| White Plains, NY, November 27, 2000 - For the third consecutive year,
the International Hotel/Motel & Restaurant Show (IH/M&RS) set all-time
records in exhibitor participation and net square footage, with more than
1,900 exhibiting companies � 405 of which were featured for the first time
at the Show � participating within 335,340 net square feet of exhibit space
at the 85th annual event. More than 28,500 quality buyers from all sectors
of the lodging and culinary industries attended the Show.
Measurable growth and development was evidenced in three key areas:
technology, high-end design resources and culinary offerings. An unprecedented
number of new product and service introductions, business announcements
and strategic sales and marketing opportunities were presented during the
four-day market. In addition, international pavilions from Brazil, Italy,
Poland and Thailand showcased new foodservice and hospitality products
and services from around the globe.
Extending the Show�s value beyond the exhibit hall were some 50 educational
programs, including the debut of �Restaurant Futurists,� a revolutionary,
two-and-a-half day educational conference for food, restaurant and hospitality
professionals. Other Show-sponsored highlights were the 5th annual IH/M&RS
Chefs� Championship, IH/M&RS Demonstration Kitchen, Salon of Culinary
Arts, Gold Key Awards for Excellence in Hospitality Design and the IH/M&RS
Editor�s Choice Awards for Best New Products.
Post-Show Statistics
| Number of Exhibiting Companies |
1,925 |
| Net Square Feet of Exhibit Space |
335,340 |
| Buyer Registration |
28,568 |
| Total Trade Attendance |
56,000 |
�This was certainly a strong Show with quality attendees and the best
collection of exhibitors the Show has seen. Exhibitors representing both
lodging and foodservice reported that solid business was conducted on the
show floor and they were pleased with the number and quality of buyers.�
said Christian Falkenberg, Show Manager, IH/M&RS.
Exhibitor Feedback
| �This is our first year exhibiting at the Show and we�ve received a
large quantity of leads and met a lot of people from the major chains like
Marriott, Radisson and Hyatt as well as country clubs and ski resorts.
We�ve met our expectations and will definitely do the show again.�
Greg Nieberle
Elite Cart Concepts
|
| �The Show has gone very well, based on the number of leads we�ve received.
We�ve been exhibiting here for three years and would like to expand our
presence at the Show, to maximize our potential and our exposure.�
Jill Decker
Wilsonart International
|
| �This show was great, -good traffic, live networking, and very good
lead generation. Without question, the show was an absolute success. We
got a lot done in one shot. There�s no doubt we�ll be back again. Two thumbs
up!�
Terry Herman and Tim Denton
Bertolini
|
Technology Resources
The Show�s technology section was the largest growth area in 2000,
with a total of 220 resources under the �tech� umbrella. In addition to
independent exhibitors, the IH/M&RS Technology Innovation Center, sponsored
by Hospitality Upgrade, featured 15 interactive kiosks offering visitors
the latest lodging and foodservice solution providers as well as hands-on
test opportunities. The e-Business Center allowed attendees to keep in
contact with their home office while at the IH/M&RS, by providing complimentary
Internet and e-mail access.
Design Offerings
The largest category represented at the Show, high-end hospitality
design was evident through exhibits as well as design-specific programming
and special events. �Furnishings & Fixtures� and the �Hospitality Showcase�
featured 550 exhibitors, with a strong focus toward luxury and full-service
hotels. In addition, five design-specific programs offered hospitality
professionals a strong educational resource in this area.
Culinary Resource Center
The largest and most comprehensive Culinary Resource Center found at
any U.S. trade show once again provided the backdrop for an array of live
competitions, displays, demonstrations, educational programs and a broad
range of food and beverage exhibits. Two of the Show�s sections � Food
& Beverage and Foodservice Equipment & Supplies � offered more
than 600 culinary resources.
 Chefs�
Championships
The 5th annual Chefs� Championships featured nine distinct competition
categories based on American Culinary Federation (ACF) guidelines. Contestants
were evaluated according to culinary skills, organization, presentation
and taste, and $23,000 in prizes and eight
ACF gold medals were awarded.
Great American Salad Toss
New to the Show this year was the Great American Salad Toss, presented
at the IH/M&RS by Indian Rock Produce. Benefiting the James Beard
Foundation, the Salad Toss invited 24 professional chefs from around the
country to create the ultimate salad. First, second and third prize winners
of the contest were: Erika Lutzner, Bolo Restaurant (New York, NY), John
Dulcie, Upstairs at the Soho Grand (New York, NY), Carlos Valverde, Mark�s
Restaurant � The Mark Hotel (New York, NY).
132nd Salon of Culinary Art
The Société Culinaire Philanthropique presented approximately
350 works in the 132nd edition of its Salon of Culinary Art in conjunction
with the IH/M&RS. Two of the Société�s top honors were
awarded: The Marc L. Sarrazin Trophy for Buffet Presentation was presented
to the Culinary Institute of America, Hyde Park, NY; and the Medal of the
French Government was awarded to Christopher Boos, executive pastry chef
at Mohonk Mountain House, NewPaltz, NY.
IH/M&RS Demonstration Kitchen
Housed in the Salon of Culinary Art and hosted by Food Arts magazine,
the IH/M&RS Demonstration Kitchen offered an intensive culinary program
featuring seven live demonstrations by prominent New York City chefs. Prepared
specialties included: sugar works; wedding cake; dessert and wine pairings;
pastry; veal; salmon and duck.
Restaurant Futurists
�Restaurant Futurists,� a revolutionary, two-and-a-half day conference
for food, restaurant and hospitality professionals, made its debut at the
IH/M&RS this year. This event featured 13 educational sessions
forecasting consumer and business trends impacting the culinary industry,
as well as an Italian Wine Tasting, with vintages from the Region of Lazio,
to toast the Conference�s opening.
Editors� Choice Awards for Best New Products
Winners of the 5th annual Editors� Choice Awards for Best New Products
were announced during Opening Ceremonies on Saturday, November 11, 2000.
A panel of 13 hospitality industry editors reviewed 235 entries and selected
winners in five categories. Of the five competition category winners, Hoshizaki
America�s ROX cleaning system was named �Best of Show� and presented with
the Kenneth F. Hine Best New Product Award.
Winners in each category were:
| Food & Beverage |
Tumaro�s Tortillas (Los Angeles, CA) |
| Foodservice Equipment & Supplies |
Spring Switzerland/USA (Naperville, IL) |
| Furnishings & Fixtures |
Ginger/GUSA (Fort Mill, SC) |
| Technology |
Hoshizaki America (Peachtree City, GA) |
| Amenities |
NewspaperDirect (New York, NY) |
Gold Key Award Winners Announced
Grand Prize Winners of the 20th Annual Gold Key Awards for Excellence
in Hospitality Design were announced Monday, November 13, 2000. Grand prize
winners in each of the six categories were:
| Restaurants � Seating to 110 |
Haverson Architecture and Design, P.C. for Katzenberg�s
Express, Greenwich, CT |
| Restaurants � Seating over 110 |
Conran & Partners and Hardy Holzman Pfeiffer Associates for Gaustavino�s
Restaurant at Bridgemarket, New York, NY |
| Guest Rooms |
Brennan Beer Gorman Monk for Westin Plaza Hotel, Singapore |
| Suites |
Howard Snoweiss Design Group for Royal Suite, Voyager of the Seas,
Royal Caribbean International, Miami, FL |
| Lobby/Reception Area |
Hornberger + Worstell for The W Hotel, San Francisco, CA |
| Senior Living Facility |
Senior Living Facility Ankrom Moisan Associated Architects for University
Retirement Community at Davis, Davis, CA |
Proceeds from the breakfast benefit the Network of Women in Hospitality
(NEWH), a non-profit organization that provides professional development
opportunities to women in the hospitality industry. Bob Holt, Chairman
of the IH/M&RS Board of Directors, presented a check for $6,000 to
NEWH on behalf of the Show.
The Gold Key Awards competition, which is sponsored by Hospitality Design
and Lodging magazines, recognizes designers of restaurants and lodging
properties for excellence in design.
The Gold Key Awards breakfast was sponsored by Avora FR, flame resistant
fiber for interiors.
New York City Charities Benefit from IH/M&RS Vendors
City Harvest, a non-profit organization, benefited from IH/M&RS
vendor donations of surplus food made at the close of the Show. The food
was delivered to emergency food programs, homeless shelters, soup kitchens,
senior centers and low-income day care centers throughout New York.
Additionally, Furnish A Future, a program of The Partnership for the
Homeless, received furniture donations from vendors at the close of the
Show. Furnish a Future is a New York not-for-profit program which helps
the City�s relocated homeless families furnish their homes.
Future Dates and Information
The International Hotel/Motel & Restaurant Show is sponsored by
the American Hotel & Motel Association; the Hotel Association of New
York City, Inc.; and the New York State Hospitality & Tourism Association,
Inc. The Show is managed by George Little Management, LLC (GLM).
The 86th annual International Hotel/Motel & Restaurant Show is scheduled
for November 10-13, 2001, at New York City�s Jacob K. Javits Convention
Center. Exhibitor information is available by contacting Christian Falkenberg,
show manager, at George Little Management, Inc., Ten Bank Street, White
Plains, NY 10606-1954. Telephone (914) 421-3296. Fax (914) 948-6180. |
