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Mark your calendars for the upcoming New England Foodservice & Lodging Show, to be held March 22-24 at the Boston Convention and Exhibit Center.
New England Foodservice & Lodging Expo, being held March 22-24 in Boston, MA, is the premiere trade-only event for the New England restaurant and hospitality industries. Featuring hundreds of exhibitors this event is the perfect opportunity find new products that keep up with the latest trends and allow you to negotiate pricing face-to-face.
PRE-REGISTER & WIN!
Register today and when you pick-up your badge at the show you'll automatically be entered to win Boston Red Sox Tickets! Advance registration for the expo is available at www.nefs-expo.com or by calling 972-620-3017. Advance registration is $20 for state restaurant and lodging association members and $25 for non-members.
NEW! GREEN PRODUCTS SHOWCASE Booth#737
New for 2009, the Green Pavilion features companies who are environmentally friendly and who are dedicated to help Green the foodservice industry. Not only will you find companies on the cutting edge of technology, but you can also visit the Green Showcase, where products will be on display for the eco-conscious buyer.
ENERGY EFFICIENT PAVILION
Cutting down on energy costs is top of mind for everyone in the foodservice industry and the Energy Efficient Pavilion will give you options on how you can achieve your goal by showcasing products ranging from fryers to cleaning and roofing systems.
NEW! MIXOLOGY EVENT
Monday, March 23rd, 2:30pm- 3:15pm
Pastry & The Bar - Exploring the evolving relationship between mixology, confection and service with:
Tom Schlesinger-Guidelli - Bar Manager, Craigie on Main
Graham Schave - Pastry Chef, Eastern Standard
Theresa Paopao - Manager and Wine Director, Oleana
Jackson Cannon - Bar Manager, Eastern Standard
CHEF DEMONSTRATIONS
Come and celebrate each states Chef of the Year throughout the show! Featured chefs from all around the New England states will demonstrate the latest techniques and offer new ideas while preparing dishes ranging from classic to trendy. Bring ideas back to your own kitchen.
2009 Featured Chefs:
Sunday, March 22nd
10:30 a.m. - 11:15 a.m. - Chef Nicholas Calias - The Colonnade Hotel, Boston, MA
11:45 a.m. - 12:30 p.m. - Chef Esau Crosby - Solo Bistro, Bath, ME
3:00 p.m. - 3:45 p.m. - Chef Richard Garcia - Tastings Wine Bar & Bistro, Foxboro, MA
Monday, March 23rd
10:30 a.m. - 11:15 a.m. - Chef Anthony Haskins - Rhode Island Convention Center, Providence, RI
Tuesday, April 8th
11:00 a.m. - 11:45 a.m.- Chef Jason Tostrup - Inn at Weathersfield, Perkinsville, VT
12:15 p.m. - 1:30 p.m. - Chef Peter Davis - Henrietta's Table, Cambridge, MA
WINE TASTING RECEPTION
Monday, March 23rd 4:00 p.m. - 5:00 p.m. - Demonstration/Keynote Area
Join us again this year for the increasingly popular Wine Tasting Reception to be held immediately following the new Mixology Event. Expanded for this year, foods, such as chocolates, cheeses and the like will also be available to accompany and enhance the flavor sensations. Be sure to stop by and tantalize your pallet.
SPECIALTY FOODS PAVILION
Come and experience the latest gourmet flavors and trends of New England. The Specialty Foods Pavilion will feature a wide range of New England gourmet and specialty foods. The Pavilion will allow you to supplement your existing menu with the latest in specialty foods and gourmet products and is created in partnership with the Massachusetts Specialty Foods Association. (Aisle 1300)
ORGANIC & NATURAL PAVILION
The demand for organic and natural products is surfacing in every corner of the foodservice industry. From fresh ingredients to prepared foods, you're seeing a demand for more of these products and the Organic & Natural Pavilion will allow you to source the latest in organic product trends. (Aisles 200 & 300)
SPIRITS PAVILION
Bigger and better than ever with 20+ wine and spirits exhibits spanning the entire width of the show floor. Find the hottest new products and bring them to your customers. Talk with some of the region's top brew masters, gain some insight on the industry, find new tastes to satisfy today's consumer taste buds, and of course sample a taste, or two.
KEYNOTE ADDRESSES
The Green Restaurant Revolution
Moderator: Thomas Kershaw, Proprietor, Hampshire House & Cheers
Michael Harder, Chief Operating Officer - Boloco
George McKerrow, Jr., President & CEO - Ted's Montana Grill
Sunday, March22nd, 1:00pm- 2:00pm
Thomas Kershaw, well-known Boston restaurateur; proprietor of the Hampshire House and owner of Bull & Finch Pub, 75 Chestnut Street, and Cheers at Fanueil Hall, will moderate this timely discussion on sustainability and the green revolution. George McKerrow, Jr., President & CEO of Ted's Montana Grill and Michael Harder, Chief Operating Officer of Boston-based Boloco, will discuss the rewards and challenges of "going green". They will tell you how you can get involved starting with very simple steps that will save you money, build customer loyalty, and help to improve employee retention. To learn more about becoming part of the green revolution you must attend and hear these industry leaders who are so committed to the environment.
Getting Through a Tough Economy
Moderator" Billy Costa, NECN's TV Diner
Roger Berkowitz, President & CEO - Legal Sea Foods
Steve DiFillippo, Owner & President - Davio's & Avila
Monday, March23rd, 1:00pm- 2:00pm
Please join Billy Costa, host of NECN's TV Diner and co-host of KISS 108 FM, as he moderates discussion on getting through the tough economy with well-known restaurateurs Steve DiFillippo, Owner & President of Davio's and Avila and Roger Berkowitz, President & CEO of Legal Sea Foods, Inc. These seasoned veterans will discuss the strategies their companies are using in this present economy along with the adjustments that they have made. They will also reveal their outlook for the coming months ahead. A "must hear" for anyone who wants to learn on getting through these times intact.
CONFERENCES www.nefs-expo.com/conferences
There are a number of conferences planned, presented by the Massachusetts Restaurant Association. Visit www.nefs-expo.com/conferences for all the details. Here are the list of topics:
- Restaurant Trends and Restaurant Design
- Energy Efficiency Opportunities for Restaurants and Kitchens
- Leveraging Your Menu for Revenue Enhancement
- How to Develop Promotions that Work Best for YOUR Restaurant
- Restaurant Marketing in Today's Economy
- So You Want to Be A Caterer?
- Opening, Operating & Expanding Your Restaurant: The Essentials You Need for Success
- Tips and Tricks to Make Your Restaurant "Sell Itself"
MRA ANNUAL AWARDS DINNER
InterContinental Boston Hotel, Monday March23rd
Cocktail Reception: 6:00pmAwardsDinner: 7:00pm
Enjoy the show and then join us in the evening for the MRA's 2009 Annual Awards Dinner as we honor some of our Industry's
For the entire list of 2009 EXHIBITORS visit www.nefs-expo.com/exhibitorlist
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