Jerry Cogen of the Pizza Wine Co. talks to attendees at the 15th Annual International Restaurant & Foodservice Show of New York. Cogen was discussing Pizza Red, an Australian wine made to drink with pizza.

Anthony Caliendo and John Andrew of cheese distributor Milano’s gave show attendees advice on ways to cope with rising cheese costs.

Deck pizza ovens have always been a staple in New York pizzerias, and their popularity is increasing elsewhere in the country. Oven manufacturer Marsal & Sons displayed the latest in deck ovens at the show.

Marsal’s brick enclosures, on display at the show, give deck ovens the feel of a stone hearth oven. Operators are increasingly positioning ovens as a source of entertainment for customers.

David’s Cookies, based in Fairfield, N.J., was one of several companies displaying their dessert offerings at the show.

Wrap sandwiches skyrocketed in popularity at the height of the low-carb craze. Brooklyn, N.Y.-based Aladdin Bakers displayed a variety of tortillas at the show.

Paris Gourmet sponsored the 19th Annual U.S. Pastry Competition, held during the show. The theme of this year’s competition was "Under the Sea."

Environmentally-friendly cleaning products are growing in popularity among restaurant operators. The Clorox Co. displayed its line of Green Works biodegradable cleaning products at the show.

Food packaging is another area that’s becoming more green-friendly. Imperial Bag & Paper displayed its line of green packaging at the show.

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Consultant Tom Lehmann, better known as “The Dough Doctor,” offered tips on how pizzeria operators can improve their pizza dough.

La Nova Wings always draws a crowd to its booth by offering an abundance of free samples of chicken wings and dipping sauces.

Tom Cat Bakery of New York displayed the latest in its artisan bread offerings at the show.

Blackstone, Mass.-based Grill Advantage demonstrated a detachable grill attachment designed to help prevent exhaust vent fires.