National Restaurant Association's 87th Restaurant, hotel-motel show, May 20-23, Chicago.

Club industry professionals should consider the business opportunities available each year at the National Restaurant Association Show, an event held annually at the McCormick Place Convention Center in Chicago, IL. This year's show will be held Saturday, May 20th through Tuesday, May 23rd, and will feature over 2,000 exhibitors in more than 890 product categories. Visitors hail from across the country and around the world, with an expected total attendance of 73,000 from all 50 states and over 100 countries. In all, there over six miles worth of exhibitor aisles at the show.

Once again, the International Cuisine Pavilion focuses exclusively on international and ethnic products, with exhibitors highlighting authentic food and beverage products from around the world. The representatives from Europe, Africa, Asia, and North and South America will offer a range of new and diverse flavors that are sure to appeal to diners in search of variety. After its popular introduction at last year's NRA Show, the Kitchen Innovations initiative will be on hand to showcase the most innovative kitchen equipment on the market as selected by a panel of experts. Its interactive presentations and demonstrations will give attendees ample opportunity to see these cutting edge kitchen products at work.

Industry Trends

Recognizing the importance of spirits, beer, and wine as an opportunity to build sales and profits, there will be a series of beverage-related educational sessions held at this year's show. This comprehensive program, developed in partnership with Gourmet Magazine's Michael Green, will include educational sessions on trends and responsible alcohol service. In addition, a new feature at the exhibit floor this year will be the Ask the Experts pavilion where show attendees will receive free expert advice from beverage authorities on building drink menus and increasing sales.

"The restaurant experience is not only about great food, but also about outstanding drinks," said Association President and Chief Executive Officer Steven C. Anderson. "This series of educational sessions and the new Ask the Experts feature will offer show attendees an opportunity to learn from the best in the industry and develop an extraordinary beverage menu, which will lead to both a bottom line boost and to satisfied guests."

"The beverage program is an integral component of the restaurant experience and the National Restaurant Association's seminars, held by industry leaders, will give owners and operators real-world information and the tools necessary to maximize sales, marketing and public relations opportunities," said Michael Green.

The "Trends in Spirits, Beer, and Wine Series" includes:

Michael Green will offer up a lively and spirited seminar on innovative ways to make the spirits category more exciting and profitable on Sunday, May 21, 2:00 p.m. to 3:30 p.m. The National Restaurant Association Education Foundation will host a session entitled "Alcohol Sales in Today's World: How To Increase the Bottom Line and Remain Compliant," outlining its ServSafe alcohol training program. The session will provide practical yet comprehensive knowledge that assists all front-of-the-house staff in learning what they need to know to serve alcohol responsibly. This session will be held on Saturday, May 20, 10:00 a.m. to 11:30 a.m.

Belinda Chang, the celebrated sommelier at Osteria Via Stato and formally of Charlie Trotter's, will lead "Wine List Makeover," a seminar devoted to executing a successful wine-by-the-glass program on Saturday, May 20, 12:00 p.m. to 1:30 p.m.

Garrett Oliver, vice president and brewmaster of The Brooklyn Brewery, will teach you how to create excitement and profit with your beer program in his "Total Beer Supremacy" session on Monday, May 22, 12:00 p.m. to 1:30 p.m. Specific topics include linking the many new flavors of beer now available to menu items, and how to use beer to boost check averages.

In addition, the 2006 Show will also feature Ask the Experts consultations on the exhibit floor, allowing attendees to meet with a host of beverage experts. Saturday's participants are Naha Co-owner Michael Nahabedian and Wine & Spirits Director Ron Balter. Sunday will feature Steve Tindel, wine and spirits director for Shaw's Crabhouse, and Tony Burger, Wine & Spirits Director of Fornetto Mei in the Whitehall Hotel. Michael Green and Belinda Chang will be available for consultations on Monday, and Tuesday will feature Bin 36 Wine Director Brian Duncan and educator and writer Bob Bansburg, who is sommelier of Ambria.

Culinary Competition

Two of the nation's most prestigious culinary competitions will hold their finals at the NRA Show, and will determine which chefs will represent the U.S. at two international events: the American Culinary Federation's (ACF) Culinary Team USA 2008 and Bocuse d'OR USA. A newly redesigned special area of the exhibit floor called the "Culinary Scene" will host both competitions, as well as demonstrations by members of the Research Chefs Association (RCA), in state-of-the-art display kitchens.

"Given culinary arts are fundamental to the restaurant and foodservice industry, we are proud to host some of America's top chefs in two different competitions at this year's show," said Association President and Chief Executive Officer Steven C. Anderson. "By partnering with the American Culinary Federation and the Research Chefs Association, we are guaranteed the highest quality culinary artists creating the most innovative and amazing dishes in the Culinary Scene area. Not only will we find out which chefs will represent the U.S. in international culinary events, we will also have a chance to see some of the most innovative individuals in the culinary world today showcase their skills and techniques."

Selected every four years, the ACF's team is one of the most prestigious in the country, and past teams have done very well at major international culinary competitions. Candidates must display outstanding levels of craftsmanship based on classical cooking principles and a variety of culinary disciplines incorporating presentation, technique, and taste.