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 hgreen@oxpub.com, 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. www.nvrestaurants.com

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.

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.