Celebrations were in the air last night at the cocktail reception for the 2013 Kitchen Innovations Awards recipients. While attendees have been abuzz browsing the equipment, rich with potential to help them work smarter and better, the KI judges gathered together to see the innovations that they so diligently selected and enjoy the special camaraderie amongst one another.

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What a run! The final day of the Show includes the first women’s super-session on the secrets of success from the top women in food, World Culinary Showcase demonstrations and book signings from Food Network culinary stars, and more.

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The NRA’s 2013 What’s Hot Survey continues to reflect consumers’ growing interest in nutrition, so operators need to continue to find ways to meet the growing nutrition-related needs and desires of guests. In Nutrition Trends: How Can Your Restaurant Capitalize? attendees heard insights into how some of the industry’s leaders, from independents to large chains, are embracing the nutrition trends within their brands.

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Pinkies out! It’s tea time with Ito En. We paid a visit to Ito En (Booth #4060), Japan’s number one distributor of green teas to share a cup and learn a bit more about the green tea market today.

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Made-to-order entrees? “Dinner for Two” menus with offerings that change daily? Grocery stores with their own teams of chefs? Experts sat down to discuss the constantly evolving relationship between chef and grocer during “Grocers and Restaurants: Learning from Each Other.”

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At last night’s Restaurants Rock, Steve Schneider, principle bartender at New York’s Employees Only, was crowned as the 2013 Star of the Bar. The national cocktail competition, conducted by the NRA Show and IWSB and sponsored by American Harvest Organic Spirit—was selected in front of a live audience at last night’s Restaurants Rock party at Castle Chicago. Judges for the event included Anthony Bourdain, celebrity chef, personality, and culinary author; Todd Richman, corporate mixologist of Sidney Frank Importing Company; and Master Mixologist Tony Abou-Ganim. On top of bragging rights, Schneider walked away with a $5,000 check.

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In front of a full house in the Vista Ballroom yesterday, Howard Schultz, Starbucks chairman, president and chief executive officer, stood humbly recounting the path of one the greatest foodservice companies of our time. It wasn’t an always happy story, but it was the truth.

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Everybody’s favorite loudmouth, unapologetic chef Anthony Bourdain spoke in front of a large group at the NRA Show this morning. From waxing poetic about quick-food burgers to the horrors of boiling cauldrons of spaghetti Bolognese served at hotel chains across the globe, Bourdain had the audience laughing and clapping in approval for a full hour. Here are a few of our favorite sound bites.

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The 2010 health care law begins to take effect for employers in 2013, and the NRA Show is offering attendees several opportunities to learn more. In Health Care – What You Need to Know (11:30 a.m.-12:30 p.m., Room S403B), glean the basics of the health care law, including the most up-to-date facts on the latest regulations, compliance deadlines, and next steps operators must take. With tailored sessions—Smaller Operators – How Will the Health Care Law Affect Your Business? (1:30-2:30, Room S403B) and Large Operators – How Will the Health Care Law Affect Your Business? (3-4 p.m., Room S403B)—operators can leave the show feeling well-prepared with action steps.

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We celebrated the award recipients of the 2013 Food & Beverage Product Innovations Awards (FABI). Our esteemed award recipients shared their progressive food and beverage innovations that enhance menus and bring in customers. An independent panel of experts, representing a variety of both commercial and non-commercial industry segments, selected the FABI award recipients based on high marketability products designed to satisfy consumer trends, including lifestyles such as gluten-free, allergen-free, low sodium, vegetarian, vegan or raw diets.

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