Apply to win Foodservice Pioneering Concept Award 2016
NEW YORK – Now celebrating its fifth year of awarding a foodservice trendsetter and creator first prize for a new creative, innovative and forward-thinking design, HX: The Hotel Experience, November 13-here at the Javits Center again offers the honor to call attention to food and beverage inventors and their creations as they seek to enhance the industry with new cutting-edge technology and ideas.
HX is now accepting applications for the 2016 Foodservice Pioneering Concept Awards. The first, second and third place winners will be notified by May 27, 2016.
The first place winner also will receive paid travel and hotel expenses to supervise installation of the project on the exhibition floor and to attend the show. In addition to industry recognition, the winning concept will be promoted in Show communications and collateral and be featured in a future issue of Foodservice Equipment Reports magazine.
The winner will present a seminar at HX and the show will create a video interview with him or her to run on both FER and HX. They’ll have the opportunity to describe the concept vision and the equipment that enables it along with access to leads generated by visitors to the concept installation on the show floor.
Submissions must include a revenue-generating foodservice concept that can open and operate in an under-used, nontraditional location in a public area or in a host (client) venue. Lobbies, courtyards, hallways, concourses or any high-traffic space not specifically outfitted to foodservice are venue examples. These are locations where access to water is limited and ventilation and gas connections are non-existent.
A panel of leading industry judges will choose the top three winners for 2016. Judges include, Zia Ahmed– senior director-Dining Services, The Ohio State University, Michael Atanasio – director, Food & Nutrition Services, Overlook Hospital. Maura Doran, RDN- director, Food & Nutrition Services, New York Methodist Hospital, David M. Heymann, general manager, Sheraton Syracuse University Hotel and Conference Center, Tom Prykanowski, director of Brand Strategy and F & B Innovation, Choice Hotels Michael Roddey, CEC- president and principal, Gastronomic Services and Consulting, and Kirk Rodriguez, director, Hospitality Services, Texas Tech University.