Now in its 101st year and embarking on a new centennial, the National Restaurant Association Show continues to be the only place to learn about technology innovations, unique ingredients, and emerging trends in the restaurant industry. Foodservice and restaurants are continuously being shaped by new developments and the National Restaurant Association Show is perfectly positioned to help navigate this ever-evolving landscape. The 2020 Show will ensure every attendee leaves with insights and resources to manage emerging trends including hiring and retention, sustainability, transparency in food sourcing, the introduction of CBD into menu offerings, and more.
Employee Recruitment and Retention
Hiring and retaining employees continues to be a growing conversation within the industry. Today’s environment of low unemployment and a growing economy have made restaurant employees difficult to hire and even more difficult to retain. In fact, the latest TDn2K Workforce Index revealed that staff vacancies rose for more than a third of chain restaurants during the first quarter of this year, marking the toughest times many have ever faced in recruiting unit-level staff. The National Restaurant Association’s recent research reported turnover rates at well over 100 percent annually for some restaurant positions. Because of this, many restaurant operators are caught between two costly options: incur the costs of turnover, or increase wages and benefits and risk losing employees anyway. True to the Show’s history, attendees can expect discussions on the current state of the restaurant workforce with expert insights into hiring and retaining employees during these unprecedented times.
Sustainability
More than ever before, people are paying more attention to the planet and how their actions ultimately affect it. The National Restaurant Association’s national household survey showed that 51 percent of all adults are more likely to dine at one restaurant above another if they have access to environmentally friendly foods. With diners increasingly showing that they prioritize sustainability with their dollars, it is imperative that restaurants understand how to implement sustainable food and practices into their business. At the 2020 National Restaurant Association Show, attendees will receive a firsthand look at sustainable products including compostable straws and packaging, sustainably caught seafood, “ugly” produce, plant-based meat alternatives and more.
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Transparency in Food Sourcing
Transparency in food sourcing has had a strong influence on customer loyalty and dining habits. According to a custom survey for Chr. Hansen in partnership with Technomic, 56 percent of consumers who research foodservice brands have stopped visiting a location or chain because of negative news reports or unclear food ingredients or sourcing. Restaurants capitalizing on this trend are focused on providing healthy, ethically sourced and sustainably sourced foods in their dishes, which often leads to greater customer trust and loyalty. In addition to transparent food suppliers exhibiting at the 2020 Show, educational offerings will provide attendees with best practices and frameworks for marketing and implementing transparent food practices in their menus.
CBD
CBD products have been a hit online and in grocery stores, but the federal Food and Drug Administration has yet to clarify the rules governing the use of this trending cannabis derivative as an on-premise food ingredient. Regardless, some restaurants have already begun mixing drinks or cooking with CBD. In fact, the National Restaurant Association and the American Culinary Federation surveyed 650 professional chefs about the top culinary and restaurant concepts for 2019, and three in four said CBD and cannabis-infused food will be a hot trend this year. It has yet to be determined if the FDA will provide more clarification on CBD use within restaurants this year, but you can be sure that the 2020 National Restaurant Association Show will provide updates on its status and how to legally integrate CBD into menu items.
Returning to Chicago’s McCormick Place, the National Restaurant Association Show will boast over 2,300 exhibiting companies and a robust roster of industry thought leaders to ensure every attendee leaves with new knowledge and inspiration to incorporate emerging trends into their businesses. Mark your calendars now for May 16-19, 2020, where the industry will once again reunite for learning, product discovery and networking. Registration opens in November!
Peapod, the country’s leading online grocer, announces a new collaboration with Chicago restaurateur and nationally acclaimed James Beard Foundation Award winning chef, Stephanie Izard, to expand its line of chef-inspired meal kits. In addition to being the first female to win Bravo’s Top Chef, Izard is also well-known for her critically acclaimed restaurants in Chicago: Girl & the Goat, Little Goat, Duck Duck Goat and Cabra. Peapod is working with Izard and her line of globally inspired cooking sauces and spices, This Little Goat, to make it easier than ever for shoppers to create tasty and unique restaurant quality meals at home. The extensive collaboration begins this summer with two meal kits inspired by some of her favorite dishes, with more kits planned for fall.
Two kits – Yucatán Fish Tacos by This Little Goat and Grilled Belize Chicken Sandwich by This Little Goat are available now for home delivery though Peapod.com and feature flavors from around the world.
Peapod shoppers can also look forward to exploring additional kits this fall: Roasted Asian Chicken Thighs by This Little Goat and Hong Kong Slow Cooked Short Ribs by This Little Goat.
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The kits come in serving sizes of four, starting around $6 per serving. All kits feature pre-measured, pre-cut, and pre-washed fresh ingredients that can be added to customers’ shopping carts along with other grocery essentials.
Wolfe’s Neck Center for Agriculture & the Environment, together with founding collaborators Stonyfield Organic, the U.S. Department of Agriculture’s LandPKS project and Foundation for the Food and Agriculture (FFAR), have launched OpenTEAM, the first open source technology ecosystem in the world to address soil health and mitigate climate change. OpenTEAM is projected to provide quantitative feedback on millions of acres of farmland by 2024.
OpenTEAM, or Open Technology Ecosystem for Agricultural Management, is a farmer-driven, interoperable platform to provide farmers around the world with the best possible knowledge to improve soil health.
Currently, farmers are faced with an ever-expanding assortment of decision-making software; however, these tools often do not “communicate” with each other, making it difficult to transfer, share or use by farmers and scientists or in supply chains. With OpenTEAM, farmers are not only in control of their own data, but also able to enter data once to access all available tools in the OpenTEAM collaborative.
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To date, more than one dozen organizations have joined to develop, fund, and implement OpenTEAM. These include The Soil Health Partnership; General Mills; Colorado State University/USDA-NRCS Comet Farm; Applied GeoSolutions, LLC; DNDC Applications, Research and Training; Dagan, Inc.; Michigan State University Global Change Learning Lab; Purdue University Open Technology and Systems Center (OATS); University of British Columbia Center for Sustainable Food Systems; Regen Network; Our.Sci; Quick Carbon at Yale F&ES; U.S. Cover Crop Council decision tools; Sustainability Innovation Lab at Colorado (SILC); The University of Colorado Boulder; and FarmOS.
Wolfe’s Neck Center will coordinate OpenTEAM from its headquarters on more than 600 acres of conserved landscape and farmland on the coast of Maine. Implementation and demonstration will begin in fall 2019. Field testing will continue in the 2020 growing season across the U.S. and international hub farm networks.