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Post Show Report: 2003 International
Hotel/Motel & Restaurant Show
White Plains, NY, November 18, 2003 - The unmistakable buzz of brisk business and exhibit floor orders signaled the long-awaited resurgence of the hospitality industry during the 2003 International Hotel/Motel & Restaurant Show® (IH/M&RS). Exhibitors reported increased sales, and the return of many high level decision-makers to the Show. More than 40,000 attendees representing all sectors of the lodging and culinary industries participated in the four-day event.

Critical to the buying power at the Show was the United States Military. The three branches of the military represented – the United States Air Force, Army Lodging and Navy Bachelor Housing – collectively spent some $25 million, approximately 70% more than the anticipated $15 million throughout the course of the market.

Post Show Statistics

  • Number of Exhibiting Companies 1,400
  • Net Square Feet of Exhibit Space 235,000
  • Total Trade Attendance 40,443
“The 2003 IH/M&RS confirms that the upturn in the hospitality industry is finally here. IH/M&RS results signaled that a busy year is in the works for operators and suppliers.” -Christian Falkenberg, show manager

Exhibitor Feedback

“This has been the best Show we’ve seen in four years. There’s been great traffic in the booth. We’ve had some big customers come through and the Show has exceeded our expectations.”
-Debbie Tollifson, Ecolab (St. Paul, MN)

“The quality of the leads we’ve seen have been better than last year. The attitude of attendees is positive from an economic and industry standpoint. We had a great response to our new designs in furniture, seating and upholstery.”
-Rick Evans, American of Martinsville (Martinsville, VA)

"The Show has been very good. Based on quantity and quality of leads, this is our best Show in four to five years ."
-Elliot Bass, Gar Products (Lakewood, NJ)

“Very good Show! Excellent! We definitely hit our target market. Also, we launched a new product for the foodservice industry here and we got tremendous feedback on how to prepare and package it.”
-Jimmy Unglesbee, Procacci Bros. Sales Corp. (Philadelphia, PA)

“This has been one of the best shows. There have been a great deal of heavy hitters and a lot of upper management which is fantastic. We got exactly the market we were targeting.”
-Neil Freidman, Egg Low Farms (Sherburne, NY)

Attendee Feedback

“I’ve been coming to this Show since 1976 when it was in Columbus Circle. There’s always a great level of excitement. I learn from the new technology and leave with new inspirations. It’s like a family here – I would never miss this Show.”
-David Bouley, Bouley and Danube (New York, NY)

“I always enjoy the IH/M&RS – it’s the best show in the industry. The right people are always there and I meet with everyone I needed to meet. I’ll be coming back.”
-Steve Lewis, CDP, Inc. (Boca Raton, FL)

Awards

Chefs Championships
The 8th annual IH/M&RS Chefs Championships awarded cash prizes and American Culinary Federation (ACF) medals in six distinct competition categories. Participants were evaluated on ACF guidelines, including culinary skills, organization, presentation and taste. Award winners.

Salon of Culinary Art
The 135th Salon of Culinary Art awarded two of its top honors during the IH/M&RS. The Marc L. Sarazin Trophy for Buffet Presentation was presented to the Culinary Institute of America, Hyde Park, NY; and two Gold Medals of the Societe Culinaire Philanthropique, and cash prizes of $500 each, were awarded to Julee Miller, instructor, S.U.N.Y. College of Technology, Delhi, NY and Anthony Pires, pastry chef, Roy’s, New York, NY. The Salon was presented at the IH/M&RS in conjunction with the Societe Culinaire Philanthropique, and featured over 225 entries of static works of culinary art and display.

Editors’ Choice Awards for Best New Products
A panel of 12 industry editors reviewed 170 entries and selected winners in five categories for the 8th annual Editors’ Choice Awards for Best New Products: Formglas (Toronto, Candada) for its Whistler electric fireplace in Décor; Chris’s Cookies for its Noir brownie in Flavors; Ambassador Uniform Group its Robur Culiary apparel in Restaurant; USA Technologies, Inc. for its Business Express Space Saver in Technology; and Idea Factory Inc. for its Rinse Ace 2-in-1 Showerhead in Essentials. In addition, USA Technologies, Inc. was honored with the Kenneth F. Hine “Best of Show” Award.

Gold Key Awards Winners
Grand Prize Winners were announced, and one “Best of Show” Award was presented, at the 23rd annual Gold Key Awards for Excellence in Hospitality Design on Monday, November 10, 2003. Toni Chi and Associates was presented the Award, as well as the Grand Prize in the Restaurants – Seating To 110 category, for Bruno Jamais Restaurant Club in Toronto, Canada. Grand Prize Winners in each of the seven categories were:
 

Restaurants - Seating To 110
• Tony Chi and Associates (New York, NY) for Bruno Jamais Restaurant Club (Toronto, Canada)

Restaurants - Seating Over 110
• Tony Chi and Associates (New York, NY) for Café Zoë (Athens, Greece)

Guest Rooms
• Duncan & Miller Designs (Dallas, TX) for Hotel ZAZA (Dallas, TX)

Suites
• Anderson/Miller Ltd. (Chicago, IL) for Hyatt Regency Chicago (Chicago, IL)

Lobby/Reception Area
• Wilson & Associates (Dallas, TX) for Ritz-Carlton Bachelor Gulch (Bachelor Gulch, CO)

Spa/Resort
• Wilson & Associates (Dallas, TX) for The Villas and Spa at Little Dix Bay (Virgin Gorda, British Virgin Islands)

Senior Living Facility
• Barry Design Associates (Los Angeles, CA) for Sun City Kashiwa (Kashiwa, Japan)

IH/M&RS Bookstore

Presented by Kitchen Arts & Letters, a New York City-based culinary bookstore, the first-ever IH/M&RS Bookstore presented a variety of titles to the hospitality industry throughout the four-day event. Highlights of the bookstore included signings by the following industry professionals: Sherry Yard, The Secrets of Baking; Marcus Samuelsson, Aquavit and the New Scandinavian Cuisine; Lee Hanson and Riad Nasr, The Balthazar Cookbook; Charlie Trotter and Roxanne Klein, Raw; Christian Delouvrier, Mastering Simplicity; David Bouley and Mario Lohninger, East of Paris; Andrew Dornenberg and Karen Page, The New American Chef; and Charles Palmer, The Art of Aureole.

Demonstration Kitchen

Hosted by Food Arts magazine, the IH/M&RS Demonstration Kitchen offered five culinary-intensive programs featuring some of the most prominent chefs from around the world. Demonstrations included the preparation of modern dessert trends, desserts with olive oil, Australian lamb, cured pacific salmon and desserts with cheese. The demonstration kitchen was also host to a special presentation by member chefs of the Distinguished Restaurants of North America (DiRoNA).

The IH/M&RS is sponsored by the New York State Hospitality & Tourism Association, the Hotel Association of New York City, and the American Hotel & Lodging Association and is managed by George Little Management, LLC (GLM®). The 89th annual IH/M&RS will run Saturday, November 13, through Tuesday, November 16, 2004, at New York City’s Jacob K. Javits Convention Center.

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Contact:
Cathy Steel/Pamela Fink
(914) 421-3364
pamela_fink@glmshows.com
Also See: Post Show Report For International Hotel/Motel & Restaurant Show, November 10-13, 2001 / November 2001 
The 2000 Post Show Report - International Hotel/Motel & Restaurant Show / Nov 2000


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