The Louisiana Foodservice & Hospitality EXPO is THE premier foodservice event for the Gulf Coast.
Held in New Orleans every August, the Louisiana Restaurant Association invites companies to exhibit their products and services to an audience of thousands of restaurant owners and operators.
The EXPO is a must for restaurant owners, managers, buyers, hotel food and beverage directors and many others. It’s the only place in Louisiana to gain valuable industry knowledge and shop hundreds of companies under one roof.
The Great American Seafood Cook-Off will co-locate within the Louisiana Foodservice & Hospitality EXPO for the 13th year in a row. Get a front row seat to see chefs from across the country battle it out to be crowned King or Queen of American Seafood on Saturday, August 6, 2016. The Great American Seafood Cook-Off is sponsored by the National Oceanic and Atmospheric Administration.
Why Should You Attend?
Several hundred of the leading suppliers to the industry will be gathered under one roof to tell you about their products and services.
New products and services will be introduced and on display.
Free educational seminars presented by outstanding speakers will provide you with knowledge on a variety of important topics designed to increase your bottom line profits.
It's a great time to exchange ideas with friends and peers.
You can comparison shop and take advantage of the many show specials.
The Louisiana Foodservice & Hospitality EXPO sets the standard as the top regional restaurant show in the country. It provides a one-stop shopping resource for thousands of foodservice professionals looking for new suppliers.
The EXPO provides exhibitors and attendees access to: Target Attendance over 10,000
Mardi Gras-themed kick-off parade in the EXPO Hall
Exhibitor Welcome Extravaganza (Exhibitors Only with Badge) - sample cuisine from New Orleans' best restaurants-our way of saying thanks!
Five Star Futures Gala - annual industry awards will be presented,
IDEA ZONE - Education and Innovation programs will be presented. Got an idea for a session? E-mail Erica Burns at email@example.com