2013 Florida Restaurant & Lodging Show

Filed under: Orlando Events |

Ever wondered about all the delicious food and beverage choices you have when you visit Orlando? Ever worried about making the right choices for you and your family?

Well, worry no more. We visited the 2013 Florida Restaurant & Lodging Show earlier this week and we can report back that the food industry in Orlando is vibrant, dynamic and healthy!

We walked all the aisles of floorspace with various vendors displaying their wares and we can vouch for the fact that the food industry takes its role very seriously. Not only do they look to create a visitor experience that is second to none but they are always trying to find something new to excite you. The show featured some great food and produce choices and featured all the latest trends in education, food, operations and a glimpse into the rising culinary talent in Florida.

The Florida Restaurant & Lodging Association counts over 10,000 hoteliers, restaurateurs and industry suppliers among its members and they are part of the $71.8 billion hospitality and tourism industry that accounts for 23% of Florida’s economy. Further, more than one million employees are part of an industry that pays over $4.3 billion in sales tax revenue. The mission of the association is to protect, educate and promote Florida’s hospitality industry and this years show certainly did that with an expanded food trends experience, the Ferdinand Metz Foodservice forum delivering over 40 educational sessions as well as several demonstration areas.

Other highlights of the show were:

  • Food Trends Experience: Providing direct access to product, flavors and ingredients driving the most recent trends in the market, such as healthy, organic, sustainable and ethnic.
  • Bacon Celebration – Sponsored by Smithfield: Bacon is in demand, and chefs are finding creative new ways to utilize this product in every course, from breakfast to dessert. Foodservice professionals discover various ways to use bacon in the All-New Bacon Demonstration Theater.
  • Ferdinand Metz Foodservice Forum: A chance to sample the new education menu at the Ferdinand Metz Foodservice Forum, with educational content that is practical and relevant for today’s foodservice professional.
  • The 2013 American Culinary Federation Culinary Arts Competition: Chefs compete in the R.L. Schreiber Apprentice/Jr. Member Florida State Championship Team Skills Competition, Taste of Elegance Pork Signature Recipe Competition, the USA Culinary Cup Team Competition, and the Pastry Challenge.
  • Florida Restaurant & Lodging Association Events: The FRLA hosts a series of events including The BIG Party, where hospitality VIPs gather and network, and the NRA/FRLA Bob Leonard Golf Classic.

We left the show knowing that the restaurants in Central Florida are determined to go the extra mile to deliver some superb food options to visitors and residents. It’s exciting to know there’s so much choice on our doorstep and we congratulate the restaurant industry on putting Central Florida on the food map. It truly can compete with anywhere else in the world as a place to enjoy some fabulous dining.

More photos at www.FloridaLeisurePhotography.com

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