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Fresh Food Expert Laura McIntosh Will Speak at the 2010 National Restaurant Association Show

The 2010 National Restaurant Association Restaurant, Hotel-Motel Show kicks off tomorrow, Saturday, May 22, 2010.The show has plenty to offer the thousands of restaurant, foodservice and lodging professionals attending its annual show. Laura McIntosh, fresh food expert and host of the show Bringing it Home with Laura McIntosh, will speak on Sunday, May 23 during the Food and Healthy Living Education Session.

In her session, “Local” Making You Loco? How to implement a local sourcing strategy”, McIntosh will join co-panelists Janet Ady, industry foodservice supply chain expert, Bob Borchardt, owner of Harvest One Farms, and Chef John Folse to discuss the latest trends and resources for connecting restaurant operators to local and artisan producers.

“I’m thrilled to be speaking at the largest foodservice and hospitality trade show in the industry,” said McIntosh. “My television show is all about using locally sourced foods and how easy it is to access healthy, local food if one knows where to look and has the desire to bring fresh produce from the field to the table. Consumers are savvier then ever before about locally grown products and communities not only want to support local but are looking to learn more about it in their area. Chefs and restaurants can be the vehicle to connect consumers with farmers and growers.”

This year's education sessions are now aligned with the NRA's new industry imperatives: Profitability & Entrepreneurship, Food & Healthy Living, Job & Careers, and Sustainability & Social Responsibility.

 Held May 22-25 at Chicago’s McCormick Place, NRA Show 2010 will feature an impressive lineup of more than 65 education sessions focused on helping restaurant and foodservice operators succeed this year and beyond. With enhanced education sessions and a greater emphasis on industry imperatives, quick-service operators will be able to keep up with the latest trends, success strategies and innovations that are crucial to building profits and controlling costs in any restaurant.

 

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