 Aloha, my name is Abe Park. I'm the chairman of the Hawaii Restaurant Association and Monica Marketplace in Chinatown. And I'm also the managing partner of J Dynasty Seafood Restaurants. Mahalo for joining me here for the Restaurants of Hawaii on the Think Tech platform. Today, we'll be discussing the upcoming 2024 National Restaurant Association show. As a benefit of the membership, all HRA members can receive one complimentary admission badge to the show. To receive these member benefits, HRA members must register in advance for the complimentary badges on the NRA show's website. It's www.nationalrestaurantshow.com. Let me repeat. It's www.nationalrestaurantshow.com. The NRA show will start it from Saturdays, May 18 to 21 and will take place at the Makami Place Chicago Young Analyze. Additional badges are available to purchase, I started at $250 each and then we'll have more details on that after. Without further ado, allow me to introduce the esteemed guests joining me in our discussion about the NRA show's. Fresh from the success of the recent Hawaii Hotel Restaurant shows hosted by the HRA and its allies. We witness unprecedented turnouts of attendees. It's evident that trade shows like this post immense appeals. Weather is for sourcing top notch yet affordable supplies. Networking for essential businesses, services like insurance and medical coverage or gaining invaluable insights from the experts, speakers featuring in the program. Their atmosphere was electric, dreaming and also excitement is a learning opportunity for all the operators. But today we are gearing up an even greater event, a grand event, the upcoming NRA shows. And it shed a light on what lies ahead and get a panel of distinguished individuals who are either inside of the show or seasoned attendees. So without further delay, allow me to introduce all these VIPs. So we have first Kailin Rogers, if you can wave to us. She is a Senior Director of Marketing, the National Restaurant Association show at the Kiss Me, Florida. Love that place. We have second person, a VIP is Maggie Schutz, Director of Enterprise Marketing for National Restaurant Association, Chicago, Illinois. Chicago, Illinois and welcome. And we also have Chris Imamura, CEO of Rainbow Driving in restaurants, in Rainbow Driving restaurants, Kakaku, he's an adult Kakaku right now. But his shop is at the Kalihi Bridge and Kababulu. So Rainbow Driving again is one of my favorites. So it's the most popular eateries for locals and tourists on O'ahu and the food and quality are phenomenal and the price is always reasonable. And also we have Tom Jones here, he's the President of your Taku restaurants at the Alamona area of O'ahu. As we all know, Tom Jones is a successful icon of all restaurants operating in Hawaii. Tom is also an organizer for the Hawaii Hotel and Restaurant show and we just had, you know, and also Tom is our past chairman for the Hawaii Restaurant Association. So welcome Tom. Okay, so I'm gonna enter the show. So I'm gonna go to talk to Kailin. So Kailin, can you please tell us? Yeah, great. So Kailin, can you please tell us, you know, what sets the national restaurant association show apart from any other shows in the industry? Well, thank you. Besides being the largest trade show in the Western Hemisphere, so we welcome over 35,000 people to Chicago, to McCormick Place, that includes attendees and exhibitors. Right now we're gonna have over 2,000 exhibitions on the show floor and a plethora of education and on the floor programming. But I think the best thing about this show is that it's all inclusive. No matter where you are in the food service ecosystem, this show appeals to you. You can find new suppliers, you can find new technology, you can find new foods, you can find new packaging, you can find new seats and tables and patio coverings. You can find everything at the show and it's also so welcoming to everybody as well. We take, we want everybody who's on a restaurant tour, we want independence and commercial restaurateurs, we want non-commercial restaurateurs, you know, those hospitals, those universities, those colleges, those assisted livings, all those. We want retail. Retail is such a big growing area for food service and we also have lodging. Everybody that's in the lodging industry who really is serving food service. So anywhere where you can have food service, those people are coming and converging in Chicago this May. So we're quite excited about it. Wow, sounds like a white-spout shop. Yeah, yes it is. Okay, well I'm gonna talk to Maggie. So, Maggie, what are the main highlights or the key attractions that attendees might can expect in DC as a show? And also, are there any notable speakers, workshops and demonstration plans? Yeah, and before I get into the excitement of what's happening this year at the National Restaurant Association Show, I just wanted to say congratulations to you and the team on a successful show in Hawaii. I was looking at the website before I joined on the call and I'll have to plan to go next year. So I'm sure I'll have plenty to learn to bring back to our own booth at the show. So on top of all of the great things that Caitlin has already mentioned about the show, just about everything that it covers, there are two big things that I wanted to highlight for people and they kind of hit that rent of everything that's happening at the show. The first is our keynote. So we're going to be having a conversation between Michelle Corsmo, who's president and CEO of the National Restaurant Association and chef Jose Andres. And in that intimate conversation, they'll be discussing Jose's experience in the food service industry, the profound impact that food has on communities and how those two influences really intertwine with his philosophic efforts at World Central Kitchen. And so outside of that amazing conversation, which everyone is looking forward to, on the other side, I'm a little bit of a tech and mechanical geek. So this year we're celebrating 20 years of the Kitchen Innovation Awards. And so you can go ahead and check out the award winners now on the hotel, on the, Mark me. That's right on the show website. Either on the show website or you can also get an opportunity to see them and kind of play with them and learn about them right on the show floor. So those are two highlights of many. And I'm sure we'll talk more about all of them throughout this fall. Well, so not just one soft shop, one soft education too, you know, and listen to all these great speakers. So I'm going to go back to Chris. So Chris, I know you're the frequent visitors, you know, you're the tourists over there, but you know, you are the one bringing all the good information. So what educational opportunities does the show offer that your personality has benefited? So that's a recognition. I stated going to the show, maybe I think it was four years ago or so. And for me, it was more about education than it was exploring everything to start. Yeah, what I went for first was the restaurant leadership workshop, which is like a whole day workshop during one of the days, learned a ton. In a previous life, I was a computer engineer working in tech and then came home to run family business at the restaurant. So restaurant was in a sense, semi newer to me. So education for me was big. This year and kind of last year too, we're looking forward to a lot of, there's been topics on Gen Z recruiting and retainment. Just different generations that we, because we're as a family business, 62 years, we have employees that have been with us over 30. And you know, working with, you know, certain generations is always difficult and tricky. So just new opportunities about that. Something big also this year we're looking forward to is how AI can help streamline some operation. Not necessarily, obviously it can't do absolutely everything but help, especially in our management team kind of streamline certain things. Wonderful, wow, great. Thank you for the information. And Tom, so Tom, you also visited show as well frequently. So can you tell us what is the cost to attending this NRA show? But as a benefit of membership, I just want to let everybody know all the HRA restaurant members can receive one complimentary admission batch to show. So don't forget about that in the beginning. So I said it. So to receive these membership benefits, HRA members must register in advance for the complimentary batch on the NRA show's website. So it's a www and national restaurant show.com and okay, so Tom, so tell us the cost. Well, from Hawaii, the cost of airfare and the hotel in Chicago, ground transportation probably could run between four and maybe $5,000 altogether. And that would include that anything out all over the great restaurant in Chicago which there are meant, you know, everyone to understand is that it's easy to find like three or four times the value, you know, the cost of the trip in the value that you'll get from the show. I think the first year I went, we, I discovered shoes for instance to pull a brand name out and we had had a couple slips of falls the previous year and I came across the shoes for cruise booth. They did some demonstrations and I realized with the guarantee that they had we could save, you know, tens of thousands of dollars if not hundreds of thousands of dollars on a shoe security safety program. And so we implemented that and that's right. That's just one booth of the thousands of booths that are there. There is so much that you can learn from at the show and it would be hard if you put your mind to it not to be able to get three to four times your investment in the travel arrangements to see the shoe. I told the right way of view, you know, great. Yeah, so much to learn. I mean, there's, yeah. One investment that you should also make is a pair of very comfy walking shoes. It's, it's, it's really, he's not least to see the entire show and it's, it's, it's a lot, a lot of walking but it's worth every step. So what are you saying? We should buy our first class to go to Chicago and come back. It's still worth it. So, yeah. So going back to Caleb. So are there any new innovative technology and local technology? I love technology. So are there any innovative technology and products that being featured in this year, 2024 show? Well, last year we saw really the, the, the beginning and AI and really AI coming into the restaurant industry. This year you're going to see more AI than ever before in a different pieces of food service equipment as well as even, you know, one of the oils that we selected for Fabi was AI generated. They went out that, how could we really make this a more plant-based product and the AI generated it? So you never know where AI or technology is going to come from. I think the best thing that we're going to see this year is really from, from food service equipment, it's efficiency. We know labor, like Chris said, is, is a challenge. So how can equipment manufacturers streamline the processes for them with more efficient equipment that automates more steps, that can take steps out of the labor's, you know, workflow to get things done quicker and easier for all staff involved. Some of the food products that we're going to see we're seeing more explosion of plant-based, more explosion of, you know, even impossible hot dogs, if you could believe it, you know, there was always the impossible burger, now there's the impossible hot dog. So one of the other ones I thought was fun is the fabby favorite is guacamole bite. It's taking the guacamole and the chip and putting it into a fried ball that you can serve. So you never know what you're going to see or taste or really experience at this show. There's just so much to see. Last year we saw robot, robot was a big thing, delivering products and things to the table. So we see more of that, more kiosks, more, more interaction, mobile ordering. You'll see Uber Eats there. You'll see toast there. You see grubber. You see a lot of these other ancillary products that really help support food service there as well, as well as Coke and Pepsi and everything else that's a favorite. So I'm really excited about that. You know, all the different innovations and all the different products are going to be here. And one other thing that's new too is startup alley. Startup alley is our one pavilion that we introduce all new manufacturers into food service. So if you've been in business less than two years, you can be in this pavilion area. So it can be a wide variety of products from food to technology to equipment that's going to be showcased in our startup alley. Wow, it makes me so excited. I'm looking if I take it already. So, um, Maggie. So after show added any new events, pavilions or opportunities that this year's the operator should know about which pavilion pavilions are back this year's are there more exhibitors this year? You know, I'm actually going to take you off the show floor. I'm sure Caitlin can give us a very exciting roundup of everyone who's new here. Well, what I do want to point out is Chris, I'm so excited when you mentioned education because that is one of the new things that the show is really focusing in on this year. There's a expo and education badge and that allows people to really get the opportunity to dive into over 40 different educational sessions at show. So they've really leaned into that and I'm excited to hear that it's going to like a drop of youth for us and it has been for years. The other thing that I find really exciting and that's new this year is that we'll be hosting a member networking reception on Saturday. So we're inviting all of the listeners to viewers here today to join us. It's going to be on Saturday from five to six p.m. Right on the show floor we'll be sending out invites closer to show. And then on top of that, this isn't new but it's another great community thing which I really wanted to highlight because at the show there's so many amazing things on the show floor that sometimes it's hard to meet people but the show team has really put together a lot of great opportunities throughout the event to go and it's called Meetups. There's one happening, there's more than one happening each day and it gives you the opportunity to find your community, connect on the show floor and kind of create those impromptu magic moments that really make the trip. So those are my highlights that I'm looking forward to and the new things that are coming up this year. Wonderful, wonderful. So Chris, you know, other than the show, you know, by the way, I'm going with you. Other than the show, what else is there to do? So I think now you let us straight to what I was going to talk about is the networking opportunities. You know, you go to the show with a purpose for learning about this or trying to gain that but I found myself just talking to people around the world. It was really eye-opening to see how other cities, countries do restaurants and get ideas from them. We've been lucky enough, some of them have heard of us from all over the world. So it was kind of cool to talk to them about that. But Chicago in May is, I mean, not fun would. It is usually absolutely beautiful. The weather is great. I think the food and drink city kind of what Tom was talking about, the restaurants there, the bars there are all top notch. And then obviously if it's your first time, you have to do all the tourist things. Go see Millennium Park, go take an architecture tour. I think the Cubs are playing this year during that weekend. So I might make it out to a game. But yeah, just enjoy the city. I think something for us coming from Hawaii because the non-stop flight lands at I think 6 a.m. or something like that. Give yourself a day to get adjusted last year because of just time constraints. I landed at six and had a show at nine or like an educational thing at nine. And it was just a long day. So just making sure you plan a little bit of time for yourselves to catch up and get ready too. Are you thinking about rainbow driving in Chicago? Nothing's out of the question. So we'll just have to see. It's exciting to see the area where Dan and I do it so. So Tom, Tom Jones is a world-wide news chef at Kotaku Japanese restaurants and the most successful Caucasian chefs on the island and operating at the restaurants and at the multiple entities here. So Tom, what interesting inspiring aspects have you witnessed when attending this show? Well, the educational webinars are really, really great. But there are a lot of demonstrations there as well. On the show floor, you'll see demonstrations by different chefs from around the globe preparing foods. And then they also have competitions. So you'll see young culinary students carving ice or doing pastries, all types of beautiful food presentations. It's really great to see young people in the show. So I always enjoy going down in the lower section where they have all the competitions. That's always fun. And another thing to look out for, make sure that if you're attending the show, check with your vendors before you go, especially the national vendors. As to often done a national restaurant, a student education, educational foundation fundraiser in the evenings. And if you're fortunate enough to get invited to that, there's great opportunities for the bone-all occasions. Things of that nature. There's a Nike event one year. So there's a lot going on after the show. Check with vendor, check with the show website to see what happened to many of the extracurricular activities. Got it. Thanks, Tom. And let's go last round with Kailin. So Kailin, why should professionals like us in the industry consider attending? I think it's a great opportunity. I want to piggyback what Tom and Chris said. It is a great networking opportunity. But I also think it's a great time to unplug from your day-to-day and just explore. I mean, go eat everything, go see everything, go touch everything. It's just a great opportunity to open up yourself to new possibilities. I always say if you can walk away from an event with three new ideas, it was worth the investment of your time and energy to get there. Because you never know, like Tom said, I might get choose for cruise. Chris might find something fabulous and new that he needs for his operation. And he found it at the restaurant show. And I think that's just amazing. So I think every professional should come. It's just an eye-opening experience. You said about wearing comfortable shoes. Yes, it's the number one tip I give everybody to wear comfortable shoes. And now since COVID's over, I think we all are a little more casual than we've ever been before. So sneakers are on the table to wear to this event. But also I'm gonna say plan. We're gonna have our mobile app up in about a week or two. I'll make sure you guys know about that. But it's a great way to download it on your phone and start looking at all the vendors, exhibitors that are there and start tagging them so you kind of make a plan that you really wanna go visit them. It's a great way to tag the demonstrations that you want to see. It's a great way to tag mixology, beverage demonstrations. So there's always opportunities to plan better, to make yourself comfortable, but please come and enjoy everything that we have to offer on the show floor and everything that is Chicago off the show floor. Like Tom and Chris said, there's so much to see it eat off the show floor as well. It is a 24, seven event as far as I'm concerned for four days. So it's just great. Hope y'all come. Thank you. Caitlin, I'm adding two more managers on the trip. Okay, go ahead. You can sell me anything. So go back to Maggie. And what sets of the show, what sets of the show apart from just serving the product online? Sometimes when I stop shopping, you can also get it online too. What, why do we need to go to the show? Well, you know, honestly, you're like, Caitlin has been the biggest type person here. I don't know if I can really beat all of the magic that she was just bringing, but really honestly, for me with any event, the magic is being in person and the magic is getting the experience of getting away from your everyday life to be able to allow that creativity to kind of like settle and spark as you explore a new place, whether it's the trade show floor or the city and everything that the city has to offer. So I would say, come and bring it to life and experience everything that the show in Chicago has to offer. Well, I'm gonna pitch in on that, I'm gonna say this, it's a great way to compare and contrast products that you might be interested in. If you're looking at a fryer, go look at all the friars. If you're looking for an ice machine, go look at all the ice machines. If you're looking for a POS system, go look at all the point of sale systems that we have on the show floor. It's a great way to compare, contrast and real time, get the salesman's pitch, see if they're telling you the truth and go and look around the hall. There's no other show that's really gonna give you that breath of product and in that space that you can really make very conscious decisions for your business. Wonderful. Yeah, so Chris, why did you continue to attend the show and what has been rainbow driving the top local restaurant here getting from your attenders for the NRA shows? I think Caitlin just read my minds a little bit. We recently switched to, maybe two years ago, we switched to toast. And it was me going to the show and kind of comparing the different point of sale systems, asking the current one we had at the time what their roadmap looks like and comparing that roadmap to other point of sale systems. Other than that, we have different services like our digital boards. We found them through the restaurant. So we were beta testing AI scheduler now with one of the companies we met there. But like I said earlier, you don't necessarily have to go there with something like I need to buy something. It's a lot of just like, what haven't I thought of that other people have and how can I bring that back? And some things might not be ready this year but they're developing it. So you keep track of them and you keep talking to them. And same thing with our AI schedulers like, hey, we're going to beta test it. Do you want to help them? We're like, okay, yeah, let's try that. So it's just going with an open mind, having some goals in mind, but also listening to what people have to say. So give your chef a vacation. Down go. Right? No, not there yet. Yeah. I'm going to tell him. Yeah, tell him. So can you tell me you're the chef? So can you tell us how does these attendees make the best out of the visit in the 2024 in our ratio? I think Caitlin said it well, plan your trip. So start in advance, make yourself a schedule, look over the vendors, have a general idea of some things that you'd like to study or learn about. But again, it's an investment and just relax. Look at as much as you possibly can, keep your mind open and get a really good feel for working on your business instead of at your business. Just take a break, get away and open your mind up and just really going with a very open mind and learn as much as you can. And again, wear nice shoes and enjoy Chicago. Wow. You guys absolutely blew me away. And I'm letting you all these bills on my credit card now. So get you all these people down. So I'm absolutely blown away by all the insightful information shared by, with all of us today on the think that platform. I would like to thank all our guests here joining us today. We look forward to hearing about what this year NRA shows can bring. Again, May is coming. Don't wait, register at www.nationalrestaurantshow.com. And please remember, newish connections, save a life, eat healthy and live well. And Aloha, Hawaii was until we meet again. Aloha. We want to announce that think tech Hawaii is moving into a new phase and will not be producing regular talk shows after April 30th. We will retain our website and YouTube channel and will accept new content on an ad hoc basis. We are also developing a legacy archive program to provide continuing public access to our content. If you can help us cover the costs of the transition and the development of our legacy archive program, please make a donation on thinktechaway.com. Thanks so much. Aloha.