events

A glimpse of the attendees wearing everything from suits to blue jeans at this major national conference is immediate evidence of the diversity of offerings found in today’s convenience stores.   The U.S. convenience store industry has over 151,000 stores and accounts for nearly $700 billion in sales. More and more time-starved consumers are turningRead More

Over 24,000 natural food enthusiasts attended this festival of conscious capitalism.  There is no mistaking that this is not a “big food” show.  Even the largest exhibitors are featuring collections of brands and products all designed for a unique consumer target. Everyone has a story about food, family and the passion that ignited their business.Read More

Chefs and foodservice professionals from many segments of the industry and their food & beverage suppliers gather for this annual conference about the business of flavor and innovation to learn about new ways to delight their customers.  It is a non-stop flavor and tasting experience.   What’s New In The Business of Flavor: Fresh andRead More

Leaders in the dairy, deli and bakery business gathered for the association’s 50th anniversary.  Over 9,000 professionals and more than 1,500 exhibitors gathered to be inspired by keynote speakers and learn about the latest new products and opportunities for deli and bakery operations.  Conversations focused on the challenges and opportunities of consistently delivering healthy, interesting,Read More

Chicago, May 18-20, 2014 — The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show has been quietly rebranding their national conference the International Foodservice Marketplace as the foodservice industry and the audience for this show has evolved.  The show has indeed become a marketplace of buyers walking the aisles with their shopping lists, designers, and …Read More

New Hot Spots CICCHETTI 671 N St Clair St 312-642-1800 www.cicchettirestaurant.com A focused Venetian-inspired menu sets Chef Michael Sheerin’s (Trencherman) second concept apart.  Small plates honor the floating City with house-cured sardines, crackly flatbreads, and a bold tomato-chili seafood stew brimming with shellfish and puffed wild rice. Desserts include… More

The International Pizza Expo draws over 7,000 pizza makers who come to see the latest products, techniques and business technologies among the 475 exhibiting companies.  Some also come to compete in the pizza challenge that includes… More

Several notable conferences filled the early weeks of March; the Research Chefs Association (RCA) held their annual conference in Portland, Oregon and Women Chefs and Restaurateurs (WCR) and the International Association of Culinary Professionals (IACP) both held national conferences in Chicago.   Those who attend these conferences are the culinary change makers on the forefrontRead More

New survey reveals the focus of today’s culinary education    (Chicago, March 20, 2014) – A new study by Culinary Visions® Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the country.   Culinary instructors felt that local and sustainable are the menu development imperativesRead More

San Fransisco, CA. – The Winter Fancy Food Show continues to grow, showing three consecutive years of solid growth, with more than 18,000 attendees and 1,300 exhibitors representing over 35 countries and 14 international pavilions this year alone. New international exhibitors were from Uruguay, Israel, South Korea, India and Thailand. There were close to 100Read More