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Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black

Bon Chef 50230 Executive Podium, Pickled Oak

Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP

Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V

Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch

American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle

Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides

Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W

Advance Tabco BEV-30-144R 144 in L Beverage Table, 14 in x 16 in x 12 in Sink w/ Faucet on Right

Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans

IH/M&RS Participants Report Best Industry Show In Six Years

photography by Diana DeLucia

At the International Hotel/Motel & Restaurant Show, exhibitors reported record sales leads, a surge in quality buyers and an overall enhanced energy on the show floor. The 91st edition featured 1,250 exhibitors and attracted more than 35,600 attendees, November 11-14, 2006, at New York City’s Jacob K. Javits Convention Center. Hospitality industry professionals from around the world experienced several market enhancements, including 275 new exhibitors, an enhanced show look, the futuristic Guestroom 2010 and new educational opportunities.

“The response to the 2006 IH/M&RS has been extremely positive from both attendees and exhibitors,” said Christian Falkenberg, show manager. “This Show continues to gain recognition as a ‘must attend’ event for those seeking new products and resources on both the lodging and restaurant sides of the industry. The diversity of exhibitors – from luxury bedding and flat panel televisions, to dinnerware and buffet displays – makes this Show stand out from the rest.”

The Show also featured the Culinary Resource Center, Hospitality Leadership Forum and more than 40 educational seminars featuring key industry leaders. The Culinary Resource Center attracted hundreds of participants for a series of live cooking demonstrations by top chefs, as well as a showcase of more than 300 static “food as art” displays. Seminars of interest to both lodging and culinary professionals were offered, with topics ranging from hospitality design and immigration issues, to healthcare foodservice and success as a restaurateur.

Recognizing the most innovative new products at the Show, editors from leading trade publications judged nearly 150 entries for the 11th annual Editors’ Choice Awards competition. Receiving the honors were LC Premiums (luxury), Minibar Systems (Best of Show and technology), Pacific Coast Feather Company (décor), Parkside Coffee (flavors), Rubbermaid Commercial Products (essentials) and Structural Concepts (restaurant).

Additionally, Interior Design and HOTELS magazines once again recognized leaders in hospitality design at the annual Gold Key Awards Breakfast. Awards were presented to eight design firms from around the world for creativity and innovation. Highlighting the ceremony was the presentation of the “Designer of the Year” distinction to David Rockwell of the Rockwell Group.

Pictured below - First row
Left – Arthur Chang and Grace Juan of Cornell University’s School of Hotel Administration
Middle – Lynn and Stephen Frankel of Froth au Lait
Right – Ed Yuter (second from left) of Allied Marketing group with associates

Second row
Left – Matt DeLucia, Editor of NY Restaurant Insider with Owen Berkowitz
Middle – Damian Chown and associate from FLAT, Australia
Right – Nick Greiner and Nicole Vanderhoof of Cardinal Glass

Third row
Left – Jeff Abelsohn, Harvey Singer and Gary Gatullo of Chef Works
Middle – Michael Kempf and Andreas Schmidt of System Filtration
Right – Chef Aiden Waite of Rational during a demonstration

Fourth row
Middle – Lina Homsi of Bemka, House of Caviar with Chef John Doherty of the Waldorf Astoria
Right – David Teller and Case Huijssoon of Beverage Metrics


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