NRA Show 2013: Mark Hogan's Highlights
Events
Mark Hogan CFSP

7th June 2013

 

The NRA show has become something of an annual pilgrimage for many UK-based foodservice suppliers and operators including FEM. Here Mark Hogan, marketing manager for FEM, looks at some of the highlights of the 2013 show.

The show took place in Chicago in May

The National Restaurant Association (NRA) trade show is held every year in Chicago - the food capital of America. There were over 1800 exhibitors at this year’s show, including giants such as Coca Cola and Manitowoc, and visitor attendance was busier than expected, with a strong international turnout.  

In recent years innovation has been the driving force in the USA foodservice industry’s fight against economic stagnation, so the show’s Kitchen Innovation Awards area is a major focus for visitors and exhibitors alike. Amongst the new product launches shortlisted were the Vollrath induction soup kettle, which re-thermalises food in about half the time of conventional methods, providing the operator with major savings; Frontline International’s intelligent oil- management system offers operators real-time monitoring of fresh and waste oil for increased savings and efficiency; and Alto-Shaam’s CT Express combination features an integrated catalytic converter, allowing the oven to be sited anywhere as no is hood required.

On the food and beverage front, there was a great emphasis on allergen-safety and gluten-free, with several suppliers claiming to offer products that retain flavour and texture whilst complying with special dietary restrictions. Condiment portioning and substitution is also catching on – salt substitute brand Salt for Life claims to reduce sodium levels by 70%.

Frozen yogurt is a big deal State-side, with a market of over $300m. Many of these are self-serve operations, offering great franchise opportunities given the low cost base. Whilst the UK doesn’t always have the sunny climate parts of the USA enjoy, many operators expect to see this concept continuing to filter over here – especially with the current emphasis on healthy eating.

The technology section of the show was flooded with mobile and tablet apps as well as online marketing agencies. Operators are increasingly taking advantage of online table booking systems that help them engage with customers more easily than ever. Exhibitors were offering packages with the ability to target promotions and coupons based on a person’s location and food preferences – a tantalising prospect.

Meanwhile the humble customer can now use their Smartphone to read a menu, place orders for food from the kitchen or drinks from the bar, and pay – all from the comfort of their table.

The show was, as always, insightful and vibrant. And Chicago, with its famous steakhouses, makes for a great host city. It’s always inspiring to see the foodservice industry through the eyes of America, and to try and spot the next major concept to hop over the Atlantic. This summer sees two of America’s largest burger restaurants arriving in London – Five Guys and Shake Shack. It will be intriguing to see who’s next!

An extract of this article originally appeared in Caterer and Hotelkeeper magazine in May 2013.

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