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Restaurant Branding and Food "Design & Decoration" among highlights

NEW YORK-Today's successful restaurants need to offer more than delicious food. They also need to provide a memorable experience to guarantee customers return again and again. To help foodservice professionals gain a competitive advantage, the International Hotel, Motel + Restaurant Show's (IHMRS) Kitchen Design Division will offer a unique buffet of resources and timely education when staged Sunday, November 9, through Tuesday, November 11, 2014 at New York City's Jacob K. Javits Convention Center.  

Kitchen Design, one of five IHMRS exhibit divisions, showcases a smorgasbord of components needed for building a successful foodservice operation, ranging from baking, refrigeration and dishwashing innovations to the latest in blenders, espresso machines and pizza equipment.

IHMRS kitchen design exhibitors include: Alto-Shaam; Blodgett; Blendtec; Electrolux; Espresso Solutions; Hamilton Beach; Hobart; Ice-o-matic; InterMetro; Meiko; The Montague Company; RPI; Ovention; Scotsman Ice; Traulsen; True Foodservice; Unified Brands; Waring Commercial; and Winston Industries.

The Kitchen Design division will also be home to the winning entry in the 2014 Foodservice Pioneering Concept competition, co-presented by IHMRS and Foodservice Equipment Reports. The "BOWLS-Food That's Good for You!" concept, developed by The Nyman Group of Scottsdale, AZ, and Robert Rippe & Associates of Minnetonka, MN, will be built to a scaled working model on the exhibit floor and host daily demonstrations. "BOWLS-Food That's Good for You!" is sponsored by EcoWalls, Middleby Corp. and 3M Architectural Markets.

The Kitchen Design Division's "Rest-a-lutions" programming focuses on Farm-to-Table Initiatives, Technology in the Kitchen, The Millennial Diner and a full slate of equipment demos, food and beverage tastings, seminars and book signings.

A sampling of Kitchen Design Division's educational seminars include Creating Your Restaurant's Retail Brand, presented by Stu Orefice, award-winning former food and dining director at Princeton University, Dana Zukofsky of SS&G/NYC, and Deb Crisan from Rao's Specialty Foods. Taking place on Sunday, November 9th, this session explores the expansion of restaurant products via on-line and on-premise sales, resulting in increased revenue and brand recognition.

Creating Signature Kitchen Design, presented November 10 by leading foodservice designers Steve Carlson, FCSI (Robert Rippe Group), Robert Doland, FCSI (Jacobs Doland Beer) and Peter Christensen, FCSI, will explore how to create signature kitchens that will enhance the dining experience. The session is sponsored by Foodservice Consultants Society International (FCSI.)

Additional educational sessions focused on Kitchen Design will also be held on November 9-10, and will include topics such as farm-to-table initiatives, enhancing customer experience through technology, and food design and decorating. All sessions are free of charge to IHMRS attendees.  

In addition to Kitchen Design, the IHMRS dedicated exhibit divisions are: Operations; Tabletop; Green; and Technology.  In total, IHMRS presents more than 650 exhibitors and will attract more than 16,000 industry professionals in search of the newest hospitality products and services.

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IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by Hospitality Media Group (HMG). Additional information and the complete IHMRS exhibitor list and program are available at

Contact: Megan Alexander / 917.746.4519

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