Posts Tagged National Restaurant Association

Eli’s Cheesecake Participates in the 2011 National Restaurant Association Show in Chicago–our 26th Consecutive Year

Eli's NRA Show 2011

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Eli’s Cheesecake at the NRA Show in Chicago–2010

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Eli’s Cheesecake recognized in FLOORED, the Official Blog of the NRA Show for our 25th Anniversary for Participating in the Show and 70 years in the Restaurant Business


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National Restaurant Association Show Come to Chicago; Eli’s celebrates twenty three consecutive years of participation!National Restaurant Association Show in Chicago

What a thrill it is each May when the restaurant industry comes to Chicago for the National Restaurant Association Show. For my dad, Eli, it was a great opportunity to visit with the legends of the restaurant industry who came to Chicago to dine and share stories. As a Board Member of McCormick Place, Eli took special interest in making sure that visitors to Chicago and the Show had a great time and were able to enjoy the best of Chicago. It was also a time that Eli and Esther were honored by their peers when Eli’s the Place for Steak was named to the Nation’s Restaurant News Hall of Fame, the highest award for an independent restaurant.

In 1987, Eli helped then NRA President Ted Balestreri open the NRA Show.

Eli’s Team gathers for the start of the 2007 NRA Show.

Chicago Mayor Richard M. Daley was instrumental in keeping the NRA Show in Chicago.  We were honored to have Mayor Daley and Metropolitan Pier and Exposition Authority Chairman Ted Tetzlaff visit us in our booth on opening day.

Eli’s has a great team of cutters who help make the NRA Show such a success. There has been a great tradition of college students who have helped us for a number of years and then passed it on to the next generation. This year we welcomed Ryan Carroll, son of Eli’s Patti Carroll, to our team at the show.

Eli’s is fortunate each year to have many associates visit the NRA Show to see our products and trends in the industry. Here Ramito Garcia and Marc Schulman, both second generations at Eli’s, celebrate with Hector Pacheco and Marcellino Lozano.


Eli’s Display at the NRA Show always is considered the best in show. Here Eli’s Pastry Chef Laurel Boger is congratulated by associates Bill Rosa and Patrick Shanahan.


Eli’s is a success because of the passion of our people and their quest to be innovative. We thank Diana Moles, Head of Product Development and Mike Neuhaus, Senior Operations Manager for their almost twenty years of service each to Eli’s. They share a commitment to quality, to our customers and to our people.


The spirit of Eli’s the Place for Steak and Eli was alive and well during the NRA Show as we hosted an event for our customers with the legendary Hal Roach, Piano Man at Eli’s the Place for Steak for 37 years.

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Eli’s Cheesecake Participates in 22nd National Restaurant Association Show in Chicago

It seems like yesterday; that Thursday in mid-May in 1985 when our long time friend and Senior Sales Executive, Walter Babian, drove up on the then far smaller McCormick Place in Chicago. It was our first time in THE SHOW–The National Restaurant Association Show and we were so excited to be able to show our cheesecake to the hospitality industry.

The relationship between Eli’s, the NRA Show and Chicago has been a very sweet one over the past 22 years as we have used this four day selling opportunity to preview new products (see the article by Janet Fuller in the Sun Times today) and to meet customers and prospects from around the world.

Today it takes a team of 50 people to support our efforts in connection with the NRA Show. We are grateful for the hard work of our team at Elis, for the fine broker organization that represents us around the world, and the customers who share our passion for Eli’s Quality and Innovation.



Restaurant show offers big scoops

May 21, 2006


Staff Reporter



Thinking ‘on a small basis’

Cheesecake seems to be in abundance at the show, from deep-fried cheesecake bites to cutesy 3-inch cheesecakes in flavors such as dulce de leche and key lime.

Local favorite Eli’s Cheesecake is coming out with a whopping 11 new products, from mango cheesecake to a Kentucky pecan bourbon tart.

One of its most notable new items is also its most simple — an artisanal cheesecake made with goat cheese from Wisconsin and Indiana farms and hand-pressed ricotta made in Chicago.

Eli’s has long taken a slow food approach to business, spokeswoman Debbie Marchok said. It has partnered with the Chicago High School for Agricultural Sciences to offer a dessert bar at Chicago area Starbucks stores, featuring honey from the school’s hives.

“We make a fair amount of product, but we think locally and on a small basis,” Eli’s president, Marc Schulman, said. “We don’t want to be a factory.”

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Restaurants hoping for a Sugar High—Eli’s Cheesecake Featured in Sun Times Article on the National Restaurant Association Show

Restaurants hoping for a sugar high

May 23, 2005


went through a low-cal craze in the ’80s, and we’ve experienced the low-carb kick in the years since 2000.

Well, we are now ready to embrace our sweet tooth again: After decades relegated to the back page of the menu, it looks like desserts are back.

That was especially evident Sunday during the annual National Restaurant Association show taking place through Tuesday at McCormick Place.

Lined against the walls of the building were cases and cases — measured in yards, not feet — of sugary goods.

That’s no accident. The rise in desserts comes as more Americans kick their dieting and return to sensible eating habits — even if that means a sweet treat now and again.

Fewer people dieting

According to the NPD Group, a national research firm specializing in people’s eating habits, about 20 percent of Americans were on a diet toward the end of 2004. That’s down from highs of nearly 30 percent in the earlier months of the year.

Even Chicago’s famed Eli’s Cheesecake is putting a new face on some of its original products. This year, in honor of its 25th anniversary, the firm has re-introduced three of its cheesecakes — Hawaiian (pineapple coconut), cinnamon raisin and cherry vanilla — and added a modern look to them.

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Eli’s Cheesecake participates in our 21st National Restaurant Association Show in Chicago; Eli’s and Chicago say “We’re glad you’re here to the hospitality industry


Each year, the NRA Show is one of the most exciting weeks of the year in Chicago. Hotels, restaurants and stores are booming as over 70,000 industry leaders and associates come to Chicago to learn what’s new in the industry and to meet their colleagues.

For Eli’s this is the biggest weekend of the year. At Eli’s the Place for Steak, we host fellow Nation’s Restaurant News Hall of Fame Awards from around the country and entertain many of our customers for Eli’s Cheesecake. It is a week that you want to give your best service, smile and a thank you for visiting Chicago. With the upcoming demolition of our home in the Carriage House, it is certainly bittersweet, but it shows how great the Eli’s spirit and team is.

As an exhibitor, Eli’s Cheesecake has participated continuously in the NRA Show since 1985. We use this weekend to meet with customers from around the world; England, Norway, Iceland, Singapore, Japan and Saudi Arabia while being able to say thank you to our local customers and national chains. Of all the trade shows that we participate in, the NRA Show brings the industry to Chicago and gives us a great platform to highlight what’s new at Eli’s.



We also welcome the NRA Show as an opportunity to highlight the industry for our associates. On Saturday, over 35 of Eli’s associates spent the day walking, eating and learning about our industry and the opportunities. It is one thing for us at Eli’s to talk about opportunities and the importance of our quality and service to our associates, but it is so much more valuable for our team to see what it means to be the best and how Eli’s has strive to always be the industry leader for outstanding quality in desserts.

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