National Restaurant Association Show 2025 Unites Industry, Sparks Innovation and Delivers Real-World Solutions

The 2025 National Restaurant Association Show, the foodservice industry’s most influential event, concluded Tuesday at McCormick Place in Chicago, drawing more than 53,000 foodservice professionals from around the world. Over four days (May 17–20), the Show delivered hands-on access to the products, education and connections driving the industry forward. As the foodservice community faces rising costs, workforce challenges and evolving guest expectations, this year’s Show offered real-world solutions, practical insights and a clear view of what’s next, helping foodservice businesses adapt with confidence in a changing market.

“The energy and engagement we saw throughout the Show reflected the industry’s remarkable adaptability and forward-looking spirit,” said Tom Cindric, president of exhibitions for Informa Connect Foodservice Group. “This year’s Show delivered exactly what operators need in today’s uncertain market — tangible solutions to current challenges and a clear vision of opportunities ahead.”

The Show by the Numbers

• 53,000+ foodservice professionals in attendance representing 110 countries
• 717,831 square feet of exhibit space
• 2,300+ total exhibiting companies
• 800+ first-time exhibitors, representing 35 percent of the exhibitor base and bringing fresh solutions to market
• 940+ exporting companies
• 600+ international exhibitors from 44 countries, offering a global perspective on innovation and sourcing
• 900+ product categories represented across the Show floor
• 2026 Show dates: May 16–19 at McCormick Place, Chicago

The Show Floor: Where Foodservice Innovation Comes to Life

Spanning more than 12 football fields of exhibit space, the Show floor offered hands-on access to the newest food, beverage, equipment and technology solutions shaping the industry. From AI-powered kitchen systems and sustainable packaging to specialty ingredients, beverage innovations and smart back-of-house tools, exhibitors showcased products designed to address real-time challenges — from labor efficiency and cost control to menu development and off-premises execution.

Attendees met with suppliers across all sectors, comparing solutions side by side and exploring new products that aligned with their business goals. Exhibitors reported strong, high-quality booth traffic and meaningful conversations with qualified buyers — from independent restaurants to national chains and noncommercial operations — reinforcing the Show’s role as a high-value marketplace.

Rich Davis, president and CEO for CS Group, the manufacturer of Cool Attitudes craft mixers and Citrus Spring juices, shared his perspective as an exhibitor: “We’ve been able to connect with a great cross-section of customers, whether it’s quick-serve restaurants, full-serve restaurants and even distributors. That’s one of the greatest things about this Show; it brings so many people in from not just the United States but from all more than the globe.”

Jennifer Bell, chief marketing officer for Lettuce Entertain You Enterprises shared her thoughts on the value of attending: “We have 60 different concepts, everything from Asian to steaks to seafood and each has different needs. The Show has something for everyone, and that’s what we love about it. We come here, and no matter what type of restaurant we have, there’s something here for us.”

Trends That Defined the 2025 Show

The 2025 Show highlighted how current industry challenges are giving rise to new strategies and solutions. The most prominent trends reflected the industry’s focus on adaptability, efficiency and guest engagement and were visible throughout the Show floor and education program.

Key trends included:

• Supply Chain Optimization: Creative sourcing strategies, local partnerships and alternative products aimed at improving reliability and cost control
• Workforce Efficiency: Automation tools, connected equipment and streamlined workflows to reduce prep time and support retention
• Consumer Wellness & Appetite Shifts: Product development and menu strategies that reflect interest in cleaner labels, portion flexibility and dietary personalization, shaped in part by GLP-1 use
• Off-Premises Growth: Innovation in kitchen design, packaging and fulfillment models to meet sustained demand for takeout, delivery and catering
• Customization and Limited-Time Offers: Menu components and marketing strategies designed to offer value and variety while managing food costs
• Data Expansion & Application: Smarter integration of connected systems to support decision-making in operations, inventory and marketing
• Bold Global Flavors: A strong presence of spicy, smoky and Asian-inspired ingredients across product launches and demo menus

Rob Morasco, VP of innovation for Sodexo Campus, stated, “The reality is, I need chefs to be up front helping to deliver an experience, not in the back chopping carrots or making mashed potatoes. I’ve seen a lot of products at the Show that will help me do just that.”

Enhanced Experiences Driving Connection and Personalization

The 2025 Show went beyond traditional exhibits to offer curated experiences designed to help attendees explore more intentionally and connect with purpose, maximizing their return on time and investment. Guided Show floor tours, led by industry experts and editors, offered insider access to trending brands and noteworthy exhibitors. The new Attendee Quiz provided personalized recommendations, helping guests build tailored agendas aligned with their specific business goals and interests on the expansive floor. Interactive features like the engaging Plate Drop Prize Game and the popular Bush Brothers Duke the Dog photo op added memorable moments and networking opportunities.

Networking staples, including the high-energy Industry Night Out, the Young Professionals Party and curated Dinner Experiences, fostered meaningful peer-to-peer relationships and community building among industry professionals from diverse backgrounds.

Expert-Led Sessions with Real-World Relevance

With more than 45 operator-led sessions, the Expo + Education badge program, presented by Campbell Soup Company, offered actionable content across six curated tracks: Culinary Insights, Operations Solutions, Marketing, Technology, Beverage Trends and Workforce. Badge holders also attended a general session with Courtney Storer, culinary producer of FX’s “The Bear,” and Donnie Madia, managing partner of award-winning One Off Hospitality Group.

On Sunday, Carla Hall, acclaimed chef, author and TV personality (“Top Chef,” “The Chew”), headlined the Show’s keynote with an inspiring conversation on passion and purpose. The education program also featured Technomic’s “Lessons from the Winners,” helping attendees connect macro trends to practical strategies.

Education extended onto the Show floor with chef and mixologist demos at The Culinary Experience and the new Tasting Zone presented by CJ Schwan’s. Attendees also participated in topic-driven meetups designed to spark deeper discussion.

FABI and KI: Honoring Innovation with Industry Impact

The Show’s awards programs spotlighted innovation aimed at supporting operator success and addressing evolving industry needs. This year’s Kitchen Innovations (KI) Award recipients included 24 breakthrough equipment solutions focused on automation, safety and sustainability in back-of-house operations. These products help streamline tasks, boost energy efficiency and create safer, more productive kitchens.

“We’re honored to have received the Kitchen Innovation recognition,” Micheal Renau, VP of sales and marketing for Renau Corporation and 2025 KI Awardee, said. “It’s a very special opportunity for us […] and solidifies the importance and the viability of this product.”

On the food and beverage side, the 2025 Food and Beverage (FABI) Awards honored 39 standout products recognized for their creativity, versatility and menu impact. The 10 FABI Favorites, selected by a panel of industry judges, reflected strong alignment with today’s operational needs and consumer preferences — including advances in plant-based offerings, better-for-you options and global flavor inspiration.

“The momentum from this year’s Show will carry into the months ahead, as attendees apply what they discovered across the floor and in sessions,” said Lisa Malikow, SVP of the Restaurant Show for Informa Connect Foodservice Group. “We’re incredibly grateful to our exhibitors, speakers, attendees and partners who made this year’s Show a resounding success and helped amplify its impact across the industry.”

She added, “We are already looking ahead to delivering another impactful event in 2026 and are proud to continue our long-standing partnership with McCormick Place through 2032, ensuring that Chicago remains the home to foodservice’s most important annual event.”

For more information about the National Restaurant Association Show, click here. Connect with the Show online on Facebook, Instagram and LinkedIn for event updates.