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<\/a>We could do a "Where's Waldo" of me on the convention floor, but I think there are way better uses of your time!<\/p><\/div>\n
This convention is a must, in my opinion, for all restaurant owners and staff. (It\u2019s not open to the public.) I\u2019m always impressed with owners I bump into at the show, including Fred Deni and Jim Crystal from Back On Broadway and Back On The Beach and Craig Martin from WLA\u2019s Caf\u00e9 50s. It shows me that these guys really want to keep-up with all the innovations in the foodservice industry, which I applaud.<\/p>\n
This year seemed to be heavy on Mexican and Asian products, and I can\u2019t wait to try out the Mexican Hot Chocolate that I was taught how to make. I\u2019m just waiting for the thermometer to finally dip below 70.<\/p>\n
I discovered many new items to tell you about in future columns. I\u2019ll get my Reviewing Panel working on several of them, and bring you results in the appropriate places (such as holiday ideas, a special dining column, etc.) But now I have to go check the temperature outside, hoping that it\u2019s finally hot beverage weather.<\/p>\n
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\u3000<\/p>\n <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" WESTERN FOODSERVICE AND HOSPITALITY EXPO \u00a0 This colossal expo, brought to us by Reed Exhibitions, is one of the places that I\u2019ve always found so many wonderful products to highlight on my show. It\u2019s now held every other year at the Los Angeles Convention Center, alternating with a venue in San Diego. I never seem<\/p>\n