caesars palace, las vegas april 26-28, 2015 tentative ... · tentative conference schedule* sunday,...

Tentative Conference Schedule*

Sunday, April 26, 20151:00-6:00 p.m. — Registration – Registration Desk, Promenade Level in Convention Center6:30-8:30 p.m. — Welcome Reception – Jupiter Pool (Back-up Florentine Ballroom)

Monday, April 27, 20157:30-8:30 a.m. — Breakfast – Florentine Ballroom8:30-10:00 a.m. — Opening Ceremony – Roman Ballroom; Keynote speaker, David Wasserman,

House Editor, “The Cook Political Report” – Roman Ballroom10:00-10:15 a.m. — Coffee Break – Roman Ballroom Foyer10:15-11:30 a.m. — Keynote speaker, Walter Bond – Roman Ballroom11:30-11:45 a.m. — Walter Bond book signing – Roman Ballroom Foyer12:00 p.m. — Golf Outing, Dragon Ridge Golf Course – Depart from the Tour Bus Lobby7:00-10:00 p.m. — Cocktail Party and Annual Awards Dinner – Roman Ballroom

Tuesday, April 28, 20157:30-8:45 a.m. — Breakfast – Florentine Ballroom

JOINT SESSIONS:

8:45-9:45 a.m. — Economist, Thomas McLoughlin, Managing Director, Co-Head of U.S. CIO Fundamental Research, CIO Wealth Management Research, UBS Financial Services Inc. – Roman Ballroom

9:45-10:00 a.m. — Coffee Break – Roman Ballroom Foyer

10:00-11:30 a.m. — Jack Li, Datassential - Five key trends impacting how consumers eat, what they want and where the industry is headed – Roman Ballroom

11:30 a.m.-12:00 p.m. — Randy Blach, CEO, CattleFax – Grain Update – Roman Ballroom

12:00-1:00 p.m. — Lunch – Florentine Ballroom

1:00-2:30 p.m. — Export Forum – Jorge Baeza, Director, Retail Division, Grupo Bafar; Brett Stuart, Co-Founder, Global AgriTrends; Elliot Gibber, President & CEO, Deb-El Foods – Roman Ballroom

2:30-2:45 p.m. — Coffee Break – Roman Ballroom Foyer

BREAKOUT SESSIONS:

Egg Breakout Sessions - Roman Ballroom

2:45-3:30 p.m. — American Egg Board Panel – “Everyone is Waking Up to Eggs” Joanne Ivy, Kevin Burkum, John Howeth and Dr. Mitch Kanter

3:30 p.m. — Egg Reporter Roundtable - Rick Brown, Randy Pesciotta and Brian Moscogiuri will highlight factors leading to record markets including: exports, consumption, production and Prop. 2’s national impact – Roman Ballroom

Poultry Breakout Sessions - Pompeian Ballroom:

2:45-3:30 p.m. — Poultry Reporter Roundtable:Michael O’Shaughnessy, Russ Whitman and Terence Wells will dissect the past and

present markets

3:30 p.m. — Obsono’s Poultry Outlook - Randy Blach, CEO, CattleFax

Closing Cocktail Party:5:30-7:00 p.m. – Jupiter Pool (Back-up Florentine Ballroom)

*All times and speakers are subject to change

SPOUSES’ LUNCH PROGRAMTuesday, April 28, 201512:00-2:00 p.m.

Margaritaville - Margarita-making

demonstration and Lunch Jimmy

Buffett’s Margaritaville Restaurant

(across the street from Caesars).

See Next 2 Pages

for Partial List

of Attendees!

Caesars Palace, Las VegasApril 26-28, 2015

Caesars Palace, Las VegasApril 26-28, 2015

A & F Exports Inc./Twin Rivers Foods, Inc. Dana ReeseA & F Exports Inc./Twin Rivers Foods, Inc. Garry NealAgriBank, FCB Allan LudwigsonAgro America LLC Chris GeigerAgrosuper S.A. Miguel Angel SilvaAgrosuper S.A. Mauricio CamusAgrosuper S.A. Francisco SeguraAgrosuper S.A. Arturo BascunanAhold USA Sean ChadwickAhold USA Keith FisherAmerican Egg Board Kevin BurkumAmerican Egg Board John HowethAmerican Egg Board Joanne IvyAmick Farms, LLC James CarpenterAmick Farms, LLC Steve KernenArcop, Inc. Keith AnderkinBC Egg Marketing Board James Brad BondBC Egg Marketing Board Al SakalauskasBig Dutchman Inc. Terry PollardBig Dutchman Inc. Steve WalcottBig Dutchman Inc. Scott EwingBird-in-Hand Farms, Inc. Tom DrewiankaBird-in-Hand Farms, Inc. Ted BloomBird-in-Hand Farms, Inc. Randy WittBoar’s Head Provisions Teresa LankfordBoar’s Head Provisions Blake CorbellBoar’s Head Provisions Marisa BossBoar’s Head Provisions Kevin MacKinnonBoar’s Head Provisions Clif RhodesWalter Bond Walter BondCarl Buddig & Co., Inc. Pat McConvilleBurnbrae Farms Limited Ted HudsonBurnbrae Farms Limited Margaret HudsonBurnbrae Farms Limited Ian McFallButterball, LLC Joel ColemanButterfield Foods Company Mitch ForstieButterfield Foods Company Lon PetersonCalifornia Egg Marketing Association Dick BrownellCal-Maine Foods, Inc. Matt ArrowsmithCal-Maine Foods, Inc. Alan AndrewsCal-Maine Foods, Inc. Jeff HardinCargill Brenda StubbyCargill Kitchen Solutions Terry ProfittCargill Kitchen Solutions Norm StockerCargill Kitchen Solutions Chris RobertsCargill Kitchen Solutions Aaron HennenCargill Meat Solutions/Cargill Turkeys Todd FawverCargill Meat Solutions/Cargill Turkeys Rick SchaulisCargill Meat Solutions/Cargill Turkeys Kary NyeCargill Premix & Nutrition, NA/AKEY R. Scott AndrewsCargill Premix & Nutrition, NA/AKEY Mark FriedowCase Farms/Case Foods Inc. Rob DowellCase Farms/Case Foods Inc. Mitch MitchellCase Farms/Case Foods Inc. Kevin PhillipsCattleFax Randy BlachCCF Brands/Country Creek Farms Justin WhaleyCCF Brands/Country Creek Farms Doug ParkerCCF Brands/Country Creek Farms Bob HodgesCCF Brands/Country Creek Farms Bill BradleyCenter Fresh Group Jim DeanCenter Fresh Group J.T. DeanCentrum Valley Farms Steve BoomsmaCharter Equipment Jeffrey AndersonCoast Packaging Co. Jim FordCook International Trade & Brokerage, Inc. Mike CilursoCook International Trade & Brokerage, Inc. Dan CookThe Cook Politcal Report David WassermanCooper Farms Cooked Foods Division Chuck StauglerCooper Farms Gary CooperCooper Farms Lisa TimmermanCooper Farms Joe WourmsCooper Farms Dan Lightle

Cowan, Liebowitz & Latman Chris JensenCreighton Brothers LLC Ron TruexCrider Foods William Crider JrDakota Layers, LLP Dave CisnerosDakota Provisions Kevin SkidmoreDakota Provisions Ken RutledgeDakota Provisions Jeff SveenDarwin’s Natural Pet Products Javier MoralesDatassential Jack LiDaybreak Foods, Inc. Tony RehmDaybreak Foods, Inc. Jerry RoseDaybreak Foods, Inc. Bill RehmDeb El Food Products LLC Michael GibberDeb El Food Products LLC Elliot GibberDeb El Food Products LLC Daniel GibberDiamond Moba Americas Brad BrownDiamond Moba Americas Jerry OsbornDiamond V Steve WillardsenDiamond V David KenyonDirect Source Meats Ram TorresDirect Source Meats Fred SilvaDolco Packaging Hugh McConvilleDolphin Trading Angela BarringerEastern Poultry Distributors Thad EshelmanEastern Poultry Distributors Ted RuegerEastern Poultry Distributors Sergio De LeonEastern Poultry Distributors Jon PooleEastern Poultry Distributors Henry BuzgonEastern Poultry Distributors Grant ConwayEastern Poultry Distributors Brandon ReidEgg Farmers of Canada Tim LambertEgg Farmers of Canada Peter ClarkeEgg Farmers of Canada Neil NewlandsEgg Farmers of Ontario Harry PelisseroEgg Nutrition Center Dr. Mitch KanterEgg Traders LLC Tom HrbacEgg Traders LLC Keith MontgomeryEgg Traders LLC Dustin WarntjesEggs America, Inc. Brandon WoodEstherville Foods Mike CornwallFacco USA Dale LatshawFalcon Packaging Tony KunzeFalcon Packaging Dave CriswellFancy Foods Inc. Tom CorazzaFancy Foods Inc. Steve BrodyFancy Foods Inc. Stephen NeroneFarbest Foods Ted SegerFarbest Foods Ryan DownesFarbest Foods Phillip SegerFarbest Foods Emily SoudersFarbest Foods David BouchieFarm Credit Mid-America Ryan YoheyFarm Credit Mid-America Josh EversFarm Credit Services of America Rachel RehderFarm Credit Services of America Jeff CoitFieldale Farms, Inc. John WrightFieldale Farms, Inc. Jim McGaheeFieldale Farms, Inc. Gus Arrendale1st Farm Credit, Capital Markets Group Lee FuchsFremont Farms of Iowa, LLP. Steve GeorgeFrost PLLC Doug RichardsonJuergen Fuchs Gmbh & Company Juergen FuchsGlobal AgriTrends LLC Brett StuartGNP Company Jay HagerGNP Company Chris WoodlingL.H. Gray & Son, Ltd. William GrayGrupo Bafar Jorge BaezaGrupo Empresarial MRB d/b/a Mr. Egg Mercedes Romero BringasGrupo Empresarial MRB d/b/a Mr. Egg Jose Ramon Paredes GonzalezH & H Trading, Inc. Danny Hales

PARTIAL LIST OF ATTENDEESAs of 4/7/15

COMPANY NAME NAME COMPANY NAME NAME

Continued...

Hemmelgarn & Sons, Inc. Tad GrossHendrix-ISA, LLC Peter MummHendrix-ISA, LLC Ken AlvarezHenning Construction Co. Del FarrerHenning Construction Co. Lisa BeohmHenning Holdings, LLC Jeff HenningHenningsen Foods, Inc. Jesus LopezHerbruck’s Poultry Ranch Inc. Stephen HerbruckHerbruck’s Poultry Ranch Inc. Doug DiekemaHertzfeld Poultry Farms, Inc. Tom Hertzfeld Jr.Hidden Villa Ranch Tim CohenHidden Villa Ranch Robert KellyHidden Villa Ranch Mike SencerHidden Villa Ranch Mark CampellHidden Villa Ranch Jasen UrenaHidden Villa Ranch Edward SmithHirt Ent./Protein Procurement Services Jim HirtHolly Poultry Zach FineHolmes Foods Inc. Sheri RabanalHolmes Foods Inc. Phil WhiteHolmes Foods Inc. Phil HartungHolmes Foods Inc. John CottrillHouse of Raeford Farms Chan WindhamHybrid Turkeys/ISA Peter GruhlHy-Line North America Pete BlockHy-Line North America Dennis CaseyHy-Line North America Curt SchmidtInterra International, Inc. Thomas IsafInterra International, Inc. Christopher RobertsInterra International, Inc. Alejandro VazquezIowa Cage Free Paul GarnettIowa State University Maro IbarburuISA A Hendrix Genetics Company Eugene FridmanIsoNova Technologies LLC George AttwoodJennie-O Turkey Store Kimberly AndersonJensen Meat Co., Inc. Javier CasanovaJP Morgan Chase David BechsteinKap’s Wholesale Food Eric GrosingerKoch Foods, Inc. Hans SchmidtKonos, Inc. Tim VandeBunteLamex Foods, Inc. Mark BarrettLand O’ Frost Carl AbbottLinde Group Andy HarderMaersk Line Ltd Bill DugganMartin Preferred Foods Michael TapickMartin Preferred Foods Jeff TapickMartin Preferred Foods Art MortonMetLife Matthew LandrethMichael Foods Michael ElliottMichael Foods Mark WestphalMichael Foods Terry BakerMichael Foods Pat MelenaMichael Foods Lowell OstrandMichigan Turkey Producers Diane KetchumMichigan Turkey Producers Brian BoerigterMidwest Foods Association Bruce LackeyMidwest Poultry Services, Inc. Mike KrouseMoba Diamond Ken LeeMountaire Farms of Delmarva, Inc. Phillip PlylarMountaire Farms of Delmarva, Inc. Paul BrindleyMountaire Farms of Delmarva, Inc. Bob TomlinsonMussman’s Back Acres, Inc. Kevin MussmanNational Poultry & Food Distributors Assn. Kristin McWhorterNational Turkey Federation Damon WellsNorbest, Inc. Robert WangerienNorbest, Inc. Matthew CookNortheast Food Sales Inc. Frank MoranoNuCal Foods Gary FosterNuCal Foods David CrockettNuCal Foods Wayne WinslowNulaid Foods Mark MelloOhio Poultry Association Jim ChakeresOK Foods Wes AllenOpal Foods LLC Jim MarshallOskaloosa Food Products Corp. Blair Van ZettenOzark Mountain Poultry, Inc. Travis McKeeOzark Mountain Poultry, Inc. Shelby GraggPacAgri Lehar Sales Tammy VigePacific Agri-Products, Inc. Justin MonfrediniPapa Johns International Pam ParkPapa Johns International Cheryl BaumanParker-Migliorini International LLC (PMI) Dan BreinerPeco Foods Kip SimpsonPeco Foods Lori PrescottPeco Foods John HickmanPerdue Farms, Inc. Gerry FarrellyPerdue Farms, Inc. Bob Miller

Pilgrims Matthew BoarmanPilgrims Chris ChavisPlymouth Poultry Company Scott MatsonPlymouth Poultry Company Lee PatePorky Products Adam SahnPrairie Star Farms, LLC Todd HickersonPrestage Foods Kent PuffenbargerProtein Alliance, Inc. Jeff StauffeneckerPurina Animal Nutrition Mahmoud MasadehQuirch Foods Company Ramon RiveraQuirch Foods Company John HazzardRandall Foods Inc. Jim McClaskeyRandy’s Staci SpittlerRandy’s Delby BruhnRembrandt Foods, Inc. Cory OitzmanRembrandt Foods Inc Kevin KellyRembrandt, Inc. Jonathan SpurwayRembrandt, Inc. Dave RettigRindler Poultry Ralph RindlerRose Acre Farms Jeff CutlerRose Acre Farms Greg HintonRose Acre Farms Amanda JacksonS & R Egg Farms, Inc. Sean DelanoS & R Egg Farms, Inc. Nick SchimpfS & R Egg Farms, Inc. Al SchimpfSanderson Farms Stefanie MooreSanderson Farms Scott FlyntSanderson Farms Phil BuehlerSanderson Farms Kint BurdineSanderson Farms Joe Sanderson JrSanderson Farms Jeff RobinsonSanderson Farms Chuck HancockSanovo Foods A/S Anders WurcelSanovo Staalkat Group Matt PooleSanovo Technology USA Jim NieldSanovo Technology USA Jeff GowardSanovo Technology USA Craig EnglandR.W. Sauder, Inc. Paul SauderSkylane Farms/Nest Best Egg Co. David MaySonstegard Foods Co. Goody SonstegardSonstegard Foods Co. Phil SonstegardJohn Soules Foods Tom EllisSparboe Farms Wayne CarlsonSparboe Farms Brian JoyerSparboe Farms Steve LaQuaSparboe Farms Beth SchnellStandard Meat Company Joe BrhlikSunrise Acres Farms Joe PatmosSure Conveyors, Inc. Raymond BlanchetSysco Melissa HoytSysco Brandon GouldTecno Poultry Systems Larry HorstTip Top Poultry, Inc. Robin BurrussTip Top Poultry, Inc. Jim DickeyTurkey Valley Farms Willis CooanTurkey Valley Farms Keith BurgerTyson Foods Inc. Marc KillebrewTyson Foods Inc. Jeff FarverTyson Foods, Inc. Brent PenzoUBS Financial Services Thomas McLoughlinUnited Egg Producers Chad GregoryValley Fresh Foods, Inc. Kathleen SparksValley Fresh Foods, Inc. Debra FieldsVilas & Company Inc. Ron VilasVilas & Company Inc. Mike BriggsVillari Food Group/The Pork Company Robert MendelsohnVista Food Exchange Inc. Jim DilleyVista Food Exchange Inc. Arick EllisVPGC, LLC/Virginia Poultry Growers Co-op John KingVPGC, LLC/Virginia Poultry Growers Co-op David PriceWabash Valley Produce Scott SegerWabash Valley Produce Roger SegerWabash Valley Produce Andrew SegerWayne Farms LLC Steve CleverWayne Farms LLC Phil WilkieWayne Farms LLC David HandWeaver Brothers, Inc. Bob GornichecWenger Feeds Michael HessJ.S. West Milling Company Gary WestWest Liberty Foods Rick PorterWest Liberty Foods Michael QuintWest Liberty Foods Joshua GarrettWestern Beef Anthony LaRosaWhite Commercial Corporation Steve HoganWilcox Farms, Inc. Brent WilcoxWillamette Egg Farms, L.L.C. Dan Cunningham

COMPANY NAME NAME COMPANY NAME NAME

APRIL 2015

Trendspotting around the country with each month’s issue of DINE AROUND

SUBSCRIBE: 312-655-0596 | [email protected]

2015 Urner

Barry Executive

Conference

& MARKETING

SEMINAR

SPECIAL EDITION!

Tender Steakhouse

2 APR 2015

DINE AROUND: LAS VEGAS

Honey Salt from local power couple Elizabeth Blau and Kim Canteenwalla.

Mario Batali’s Carnevino

Scallop Trio at Michael Mina at the

Bellagio.

When the Las Vegas Sun asked celebrity chef Bobby Flay to reflect on the 10th anniversary of Mesa Grill, the Las Vegas outpost of his original Mesa Grill in New York, Flay said, "I think that the food scene in Las Vegas has changed tremendously in the last 10 years. People expect and demand more and better. Especially in this town, they want things that are more exciting; things they haven’t had other places.“ Over the years, the Las Vegas area has transformed itself time and time again, and today's Las Vegas has become a true entertainment capital, complete with a huge range of dining options. You'll find plenty of restaurants to splurge on, from the city's many steakhouses, boasting over-the-top wine lists and caviar tasting menus, to some of the most expensive fine dining restaurants in the world. Flay isn't the only well-known name in Vegas -- it has become practically mandatory for every major chef to open a Las Vegas outpost, and you'll find restaurants from globally-recognized names like Guy Savoy, Thomas Keller, Jose Andres, Mario Batali, Giada De Laurentiis, and Wolfgang Puck. But, in a city that drew over 41 million visitors in 2014, you'll find restaurants for every possible consumer appetite. If you are looking to see a dining concept in

action, Las Vegas surely has one, or two, or ten examples to choose from. Many of these concepts are brand new, reflecting the wide range of restaurants and operators that have opened recently, with even more slated for 2015 -- a sign that the Las Vegas economy is bouncing back after the recession hit the local, tourism-driven market particularly hard. That includes a number of domestic and international brands and chains looking to test out their concepts in the Las Vegas/U.S. market. In just the past few months new locations from operators like Utah-based Wing Nutz, Ohio-based Handel's Homemade Ice Cream, and even Anchorage, Alaska-based Serrano's Mexican Grill have opened. Rapidly-expanding better burger concept Wahlburgers is slated to open in late February, while Australian chains like Ribs & Burgers and Gelato Messina are slated to open in the Downtown Summerlin development in March (for more on Australian chains, be sure to check Datassential's International Concepts: Australia). Earlier this year Ohio-based White Castle opened its first Western outpost of the brand, closing less than 24 hours later due to overwhelming demand -- it was selling 4,000 burgers per hour.

That type of "go big or go home" philosophy can be found throughout the Las Vegas dining scene, where buffets are perfected and advertisements for massive, inexpensive shrimp cocktails and hot dogs entice tourists from the Strip -- Las Vegas invites visitors to relax and indulge without guilt. But, as in any city across the country these days, you'll also find a dining culture that caters to today's more discerning and knowledgeable consumer, and phrases like "farm-to-table" and "artisan" aren't hard to come by on Las Vegas menus. Even the buffets have matured, re-branded into on-trend food halls with an endless variety of creative small plates. In this special edition of Datassential's Dine Around, created for the 2015 Urner Barry Executive Conference & Marketing Seminar, we take you on a TrendSpotting immersion of the Las Vegas food scene. And if spotting trends and understanding the trend landscape matters to your business, be sure to ask us about Datassential's wide range of products, from SCORES, featuring consumer ratings for every new item and LTO introduced at major chains each month, to our complete line of TrendSpotting Reports.

From gourmet steakhouses to the latest chains and restaurant brands.

WICKED SPOON More of an all-you-can-eat food hall, Wicked Spoon offers a wide range of gourmet dishes – a gelato bar, bone marrow, sweet and sour pig tail, all with an emphasis on presentation.

LE VILLAGE BUFFET Le Village offers up stations representing France’s five provinces (with the décor to match), including a number of cooked-to-order options and a renowned pastry selection.

BACCHANAL Bacchanal opened in 2012 (at a cost of $17 million) and, true to its name, offers more than 500 different options prepared in nine kitchens – from red velvet pancakes to mochi.

BUFFETS ACROSS LAS VEGAS HAVE BEEN UPPING THEIR GAME IN

RECENT YEARS, OFFERING MORE INNOVATIVE, GLOBAL OPTIONS

DID YOU KNOW? Las Vegas’ Heart Attack Grill holds the Guinness World Record for the Highest Calorie Burger – 9,982 calories, with 4 ½ pounds of meat, 3 tablespoons of lard, 20 slices of bacon, and 8 slices of cheese. The restaurant also serves fries cooked in pure lard and high-calorie butterfat shakes.

A VARIETY OF OPTIONS AT

DOWNTOWN CONTAINER PARK SPOTLIGHT ON

LUXURY EATS

In Las Vegas, it’s not just casinos catering to high rollers – you’ll also find some of the most expensive dishes in the world. At Sweet Surrender cupcake shop you’ll find a $750 cupcake made from Palmira Single Estate Chocolate, Tahitian Gold caviar, 100-year-old cognac, and edible gold flakes. Bar Masa serves a $240 sushi roll topped with osetra caviar; Hubert Keller’s Fleur serves a $5,000 burger (with foie gras, black truffle, and a bottle of Chateau Petrus 1995); and XS Nightclub (the top-grossing nightclub in the U.S.) features a $10,000 cocktail .

SPICE MARKET Planet Hollywood’s Spice Market features global fare from Asia to the Middle East and beyond, including vegan options, stone fired pizza, and unlimited brunch cocktails.

Created by Zappos’ CEO Tony Hsieh, Downtown Container Park recycles 30 shipping containers and modular steel cubes to create a self-contained entertainment center in Downtown Las Vegas. In addition to shopping, live events, and a 30-foot-tall treehouse, there are 14 dining options. Visitors can order slow smoked BBQ from Big Ern’s, choose from Las Vegas’ most comprehensive by-the-glass wine selection at Bin 702, pick up a gourmet hot dog from Cheffini’s, and select from international frozen treats chilled by liquid nitrogen at ChillSpot.

BEST BUFFETS

3 2015 DINE AROUND: LAS VEGAS

APR

Datassential’s true operator census brings you a snapshot of the Las Vegas metro area’s demographics and a breakdown of the area’s foodservice landscape.

4

QUICK SERVICE 1,799

FAST CASUAL 396

LSR 2,195

MIDSCALE 698

CASUAL 1,393

FINE 142

FSR 2,223

47% CHAINS

TOP MENU TYPES

AMERICAN 23%

MEXICAN 11%

SANDWICH/DELI 10%

BURGER 10%

PIZZA 9%

DESSERT/SNACK 6%

CHINESE 5%

COFFEE/BAKERY 4%

ITALIAN 4%

JAPANESE 4%

LAS VEGAS, NV (METRO AREA)

TOTAL POPULATION 1.97M CONSUMERS

50% 50% MALE FEMALE

AVERAGE AGE

36

53% INDEPENDENTS

4 2015 DINE AROUND: LAS VEGAS

Firefly is the industry’s first true operator census. With 1.3 million foodservice locations, Firefly allows you to run high-impact analytics by trade area, segment, and more. For more information about this truly comprehensive and accurate database, contact Jack Li at [email protected] or 310-922-6299.

APR

NOTABLE LOCAL CHAINS

CHAIN UNITS IN METRO AREA

ROBERTO’S TACO SHOP

46

PT/PT GOLD PUBS 38

CAPRIOTTI’S 34

VILLAGE PUB 9

TERIYAKI MADNESS

8

ZABA’S MEXICAN GRILL

6

SAMMY’S CALIFORNIA WOODFIRED PIZZA

5

GRIMALDI’S PIZZERIA

5

CRACKED EGG 5

ANGELINA’S PIZZERIA

5

mailto:[email protected]

TrendMapper 1. The Strip

6

Like nearly every modern airport,

McCarran offers a number of local

favorites and unique concepts, from

local favorite The Village Pub to the

upscale MKT, offering healthy grab-

and-go options, which opened

earlier this year.

2. Downtown

One of the country’s modern

Chinatowns, this district has become

a dining destination in its own right,

with restaurants serving a wide

variety of cuisines from across Asia –

Chinese, Japanese, Korean,

Vietnamese, and the Philippines.

3. McCarran Airport

4. Chinatown 5. Henderson 6. Summerlin

This master-planned community is

home to a number of upscale

eateries and national/global chains

entering the Las Vegas market,

including gourmet ice cream

sandwich shop Cream and cold-

pressed juice bar Nekter.

“The Strip” is what almost everyone

thinks of when referencing Las

Vegas, home to some of the largest

casinos and hotels in the world –

Caesar’s Palace, Cosmopolitan,

Bellagio, Wynn – and their

accompanying restaurants.

Centered on Fremont St. (and the

Fremont Street Experience),

Downtown Las Vegas is home to

many of Las Vegas’ original

casinos. Today this area is in the

middle of a multi-million dollar

revitalization initiative.

Your guide to the Las Vegas area’s

notable food stops and neighborhoods.

1

3

2

4

5

5 2015

The second largest city in Nevada

after Las Vegas, Henderson is

central located between Las Vegas,

McCarran Airport, Lake Mead, and

the Hoover Dam. The city has its own

rich resort, entertainment, and

restaurant culture.

APR DINE AROUND: LAS VEGAS

Bazaar Meat

Celebrity chef Jose Andres’ Bazaar Meat combines

a steakhouse with Andres’ signature brand of

playful, molecular gastronomy-inspired cuisine, like

cotton candy foie gras, combined with a meat-

centric menu, including a signature whole-roasted

sucking pig. And the attached, late night-only Bazaar

Casino pairs gaming tables with Bazaar’s small bites

and inventive cocktails.

FACT: Eater named Bazaar Meat the 2014 Las Vegas Restaurant of the Year.

21

SLS Las Vegas

2535 S. Las Vegas Blvd.

Las Vegas, NV 89109

sbe.com/restaurants

Chef: Jose Andres

Concept: Modern Steakhouse

Carson Kitchen

According to Las Vegas Weekly, which named it

one of the best new restaurants of 2014, “No other

restaurant has drawn us to Fremont East like Carson

Kitchen has.” The menu features crowd-pleasing,

indulgent creations amped up with innovative

sauces and flavors – crispy chicken skins with

smoked honey, butter burgers with boursin and

cheddar, and Devil’s Eggs with pancetta and caviar.

FACT: Chef Kerry Simon developed the menu while battling MSA (multiple system atrophy).

123 S. 6th St.

Las Vegas, NV 89101

carsonkitchen.com

Chef: Kerry Simon

Concept: Gastro Lounge

Big Ern’s BBQ

Ernie Loya, founder of Big Ern’s BBQ, left his job at

Zappos to pursue a love of St. Louis BBQ. Big Ern’s is

one of the container restaurants at downtown

Container Park, an open-air entertainment center

founded by Zappos CEO Tony Hsieh. Traditional

BBQ staples such as pulled pork, chicken, and ribs

are slow-smoked with hickory and oak logs, all sold

out of a large red shipping container.

FACT: Big Ern’s was named Best of Las Vegas (BBQ) 2014 by the Las Vegas Review-Journal.

Container Park

707 E. Fremont St.

Las Vegas, NV 89101

bigernsbbq.com

Owner: Ernie Loya

Concept: BBQ

6 2015 APR

DINE AROUND: LAS VEGAS, NV

NOTABLE LAS VEGAS HOT SPOTS


Omelet House

A top-rated restaurant on Yelp and TripAdvisor,

local favorite, and nine-time “Best of Las Vegas”

winner from the Las Vegas Review-Journal, Omelet

House serves over 30 different variations on its

namesake, from lobster to Polish sausage. The

original Omelet House opened just north of the Las

Vegas strip in 1979, with two additional locations

following, including one in Henderson.

TIP: The “Flatlanders Special” omelet features raw liver, peanut butter, and jelly beans.

19

2160 W. Charleston Bvld.

Las Vegas, NV 89102

omelethouse.net

Owner: Kevin Mills

Concept: Breakfast

The Golden Steer Steakhouse is a local classic

open since 1958, earning it the title of “Oldest

Steakhouse in the City of Las Vegas” – during the

“Old Las Vegas” heydays Elvis, Frank Sinatra, Dean

Martin, and Sammy Davis Jr. were regulars. The

menu showcases a variety of steakhouse classics –

shrimp cocktail, clams casino, caesar salad, even

Chateaubriand for two, carved tableside.

FACT: The signature New York Strip was priced at $5.75 in 1958 (it’s $48.00 today).

308 W. Sahara Ave.

Las Vegas, NV 89102

goldensteersteak-

houselasvegas.com

Owner: Dr. Michael J.

Signorelli

Concept: Classic Steakhouse

db Brasserie

After opening in 2014, Daniel Boulud’s modern

French restaurant was named “Restaurant of the

Year” by Desert Companion magazine and one of the

top ten new restaurants in the city by

BestOfLasVegas.com. The brasserie menu includes

Boulud’s famed burgers, French onion soup, a

selection of steaks, and contemporary dishes like

Thai calamari.

TIP: The $48 prix fixe menu is only offered from 5pm to 7pm each night.

The Venetian


Las Vegas, NV 89109

dbbrasserie.com

Executive Chef: David

Middleton

Concept: Modern Brasserie

7 2015

Golden Steer



Brooklyn Bowl

You’ll find Blue Ribbon chicken, Blue Ribbon sushi

(which also has a location in Las Vegas), and

Brooklyn Bowls throughout New York, but the only

Brooklyn Bowl with a fried chicken martini on the

menu is in Las Vegas. The drink infuses Tito’s vodka

with fried chicken for two weeks, which is poured

into a honey-rimmed glass dipped in fried chicken

seasoning, garnished with a piece of fried chicken.

TIP: Brooklyn Bowl is also known for its pepper-topped egg shooters.

19


Las Vegas, NV 89109

vegas.brooklynbowl.com

Owners: Charley Ryan &

Pete Shapiro

Concept: Bowling, Music, &

Fried Chicken

Located in the Caesars-owned Planet Hollywood

Resort, Gordon Ramsay’s casual burger concept

serves burgers cooked over an open, hard wood-

fueled flame. But the wide-ranging menu also

includes “fury” chicken wings, honey-pig bao buns,

devil dogs simmered in “hellfire sauce”, fish and

crisp sandwiches, indulgent pudding shakes, and

hand-cut French fries served with curry ketchup.

TIP: Party of two? Let the host know and you may have a shorter wait time.

Planet Hollywood


Las Vegas, NV 89109

caesars.com/planet-

hollywood

Chef: Christina Wilson

Concept: Casual Burgers

Bartolotta Ristorante di Mare

Chef Paul Bartolotta’s restaurant features over

forty varieties of fresh fish and shellfish flown in daily

from Italy, including the renowned langoustines,

sourced from a tiny island off the coast of Italy (the

restaurant is one of only 12 places in the world to get

them). Guests can enjoy their meal in the recently-

redesigned dining room or in a cabana surrounding

the private lagoon.

TIP: The $180.00 “Top Chef” prix fixe menu is the same menu served on the show.

Wynn Las Vegas


Las Vegas, NV 89109

wynnlasvegas.com/

finedining/bartolotta

Chef: Paul Bartolotta

Concept: Mediterranean

Seafood

8 2015

Gordon Ramsay BurGR


Samba Brazilian Steakhouse

Samba Steakhouse is the Mirage Hotel & Casino’s

most popular group dining destination, offering a

classic Brazilian churrasco experience with an all-

you-can-eat selection of ten meats and seafoods from

the rodizio, including chimichurri flank steak,

Amazon-style chicken legs, and honey-brushed

turkey breast roulade wrapped in bacon, all roasted

over coals in the center of the restaurant.

TIP: Learn more about Brazilian food trends in next month’s International Concepts: Brazil.

20

Mirage


Las Vegas, NV 89109

mirage.com/restaurants

Chef: Jose Quintanilla

Concept: Churrascaria

Hearthstone Kitchen & Cellar

The majority of Hearthstone’s menu is prepared in

the two pecan and whisky barrel wood-burning

ovens that form the centerpiece of the restaurant,

located at the Red Rock Resort Spa. That includes

everything from a roasted tomato bisque with wood-

roasted grilled cheese to a full wood oven flatbread

menu and plenty of vegetables, sides, and entrees,

plus separate brunch and charcuterie menus.

TIP: Hearthstone’s advance order-only Whole Beast Feast features a suckling pig for five.

Red Rock Resort

11011 W. Charleston Blvd.

Las Vegas, NV 89135

hearthstonelv.com

Chef: Brian Thomas Massie

Concept: Rustic American

Lindo Michoacan

Michoacan, Mexico native Javier Barajas opened

the original Lindo Michoacan in 1990 and it has since

become a local favorite, with two additional locations

opening in West Flamingo and Henderson. In fact,

Lindo has been honored with “Best Of Las Vegas”

titles for a decade. Lindo offers everything from

tacos and burritos to more adventurous, authentic

options like menudo (tripe) or lengua (tongue,

featured in six dishes).

TIP: Lindo Michoacan boasts a collection of more than a 100 types of tequila.

645 Carnegie St.

Henderson, NV 89052

lindomichoacan.com

Owner: Javier Barajas

Cuisine: Mexican

9 2015 APR

DINE AROUND: LAS VEGAS


Burger Bar

Chef Hubert Keller gave burgers the haute cuisine

treatment when he opened the first Burger Bar in Las

Vegas in 2004. Now with two other locations, Burger

Bar offers build-your-own burgers with Angus beef

and Kobe-style Wagyu beef from Australia, and

toppings that include black truffles. The $60 Rossini

Burger features a Wagyu beef patty with foie gras,

shaved truffle, and black Perigord truffle sauce.

FACT: A whole Krispy Kreme donut stars in the Burger Bar Krispy Kreme Milkshake.

21

Mandalay Bay


Las Vegas, NV 89119

burger-bar.com

Owner: Hubert Keller

Concept: Gourmet Burgers

Rollin Smoke Barbeque

A father and son team is behind Rollin Smoke

Barbeque, a Las Vegas BBQ restaurant specializing

in Southern food. An all-you-can-eat special covers

anything on the menu, at any day or time, including

specialties like brisket, ribs, hot links, smoked

meatloaf, or Southern sides of fried okra and corn

nuggets (fried corn fritters). Toppings on the Outlaw

Burger include brisket, slaw, and onion strings.

FACT: Stars of the show “Pawn Stars” are partnering with Rollin on a new concept.

3185 S. Highland Dr.

Las Vegas, NV 89109

rollinsmokebarbeque.com

Chef: Trey Holland

Concept: BBQ

Bardot Brasserie

Bardot Brasserie is celebrity chef Michael Mina’s

interpretation of a classic French bistro, located in

the Aria Hotel & Casino. The sleek space centers

around a brass bar, and is designed to evoke a café

along Paris’ Champs Elysees. The menu includes

classic Croque Madame with gruyere fondue, a

steakburger with a prime rib patty, and heritage

chicken roti served with sauce vin jaune.

TIP: The restaurant, complete with a sidewalk café-style patio, also serves brunch.

Aria


Las Vegas, NV 89109

aria.com/dining/restaurants

Chef: Joshua Smith

Concept: French Brasserie

10 2015 APR



Tom Colicchio’s Heritage Steak

Celebrity Chef Tom Colicchio’s Heritage Steak

focuses entirely on open-flame grilling, with a

selection of top-quality meats from antibiotic-free

animals, prepared either on a charcoal grill or in a

wood-burning oven, from Tabasco-peppered

American Kobe to both Australian and Japanese

Wagyu. Lamb ribs, charred octopus, and ash-

roasted bone marrow are also on the menu.

FACT: Zagat named Heritage one of the “25 Most Important Restaurants of 2013.”

21

Mirage


Las Vegas, NV 89109

mirage.com/restaurants/heritage

Chef: Anthony Zappola

Concept: Steakhouse

KoMex Fusion

The owners of KoMex Fusion originally worked at

a family-owned Mexican meat market where they

often mixed Korean food with Mexican ingredients

from a hot bar for lunch. A customer saw their fusion

creation which led to the opening of KoMex. The

two-location concept now serves Korean-Mexican

fusion like bulgogi tacos and fusion bulgogi

cheesesteak sandwiches.

FACT: KoMex was named Best of Las Vegas: Cheap Eats by the Las Vegas Review-Journal.

Two Locations

633 N. Decatur Blvd.

Las Vegas, NV 89107

komexexpress.com

Chef/Owner: Sonny Yi

Concept: Asian Fusion

Tacos El Gordo

Four-location Tacos El Gordo, a family-owned and

operated business, specializes in authentic Tijuana

tacos. The chain originated in Tijuana before

opening in California and spreading to Las Vegas.

The restaurant offers familiar meats such as chorizo

and carne asada, along with offal like brains, tongue,

and tripe. They’re also known for their spit-roasted

pork adobada (more commonly known as al pastor).

TIP: Instead of traditional nachos, you’ll find meats and nacho toppings on a bed of fries.

Multiple Locations

3260 Losee Rd.

North Las Vegas, NV 89030

tacoselgordobc.com

Concept: Tijuana Tacos

11 2015 APR



Kabuto

Edomae sushi is a street food-style sushi that

originated in Tokyo 200 years ago. Now commonly

known as nigiri sushi, this style has become the

hallmark at Kabuto. Much of the restaurant’s fish is

imported from Japan and paired with specially-

selected sake. While appetizers and sashimi are

available a la carte, Kabuto specializes in omakase

dining, featuring the chef’s choice of sushi.

FACT: Maki sushi (rolls) and hako sushi (pressed sushi) are not served at Kabuto.

21

5040 W. Spring Mountain Rd.

Las Vegas, NV 89146

kabutolv.com

Co-owner: Genichi Mizoguchi

Concept: Edomae Sushi

Fat Choy

Fat Choy describes itself as a classic American

diner with a focus on Asian comfort food. The

restaurant’s Asian-American fare includes

potstickers, Buffalo-style chicken wings, and open-

faced bao (Chinese buns). The acclaimed Pork Belly

Bao feature pickled mustard greens, cilantro, and

crushed peanuts. Fat Choy also features meats like

braised shortrib and Peking duck.

FACT: Thrillist named the shortrib and bacon Fat Choy burger one of the city’s best.

Eureka Casino

595 E. Sahara Ave.

Las Vegas, NV 89104

fatchoylv.com

Chef: Sheridan Su

Concept: Asian Comfort Food

John Mull’s Meats/ Road Kill Grill

Family-owned John Mull’s Meats dates back to 1954

when it opened as a meat market and

slaughterhouse. Today meat is shipped in from farms

around the country, and slow-cooked BBQ is offered

at the adjoining Road Kill Grill. Most proteins are

cooked at least 16 hours, and beef brisket, ribs, and

hot links are just some of the meaty choices available

for catering or dining in.

FACT: The meat market/grill was featured on Food Network’s “Diners, Drive-Ins, & Dives.”

3730 Thom Blvd.

Las Vegas, NV 89130

johnmullsmeats.com

Founder: John Mull

Concept: Meat Market/BBQ

12 2015 APR



STAY IN-THE-KNOW ON THE LATEST TRENDS WITH

REPORTS FROM

ON THE MENU analyzes flavor and ingredient trends from across the trend cycle, from consumer awareness and interest to menu examples that put trends into context. Plus, we gather and examine important LTOs and new menu items from chains across the country.

WORLD BITES brings you authentic dishes and ingredients from around the globe, each one packed with consumer survey data and U.S. menu examples – a must for product ideation, menu development, and marketing.

CREATIVE CONCEPTS makes it easy to understand how hot flavors, ingredients, and concepts fit into overall industry trends. Each month takes you across the country and into the establishments that are defining the industry.

DINE AROUND takes you on a TrendSpotting tour of a city or neighborhood, so you are always in-the-know on local food trends and how they fit into the overall food landscape, all combined with Datassential’s industry-leading market research tools, including MenuTrends and Firefly.

INTERNATIONAL CONCEPTS, our newest TrendSpotting Report, highlights chain activity around the world – these are the in-demand, up-and-coming flavors, concepts, and trends that are often adapted for the U.S. market.

To begin your TrendSpotting subscription, contact Datassential Senior

Director Maeve Webster at 312-655-0596 or [email protected].

Datassential’s TrendSpotting Reports combine the art of spotting food trends with the science of market research, so you are always up-to-date on the trends that matter to your business, from ideation to marketing to competitive analysis. And, by subscribing to the full TrendSpotting package, you’ll put it all into context by understanding the overall trend landscape, from sauces to spices, carriers to proteins, beverages to desserts.

datassential.com

:

SOMETHING FOR EVERY IDEATION

AND MARKETING NEED.

Last year, Datassential released 65 issues of our industry-leading line of TrendSpotting Reports. We covered it all – sriracha to croissant donuts, kids’ menus to brewpubs, design trends to technology innovations. We took subscribers across the country and around the world, covering hundreds of restaurants, c-stores, supermarkets, and beyond, encompassing thousands of dishes, ingredients, and trends. Datassential’s line of TrendSpotting Reports are designed specifically for the food industry, combining the art of spotting trends, a passion for food, and the science of market research so you are always in-the-know on the trends that matter to your bottom line. And they are designed to work together, with each title offering a unique part of the trend picture to form a complete view of the trend landscape. Whether you are looking for product and menu ideation, marketing understanding and solutions, or competitive analysis, Datassential’s TrendSpotting Reports will make you a food trend expert . You’ll always be up-to-date on the latest flavors and ingredients, the must-know restaurants and operators around the world, the evolution and future of the food industry, and you’ll have the data and research you need to back it all up. Because you never know where the perfect flavor or concept inspiration will come from, or how your product or menu item can take advantage of the next hot trend. Don’t miss out on the exciting topics we have scheduled for 2015. In just the months ahead our TrendSpotting Reports will cover everything from chilaquiles to po boys, neighborhoods like Astoria, Queens and islands like Nantucket, international cuisines like Basque and Vietnamese, and global chains in countries like Japan, Brazil, and Taiwan. We’ll cover a wide variety of concepts, including food halls, barcades, ice cream parlors, and the next generation of pop-up restaurants in in Creative Concepts, plus sneak previews of Datassential’s true operator census – PULSE – and our MenuTrends Keynote series in upcoming issues of FoodBytes. You can’t afford to miss out on any of these trends. Contact Datassential Senior Director Maeve Webster at [email protected] or 1-312-655-0596 today and get started on your company-wide subscription.

THE TRENDS THAT MATTER. Understanding the food and flavor trend landscape.

SIGN UP FOR FOODBYTES Datassential’s free, topical e-report delivered directly to you, every month. Sign up at datassential.com.

datassential.com | 312-655-0596

A MAJORITY OF CONSUMERS SAY

THEIR TASTES ARE SHAPED BY

THEIR RESTAURANT EXPERIENCES

What’s happening on the menu today can

be a leading indicator of tomorrow’s food

trends.

Datassential MenuTrends is the industry’s largest menu data set with the longest historic trend record, plus the ability to search millions of dishes from over 100,000 menus. Because the database is designed to mirror the US restaurant census by segment, region, and menu type, MenuTrends is the only system that offers true projectable data. All segments and cuisine types are tracked extensively – from food trucks to fine dining. MenuTrends INSIDER is also updated every month with Limited Time Offers (LTOs) and other new menu activity, with product photos that bring the listings to life. And with thousands of ready-to-use reports and simple trend detection tools, you can jump right into the database, identifying, measuring, and predicting the food and flavor trends that matter to your business. Call us today to begin using the food industry’s authoritative resource for flavor trends.

Call Jana Mann at 312-655-0595 or email [email protected].

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