Delaware North Companies' Sportservice Chf Cris Vazquez dresses a two-foot-long hot dog at Rangers Ballpark in Arlington, Texas.
The renamed Concessions & Hospitality Expo, formerly known as the NAC Annual Convention & Trade Show, is coming to the Denver Marriott City Center, July 15-18. The National Association of Concessionaires changed the name of its event to better match the companies represented.
“When people think of concessions they think of hot dogs, popcorn and candy, which really isn’t fair,” said NAC Executive VP Daniel Borschke, who added the event draws as many white-tablecloth restaurants as it does cotton candy machine operators. “We needed a term that would encompass all of what these operators and suppliers bring to the industry.”
The association may have to consider looking at its name, too, since the reach extends far beyond nationally. Not only will some of the estimated 400-450 attendees come from international venues and companies, but the NAC also hosts events overseas, with CineAsia at Hong Kong Convention & Exhibition Centre, Dec. 9-11, and CineEurope having recently wrapped at Centre Convencions Internacional Barcelona, June 16-19.
George Raub, Concessions manager for Delaware North/Sportservice at Rangers Ballpark in Arlington, Texas, called the name a bit of a misnomer. The international appeal is one of the aspects he most enjoys about The Concessions & Hospitality Expo each year.
“They get folks from Russia, Europe and South America, so it’s a real networking place,” said Raub. “What’s trending over there might be the next big thing in the U.S.”
The conference, in its 32nd year, has a lot to offer for sports and entertainment venues. Among the most popular programming is the Government Relations Panel Discussion, where a panel of experts that includes someone from National Association of Theatre Owners, a law firm, the American Beverage Association, and a major beverage company will discuss the latest legislative issues. The panel will convene Wednesday night.
“It provides an opportunity to talk about everything from sugar bans and taxes to minimum wages to alcohol legislation, which are all issues pertinent to venues,” said Borschke.
For example, cities around the country are raising the minimum wage, with Seattle’s City Council unanimously voting to raise the rate to $15 an hour in June. The new standard will go into effect April 1, 2015. It marks the country’s highest municipal minimum wage.
The NAC will release a study at its conference detailing that wages for most of the association’s members make up about 22 percent of the company’s total bottom line, so any change in salary will make a significant impact.
“Unfortunately, if the minimum wage keeps going up and companies are forced to cut hours, you’ll have fewer people able to serve the customer, which isn’t good for anyone,” added Borschke.
He called serving alcohol both a challenge and an opportunity, and stated that legislation regarding obtaining liquor licenses will be discussed at the Government Relations Panel.
“You hear snippets here and there, but to get a really candid, industry-wide discussion about what’s coming down the pipeline as far as regulations and how it will impact us and our consumers is great,” said Raub.
Ovations Food Services has found its involvement with NAC to be extremely worthwhile. "Not only have we found the educational offerings through NAC to be effective, but the networking opportunities that our managers benefit in through NAC helps them to become better leaders in the industry," said the company's Executive V.P. Charlie Neary, who added that he's sent many managers through the certification courses provided at the convention.
The expo will feature 91 vendors in its trade show, with more than 33 percent new exhibitors.
Raub said the networking at NAC’s annual event is invaluable and that he’s gotten ideas from something he’s seen at the trade show or people he’s met at the conference. He sees stadiums and venues, either through new builds or renovations, trending toward on-stage or show cooking so that the customer can see food being prepared fresh in front of them. Also, healthy menus and destination items have become a tasty topic.
There is a focus on destination food at Rangers Ballpark, where they want to give the season ticket holder something unique to taste for each of the 81 Major League Baseball home games each year.
Delaware North Sportservice created its branded The Chipper, featuring fresh kettle chips in a souvenir bowl topped with brisket, pulled chicken or taco beef, then finished in one of four styles ranging from ballpark BBQ, Southwest with queso blanco and pico, island with pineapple and coconut, and the aptly-named ‘bases loaded,’ with bacon, nacho cheese, sour cream and chives. Raub said that though The Chipper began at Rangers Ballpark, it will be rolled out at other Delaware North Sportservice ballpark facilities next season.
The company also offers a different hot dog experience. One new way is the taco dog, which is a traditional hot dog inside a taco shell, loaded up with cheese and pico de gallo sitting inside a toasted bun, but the biggest outside-the-box concept came to life as The Boomstick. It’s a 2-foot long, 1-pound beef hotdog topped with chili, nacho cheese and grilled onions. The $26, oversized offering plays on the idea that everything really is bigger in Texas.
“For us at Texas baseball, we’re always looking to push the cutting edge of what’s available and change the mindset that concessions are just hot dogs and popcorn,” said Raub. “It may be a hot dog, but it’s in a very different way.”
And different is good, according to Borschke, who prides the convention with bringing in a variety of different products and people at various stages in their careers, from entrepreneurs and startups to major corporations and big brands.
“At our show, what we’re very proud of is that the people walking down the aisles are decision makers,” said Borschke. “You actually see relationships being built and sales taking place on the floor.”
And that is the convention’s recipe for success.
Interviewed for this story: Daniel Borschke, (312) 236-3858; Charlie Neary, (925) 426-5128; George Raub, (817) 795-8838