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NRA to host green-focused learning opportunities at annual trade show

NRA to host green-focused learning opportunities at annual trade show

CHICAGO —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

The show, to be held May 16-19 at McCormick Place here, will feature educational sessions that will provide attendees with tools to help boost sustainability efforts. Those tools promise to help save on operating costs, increase productivity, motivate employees and attract eco-conscious diners. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

The NRA developed a series of education sessions for this year’s show for those participants looking for information and tips on how to make their operations more environmentally conscious. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

They include: —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

Join the Green Restaurant Revolution: with Ted Turner and George McKerrow, co-founders of Ted’s Montana Grill. Chris Koetke, dean of The School of Culinary Arts at Kendall College, will moderate the session. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

Building Green—Subway’s Eco-Store: featuring Brad Davis, equipment manager for IPC Subway, and Tina Fitzgerald, director of produce and social responsibility for IPC Subway. Jeffrey Clark, consultant to U.S. Environmental Protection Agency’s Energy Star program, is the moderator. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

The Brand Impact of Going Green: with Kathleen Seelye, managing partner of Ricca Newmark Design, and Jeff Harvey, president and chief executive of Burgerville. It is moderated by Rudy Miick of Miick & Associates and presented in cooperation with Foodservice Consultants Society International. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

The show also will feature many “green” options and products on the exhibit floor. —The 2009 National Restaurant Association Restaurant, Hotel-Motel Show will offer ideas on how restaurateurs can “go green” while still maintaining their bottom line.

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