After our lively and fascinating introduction to Las Vegas, our tour driver dropped us at the door, where we were welcomed with tropical leis, slurped our way through delicious and varied margaritas, and were served a Volcano of Nachos, delicious buffalo wings, and other delectable appetisers. Unfortunately most of the group had to finally admit defeat leaving much of the very flavoursome food to return to the kitchen and only two could tackle desert - the portion sizes were just too generous, and quite unlike anything we see in Australia - prior to one of the most productive and informative tours we have enjoyed so far. And that's saying something.

Margaritaville in Las Vegas is a flagship restaurant, one of seven around the country. Greeted by the General Manager of the restaurant, Mark Setterington those that remained benefited from Mark's very generous sharing. Whilst the HR focus at Margaritaville is very definitely on a vibrant supportive environment for their employees and a healthy work life balance this restaurant is one of the top four busiest in US. This well managed operation averages 22,000 covers per week. Staff retention here is not a problem, as including tips the service staff can earn easily in access of $50,000 to $60,000 per year for a maximum 50 hours work a week week. The kitchen was sparkling clean - compliance here is also a major focus with quarterly health and safety inspections organised by the company making the authority's check a Sunday stroll!

Margaritaville Las Vegas is an extravaganza not to be missed! Exotic theming which includes a live mermaid flying forth from an erupting volcanoe, sliding rapidly down the side of the 'rock' formation to end up splashing happily down the side into a gigantic cocktail blender, tropical island settings, brightly coloured holiday themed paintings, signage and decore, huge fishing nets strung from floor to ceiling through the three story building which can seat nearly 500, all adds to the spectacle and the experience.

Arriving at the grand Smith & Wollensky at 4.30PM we enjoyed a chat with general manager David Doyle about the story behind this institution. As with our previous restaurant, Smith and Wollensky is one of seven very succesful concepts.

For those in the group with a particular interest in steak houses, a visit here was paradise. To maintain its edge, in a very competitive market, Smith and Wollensky age and butcher all their own meat inhouse. Taking Geoff from Beak a la Carte into the ageing room was like letting a kid loose in a candy store. A fascinating conversation ensued between Geoff and John Picollini Executive Chef, about all things carvivorous. Next it was in to the kitchen, where a glassed dining room is situated adjacent to the food preparation area. According to David and Robert, the entertainment value is equally as good as Gordon Ramsay - without the language! Smith and Wollensky in Las Vegas seats 500 and serves around 1500 meals a day.

Appetisers, including Smith and Wollensky's signature mini burger were scoffed down, to be followed by some of the largest and most tender steaks imagineable. Again, quantity outweighed quality and despite the mouthwatering flavour and texture that just melted, most of us reluctantly contributed to a the waste factor in Las Vegas.

Our night concluded for some at 'KA' - one of the Cirque du Soleil extravaganzas - and others at another, 'O'. Words cannot describe these shows. The creative choreography, incredible skill, artistry and acrobatic perfection of the cast and visual impact of a set that costs in the millions is beyond imagination, and certainly would take more than a few lines to describe. Suffice to say, if you ever get a chance to see Cirque du Soleil in Las Vegas, do!!

Our first experience of Las Vegas was a visit to the Voodoo Café and Lounge where we had an extraordinary eagle eye perspective of Las Vegas - it is quite amazing - buildings and lights as far as the eye can see until the view is abruptly interupted by majestic and inhospitable stark mountain peaks! What a city of contrasts.

Following appetisers at Voodoo most of us decided to check out the Carnival World Buffet at the Rio Casino. Again, another fine example of catering on a massive scale, and the consensus amongst the chefs was probably the best buffet food of its kind. By the time we ate, we had been travelling for a good part of the day without any real sustenance so food of any kind was looking good!

We arrived first at the new West Wing, the most recent of the four buildings on the complex, where we were amazed at the new function centre with a seating capacity of 10,000. Feeding so many people a hot meal at once is quite a logistical challenge. The large state of the art finishing kitchen in the West building is not a main preparation kitchen however, and the bulk of the food is prepared in the massive main kitchen in the base of the South building, before being trucked across. Quite an achievement for the Exec Chef Phillip and his team who manage the second largest function centre in the US.

Following the tour, a last minute dash to pick up and order more recorded seminar CD's - just could fit it all in at the time - and then time to enjoy our final drink at the John Hancock with Geoff Domenech and John Hart who leave the group tomorrow. Tuesday night at the 96th floor at the John Hancock building is the ideal time to visit, and the 360 degree view at dusk has to be seen to be believed!

Next 22 squeezed into stretch limos and we arrived at Osteria Via Stato where we enjoyed another superb Italian meal. Delicious house made antipasti, pasta, vegetables,fish, chicken and meat dishes, cheese platters and dessert offered us a wonderful journey through Italy, highlighting the freshest ingredients of the day from local and artisanal producers and growers.

This restaurant is famous for the innovative way it packages and sells Italian wines, often suggesting that they allow the wine staff to organise the tasting - we were happy to oblige!

Chef David DiGregorio offered great insight into the success of yet another brilliant concept and this was the best yet according to Domenic Di Deo, who should know!

An interesting marketing seminar today was a panel discussion and report from Open Table about the importance and value of positioning your website for maximum effectiveness. More then 75% of Americans are now on-line or have access to the internet, with more than 35% specifically making restaurant bookings on line. While the statistics may not be local, the practices of the consumer are very similar in the US and Australia. The message is clear - get online and make it easy for your customers to dine with you, or get left behind! Many times people don't want to phone - they'd rather have the anonymity of online booking.

Tonight we all joined up again for a visit to Ben Pao for asian cusine and to hear from Ed Culleeny, President of Ben Pao, and John Buchanan, Senior Vice President of the Lettuce Entertain You Consulting and to have a look behind the scenes. Both are highly motivated and motivational speakers, and explored the problems we all share of employment difficulties - feedback so far has been excellent.

The food was brilliant and although definitely not authentic chinese, a superb example of how a unique concept can work.

Update: Craig, from the Prince group in Melbourne, took full advantage of this opportunity to meet with the initiators of a great US success story, and leaders in their field. Following the group meeting, one on one dialogue with both John and Ed left Craig feeling motivated and confident that the challenges along the road to success are well worth the effort, and that he is heading in the right direction.

What Craig and the company he works with are doing back home at Circa and Longrain impressed both, prompting a visit to the Circa website. A follow up email in Craig's inbox bodes well for future contact.

In good spirits we returned to McCormick Place to continue our journey of discovery, research and learning.

Today's find, an innovative wine dispensing system was a win for Tony, Jo, Paul and Karen from Customs House Hotel in Hobart, while Rob's visit to the Austrade stand had put him in touch with a supplier of premium Wagyu beef back home in Australia!

The seminars have been well attended, covering topics from technology and marketing through to menu planning and 'The Kitchen of the Future'.

On the steak trail, Dom, Michael, Tony, Graeme and Geoff dined at Rosebud on Rush St this evening, Donna and Michael went Spanish at Mercat A La Planxa and raved about the tapas, while the rest of us enjoyed exploring the wine concept store, an interesting selection of wine flights and delectable food at Bin 36. The servings here were definitely more comparable with the standard Australian portion size, than the larger American serves we still struggle with.

Off the leash, our group scattered and their 'tour of duty' began. More than 10kms of equipment, technology and new concepts, products and a rich seminar program to suit all interests.

By 3.15PM when we reconvened for a special forum with leading US industry identities, Ken had caught up with chef Keith Snow, winner of the 'Hot Chef Video' NRA online video competition, who was a guest presenter at the show; deals had been done by Tim and Craig from the Prince Hospitality Group; we'd caught up with John Hart and Con Castrisos of Restaurant & Catering Australia at the Austrade stand, who as part of their commitment to expanding R&CA's reach are waving the Aussie flag and promoting the Savour Australia inbound tour later this year, to NRA Show visitors, supported by Penfolds (team photo >>). All were without exception completely astonished at the magnitude - and expanse - of the show.

The focus of Domenic and his team from ALH is the latest in kitchen equipment. Tony and Pina from Caversham House reception centre in WA are sourcing products not available locally, at great prices; Michael, from Cabravale Diggers Club and winner of the CMAA Bursary is here to discover the latest trends and opportunities to introduce faster service and use technology to reduce labour costs in high volume operations, and Rob from Frankston RSL in Vicoria is looking for renovation ideas for his function centre, and find wine merchandising and sales ideas. He was also delighted to find the Penfolds range

Drinks and nibbles at the NRA reception for international visitors concluded our first day at the show!

Preferring to take our chances with a 'walk in' dinner some enjoyed authentic Italian cuisine at Carmine's in the heart of the Rush St food precinct, while others were delighted with the light cripsy delicacy of the California Pizza base -- a far cry from the traditional Deep Dish Pizza for which Chicago is renowned!

A tour of the facility followed a presentation by Steven Raichlen , master griller on the History of BBQ and tasting of a number of his recipes from The Barbecue Bible - a huge hit, particularly with our carnivore contingent, Domenic, Michael, Graeme and Tony from ALH Hotel Group and Geoff from Beak a la Carte for whom red meat is the centre of the universe.

Then we were on our way to the Weber Grill Restaurant, where char grill cooking rules and the portions overwhelm. Generous sharing and a lively exchange between Ben Moore Weber Exec. Chef, Tim from the Prince Hospitality Group, Michael of Cabra Vale Club, Domenic and Michael from ALH and Ken from Profitable Hospitality revealed the secrets of specialist cooking over live coals.

With more than 1400 covers per night and an for more terage spend of more than $30 per person. At six pm the restaurant was full with an average four to six seatings per night. Paired with tempranillo, californian syrah and chardonnay the meals were superb.

Friday morning a visual feast of colour themed display concepts, an array of the 'best of the best' produce, a back of house tour with Pamela, the talented pastry chef (see picture) at food store Fox and Obel preceeded a delicious breakfast of what can only be described as of generous proportions.

The winner is Chef Keith Snow - here he is making Wild-Caught Margarita Fire Shrimp. We will see him at the Culinary Scene display at 1 p.m. on Saturday, May 17.