Millennials, Marketing, and Adaptation: Day Three at NRA Show 2016

It was another beautiful day in Chicago at the National Restaurant Association’s NRA Show 2016! Between cooking demonstrations and breaks for food sampling on the exhibition floor, chefs and industry leaders shared their thoughts on trends restaurants are experiencing now, and some they can expect to see in the coming months.

Unsurprisingly, food continued to be the highlight of the show. Nation’s Restaurant News rounded up some of the major food trends they saw on the exhibition floor.

There were even cooking lessons on the exhibition floor. They were led by French chef Daniel Boulud, who owns restaurants in London, Singapore, and all over North America — including a Michelin 2-star location in New York City.

Chefs Robert Irvine and Jon Taffer talked about their experiences in bringing restaurants back from the brink of disaster, and what restaurateurs can do to avoid making the same mistakes they made throughout their careers.

Another big topic of discussion was employee retention. Workers belonging to different generations look for different things in the workplace.

The same can be said of guests belonging to different generations.

When it comes to tech adoption, some sectors of the industry are doing it faster and more consistently than others.

Guests like to use technology when they visit restaurants, and in most cases, guests would like to see more of it.

Do you have any interesting insights to share from NRA Show 2016? Let us know in the comments, or on Twitter @Benbria.

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