May 22--CHICAGO--Even a trade show that attracts tens of thousands, gives them information, introduces them to the field's newest technology, and feeds them everything from crab-stuffed shrimp to chocolate-flavored coffee, can't please everyone. 

William Romanchek, former owner of Gary's Flamingo Restaurant, attended the National Restaurant Association's annual conference and trade show Monday "to keep up with what's going on in the food industry." 

A restaurant consultant, the Munster resident, said he was a little disappointed because he couldn't find anything really new among the exhibits. 

"There's nothing original or exciting," he said, adding the number of companies exhibiting at the show is falling because of the high costs involved -- even some, like Miller Brewing Co., which have taken part for many years. 

"Most of the companies are here for public relations," Romanchek said. "They still get a lot of leads and it's good for business. Attendance is about the same as usual or maybe a little lower, but it's still good." 

As trade show go, it's big. 

McCormick Place welcomed an expected 85,000 members of the restaurant and hospitality industry to the restaurant association's 82nd annual conference and trade show Saturday through today (Tuesday.) It is billed as the largest single gathering of restaurant, foodservice and lodging professional in North America. 

The exposition is an annual celebration of the industry that has sales of $399 billion accounting for 4 percent of the U.S. gross domestic product annually and with 11.3 million employees, it is the country's largest employer after the government. 

The association says the industry, as an essential component of consumer lifestyles, will have a 2.7 percent gain in sales in 2001. But despite the upbeat prediction, the industry is one of the country's most competitive, with three out of four consumers reporting they have more restaurants to chose from than they did two years ago. 

Beside the educational programs, awards and receptions, the event's 2,000 exhibits provide members of the industry an opportunity to see what's new, what's hot and what's on the horizon in food, customer service, amenities, decor, equipment and technology. 

Among the show's featured foods are frozen and flavored coffee drinks, spicy sauces, European breads and soy-based products, plus French fries that stay crispy even when they're cold. Poultry make up a large share of the meats on display and restaurateurs are being offered an increasing variety of pre-cooked food. 

"People in the industry have to keep up with what's going on if they want to stay ahead of the pack," said an official of the restaurant association. "That's why so many people keep coming to the conference." 

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