YOU are invited to Exhibit at the 2019 Latino Food & Beverage Show, September 25, 2019!
The show is set to go on September 25, 2019, at the Meadowlands Expo Center in New Jersey. This is the sixth edition of the trade show.
The Latino Food & Beverage Trade Show convenes under one roof both domestic and international food & beverage producers. Foreign producers participate in the show to secure opportunities to open doors to the mainstream U.S. market, or grow their sales if already distributing products here. Local producers and distributors participate for two reasons, to solidify their presence on shelves, and to identify new products and seek new opportunities.
The U.S. Latino food and beverage market is close to $200 billion strong, and continues to grow at a minimum of four percent per year. Savvy marketers have come to understand Latinos of all generations–baby boomers, Generation X, Millennials, Gen Z– are smart and loyal consumers worth every penny invested in them.
Exhibitors are encourage to register early.
These are some of the quotes from participants in the 2018 show:
“I appreciate the fact we are celebrating our great food products—our own brands—this is the only show that does that”, said Nicolás Sprinter, an attendee who hails from Argentina.
Mary Kate Naatus, Dean of Business at Saint Peter’s University commented, “I attended with my colleague Scott Keller from Saint Peter’s University, and we absolutely loved it. We made many new friends and professional contacts, and I even tried eating grasshoppers. Congrats on a very successful event, and I would love to be involved in a future event”.
Julie Rodriguez, an attendee from the great state of Florida: “You need to bring the Latino Cuisine Show to Orlando, I will be most happy to work with you. This is great for our business people”.
We have a great 2019 show coming up, with a redesigned exhibit floor, excellent educational sessions, and dynamic culinary demonstrations. Register today!
Take Advantage of the Latino Food Show
Selling to Hispanic Millennials: Social Media and More
The expert presenter will discuss who Gen Y (Millennials) are in terms of characteristics -demographic, market preferences, and purchasing habits. Ms. Llerena will also review how Millennials respond to traditional media with particular emphasis on Hispanic Millennials. She will then review social media strategies to target this subgroup of the market effectively and efficiently. Time will be allotted for questions from the audience.
You want to sell–or increase your sales-to Millennials? Cannot miss this session!
Vicky Llerena is the CEO of Social Vibes Media, a digital marketing agency focused on helping small businesses increase their brand presence. She brings with her over ten years of experience having worked at Univision WXTV-41 and PRNewswire. Vicky was named Top 25 Brand Builder by Leading Women Entrepreneur in 2017. She works with organizations, such as Rising Tide Capital, Statewide Hispanic Chamber of Commerce of NJ, Fownders, and Small Business Development Center to teach entrepreneurs how to obtain online customers through social media. Vicky was featured in NJBiz, Huffington Post, CEO Blog Nation, and many more media outlets.
Workplace harassment: Stricter laws are coming into effect including one in New York that changes the definition of sexual harassment in the workplace. Gary will discuss the new laws and what you need to know in this changing environment.
In the past, businesses were urged to adopt a written policy, publish the policy and present it to employees, train supervisors and purchase Employment Practice Insurance. These were the steps that the U.S. Supreme Court formulated as being the means for reducing and preventing claims.
Gary will discuss these traditional affirmative measures.
He will also review the new legislation that New York signed into law on June 19th. The new law imposes strict liability that eliminates the “Ellerth-Farragher” affirmative defense. Plaintiffs will no longer need to prove that they suffered “severe or pervasive” treatment in order to prove a hostile work environment claim. The statute of limitations has been expanded to three years and attorneys’ fees and punitive damages are allowed in all cases against a private employer. This legislation comes on the heels of the #MeToo movement. How does the law change the playing field for employers who wish to avoid liability? Is it a precursor for other states to pass similar laws? Will restaurants be particularly vulnerable with their “boy meets girl” social environment among employees and their high degree of exposure to third parties (patrons and others) whose conduct the restaurants cannot readily control? What effect will these changes have on the availability of insurance for such claims? While there is not magic recipe, Gary will offer tips on how businesses must protect themselves.
Gary Young is admitted to practice in New York and New Jersey and is a Member of Mandelbaum Salsburg P.C. law firm. He has served as the Outside General Counsel of the New Jersey Restaurant and Hospitality Association since 1996. He has lectured extensively on employment law topics, with special emphasis on the issues that confront food and hospitality businesses.
“Navigating the Legal Minefield – Protecting Your Food Business at Each Stage of Growth”
Danielle DeFilippis & Daniel Guadalupe
The presentation will cover how to identify and prioritize your legal needs at various stages of growth in order to effectively protect and promote your business. Topics will include branding and trademarks, negotiating and structuring essential contracts, mitigating risk, and pitfalls to avoid. Attendees are welcome to meet with the presenters and other Norris McLaughlin attorneys at their booth (#222) throughout the show where attendees can ask pressing questions related to their business.
Danielle DeFilippis is Co-Chair of the firm’s Intellectual Property Group and focuses her practice on intellectual property, contracts and litigation. Danielle’s passion for food and beverage brands began at a young age as she watched her father service various food brands through his work for a sales and marketing company. As the products came through her household, she learned about marketing and branding from a retail and manufacturing perspective. Her appetite grew and she now enjoys working with emerging and established food and beverage companies on brand development, clearance, counseling through the various stages of growth, and when the need arises, to prosecute and defend litigation. She is an author for Norris McLaughlin’s trademark, copyright, and unfair competition blog, More Than Your Mark, www.morethanyourmark.com.
Daniel Guadalupe is the Co-Chair of the firm’s Litigation Practice Group. He represents clients in commercial litigation and provides “outside” general counsel assistance with a specialty in business disputes. He has many clients in the food industry and is outside counsel for Tropical Cheese, Ferrero, Delicioso Coco Helado as well as supermarkets and restaurants. He is a former President of the Hispanic Bar Association of New Jersey and a former General Counsel for the Hispanic National Bar Association.
The R&D Tax Credit – A Strategic Tax Advantage
Many executives are surprised to learn that their company’s development activities qualify their business for a significant tax advantage. This presentation will provide you an executive overview of the R&D Tax Credit initiatives available and help you identify qualifying activities and costs.
Learn about the R&D Tax Credit:
- What is it?
- What activities and expenses qualify?
- What are the financial benefits?
How would you reinvest that money back into your business?
Who should attend? Business Executives who want a first-hand look at how to identify qualifying activities and an understanding of the potential tax savings under the R&D Tax Credit.
Intrepid Advisors is an R&D Tax Credit advisory firm with over 30 years’ experience. Our expertise helps food and ingredient manufacturers and contract packaging firms utilize the tax incentive to increase their cashflow.
The Latino cuisine is very diverse and very rich in talent.
Annually, the trade show features Culinary Demonstrations (“Showcooking”) by international celebrity chefs. In the past, we have invited chefs from Perú, Mexico, Spain, Puerto Rico, Dominican Republic, El Salvador, Ecuador, Guatemala, and Costa Rica.
In 2017, we had the participation of a major delegation from the Cuba Culinary Federation, led by Chef Eddy Fernández Monte, its president.
These demonstrations are a major feature of the event, and are attended by large audiences. The attendees pick up new recipes and tips on how to prepare a myriad of delicious and healthy dishes, from ceviche to paella.
Culinary Science students assist the invited chefs, gaining valuable experience and earning scholarships as part of their participation.
2018 Roster of Celebrity Chefs
Chef Diego Sanchez
Born in Peru on 1984, Diego moves to USA on 1999 where he discovers his passion at the age of 17 after helping his uncle in a restaurant for a week. I did it all Diego says ” from flipping burgers at Burger King to the finest restaurants in NYC”
Rising to the level of executive chef in the demanding restaurant circles of New York City is difficult. But rising through the ranks of restaurants such as Le Benardin, Astrid y Gaston, American Cut, Veritas and La Mar, Diego met that challenge and excelled as he developed his craft. Working hand in hand with internationally recognized chefs like Jean- Georges Vongerichten, Gaston Acurio, Marc Forgione, Eric Ripert and Craig Shelton expanded Diego’s range from his family heritage of Peruvian cooking greats to encompass other cuisines. Knowing that experience only can limit range, Diego attended the Art Institute of New York City and continues his professional development by taking part in workshops and classes.
Chef Christian Aranibar
A great representative of the rich Peruvian cuisine, Chef Aranibar has a long history of working a very prestigious culinary establishments in the U.S. and abroad. He was a manager with the Nikkei restaurant operations in Latin America and the Caribbean, assuming major responsibilities with the Melia and Hilton chains, running their F&B departments. He went on to further his gastronomic studies in Spain, and in New York he founded his own culinary consulting firm, Hospitality Solutions and Creators.
Award-winning and bestselling author Amalia Moreno-Damgaard is a Guatemalan-American chef born and raised in Guatemala City.
Amalia is a Latin food and culture writer, recipe developer, cultural strategist, consultant and founder of Amalia, LLC, a business designed to help people develop a better understanding and appreciation of Latin cultures through healthy gourmet cuisine. She is a graduate of Le Cordon Bleu and is currently writing her second book.
Her first book, Amalia’s Guatemalan Kitchen Gourmet Cuisine with a Cultural Flair, has won 9 international awards, including Best Foreign Cuisine Book USA by Gourmand World Cookbooks from Paris, France.
Amalia is a bilingual contributing writer for Guatemala’s Revue Magazine and Guatemala’s leading newspaper Siglo21, and for Latino American Today, a Twin Cities publication.Prior to this, Amalia had an executive career in international banking and earned a Masters in International Business and Culture from St. Louis University and also co-founded Women Entrepreneurs of Minnesota, a nonprofit in the Twin Cities that fosters women entrepreneurship through networking and education.
Visit her website at https://www.amaliallc.com
Chef Luis Battle
Recognized as one of the most important and influential contemporary Cuban cuisine experts, Chef Battle brings his considerable talents to our show.
He is Executive Chef at the award-wining La Calesa Restaurant in Old Havana, and is a member of the board of directors of the Federación Culinaria de Cuba.
Chef Battle is a fixture on Cuba’s TV food shows, and his famous vocalizations of Italian arias—while showcooking—makes for a very special educational and entertaining moment.
Cuban cuisine anyone? Do not miss this part of the show!
Chef Raúl Trasobrares
An experienced chef, master of the Cuban cuisine, Chef Trasobares graduated in 1989 from Cuba’ School of Hotel and Tourism Management, and soon started working his way at international kitchens at the most prestigious hotels in Havana.
In 2005 he completed his studies in culinary science and started his trajectory working as an expert culinary master of international dishes. In 2014, he moved to the United States, working as executive chefs at various establishments. He works both as a chef and as a consultant.
Currently, he’s the executive chef at La Trova Café, a quaint restaurant serving classical Cuban dishes with a modern flavor in North Bergen.
Exhibitors will have access to both international and domestic vendors; domestic producers meeting foreign buyers, international producers meeting U.S. buyers.
Face to face meetings could be pre-arranged to meet at the show’s venue, or we could provide basic information for you to make arrangements to visit local distributors.
In addition to formal meetings, you will be able to network with your professional colleagues during the show, and at the Latin Food & Wine Festival/Grand Reception which will be held Tuesday, September 24th, 5:00 p.m. at the premises.
There is no additional cost to participate at this truly unique grand reception.