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BLAST FROM THE PAST
PHOTO COURTESY OF NATIONAL RESTAURANT ASSOCIATION
National Restaurant Association Celebrates 100
FBY CHRIS BURT
rom an intimate “board meeting” of food trailblazers in 1919, the beginnings of the American dream for many began to take shape when the National Restaurant Association show was born. That event had just 19 exhibitors, but its purpose, its mission,
was evident and still serves its members well 100 years later — to provide a foundation for, and advocate for, the restaurant and foodservice industry.
Fast-forward a century, and the NRA is a massive organization that serves 15 million workers. Its annual trade show in Chicago boasts 70,000 attendees and 700,000 square feet on its bustling floor. A far cry from those early days, when that group of 350 restaurateurs converged on Kansas City to show off their goods and services and talk about pertinent issues.
The NRA’s growth has been staggering — since Prohibition in the early 1920s through World War II to today — and its mission of delivering for its members hasn’t wavered.
“We are extremely proud that for 100 years, we have been able to work together for the good of this industry,” says Hudson Rie- hle, the National Restaurant Association’s senior vice president of research. “Since 1919, our goal has been to advocate for our members, and provide them with the necessary tools and resources to achieve success.
“This year, as our centennial anniversary commences, we project that the restaurant industry will generate $863 billion in sales. That is good for business, the communities we serve and our nation’s economy.”
The NRA has been at the forefront of developments in foodservice since its inception — from its Depression Era appeals to customers to “Enjoy Life — Eat Out More Often” to its “Golden Opportunities” message during the 1960s that helped put more ethnic flavors and locally grown produce on menus.
It wasn’t easy for that first small group of industry advocates. One of its first pre-NRA victories came in 1917, when the Kansas City Restaurant Association boycotted against egg brokers demanding excessive prices. After that came a bigger groundswell of support
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in the Midwest from restaurateurs.
Five years later, when representatives gathered in 1922 on the
lawn at Mount Vernon, George Washington’s home in Northern Virginia (pictured above), there were 1,685 attendees.
From those humble beginnings, this year’s show at McCormick Place from May 18-21 will feature hundreds of exhibitors, cooking demonstrations, celebrity chefs and the latest in technology.
“It is the premier place to network with and learn from industry leaders, sample the latest products and services on the market, participate in education sessions,” says Riehle. “We think the reason for its success is our ability to provide cutting-edge in- formation, insight, and access to products and equipment that will help restaurateurs increase their sales and operate more efficiency. That ability to reflect the industry’s trends is what defines our show’s success.”
Of course, the show is just part of the NRA’s work behind the scenes. Riehle says the organization is working to grow its partner- ships with state restaurant associations and enhance education and tools around workforce development. It recently introduced its ServSafe Workplace initiative, which aims to create and sustain a safe and appropriate work environment for all employees, and a new ServSuccess initiative that emphasizes employee development. For the next generation, it boasts its ProStart program that prepares young workers for their careers ahead.
“We are determined to educate our industry on how diversity and inclusion are good for business, provide more opportunities for our up-and-coming women leaders, and continue to find ways to attract the best and brightest our talent pool offers,” says Rieh- le. “We are committed to ensuring that the next generation of our workforce knows what we already do — that with hard work and dedication they can have a successful, rewarding future in this industry. They can climb the corporate ladder or, perhaps, own their own businesses one day. The sky is the limit, and we want to help them achieve their goals and dreams. That will define our success for the next 100 years.” pb