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Welcome to a newsletter about the 2008 Kitchen & Bath Industry Show designed with you, the working journalist, in mind. We have some facts, trends and the answers to your most frequently asked question: What’s happening at K/BIS this year? Without further ado, let’s talk K/BIS.

Good News

Pre-registrations for K/BIS 2008 are on pace with the numbers reached during the past two years. The total number of exhibitors is up this year. Both of these indicators are good signs for the kitchen and bath industry as excitement about this year’s big event is mounting.

K/BIS Facts

K/BIS is the world’s largest annual event for professionals in the kitchen and bath industry. The four-date event is also one of the top 50 fastest-growing trade shows in 2003, 2004, 2005 and 2007, according to Tradeshow Week magazine.

Press Room

You will find us in the North Hall in room N426 B/C. We will be open Thursday, Friday and Saturday, April 10, 11and 12, from 8:00 AM to 5:00 PM. On Sunday, April 13, we will be open from 9:00 AM to 3:00 PM.

Press Event Schedule

For a list of announced press events at K/BIS 2008, please visit the Press Events page at kbis.com.
Featured Exhibitors

Kitchen / Bath Industry
Show & Conference
Show: April 11-13, 2008
Conference: April 10-13, 2008
McCormick Place Chicago, IL
 Register Now

Need an Expert? NKBA in the K/BIS Press Room

From time to time during K/BIS 2008, members of the National Kitchen & Bath Association’s Executive Committee will be in the press lounge. They will be there specifically to answer your questions about all things kitchen and bath. In fact, each one is on top of the latest industry design trends, new technologies and products, and what’s going on in constructing and remodeling America’s kitchens and baths in 2008. If you don’t know them, we will be glad to introduce you. Just as

Where to Find What’s New at K/BIS?

Cut through the clutter at head to the New Product Pavilion in the Lakeside Center. That’s where you will find a huge array of what’s new at K/BIS this year. The pavilion showcases the latest, most innovative products from manufacturers around the world. The New Product Pavilion brings the best of the best together in one location and gives you a location for them. It makes getting to the most advanced products and appliances a breeze.

More Information

With more than a thousand exhibitors and 40,000 professionals expected to crowd the aisles at K/BIS, one newsletter certainly won’t cover everything. If you have a question, send us an email or call us. We will be glad to help and glad to see you at K/BIS 2008, April 10-13 at McCormick Place in Chicago. Email: kbis@trentandcompany.com Telephone: 212-966-0024.


Featured Exhibitors

in. ovation. A revolution has begun.
Company: Jacuzzi Whirlpool Bath    Booth: S5037
Introducing Ωmega, a revolutionary concept in personal spas from Jacuzzi Whirlpool Bath, the pioneer in hydrotherapy. This ultimate luxury experience envelops the body in steam and delights the senses in an ultra-mod shower/sauna. Designed in Italy, Ωmega features elegant accents of soft lighting and a sleek contoured teak seat. See Ωmega and other stylish new products and innovative technologies at Jacuzzi, #S5037. For a press appointment at K/BIS contact Brenda Collons, C Squared Advertising

www.jacuzzi.com
GE First to Introduce Two Wall Ovens in One 30-inch Space
Company: GE   Booth: N7100
GE will soon make history with the GE Profile ™ Single/Double wall oven that can cook two dishes at two temperatures at the same time -– all within a single 30-inch wall-oven space.  The new wall oven fits two ovens into the space of a single standard wall oven, providing enough room to evenly roast a 22-pound turkey.  At the same time, accompanying dishes can be prepared at a separate temperature in the upper oven, so casseroles, trays of hors d’oeuvres, or breads can be served at their peak.  The upper oven is large enough to easily hold two 10-1/2 inch by 14-3/4 inch casserole dishes. See it for yourself in GE’s booth – N7100. For more information please email: allison.eckelkamp@ge.com.

Download Press Release

American Range has again shattered professional cooking paradigms with the creation of the Hybrid Range™
Company: American Range   Booth: S6170
The Hybrid Range™ combines gas and induction cooking technology with our innovative Step-Up Range® burner configuration in a single, free-standing range. French/Italian restaurants utilize Sauté /Step-up ranges given the heavy use of sauté pans to support à la carte entrées. American Range has equipped the Hybrid Range™ with high-efficiency induction front burners and rear sealed gas burners. The Hybrid Range™ provides commercial grade fire-power and efficiency with ergonomic functionality.

www.americanrange.com
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