18 March 2020
This was just sent out from HPBA:
The health and safety of HPBExpo attendees and exhibitors are of primary importance to us every year, and more so this year. We have been continuously monitoring the COVID-19 situation before, during and since HPBExpo in New Orleans.
We recently learned that there are presumptive cases of COVID-19 involving two members of an HPBExpo exhibitor's staff who were present at the Expo. Out of an abundance of caution, we want to share this information with you so you can take necessary steps to monitor your health and well-being.
We currently do not know whether these individuals had symptoms at the Expo or whether they attended during the COVID-19 incubation period. We are in contact with the relevant health authorities to provide them with this information and to obtain further guidance.
These are challenging and unprecedented times for our community. HPBA will continue to share updated information at HPBExpo.com, we encourage you to check this link for any updates. Our thoughts are with those affected and we wish them a full recovery.
If you have flu-like symptoms, reach out to your medical provider for advice on next steps. Please refer to the following CDC recommendations [mmsend34.com] for protecting yourself and others.
13 November 2019
Trends are changing, seasonal distinctions are becoming less clear, and the boundaries of hearth, patio, and barbecue products are overlapping. The ever-evolving consumer demand for the latest in indoor-outdoor living has created new, year-round business opportunities, and HPBExpo 2020 is the most efficient, informative, and exciting place to get ahead of these emerging trends and meet the people that could jump start an entire year’s worth of sales. It all happens in New Orleans—the city that celebrates the very indoor-outdoor living experiences that your business brings to life.
REGISTER NOW at hpbexpo.com/register
29 October 2019
•Max of six retail company teams to compete from different regions in US
•All retailer teams are to bring their ingredients needed for the judge’s plates, which HPBA will reimburse up to $400 onsite. This can include any sauces, marinades, spices, etc.
•Retailer teams are not allowed to bring any precooked or marinated food. All food must be prepared on the Big Green Eggs. All prep must happen during competition.
•Each retailer team can consist of a total of two representatives from their company to participate and compete.
•Each team will have two grills to use that will be preheated. Proper time will be allotted for training on usage of the eggs.
•Each team will have up to an hour to prepare 4 plates (one for each of the three judges and a beauty plate for photos) along with some bite size samples to disperse to the attendees. Out of the budget provided, $200 should go towards ingredients for judge’s plates and $200 towards samples.
•Each team will draw a number to determine the timing that their plates, for the judges, must be turned in and when there start time takes place. Each team will have a total of an hour to prepare the food. First team starts at 5:00pm.
•Plates will be turned in by teams in 5-minute intervals based on their number (team drawing #1 to turn in their plate first and team with #6 to turn in their plate last) starting at 6:00 pm. The last chef will turn their plates in to judges at 6:30 pm.
•Announcement of winner and presentation of award will take place at 6:35 pm.
•The cook-off ends approx. around 6:45 pm.
•Teams can provide their own utensils, but a supply of equipment will be provided for usage.
•A cleaning sink area will be in place if needed.
•Teams will be judged based on overall appearance, taste, and tenderness.
•Teams must have company branding/identification on their uniform attire.
•An Emcee will be spending time with the teams during the cook-off.
•Teams must be onsite at 3:30 pm for proper training of equipment and to get set.
•One award will be presented based on judge’s votes.
•Winning Team receives two Big Green Eggs along with an award and major bragging rights!
Need more information? Contact Karen@nehpba.org or Kelly at HPBA firstname.lastname@example.org
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