential 38” and the Michelin
Chef to Know
Guide. Hammel is also a co-founder of the food
education group Pilot Light Chefs, which creates
innovative culinary curriculum for Chicago
Public Schools.
Andrew Zimmern
1:30 - 2:30 p.m.
A four-time James Beard Award-winning TV
personality, chef, writer, and teacher, Andrew
Zimmern is regarded as one of the most
versatile and knowledgeable in the food world.
Andrew is the host of Bizarre Foods, Driven by
Food, The Zimmern List, and Big Food Truck
Tip, a contributor writer at Food & Wine, and
through the James Beard foundation funds the
Zimmern’s Second Chances Scholarship.
Gerry Garvin
3:30 - 4:30 p.m.
Acclaimed Chef, Notable Author, Television Host,
James Beard Nominee and Philanthropist, Gerry
Garvin is most widely known for his television series,
Turn Up the Heat with G. Garvin. He is America’s
most down-to-earth chef, and his claim to fame is
showing everyday cooks how to keep it simple with a
Southern twist.
Book signing:
4:30 p.m.
@NationalRestaurantShow @NatlRestShow
WORLD CULINARY SHOWCASE
MONDAY, MAY 20 TUESDAY, MAY 21
Abra Berens & Zach Engel
Hari Pulapaka 11:00 a.m. - 12:00 p.m.
Zachary Engel is the Executive Chef and
10:30 - 11:30 a.m.
Owner of Middle Eastern restaurant, Galit,
Abra Berens is the chef at Granor Farm
which debuted in Chicago’s Lincoln Park
in Three Oaks, Michigan. She trained at
neighborhood in April 2019. Previously, Zach
Ballymaloe in County Cork, Ireland, and
was the Chef de Cuisine at Shaya Restaurant
Zingerman’s Delicatessen in Ann Arbor,
in New Orleans, where he led a talented team
Michigan. She strives to connect people
to take home the 2016 James Beard Award for
with their food both through dinners Chef to Know Best New Restaurant, a culminating triumph
and progressive food policy—helping to
at the end of a year of many “Best New”
Book signing: further a food system where farmers earn
accolades. In 2017, he followed with winning
11:30 a.m. a living wage, protect our environment
the James Beard Award for Rising Star Chef
through agriculture, and waste as little
of the Year.
food as possible.
Hari Pulapaka is an award-winning chef and author with four James Beard
Award semifinalist nods as Best Chef-South and multiple Food & Wine Chris Sayegh
People’s Best Chef recognitions. His cuisine helped rate his restaurant, Cress 12:30 - 1:15 p.m.
Restaurant, as the top rated ZAGAT restaurant in Orlando in the inaugural Chris’ company, The Herbal Chef, is a pioneer in
2013 guide. In 2016, Hari was recognized as a GRIST 50 fixer for his using cannabis-infused fine dining to elevate the
innovative and active work in the area of food waste reduction. perception of marijuana in mainstream media.
Through dinners that include art, music, fine wine
and top-notch ingredients, he simultaneously and
Diana Dávila effortlessly educates and entertains his audience.
12:00 - 1:00 p.m. The Herbal Chef has become the most well known
cannabis and culinary entity in the world.
Diana Dávila is the Chef and Owner of Mi
Tocaya Antojería in Chicago. Since opening
in March of 2017, the restaurant has received
numerous accolades including being named one
of Bon Appetit Magazine’s Best New Restaurants
2017 (Top 50) and was a James Beard Semi
Finalist for Best New Restaurant (2018). As
Chef to Know
a Chef/Owner she was named one of Food &
Wine Magazine’s Best New Chefs (2018); Eater
Chicago’s Chef of the Year (2017); Chicago
Tribune’s Chef of the Year (2019) and was named
a “Chef to Watch” by both Eater and Plate
Magazine in 2017.
Education Session Owning It: How Women
Step into Leadership and
Ownership in Culinary and
Hospitality
1:30 - 2:30 p.m.
Join the James Beard Foundation and chef-owners
Esther Choi, Asha Gomez and Rohini Dey for a
discussion about how owner-operators are breaking Book Signings Schedule & location
down barriers, improving kitchen culture and
creating a new way of working. These powerful Books will be available for purchase at signings
women leaders will share their strategies for or at the Restaurant Show Store located in the
increasing ownership by women and changing the
Grand Concourse, Level 2.5. Authors will not sign
industry from within.
anything other than their own books. Books may
be purchased prior to or during the signing, or they
Kari Underly may be brought from home.
3:00 - 4:00 p.m.
Explore new and innovative ways to expand your
menu. In this action packed cutting and cooking
demonstration, Kari Underly will slice into the Special Thanks to the 2019 Show exhibitors who
103 beef rib primal to create over 12 unique small have graciously supported this year’s World Culinary
batch butchery cuts. She will talk flavor and share Showcase by supplying equipment for the stage:
her insights as she builds the butcher’s board! Taco
Braids will be highlighted during the cooking
demonstration portion of this exciting session.
Book signing:
4:00 p.m.
37
 Bellavita Food & Wine
Theater Schedule
SATURDAY, MAY 18 MONDAY, MAY 20

VISIT
LAKESIDE
CENTER
for trending food
and ingredients from
over 20 international
pavilions.

LAKESIDE CENTER TASTE

PRODUCTS
Booth #8764 FROM:
Enjoy the excellence of italy with SUNDAY, MAY 19 TUESDAY, MAY 21 BRAZIL
COOKING SHOWS CANADA
WINE TASTINGS CHINA

INDUSTRY TALKS ECUADOR

FRANCE
www.bellavita.com GERMANY
GREECE
INDONESIA
ITALY
JAPAN
NEW ZEALAND
SPAIN
THAILAND
TURKEY
AND MORE

38 39
 at the
RESTAURANT SHOW

LAKESIDE CENTER
AISLES 11100-11600

Boost your skills, build your volume, better your business

Access to four days of top suppliers, in-demand ingredients, and cutting-edge products and services—
along with education sessions and mixology demos custom-crafted just for bar professionals.

WHAT’S HAPPENING ON THE BAR STAGE (Booth #11262)

Top brands and seasoned professionals help you stir up ideas for the bar with education
sessions and mixology demos custom-crafted just for you. Here’s a sample of what’s in store:

MIXOLOGY DEMOS EDUCATION SESSIONS

The Return of the Highball • Creating a Beverage Menu for the Future
TONY ABOU-GANIM, Owner ILANA ORLOFSKY, Marketing Manager, Imbibe
The Modern Mixologist Sponsored by:
• Alcohol to Go: Understanding Drinks for Delivery
ANTHONY PULLEN
Trade Marketing Director DONNA HOOD CRECCA, Principal, Technomic
Q Mixers • Raising the Bar: Alcohol Trends to Watch
“Mac & Cheese 2019” – the Ultimate TONY ABOU-GANIM, Owner, The Modern Mixologist
Macallan and Cheese Experience DAVID HENKES, Senior Principal, Technomic, Inc.
JAMES BOWERS, Sponsored by: • Your Piece of the Craft Cocktail Movement
National Macallan Brand BRIAN WARRENER, Associate Professor, School of Hospitality,
Ambassador, Edrington
Johnson & Wales University
Mastering the Old • Brunch is the Next Great Bar Night
Fashioned: The Cocktail That Needs MAXX KLEINER, Manager of Mixology, Carnivale
to be on Every Menu GREG INNOCENT, Beverage Director, The Hampton Social
CHARLES JOLY, Spirit Master
Crafthouse Cocktails • The Boiler Maker: The Perfect Marriage of Beer and Spirits
MICHAEL CARROLL, Co-Founder and Head Brewer, Band of Bohemia
How to Speak Beer Through the
STEPHAN JURGOVAN, Lead Bartender, Band of Bohemia
Language of Food
JARED ROUBEN, President and Brew Master, HARRISON GINSBERG, Head Bartender and Bar Manager, Crown Shy NYC
Moody Tongue • How to Hit a Home Run With Responsible Alcohol Service
Star of the Bar Finalist Demos TRISTA KIMBER, VP of Training and Organizational Development,
Don’t miss the chance to see these award- Hooters of America
winning mixologists as they warm up for the CHUCK PRZYBYLINSKI, National Beverage Director, Levy Restaurants
Star of the Bar final competition Monday night JAY LERDAL, Product Manager of ServSafe Alcohol,
at TAO Chicago at 7:00 p.m. National Restaurant Association

Check out page 48 of this guide for full schedule of education sessions, demos, and speakers.

CHILL Sponsored by Adjacent to the BAR Stage, the CHILL ZONE is the place to network
with your peers and recharge your device and yourself!
ZONE
Booth #11262

Session 1: Saturday, May 18 Session 2: Saturday, May 18 Session 3: Sunday, May 19

12:30 - 2:30 p.m. 3:00 - 5:00 p.m. 10:00 a.m. - 12:00 p.m.

Atalanta Kronos Foods Beyond Meat® Mama La’s Grecian Sevillo Fine
Corporation Kitchen Delight® Foods
LP Foods Bravadough! Foods
Before By Wild Flour Pepsico Sud’n’sol
The Butcher Rodoula S.A. Bakery, LLC Foodservice La Colombe
FABI Awardee Tastings The Coca-Cola Coffee Venice Bakery
Corto Olive Corto Olive Trident Roasters
Visit for an opportunity to Oil Co. Company Oil Co. Seafoods
taste our 2019 FABI Award Trident
recipients’ products during Fora Fora Tyson Foods
Seafoods Inc.
three two-hour open-house Green Spot Impossible™
events on the BAR Stage. Foods Foods

40 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 41

 LEARN • CONNECT • PLAY

LOCATED IN THE NORTH HALL LOBBY

WHAT YOU’LL FIND HERE?

A larger-than-life interactive touch screen filled with
valuable content from across the restaurant industry.
Addressing your business pain points
Can’t make it to one of the three featured sessions? and opportunities—both big and
small—with the answers to everything
No worries, they’ll be streamed live from the wall . from LTO strategies, menu trends,
catering, sustainability, CBD, and
Have questions only an expert can answer? much, much more.
We have those too at the Ask the Expert feature . Check out the full schedule:
(SEE FULL SCHEDULE ON THE RIGHT)
SATURDAY
Looking for the latest industry news, research findings, and insights? 10:00-11:00 a.m.................. Non-Commercial
11:00 a.m.-12:00 p.m................... Off-Premise
Industry-leading content at your fingertips—literally .
12:00-1:00 p.m. .......................................Labor
1:00-2:00 p.m........................................ Global
Don’t worry about taking your camera phone out. 2:00-3:00 p.m............................... Distribution
Email yourself stats information right from the screen . 3:00-4:00 p.m................................ Packaging

Do you know what is green and sings? SUNDAY

10:00-11:00 a.m..............Convenience Stores
Have a little fun too with fun food trivia and jokes to 11:00 a.m.-12:00 p.m........ Predictive Analysis
REPORT TOUCH HERE VIDEO
make your dad proud! 12:00-1:00 p.m. ..................................Catering
1:00-2:00 p.m............................. Menu Trends
3:00-4:00 p.m......................... Healthy Eating
Wish you had some fun money to spend?
Pick up a Centennial Sweepstakes game card and MONDAY
scan it right on the screen to see if your a daily winner 10:00-11:00 a.m.......................... LTO Strategy
12:00-1:00 p.m. ......................... Sustainability
of an American Express or Uber Eats gift card! 1:00-2:00 p.m........................Pricing Strategy
2:00-3:00 p.m........................Adult Beverage
EMAIL SCHEDULE MAP 3:00-4:00 p.m.................................. Cannabis
4:00-5:00 p.m............... Industry Forecasting
REPORT TOUCH HERE ShowCentral presented by
VIDEO
TUESDAY
10:00-11:00 a.m...............................Consumer
11:00 a.m.-12:00 p.m..................Supermarket
12:00-1:00 p.m. ....... Concept/Segment Trends

No appointment necessary.
REPORT TOUCH HERE VIDEO
INTERNET PLAY QUIZ
REPORT EMAILTOUCH HERE SCHEDULE
VIDEO MAP

42 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 43

 STARTUP ALLEY
LAKESIDE CENTER
EDUCATION SESSIONS
AT WORLD CULINARY SHOWCASE – BOOTH #10357

Presented by:
SATURDAY, MAY 18 SUNDAY, MAY 19 MONDAY, MAY 20
1:30 P.M. 10:30 A.M. 1:30 P.M.
Owning It: How Women
Digital Menu Forecast: Step into Leadership and
Media Slam 2020 & Beyond Ownership in Culinary WHERE DIGITAL INNOVATION AND FOODSERVICE MEET
and Hospitality North Hall, Booth #5675
Check out the operational solutions offered by these 14 startups, selected by
Digital tools are critical to build This presentation will look at the Join the James Beard Foundation a panel of restaurant operators for their innovative, tech-savvy approach to
loyalty, manage online reviews, drive importance of the menu as the primary and chef-owners Esther Choi, Asha Gomez foodservice industry challenges .
mobile orders, connect directly with means of attracting and engaging and Rohini Dey for a discussion about
diners while functioning as calling cards, how owner-operators are breaking down
customers and so much more .
image enhancers and traffic drivers . Be barriers, improving kitchen culture, and
Join us at the new Digital Media there for this fast-paced, comprehensive creating a new way of working . These
Slam for rapid-fire presentations review of on-the-rise foods and flavors, powerful leaders will share their strategies
from great brands using digital preparation and presentation techniques for increasing ownership by women and
AmbiFi, Inc. Jetson Say2eat
BOOTH #5675G BOOTH #5675E BOOTH #5675A
media with great success . that help an operator stay on-trend . changing the industry from within . Using rich media and Jetson is an intelligent, Say2eat activates a
Instagram-style stories voice AI solution that can frictionless ordering
Brian Best Lizzy Freier Esther Choi Ambifi simplifies navigate complex menus experience by
VP, Digital Marketing & MarTech Managing Editor, Menu Analysis Owner & Chef content development through conversation, enabling operators to
Tropical Smoothie Cafe LLC Technomic, Inc. Mŏkbar and training for enabling a new form accept orders via text
Lynn Blashford Nancy Kruse Rohini Dey Ph.D. workflow such as of ordering . and social media .
Vice President of Marketing President Owner & Founder recipe management .
White Castle The Kruse Company Vermilion Lisnr Synk Delivery
Michael Chachula Asha Gomez Baller LLC BOOTH #5675L BOOTH #5675N
Executive Director of Technology, Chef, Entrepreneur, and HOPE FOR A BETTER FUTURE!
BOOTH #5675J LISNR enables Synk is a software
IHOP World Culinary Showcase Cookbook Author An innovative frictionless, seamless and tool for restaurants
Presented by web-platform encrypted payments to optimize delivery
Donna Josephson Katherine Miller
SVP & CMO architected to using ultrasonic themselves,
Vice President of Impact
Corner Bakery Cafe empower workers data technology . and compete
James Beard Foundation
Supporting Sponsors: with a secondary with 3rd party
Tara Tesimu DISHMACHINES

income, thereby delivery services .

& SERVICE

Chief Digital Officer

improving
LoclH
Winsight LLC BOOTH #5675
engagement .
Locl empowers Tablee
operators with Google BOOTH #5675I
DON’T MISS: Easilys Maps data optimizing Tablee’s platform
BOOTH #5675D their listings to drive facilitates operator
Web solution to contextual, proximity staff and guest
A SPECIAL RESTAURANT SHOW SCREENING OF THE AWARD-WINNING FILM: optimize multi- based insights . communication
site catering improving service
operations and levels and in-person
streamline back of
Octothorpe dining experiences .
MONDAY, MAY 20 Panel to follow featuring the
house management . Plus llc
filmmaker, Joanna James,
3:15 – 5:00 p.m. with Chefs Rick Bayless, Carrie
BOOTH #5675B
Mobile app plugin
theBulletin.io
Lakeside Center, Room E350 Nahabedian, and more. Galley that turns customers
BOOTH #5675M
BOOTH #5675C theBulletin .io is a new
into influencers,
Empowers chefs digital signage solution
recommending brand
and commercial that helps operators
on Instagram, Facebook,
A behind the scenes look at restaurant culture with women kitchens to optimize do more with their
Twitter & Snapchat .
at the helm exploring why less than 7% of head chefs and food production with installed TV screens .
restaurant owners are women, when traditionally women an intuitive data-
have always held the central role in the kitchen. centric platform . PathSpot
Technologies, Inc.
Hear perspectives from world-renowned chefs, including: Restaurant BOOTH #5675K
The PathSpot hand
World’s Best Female Chef Dominique Crenn, Emmy Award Playbooks
Winning TV Host Lidia Bastianich, Two Michelin Star Chef scanner instantly
BOOTH #5675F
April Bloomfield, One of Time Magazine’s Most Influential People detects invisible signs
A one-stop shop for
Barbara Lynch, First Female Iron Chef Cat Cora, World’s Best of foodborne illness
restaurant managers
Chef Daniel Humm and many more. to protect businesses
It’s less likely for a woman to be to train and coach
and customers .
their teams, and
hired as a Head Chef than a CEO .” A Fine Line grapples with themes sparking national conversations improve employee
Bloomberg News right now, including workplace harassment, equal pay, paid development
parental leave and career advancement. and retention .
44 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 45
 100th Anniversary
YOUNG
NETWORKING EVENTS NETWORKING EVENTS

Daily Celebrations
Join us daily in the Grand Concourse for our
Centennial Celebrations where the entire industry
PROFESSIONALS
can come together to celebrate 100 years Meet your peers and build your network of industry professionals through meet-ups,
of the Show . Stop by and enjoy: sessions and other exciting activities during the Show!
• Daily delicious dessert . Saturday, May 18 Sunday, May 19

YPP
• Instagrammable and shareable stories featuring you
and our giant birthday cake . 10:00 – 10:30 a .m . 10:00 – 10:30 a .m .
• Meet and greet moments with peers and customers .
Quick Tips for Mentors: How to
Don’t forget to share the celebration on social with Navigating the Show Find One and Maximize
our official hashtag #100YearsOfWow. That Relationship
Kitchen Innovations Showroom Kitchen Innovations Showroom
Grand Concourse SOUTH HALL, BOOTH #2440 SOUTH HALL, BOOTH #2440
Saturday Sunday Monday Tuesday New to the Show or haven't attended Mentors can help take your career to
2:30 p.m. 11:00 a.m. 11:00 a.m. 11:00 a.m. in a while? Learn how to best navigate the next level . What should you look
and make the most of your time while for in a mentor? How do you go about
you're here . establishing a mentor? Explore some
Sponsored by:
Saturday Celebration
Sponsored by:
Sunday Celebration
Sponsored by:
simple steps to identify a mentor that's Meet up, mingle, and
1:00 – 1:20 p .m . right for you and how to get the most
out of that relationship .
network with an
FABI Tasting Tour for
1:00 – 1:20 p .m .
exclusive group of up
Young Professionals and coming leaders
FABI Tasting Tour for
BAR Stage
LAKESIDE CENTER, BOOTH #11262
Young Professionals and influencers .
See and taste award-winning food BAR Stage
and beverage products, and meet the LAKESIDE CENTER, BOOTH #11262
innovators behind these inspiring creations! See and taste award-winning food
and beverage products, and meet the SUNDAY NIGHT
innovators behind these inspiring creations!
3:30 – 4:00 p .m . FROM 7:00 - 9:00 P.M.
Best Tips for Networking Tuesday, May 21
Kitchen Innovations Showroom 11:30 a .m . – 12:00 p .m .
SOLD OUT SOUTH HALL, BOOTH #2440 From Students to
Are you putting your best foot forward? Professionals: 113 W . HUBBARD STREET

100th Anniversary
Gain quick tips and best practices for What to Expect Recommended for 40 and under .
how to make the most out of a first time
Kitchen Innovations Showroom
introduction, how to build relationships
and how to maintain your network of SOUTH HALL, BOOTH #2440

Evening Celebration at TAO Chicago

professional connections . Whether you’re a current student or just
starting work, discuss opportunities for
moving into a professional career in the
restaurant industry and share tips on
how to land that first great job .
STAR OF THE BAR® MIXOLOGY COMPETITION FINALS
1:00 – 1:30 p .m .
Monday night at 7:00 p .m . Career Opportunities in
632 N DEARBORN ST Sponsored by: Supporting Sponsor:
the Foodservice Industry
Learning Center
Check out the full schedule
of education sessions for NORTH HALL, BOOTH #7400
additional programming of Industry professionals from restaurants,
Star of the Bar Finals Supporting Sponsors: interest. entertainment and sports will share
Presented by: their experiences and advice on exciting
career opportunities throughout the
foodservice industry .
46 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 47
 SESSIONS AT A GLANCE Education Tracks: Beverage/Alcohol Marketing Matters
Culinary Insights Tech & Innovation
Tracks Sponsored by:
Monday, May 20
Hiring & Retention
BAR Stage Culinary Experience Center Innovation Theater Learning Center World Culinary Showcase
Lakeside Center - Booth #11262 South Hall - Booth #2389 North Hall - Booth #5575 North Hall - Booth #7400 Lakeside Center - Booth #10357
Saturday, May 18 Sponsored by: Sponsored by: Presented by:

BAR Stage
Lakeside Center - Booth #11262
10:00 - 10:30 a.m.
Alcohol to Go: Understanding
Drinks for Delivery
11:00 - 11:20 a.m.
Mixology Demo
Mastering the Old Fashioned:
The Cocktail That Needs to be
on Every Menu
12:30 - 2:30 p.m.
FABI Awardee Tastings
3:00 - 5:00 p.m.
FABI Awardee Tastings
Sunday, May 19
Culinary Experience Center
South Hall - Booth #2389
Sponsored by:
10:15 - 11:15 a.m.
Ethnic Mash Ups for Every
Customer
12:00 - 1:00 p.m.
Sysco Simply: Plant Based
Dining Made Simple
1:45 - 2:45 p.m.
Technology in the Kitchen: The Leveraging P&G Marketing
Latest and Greatest Appliances Expertise and Restaurant
3:30 - 4:30 p.m.
Data-Driven Diner Insights
Innovation Theater
North Hall - Booth #5575
Sponsored by:
10:00 - 10:45 a.m.
Take Back the Lunch Breaksm
with Tork
11:30 a.m. - 12:00 p.m.
Create a Consistent Brand with 11:00 - 11:30 a.m.
Modern, Mobile Technology
12:30 - 1:15 p.m.
Operations to Attract and
Retain Guests
2:00 - 2:45 p.m.
What Diners Want Today and with Technology
What They Will Be Seeking
Tomorrow
3:30 - 4:15 p.m.
Harnessing Technology to Drive
Off-Premise Sales
4:30 - 5:00 p.m.
Modern Restaurant Accounting:
Making the shift from cost
center to trusted operational
advisor .
Learning Center World Culinary Showcase
10:00 - 10:45 a.m. 10:15 - 11:15 a.m. 10:00 - 10:45 a.m. 10:00 - 10:30 a.m. 10:30 - 11:30 a.m.
North Hall - Booth #7400 Lakeside Center - Booth #10357 Creating a Beverage Better Breakfast Inside Out: Workplace Culture Are You Adding Blockchain Culinary Demo
Presented by: Menu for the Future and the Guest Experience to Your Menu? What the Abra Berens &
Technology Brings to the Food Hari Pulapaka
Service Industry
10:00 - 10:30 a.m. 10:30 - 11:30 a.m.
Nutrition and Sustainability: Culinary Demo Presented by:
The Best of Both Worlds on Rick Bayless MONDAY, MAY 20 | 11:00 A.M. | GRAND BALLROOM (S100)
Your Menu SUPERSESSION:
12:00 - 1:00 p.m.
Culinary Demo
The Future of Restaurants
ServSuccess - Develop Your Abe Conlon 11:00 - 11:45 a.m. 12:00 - 1:00 p.m. 11:30 a.m. - 12:00 p.m. 11:00 - 11:30 a.m. 12:00 - 1:00 p.m.
Team, Win the Future Raising the Bar: Cutting Edge Solutions The Cloud Shift: Line-busting, A Connected CNP/CP Future: Culinary Demo
1:30 - 2:45 p.m. Alcohol Trends to Watch Power Hour Kiosks, and Tableside Ordering How to Fight Fraud when Diana Dávila
12:00 - 12:30 p.m. Digital Media Slam for Enterprises Consumers Engage via Multiple
Attacking The Snacking Craze 1:45 - 2:45 p.m. Channels 1:30 - 2:30 p.m.
3:30 - 4:30 p.m. 12:00 - 12:20 p.m. Food is Medicine: Spices 12:30 - 1:15 p.m. Owning It:
1:00 - 1:30 p.m. Culinary Demo Star of the Bar Finalists Demo and Flavors The New Era of Automation 12:00 - 12:30 p.m. How Women Step
Taking Supply Chain Anjula Devi and and Foodservice Tech: A Why- A Fresh Taste of Foodservice into Leadership and
Traceability to the Next Level James Tagg, and-When Guide to Crucial Industry Trends and Innovative Ownership in Culinary
Manchester United F .C . 12:30 - 12:50 p.m. Operational Investments Food Safety Strategies to and Hospitality
Star of the Bar Finalists Demo Power Your Performance
2:00 - 2:30 p.m.
Change in Company, Change in 1:00 - 1:30 p.m.
1:00 - 1:45 p.m. Your Brand has a Strategy: Are
Perspective, or Both? What Makes a Winning
Your Team Members Part of it?
Beverage Program?
3:00 - 3:30 p.m.
How to Become an Employer MONDAY, MAY 20 | 2:00 P.M. | GRAND BALLROOM (S100) Presented by:
of Choice
Winning at the Restaurant Business:
4:00 - 5:00 p.m.
Engaging Today’s Customer
Insights from the Top 500
Through Cultural Intelligence 2:00 - 2:30 p.m. 3:30 - 4:30 p.m. 2:00 - 2:30 p.m. 2:00 - 2:30 p.m. 3:00 - 4:00 p.m.
“Mac & Cheese 2019” – the Today’s Seafood Landscape Future Proofing your Restaurant Healthy Mind, Body and Food Butchery Demo
Ultimate Macallan and Cheese Technology and how it translates to Healthy Kari Underly
Experience Mood: Work/Life balance in the
3:00 - 3:45 p.m.
The Digital Journey: Unlocking
foodservice industry

3:00 - 3:45 p.m. Opportunities to Attract 3:00 - 3:30 p.m.

BAR Stage
Lakeside Center - Booth #11262
10:00 a.m. - 12:00 p.m.
FABI Awardee Tastings
1:00 - 1:45 p.m.
Igniting a Team of Top
Performers
Culinary Experience Center
South Hall - Booth #2389
Sponsored by:
10:15 - 11:15 a.m.
The Plant Forward Boom
12:00 - 1:00 p.m.
Pasta for All Cuisines
1:45 - 2:45 p.m.
Build a Better Burger: How to
Raise Your Price Point but Not
Your Labor
Innovation Theater
North Hall - Booth #5575
Sponsored by:
10:00 - 10:45 a.m.
The Case for Opportunity
Employment: How to Address
Your Business Needs While
Doing Good
11:30 a.m. - 12:00 p.m.
Juiced up on Data – Why BI is 11:00 - 11:30 a.m.
the Secret Ingredient to Jamba How Retailers Intend to Eat Your 1:30 - 2:30 p.m.
Juice’s Success
12:30 - 1:15 p.m.
The Benefits of Waste
Reduction and How to
Achieve Them
Learning Center World Culinary Showcase How to Hit a Home Run with Consumers Amidst Digital What Can Chains Learn from
North Hall - Booth #7400 Lakeside Center - Booth #10357 Responsible Alcohol Service Disruption Independents
Presented by:
4:00 - 4:45 p.m. 4:00 - 4:45 p.m.
4:00 - 4:20 p.m. Protecting Your Most Valuable Manage Your Pricing Strategy
10:00 - 10:30 a.m. 10:30 - 11:30 a.m. Mixology Demo - The Return of Data without Impacting Traffic
Telling the Story of Your Menu Forecast: the Highball
Seafood: How to Avoid 2020 and Beyond
Mislabeling, Protect Your
Reputation and Achieve 12:00 - 1:00 p.m. 4:30 - 4:50 p.m.
Sustainability Culinary Demo Mixology Demo
Jason Hammel The Boiler Maker: the perfect
marriage of beer and spirits
Lunch (and Breakfast, too) Culinary Demo MONDAY, MAY 20 | 3:15 P.M. | LAKESIDE CENTER (ROOM E350)
Andrew Zimmern
12:00 - 12:30 p.m. Screening of Award-Winning Film:
How Bots Can Turn Your
Restaurant Back-Office into a
Profit Center

1:00 - 1:30 p.m.

A Common Sense Approach to
Inclusion Tuesday, May 21
SUNDAY, MAY 19 | 2:00 P.M. | GRAND BALLROOM (S100) Presented by: BAR Stage Culinary Experience Center Innovation Theater Learning Center World Culinary Showcase
Signature ‘19: The Future of Dining Lakeside Center - Booth #11262 South Hall - Booth #2389
Sponsored by:
North Hall - Booth #5575 North Hall - Booth #7400 Lakeside Center - Booth #10357
Sponsored by: Presented by:
2:00 - 2:45 p.m. 3:30 - 4:30 p.m. 2:00 - 2:30 p.m. 2:00 - 2:30 p.m. 3:30 - 4:30 p.m.
Increase Draught Beer The Buzz About Alternative Small Cup, Big Data: Predicting Setting up your Operations for Culinary Demo
Profitability: How to Make More Proteins Drink Trends with Ripples Third Party Delivery Success Gerry Garvin 10:30 - 11:15 a.m. 10:30 - 11:30 a.m. 10:00 - 10:30 a.m. 10:00 - 10:30 a.m. 11:00 a.m. - 12:00 p.m.
Money by Focusing on Draught Your Piece of The Craft Cocktail 2019: The Year of Pork Survival of the Fittest: CBD/Cannabis: Adult Consumer Culinary Demo
Beer Quality Movement Transforming Change into Attitudes and Usage Zach Engel
3:00 - 3:45 p.m. 3:00 - 3:30 p.m. Opportunity
The Key Characteristic of High Reimagining the Drive-Through 12:00 - 1:00 p.m.
3:00 - 3:20 p.m. Performing GMs - Forecasting in a Connected Age 11:30 - 11:50 a.m. Get to Know Your Menu: 11:00 - 11:30 a.m. 12:30 - 1:15 p.m.
Mixology Demo Competency Mixology Demo - How to Speak Nutrition and Menu Labeling 10:45 - 11:30 a.m. Trends in Customer Loyalty Cannabis Demo
Jarmel Doss Beer Through the Language Hotel Check-In: The Future of Programs Chris Sayegh
4:00 - 4:30 p.m. of Food our Workforce
4:00 - 4:45 p.m. How Well do You Know Your 1:30 - 2:30 p.m.
3:30 - 4:00 p.m. Apprenticeship: NRAEF’s Customers? The Delivery Game 12:00 - 12:30 p.m.
“Mac & Cheese 2019” – the Successful Workforce 12:00 - 12:20 p.m. 12:30 - 1:15 p.m. Top Five HR Legal and
Ultimate Macallan and Cheese Development Strategy Mixology Demo A Culture of Innovation: Key Compliance Tips for Preventing
Experience Revitalized: Neighborhood Engagement Tools to Attract Your Greatest Strength—Your
Bar & Grill Top Talent, Drive Growth, and Workforce—From Becoming
Keep Guests Coming Back Your Greatest Vulnerability
4:15 - 4:35 p.m.
Star of the Bar Finalists Demo 1:00 - 1:45 p.m.
Brunch is the Next 1:45 - 2:45 p.m. 1:00 - 1:30 p.m.
Great Bar Night Understanding the Buzz of Career Opportunities in the
Cannabis in Foodservice Foodservice Industry
2:00 - 2:20 p.m.
CONTINUING EDUCATION CREDIT is available for sessions on the floor . American Culinary Federation Education Mixology Demo
Foundation (ACF) offers CEHs and Foodservice Consultants Society International (FCSI) offers CEUs . See the room Cider Styles 101
monitor at the session to complete and submit the continuing education form for credit .

48 Official Hashtag: #100YearsOfWow @NationalRestaurantShow @NatlRestShow 49

 SATURDAY EDUCATION
SATURDAY, MAY 18
10:00 - 10:30 a.m.
Nutrition and Sustainability: The
Best of Both Worlds on Your Menu
Track: Culinary Insights
Learning Center: North Hall - Booth 7400
From the National Restaurant Association’s
What’s Hot research to local policy initiatives,
sustainability and nutrition are becoming more
important for restaurant brands . Learn how
these two topics can be woven together to
create an appealing food platform for your
menus . Millennial and Gen Z customers in
particular expect the restaurants they patronize
to be more eco-friendly, so any successful
brand should “future proof” their business by
shifting towards sustainable and nutritious food
options whenever possible .
LEARNING OBJECTIVES:
1. Understand why nutrition and sustainability are
essential components to attracting younger
customers .
2. Learn how to start incorporating nutrition and
sustainability initiatives in your restaurant brand .
3. Explore examples of brands doing it right!
Jeff Clark, Sustainability and Nutrition Manager,
Membership Engagement Team,
National Restaurant Association
10:00 - 10:30 a.m.
Alcohol to Go: Understanding
Drinks for Delivery
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
What’s missing from most restaurant food-
for-delivery orders? Adult beverages to
accompany the meal, and demand for
alcohol delivery is growing . The ability to add
adult beverages to a food delivery order
can increase consumer appeal and drive up
delivery check averages; however, regulatory
obstacles and operational challenges exist . This
session will provide an informative look at the
opportunity and challenges presented by the
expanding alcohol delivery market .
LEARNING OBJECTIVES:
1. Learn who is ordering alcohol for delivery and why,
for what occasions and what types of alcohol .
2. Identifythe current alcohol delivery models and
how restaurants are engaging .
3. Understand the outlook for alcohol delivery,
including the implications for restaurants .
Donna Hood Crecca, Principal, Technomic
10:00 - 10:45 a.m.
Take Back the Lunch
Breaksm with Tork
Track: Marketing Matters
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Looking for ways to grow your lunch crowd,
increase revenue and bring customers back?
Tork, an Essity brand, created a national
campaign to raise awareness of lunch break
benefits and proclaimed the third Friday in June
as National Take Back the Lunch Break Day .
Hear from Tork restaurant partners on taking
back the lunch break to drive traffic to your
restaurant and get tools to Take Back the Lunch
Break Day!
LEARNING OBJECTIVES:
1. Understand why your customers neglect to take
a lunch break and why taking a lunch break is not
only important to their success, but also to yours .
2. Learn how social media marketing can
improve your business’ bottom line and increase
lunchtime traffic .
50
3. Identify strategies for retaining existing business
and attracting new customers by adopting
a free suite of tools to help you get the word
out to customers .
Suzanne Cohen, Marketing Segment Director,
Foodservice, Essity
Chelsea Robinson, Social Media Lead, honeygrow
11:00 - 11:30 a.m.
ServSuccess - Develop Your Team,
Win the Future
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
Constant churn of talent drains time, energy,
and money . It detracts from performance . High
impact, targeted programs from the National
Restaurant Association can improve employee
recruitment, performance and engagement,
thereby guiding you on a pathway to greater
returns . Measurably so .
LEARNING OBJECTIVES:
1. Understand training strategies to impact front line
performance .
2. Learn leadership development
pathway strategies you can implement
with your own team .
3. Understand the value of professional
credentials to business .
Sara Anderson, Director, Workforce Development,
National Restaurant Association
Kenneth Ivory, Vice President of Operations, Creative
Dining Services
11:30 a.m. - 12:00 p.m.
Create a Consistent Brand with
Modern, Mobile Technology
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Today, there are more ways than ever for
customers to interact with a restaurant . Each
touch point collectively drives an experience
and a perception of your brand . The more
touch points there are to monitor, the more
difficult it becomes to ensure brand consistency .
This session highlights how top restaurant
brands have leveraged mobile, digital training
and content strategies to create a unified brand
experience across corporate and franchise
locations .
LEARNING OBJECTIVES:
1. Understand how to drive brand consistency by
leveraging digital training on mobile devices .
2. Identifymethods to overcome training
challenges negatively impacting customer
brand experience .
3. Integrate modern learning techniques
and technologies to transform the
employee experience .
Moderator - Paul Bradley, Head of Product
Management, PlayerLync
Micah Hardt, Director of Learning and Development,
CEC Entertainment, Inc .
Kevin Hostetter, Director of Training,
Auntie Anne's, LLC
Scott Shotter, Chief Executive Officer,
Back Yard Burgers
12:00 - 12:30 p.m.
Attacking The Snacking Craze
Track: Culinary Insights
Learning Center: North Hall - Booth 7400
As competition for share of foodservice dollars
continues to grow, snacking is one of the key
areas poised for growth . As such, operators
are putting efforts toward off-peak business,
looking for ways to drive traffic for between-
meal and late-night noshing . This session
explores some of the major trends on the rise
impacting this segment, as well as marketing
tactics that have helped operators increase
sales during these nontraditional hours .
Official Hashtag: #100YearsOfWow
LEARNING OBJECTIVES:
Understand trends driving between-meal and late
1.
night purchases .
2. Explore what operators are doing to drive traffic
during off-peak business
3. Gain marketing tactics to increase sales
between day-parts
Moderator - Patricia Cobe, Senior Editor, Restaurant
Business & FoodService Director, Winsight Media
Jeff Hanak, Vice President of Culinary, Chili's
Jay Miller, Director of Product Development,
Firehouse Subs
Aaron Noveshen, Founder and President,
The Culinary Edge
12:30 - 1:15 p.m.
Leveraging P&G Marketing
Expertise and Restaurant
Operations to Attract and
Retain Guests
Track: Marketing Matters
Innovation Theater: North Hall - Booth 5575
Sponsored by:
P&G Digital Marketing Director Carrie Rathod
hosts Denny’s Chief Brand Officer John
Dillon and industry expert Roy Getz to talk
about winning with the guests of the future,
who have higher standards for executional
excellence . Learn about activating your brand
purpose, leveraging the power of review, and
creating a guest experience that attracts and
retains guests .
LEARNING OBJECTIVES:
Understand a branding framework as it relates to
1.
digital value and millennials .
2. Learn the business impact and the cost
of bad reviews .
3. Gain strategies on how to change negative
ratings to grow guest base .
Moderator - Carrie Rathod, Digital Marketing
Director, North America, Procter & Gamble
John Dillon, Senior Vice President & Chief Brand
Officer, Denny's
Roy Getz, Restaurant Advisor, Business Coach and
EOS Implementor, Profit Guides, LLC
1:00 - 1:30 p.m.
Taking Supply Chain Traceability to
the Next Level with Technology
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Consumers are increasingly interested in
knowing where their food comes from . They
want to know that their food is safe, traceable
and responsibly raised . Hear from Fogo de
Chão CEO Barry McGowan about how this
Brazilian steakhouse is exploring opportunities
to engage in more transparent meat sourcing
practices from the rancher to the dinner plate
– all through the use of open source tools,
machine learning, blockchain and smart tag
technology for livestock .
LEARNING OBJECTIVES:
1. Understand the role blockchain technology can
play in protecting your supply chain .>
2. Explore how this technology can improve quality
control, traceability, and save time and money .
3. Gain real-world examples of how this
technology has been implemented in the
restaurant supply chain .
Barry McGowen, CEO, Fogo de Chão
1:30 - 2:45 p.m.
Digital Media Slam
Track: Marketing Matters
World Culinary Showcase:
Lakeside Center - Booth 10357
Digital tools are critical to build loyalty, manage
online reviews, drive mobile orders, connect
directly with customers and so much more .
Join us at the Show's new Digital Media Slam
for rapid-fire presentations from great brands
using digital media with great success .
@NationalRestaurantShow @NatlRestShow
LEARNING OBJECTIVES:
Understand how using digital media, whether its
1.
social media or data analytics, can be used to
grow business .
2. Gain inspiration from big brands on how you
can incorporate digital media practices into your
own marketing plans .
3. Learn a variety of digital media tools you could
apply to your business .
Moderator - Tara Tesimu, Chief Digital Officer,
Winsight LLC
Brian Best, Vice President, Digital Marketing and
MarTech, Tropical Smoothie Cafe
Lynn Blashford, Vice President of Marketing,
White Castle
Michael Chachula, Executive Director of
Technology, IHOP
Donna Josephson, Senior Vice President & Chief
Marketing Officer, Corner Bakery Cafe
2:00 - 2:30 p.m.
Change in Company, Change in
Perspective, or Both?
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
Gain tips on tricks on how to establish and
maintain a healthy work/life balance . No
matter how long you've been working,
its important to occasionally hit reset and
re-prioritize . Find your new way to recharge
and leave with a better approach to work/
life balance .
LEARNING OBJECTIVES:
Understand the importance of of taking time to re-
1.
prioritize to maintain a health work/life balance .
2. Gain tips you can incorporate into your daily
routine to strengthen your personal and
professional health .
3. Learn to identify new opportunities to increase
work/life balance .
Gabe Hosler, Vice President of Operations Support
& Training, Del Taco
2:00 - 2:45 p.m.
What Diners Want Today
and What They Will Be
Seeking Tomorrow
Track: Marketing Matters
Innovation Theater: North Hall - Booth 5575
Sponsored by:
You may think of Yelp as a review site but it's
evolved into a lot more than that . Yelp knows
where consumers are heading, their preference
for menu items, and which restaurants are
winning . Hear new insights powered by data
from 100 million users and 1 billion restaurant
searches . You'll also hear from a panel of
successful restaurant owners who will share
their views .
LEARNING OBJECTIVES:
1. Understand the true power of customer reviews .
2. Gain insights into how consumer data can help
drive business .
3. Learn how restaurant operators have
successfully leveraged customer reviews and
data you can apply to your own business .
Darnell Holloway, Director of Business Outreach,
Yelp, Inc
3:00 - 3:30 p.m.
How to Become an
Employer of Choice
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
As competition for restaurant guests gets
fiercer, operators need to do the best job they
can in recruiting and retaining top talent . How
does a company establish itself as an employer
of choice? Leveraging TDn2K research
data, this session will share effective ways
of attracting and retaining restaurant-level
employees—front- and back-of-house and at
the management level .
LEARNING OBJECTIVES:
Understand turnover causes for hourly front
1.
of house and back of house employees and
restaurant managers .
2. Learn about recruitment techniques that are
working for operators and strategies to improve
employee retention .
3. Gain insights into the role that becoming
an employer of choice can have in
restaurant success .
Victor Fernandez, VP, Insights & Knowledge, TDn2K
3:30 - 4:15 p.m.
Harnessing Technology to Drive
Off-Premise Sales
Track: Marketing Matters
Innovation Theater: North Hall - Booth 5575
With the hype around delivery, takeout,
curbside and drive-thru innovation continuing
to build momentum, supporting off-premise
foodservice occasions in today’s on-demand
environment is becoming a must for operators,
but creates both opportunities and challenges .
This session examines research conducted
by Technomic and the National Restaurant
Association on factors driving the growth
of key off-premise channels . Explore how
operators of all sizes are harnessing technology
to both drive and manage off-premise sales .
LEARNING OBJECTIVES:
Understand the consumer priorities and need-
1.
states propelling off-premise growth .
2. Identifywhich off-premise innovations are most
worth the investment .
3. Learn how operators and suppliers are
addressing the challenges to drive off-premise
sales without cannibalizing dine-in occasions .
Hudson Riehle, Senior Vice President - Research &
Knowledge Group, National Restaurant Association
Melissa Wilson, Principal, Technomic
4:00 - 5:00 p.m.
Engaging Today’s Customer
Through Cultural Intelligence
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
Built primarily for unit-level and multi-unit
managers, this session is designed to help
employees, franchisees, and independent
operators increase sales, reduce costs and
improve retention by learning to better engage
multicultural employees and understand the
nuances of managing multicultural customers’
expectations . The best practices shared in
this workshop are needed most at the unit
level and when applied properly, can have a
significant impact on your bottom line .
LEARNING OBJECTIVES:
1. Recognize the growth opportunities
through engaging communities in culturally-
responsive ways .
2. Explore the key elements needed to develop a
community engagement blueprint .
3. Identify a list of engagement competencies .
Gerry Fernandez, President & Founder, Multicultural
Foodservice & Hospitality Alliance (MFHA)
4:30 - 5:00 p.m.
Modern Restaurant Accounting:
Making the Shift From Cost Center
to Trusted Operational Advisor
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Accounting departments in multi-unit restaurant
businesses are treated as cost centers
because they traditionally don’t directly help
the company do the three things it must do
to grow . Those things are increasing revenue,
controlling food costs and optimizing labor
expense . This session will explore how modern
technology is enabling accounting professionals
to contribute to business growth while lowering
SUNDAY EDUCATION
expenses of accounting departments .
LEARNING OBJECTIVES:
1. Learn how accounting departments can play an
integral role to restaurant business growth .
2. Explore how costs associated with running
accounting departments can be reduced .
3. Discover how modern technology aids
in accounting and helps contribute to
increasing revenue, controlling food costs and
optimizing labor expense .
Morgan Harris, Co-Founder, Restaurant365
SUNDAY, MAY 19
10:00 - 10:30 a.m.
Telling the Story of Your Seafood:
How to Avoid Mislabeling, Protect
Your Reputation and Achieve
Sustainability
Track: Culinary Insights
Learning Center: North Hall - Booth 7400
Restaurateurs need to be aware of the
consequences of intentional or unintentional
mislabeling of seafood on the menu . Besides
the legal consequences, falsely describing a
seafood item on a menu can lead to negative
media exposure and a damaged reputation .
Learn ways to avoid buying mislabeled
seafood product or substituted species, and
how to avoid menu mislabeling . Add to your
bottom line and build customer loyalty by
implementing best seafood sourcing practices .
LEARNING OBJECTIVES:
1. Identify critical control points at which seafood
mislabeling can occur .
2. Learn common species at risk for and tactics to
mitigate potential mislabeling .
3. Gain strategies for educating staff and
customers about the importance of assuring
seafood transparency .
Moderator - Barton Seaver, Founder and Chief
Education Officer, Coastal Culinary Academy
Rick Bayless, Chef/Owner, Frontera Grill,
Topolobompo, Lena Brava
Josephine Theal, Director Category Management,
Food, Delaware North
10:30 - 11:30 a.m.
Menu Forecast: 2020 and Beyond
Track: Culinary Insights
World Culinary Showcase:
Lakeside Center - Booth 10357
In the face of a rapidly evolving industry, the
menu remains the primary means of attracting
and engaging diners . Contemporary menus
must function as calling cards, image enhancers
and traffic drivers . Industry experts will look at
strategies to accomplish all of these objectives
by means of a fast-paced, comprehensive
review of on-the-rise foods and flavors,
preparation and presentation techniques that
deliver the value that customers demand and
help an operator stay on-trend .
LEARNING OBJECTIVES:
Identify food and beverage flavors and ingredients
1.
slated to have momentum on menus to help spark
menu development ideation .
2. Anticipate customer sentiment about specific
ingredients or items before the trends mature .
3. Determine best practices (e .g ., LTOs versus
permanent items, entrees versus add-ons,
etc .) to test and implement in a way that
will drive traffic .
Lizzy Freier, Managing Editor, Menu Analysis,
Technomic
Nancy Kruse, President, The Kruse Company
51

SUNDAY EDUCATION
10:00 - 10:45 a.m.
The Case for Opportunity
Employment: How to Address Your
Business Needs While Doing Good
Track: Hiring & Retention
Innovation Theater: North Hall - Booth 5575
From McDonald’s recent Youth Opportunity
initiative to MOD Pizza’s Second Chance hiring
strategies to HMSHost’s employee recognition
program to Hilton’s focus on veterans and
military spouses, this panel will discuss how
investing in historically overlooked populations
can meet employers’ talent needs while
creating positive social outcomes . Join these
industry leaders as they share their talent
challenges, how they addressed them, and
what the industry has to gain through this new
approach to talent .
LEARNING OBJECTIVES:
1. Learn how to leverage under-tapped talent pools
to address their recruitment and retention issues .
2. Gain insight into what works and pitfalls to avoid
when tapping into new talent pools .
3. Understand how this new approach to talent
can benefit the broader industry inparticular .
Moderator - Kimberly Shin, Associate Director, Talent
Rewire Initiative, FSG
Laura FitzRandolph, Executive Vice President and
Chief Human Resource, HMS Host
Megan Hansen, Senior Vice President of People,
MOD Pizza
Melissa Stirling, Senior Director, U .S . Military and Youth
Programs, Hilton Worldwide
Monica Tijerina, Director, Global Youth Program,
McDonald's
11:00 - 11:30 a.m.
How Retailers Intend to Eat Your
Lunch (and Breakfast, too)
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
This session will highlight data driven solutions
to achieve inclusion in your organization to drive
better business results, win the war for talent,
and increase innovation and customer insights .
Gain inspiration from the work McDonald's is
doing on global diversity and inclusion efforts
you could apply to your own business .
LEARNING OBJECTIVES:
1. Understand the impact retail is having on customer
traffic to restaurants .
2. Learn how retailers are leveraging menu
innovations and technology to drive business .
3. Explore ways to combat retail competition and
retain your customer base .
Frank Beard, Analyst, Convenience Store and Retail
Trends, GasBuddy
Jackson Lewis, Assistant Editor, Technomic
11:30 a.m. - 12:00 p.m.
Juiced up on Data – Why BI is
the Secret Ingredient to Jamba
Juice’s Success
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Restaurants generate vast amounts of data,
but that data is meaningless unless you can
turn it into something actionable . You can’t fix
what you can’t see . Learn how Jamba Juice
was able to improve data accuracy, streamline
communications among their departments,
and reduce COGS by 6% through the use of
business intelligence .
LEARNING OBJECTIVES:
Learn how to better leverage data for maximum
1.
performance .
2. Understand the impact data accuracy has
across various business functions .
52
3. Gain strategies on how to best use
data intelligence .
Raul Celorio, Principal, ResureTek, LLC
Paul Dodd, Senior Vice President, Compeat
12:00 - 12:30 p.m.
How Bots Can Turn Your Restaurant
Back-Office into a Profit Center
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Sponsored by:
Restaurants have so many different moving
parts that it can be a big chore to stay on top
of all of them, especially finances . This session
will explore what Augmented Intelligence
and Machine Learning is and does and how
it works to automate repetitious bookkeeping
tasks . Learn how restaurant companies have
successfully embraced the Bots, saving $10's
- $100's of thousands per year, and who now
can't imagine life without them .
LEARNING OBJECTIVES:
Understand what Bots are and what they do .
1.
2. Learn how Bots utilize AI and ML technology .
3. Explore how automated bookkeeping can
reduce restaurant's Prime Costs by 3% .
Enrico Palmerino, CEO and Founder, Botkeeper
12:30 - 1:15 p.m.
The Benefits of Waste Reduction
and How to Achieve Them
Track: Culinary Insights
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Today’s diners, especially younger consumers,
view food waste reduction as important for
the environment . The good news is that the
practice provides operational benefits as
well, including potential cost reduction and
greater customer loyalty . This session will share
new consumer and operator research and
demonstrate how you can achieve the benefits
of food waste reduction through menu and
operational innovation .
LEARNING OBJECTIVES:
1. Understand why food waste reduction is important
and how it is defined by consumers .
2. Identifyhow today’s operators are seeking
to reduce food waste in their operation and
which methods are most likely to resonate
with customers .
3. Learn how to incorporate the trend into your
menu and achieve the benefits it provides .
Kathryn Fenner, Principal, Technomic
1:00 - 1:30 p.m.
A Common Sense Approach
to Inclusion
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
This session will highlight data driven solutions
to achieve inclusion in your organization to drive
better business results, win the war for talent,
and increase innovation and customer insights .
LEARNING OBJECTIVES:
1. Understand the difference between diversity and
inclusion .
2. Review latest data on power of inclusion and
why it is critical to business success .
3. Identify key actions to take to achieve inclusion .
Wendy Lewis, VP, Global Chief Diversity, Inclusion
& Community Engagement Officer, McDonald’s
Corporation
1:00 - 1:45 p.m.
Igniting a Team of Top Performers
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
Ever wonder why some restaurants seem
to have an awesome staff while others
continually struggle? Taking a page from
Official Hashtag: #100YearsOfWow
'fishing', you’ll learn how to 'catch sharks'
by creating a culture to attract those you
want to work for you . Tactics covered in the
session include creating a never-ending flow
of qualified applicants, effective ads and
recruiting tactics, effective training techniques,
and incentives to drive performance, sales and
employee retention .
LEARNING OBJECTIVES:
Learn where to best spend recruiting resources
1.
to attract the ideal candidates with minimal
investment .
2. Explore the most effective training techniques
that cost very little, yet resonate with this
generation of employee .
3. Gain incentive ideas to motivate the team to
improve service, build sales and raise profits .
TJ Schier, President, SMART Restaurant Group
2:00 - 2:30 p.m.
Small Cup, Big Data: Predicting
Drink Trends with Ripples
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
In an era of endless digital screens, getting
your consumers’ attention is a brutal challenge .
Bars, restaurants and cafes alone waste billions
of attention-grabbing moments by failing to
see the tops of drinks as a difference-making
new medium . What if you could print high-
resolution images on foam-based drinks while
collecting insightful data that informs F&B
decision makers? Turn your customers into viral
advocates by transforming every drink into a
memorable experience with your business . .
LEARNING OBJECTIVES:
Explore a new digital platform that enhances
1.
the guest experience while collecting insightful
customer data .
2. Learn how to turn your foam-based beverages
into attention-grabbing moments your
customers will share with their social networks .
3. Learn how operators are finding success with
this digital medium and gain strategies on how
you can use in your own business .
Yosef Meshulam, CEO, Ripples
2:00 - 2:30 p.m.
Setting up your Operations for
Third Party Delivery Success
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Sponsored by:
With more and more meals being consumed
off-premise, restaurant operations look very
different than when this show started 100
years ago . Sit down with Uber Eats' Head of
Operations for US/CA, Bowie Cheung, to learn
more about how third party delivery can help
you to optimize sales and operate efficiently .
LEARNING OBJECTIVES:
1. Explore off-premise restaurant growth to identify
potential opportunities in your business .
2. Discover what new third party delivery
innovations are available .
3. Learn how to optimize operations for
off-premise dining .
Bowie Cheung, Head of Operations, US/CA,
Uber Eats
2:00 - 2:45 p.m.
Increase Draught Beer Profitability:
How to Make More Money by
Focusing on Draught Beer Quality
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
Draught beer has the potential to be incredibly
profitable . But if your draught system isn't
installed, maintained and operated correctly,
the profit potential can go down the drain .
@NationalRestaurantShow @NatlRestShow
This session will connect quality and profit
through an analysis of equipment selection,
the latest on new draught technologies, and
equipment maintenance and line cleaning,
and the importance of balancing systems
and controlling foam, all to generate the most
profitable draught beer possible .
LEARNING OBJECTIVES:
1. Provide insights on how to make draught systems
as profitable as they can be .
2. Understand the importance of focusing on the
quality of draught beer to increase profitability .
3. Learn solutions to common quality issues
to increase quality of draught beer and
therefore sales .
Neil Witte, Draught Quality Ambassador,
Brewers Association
3:00 - 3:30 p.m.
Reimagining the Drive-Through in a
Connected Age
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Sponsored by:
Speed is currency . Up to 70% of restaurant sales
take place at the drive-through in the United
States . As consumers become increasingly
pressed for time, throughput is becoming a key
area of focus for restaurants . Mastercard and
Zivelo will share their perspectives on how the
drive-through or drive-in experience is being
transformed through technology to enable
more frictionless consumer interactions .
LEARNING OBJECTIVES:
1. An overview of the new consumer experience for
drive-through or drive-in .
2. Identification
of the technologies that are
shaping these new experiences .
3. How brands can test quickly and determine the
success of these new experiences .
Healey Cypher, CEO, Zivelo
Stephane Wyper, SVP, New Commerce Partnerships,
Mastercard
3:00 - 3:45 p.m.
The Key Characteristic of High
Performing GMs - Forecasting
Competency
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
As the restaurant business continues to go
through significant disruption due to rapid
growth, technology, consumer preference, and
the rising cost of labor, the ability to predict
performance is more important than ever . Join
David Cantu, Founder, and Chief Customer
Officer at HotSchedules as he passes on
what we have learned over the last 20 years
regarding the impact of consistent forecasting
on GM performance and success .
LEARNING OBJECTIVES:
1. Learn what algorithm aversion is and what can be
done about it .
2. Understand the value of transparency and
feedback in the development of your managers .
3. Learn what managers need from their solution
provider to gain trust in a forecast .
David Cantu, Co-Founder, HotSchedules
4:00 - 4:45 p.m.
Apprenticeship: NRAEF's Successful
Workforce Development Strategy
Track: Hiring & Retention
Innovation Theater: North Hall - Booth 5575
The National Restaurant Association Education
Foundation (NAREF) developed a restaurant
manager competency-based apprenticeship
program to help employers train the next
generation of managers . After two years, the
program is more successful than anticipated .
Learn how employers, the National Restaurant
Association and the NRAEF developed this
successful workforce development program
and the incredible impact its having on
the industry .
LEARNING OBJECTIVES:
Understand how the competencies for the
1.
restaurant manager apprenticeship program were
developed .
2. Learn how this program is helping employers
integrate apprenticeship as a workforce
development strategy .
3. Explore how an employer implemented the
program and how it is going so far, and the
impact it could have in your business .
Moderator - John Shortt, Director, Program
Development, National Restaurant Association
Educational Foundation
Chip Romp, Senior Director, Training and Instructor
Quality, National Restaurant Association
Izzy Shaindlin, Internship & Recruiting Coordinator,
Lettuce Entertain You Restaurants
Lauren Strzepek, Recruiter, Lettuce Entertain You
Restaurants
4:00 - 4:30 p.m.
How Well do You Know Your
Customers?
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
A key to growing and maintaining traffic
is understanding the modern diner, their
preferences, expectations, and habits . While
operators were once tied to data derived
solely from their loyalty programs, guest
experience trackers and mobile technology
give operators a more holistic and realistic view
of their guests and their behavior outside the
four restaurant walls . This session will showcase
the marriage of attitudinal and behavioral data
and real-world consumer findings applicable to
restaurant operators .
LEARNING OBJECTIVES:
1. Learn how technology and data tracking can help
you better understand who your customers are .
2. Apply strategies from real-world consumer
findings to your own business .
3. Explore how to implement a more targeted
approach to marketing .
Robert Byrne, Senior Manager, Consumer Insights,
Technomic
MONDAY, MAY 20
10:00 - 10:30 a.m.
Are You Adding Blockchain to Your
Menu? What the Technology Brings
to the Food Service Industry
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Sponsored by:
Food's journey from farm to table is complex
and consumers demand more information
about their food . Food waste, food fraud, and
food-borne illness are exacerbated by limited
transparency in the supply chain . Blockchain
can create unprecedented visibility and
accountability and is the only network of its
kind connecting the supply chain through a
permissioned, permanent and shared record
of food system data . Learn how Blockchain
builds trust and transparency to transform the
food industry .
LEARNING OBJECTIVES:
1. Understand what blockchain is and how it uniquely
creates value for the food ecosystem .
2. Learn which pain points in the foodservice
business blockchain can specifically
help to address .
3. Examine how operators to date have applied
blockchain to improve their own businesses .
Ramesh Gopinath, VP, Supply Chain Solutions,
IBM Blockchain
MONDAY EDUCATION
10:00 - 10:45 a.m.
Creating a Beverage Menu for
the Future
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
Considering consumers spend $181B annually
on beverages, according to a recent Technomic
report, it will be critical to offer healthier novel
beverages by incorporating textures, variety
of ingredients and flavor combinations, and
production value to stay ahead of the curve .
Product and market insights presented with
real-world case studies will demonstrate
strategies to enhance foodservice beverage
offerings that address consumers’ health and
wellness concerns, while potentially saving
shelf-space and increasing your margin .
LEARNING OBJECTIVES:
1. Understand which beverage categories present
the highest margins and greatest opportunities
for growth .
2. Explore new ways to leverage hot
ingredients, flavors and in-house equipment
to develop products that appeal to a broad
consumer segment .
3. Gain concrete solutions to enhance current
foodservice beverage menus .
Ilana Orlofsky, Marketing Manager, Imbibe
10:00 - 10:45 a.m.
Inside Out: Workplace Culture and
the Guest Experience
Track: Hiring & Retention
Innovation Theater: North Hall - Booth 5575
A positive workplace where all employees
feel included and respected translates into an
amazing experience for your patrons . Beyond
liability issues, restaurants that take measures to
prevent harmful behavior like harassment and
bias create a place where employees want
to shine and where guests want to visit . This
discussion will be led by industry experts who
have taken the right precautions to create and
manage a successful and safe workplace of
their own .
LEARNING OBJECTIVES:
1. Learn about the impact of the #metoo movement
on the restaurant industry, the consequences of a
negative workplace culture and steps leaders can
take to mitigate risks of harassment and bias .
2. Understand how to leverage training to
maximize the positive impact on the culture of
your restaurant .
3. Discover how taking a stance against
harassment and bias and making prevention
a priority will help keep great employees,
create a powerful brand and maintain a
glowing reputation .
Moderator - Maggie Fiorentino, Product Manager,
Lodging, National Restaurant Association
Moderator - Elizabeth O'Brien, Product Manager,
National Restaurant Association
Nicole DaCosta, Learning & Development Leader,
Brinker International
Michele Lange, Director of Field Training,
Chipotle Mexican Grill
Kendall Ware, President & COO,
Orange Leaf Frozen Yogurt
11:00 - 11:30 a.m.
A Connected CNP/CP Future: How
to Fight Fraud when Consumers
Engage via Multiple Channels
Track: Tech & Innovation
Learning Center: North Hall - Booth 7400
Sponsored by:
While mobile commerce sales are expected
to grow 45% in the U .S . through 2020, CNP
fraud is forecast to reach a new high of $25
billion within the next year . How do restaurants
combat mobile and online fraud while 53
 MONDAY EDUCATION
protecting customers when consumers can
dine in, order ahead, and carry out? Create
single customer profiles and embrace machine
learning technology to stem the rising fraud
tide, increase customer satisfaction and drive
higher profits .
LEARNING OBJECTIVES:
Learn the difference between traditional fraud
1.
prevention tools and a machine learning platform
that understands the patterns of fraudulent and
legitimate transactions .
2. Understand how machine learning can
benefit customers with seamless and
convenient experiences, and understand new
commerce modalities like mobile or digital
assistant purchasing .
3. Be able to confidently work with a technology
expert who can help alleviate the frustrating
cycle of fraud loss and increase profits .
David Mattei, Vice President for Fraud & Disputes,
Worldpay
11:00 - 11:45 a.m.
Raising the Bar: Alcohol
Trends to Watch
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
What are the hottest ingredients and taste
profiles making their way behind the bar? In
this session, we will uncover the flavors and
categories driving beverage alcohol, as well
as provide predictions for the future . Walk
away with ideas you can try in your own
beverage program .
LEARNING OBJECTIVES:
1. Identify on-trend ingredients and flavors in adult
beverages to add to your bar program .
2. Determine the consumer behavior forces driving
trends and anticipate consumer sentiment about
specific adult beverage trends going forward .
3. Learn how to apply trends to your menu with
real-life examples and insights from operators .
Tony Abou-Ganim, Owner, The Modern Mixologist
David Henkes, Senior Principal, Technomic
11:30 a.m. - 12:00 p.m.
The Cloud Shift: Line-busting,
Kiosks, and Tableside Ordering for
Enterprises
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
Restaurants are making the necessary shift
to cloud-based, modernized ordering and
payment solutions . With tableside ordering,
self-service kiosks, and handheld devices
geared for line-busting, there are ample
possibilities to not only increase bottom line, but
improve convenience and speed of service . In
this session, learn from an expert panel on how
cloud POS technology is increasing sales by
20% and transforming the guest experience .
LEARNING OBJECTIVES:
1. Understand what an omnichannel ordering and
payment experience looks like .
2. Learn from enterprise chains on what works to
increase revenue while enhancing the overall
guest experience .
3. Determine how your operations will benefit
from cloud-based point of sale technology with
centralized, enterprise management .
Moderator - Brian Whitney, Vice President of Sales,
Appetize Technologies, Inc .
Kevin Anderson, Chief Strategy Officer, Appetize
Technologies, Inc .
Marina O'Rourke, Vice President of Technology,
Tropical Smoothie Cafe
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12:00 - 12:30 p.m.
A Fresh Taste of Foodservice
Industry Trends and Innovative
Food Safety Strategies to Power
Your Performance
Track: Culinary Insights
Learning Center: North Hall - Booth 7400
Sponsored by:
Customized eating, food source traceability,
food vendor management, and zero waste
and are trends that are critical to keep up with
as they affect food safety in your operations .
Join Dr . Ruth Petran, Vice President of Food
Safety and Public Health at Ecolab Inc ., as she
uncovers key emerging foodservice trends
and provides insights on new control strategies
to optimize your guest experience and your
operations .
LEARNING OBJECTIVES:
1. Explore the latest emerging trends in the
foodservice industry .
2. Understand the business impact of emerging
trends on food safety in foodservice operations .
3. Learn new and innovative food safety control
strategies to continue to optimize operations,
earn five-star ratings and mitigate risks .
Ruth Petran, Vice President of Food Safety and Public
Health, Ecolab, Inc .
12:30 - 1:15 p.m.
The New Era of Automation and
Foodservice Tech: A Why-and-
When Guide to Crucial Operational
Investments
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
How are foodservice tech innovations
helping operations meet their most pressing
challenges? In this new era of automation, get
a glimpse of what a fully automated restaurant
looks like . The session will cover the do’s and
don’ts of foodservice tech investment . What
are smart investments for your operation and
when is it wise to invest? Learn how to make
tech upgrades while retaining your human
touch and brand integrity .
LEARNING OBJECTIVES:
1. Understand the new role of automation and tech
to streamline labor, broaden offerings, cut waste,
heighten hygiene and build your brand .
2. Learn to identify the when-and-why
behind crucial upgrades, investments and
competitive approaches .
3. Explore how automation and technology
can be implemented in your restaurant
without sacrificing the human element or your
brand identity .
Moderator - Abhijeet Jadhav, Marketing Strategy
Manager, Georgia-Pacific
Jeff Cook, Chief Engineer, Restaurant Solutions
Group, McDonald's Corporation
Joe Pawlak, Managing Principal, Technomic
Deepak Sekar, Founder and CEO, Chowbotics
1:00 - 1:30 p.m.
Your Brand has a Strategy: Are Your
Team Members Part of it?
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
Big or small, every restaurant company has
a strategy for success when it comes to
people, food quality and profitability . Today's
workforce wants to work with purpose and are
advocates for change . How do you connect
the dots between your team’s passion and
supporting your brand's mission, strategy and
bottom line? Gain tools for managers at all
levels to connect with team members on how
they can affect the growth of your brand .
Official Hashtag: #100YearsOfWow
LEARNING OBJECTIVES:
1. Provide easy, low cost and proven tactics that
organizations with tight training budgets can
easily and quickly implement to engage their
team members .
2. Understand how connecting team members to
a brand’s purpose can build trust, lower turnover
and support the bottom line .
3. Learn ways to connect brand executives to
team member goals and team members’ work
to the executives’ goals for the brand .
Max Piet, President and CEO, TooJay’s Deli and
Restaurant
Rachel Richal, Director of Training, TooJay’s Deli and
Restaurant
1:00 - 1:45 p.m.
What Makes a Winning
Beverage Program?
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
Every full-service restaurant concept wants an
award-worthy beverage program, one that
draws guests in and keeps them returning,
while generating buzz, strong sales and profits .
Winners of the 2019 Cheers BevX Awards
will share their inspiration and strategies for
executing their top-notch drink programs .
The BevX Awards celebrate beverage
creativity, originality and impact on sales and
profitability, so this is your opportunity to learn
from the best .
LEARNING OBJECTIVES:
1. Learn how to develop a beverage alcohol selection
that’s right for your concept .
2. Discover where award-winning beverage
executives find inspiration for new drinks and
promotions, and how they turn those ideas into
stellar programs .
3. Gain tips to execute a new beverage program,
from selecting brands and vendors to staff
training to rolling out marketing campaigns .
Moderator - Melissa Dowling, Editor, Cheers
Tim Baker, Food and Beverage Director, Safehouse
Paul Brown, National Beverage Manager, Front
Burner Brands/The Melting Pot
Brandon Wise, Vice President of Beverage
Operations, Sage Restaurant Group
1:30 - 2:30 p.m.
Owning It: How Women Step into
Leadership and Ownership in
Culinary and Hospitality
Track: Culinary Insights
World Culinary Showcase:
Lakeside Center - Booth 10357
Join the James Beard Foundation and
chef-owners Esther Choi, Asha Gomez
and Rohini Dey for a discussion about how
owner-operators are breaking down barriers,
improving kitchen culture and creating a new
way of working . These powerful women
leaders will share their strategies for increasing
ownership by women and changing the
industry from within .
LEARNING OBJECTIVES:
1. Understand challenges faced by women in
the industry .
2. Learn how you may identify your own
opportunities for advancement .
3. Discover tips to succeed and become a leader
in your own career .
Moderator - Katherine Miller, Vice President, Impact,
James Beard Foundation
Esther Choi, Owner and Chef, Mǒkbar
Rohini Dey, Owner and Founder, Vermilion
Asha Gomez, Chef, Entrepreneur, & Cookbook Author
@NationalRestaurantShow @NatlRestShow
2:00 - 2:30 p.m.
Future Proofing your Restaurant
Technology
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
This session will take you on a journey of
innovation, outlining the landscape of catalytic
trends that technology must embrace in order
to allow brands to remain prosperous and
popular in today’s deeply saturated market .
Join Paul Rubin as he shares advice on how
to adapt the technology buying process to
gain a degree of protection in our rapidly
changing industry .
LEARNING OBJECTIVES:
1. Learn why technology is moving and changing
so rapidly .
2. Understand how the restaurant industry is so
drastically impacted by these changes .
3. Learn how to to adapt and prepare to
remain relevant .
Paul Rubin, Chief Strategy Officer, ParTech, Inc .
2:00 - 2:30 p.m.
Healthy Mind, Body and Food
and How it Translates to Healthy
Mood: Work/Life Balance in the
Foodservice Industry
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
Living your best life is directly aligned with
having a healthy mind, which includes
addressing stress management, unselfishness
and connecting to our physical self . We create
the most amazing meals for others, why not do
the same for ourselves? From a balanced diet
to emotional stability, learn practices that can
support a healthy lifestyle…while not hindering
productivity and efficiency in the workplace .
LEARNING OBJECTIVES:
1. Identify the characteristics of unhealthy behavior
(both physical and mental .
2. Address the attributes associated with
stress and anxiety .
3. Gain tips for a healthier lifestyle, while not losing
your edge in the workplace .
T.J. Delle Donne, Assistant Dean, Johnson & Wales
University College of Culinary Arts
3:00 - 3:30 p.m.
What Can Chains Learn from
Independents
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
The restaurant industry is extremely competitive
and some assume chain operators have
an advantage over independents . But,
independent operators have proven success
and can handle today’s challenges while
besting the competition at the same time .
Hear from savvy independent operators who
have achieved critical success growing and
sustaining business . From marketing strategies
to staffing, to innovative menu offerings and
everything in between, gain insights into what
keeps independents on top of their game .
LEARNING OBJECTIVES:
Understand common challenges independent
1.
operators face and how successful operators have
overcome them .
2. Learn from independents how they leverage
marketing strategies, innovative menu options
and more to remain competitive .
3. Gain insights and strategies you can apply to
your own operation for business growth .
Moderator - Sara Rush Wirth, Managing Editor,
Restaurant Business
Kevin Boehm, Co-Founder, Boka Restaurant Group
Donnie Madia, Managing Partner / Owner, One Off
Hospitality Group
3:00 - 3:45 p.m.
How to Hit a Home Run with
Responsible Alcohol Service
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
Whether you’re serving fans at a packed
stadium or at your restaurant or bar during the
big game, the need for responsible alcohol
service remains constant . Joined by experts
from Levy and Hooters, we will explore the
similarities and differences of alcohol service
at large sports stadiums, such as Wrigley Field,
and major restaurant and bar chains .
LEARNING OBJECTIVES:
1. Understand key differences in responsible alcohol
service practices at stadiums vs . bars & restaurants .
2. Identifythe common challenges that
both venues share .
3. Learn actionable responsible alcohol
service practices you can take back to
your organization .
Moderator - Jay Lerdal, Product Manager of
ServSafe Alcohol,
National Restaurant Association
Trista Kimber, Vice President of Training and
Organizational Development, Hooters of America
Chuck Przybylinski, National Beverage Director, Levy
Restaurants
3:00 - 3:45 p.m.
The Digital Journey: Unlocking
Opportunities to Attract Consumers
Amidst Digital Disruption
Track: Marketing Matters
Innovation Theater: North Hall - Booth 5575
Sponsored by:
The foodservice landscape is changing in large
part by the shifts in habits of Gen Z to Boomers
as they use digital solutions to help manage
their increasingly busy lives . Understanding
how the Digital Journey differs from the in-
restaurant experience is critical in unlocking
the opportunity or getting left behind . Learn
how consumers are deciding how to spend
their digital dollars and preview how PepsiCo’s
newest capability will help tackle the ongoing
digital disruption .
LEARNING OBJECTIVES:
1. Learn how consumers are experiencing time and
meal occasions in digital .
2. Examine the most impactful digital foodservice
occasions and consumer needs .
3. Learn about PepsiCo’s approach to partnering in
in digital solutions .
Gilbertson Cuffy, Director Digital Marketing,
PepsiCo Foodservice
Jaime Friedman, Director Foodservice Insights,
PepsiCo Foodservice
4:00 - 4:45 p.m.
Protecting Your Most Valuable Data
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
There is so much data flying around in the
restaurant space . From internal platforms and
third-party partners embedded in operations,
there’s data on customers, labor, inventory and
more running through restaurants’ systems . With
so much information comes a lot of questions,
especially around how that data is used and
protected . This panel will address top-of-mind
security issues within the data space today,
as well as where things may be headed in
the future .
LEARNING OBJECTIVES:
Learn what risks are involved with data and best
1.
practices to managing data protection .
2. Understand challenges of data security and
how to prepare for potential issues .
3. Explore what considerations may need
to be made in the future with regards to
data protection .
TUESDAY EDUCATION
Moderator - Laura Chadwick, Director, Commerce &
Entrepreneurship, National Restaurant Association
Susan Carroll, Vice President, IT, White Castle
Lara Divi, Vice President, Chief Information Security
Officer, DineBrands
Charlie Jones, Executive Director Digital and Guest
Facing Technology, DineBrands
4:00 - 4:45 p.m.
Manage Your Pricing Strategy
without Impacting Traffic
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
During periods of challenging traffic, many
restaurants may be leaning too-hard on
specific menu items in order to meet their
financial goals . The end result can be either
item trade-downs, declining attachment rates
(i .e ., drinks, sides, etc .) or lost traffic .
LEARNING OBJECTIVES:
1. Learn how you can diagnose the risks and
opportunities that exist on your menu to more
effectively manage your pricing strategy .
2. Identifycommon pitfalls in pricing strategy .,Learn
how to assess the risks and opportunities with
your menu pricing .
3. Explore ways of overcoming the financial
challenges posed by competitive traffic patterns .
Moderator - Richard Shank, Director of Consumer
Insights,Technomic
Mark Kelnhofer, President & CEO, Return On
Ingredients
Jessica Sattler, Director, Research, Consumer Insights
and Marketing Analytics, P .F . Chang's
TUESDAY, MAY 20
10:00 - 10:30 a.m.
CBD/Cannabis: Adult Consumer
Attitudes and Usage
Track: Culinary Insights
Learning Center: North Hall - Booth 7400
Cannabis is becoming ever more present
in mainstream living and working its way
into food and beverage . How are consumer
attitudes and behavior towards cannabis and
CBD changing? This session will look at 60+
markets and assess the behaviors of adult
consumers over 3 years, illustrating trends in
all trade channels and how attitudes may
have changed on consumer’s use of CBD
and Cannabis .
LEARNING OBJECTIVES:
1. Understand current attitudes and behaviors adults
have towards Cannabis and CBD oil .
2. Learn how markets across industry are
responding to consumer attitude and
growing demand .
3. Understand the impact consumers are
having on Cannabis/CBD oil being added to
food and beverage .
Don Burke, Senior Vice President, Management
Science Associates, Inc . (MSA)
10:00 - 10:30 a.m.
Survival of the Fittest: Transforming
Change into Opportunity
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
By 2020, one in every three restaurant orders
will be placed digitally, millennials have now
overtaken baby boomers as the largest adult
population in the US and the fight for skilled
labor is at an all-time high . In this session, a
panel of restaurant operators will share their
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 TUESDAY EDUCATION
point of view on how to transform changes in
the industry into opportunity .
LEARNING OBJECTIVES:
1. Understand what's driving consumer behavior and
the shift in how customers are dining at restaurants .
2. Learn how to identify opportunities for change in
your business for continued growth .
3. Gain strategies on how to implement changes
to better meet consumer demand .
Jessica Bryant, Senior Director of Product Marketing,
NCR Corporation
John Rosanova, Director, Four Corners Tavern Group
Tara Townsley, Vice President of Information
Technology, Bar Louie
10:30 - 10:15 a.m.
Your Piece of The Craft
Cocktail Movement
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
The craft cocktail movement has settled
into most corners of the food and beverage
industry . Operators know that producing
wonderfully flavorful creations by talented
mixologists can be prohibitively expensive, and
finding talent is difficult at best . But, these kinds
of beverages can be offered by you without
breaking the bank . This session will offer best
practice strategies operators can employ to
provide excellent cocktails and maximize profit
at reasonable cost .
LEARNING OBJECTIVES:
1. Determine the attributes by which patrons
identify excellent beverage choices, as well as
those choices and options they are likely to
define as craft .
2. Identifyproducts that are likely to satisfy
customers looking for craft beverages .
3. Examine some best practice operators and
what they are doing to offer their patrons
craft options at reasonable prices and at
reasonable effort .
Harrison Ginsberg, Head Bartender & Bar Manager,
Crown Shy NYC
10:45 - 11:30 a.m.
Hotel Check-In: The Future of
our Workforce
Track: Hiring & Retention
Innovation Theater: North Hall - Booth 5575
Learn about national efforts behind the
Hospitality is Working campaign and AHLA’s
5-Star Promise, aimed at enhancing hotel
safety, including preventing and responding
to sexual harassment and assault . Examine
how hotels are developing new strategies to
encourage women to assume leadership roles
within our properties and hear how hoteliers
are working to recruit and retain new talent to
fill the employee gap within hotels . Presented
by the Illinois Hotel & Lodging Association .
LEARNING OBJECTIVES:
1. Discover nationwide hotel industry initiatives,
including new programs on enhancing employee
safety and advancement opportunities .
2. Examine the growth of women in
hotel leadership .
3. Uncover best practices to recruit and retain the
next generation of leaders .
Christine Andrews, Vice President People & Culture,
Hostmark Hospitality Group
Nancy Lally, Regional Director of Human Resources .
West, Hilton
Chip Rogers, President and CEO, American Hotel &
Lodging Association (AHLA)
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11:00 - 11:30 a.m.
Trends in Customer
Loyalty Programs
Track: Marketing Matters
Learning Center: North Hall - Booth 7400
Every day seems to bring the announcement
of a restaurant operator updating or launching
a program to foster customer loyalty and
increase visit frequency . What are the new bells
and whistles they’re incorporating, and how
effective is this new generation in bolstering the
top and bottom line? Join us for a look at how
far frequent guest programs have come from
the days of punch cards .
LEARNING OBJECTIVES:
1. Understand how loyalty programs are evolving in
response to guest preferences and new technology .
2. Explore what operations have generated real
gains in business from their programs, and what
they did differently .
3. Gain practical tips for crafting a loyalty program .
Peter Romeo, Editor at Large, Restaurant Business
12:00 - 12:30 p.m.
Top Five HR Legal and Compliance
Tips for Preventing Your Greatest
Strength-Your Workforce-
From Becoming Your Greatest
Vulnerability
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
Restaurants are often hectic workplaces, and
most restaurant companies do not have the
resources to support large in-house HR or legal
teams . As a result, a lot of companies find out
about significant workplace-related legal risks
only after the fact, when a demand letter,
government investigation, or lawsuit arrives . In
this session, legal and regulatory experts will
highlight the five key HR legal and compliance
issues restaurants need to be aware of in 2019 .
LEARNING OBJECTIVES:
1. Understand key requirements and risks associated
with hiring employees, focusing on background
checks, ban-the-box laws, and hiring from
competitors .
2. Give an overview of best practices for
workplace investigations and accommodations,
focusing on sexual harassment in the #MeToo
era and accommodating temporary and
permanent limitations on performing job duties .
3. Address significant changes in the wage and
hour requirements applicable to restaurants,
both in the stores and in the corporate offices .
Angelo Amador, Executive Director,
Restaurant Law Center
Paul DeCamp, Partner, Epstein, Becker & Green, P .C .
12:30 - 1:15 p.m.
A Culture of Innovation: Key
Engagement Tools to Attract Top
Talent, Drive Growth, and Keep
Guests Coming Back
Track: Tech & Innovation
Innovation Theater: North Hall - Booth 5575
Sponsored by:
While automation through Artificial Intelligence
and Machine Learning will no doubt improve
labor efficiency and cost, the talent shortage
will remain a challenge for the foreseeable
future . Restaurant veteran David Cantu,
Co-Founder and Chief Customer Officer at
HotSchedules will discuss what technology
is important for connected teams, and how
to establish trust and purpose to attract a
favorable pool of candidates to your brand .
LEARNING OBJECTIVES:
1. Learn how to effectively communicate from the top
down your company’s mission, vision and values .
Official Hashtag: #100YearsOfWow
2. Leverage the latest trends in technology like
gamification to engage employees .
3. Maintain trust inside your organization regarding
fair pay and schedule flexibility .
David Cantu, Co-Founder, HotSchedules
1:00 - 1:30 p.m.
Career Opportunities in the
Foodservice Industry
Track: Hiring & Retention
Learning Center: North Hall - Booth 7400
Whether you're new to the industry or are
looking for a change, explore types of positions
across foodservice . From sports stadiums to
upscale movie theaters, the opportunities are
endless . Come hear from industry experts who
have held various types of culinary roles and
see what may excite you as you consider your
next career move .
LEARNING OBJECTIVES:
1. Understand the different types operations across
the foodservice industry for culinary professionals,
beyond traditional restaurant positions .
2. Explore specific culinary roles available in non-
traditional operations .
3. Gain tips on how to pursue different
job opportunities .
Bruce Faber, Owner, EHS Hospitality Group
LeBrandon Hickey, Sous Chef, Chicago Dogs
Baseball Team
Ashley LaVone, Manager, CMX Cinema's
1:00 - 1:45 p.m.
Brunch is the Next Great Bar Night
Track: Beverage/Alcohol
BAR Stage: Lakeside Center - Booth 11262
As brunch continues to grow in popularity,
consumers are looking for the best food and
beverage options . Leverage this popularity
of brunch to showcase low ABV offerings,
fresh juice cocktails, and concept appropriate
offerings to boost Bar sales . Learn how you can
make your brunch the next great bar night .
LEARNING OBJECTIVES:
1. Understand the popularity of brunch and ways to
capatalize through your F&B program .
2. Learn what beverage offerings could generate
the most profit .
3. Explore marketing tactics to promote brunch
and drive traffic .
Greg Innocent, Beverage Director, The Hampton
Social
Maxx Kleiner, Manager of Mixology, Carnivale
1:45 - 2:45 p.m.
Understanding the Buzz of
Cannabis in Foodservice
Track: Culinary Insights
Innovation Theater: North Hall - Booth 5575
This session will explore the implications
cannabis has for the foodservice industry
by examining the current state of cannabis
legalization in the United States, and providing
insight into Canada, the first industrialized nation
to federally legalize recreational cannabis . Our
panel of experts will discuss opportunities in
the industry for restaurateurs, potential liability
concerns, and what’s next for the cannabis
industry in the U .S . and abroad .
LEARNING OBJECTIVES:
1. Examine key issues regarding current United States
cannabis policy .
2. Gain insights on implications cannabis might
have for the foodservice industry .
3. Understand how to plan and prepare for a
foodservice landscape where cannabis is the
norm by highlighting risks and opportunities .
Moderator - Adam Hasley, Director, Advocacy
Research and Insights, National Restaurant Association
Chad Finkelstein, Partner, Dale & Lessmann LLP
@NationalRestaurantShow @NatlRestShow 57