2018 National Restaurant Association Show Exhibit Guide & Program

THE 99TH ANNUAL NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

Exhibit Guide MAY 19-22

McCormick Place, Chicago, IL

66th Secretary of State Condoleezza Rice Shares Global Insights at Signature ‘18 PG | 20

Own the Future with Emerging Technologies at SuperSession: The Future of Restaurants PG | 25

Award-Worthy Kitchen Equipment Innovations PG | 28

Celebrity Chefs Share Their Techniques, Recipes, and Secrets PG | 32

Four-time Grammy Winner Keith Urban Headlines Restaurants Rock PG | 42

& PROGRAM

NATIONAL RESTAURANT ASSOCIATION RESTAURANT, HOTEL-MOTEL SHOW®

MAY 19-22, 2018 | McCORMICK PLACE | CHICAGO, IL

Supporting sponsor

Presented by

Condoleezza Rice

Dawn Sweeney

66th Secretary of State

President & CEO National Restaurant Association

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Join National Restaurant Association® President and CEO Dawn Sweeney for a conversation with 66th Secretary of State Condoleezza Rice reflecting on the evolution of global affairs, including shifts in technology, economy, class, and social structures, and what these changes mean to the United States and the foodservice industry today and in the future.

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SUNDAY, MAY 20 | 2:00 p.m. | Grand Ballroom (S100) Doors will open at 1:30 p.m. #Signature18 All registered National Restaurant Association Show and Restaurant Revenue Growth Conference attendees, exhibitors, and news media are welcome to attend.

Message from the Chairman and the President & CEO Welcome to the 99th Annual National Restaurant Association Restaurant, Hotel-Motel Show®!

We encourage you to take advantage of everything the Show has to offer, from unparalleled access to the latest innovations to the best networking opportunities you will have all year. The Show’s robust education sessions, more than 2,300 exciting exhibitors, and culinary demos are designed to deliver the ideas you need to take your business to the next level.

Several highlights: Signature ’18: Dr. Condoleezza Rice, the 66th Secretary of State, will talk about U.S. foreign policy, international relations, and national security. Dr. Rice will share her unique perspective and approach to business strategy, honed by years of public service and strategy consulting. You can join the conversation yourself by submitting questions ahead of time via Twitter using #Signature18 or during interactive on-site polling.

New Show Features: We have added some great new features to the 2018 Show. Get ready to hear how technology is poised to transform foodservice operations at this year’s SuperSession: The Future of Restaurants. Learn What facial recognition software, AI and robots could mean for your business. Check out our FABI Awardee Tastings in Foodamental Studio on Monday, where you can sample this year’s newest food and beverage products in one place. Visit BAR at the Show, expanded to all four days and now open to all attendees.

This is where you will find the hottest products and trends in the bar business, attend beverage alcohol education sessions and mixology demos, and witness the Star of the Bar® finals.

National Restaurant Association Booth: Make sure to stop by the National Restaurant Association booth and talk to us about how the Association can serve you better. From advocating for public policies that let our industry thrive to providing business services that boost your bottom line, Association experts are ready to address your specific concerns.

Mobile App: Be sure to customize your experience with our free mobile app. Search your app store for “National Restaurant Association Show” and download. You will have a complete floor plan, exhibitor list, schedule of education sessions and chef demos, and Show updates in the palm of your hand.

We are proud to have supported the industry for nearly a century, and we are glad you chose the Restaurant Show as your annual opportunity to position your business for growth. Enjoy every moment—and consider this year’s highlights as a sneak preview of next year’s diamond anniversary celebration.

We know you will be inspired by the culinary breakthroughs, intrigued by the new equipment and technology, excited by the bold insights from industry leaders, and energized by the networking opportunities with your peers.

Enjoy the Show!

Jay Stieber Chairman of the Board National Restaurant Association

Dawn Sweeney President & CEO National Restaurant Association

Lettuce Entertain You Enterprises, Chicago

National Restaurant Association Educational Foundation

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Message from the Convention Chair As 2018 National Restaurant Association Convention Chairman, I am thrilled to welcome you to the 99th National Restaurant Association Restaurant, Hotel-Motel Show®. We’re excited you’re here!

With products and services from thousands of exhibitors, plus a robust schedule of quick-hitting education sessions, the Show floor offers everything you need to stay relevant and profitable in the restaurant business.

And that’s just the beginning. We’ve added features to make it even easier for you to have the conversations that matter. Join colleagues with similar challenges for facilitated conversations at The Water Cooler. And, get the skinny on creating a work-life balance for your employees at The Balancing Act. The Show’s many curated attractions help you customize your Show experience, so you can find what matters to you. If brilliant equipment innovations that can improve back-of-house operations are important, head to the Kitchen Innovations® Showroom. You’ll see all the Kitchen Innovations Award recipient equipment and, new this year, hear from experts from Food Equipment & Supplies about kitchen equipment trends and topics.

Looking for the next trend in marketable, tasty ingredients to infuse your menu with creativity and profit potential? Be sure to check out our 36 FABI Award recipients, sprinkled around the Show floor. Then come to Foodamental Studio on Monday for the FABI Awardee Tastings, where you can sample all these great new products in one place.

Need the next thing in technology to improve back-of-house efficiency and help the front of the house keep up with diners’ needs? Come to the TECH Pavilion where you’ll find exhibitors focused on all things restaurant tech. And Startup Alley in the Innovation Hub showcases the most exciting tech-savvy startups poised to reshape the future of foodservice.

For techniques and culinary tips, we’ve got top culinary professionals to guide you with hands-on classes at Foodamental Studio, celebrity chef demos at World Culinary Showcase, and master mixology classes at BAR Stage.

And if you’re looking for authentic international flavors, stop by Bellavita Italian Pavilion. Then be sure to visit all the exhibitors from around the globe who are showcasing local foods and goods for you to import to your menu. Find flavors from Brazil, Canada, China, Ecuador, France, Greece, Germany, Indonesia, Japan, Mexico, New Zealand, Scotland, Spain, Thailand, Turkey and more.

No matter what you’re looking for or which segment of the industry you represent, I know you’ll find it here.

Enjoy!

Dickie Brennan 2018 National Restaurant Association Convention Chairman Owner/Managing Partner, Dickie Brennan & Company

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TABLE OF CONTENTS

2018 EXHIBITOR ADVISORY COMMITTEE CONVENTION CHAIRPERSON Dickie Brennan Owner/Managing Partner, Dickie Brennan & Company

COMMITTEE MEMBERS: Desiree Logsdon Bunn-O-Matic Corp.

Andrew Aussie Earnest Eats Phyllis Weege Menu Masters & Hospitality Marketing

2018 Exhibitor Advisory Committee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Show Floor Hours Registration McCormick Place Map Global Food Expo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Traveling to & from the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-11 Hotel Shuttle Routes CTA Train Service Airport Shuttle Taxis Metra Electric Schedule National Restaurant Association Booth. . . . . . . . . . . . . . . . . . . . . . . . . . 13 Plan Your Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Show Mobile App Floor Plan Map & Addendum Roving Wayfinders & Information Desks National Restaurant Association Show Daily Important Location Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Find Us Information Desks Education Office Show Office Press Center Exhibit Space Selection Room Resources Directory International Guests. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Schedule at a Glance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Joe Saporito Pinnacle Food Service Mark Copeland Restaurant Technologies, Inc. Jobee Solik, CMP S & D Coffee & Tea

Show Floor Highlights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-19 Signature ‘18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-21 ServSafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 SuperSession: The Future of Restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 FABI Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27 Kitchen Innovations Awards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-29 Foodamental Studio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-31

Jessica Burrell Sabert Corporation

World Culinary Showcase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33 Book Signing Schedule

Jeff Wilson SmartBrew

BAR at the Show. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Bellavita Italian Pavilion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-35 The Balancing Act. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 The Water Cooler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Carrie Bodman Vienna Beef

Restaurant Revenue Growth Conference . . . . . . . . . . . . . . . . . . . . . . . 40 Startup Alley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 After-Hour Events. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42-43 Restaurants Rock Young Professionals Party Block Party

JOIN THE CONVERSATION

Education. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Education Sessions at a Glance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-45 Education Session Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-54 International Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Alphabetical List of Exhibitors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Exhibitor Listing by Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

using #FiredUp and be sure to look for the giant hashtag in the Grand Concourse.

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Show Floor Hours: SATURDAY, MAY 19

SUNDAY, MAY 20

MONDAY, MAY 21

TUESDAY, MAY 22

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 5:00 p.m.

9:30 a.m. – 3:00 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. Registration for the Restaurant Revenue Growth Conference will be available at the Marriott Marquis Chicago Hotel.

Additional fee required for the Conference. The Conference and Show are open to foodservice operators only. Registration is non-refundable.

Badges are not transferable.

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.

The National Restaurant Association prohibits the use of personal cameras and mobile recording devices on the exhibit floor and at all sessions and speaker presentations. The Association hires professional photographers/videographers to capture images of the Show in compliance with data protection & privacy laws. The Association may edit and use these images and recordings for administrative and promotional activities in the ordinary course of our business. Unauthorized photography, videography, or live streaming of any exhibit or product is prohibited and may result in the confiscation of device, film, memory cards, and cameras as well as expulsion from the Show. Registered press must check-in at the on-site Press Center and declare intentions to photograph and/or film the Show.

No one under 16 years of age will be allowed on the National Restaurant Association Show exhibit floor. No children, no infants, no strollers, no carriers, no exceptions. Persons 16 to 18 years of age must be accompanied by an adult. The Association reserves the right to request proof of age. Underage persons will be escorted off the Show floor with no refunds. The Association reserves the right to remove any person engaged in disorderly conduct, use of illegal substances, in violation of Show policies, or in possession of a counterfeit badge.

The Association reserves the right to validate the authenticity of any badge.

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

Shuttle Buses • Gates 31, 32, 33, 34 Level 2

Lakeside Center (East Building)

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GLOBAL FOOD EXPO The 2018 Show brings you the trendiest international flavors.

Visit the Global Food Expo in Lakeside Center for flavors from:

BRAZIL • CHINA • ECUADOR • FRANCE • GREECE • ITALY • JAPAN MEXICO • NEW ZEALAND • SCOTLAND • THAILAND • TURKEY And throughout the entire Show you’ll find the ethnic foods that dominate every 2018 food trends list.

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The Show provides complimentary shuttle bus transportation between participating hotels and McCormick Place from Saturday, May 19 through Tuesday, May 22.

Upon check-in at your hotel please be sure to check with the front desk or concierge for assistance. Buses make multiple stops before reaching McCormick Place. Please allow a minimum of 30-40 minutes from the hotel to McCormick Place.

South Building Hotel Shuttle Routes: Pickup & Dropoff in South Building, Level 1, Transportation Lobby ROUTE #1 GATE 1 Sponsored by

- AC Chicago Downtown - ACME Hotel - Aloft City Center

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 center in either South Building or Lakeside Center HOURS OF SERVICE: Service to/from South & Lakeside Center Buildings, every 20-25 minutes.

- Best Western River North - Chicago Marriott Downtown Conrad Hotel - Conrad Hotel - Dana Hotel and Spa - Embassy Suites Chicago Downtown - Freehand Chicago

- Godfrey Hotel Chicago - Gwen, a Luxury Collection Hotel - Hilton Garden Inn Mag Mile - Hotel Cass – Holiday Inn Express - Hotel Felix - James Hotel - Palomar Chicago

- Courtyard by Marriott Mag Mile - Doubletree Hotel Chicago - EMC2 Hotel, Autograph Collection - Embassy Suites Mag Mile - Fairfield Inn & Suites Mag Mile

- Hyatt Centric Mag Mile - Inn of Chicago Mag Mile - InterContinental Chicago - Loews Chicago Hotel - Sheraton Chicago

ROUTE #2 — GATE 2 Sponsored by

Saturday

From Hotels To Hotels 7:30 a.m. – 2:00 p.m. 2:00 – 6:00 p.m.

Sunday

7:30 a.m. – 2:00 p.m. 2:00 – 6:00 p.m.

Monday

7:30 a.m. – 2:00 p.m. 2:00 – 6:00 p.m.

Tuesday

7:30 a.m. – 12:00 p.m. 2:00 – 4:00 p.m.

ROUTE #3 — GATE 3 Sponsored by

- Millennium Knickerbocker - Omni Chicago - Park Hyatt Chicago - Peninsula Chicago - Cambria Chicago - Residence Inn - Hampton Mag Mile Mag Mile - Hilton Suites Mag Mile - Ritz-Carlton Chicago - Homewood Suites - Sofitel Chicago Mag Mile Downtown

Brown Line To Kimble Purple Line To Linden

Banks St Goethe St Scott St

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Maple St

Bellevue St

Oak St

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Huron St Erie St

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- Fairmont Chicago, Millennium Park - Hyatt Regency Chicago

Art Institute of Chicago Wabash W b h Av A

Dearborn St

LaSalle St

Clark St

Wells St W S

Jackson Blvd

Franklin St

Canal St Blue Line To Forest Park

ROUTE #5 — GATE 31

METRA STATION Randolph Street Station

Madison St

Adams St

Pickup & Dropoff in Lakeside Center, Level 2, Transportation Lobby

Columbus Dr

S Wacker Dr

Randolph St Washington St

Congress g Parkway y

- Crowne Plaza Metro - Hyatt Centric The Loop - JW Marriott

Buckingham Fountain

GRANT RA PARK

Goethe St

9th St

Elm St

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Merchandise e Mart

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Hubbard St

W Wacker Dr

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Adler Planetarium

- Best Western Grant Park - Chicago Athletic Association

- Congress Plaza - Hilton Chicago & Towers - Hilton Palmer House

- Renaissance Blackstone Hotel - Silversmith Hotel & Suites

Soldier Field

Pearson St

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Indiana Av

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Chicago CTA Lines

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Seneca St

Chestnut St

Red Line Blue Line

18th St exit

Cermak Rd

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Orange Line Cermak/McCormick Place Green Line Stop

METRA STATION McCormick Place

Navy Pier Streeter Dr

Kinzie St

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Solidarity Dr

McFetridge Dr

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Fairbanks Ct

Federal St

Rush St

Illinois St

Walton St

18th St

Clark St

Grand Av

John Hancock Center

14th St

Water Tower Place

Red Line To 95th/Dan Ryan Orange Line To Midway Airport Green Line To Cottage Grove Mich or Ashland/63rd igan Av Wabash Av

Wabash Av

State St

Dearborn St

Clark St

LaSalle Blvd

Orleans St

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Ohio St

Wentworth Av LaSalle St

Hudson Av

Segwick Av

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- Union League Club of Chicago - W Chicago City Center

ROUTE #7 — GATE 33

John G. Shedd Aquarium

MUSEUM CAMPUS

17th St

Huron St

18th St

13th St

16th St

Superior St

Ontario St

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Dearborn St

900 N. Michigan Shops

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Field Museum of Natural History

Cedar St

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11th St

Michigan Av

Maple St Roosevelt Rd

- Kimpton Gray - La Quinta Inn and Suites - Residence Inn Loop

8th St

St Clair St

Hill St

- Renaissance Chicago Downtown - Swissôtel Chicago - Wyndham Grand

Scott St

Wells St

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Brown Line To Kimble Purple Line To Linden

Banks St

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- London House - Radisson Blu Aqua Hotel

ROUTE #6 — GATE 32

METRA STATION VanBuren Street Station

Harrison St

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- Holiday Inn Mart Plaza - Kinzie Hotel - Langham Chicago - Hotel Chicago – Autograph Collection - Westin River North - Hyatt Place River North

- Allegro Red LineChicago Blue Line - Courtyard Chicago River North Orange Line - Fairfi eld Green LineInn River North Brown Line

Lakeside Center Hotel Shuttle Routes:

E North Water St

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W Wacker Dr

Monroe St

Navy Pier Streeter Dr

Kinzie St

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Orleans St

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Canal St

O’Hare International Airport

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- The Talbott Hotel - The Tremont Hotel - Thompson Hotel - W Chicago Lakeshore - Warwick Allerton Hotel - Westin Michigan Avenue - Whitehall

ROUTE #4 — GATE 3

Pearson St

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State St

Clark St

Superior St

Walton St

John Hancock Center

Water Tower Place

Michigan Av

Hudson Av

Segwick Av

Chicago ago Av

Dearborn St

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LaSalle Blvd

Chestnut St he es

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Seneca St

Hill St

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Traveling to & from the Show

GETTING HERE

E North Water St

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Green Line Brown Line Purple Line Pink Line

Chicago Transit Authority (CTA)Train Service Take CTA train service from O’Hare (Blue Line) or Midway (Orange Line) airports to/from downtown Chicago. In the Loop transfer to the Green Line and get off at “Cermak-McCormick Place.”

Visit transitchicago.com to plan your trip.

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

GETTING HERE

Airport Shuttle

Taxis

GO Airport Express offers shuttle service from McCormick Place directly to O’Hare and Midway Airports from Saturday – Tuesday of the Show from Gate 3, Level 1 of the South Building.

Taxis are readily available to transport you to/from the Show. Cost varies by destination and traffic conditions. Taxis can be picked up at the main entrance of McCormick Place.

Ride Share Pick Up Locations McCormick Square in the traffic circle outside of Gate 4 Lakeside Center on Level 2 at Gate 38

Metra Electric Schedule To McCormick Place Weekdays, May 16-18 & 21-22 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 7:15 a.m. ......................................... 7:17 a.m. ........................................7:22 a.m.

7:43 a.m. .......................................7:45 a.m. .........................................7:51 a.m.

7:50 a.m. ....................................... 7:52 a.m. ........................................ 7:57 a.m.

8:20 a.m. ....................................... 8:22 a.m. ........................................8:27 a.m.

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

9:00 a.m........................................9:02 a.m. ....................................... 9:07 a.m.

9:20 a.m.* .....................................9:22 a.m.* .................................... 9:27 a.m.* 9:40 a.m........................................9:42 a.m. ........................................9:47 a.m.

10:00 a.m. ...................................10:02 a.m. ......................................10:07 a.m.

10:20 a.m.*.................................. 10:22 a.m.* .................................. 10:27 a.m.* 10:40 a.m. ...................................10:42 a.m. ......................................10:47 a.m.

11:00 a.m. ..................................... 11:02 a.m. .......................................11:07 a.m.

11:20 a.m.* .................................... 11:22 a.m.* ....................................11:27 a.m.* 11:40 a.m. ..................................... 11:42 a.m. .......................................11:47 p.m.

12:00 p.m. ...................................12:02 p.m. ......................................12:07 p.m.

12:40 p.m. ................................... 12:42 p.m. ...................................... 12:47 p.m.

Saturday, May 19 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 07:10 a.m. ................................... 07:12 a.m. ...................................... 07:17 a.m.

07:40 a.m. ................................. 07:42 a.m. ..................................... 07:47 a.m.

08:10 a.m. ................................... 08:12 a.m. ......................................08:17 a.m.

08:40 a.m. ................................. 08:42 a.m. .....................................08:47 a.m.

09:10 a.m. ................................... 09:12 a.m. ......................................09:17 a.m.

09:40 a.m. .................................09:42 a.m. .....................................09:47 a.m.

10:10 a.m. ..................................... 10:12 a.m. .......................................10:17 a.m.

10:40 a.m. ...................................10:42 a.m. ......................................10:47 a.m.

11:00 a.m. ..................................... 11:02 a.m. .......................................11:07 a.m.

11:40 a.m. ..................................... 11:42 a.m. ....................................... 11:47 a.m.

12:10 p.m. ..................................... 12:12 p.m. .......................................12:17 p.m.

12:40 p.m. ................................... 12:42 p.m. ...................................... 12:47 p.m.

01:00 p.m....................................01:02 p.m. ..................................... 01:07 p.m.

01:40 p.m....................................01:42 p.m. ......................................01:47 p.m.

Sunday, May 20 DEPARTS ARRIVES ARRIVES Millennium Station Van Buren/Jackson McCormick Place 06:10 a.m. ................................... 06:12 a.m. ......................................06:17 a.m.

06:40 a.m. .................................06:42 a.m. .....................................06:47 a.m.

08:40 a.m. ................................. 08:42 a.m. .....................................08:47 a.m.

10:10 a.m. ..................................... 10:12 a.m. .......................................10:17 a.m.

10:40 a.m. ...................................10:42 a.m. ......................................10:47 a.m.

12:10 p.m. ..................................... 12:12 p.m. .......................................12:17 p.m.

12:40 p.m. ................................... 12:42 p.m. ...................................... 12:47 p.m.

Sunday, May 20, 2018 | 2:00 p.m.

Grand Ballroom (S100)

Presented by

FREE 7 DAY TRAIN PASS • Valid for unlimited travel, May 16-22, 2018.

• Valid only on Metra Electric between McCormick Place and downtown stations (Millennium Station, Van Buren/Jackson Street, and Museum Campus/11th Street).

• Show pass each time you ride Metra Electric.

• Visit the Metra Information Booth on Level 2.5 of the Grand Concourse or visit metrarail.com to view train schedules.

Commuter Rail Division of the Regional Transportation Authority

Metra Electric FREE RIDES ON METRA ELECTRIC TRAINS Visit the Metra desk on Level 2.5 or any of the Information Desks to pick up a free Metra ticket.

Tickets are valid May 16-22 for travel ONLY between McCormick Place and the following Chicago stations.

- Randolph Street Station / Millennium Station - VanBuren Street Station - Museum Campus / 11th Street Station - McCormick Place Station Present ticket each time you ride Metra Electric.

* Denotes extra trains added for the 2018 National Restaurant Association Show

From McCormick Place Weekdays, May 16-18 & 21-22 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:40 p.m.* .................................12:44 p.m.* .................................. 12:49 p.m.* 1:00 p.m. ....................................... 1:06 p.m. .........................................1:10 p.m.

1:20 p.m..........................................1:26 p.m. ........................................ 1:30 p.m.

1:40 p.m.* ...................................... 1:46 p.m.* .................................... 1:49 p.m.* 2:00 p.m. ..................................... 2:06 p.m. ........................................ 2:10 p.m.

2:20 p.m. .......................................2:26 p.m. ....................................... 2:30 p.m.

2:40 p.m....................................... 2:44 p.m.* ....................................2:49 p.m.* 3:00 p.m. ..................................... 3:06 p.m. ........................................ 3:10 p.m.

3:20 p.m. .......................................3:26 p.m. ....................................... 3:30 p.m.

3:40 p.m.* .................................... 3:46 p.m.* ....................................3:49 p.m.* 4:00 p.m. ..................................... 4:06 p.m. ........................................4:10 p.m.

4:20 p.m....................................... 4:26 p.m. .......................................4:30 p.m.

4:40 p.m.*.................................... 4:46 p.m.* ................................... 4:49 p.m.* 5:00 p.m. ..................................... 5:06 p.m. ........................................ 5:10 p.m.

5:20 p.m. .......................................5:26 p.m. ....................................... 5:30 p.m.

5:30 p.m.* .....................................5:34 p.m.* ....................................5:39 p.m.* 5:50 p.m. .......................................5:56 p.m. .......................................6:00 p.m.

6:20 p.m........................................6:26 p.m. ....................................... 6:30 p.m.

6:25 p.m. ........................................6:31 p.m. ....................................... 6:35 p.m.

6:40 p.m.* .................................... 6:44 p.m.* ................................... 6:49 p.m.* 6:50 p.m....................................... 6:56 p.m. .......................................7:00 p.m.

7:20 p.m. .......................................7:26 p.m. ....................................... 7:30 p.m.

7:50 p.m. .......................................7:56 p.m. .......................................8:00 p.m.

8:38 p.m. .......................................8:43 p.m. ....................................... 8:47 p.m.

Saturday, May 19 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:37 p.m. .................................... 12:43 p.m. ......................................12:46 p.m.

01:07 p.m. ....................................01:13 p.m. ...................................... 01:16 p.m.

01:32 p.m.* .................................. 01:37 p.m.* ................................. 01:40 p.m.* 01:47 p.m. ...................................01:53 p.m. ......................................01:56 p.m.

02:07 p.m. ..................................02:13 p.m. ......................................02:16 p.m.

02:37 p.m...................................02:43 p.m. .................................... 02:46 p.m.

03:07 p.m. ..................................03:13 p.m. ......................................03:16 p.m.

03:32 p.m.* ................................ 03:37 p.m.* .................................03:40 p.m.* 03:47 p.m. ................................. 03:53 p.m. .....................................03:56 p.m.

04:07 p.m. ..................................04:13 p.m. ..................................... 04:16 p.m.

04:37 p.m. .................................04:43 p.m. .................................... 04:46 p.m.

05:07 p.m. ..................................05:13 p.m. ......................................05:16 p.m.

05:37 p.m...................................05:43 p.m. .................................... 05:46 p.m.

06:07 p.m. ..................................06:13 p.m. ..................................... 06:16 p.m.

06:37 p.m. .................................06:43 p.m. .................................... 06:46 p.m.

07:07 p.m. .................................. 07:13 p.m. ......................................07:16 p.m.

07:37 p.m. ..................................07:43 p.m. .....................................07:46 p.m.

08:07 p.m. ..................................08:13 p.m. ..................................... 08:16 p.m.

08:37 p.m...................................08:43 p.m. .................................... 08:46 p.m.

Sunday, May 20 DEPARTS ARRIVES ARRIVES McCormick Place Van Buren/Jackson Millennium Station 12:07 p.m. .................................... 12:13 p.m. .......................................12:16 p.m.

12:37 p.m. .................................... 12:43 p.m. ......................................12:46 p.m.

02:07 p.m. ..................................02:13 p.m. ......................................02:16 p.m.

02:37 p.m...................................02:43 p.m. .................................... 02:46 p.m.

02:55 p.m.* .................................03:01 p.m.* .................................03:04 p.m.* 03:10 p.m.* .................................03:16 p.m.* ..................................03:19 p.m.* 03:25 p.m.* .................................03:31 p.m.* .................................03:43 p.m.* 03:40 p.m.* ...............................03:46 p.m.* .................................03:49 p.m.* 03:57 p.m.* ............................... 04:03 p.m.* ................................ 04:06 p.m.* 04:07 p.m. ..................................04:13 p.m. ..................................... 04:16 p.m.

04:28 p.m.*................................04:34 p.m.* ................................. 04:37 p.m.* 04:37 p.m. .................................04:43 p.m. .................................... 04:46 p.m.

04:55 p.m.*................................ 05:01 p.m.* .................................05:04 p.m.* 05:10 p.m.* .................................05:16 p.m.* ..................................05:19 p.m.* 05:30 p.m.* ...............................05:36 p.m.* .................................05:49 p.m.* 05:45 p.m.*.................................05:51 p.m.* .................................05:54 p.m.* 06:00 p.m.* .............................. 06:06 p.m.* ................................ 06:09 p.m.* 06:07 p.m. ..................................06:13 p.m. ..................................... 06:16 p.m.

06:22 p.m.* ................................06:28 p.m.* ..................................06:31 p.m.* 06:37 p.m. .................................06:43 p.m. .................................... 06:46 p.m.

06:52 p.m.* ................................06:58 p.m.* ..................................07:01 p.m.* 07:18 p.m.* ................................. 07:24 p.m.* ................................. 07:27 p.m.*

11

Visit the National Restaurant Association in Booth #6600, North Hall Lobby

Join us at the National Restaurant Association Booth to see how we serve up success to help grow the restaurant and foodservice industry. Talk with experts in the industry about how membership can improve your business and grow your workforce.

Engage with our multimedia displays to discover details on Show activities and showcase your #FiredUp experiences live.

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

13

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 2018 Show.

Sponsored by:

• • • • • •

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!

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).

ROVING WAYFINDERS & INFORMATION DESKS If you have questions while you are on-site stop by one of our information desks or stop by one of our roving wayfinders wearing “Ask Me” flags. They will be able to help answer your questions and help you download the National Restaurant Association Show mobile app.

NATIONAL RESTAURANT ASSOCIATION SHOW DAILY Produced in partnership with Winsight Media, the National Restaurant Association Show Daily can be found at select Show-affiliated hotels as well as in and around the Show.

14

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

Important Location Information

RESOURCES

FIND US

Directory

INFORMATION DESKS Get directions and find out about Show activities and programs. Locations: Lakeside Center — Near Registration, Level 2 North Building — Mezzanine, Level 2 South Building — Near Registration, Level 1 Grand Concourse — Level 2.5

23rd Street Cafe ....................................North Building, Level 3

EDUCATION OFFICE/SPEAKER READY ROOM — S501CD Speaker check-in and ready room, general information related to education, and CEUs can be obtained at the Education Office located in Room S501CD, on Level 5 in the South Building.

Bookstore .............................................South Building, Level 2.5

SHOW OFFICE — S402 General information on the Show can be obtained at the Show Office located in Room S402 on Level 4 in the South Building.

PRESS CENTER — N226 The National Restaurant Association Press Center is located in Room N226, on Level 2 in the North Building.

Press Center Hours: Saturday, May 19 8:30 a.m. – 5:00 p.m.

Sunday, May 20 8:30 a.m. – 5:00 p.m.

Monday, May 21 8:30 a.m. – 5:00 p.m.

Tuesday, May 22 9:00 a.m. – 3:00 p.m.

EXHIBIT SPACE SELECTION ROOM / EXHIBIT SALES OFFICE — S401 2018 Show exhibitors can participate, by appointment, in the on-site space selection process to reserve exhibit space for the 2019 National Restaurant Association Show in Room S401 on Level 4 in the South Building. Prospective exhibitors interested in exhibiting at the 2019 Show may visit the sales office to view the most-up-to date 2019 Show floor plans, find information on exhibiting, and meet with a member of the Convention Sales team.

EXHIBIT SPACE SELECTION ROOM HOURS: Saturday, May 19 8:00 a.m. – 5:00 p.m.

Sunday, May 20 8:00 a.m. – 5:00 p.m.

Monday, May 21 8:00 a.m. – 5:00 p.m.

Tuesday, May 22 8:00 a.m. – 3:00 p.m.

RESOURCES IN CASE OF EMERGENCY Call McCormick Place emergency at (312) 791-6060 or dial 6060 from any house phone.

FIRST AID First Aid is available in the following locations: South Building – Grand Concourse & South side of Level 2.5 food court/retail area Lakeside Center — Level 1 BUSINESS CENTER Faxing, photocopying, printing, and shipping can be done at the FedEx Office in McCormick Place located in the South Building, on the South side of the Level 2.5 Food Court/Retail area. In Lakeside Center, on Level 2.

BADGE LANYARDS Please be sure to keep your badge clearly displayed at all times while walking the Show floor. Lanyards are available in bins throughout McCormick Place.

American Food Fair ............................... Aisles 7500-8200 BAR Exhibits ...........................................Aisles 11100 - 11400 BAR Stage ............................................. Lakeside Center, Level 3 Bellavita Italian Pavilion ..............................Aisles 8300-9200 Book Signings ..................................... Lakeside Center, Level 3

Coat Check ........................................... South Building, Level 1 / Lakeside Center, Level 2 Dealer Distributor Club .....................South Building, Level 3 Education Office/ Speaker Ready Room ......................South Building, Level 5 Educational Programs........................North Building, Level 3 Exhibit Floor Aisles 100-5400 ...............................South Building, Level 3 Aisles 5500-8200 ...........................North Building, Level 3 Aisles 8300-11500 ......................... Lakeside Center, Level 3 Exhibit Space Selection Room ..... South Building, Level 4 FedEx Office ...................................South Building, Level 2.5 / Lakeside Center, Level 2 First Aid ..............................................South Building, Level 2.5 / Lakeside Center, Level 1 Foodamental Studio ...........................South Building, Level 3 Grand Ballroom (S100) ......................South Building, Level 1 Hotel & Travel Desk .........................South Building, Level 2.5 Information Desk ............................... South Building, Level 1 / South Building, Level 2.5 / Lakeside Center, Level 2, ...................................................................../ North Building, Level 2 Innovation Hub ......................................North Building, Level 3 Innovation Theater...............................North Building, Level 3 International Trade Center...............North Building, Level 2 Kitchen Innovations Showroom....South Building, Level 3 Learning Center.....................................North Building, Level 3 Meeting Rooms 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 S401-S406 ......................................... South Building, Level 4 S501-S505 ...........................................South Building, Level 5 Metra Train Entrance.......................South Building, Level 2.5 National Restaurant Association Booth................................North Building, Level 3 Organic & Natural Pavilion............ Lakeside Center, Level 3 Power of Partnership Pavilion........South Building, Level 3 Press Center ............................................North Building, Level 2 Registration .......................................... South Building, Level 1 / Lakeside Center, Level 2 Retail Shops ........................................South Building, Level 2.5 Scoot-a-Round Pick-up .................. South Building, Level 1 / Lakeside Center, Level 2

Sponsored by

Show Office ...............................S402, South Building, Level 4 Shuttle Bus Pickup / Drop offs Routes 1-4.............................................South Building, Level 1 Routes 5-7 ........................................ Lakeside Center, Level 2 Signature ‘18 ...............................................S100 Grand Ballroom Social Media Bar ...................................North Building, Level 3

SHOW BAGS Be sure to pick up your free official Show bag in bins throughout McCormick Place. It’s the best way to easily tote literature, samples, and more while you’re touring the Show floor.

Startup Alley ...........................................North Building, Level 3 Sponsored by

Scootaround – Scooter/Wheelchair Service Mobility scooters, wheelchairs, and oxygen equipment are available for rental.

You are encouraged to reserve in advance (888-441-7575) as inventory goes fast. Pick up locations are in the South Building, Level 1 near the McCormick Place entrance to the Hyatt Regency Chicago and in Lakeside Center, Level 2 Lobby next to the FedEx Office, near Gate 31.

SuperSession .............................................S100 Grand Ballroom Taxi Stand ............................................. South Building, Level 1 / Lakeside Center, Level 2 TECH Pavilion .........................................North Building, Level 3 The Balancing Act .................................South Building Level 3 The Water Cooler ..................................South Building Level 3 World Culinary Showcase ............. Lakeside Center, Level 3

15

INTERNATIONAL GUESTS

Bem-vindo

Bienvenue

Bienvenido

Willkommen

Welcome INTERNATIONAL GUEST SERVICES

In addition to everything you can see out on the exhibit floor, we have Show features just for our international guests.

INTERNATIONAL TRADE CENTER (ITC) NORTH BUILDING, LEVEL 2, ROOM N231 Please visit the ITC, a special feature of the National Restaurant Association Show that provides an ideal opportunity for U.S. exporters and international buyers to interact. The ITC offers the following complementary services:

Interpreters, Meeting Rooms, Export Counseling, Lounge ITC HOURS:

Saturday, May 19 Sunday, May 20 Monday, May 21 Tuesday, May 22

8:00 a.m. – 5:00 p.m.

8:30 a.m. – 5:00 p.m.

8:30 a.m. – 5:00 p.m.

8:30 a.m. – 3:00 p.m.

The National Restaurant Association Show is a selected participant in the U.S. Department of Commerce International Buyer Program. The USDOC and the Foreign Agricultural Service offer a number of programs for individuals or companies who plan to export their products. Programs include export counseling, buyer alert, trade shows, trade leads, U.S. supplier lists, and market-specific reports. Find more information at the ITC.

The Commercial Service Logo is a registered trademark of the U.S. Department of Commerce, used with permission.

INTERNATIONAL RECEPTION NORTH BUILDING, LEVEL 4, ROOM N427 Saturday, May 19, 5:00 – 6:30 p.m.

Connect with colleagues at the International Reception, which brings together key trade executives, exhibiting companies interested in expanding their operations, and people who matter most to your business. All international registrants are welcome. Please note you will need your Show badge to attend the International Reception.

16

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

SCHEDULE AT A GLANCE

SCHEDULE AT A GLANCE SATURDAY, MAY 19 9:30 a.m.

5:00 p.m.

5:00 p.m. – 6:30 p.m.

National Restaurant Association Show Opens

National Restaurant Association Show Closes

North, South & Lakeside Buildings

North, South & Lakeside Buildings

International Reception North Building . . . . . . . . . . . . . . . . . Room N427

5:30 p.m.

10:00 a.m.

IFMA Gold & Silver Plate Awards

On-Floor Education Sessions Start

Tickets required

BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Foodamental Studio . . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 The Balancing Act. . . . . . . . . . . . . . Booth #2261 The Water Cooler . . . . . . . . . . . . . . Booth #2224 Detailed education sessions on pg 44

9:00 p.m. - 11:00 p.m.

Restaurants Rock Wintrust Arena at McCormick Place Doors open at 8:00 p.m.

Tickets required

SUNDAY, MAY 20 9:00 a.m. – 5:00 p.m.

10:00 a.m.

2:00 p.m.

Restaurant Revenue Growth Conference

On-Floor Education Sessions Start

Signature ‘18

Marriott Marquis Chicago Additional fee to attend Registration opens at 8:00 a.m.

BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Foodamental Studio . . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 The Balancing Act. . . . . . . . . . . . . . Booth #2261 The Water Cooler . . . . . . . . . . . . . . Booth #2224 Detailed education sessions on pg 44

Grand Ballroom . . . . . . . . . . . . . . . . Room S100

9:30 a.m.

National Restaurant Association Show Opens North, South & Lakeside Buildings

3:30 p.m. - 5:00 p.m.

Star of the Bar Mixology Competition BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262

5:00 p.m.

National Restaurant Association Show Closes North, South & Lakeside Buildings

MONDAY, MAY 21 8:30 a.m. – 4:30 p.m.

11:00 a.m.

8:30 p.m. – 9:30 p.m.

Restaurant Revenue Growth Conference

SuperSession: The Future of Restaurants

Young Professionals Party

Marriott Marquis Chicago Additional fee to attend Registration opens at 7:30 a.m.

Grand Ballroom . . . . . . . . . . . . . . . . Room S100

Celeste 111 W Hubbard St By invitation only Recommended for 40 and Under

9:30 a.m.

National Restaurant Association Show Opens

5:00 p.m.

National Restaurant Association Show Closes North, South & Lakeside Buildings

North, South & Lakeside Buildings

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

Block Party Various venues along Hubbard Street Open to all with a Show badge

10:00 a.m.

On-Floor Education Sessions Start BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Foodamental Studio . . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 The Balancing Act. . . . . . . . . . . . . . Booth #2261 The Water Cooler . . . . . . . . . . . . . . Booth #2224 Detailed education sessions on pg 44

Don't forget to download the mobile app to have the schedule at your fingertips!

Search “National Restaurant Association Show” Sponsored by:

TUESDAY, MAY 22 9:30 a.m.

National Restaurant Association Show Opens North, South & Lakeside Buildings

10:00 a.m.

On-Floor Education Sessions Start BAR Stage. . . . . . . . . . . . . . . . . . . . . Booth #11262 Foodamental Studio . . . . . . . . . . . Booth #2389 Innovation Theater . . . . . . . . . . . . . Booth #5575 Learning Center . . . . . . . . . . . . . . . . Booth #7400 TECH Talks . . . . . . . . . . . . . . . . . . . . Booth #5575 World Culinary Showcase. . . . . . . Booth #10357 The Balancing Act. . . . . . . . . . . . . . Booth #2261 The Water Cooler . . . . . . . . . . . . . . Booth #2224 Detailed education sessions on pg 44

3:00 p.m.

National Restaurant Association Show Closes North, South & Lakeside Buildings

17

SHOW FLOOR HIGHLIGHTS National Restaurant Association Show Delivers What Matters to You

You need to know what’s new and next in our business in order to stay ahead of your competition. From emerging technologies to unique ingredients to the latest trends, these specially curated areas and pavilions help you find what is shaping the foodservice landscape.

LAKESIDE CENTER Exhibitor Booths #8300 - #11500

The Excellence of Italy

AISLES 11100 – 11400 BAR exhibitors feature trending ingredients and products to keep your beverage program on the cutting edge, including new flavors from emerging brands, and the latest on-trend bar accessories.

AISLES 8300-9200 The largest Made-in-Italy Food & Wine Expo outside of Italy returns to the Restaurant Show. Taste artisan products and enjoy demos

by Italian chefs and sommeliers while you explore globally renowned Italian brands.

See full schedule on page 34-35.

AISLES 10100-10800 The Organic & Natural Pavilion showcases products and vendors to help you meet consumer demand in this fastgrowing segment.

BAR STAGE BOOTH #11262 Attend education sessions and mixology demos custom-crafted for bar professionals, led by international mixology masters and master sommeliers.

See full schedule on page 44.

Sponsored by:

Global Food Expo THROUGHOUT LAKESIDE Exhibitors from around the globe bring you the hottest authentic international flavors to spice up your menu. Taste products from Brazil, Canada, China, Ecuador, France, Germany, Greece, Indonesia, Italy, Japan, New Zealand, Spain, Thailand, Turkey, and more.

BOOTH #10357 The world’s best chefs and top industry leaders take the stage to share their expertise, techniques, and tips on some of today’s hottest topics and trends.

See full schedule on page 32.

SOUTH HALL Exhibitor Booths #100 - #5400

Sponsored by:

BOOTH #2436 A special oasis just for dealers and distributors. Relax, meet with customers and colleagues, charge your phone, and plan your next move.

BOOTH #2389 Foodamental Studio gives you direct access to the secrets behind the latest food trends.

Join us for hands-on classes, culinary sessions and – NEW for 2018 – FABI Awardee Tastings Sessions are first-come, first-served.

See page 30 for the full schedule.

KITCHEN INNOVATIONS SHOWROOM BOOTH #2440 Come see the 2018 KI Award recipients representing the very latest equipment that specifically improves the back of the house and benefits foodservice operators.

See page 28-29 to see this year’s Award recipients.

RECHARGE LOUNGE Sponsored by:

BOOTH #2261 NEW for 2018! Work-life balance and self-care are critical to career longevity, employee retention, and great results. Come to hear experts deliver wellness-oriented sessions complete with take-aways to share with your staff and employees.

See page 39 to view schedule.

18

BOOTH #2224 NEW for 2018! One of the benefits of attending the Show is meeting like-minded people for networking and idea-sharing.

We’ve made that even easier with this intimate space for facilitated and focused conversations, meet ups, and general networking.

See page 39 to view schedule.

GRAND CONCOURSE SHOW BOOKSTORE LEVEL 2.5 Featuring a wide range of titles by celebrity chefs, restaurateurs, and more.

See page 32 for schedule of book signings.

NORTH HALL Exhibitor Booths #5500 - #8200

A M E R I C A N F O O D FAIR

AMERICAN FOOD FAIR NORTH END OF AISLES 7500-8200 Organized by the National Association of the State Departments of Agriculture, the American Food Fair pavilion showcases U.S. products for export.

LEARNING CENTER BOOTH #7400 Spend 30 minutes and take away practical operational strategies to start using immediately, including tips and updates on everything from recruitment, retention, and training to cost containment tactics, sustainability, and much more.

See full schedule on page 44.

NATIONAL RESTAURANT ASSOCIATION BOOTH BOOTH #6600 - NORTH HALL LOBBY See how we serve up success to help the restaurant and foodservice industry grow. Talk with experts in the industry about how National Restaurant Association membership can improve your business and grow your workforce. Engage with our multimedia displays to discover details on Show activities and showcase your #FiredUp experiences live.

BOOTH #5575 Everything you need to stay current on the latest industry innovations and insights—in one place.

INNOVATION THEATER

Sponsored by:

BOOTH #5575 Stay ahead of your competition with in-depth research and compelling education sessions.

Also, on this stage, TECH Talks, 30-minutes of technology-focused information on the latest ideas and tech tools.

See full schedule on page 44.

Presented by:

SOCIAL MEDIA BAR BOOTH #5575 Visit the experts at the Social Media Bar for a one-on-one consultation to help you drive business by elevating your social media presence.

Search: for “National Restaurant Association Show” With the 2018 Show mobile app, you can: •

Stay organized with exhibitor, session, and event information

•

Build a personalized schedule and bookmark exhibitors

•

Interactively locate sessions and exhibitors at the Show

•

Find attendees and connect with your colleagues through Friends

•

And much, much more!

Sponsored by:

SNACK BREAK Sat-Mon Hours 2:00 - 4:00 p.m.

BOOTH #5675 Startup Alley showcases tech-savvy startups who are poised to make a big impact in the foodservice industry.

See full exhibitor list on page 39.

Download the Show APP to find your way

Sponsored by:

Tuesday Hours 1:00 p.m. - 3:00 p.m.

NORTH END OF AISLES 5500-7000 TECH Pavilion exhibitors are focused on increasing efficiency, guest satisfaction, transaction speed, and lowering costs through the use of smart technology solutions.

SHOW-WIDE FABI The 2018 FABI Awards celebrate recently introduced creative, marketable, and tasty foodservice products. Award recipients are identified with a floor sticker outside their booth. Stop by their booths for an introduction and then come to Foodamental Studio (Booth #2389) on Monday for the first-ever FABI Awardee Tastings to sample them all.

See full list on pages 26-27.

HOT NEW PRODUCTS Many exhibitors offer deals during the four days of the Show. View “Show Specials” list online at Restaurant.org/Show Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

19

SIGNATURE ‘18

23

SUPERSESSION

The Future of Restaurants

MONDAY, MAY 21 11:00 a.m.

Grand Ballroom (S100) Doors open at 10:30

Embrace Technology or Get Left Behind Leading futurist Daniel Burrus sits down with John Miller (CEO, CaliBurger) and John Ha (CEO, Bear Robotics), to talk about technologies set to disrupt the restaurant business.

Hear how facial recognition, artificial intelligence, and robotics are already changing the restaurant landscape and learn what the future may hold. Plus, meet Bear Robotics’ Penny, the AI-driven robot who runs and busses so her human co-workers can focus on customer service.

The future is now.

Daniel Burrus Renowned Futurist

John Miller CEO, Caliburger

John Ha CEO, Bear Robotics

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FABI AWARDS

2018 Award Recipients 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 — new for 2018 — come to Foodamental Studio (Booth #2389) on Monday May 21 for our first-ever FABI Awardee Tastings and your chance to sample all the products in one place.

BOOTH #10822

Organic Elderflower and Rose Lemonade Belvoir Fruit Farms BOOTH #10630

FABI Tastings Session 3

The delicate scent of elderflowers, grown on Belvoir’s own farms and hand-picked at the height of spring, combines with the heady floral taste of real rose petals for a deliciously perfumed sparkling drink that stands on its own and also makes the perfect base for unique summer cocktails and mocktails. Belvoir organic sparkling lemonades always blend the freshest flowers, 100% real pressed fruit juice, and lightly sparkling water.

Beyond Sausage™ Beyond Meat® BOOTH #10212

FABI Tastings Session 2

Beyond Sausage satisfies carnivores’ craving for a great tasting, better-for-you protein option while meeting the needs of vegetarians and vegans alike. Offering the juicy, meaty deliciousness of a traditional sausage in three flavors— Original Bratwurst, Sweet Italian and Hot Italian—the texture and flavor profile allow you to substitute it in just about any recipe that uses pork sausage and still deliver the sizzle your diners crave.

Guacamole Mild 100/1.27 oz. portion packs Gator Pears BOOTH #10619

FABI Tastings Session 3

The 1.27 oz. portion easy-to-open pack allows operators to offer on-demand flavor throughout the day. Made with 100% Mexican Hass avocados, Gator Pears Guacamole gives the operator year-round consistency and ripeness. Its intense, fresh flavor is delicious, and the convenient portion size has industry potential from concessions to fast food to table service.

FABI Tastings Session 3

This plant-based burger is made from simple, natural ingredients including water, wheat protein, coconut oil, potato protein and the “magic” ingredient, heme. With the rich, decadent taste of beef, it satisfies carnivores while at the same time appealing to vegans because of its plant-based proteins. The Impossible Burger performs like beef and can be used as a creative substitute to appeal to all diners.

Draft Latte™ La Colombe®

BOOTH #10627

FABI Tastings Session 3

Love Beets’ Beet Salsa creates its own niche in the crowded salsa market with this versatile, ready-to-eat product. Love Beets’ Sweet Chili beets are combined with fresh green peppers, onion, jalapeño, and cilantro for a light, spicy salsa with a unique balance of sweetness. Healthy, trendy, and convenient, Beet Salsa can be used in myriad dishes or on its own with no need to cook and peel the beets or make homemade salsa.

Beef & Chicken Pho Concentrates Mama La's Kitchen BOOTH #10035

FABI Tastings Session 2

Add water, noodles, vegetables, and meat to make authentic Pho and capitalize on the health and wellness trend. USDA-approved bones are cooked for more than 15 hours, reducing the broth to a rich concentrate that is frozen and sealed.

Salicornia or “Sea Beans” Pete's Living Greens BOOTH #10430

FABI Tastings Session 3

FABI Tastings Session 2

This revolutionary cold coffee beverage delivers a unique, caféstyle drinking experience. The InnoValve™ can, a patent-pending process, enhances the ready-to-drink Draft Latte with the foam traditionally found in a hot latte for a quality, on-the-go treat.

BOOTH #11442

FABI Tastings Session 2

The world’s most awarded cream liqueur blends handcrafted rum with cardamom, saffron, almond, pistachio, and rose for an exotic tasting spirit. This Indian-inspired liqueur named for the elusive “nectar of the gods,” SomruS Original shines on its own, mixed in a beverage, baked into dessert, or even added to a cup of tea for a decadent hard chai latte.

Pepper Spread Sud’n’Sol BOOTH #10824

FABI Tastings Session 2

With ingredients sourced from the Mediterranean region, this delicious pepper spread stands out for its 100% clean label ingredients and bright, homemade taste. Its smooth, colorful, and addictive blend of roasted red peppers and Mediterranean spices will add distinction to many dishes, from soups, sauces, dips, and spreads.

Tomato Spread Sud’n’Sol

Sea bean enthusiasts love the normally foraged green—related to amaranth—for its signature crunch, intensely salty sea flavor, and grassy asparagus aftertaste. Pete’s Living Greens has developed hydroponically greenhouse grown sea beans with roots attached for extended freshness and quality, bringing this coastal farmer’s market delicacy to restaurants everywhere.

BOOTH #10824

Truffle Soy Sauce Sabatino Tartufi

Plant Based Gluten-Free Crusts (Broccoli Cheddar and Seasoned Cauliflower) Venice Bakery

BOOTH #10042

FABI Tastings Session 2

This truly unique take on traditional soy sauce adds the luxurious taste of truffles for a heightened umami experience. Truffle soy sauce can transform a traditional dish into something a bit more interesting, creating new flavor profiles for rice, sushi, dumplings, edamame, marinades, and more.

French Fried Butter Beans Seascape Foods BOOTH #10711

Impossible™ Burger Impossible Foods BOOTH #10339

SomruS Original SomPriya Fine Spirits, LLC

Beet Salsa Love Beets

LAKESIDE CENTER

FABI Tastings Session 1

The ever-popular butter bean meets the best-loved french fry.

Huge butter beans, battered and fried, make for a crunchy, protein-packed alternative to french fries. A perfect addition to meals, French Fried Butter Beans also make a healthier alternative side dish.

Fresh Vegetable Falafel Seascape Foods BOOTH #10711

FABI Tastings Session 1

This product adds vegetables to the traditional chickpea falafel recipe to arrive at an authentic-tasting, moist product that needs no sauce. Appealing to the falafel aficionado or a newbie, these frozen falafels are quick to prepare and pack nutritional punch.

Gluten-Free Hoagie Roll Smart Flour Foods BOOTH #10816

FABI Tastings Session 2

Made from Sud’n’Sol’s own roasted red tomatoes, this spread captures the flavors of the Mediterranean in a smooth, allnatural spread, dip, sauce, or even soup base. Delivered ready to serve and easy to use, it adds a fresh homemade taste to any number of dishes.

BOOTH #10842

FABI Tastings Session 1

Taking vegetable-based pizza crusts to the next level, Venice Bakery has brought two tasty additions to the market: A broccoli and cheese crust that evokes fried cheese, with subtle notes of broccoli and cracked black pepper, and a seasoned cauliflower crust with a crispy, lightly cheesy, satisfying bite.

Gluten-Free Low Carb Cauliflower Pizza Crust Venice Bakery BOOTH #10842

FABI Tastings Session 1

This slightly chewy, fluffy ready-to-cook pizza crust is a healthy alternative base for the ever-popular pizza. One 10” crust packs 26g of protein and only 3g of net carbs per serving, appealing to consumer demand for high protein foods without sacrificing flavor.

Gourmet Gluten-Free Cookie Dough Wild Flour Bakery BOOTH #10324

FABI Tastings Session 2

This gluten-free frozen cookie dough can be baked into cookies and desserts that are soft-baked or crisp. By altering the add-ins, spices, or technique, chefs can easily make dozens of homemade desserts whose taste and texture diners will love.

FABI Tastings Session 3

Smart Flour Foods™ offers a sandwich roll made with Smart Flour, delivering a high quality, premium eating experience intended for both hot and cold applications. They are a pre-sliced, shipped frozen and have a seven-day ambient shelf life.

Special Thanks to our independent panel of expert judges Timothy Dietzler Director of Dining Services, Villanova University

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Christoper Koetke, CEC CCE HAAC

Robin Rosenberg Vice President, Chef de Cuisine, Levy Restaurants

Lee Ann Shaw

Vice President, The School of Culinary Arts, Kendall College

Global Procurement Director Hot Beverages and Snacks, Aramark

Lori Estrada

John Li

Bret Thorn

Senior Vice President of R&D, Wendy’s

Senior Vice President of R&D, Bloomin’ Brands

Senior Food & Beverage Editor, Nation’s Restaurant News Senior Food Editor, Restaurant Hospitality

FABI AWARDS

NORTH HALL

SOUTH HALL

Brooklyn Crafted™ Mini BCGA Concept Corporation

Caffè Vergnano Compostable Espresso Capsules Atalanta Corporation

BOOTH #8240

FABI Tastings Session 3

Unlike many competing products, Brooklyn Crafted™ Mini Ginger Beer is made with 100% real, unfiltered ginger pieces. The 7 oz. mini bottles are perfect on their own or incorporated into cocktails. Made with no artificial ingredients—no high-fructose corn syrup here—and no preservatives, it provides all the health benefits of ginger. Flavor profiles include Traditional, Earl Grey, Lemon & Lime, and Mango.

Roasted Garlic Achaar Brooklyn Delhi BOOTH #7671

Tomato Achaar Brooklyn Delhi FABI Tastings Session 1

This artisanal, Indian-inspired chutney and spread is made from locally grown tomatoes, tamarind, Indian spices, and red chili powder. Its unique combination of savory, spicy, and tangy flavors adds complexity that outdoes harissa, ketchup, or salsa in any recipe. Versatile and richly textured, this tomato achaar can transform any dish into something extraordinary.

PRO: Protein + Probiotic Oatmeal Earnest Eats BOOTH #7466

FABI Tastings Session 1

The world's first high-protein superfood oatmeal boasts more than 15 grams of grass-fed whey that works with one billion heatactivated probiotics to increase protein utilization and enhance gut digestion. Its blend of quinoa, oats, and amaranth will appeal to consumers looking for the benefits of superfoods. Restaurant operators will appreciate the ease of preparation.

KronoBROIL® Gyros Slices Kronos Foods Corp.

BOOTH #6245

FABI Tastings Session 2

KronoBROIL® eliminates the need to invest in a vertical broiler in order to serve authentic gyros. Slices are created by a revolutionary manufacturing process that flame-broils and carves a colossal gyros cone replicating the taste, texture and hand-carved appearance of old world gyros. The result is a high-quality, delicious easy-to-use and versatile product from an industry leader.

Shiitake Beef Bone Broth Nona Lim BOOTH #8175

FABI Tastings Session 3

Nona Lim Shiitake Beef Bone Broth is a delicious clean label bone broth packaged in a 10 oz. heat-and-sip cup. Simmered for more than 30 hours, the grass-fed, organic beef bone stock is spiced perfectly with shiitake mushrooms and ginger. Nona Lim Shiitake Beef Bone Broth makes a healthy, attractive addition to meals with all the benefits and superior flavor of on-trend slow food.

Minioliva™ Wagshal’s Imports BOOTH #6027

FABI Tastings Session 1

Exclusively from Alcalá Oliva™, the family-run Spanish olive oil company, this elegant olive-shaped package adds to the market a unique dripless single-serving package that is easier to open than a small bottle. Customers will appreciate the variety of flavors and remember the distinctive experience.

Official Hashtag: #FiredUp

FABI Tastings Session 1

Èspresso 1882 compostable capsules combine all of Caffè Vergnano’s hallmark quality with a perfect green solution and compatibility with Nespresso machines. The box and wrapper have been re-developed to adapt to eco-sustainable recycling standards, still providing a supreme espresso and reduced guilt.

MENU Dorati Atalanta Corporation BOOTH #2409

FABI Tastings Session 1

Inspired by the timeless culinary traditions of India, Brooklyn Delhi’s roasted garlic achaar adds a new and exciting flavor to everyday meals and menus. This versatile and addictive condiment boasts a complex and unique flavor profile enhanced by the nuttiness of roasted garlic, Indian spices, lemon, and sugar. At once savory, spicy, sour, and a tad sweet, it can be added to any number of dishes to boost flavor and add international excitement.

BOOTH #7671

BOOTH #2409

FABI Tastings Session 1

Semi-dried Italian cherry tomatoes packed with fresh basil and sunflower oil easily enhance a variety of hot or cold dishes.

Their stunning appearance and fresh flavor work across diverse foodservice areas. They add authentic Italian taste to any dish.

MENU Shakshuka Atalanta Corporation BOOTH #2409

Simply Baguette Bridor FABI Tastings Session 1

Made with traditional high-quality ingredients, including a levain developed by artisan bakers, this new baguette is slightly tangy and demonstrates excellent craftsmanship. Diners will appreciate its simple list of plain ingredients—only flour, water, yeast, levain, salt and malt. A truly outstanding baguette boasting a crisp, thin crust and airy crumb.

Falafel Fritters Grecian Delight Foods BOOTH #817

FABI Tastings Session 3

Grecian Delight's new Falafel Fritters provide operators a trendy and versatile authentic Mediterranean street food and plant-based protein. Quick and easy to prepare, they can be used across a number of dayparts and menu applications from sides and snacks to sandwiches, salads, and platters to even breakfast. Falafel Fritters are clean label, vegan, and kosher.

Garlic Sauce Grecian Delight Foods BOOTH #817

FABI Tastings Session 3

This authentic Middle Eastern sauce and dip is one of the official accompaniments to Shawarma. Made with labna (strained Lebanese yogurt), its rich texture and robust garlic flavor offer endless versatility, whether as a topping for meats, a delicious sandwich spread, a craveable dip for fries or vegetables, or something of chef ’s own invention.

Matcha Lemonade Natalie’s Juice BOOTH #335

BOOTH #4431

FABI Tastings Session 3

Made with dark Honduran chocolate sourced from a women’s cocoa collective, our own gluten-free flour mix, and cage-free eggs, this fudgy brownie tastes divine. Even better, diners will love that it supports the advancement of the farmers, their families and their village.

Florentine Honey Almond Bar The Eli’s Cheesecake Company BOOTH #1624

FABI Tastings Session 2

Handmade in small batches, this decadent, chef-created bar combines sliced almonds drenched in a housemade honey glaze and Eli’s signature all-butter shortbread cookie crust. Eli’s honey is harvested by students from The Chicago High School for Agricultural Sciences. Proceeds from honey sales fund college scholarships for deserving high school seniors.

ACE Bakery® Mini Schiacciatas Weston Foods Foodservice BOOTH #460

FABI Tastings Session 1

Atalanta’s Shakshuka sauce gives restaurants the flexibility to capitalize on the Mediterranean food craze with a balanced sauce that can be used to make shakshuka, the traditional Israeli egg dish, or to invent your own entrées. Created in Italy, this smallbatch kettle-cooked sauce uses only the freshest ingredients to add a flavorful international flare.

BOOTH #1685

Manifesto® Gluten-Free Brownie, individually wrapped Sweet Street

FABI Tastings Session 2

ACE Bakery® Mini Schiacciatas are premium Tuscan flatbreads.

One-inch thick and pre-sliced, they can become operators’ new sandwich workhorse, and are versatile enough to double as the foundation for an authentic flatbread, an open-face sandwich, or even a folded taco.

FABI Awardee Tastings NEW THIS YEAR On Monday, May 21 visit Foodamental Studio (Booth #2389) for an opportunity to taste our 2018 FABI Award recipients’ products during three two-hour open-house events.

Tastings Schedule: Session 1: 10:00 a.m. - 12:00 p.m.

Session 2: 12:30 - 2:30 p.m.

FABI Tastings Session 3

Bartenders and mixologists looking for exotic ingredients and healthy lemonade alternatives will like this authentically clean juice. Made from only four minimally processed ingredients— water, Florida pure cane sugar, lemons, and brewed matcha—it is rich in vitamin C and antioxidants.

Session 3: 3:00 - 5:00 p.m.

Naked Bars PepsiCo Foodservice BOOTH #3224

FABI Tastings Session 2

The new Naked Bars are a game-changing new line of chilled fruit, nut and veggie bars packed with high-quality ingredients, including real fruits and vegetables you can see. Offering the convenient nutrition and delicious taste for which Naked is known, the bars contain no preservatives, are excellent sources of vitamins A, C, E, and iron and are verified by the Non-GMO Project.

@NationalRestaurantShow

@NatlRestShow

Sponsored by

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KITCHEN INNOVATIONS

KITCHEN INNOVATIONS 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

Special Thanks to our independent panel of expert judges Dan Bendell Principal, FoodStrategy, Inc.

David Chislett, FCSI Executive Principal, Ricca Design Studios

Jeff Cook Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation

Richard Eisenbarth, FCSI President / COO, Cini-Little International

Foster F. Frable, Jr., FCSI, Associate AIA President, Clevenger Frable LaVallee

Randy Homer Program Manager, Food & Beverage Operations Asset Management, Walt Disney Parks and Resorts

Jim Krueger Jr., CMCE, NRAMF Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) San Antonio, TX

Aaron LaMotte Senior Director, Performance Interiors, Sodexo Performance Interiors

Steve Otto Director, Capital Equipment Purchasing, Darden

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benefit foodservice operators.

2018 Award Recipients AIR OASIS Bi-Polar Ice BPi200 Unlike ice sanitizing technologies that use UV light or other sources that create ozone, which can be hazardous to health, the patent-pending BPi200 uses a small electrical housing and carbon-fiber brushes to release airborne positive hydrogen and negative oxygen ions throughout the ice machine without creating ozone. The compact unit greatly reduces mold, yeast, bacteria, viruses, and other pathogens, enhancing sanitation and extending service cycles.

ALTO-SHAAM, INC., IN CONJUNCTION WITH APPLIANCE INNOVATION Vector™ F Series Multi-Cook Oven Last year the electric H Series introduced multiple cooking chambers independently controlled for temperature, fan speed, and time, allowing simultaneous cooking of dissimilar menu items as well as patented Structured Air Technology™ high-velocity, focused heat for faster cooking.

The new F Series builds on that with larger chambers to accept full-size sheet or hotel pans AND a new, patent-pending innovation that adds the flexibility to combine two cooking chambers into one for larger items without disrupting the structured airflow design.

ANTUNES

BIZERBA NORTH AMERICA GSP H & HD Illuminated Safety Slicers, Manual, Semi-Automatic and FullyAutomatic Operation This slicer line, introduced to foodservice a little over a year ago, caught the judges’ eyes with its big emphasis on safety. These illuminated slicers use color-coded lights to indicate the machine’s status—solid green glow indicates the machine is in safe mode, power on and energized, gauge plate closed, blade off—ready for cleaning and sanitizing. Flashing red is for pre-run, and solid red indicates blade is spinning and ready to slice.

EVO, INC. MultiZone™ Plancha Evo takes cooking-zone temperature control to the next level: Unlike anything else in the griddle or plancha category, the MultiZone™ features three independent cooking zones, each separated with IsoBar™ technology. IsoBar™ is a recirculating fluid thermal barrier that effectively mitigates temperature carryover between zones for precise and variable temperature control across a continuous cooking surface.

FLAT® TECH INC. FLAT® Equalizers Wobbly tables plague the industry. Unlike other solutions, Equalizers replace a table’s existing screw-in feet with an adjusting, hydraulic compression and spring system; they also feature an ingenious locking mechanism (with patents pending) to create a rock-solid stance without any springiness. A rounded design allows for nonsnag movement across floors and carpets. Easy to set and reset, too, for quickly aligning tables.

GARLAND, A WELBILT BRAND Instinct™ Induction Countertop Line Instinct is the first multi-sensor induction countertop line to incorporate cook and hold functions under one unit, measuring temperatures across the entire surface for increased accuracy. Duel-zone Instinct can adjust frequency on each cook zone to match pan requirements, adjusting for elements like ferrous content and pan quality; boosting performance, and mitigating against temperature overshoots. A plug and play system with universal voltages.

GST-1H Flatbread Toaster The new Flatbread Toaster brings innovative capabilities to the flatbread-pita-tortilla category with wide-mouth loading and dual platens located inside dual conveyor belts to heat a variety of products consistently—up to 200°F—providing quicker throughput. For example, it heats uncooked flour tortillas to 160°F in seconds. The integrated landing zone is heated, too.

GENIUS PAN, LLC

ASTRA

HOSHIZAKI AMERICA

Peel-a-ton Fresh from Japan, this new machine automates labor-intensive fruit and vegetable peeling.

Programmable for apples, kiwis, oranges, potatoes, and more—nine different fruits and vegetables in all (and suitable for similarly sized items)—the unit allows different thicknesses of peeling. Comes in two sizes for smaller and larger operations.

Genius Pan How much time do operators spend freshening customer-visible prep lines and salad bars? The Genius Pan uses an ingenious, patented threaded system that allows the bottom of the pan to adjust up or down in the well, keeping everything looking fresh, topped off, and inviting, cutting waste and saving labor.

KMEdge Ice Machine Series Finally, an inventive redesign of the icemaker evaporator. The KMEdge utilizes a one-piece, dual-sided stainless-steel evaporator that envelops the oval-shaped copper heating/cooling tubing, optimizing surface contact area for optimizing energy efficiency. The result is harder, clearer ice, higher ice production in fewer cycles, longer product life, and greater reliability.

KITCHEN INNOVATIONS

MARKOV

SEALED AIR CORPORATION

Level RF Oven Say hello to the next wave—radio frequency cooking. Building on autonomous-vehicles technologies, the ventless Level RF Oven “learns” to recognize food items and direct RF energy to cook them to prescribed standards for internal temperature, surface doneness, etc. And there’s more: The Level can identify multiple dissimilar foods and cook each, simultaneously, to its own standards, to finish at the same time.

Cryovac® FlexPrep™ EZ Dispensing How much time and effort do staff members spend on BOH condiment systems?

Conventional methods, from pails to paperboard containers, involve a lot of handling and wasted/lost yield. Sealed Air’s new system uses prefilled Cryovac pouches with frangible seals specially fitted to load into the operation’s dispensing equipment. Just pull the trigger. Less handling, better sanitation and better yield speed the payback.

KI FIRESIDE CHATS

Electric Brick Oven with Open Mouth This powerful electric brick oven, while not the only Italian brick oven on the market, creates a new category for itself with cooking temps up to 1000°F with an open mouth. Efficiency and heat retention come from Sorrento refractory brick walls AND deck that retain the heat, a low dome and balanced heat from all directions. Cooks a pizza in 45 seconds—up to 200 per hour.

SODA GUN JETTER LLC

equipment trends and topics. These

Soda Gun Jetter Tired of dealing with sticky, unsanitary syrup residue and bar flies in and around the soda guns? Soda Gun Jetter is an automated system that includes a programmable control box, holsters and dedicated tubing to flush soda gun nozzles and drip cups during off hours with pressurized water.

special sessions provide anyone who

MARRA FORNI

STRUCTURAL CONCEPTS CORPORATION

MARRA FORNI

Rotator Deck Brick Oven with Double Mouth Opening This first pass-through, rotating-deck oven uses two forced-air burners totaling just 84KBtu/hour to produce pizzas from both directions in under 90 seconds. Controls regulate heat, rotation speed from 0 to 180 secs, even separate temperatures for each side if so desired. An air screen keeps the heat in.

MULTIPLEX®, A WELBILT BRAND FreshBlender™ What’s better than the boom in smoothies, shakes and frappes? A self-serve system that lets customers create their own in less than two minutes. In just a 20” x 39” footprint, the FreshBlender™ integrates refrigeration, ice making, blending, dispensing and digital controls for hundreds of self-served drinks per day.

Realistic payback in well under a year.

OMNI-RINSE Integrated Rinsing System This innovative warm-water rinse station for barware tins, jiggers and tools incorporates rinsing as a step within the drink-making process, saving time and eliminating the chronic problem of backlogged, unrinsed tools. The rinse process is hands-free and uses no electricity. The station mounts to a speed rack, wall or under bar.

PRINCE CASTLE Modular Holding Bin True modularity is easier said than done, but Prince Castle has done it with its Modular Holding Bins. This holding innovation features a master base, allowing the system to expand horizontally and vertically, distributing power and communications to set and maintain desired serving temperatures. Stack, add, subtract and move them to suit. Build exactly the configurations needed. Amazing versatility.

Official Hashtag: #FiredUp

Foodscaping Wells Creating attractive, unique buffet-style displays for a variety of foods and circumstances is always a challenge. Foodscaping Wells offer an imaginative modular system based on a refrigerated cabinet featuring a food well housing with multiple height-adjustable display platforms.

The adjustability lets staff set food serving vessels at various heights for an eye-catching, inviting display.

STRUCTURAL CONCEPTS CORPORATION Reveal Frameless Glass Food Displays Argon gas-insulated double glass panes have been used in other products to provide a thermal barrier and reduce condensation. Reveal Frameless Glass Food Displays now bring those advantages to foodservice in attractive merchandising cases with completely frameless vertical glass for a clean, uninterrupted view.

New for 2018 Kitchen Innovations Showroom

Foodservice Equipment & Supplies will host fireside chats offering dealers, operators, and consultants a forum to hear from expert consultants on kitchen

purchases, recommends, or specifies foodservice equipment access to critical information coming directly from key players in the industry.

SUNDAY, MAY 20 12:00 p.m.

Consultants’ Take on Foodservice Equipment Innovation 1:30 p.m.

How Equipment Innovation Can Provide the Rx for Healthcare Foodservice 3:00 p.m.

Innovations in Equipment: Today and Tomorrow 3:45 p.m.

Engineering Innovation in Foodservice Equipment

VITAMIX Aerating Container With emulsions, foams, whipped creams, meringues and other aerations becoming ever more popular, getting by with various chargers, whisks and mixers just isn’t enough. The Aerating Container’s specially shaped disc blade offers the solution, letting kitchen staff and bartenders fine-tune the texture of mousse, infusions and emulsions without pureeing.

MONDAY, MAY 21

VULCAN

12:30 p.m.

Back to School: How College and University Foodservice Operators Leverage Equipment to Become More Innovative

SonicSafe™ Ultrasonic Scale Prevention for Steamers Limescale is early death to generator-style steamers. Filters and treatments work but require maintenance. Vulcan applies the same Ultrasonic technology to commercial steamers proven to combat scale build-up in large industrial boilers.

Ultrasonic technology breaks up limescale particulates suspended in water, continuously preventing scale from adhering to heating elements and generator walls.

@NationalRestaurantShow

@NatlRestShow

11:00 a.m.

Innovative by Design: How Equipment Helps Drive Efficiency Among Commercial Foodservice Operators

2:00 p.m.

Seeking Solutions: Innovative Answers to Today’s Pressing Foodservice Challenges

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FOODAMENTAL STUDIO

Open to all Show registrants.

Get the secrets behind the latest food trends. Join us for hands-on culinary classes, educational sessions, and—new for 2018—FABI Awardee Tastings.

Sponsored by: In partnership with:

South Hall, Booth #2389 Seating is limited. Sessions are first-come, first-served.

Saturday, May 19 Shake Up Your Menu with Mocktails

From Preservation to Delicacy

10:00 - 10:45 a.m.

11:30 a.m. - 12:15 p.m.

Capitalize on the craft cocktail trend and cater to more customers with unique mocktails. Join Chef Diane Henderiks for an interactive session creating non-alcoholic cocktails Sponsored by: with natural, flavorful ingredients featuring SPLENDA® Naturals, the best tasting stevia and Sweetener Product of the Year in 2017.

Charcuterie, once primarily used as a form of preservation, is making a comeback on a menu near you! Chef Michael Kornick from DMK Restaurants shows you the varieties of charcuterie and how restaurateurs can incorporate this classic into their menus to give their guests a treat not easily replicated at home.

Sunday, May 20 Super Simple Seasonal Smoothies

Mighty Close to Home

10:00 - 10:45 a.m.

Join Chef Dan Solomon of Local Foods as he takes us far and wide in our own backyards. Work with him to create a sustainable and tasty Italian dish with locally sourced ingredients, featuring Mighty Vine Tomatoes and other local goods.

11:30 a.m. - 12:15 p.m.

Smoothies don’t have to be labor intensive and complicated.

Stop by as Chef Diane Henderiks shows us how to prepare a variety of smoothies with seasonal ingredients, a splash of nutritional benefits, and the best tasting stevia.

Sponsored by:

Monday, May 21 Tastings Schedule:

Visit Foodamental Studio (Booth #2389) for an opportunity to taste our 2018 FABI Award recipients’ products during three two-hour open-house events.

FABI Awardee Tastings NEW THIS YEAR

Tuesday, May 22 Craft Beverages to Help Plus Up Your Customers' Order 10:00 - 10:45 a.m.

Your customers want both natural options and ways to reduce added sugar in their diets, without limiting taste - a tall order! Beverages offer a unique opportunity to add Sponsored by: creative flair and natural, reduced sugar options to your menu.

Chef Diane Henderiks will teach you how to add flavorful, dynamic drinks to your menu with recipes from SPLENDA® Naturals, the best tasting stevia and Sweetener Product of the Year in 2017.

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Session 1:

10:00 a.m. - 12:00 p.m.

Atalanta Corporation Bridor Brooklyn Delhi Earnest Eats Seascape Foods Venice Bakery Wagshal’s Imports

Designing Healthy Menus for Children: A Culinary Nutrition Approach 11:30 a.m. - 12:15 p.m.

Michael Makuch from Johnson & Wales University discusses taking a culinary nutrition approach to designing and promoting healthy children's menus within foodservice establishments. Makuch will explore and analyze current dietary issues concerning childhood wellness, examining novel approaches to developing healthy menus and dining experiences for families.

FOODAMENTAL STUDIO

More Than a Syrup…

Exotic, the New Familiar

1:00 - 1:45 p.m.

2:30 - 3:15 p.m.

Chef Paul Fehirbach, a James Beard Best Chef: Great Lakes nominee, talks about sorghum, how it became a hot food trend and is more than a syrup or a gluten flour substitute. See, taste, and learn about how sorghum is a sustainable and versatile whole grain you will want to utilize on your restaurant’s sweet and savory menu.

As the world grows smaller, access is easier and exotic fruit flavor trends continue to rise. See how Fat Rice's Chef Abe Conlon uses exotic fruits in familiar food (both sweet and savory) and beverages.

Beyond the Chicken Tender

See Sea Vegetables

1:00 - 1:45 p.m.

Explore how to fit healthy and approachable menu items into your restaurant concept with Chef Rosalyn Darling. Create menus to not only feed your younger guests, but attract loyal parent patrons.

There was a time in Europe and the U.S. when consumption of sea vegetables (seaweed) was common and practical.

Those days are long gone but sea vegetables are emerging as a major menu trend in 2018. Join Johnson & Wales University Professor Dr. James Griffins to explore sea vegetables and learn why it is truly better, and healthier, under the sea.

Session 2:

Session 3:

12:30 - 2:30 p.m.

Beyond Meat® Kronos Foods Corp.

La Colombe® Mama La's Kitchen PepsiCo Foodservice Sabatino Tartufi SomPriya Fine Spirits

Sud’n’Sol The Eli’s Cheesecake Company Weston Foods Foodservice Wild Flour Bakery

2:30 - 3:15 p.m.

3:00 - 5:00 p.m.

BCGA Concept Corporation Belvoir Fruit Farms Gator Pears Grecian Delight Foods Impossible Foods Love Beets

Natalie’s Juice Nona Lim Pete's Living Greens Smart Flour Foods Sweet Street

Cannabis and the Foodservice Industry 1:00 - 1:45 p.m.

This session will explore the implications cannabis has for the foodservice industry.

Experts Chris Sayegh, Scot Rutledge, and Chad Finkelstein, moderated by the National Restaurant Association's Adam Hasley, will discuss opportunities for restaurateurs, potential liability concerns, and what’s next for the cannabis industry in the U.S. and abroad.

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WORLD CULINARY SHOWCASE Be entertained while you learn as internationally celebrated chefs and foodservice industry thought leaders share their culinary prowess and their unparalleled insights. From the latest trends to mastering skills and techniques to fascinating behind-the-scenes stories, you’ll get a little of everything at the World Culinary Showcase.

Lakeside Center, Booth #10357

Sponsored by:

SATURDAY, MAY 19 Rick Bayless 10:30 - 11:30 a.m.

Since 1987, 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 contributions to the community have garnered awards both at home and in Mexico.

Book signing: 11:30 a.m.

SUNDAY, MAY 20 Menu Trends 2018

Education Session

10:00 - 11:00 a.m.

Although change within the industry is occurring at warp speed, one factor remains constant: an appealing menu that addresses evolving consumer needs and expectations is an absolute prerequisite to success. This fast-paced menu review will explore what today’s consumers really want—foods, flavors, preparation and presentation techniques that will differentiate an operation, drive diners through the door, and then bring them back for more.

Presented by Nancy Kruse.

Chris Cosentino 12:00 - 1:00 p.m.

Best known as co-owner of San Francisco’s celebrated Cockscomb, Portland’s Jackrabbit, and Acacia House in Napa Valley, Cosentino is influencing a generation of chefs with his creative, whole-animal cuisine. Cosentino has authored two cookbooks and won season four of Top Chef Masters. He is a passionate cyclist and philanthropist.

Book signing: 1:00 p.m.

Barton Seaver 12:00 - 1:00 p.m.

Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations.

Sponsored by:

Book Signing: 1:00 p.m.

MONDAY, MAY 21 Galvanizing the Food Industry to Reap the Benefits of Gender Equity 10:30 - 11:30 a.m.

Women make 93% of household food purchases and wield $7 trillion in annual buying power. Yet they are significantly underrepresented in the senior decision-making roles in our industry. We know that more gender-equal organizations perform better on all levels. To get there, we must first understand the obstacles.

Presented by Hattie Hill and Susan Adzick

Sarah Grueneberg 12:00 - 1:00 p.m.

Sarah Grueneberg is currently chef / partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop.

Since opening in 2015, Monteverde has won multiple accolades, including the 2018 "Restaurant of the Year" Jean Banchet Award.

TUESDAY, MAY 22 Govind Armstrong

Antonia Lofaso

11:00 a.m. - 12:00 p.m.

12:30 - 1:30 p.m.

For the past two decades, Armstrong has been instrumental in the evolution of California’s local-focused regional cuisine.

His Post & Beam serves California-inspired soul food that consistently tops annual "Best of Los Angeles" lists.

Lofaso's Scopa and Black Market Liquor Bar reflect her Italian-American heritage, creativity, and classic training. She has appeared on Iron Chef and Cutthroat Kitchen and is the author of The Busy Mom's Cookbook which offers recipes for quick home-cooked meals and shares her own story.

Book signing: 12:30 p.m.

Book Signings Schedule & location

32

Books will be available for purchase at signings or at the National Restaurant Association Show Bookstore located in the Grand Concourse, Level 2.5. Authors will not sign anything other than their own books. Books may be purchased prior to or during the signing, or they may be brought from home.

WORLD CULINARY SHOWCASE

World Culinary Showcase Lineup Anne Burrell

Joseph Flamm

1:30 - 2:30 p.m.

3:00 - 4:00 p.m.

Best known as the host of Food Network's Worst Cooks in America as well as other shows, Burrell has worked at some of New York's top restaurants, competed on The Next Iron Chef, and written a New York Times best-selling cookbook.

The executive chef of Chicago’s Michelinstarred Spiaggia and Café Spiaggia, Flamm just won season 15 of Bravo’s Top Chef. Prior to joining Tony Mantuano at Spiaggia, Flamm worked alongside some of Chicago’s best-known chefs including Stephanie Izard, Art Smith, and Bill Kim.

Book signing: 2:30 p.m.

Charles Phan

Masaharu Morimoto

1:30 - 2:30 p.m.

3:00 - 4:00 p.m.

Phan pioneered modern Vietnamese cuisine in America as executive chef and owner of the Slanted Door family of restaurants. His current restaurants in San Francisco are The Slanted Door, Out the Door, OTD, Hard Water, and the newly opened Rice & Bones in Berkeley.

Japanese chef Morimoto stars in Iron Chef and Iron Chef America. He has opened more than 15 restaurants around the globe, earning critical acclaim that includes a James Beard Award and a spot on Food & Wine's "Best U.S. Restaurant Openings."

Book signing: 4:00 p.m.

Book signing: 2:30 p.m.

Takashi Yagihashi

Michael Mina

1:30 - 2:30 p.m.

3:00 - 4:00 p.m.

Takashi’s signature fusion of French, Asian, and American cuisines has delighted diners and impressed critics for more than three decades.

In addition to winning Michelin stars, Michelin Bib Gourmand Awards, and countless “best of ” accolades, he is a fan favorite on televised chef competitions.

A 2013 inductee into the James Beard Foundation "Who’s Who of Food & Beverage," Mina has dazzled the culinary world with bold dining concepts and contributed to San Francisco’s reputation as a world-class epicurean destination for 20+ years.

Book signing: 4:00 p.m.

Book signing: 2:30 p.m.

Special Thanks to the 2018 Show exhibitors who have graciously supported this year’s World Culinary Showcase by supplying equipment for the stage:

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

33

34

35

at the RESTAURANT SHOW

ON TAP

LAKESIDE CENTER AISLES 11100-11400

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

• Resurgence of Brandy Cocktails

• The United States of Wine

TONY ABOU-GANIM, Owner The Modern Mixologist

JON McDANIEL, Beverage Director & Sommelier, Gage Hospitality Group

• American Whiskey—The Story of a Ménage à Trois

• An Ocean of Cocktail Innovation!

Neutral Spirits and Sugar Kelp Infusions JAMES GRIFFIN, Associate Professor, Johnson & Wales University

• Star

of the Bar Finalists Demos

Don’t miss the chance to taste cocktails by these award-winning mixologists as they warm up for the Star of the Bar final competition later on Sunday at 3:30 pm.

DALE DEGROFF, King Cocktail, Dale DeGroff Co. Inc.

• Adopting Cocktail Trends in Small or Multi-Unit Operations MELISSA DOWLING, Editor, Cheers MITCHIE KANDA, Beverage Director, Houlihan’s EMILY YETT, Beverage Services Specialist, MarkeTeam LEE ZAREMBA, Beverage Director, BOKA Restaurant Group • Draught Beer Quality: Understanding Today’s Draught Beer Landscape MATT MEADOWS, Director of Field Quality, Brewers Association Draught Beer, New Belgium Brewing Company

• Interactive Cocktail Crash Course: The Background, the Booze & Bartending JOHN CARON, Lead Bartender, CraftYours Consulting

• Protect Your Brand by Serving Alcohol Responsibly TIM DARDEN, ServSafe Alcohol Program Manager, National Restaurant Association TRISTA KIMBER, Director of Training & Design, Hooters of America, LLC

Check out page 44 of this guide for full schedule of education sessions, demos, and speakers.

STAR OF THE BAR® MIXOLOGY COMPETITION SUNDAY, MAY 20 • 3:30 p.m. • BAR Stage (Booth #1262) Watch the nation’s top mixologists compete for $5,000 and the exclusive title of “Star of the Bar.” Witness bartending bravado as six regional semi-finalists mix up their winning cocktails for our star-studded panel of judges including master mixologists Tony Abou-Ganim, Elayne Duff, Dale DeGroff, and Augustino Perrone.

Charles Joly will emcee the event.

Star of the Bar is produced in partnership with the United States Bartenders’ Guild.

CHILL ZONE Booth #11162

Sponsored by

Adjacent to the BAR Stage, the CHILL ZONE is the place to network with your peers and recharge your device and yourself!

37

South Hall, Booth #2261 NEW for 2018!

Work-life balance is critical to career longevity, employee retention, and great results. Learn how to create work-life balance and self-care for yourself and your employees. Heidi Smith, CINHC, CCWS, CMP, certified integrative nutrition health coach, offers scientifically based coaching programs that teach the basics of better nutrition and lifestyle choices, and how to incorporate them into daily situations to achieve realistic and manageable outcomes.

SATURDAY, MAY 19 10:30 - 11:00 A.M. Mindfulness Exercise 11:15 - 11:45 A.M. Exercise - Anytime/Anywhere

SUNDAY, MAY 20

12:00 - 12:30 P.M.

10:00 - 10:30 A.M.

Know Your Numbers

Mindfulness Exercise 10:30 - 11:00 A.M.

12:45 - 1:15 P.M. Sleep Better - Perform Better

Mastering the Balancing Act 3:00 - 3:30 P.M.

1:30 - 2:30 P.M. Mastering the Balancing Act 2:45 - 3:15 P.M. Portion Size and the Nutritional Plate

Six Key Elements for Sustainable Health through Lifestyle & Nutrition 3:45 - 4:00 P.M.

TUESDAY, MAY 22

1:30 - 2:00 P.M.

10:00 - 10:30 A.M.

What Increases Life Satisfaction?

Mindfulness Exercise 10:45 - 11:15 A.M.

2:15 - 2:45 P.M. Managing Stress through Meditation 3:00 - 3:15 P.M. Mini-Meditation Session 3:30 - 4:00 P.M.

Ask the Health Coach Anything

3:15 - 3:45 P.M.

MONDAY, MAY 21

Managing Stress through Self-Care 11:30 A.M. - 12:00 P.M. Know Your Numbers 12:00 - 1:00 P.M. Restaurant Industry and Mental Health

Ask the Health Coach Anything

1:30 - 2:00 P.M.

What Increases Life Satisfaction?

Six Key Elements to Sustainable Health through Lifestyle and Nutrition

3:45 - 4:00 P.M. Principles of Clean Eating

South Hall, Booth #2224 The place for dynamic discussions NEW for 2018!

Meet up with industry peers sharing your specific business challenges at this intimate space for facilitated small-group conversations. Network, brainstorm, and learn. Crowdsourced Discussions: You will have the chance to vote on topics of most interest to you via notifications through the National Restaurant Association mobile app. Winning topics to be discussed will be updated in the mobile app, or stop by The Water Cooler to find out what topics will be discussed!

SATURDAY, MAY 19 10:00 A.M.

Quick Tips for Navigating the Show

New to the Show or haven’t attended in a while? Stop by to learn all about how to best navigate and make the most of your time while you’re here.

11:00 A.M.

Meet Up: Student & Young Professionals

10:30 A.M.

12:30 P.M.

From Students to Professionals: What to Expect

Crowdsourced Discussion

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.

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you.

1:00 P.M.

3:00 P.M.

Join the conversation as we explore best practices to recruit professionals to your fast casual operation.

Connect with fellow industry professionals to discuss the latest trends in restaurant marketing. No topic is off limit—bring your best ideas to share with others.

Recruiting in the Fast Casual Industry

All About Marketing

1:30 P.M.

Meet Up: Fast Casual Industry

SUNDAY, MAY 20 10:30 A.M.

1:00 P.M.

1:30 P.M.

Join Don Fox, CEO, Firehouse of America, LLC, to discuss the latest off-premise trends and how to navigate.

Explore all things pizza with industry experts Marla Topliff, president, Rosati’s Pizza and Eric Greenwald, president and COO, Grimaldi’s Pizzeria. Learn more about what the Pizza Industry Council has to offer.

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you.

Off-Premise Trends and Their Impact on Fast-Casual Dining 11:30 A.M.

All About the Pizza Industry Council

Meet Up: Sustainability

Crowdsourced Discussion 2:00 P.M.

Meet Up: Supply Chain 3:30 P.M.

Meet Up: Foodservice@Retail

MONDAY, MAY 21 10:00 A.M.

What’s the Latest in Quality Assurance?

Don’t miss the chance to hear what’s new in quality assurance and how to remain compliant.

10:30 A.M.

Fast Casual and Beyond: What You Need to Know About Franchising Join franchise expert Paul Damico, CEO, Naf Naf Grill, to explore possible opportunities in your own business.

11:00 A.M.

11:30 A.M.

1:00 P.M.

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you..

Interested in sustainable seafood practices?

Join expert and chef extraordinaire Barton Seaver, to continue the discussion from his session scheduled in the Learning Center at 11:00 a.m.

If you’re considering 3rd party delivery or want to know what impact it’s having on business, stop by to discuss the latest trends and what to expect next.

Crowdsourced Discussion

All Things Sustainable Seafood

3rd Party Delivery and What It Means to You!

2:00 P.M.

Meet Up: Entrepreneurs 3:00 P.M.

Crowdsourced Discussion

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you.

3:30 P.M.

Meet Up: Mixologists

TUESDAY, MAY 22 10:30 A.M.

Crowdsourced Discussion

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you.

11:00 A.M.

Hospitality Meet Up

12:30 P.M.

1:30 P.M.

There are many nuances when it comes to regulations by state. Don’t miss the opportunity to ask ServSafe experts questions and discuss ways to stay updated on current regulations.

You decide what you want to discuss. You’ll have the chance to vote on a topic of interest to you.

ServSafe: Regulations by State

Crowdsourced Discussion

39

CONFERENCE

The Bottom Line is the Top Line

MAY 20-21, 2018 MARRIOTT MARQUIS • CHICAGO, IL

ENGAGE New Guests • INCREASE Spend • DRIVE Frequency Transform your top-line revenue strategy The Restaurant Revenue Growth Conference will kick-start your creative strategic thinking through collaboration, insights from innovative change makers, and conversations with your peers. Go home with actionable strategies that you can use to shape the future of your business.

Registration is still available at Restaurant.org/GrowthConference or onsite at the Marriott Marquis

Keynote Speakers Include: SCOTT SVENSON Co-founder, CEO MOD Pizza

Founding Partners & Presenting Sponsors

BILLY BEANE Executive Vice President, Baseball Operations & Minority Owner Oakland Athletics Supporting Sponsors

JON TAFFER Chairman, Executive Producer Taffer Media

Conference Lanyard Sponsor

STARTUP ALLEY WHERE DIGITAL INNOVATION AND FOODSERVICE MEET North Hall, Booth #5675 Check out the operational solutions offered by these 14 startups, selected Presented by:

by a panel of restaurant operators for their innovative, tech-savvy approach to foodservice industry challenges.

Bear Robotics, Inc. BOOTH #5675E Bear Robotics, Inc. offers AI-driven robots that are optimized for running and bussing in a restaurant. The company's robots create value for restaurant operators via increased profit margins and enrich dining service for a restaurant's employees and customers.

BigZpoon BOOTH #5675A BigZpoon is dedicated to reducing global food waste and helping the environment by creating a new, profitable channel for restaurants to instantly connect with valueseeking customers and sell their surplus or unsold food. The BigZpoon platform creates win-win-win situations for restaurants, consumers, and Planet Earth.

BillBoss BOOTH #5675K BillBoss is a free mobile payment app that allows consumers to view, split, and pay for restaurant meals from their phones.

Glance Technologies, Inc.

Sirved

BOOTH #5675B Glance Pay is the fastest growing mobile payment solution for restaurants and has revolutionized how smartphone users pay their restaurant bill, earn digital rewards, and promotions, and discover new locations within their communities. Glance Pay offers a free app for iOS and Android devices which includes real-time payment processing, resulting in faster table turnover, sophisticated anti-fraud technology, and amazing promotional incentives for users dining with our restaurant partners.

BOOTH #5675N Sirved, the menu-based search engine that lets you see every menu from every restaurant, filtered by dish or craving.

InKind BOOTH #5675J InKind's technology creates a unique experience for a restaurant's best guest: she walks into her favorite restaurant and the host instantly recognizes her, the server knows her purchase history and preferences, and the manager is prompted with details to customize her experience.

At the end of her experience, she simply gets up and walks out without a bill even needing to be presented.

Spiffy BOOTH #5675M Spiffy is a free restaurant training app which educates staff on beer, wine, spirits, and other important topics like sexual harassment in the hospitality sector.

Restaurants that want to boost average ticket and reduce labor costs can also use Spiffy to deliver their menu and process training to the mobile phones of their team!

Spokin BOOTH #5675H Spokin App is the easiest and most personalized way to connect consumers with food allergies to restaurants.

Sponsiv Digital Kiosko Mobile Eatabit BOOTH #5675G Eatabit streamlines the operations of restaurants and their online food ordering partners by standardizing the way food orders get to restaurants.

BOOTH #5675L Kiosko Mobile is the future of digital ordering. Built with ultimate ease of use, and a networked app environment, Kiosko enables customer adoption and viral growth potential.

BOOTH #5675D Sponsiv's customized, professionally designed iPad-based platforms bring restaurant beverage menus to life. Sell more wine, beer, spirits, and cocktails by enhancing the guest experience and ensuring servers have consistent information to share.

TransX Systems Piik Insights

Fisherman BOOTH #5675C At Fisherman, we generate complete, intuitive, and one-of-a-kind websites for restaurants and the broader food service industry—all by using your answers to a few simple questions on fishrmn.com.

Official Hashtag: #FiredUp

BOOTH #5675I Piik uses data science & artificial intelligence to solve business problems. Our patternrecognition and business intelligence software brings together data from multiple sources, provides interactive analyses and trends, and generates automated insights and recommendations to help restaurants grow sales, optimize costs, and increase profitability.

@NationalRestaurantShow

@NatlRestShow

BOOTH #5675F TransX Systems is a technology company providing cost-effective, turnkey omnichannel marketing, and in-store consumer engagement solutions that increase revenues, acquire new customers, and increase repeat business, all while reducing labor costs for global brands, along with national, regional, and local restaurant chains.

41

AFTER-HOUR EVENTS

FOUR-TIME GRAMMY WINNER

KEITH URBAN HIGHLIGHTS RESTAURANTS ROCK

SATURDAY NIGHT AT 9:00 P.M. AT THE NEW WINTRUST ARENA | 200 E. CERMAK ROAD

Platinum Restaurants Rock Sponsors

Gold Restaurants Rock Sponsor TRUSTED PARTNER

Tickets may be purchased at the Wintrust Box Office. Must show your badge and picture ID.

In partnership with

The nation’s top operators are honored Saturday night at the 64th Annual IFMA Gold & Silver Plate Awards, co-hosted by the National Restaurant Association.

Official Hashtag: #FiredUp

@NationalRestaurantShow

@NatlRestShow

AFTER-HOUR EVENTS

The next generation of industry leaders mix, mingle & network at the

YOUNG

PROFESSIONALS PARTY MONDAY NIGHT FROM 8:30 - 9:30 P.M. | 111 W. HUBBARD STREET Meet up, mingle, and network with an exclusive group of up and coming leaders and influencers in a night of celebration at Celeste. #FiredUpYP Recommended for 40 and under.

Visit downtown Chicago’s hottest bars & clubs at the

2018 BLOCK PARTY Sponsored by:

MONDAY NIGHT FROM 9:30 - MIDNIGHT FREE FOOD & OPEN BAR | FREE WITH YOUR SHOW BADGE.

BUB CITY

W ILLINOIS ST

POINT & FEATHER

435 N. Clark St. Open Bar - Premium Free passed appetizers (fried pickles, mac & cheese fritters, pulled pork sliders, mini cheeseburgers) Live band karaoke

22 W. Hubbard St. Open Bar - Premium Free passed appetizers (stuffed mushrooms, sliders, tuna tartar, lobster corndogs & cheese platter) DJ

HENRY’S 18 W. Hubbard St Open Bar - Premium Free passed appetizers (onion rings, fries, sliders, grilled cheese) DJ

N STATE ST

N DEARBORN ST

N CLARK ST

N LASALLE DR

HUBBARD ST

HUBBARD INN CELESTE N LASALLE DR

111 W Hubbard St Open Bar - Premium Free passed appetizers (spring rolls, sliders, French fry cones, mini desserts) DJ

110 W Hubbard St Open Bar - Premium W KINZIE ST Free passed appetizers (chicken skewers, potato croquettes, sliders, chorizo and goat cheese flatbreads, mini desserts) DJ

STUDIO PARIS

THEORY

59 W Hubbard St Open Bar - Premium Free passed appetizers (chicken parmesan sandwiches & burrata crostinis) DJ

9 W Hubbard St. Open Bar - Premium Free passed appetizers DJ

43

SESSIONS AT A GLANCE

EDUCATION

BUSINESS OPERATIONS

Education Tracks:

FOOD & NUTRITION

WORKFORCE DEVELOPMENT Tracks Sponsored by:

BEVERAGE/ALCOHOL

TECH TALKS

SATURDAY, MAY 19 Learning Center

Innovation Theater

BAR Stage

Booth #7400 30-45 min. sessions

Booth #5575 30-45 min. sessions

Booth #11262 30-45 min. sessions

Sponsored by:

Precision Forecasting: Partnering Manager and Machine to More Accurately Predict Performance

World Culinary Showcase

Foodamental Studio

Booth #10357

Booth #2389

Sponsored by:

10:30 a.m.

Culinary Demo Rick Bayless

10:00 a.m.

Using Social Media and Data Technology to Teach, Track, and Prevent Foodborne Illness

11:00 a.m.

Hire, Train, Reward, Retain: Building a Team of Top Performers

11:30 a.m.

The Impact of Cloud Technology on Multi-Unit Operators

Bar Techniques: Unique Tips to Provide Better Service

12:00 p.m.

ServSuccess: Stronger Workforce, Stronger Industry

12:30 p.m.

Modern Technology: Friend or Foe to Sustainability on Farms?

Increasing Wine Sales through Culture

Culinary Demo Chris Cosentino

1:00 p.m.

Impact on Foodservice from the Evolving Digital Landscape

Protect Your Brand by Serving Alcohol Responsibly

1:30 p.m.

Culinary Demo Anne Burrell

2:00 p.m.

Key Trends Shaping the Future of Foodservice

Regulatory Trends in the Restaurant Industry and Simple Steps to Comply

3:00 p.m.

Ready to Love the Restaurant Industry Again? Then Let’s Talk Tech

The Future of Guest Experience

4:00 p.m.

The Power of Foodservice at Retail

Science of Scheduling: A New Approach to Workforce Planning

Keys to a Great Cocktail Menu

Shake Up Your Menu with Mocktails 11:30 a.m.

From Preservation to Delicacy

More Than a Syrup…

2:30 p.m.

Exotic, the New Familiar

The United States of Wine 3:30 p.m.

American Whiskey— The Story of a Ménage à Trois

Sponsored by:

Culinary Demo Joseph Flamm

SUNDAY, MAY 20 Learning Center

Innovation Theater

BAR Stage

Booth #7400 30-45 min. sessions

Booth #5575 30-45 min. sessions

Booth #11262 30-45 min. sessions

Sponsored by:

10: 30 a.m.

Wearable Learning 10:00 a.m. (w-Learning): The Smart Training Modality of the Future for Restaurants

Video Killed the Radio Star, and It’s Killing the Training Binder, Too

11:00 a.m.

Impact Business Performance: Elevate Your Workforce

11:00 & 11:45 a.m.

Star of the Bar Mixology Demo

Cocktail Competitions: Good For Stars or Good For Business? Both

World Culinary Showcase

Foodamental Studio

Booth #10357

Booth #2389

Sponsored by:

Sponsored by:

Menu Trends 2018: Turning Trends Into Money Makers

Super Simple Seasonal Smoothies 11:30 a.m.

Mighty Close to Home

12:00 p.m.

The Art of Inspection

The Outsized Importance of Customer Data and Retention in a Delivery-Driven Restaurant World

12:30 p.m.

Star of the Bar Mixology Demo

Culinary Demo Barton Seaver

1:00 p.m.

Navigating Your Path to Payment Data Security with the PCI Security Standards Council

Creating Experiences That Can’t Be Delivered

1:30 p.m.

Adopting Cocktail Trends in Small or Multi-Unit Operations

1:30 p.m.

Culinary Demo Charles Phan

Beyond the Chicken Tender

Signature ‘18 Sunday, 2:00 - 3:30 p.m. Grand Ballroom (S100)

44

2:00 p.m.

Team-Building Techniques for Ever-Changing Teams

2:30 p.m.

“86” the Complexity of Running a Restaurant

3:00 p.m.

Sanitation Certification in Automated Foodservice Equipment

3:30 p.m.

What Tax Reform Means for You and Your Restaurant Business

4:00 p.m.

Location, Location, Location

2:30 p.m.

The Art of Hospitality

2:30 p.m.

See Sea Vegetables Culinary Demo Masaharu Morimoto

Star of the Bar Mixology Competition

EDUCATION CONTINUING EDUCATION CREDIT is available for sessions on the floor. American Culinary Federation Education Foundation (ACF) offers CEHs and Foodservice Consultants Society International (FCSI) offers CEUs. See the room monitor at the session to complete and submit the continuing education form for credit.

MONDAY, MAY 21 Learning Center

Innovation Theater

BAR Stage

Booth #7400 30-45 min. sessions

Booth #5575 30-45 min. sessions

Booth #11262 30-45 min. sessions

Sponsored by:

10:00 a.m.

How to Develop and Maintain Rock Star Employees

10:30 a.m.

The 2018 Trends That Are Impacting Your Labor Costs

Draught Beer Quality: Understanding Today’s Draught Beer Landscape

World Culinary Showcase Booth #10357 Sponsored by:

10:30 a.m.

Galvanizing the Food Industry to Reap the Benefits of Gender Equity: Presented by Women’s Foodservice Forum

SuperSession: The Future of Restaurants 11:00 a.m. Grand Ballroom (S100) Sourcing Sustainable Seafood is Easier Than You Think

11:30 a.m.

Hank and Harry’s: How To Win Your Customers With A Mobile Loyalty and Ordering Solution

Let’s Talk Tequila, (Not Your Mom and Dad’s Tequila)

Winning the Workforce

12:30 p.m.

Changing the Culture: The Importance of Harassment Prevention to the Foodservice Industry

Resurgence of Brandy Cocktails

Worried About Fruit Flies?

Learn the Risks and Practices for Elimination

1:30 p.m.

Simplify for Growth: Choosing the Right Accounting and BackOffice Platform

2:00 p.m.

Winning The Share Battle: Uncovering New Occasions for Traffic Growth

2:30 p.m.

Getting What You Paid for: How to Sustainably Source Your Restaurant Food Supply

2:30 p.m.

The Art of Mixing Well

3:00 p.m.

Pay Practices and the Law

3:30 Big Brands Aren’t Dead, But Mediocre Performance IS!

3:30 p.m.

Luxury on a Budget – Rethinking Your Wine List in Changing Times

4:00 p.m.

Counter, Car or Couch: The Future of Convenience in Restaurants

11:00 a.m.

12:00 p.m.

1:00 p.m.

An Ocean of Cocktail Innovation! Neutral Spirits and Sugar Kelp Infusions 1:30 p.m.

Dollars of Diversity

Culinary Demo Sarah Greuneberg

1:30 p.m.

Culinary Demo Takashi Yagihashi

Culinary Demo Michael Mina

Chicago Style: Create a Sustainable, Inclusive and Healthier Space for Staff and Guests Alike

TUESDAY, MAY 22 Learning Center

Innovation Theater

BAR Stage

Booth #7400 30-45 min. sessions

Booth #5575 30-45 min. sessions

Booth #11262 30-45 min. sessions

Sponsored by:

10:00 a.m.

Increasing Recruitment Results through Cultural Engagement

World Culinary Showcase

Foodamental Studio

Booth #10357

Booth #2389

Sponsored by:

10:30 a.m.

Successful Businesses Are Embracing Turnover—Know Why You Should Too.

Sponsored by:

Craft Beverages to Help Plus Up Your Customers Order

Cocktails at Big Events

State of the Hotel Industry, presented by the Illinois Hotel & Lodging Association 10:30 a.m. | South Hall, Room Location S404 Interactive Cocktail Crash Course: The Background, the Booze, and Bartending

Culinary Demo Govind Armstong

Transforming the Restaurant Experience for Diners and Wait Staff Alike

Revamp Your Bar to Maximize Profitability

12:30 p.m.

Culinary Demo Antonia Lofaso

Maximum Bang, Minimum Buck: Getting the Most Out of Your Training Dollars

Mixology Demo

11:30 a.m.

Immigration Compliance Updates Under the Trump Administration 11:00 a.m.

12:00 p.m.

12:30 p.m.

The Future of Grocerants

1:00 p.m.

2:00 p.m.

Invest in Your Business, Invest in Dishwashers

Official Hashtag: #FiredUp

11:30 a.m.

Designing Healthy Menus for Children: A Culinary Nutrition Approach

Cannabis and the Foodservice Industry

Hotel Industry Leader Panel

@NationalRestaurantShow

@NatlRestShow

45

EDUCATION

SATURDAY, MAY 19 10:00 - 10:30 a.m.

Using Social Media and Data Technology to Teach, Track, and Prevent Foodborne Illness Learning Center: North Hall - Booth 7400

How can media and technology shape the ways we learn about food safety? From podcasts to Twitter bots, technology is promoting the culture of food safety like never before. Learn how data visualization has changed the way foodborne illness is tracked, predicted and reported to make the city of Chicago healthier.

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Discuss the impact of social media on food safety awareness.

Define how Twitter can track and predict foodborne illness outbreaks.

Learn how data visualization can track and predict foodborne illness outbreaks.

MODERATOR - LAUREN BRIDGES Academic Curriculum Designer, National Restaurant Association GERRIN CHEEK BUTLER Director of Food Protection, Chicago Department of Public Health

10:00 - 10:45 a.m.

Precision Forecasting: Partnering Manager and Machine to More Accurately Predict Performance

Innovation Theater: North Hall - Booth 5575

Learning Center: North Hall - Booth 7400

Why do some restaurants seem to have outstanding employees while others struggle?

This session will focus on what you can do to attract, train and retain a team of highly qualified team members. Key insights will include how to create a "magnetic" recruiting strategy to attract the right applicants, where to find them and how to maximize the effectiveness of training, incentives and communication to build a highperforming team to build your business.

LEARNING OBJECTIVES: 1.

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BAR Stage: Lakeside Center - Booth 11262

Looking for ways to grow your bar operations and service? Understand what opportunities you may have to improve the overall guest experience and keep customers coming back.

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3.

Learn the nuts and bolts of machinegenerated forecasting.

Connect your manager with the tools to generate more accurate forecasts.

Predict performance and streamline workflow through an era of significant disruption.

MARY HAMILL VP Sales Solution Center, HotSchedules

10:00 - 10:45 a.m.

Keys to a Great Cocktail Menu BAR Stage: Lakeside Center - Booth 11262

The modern restaurant and bar goer have the expectation that equal care and attention be placed on their beverages and their food. We'll look at several types of cocktail menus, explore how to lay out the right number and style of drinks for your venue, create compelling and executable drinks and make more money while engaging and building a regular clientele.

LEARNING OBJECTIVES: 1.

2.

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Learn what makes for a creative and appealing cocktail menu.

Create compelling and executable drinks.

Learn how to identify the strengths of your own beverage program.

Know how to recognize leaders among your staff.

Explore opportunities to grow profits in your business.

GREG INNOCENT Beverage Director, Parker Restaurant Group

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LEARNING OBJECTIVES:

3.

Summarize the evolution of POS for restaurant operations.

Recognize the ways in which cloud-based POS and food safety technology solutions have impacted restaurant technology.

Identify the tangible benefits of cloud-based POS solutions to restaurant operations.

CHARLES “CHAS” WURSTER Chief Technology Officer, ParTech, Inc.

3.

SARA ANDERSON Director, Workforce Development, National Restaurant Association RON MITCHELL Founder and CEO, Virgil, Inc.

12:00 - 12:20 p.m.

Increasing Wine Sales through Culture

You could be selling a lot more wine! Join this session to learn proven secrets and strategies that build phenomenal wine sales. Methods presented illustrate how to create an exciting culture of hospitality, that will grows sales, and create a fun and interactive wine experience for your guests and your service team simultaneously. This approach increases sales, confidence, curiosity, and a healthy culture.

LEARNING OBJECTIVES:

2.

3.

Understand how to create a culture of success.

Explore training and sales strategies you can apply to your own business.

Learn the language of hospitality and sales.

BRIAN DUNCAN Hospitality Evangelist, Down To Earth Wine Concepts

Sponsored by:

This session will discuss cloud solutions designed not only to scale and grow but also to manage operations as easily with one store as with one thousand. Learn about the overall benefits of deploying cloud POS and food safety technology, integration capabilities with tools such as digital ordering and loyalty, and access to real-time business intelligence.

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Learn about career path tools and assessments to determine skill fits.

Understand how the training content aligns to industry standards.

Review of national credentials to gauge and validate competency.

Innovation Theater: North Hall - Booth 5575

Innovation Theater: North Hall - Booth 5575

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1.

12:30 - 1:15 p.m.

Modern Technology: Friend or Foe to Sustainability on Farms?

11:30 a.m. - 12:00 p.m.

The Impact of Cloud Technology on MultiUnit Operators Sponsored by:

LEARNING OBJECTIVES:

1.

LEARNING OBJECTIVES:

3.

As the restaurant industry continues to evolve, it is critical that we stay a step ahead, and that motivated and skilled employees do better for themselves and the business. In this session we will take you on a tour of the National Restaurant Association's new career development platform, ServSuccess, created with, and for, the industry.

BAR Stage: Lakeside Center - Booth 11262

11:00 - 11:45 a.m.

Bar Techniques: Unique Tips to Provide Better Service

2.

1.

Learn the most effective recruiting strategies to find the RIGHT people.

Learn the most effective (and low-cost) training techniques to train your team well enough so "they can't get it wrong."

Learn the most effective incentives to change the performance of BOH and FOH teams.

TJ SCHIER President, SMART Restaurant Group

Sponsored by:

LEARNING OBJECTIVES:

Learning Center: North Hall - Booth 7400

11:00 - 11:30 a.m.

Hire, Train, Reward, Retain: Building a Team of Top Performers

1.

Restaurant forecasting is a complex and error-prone process, yet the ability to predict performance is more important than ever. More often than not, operators rely on gut instinct to staff and order product rather than trust a machine-generated forecast. Find out how operators can generate a more accurate forecast by partnering the manager with the machine.

12:00 - 12:30 p.m.

ServSuccess: Stronger Workforce, Stronger Industry

CHARLES JOLY Co-Founder Crafthouse Cocktails, Crafthouse Cocktails

LEARNING OBJECTIVES: 1.

Make more money while engaging and building a regular clientele.

This panel discussion centers around sustainability in modern agriculture and the decisions that impact farmers. Everything from sustainability, labeling, sourcing, and procurement will be addressed by an expert panel to include a farmer, restaurant/brand expert, and sustainability expert, all who bring a balanced perspective to the discussion.

LEARNING OBJECTIVES: 1.

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Gain an understanding of the technological advancements in agriculture.

Learn how these advancements attribute to the sustainability in production practices.

Connect the current issues and decisions in the food industry and their impact on farmers.

MODERATOR - BRET THORN Senior Food & Beverage Editor, Nation's Restaurant News, Penton TOM CRAVE Wisconsin Dairy Farmer MARK KAPLAN Partner, Eachmile Technologies

Education Tracks:

FOOD & NUTRITION WORKFORCE DEVELOPMENT

TECH TALKS

Tracks Sponsored by:

NANCY KAVAZANJIAN Farmer, Hammer & Kavazanjian Farms

strategic decisions and grow their business.

ANTHONY KINGSLEY Local and Sustainable Product Lead, US Foods ERIK OBERHOLTZER Co-Founder & CEO, Tender Greens

1.

1:00 - 1:30 p.m.

Impact on Foodservice from the Evolving Digital Landscape Learning Center: North Hall - Booth 7400 Sponsored by:

The Coca-Cola Company shares how technology is impacting the guest experience.

With so many digital options from ordering solutions to mobile payment and more, how can you best use technology to connect with guests and minimize disruption? You will leave with ideas on how restaurants can not only overcome these interruptions, but utilize digital for growth.

LEARNING OBJECTIVES:

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Recognize how national, regional and state economies impact foodservice sales and gauge what the future operating environment will look like.

Explore key operating trends, including technology, that affect business performance.

Discover what today's consumers are looking for in their restaurant experience.

ADAM HASLEY Director, Advocacy Research and Insights, National Restaurant Association HUDSON RIEHLE Senior Vice President - Research & Knowledge Group, National Restaurant Association

2:00 - 2:30 p.m.

Regulatory Trends in the Restaurant Industry and Simple Steps to Comply Innovation Theater: North Hall - Booth 5575 Sponsored by:

LEARNING OBJECTIVES: 1.

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Understand how technology can effect the dining experience.

Explore best practices for using technology as a means to connect with guests.

Identify opportunities in your own operation to implement or enhance services using technology.

GWEN BRANNON Director, Guest Insights & Analytics, The Coca-Cola Company

BAR Stage: Lakeside Center - Booth 11262

Alcohol service can be a challenging part of the operation. Join industry professionals as they discuss the evolving landscape in alcohol service and the training solutions that help resolve challenges faced by operators.

LEARNING OBJECTIVES:

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Predictive Scheduling, Minimum Wage, Tip Credits, Mandatory PTO are just a few of the regulations impacting food service. Strap in for a survey of these updates and how to build a compliance program that meet these regulations.

LEARNING OBJECTIVES: 1.

2.

1:00 - 1:45 p.m.

Protect Your Brand by Serving Alcohol Responsibly

1.

Explore ways to integrate responsible alcohol service.

Understand the benefits of ServSafe Alcohol’s dynamic training platform.

Identify opportunities to train staff in responsible alcohol service.

TRISTA KIMBER Director of Training & Design, Hooters of America, LLC TIM DARDEN ServSafe Alcohol Program Manager, National Restaurant Association

2:00 - 2:45 p.m.

Key Trends Shaping the Future of Foodservice

Learning Center: North Hall - Booth 7400

How will economic, workforce, consumer, technology and food trends shape the future of foodservice? Highlights from the National Restaurant Association's 2018 Restaurant Industry Outlook, What's Hot Chef Survey and additional research present a snapshot of the restaurant industry's unique trends and opportunities to help restaurant operators make

3.

Understand the trends with major FLSA changes that impact food service.

Learn what predictive scheduling is and how to build a compliance program.

Explore how to use regulatory challenges to your competitive advantage.

DEREK JONES Vice President, Americas, Deputy

2:00 - 2:50 p.m.

The United States of Wine

about inventory, scheduling and payroll? Most business operators frett over this work. Get back to what you love about the restaurant business...creating an enriching experience for your customers and your staff. Learn from restaurateurs how Clover's suite of point-ofsale solutions and restaurant-focused apps can help you with the frustrating stuff so you can get some joy and sanity back and run your business better.

LEARNING OBJECTIVES: 1.

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Many suppliers and sommeliers are talking about new regions and countries around the world where wine is available now, but we don't talk about things like Syrah from Idaho or Riesling from Wisconsin! This will be an educational seminar on wines from states where you wouldn't even know they make wine. We will be sampling five to six different wines from each of the regions discussed.

LEARNING OBJECTIVES: 1.

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Learn about unknown domestic wine regions.

Identify characteristics of wines of the discussed regions.

Understand how new regions and countries are becoming more prominent in the wine industry.

JON MCDANIEL Beverage Director & Sommelier, Gage Hospitality Group

3:00 - 3:30 p.m.

Ready to Love the Restaurant Industry Again?

Then Let's Talk Tech

Learning Center: North Hall - Booth 7400 Sponsored by:

@NationalRestaurantShow

@NatlRestShow

Learn how Clover’s software and new features for QSR, FSR and food trucks can solve some of the business frustrations.

Hear directly from restaurants how they are overcoming and solving their business challenges with this technology.

Learn the flexibility and how this technology caters to virtually every Sponsored by: type of restaurant.

ROSS PETERSON Product Manager, Clover

3:00 - 3:45 p.m.

The Future of Guest Experience Innovation Theater: North Hall - Booth 5575

In the ever-evolving world of foodservice and technology, one thing remains the same – experience matters. And that experience transcends on-premise dining and spans every touchpoint for your patrons’ interactions with your brand. Learn how underlying drivers – like declining store traffic, sub-segment blurring, and restaurant oversaturation, to name a few – are propelling the need for brands to invest in the totality of their guests’ experience.

LEARNING OBJECTIVES: 1.

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BAR Stage: Lakeside Center - Booth 11262

Are you drowning in paperwork and worried Official Hashtag: #FiredUp

EDUCATION

BUSINESS OPERATIONS

BEVERAGE/ALCOHOL

Why does the totality of the restaurant “experience” matter to guests, especially Gen Z? And, why now?

What specific investments in “experience” impact both on- and off-premise guest traffic.

How can operators drive higher traffic, loyalty, and check size from investing in the “Future of Guest Experience”?

MODERATOR - ABHIJEET JADHAV Senior Manager, Marketing Strategy, GP PRO PATRICK SUGRUE CEO, Saladworks BRANDY BLACKWELL Director Off-Premise Marketing, McAlister’s Deli ALEC FRISCH Vice President and General Manager, GP PRO JOSELINE FUENTES JESSICA BAHENA

3:30 - 4:15 p.m.

American Whiskey—The Story of a Ménage à Trois

BAR Stage: Lakeside Center - Booth 11262

A Mexican import corn, aka maize, runs into two Old World grains with suspect backgrounds and, with the encouragement of immigrant whiskey makers from Scotland and Ireland, they find themselves in a mash-up. But don’t worry, it has a happy ending.

LEARNING OBJECTIVES: 1.

2.

Find little known facts about the evolution of our heritage whiskey.

Taste and find out what qualities good whiskey have in common.

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EDUCATION 3.

Take a story or two back to the bar to share with your regulars and future regulars.

DALE DEGROFF King Cocktail, Dale DeGroff Co Inc

4:00 - 4:30 p.m.

Science of Scheduling: A New Approach to Workforce Planning

Innovation Theater: North Hall - Booth 5575 Sponsored by:

For decades, restaurants have been working with the traditional approach of creating labor budgets are allocated across the week, usually to set a shift pattern and whith little thought to the shape of the day. But this often leads to over-staffing or having to cut labor which in turn leads to negative customer experiences and missed sales opportunities. This session outlines a new approach restaurants are adopting to labor scheduling to ensure you have the right people at the right time, resulting in reduced labor costs, increased sales and improved customer experience.

LEARNING OBJECTIVES: 1.

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Understand how to overcome traditional labor scheduling challenges and know the data required to generate an accurate demand forecast.

Learn how to use the forecast to determine the optimum workforce required to meet demand.

Discover how technology can support and automate this approach and the benefits to restaurants.

JESSICA CAROLLYN Lead Operations Implementation for Fourth Labor Scheduling Bar Louie JAMES ENGLAND Senior Vice President, Strategic Partnerships, Fourth KARINA COEN Director of Labor Productivity, Fourth

4:00 - 4:30 p.m.

The Power of Foodservice at Retail

Learning Center: North Hall - Booth 7400

Traditional supermarkets continue to lose market share to other retailers including mass merchandisers, convenience stores, and e-commerce. To remain relevant among consumers, many are evolving their retail concepts into dining destinations to remain competitive. This session will provide an overview of the current grocery retail landscape including key issues and opportunities particularly as they pertain to in-store experiential retailing and predictions for the online marketplace.

LEARNING OBJECTIVES: 1.

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Understand the motivations behind why consumers purchase foodservice items at retail, and their perceptions of these items compared to other packaged and foodservice foods and beverages.

Explore the shifting U.S. retail landscape and implications for the future of foodservice.

Identify foodservice opportunities in retail locations based on the types of food and beverage concepts consumers express interest in.

AMANDA TOPPER Associate Director of Foodservice Research, Mintel

SUNDAY, MAY 20 10:00 - 10:45 a.m.

Cocktail Competitions – Good for Stars or Good for Business? Both

panel of members from CHART, the Council of Hotel and Restaurant Trainers, about how the use of video has altered their training programs, impacted operations and improved the bottom line of their restaurants.

LEARNING OBJECTIVES: 1.

2.

BAR Stage: Lakeside Center - Booth 11262

Join finalists of the Star of the Bar Mixology Competition and industy expert, Ben Smock from Chicago Concierge, to discuss the positive impact cocktail competitions have on both professionals competing and their places of work, as well as businesses supporting competitions.

MODERATOR - BEN SMOCK Chicago Concierge ADAM RAINS Barman, CarneVino Italian Steakhouse & The Dorsey MORGAN ZUCH Mixologist, Datz KRISTO TOMINGA Mixologist, Mayahuel Mariposa LUKE NEVIN-GATTLE Bar Manager, Room 13 at the Old Chicago Inn DERRICK LI Bartender, Palace Hotel NIALL MCCOURT Bar Manager, Madarin Hide

10:00 - 11:00 a.m.

Menu Trends 2018: Turning Trends Into Money Makers

World Culinary Showcase: Lakeside Center Booth 10357

Although change within the industry is occurring at warp speed, one factor remains constant: No matter the type of restaurant, an appealing menu that addresses evolving consumer needs and expectations is an absolute prerequisite to success. This fast-paced menu review will explore what today’s consumers really want--foods, flavors, preparation and presentation techniques that will differentiate an operation, drive diners through the door and then bring them back for more.

3.

MODERATOR - GABE HOSLER Vice President of Operations, Rubio's Restaurants, Inc LEXI BURNS VP of Talent Management, Twin Peaks Restaurants DAMIAN HANFT Senior Director, Learning, Arby's Restaurant Group, Inc. JIM QUINLAN Team Member Services Operations Training Manager, Westgate Resorts

10:30 - 11:00 a.m.

Wearable Learning (w-Learning): The Smart Training Modality of the Future for Restaurants Learning Center: North Hall - Booth 7400

The vast majority of foodborne illnesses in the food industry can be traced back to employee error. EyeSucceed started working with Google in 2014 to bring new approaches to industry issues, like effective training through the use of advanced wearable technology.

Wearable learning (w-learning) takes a leap into the future with a training program using smart glasses as a new training modality giving restaurant employees an interactive hands-free learning experience.

LEARNING OBJECTIVES: 1.

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Learn to analyze changing diner demands.

Understand how to address these changes through menu innovation.

Gain insight into how to use the menu to help an operation stand out in a crowded field.

NANCY KRUSE President, The Kruse Company

10:00 - 10:45 a.m.

Video Killed the Radio Star, and It’s Killing the Training Binder, Too

Innovation Theater: North Hall - Booth 5575

Several years ago, if you asked restaurant managers to describe the training process in their operations, the response would typically include the words “reading,” “instructions” and “manual.” By 2018, technology has invaded almost every aspect of our lives and managers run leaner schedules and need staff members who can learn and adapt quickly. Join the expert

Understand reasons why the panelists decided to incorporate video into their training programs and first steps taken to begin the transition.

Learn what infrastructure challenges restaurateurs can expect to face with video trainings and how the panelists addressed these issues and methods for creating both cultural and training videos that will resonate with restaurant team members.

Discover steps that can be taken to help control costs of video production and keep this type of training affordable for all sizes of companies.

3.

Explore how smart glasses are transforming how food safety, food preparation and operations training are being conducted in the restaurant industry.

Understand the detailed results of this important, one-of-a-kind study designed to compare w-learning outcomes to video-based training in the restaurant setting.

Learn the steps you can take to introduce w-learning into your restaurant training programs.

JENNIFER TONG Co-Founder, EyeSucceed

11:00 - 11:45 a.m.

Impact Business Performance: Elevate Your Workforce Innovation Theater: North Hall - Booth 5575

Constant churn of talent is costly. It drains time and energy, and it detracts from performance. Learn how development plans and professional industry credentials can help you engage and retain your talent to impact business performance.

LEARNING OBJECTIVES: 1.

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Learn training strategies to impact frontline performance.

Discover leadership development pathway strategies.

Education Tracks:

EDUCATION

BUSINESS OPERATIONS FOOD & NUTRITION WORKFORCE DEVELOPMENT

BEVERAGE/ALCOHOL TECH TALKS

Tracks Sponsored by: 3.

3.

Understand the value of professional credentials to business.

MODERATOR - SARA ANDERSON Director, Workforce Development, National Restaurant Association MODERATOR - CHIP ROMP Director, Training and instructor Quality, National Restaurant Association KENDALL WARE President and COO, Orange Leaf STEPHEN EDEN Director, Culinary and Hospitality Council, Delaware North CALVIN BANKS Director of Training and Development, Benchmark Hospitality International MARISA MCLAUGHLIN Director, Operations Service, Firehouse Subs JIM MAZANY President and CEO, FATZ Southern Kitchen (Cafe Enterprises, Inc.)

12:00 - 12:30 p.m.

The Outsized Importance of Customer Data and Retention in a Delivery-Driven Restaurant World (And Other Business Model Changes You Need to Make)

a foodservice manager can develop and enhance their relationship with their regulator in an effort to promote food safety through cooperation, open dialogue, and mutual respect.

LEARNING OBJECTIVES: 1.

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VITO PALAZZOLO Manager, Food Safety and Industry Relations, National Restaurant Association Solutions ASHLEY MILLER Sr. Manager for Food Safety and Industry Relations, National Restaurant Association

1:00 - 1:45 p.m.

Creating Experiences That Can’t Be Delivered

Innovation Theater: North Hall - Booth 5575

For many restaurants facing stagnating traffic, third-party delivery offers the prospect of a "quick fix" — immediate top-line revenue growth without a lot of effort. But while the short-term results may look great, delivery represents an equally large danger to most Never has it been more important to know your customer personally and customer data is the key to maximizing lifetime value in this fast-changing world. Come learn about how to use customer data to insulate and grow your business and other business model changes to consider as delivery is forecast to 4x this year.

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Understand how the restaurant world is changing and why deeper, data-driven relationships with your best customers is crucial toward sustaining long-term success.

Learn how to use customer data to increase revenue, improve customer satisfaction and retention, and maximize lifetime value.

Explore other critical business model changes restaurants need to make to stay competitive.

ZACH GOLDSTEIN Founder and CEO, Thanx MIKE SPECK Chief Operating Office, The Halal Guys

Restaurant delivery sales in the U.S. hit $16.4 billion in 2017 and that number isn’t going down. Now that most diners can enjoy your food anywhere (from their couch to their desk) how can you motivate guests to dine on-premise? This session will explore strategies for driving in-store revenue, including new technology solutions, leveraging relevant data and experiential dining. Diners today are looking to share their experiences online and offline with both friends and strangers, so Yelp has designed this session to help you create experiences that your diners can’t help but share.

LEARNING OBJECTIVES: 1.

Learning Center: North Hall - Booth 7400

The relationship between a foodservice manager and their regulator is viewed as a necessary evil in most cases. This presentation is an interactive session between a regulator and industry representative which will discuss ways in which

Official Hashtag: #FiredUp

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Discover new strategies to get more butts in seats.

Understand experiences that diners want to photograph and share.

Learn how to leverage data when growing locations or menu offerings.

DYLAN SWIFT Director of National Marketing, Yelp

1:00 - 1:45 p.m.

Navigating Your Path to Payment Data Security with the PCI Security Standards Council Learning Center: North Hall - Booth 7400

12:00 - 12:30 p.m.

The Art of Inspection

1:30 - 2:15 p.m.

Adopting Cocktail Trends in Small or Multi-Unit Operations BAR Stage: Lakeside Center - Booth 11262 Sponsored by:

Data security is critical to business and should not to be overlooked. Attend this session to learn about the top threats to payment data for small and medium sized businesses. Explore PCI resources available to help reduce risk and make payments safer and don’t miss the opportunity to have your questions answered.

LEARNING OBJECTIVES: 1.

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Identify the leading causes of data breaches for small and medium sized businesses.

Understand three essential payment data security controls that businesses can put

@NationalRestaurantShow

@NatlRestShow

Cheers Magazine

The craft cocktail movement shows no sign of stopping, but implementing the latest and greatest mixology trends can be challenging for small independent restaurants, as well as for national multiunit chains. It also doesn’t make sense for every operation to try to adopt every fad. What’s the right strategy for you?

Our panel of experts will cover best practices, strategies, tips and tricks for restaurants starting or improving a craft cocktail program.

LEARNING OBJECTIVES: 1.

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LEARNING OBJECTIVES: 1.

LAUREN HOLLOWAY Director of Data Security Standards & Chair, Small Merchant Business Task Force, PCI Security Standards Council

Sponsored by:

Innovation Theater: North Hall - Booth 5575 Sponsored by:

Upon completion, the participant will have developed tools to enhance the relationship between regulators and foodservice managers in an effort to build cooperation and mutual respect.

Summarize the importance and value of creating a strong and effective working relationship with their regulators.

Identify ways in which the inspection process can be transformed through educational and positive interaction.

in place now to minimize their chances of being breached.

Learn about PCI SSC resources and approved technology and vendor listings that can help businesses in their payment security efforts.

Gain advice on creating a balanced and compelling cocktail menu.

Learn tips for developing drink recipes that work with your concept.

Explore strategies for training your staff and getting them on board with the beverage program.

EMILY YETT Beverage Services Specialist, MarkeTeam MELISSA DOWLING Editor, Cheers LEE ZAREMBA Beverage Director, BOKA Restaurant Group MITCHIE KANDA Beverage Director, Houlihan’s

2:00 - 2:30 p.m.

Team-Building Techniques for Ever-Changing Teams Learning Center: North Hall - Booth 7400

Every restaurant manager and chef knows the most important element to successfully serving guests during a busy meal period is teamwork.

Without a coordinated effort between the individuals working front of the house and the back of the house, you can get into the weeds very quickly and it can sometimes be difficult to recover before guest complaints start rolling in. If you are looking to improve productivity and increase your bottom line, attend this session to learn many best practices for forging stronger teamwork.

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Review how teamwork helps restaurants become more productive and profitable.

Learn strategies to build a strong team from the outset by hiring the right individuals, and orientation methods to connect new employees to the rest of the team as quickly as possible.

Explore games, contests and activities that can help to strengthen the bonds of a restaurant team and improve employee morale, as well as training techniques used by members of CHART, the Council of Hotel and Restaurant Trainers, to improve the unity of constantly rotating teams at their companies.

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EDUCATION PATRICK YEAROUT Director of Recruiting and Training, Ivar's Restaurants

2:30 - 3:00 p.m.

“86” the Complexity of Running a Restaurant

Innovation Theater: North Hall - Booth 5575 Sponsored by:

The digitization of the consumer experience and the restaurant industry creates both opportunities and challenges for today’s restaurant operator. In this session, a Chicagobased restaurant brand will share its point of view on how to leverage a “best-of-breed” technology foundation to create unique guest experiences and simplify business processes.

LEARNING OBJECTIVES: 1.

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Understand consumer and technology opportunities and challenges facing the restaurant industry.

Create a technology foundation that enables flexibility in an increasingly complex environment.

Think differently about how to engage, find, surprise, and delight your customers.

JOHN ROSANOVA Hospitality Information Systems Director, Four Corners Tavern Group JON LAWRENCE General Manager, NCR

2:30 - 3:00 p.m.

The Art of Hospitality BAR Stage: Lakeside Center - Booth 11262

The art of hospitality is not about the bar or bartender. The art of hospitality is all about the guest experience. Join famed mixologists and bar professionals as they define the best in hospitality and what you should be doing do to offer the utmost in service and hospitality.

TONY ABOU-GANIM Owner, The Modern Mixologistzxcv ELAYNE DUFF Chief Cocktail Officer, Duff on the Rocks, LLC CHARLES JOLY Co-Founder, Crafthouse Cocktails DALE DEGROFF King Cocktail, Dale DeGroff Co Inc

3:00 - 3:30 p.m.

Sanitation Certification in Automated Foodservice Equipment

Learning Center: North Hall - Booth 7400

We'll take a look at some examples of how industry-changing robotics and automated foodservice equipment products must still meet sanitary & hygienic design standards.

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Understand how new, automated foodservice equipment is contributing to the changing face of foodservice operations today.

Explore the process by which this new wave of automated products must meet sanitary & hygienic design standards.

Learn what happens when a product does not conform to established hygienic design standards.

AUDRA BILDEAUX Senior Business Development Manager Food, NSF International

3:30 - 4:15 p.m.

What Tax Reform Means for You and Your Restaurant Business

Innovation Theater: North Hall - Booth 5575

feedback, you too can lead a team of loyal rockstar employees. Tried and proven methods explained by the founder of Mirisola Hospitality, Tommy Mirisola.

LEARNING OBJECTIVES: 1.

Sponsored by: 2.

Tax reform will have a significant impact on the restaurant industry including choice of entity structures, tax rates, on-shift meals expense, business meals and entertainment deductibility as well as the enhanced capital expensing and depreciation rules and more. This session will cover the basics of tax reform both for corporations and individuals. The presentation will be followed by a Q&A session.

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Understand the nuances of tax reform and the implications it may have on your business.

Gain insights into what companies are doing to prepare for anticipated changes.

Identify resources to help stay abreast of tax reform and what you may need to do to adapt.

CICELY SIMPSON Executive Vice President, Public Affairs, National Restaurant Association MATTHEW TALCOFF Partner, Tax Services, RSM US LLP

4:00 - 4:30 p.m.

Location, Location, Location

3.

Understand how great employees are not hired they are created.

Learn how hiring for core values and company culture will benefit your company more than hiring for skill alone.

Understand that by investing in the training and development of your staff, you increase retention and lower labor costs.

THOMAS MIRISOLA Founder, Mirisola Hospitality

10:00 - 10:45 a.m.

Draught Beer Quality: Understanding Today’s Draught Beer Landscape BAR Stage: Lakeside Center - Booth 11262

As the number of breweries and new products continue to increase, so too does the complexity of the draught beer landscape. In addition, today's beer consumers are more knowledgeable and discerning than they have ever been. As a result, we are seeing greater focus put on draught beer quality than ever before, and the need for a well-executed draught beer program is at an all-time high. This session will discuss the need to improve draught beer quality, while improving profitability and meeting the demands of today's consumers.

Learning Center: North Hall - Booth 7400

LEARNING OBJECTIVES:

The restaurant business is broad, fast paced and ever changing. Join Subway’s worldclass development team to examine how to successfully maneuver both the fast paced competitive restaurant world as well as the frenetic and equally fast changing world of real estate. Examine best practices for analyzing the best sites; learn techniques and tips like the ones utilized by Subway Restaurants, Inc. turning a small local sandwich shop into a worldwide development phenomenon with approximately 44,000 locations worldwide.

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LEARNING OBJECTIVES: 1.

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Understand how to successfully select and evaluate locations in a highly competitive retail environment.

Learn and apply lease negotiation techniques that work in variable global economic conditions.

Comprehend efficient property acquisition at a rapid scale in the QSR industry.

JAMES WALKER Vice President of Development, Subway

MONDAY, MAY 21 10:00 - 10:30 a.m.

How to Develop and Maintain Rock Star Employees Learning Center: North Hall - Booth 7400

In today's hospitality industry, the right employees make all the difference. So how do we as operators in the age of the "millennial"continue to find, cultivate and connect with our staff? Where are these rockstar employees? How do we identify them when the talent pool seems so shallow? The answer is simple, they are not found, they are created. Through an engaging interview process, creative and dynamic training and constant

2.

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Understand today’s discerning consumer and today’s complex draught beer landscape.

Explore today’s best practices and available resources for attaining highquality draught beer.

Learn how to maximize profits with a wellexecuted draught beer program.

MATT MEADOWS Director of Field Quality, Brewers Association Draught Beer, New Belgium Brewing Company

10:30 - 11:15 a.m.

The 2018 Trends That Are Impacting Your Labor Costs

Innovation Theater: North Hall - Booth 5575 Sponsored by:

The labor management landscape is rapidly evolving. How can operators quickly onboard team members, stay in compliance with recent regulation changes and overcome the challenges of automation - all at restaurant speed? Find out the latest strategies the most innovative brands in the industry are using to staying ahead of the trends.

LEARNING OBJECTIVES: 1.

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Learn how to proactively manage ongoing minimum wage increases and predictive scheduling mandates.

Understand how the decline of unemployment is affecting your labor costs.

Gain actionable takeaways to invest in your people, product, and operations.

DAVID CANTU Co-Founder & Chief Customer Officer, HotSchedules

11:00 - 11:30 a.m.

Sourcing Sustainable Seafood is Easier Than You Think Learning Center: North Hall - Booth 7400

Sourcing sustainable seafood has been a “What’s Hot” trend for the past 6 years and chefs are reintroducing US-caught seafood

Education Tracks:

FOOD & NUTRITION WORKFORCE DEVELOPMENT

TECH TALKS

Tracks Sponsored by:

into our culinary lexicon. Barton Seaver will give practical sourcing and cooking advice for anyone fascinated by American food culture and restaurants. Mr. Seaver will discuss consumer demand and evolving tastes and how restaurateurs can bring back lesser used and sustainable fish species while discussing preferred methods for cooking these forgotten fish.

STEVE BROOKS Director of Beverage Development, Tumbleweed Tex Mex Grill and Margarita Bar

11:30 - 12:00 p.m.

Hank and Harry’s: How To Win Your Customers With A Mobile Loyalty And Ordering Solution Innovation Theater: North Hall - Booth 5575

LEARNING OBJECTIVES: 1.

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Understand how American culinary history has deep roots in diverse seafood dishes from a wide array of fish options, and take away ideas about how to cook recipes from less popular yet delicious fish species.

Learn how farm-grown seafood is now a sustainable option for restaurants.

Learn how to engage with fish suppliers to get sustainable, non-traditional fish.

JEFF CLARK Conserve Program Director, National Restaurant Association BARTON SEAVER Chef; Director, Sustainable Seafood and Health Initiative, Harvard School of Public Health

Sponsored by:

Today loyalty and ordering solutions are a crucial part of survival in a highly competitive business world. Among different types of loyalty tools mobile apps are becoming more and more popular and widespread mechanism to build customer loyalty. The case of Hank and Harry’s loyalty and ordering app is a perfect example of efficient loyalty marketing strategy that allowed reaching high business results in a short period of time. The restaurant chain could create more personalized and rewarding communication with customers that resulted in revenue boost.

LEARNING OBJECTIVES:

10:30 - 11:30 a.m.

Galvanizing the Food Industry to Reap the Benefits of Gender Equity

1.

Women account for 93% of household food purchases and wield $7 trillion in annual buying power yet their unique skills and perspectives are significantly underrepresented in the senior decision-making roles that guide our industry.

That presents a huge opportunity because extensive research shows that more gender equal organizations experience better decision making, stronger consumer insights and better bottom line performance while meeting critical talent needs. To get there, we must first understand the obstacles.

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World Culinary Showcase Lakeside Center - Booth 10357

LEARNING OBJECTIVES: 1.

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Understand the implications of data from the Women in the Workplace Study and insights from consumer and industry research.

Explore best practices with demonstrated impact to move the needle on gender equity.

Identify ways to engage your organization in the Food Industry’s commitment to close the gender equity gap by 2025.

HATTIE HILL President & CEO, Women’s Foodservice Forum (WFF) SUSAN ADZICK SVP, Sales & Strategic Partnerships McLane Foodservice

11:00 - 11:45 a.m.

Let’s Talk Tequila (Not Your Mom and Dad’s Tequila) BAR Stage: Lakeside Center - Booth 11262

In this educational session, you will learn how tequila has grown in brands and varieties and how 100% agave can be very affordable. When it comes to drinking a margarita the mixer is just as important as the tequila.

LEARNING OBJECTIVES: 1.

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100% agave is a must when drinking tequila or margaritas.

The growth of tequila has led to quality affordable brands and varieties.

Tips on finding the right tequila for you.

Official Hashtag: #FiredUp

EDUCATION

BUSINESS OPERATIONS

BEVERAGE/ALCOHOL

Understand the importance of retaining existing customers and the impact it has on cost.

Learn how an integrated CRM-system enables restaurants to personalize communication between customers and brand.

Discover the impact mobile ordering has on saving delivery service costs and how it can be an extra powerful sales channel.

BUZZY SKLAR Founder & CEO, Hank and Harry's Delis MG LLC

12:00 - 12:30 p.m.

Winning the Workforce

Learning Center: North Hall - Booth 7400

Having trouble finding enough qualified employees to staff your restaurants? It’s not news that the battle for top talent is at an all-time high. The size of the prize has never been bigger and the risks have never been greater. Join us to connect the dots on how we outsmart and outhustle full employment. We’ll discuss current trends and best practices in turnover, recruiting, compensation, benefit and more.

signing with Tony Abou-Ganim immediately following session.

TONY ABOU-GANIM Owner, The Modern Mixologist

12:30 - 1:15 p.m.

Changing The Culture: The Importance of Harassment Prevention to the Foodservice Industry

Innovation Theater: North Hall - Booth 5575

The impact of harassment prevention is growing within the foodservice and hospitality industry. A panel of industry experts will discuss how the industry approaches workplace harassment and outline practices to encourage a positive work climate through harassment prevention training.

LEARNING OBJECTIVES: 1.

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PANEL OF INDUSTRY EXPERTS

1:00 - 1:30 p.m.

Worried About Fruit Flies?

Learn the Risks and Practices for Elimination Learning Center: North Hall - Booth 7400 Sponsored by:

As an all-too-common sight in food service facilities, fruit flies have long been thought of as simply nuisance pests. But new, groundbreaking research from Ecolab Pest Elimination’s R&DE scientists has shown that this tiny fly can be a significant health threat—on par with the known disease-carrying hazards of the house fly. This session teaches why fruit flies are present in food-handling facilities including restaurants and food processing.

LEARNING OBJECTIVES: 1.

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Learn how to attract and retain the most qualified workers.

Learn best practices in recruiting and training.

Discuss current trends in turnover, recruiting, training, compensation, and more.

MODERATOR - JONI DOOLIN CEO and Founder of TDn2K & People Report, TDn2K VICTOR FERNANDEZ Executive Director, Insights & Knowledge, TDn2K

12:00 - 12:45 p.m.

Resurgence of Brandy Cocktails

BAR Stage: Lakeside Center - Booth 11262

Understand the importance of improving and changing the way the foodservice and hospitality industry approaches this topic.

Learn how training provides the knowledge and information needed to build a safe, respectful company culture.

Determine ways to empower employees and managers to inspire cultural change.

3.

Understand the biology and behavior of fruit flies and why they are present.

Learn the sanitation and structural conditions that contribute to fruit fly infestations and their threat to food safety.

Gain best practices to prevent infestations and how to eliminate them.

S. JOHN BARCAY Senior Staff Scientist, Ecolab Inc.

1:00 - 1:20 p.m.

Neutral Spirits and Sugar Kelp Infusions – “An Ocean of Cocktail Innovation!”

BAR Stage: Lakeside Center - Booth 11262

An on-trend hands-on demonstration of techniques for infusing and favoring neutral spirits with sea vegetables (a global trend initiated

by Harris Distillery in Scotland and amplified by

Join famed mixologist Tony Abou-Ganim as he takes us back in time to an era of brandy cocktails and mixes up classic drinks which are becoming popular once again. Book

@NationalRestaurantShow

@NatlRestShow

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EDUCATION

SURBHI MARTIN Senior Director, PepsiCo Foodservice

The Clove Club in London #26 on the worlds 50 best). The trend is just starting in the US and we will be the first to introduce the process and techniques behind this new form of infusion.

During this session a proper kelp infusion will be shared and three kelp-infused cocktails will be demonstrated.

2:00 - 2:20 p.m.

Dollars of Diversity

LEARNING OBJECTIVES: 1.

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Identify sugar kelp by sight and taste.

Describe the three fundamental steps for infusing neutral spirits with kelp.

List complimentary flavorings and techniques for producing three finished cocktails using the final infusion.

JAMES GRIFFIN Associate Professor, Johnson & Wales University

1:30 - 2:00 p.m.

Simplify for Growth: Choosing the Right Accounting and Back-Office Platform Innovation Theater: North Hall - Booth 5575 Sponsored by:

This session covers key considerations that will simplify accounting and back-office processes, empower associates and position your concept for growth. It is no secret that software integration and reporting are industry-wide pain points. Learn about innovative tech solutions to avoid common mistakes so you can focus more on guests and start every day with profit in mind.

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Understand the benefits of a restaurantspecific accounting platform versus a generic platform.

Learn how you can empower your team via scheduling, inventory and invoice processing.

Gain a holistic view of data, aka, actionable reporting.

JOHN MOODY Co-Founder, Restaurant365

2:00 - 2:30 p.m.

Winning The Share Battle: Uncovering New Occasions for Traffic Growth Learning Center: North Hall - Booth 7400 Sponsored by:

In a world of flat traffic, finding new growth opportunities is more important than ever.

Consumers are living in a time of disruption, re-defining how they approach their eating occasions as traditional definitions of breakfast, lunch, and dinner become obsolete. We’ll share exciting new research into how today’s consumers are navigating and making decisions about where to spend their restaurant dollars.

You’ll leave this session better equipped to attract guests and grow your business by serving this new set of occasions and needs.

LEARNING OBJECTIVES: 1.

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Learn about how consumers are experiencing time and meal occasions in new and different ways.

Learn about new research that identifies new foodservice occasions and consumer needs.

Identify new opportunities for growth by targeting the consumer needs within these occasions.

BAR Stage: Lakeside Center - Booth 11262

How to embrace inclusiveness and what it can mean for your staff, your customer base and your bottom line. Everyone wants to have both a diverse workforce and customer base, but how do you actually go about it?

Join New York mixologist & On-Trade Consultant Elayne Duff for a session packed with immediate-action tips to boost ALL diversity - gender, race, age, country of origin and even social class - both behind and in front of your bar.

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2:30 - 3:15 p.m.

Getting What You Paid for: How to Sustainably Source Your Restaurant Food Supply Innovation Theater: North Hall - Booth 5575

Consumer demand for sustainable options is here to stay. Learn how restaurants can responsibly source high-quality for which products diners will pay a premium. Hear from industry professionals on why it is important to keep up with current trends and how to engage guests. Learn how restaurants can responsibly source highquality products for which diners will pay a premium.

LEARNING OBJECTIVES: 1.

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Learn best practices in sourcing high quality products that customers will pay for.

Understand how consumer trends can help you identify opportunities to drive business.

Discover ways to engage diners with sustainable sourcing.

MODERATOR - JEFF CLARK Conserve Program Director, National Restaurant Association CAITLIN MCMAHON VP of Purchasing and Facilities, Tupelo Honey Hospitality VICKI GRIFFITH VP, Quality Assurance and Purchasing, Farmers Restaurant Group ANTHONY KINGSLEY Local and Sustainable Product Lead, US Foods

3:00 - 3:20 p.m.

Luxury on a Budget – Rethinking Your Wine List in Changing Times

BAR Stage: Lakeside Center - Booth 11262

Both sommeliers and guests are changing how they incorporate wine into their dining experience. There are many factors that are driving wine lists these days and understanding them will keep your wine program nimble and profitable.

LEARNING OBJECTIVES: 1.

Learn how the right selection of wine can benefit your bottom line.

Gain insight into value-driven wine trends.

Official Hashtag: #FiredUp

Understand the importance of new wines from new regions.

EMILY WINES Vice President of Wine and Beverage Experience, Cooper's Hawk Winery and Restaurants

3:00 - 3:30 p.m.

Pay Practices and the Law Learning Center: North Hall - Booth 7400

Learn from the former Wage and Hour Administrator at the U.S. Department of Labor under President George W. Bush and explore the critical pay issues giving rise to class action lawsuits and Department of Labor investigations. Make sure that your pay practices are on the safe side of the line.

LEARNING OBJECTIVES: 1.

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ELAYNE DUFF Chief Cocktail Officer, Duff on the Rocks, LLC

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Understand the benefits of diversity and what that can do for your bottom line and innovation.

Learn steps to recruiting a more diverse staff and how to retain them.

Create a more inclusive environment for your staff and your customers.

3.

Understand the key issues, risks, and best practices regarding handling tipped employees.

Gain insights for avoiding claims for “off-the-clock” work, including addressing the numerous ways these types of claims can arise.

Learn how companies can plan and prepare for the upcoming changes to the federal regulations governing which employees are exempt from overtime.

ANGELO AMADOR Executive Director – Restaurant Law Center; Senior Vice President & Regulatory Counsel, National Restaurant Association PAUL DECAMP Partner, Epstein, Becker & Green, P.C.

3:30 - 4:15 p.m.

Big Brands Aren’t Dead, But Mediocre Performance IS! Innovation Theater: North Hall - Booth 5575

In today’s competitive restaurant environment operators are left asking “what do top performing brands do differently to set themselves apart?”, “is it me or the market?” or “what does best in class performance really look like?”. In this interactive session, we will walk through what is working and what is not when it comes to successful restaurant performance. We will address workforce, traffic, sales and social indicators that are proving to correlate with winning results in the marketplace.

LEARNING OBJECTIVES: 1.

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Learn what best in class companies are doing to achieve top performance.

Understand what best in class performance is when it comes to crucial restaurant metrics.

Discover how to achieve best in class performance.

MODERATOR - WALLY DOOLIN Chairman & Founder, TDn2K MIKE ARCHER CEO, Houlihan's VICTOR FERNANDEZ Executive Director, Insights & Knowledge, TDn2K ROZ MALLET CEO, PhaseNext Hospitality

4:00 - 4:20 p.m.

Chicago Style: Create a Sustainable, Inclusive and Healthier Space for Staff and Guests Alike BAR Stage: Lakeside Center - Booth 11262

Learn key insights with a specific look at ways in which bars and restaurants can make strides towards sustainability, safety, and inclusion while @NationalRestaurantShow

@NatlRestShow

Education Tracks:

FOOD & NUTRITION WORKFORCE DEVELOPMENT

TECH TALKS

Tracks Sponsored by:

delivering great hospitality. Learn more about ways in which every operator can implement changes that make bars and restaurants a better environment for guests and employees alike.

Sweetener Product of the Year in 2017.

LEARNING OBJECTIVES:

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Explore the power dynamics of hospitality and their impact on the safety of bar staff.

Gain insights on the importance of inclusion and intersectionality within hospitality.

This is a placeholder sentence that is as long as a sentence that would be a real sentence

LEARNING OBJECTIVES: 1.

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Explore the latest consumer demands for natural sweeteners.

Learn how to create flavorful beverages using natural, reduced sugar options.

Understand how natural sweeteners can be used without limiting taste.

DIANE HENDERIKS Chef & Culinary Nutritionist; Co-Founder, Dig In with Chef Diane Henderiks

SHARON BRONSTEIN Co-Founder, Chicago Style SHELBY ALLISON Co-Owner, Lost Lake CAITLIN LAMAN Beverage Director, Ace Hotel, Chicago

10:00 - 10:30 a.m.

Creativity At Large: Facilitating and Executing Cocktail Programs for Large Events While Maintaining Creativity

4:00 - 4:30 p.m.

Counter, Car or Couch: The Future of Convenience in Restaurants

Large scale event beverage programs can already be challenging, but even more so when your client requests a specialty, themed, or unique cocktail selection for hundreds of guests. How creative can you be on such a large scale, and give guests a unique experience, without losing creative integrity? And how to do so on a tight budget? Here, you’ll learn how.

Learning Center: North Hall - Booth 7400

Consumers continue to demand more convenience and faster speed-of-service, all without sacrificing quality and of course, taste.

How can restaurants successfully address the ever-evolving needs of guests without making a compromise? Hear what's on the forefront of innovation and how restaurant concepts are leveraging technology to push their brands to the forefront of consumers' minds and screens.

BAR Stage: Lakeside Center - Booth 11262

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Learn how the integration of delivery services are creating new opportunities for restaurants to grow the top line.

Explore how limited time offers and promotions can drive continued interest and evolve your menu.

Gain tips on how to react appropriately and effectively to reviews on social media.

AARON NOVESHEN CEO, The Culinary Edge

TUESDAY, MAY 22 10:00 - 10:45 a.m.

Craft Beverages to Help Plus Up Your Customers Order Foodamental Studio: South Hall - Booth 2389 Sponsored by:

Understand how to utilize current bar and mixology trends on a large scale.

Learn how to batch cocktails, and how to serve batched cocktails while still retaining a “made to order” feel.

Gain tips and tricks on how to utilize everyday ingredients, color, garnish, and other small touches to create a memorable event.

LOV CARPENTER Lead Mixologist, Blue Plate Catering

10:00 - 10:45 a.m.

Increasing Recruitment Results through Cultural Engagement

Learning Center: North Hall - Booth 7400

The biggest issue facing the industry today is finding, retaining and developing talent. The 21st workforce is more diverse, more multicultural and multigenerational than ever before. In order to be successful and attract top candidates, companies need to employ relevant culturally responsive strategies and tactics. What works in the suburbs and rural markets may not work in diversity-rich urban centers. This session will outline the steps necessary to create and sustain value-added and reciprocal relationships with different cultural communities to drive better talent and guests to your restaurants.

LEARNING OBJECTIVES: 1.

Your customers want both natural options and ways to reduce added sugar in their diets, without limiting taste - a tall order! Beverages offer a unique opportunity to add creative flair and natural, reduced sugar options to your menu. Learn how to add flavorful, dynamic drinks to your menu with recipes from SPLENDA® Naturals, the best tasting stevia and

EDUCATION

BUSINESS OPERATIONS

BEVERAGE/ALCOHOL

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Discuss what Multicultural Community needs, norms, expectations and opportunities are.

Identify and leverage community leaders, politicians and elected officials as advocates.

Understand the “Diversity” within diverse cultural groups.

GERRY FERNANDEZ President & Founder, Multicultural Foodservice & Hospitality Alliance (MFHA)

10:30 - 11:15 a.m.

Successful Businesses Are Embracing Turnover—Know Why You Should Too.

Innovation Theater: North Hall - Booth 5575

With 45% of restaurant employees leaving their jobs within the first 90 days, embracing turnover is essential to a successful business. Want to know what Facebook, Uber and Airbnb all have in common to learn from their superior engagement? Come to this session to hear vital turnover stats, gain insight into putting people before profit and powerful new trends to develop your team within the first 90 days on the job. Be a leader within the industry by embracing turnover to ultimately increase employee engagement and provide a dynamic employee learning experience.

LEARNING OBJECTIVES: 1.

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Share vital statistics that showcase the epidemic of turnover in the hospitality industry, for hourly workers and management and why embracing turnover is a key to success.

Know how to take the next steps to put people before profit and why a company would want to adopt this philosophy.

Learn new trends in training using technology and the approach of microlearning environments.

KRISTIN BURK Principal, Elevate KENDALL WARE President and COO, Orange Leaf

11:00 - 11:45 a.m.

Interactive Cocktail Crash Course: The Background, the Booze, and Bartending BAR Stage: Lakeside Center - Booth 11262

Like cocktails? Awesome, so do we! We (CraftYours) like them so much that we provide creative cocktail services through events, interactive classes, and team building exercises.

You’ll pour, mix, shake and most importantly – drink your own cocktail creations. All under our guidance. We’ll also provide you with a little history lesson on the cocktails, techniques, and ingredients!

LEARNING OBJECTIVES: 1.

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Learn various bar tools and how they’re used.

Discover techniques that go into building a cocktail.

Explore the background and some fun facts on the cocktail and ingredients.

JOHN CARON Lead Bartender, CraftYours Consulting

11:30 a.m. - 12:15 p.m.

Designing Healthy Menus for Children: A Culinary Nutrition Approach Foodamental Studio: South Hall - Booth 2389

This session will focus on how a culinary nutrition approach can be utilized to design and promote healthy children’s menus within foodservice establishments. We will explore and analyze the current dietary issues concerning childhood wellness examining novel approaches in developing healthy menus and dining

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EDUCATION experiences for families.

LEARNING OBJECTIVES: 1.

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Analyze current dietary issues concerning childhood wellness.

Evaluate current menu offerings utilizing culinary nutrition guidelines.

Develop healthy children’s menus and unique family dining experiences.

MICHAEL MAKUCH Department Chair/ Associate Professor, Johnson & Wales University

In this session, leading grocery store owners will explore what the next step is for grocerants.

As grocerants continue to evolve, traditional foodservice operators are partnering with supermarkets to bring customers all things food.

1.

To understand that the grocerant trend is growing at a double-digit pace and becoming more sophisticated foodservice operators.

Learn what opportunities exist for foodservice operators to partner with supermarkets, and why partnerships are important.

Discuss the next trends in the evolving grocery store ecosystem.

The session will provide insights on the most common concerns with I-9 compliance and E-Verify mandates as well as provide guidance on the Trump Administration’s recent changes to federal immigration law. Join this discussion to better understand issues, risks, and best practices regarding the handling of employment authorization verification.

MODERATOR - PHIL LEMPERT Editor SupermarketGuru.com & Forbes Columnist GARY ZICKEL Manager, Foodservice Operations, Mariano's NAT CAPUTO Director of Sales and Business Development Joe Caputo & Sons Market

LEARNING OBJECTIVES:

1:00 - 1:45 p.m.

Cannabis and the Foodservice Industry

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Examine key issues, risks, and best practices regarding the handling of employment authorization verification.

Gain insights on recent changes and effects on employment-based visa programs and their adjudication by the federal government.

Understand how to plan and prepare for the changes on worksite compliance requirements.

ANGELO AMADOR Executive Director – Restaurant Law Center; Senior Vice President & Regulatory Counsel, National Restaurant Association JORGE LOPEZ Shareholder and Chair, Global Mobility and Immigration Practice Group Littler

12:00 - 12:30 p.m.

Transforming the Restaurant Experience for Diners and Wait Staff Alike Innovation Theater: North Hall - Booth 5575 Sponsored by:

Being a competitive restaurateur in today’s economy is more challenging than ever. With labor costs rising, innovative restaurant and hospitality firms are adopting technologies that help reduce expenses, enhance operations and appeal to the appetites of increasingly demanding, tech-savvy customers.

We know that if businesses don’t start to meet patron’s demands, and begin implementing new technologies, they will not make it against emerging competitors who are.

LEARNING OBJECTIVES: 1.

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Understand how technologies can solve restaurant needs.

Learn how working collaboratively with key strategic partners can be valuable when considering various technology solutions.

Gain insights from top chains as technology success stories are shared.

LINK SIMPSON IoT Practice Lead, CDW

3.

LEARNING OBJECTIVES:

11:30 a.m. - 12:00 p.m.

Immigration Compliance Updates Under the Trump Administration

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Learning Center: North Hall - Booth 7400

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Learning Center: North Hall - Booth 7400

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12:30 - 1:00 p.m.

The Future of Grocerants

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Foodamental Studio: South Hall - Booth 2389

This session will explore the implications cannabis has for the foodservice industry. Our panel of experts will discuss opportunities for restaurateurs, potential liability concerns, and what’s next for the cannabis industry in the U.S. and abroad.

MODERATOR - PATRICK YEAROUT Director of Recruiting and Training, Ivar's Restaurants LAEL GARNER-WEADOCK Director of Training & Development, Marcus Hotels & Resorts JOETTA BARNES Director of Field Training and New Store Openings, Perkins & Marie Callender's MICHAEL FREEMAN Senior Director Company Operation, McAlister’s Deli

2:00 - 2:45 p.m.

Hotel Industry Leadership Panel

Innovation Theater: North Hall - Booth 5575

Join the Illinois Hotel and Lodging Association for a Hotel Industry Leadership Panel discussing the state of the hotel industry from top industry trends to new brands and mergers, engage with top hotel industry executives on the driving forces behind the future of the hotel industry.

LEARNING OBJECTIVES: 1.

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Examine key issues regarding cannabis policy.

Gain insights on implications cannabis might have for the foodservice industry.

Understand how to plan and prepare for a foodservice landscape where cannabis is the norm.

SCOT RUTLEDGE Partner, Argentum Partners CHAD FINKELSTEIN Franchise Lawyer, Dale & Lessmann LLP CHRIS SAYEGH Chef/Owner, The Herbal Chef ADAM HASLEY Director, Advocacy Research and Insights, National Restaurant Association

1:00 - 1:45 p.m.

Maximum Bang, Minimum Buck: Getting the Most Out of Your Training Dollars

Innovation Theater: North Hall - Booth 5575

With rapidly rising employee wages and the increasing cost of materials, it is more difficult to economically develop and implement effective training programs for staff members.

Restaurateurs don't want to cut programs, so how can they maintain the same level of support for their teams and keep costs in line? Join this panel of experts from CHART, the Council of Hotel and Restaurant Trainers, as they answer this question, and leave with a wide-range list of money saving techniques.

Examine the results of CHART’s 2017 Hospitality Industry Training & Development Trends survey, with specific emphasis on restaurant training budget data and discussion of training department structures, current Official Hashtag: #FiredUp

Understand the current state of the hotel industry.

Explore trends in operations and design.

Learn the driving forces behind the future of the hotel industry.

MODERATOR - RON VLASIC Regional Vice President of Hotels, Kimpton Hotels & Restaurants JERRY CATALDO President & CEO, Hostmark Hospitality Group ROBERT HABEEB President & CEO, Maverick Hotels & Restaurants NABIL MOUBAYED General Manager; Area Director of Operations Midwest, Kimpton Gray Hotel; Kimpton Hotels & Restaurants

2:00 - 2:30 p.m.

Invest in Your Business, Invest in Dishwashers

Learning Center: North Hall - Booth 7400

Dishwashers are the backbone of our industry.

No other role in the restaurant impacts every single guest like a dishwasher's. Yet, too often dishwashers are overworked, underpaid, overlooked, undervalued and ill-trained resulting in high turnover, increased costs and frustration throughout the restaurant. In this informative session, you will learn how to improve restaurant operations, decrease costs, improve retention and increase morale by investing in your dishwashers.

LEARNING OBJECTIVES: 1.

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staffing, and overall budgets.

Learn strategies to control the costs and salaries related to on-the-job training programs for new employees and new management personnel.

Learn strategies to control the costs of both in-person and online training classes and various training materials and free resources available to all restaurant managers and owners that can help promote the development of employees.

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Learn how to set up dish stations for maximum efficiency regardless of current constraints.

Learn how to properly train dishwashers and other employees on proper procedures.

Learn how to decrease costs of chemicals and equipment repair.

JESSIE BRAY Founder, Punk Angler Development

@NationalRestaurantShow

@NatlRestShow

Show 2018 International Exhibitors ALGERIA Napoleon Products ..................................................9137 AUSTRALIA Coffee Gateway..................................................... 10250 Jack’s Creek ..............................................................10136 XLR Rail Ticket Systems Pty Ltd .....................10323 BRAZIL Brasil FoodService ........................................260, 9616 Full Gauge Controls .................................................. 257 Scheer Churrasqueiras............................................... 181 CANADA 3/4 OZ......................................................................... 11242 Agri-Food Export Group ......................................7657 Art Printing Co. ...........................................................1661 Bar None Designs ................................................... 9929 Boulart......................................................................... 7462 Brand Sprout Inc. .................................................. 10844 Busch Systems .......................................................... 11313 Cameo China Tableware.....................................10233 Campus Products, Inc. .............................................. 163 Canada Energy Wholesalers Ltd. ....................... 11119 Canadian Liquid Gold Exports Inc. ............... 7657A CCS Creative............................................................. 8839 Chatter ..........................................................................1487 Citadelle ................................................................... 7657D Coaster Factory.........................................................8138 controlPLAY.............................................................. 6774 Covertex Corporation ........................................... 8844 Crown Verity, Inc. ...................................................... 342 CuBE Packaging Solutions...................................5263 Daiya Foods Inc. ...................................................... 3749 Dala Decor ................................................................. 9429 Divine Menu Covers ................................................8239 Divine Specialty Teas Co., Ltd ..........................10829 Drummond Export .............................................. 7657G Eflyn ............................................................................. 11343 Eigen Development Ltd. .......................................6672 Felton Brushes Ltd. .................................................9857 FGF Brands .................................................................3451 FIFO Innovations.....................................................4648 Freshwater Fish Marketing Corporation ....... 9955 Garland/Welbilt Inc.................................3401, 2440B Giraffe Foods Inc. ................................................. 10058 Givex ............................................................................ 6854 Glance Pay ...............................................................5675B HealthSpace Data Systems Ltd. ....................... 8428 Hippos Software Inc. ............................................. 9656 Imprint Plus ............................................................. 10023 KidzSmart .....................................................................1691 Kuusoft Software Corp....................................... 10447 Lesley Stowe Fine Foods ....................................9844 Lightspeed POS....................................................... 6666 Luda Foods .............................................................7657F Meazure Up ............................................................... 6477 Metropolitan Tea Company ............................... 10061 Morehouse Foods .................................................7657B Multi Bag Inc ...............................................................5421 Norbec Systems Inc. ..............................................9042 Piik Insights .............................................................. 5675I Point G...................................................................... 7657G Q water ........................................................................... 321 Redybox .....................................................................9450 Royal Canadian Honey and Tea...................... 10834 Scottish Development International ............... 9452 Sculpture Hospitality ............................................. 11356 Sedere inc .................................................................. 4382 Serving Solutions Inc...............................................1262 Silver Hills..................................................................10733 Sirved........................................................................ 5675N SmartBrew .................................................................11303 Solaira Heating Technologies .............................3778 Spiffy .........................................................................5675M Squirrel Systems ..................................................... 6457 Stingray Business........................................................ 188 teaBOT ......................................................................... 9619 UEAT .............................................................................9325 Unichairs Inc.............................................................. 3244 United Sales & Marketing Inc ..............................1084 Urban Cultivator ....................................................... 11521 US Range / Welbilt Inc. ......................................... 3601 Veloce POS ............................................................... 9324 Venture Food Trucks ...............................................590 Victory’s Kitchen .................................................... 9000 Weston Foods............................................................ 460 Wet Towel International ........................................1535 WowButter Foods .................................................. 9356 Yummy Waffles .....................................................7657C Zesto Food Equip Mfg. Co. ....................................630 CHINA Able Packaging Co., Ltd .........................................1513 Anhui Light Industries International Co., Ltd ...........................................5256 Anhui Weiye Refrigeration Equipment Co., Ltd.................................. 4679, 4681 Anqing Lush Paper Industry Co., Ltd ..............224a Anqiu Xiangyu Packaging and Printing Co., Ltd .................................................... 238F Baixiang Yuanfang Enamel Cookware Co., Ltd ............................................5440C Beijing Duomilai Garments & Attire Co., Ltd .1359 Beijing JTM International Food Co., Ltd......... 8916 Beijing Kailei Science & Technology Develoment Center ............................................. 5068 Beijing Zhonglian International Exhibition Co., Ltd...................................... 1159, 1359, 1983, 3281, 3381, 3478, 3550, 3579, 3649, 3679, 3783, 3881, 3884, 3978, 4675, 4676, 5256, 6376, 8918, 9134, 9135, 9218, 9322, 9237, 9647 BeSure Technology Co., Ltd ............................ 1081-3 Brightway Industry Co., Ltd .................................3281 Changzhou Chenyu Hotel Supplies Co., Ltd 3884 Changzhou Runfu Hotel Supplies Co., Ltd .....1359 Chaozhou Chaoan Lishi Metal Products Industrial Co., Ltd ............................. 3679 Chengdu Zhanyueming Import & Export Trading Co., Ltd ....................................10100 Chengdu Zongxiang Trade Co., Ltd...............10100 Chuzhou Deming Plastics Co., Ltd ................... 8918 CIEC Overseas Exhibition Co., Ltd .................... 224, 238, 340, 417, 438, 628, 4276, 5302, 5440, 5444, 5450, 5456, 8616, 8618, 10846 Coolmes Commerical Kitchen Equipment ... 3248 Cynoware Electronics Inc.................................... 6376 Dalian Tianhe Household Products Co., Ltd 9933 Dekun Packaging Container Co., Ltd...............8827 DeZhuang International Holdings Ltd ............ 9647 Dongguan Joy Store Co., Ltd ............................ 5938 Dongguan Raytek Blister Packaging Co., Ltd ...............................................5444 Dongguan Shengfengyu Melamine Ware Co., Ltd ....................................238A Dongguan Sunzza Plastic Industry Co., Ltd .................................................. 340A EastSign Foods (Quzhou) Co., Ltd.................. 9247 Elements International Trading Limited ............ 281 Firstpak Environmental Technology (Huai’an)Co., Ltd.....................................................9135 Foshan City Nanhai Harvest Plastic Co., Ltd.......................................................224D Foshan Frespro Industries Co., Ltd ...................3881 Foshan Jingsu Machinery Co., Ltd ....................9322 Foshan Pinwei Paper Products Co., Ltd ........ 3478 Fujian Dehua Will Ceramic Co.Ltd .................... 8149 Fujian Huiyuan Int’l Exhibition Co., Ltd ...........8827 Fujian Nanwang Environment Protection Scien-Tech Co., Ltd .........................................4082-3 Fujian Xinming Daily Necessities Co., Ltd .... 3478 Fuzhou Belleworks Decor Co., Ltd ................... 8149 Fuzhou Lierda Imp.&Exp. Co., Ltd ................... 5068 Fuzhou Solamex Industry & Trade ...................5262 G & F Co., Ltd ...................... 5068, 5462, 8149, 8224 GeoTegrity Eco Pack (Xiamen) Co., Ltd ...... 1081-1 Gianty New Material Technology Co., Ltd .......1513 Golden Enterprises China Limited ...................10133 Greenwood (dalian) industial Co., Ltd ..............450 Guangdong G-Box Holdoings Co., Lid ......... 10846 Guangdong Huasheng Meto Green Tech Holdings Limited ........................................3282 Guangdong Mingshida Electrical Appliance Co., Ltd ............................................... 3478

(as of 4/30/18)

Guangdong Tuobituo Technology Co., Ltd ............................................ 3550 Guangdong Xingxing Refrigeration Equipment Co., Ltd.............................................. 5302 Guangzhou Boaosi Appliance Co., Ltd .....................................8616, 8618 Guangzhou Dolphin Home & Gift Co., Ltd....6950 Guangzhou Hongshen Imp. & Exp. Company Co., Ltd ...................................... 5068 GuangZhou HuCheng Melamine Wares Co., Ltd .......................................................... 786 Guangzhou KPS Electrical Co., Ltd ...................1983 Guangzhou Mousse Packaging Co., Ltd ...... 1081-2 Guangzhou Sunmile Industries Co., Ltd .........3579 Haisland Machinery Co., Ltd .................................1983 Hangzhou Frigo Catering Equipments Co., Ltd............................................ 3679 Hangzhou Fuyang Liming Industrial Co., Ltd .................................................6649 Hangzhou Kalifon Stainless Steel Kitchen Equipment Co., Ltd ................................884 Hangzhou Mingxuan Sanitary Products Co., Ltd....................................................3381 Hebei M&E Hotel Products, Inc. .................... 8025-3 Hefei Yuanchuan Package Technology Co., Ltd ..............................................1983 Heilongjiang Tengyuan International Trading Co., Ltd .......................................................684 Henan Aiheng Aluminum Products Co., Ltd..............................................8025-4 Henan Canway Import & Export Co., Ltd...... 5068 Hengxin Environmental Science & Technology Co., Ltd ............................................ 438E Heshan JY Plastic Packaging Co., Ltd .............8827 Huizhou Xinyi Wang Industrial Co., Ltd..........8827 Hunan Yinsun Bamboo Industry Co., Ltd........1585 Huzhou Global Xinyifeng Environmental Protection & Technology Co., Ltd ................. 3679 Iccold Refrigeration Equipment Limited ....... 5450 Jascaffe China Co., Ltd ............................................438 Jian An Pharmaceutical Limited ........................417G Jianghai Kolice Refrigeration Equipment Manufacturer ....................................3381 Jiangmen City Xinhui Henglong Plastic Ltd 8424 Jiangsu Esone New Material Co., Ltd ............. 9734 Jiangsu Jingchuang Electronics Co., Ltd ..4082-4 Jiangsu Lingsu New Material Technology Co., Ltd ............................................ 5462 Jie An (Zhangzhou) Plastic Industrial Co., Ltd ..................................................... 881 Jieyang Yasite Stainless Products Factory4082-1 Jinjiang Honghai plastics Industrial Co., Ltd ..............................................5440B Jinjiang Huali Environmental Science & Technology Co., Ltd ............................................... 628 Jinjiang Sebest Housewares Co., Ltd ............. 8224 Just Biodegradable Technology Co., Ltd .. 8035-1 K-Stone Green Technology Co., Ltd ............... 4676 KHC Electrical Technology Appliance Co., Ltd .................................................3881 King Garden Paper Product Co., Ltd ................9218 Kraftpack (Hubei) Industrial Co., Ltd.................. 319 Kunshan Nabokov Container Technology Co., Ltd ..............................................3381 Liberty(Beijing) International Business Exhibition Co., Ltd...............................................10100 Longyan Shenghe Trading Co., Ltd ................ 5068 Maanshan Jinzi Textile Ornament Co., Ltd......1159 Mehen Food Manufacture Company .............. 8939 Nanhai Huaxing Sleave Weave Factory .........9223 Nanjing Anbao Paper Products Co., Ltd ........3978 Nanjing Huayi Hotel Equipment Manufacturing Engineering Co., Ltd..............417A Nanrong Industrial And Trading Co., Ltd.......8827 Nantong Ronghui Machinery Co., Ltd .............3783 Ningbo Changya Plastics Products Co., Ltd..............................................4082-2 Ningbo Dongqian Lake Tourism Zone Boxin Sanitary Hardware Co., Ltd .................................3579 Ningbo Greenis Home Appliances Co., Ltd .438C Ningbo Rotor Electrical Appliances Co., Ltd ............................................. 3478 Ningbo Sicen Refrigeration Equipment Co., Ltd..............................................881-2 Ningbo Snow White Refrigerative Equipment Co., Ltd.............................................. 4675 Ningbo Sunbow Industry & Trade Co., Ltd .....................................................5440D Ningbo Uber Aluminum Foil Products Co., Ltd................................................... 417F Ningbo Yarra Paper Products Co., Ltd ............3381 Ningbo Yisheng Plastic Co., Ltd ....................... 5456 Pando EP Technology ............................................1583 Qingdao Essin Electrical Appliances Co., Ltd ............................................. 3478 Qingdao Wohler Household Products Co., Ltd................................................... 417C Quanzhou Dayu Paper-plastic Products Co., Ltd.................................................. 5068 Royal-Kincool Refrigeration Equipment Co., Ltd.............................................. 438F Rykay Electric Co ................................................. 10945 Saint Automatic Industry Holding Co., Ltd ................................................ 5938-2 Shandong Intco Medical Products Co., Ltd...................................................8827 Shandong Meileda Electrical Appliance Co., Ltd ............................................... 4276 Shandong Mingda Packing Products Co., Ltd...................................................3579 Shandong Runjia Packaging Co., Ltd ...............3881 Shanghai Chuangli Refrigeration Equipment Co., Ltd................................................3381 Shanghai Fullway Metal Products Co., Ltd.....1359 Shanghai Lansheng Light Industrial Products I/E Co., Ltd ..........................................438D Shanghai Weijia Exhibition Service Co., Ltd 319, 713, 881, 1081, 1513, 3282, 3284, 3985, 4080, 4082, 4573, 5938, 6649, 6749, 6850, 6950, 7927, 8025, 8035, 8039, 8916 Shanghai Xinyu Paper Cup Co., Ltd ................ 3679 Shanghai YiYi International Exhibition Corp 684, 783, 785, 786, 884, 985, 1585, 4094, 4579, 4679, 4681, 5270, 5361 Shantou Linghai Plastic Packing Factory Co., Ltd ....................................................340B Shantou Toplas Plastic Products Co., Ltd ..... 417B Shanxi Yuecheng Trading Co., Ltd .................. 5068 Shengzhou Imadel Trade Co., Ltd ......................985 Shenzhen Chulux Electric Appliances Co., Ltd ..............................................3579 Shenzhen City Saizhuo Plastic Industry Co., Ltd ................................................5440A Shenzhen Mellerio Package Co., Ltd................8827 Shenzhen uvled optical technology Co., Ltd . 783 Shenzhen Yuxing Industry Co., Ltd ..................3579 Shijiazhuang Chuangmei Paper Products Co., Ltd.....................................................1159 Solatek Co., Ltd ....................................................... 4579 Sopan (Quanzhou) Import & Export Trading Co., Ltd ...................................... 8918 Spelor Electrical Appliances (Zhejiang) Co., Ltd ............................................... 3649 Supercase International Co., Ltd ....................... 417E Suzhou Hanfeng New Material Co., Ltd......... 8025 Suzhou Thriving Environmental Protection Packing Co., Ltd ............................. 5068 Tangshan Fengnan Huali Can-Making Factory ........................................ 8025-5 Tianjin Shuncheng Tianhe Paper&Pulp Co., Ltd ............................................. 9134 Tonglu D.Universe Plastic.................................... 5462 Top Kitchen Industry Limited .............................224c Vansen Intelligent Manufacturing Co., Ltd ... 5068 Wenling Kangerda Arts And Crafts Co., Ltd .............................................. 5068 Wuhan Boyuan Paper & Plastic Printing Co., Ltd .................................................... 238E Wuhan Xinyongan Paper Plastic Co., Ltd .......1359 Xiamen Best Will Imp. & Exp. Co., Ltd ............ 8149 Xiamen Biopack Sales Co., Ltd.......................... 5068 Xiamen Greenday Import & Export Co., Ltd .......................................................9237

INTERNATIONAL EXHIBITORS

Xiamen Jian an feng Packing Co...................... 9730 Xiamen Jihong Package & Technology Co., Ltd .............................................8827 Xiamen Mornsun Industrial Co., Ltd ...................1159 Xiamen Range Trade Co ........................................9731 Xiamen Xinqixiang Industrial & Trading Co., Ltd .................................................... 5068 Xiantao Jucai Protective Products Co., Ltd...................................................417H Xinhui Rixing Stainless Steel Products Co., Ltd...............................................3282-2 Yangzhou Yes Textile Co., Ltd ...........................417D Yantai Today Plastics Package Co., Ltd ...........9119 Yueqing Feilin Trading Co., Ltd ..................... 8025-1 Yuhuan Dongfang Die-Casting Co., Ltd ..........3381 Zhejiang AIKE Appliances Co., Ltd ...................5361 Zhejiang Guangju Paper Product Manufacturing Co., Ltd....................................... 3679 Zhejiang Jiadebao Technology Co., Ltd ........... 713 Zhejiang Jinhao Packing Material Co., Ltd ... 3284 Zhejiang Meisda Refrigeration Technology Co., Ltd ..............................................9218 Zhejiang Mutual Industry And Trade Co., Ltd ........................................................4094 Zhejiang Zhongbaoli Hotel Articles Co., Ltd .....................................................3579 Zhengzhou Laiwosi Aluminum Co., Ltd............1159 Zhongshan Changsheng Metal Products Co., Ltd.................................................. 6850 Zhongshan Kangfu Electric Appliance Co., Ltd ............................................... 5462 Zicco Tableware Co., Ltd..................................... 6749 COLOMBIA Casa Luker ................................................................10229 COSTA RICA Florida Products.....................................................10929 CZECH REPUBLIC Crystalite Bohemia ................................................. 11524 DENMARK Varimixer ....................................................................4200 DOMINICAN REPUBLIC Plastifar ............................................................................ 171 Termoenvases .......................................................... 8936 WonderEight ............................................................ 9454 ECUADOR Avalmarti ......................................................................8612 Golden Sweet Spirit .................................................8612 Latiali .............................................................................8612 PACARI CHOCOLATE .........................................10836 The Exotic Blends .....................................................8612 FINLAND Jamix............................................................................9309 FRANCE Andrésy Confitures ........................................... 8602-A Apifruit ................................................................... 8602-B Business France........................................................8627 Caplain ......................................................................8627B Champignon Borde............................................8602-E Champiland ...........................................................8602-F Croustwich...............................................................8627E Eurocave Professional ........................................... 2081 Eurofours................................................................. 8627A French Food and Drink Federation ................. 8602 Greenland Seafood ........................................... 8602-G Les Comtes De Provence Agro’novae Industrie ..................................... 8602-H Louise Bon .............................................................. 8602-I Maison Menissez.................................................. 8602-J OCF ........................................................................... 8627D Patisserie Kremer............................................... 8602-K Pomone Sas ..........................................................8602-L Santos ........................................................................... 2081 Sarrade ...................................................................8602-M Tellier ............................................................................ 2081 GERMANY Bavarian Ministry of Economic Affairs & Bayern International ......................... 7057 Bayern International GmbH ................................ 7057 CUP&CINO Kaffeesystem Vertrieb GmbH & Co.KG .................................... 8308 Dr. Harnisch Verlags GmbH ................................ 7057 Genussschmelzerei Essendorfer....................... 7057 KoMo GmbH ............................................................. 7057 Loelsberg ................................................................... 7057 PALUX Aktiengesellschaft .................................. 3098 Print2Taste GmbH .................................................. 7057 Schnitzelmaster GmbH......................................... 7057 Timberson GmbH.................................................... 7057 GREECE Almi SA ........................................................................8529 Athanasios D. Koukoutaris S.A. “Alfa” ............8529 Dionyssos Wines Sa................................................8529 Great Greek Exports And Trade ........................8529 Great Trade Exhibitions and Export ................8529 HONG KONG Bianco Asia Ltd. ......................................................9809 Cycletech Environmental Technologies Limited .........................................9930 Graham Co., Ltd .....................................................10838 XTRA Group Limited ..............................................3776 Yue Po Engineering Company Ltd. ................. 5349 INDIA Damati Paperpack ................................................... 9146 Divine Atmos Private Ltd ...................................10422 Jewel Impex Pvt Ltd...............................................8325 Lifestyle Home Products .......................................1792 POSIST Technologies Pvt Ltd ......................... 10906 Sam Globals ...............................................................5829 Shreeji International................................................5827 ISRAEL Natural cake ltd. ...................................................... 9236 ITALY Acetificio Mengazzoli S.N.C. di Mengazzoli Giorgio & C. ............................... 8964 Agire srl ...................................................................... 8964 Apicius International School of Hospitality Florence University of the Arts .......................8226 AROMITALIA GEI SpA ..........................................6940 Artibel Srl .................................................................... 8461 Aziende Agricole Associate SRL...................... 8959 B&P Italia SRL............................................................9253 Bellavita Pizza Academy ..................................... 8455 Bono Srl ...................................................................... 8964 BRX Srl. ....................................................................... 9250 Bussy Srl a socio unico ......................................... 9052 Cantinae Clara C Di Clara Carpene’ S.A.S. ......8351 Cantine Povero Srl ................................................. 8454 Cantine Vedova Srl ................................................ 8559 Carlsberg Italia Spa ..................................................8761 Caviar Giaveri ............................................................8852 Cherchi Srl ..................................................................9262 Chiorri .......................................................................... 8354 Consorzio dei produttori vitivinicoli Avellino ............................................... 8659 Consorzio Historia Antiqua Soc. Agr. A R.L. 8352 Consorzio Natura E Alimenta .............................8362 Crea Vini Srl............................................................... 8459 Dial Srl .......................................................................... 8961 Dolci Peccati Srl ........................................................8361 Dreama Srl ................................................................. 8964 Editrade ...................................................................... 8363 Eme Posaterie Srl.................................................... 5636 Erremme Srl .............................................................. 9052 Faled Distillers.......................................................... 8452 Filicori Zecchini Coffee..........................................8562 Foodness ......................................................................8951 Forno D’asolo SPA ................................................. 8658 GEA Srl ........................................................................ 8462 Giuliano Tartufi Srl...................................................8652 Hardy, Il Caffe’ Dimilano ...................................... 8964 Il casellino...................................................................8464 Imedhia Gestioni Srl ............................................... 8360 Imperia & Monferrina .............................................. 9416 Industria Molitoria Denti........................................ 8661

Industrie Montali Srl ............................................... 9055 Iscom Spa .................................................................. 8859 Italgelatine S.P.A. ....................................................9060 Italian Exhibition Group S.P.A............................ 8248 Ival Sas- Jannamro ................................................. 8459 La Gentile Srl .............................................................9258 La Spaziale S.P.A.......................................................5212 La Tazza d’oro ..........................................................8552 La Torrente Srl .......................................................... 8861 Lainox Ali S.p.A., An Ali Group Company ...... 5018 Laped s.n.c. di Pastorello Claudio & Fabio ....8553 Molino Pasini ............................................................. 8959 Montellini .................................................................... 8453 Moretti Forni S.p.a. .................................................... 687 Nappi, Fratelli Nappi 2 Srl ....................................8853 Nuova Gelart SRL ................................................... 8954 Nuovi Poderi Cantina Società Agricola Sequi ........................................8353 Osteria Francescana .............................................. 8364 Pitti Caffe’ .................................................................. 9256 Polenta Valpadana Snc ..........................................8561 Roboqbo Srl ................................................................9812 Salpa ............................................................................8960 Salumificio Viani ...................................................... 9260 SIFIM Srl. .....................................................................9045 Swedlinghaus Srl..................................................... 8365 Tartuflanghe................................................................9152 Tentazione Pugliesi Srl ..........................................8357 Tucoffee Italia.............................................................9261 Valdigrano Di Flavio Pagani Srl. ....................... 8964 Vigna Belvedere .......................................................8355 Zini Prodotti Alimentari SpA ...............................8759 JAPAN Akashi Sake Brewery Co., Ltd ............................8825 Aplix Corporation ................................................. 10944 Astra Co.......................................................9022, 2440J Banjo Foods Co., Ltd ..............................................8622 Hanamaruki Foods Inc. ....................................... 10309 J-Trading Inc...............................................................9761 Japan Gold USA (MUSO Co., Ltd) ................... 8624 Kaijin Trading Co., Ltd ...........................................8823 Kanefuku USA, Inc. ..................................................8923 Kashiwazaki Seika Co., Ltd ..................................8723 Mitsuboshi Boeki Limited .................................... 8724 mochicream japan Co., Ltd ...................................8721 Momiki Inc,...................................................................8621 Ohyamafoods Co., Ltd . ........................................8725 Otsubo Suisan Co., Ltd ......................................... 8924 SA Japanese Green Tea (Sugimoto America) ............................................8722 Sanwa Foods Co., Ltd ............................................8625 Shibata Brewery Co., Ltd......................................8725 Shimadaya International Corporation ............ 8824 Shin Pro Maint Inc. ................................................ 10749 Shinmei Co., Ltd .......................................................8723 St.Cousair Co., Ltd ...................................................8623 True World Japan, Inc. ..........................................8925 Yamadai food Corporation ................................. 8724 KOREA (SOUTH) Bluebird Inc. ...............................................................6776 D&D Electronics Co., Ltd ......................................9337 ICETRO .........................................................................1453 IMEX Co., Ltd ............................................................ 9746 Kormel Korea............................................................ 9820 Manjun Foods Co .................................................... 8645 Myungsung Commercial ....................................... 11331 Nanotech Ceramics Co., Ltd .............................. 11433 ReverseTap ................................................................9622 MALAYSIA Golden Fresh .............................................................8837 MEXICO Concasse & Bonne.................................................. 5435 Del Trio Avocado Pulp and Guacamole ........ 9544 EMERYMARK ............................................................. 8701 Envases Puros International Paper de Mexico .....................................................9132 Go Verden...................................................................10511 La Ofrenda Products ............................................. 9830 La Querendona ..........................................................9212 Mexicado .................................................................... 9936 Noveltia S.A. de C.V. ...............................................1070 Orion Cup................................................................... 8546 Plásticos Urpri, S.A. de C.V. ................................ 9029 Vesuvio Hornos de Brasa .................................... 9633 NETHERLANDS Daub Bakery Machinery ....................................... 9629 Dutch Meat Association ....................................... 9657 ROMANIA Jidvei............................................................................11250 Russian Federation Global Distribution Center (GDC) .................... 9835 RoboLabs / Business Russia LLC ........................890 SINGAPORE Mosch .......................................................................... 9538 South Africa CoffeeInACone Inc. ................................................. 11316 SPAIN AFEHC ..........................................................................3562 CORECO, S.A............................................................3460 FSMax Food Service Management Systems 6782 Josper, S.A................................................................. 3463 Lacor ............................................................................9047 SAMMIC .......................................................................3672 SWITZERLAND Pacojet AG................................................................. 7639 Thermoplan ..................................................................438 TAIWAN Alpha Brass Controls Inc. ......................................1259 FDG Brands ............................................................. 10202 Firstra International Corp. .....................................9831 Huang Guan Special Printery Co., Ltd ............. 1483 Jackson Cutting Board ..........................................9537 Jing Chye Enterprise Co., Ltd ............................... 283 Jiun Yo Co., Ltd ....................................................... 8439 King Guan Xin Co., Ltd ......................................... 9346 Lihyann Industrial Co., Ltd ...................................5457 Minima Technology Co., Ltd.................................9216 Pack & Proper Co., Ltd ......................................... 5445 PEI CHEN Corporation ........................................ 10108 Possmei International Co., Ltd ........................ 10220 President Packaging Ind. Corp............................... 117 Taiwan Melamine Products Industrial Co., Ltd ..................................................9232 TQY TRADING Co., Ltd .................................... 438A-1 Wen Ho Industrial Co., Ltd ..................................... 253 Xin De Jia International Co., Ltd ...........................310 Yi Shen Plastic Corp. .............................................. 1484 THAILAND Phan Dee Plastic ......................................................8538 Siam Grains Co., LTD ...............................................8331 YOD Corporation Co., Ltd ................................... 8434 TURKEY BONNA Ev Gerecleri San. Ve Tic. Ltd. Sti..... 5508 Fimak Fırın Makinaları íml. San. Tic. A.S..........9227 Inoksan Mutfak San ve Tic A.S. ......................... 5749 Korkmaz Mekatronik Ltd Sti................................7272 Sandalyeci.................................................................. 9206 UNITED KINGDOM AHDB ...........................................................................11029 Caffe di Artisan - Exquisite Luxury Coffee ... 8938 Craster Ltd................................................................. 6838 Farsan Foods (PVT) Limited ............................ 10045 IMC .................................................................................4018 It’s A Wrap................................................................. 9354 Mackintosh of Glendaveny...................................9352 Robert Welch ............................................................8252 Seafood Scotland ................................................... 9453 Studio William Welch Ltd. ...................................8237 The Scottish Salmon Co........................................9353 UZBEKISTAN Qimizak .......................................................................10145 VIRGIN ISLANDS (BRITISH) JW World Ltd...........................................................8860

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