The National Restaurant Association said its 2007 NRA Restaurant, Hotel-Motel Show has a record-breaking 2,140 exhibiting companies that will be represented on the exhibit floor.
The Show, to be held May 19-22 at McCormick Place in Chicago, is expected to attract more than 73,000 restaurant-and-hospitality industry professionals from 110 countries to explore foodservice trends and hot new products.
"The fact that the 2007 Show has attracted a record number of exhibitors speaks volumes about the value and prestige of our event," said William C. Anton, FMP, convention chairman for the 2007 Show, and chairman and founder of Anton Airfood Inc. "Attendees have access to more products and services, free educational opportunities, advice from leading experts, and chances to meet the celebrity chefs and restaurateurs that pioneer many of the trends we see on menus today."
Last year's show featured 2,100 exhibitors and speaker United States President George Bush.
This year, health and safety will take the spotlight during free NRA show educational sessions.
Speakers at these sessions will include Alfonso Martinez-Fonts of the Department of Homeland Security; Dr. Donna Garren and Sheila Weiss, R.D. of the National Restaurant Association; and Anne Munoz Furlong of The Food Allergy and Anaphylaxis Network.
The speakers will address industry hot topics such as pandemic flu, produce safety, trans fats, food allergies, and more.
"Every restaurant operator knows that excellent food safety practices are critical to a successful operation, and as consumer interest in health and nutrition continues to grow, operators are increasing their education on these issues," Anton said.
The educational sessions come at a time when leading chains such as Taco Bell, McAlister's Deli and Souplantation have had to deal with E. coli outbreaks in their restauarnts. Additionally, chains such as Panera Bread, Bruegger's and KFC, among many others, are touting trans-fat free menu items.
2007 Show educational session highlights include:
- Produce Safety: Deconstruction of the Supply Chain: Saturday, May 19, 2:00 p.m. - 3:30 p.m. — The session will feature a panel discussion, led by U.S. Dr. Donna Garren, vice president, Health and Safety Regulatory Affairs for the National Restaurant Association, comprised of Jorge Hernandez, vice president food safety & quality assurance, U.S. Foodservice; David Parsley, senior vice president, supply chain management, Applebees International, Inc.; and Tom Chestnut, vice president, food programs-processors, NSF International.
- Moving Away From Trans Fats: Reasons, Realities, and Resources: Sunday, May 20, 12:00 p.m.-1:30 p.m. — The session will feature a panel discussion, Sheila Weiss, R.D., director of nutrition policy, National Restaurant Association, comprised of Susan Borra, RD, executive vice president, International Food Information Council Foundation; David Dzisisak, global oils commercial leader, Dow AgroSciences LLC; Deanne Brandstetter, director of nutrition, Compass Group, The Americas; and Amanda Rieter, manager, state relations and grassroots, National Restaurant Association.
- Pandemic Flu: Could Your Business Survive: Monday, May 21, from 12:00 p.m.-1:30 p.m. — The session will feature a panel discussion, led by U.S. Dr. Donna Garren, vice president, Health and Safety Regulatory Affairs for the National Restaurant Association, comprised of Petra Hochmuth, principal micobiologist, Ecolab; Alfonso Martinez-Fonts, assistant secretary for the private sector office, Department of Homeland Security; and a representative from the National Environmental Health Association.
- Food Allergies from a Restaurant Perspective: Tuesday, May 22, 2:00 p.m.-3:30 p.m. —Learn how to manage potential food allergy reactions in a restaurant setting to minimize risk from Anne Munoz Furlong, founder and CEO of The Food Allergy and Anaphylaxis Network (FAAN).
Educational programs will be located in the South Hall, Level 4, of McCormick Place. Click here for more information.
