EMERGINGF&B InsightsRestaurant Industry Insights

F&B Insights at the National Restaurant Association Show This Weekend!

The time has come with the restaurant show of shows for the food service industry. From May 20-23, at McCormick Place in the Windy City, you can be a part of the biggest gathering of our professionals in the Western hemisphere, with more possibilities to connect and get informed than just about any other event. 

From celebrated chefs and demos to workshops, awards, and an Industry Night Out, the challenge will be fitting in all the activities and remembering the names of everyone you meet. Here are a few pointers to help you with the latter: remember to say their name back to them, create associations, and repeat their name upon departing. You’re welcome!

Another tidbit for the show of shows: We’ll be there and are genuinely excited to meet you! EMERGING’s crew is showcasing F&B Insights—our Revenue division that helps restaurants, bars, and hotels monetize sales data, increase profits, optimize menus, and reduce turnovers.

But that’s a story for later. For now, on with the Show!

A 61% Surge in New Exhibitors

I know, remarkable. The 2023 National Restaurant Association Restaurant, Hotel-Motel Show is welcoming over 800 new manufacturers and suppliers—a 61% increase over first-time exhibitors compared to last year. All-in-all, there will be 2,100 brands showcasing their products and services. 

In the 659,000-plus square feet of exhibit space, you’ll find emerging technologies, beverage trends, and operational innovations, to name a few. The seven featured pavilions include A Taste of the States, The Beverage Room, The Culinary Experience, Bellavita Italian Pavilion, Iberica Spanish Pavilion, Global Food Expo, and Organic & Natural. 

You’ll find F&B Insights in The Beverage Room at booth 11143—right next to Belgravia Imports, Wölffer Estate Vineyard, and Spirits on Ice. It sounds like a fun group to join!

Inspiring Speakers

We can all use a dose of inspiration, particularly in an industry where long hours go with the territory. And, as Jack London said, “You can’t wait for inspiration. You have to go after it with a club.”

You’ll find incredible speakers at this weekend’s show, including culinary and beverage demos by some of the top contenders in the business. A few of the many experts in their field include Zoe Adjonyoh, Rick Bayless, Jeff Mauro, Sean Sherman, Nancy Silverton, and Gemma Stafford. 

Keynote speakers include Danny Meyer, founder, and executive chairman of Union Square Hospitality Group, Pinky Cole, CEO and founder of Slutty Vegan, and Michelle Korsmo, the president and CEO of the National Restaurant Association. Technomic also gets in on the act, exploring what’s on the horizon and creating a glimpse into menu and beverage trends and the latest innovations.

Some of the many workshops to consider include menu optimization, funding your restaurant, and a digital media boot camp. When it’s time to play, head to the Industry Night Out at Time Out Market in the heart of the historic Fulton Market District. And, if you’re over 21 and under 40, the Young Professionals Party can be found at the TAP at McCormick Place.  

F&B Insights

Like much of EMERGING, F&B Insights was born in response to the industry’s changing needs. As we watched restaurants struggle amidst rising costs, we knew there was a better way—another stream of income to help support them during a challenging period. And as inflation took hold and our partners searched for that sweet spot in menu pricing, optimizing revenue without affecting demand, we realized an easier method to help them achieve their goals.

Step One: Monetize your POS sales data by transforming it into valuable insight-rich reports your suppliers are happy to pay for. We’ll integrate your POS, create the reports, and sell them to your suppliers. You sit back and receive a monthly payment. In addition, your staff also receives supplier-sponsored training, promotions, and contests to help increase sales and enhance your guests’ experience. 

You can also connect with suppliers from the F&B Marketplace—suppliers who are interested in partnering with venues like yours.

Step Two: Access the world’s largest menu database that gives you the pricing information you need to stay competitive. Learn what your neighbors or those in your segment are charging and receive alerts when they raise or lower their menu prices. 

The bottom line: Enjoy more revenue and a better customer experience.

Of course, that’s the simplified version of F&B Insights. Stop by and visit us this weekend, and we’ll happily answer questions, share this impressive technology, and explore the possibilities!

We look forward to seeing you this weekend at McCormick Place in Chicago! Visit us at Booth 11143 and you’ll be entered to win a bottle of Pappy Old Rip Van Winkle 10-Year Bourbon.

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