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May 17, 2013
Restaurant SmartBrief Special Report
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A look ahead to NRA Show 2013
Chefs, suppliers, restaurateurs and other foodservice professionals will gather this week at Chicago's McCormick Place for NRA Show 2013, May 18-21. Last year more than 61,000 people attended, traveling from all 50 states and more than 100 countries to learn about the latest food and beverage trends.

At this year's show, sessions will cover everything from food safety, franchising and business practices to sustainability, social media and the hottest culinary trends. President and CEO of Starbucks Howard Schultz will deliver a keynote address, and special guest Anthony Bourdain will lead a presentation and act as host of Restaurants Rock, the official NRA Show after-party. Be sure to check out the full schedule of events, and download the official app to access show information on your mobile devices.

Chicago's restaurant scene is one of the country's best, and eateries are sure to be packed during the show. This Special Report takes a look at which restaurants are generating the most buzz, and what food and restaurant trends you can look out for in sessions and on the show floor.

Ingredient Spotlight: Perfect for Grilling 
 
 Iced tea happiness from Coca-Cola
Iced tea drinkers look for different attributes in their beverages. That's why The Coca-Cola Company offers a multi-brand tea portfolio including Honest Tea®, Gold Peak®, and FUZE® to help you capture more of the sales opportunity. Learn more at the NRA Show, Booth #4402 or click here.
 

Spotlight on Chicago's Dining Scene 
  • Slideshow: Celeb chefs dish on Windy City food scene
    On the eve of NRA Show 2013, celebrity chefs shared some thoughts on Chicago's restaurant scene, including Anne Burrell who pronounced it "great" and Marcus Samuelsson who paid homage to legendary restaurateur Charlie Trotter. "Here is a guy, making exquisite French cuisine in the middle of America. I think the young chefs coming up in Chicago now echo his spirit." The Huffington Post (5/6) LinkedInFacebookTwitterEmail this Story
Offer smoothies from Coca-Cola
Minute Maid® Smoothies from The Coca-Cola Company are cool treats that feed the snacking trend. Made with real fruit and fruit purees, Minute Maid® Smoothies come in a shelf-stable combibloc or frozen gable-top container. Learn more at the NRA Show, Booth #4402 or click here.
Best Practices for Great Grilling 
  • Consumers crave savory flavors
    As more people snack, they are gaining an appreciation for savory foods, and food and drink makers are responding. "Using savory to balance out sweetness is seen as both a sign of sophistication and something that?s more fun to eat," said Kara Nielsen, trendologist with the Center for Culinary Development. The trend extends into the beverage category with offerings such as Numi Organic Tea's savory lineup, featuring flavors such as spinach chive and broccoli cilantro. Supermarket News (free registration) (5/13) LinkedInFacebookTwitterEmail this Story
  • Browse the list of products for a preview of what you'll see on the show floor this year. Stay connected and tweet @SB_Food with your favorite products and trends!   LinkedInFacebookTwitterEmail this Story
  • Prices, demand are up at the bar
    Fine dining and higher-end casual eateries have boosted cocktail prices in the past six months, largely as a result of consumers opting for more premium brands and experimental drinks, according to Restaurant Sciences. Wine prices have also risen in recent months amid rising demand and weather-related shortages, and the market for craft beer has remained strong enough for casual chains to explore new ways to put the brews on the menu. SmartBrief/SmartBlog on Food & Beverage (5/10) LinkedInFacebookTwitterEmail this Story
  • Hydroponics deliver fresh produce in the dead of winter
    Former chicken farmers Gary and Marguerite Cross have transformed their coops into hydroponic hot houses designed to grow luscious crops during Southampton County, Va.'s coldest months. Each weekend, from October through early summer, the couple harvests hundreds of pounds of fresh tomatoes, cucumbers, bibb lettuce and more for local restaurants looking to use fresh produce year round. The Virginian-Pilot (Norfolk) (5/14) LinkedInFacebookTwitterEmail this Story
  • See how a hydroponic garden can work for your operation with the NRA Show's first-ever hydroponic garden, right on the show floor!   LinkedInFacebookTwitterEmail this Story
  • Innovative design plays a growing role in restaurant success
    Rooftop diners at Union in downtown Minneapolis sit under a dome that's retracted in warm weather, the latest example of how restaurant design can add something extra to the meal, said Minnesota Monthly editor Rachel Hutton. "As diners take greater interest in learning more about food and become more adventurous eaters, a meal can become an act of discovery. It's no longer enough to simply be fed. Diners want to be entertained." Minnesota Public Radio (5/8) LinkedInFacebookTwitterEmail this Story
  • Check out Ask the Design Experts at NRA Show 2013 for a free private consultation with leading designers and management consultants who can help you make the most of your restaurant's design.   LinkedInFacebookTwitterEmail this Story
Your Take 
  • What are you most looking forward to at NRA Show 2013?
Attending information sessions
Networking and trend-spotting on the show floor
Howard Schultz's keynote address
The World Culinary Showcase
Anthony Bourdain's presentation
Other

  

Product announcements appearing in SmartBrief are paid advertisements and do not reflect actual NRA endorsements. The news reported in SmartBrief does not necessarily reflect the official position of NRA.
 
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