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From the NRA Show:

Understanding the Restaurant Industry Landscape

Wednesday, Feb 10, 2:00 PM EST   |    Add to calendar   |   Webinar will be recorded
With COVID-19 vaccines a reality, foodservice operators can start to see a light at the end of the tunnel.
Learn where the industry is headed in the next 6-12 months and what concepts are planning for
future growth. From consumer demand, to menus and trends, to the financial landscape and more,
explore how the industry is changing and ways that operators can use short-term
projections to build back business.

'Scooped Cookie Dough Bar' Opens 17 New Locations in Multi-State Expansion – Leveraging Latest Delivery and Virtual-Kitchen Technologies to Help Customers Indulge Their Cookie-Dough Craving Across the Nation


Scooped Cookie Dough Bar   recently announced upcoming plans to open 17 Scooped locations in California, Nevada, Arizona, Georgia and Florida in January of 2021. As the pandemic continues to force restaurants and eateries to redefine how they conduct business, Scooped has fully embraced a convenient, cost-effective virtual kitchen model to better reach its rapidly expanding cookie-dough customer base through new physical locations that are accessed online.


The Consideration

of Ghost Kitchens


Food Fair Contributing Business Editor Jim Lopolito on looking past the difficulties, rethinking what is going on right now in your kitchen and deciding if other possibilities can be realized.


A Ghost Kitchen is one such opportunity.

While a Ghost Kitchen is not for everyone, if you have the capability for additional output from your existing kitchen this may be something to consider. Even if you do not believe it, the COVID era has brought on opportunity like no other to the restaurant industry. If you plan right, you can gain some of the lost revenue through the closed locations in your area.

While the GK idea has been around for a while, the COVID era has opened the door as the perfect time for this concept to be further evaluated. Also called the delivery kitchen and other names...




Dining Safety Alliance to Aid Restaurants with Certification for

Dining Safety, Giving Establishments an A-Grade Sticker

December 21, 2020 (EINPresswire))

Restaurants receiving standardized A grades via inspections poised for boost in revenue and a chance to survive, thrive and reopen, fully, post-pandemic.

In these days of the COVID-19 pandemic, many businesses -- small businesses -- especially, are either seeing a sharp decline in revenue or even facing closure, none more prevalently than the many restaurants and cafes across the nation. Bailouts, which are there for big airlines and other big businesses, are non-existent or negligible on behalf of the restaurant industry. That’s where the non-profit, Dining Safety Alliance comes in...


Strahman Valves and the ozone system that easily replaces traditional sanitizing methods while being very green.
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Blaze Products is the worlds largest exporter of canned heat products and producing them from raw materials sourced in the USA.
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Hale & Hearty Selects Appetize To Upgrade Operations With Advanced POS Cloud Technology

Renowned restaurant chain and leading software company partner to improve customer and staff experience at all 20 locations.
"Our goal is to create a memorable dining experience at all Hale & Hearty locations, and Appetize has helped us exceed expectations with its cloud technology," says Mark Feit, Director of Business Development at Hale & Hearty Soups. "The company's commerce platform is easy to use for our staff, and it significantly improved day-to-day operations...
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Food Fair NRA Buyer's Guide Issue #15, 2019
Food Fair NRA Buyer's Guide Issue #14, 2018
See you at NRA 2021! Stop by and pick up your complimentary copy of the 120 page FF NRA Buyer's Guide. We are located in the South Hall #1460. We will be conducting in- booth video shorts  for podcasts and future magazine issues.
To meet with the editor, please email for appointment.
Pastry Fashion




When did your passion for food begin? Any big influencers? What is your training? The street, the Institute or Mom or Dad!?

It comes from a family tradition linked to gastronomy but my vocation came relatively late after 10 years working in fashion. But my perseverance and passion for pastry enabled me to acquire an excellent education in some of the best places like Pascal Caffet.


David Amirault,
Sterno Products VP of Marketing, joins us to discuss the
innovative Speed Heat portable heat system.
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...from the Editor
We interview GW Horne, 32 years General Manager
of County Line Barbeque in Austin, Texas on using the TableCheck seating management system.
“I couldn’t imagine not having it.."
NRA 21 Booth 1460 South Hall
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