NRN editors discuss the food, technology and sustainability trends from Day 1 of the restaurant show

May 21, 2022 00:23:36
NRN editors discuss the food, technology and sustainability trends from Day 1 of the restaurant show
Extra Serving
NRN editors discuss the food, technology and sustainability trends from Day 1 of the restaurant show

May 21 2022 | 00:23:36

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Hosted By

Holly Petre

Show Notes

Today on a special episode of Extra Serving, a production from Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi catch up after the first day of the National Restaurant Association Show in Chicago.

The first restaurant show in three years kicked off Saturday, with thousands of operators and exhibitors descending upon McCormick Place. On the first day, NRN editors roamed the floor to get first impressions on the latest industry trends.

Thorn filled listeners in on the latest food and beverage trends, like dragon fruit, which he found in multiple drinks. Petre was impressed by the range of plant-based products, which we previewed ahead of the show. Fantozzi and Jennings caught everyone up on the latest in technology and sustainability, while Zinsmeister recapped her conversations with operators.

 In this episode, hear the first of those interviews from the NRA Show floor, as Zinsmeister and Teriyaki Madness CEO Michael Haith talk all things innovation, labor, supply chain and inflation. Come back tomorrow for more from the floor of the restaurant show.

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