Business & Finance

Las Vegas Restaurant Show Joins Ranks of International Events

LAS VEGAS, NV, August 24, 2006. The Nevada Restaurant Association (NvRA) has partnered with the producers of "The Show" to establish the Las Vegas International Restaurant Show. This unique restaurant exposition will be held parallel to "The Show" at the Las Vegas Convention Center March 4-7, 2007.

"The Show" is the largest beverage and food show in the Western Hemisphere and attracts industry professionals from every state in the nation and more than 20 foreign counties.

"We are delighted to partner with Oxford Publishing Inc., producers of 'The Show,' in the launch of the Las Vegas International Restaurant Show. This new event will reflect the great culinary traditions of Nevada and Las Vegas, which is rapidly becoming the epicenter of restaurant and food innovations," says NvRA Chairman Michael Coward.

"This is going to be a great partnership, which I believe will result in the development of the most exciting and innovative food and beverage event in the industry," Coward adds. "More than 30,000 professionals attend 'The Show' and this number will increase dramatically as the Las Vegas International Restaurant Show develops."

"The addition of the Las Vegas International Restaurant Show will enrich 'The Show' dynamically as we expand this venue to serve all segments of the hospitality industry," says Jennifer Robinson, Chief Operating Officer of Oxford Publishing Inc.

For information on attending or exhibiting at the Las Vegas International Restaurant Show, contact Director of Trade Show Sales and Operations Hollis Green at [email protected], or 800-247-3881. You may download the Las Vegas International Restaurant Show logo here.

Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of the food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the Nevada Hospitality Foundation, the Association's mission is to represent, educate and promote the rapidly growing industry, which is comprised of more than 5,200 restaurant and foodservice outlets employing more than 150,000 people.

Oxford Publishing Inc. publishes three national trade magazines and produces the largest event for the beverage and food industy ---| "The Show" - in Las Vegas annually as well as a secondary East Coast event held in Atlantic City, NJ. They also produce Fiesta Latina which focuses on the Hispanic beverage and food industry.

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Hotel Architecture and Design: Unique, Timeless and Memorable Design
With hotel refurbishments typically taking place every eight to ten years for the soft elements, and every fifteen to twenty years for public spaces and bathrooms, owners and investors rely on architects and designers to get things right. Their solutions must satisfy a targeted demographic, be aesthetically timeless and durable, and fulfill the marketís desire for unique and memorable design. From re-thinking guestroom configurations to constructing dramatic public spaces, an effort is being made to recast hotels as the highlight of any business trip or vacation. In that regard, many architects have chosen to make a striking first impression, with an emphasis on the hotel lobby. These areas are being designed as multi-use spaces to accommodate casual or formal talks, individual or group work, and zones for social activity. Creative space segmentation is required, along with furniture that provides comfort and functionality. More extravagant entrance features also include indoor waterfalls, large chandeliers and multi-media stations. The bathroom is also an area of interest for designers in recognition of guest desires to experience luxury beyond their everyday lives. Spa-like features such as en-suite bedrooms, waterfall showers, over-sized bathtubs, his & hers sinks, giant towels, plush robes, and deluxe beauty items provide the promise of indulgent luxury. Additionally, hotel restaurants can no longer afford to be mere providers of three meals a day and a buffet. Signature restaurants are being designed to offer a genuine "wow" factor to both guests and external patrons alike. Along with sustainability concerns and an increased emphasis on local sourcing, these are some of the subjects in the fields of hotel architecture and design that will be explored in the June issue of the Hotel Business Review.