Mexico | Expo Hotel Show Helps Promote U.S. Meat To Hotel And Retail Industri...

Mexico

Expo Hotel Show Helps Promote U.S. Meat To Hotel And Retail Industries

The Expo Hotel show, held June 13-15 in Cancun, gave USMEF Mexico HRI Manager Adriana Cadena opportunities to talk with distributors, chefs, purchasing managers and other restaurant staff about utilizing U.S. pork, beef and lamb at their establishments.

“The Cancun region is a very important market for the U.S. red meat industry and efforts such as these help keep U.S. quality beef and pork products foremost in the minds of key decision makers in the large, growing hotel and restaurant sectors,” said USMEF Regional Director for Mexico and the Dominican Republic Chad Russell.

Approximately 6,000 visitors attended the Expo Hotel show. Of those, 57 percent were primary decision makers for purchases, 35 percent influence the purchasing decision and 8 percent were general visitors.

USMEF had an information booth at the show and co-sponsored a chef contest using U.S. beef and pork as primary ingredients. USMEF Mexico Chef Salvador Sevilla was part of the judging panel that chose the top three winners of the contest.

Mexico

Expo Hotel Show Helps Promote U.S. Meat To Hotel And Retail Industries

The Expo Hotel show, held June 13-15 in Cancun, gave USMEF Mexico HRI Manager Adriana Cadena opportunities to talk with distributors, chefs, purchasing managers and other restaurant staff about utilizing U.S. pork, beef and lamb at their establishments.

“The Cancun region is a very important market for the U.S. red meat industry and efforts such as these help keep U.S. quality beef and pork products foremost in the minds of key decision makers in the large, growing hotel and restaurant sectors,” said USMEF Regional Director for Mexico and the Dominican Republic Chad Russell.

Approximately 6,000 visitors attended the Expo Hotel show. Of those, 57 percent were primary decision makers for purchases, 35 percent influence the purchasing decision and 8 percent were general visitors.

USMEF had an information booth at the show and co-sponsored a chef contest using U.S. beef and pork as primary ingredients. USMEF Mexico Chef Salvador Sevilla was part of the judging panel that chose the top three winners of the contest.