Page 12 - gfs0517_Magazine

NRA SHOW PREVIEW

the flavor and connection. I’m really excited about the future of local food.”
The Kitchen is a growing family of restaurants that sources directly from
local farmers.
Red Robin has redefined itself over the last five years by evolving the guest
experience. The company started as a tavern in the 1960s, but morphed over
the years into a family-centric brand.
Yet Post notes that families were the
first to stop frequenting the chain SHOW LOCATION
during the recent recession. “We McCormick Place, Chicago, Ill.
were uniquely vulnerable because DATES
we were so skewed to families, but Saturday, May 20, 2017, to Tuesday, May
the reality is they weren’t the only 23, 2017
guests we were serving,” Post said.
“We needed to morph our restau- EXHIBIT HALL HOURS
rants in a way that allowed us to Saturday through Monday, 9:30 a.m. to 5 p.m.
serve different kinds of customers.” Tuesday, 9:30 a.m. to 3 p.m.
After some initial research, Red
Robin found adults still wanted to ATTENDANCE (2016)
Total Registration: 67,887
dine there. “They wanted to enjoy Exhibitor Personnel: 22,600
our burgers, brews and fries, but Exhibiting Companies: 2,310
didn’t want to be seated next to Exhibitor Footage: 683,511
kids. We needed to morph the design
of our restaurants to accommodate
different kinds of customers.” MILITARY FOOD SERVICE AWARDS DINNER
Nearly all of the chain’s 530 Friday, May 19
stores have been revitalized based 6 p.m. to 9 p.m.
Awards presented to the 2017 winners of the:
on this research, Post says. But she Air Force John L. Hennessy; Air National Guard
suggests that restaurants need to re- Senior Master Sgt. Kenneth W. Disney; Marine
main vigilant or risk falling behind Corps William Pendleton Thompson Hill Me-
again. “Millennials have different morial; Navy Capt. Edward F. Ney, SC, USN,
needs and we’re going to need to Memorial; Army Philip A. Connelly; and Mili-
stay on top of that.” tary Sealift Command Capt. David M. Cook,
When Sweeney asked Post where SC, USN, awards for food service excellence.
she sees her brand in the next five
years, she said the focus would be THREE-DAY MILITARY CULINARY TRAINING
PROGRAM
on delivery. “We’ve got to figure this Friday, May 19
piece out. There’s always going to 8 a.m. to 3:30 p.m.
be a place for coming out for a great Culinary and Management Training at Kendall
dining experience, but the winners College that includes concept development
will be the ones who figure out how on healthy eating, marketing a business, staff-
to package the whole thing up and ing and designing a new dining facility and
take it home.” developing a menu. Students spend time in
UberEATS conveniently connects small work groups developing a plan for a
diners and restaurants, which re- new dining concept.
quires understanding two different Saturday, May 21
customer bases. UberEATS is one in 9:30 a.m. to 5 p.m.
a series of same-day services that Military culinary attendees spend the day vising
complements Uber’s robust logistics the NRA Show exhibit floor and attending
delivery services platform. educational sessions. The day concludes with
“[We] have to understand the a group photo at the NRA booth.
details on the ground if [we’re]
investing in a restaurant,” Droege Sunday, May 22
8 a.m. to 3:30 p.m.
said. “[We] work [closely] with res- Military culinary attendees convene at Kendall
taurants to figure out how far their College to work on their business plans and
food should be delivered to maintain present those plans to a panel of industry
their food quality.” professionals for critique and guidance. Cer-
Nearly six years old, Uber now tificates presented
operates in almost 400 cities around
12 GOVERNMENT FOOD SERVICE • MAY 2017