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Every yr, 1000’s of chefs, founders, franchisees, operators and suppliers enter into National restaurant show In Chicago, he is looking for solutions and leave a sense of something more powerful: inspired.
Lisa MalikowSenior Vice President of the National Restaurant Show (happening this yr on May 17-20 in Chicago), has been participating since 2009 and played a key role in the extension of this event to one of the largest meetings of gastronomic services in the world.
The show increased from two buildings to three, currently covering over 700,000 square feet, about 12 football fields, and accommodates over 2,200 exhibitors and 55,000 participants from around the world.
They come for latest technologies, higher equipment and smarter systems. But he often surprises the participants for the first time, it is a sense of community and momentum, which only find walks on the floor.
“I hear it every year,” says Malikow Shawn Walchef from Cali BBQ Media, a everlasting participant and Content creator at the exhibition. “They come with a plan, but they leave ideas that they didn’t even know that they needed.”
One -third of suppliers is latest each yr, ensuring that the program stays fresh and focused on the future. From real estate consultants to taste scientists, technology at the back of the house to demonstration versions, the program is chosen to reflect each layer of the modern world of hospitality.
“We do not segment the show floor too much,” says Malikow. “We want it to be like exploration.”
Technology plays a huge role in every corner of this experience. Innovations Kitchen, currently the twenty first yr, presents equipment powered not only by equipment, but also intelligent software and real -time evaluation.
“It’s not just about machines,” explains Malikow. “It’s about how these machines are integrated, connected and helping kitchens work smarter.”
Even on the most busy days, Malikov carves time for the floor, watch people interact with cabins and hear what excites them. “There is energy that is built when so many people meet in hospitality,” he says. “You feel it. And this feeling is the reason they are still coming back.”
Tips for restaurant shows
If you go to National restaurant show like us It’s good with a long list of things to do. Just don’t get too attached to it.
People who get out of the series best know that true magic is not all the time planned. “The best moments are those you didn’t even know that you need,” says Malikow. “People appear thinking that they simply solve the problem, but they leave ideas that transform their business.”
Preparation does not occur only on the exhibition floor. Malikow says that some of the only operators begin their strategy before they enter. “Program to go The application begins where it starts – he explains. “This is your digital store site. Participants are looking for before appearing, so if your profile is strong, you are already on their radar.”
Recommends each participant to download the application in advance. “It helps you map the day, follow who you must see and make sure you do not miss something necessary,” he says. “This is your guide to focus.”
When you are inside, the gears change. “Think about how you’ll be able to examine something that is not yet on your radar,” says Malikow. This may mean the entrance to the panel for marketing to many generations or catching a demo about how intelligent kitchens use artificial intelligence without losing their soul.
“There is a lot of content to help operators see what is possible, not just what will happen next,” he explains. Regardless of whether he is pondering about the loyalty program or listening to how one other operator solved the problem you face, “the most valuable observations are often those you have not sought.”
Educational sessions are many of those unexpected moments of the bulb. “We will overcome everything from branding and stories to operations and menu development,” says Malikow. “The content is built to get to know people where they are, regardless of whether you are just starting or scaled.”
He quickly notices that you just don’t have to finish your schedule to get something out of it. “You don’t have to participate in everything,” he says. “But choose one session that makes you a bit uncomfortable. Usually it is the one that holds up.”
For Malikov, the real value of the program is not only on stage. This is the crowd. “Everyone here is trying to solve something,” he says. “This energy is contagious. Sometimes the best ideas come from a conversation that you didn’t plan.”
So go the floor, follow curiosity and check with people. “This industry is based on a connection,” he adds. “You never know what will change your path.”
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Every yr, 1000’s of chefs, founders, franchisees, operators and suppliers enter into National restaurant show In Chicago, he is looking for solutions and leave a sense of something more powerful: inspired.
Lisa MalikowSenior Vice President of the National Restaurant Show (happening this yr on May 17-20 in Chicago), has been participating since 2009 and played a key role in the extension of this event to one of the largest meetings of gastronomic services in the world.
The show increased from two buildings to three, currently covering over 700,000 square feet, about 12 football fields, and accommodates over 2,200 exhibitors and 55,000 participants from around the world.
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