right on the show floor, we are giving those who may not have attended the sessions a chance to hear and learn about the most pressing topics in foodservice. There are education tracks that I think speak to everyone within the industry.” According to Rodgers, attendees can expect to
learn more about the following at next year’s show: • Culinary Insights: “You can see the food and beverage trends that will impact operators’ product and equipment choices.” • Operations Solutions: “With the labor issues we have, more and more operators are looking to equipment to figure out how they can do more with less.”
• Marketing Matters and Technology Strategies: “Marketing is key. It’s important to know how to use Google Maps, Yelp and similar tools. Not everyone has embraced technology and how it can work for them.”
• Trends in Adult Beverages: “We’ll answer questions like how do you get zero-proof drinks, and how do you make that a profit center for your business?”
• Workforce Recruitment: “This Is a big one for everybody right now. How do you bring in people who will strengthen your business?”
• Wellness: “Everybody likes working from home, but how do you keep that camaraderie and culture, so the business is still the focus?”
• Off Premise: “Ghost kitchens are here to stay.” The show will have around 60 sessions, Rodgers says, which is intentionally a bit less than this past year. “With these sessions, our goal is to provide value and help professionals run strong, successful
22 FEDA News & Views
THE 2023
ITERATION OF THE NATIONAL RESTAURANT ASSOCIATION SHOW WILL
OFFER ABOUT 60 EDUCATIONAL SESSIONS COVERING A
VARIETY OF NEED- TO-KNOW TOPICS.
businesses. We don’t want to counterprogram our sessions and speakers against each other. Some of the feedback we received was that there was so much great information that people couldn’t get to it all. By focusing on the need-to-know topics we can offer an insightful education program and keep people where they want to be: right on the show floor.”
Reflecting on trends she expects to see on
the floor, Rodgers zeroes in on three specific areas. “For equipment, I think we’re going to see machines that can cook multiple products or create multiple drinks without needing someone with a culinary degree to run them. The other thing is food lockers, which really took off during COVID. People just want to have that sense of safety and control. They like being able to put their code in, grab their food and get out the door. For food, everybody’s getting into plant-based (food). There’s plant-based meat, fish, and chicken. Not that burgers are going away, but more and more people want to have a more sustainable or vegetarian meal than they may have years ago.”
A Different Kind of Show
Registration for the 2023 National Restaurant Association Show is now open, with early bird rates that increase as the event gets closer. Regardless of when attendees register, Rodgers feels it’s vital to make a distinction between this show and one of the industry’s other major shows taking place in the first half of 2023.“We understand the value in events like the NAFEM Show. Attendees can engage with channel partners like your dealers,
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