FERDINAND METZ FOODSERVICE FORUM TO FOCUS ON THE HOTTEST TRENDS DURING THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK

Presenters from SD26, The Meatball Shop, Magnolia Bakery, Almond, Technomic, Witchcraft, and Fulton Fish Market Lead Discussions on Building Restaurant Profits and Branding

New York, NY - February 11, 2014 - During next month's International Restaurant & Foodservice Show of New York attendees will have the opportunity to participate in more than 40 complimentary education sessions at The Ferdinand Metz Foodservice Forum, the gold-standard, industry-leading educational conference for today's foodservice professional.   Sessions taking place Sunday, March 2 through Tuesday, March 4 at the Jacob Javits Convention Center will focus on hot trends, building customer loyalty, developing winning teams, maximizing profits and implementing operational excellence.
 
"The Ferdinand Metz Foodservice Forum will offer real applicable business lessons and trends our attendees can apply to their operations now and see results," said Ron Mathews, Vice President, Restaurant and Foodservice Events Portfolio. "Restaurant and foodservice professionals will learn how to build beverage profits, use social media and email and video marketing to increase customer loyalty, how to build their career network, healthy and gluten free menu labeling, effective management tips and how to build winning teams."
 
A few of the exciting sessions include:

  • How Mobile Payments can Increase Loyalty and Build Your Brand - Alex Bard, IT Manager, Just Salad, Jessie Gould, VP of Retail, Organic Avenue; Craig Bloom, Webmaster, ST Management, Fresh & Co.; Ellen Kim, Witchcraft; and Moderator Denee Carrington, Forrester Research will provide lessons learned from the entire mobile payments process.

  • Foodservice Council for Women, Women Winning in Business - Chef Ferdinand Metz, Kathleen Wood, Kathleen Wood Partners; Betsy Craig, MenuTrinfo, Marisa May, SD26, Sally Minier, Sweet Sally's, and Sandy Korem, The Catering Coach will offer "secrets" for winning in today's competitive marketplace.
  • Turning Local Purchasing into Profits for Farmers, Restaurateurs and Entrepreneurs -  2nd annual Farm to City Expo sponsored by Empire State Development, NYS Department of Agriculture and Markets, College of Agriculture and Life Sciences Cornell University and Edible Magazine will explain how to tap into the $1 billion market for local foods in New York City.
  • Complying with the Affordable Care Act: "Obamacare" Requirements that Restaurant and Foodservice Employers Can't Afford to Miss: During this presentation, attorneys Michael Volpe and Nicholas Reiter from Venable LLP will answer common questions from restaurant and foodservice employers about the Affordable Care Act.
  • The Food Trends Demonstration Theater will feature presentations from Anton Testino, Food Network's Chopped; Christopher Singlemann, Executive Chef of Watermill Caterers; Danielle Rimmer, Gordon Ramsey's Hell's Kitchen; David Binkle, Los Angeles Unified School District; Jules E.D. Shepard, Jules Gluten Free; Marlisa Brown, Author of "Gluten Free Hassle Free".
  • 6 Technologies Successful Restaurateurs Can't Live Without. Speakers Bobbie Lloyd, Owner, Magnolia Bakery; Michael Chernow, Owner, The Meatball Shop Co; Dean Jankelowitz, Owner, Jack's Wife Freda; Giancarlo Fiorarancio, Director of Information Systems, Shake Shack; and Moderator Mark Buonagurio, Director of Sales, NCR will discuss how technology for a restaurant can help with operations, drive down costs and create meaningful customer engagement.
  • Fast Casual Industry Council Presents Lessons from Leaders 2.0. Larry Reinstein, Salsaritas; Geoff Alexander, Lettuce Entertain You; Kathleen Richardson, Urban Farmhouse and Moderator Sam Stanovich, National Restaurant Association will discuss business successes, challenges and obstacles.
  • Why Meatless Monday is Good for the Health of Your Business - Marisa May, SD26; Geoffrey Kornberg, Almond Restaurant, NYC, Bonnie Taub-Dix, RD, BTD Nutrition Consultants, Nutrition & Health Blogger at US News & World Report and Moderator: Peggy Neu, The Monday Campaigns will discuss this hot new trend.
To review the entire forum education line-up, click here

About the NY Restaurant Show
The 21st  Annual International Restaurant & Foodservice Show of New York will bring together thousands of foodservice, restaurant and hospitality professionals from New York State,  and will feature more than 500 leading vendors, accompanying the Ferdinand Metz Foodservice Forum education sessions and buzz building special events.  This is the only event in New York exclusively serving the restaurant and foodservice industry, sponsored by the New York State Restaurant Association (NYSRA) and produced by Urban Expositions. The show will be held at the Jacob K. Javits Convention Center in New York City, Sunday, March 2, 2014 through Tuesday, March 4. To learn more, visit http://www.internationalrestaurantny.com.
 

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January 27, 2014

Twelve rising stars, listed below, of the pastry world have been selected to compete for the coveted title of Pastry Chef of the Year. The theme of this year’s Paris Gourmet’s U.S. Pastry Competition is Film Animation. This exciting event will take place at the International Restaurant & Foodservice Show of New York on March 2 from 10:00 am until 5:00 pm, with the awards ceremony at 4:00 pm. All attendees of the International Restaurant & Foodservice Show of New York are invited to see the illustrious showpieces created by America's leading pastry chefs.   Attendees will be dazzled by the exquisite showpieces by the following finalists:

Bruno Feldeisen,  Four Seasons Hotel – Vancouver, BC
Kivanc Kaymak,  FontaineBleu – Miami, FL
Eric Kalaboke, St. Regis - New York, NY
Pedro Gomez, Calihan Catering – Chicago, IL
Monica Ng,  Sirio Ristorante - New York, NY
Arlety Estevez,  L’Auberge Casino & Hotel - Baton Rouge, LA
Ruwan Kamburapolage,  The Hurricane  - New York, NY
Pierre Poulin,  Aureole - New York, NY
Yoshikazu Kizu,  The Ritz Carlton - Orlando, FL
Cher Harris,  The Hotel Hershey - Hershey, PA
Joseph Cumm,  The Pennsylvania School of Culinary Arts
Kimberly Schielke, The Pluckemin Inn - Bedminster, NJ

Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, will preside over the judging procedures. Contest awards will total over $10,000.00. The showpieces will remain on view for the duration of the Show.

The main sponsor of the event, Paris Gourmet, is a leading specialty food importer and distributor based in New Jersey sourcing products worldwide, including North America. Other sponsors include Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix. New products from the sponsors will be on display as well.

About the NY Restaurant Show
The 21st Annual International Restaurant & Foodservice Show of New York will bring together thousands of foodservice, restaurant and hospitality professionals from New York State,  and will feature more than 500 leading vendors, accompanying the Ferdinand Metz Foodservice Forum education sessions and buzz building special events.  This is the only event in New York exclusively serving the restaurant and foodservice industry, sponsored by the New York State Restaurant Association (NYSRA) and produced by Urban Expositions. The show will be held at the Jacob K. Javits Convention Center in New York City, Sunday, March 2, 2014 through Tuesday, March 4. To learn more, visit http://www.internationalrestaurantny.com.

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