CHICAGO — Restaurant design is key to efficient operations, ambiance and, ultimately, the entire customer dining experience, says the National Restaurant Association (NRA).
At a time when everyone is closely watching their bottom line, hoteliers and restaurant operators who are planning to attend the NRA’s annual Restaurant, Hotel-Motel Show next month have the exclusive opportunity to receive free, one-on-one design and management advisory consultation services from a leading expert.
The Ask the Design Experts service will provide free consultations with more than 30 Foodservice Consultants Society International members during the May 16-19 event at McCormick Place.
Three of the consulting firms slated to appear — Ricca Newmark Design, Cini Little International and Landmark Design — have expertise in laundry design and/or operations management.
Space is limited, and appointments for 30-minute consultations may be booked on a first-come, first-served basis through the show’s website — www.restaurant.org/show/atde — by May 2.
Currently, Ricca Newmark and Cini Little are available for consultation on May 17, and Landmark Design is available on May 18.
“The National Restaurant Association is pleased to offer this exclusive, value-added service to attendees of our 2009 Show,” says Lorna Donotone, convention chair for NRA Show 2009 and president school services, Sodexo Inc. “The restaurant industry is a competitive business, so every aspect of the operations matter to entice guests and increase profits, and design and décor are important features in both kitchens and dining rooms.”
The customized consultations will range from design to kitchen operations improvements, to brand strategy, to training manual development, to visioning and strategic business planning, Donotone says.
The Ask the Design Experts area will be located on Level 3 in the South Hall.SPECIALTY PAVILIONS SHOWCASE TRENDS, SOLUTIONS AND ADVICE
Specialty pavilions and focused areas are an important part of the event, show organizers say. Some examples include:
- Kitchen Innovations Pavilion — This pavilion highlights cutting-edge kitchen equipment, and showcases the 2009 Kitchen Innovations Award recipients in live, hands-on demonstrations.
- Technology Pavilion — Visitors to this pavilion can expect to see the latest in cutting-edge technology solutions. Attendees can attend special demonstrations, technology-focused education sessions, and exhibits focusing on wireless technology, inventory control, customer relationship management and more.
- EDGE Pavilion — This pavilion will showcase exhibitors offering design and décor-related products and services. It’s a source for new ideas in furniture, graphics, textiles, lighting, fixtures and flooring.
- Organic & Natural Pavilion — Exhibitors offering natural and certified organic food and beverage products will be found here.
- International Cuisine Pavilion — This pavilion features exhibitors showcasing international and traditional food-and-beverage products from around the world.
65+ EDUCATION SESSIONS ON TAP
Attending any of the more than 65 free education sessions is a good way to stay up-to-date on the latest restaurant industry trends and issues. Education session tracks include food and healthy living; jobs and careers; profitability and entrepreneurship; sustainability and social responsibility; and technology.
Given the economic climate, sessions of particular note include How to Recession-Proof Your Business, How to Stand Out in a Tough Economy, and Cutting Edge Developments in Energy Efficiency and Water Conservation.
Running in conjunction with the NRA show on May 17-18 will be the International Wine, Spirits & Beer Event (IWSB). It’s the restaurant-and-hospitality industry’s only forum focused exclusively on operator beverage alcohol-related needs. There is an additional cost to attend the IWSB; go online to www.winespiritsbeer.org to learn more.
More information about the Restaurant, Hotel-Motel Show is available at the event’s website, www.restaurant.org/show.
Have a question or comment? E-mail our editor Matt Poe at [email protected].