Tag Archives: IHMRS

Register for HX – celebrating a100 year-old hotel industry tradeshow

The former International Hotel-Motel-Restaurant Show, now HX – The Hotel Experience, is accepting registrations for this year’s show at the Jacob K. Javits Convention Center  in Manhattan.  HX has a new brand and mission that is directed to growing hospitality businesses by connecting buyers and sellers in the duration of this two day event.
With more than 15,000 attendees annually, and a multi-million dollar investment aimed to revitalize this monumental show, HX has new features this year that showcase the best of the best in the hospitality industry.

Features include HX: ONSTAGE, theater presentations developed to offer informative, energetic conversations and demonstrations about current trends, new ideas, and cutting-edge products. HX also features HX: TECH,a pavilion with charging stations and other helpful amenities, explores innovative and practical technology products and services. Also included are breakout-sessions about the newest industry technology and live, hands-on support for the event’s mobile app.

New for 2015, the HX attendee fee structure includes an exhibits-only registration fee of $50 ($30 through Oct 12) and a conference pass for $30, which includes access to HX and BDNY exhibits.

Ticketed events include the HX Opening Reception on Saturday, Nov 7 and the almost sold out 35th Gold Key Awards Gala on Monday evening, Nov 9, at the Waldorf Astoria, NYC.

Attendee registration, travel arrangements and all other event information can be found on the HX website at http://www.thehotelexperience.us.

Best New Products chosen at IHMRS

The International Hotel-Motel+Restaurant Show saw five exhibiting firms take home Editors’ Choice Awards this week, with EcoWall Garden™ winning the Kenneth F. Hine “Best of Show” honors.
The winners, listed by their categories, were:

GREEN: EcoWalls’ (Bordentown, NJ) Chef’s EcoWall Garden™ successfully blends form with function with its specifically designed system that controls water, nutrients, and lighting to create a sustainable growing environment for a wide variety of fragrant herbs, leafy greens, and other edible plants year-round.

KITCHEN DESIGN: Franke (Aarburg, Switzerland) BKON Craft Brewer’s proprietary brewing process called RAIN™ (Reverse Atmospheric Infusion™) uses reduced air pressure as a brewing or infusion variable that produces deep and layered flavor profiles that are truly unmatched.

OPERATIONS: FlexCart, LLC (New Albany, OH)’s Hotel Engineering Cart is compact, lightweight and very maneuverable, and proven to substantially increase productivity, inventory control, and the overall professionalism of property operations. It includes removable tool bag with 84 tools in 42 labeled pockets, and can carry up to a 6’ ladder.

TABLETOP: VerTerra Dinnerware (New York, NY) offers new collapsible boxes, made from reclaimed balsa wood with a rice paper finish, and feature an innovative reflexive lid and pop-up design, allowing for everything to ship, store, and lay completely flat, saving space while still presenting food well.

TECHNOLOGY: Partender (San Francisco, CA) Bar Inventory & Ordering in 15 Minutes on iPhone, iPad reduces the time it takes owners and managers to do full bar inventory & ordering from 6 hours (or more) to just 15 minutes – all on iOS. While users take inventory of their virtual bars on Partender’s patent-pending system using any iOS device, they can view accounting and order reporting on the web or Excel.

Editors from leading hospitality trade publications reviewed over 120 submissions of the latest products for the industry, and selected winners based on innovative product design, how a product answers a particular industry need, creative use of material or construction, and development or use of a new technology.
Judges for the 19th annual IHMRS Editors’ Choice Awards were Kris Burnett, Hospitality Upgrade; Glenn Hasek, Green Lodging News; Beth Lorenzini, Foodservice Equipment Reports; Michelle Renn, Hotel-Online; and Christine Trauthwein, Hotel Business.

A smorgasbord of Kitchen Design help at IHMRS

NEW YORK—The 2014 International Hotel, Motel + Restaurant Show’s (IHMRS) Kitchen Design Division will offer a full buffet of resources and timely education starting on Sunday, November 9, through Tuesday, November 11, 2014 at New York City’s Jacob K. Javits Convention Center.

Kitchen Design, one of five IHMRS exhibit divisions, showcases a smorgasbord of components needed for building a successful foodservice operation, from baking, refrigeration and dishwashing innovations to the latest in blenders, espresso machines and pizza equipment.

IHMRS kitchen design exhibitors include: Alto-Shaam; Blodgett; Blendtec; Electrolux; Espresso Solutions; Hamilton Beach; Hobart; Ice-o-matic; InterMetro; Meiko; The Montague Company; RPI; Ovention; Scotsman Ice; Traulsen; True Foodservice; Unified Brands; Waring Commercial; and Winston Industries.

The Kitchen Design division will also be home to the winning entry in the 2014 Foodservice Pioneering Concept competition, co-presented by IHMRS and Foodservice Equipment Reports. The “BOWLS—Food That’s Good for You!” concept, developed by The Nyman Group of Scottsdale, AZ, and Robert Rippe & Associates of Minnetonka, MN, will be built to a scaled working model on the exhibit floor and host daily demonstrations. “BOWLS—Food That’s Good for You!” is sponsored by EcoWalls, Middleby Corp. and 3M Architectural Markets.

The Kitchen Design Division’s “Rest-a-lutions” programming focuses on Farm-to-Table Initiatives, Technology in the Kitchen, The Millennial Diner and a full slate of equipment demos, food and beverage tastings, seminars and book signings.

A sampling of Kitchen Design Division’s educational seminars include Creating Your Restaurant’s Retail Brand, presented by Stu Orefice, award-winning former food and dining director at Princeton University, Dana Zukofsky of SS&G/NYC, and Deb Crisan from Rao’s Specialty Foods. Taking place on Sunday, November 9th, this session explores the expansion of restaurant products via on-line and on-premise sales, resulting in increased revenue and brand recognition.

Creating Signature Kitchen Design, presented November 10 by leading foodservice designers Steve Carlson, FCSI (Robert Rippe Group), Robert Doland, FCSI (Jacobs Doland Beer) and Peter Christensen, FCSI, will explore how to create signature kitchens that will enhance the dining experience. The session is sponsored by Foodservice Consultants Society International (FCSI.)

Additional educational sessions focused on Kitchen Design will include farm-to-table initiatives, enhancing customer experience through technology, and food design and decorating. All sessions are free of charge to IHMRS attendees.

In addition to Kitchen Design, the IHMRS dedicated exhibit divisions are: Operations; Tabletop; Green; and Technology. In total, IHMRS presents more than 650 exhibitors and will draw more than 16,000 industry professionals in search of the newest hospitality products and services.

IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by Hospitality Media Group (HMG). Additional information and the complete IHMRS exhibitor list and program are available at http://www.ihmrs.com.

’14 winner of 2014 FOODSERVICE PIONEERING CONCEPT named by IHMRS

NEW YORK-The Nyman Group of Scottsdale, AZ & Las Vegas, NV and Robert Rippe & Associates of Minnetonka, MN, are winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept. The foodservice consulting groups’ “BOWLS—Food That’s Good For You!” concept will be built to a scaled working model on the exhibit floor during the IHMRS, November 9-11, and will host demonstrations throughout the Show.

“IHMRS attendees are not only looking for innovative products and equipment, but also for edgy concepts and engaging ideas to wow customers,” says Phil Robinson, IHMRS Show Director. “In the eyes of the judges, BOWLS best achieved the competition objective of developing a retail foodservice concept that can succeed in an under-used, non-traditional location not specifically outfitted to foodservice.”

BOWLS is a 500-square-foot, quick service style, healthy and natural foods concept offering hormone- and nitrate-free ingredients with no additives. Included are bowl bases such as gluten-free noodles, brown rice, quinoa or warm lavosh to which are added proteins, seasonal vegetables and other ingredients to order.

According to Robert J. Nyman, president, The Nyman Group Ltd., “BOWLS is a personalized experience, allowing guests to create their meal based upon flavors, emotions, personal preferences, allergies and time of day. The service line is non-linear, and chefs guide the guests through the various ingredients, offering tastes and explanations about where food is from and its nutritional value, while preparing each personalized BOWL.”

The competition judges complimented BOWLS’ commitment to technology — a 100% wireless, Wi-Fi based operation — and to sustainability. The concept includes plant-based disposable serviceware, flatware and beverage cups. If designed for actual operation, the concept also would include a full recycling program encompassing waste water, trash and food waste for composting. BOWLS has a living wall of fresh herbs, hydroponically grown with recycled water, which chefs access as they prepare food. Freestanding locations would use a bank of solar panels on the roof, designed to capture energy and further minimize BOWLS’ environmental impact. BOWLS elicited many comments from judges, including:

“The concept addresses the need for a healthy, affordable and convenient dining experience with a unique approach. Concept is very interactive with personal attention to customer needs. It addresses a wide array of sustainability issues and incorporates a number of technologies.”

“Good menu selection, environmentally sound, and socially responsible. A strong 21st century concept.”

“BOWLS is very cutting-edge in terms of concept and menu. Designers made thoughtful use of materials and were spot-on for allergen-free selections on the menu.”

Judges for the 2014 Foodservice Pioneering Concept were Michael Atanasio – Overlook Hospital; Melanie Corey-Ferrini – DYNAMIK Space (The 2013 Foodservice Pioneering Concept winner); James Dale – Grand Hyatt New York; Robert Doland – Jacobs, Doland & Beer; Maura Doran – New York Methodist Hospital; Mark LoParco – University of Montana, Geoffrey Mills – Crowne Plaza Times Square Manhattan; and Tracy Nieporent – The Myriad Restaurant Group.

Second Place in the 2014 competition was awarded to “Al Dente” by A’La Carte Foodservice Consulting Group, Houston, TX, and Third Place went to Cafebellas (formerly named, Healthy Foods Coffee & Tea Co) by Steven Cote, Winnetka, IL. Graphic illustrations for both projects also will be on display at IHMRS 2014.

IHMRS returns to the Javits Center

NEW YORK – The International Hotel, Motel + Restaurant Show® brings a major hospitality design event, Boutique Design New York, back this year when it opens at the Jacob Javits Convention Center Nov. 12-15.
Other highlights of the 96th annual show will include the debut of the Hotel F&B Zone and the launch of an iPad application area.
“IHMRS 2011 is all about cultivating new business and offering inspiration, as industry professionals get their footing in a new economy and look to make smart purchasing decisions that will impact the bottom line. There’s a new way of doing business, and IHMRS offers the products, resources, and education to succeed,” says Lynn White, Show Manager.
BDNY is a joint venture between the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), the New York State Hospitality & Tourism Association (NYSH&TA) and ST Media Group, and is managed by GLM. For additional details, visit http://www.bdny.com.

Education
Technology Issues that Keep a GM Up at Night, Bells & Whistles for Your Marketing Mix, Hotel Green Programs with Return on Investment, and Boutique Brands…Global Plans, are among the topics to be addressed during the 2011 Hospitality Leadership Forum (HLF) on Saturday, Nov. 13. A full-day conference for senior level hospitality managers, the event also will feature the CEO Leadership Panel and U.S. Lodging Industry Summit Panel. Highlighting the program is a keynote luncheon focusing on hotel restaurants, featuring Chef-Owner Daniel Boulud, famed for several award-winning restaurants including DANIEL, Café Boulud, Bar Pleiades, DB Bistro Moderne, Bar Boulud and DBGB Kitchen and Bar. The HLF is $139 per person, and includes admission to the IHMRS and BDNY Sunday through Tuesday. Registration is available at http://www.ihmrs.com.

Education continues on Sundayand Mondaywith such programs as Upgrading After the Downturn: Maximizing Hotel F&B Renovations, Tiered Purchasing Strategies, Missed Opportunities in Hotel Food and Beverage Operations, and Cap-Ex Makes a Comeback. These programs are free of charge with IHMRS registration.

A complete listing of educational programs is available online, at http://www.ihmrs.com.

The New York Marketplace
The latest in foodservice equipment, design, supply trends, and food and beverage will take center stage with the return of The New York Marketplace, presented by MTucker, a division of Singer, NY LLC. A show within the Show, the 2011 Marketplace will offer cooking demonstrations, food samplings, wine and beverage tastings, and more. In addition, the Kitchen Arts and Letters bookstore will return with book signings by top authors and guest speakers. Exhibiting companies include Cardinal International, Libbey, Southbend, Oneida, Captive Aire, Turbo Air, Day & Night, Scandia Seafood, Manhattan Beer, and Cafe Sacco.

New Jersey Restaurant Association Foodservice Arena
The New Jersey Restaurant Association (NJRA) returns this year to present the Foodservice Arena, a popular Show floor feature attracting thousands of restaurateurs from the tri-state region and around the world. Product categories featured within this space include beverages, credit card and payroll systems, cutlery, equipment, furniture, oil and grease systems, packaging, and table linens, as well as services such as architecture, design, construction and culinary schools. The Arena will be enhanced this year with the addition of specialty pavilions, including International Flavors, Green Solutions, Business Solutions and Pizza Solutions. Additionally, the Education Center, inaugurated in 2010 with a series of peer-to-peer seminars about current industry subjects, will continue.

For additional information about the NJRA Foodservice Arena, visit http://www.njra.org or call 800-848-6368. NJRA members are offered discounted IHMRS admission of $10 through October 30, 2011 with a special promotion code.

Hotel F&B Zone
Debuting this year, the Hotel F&B Zone is an edited division of products for hotel, resort and casino food and beverage operations. Endorsed by the American Hotel & Lodging Association Food & Beverage Committee, exhibitors within this area will feature Bar Equipment, Beer, Wine & Spirits, Breakfast Foods, Buffet ware and Catering Accessories, Cooking Equipment, China, Glassware and Flatware, Coffee and Tea, Menus, Software & Technology, Specialty Food and Beverages, Table Linens and Uniforms.

iPad Application Area
With new applications launching at a rapid pace, the IHMRS will offer an iPad application area for the first time this year. Sponsored by Hospitality Upgrade magazine, visitors will experience a first-hand look at apps to assist both front and back of the house operations, such as concierge, engineering, housekeeping, check-in, security and more.

Salon of Culinary Art
The Salon of Culinary Art returns with more than 300 extraordinary “food as art” displays. Presented by the Société Culinaire Philanthropique, the 143rd annual Salon will feature elaborate buffet tables, decorated fish and poultry, pastry work and other creatively prepared foods.