03-11-2023, 06:11 PM
Last Saturday, 3-4-23, we headed off to The Fest after closing up shop for the day. It ran from the 5th-7th. We just did the first 2 days and took Tuesday as a free day in Manhattan. Anyways...it was a good time. Got to meet with some of reps of some of our suppliers. Meet some new contacts. Sat in on some informative seminars. One of the bonuses is that it ran in conjunction with the International Food and Restaurant Show. So my wife and eldest granddaughter got to meet up with some kitchen equipment suppliers. All in all, it was a successful trip.
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![[Image: YmXdC0R.jpg]](https://i.imgur.com/YmXdC0R.jpg)
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03-11-2023, 07:28 PM
It looks spacious and open, Ron. Jacob Javits, I’m guessing? How do they do tastings? What’s with the 1883 dude? Where was all the coffee? Will you be doing business with anyone new as a result of attending the show? I may have more questions. I know Richard Feder of Fort Lee, New Jersey.
03-11-2023, 07:53 PM
(03-11-2023, 07:28 PM)chazt Wrote: It looks spacious and open, Ron. Jacob Javits, I’m guessing? How do they do tastings? What’s with the 1883 dude? Where was all the coffee? Will you be doing business with anyone new as a result of attending the show? I may have more questions. I know Richard Feder of Fort Lee, New Jersey.
Yes, the Javits Center. 1883 is one of our main syrups. They were one of the booths I wanted to stop at. The dude, Paul, was who I talked to. I'm really excited about some new products they're coming out with. As soon as I get the samples, I'll be adding them to our line. One of the tea vendors was new to us. And I'm pretty sure we'll be using some of her stuff. As for tastings, you just walk up to the booth, or pass by slowly and with in 6' and boom, there's a drink in your hand. Moderation is key.
03-12-2023, 07:35 AM
(03-12-2023, 04:51 AM)2Chops Wrote:(03-12-2023, 04:19 AM)Sully Wrote: This looks like a great time. It sounds like there are exciting things coming to your shop!
Yep. It helped me figure out what my summer drink specials will be. And we may be able to do some things on the pastry side that we couldn't before.
Sweet.
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