Overheard on the Showfloor

Staff -- Tradeshow Week, 3/19/2007

"You should've been here yesterday morning. The line (to register for the show) was all the way... It was embarrassing how long it was."

—Hollis Green, vice president of trade show sales and operations, Oxford Publishing, on the second day of Nightclub & Bar/Beverage Retailer/Beverage & Food Convention & Trade Show (Las Vegas, March 4–7)

"Technically, we're closed. What are all you people doing here?"

—A registration desk attendant, speaking to a line of 12 people waiting to get into Nightclub & Bar at 3:30 p.m. on the last day of the show

"This show isn't like other shows. It gets crowded at the end of the day. It's happy hour."

—Gary Hardt, of Vollrath, an exhibitor at the Intl. Las Vegas Restaurant Show, which collocated with Nightclub & Bar

"Yesterday, I did a macadamia-encrusted salmon. I'd never do that for World of Concrete, for example. They like Johnsonville brats."

—Scott Endy, Aramark assistant executive chef of the Las Vegas Convention Center, at MAGIC Marketplace (Las Vegas, Feb. 13–16)

"If you can pull that one off, it's a real feather in your cap."

—Endy, on successfully catering to the Natl. Assn. of Broadcasters, notorious for drawing demanding clients