Foods galore at big Chicago restaurant show | food, restaurant, chef ...

Chicago ? I'm wrapping things up at the restaurant industry's biggest food show in the Windy City. I've been running around like crazy, so I hope you've been following my food exploits on Twitter and Facebook.

There's only one way to describe the show. It is like grazing at a ginormous Costco. Food samples are everywhere as hundreds of restaurant suppliers and food manufacturers from around the world gather at Chicago's massive McCormick Place convention center to showcase their best eats over four days.

I don't have a pedometer, but I'm almost certain I've walked several miles over the past three days. The show floor is the size of eight football fields and I've gone through every aisle at least once. Some areas I hit several times, including the World Culinary Showcase that featured cooking demos from "Top Chef" celebrities Fabio Viviani and Richard Blais.

I have nibbled on pita chips, hummus, Wisconsin cheese, Vienna beef hot dogs, frozen custard, Philly cheese steaks and dinner rolls from Bridgford Foods. The Anaheim-based bread supplier has been a regular at the NRA food show for more than 40 years.?

****CLICK HERE to view photos from the NRA food show****

As the country emerges from the recession, Bridgford executive Dan Yost said he's seeing a lot more optimism from this year's estimated 58,000 attendees.

"People are looking to grow their business," said Yost, senior vice president of Bridgford's frozen food division.

Here are a few other highlights from the show:

Close encounter with Chef Fabio Viviani. The two-time Top Chef contestant from Southern California preached about making simple food during a chef demo. During the Q&A segment, I asked the charming chef why he didn't like cilantro. Before I could blink, he spontaneously sat on my lap to discuss his hatred of the Mexican herb. The crowd was laughing. I was stunned. (See photo here.)

Yelp myths: I met with two Yelp representatives to discuss common "myths and misconceptions" about the consumer site. Did you know that business owners can "claim their" site for free, which allows them to respond privately or publicly to Yelp reviewers? Did you know that Shopping, by a narrow margin, edges out Restaurants as the "Most Reviewed" category of businesses on Yelp? My visit was educational. Stay tuned for more details on that interview in the coming days.

Food truck frenzy: I spotted several vendors, including Los Angeles-based MobiMunch, showcasing turnkey mobile trucks. I was told by several truck companies that folks can launch a food truck business for as little as $50,000. A national menu trends expert also told brick-and-mortar restaurateurs to follow food truck menus because they are making meals that consumers crave. Orange County native, Ross Resnick, gave a standing room only speech on how to launch a successful food truck operation. Resnick runs a Hollywood-based website that tracks locations of food trucks around the country. (Read his tips here)

Social Media: Restaurant operators learned about leveraging social media and mommy bloggers to build a raving fan base. My favorite line from one speech: "Social media is a giant cocktail party."

Restaurant technology: Would you like to pay your bill at the table using a tablet device or mobile phone? Would you like to view your wine list on an iPad? Would you like to order a fast-food meal from a restaurant's Facebook page? The show's Technology Pavilion was packed with start-up businesses producing applications and devices that will eventually change our dining experience. One local company is already making a difference. Newport Beach-based Stacked, which offers tableside iPads for ordering, won a big innovation award at the conference. (Read Stacked full story)

Chief executive of Yum Brands, David Novak, gave an inspiring lecture on leadership to a standing room only crowd. His tips are spelled out in his book, "Taking People with You." Top quotes: "I make developing leaders my number one priority." He said good leaders know how to "pass the ball." "Get everyone involved. Go from me to we."

After his speech, I was allowed a whopping two seconds with Novak. I asked him about Taco Bell's Cantina Bell menu. Will the Irvine-based chain roll out the Chipotle-style test menu at a national level anytime soon? He grinned and said this as he scurried away to catch a plane: "We're saving that news for later." Sounds like a yes to me. What do you think?

Calorie counts: I attended an educational session about federal menu labeling regulations. Bottom line: Restaurants, so far, "haven't seen a huge impact" on sales or ordering behavior, according to the National Restaurant Association. However, enforcement is not expected for another six months when the regulations are finalized by the FDA. What do you think? Has California's menu labeling law, which have been amended to match the federal guidelines, changed the way you eat?

Photos: Click here to view highlights from this year's food show, including my close encounter with celebrity chef Fabio Viviani.

Contact the writer: nluna@ocregister.com

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