The Foodservice Pioneering Concept at HX: The Hotel Experience rewards forward-thinking designs, reports Marsha Diamond

The Foodservice Pioneering Concept is now celebrating its fifth year of awarding a foodservice trendsetter and creator, first prize for a new design that is creative, innovative and forward-thinking. HX: The Hotel Experience, 13-15 November in New York City, spearheads this award each year to bring attention to food and beverage inventors and their creations to enhance the industry with new cutting-edge technology and ideas.

HX is now accepting applications for the 2016 Foodservice Pioneering Concept Awards. The first, second and third place winners will be notified by May 27, 2016Click here for the full details.

The first place winner also will receive paid travel and hotel expenses to supervise installation of the project on the exhibition floor and to attend the show. In addition to industry recognition, your concept will be promoted in show communications and collateral, and be featured in a future issue of Foodservice Equipment Reports magazine. Winners will have the opportunity to present a seminar at the show, while HX will create a video interview with you to run on both FER and HX’s website. Winners will have the opportunity to describe their concept vision and the equipment that enables it. Winners will also have access to leads generated by visitors to the concept installation on the show floor.

Submissions must include 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.

Plus, HX has a panel of star-studded judges that will be choosing the top three winners for 2016. Judges include, Zia Ahmed, senior director Dining Services, The Ohio State University; Michael Atanasio, director, Food & Nutrition Services, Overlook Hospital; Maura Doran, RDN, director, Food & Nutrition Services, New York Methodist Hospital; David M. Heymann, general manager, Sheraton Syracuse University Hotel and Conference Center; Tom Prykanowski, director of brand strategy and F&B innovation, Choice Hotels; Michael Roddey, CEC, president and principal, Gastronomic Services and Consulting and Kirk Rodriguez, director, Hospitality Services, Texas Tech University.

All submissions must be completed by May 13, 2016Click here to submit your project ideas or contact Marsha Diamond, project director:

Marsha Diamond

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