CONCEIVE, CREATE AND ROUGH-DESIGN YOUR MOST EDGY IDEA FOR THE FOLLOWING:
A revenue-generating foodservice concept that can open and operate in an under-used, nontraditional location in a public area or in a host (client) venue. Lobbies, courtyards, hallways, concourses or any high-traffic space not specifically outfitted to foodservice are venue examples. These are locations where access to water is limited and ventilation and gas connections are non-existent.
NOTE: Your concept MUST BE SCALABLE to be constructed on the IHMRS exhibit floor.
The selected concept will be built as a life-sized, working "set" located on the show floor. Your model will be an actual gathering place for food and equipment demonstrations during the Show. Attendees looking to network and rejuvenate can do so in your innovative foodservice "concept" during the Show as well.
YOU'LL NEED THESE ELEMENTS:
- Concept Narrative: Describing your vision
- Concept Sketch: Your vision in a four-color rendering
- Floorplan, Elevation & Equipment List
DISTINGUISHED PANEL OF JUDGES:
Michael Atanasio - Overlook Hospital
- Grand Hyatt New YorkMaura Doran
- New York Methodist HospitalBill O'Keefe
- dineEquity: Applebee's/IHOPClay Meissner
- University of Montana DiningTom Prykanowski
- Choice HotelsMichael Roddey
- Gastronomic Services and Consulting
Kirk Rodriguez - Texas Tech University
WHAT'S THE PRIZE?
IHMRS will pay your travel and hotel expenses to supervise installation of the project and to attend the Show, November 5-10. In addition to industry recognition, your concept will be promoted in Show communication and collateral, and be featured in a future issue of Foodservice Equipment Reports magazine. You will have the opportunity to present a seminar at IHMRS, IHMRS will create a video interview with you to run on both FER and IHMRS websites; you'll have the opportunity to describe your concept vision and the equipment that enables it. Lead generation from attendees who visit the concept installation at IHMRS will be shared with you.