Hosted by the National Restaurant Association, the gathering of the same name is geared towards foodservice industry personnel. Attendees of the Show will be able to view ideas for snack and bakery menus, such as new desserts, pizzas, appetizers, and more. In addition, conference-goers will be able to test out new equipment, attend education on relevant topics, and connect with both domestic and international suppliers and professionals.  

Getting ready

“People who attend [the Show] for the first time almost always say the same thing: they had no idea. No idea how big it was, how much energy there was on the floor, how many conversations they would walk away wanting to follow up on. It has a way of surprising people, even those who think they know what to expect,” shares Caitlin Rogers, senior director of marketing, exhibitions, Informa Connect Foodservice Group (operator of the conference). 

The National Restaurant Association Show has been running since 1919, and will be held at McCormick Place in Chicago from May 16-19. It brings together more than 2,200 exhibitors across 900-plus product categories, with attendees and exhibitors from more than 80 countries, and covers food and beverage, kitchen equipment, packaging, technology, and sustainability solutions. 

“It is the Western Hemisphere's most influential foodservice event,” continues Rogers. “For anyone in the food and beverage space, the Show is also one of the best reads on where the market is going. The trends that end up on restaurant menus and in grab-and-go cases do not appear out of nowhere. A lot of them start right here.”

Show themes

Consumer behavior has shifted— the industry is building around grab-and-go, value-driven eating, and all-day dining occasions, and you can feel that shaping the products, the equipment, and the conversations happening across every corner of the Show, notes Rogers.

Artificial intelligence and automation are probably the biggest conversation on the floor this year, but in a way that feels very different from even a few years ago, she says: “The industry has moved past experimentation. Operators are relying on this technology now, and what you will see at the Show reflects that shift toward practical application—consistent quality, faster workflows, better decision-making under real operating conditions.”

Courtesy of National Restaurant Association

Sustainability is another major theme, and the subject has matured significantly, says Rogers: “It is not just about packaging anymore. The Show reflects a much broader approach this year, from energy-efficient equipment and waste-reduction strategies to responsibly sourced ingredients, and it is woven throughout the floor rather than tucked into one pavilion.”

Courtesy of National Restaurant Association

Offerings with a sustainability focus at the conference include “The 2026 State of the Industry: Position Yourself for Success in the Face of Uncertainty” (May 16, 1–1:45 pm, room S502); the Packaging Innovation Showcase (May 18, 11 am–12 pm, Discovery Theater–South Hall, 2693); and more.

Getting interactive

New this year, interactive showcases in the Discovery Theater will spotlight key product categories and demonstrate new designs and applications. The displays will feature live demonstrations and creative presentations, including a packaging segment featuring eco-friendly materials and innovative designs. 

According to Rogers, each year the Show welcomes hundreds of new exhibiting companies, giving attendees fresh opportunities to discover products that address evolving challenges. A sampling of snack- and bakery-related producers at the Show this year include:

• Adelina Baking Co.
• Alpha Baking Co., Inc. (SF&WB’s 2024 Bakery of the Year)
• Antonina’s Gluten-Free Bakery
• Eli’s Cheesecake
• Food for Life Baking Co., Inc. 
• J&J Snack Foods Corp. (parent company of Superpretzel and more)
• King’s Hawaiian
• Once Again Nut Butter
• Ozery’s Family Bakery
• Pretzelized 
• Rudolph Foods
• That’s It. 
• Turano Baking Co. (SF&WB’s 2025 Bakery of the Year)
• Veggies Made Great
• Whoa Dough

Courtesy of National Restaurant Association

One of the best ways to experience the products on the conference floor, Rogers advises, is through the See, Touch, Taste Exhibitor Tours, which are guided, hands-on walk-throughs. Participants can see products up close, test equipment, and taste food and beverage products reflecting where culinary trends are heading. Since the tours give conference participants context for what they are seeing, this can reportedly make for a less overwhelming Show experience.

The tours run across the North Hall, South Hall, and Lakeside Center throughout the Show, plus dedicated Tech Innovations and Convenience tours. Spots are limited, so it is worth registering in advance. The tours take place all three days, in all of the Show’s venues (North Hall, South Hall, Lakeside Center; complete schedule here).

Award-winning products, tech

Conference-goers will find many demos taking place directly on the show floor, focused on practical strategies and best practices. These range from supplier-led sessions, to live culinary demonstrations with award-winning chefs, and more.

The chefs featured this year include Rick Bayless, Chris Cosentino, Sarah Grueneberg, Michael Mina, Barton Seaver, Jet Tila, and Andrew Zimmern. 

“The Culinary Experience is always a centerpiece of the Show floor, and this year's chef lineup is exceptional,” raves Rogers. “The Tasting Zone sits right alongside it so attendees can sample select dishes immediately after the demos, which turns a great performance into something you can actually taste and think about applying to your own restaurant. Additionally, chefs will be available after their demos for book signings and books can be purchased directly onsite.”

Additionally, The Culinary Experience, found at booth 12448, will feature educational presentations, such as “Five Disruptors Driving Menu Trends and Innovation” (May 17, 11:30 am–12:15 pm), presented by two trends analysts from Technomic, and “Farm to Table: Women Powering the Future of Food” (May 16, 12:00–12:45 pm).

Photos: Jenni Spinner

Attendees can also check out the Food and Beverage Awards (FABI) Favorites (May 16 from 1–2:30 pm and May 17 from 1:15–2:45 pm) as well as a demo featuring this year’s FABI award-winning products (May 18, 10–10:45 am). All will take place at The Culinary Experience.

Photos: Jenni Spinner

“The Food and Beverage Awards programming is always something I point people toward,” advises Rogers. “The FABI Awards recognize innovative food and beverage products that are pushing new industry standards for flavor, versatility, and creativity.”

Photos: Jenni Spinner

The Kitchen Innovations (KI) Awards session at the Discovery Theater on Saturday is worth attending as well, she adds. The program is judged by third-party experts from across foodservice, reportedly representing the industry’s most well-known brands and organizations. The equipment up for accolades focus on automation, sustainability, and keeping kitchens running well. 

“This year's award recipients are a clear window into where kitchen technology is heading, and hearing about those solutions in context, rather than just reading a spec sheet, makes a real difference in understanding their impact,” Rogers explains.

Sessions

Available with an Expo + Education upgrade, the Show’s program can provide a learning experience for attendees who wish to grow in their respective fields. The 30 operator-led sessions covers a wide range of topics including trends, consumer preferences, and supply chain and operational efficiency, including sessions such as: 

• “A Year of GLP-1’s: Consumer Behavior That’s Here to Stay” (May 18, 2:30–3:15 pm, room S403)
• “Keeping Customers Curious: Bold Flavors and the Quest for Quality” (May 18, 3:30–4:15 pm, room S504)

Photos: Jenni Spinner

The pass also includes a ticket to a networking gathering exclusively for those with the upgrade, which will take place before the Show officially opens (May 16, 11:45 am–12:45 pm, South Building, 400-level foyer). The welcome session gives attendees a chance to connect with fellow foodservice operators and industry trailblazers in a smaller, more focused session.

“If you are upgrading to the Expo + Education badge, be sure to attend the welcome networking gathering on Saturday so you can connect with fellow operators and share your session plan,” Rogers recommends.

There are also educational sessions free to all attendees on the show floor, including topics such as “Mochi Innovation: Driving Business Success with Craveable Textures and Globally Inspired Comfort Food” (May 19, 11:30–12:00 pm, Innovation Theater – North Hall, room 5577).

Additionally, the Show’s opening keynote (May 17, 1 pm) will feature tennis all-star Andre Agassi in an interview-style conversation with the National Restaurant Association’s President and CEO Michelle Korsmo. Korsmo will discuss Agassi’s journal, his dedication to philosophy, and how he aims to empower the next generation of consumers.

Courtesy of Jenni Spinner

“The keynote on Sunday with Andre Agassi and [Michelle] is one I expect will resonate well beyond the Show. His story, from the pressures of competing at the highest level in the world to building businesses and championing education, translates in a meaningful way to the challenges this industry faces every day,” says Rogers.

Agassi says he’s excited to join the National Restaurant Association Show and share the perspective he’s gained from a career built on constant growth and change: “My goal is to leave attendees with ideas they can carry into their own journeys, no matter what challenges they face.”

Courtesy of Jenni Spinner

Korsmo notes that Agassi’s story is one of constant evolution, and she’s excited to explore how his journey can inspire thinking differently about change and opportunity, saying attendees will gain insights that encourage them to think boldly about their own path forward and the role the industry plays in communities across the country.

Rogers also recommends attending the Featured Session on May 18, presented by Technomic, which will focus on limited-time offers and how to harness them to drive demand and stay competitive. 

“It is a topic that touches a lot of different parts of the industry, and the lineup of operators joining that conversation is strong,” she notes.

Social time and advice

The Show’s events continue to evolve to strive to bring the industry together in meaningful, memorable ways. Networking opportunities include:

• The (ticketed) Dinner Experiences program returns this year with exclusive off-site dining events on Sunday evening, May 17. The events will bring attendees into some of Chicago's most celebrated restaurants for intimate meals and conversations with industry leaders. 
• The After Party on Monday night will be hosted at a new location, the Chicago House of Blues, and features an open bar and a live performance by Rod Tuffcurls and The Bench Press, a Chicago band well known for a high-energy concert. The event aims to provide a lively and less formal networking opportunity.

For first-time attendees, the most important thing is to devise a plan, Rogers advises. She recommends downloading The Show To Go app before arriving and using it to build a customized schedule. Attendees can search by topic, industry category, or keyword, “which makes it a lot easier to navigate four days across a massive Show floor and prioritize what’s most important,” she adds.

And talk to people, Rogers suggests: “Some of the best conversations happen in the aisles, at the demos, over a tasting. Come open to the unexpected, because that is usually where the most interesting things come from.”

She has been working the Show for more than 25 years, and what intrigues her every iteration is how much it can offer everyone: “It is not a show that serves one type of attendee or one part of the industry. People arrive with a specific agenda and leave having discovered ten things they did not expect. That quality, that ability to surprise you no matter how many times you have been, is what keeps this community coming back. I think it says something real about where foodservice is as an industry: curious, resilient, and genuinely excited about what comes next.”