FOODSERVICE PIONEERING CONCEPT CALL FOR ENTRIES
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.
We’ve received several requests for extensions from the HX community and we’re happy to accommodate you. Please take more time to craft the perfect concept. The entry deadline has been extended to May 29, 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
• Floorplan, 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 Officer, 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.
Completed submissions are now due May 29, 2020. Enter today.
QUESTIONS?
Contact Marsha Diamond, Project Director
marsha@marshadiamond.com
732-616-7220
Reserve your spot for the opportunity to connect with thousands of hospitality professionals and suppliers at HX this November. The earlier you register, the more you save.
Formerly known as the International Hotel, Motel and Restaurant Show.
Produced and Presented By:
Formerly known as:
The International Hotel, Motel and Restaurant Show