5 Reasons Grocers Should Attend the National Restaurant Association Show

Photo courtesy of the National Restaurant Association

It may have “restaurant” in its name, but the National Restaurant Association Show isn’t just for those on the stand-alone dining establishment side of the restaurant spectrum. The Show, which will take place on May 2124 at McCormick Place in Chicago, offers food industry operators, including traditional and emerging grocers, the opportunity to connect with suppliers; discover the latest culinary trends, health and well-being; gain new insights to address workforce, technology and operations challenges; and more. To verify WGB five top reasons the show is a must for grocers, and don’t forget to register.

1. Help with recruitment and retention

The show’s schedule is packed with expert-led sessions aimed at providing information, insights and forward-looking strategies on the industry’s hottest topics. On Monday, May 23, grocery store operators will find two sessions focused on building a better workforce.

First, participants in “Accelerating Cultural Change in the Restaurant Industry” will hear from James Pogue, President and CEO of JP Enterprises; Chip Wade, president of Union Square Hospitality Group; and Kelli Valade, former CEO of Red Lobster, as they discuss the importance of inclusive leadership and the value of accelerating change. Next, hear from Clinton Anderson, CEO of Fourth, a provider of workforce management solutions, on best practices for attracting and retaining talent in 2022 during the “3 Keys to Winning the Battle for Work” session.

2. Disturbance Junction—What is your next jobnot?

Alexis Ohanian, co-founder of Reddit and founder of venture capital firm Seven Seven Six, is the keynote speaker at this year’s show. In a conversation on Saturday, May 21 with Starr Marcello, assistant dean of MBA programs at the University of Chicago Booth School of Business, Ohanian will discuss the number of disruptions, including cryptocurrency and social and historical cultures, which change the future. of business and how these will translate to the restaurant industry.

3. A chance to connect-In person!

With more than 500 new exhibitors and 1,000 returning exhibitors ready to fill the halls of Chicago’s McCormick Place, the show will offer grocers the opportunity to connect with suppliers who meet retailers’ ever-changing food needs and priorities. Technology, Workforce Management, Sustainability and Suite. The show’s TECH pavilion, in particular, offers a unique insight into the latest products, tools and processes that can help make businesses more modern, efficient and profitable.

4.SSustainable strategies

Sustainability has become a priority for retailers of all sizes, and for good reason. For consumers sheltering at home during the pandemic, the amount of food and packaging waste they were generating daily was on full display, and the experience changed the way they think about sustainability. (44% of shoppers, according to a recent survey by Blue Yonder, said their interest in sustainable shopping has increased since the start of the pandemic.) means for food companies, including how eco-friendly packaging practices can help attract and retain customers and how sustainable packaging can impact bottom line.

Andy Harig
Andy Harig

5. Can you smell what the chefs are cooking?

The show offers many opportunities to learn about the latest culinary trends that can help grocers meet consumers’ changing taste preferences and dietary demands and create more relevant retail foodservice programs. The show’s product showcase offers an up-close look at innovative, efficiency-focused products, while the kitchen’s innovation showroom features state-of-the-art equipment designed to enhance the backyard. There are also live demonstrations, where some of the country’s most respected chefs will showcase the flavors and foods that resonate with consumers today.

The National Restaurant Association Show is owned and operated by Winsight LLC in partnership with the National Restaurant Association.

Andrew B. Reiter