International Restaurant & Foodservice Show draws many produce professionals
International Restaurant & Foodservice Show draws many produce professionals
NEW YORK -- Over 600 exhibiting companies showcased thousands of new products and services at the 13th annual International Restaurant & Foodservice Show of New York, held here March 5-7 at the Jacob K. Javits Convention Center. The event drew numerous chefs, restaurant owners, operators, distributors, wholesalers and producers, including members of the fresh produce category.
The show included special events and culinary competitions, workshops and other educational sessions. Numerous top chefs were on hand to demonstrate their special techniques, including Chef Stephen Elliot from Puff & Pao in New York City, Chef Carlo Apolloni of Tuscan Oven in Norwalk, CT, and Nick DiSpirito from Cake Specialty Inc. in Hawthorne, NJ.
The show also demonstrated the strong focus on health and nutrition at the foodservice level. The American Dietetic Association presented Cooking Soulfully and Healthfully with Diabetes, for example.
Don Odiorne, vice president of foodservice for the Idaho Potato Commission, walked the floor with his associate Tod Schmidt, the commission's foodservice promotion director for the Northeast. Mr. Odiorne said they realized that the event draws a tremendous amount of traffic from many states throughout the Northeast.
"We were watching nametags and saw that the radius of people came from New England, Pennsylvania, New Jersey and other states," said Mr. Odiorne. "The commission has been exploring the possibility of exhibiting at several food shows, including this one. We also noted the high interest in the workshops. Our favorite was the workshop Side Effects, which offered ideas on various catering solutions for exciting side dishes. Several of the recipes included potatoes, and specifically Idaho potatoes."
Anthony DeAngelis, director of sales and operations for the Northeast division of Christopher Ranch, headquartered in Gilroy, CA, worked the company's booth at the show.
"The attendance was tremendous," said Mr. DeAngelis. "We were there to demonstrate our part of the business and help educate end-users on some of our products. Several of our customers -- wholesalers and distributors -- were also exhibiting at the show, and our presence also supported them."
Mr. DeAngelis said that Christopher Ranch has recently expanded its line of foodservice items, so the show coordinated well with the launch timing.
Other produce companies exhibiting at the show were Albert's Organics, Red Jacket Orchards, Sysco Food Services of Metro New York, Berried Treasures, Baldor Specialty Foods and Gargiulo Produce.
"The show was great for us," said Omar Shilleh, sales development and merchandising representative for Albert's Organics. "We had a big turnout. It is apparent that a large percentage of the foodservice sector is attempting to enter the organics field by offering alternatives on their menus. Some are beginning with a small selection of items, but then increase the offerings because they realize the importance to consumers. People who eat organics in their homes naturally want the option in the restaurants they patronize."
The New York Farm Fresh Pavilion included several New York state producers as well as the New York state Department of Agriculture & Markets, where Paul F. (Rick) Zimmerman, deputy commissioner, and Robert A. Lewis, chief marketing representative, greeted foodservice professionals and discussed the many benefits of buying state-produced items. John Martinelli, executive vice president of Orchid Island Juice Co. in Fort Pierce, FL, represented the firm at its booth. The company was presented with the Best in the Beverage Award for its citrus juice, which was voted on by show attendees.
Jerry Dygert, president of Champlain Valley Specialty in Keeseville, NY, producers of "Northern Fresh" brand grapes, strawberries and other products, said that the company's "Grab Apples," a registered brand name used on the sliced apple product, were a particularly big hit.
"It was a great show for our company," said Mr. Dygert. "We market this product heavily in the New York City area, and many attendees stopped by our booth to tell us that they knew of our product. It is an important show for the produce industry today. We focus on distributors and wholesalers who sell to the foodservice industry, but in order to be truly effective, we like to know that our message is getting out to the companies who are actually using the product. When people ask where they can buy the two-ounce cellophane bags of sliced apples, we tell them to go to their suppliers and demand them."
Pioneer Growers Cooperative in Belle Glade, FL, a cooperative of 12 growers that produce corn, radishes, green beans, cabbage and other products, also exhibited at the show. James Jacks, quality assurance director, said that the group decided to exhibit at the show because it realizes the importance of marketing high-quality Florida produce to foodservice operators in the Northeast.
"We developed new corn and green bean packaging for the foodservice category," said Mr. Jacks. "We wanted to witness the reaction from operators, and we're happy to say that it was terrific."
The co-op's new corn package is a 40-pound bag of five to five-and-a-half-inch ears that are completely husked and silked. Chefs merely pull out what they need and cook it, with virtually no additional labor required.
"Our green bean package is a 40-pound bag of snipped, washed and ready-to-cook product, which also eliminates preparation labor," said Mr. Jacks. "This is extremely important to operators today."
The co-op's products are also sold to retailers. Corn and green beans are sold under the "Stay-Sweet" brand name. Next year's show, which will also be held at the Javits Center, is scheduled for March 4-6.
The show included special events and culinary competitions, workshops and other educational sessions. Numerous top chefs were on hand to demonstrate their special techniques, including Chef Stephen Elliot from Puff & Pao in New York City, Chef Carlo Apolloni of Tuscan Oven in Norwalk, CT, and Nick DiSpirito from Cake Specialty Inc. in Hawthorne, NJ.
The show also demonstrated the strong focus on health and nutrition at the foodservice level. The American Dietetic Association presented Cooking Soulfully and Healthfully with Diabetes, for example.
Don Odiorne, vice president of foodservice for the Idaho Potato Commission, walked the floor with his associate Tod Schmidt, the commission's foodservice promotion director for the Northeast. Mr. Odiorne said they realized that the event draws a tremendous amount of traffic from many states throughout the Northeast.
"We were watching nametags and saw that the radius of people came from New England, Pennsylvania, New Jersey and other states," said Mr. Odiorne. "The commission has been exploring the possibility of exhibiting at several food shows, including this one. We also noted the high interest in the workshops. Our favorite was the workshop Side Effects, which offered ideas on various catering solutions for exciting side dishes. Several of the recipes included potatoes, and specifically Idaho potatoes."
Anthony DeAngelis, director of sales and operations for the Northeast division of Christopher Ranch, headquartered in Gilroy, CA, worked the company's booth at the show.
"The attendance was tremendous," said Mr. DeAngelis. "We were there to demonstrate our part of the business and help educate end-users on some of our products. Several of our customers -- wholesalers and distributors -- were also exhibiting at the show, and our presence also supported them."
Mr. DeAngelis said that Christopher Ranch has recently expanded its line of foodservice items, so the show coordinated well with the launch timing.
Other produce companies exhibiting at the show were Albert's Organics, Red Jacket Orchards, Sysco Food Services of Metro New York, Berried Treasures, Baldor Specialty Foods and Gargiulo Produce.
"The show was great for us," said Omar Shilleh, sales development and merchandising representative for Albert's Organics. "We had a big turnout. It is apparent that a large percentage of the foodservice sector is attempting to enter the organics field by offering alternatives on their menus. Some are beginning with a small selection of items, but then increase the offerings because they realize the importance to consumers. People who eat organics in their homes naturally want the option in the restaurants they patronize."
The New York Farm Fresh Pavilion included several New York state producers as well as the New York state Department of Agriculture & Markets, where Paul F. (Rick) Zimmerman, deputy commissioner, and Robert A. Lewis, chief marketing representative, greeted foodservice professionals and discussed the many benefits of buying state-produced items. John Martinelli, executive vice president of Orchid Island Juice Co. in Fort Pierce, FL, represented the firm at its booth. The company was presented with the Best in the Beverage Award for its citrus juice, which was voted on by show attendees.
Jerry Dygert, president of Champlain Valley Specialty in Keeseville, NY, producers of "Northern Fresh" brand grapes, strawberries and other products, said that the company's "Grab Apples," a registered brand name used on the sliced apple product, were a particularly big hit.
"It was a great show for our company," said Mr. Dygert. "We market this product heavily in the New York City area, and many attendees stopped by our booth to tell us that they knew of our product. It is an important show for the produce industry today. We focus on distributors and wholesalers who sell to the foodservice industry, but in order to be truly effective, we like to know that our message is getting out to the companies who are actually using the product. When people ask where they can buy the two-ounce cellophane bags of sliced apples, we tell them to go to their suppliers and demand them."
Pioneer Growers Cooperative in Belle Glade, FL, a cooperative of 12 growers that produce corn, radishes, green beans, cabbage and other products, also exhibited at the show. James Jacks, quality assurance director, said that the group decided to exhibit at the show because it realizes the importance of marketing high-quality Florida produce to foodservice operators in the Northeast.
"We developed new corn and green bean packaging for the foodservice category," said Mr. Jacks. "We wanted to witness the reaction from operators, and we're happy to say that it was terrific."
The co-op's new corn package is a 40-pound bag of five to five-and-a-half-inch ears that are completely husked and silked. Chefs merely pull out what they need and cook it, with virtually no additional labor required.
"Our green bean package is a 40-pound bag of snipped, washed and ready-to-cook product, which also eliminates preparation labor," said Mr. Jacks. "This is extremely important to operators today."
The co-op's products are also sold to retailers. Corn and green beans are sold under the "Stay-Sweet" brand name. Next year's show, which will also be held at the Javits Center, is scheduled for March 4-6.
