Foodservice Pioneering Concept: Call For Entries

May 11, 2020

hospitality and foodservice trends Hotel F&B

No client. No set budget. No limits. Just your imagination.

You’re invited to participate in the 9th Foodservice Pioneering Concept competition and put your expertise and imagination together to create what you feel could be cutting edge and move the trend needle in foodservice.

The situation surrounding COVID-19 continues to change everyone’s business and personal routines daily. We recognize that industry professionals are dealing with a new reality. However, it may be a great time to connect with your team or business partners to lead innovation transformation. No limits, no budget just creative ideas and collaboration. Check out this opportunity to shine and be recognized.

Submission guidelines are available on the FPC call for entries form. Completed submissions are due May 15, 2020.

CONCEIVE, CREATE AND ROUGH-DESIGN YOUR MOST EDGY IDEA FOR THE FOLLOWING:

A revenue-generating foodservice concept that can open and operate in an under-used, nontraditional location in a hotel or resort. 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.

NOTE: Your concept MUST BE SCALABLE to be constructed on the HX exhibit floor.

The selected concept will be built as a life-sized, working “set” located on the show floor. Your model will be an actual gathering place for food and equipment demonstrations during the show. Attendees looking to network and rejuvenate can do so in your innovative foodservice concept during the show as well.

YOU’LL NEED THESE ELEMENTS:

Concept Narrative: Describing your vision
Concept Sketch: Your vision in a color rendering
Floor plan, Elevation & Equipment List

Click here to learn about last year’s winning concept.

DISTINGUISHED PANEL OF JUDGES:

Joe Carbonara, Editor in Chief, Foodservice Equipment & Supplies magazine
Jeanne Cretella, President of Landmark Hospitality.
Biran Patel, 2020-2021 Chairman, AAHOA. Partner of BHP Investment Company.
Neal Patel, AAHOA Secretary, Partner in Blue Chip Hotels.
Joseph Schumaker, FCSI, founder, President of FoodSpace, 2019 HX Show Winner for the Foodservice Pioneering Concept, Duality

For more information on this year’s judges, view the FPC page.

WHAT’S THE PRIZE?

HX: The Hotel Experience Powered by AAHOA will pay your travel and hotel expenses to supervise installation of the project and to attend the show, November 5–10. In addition to industry recognition, your concept will be promoted in show communication and collateral, and be featured in a future issue of Foodservice Equipment and Supplies magazine. Inclusion in three feature HX newsletter throughout the year, your company Ads in HX directory. You will have the opportunity to present a seminar at HX, HX will create video interview with you to run on both FES and HX; you’ll have the opportunity to describe your concept vision and the equipment that enables it. Lead generation from attendees who visit the concept installation at HX will be shared with you.