This is the Restaurant Technology Guys podcast. Helping you run your restaurant better.
Welcome back to the Restaurant Technology Guys Podcast I appreciate everyone out there for joining us. today we are talking about an incredible topic at, at one of the industry's largest events and some of the cool things that they're doing.
But I'm going to let our guests talk a little bit more about, what she gets to do, Lisa, why don't you introduce yourself to our audience, who is Lisa Malikow and what is, and then we'll talk a little bit about what you get to do and the cool stuff, cool stuff for the show today.
thank you. So excited to be here. Like you said, my name is Lisa Malikow. I oversee the production of the National Restaurant Association show, which is the largest food service event in the Western Hemisphere. So we cover products, All across the board, we say we have 900 different product categories for the show. So if you have any need in a food service establishment, we have some type of solution represented at the show for that.
It really is kind of everything from A to Z. And so I've been working on the event. For the past 15 years, wearing a variety of hats, started in the beverage segment, then moved into overseeing really all the logistics and education programming at the show, including our awards programs, the kitchen innovation awards and BABI, which is food and beverage innovations.
So just really excited, to be able to share what's happening this year at our 2024 event coming up in just 36 days from when we're taping this. So probably a little bit closer from when, when it gets posted, but, just excited. It's like always a great time of year. I just, I actually made a LinkedIn post earlier today or a couple days ago that, did a play off the Christmas song. It's the most wonderful time of the year.
And. I really, I believe that it is for the restaurant industry because it's the time where we can all gather together and really see and taste and hear and learn and help move this great industry forward.
Yeah, no. For I'm guessing the majority of our listeners have been to the show before, but if you haven't, it is a must, at a minimum, once in your lifetime, you should go, but quite frankly, you should figure out a way to go every year, if at all possible, because it's, as you said, and I had somebody say to me at one point, you can walk into the show having.
Just an idea for a restaurant and walk out of the show with everything you need to open up a restaurant the next day, from seating to food, to beverage, to technology, you name it. the show, does, offer those opportunities and it's really a great show. Fantastic energy. It's awesome. Chicago's always a buzz. I'm trying to get a reservation during that time of the, that, that week
It'd be a little hard.
a little bit harder, a little bit harder for sure. you mentioned Lisa, the kitchen innovation awards. Why don't you talk a little bit, what is kitchen innovation? tell me a little bit more about that because again, you guys have a lot going on at the show and for those that have been to the show, but hadn't even realized that was something that existed, talk to us a little bit about where did it come from and what do you guys do?
Yeah, so Kitchen Innovations is our awards program for anything back of house, kitchen equipment, things of that sort. Launched in 2005. so this is our 20th anniversary of this. And the, The basis for starting kitchen innovations to begin with was really about trying to elevate things that were happening in the equipment category at the show. So like I said, we have 900 product categories, but really there's sort of 11 verticals.
in the equipment vertical, there are, Lots of different types of equipment, obviously, anything you need in the back of house kitchen. But what we were trying to show is what's happening next. What's that future oriented piece. And so the way KI was designed, was we started working with a panel of expert judges who Do not work for the National Restaurant Association or, the show's parent company or anything like that.
Their third party, their actual restauranteurs, equipment consultants, people who are specifiers working in the industry every day, looking at equipment, it's like their whole jobs, and really allowing them to, evaluate the applications of our equipment companies that apply, say they have a really great piece of equipment and say, put that stamp of approval on it. So we always like to call them actually award recipients because they're not pitted against each other.
in any given year, you could have five different friars that are, all awarded KI awards because each friar is innovative in its own way and by its own merit. And so it's really just about what's going to advance those, goals that the restaurateurs have and the food service operations have, and also what's going to solve problems or, things that people need solutions for. And so the conversations with the judges can be pretty intense. They're pretty fun to sit on those judges.
I don't, Get to really speak during them because it's really all about the judges interactions. We just make sure everyone adheres to the sort of rules If
I love it. And it's funny that you bring it up because I, knowing that we had to have this episode scheduled, I look back at it at, my last dozen or so shows and it's amazing. future episode will be coming out for, I was meeting with the director of operations for Bobby's burgers, Bobby Flay's restaurant group. And he was talking about, they have some grill that makes the burgers perfect every time. And I'm like, that's, I didn't even think no such a thing existed.
We were talking to a group that was doing food holding and keeping food at exact temperatures for 27 hours and things like that, that I just had no idea existed. So I'm excited to, to jump in to some of your guys spotlight award winners. The first one that you guys threw on the agenda was the, ever pure, water solution.
Talk to me a little bit about what they did, just cause again, for our listeners One, I'd love for you guys to go and we'll talk about a code at the end of the show for you guys to get Discount offers to get to the show this year But for those that aren't gonna be able to get there or want to go do research before they get to the show Talk to me a little bit about ever pure and what did that?
What did they do that caused you guys or caused the judges to say this is really something everybody should know about
yeah. so I think as they look at ones that really pertain to how to prove The sustainability of a restaurant operations right in the back of house and in the kitchen and what the ever pure system does because it's reverse osmosis really helps solve that water consumption piece right so you are reducing the amount of wasted water in the back of house and it's a modular system that allows it to be in A bunch of different places, right?
It doesn't have, as many restrictions and its location and things like that. And so what our judges start to look at is what's the practical application in the kitchen itself. So there's always the piece of how the system actually works. and the technology behind the reverse osmosis, but then it's okay, great. That's really cool but let's say you're installing it in your Kitchen, how does that come down to a practical? Application
does it do to, what does it do to solve a problem? As you said, it's really cool tech for tech sake. And we talk about it all the time on the show. It's like tech for tech sake does nothing tech that solves real world problems. is awesome. You talked about sustainability and that's been a hot topic. We've had a guest on the show. You and I were talking before I hit the record button about the team at restaurant technologies.
They've been doing a lot in the way of a sustainability with, oil usage, cooking oil usage. And so I guess, why is that such a hot topic? Cause that. Is that kind of what your restaurant tours are looking for? Is it what the consumers are looking for? A little bit of both, because I think as we're going through the rest of it, there's a lot of, there's a lot of sustainability pieces that you guys have been focusing on as a show and really for the reward side.
Yeah, I think it's a little bit of both but ultimately I think it's being driven by this next generation of consumer who is really demanding that the places where they're choosing to, use their dollars are organizations that are mindful of waste, mindful of where their products are coming from, how they're manufactured and all those sort of things. So you see a lot of movement towards how to be more sustainable in a piece so that you can.
Really talk about your restaurant location or your restaurant as being, better for the environment in that sense, right? there's a I think there's a lot of worry out there about the waste that can happen in food service and so a lot of these products that are shown through KI really address some of that so that you're And then ultimately I think that also helps the restaurateur save money as well.
Like you reduce waste you save money But I think the real drive You Is from the consumer end at this point.
and it's interesting cause you talk about sustainability. again, another future episode that's coming out. I just did an edit over the weekend. it was a company out of Europe that was talking about exactly that supply chain and how much waste there is in supply chain when the right product doesn't get to the right places and how much extra fuel it costs to get it back to the warehouse and back to the store.
so I think it's, I think it's something that all of us need to be mindful of and for our restaurant operators out there that are listening, you absolutely need to be thinking about it. Clearly you guys are. leading it.
thinking about it and then understanding, how do you implement that in a in different ways, right? There's the again, putting that in your kitchen and making that part of what you're doing. some of the award recipients this year, we're seeing that they use a lot of different types of parts that reduce plastic waste. So even the machines themselves are more sustainably made than, perhaps they were at one time, but then it's like, how and when are you supposed to talk about that?
cause there's an art to the marketing of that as well. and so some of our education sessions at the show, address those types of things, right? How do you talk about the different types of things that you're doing in your business so that your consumer knows that you're doing them, but they don't And that you're sincere about them as well.
I love your point. This is it's better for the world and it's better for the consumer and ultimately it's better for the restaurant. So if you're going to hit all three of those factors, if the restaurant's making more money and the consumer is happier and the world is a better place because of it, you absolutely should be considering it. And I know a lot of people use this show as a discovery mechanism to figure out things that they don't know about that are out in the world.
You and I were talking about. The show that you listen to. You're like, I didn't even know that such a thing
I know, right?
the next one that's on our list is true ice. talk to me a little bit about what is true ice and what problem are they solving because an ice maker is an ice maker, most people would think an ice maker is an ice maker. And I know that's not true. but talk to me a little bit about what that means.
Yeah, so this has a, really significant piece that is really about the insulation to the ice maker that prevents molds, so that it's, Ultimately, better food safety and it's doing all of this while being energy star rated at like the highest level. so it's like, how do you not only have this machine that's operating really efficiently, that's, the sustainability aspect of it, but it's also, Just a darn good machine, right?
Like it's keeping the ice fresh so that you're not having to throw out any ice You're not wasting the water You know the food safety aspect of it is You know a huge point to it. And so it is hitting all those buttons while being very energy efficient And that sort of thing. And when things are sealed, to the most, capabilities, then you don't have to worry about that energy evaporating into the,
Yeah. Into the back of the house where, pay extra to extra have a ton. and that's, I, it's funny because, again, we were talking about it a little bit pre show. It's we just said, an ice maker is an ice maker. Like you go and there's four of them and you just pick one. And the truth is these contracts, these contractors, these manufacturers are constantly trying to innovate.
So try and save restaurants money, trying to help them have a better product and ultimately they're going to sell a new ice maker because of it, which is great.
an ice can be so important to the presentation of a drink as well, right? And so how that ice is maintained, how it's produced gets into that end product, which is in the end, at your consumer level as well. And yeah, that's the type of stuff I love when I listen to the judges because they're so mindful of all of that.
And they'll talk about a machine, and then a piece of equipment end to end, from The moment it's installed, how it interacts through everything in the back of the house, in the kitchen to ultimately what gets served on the consumer's plate.
That's amazing. That's really cool. I know you guys have, often and again, I've been to the show, dozens of times, if not, I don't know, lots of times I've been, haven't been in the space for close to 30 years. I've been a lot of times to Chicago, which is awesome.
good. I love to hear it.
lots of fond memories of the show. one of the things that I know you guys like to do is you guys will bring in, industry experts, celebrity chefs to showcase things. Talk to me a little bit about. About, again, I'm now somebody that's going to go to the show. What, how do I learn about those things? And what types of things would I see if I were to, if I were to see this on the billboard, if I were to see this in the app, talk to me a little bit about what that looks like.
yeah. So we have, really, education threaded throughout the show floor. people always talk about what are the reasons why someone might go to a trade show. Ultimately, the reason why someone comes to a trade show is to see new products, to see what's new. And what we like to do is weave that New product, new freshness into our education program as well. So in each of our exhibit halls, we have education stages or demo areas.
so in the South building, there is the Kitchen Innovations area, which is a showroom that has that and right adjacent to Kitchen Innovations is our Discovery Theater that houses a variety of education topics, primarily ones that are led by our exhibitors. really it could range from topics that have to do with different POS systems or different ways to create efficiencies in your inventory management. they're not sales pitches.
We take great care with our exhibitor community that it's really about the content that they bring to the table. so a lot, that's, really runs the gamut in terms of topics. we have another theater over in our north building, which is the innovation theater that does tend to be a little bit more tech oriented, but again, it's really about anything that's. It's innovative in the industry, and then over in our lakeside center, you see a lot of culinary topics.
We have our culinary experience stage, which is primarily our, celebrated chefs, celebrity chefs are doing demos over there as well as other, trends and culinary topics. And our beverage room stage is over there as well, which is really any topic that's related to the business behind the bar. so some mixology. Things and demos, but also really about the business of the bar and how to use that to advance your overall check averages and things of that sort.
So all of that is available on our website to take a look at the schedule. So we have a tool called the show to go, which is, a little play on words, like to go, prominent in the restaurant industry, but that you can look at all of the different exhibitors that we have. Browse their profiles, connect with them, and it also goes over all of our education programming, so you can take a look at the different tracks that we have, that have to do with marketing or operations.
Workforce development is a huge one. Labor, is, The hottest topic in the industry and has been for a while now. doesn't seem like that one's going away from a topic standpoint. tons of really important, I think, topics related to that. And this year we actually have one new, type of education track that we are offering. we've had, education offered on our show floor for a number of years, and we are launching.
education upstairs and meeting rooms as well this year for those that are looking for some deep dives on topics. So all of that education upstairs in our meeting room is with our expo plus education badge. That's operator led. So that's really operator. Information by operators, and brought to you by the people living and breathing it every day. And so just really excited about that. That's a new part to our show this year that we haven't done.
And. Right now it's just the schedule is pretty full. So we, I can't even, I think we have like over, it's what, it's definitely over a hundred education sessions happening at the show this year overall, and just really hitting on all those important topics. We were actually just talking about a topic the other day, which. I'm excited about, it's in our expo plus education area, but it has to do with cybersecurity at your restaurant.
Because one of the things that we see a lot of, especially independent restauranteurs, they're really relying on their software partners for that security, right? They don't have the staff to do that security on their own. And, there are risks in that, and so how do you protect yourself when, you don't have a CIO on staff, right? Who's taking a look at all of that. And so I think it's going to be a really great and timely session, for people to be able to take a lot of away from.
I love that. and again for the 1 percent of the people that haven't been to the show Just I want to roll it back Lisa talked about three different show floors that they've got going on And so if you're planning on going don't plan on going for 90 minutes and hoping to see the whole show It's it, look at the agenda. There's tons going on. you talked about labor labor is a huge problem. Talk to me about Apex and, I'm familiar with them. They've actually talked about being on the show.
Haven't been able to figure it out in timing quite yet. Cause I think they're, they've got some really cool stuff. and I think, more and more people as consumers, you talk about the next generation of consumers. They're okay going to a kiosk. They're okay to go into a food locker. Talk to me about what Apex does and why they won an award kind of back to kitchen innovations, because I think it's, I think it's a cool story.
This one's a cool story. So this one's really, their exterior smart food locker and it's making that leap from the through the wall, ordering a pickup to really this. system that allows the food to be kept, at that kind of perfect temperature, right? you think about sometimes with food pickup and certainly as we've come out of the pandemic with all of the, pick up and third party delivery and things like that. And, things don't always arrive at your door as fresh as you would like it to.
and so these food lockers are really able to keep that temperature and hold it against a whole variety of different type of weather scenarios, right? So it's like one of those things where it's, it could be like a blizzard outside and the food is still perfectly warm, piping hot. And I think certainly, there are tons of applications for this, you see it, a lot at college and universities and things like that, where you've got people coming from all over the team at APEC, excuse me.
and so it gives you, I think the other piece to this product is really about the data and insights that they get back from the locker systems so that you can tweak and keep your product even fresh as you, We back to the apex system, it's really about, not only it's, impressive technology in terms of temperature control, but really, again, about that data you get back that helps you optimize your labor and all of that. So it's a cool, it's a cool product.
and the other thing that, that ironically, I was talking to a customer just the other day who has a very busy bakery restaurant cafe, and they were talking about just how they are struggling because they're so busy. they're so busy, they've been struggling with. Guests showing up, they say that food needs to be ready at one o'clock and the guests will show up at 1230 or the guests will show up at one 30 and they're struggling to, how do they hold the food?
How do they deal with operational things? I know the guys at apex and there's also the old adage, hot food, hot, cold food, cold, need to make sure you do that because that's the bar bare minimum on takeout and the number one complaint we continue to get from restaurant brands as more and more of their product has gone out. The door is the food wasn't hot anymore. The salad was You know, had been sitting in a bag with a hot, hot pizza. And so the salad is hot or the pizza is too cold.
And so across the board, people are really struggling with that. And I think the guys at Apex have figured it out.
I think so too. And, I always, just on a consumer standpoint, I always say it's like someone can figure out how to get me my French fries. Still crispy where they have it, gotten mushy. They've won in my book. Yeah,
there's there, you guys have the food innovation area. The food purveyors continue to work on that. And the packaging purveyors continue to work on those types of things because, and selfishly, I just don't order fries for takeout very often because it's like, it just doesn't work. Oh, I just, I'm a restaurant guy. And again, it's, I think it's one of those things that we struggle with. a couple other products. I'm going to, I'm going to dig through a couple more products.
the chef top X group talked to me a little bit about what they do. Cause I just, again, People are using the show as discovery, whether they can get to the show or not. I literally, when you guys sent me this list, I was like, Holy crap. I had no idea how much stuff is here. And this is just this year, take the last 10 years. And it's just, there's so much has happened. So talk to me a little bit about what Chef X is, Chef Top.
Yeah. So this is a, this is actually a really cool product because I think, no matter what industry you're in. Everyone's talking about AI these days, right? And what does those applications look like in different ways? So this is a combi that, has this built in microphone so that the machine is actually interacting with the chef by voice, right? And so the chef can start, Giving instructions to the system. the system can adjust based on what the chef's saying.
it's really about optimizing the performance of what's cooking inside. So if you're cooking a pizza, it's a perfectly cooked pizza, right? But it's all that interaction to both of how it just, and the AI learning of the machine. But really, connected back to the chef themselves, It's not all just like pre programmed stuff. So it's really neat.
And it's, I think it's going to be one of a big hit in the KI area this year, because they, I think overall probably, and we started seeing it really, 2017, 2018, really that kind of timeframe started marking a shift and now we're seeing it all the time where automation and robotics have really, Just taken off and especially the last two years. almost every type of, applicant we had this year, not everyone, but almost everyone had some type of.
Automation or robotics component to it in a way that, it was really about solving, labor challenges most of the time, but it's also just speaks to, how the pieces of equipment are evolving, right? It's not really just about the nuts and bolts of a machine. It's really the technology systems and what's driving the machine is much different than it used to be. [email protected]
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Control the kitchen chaos with Total Uh, restaurant technologies and make your kitchen safer while maximizing your staff's time. The solution can be provided at no upfront costs. If you want to learn more, please check out rti inc. com or call 888 796 4997. Yeah. and I think the pace of innovation continues to grow because people continue to see problems and go, how do I solve that?
We were, took my seven, 16 year old out for dinner for his birthday last night and our dessert got delivered by a robot singing happy birthday, coming through the dining room, a year ago, that probably wouldn't have happened. and, and all my kids went wild.
They were all excited that something singing happy birthday from across the restaurant and, but it was on a robot and his ice cream got delivered via robot with a candle, which was cool, but again, these types of things, everything has digital, everything has machine learning, everything, I'm old enough to remember, and even my own kitchen right now, my stovetop is still knobs that I turn to turn on the gas. But the more and more, new kitchen equipment, everything's plugged into the internet.
Everything's plugged into the cloud. Everything's learning something new, which I love. I love that you guys continue to dig into that and see that these are the types of things, that are happening out there.
going to be cool.
Talking about French fries, you threw out French fries earlier and keeping French fries crispy. But, part of the thing, and again, had restaurant technologies into the oil management company, talk about things. I was at, the show in NRF show, retail show in New York. earlier this year, I was downstairs and the food innovation area. I watched them talk about robotic fryers and robotic pizza makers and all of those kinds of things.
One of the groups that you've been talking about is the, Seasoning and packaging of French fries right now. That's still a human that's doing it. Talk to me a little bit about what you guys are seeing in that area.
Tosa has their auto seasoning product that is a kitchen innovation award recipient this year. That really has to do with, getting that perfect seasoning. robotic arm that dumps them at the perfect temperature, gets it all seasoned properly, and it really takes that sort of human error type thing out of the mix. And so it, is perfectly programmed for salt weights, portion size by fry size, all of that sort of thing. And a lot of that is the consistency in product, right?
So that every portion of the fries Is it, just as good, right? Just as good as the one before that. And, it can move that to the pickup area. So it's, ensuring that it's first in first out. And so that there's not someone who is necessarily like picking the oldest fries, or the newest first, things of that sort. it's cool that, and the, the, alpha cloud patty quality assistance,
Yeah, that was going to be, that was going to be my last one. I was going to throw out you. Cause that one again, blew me away. So talk to me a little bit about the alpha cloud, what is Patty? are you talking about, your girlfriend Patty, or are we talking about
no, God, no
Okay.
hamburger patties. Definitely hamburger patties. but this, machine has the capability of, detecting patty color and evaluating the quality of that patty in real time. So it's using the vision sensors on the machine to know, that patty is perfectly cooked, that it's, well done, medium, whatever the case may be. But it's. using all of those sensors, so it's not just a temperature check. It's also all these other pieces that play into it, right?
And, it's just going to be really cool to see it in action. a lot of times, many of our judges are able to see it. I'm not sure if I'm going to be able to see some of the equipment in person. me personally, I only ever get to see them in videos until we get to, until we get to the show. So this one is definitely one I'm interested in seeing in our showroom because I think, that type of technology fascinates me, right? Because it's like, how are you basically seeing inside a burger?
like I don't get it, but they do it. And it's cool. The judges were super excited about this one.
I think across the board, it's amazing to think about, this is just people that applied this year, like it's not, they probably have been working on these things for a while, but they just, they got it proof, proof of concept to market to get it to that place. and, it just sounds amazing. So for those listeners that are like, I'm sold Lisa, tell me what I need to do. How do I learn more? How do I watch the videos? how do I get in touch? How do I get to the show?
Talk to me a little bit about what, what should they do outside of going all over the trade show floors and checking out all of the booths and all of those cool things. How do they learn more just specifically about kitchen innovations, get there, those kinds of things.
Yeah, absolutely. first of all, I hope people visit our website. So if they go to, national restaurant show dot com, there's a section under our celebrate area, which is Kitchen innovations. So that area really, goes over. We have a dedicated section of the website that has profiles of each one of the award recipients. So this year we have 25 pieces of equipment that were awarded. for context, this is the 20th anniversary, and we've had 25. award recipients three times in our history.
It's the most we've ever had. We thought, I thought maybe we were going to take over to 26 this year, but we didn't quite make it. But the, and there's videos and pictures and descriptions available for each one of the pieces of equipment. And then, when you do come to the show, we have a special area on our show floor in the South building called Kitchen Innovation Showroom. And all 25 pieces of equipment.
Will be there so you can take a look at each one side by side you know really peruse all of that award winning technology and equipment just right in one spot. And so I always try to make a beeline to it, get past all the booths in the front right away and go straight up to KI, just right through the entrance of the show to the back part of the hall there. it's going to be cool. It's A new design this year for us.
So just, nice open area where you can take a look, but we called it a showroom because that's really what it is, right? It's, a bunch of equipment all next to each other. And they've got representatives from each of the companies there to talk about it. And then we also have an education session happening. At the show this year.
I believe it's on the Sunday of the event, but it's our K. I. Judges are on a panel talking about some of the innovation that they were taking a look at and really their thoughts on what's coming down the pike for the future of back a house.
that to me is a must see, because at the end of the day, those people are going to go, this is where I see it going. And you've got to be looking out. And again, part of the reason why they come to the show, for those listeners that may be wanting to apply for this award next year, can you tell me a little bit more? Because again, we have a lot of people that are innovating tech that are doing different things. How can they get involved in this, in 2025 and beyond?
yeah. we typically do a call for applications in the October timeframe each year, with applications being due in December. And so then the judging takes place kind of January through whenever we make the announcement. depending on how long that judging process takes, we typically announce, in the February or March timeframe. So it's a pretty lengthy process. Process. the applications are pretty robust.
We, have, you have to be in market or plan to be in market with your, piece of equipment by the time the show comes around. So you want it to be new, but you also want it to be available, so it's a kind of about Okay. That two pieces of innovation, but it's also I want to be able to buy that innovation, that sort of
that. it's funny that you say that. Cause at NRF, I was talking to one of the sales reps and he's yeah, I don't go to the show anymore because this company always just sells a bunch of stuff. That's not really going to be ready for 18 more months. So I love that you guys forced them to say, I can. I can already order one. It might be on 12 week, 18 week lead time, but still I can order one. I can see how this might fit. I can start to work on my blueprints.
I can start to work on my electricity, all of those kinds of things. So I'm grateful that you guys do that. Okay.
And it's, and so then, we have a team that, can help answer any questions people have on the application process, but, we require some testimonials, some different certification pieces, it depends on the type of equipment it is, but just some things that backup. What the, manufacturer is saying, so that the application's not only marketing, it's also really, the technical specs behind it and how it's working and why and what it solves and, all that sort of thing.
that, like I said, that application process starts in October.
So for those that are listening, you guys have got some time, a little bit of time, this episode should go live. I definitely will go live before the restaurant show, but sometime in April it should go live. And so you guys have got just a few months to get it done for the, for 2025. And, I look forward to, to hearing more about that. remind us of the dates of the show again. I know, I know again, you gave everybody dates at the time of this recording, you, you keep,
I know I keep my day count number of hour. I know it's 800 some hours. It's a May 18th through the 21st at McCormick Place in Chicago. I always say it's We've been in the same, date pattern for any number of years. So it's always the weekend before Memorial Day weekend But just really excited to be returning to our home here in Chicago. Again. We've been in Chicago You consecutively since 1950.
So it really is, you're really the home of the restaurant show and it's such a great restaurant town and lots to do. I'm sure there's So much going on in town that I don't even know about, that are exhibiting partners, throw parties and networking events and, taking clients out and, it's just a good time had by all. So
and so I'm going to have you read the ad that just says, you know what? I know you guys are offering our listeners, money off of the show if they haven't already registered. how can they get a discount code, after
yeah,
they're like, you know what? I gotta go. I gotta meet this Lisa lady. I gotta figure out if
I'll be around.
a room with padded walls by that point.
I do try to hide in my office. No, I'm kidding. I don't, I like to be out there experiencing it, but, we hope to see you all at the restaurant show this year, so to register, you just need to go to nationalrestaurantshow. com. You click on our registration links. And as you go through the process, use the code podcast 24, and that'll give you 55 off our current rate at the time that you register. So it was great deal. and that promo expires May 16th though. So time is of the essence for sure.
I love it. Lisa, thank you for educating me. Thank you for educating our listeners. I'm certain it's going to be a great show every time I've ever been. It's been amazing. So thank you for coming on to our listeners, guys. Like I said, I know you guys have got lots of choices. So thank you guys for spending time with us this week and make it a great day.
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