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From the NRA Show:
Understanding the Restaurant Industry Landscape
Wednesday, Feb 10, 2:00 PM EST | Add to calendar | Webinar will be recorded
With COVID-19 vaccines a reality, foodservice operators can start to see a light at the end of the tunnel.
Learn where the industry is headed in the next 6-12 months and what concepts are planning for
future growth. From consumer demand, to menus and trends, to the financial landscape and more,
explore how the industry is changing and ways that operators can use short-term
projections to build back business.
The Mixstir combines a robust, stainless-steel vessel, slower RPM and a unique blade design to handle blending thick batters for frying operations and mixing seasoned oils. NRA Exhibit #4038 website
Oatmilk Draft Latte
La Colombe Coffee Roasters
A plant-based dose of frothy, cold brew creaminess with the full taste and texture of a cold latte and none of the dairy.
NRA #5636
The Consideration
of Ghost Kitchens
Food Fair Contributing Business Editor Jim Lopolito on looking past the difficulties, rethinking what is going on right now in your kitchen and deciding if other possibilities can be realized.
A Ghost Kitchen is one such opportunity.
While a Ghost Kitchen is not for everyone, if you have the capability for additional output from your existing kitchen this may be something to consider. Even if you do not believe it, the COVID era has brought on opportunity like no other to the restaurant industry. If you plan right, you can gain some of the lost revenue through the closed locations in your area.
While the GK idea has been around for a while, the COVID era has opened the door as the perfect time for this concept to be further evaluated. Also called the delivery kitchen and other names...
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Dining Safety Alliance to Aid Restaurants with Certification for
Dining Safety, Giving Establishments an A-Grade Sticker
December 21, 2020 (EINPresswire)
Restaurants receiving standardized A
grades via inspections poised for boost
in revenue and a chance to survive,
thrive and reopen, fully, post-pandemic.
BusinessFocus
Strahman Valves and the ozone system that easily replaces traditional sanitizing methods while being very green.
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PartnerPage
Ovention Ovens
The Milo 216 boasts the first integration of hot air and infrared technology, all in a ventless system.
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BusinessFocus
Blaze Products is the worlds largest exporter of canned heat products and producing them from raw materials sourced in the USA.
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Web solution to optimize multi-site catering operations and streamline back of house management.
Staff
Power Knot Bio Digesters
Power Knot is an LFC food biodigester that can process from 40 lbs to 4,000 lbs per day of waste food.
Also, you are helping...when you understand that waste food in a landfill generates 34x the amount of greenhouse gas compared to waste food that is processed aerobically.
Food Fair NRA Buyer's Guide Issue #15, 2019
Food Fair NRA Buyer's Guide Issue #14, 2018
See you at NRA 2021! Stop by and pick up your complimentary copy of the 120 page FF NRA Buyer's Guide. We are located in the South Hall #1460. We will be conducting in- booth video shorts for podcasts and future magazine issues.
To meet with the editor, please email for appointment. chris@foodfairmag.com
Pastry Fashion
Cécile
Farkas
Moritel
When did your passion for food begin? Any big influencers? What is your training? The street, the Institute or Mom or Dad!?
It comes from a family tradition linked to gastronomy but my vocation came relatively late after 10 years working in fashion. But my perseverance and passion for pastry enabled me to acquire an excellent education in some of the best places like Pascal Caffet.
Interviews
David Amirault,
Sterno Products VP of Marketing, joins us to discuss the
innovative Speed Heat portable heat system.
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Food Fair's Chris Gudenzi speaks with restaurateur Sebastian de Gzell of Nomad, located deep in the souk of Marrakech. A success story that went way beyond best case.
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...from the Editor
We interview GW Horne, 32 years General Manager
of County Line Barbeque in Austin, Texas on using the TableCheck seating management system.
“I couldn’t imagine not having it.."
NRA 21 Booth 1460 South Hall
PartnerPage
Oneida Foodservice