Western Foodservice & Hospitality Expo | Florida Restaurant & Lodging Show

"It is a great way to meet other people who share the same passion for all of the challenges that happen in the industry; and I always leave with a lot of information and knowledge of what's current and what to expect in the future. "

"It was worth the trip into the city to see new products."

"It's still the go-to place to meet a wide range of vendors and see what new products or services are available. "

"This is the most efficient way to see companies an evaluate products."

"It is wonderful to be able to speak to the sales rep and learn about the ingredients of a product and the pride in which it is made."

"It is an excellent opportunity to refresh your industry knowledge."

"It is important and convenient to have a place where not only one can talk with sales reps, experience the product or equipment, have an adventure discovering foods one might not normally have access to and learn."

"I have been coming to this event for 34 years and it keeps getting better!"

"Visiting websites and having conversations on the phone can be effective, but not as effective as seeing the products and representatives in person."

"It is one of the most important shows to attend."

"Overall it brings everything together under one roof – no matter what area of foodservice you are in."

"I enjoy going to the Show and was able to meet a company that is helping me change the way I do business."

"It was more convenient for me to find the vendors and products I need from the Show then for me to go out and find them on my own."

"This is a unique experience."

"It is very educational – you get to see new trends and learn from the brightest minds in the foodservice industry."

"This is a great show … powerful in the products and the presentation."

"This event has the highest amount of pastry related items/events in NYC. I attend every year to see the pastry competition, see new equipment and network."

"I attend to get ideas and actually see the products in the trade magazines."

"I learned so much from the seminars, new products and industry professionals. One of the best foodservice shows I have ever attended."

"The newest players on the market make it their business to be there."

"There is something for everyone, and there isn't a single moment where you will be bored. You will constantly be finding and discovering something new to see and look at. Amazing!"

"It is the easiest way to get a broad cross-section of the restaurant industry all in one place."

"When you work every day trying to make ends meet, your head buried in responsibilities, you forget why you started in your line of work in the first place. The IRFSNY brings back the passion, inspiration and energy. I am not alone, I have a place where I belong."

New York Restaurant Professionals Find New Ideas and Products at the International Restaurant and Foodservice Show of New York

March 07, 2011

FOR IMMEDIATE RELEASE:
For Further Information, Contact
Amy Riemer
Media Relations
978-475-4441 (office)
978-502-4895 (cell)
amy@riemercommunications.com

Attendance Up over 14%; Signaling Growth in the Marketplace

NEW YORK, NY - Over 14,000 restaurant and foodservice industry professionals, a 14% increase in attendance from 2010, networked and conducted business at the International Restaurant & Foodservice Show of New York which was held at the Jacob Javits Convention Center, February 27 - March 1, 2011. The event is sponsored and owned by the New York State Restaurant Association, who unveiled a new branding campaign to help restaurateurs, caterers and hospitality professionals succeed in 2011 and beyond.

"This year's event was amazing, and we thank our exhibitors, our attendees, our speakers, and the New York State Restaurant Association. The International Restaurant & Foodservice Show of New York is more than a trade show, it is a complete learning experience that improves our attendees business throughout the year," said Ron Mathews, Industry Vice President for Reed Exhibitions' Foodservice Events. "The three day event offered a dynamic meeting place with top education, thousands of products, networking opportunities, culinary demonstrations and more."

Highlights of the event, included:

A popular spot on the Show floor was the Innovative New Product Gallery where the newest and most innovative products were introduced into the marketplace. During the first two days of the Show thousands of attendees cast their votes and winners were chosen for the People's Choice Awards. The first place winner was Ready Check Glo for their Illuminating Guest Check Presenter. The 2nd place winner was GreenDustries Packaging for the PleatPak Sandwich Packaging and the 3rd place winner was Albert Uster Imports for their Personalized Pralines. In addition Ron Pellizzi, Chef/Owner of Brooklyn Culinary Catering won a $250 shopping spree on the show floor.
Several celebrity chefs were seen at the Show including Mark Murphy, Owner of Landmarc and judge on The Food Network's Chopped who was on hand to help The New York State Restaurant Association unveil their new look and new programs. David Burke, owner of David Burke Townhouse and other fine establishments was also at the show launching a line of products and signing autographed copies of his latest book. Kevin Cottle, a runner up in season 6 of Hell's Kitchen, performed several cooking demonstrations and was a judge in the Mussel Match Up Competition.
During the Japanese Ingredient Culinary Challenge, chefs prepared their original recipe using at least one of the specified Japanese ingredients. First place was awarded to Sherry Cheng, MS, CHE, Culinary Institute of America; second place was awarded to Roger Ma, Sous Chef, Restaurant Daniel, and third place was awarded to Benn Pollinger, Executive Chef of Oceana Restaurant.
There was a 19% increase in the number of attendees who received free education at The Ferdinand Metz Foodservice Forum. Popular sessions included the Foodservice Council for Women Session moderated by Kathleen Wood who discussed the key secrets for professional growth for women in food service; Yelp & Your Restaurant; Healthy Trends - Calorie Posting Success Stories; and How to be Brilliant at the Basics. Le Cordon Blue (www.chefs.edu) was the supporting sponsor of the 2011 Ferdinand Metz Foodservice Forum.
The Ultimate Barista Challenge^TM announced the winners of several competitions. Amanda Vantresca of Café Grumpy in New York City was named the Latte Art Champion. Ultimate Barista Mike Love of Coffee Labs Roasters in Tarrytown, New York was named Espresso Frappe Champion, and Ultimate Barista David Buehrer of Greenway Coffee & Tea in Houston, TX was named Best of Brew Champion.
The Canadian mussel industry held the first ever chef's competition featuring fresh blue mussels. A dozen competitors in The Mussels Match Up Chef Competition were judged on their creativity, taste and flavor combinations over the three days of the show. The top Canadian winner was Peter Dewar of Elements Catering in Calgary and the Most Creative and Top American Chef was Greg McCarty, Executive Chef of the Beach Street Sandwiches Truck, which operates at beaches in CT and NY.
Paris Gourmet named Marco Cossio of MGM Grand Hotel & Casino, Las Vegas, NV as the US Pastry Chef of the Year and presented him with a $4,000 grand prize. Pedro Gomez of Calihan Catering in Chicago, IL won 2nd place; Pierre Poulin from Le Cirque in New York City won 3rd place and Andrew Chlebana from Joliet Junior College in Joliet, IL won an honorable mention during the 22nd Annual U.S. Pastry Competition, with the theme of Cirque du Soleil.
During a visit to the "Pride of New York MarketPlace" which featured 28 New York food and beverage companies, New York State Agriculture Acting Commissioner Darrel J. Aubertine encouraged New York restaurants in the city and statewide to source more New York food and beverages to meet growing consumer interest and demand for locally grown food.
At the close of the Show, the exhibitors of the International Restaurant & Foodservice Show of New York donated thousands of pounds of food to City Harvest, the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children for more than 25 years.

About The International Restaurant & Foodservice Show of New York

The 2012 International Restaurant & Foodservice Show of New York will be held Sunday, March 4 - Tuesday, March 6, 2012 at the Jacob Javits Convention Center in New York. The show is produced and managed by Reed Exhibitions, and owned and sponsored by the New York State Restaurant Association. Reed Exhibitions produces several other foodservice events including the Western Foodservice & Hospitality Expo to be held Sunday, August 28 through Tuesday, August 30, 2011 at the San Diego Convention Center and the Florida Restaurant & Lodging Show scheduled for Thursday, September 8 - Saturday, September 10, 2011 at the Orange County Convention Center in Orlando, FL. For more information on exhibiting or attending future events, call (888) 334-8705 or visit our Show Information page.

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Education NYSRA Reed Exhibitions New York Wine Expo Special Events and Pavilions

The International Restaurant & Foodservice Show of New York – also known as the NY Restaurant Show – is the only all-encompassing event in New York serving the restaurant and foodservice industry. Keep your customers happy and your bottom line healthy with foodservice and restaurant strategies from our Ferdinand Metz Foodservice Forum, The Foodservice Council for Women and the latest foodservice products and equipment from restaurant suppliers. Attend exciting special events including the Front of House Experience, Healthy Solutions Pavilion & Theater, Culinary Demonstration Theater, New York Wine Expo, Ultimate Barista Challenge and U.S. Pastry Competition. This event is owned and sponsored by the New York State Restaurant Association and produced and managed by Reed Exhibitions.

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