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May 2007
Your NRA Show Planner
By: The Editors

Zip through the details below to pick out what you want to see and do during the National Restaurant Association's big event this month.

National Restaurant Association Restaurant, Hotel-Motel Show
Dates: Sat., May 19 through Tues., May 22
Show Floor: 9:00 a.m.-5:00 p.m.
Meeting Floor: 9:30 a.m.-5:00 p.m.
Web site:

Must-See: Kitchen Innovators On Display
Your days at McCormick Place will be complete only after you've seen the cutting-edge technology on display at the Kitchen Innovations pavilion. The 19 product honorees in this year's KI program will be available for interactive demonstrations and showings in the dedicated KI area throughout the four days of the show.

Action Comax Environmental, BioX food waste decomposition unit

  • Alto-Shaam, Combitherm Smoker
  • Alto-Shaam, ASF-75G high-efficiency Gas Fryer
  • Beverage-Air/Carrier, ChillStar blast chiller with Intelligent Food Recognition
  • Blodgett Corp./Middleby, XCEL.5E Hydrovection convection oven
  • Campus Products, Silvershine Cutlery Drying Machine
  • Cleveland Range/Enodis, Convotherm 606 Mini-Combi Oven Steamer
  • Delfield Co./Enodis, Versa Drawer for refrigerating, freezing, chilling and thawing
  • Electrolux Professional, Tilting Pressure Braising Pan
  • Hobart Corp., 3000 Series Slicer with "select-a-stroke"
  • Lincoln Foodservice Products/Enodis, FastBake impingement conveyor oven
  • Master-Bilt Products/Standex, Master Controller with Reverse Cycle Defrost
  • Meiko, Waste Air Heat Recovery System for warewashers
  • Pitco Frialator/Middleby, Solstice Rethermalizer
  • Pitco Frialator/Middleby, Solstice Supreme Gas Fryer
  • San Jamar, Kleen-Brush hand-cleaning system
  • Scotsman Ice Systems/Enodis, Prodigy Cube Ice Machine
  • Randell/Unified Brands, FX Series refrigeration/freezer drawer system
  • Vulcan-Hart Co., Floor Gas Steamer

Seminars: Design Better, Conserve More
This year's lineup of educational sessions will share tips for designing units that are profitable, energy efficient and good at maximizing space. A few breakout sessions you may want to attend include:

Core Restaurant Design: Designing for Profitability
Sunday, May 20, 2 p.m.-3:30 p.m.
Learn how a well designed kitchen and front-of-house operation can help build your brand. Panelists will include Brad Belletto, Vision 360 Design; Michelle Bushey, Vision 360 Design; and Sharon Lejune, Monster Design.

Energy Conservation and Sustainable Design
Sunday, May 20, 2 p.m.-3:30 p.m.
Everyone's doing it: moving to more efficient kitchens to reduce energy and operating costs. You can too, by incorporating elements of sustainable design into your facility. And don't forget the social and community benefits you can reap in the process. Presenter will be Kathleen Seelye, FFCSI, Ricca Newmark Design.

Curbside To Go: Take The Lead Or Suffer The Consequences
Sunday, May 20, 10 a.m.-11:30 a.m.
Here's a way to extend your brand right out to the parking lot: deliver to your customers' cars. Hear from a panel of "curbside to go" pioneers, including Nancy Culbertson, Applebee's Int'l., plus moderator Howland Blackiston, King-Casey.

Getting In: Register By Mouse
When you join the 73,500 attendees expected to hit the NRA Show floor this month, you'll be among many who registered quickly and easily online. You can, too. Go to for instructions on how to register before you leave for the show.

Networking: Make The Most Of Your Time
When you're not wandering the NRA Show aisles or ensconced in a seminar room, you'll find plenty of other networking opportunities. A few to note in your BlackBerry:

51st Annual Hennessy Awards Breakfast
Saturday, May 19, 8 a.m. - 10 a.m., Hilton Chicago
This annual event will honor the best U.S. Air Force foodservice facilities worldwide. For information contact Lucy Alexander at 202/331-5966.

Int'l. Back-Of-The-House Restaurant Tours
Monday, May 21
International visitors can take advantage of a half-day outing to see examples of the best operations in Chicago. You'll see kitchens; meet designers, general managers and chefs; and learn about kitchen layouts and operational challenges. Separate registration is required; see

Advice: Go To The Experts
Once again you'll be able to bring specific design questions right to the experts at the Ask The Design Experts booth. From Saturday, May 19, to Tuesday, May 22, all advice—provided with the cooperation of the Foodservice Consultants Society Int'l.—will be free, offered in 30- minute private consultations with leading back- and front-of-house designers and consultants. Consultations are scheduled on a first-come, first-served basis; see for details.

Meanwhile, if you need guidance on making your operations greener, stop by the Green Restaurant Products Pavilion in the North Hall, Level 1. Here you'll meet supplies that can help you make your business more environmentally sustainable, with an emphasis on ways to save energy and water, create greener building and more.

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